Tomato Dosa

Few weeks back, when I had gone to visit my mom, while chatting, she shared this recipe with me. She had learnt it from her neighbour it seems and was very excited about sharing the recipe with me:)

 She had already tried the recipe and said that the dosa was very tasty. 

I have never heard about this recipe before. I found it to be very interesting and equally excited to try the recipe. So, I made this dosa few days back for breakfast. 

Dosa was indeed very tasty and crispy. It had a mild flavour of the tomatoes and was absolutely beautiful to look at:)

All of us at home enjoyed this yummy and crispy tomato dosa with chutney and sambar:)

Ingredients 

Raw rice – 1/2 cup

Idli rice – 1/2 cup

Whole urad dal – 1/4th cup

Tomatoes – 3-4

Green chillies- 1-2

Ginger – 1 inch

Salt to taste

Sesame oil- as much required to make the dosa.

Method 

Wash and soak rice and dal together for 3-4 hrs.

Wash and chop tomatoes, green chillies and ginger.

Drain the soaked rice and dal and grind it to a coarse paste.

Add the chopped tomatoes, green chillies, ginger and some water. 

Continue to grind it to a smooth batter. 

Add salt and mix well.

Let it ferment overnight or 10/12 hrs.

Heat a dosa tawa. Mix the batter well.

Spread some oil on the tawa. Pour some batter on the tawa and spread it quickly to an uniform circle. Drizzle some oil around the edges and let it cook till the underside turns crisp. Gently flip over and cook the other side for few seconds.

Serve the dosa hot with sambar and chutney:)

Soya and Capsicum Wraps

Soya nuggets are very good source of protein and it is a perfect ingredient to use for making breakfast and school tiffin. 

Today, after a long time I made these wraps. Red and yellow capsicums give a good flavour and crunch to the filling. This is a complete, healthy and a wholesome meal and kids favourite too:)

  

Ingredients 

For the rotis ( base for the wraps

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Multi grain flour – 1+1/2 cups + as much required for dusting 

Ghee – 1 tsp

Salt to taste 

For the stuffing 

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Soya nuggets – 1/2 cup

Chopped red capsicum – 1/2 cup

Chopped yellow capsicum- 1/2 cup

Chopped spring onion – 1/2 cup

Chopped spring onion greens – 1/2 cup

Chopped garlic – 1/2 tsp

Oil – 2 tsps

Pepper powder – 1/2 tsp

Soya sauce – 1/2 tsp

Vinegar – 1/2 tsp

Tomato ketchup- 1 tbsp 

Salt to taste.

Ghee- as much required for grilling the wraps.

Method

To make the rotis (base for the wraps)

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Add the flour, salt to taste, ghee in a big bowl and mix well. Add required amount of water and knead it into a smooth and pliable dough.

Let it rest for 15-20 mins. Divide the dough into 8 portions. Make thin rotis and keep it aside.

  

To make the stuffing 

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Soak the soya nuggets in boiling water for 10-15 mins.

Drain the water and wash well ( 2-3 times). Squeeze the nuggets well till it becomes dry.

Heat oil in a pan. Add the chopped garlic. Sauté for few seconds and add the chopped onion. Sauté till the onions turn golden. Add the soya nuggets. Sauté for few mins and add the chopped capsicums. Sauté for few mins. Add salt to taste and pepper powder. Sauté till the capsicums become soft. Add soya sauce, vinegar and tomato ketchup and sauté for few seconds. 

Take it off the gas and the chopped spring onions green. Mix well and let it cool for mins.

  

To make the wraps

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Take one roti. Keep some filling on one side and roll it tightly. Similarly make rolls ( wraps ) with the remaining rotis.

  

Grill the wraps on a tawa using ghee till it turns golden brown. Flip the wraps gently and cook till the other side too turns golden. 

  

Cut and serve the wraps hot or warm with ketchup.

   
 

Chetinadu Poondu Khuzhambu

Garlic is known as Poondu in Tamil. 
My cousin Viji, who had come home yesterday for Janmashtami celebration, shared this wonderful recipe with me. She told that she had seen this in a TV cookery show and that it is a very authentic dish from Chetinadu Cuisine.

It’s a very simple and easy to make recipe. When I heard the recipe yesterday, couldn’t wait to try my family is very fond of Chetinadu Cuisine. Am so glad that I made this today. It was very yummy and my family, as expected, loved it:)

  
 
Ingredients

Tamarind – Lemon ( small) sized 

Poondu ( garlic) – 2 pods 

Onion- 2 medium sized

Tomato- 2 medium sized 

Curry leaves – 3 tbsps

Red chilli powder – 1 tsp

Turmeric powder – 1/2 tsp

Sesame oil – 2 tbsp

Mustard – 1 tsp

Fennel seeds ( saunf/ sombu)- 1 tsp

Fenugreek seeds( methi/ vendhayam)- 1/2 tsp

Curry leaves – few

Method 

Soak tamarind in a cup of water for 30-45 mins. Squeeze well and take the extract.

