Rava Dosa

Ingredients:

• Rava (Semolina) 1 cup
• Maida (Plain flour) 1 cup
• Rice Flour 1 cup
• Jeera (Cummin seeds) 1 tsp
• whole pepper 1/2 tsp
• Green Chilli 1 ( finely chopped)
• Onion finely chopped 1/2 cup
• Giner 1 inch( Finely chopped)
• Cashew nut as needed
• Curry leaves and Coriander little (Optional)
• Salt for taste

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Method:

• Soak rava, maida and rice flour in water for 3 to 4 hrs.
• Soak jeera in little water.
• Add jeera, whole pepper,finely chopped green chilli and ginger.
• Salt as needed.
• The batter should be watery.
• Place the dosa tava in stove.
• When tava is hot pour the batter and spread by swirling the tava using a ladle.
• Sprinkle chopped onions and cashew nut and pour oil around and on the dosa.
• Then turn side and cook it.
• Rava dosa is ready serve with hot chutney and sambhar.

Onion Chutney

Ingredients:

Big Onion 4
Tomato 1
Dry Red Chili 2 or 3
Oil
Salt as needed

Method:

• Slice onion and tomato into small pieces.
• Add oil to kadai.
• Add dry chili and fry for few seconds.
• Add onion and fry till it turns into golden brown colour.
• Add Tomato and saute well.
• Cool the content.
• Add the mixture to mixcy and add salt.
• Grind the mixture into a paste.
• Onion chutney is ready.

Serve with dosa or Idli......
Though Onion chutney is not my favorite this particular recipe is great.... I had this onion chutney at my friends place and liked it a lot... So thought of sharing the recipe..... Give a try.

Badam Halwa

Ingredients:

Badam 1 Cup
Milk 2 Cup
Sugar 2 Cup
Ghee 1 Cup

Method:

• Soak badam in hot water for 2 hours.
• Then remove the skin.
• Grind the badam with milk and make it into a fine paste.
• Add sugar to the badam paste in a pan.
• Bring it to a boil and keep mixing till the content becomes thick.
• Add ghee little by little and continue to stir.
• The content will absorb the ghee.
• Stir well and off the stove.
• Apply ghee on a tray and spread the content.
• Cool it and make pieces.

Yummy badam halwa is ready.

Masala Peanut / Peanut Pakoda

Peanuts are a valuable source of B vitamins, such as folate can help prevent birth defects. One small handful of peanuts contains 2 big grams of fiber i.e. 9% of the fiber which we need each day. Peanuts contain high quality plant protein. This is especially important for children, vegetarians and people eating more meatless meals. Click here to know all about PEANUT.



Ingredients:

Peanut 1 Cup
Gram Flour 1/4 Cup
Chili Powder 1 Teaspoon (as needed)
Asafoetida a pinch
Butter 1 Teaspoon
Salt as needed
Water little
Oil to fry

Method:

• Take the peanut in a big bowl.
• Sprinkle gram flour, asofoetida, chili powder, salt and butter and mix well.
• Sprinkle water little by little and mix well ( note:- take care not to add excess water).
• Heat oil in a kadai.
• When the oil is hot, wet your hand in water and take peanut and spread it in kadai, so that the peanut will get separated.
• When peanut turns brown in colour remove it and spread it in a tissue or news paper.
• When it cools serve it and can store it in air tight container.
• Its great for evening snack.
  

Ribbon Pakoda

Its is also known as Shival or Ribbon Murukku. Ribbon Pakoda is a very popular South Indian tea time snack. Its very easy and simple to prepare. One of my favorite snack. Choose the correct plate for the murukku press.


Ingredients:

Rice powder 1 Cup
Gram Flour(Kadalla MAvu) 1/2 Cup
Asofoetida a pinch
Chili powder 1 Teaspoon
Salt a needed
Butter 1 Teaspoon
Water as needed
Oil for deep frying

Method:

• Mix the rice powder and gram flour.
• Add chili powder, salt and mix well.
• Add butter and mix well with hand.
• Sprinkle water as needed and mix well to make the dough.
• Be careful do not add excess water.
• Put the dough in murukku press and press it in hot oil.
• Fry and remove it and cool it.
• Store it in dry container.
  

Coconut Burfi

Ingredients:

Grated coconut 1 Cup
Sugar 1 Cup
Water 1/4 Cup ( To soak the sugar)
Cardamom Powder 1/2 Teaspoon
Ghee 1 Teaspoon

Method:

• Keep heavy bottomed pan on stove.
• Add sugar and pour the water (till the sugar soaks)
• Dissolve the sugar and bring it to strings make it sugar syrup.
• Add the grated coconut and cardamom powder, mix well.
• Keep mixing till the coconut sticks on side.
• Spread ghee on a tray and pour the coconut.
• Make the slices immediately and cool it.

Pav Bhaji Masala

Pav Bhaji is one my favorite dish. Pav Bhaji is very easy to make and it comes as an solution when you are in no mood to cook. Its a blend of vegetables in spices served with pav that is bun toasted with butter.This is a famous dish in Mumbai. Pav Bhaji can be consumed as a lunch, dinner, chat or as evening tiffin and snack.

