CHAAT PODI DOSAI

INGREDIENTS :

Dosa batter - 2 cups
Green Gram - 1 cup
Onion - 2 cups chopped
Tomato - 2 cups chopped
Carrot -- 2 cups grated
Lemon juice - 1 cup
Idli podi / Paruppu Podi / Lentils Powder as per requirement


METHOD OF PREPARATION :

1) Soak green gram overnight and pressure cook for 3 whistles with little salt . Drain the stock and keep aside .
2) Heat dosa pan . Spread a ladle of batter to a make dosa . Make it a bit thick .
3) Then after 2 minutes , flip to the other side .
4) Transfer it to a plate .
5) First , spread a tsp of idli podi all over the dosa .
6) Then , spread green gram , onion , tomato , carrot and a tsp of lemon juice to it .
7) Roll over and serve hot .

ARACHUVITTA MEEN KULAMBHU

INGREDIENTS :

Fish - 500g 
Tamarind-lemon size
Turmeric powder-1/2 tsp 
Salt to taste
FOR TADKA :
Mustard seeds-1/2 tsp
Methi Seeds-1/2 tsp
Curry leaves 
Onion - 1 cup finely chopped 
Tomato - 1 small

TO GRIND :

Pearl Onions - - 5 nos 
Cumin seeds - 1/2 tsp 
Pepper - 1/2 tsp 
Coconut - 5 pieces 
Tomato - 1 small 
Red Chillies - 25 nos

METHOD OF PREPARATION :

1) Marinate the fish with turmeric powder , coriander power ,juice of one tomato and salt .

2) After an hour,heat oil in a kadai . Add mustard seeds , methi seeds, onion and curry leaves.

3) When it splutters , add the grinded masala and salt.

4) Then add thick tamarind extract to it .
5) When it starts boiling , add fish and stir slowly . Cover with a lid . Leave in slow flame until fish is cooked properly and oil separates. 

Serve hot with Rice . 

 Reposts for Nithu's , Best of waste event : Beetroot Soup Keerai Thandu poriyal

RASAM PODI / POWDER VERSION 1

INGREDIENTS :

Pepper -- 50 gm

Jeera -- 50gm
Coriander Seeds -- 50 gm

Asafoetida (Compound or Powder )-- 20gm

Red Chillies -- 50 gm
Curry leaves ( dried already inside the room and not in sun light)

METHOD OF PREPARATION :

1) Fry all these without oil except Asafoetida (powder) .If you use compounded asafoetida , then fry it in a spoon of oil (low flame) .

2) Then , add curry leaves .

3) Finally , powder all the ingredients in a dry mixer . If curry leaves is more, the powder turns into green. Don't worry it will be more flavourful.

Store it an air tight container .This goes to CWS - Pepper hosted by Padma , event started by Priya Suresh and Priya's Think Spice : Think Fenugreek seeds event initially started by Sunitha .

REPOSTS FOR SARA'S THINK SPICE : THINK GARAM MASALA EVENT :

Vegetable biriyani
Black channa dal rice
Pani poori
Black Channa dal gravy
Dal Makni

BRINJAL MASALA ( KATHIRIKKAI MASALA)

INGREDIENTS : 

Brinjal - 150 gms 
Mustard and Jeera - 1 tsp each 
Salt to taste 

For Grinding : 
Onion - 1 
Tomato - 2
Coriander seeds - 1 tsp 
Pepper - 1 tsp 
Jeera - 1 tsp 
Ground nut - 10 nos 
Chilli powder - 2 tsps 
Turmeric powder - 1 tsp

METHOD OF PREPARATION : 

1) Saute onion and tomato in oil for 10 minutes till soft and tender. Add roasted groundnut, pepper, jeera, chilli powder and Turmeric powder. Allow it to cool and blend them finely. 

2) Heat oil in a kadai . Once hot , add mustard and jeera . When it splutters , add curry leaves and the grinded masala.

3) Meanwhile, saute chopped brinjal in another pan with 2 tsps of oil well till it gets toasted. 

