Tag: Dosa

Categories
chutney Fried Foods monsoon food Roti snacks traveling Winter Foods

(111) Garlic chutney

Ingredients

  • 1 cup Garlic pods.
  • 1 cup Desiccated coconut powder
  • ½ cup Sesame seeds
  • 2 tsp. Salt.
  • 2 tsp. Red chili powder.

Method

  1. Peel garlic pods.
  2. Dry roast Sesame seeds.Keep aside to cool down.
  3. when completely cool , grind sesame seeds into coarse powder. keep aside.
  4. Grind garlic pods, salt and red chili powder into fine paste.
  5. In big plate , mix garlic paste, sesame seeds coarse powder and coconut powder with hand.
  6. Garlic dry chutney is ready.
  7. Enjoy with your food .
Categories
soup

(78) Vegetable stew

Ingredients

  • 4 cups water
  • ¼ cup green peas.
  • ¼ cup pea sized cut carrots.
  • ¼ cup pea sized cut onion.
  • ¼ cup small florets of cauliflower
  • 1 cup fine paste of tender coconut or 1 cup paste of Shrifal after removing brown colour skin.
  • 1 tbsp. coconut oil.
  • 2 cloves.
  • ½ inch cinnamon stick.
  • 4 coarsely grind black pepper.
  • 2 bay leaves.
  • 8-10 Curry leaves.
  • ½ inch finely diced or paste of ginger.
  • 2 tsp. salt
  • 2 tbsp. finely chopped coriander leaves.

Method

  1. Heat coconut oil in saucepan.
  2. Add all dry spices and saute for 1 minute.
  3. Add curry leaves and ginger paste .Mix it quickly.
  4. Add all vegetables .Saute for 2 minutes. Add salt and 3 cups water.
  5. Side by side boil 1 cup water and add coconut paste in it.
  6. Strain coconut paste water in saucepan .
  7. Boil for 5 minutes so vegetable stew is ready.
  8. Garnish with coriander leaves.
  9. Vegetable Stew is ready .
  10. Serve with love and smile.
Mix vegetables for stew.
Soute vegetables for stew.
Tender coconut cubes
Soak coconut cubes in boiled water.
Categories
chutney

(68) Coconut chutney

Idli-dosa’s chutney

Ingredients

  • 10 coconut cubes.
  • 1 cup curd.
  • Tempering ingredients
  • 1 tbsp. salt.

Tempering ingredients

  • 1 tbsp oil.
  • ½ tsp. Mustard seeds (rai).
  • ½ tsp. Udad dal.
  • 6-7 Curry leaves.
  • 2 byadgi chilis.
  • 1 tbsp. Coriander leaves.

Method

  1. Defrost cubes in one bowl.
  2. Add whisked curd , salt and mix it.
  3. Heat tempering vessel with oil and add mustard seeds.
  4. As mustard seeds crackled add udad dal and stir continuously till it turns colour. Add chili , curry leaves and coriander leaves. Give 1-2 stir and pour this in coconut chutney bowl.
  5. Mix thoroughly and coconut chutney is ready.
  6. Enjoy with Idli,Dosa, Uttapam and other South Indian dishes.
coconut chutney
Categories
chutney Faral Quick Cooking Tips

(53) Farali Chutney

Green Coconut Chutney

Ingredients:

  • 10 coconut cubes.
  • 1 cup coriander leaves.
  • 4 Green chilies.
  • 1 tbsp.salt.
  • ½ cup curd.

Method:

  1. In mixture jar add all ingredients and make a fine paste.
  2. Store in air tight container for 2-3 days in refrigerator.
  3. Serve it with sabudana batata vada, kand sabudana vada, kuti dara dhokla, rajgira dosa or as you wish but with love and smile.
Categories
chutney Quick Cooking Tips

(17) Green Chutney

Ingredients

  • 5 cups washed,finely chopped coriander.
  • 5 green chillies. If you want more spicy then add more chillies.
  • 1cup washed mint leaves
  • 2tbsp.bhuna channa dal( roasted gram) or khara singdana ( roasted salty peanuts) if you want to use with farali dish.
  • 3 tbsp. lemon juice.
  • Salt to taste.
  • 1 tsp. sugar.

Method:

1)In a mixture jar grind bhuna chana dal and keep aside.

