Simple Shiny Soft Neer Dosa

Ingredients:

Raw Rice-2cups

Grated Coconut-2-4 table Spoon

Water -2 cups

Procedure:

Soak rice overnight or 3-4 hours maximum.

Grind with salt and coconut.

Make the batter very thin it have to be watery.

Just take a pan and pour the batter lightly by raising your hands.

These dosas have to be cooked from only one side. (Since coconut is used, there is a chance of dosas getting sticked to tava).

No oil needed and dosa will be very shiny,soft and yummy.

So have coconut milk or pickles or any tamarind based kulambu or coconut garlic and mint chutney.

Simple recipe so easy to prepare

Potato Kadalai Paruppu Kuruma or Kuzhambhu

Hi friends

This recipe i got from one friend.it came out superly and taste was super and yummy yummy.It taste like daalsha and kuruma combinations.Very easy to prepare.Try it and feedback me

Soak Poppy seeds [1tsp] for 20minutes.

Soak Bengal gram dal/Kadalai paruppu [1/3cup] for 30minutes separately.

Grind coconut [5 one inch pieces] with poppy seeds. Keep it aside.

Pressure cook Bengal gram dal with little salt for 3whistles.

Then add chopped onions [1], chopped tomatoes [1/2], kuzhambhu masala powder [3tbs], turmeric powder [1/2tsp], potatoes [2] and salt to the cooked dal. Pressure cook once again for 3whistles.

Heat oil in a pan. Fry whole garam spices for a minute.

Add green chilli [1], small onions/shallots [4-5], few curry leaves and ginger-garlic paste [1tsp]. Fry for a minute and add the cooked dal and potato mixture to it.

Let it cook for 2minutes.

Then add ground coconut paste. Simmer for 5minutes.

Rava idli version - 2

Ingredients:

Roasted Rava - 1 cup

White ulunthu or urdu-two tablespoon 

Thick curd - 1 cup

Water - 1 1/2 cup 

Pinch of soda & salt. 

Any left over veg curries (or )Chopped Carrot,beans

Procedure :

Soak uru dhaal in water for 30minutes grind to make a paste

 Just fry rava till it becomes golden brown. 

keep it aside.

Take a pan add little oil add mustard,dried red chilly,onion,finely chopped beans,carrot. you can add any vegetables and coriander leaves chopped green chilly.

Fry it for a while close the lid.Then add the roasted rava and thick sour curd and add the ulunthu paste and salt

Make as idly batter consistency or paste like and pour in idly pan then your rava idly ready.

You can add scrapped coconut, ginger even all types of nuts too.

Coriander or mint chutney will be a nice side dish for it

Rava idli version 1

Ingredients:

Roasted Rava - 1 cup

Thick curd - 1 cup

Water - 1 1/2 cup

Pinch of soda  salt.

Any left over veg curries (or )Chopped Carrot,beans

Procedure:

Mix everything together. The consistency is as same as idli batter.

Season it with:

Mustard seeds, Urad dal, chana dal, curry leaves, grated ginger, grated carrot and chopped green chillies and the veggies.

Add it to the batter and make idlis.

Crispy Tomato Dosa:

This is an instant recipe If you feel bore to eat the normal dosa this one might helps.Have a try if you like it and dont forget to comment here

Ingredients:

• Spicy tomato chutney-1 cup
• Dosa batter-2 -3 cups
• Water if required
• We dont need salt as it was balanced seperately

Procedure:

Fry the tomato chutney with mustard,red chilly,curry leaves

Mix tomato chutney with Dosa batter and beat well and add water lightly if needed means

The batter  will have to be dark orange in color means the combination will be good

if not means add the chutney little bit more and mix well

Wait for 2mins to set and start to prepare the dosa

So your yummy Crispy Tomato Dosa will be ready

Sugar and spicy coconut chutney is best for it

Highlight the dish for the Crispy Tomato Dosa

So try it and feedback me


if you dont want spiciness reduce red chilly

SO in your all chutneys varieties you can make different chutney based dosas like this and looks very colorful and yummy too
The guest may surprised too by different color of dosas

Yummy Bread Dosa

As we bored with normal dosa daily, we can try Bread dosa
Ingredients:

Dosa Batter-5tablespoon

Big Onion-1

Green Chilly-2(Finely chopped)

Few Coriander leaves

Salt and oil as you needed

Wheat Bread or other Bread-3-4 pieces

Procedure:

Add Onion,chilly and coriander in the batter.Even you can try in left over dosa batter

After mixing it just soak the bread on both sides carefully without damaging or breaking the bread as its soft by nature

Then put it in dosa pan if you want add oil otherwise no oil needed.

Then turn otherside when both sides cooked well.

Cut it in different shapes and serve with grapes or jam or sugar or veg kuruma

Its taste yummy like bav bhaaji


here is my bread dosa presentation for you.if you do like this your kids love it a lot

Spicy Chapathi noodles

As we bored with chapathi we can try for a change chapathi noodles.it may taste differnt too.

