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.

Pongal using Moongdhal /paasi parupu

This is traditional South Indian dish not to be confused with festival pongal.There are two types of pongal they are sweet pongal done with jaggery and salt pongal did with moong dhal(paasi parupu)

Ingredients:

Raw rice - 1 cup

Moong dhal(paasi parupu) - 1/4 cup

Jeera - 2 teaspoons

Pepper - 1 teaspoon

Ghee - 5 tablespoons

curry leaves - 5 nos

Turmeric powder - 1 teaspoon

Salt - as needed

Method:

1.In a kadai pour 1/2 table spoon of ghee roast the moongdhal until it turn slightly brown.Now wash the raw rice.In a pressure cooker put the raw rice, moongdhal ,1 1/2 teaspoons of jeera,3/4 teaspoon of pepper,turmeric powder and salt and pour 4 1/2 cups of water.

2.Allow it to boil for 5 whistles.when the cooker gets cooled smash the pongal with smasher really well.

3.Now in a small kadai pour the 4 1/2 tablespoons of ghee,when it gets hot put the jeera pepper and cashew nuts fry it until cashews become golden brown finally add the curry leaves.

4.Pour this in the pongal mix it that's all Pongal ready.

Pongal goes well with chutney and sambar.

Tomato Uthappam

Ingredients:

To grind:

BoiledRice/idly rice - 1 cup

Raw rice(pacha arisi) - 1 cup

Urad dhal(ulandham parupu) - 1/2 cup

Methi seeds(vendhayam) - 1 table spoon

Salt - as needed

To garnish:

Tomato -1 medium sized

Green chilly - 3 nos(chop it finely)

Coriander leaves - 4 table spoon

Curry leaves - 5 leaves (optional)

Method :

1.Wash and soak the things that should be ground and allow it to ferment over night.The next day you can see the batter will be raised.

2.Remove the seeds from tomato and slice them really thin also chop the green chilly ,curry leaves and coriander leaves.

3. 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.

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

Now Tomato Uthappam is ready... If you have lot of holes in the uthappam then it shows that your uthappam is soft....

Onion Uthappam

Uthappam is a type of dosa which will be thick it will be really soft there many types of uthappam like tomato uthappam,onion uthappam etc...this is just plain uthappam.

Ingredients:

To grind:

BoiledRice/idly rice - 1 cup

Raw rice(pacha arisi) - 1 cup

Urad dhal(ulandham parupu) - 1/2 cup

Methi seeds(vendhayam) - 1 table spoon

Salt - as needed

To garnish:

Onion -1 1/2 medium sized(chop it finely)

Green chilly - 3 nos(chop it finely)

Coriander leaves - 4 table spoon

Channa dhal( kadalai parupu) - 1 1/2 table spoon

Mustard seeds - 1 teaspoon

Urad dhal (ulundham parupu) - 1/2 teaspoon

Curry leaves - 7 leaves (optional)

Oil - 2 table spoons

Method :

1.Wash and soak The things that should be ground and allow it to ferment over night.The next day you can see the batter will be raised.

2.Now in a kadai pour the oil when it gets hot add mustard when it splatters add channa dhal ,uraddhal when they turn to golden brown add the chopped onions along with curry leaves and green chilly ,when the onion turns transparent stop the flame.

3. Now the fried onion ready to be sprinkled.

4.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 sprinkle the fried onion .Now pour oil to its sides and cover it with the lid.

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

Now onion uthappam is ready... If you have lot of holes in the uthappam then it shows that your uthappam is soft....

Gujarathi Dhal dhokali

I have a Gujarati friend. She served me Dhal Dhokli once. It was really different and good. This resembled Sambar sadam in which we have both sambar and sadam. This dish has both gravy and main dish in it. I tried her recipe and it came out well.

Ingredients:

Wheat flour - 1 cup

Thoor dhal (thuvaram parupu) - 1/4 cup

Tomato - 1 medium sized

Ajwain(omam) - 1 teaspoons

Jeera -1 teaspoons

Ginger - 3/4 inch piece

Red chilly - 1 no

Turmeric powder - 2 teaspoons

Coriander powder - 3 teaspoons

Sugar/jaggery - 1 table spoon

Asafoetida - 2 pinches

Oil - 5 table spoons

Ghee - 2 table spoons

Salt - as needed

Coriander leaves - 2 table spoons

Curry leaves - 5 nos

Method:

1.Boil the thoor dhal in cooker when the thoor dhal in cooked pour it in a vessel which has thick bottom ,and 2 cups of water when it starts boiling add 1 teaspoon of turmeric powder,crush ginger and add to it also add chopped tomato,allow it to boil.

2.Add 1 teaspoon of turmeric powder,1 teaspoon of coriander powder,salt,ajwain and jeera to the wheat flour and mix them,then add oil and mix it well now add water and make like normal chapathi dough.

3.Now make thin chapathis and cut them into small pieces when the dhal is really boiling add the cut chapathi one by one ,remember to stir every now and then or the chapathi will stick to the bottom.

4.It takes like 10 mins for all the chapathi to get cooked,keep stirring.When the chapathi is cooked add corriander powder and sugar/jaggery.

5. In a small kadai heat the ghee when it i s hot add the mustard when it splatters add curry leaves ,asafoetida,red chilly and left over jeera, ajwain pour this in the dhal dhokali.

