Two in one chapathi

Usually we do chapathi one by one but one of friend my friend she will do chapathi in single go.I was really impressed and got the tips from her of how she does and here is what I enjoyed.

Ingredients:

Wheat flour - 1 1/4 cup

Ghee - 1/4 cup

Salt - as needed

Method:

1.Make the dough as usually of how you make for chapathi by mixing wheat flour ,salt and water.Allow this dough to rest for 1/2 hr.

2.Now make equal portions of ball.

3.Take two balls and flatten them a bit and coat them with ghee on side then sprinkle some wheat flour on its top.

4.Now place one over the other in such a way that the side in which we coated with ghee should be together(like we keep the jam sided of the bread one over the other).

5.Now sprinkle some dry wheat flour and make chapathi really thin like usual.

6.Heat the tawa when it gets really really hot put this chapathi,do not press it, just turn its side.You can see the chapathi fluffing up like poori.

7.When it is done on both the sides take it and keep it in the plate.You will be able to find the two layer now hold them and tear it apart ..

tada two in one chapathi ready it is different and instead of doing one by one you can do two at a time

Vendhaya dosai Dosa using methi seeds

Vendhya dosai is done with vendhaym or methi seeds .They say it is good for pregnant women because during that period the body will be really hot so this cools the body.When ever i get mouth ulcer my mom makes this dosai it helps in healing that too..

Ingredients:

Rice - 2 cups(Idly rice preferred or any boiled rice)

Urad dhal (ulandham parupu)- 1/4 cup

methi seeds (vendhayam) - 3 table spoon.

Salt - As needed

Method:

1.Wash and soak rice Urad and methi seeds for 2 hrs.Then grind them either in mixi or grinder.

2.In a vessel pour the batter when it is ground really fine .Add salt and mix it well.

3.Allow this batter to ferment over night.The next day the batter will be really fluffed.

4.Now mix the batter if the batter is thick add some water and make it to the consistency of dosa batter.

5.Now place the dosa tawa in the stove when it gets hot grease it with oil and pour 1/4 cup of batter and spread it in circular motion make the circle really small because uthappam is supposed to be thick and small now spread tomato green chilly and coriander leaves.Now pour oil to its sides and cover it with the lid.

6.After a 15 seconds using the spatula flip the dosai so that it gets cooked in other side too.

That's it vendhaya dosai ready ,this goes when with tomato chutney and chilly chutney.

Note :

It should be cooked in medium flame or it will turn black.

Lemon Rasam

Lemon Rasam is another type of rasam Instead of tamarind we use lemon juice You can use fresh lemon or lemon juice.If you are going to use fresh lemon then put in water for 1/2 an hr there by we can get more juice.

Ingredients:

Lemon juice - 3 table spoons

Tomato - 1 medium sized

Garlic - 2 pieces

Turmeric powder - 1/4 teaspoon

Sugar - 1 pinch

Salt - as needed

For powdering:

Pepper - 2 teaspoon

Jeera - 1 teaspoon

Coriander seeds - 1/2 teaspoon

Asafoetida - 2 pinches

Thoor dhal (thuvaram parupu) - 1/4 teaspoon

For seasoning:

Oil - 2 tablespoons

Mustard seeds - 1/4 teaspoon

Uradh dhal(ulundham parupu) - 1/4 teaspoon

Jeera - 2 pinches

Asafoetida - 1/4 teaspoon

Methi seeds - 1 pinch

Curry leaves - 5 nos

Coriander(chopped) - 1 table spoon

Method:

1.In a kadai fry the things that we are going to powder just for few seconds so that they will become crispy and will be easy to powder .Powder them and put them in lemon juice.

2.Now chop the tomato and crush the garlic and add them to lemon juice .Also add the turmeric powder.

3.In a kadai pour his mixture of powder,lime juice and tomato ,garlic and allow them to boil when they start bubbling really well turn off the flame.

4.In another kadai pour the oil when it gets hot add mustard when it splatters add urad,jeera,asafoetida, when urad dhal turns golden brown add the curry leaves and off the flame pour this in the rasam,add coriander leaves and sugar mix them well.Lemon Rasam ready......

Raw tomato pachadi,thakali kai pachadi

Usually we use tomato when it is riped .This recipe is using raw tomato.Raw tomato is as sour as lemon .Bu it was different.To make it colorful I added riped tomato too...

Ingredients

Raw tomato - 4 medium sized

Riped tomato - 1/2 the medium sized

Onion - 1/4 the medium sized

Thoor dhal (thuvaram parupu) - 3 table spoons

Coriander powder - 1/2 teaspoon

chilly powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil- 1 table spoon

Mustard seeds - 1/4 teaspoon

Urad dhal(ulndham parupu)- 1/4 teaspoon

Asafoetida - 2 pinches

Jeera - 1/4 teaspoon

Coriander leaves - 1 table spoon

Method:

1.In pressure cooker boil the dhal for 2 whistles.

2.Wash and chop the tomato and onion.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds when the mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the tomato,fry it for 2 mins.

3.Now add the boiled dhal , turmeric powder, coriander powder and chilly powder cover it with lid.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

Raw tomato pachadi ready

Making of Ghee / Clarified Butter / Nei Kaaichum Vidham

When I got married I didn't know of how to do it when I tried it either remains uncooked or it turned brown.My husbands grand mother taught me how to make ghee out of butter.

Ingredients:

Unsalted Butter - 200gms or two sticks

Curry leaves - 4 nos

Salt - 1/2 teaspoon

Drumstick leaves - 7 nos

Method:

1.Take the butter out off fridge and keep it out for 1/2 an hr so that it gets soft.

2.Take vessel with thick base and add the butter in a medium fire stir the butter .Initially the butter when it gets melted it will look like thick yellow liquid with lot of butter still floating as shown in first picture.

3.When the butter is half cooked it will be a thick yellow liquid.Now add the salt.Keep stirring the butter.

4.In a 5 mins he butter will become transparent yellow liquid .Now if you add the drumstick leaves and curry leaves it will splatter his shows that the ghee is ready.

Note :

1.If you cook in high flame the butter will get burnt and it turn brown.

2.If you don't stir then the butter will stay at the bottom,it will not get cooked.

4.Curry leaves and drumstick leaves or optional if you use hem they will give good flavour to the ghee.

5.If you use salted butter then the ghee will be too salty.