1/2 cup rice flour
1/2 cup maida / All purpose flour
3/4 cup rava (Can use fine rava or coarse rava or 1/2 cup fine rava and 1/4 cup coarse rava)
Salt to taste
1 medium size onion (Finely chopped)
3 green chillies (Finely chopped)
1/2 tsp jeera
1 tbp oil.
Method:
-Mix rice flour, maida and rava with salt.
-Add enough water to make a thick batter without forming lumps.
-Add chopped onion, cilantro and green chillies, add more water and make a thin batter of buttermilk consistency.
-Heat oil in a pan and add cumin seeds. Fry for about 10 seconds till nice aroma comes out. Pour it over the dosa batter and mix well.
-Heat a pan. Pour a laddle-full of batter in a circular motion and make the dosas.
-Add very little oil and fry till golden.
-Turn over and fry for another minute.
-Serve hot with chutney.
Sunday, October 5, 2008
COCONUT BURFI
Ingredients:
2 Cups grated coconut
1 Cup sugar
1 tbsp Ghee
Method: (Microwave)
1. Mix the coconut, ghee and sugar in a bowl. 2. Keep in microwave for about 8 minutes on high power of 800 watts. 3. Remove and transfer immediately to a greased tray. 4. Cut into pieces when hot.
Method: (Stove)
Ingredients:
Grated coconut 1 Cup
Sugar 1 Cup
Water 1/4 Cup
Cardamom Powder 1/2 Teaspoon
Ghee 1 Teaspoon
Making:
Keep heavy bottomed pan on gas. Add sugar and pour the water . Dissolve the sugar and bring it to strings make it sugar syrup. Add the grated coconut and cardamom powder, mix well. Keep mixing till the coconut sticks on side. Spread ghee on a tray grease it nicely and pour the coconut. Make the slices immediately and cool it
2 Cups grated coconut
1 Cup sugar
1 tbsp Ghee
Method: (Microwave)
1. Mix the coconut, ghee and sugar in a bowl. 2. Keep in microwave for about 8 minutes on high power of 800 watts. 3. Remove and transfer immediately to a greased tray. 4. Cut into pieces when hot.
Method: (Stove)
Ingredients:
Grated coconut 1 Cup
Sugar 1 Cup
Water 1/4 Cup
Cardamom Powder 1/2 Teaspoon
Ghee 1 Teaspoon
Making:
Keep heavy bottomed pan on gas. Add sugar and pour the water . Dissolve the sugar and bring it to strings make it sugar syrup. Add the grated coconut and cardamom powder, mix well. Keep mixing till the coconut sticks on side. Spread ghee on a tray grease it nicely and pour the coconut. Make the slices immediately and cool it
Beetroot Payasam
Ingredients:
1 medium size beetroot
1/2 ltr milk
1 cup sugar
1 tsp almond essence
Method:
- Wash the beetroot well & then remove the skin & grate it or cut to small pieces.
- Cook the beetroot immersed in just enough milk till tender (use a pressure cooker).
-Bring the remaining milk to boil.
-Grind the cooked beetroot to a smooth puree & add it to the boiling milk.
-Add sugar
-Allow it to simmer for 5 minutes & then remove from the stove.
- Add almond essence when the kheer gets cooler.
-Tastes good when served cold.
1 medium size beetroot
1/2 ltr milk
1 cup sugar
1 tsp almond essence
Method:
- Wash the beetroot well & then remove the skin & grate it or cut to small pieces.
- Cook the beetroot immersed in just enough milk till tender (use a pressure cooker).
-Bring the remaining milk to boil.
-Grind the cooked beetroot to a smooth puree & add it to the boiling milk.
-Add sugar
-Allow it to simmer for 5 minutes & then remove from the stove.
- Add almond essence when the kheer gets cooler.
-Tastes good when served cold.
SALT CHEEDAI
Ingredients -
- 2 Cups raw rice
-1/4 Cup urad dal
-1/4 Cup butter
- A pinch asafoetida
-2 table spoons of finely cut coconut
- Oil for deep frying
- Salt to taste
Cooking Instructions-
Soak rice in water for an hour and drain it.•Now spread it over a piece of cloth or paper.
After 2-3 hrs grind it in a mixie.
