November 30, 2010

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







November 29, 2010

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.


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.

November 28, 2010

November 27, 2010

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.


November 26, 2010

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.



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.


November 25, 2010

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.

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.

November 24, 2010

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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