Ingredients:

Potato 1 Big
Carrot 1
Beans 12
Peas 3/4 Cup
Onion 1
Tomato 1
Garlic pods 2
Ginger 1 inch
Pav Bhaji Masala 2 Tablespoon(as needed)
Chili powder 1/2 Teaspoon
Turmeric powder 1/2 Teaspoon
Coriander leaves a bunch
Butter a small piece
Oil
Salt


Method:

• Chop all the vegetables and add salt, turmeric powder and sufficient water and pressure cook it (3 whistle).
• Mash the cooked vegetables.
• Heat a pan and add oil.
• Then add chopped onions and fry for 2 minutes.
• Add finely chopped garlic and ginger to the onion and fry for 3 to 4 minutes.
• Add tomato and fry well till oil separates.
• Add chili powder and pav bhaji masala powder and fry for 1 minute.
• Add the mashed vegetables and little water.
• Allow it to boil and blend well.
• Garnish with coriander leaves.
• Put a piece on butter on top before serving.
• Serve with pav bun.
  

Bombay Toast

A great evening tiffin for the weekend.

Ingredients

White Bread 6 slices
Milk 1 Cup
Egg 1
Sugar 3 Tablespoon
Ghee

Method

• Beat the egg and add sugar.
• Beat it well till sugar dissolves.
• Add mix this to milk and beat well.
• Dip a slice of bread in the egg and milk batter and put it in hot tawa.
• Sprinkle ghee around the bread and turn side and cook it.
• Bombay toast is ready.
  

Sweet Pongal

Ingredients

Raw Rice 1 cup
Moong dal 1/4 cup
Powdered Jaggery 1 and 1/4 cup
Cardamom powdered 4
Cashewnut 10
Raisins8
Ghee 10 teaspoon

Method

• Add little ghee to a kadai and add moong dal fry for 2 minutes and leave it a side.
• Add the rice and dal to pressure cooker and add 3 cup of water and pressure cook it (leave 3 to 4 whistle).
• Add jaggery in half cup of water and keep in sim till it dissolves completely.
• Filter the jaggery.
• Open the cooker and mix well and add the jaggery and mix well and keep the stove in low flame.
  
• Heat ghee and fry cashewnuts and raisins and add to pongal along with cardamom powder.

Ven Pongal

Ingredients:

Raw Rice 1 Cup
Moong dhal 1/2 Cup
Water 3 cup
Cashew nut 10
Curry leaves little
Whole pepper 1 Tablespoon
Jeera (Cummin) seeds 1/2 Tablespoon
Ginger 1 inch
Ghee 3 Tablespoon
Dry Red Chili 4

Method:

• Add little ghee to a kadai and fry the moon dhal for few minutes and leave it aside.
• Add the remaining ghee to the pressure cooker.
• Add curry leaves, whole pepper, jeera seeds and dry red chili and fry for 1 minutes.
• Add finely chopped ginger and cashew nut and fry for a while.
• Add the fried moong dal and raw rice and fry for few second.
• Add salt and water close the pressure cooker and leave for 4 whistle.
• When pressure is released open the cooker and mix well.
• Serve hot with coconut chutney and sambar.
• Goes well with Medu Vada.
  

Cabbage Vada

Ingredient

Moong dal 1 cup
Channa dal 1/2 cup
Shredded Cabbage 3 cups
Coriander Leaves 1/2 cup
Ginger Paste 1 teaspoon
Onions 1 medium
Cumin(Jeera) Seeds 2 teaspoons
Green Chilis 2
Oil
Salt

Method:

• Soak moong dal and channa dal in separate vessel for an hour in water.
  
• Drain the water and grind separately until the moong dal is soft (don't add water while grinding) and grind the channa dal coarsely.
  
• Mix the two dals together.
• Add little salt to the shredded cabbage, mix and leave it for ten minutes.
  
• Remove the water from the cabbage and discard it.
  
• Now add this to the grinded dal.
  
• Add the finely chopped onion, coriander leaves, ginger paste, curry leaves, green chillies and cummin seeds to the batter.
• Make small balls from the batter and press it.
• Deep fry it in oil.

Kari Dosa

Ingredients:

Dosa batter
Mutton varuval
Egg 1 (beat it)
Oil

Method:

• Heat dosa tawa and sprinkle little oil.
• Spread the dosa batter on the tawa.
• Pour 1/2(3 tablespoon) egg over the dosa.
• Take 2 Tablespoon of mutton varuval and spread on the egg dosa.
• Pour oil around dosa edges.
• Turn sides and cook it.
• Serve hot with coocnut chutnet or chicken gravy.

Great dish... Kari dosa is my husbands favorite. Do drop comments.

