Thursday, December 6, 2012

Sollam Dosai


     Sollam dosai is one of the ancient food of tamilnadu. Nowadays many of them never heard about this dosa . When i started to blog ,i thought of collecting  authentic recipes from my mother and elders in our family and store it here . Sollam Dosai first comes under that category. 

Sollam seeds are rich in antioxidants and gluten-free.For health benefits see here



Ingredients
Sollam/Jowar seed/Sorghum - 1 cup
Idly Rice - 1 cup
Urad dal - 1/4 cup
Fenugreek seed - 1/2 tbsp
Salt 

Procedure

Soak sollam separately for 6- 8 hrs and then soak rice ,urad dal & fenugreek seed in a bowl for 2 hrs.Sollam seed look like this


After that grind sollam along with rice,urad dal and fenugreek seed in a wet grinder/mixie into fine paste.

Add add enough salt into the batter and allow to ferment it for 8 hrs(this batter will ferment quickly compare to normal dosa batter,so adjust according to your weather condition).

After fermenting,heat the tawa and take a ladle full of batter and spread it thick(like kal dosa) .once the bottom turns brown ,flip it on other side and cook it.

Serve this nutritious dosa with any of your favorite chutney or with Idly podi
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Wednesday, September 5, 2012

Rava Ladoo/Laddu


Rava Ladoo is easy to make and also it tastes heavenly.



Ingredients

Rava/Semolina - 1 cup
Sugar - 3/4 cup
Ghee - 4-5 tbsp
Cashews - 10 pieces(adjust to ur taste)
Cardamom - 3nos



Procedure

Dry roast the rava till the aroma comes and allow to cool,then powdered it in mixer.

Powder the sugar along with cardamom as fine powder.

Add the powdered sugar into rava mixture .

Fry the cashews in ghee and add into rava mixture.

Mix it well and make lemon sized balls immediately(if you could not make balls or the mixture is too dry,sprinkle some milk and make balls.Adding milk reduces the self life,so consume it in a day or two).

Store it in air tight container and enjoy the yummy Rava Ladoo.




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Thursday, April 12, 2012

Beetroot Halwa


Wish you all a very happy tamil new year.Beetroot halwa is very simple to make and also tasty.


Ingredients

Beetroot - 1 cup(grated)
Sugar - 1/4 - 1/2 cup
Cardamom powder - 1/4 tsp
Cashews - 7 nos
Ghee - 2 tbsp

Procedure

Heat 1 tbsp of ghee in  a wide pan and add cashews and roast it .Once it becomes golden brown add the grated beetroot.

Stir the beetroot continuously until it becomes soft and reduce its volume.If you feel very dry while stir add a tbsp of milk and stir.But if your beetroot is juicy,no need to add milk.

After that add sugar.I used 1/4 cup of sugar only,since the beetroot i used was very sweet.So adjust the sugar according to your taste and beetroot sweetness.On safer side start with 1/4 cup and increase little by little.

Once the sugar melts,add the cardamom powder and remaining 1 tbsp of ghee.Keep in the medium flame for 5mins and stir it in between.

After 5 mins,you can see all the beetroot comes together like halwa and also it oozes out the ghee.Switch off the flame at this stage.

Serve Beetroot halwa as warm or as chilled.Either way it tastes great. 




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Friday, March 30, 2012

Banana Bread

Ingredients

Banana(well riped) - 2 nos(mashed well)
All purpose flour - 1 1/4 cup
Sugar -1/2 cup
Baking powder - 3/4 tsp
Baking Soda - 1/4 tsp
Butter - 1/2 cup - 2 tbsp( melted)
Salt - 1/4 tsp
Egg - 1 no
Walnut/Almond(sliced) - 1/2 cup approx(optional).
Vanilla extract - 1 tsp


Procedure
Preheated the oven to 350 F and grease the loaf pan with butter/cooking spray well and dusted with all purpose flour and keep it aside 

First mix the wet ingredients.In a bowl beat the egg slightly and then add butter,vanilla extract,sugar and mashed banana into the egg ,mix it well with whisk and keep it aside.