6.Allow it to warm dhal dhokali is good when served warm,when serving add the coriander leaves.

Dhal dhokali is ready

Uthappam

Uthappam is a type of dosa which will be thick it will be really soft there many types of uthappam like tomato uthappam,onion uthappam etc...this is just plain uthappam.

Ingredients:

To grind:

BoiledRice/idly rice - 1 cup

Raw rice(pacha arisi) - 1 cup

Urad dhal(ulandham parupu) - 1/2 cup

Methi seeds(vendhayam) - 1 table spoon

Salt - as needed

To garnish:

Onion -1 1/2 medium sized(chop it finely)

Green chilly - 3 nos(chop it finely)

Coriander leaves - 4 table spoon

Channa dhal( kadalai parupu) - 1 1/2 table spoon

Mustard seeds - 1 teaspoon

Urad dhal (ulundham parupu) - 1/2 teaspoon

Curry leaves - 7 leaves (optional)

Oil - 2 table spoons

Method :

1.Wash and soak the things that should be ground and allow it to ferment over night.The next day you can see the batter will be raised.

2.Now in a kadai pour the oil when it get hot add mustard when it splatters add channa dhal ,urad dhal when they turn to golden brown add the chopped onions along with curry leaves and green chilly ,when the onion turns transparent stop the flame.

3. Now mix the fried onion,salt, coriander leaves(chop the leaves really fine).Now the batter is ready .

4.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 pour oil to its sides and cover it with the lid.

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

Now Uthappam is ready... If you have lot of holes in the uthappam then it shows that your uthappam is soft....

Adai and aviyal

Adai and aviyal are well balanced and yummy meal too........ adai goes well with aviyal. Adai has proteins and the vegetables in aviyal has all the nutrients.Very easy to cook.

Ingredients

Toor dhal - 1 cup
Channa dhal - 1/2 cup
Moong dhal - 1/4 cup
Idly rice - 1/4 cup
Uradh dhal - 1/4 cup
Red chilly - 5 nos
Jeera - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Corriander leaves - 2 table spoons
Onion - 1 medium sized
Oil - 1 cup
Salt - As required

Recipe

1.Soak all the dhals and rice for 4 hrs,then grind it along with red chilly,jeera don't grind it too fine.

2.Add the chopped onions,corriander leaves turmeric powder and salt.

3.Heat the tawa like dosa pour the batter then add the oil and cover it with lid.

4. When the adai is done turn it to other side and add oil.

hot hot ....................adai is ready


Now it aviyal

Ingredients:

Vegetables - 1 cup(Beans,carrot,raw banana,white pumpkin,drumstick)
Coconut - 3 table spoons
Jeera 1/2 teaspoon
Green chilly - 3 nos
Curd -2 table spoons
Coconut oil - 1 table spoon
Salt - As required

Recipe

1.Chop all the vegetables.Boil them when the vegetable is half boiled add salt then drain the water.

2.Grind coconut,green chilly and jeera .Add this ground mixture to boiled vegetables and allow it to boil for 5 mins.

3.In a small pan add coconut oil when it is hot add jeera when it begins to splatter pour that into the boiling aviyal.

4.Allow it to boil for 1 minute then turn the gas off.

Aviyal is ready to be served with adai

Pasta

I tried pasta in our way of cooking it came out well and my kids enjoyed it.

Ingredients:

Pasta - 1 cup

All vegetables - 1 cup(copped)

Onion - 1 medium sized

Tomato - 1 medium sized

Cheese - 1 table spoon

Tomato ketchup - 1 table spoon

Oil - 1 table spoon

Red chilly powder - 1 1/2 teaspoon

Salt - As required

Recipe

1.In a tawa add oil then add the onion when it turns to golden brown add all the vegetables let them to fry for 5 minutes stiring ocassionally,then add tomato.

2.Add 1/2cup water and let them to cook when they are cooked add the chilly powder and salt then them to thicken.

3.Mean while in pot add 3 cups water and add pasta let it to cook when the pasta is almost done add salt and allow it to fully cook then drain the water.

4.when the mixed vegetables are cooked add the pasta and stir them gently for 2 mins.

5.Turn off the heat add the tomato ketchup mi it then add cheese.

Pasta ready..............

Kuzhi paniyaram

One more dish that is famous for its appearance and tempts us to taste it.

Ingredients:

Raw rice - 1 1/2 cups
Idly rice - 1 1/2 cups
Urad dhal - 3/4 cup
Vendhayam - 1 table spoon
Chopped Onion - 1/2 cup
Green chille - 2
Mustard - 1 teaspoon
Curry leaves - 4 0r 5 leaves
Salt - as required
Oil - 1 1/2 table spoon

Recipe

1.Soak raw rice ,idly rice and urad dhal along with vendhayam for 3 hrs, grind it fine then add salt and mix it well and allow it to ferment(as u do for idly).

2. Heat oil in tawa when it is hot add mustard ,when it splatters add curry leaves then add chopped onion.When the onion turn golden brown add the chopped chillies just fry for 5 - 7 seconds.

3. Mix this fried mixture with dough.

4.Heat the Kuzhi paniyaram tawa and add 2 drops of oil in each hole when it is hot fill the hole with half dough add 2 drops of oil in each hole and cover it with its lid.

5. After few minutes turn its side with spatula given along with Kuzhi paniyaram tawa.

Tada ........ ur paniyaram is ready.