Ragi dosa is one of the easy healthy breakfast/dinner recipe. In south India idli/dosa is the most common recipe in each and every house hold. We usually make idli/dosa using idli rice and urad dhal.
SOAKING TIME: 5 HRS| PREPARATION TIME: 5 mins | COOKING TIME: 5 mins
AUTHOR:KUZHALIS SAMAIYALARAI
RECIPE TYPE:MAIN
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
1 cup Ragi flour
1 cup idli rice
1 tablespoon urad dhal
1 tablespoon fenugreek seeds
water as required
salt to taste
VIDEO RECIPE LINK:
PREPARATION:
Rinse and Soak the idli rice, urad dhal and fenugreek seeds for minimum 5 hrs.
METHOD:
Grind the rice , urad dhal and fenugreek seeds in grinder or mixie by adding required batter into smooth paste.
Add the ragi flour and salt. mix well.
Adjust the consistency by adding required water.
Let the batter to ferment for minimum 10 hrs or over night.
Mix the fermented batter well with a ladle.
Heat a tawa and spread some oil.
Make dosa as thin or thick as per your wish.
Let both the sides to cook golden brown.
Serve hot with any chutney of your choice.
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VAZHAITHANDU PULI PACHADI is a traditional kootu/curry kind of recipe usually shared along with rice. This tastes yummy with sambhar rice, rasam rice, etc.,
Puttu is a traditional breakfast in south india especially
in kerala. We usually make sweet puttu as snacks.Generallu puttu will be
prepared using specially prepared puttu flour/idiyappam flour.
Here in this recipe I have used red rice to make the
puttu. Instead of red rice, white raw rice can also be used.
Idly /dosa are the very common and major food in south
india. Sambhar , idly podi & Chutn eys are most familiar ,we have variety of
other side dishes too like gothsu, kadapa kadaiyal etc.,
In gothsu itself various methods, and recipes are
there. Tomato gothsu is one among them. There are many ways to make tomato goth
with dhal, without dhal, with masala podi, with out podi etc.
Coconut podi(Thengai podi) is one of the authentic
podi recipe we used to make in our households. This coconut podi is a 2 in 1
powder recipe we can mix it with hot
rice and have for lunch /dinner. Also it goes very well even with idly/dosa
like idly podi.
Chandrakala and suryakala are a very popular sweet in
thanjavore. The main ingredient for this sweet is khoya/kova.It is a very delicious and rich sweet as we
have khoya as filling.
During my childhood I had this sweet many time during
my visit to my aunt house which was in thanjavur.
In this recipe I have used home made khoya and the
link to make khoya using milk powder is given below.
Deepavali one of the very important festival for us. We
used to prepare variety of sweets and snacks
for deepavali, out them this magizhampoo/magalampoo is one which we prepare
with out fail every year along with thenkuzhal/thenthalai.
I have seen there are many variations and recipes to
prepare this magizhampu murukku. In our house we use roasted moong flour along
with coconut milk and little sugar for mild sweetness.
Few recipes which we prapare for diwali/deepavali are
Thenkuzhal, Magizhampoo, rava urundai, pasi paruppu
urundai, kaju katli, coconut burfi, 1234 burfi etc.
Please check the recipes for these items in the below
link.
Then grind into smooth powder in
mixergrinder or in mill
Dry Roast the moong dhal till it starts
changing the color or until the nice aroma starts to come.
Then cool the roasted dhal completely.
Grind into smooth powder in
mixergrinder or in mill.
You can even grind the raw and roasted dhal
together in mill while making in large quantity.
If you grind in mixergrinder, sieve the
ground flour once to get the smooth powder.
METHOD:
Measure the required flour and take in
abowl.
Extract milk from the coconut using
warm water and keepit aside.
Mix the sugar in coconut milk and stir
well till it dissolved completly.
Mix salt in little water and dtir till
it gets dissolved fully.
Add the salt water and butter in the
flour and mix well.
Then add coconut milk little by little
and mix well.
After adding all the coconut milk, add
required water additionally to knead a soft dough.
The dough should not be too soft or too
tight.