Then sieve the flour with baking powder ,baking soda & salt. Add this flour mixture with wet ingredients and mix it well.

Finally add the nuts and mix it well.

Pour the mixture into loaf pan and place it in the middle rack of the preheated oven and bake it until the toothpick inserted in the center comes out clean(takes about 30-45 mins).Remove it from oven and place it on wire rack and cool it completely.

Slice it and enjoy the delicious banana bread.



  

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Wednesday, March 28, 2012

Adai Dosai | Lentil crepes | Breakfast recipe

Adai Dosai , a lentil crepes usually make this as breakfast. It's very fulfilling and delicious breakfast recipe. I like to have this with plain sugar,to me that's the best combination for adai. When i was chennai, i came to know that adai is served with aviyal in many hotels there. But i neither tried that combo so far in home nor in restaurant.
My hubby doesnt like to have anything (even puttu & upma) with sugar,so for his sake i started to make coconut chutney, but nowadays i too like that combo.Having as it or with any side dish, either way, it's so tasty and fulfilling.
PS: I dont want to remove the old photos,so keep as it is :-) .




Adai Dosai

Preparation Time : 2 hrs for soaking | Cooking Time : 20 minsMakes : 12 dosa 
Recipe Category: Dosa | Recipe Cuisine: Indian
Ingredients
Idly Rice - 1 cup
Moong Dal - 1/4 cup
Toor Dal - 1/4 cup
Channa Dal - 1/4 cup
Urad Dal - 1/4 cup
Red chili - 2 nos
Cumin seed - 1 tsp
Fennel seed - 1 tsp
Ginger - 1 inch pieces
Asafoetida powder - 1/4 tsp
Coriander leaves - few
Onion -1/2 cup(finely chopped)
Curry leaves - few
Turmeric powder - 1/4 tsp
Oil - 1 tsp
Salt
Procedure 
Put all the dal in one bowl & rice in another bowl.Soak both of them for 2 hrs.
After that first grind the rice  in the wet grinder/mixie into fine paste and put it in the bowl.Then grind dal along with red chili,cumin seed,ginger & fennel seed into paste(No need to grind the dal for long time like we did for idly/dosa batter.
Once it become fine paste, add it into rice batter. Add salt & asafoetida powder.
In a laddle add the turmeric powder with little water and add into adai batter and mix everything well.
Heat oil in a kadai add curry leaves& onions,saute it  until onions becomes translucent.
Add this onion into batter along with coriander leaves  and mix well.
Heat the tava ,pour the ladle full of batter and spread like dosa(keep it in low flame,so that you can able to spread,after spreading the batter increase the flame)and cook it for 2-3 mins,then flip it and  cook on other sides.Once it becomes golden brown on both sides,remove it.
Serve this Adai Dosai with coconut chutney or Sugar.

Notes:
  • If you dont like fennel smell, you can skip that.
  • As per your liking, you can make thin or thick adai.
  • To make thin adai, keep the batter as pouring consistency.




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Spinach Moong Dal

Ingredients
Moong Dal - 100 gms
Asafoetida - pinch
Spinach - 3-4 cups(finely chopped).
Cumin seed - 1 tsp
Green chili -3 nos slit into halves(adjust to ur taste).
Garlic - 2 tsp(chopped).
Ghee - 2 tbsp
Onion - 1 (lengthwise chopped)
Tomato -1 (cut into small pieces)
Salt

Procedure
First cook the dal along with asafoetida & 200ml of water in pressure cooker and keep it aside.

In a pan heat ghee and the add cumin & onion,once the onion becomes translucent, add tomatoes,garlic & green chili and saute it well.

After add the spinach little by little and stir it continuously. Once add all the spinach,add the cooked dal & salt(adjust the consistency at this stage) and allow it to boil for 5 mins and switch off the flame.

Healthy & yummy spinach dal is ready.Serve this along with steamed rice or chapathi


  

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Tuesday, March 27, 2012

Inji Pachadi/Chutney

Ingredients
Ginger - 1/4 cup(finely sliced)
Tamarind - 1/8 cup(loosely packed)
Red Chili powder - 1 1/2 tsp
Turmeric - 1/8 tsp
Coriander powder - 2 tsp
Jaggery - 1 tbsp
Gingelly(sesame) oil - 3-4 tbsp
Mustard - 1/2 tsp
Salt

Procedure

Soak the tamarind for 1 hr with 1/4 cup of water and extract the tamarind juice.