Ingredients

1/2 cup sliced onions (cut into long strips )

1/2 cup sliced capsicum (cut into long strips )

1/2 cup tomato slices (cut into long strips)

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp pav bhaji masala or Everest karam masal

2 tbsp butter

salt to taste

6 leftover chapatis, cut into long strips

2 tbsp chopped coriander leaves for the garnish

lemon wedges for serving

Procedure:

Make chapathi dough and heat the pan and fry the chapathi lightly that have to be soft.

After preparing chapathi.take one or two chapathi roll it like a roll and cut into long strips.keep it aside

Take a kadai add butter lightly with little oil.as its dietery concern dont add more oil or butter for this recipe.

Add onion with pinch of salt when its halfcooked add the capsicum.

After half cooking the capsicum add tomato.

when tomato half cooked add turmeric powder a pinch,chilly powder for your spicyness.this recipe has to be spicy hence add according to it.if you dont want spicy flavor means add according to your consistency.

Add karam masala or pav baaji masal and.

Add salt to taste and add water very lightly as this gravy smells well and the watery content dries and thick add the noodle shape chapathi.

Mix well with fork or two spoons and off the stove.

During mixing add coriander leaves and lemon juice lighly.

Then serve it hot with corainder leaves decoration.its spicy and yummy yummy.

You can add fried egg in the final stage of mixing.it also gives a different taste

no side dish needed  if you want means you can have plain kuruma or reitha

Please try it and feedback me

Crispy Spicy Carrot Dosa -ready

Today i prepared Spicy Chutney carrot dosa and i mentioned the procedure how i did that.Pleas go through it and enjoy it friends

1.Pour the Dosa Mix on Pan when its half cooked applied any spicy chutnies like red chilly chutney or mint chutney or tomato or onion chutny.Spicy Mint chutney is well suited for this recipe

2.Spread it on center all around and add the cooked vegetable side dish you prepared for lunch already.I used carrot you can use any veggies mainly potatto, cauliflower, soya beans and butter beans.all veggies suits

 

3.Then Bind the dosa on two side and press lightly when its cooked turn the other side and press it

  

Then your crispy spicy Veg dosa ready 

Crispy Crunchy Spicy Kola Urundai

Crispy Crunchy Spicy Kola Urundai 

i will say for three people consistency

Ingredients:

Mutton kaima-200gm
Porigadalai-100gm
Green Chilly- 5 to 6(if you want spicy add another chilly)
Medium Size Onion-1
Spices pattai-3
kraambu-3
kasakasa- 2 tea spoon
Coconut- in 1/2 mudi take quater or take one cup of coconut
Curry leaves - few
Coriander leaves- few
sombu- 1 spoon
Salt
Oil


Procedure:

First wash the kaima using a big filter .wash it three times and filter the water

Grind this kaima in ural or grinder.Ural is best which is rich in taste otherwise go for grinder.

Grind it finely without water it may stick on sides hence remove it and grind it finely.

In this mean time add the porikadalai,green chilly and coconut in big mixie jar.Grind it dry and add curry leaves,coriander leaves,krambu,pattai,sombu,kasakasa,onion.

Grind it as dry and very very lightly add water and make it as thick paste.It has to smell like krambu and pattai hence add more if the smell is missing means

when the kaima becomes a paste add the grinded thick paste into kaima and add salt correctly.

Dont add water in any condition but the check the salt and chilly taste.add it if required

Then all mixed together and grind it fine thick paste if its messy unable to shape urundai by hands add little porikadalai.

When it becomes fine semisolid paste thats able to make small balls off the grinder and keep the paste in a vessel.

This recipe is very easy one.

Take a big plate and little oil in small vessel.

Apply little oil on your hands and then create small small balls and keep it in plate.

When all balls are completed you can kept in fridge for 20minutes just increase the temperature of thre fridge at that time.

When you take the balls then reduce the fridge temprature.

The balls all become thick.

Now take a kadai add refined oil when its boiled put the balls one by one.Put 8 balls in each time.

Please keep the flame medium or low.then and there stirer the balls in oil then only all sides will be cooked well.

When its dark brown take it mostly adding porikadalai wont absorbs oil hence you will feel the crispyness

Then your yummy yummy crispy crunchy spicy kola urundai will be ready

Hotel Aracha masal Pulikulambu

Aracha masal Pulikulambu

The masal we have to prepare is usual one.

take a pan add little oil,little mustard,very little methi seeds,ulutham parauppu,and 1tablespoon of kadalai paruppu,coconut-1tablespoon,dried redchilly-5 to 6,thaniya seeds or thaniya powder -2 tea spoon

Fry it well and allow it to cool and grind it as dry.The mixtures main flavor is thaniya.Hence highlighted it.

Then as usual fry and cook the vegetables then add tamarind water,turmeric,asafoetida and salt.

when it becoming thick add the masal l and salt if you want to increase spicyness means add plain chilly powder.