Fry the rice flour on low heat until brown. (You can use the packed rice floor to prepare the cheedai alternatively.
Sift through a coarse sieve so that there are no lumps.
Fry the urad dal until it is light brown and dry grind it in the mixie to a fine powder.
Mix it with the rice flour.
Add butter, asafoetida, and salt to taste.
Add water to make thick dough.
Make small balls of the dough and spread them on a wet towel.
Heat the oil and test fry one or two cheedai covering the oil partially with a lid because at times the dough splits miserably or even splutters.
Then fry remaining cheedai until golden colour.
Put 10-15 cheedai at a time in the oil.
- 2 Cups raw rice
-1/4 Cup urad dal
-1/4 Cup butter
- A pinch asafoetida
-2 table spoons of finely cut coconut
- Oil for deep frying
- Salt to taste
Cooking Instructions-
Soak rice in water for an hour and drain it.•Now spread it over a piece of cloth or paper.
After 2-3 hrs grind it in a mixie.
Fry the rice flour on low heat until brown. (You can use the packed rice floor to prepare the cheedai alternatively.
Sift through a coarse sieve so that there are no lumps.
Fry the urad dal until it is light brown and dry grind it in the mixie to a fine powder.
Mix it with the rice flour.
Add butter, asafoetida, and salt to taste.
Add water to make thick dough.
Make small balls of the dough and spread them on a wet towel.
Heat the oil and test fry one or two cheedai covering the oil partially with a lid because at times the dough splits miserably or even splutters.
Then fry remaining cheedai until golden colour.
Put 10-15 cheedai at a time in the oil.
VELLA (SWEET) DOSAI
Ingredients-
Wheat flour- 2 cups
Rice flour- 1/4 cup
Jaggery- 1 cup
Coconut, grated- half a coconut
Cardamom powder of 5 to 6 pieces
Ghee/Oil – as required
Preparation-
Mix jaggery with 2 cups of water. Add wheat flour, rice flour, coconut, & powdered cardamom . Mix well. Pour some batter in on hot tawa &roast with ghee. Serve hot.
Wheat flour- 2 cups
Rice flour- 1/4 cup
Jaggery- 1 cup
Coconut, grated- half a coconut
Cardamom powder of 5 to 6 pieces
Ghee/Oil – as required
Preparation-
Mix jaggery with 2 cups of water. Add wheat flour, rice flour, coconut, & powdered cardamom . Mix well. Pour some batter in on hot tawa &roast with ghee. Serve hot.
VELLA CHEEDAI (Sweet Cheedai)
Ingredients-
Rice flour- 2 cups
Jaggery, grated- 1/2 cup
White sesame seeds- 1 tsp
Ghee- 2 tsp
Coconut pieces- 1 tbsp
Oil- for frying
Preparation-
Make thick & hot jaggery syrup. Add sesame seeds, coconut, & ghee. When cool, add riceflour & make small balls (Cheedais). Deep-fry
Rice flour- 2 cups
Jaggery, grated- 1/2 cup
White sesame seeds- 1 tsp
Ghee- 2 tsp
Coconut pieces- 1 tbsp
Oil- for frying
Preparation-
Make thick & hot jaggery syrup. Add sesame seeds, coconut, & ghee. When cool, add riceflour & make small balls (Cheedais). Deep-fry
STUFFED BRINJAL CURRY
Brinjals, small - 250 gms
Red chillies - 5
Dhaniya - 1 tbsp
Peppercorns - 1 tbs
Channal dal - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - a few sprigs
a small piece of tamarind
Salt - to tasteOil - 3 tbsp
To make this very simple preparation, first wash the vegetables well in water and dry them free of water. Slit brinjals into 4 pieces upto three fourths length and dip them in in salted water. Next, roast red chillies, dhaniya, peppercorns and channa dal in half a tablespoon of oil for a few minutes. Add the tamarind at the end and allow them to cool for a while. After a few minutes grind them coarsely, add salt and stuff them inside the cut brinjals, taking care not to break the vegetables. In the same kadai, take couple of tablespoons of oil and toss some mustard seeds and curry leaves in. Once the seeds stop spluttering, add the spice-coated brinjals to the kadai and mix well in the oil. Cook in a slow fire, tossing the shiny vegetables every so often till it is well cooked. Serve hot with rice and onion sambhar.
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