Pesarattu Recipe / Green Gram Dosai Recipe

I was very surprised that we in Tamilnadu are not preparing dosa based on green gram, while it is a very popular recipe in Andhra. Everyone in my family loved it and this is definitely going to be a regular in my kitchen henceforth. Moreover this is a very apt dish for summer as it helps to beat the heat.

In Telugu Peasr means green gram and rattu means dsoai. So that green gram dosai is called pesarattu in Telugu.

Click HERE to view 30+ Dosa Varieties.

Recipe Cuisine : South Indian / Andhra | Recipe Category: Breakfast |  Yields: 8-10 nos.

Preparation Time: 3 mins  | Soaking Time: 4 hrs| Cooking Time : 15 mins

Ingredients:

Green Gram / Paasi Paryaru	1 cup (240 ml)
Raw Rice / Pacharisi	¼ cup
Green Chilli	2
Ginger	1 inch
Curry Leaves	2 springs
Coriander Leaves	1 handful
Cumin Seeds	1 tsp
Onion	½ cup
Salt	1 tsp or required
Oil (for make dosai)	As required

Procedure:

1. Wash green gram and raw rice together for 2 times.

2. Soak them with enough water for 4 hours or more.

3. Grind the soaked dal and rice mixture with green chillies, ginger, curry leaves and coriander leaves using mixie or grinder.

4. Grind them into a little coarse paste with little water.

5. Finally add cumin seeds, roughly chopped onion and salt. Grind them for just few seconds only. (don’t grind the onion into fine paste)

6. Remove the batter and mix with enough water to make dosa batter consistency. Keep it aside for minimum 2 hours or overnight in refrigerator.

7. Heat the dosa tawa, pour ladle full of batter and spread them into a thin circles.

8. Pour oil around the dosai and cook till the both sides become golden in color and crisp.

      Healthy and tasty Green Gram Dosai / Pesarattu is ready to serve. Serve with Coconut Chutney or any Kara Chutney.

Click HERE to view 30+ Chutney Recipes.

Note:

1. Add red chilli instead of green chilli.

2. Add parboiled rice instead of raw rice.

3. Addition of onion is optional.

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Mango Dal Recipe / Mango Paruppu/ Mamidikaya Pappu

In Tamilnadu Thur Dal is used as Uppu Paruppu without any addition. It is a regular and must have for all festivals. However in Andhra, they add mango or tomato with the dal for flavor. Since it is mango season I tried the Andhra Mango Pappu. It was liked very much by my family.

Click HERE to view Mango Recipes.

Recipe Cuisine : South Indian / Andhra | Recipe Category: Side Dish for Rice

Preparation Time: 7 mins  | Cooking Time : 20 mins |  Serves: 6

Ingredients:

Thur Dal / Thuvaram Paruppu	½ cup
Chopped Mango	½ cup
Turmeric Powder	½ tsp
Green Chillies	3
Salt	½ tsp
Chopped Onion	3 tbsp
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Cumin Seeds	1 tsp
Red Chilli	2
Curry Leaves	1 spring
Finely Chopped Garlic	2 tsp
To Garnish:
Finely Chopped Coriander Leaves	2 tbsp

Procedure:

1 Remove the skin and seeds of the mango and chop them into small pieces.

2. Wash the thur dal twice.

3. Pressure cook the dal with chopped mango, turmeric powder, chopped green chillies, chopped onion, 1 cup water and ¼ tsp of salt for 4 whistles in medium flame.

4. After pressure has gone, remove the lid of the cooker and mash the dal mixture with hand blender.

5. Heat the oil in a pan, add mustard seeds and wait for popping.

6. Add cumin seeds and wait for splutter.

7. Add broken red chillies and sauté for few seconds.

8. Add curry leaves and sauté them till the curry leaves become crisp.

9. Add chopped garlic and sauté till the garlic become translucent.

10. Pout this mixture into dal mixture (from 4) and remaining salt. Mix them well. Add water if required.

11. Cook the mango pappu for 2-3 mins. Then add chopped coriander leaves and switch off the flame. Mix them well.

            Tangy and yummy Mango Dal is ready to serve with Hot Rice or Roti.