Peel the garlic.

Peel, wash and finely chop the onions.

Wash and chop the tomatoes finely.

Heat 1 tbsp oil in a pan. Add the garlic cloves and sauté till it turns golden brown.

Remove the garlic and curry leaves and sauté till it turns crisp.

  

Reserve some garlic for garnish. 

Grind the remaining garlic and curry leaves to a coarse paste.

Heat the remaining oil in a pan. Add mustard. When it starts spluttering, add the fennel seeds, fenugreek seeds and some curry leaves. Sauté for few seconds and add the finely chopped onions. Add little salt and sauté till the onions turn golden.

Now add the chopped tomatoes,turmeric powder, red chilli powder and salt to taste. Mix well and sauté till the tomatoes become very soft.

  
Add the tamarind extract and let it boil till the raw smell of the tamarind goes away.

Add the garlic and curry leaves paste and mix well. Check for the seasonings. Let it simmer till the oil oil starts floating on top.

  

Garnish with the golden crisp garlic cloves and serve the Kuzhambu hot/ warm with steamed rice drizzled with dome da same oil:)

   
 

Agathi Keerai Curry

  
Ingredients

Agathi keerai ( only leaves) – 3 cups

Grated coconut – 1/2 cup

Oil – 2 tsps

Mustard – 1 tsp

Split urad dal ( black gram/ ulundhu) – 1 tsp

Chana dal ( Bengal gram/ kadala paruppu)- 1 tsp

Red chillies – 2

Moong dal ( Pasi paruppu) – 3 tbsps

Sugar – 1 tsp

Salt to taste

  
Methods

Wash and soak the moong dal for 15-20 mins. Drain it and keep it aside.

Chop the keerai and wash well.

Heat oil in a pan. Add mustard. When it starts spluttering, add split urad dal, chana dal and red chillies. Sauté for few seconds. Add the moong dal and the chopped keerai. Add salt to taste and mix well. Cook till the moong dal and keerai becomes soft and dry. Add the sugar and grated coconut, mix well and sauté for few more mins.

Serve the keerai warm or at room temperature:)

  

Uppu Seedai

For Janmashtami, it’s a tradition in Tamil Brahmin families to make uppu seedai. Uppu in Tamil means salt. There is no exact translation for seedai. Seedai is basically deep fried crisp balls made with rice flour and little urad dal ( black gram) flour.
Though the method of making this simple, probability of not getting it right is always there. 

This is because there are many things that we have to careful about in making good seedai. It starts right from the preparation of the basic ingredient, rice flour.

I have been making this for Janmashtami for many years now. Still there is always an element of anxiety and excitement while making seedai. More so because we can’t even taste it before the pooja.

I have given the recipe in detail to make to easy for first timers and have added few tips too. Hope you all would like my recipe:)

  

Ingredients

Proceeded rice flour – 2 cups

Roasted urad dal flour – 4 tsps

Butter ( at room temperature) – 3 tbsps

Roasted Sesame seeds – 2 tsp

Grated coconut – 2 tbsps

Hing – 1/2 tsp

Salt to taste

Oil required for deep frying

Methods

I have used store bought proceeded rice flour.

To home made processed rice flour

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Wash and soak the rice for 30 mins. Drain well and spread them over a thick kitchen towel and dry it under shade.

Grind the rice at home to make a powder or get it done in a flour mill. Sieve the ground flour before using it.

Dry roast the rice flour for few mins on a medium flame. Do not over roast it. The colour of the flour should not change.

If you are able to draw a line with the flour, it’s means that it’s done.

Sieve the flour again and let it cool.

  

To make roasted urad dal flour 

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Dry roast urad dal till it turns golden. Cool and grind to a flour. Sieve the flour and use as required. For 4 tsps of flour, approximately 2 tbsps of urad dal will be required.

  
 To make the dough for the seedai

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In a bowl, add the rice flour, urad dal flour, sesame seeds, hing, coconut, butter and salt to taste. Mix well with your fingers. 

Add water little by little and knead to a soft and firm dough.

  
With the dough, make small balls of uniform size and let the it dry for few mins( drying the balls prevents it from bursting while frying).

Do not try to make perfect balls. Just pinch the dough and roll it gently.