Grease the murukku press with oil and
then fill it with the prepared dough.
Take the required dough and roll it as cylindrical
in shape for easy filling into the murukku press.
Cover the rest of the dough with wet
cloth to avoid drying.
Grease the back of the ladle with oil
and make murukku using the press on the ladle.
Heat oil in pan for deep frying the
murukku.
Drop the prepared murukku one by one
gently in oil.
Don’t over crowd the oil.
Flip in between and cook the murukku in
medium flame.
Once the sizzling reduced atmost and the
murukku becomes crisp , drain from the oil and take in a colander lined with
tissue paper.
Prepare murukku in the same way with
the rest of the dough .
Store the murukku in a air tight
container after cooled down completely.
NOTES:
1.
Rinse and dry the rice completely before grinding will give nice brigh murukku.
2.Dont
roast the moong dhal into dark brown
3.Also
dont add more butter , otherwise murukuu will break /dissolve in oil while
frying.
4.Seiving
the moong dhal flour and rice flour once to get smooth powder if grindingin mixie.
5.Keep
the flame in medium while frying the murukku, otherwise it wont be cooked
evenly till center.
6.Dont
add more sugar, otherwise murukku colour will become dark brown.
7.Dissolve
the salt in water and then add into the flour for even mixing.
8.If
you are making in bulk you cna grind the raw rice and roasted dhal together in
mill too.
9.Also dont knead and keep the dough
for long time, while making in bulk, prepare the dough in batches to avoid
drying out.
10.You can even cover the muruku dough
with wet cloth to avoid drying out.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Wash the raw rice and then dry it completely.
Then grind into smooth powder in mixer grinder or in mill
Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.
Then cool the roasted dhal completely.
Grind into smooth powder in mixergrinder or in mill.
You can even grind the raw and roasted dhal together in mill while making in large quantity.
If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.
Measure the required flour and take in abowl.
Extract milk from the coconut using warm water and keep it aside.
Mix the sugar in coconut milk and stir well till it dissolved completly.
Mix salt in little water and stir till it gets dissolved fully.
Add the salt water and butter in the flour and mix well.
Then add coconut milk little by little and mix well.
After adding all the coconut milk, add required water additionally to knead a soft dough.
The dough should not be too soft or too tight.
Grease the murukku press with oil and then fill it with the prepared dough.
Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.
Cover the rest of the dough with wet cloth to avoid drying.
Grease the back of the ladle with oil and make murukku using the press on the ladle.
Heat oil in pan for deep frying the murukku.
Drop the prepared murukku one by one gently in oil.
Don’t over crowd the oil.
Flip in between and cook the murukku in medium flame.
Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.
Prepare murukku in the same way with the rest of the dough .
Store the murukku in a air tight container after cooled down completely.
Do
try this recipe and please don’t forget to give your feedback in comments.
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get the update of new recipes posted in my blog please do subscribe to my blog
or like my face book page or follow me on pinterest or add to your Google +
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Kara boondi is a criunchy crispy snack which we can
prepare in a very less time . This kara boondi can be used in chats, add in
mixture recipe or even we can make curry too.
The only important thing we need to take care is the
consistency of the batter. If the batter consistency is not right,the boondis
will not look good, either it will be flat otherwise with tail.
Avial is one of the very popular tasty south Indian delicacy
mostly served with Adai and Rice& sambhar for lunch. This recipe is
prepared using lot of vegetables and coconut.
This avail is such a simple ,quick and flavourful
dish. There are many varieties and ways to make this avial, with small
difference in addition of ingredients and making.
For little sourness some will add curd and some people
will add a little tamarind juice.
In this recipe I have added curd and prepared as
little drier version. The consistency is up to everyone’s personal preference, so we can make this same recipe as
little drier or as semi gravy.