Dry roast the finely sliced ginger in a pan until it becomes light brown color and allow it to cool completely.

Once it cools completely,grind it into coarse without adding water.

Heat oil in  a pan and add mustard ,once it popup add the tamarind juice and ginger.Then add turmeric,red chili,coriander powder & salt.

Keep in low flame and cook it until the oil separates. Finally add the jaggery and switch off the flame.It remains fresh for 1 week.

Serve this as the accompaniment for Sothi Kulambu,sambar satham & curd rice.

  
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Monday, March 26, 2012

Kadai Paneer



Ingredients
Paneer/Indian Cottage cheese - 1/2 cup
Onion - 1/4 cup ( sliced into cubes)
Green Bell pepper/Capsicum - 1/4 cup sliced into cubes(I used the combination of red,yellow,orange bell pepper)
Tomatoes - 1/4 cup(chopped roughly)
Turmeric powder - pinch
Red chili powder - 1/2 tsp
Ginger garlic paste - 1/2 tbsp
Garam masala - 1/2 tsp
Coriander leaves - 3 tbsp(finely chopped)
Oil - 2 tbsp
Salt
For marination
Thick curd - 3 tbsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt
Procedure
First marinate the paneer with ingredients listed under "For marination" and leave it in the fridge for 1 hr.

After that heat 1 tbsp of  oil in the pan and place the marinated paneer one by one in the pan and roast it until it becomes golden brown on all sides and keep it aside .

In the same pan add the onion and bell peppers and roast it slightly and keep it aside.

In the same pan add the remaining 1 tbsp of oil and add the tomatoes ,once the tomatoes become mushy add tumeric,red chili powder & salt(Be careful while adding salt here since we already add salt for paneer in marination).If you need it,add little amount of water(1/8 cup) and cook it until the raw smell goes off.

Then add the paneer,oinions and bell peppers and mix it well.keep it in low flame for 5 mins.

Finally add coriander leaves and switch off the flame.

Delicious kadai paneer is ready.Serve Kadai paneer with chapathi,naan,roti & any types of pulav.



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Thursday, March 1, 2012

Sothi | Sodhi Kulambu| Tirunelveli Sothi(Coconut Milk Gravy)

Sodhi/Sothi Kulambu is the famous dish in our(tirunelveli) district.It's a coconut milk based curry with moong dal and veggies.Sothi Kuzhambu is served especially during maruveedu function which takes place a day after marriage. That's the first time son in law visits the bride house ,so the bride family gives him a feast with sothi sapadu(a meal with sothi kuzhambu). And many people still follows this tradition. 
Amma makes sothi atleast twice in a month and we all love this. It tastes best with steamed rice or with dosa,idiyappam or appam.As this curry have lot of coconut milk, amma always makes inji(ginger) pachadi as a accompaniment. The hotness from the ginger pachadi really goes well with this mild curry and also it helps to digestion. If you haven't tried this kuzhambu so far, give it a try though it involves lot of work, the result would be amazing for sure. 

Sothi | Tirunelveli Sothi

Preparation Time : 20 mins | Cooking Time : 25 minsServes : 4-5 
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Moong Dal - 1/4 cup heaped
Potato - 1
Beans - 7 nos
Carrot -1
Peas - 1 or 2 tbsp
Cauliflower - 1/2 cup florets
Drumstick - 5 (1 inch pieces)
Peal Onion - 5
Tomato - 1
Mustard - 1/4 tsp
Cumin seed - 1 tsp
Oil - 1 tbsp
Asafoetida - 1/4 tsp
Lemon Juice - 1 tbsp
Grated coconut - 1 cup
Ginger - 1 inch piece
Garlic - 5+ 2 pods
Green chili - 4
Curry leaves - few 
Coriander leaves - few
Salt - to taste