  
Heat oil in a kadai. On a medium hot oil, deep fry the rice balls ( seedai) till it becomes golden brown and crisp.

  
It’s important that frying is done on a medium flame. If not the seedai will remain uncooked in the inside.

Remove the seedai from the oil. Drain the excess oil ( spread it on a kitchen tissue).

Once it cools down, store it in an airtight container 🙂

  

  
  

Mango and Pineapple Pickle

This is an easy to make and yummy instant fresh pickle. I make this to make my kids eat pineapple as they are not fond of fruits. But they never say no to this spicy, sweet and sour and yummy pickle:)   
Ingredients

Chopped mango – 2 cups

Chopped pineapple – 1 cup

Sesame oil – 2 tbsps

Red chilli powder – 1 tsp

Turmeric powder – 1/4th tsp

Salt to taste

Hing ( asafoetida/ perungayam) – 1/8th tsp

Mustard – 1 tsp

Method

In a big bowl, add the chopped mangoes, pineapple, red chilli powder, salt to taste and turmeric powder and mix well.

Let it rest for few mins.

  
Heat the sesame oil in a pan. Add the mustard. When it starts spluttering, add the hing. Sauté for few seconds and add the tempering to the pickle.

Mix well and let it rest for few mins and then serve:)

  

Dal Tadka

This dal is a very easy to make, healthy, rich, creamy, restaurant style and delicious.If you have to whip up something quick and tasty, this recipe will be very handy for you.

I have made this many times at home and family has always enjoyed this dish:)

  
Ingredients 

Moong dal ( green gram dal/ pasi paruppu) – 1 cup

Chana dal ( Bengal gram/ kadala paruppu)- 1/2 cup

Turmeric powder – 1/2 tsp

Kashmiri red chilli powder- 1/2 tsp

Green chilies – 2 

Garlic – 3-4 cloves

Onion – 1 

Tomato – 2

Ginger – 1/2 inch

Ghee – 1 tsp

Mustard – 1/2 tsp

Cumin seeds – 1 tsp

Red chillies – 2-3

Hing ( asafoetida/ perungayam) – 1/4th tsp

Salt to taste

Butter – 2 tsps

Chopped coriander leaves – 2 tbsps 

Method

Wash and soak both the dals together for 30 mins- 1 hr.

Peel, wash and chop onion finely.

Wash and chop tomatoes finely.

Wash and slit the green chillies.

Drain the water completely, add 2 cups of fresh water, turmeric powder, green chillies , ginger and garlic. Pressure cook for 2-3 whistles. Let the steam subside. Remove the green chilies and whisk the dal well to mash it. Keep it aside. 

  
Heat the ghee in a pan. Add mustard. When it starts spluttering, add cumin seeds,red chillies and hing. Sauté for few seconds and add the chopped onions. Sauté till it turns pink. Add the chopped tomatoes, Kashmiri red chilli powder and salt to taste. Sauté till the tomatoes become soft.

  
Add this to the cooked dal. Also add butter and 1/2 cup water and mix well. Check for the seasonings. Let the dal simmer for few mins.

Garnish with chopped coriander leaves and serve hot with roti/ rice:)

   
 

Dahi Bhindi

Yogurt is known as dahi in Hindi and thair in Tamil and Lady’s finger( okra) is known as bhindi in Hindi and vendakai in Tamil.
I remember seeing this dahi bhindi recipe long back in a TV show. I came across this recipe again yesterday when I saw looking through my recipe note book.

I haven’t made this for a long time. It’s slightly different from the regular bhindi fry. The spices instead of being added directly, is mixed with dahi and then added. The dahi gives a very subtle sour flavour and richness to the bhindi. 

It came out really well and everyone at home really loved it:)

  

Ingredients

Bhindi ( lady’s finger/ vendakai) – 1/2 kg

Dry mango powder( amchur) – 1/2 tsp

Onion – 2 medium sized

Oil – 3 tbsps

Mustard – 1 tsp

Fennel seeds ( saunf/ sombu) – 1 tsp

Fenugreek seeds ( methi/ vendayam) – 1/2 tsp

Yogurt – 1/4th cup

Coriander powder ( dhania powder) – 2 tsps

Red chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Salt to taste.

Method

Wash and cut bhindi into 1- 11/2 inch pieces and let it dry for sometime.

Peel, wash and slice onions.

Heat 2 tbsps oil in a pan. Add the chopped bhindi, salt to taste and dry mango powder.

Mix well and cook till the bhindi turns dark and crisp.

  
Heat the remaining oil in another pan. Add mustard. When it starts spluttering, add fennel seeds and fenugreek seeds. Sauté for few seconds and then add the sliced onions.

Sauté till the onions turn slightly golden.