Then your hotel taste or brahmin pulikulambu will be ready.

Super Aracha masal Sambar

Super Aracha vita masal Sambar

Aracha masal sambar:  The masal we have to prepare is usual one.

Take a pan add little oil,little mustard,5 methi seeds,ulutham parauppu(uraddhal)1 teaspoon,and 1tablespoon of kadalai paruppu(channa dhaal),coconut-1tablespoon,dried redchilly-5 to 6,thaniya seeds -1 table spoon and half teaspoon

Fry it well and allow it to cool and grind it as dry.The mixtures main flavor is thaniya.Hence highlight the sambar flavor mainly with its aroma

Then as usual take kadaai add oil,mustard,methi seeds after 20 seconds add onion ,green chillies,curry leaves fry till the onions get roasted well as brown and  add the vegetables and little amount of water till the veggies got immersed 

let them cook well then add tamarind water,turmeric,sambar powder,chilly powder ,asafoetida and salt and  Chopped 1 or 2 tomatoes 

When vegetables cooked and sambar is ready just add the powdered masal,cooked toor dhal and add salt

 if you want to increase spicyness means add plain chilly powder in a small bowl with little water beat well and add in sambar

When sambar got ready take a small kada add oil,mustard,onion,curry leaves saute well and mix in sambar

So your arachavita sambar ready and tastes different.





Then your hotel taste or brahmin sambar will be ready.

Brinjal Moongudhaal Thaalitha Kootu

Today i prepared pasiparupu thaalitha kootu.this recipe mostly you never tasted the concept you know but extra addition ingredients highlighted

Brinjal Moongudhaal Thaalitha Kootu

Ingredients:

Moongu Dhaal 200gram
Brinjal -1 cup
Mustard,asafoetida,uluthamparuppu
ghee


For Grinding

ScrappedCoconut -1 table spoon
Red Chilly-3
Cumin seeds -1 spoon
(Grind it Dry)


Procedure:

Cook the moongu dhal when its cooked well and keep it aside

Take a kadai add oil then add onion and brinjal saute well for dew minutes when its half cooked add the grinded paste

Saute well and then add moongu dhaal and salt and little amount of water.

Switch of the stove when brinjal cooked well.

Take small kadai add ghee one spoon and mustard asafoetida and uluthamparuppu when it fried lightly add that in moongudhal kootu

Now close the vessel and open during serving which smells superb and tastes good

Then your  moogudhal Brinjal thalitha kootu ready

Spicy Chinese Veg Noodles

Friends

Veg Noodle recipe i shared here.Please try it and feedback me friends

Ingredients:

Plain Chinese white Noodles-1-2 packet

Carrot,Beans,capsicum together-1 cup

Big Onion-1

Soya sauce-1 tablespoon

Dried Red chilly-2-3

Spring Onion- Few(Optional)

Oil,salt- Required

For grinding:

Green chilly-6
Garlic-6

Procedure:

Take a vessel and add 2 litres of water ,teaspoon of oil when it boiled and bubbles came add the plain chinese noodles

After two minutes take it and filter it and wash in cold water and filter it

Then take dosa pan or non stick dosa pan and spread 1 or 2 teaspoon of oil

Then spread the water filtered noodles on dosa pan in medium flame when one side is half crisped.

Then turn other side of noodles if your noodles are more means first add one half and after half roasting finished keep in one plate and add again the rest of the noodles

In this mean time grind the green chilly and garlic as paste with little water.

Add oil in a small kadai add the broken dried red chilly and fry it well.keep it aside.

Take on big kadai add oil and add the chilly garlic paste when it smells well add the chopped onion,vegetables fry it well for a while and add soya sauce and salt needed.

Close the lid for a while and when the vegetables are cooked well add the noodles,spring onion,fried red chilly

Mix well with two big spoons add tomato sauce or ketchup mix well with low flame for 1 mins and off the stove

Close the lid check the salt sweetness,spicy everything was set or add the missing taste

Then your Spicy Veg Chinese Noodles will be ready

Spicy Red Chillly Chutney

Hi friends i shared the Red chilly chutney  recipe here.try it feedback me.

Red chilly chutney(Mirchy kaara chutney)

Ingredients:

Dried Red chilly-10-15

Tamarind-few piece

Garlic-medium size 8 pieces

Onion-small 8 or big means quarter part

salt

asafoetida,mustard,uluthamparuppu

oil

vinegar(Optional)

Procedure:

Take a pan add light oil put the red chillies fully without breaking,garlic,tamarind,salt and onion

fry it well till it becomes golden color allow it to cool

Grind it well with little water amd make it as paste.

Take a pan add more oil then put mustard,ulutham paruppu,asafoetida then grinded paste with little water.

when it becomes thick and oil floated means yummy yummy red chily chutney will be ready

In final stage add vinegar lightly for flavor and for puilipu and for preserving it

This chutney suits for dosa,idly,curd rice,poori,bread and roti