Ladies Finger Puli(tamarind) Pachidi

A very novel but tasty recipe especially for the lovers of Vendaikai (Ladies Finger)

Ingredients

Tender ladies fingers                      1/4 kg

Tamarind paste                                2 tsp

Jaggary Powder                               2 tsp

Green chillis                                    4

Sesame Oil                                       3 tsp

Salt to taste

Procedure

Cut the vegetable into small pieces

Keep a tawa on stove, add 2 tsp of oil.

Add mustard and split urad dhal, one tsp each, green chillis cut into small bits and allow it to splitter.

Add the cut vegetable pieces and saute well in low flame.

When it becomes tender and soft, add the tamarind paste mixed with 2tbsn of water.

Let the tamarind mix be a little thick.

When the mixture start to boil , add jaggary powder,one tsp each of turmeric and asafoetida powder and mix well. 

Let it be on stove for two to three minutes and switch off the stove. It will be like a kottu but with tamarind and chilli it will taste extremely good. It can be a very good side dish for chappathi and dosai. 

Mixed with rice it will taste very good.

COCONUT  DOSA

A very simple all time favorite dosa.

Soak one cup of raw rice for two hours.

No urad dhal is required , just rice

After two hours, grind the rice, one cup of fresh coconut grating, and salt  to a very smooth paste adding two tbsn of water.

The batter is ready. No need to ferment. You can make dosa immediately. The batter should be a little watery than regular dosa batter. 

Just pour the batter loosely on dosa tawa, close it with a lid and in just one minute dosa will be ready.

No need to turn side. Coconut chutney or chilli pachidi will be best suited side dish. 

For morning hurry burry, this is the best tiffin. Infact if you want you can soak the rice night itself to save time in the morning. Otherwise the procedure is the same.

This is also called as Neer Dosai.

     

GREEN CHILLI PACHIDI (RAITHA)

This is a Pachidi , best side dish for Dosa, Idly, chappathi, Adai and all Most suited for curd rice.

Ingredients

Tender long green chilli                      50 gms or 20 in no.

Tamarind paste                                   1 tsp

Jaggary powder                                  4 tsp

Salt to taste

Mustard                                              2 tsp

 Ginglee oil                                         4 tsp

Asafoetida powder                            1 tsp

Turmeric powder                              1 tsp

Procedure:

In a tawa add one tsp of oil and splitter one tsp of mustard.

Add the washed and clean dried chillis and saute well

Add the tamarind paste, asafoetida, turmeric , salt.

Grind all in a mixer grinder to a smooth paste adding 2 tbsn of water.

Put the tawa again on stove, add one tsp of oil, add one tsp of mustard.

After the mustard splitters, add the ground chilli paste with two tbsn of water , keep the stove low. 

After it boils for 2 minutes add the jaggary powder.

Allow it to boil for a minute more and switch off.

Finally add the remaining ginglee oil and close. 

TOMATO DOSAI

 Entering into my Blog after a very long time. Hoping to continue posting recipes often hereafter

Tomato Dosai

A very very simple sumptuous dinner delight for people to enjoy.

Ingredients:-

Ripe tomato                 ---   2

Medium size onion        -- 1

Red chilli                     --  3

Pepper                        -- 1/2 tsp

Jeera                           --  1/2 tsp

Ginger                        ---  1/2 tsp

Salt                             ---  1/2 tsp

Bombay Rava( White sooji)  -- one cup

Rice flour                              -- 1cup

Curd                                      --  1/2 cup

 Salt                                      -- 1/2 tsp

Procedure:-

1. In a pan season chilli, pepper, jeera, ginger in 2 tsp of oil.

2. After a minute add nicely cut onion and tomato and sauté well

3. The tomato need not be fully cooked, just half cooked with onion add salt and close.

4.After it cools grind it to a smooth paste.