4) When the gravy starts thickening, add brinjal to it and mix well. Add 1 tbsp of gingelly oil.Cover with a lid and cook in slow flame till the oil separates . 

Serve hot with Rice / Roti .This goes to CWS - Pepper hosted by Padma , event started by Priya Suresh . Other recipe for the event is Mutton liver pepper fry .

PARUPPU PODI / MIXED LENTILS POWDER/IDLI PODI VERSION 2

INGREDIENTS :

Channa dal -- 1 cup
Moong dal - 1 cup
Toor Dal -- 1 cup
White round urat dal -- 1/2 cup
Black Urat dal (round) - 1/2 cup
Masoor dal - 1/2 cup
Asafoetida -- 3 tbsps
Red Chillies - 15 - 20
Curry leaves - 1 handful
Sesame seeds - 1/2 cup
Garlic cloves - 1 handful
Salt to taste

METHOD OF PREPARATION :

1) Roast all the lentils with a spoon of gingelly oil .
2) Roast till the flavours rules out and transfer it to a bowl .
3) Then , roast red chillies ,Sesame seeds, Garlic, curry leaves and asafoetida . Let it cool down.
4) Then, grind them finely in a mixer with salt . 

Serve it with hot Rice and Ghee .

INSTANT MANGO PICKLE

Hai Friends

Back here after a month break...........Had a wonderful vacation and birthday celebration ........Thank you friends for visiting my blog even in my absence . I need all your support and encouragement for years to come .

Cheers,
Shama

Here comes the recipe for today ,

MANGO PICKLE :





INGREDIENTS :

Raw Mango - 2 medium
Mustard - 1 handful
Chilli flakes -- 5 tbsps (change accordingly to your taste)
Gingelly oil -- 3 tbsps
Asafoetida - 1 tsp
Methi powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Cut mango to small pieces .
2) Mix salt , chilli powder and mango in a big bowl (glass or any cooking vessel) .
3) Allow it to marinate for 4-5 hours.
4) Then , heat oil in a pan . Once hot , add mustard . when it splutters , add Asafoetida and Methi powder .
5) Finally , add this to the mango mixture and mix it well .

Store it in a airtight , clean and dry container .

Recipes for CWS - Pepper

These recipes are for CWS - Pepper hosted by Padma , event started by Priya Suresh .



1) Pepper Masala Potato .


2) Bittergourd Pepper curry


3) Milagu Paal


4) Pepper Rasam


5) Mutton Sukka fry / Pepper Mutton



6) Potato Podimas

VACATION FOR 3 WEEKS

Hai Friends , I will be away from blogging for 2 weeks . I am in my mom's place . Will miss all your recipes . Take Care ............Bye

PAAL KOVA / MILK PEDA/THERATTU PAAL

TOMORROW IS OUR FIFTH WEDDING ANNIVERSARY.....TO START THE CELEBRATION OF WELCOMING THE FIFTH YEAR , I MADE MY HUBBY'S MOST FAVOURITE PAAL KOVA.



INGREDIENTS :

Milk - 1 litre(full cream)
Sugar

METHOD OF PREPARATION :

1) Boil milk in a heavy bottomed vessel till it thickens .
2) Cook in slow flame . Whenever you find a thick layer of cream , stir it well . Collect the cream sticking to the pan and again mix well .
3) Cook till the milk becomes thick turned to golden brown colour .
4) Now , add sugar to it and mix it well . It should not be sticking to the pan .
5) Transfer to a bowl and make shapes of your choice .



Garnish with cashews .

FRENCH FRIES / FINGER CHIPS

INGREDIENTS : 

Potato - - 5 big 

Chilli powder - 3 tsps 

Turmeric powder - a pinch

Salt to taste

METHOD OF PREPARATION : 

1) Peel the skin of potato and Slice it into thin fingers .   . 

2) Boil them and cook till soft not mashy.

3) Spread it over a baking sheet for 20 minutes , till all the water gets dried . 

4) Transfer it to a bowl and add other ingredients to it . Shake it well and keep aside for 10 minutes . 

5) Then deep fry them . 

Serve hot with Sauce .