Mix the yogurt, turmeric powder, coriander powder, red chilli powder and little salt. Beat well so that there are no lumps.

Add this yogurt mixture to the onions. Sauté till the oil starts separating from the masala.

  
Mix this with the crisp bhindi and sauté on a high flame for few mins.

Serve hot with roti / rice and dal.

  

Simple Lunch Menu 9

Today’s lunch at home was again a simple, easy to make and heathy South Indian food cooked with very little oil.  For the first time I made agathi keerai dry curry.  It came out very well and my kids liked it very much.

Agathi keerai is known as August tree leaves. It is slightly bitter in taste and has lot of health benefits. It’s very rich in calcium and hence good for the bones. 

Today’s lunch menu

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Strawberry rasam

Kathrikai curry ( brinjal curry)

Agathi keerai curry ( August tree leaves)

Rice, yogurt, chips and peanut chikki 

  
Strawberry Rasam

https://anubala29blog.wordpress.com/2014/12/17/strawberry-rasam/

Kathrikai curry

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Ingredients 

Kathrikai ( brinjal) – 1/2 kg

Onions – 2

Thenga Milagai Podi- 3 tbsps

Oil – 1 tbsp

Mustard – 1 tsp

Split urad dal – 1 tsp

Turmeric powder – 1/2 tsp

Dry mango powder- 1/2 tsp

Curry leaves – few

Salt to taste 

Method

Peel, wash and slice the onions.

Wash and cut the brinjals vertically. Keep it immersed in water till required.

Heat oil in a pan. Add mustard. When it starts spluttering, add split urad dal and curry leaves. Sauté for few seconds and then add the sliced onions. 

Sauté till the onions turns slightly golden. Drain the cut brinjals well and add it to the onions. Add turmeric powder, dry mango powder and salt to taste. Mix well. Reduce the flame and cover the pan with a lid. Cook till the brinjals become soft. 

Now add the thenga milagai podi and mix well. Sauté for few mins.

Serve it with rice and rasam or sambar:)

  

Thengai Milagai Podi

https://anubala29blog.wordpress.com/2015/08/30/thenga-milagai-podi/

Agathi keerai curry

Ingredients

Agathi keerai ( only leaves) – 3 cups

Grated coconut – 1/2 cup

Oil – 2 tsps

Mustard – 1 tsp

Split urad dal ( black gram/ ulundhu) – 1 tsp

Chana dal ( Bengal gram/ kadala paruppu)- 1 tsp

Red chillies – 2

Moong dal ( Pasi paruppu) – 3 tbsps

Sugar – 1 tsp

Salt to taste

Methods

Wash and soak the moong dal for 15-20 mins. Drain it and keep it aside.

Chop the keerai and wash well.

Heat oil in a pan. Add mustard. When it starts spluttering, add split urad dal, chana dal and red chillies. Sauté for few seconds. Add the moong dal and the chopped keerai. Add salt to taste and mix well. Cook till the moong dal and keerai becomes soft and dry. Add the sugar and grated coconut, mix well and sauté for few more mins.

Serve the keerai warm or at room temperature

  

Thenga Milagai Podi

Coconut is known as thengai in Tamil.Thenga Milagai podi is a variety of idli podi with thenga. Usually dry coconut is used to make this podi. But fresh coconut too can be used. 

It’s very easy to make , yummy and very handy to have in the kitchen. It can be served with idli, dosa, steamed rice. You can even use it to spice up dry vegetable curries. 

  
Ingredients

Dry coconut – 2 medium sized

Urad dal ( black gram/ ulundhu) – 1+1/4th cup

Chana dal ( Bengal gram/ kadala paruppu) – 1+1/2 cups

Red chillies – 1+1/2 – 2 cups

Salt to taste

Grated jaggery – 1 tbsp

Tamarind – very little

Hing ( asafoetida/ perungayam) – 1/2 tsp

Method

Chop the dry coconut and grind it to a coarse powder.

Dry roast the coconut powder for few mins till you get a nice aroma.

Dry roast urad dal and chana dal separately till it turns golden. 

Dry roast the red chillies till it becomes crisp.

  
Cool everything. Remove the stems from the red chillies and grind it to a coarse powder first. Then add both the dals and tamarind and grind coarsely.

Now add the coconut, salt to taste, jaggery and hing and grind everything to a slightly coarse powder. If you prefer a smooth texture, you can grind it to a smooth powder.

I prefer a slightly coarse texture as it gives a yummy crunch to the texture.

Let it cool after grinding and store it in an airtight container.

Serve the thenga milagai podi with idli / dosa or steamed rice drizzled with sesame oil:)