Chettinadu Dosa and Reposting for Event - DNSC

Ingredients:

Idly / Dosa Batter	1 Cup
Oil	2 tbs
Cinnamom	½ inch
Cloves	1
Curry Leaves	1 spring
Sambar Onion	¼ Cup
Red Chilly	2
Coriander Seeds	2 tbs
Aniseeds	1 tbs
Cumin Seeds	1 tbs
Pepper Corns	½ tbs
Garlic	2 pods
Ginger	½ inch
Cuscus	½ tbs
Grated Coconut	2 tbs
Coriander Leaves (Chopped)	1 tbs
Turmeric Powder	½ tbs
Salt	To taste

Procedure:

1 Heat oil in a pan. Fry all the ingredients except batter and salt.

2. Keep it aside and let it cool down.

3. Grind them into fine paste with little water.

4. Now add the ground paste and salt into the batter.

5. Mix them well and keep it aside for 10 mins.

6. Heat the tawa and pour one ladle full of batter into a thick or thin circular shape.

7. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden colour.

8. Remove the dosa when it is golden on both sides.

Serve this Dosa with Coconut Chutney.

I bookmarked this recipe from TV show.

1. I will link this to Priya’s and Aipi’s Bookmarked Recipe...


2. I am reposting the following recipes to Dish Name Starts with C host by Akila from Learning to Cook.



1. Carrot Milkshake


2. Carrot Ginger Juice



3. Carrot Apple Milkshake



4. Cabbage Clear Soup



5. Coconut Laddu / Balls



6. Cumin Vegetable Gravy



7. Cholam / Jowar Dosa

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Ponnanganni Keerai / Dwarf Copperleaf / Sessile Joyweed Fry

Ingredients:

Ponnanganni Keerai	1 bunch
Coconut Oil	2 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Cumin Seeds	2 tbs
Red Chilly	2
Sambar Onion	½ cup
Curry Leaves	1 spring
Grated Coconut	2 tbs
Salt	To Taste

Procedure:

1. Clean and wash the Keerai with its stem.

2. Cut them into small pieces.

3. Heat oil in a pan, add mustard seeds, and urad dal. Wait for popping.

4. Add cumin seeds, red chillies (cut them into small pieces), curry leaves and finely chopped onion.

5. Saute till the onion becomes golden color.

6. Then add the chopped greens and close the lid of the pan for 3-4 mins.

7. Remove the lid and stir well, and sprinkle the water if necessary.

8. Finally add the salt and grated coconut, mix them well.

9. Fry until the water evaporates from it.

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One Lovely Blog Award

With great pleasure, I'm sharing one more blog award given to me by Shalini. Many thanks to Shalini for awarding "One Lovely Blog Award" award .

Fellow Bloggers, Shalini's http://currysecrets.blogspot.com/ has great recipes you would definitely enjoy.

I'm forwarding "One Lovely Blog" award to the following bloggers. Like Mahi, I am replacing the image with an image of my choice. Dear recipients do forward this award to 12 other bloggers of your choice.

1. Kavitha
2. Shobha
3. Sujasuganthan
4. AK
5. Vanishri Bhat
6. Deepti
7. Nithu Bala
8. Swathi Iyer
9. Kairali sisters
10. Coolblogger
11. Priya Sreeram
12. Sushma Mallya

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Make Your Own Masala Box (Anjarai Petti)

If you have round boxes (chocolate box), arrange use and throw tumblers to make your own msala box. You can use this store spices, variety of powders(chilly powder, coriander powder, garam masala powder etc) or color kolam powders.

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Colorful Chrysanthemum (Sevanthi Poo)

This flower is in my garden only.

I have link this to MacroFriday.

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Spicy Corn

Ingredients:

Corn Kernels	1 cup
Red Chilly powder	¼ tbs
Pepper Powder	¼ tbs
Char Masala	¼ tbs
Lemon Juice	½ tbs
Salt	To Taste

Procedure:

1. Pressure cook the kernels with little water.

2. After pressure has gone, drain the water from it.

3. Then add other ingredients with cooked kernels.

4. Mix them well and serve it.

I have send this recipe to Only Chaat event hosted by Pari.

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Serene Sky

I have link this to Skywatch.