5. Take a mixing bowl, add sooji, rice flour, curd ,salt and mix well.

6. Add the ground paste to it and mix well with a cup of water.

7. Again season in 2 tsp of coconut oil, one tsp of mustard, jeera and urad dal.

8 Add this seasoning to the batter and add a handful of nicely chopped corriander and curry leaves.

9. Mix all this thoroughly with a blender adding two cups of water.

10. The batter should be of a consistency between plain rava dosa and ordinary dosa.

11. Pour like dosa on a preferably on a non stick tawa.

12. This takes a longer time than ordinary dosa, so keep the flame a little high and patiently wait till it becomes crisp and brown and take out. 

Eating this without side dish itself is good but with coconut chutney it tastes wonderful.

Don't get alarmed on seeing the length of the recipe , as i have given step by step it looks lengthy. But it is very easy and quick. No grinding urad dal and rice batter, no fermentation, just half an hour the work is over with a wonderful dish. 

Nutritious Easy Millet Kancheevaram Idli

 Easy Millet Kancheevaram Idli

Diet conscious and diabetic people can go in for this very easy idli happily.

Take any millet like barnyard, foxtail, kodo etc.

 

Ingredients

Millet                            3 cups

Whole urad dal             1 cup

Poha                             3/4 cup

Sabutana(Javvarisi)        1/2

Soak all together after washing well for 4 to 5 hours or overnight.

Grind all together preferably in the wet grinder to a smooth batter adding salt.

Allow it to ferment for 8 hours.

Season in 2 tsp of ghee, one tsp of pepper jeera granules, some cashew nut, curry leaves and add to the batter.

Add one laddle of ginglee oil and one laddle of curd to the batter. Mix well and pour as idli in the idli plates and allow it to get cooked for 10 mts. 

You will get lovely very very soft millet idlis. Idli podi is the wonderful side dish to this. Try this and enjoy.

 

 

POPULAR SNACKS

POPULAR SNACKS
OMAPODI

Some snacks are very popular among (mainly) South Indians and I have given some of those snacks in a very easy way. During this quarantine period with kids at home, these will be very useful if prepared at home. Though everything is available in shops now, a mental hesitation has developed because of this Covid alert to go and get them from shops.In no time we can make them at home in small quantities and enjoy eating.

1. Omapodi (Sev)
1.Take one heaped tsp of ajwin(omam) and soak it in water for half an hour. If you donot have ajwin at home , you can use red chilli powder instead.
2. In a broad bowl take three cups of besan (bengal gram flour) and one cup of rice flour.
3. Add just 2 small tsp of melted butter and half a small laddle of hot oil.
4.Grind the ajwin in the chutney jar and extract the water alone. Add this liquid and salt to taste.
5. To give colour add a pinch of turmeric powder, one tsp of asafoetida, half a tsp of red chilli powder.
Mix everything well to bring it to omapodi batter consistency adding required water.
6. In hot oil on the stove make omapodi with the suitable omapodi maker (achu or pidi)
7. If you are making omapodi alone select the disk with slightly big hole so that munching is easy
8. After making the omapodis crush them into bits and season with cashew nuts and curry leaves.. 

CURRY LEAVES RICE

NUTRITIOUS CURRY LEAVES RICE

Curry leaves are supposed to be very healthy and full of nutritious components. Instead of adding curry leaves to sambar, rasam and all (people tend to pick them up and set aside while eating) it is better to make it a variety rice, thogaiyal, chutney etc so that the leaves will be consumed fully and that too in good quantity.Here you go with a Variety Rice, CURRY LEAVES RICE.

PROCEDURE:
1.Cook rice with less water so that it will be loose and allow it to cool.
2.Take a cup full of curry leaves, wash them well and saute a while till they give good aroma.
3.Grind in a mixie jar, the leaves, one tsp of tamarind paste, one or two tbsn of MPP, half a tsp of turmeric powder and salt to taste.
4.Grind them adding quarter cup of water.
5.Place a kadai on stove, pour 2 tsp of ghee, fry some cashew bits and keep aside.
6.Then add 2 tsp of ginglee oil and pour the curry leaves ground to it, keep the flame low and saute well.
7.Now add the cooked rice to the gravy and slowly stir so that the rice does not break.
8.Add the cashew fried to it and add half a tsp of asafoetida and close.
9.Allow the rice to cool a bit, if eaten hot it will be a little sticky.
10.Enjoy with a handful of chips or fryms.