Procedure
Cut the potato,carrot into small pieces & beans into 1/2 inch pieces.In a pressure cooker wash & add moong dal ,potatoes,carrots & beans along with asafoetida powder and enough water.Cook it for 3 whistles. Now will start the grinding work, add the green chili in mixie jar and grind into coarse paste.In the same jar, add the peeled & roughly chopped ginger and garlic(5) and grind into smooth paste and set aside. Next add the coconut and grind into coarse mixture.Then add 1/2 cup of water and grind into smooth paste. Transfer the coconut paste into strainer and extract the coconut milk. That's the first coconut milk.In the same jar, add the extracted coconut again with 3/4 cup of water and grind into smooth paste.Extract through the strainer and discard the coconut residue. This is second coconut milk.Peal & cut the shallots into half or quart depends on the size, slit the drumstick & cut the tomato and the remaining garlic into small pieces. Heat the kadai with oil, add mustard & cumin seed, let them splutter.Add the onions & curry leaves, saute till the onions becomes translucent.Add the cauliflower & drumstick and saute in the oil for 1 min, then add the ginger garlic paste and chili paste. Saute till the raw smell leaves.Then add the tomatoes, give a quick mix & then add the second coconut milk. Let it boil and allow the veggies to cook. In the mean time, open the pressure cooker and mix it with laddle gentle.Once the veggies are cooked, add the dal & salt.As i have precooked peas, so adding now(if not having cooked peas, pressure cook it with dal) and let it boil for 3-4 mins. Keep the flame in low and add the first coconut milk & mix well. Let it in flame for 3 mins & switch off the flame.Finally add the coriander leaves and lemon juice & mix well.
Delicious Sothi Kulambu is ready. Serve Sothi kulambu along with steamed rice or even its the best side dish for Idiyappam & appam .

Notes:
  • Don't boil the kuzhambu vigorously after adding the first coconut milk.
  • If you have ginger garlic paste, use 1 tbsp of it.
  • Adjust the chilies according to your taste.
  • Cumin seed gives great flavor to the sothi.
  • Generally we dont add turmeric powder, but if you wish add 1/4 tsp for extra color.
  • No need to add all the veggies, even with potato , carrot & drumstick alone, you can make this.
  • Inji Pachadi & Potato varuval is the best combo for this kulambu.


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Wednesday, February 29, 2012

Egg Kothu Parotta

Ingredients
Parotta - 5 nos (check here for making parotta or use frozen one)
Onion -1 
Tomato -1 
Green chili -1 
Turmeric powder - pinch
Red chili powder - 1 tsp 
Garam Masala - 1 tsp
Coriander leaves - few
Cloves -2
Cinnamon - small piece
Cardamom - 1
Egg - 2
Oil - 2 tbsp
Salt

Procedure
Cut onion into lengthwise pieces,tomato into small pieces and slit the green chili.Chop the parottas into small pieces.Beat two eggs well and keep aside

Heat oil in a pan,add cinnamon,cloves & cardamom, fry it for 30 sec.

Then add onion and saute it until it becomes translucent and then add tomatoes,green chili and cook it well.

After that add red chili powder,turmeric powder & salt and mix it well.In this mixture  add the egg.

Once the eggs are half cooked,add the parotta pieces and mix it well Once everything is cooked well add garam masala powder and coriander leaves.

Switch off the flame. Yummy Egg Kothu Parotta is ready.

Serve Egg Kothu parotta with raita and lemon pieces.



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Cauliflower Pakoda

Ingredients
Cauliflower florets - 1 cup
Oil-for deep frying
For Batter
Besan - 1/2 cup
Rice flour - 1 tbsp
Turmeric powder - pinch
Red chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 1 tbsp
Salt


Procedure
Keep the cauliflower in hot water along with salt for 1/2 hr.After that remove it from water and dry it on tissue paper.

Mix everything listed under "For Batter" along with water into paste(like bajji batter).

Heat oil for deep frying.Dip the cauliflower in the batter and drop into hot oil.

Once the cauliflower becomes golden brown,remove it and place it on tissue paper.

Serve this Cauliflower pakoda with tomato ketchup or any chutney.

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