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Beetroot Chutney

Ingredients:

Beetroot	1
Oil	2 tbs
Bengalgram Dal	2 tbs
Red Chilly	4
Coriander Seeds	3 tbs
Curry Leaves	1 spring
Tamarind	Amla Size
Grated Coconut	4 tbs
Salt	To Taste

Procedure:

1. Wash and peel the skin of the beetroot.

2. Cut them into lengthwise pieces and grate them.

3. Heat oil in a pan, add channa dal, red chillies, coriander seeds and curry leaves. Saute for 2 mins.

4. Then add the grated beetroot and fry for 3-4 mins.

5. Finally add the grated coconut, tamarind and salt. Switch off the stove.

6. Allow it to cool down.

7. Grind the mixture into a paste by adding very little water. [ Don’t grind into a fine paste]

This chutney goes well with plain rice.

I have link this to Food Palette Series by Akheela.

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Kolam #55 - Rose

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Boiled Tapioca / Vegavaitha Maravalli Kilangu

Ingredients:

Tapioca / Maravalli Kilangu / Kappa	½ kg
Salt	To Taste

Procedure:

1. Wash and cut the kuchi kilangu into halves.

2. Pressure cook them with ½ cup of water and salt for 3-4 whistles.

3. When the pressure has gone, peel the skin of the kilangu and serve it hot.

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Kolam #54 - Star

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Chettinadu Potato Fry

Ingredients:

Potato	¼ kg
Gingelly Oil	4 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Curry Leaves	1 spring
Onion	1
Red Chilly Powder	1 tbs
Turmeric Powder	½ tbs
Ginger	1 inch
Garlic	5 Pods
Aniseeds	1 tbs
Salt	To Taste

Procedure:

1. Wash and cut the potato into 4 pieces.

2. Pressure cook them for 1 whistle.

3. Allow it to cool down and then peel and cube them.

4. Peel and cut the onion into lengthwise thin slices.

4. Heat the Gingelly oil in the pan, add mustard seeds, urad dal and curry leaves.When mustard seeds starts popping, add the Aniseeds and onion.

6. Saute till the onion becomes golden brown.

7. Then add the ginger, garlic paste, red chilly powder, turmeric powder and salt. Saute for a minute.

8. Now add the potato cubes and mix them well. Fry for 5 – 7 mins.

Chettinadu Potato Fry goes well with Masiyal and Rasam rice.

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Mashed Greengram / Pachaipayir Masiyal

Ingredients:

Greengram	1 cup
Water	2½ cup
Oil	2 tbs
Sambar Onion	½ cup
Mustard Seeds	1 tbs
Urad Dal	1 tbs
Cumin Seeds	2 tbs
Coriander Seeds	1 tbs
Curry Leaves	2 spring
Red Chilly	4
Tomato	1 small
Garlic	4 pods
Turmeric Powder	½ tbs
Salt	To taste
Coriander Leaves	Garnish

Procedure:

1. Clean and fry the Greengram without oil. Then wash them thoroughly.

2. Pressure cook the dal with few drops of oil, turmeric powder and water for 7 mins in medium flame.

3. Heat the oil in a pan, add mustard seeds. When the seeds start popping add urad dal, cumin seeds, coriander seeds, curry leaves, garlic pods and red chillies.

4. Saute for 2 mins and then add the chopped onion and sauté again till the onion becomes golden brown.

5. Then add the mashed tomato and fry for 2 mins.

6. Now add the cooked dal and salt. Stir well and then cook for 5 mins.

7. Beat the dal with hand beater.

8. Garnish with coriander leaves.

Serve hot with plain rice.

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Wheat Flour Fritters / Gothumai Mavu Pakoda

Ingredients:

Wheat Flour	2 Cup
Green Chilly	2
Curry Leaves	1 Spring
Coriander Leaves (chopped)	½ cup
Cumin Seeds	2 tbs
Onion / Sambar Onion	2 / ½ Cup
Salt	To Taste

Procedure:

1. Peel and wash the onion and cut them into small pieces.

2. Wash and cut the green chillies into small pieces.

3. Mix wheat flour with all other ingredients.

4. Gradually add water and make dough.

5. Dough should not be very hard.

6. Keep it aside for just 10 mins.

7. Heat the oil in a kadai at medium flame and make small fritters and deep fry until it becomes golden brown.

Serve it hot with Tomato Ketchup.

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