This avial can be served withfollowingdishes. Click the respective name for the recipes
SOAKING TIME: -| PREPARATION TIME: 10 mins | COOKING TIME: 30 mins
AUTHOR:KUZHALIS SAMAIYALARAI
RECIPE TYPE:SIDEDISH
CUISINE: SOUTH INDIAN
SERVES: 3 persons
INGREDIENTS:
1
drumstick
10
French beans
1
Carrot
1
Raw banana
1/2
cup chopped yam
4-5
broad beans (papdi)
1/4
cup Thick curd(yogurt)
2
teaspoon coocnut oil
To
grind:
1/2
cup grated coconut
1
teaspoon cumin seeds
4
or 5 Shallots
3
green chillies
water
as required
To
temper
1
tablespoon coconut oil
1/2
teaspoon mustard seeds
Check
the notes section at the end of the video for more
detailes about the vegetables
VIDEO RECIPE LINK: https://youtu.be/EQXcLcoWRn8
PREPARATION:
Grind the coconut green chillies ,
cumin seeds and shallots into smooth paste by adding required water.
Don’t add too much of water to grind.
Take thick curd and set aside.
In case the curd is not thick, use a
seiver to drain the water and take the thick curd.
Chop the vegetables as 1 inch pieces
and keep them ready.
Soak the cut raw banana pieces in water
until use to avoid the change of colour.
METHOD:
First boil required water with salt.
Add the vegetables which take longer
time to cook.
Let them cook till half.
Then add the other vegetables which
take less time to cook.
Add turmeric powder.
Close with a lid and let all the
vegetables to cook together till they become soft.
Once the vegetables are cooked add the
ground coconut paste and mix well.
Let it cook for 1 minute. No need to
cock for log time after adding coconut.
Then switch off the heat and then add
the thick curd and mix well.
Temper the mustard seeds in coconut oil
and mix well.
Finally add 2 teaspoon coconut oil for
the fresh coconut flavor to the avial.
Now flavorful scrumptious avial is
ready to serve.
NOTES:
1. To avoid the vegetables become
mushy, it is always better to cook in open pot.
2. Add the veggies which take log time
to cook first and then add the veggies which cook in less time later
3. The list of vegetables we can add in
avial are
*drumsticks
*yam
*raw banana
*brinjal
*carrot
*beans
*broad beans
*ash gourd
*potato
*chayote
Out of the above vegetables drumsticks
and raw banana gives nice taste and flavour to the avial , so better not to
skip. Other vegetables are optional.
4. Generally drumsticks, broad beans
take little more time to cook than raw banana, brinjal. so we can add them
later.
5. In case if you are cooking in pressure cooker,
just cook for 2 whistles and release the pressure immediately.
In that way the vegetables won’t get
mushy, but i feel cooking open pot method is always better.
6. Adjust the spiciness by
adding/removing the green chilies.
7. Adding turmeric powder is purely
optional.
8. Adding shallots gives nice flavor
and taste to the avial.
9. Always use required amount of water
only to cook the vegetables, add some hot water in Case the water is required
in between.
10. Always use the curd (yogurt) which
is not sour.
11. Add only thick curd otherwise the
avial will becomes thin.
12. Add the curd only after switch off
the flame.
13. Tempering is optional, but it gives
nice flavor to the avial.
14. Lastly adding coconut oil gives
awesome fresh coconut flavor to the avial
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Grind the coconut green chillies , cumin seeds and shallots into smooth paste by adding required water.
Don’t add too much of water to grind.
Take thick curd and set aside.
In case the curd is not thick, use a seiver to drain the water and take the thick curd.
Chop the vegetables as 1 inch pieces and keep them ready.
Soak the cut raw banana pieces in water until use to avoid the change of colour.
First boil required water with salt.
Add the vegetables which take longer time to cook.
Let them cook till half.
Then add the other vegetables which take less time to cook.
Add turmeric powder.
Close with a lid and let all the vegetables to cook together till they become soft.
Once the vegetables are cooked add the ground coconut paste and mix well.
Let it cook for 1 minute. No need to cock for log time after adding coconut.
Then switch off the heat and then add the thick curd and mix well.
Temper the mustard seeds in coconut oil and mix well.
Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.
Now flavorful scrumptious avial is ready to serve.
Do
try this recipe and please don’t forget to give your feedback in comments.
To
get the update of new recipes posted in my blog please do subscribe to my blog
or like my face book page or follow me on pinterest or add to your Google +
circle.