Note:

1. Adjust the chilli level according to your spice level.

2. Adjust the mango level according to your mango taste.

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Hibiscus Lemonade Recipe / Sembaruthi Lemonade with Sabja Seeds

Feel that lemon juice is too boring and want to prepare something colorful?

Hibiscus lemonade is a great choice which was suggested by my friend Sushma. I used to have hibiscus based milk during my childhood. My father used to bring hibiscus flower and my mother used to create hibiscus milk (Recipe HERE) as alternative to branded milk drinks.

Recipe Cuisine : Indian | Recipe Category: Beverage

Preparation Time: 2 mins  | Cooking Time : 10 mins |  Serves: 6

Ingredients:

Red Hibiscus Flower	10
Water	2 cups
Sugar	¼ - ½ cup
Lemon Juice	As Required ( 2 tsp for 1 cup)
Sabja Seeds	As Required ( 1 tsp for 1 cup)

Procedure:

1.  Separate the petals from the flower. [Don’t use the stem and pollen]

2. Add water in a bowl, bring to boil.

3. Add Sugar and wait still the sugar dissolves completely. Stir the mixture occasionally.

4. Add the hibiscus petals and mix them well. Close the lid of the pan and keep the flame in medium flame.

5. Allow it to boil for 3-4 mins. Allow it to cool down completely.

6. Strain the hibiscus sugar water using the strainer.

7. Store this hibiscus syrup in a clean air tight bottle and keep it in the refrigerator for later use.

How to make Hibiscus Lemonade?

8. Add 2-3 ice cubes, ¾ cup water and ¼ cup syrup in a glass.

9. Add 2-3 tsp of lemon juice with the above syrup mixture (from 8) and mix them well.

   Yummy and healthy Hibiscus Lemonade is ready to serve.

How to make Hibiscus Lemonade with Sabja Seeds?

10. Soak 1 tsp of sabja seed with ¼ cup of water for 15 mins.

11. Add this soaked sabja seeds with soaked water with the hisbiscus lemonade (from 9). Mix them well and serve.

  

Note:

1. Use 5 petals red hibiscus flower only.

2. Use brown sugar or palm jaggery instead of sugar.

3. Store this syrup in a refrigerator for 15 days.

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Elachi Shrikhand Recipe | Summer Recipes

 Having a sudden guest to your house in this summer and don’t know what to serve instead of tea or coffee. Shrikhand is a great cool alternative which can be prepared in minutes. All you have to do is to have hung curd prepared in advance. You can keep giving this cool and healthy thirst squasher to your kids and family instead of chemical based cool drinks.

Recipe Cuisine : Indian | Recipe Category: Dessert

Preparation Time: 5 mins  |  Serves: 2-3

Ingredients:

Thick Curd / Yogurt	2 cups
Sugar	½ cup or required
Cardamom Powder	¼ tsp
To Serve:
Chopped Badam	1 tsp per serve

Procedure:

Hung Curd:

1. Take a wide bowl and keep juice strainer over the bowl.

2. Pour the curd over the strainer.

3. Close the strainer with plate.  

4. Now keep this bowl with the strainer in a refrigerator for 5-6 hrs or overnight.

5. Now you can get a thick cheese like curd.

How to make Shrikhand?

6. In a bowl, add thick curd (from 5), sugar and cardamom powder. Mix them well with whish or ladle.

7. Serve one scoop of this curd and top it with chopped nuts.

     Yummy and delicious dessert is ready to serve.

Note:

1. You can use any dry fruits for topping.

2. You can use powdered sugar instead of granulated sugar.

3. Adjust the sugar level according to your taste.

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