2) In jar add all ingredients except bhuna chana dal pd. and make a smooth paste by adding 100 ml. chilled water.

3) Now mix bhuna chana pd. and again churn the paste one more time.

4) Green chutney is ready,taste it once and now fill pop up ice tray with chutney. Freeze it for 8-10 hrs.

5) Unmould chutney cubes and keep it in air tight container and again freeze it.

6) Use these chutney cubes by defrosting whenever you needed

7) Enjoy you green chutney in sandwiches,vada,pakoda,with main course etc.

8) Please be quick during unmoulding .

Chutney cubes

. List of my other recipes.

Categories
Quick Cooking Tips

(50)Coconut Cubes

Ingredients

1 Coconut( Shreefal)

Method:

1) Buy good quality coconut with coconut water

2) Remove coconut from its hard outer shell.

3) Chopped coconut into dice size.

4)Grind these coconut pcs.with 100 ml. of water into coarse paste

5) Fill this coarse paste in ice tray and freezed it for 8- 10 hrs.

6) After 10 hrs. unmould coconut cubes and keep in air tight container .Keep this container in freezer .

7) whenever you want to use coconut either in curry or for making idli-dosa’s chutney or as hair food remove from the freezer and use.

8)Please be quick while unmoulding cubes and filling container with cubes.

coconut cubes
Categories
Chilas My recipes

(15) Chilla

serves 16 chillas

Ingredients

2 bowl (300 gms.) chanadal flour (chickpea)

1 bowl (150gms.) chawal ( rice) flour.

1/4 tsp Ajwain(carom seeds)

1/4 tsp. Haldi(turmeric)pd

1 tsp dhania jeera( coriander cumin) pd.

1and 1/2 tsp salt

1 tsp. lal mirch( red chilli) pd.

1 tsp kala miri( black pepper) pd.

Method:

1) In one mixing bowl take both atta and all spices.

2) Add 2and 1/2 bowl water in it and mix thoroughly so no lumps.

3) keep aside for 30 mins.

4) Check the batter,must be pouring consistency.Start making chillas (dosa)

5) Serve hot with any Soup,green chutney and red chutney. Serve with love and smile.

6) while making chilla,you can sprinkle shredded cheese.

7) You can also add finely chopped onion, tomatoes, capsicum and finely chopped coriander in chilla batter.

List Of My Recipes

Categories
Quick Cooking Tips Spices

(10) Milagai Podi or Gun Powder

Ingredients


Udad dal ½ cup
Channa dal. ¼ cup
Daliya dal. ¼ cup
Rice. ¼ cup
Sesame seeds. ¼ cup
Curry leaves. 2 cups
Kashmiri chillies. 10 pcs
or
Black pepper. ¼ cup
salt. 2 tsp

Method

1) In kadhai add all the ingredients except salt.

2) On high flame stir continuously till aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. after mixing salt.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Gun powder is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.

6) You can enhance the taste of Dosa, Uttapam,Chila by sprinkle while making or eat like chutney and enjoy the taste 😋

Home made Milaga Podi

List of my other recipes.

Categories
Quick Cooking Tips Spices

(09) Rasam Powder

Ingredients

Dhana( coriander seeds)   40 gms                                                  ½ cup   

kala miri(Black pepper)     30 gms ¼ cup

or

Kashmiri chillies  10 pcs

Channa dal.        50 gms ¼ cup

Jeera(Cumin)       30 gms ¼ cup

Tur dal.                50 gms ¼ cup

Udad dal.            25 gms ⅛ cup

Haldi(Turmeric )pd        1 tsp

Methi dana.         1 tsp

Hing(Asafoetida)              1 tsp

curry leaves.        1 cup

dried kokam(Garcinia)      10 pcs

                       or

Aamchur pd.(Mango)       2 tsp.

Method

1) Either sun dried all spices for 1 hr. or preheat kadhai for 10 mins.

2) Switch off the flame and add 2 tbsp.oil in pre heat kadhai. Add all  spices except aamchur powder  in kadhai and stir continuously till it becomes aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. Add  aamchur powder.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Rasam powder is ready. To be bottled in an air tight bottle. If possible keep it in the fridge for freshness.

6) You can enhance the taste of Rasam with this masala.

Rasam Powder with red chillies

             List of my other recipes.