Coriander Chutney/Pickle

Ingredients:

Coriander a bunch
Tamarind lemon size (Soak it in water)
Dry Red Chili 6 to 8 ( As needed)
Garlic pods 3 to 4
Tomato 1
Uridal 3 Teaspoon
Mustard 1 Teaspoon
Salt
Oil

Method:

• Wash the coriander leaves and chop it.
• Add little oil to kadai and add 2 Teaspoon of urid dal and fry till it turns golden brown colour.
• Add dry red chili and garlic fry for 2 minute.
• Add tomato, coriander leaves and salt and fry for 4 to 5 minutes.
• Switch off the stove and allow the content to cool.

• Grind the content in a mixie or blender along with the tamarind pulp.
• Heat a kadai and add 4 to 5 tablespoon of oil.
• Add mustard when it splits add 1 teaspoon urid dal.
• Then add the grinded content to kadai.
• Allow the content to boil till oil separates.

Pour the coriander chutney in a airtight container and store it in fridge. This goes well with rice as well as dosa and idli.

Bread Upma

Ingredients:

White Bread 6 Slices
Onion 2
Green Chili 2 (slit and remove seeds)
Mustard 1/4 Teaspoon
Lemon juice 2 Tablespoon
Curry Leaves a bunch
Ginger small pieces 1 Teaspoon
Oil
Salt

Method:

• Remove the edges of bread and cut it into small cubes and leave it aside.
• Add oil to kadai and add mustard when it splits add ginger, onions, green chili and curry leaves, fry for 3 to 4 minutes.
• When onion turns golden brown colour add salt and bread pieces.
• Sprinkle little water over the bread and close the kadai and cook in sim for 6 to 8 minutes.
• Finally sprinkle the lemon juice to kadai and stir the content gently and fry for 3 to 4 minutes.

Bread upma is ready.... A great tiffin which is easy and can be prepared quickly. Bread Upma can be served as evening snack along with tea.

Pineapple Kesari

Ingriedients:

Rava (Semolina) 1 Cup
Sugar 1 Cup (As needed)
Water 3 Cups
Pineapple 1/2 Cup (Cut into small pieces )
Cashew nut 10 to 15
Raisins 6
Cardamom powder 1/2 Teaspoon
Ghee 1/4 Cup
Colour powder a pinch

Method:

• Add 2 Tablespoon of ghee to a pan and fry cashew nut and raisin and keep aside.
• Add the rava to the pan and fry for 2 to 3 minutes and remove it from pan and keep a side.
• Add water and pineapple pieces to pan cook the pineapple.
• Add colour powder and cardamom powder.
• Add rava little by little and stir it constantly to avoid lumps.
• When it gets thick add sugar and mix well.
• Add fried cashew nut and raisins.
• Finally add the remaining ghee.

Pineapple kesari is ready and it is a great sweet which is very delicious and tasty.

Seedai

Ingredients:

Pacha Arisi (Raw Rice) 1 Cup
Urid dal 1/4 Cup
Grated Coconut 1/2 Cup
Butter 1 Tablespoon
Jeeragam 1 Teaspoon
Asafoetida a pinch
Salt (Dissolve in water)
Oil to fry

Method:

• Soak the pacha arisi in water for 5 to 6 hours.
• Dry the pacha arisi by spreading it in newspaper.
• When the pacha arisi is dried and powder the pacha arisi.
• Sieve the powdered pacha arisi.

• Fry the urid dal in a kadai and cool it and powder it.
• Sieve the powdered urid dal.

• Add grated coconut, salt water, jeeragam, asafoetida and butter, make a firm dough.
• Make small balls and place it in cloth and allow it to dry for 20 minutes.
• Heat oil in a frying pan and fry the seedai till they turn brown and crispy in medium heat.
• Do not fry the seedai for a long time, it will be burnt.
• Remove the seedai from the pan and place it in paper to remove excess oil.
• Store it in a airtight container.

Note: Mix the dough very well and make it soft. There must not be lumps else the seedai will burst when frying in oil.

Murukku

Ingredients:

Pacha Arisi (Raw Rice) 1 Cup
Urid dal 1/4 Cup
Butter 1 Tablespoon
Jeeragam 1 Teaspoon
Salt (Dissolve in water)
Oil to fry

Method:

• Soak the pacha arisi in water for 5 to 6 hours.
• Dry the pacha arisi by spreading it in newspaper.
• When the pacha arisi is dried and powder the pacha arisi.
• Sieve the powdered pacha arisi.

• Fry the urid dal in a kadai and cool it and powder it.
• Sieve the powdered urid dal.

• Add jeeragam to the sieved powder.
• Sprinkle the dissolved salt water to the sieved powder and add butter to make a firm dough.
• Grease the murukku mould and fill it with required amount of dough into the mould.
• Press it to round or any other shape into the hot oil directly.
• Fry it before it turns dark brown colour and turn side to cook it.
• Place the fried murukku in paper to remove excess oil.
• Cool it and store it in airtight container.

Murukku is my favorite snack. Try it out and do drop your comments.

Rava Kesari

Ingriedients:

Rava (Semolina) 1 Cup
Sugar 1 Cup (As needed)
Water 3 Cups
Cashew nut 10 to 15
Raisins 6
Cardamom powder 1/2 Teaspoon
Ghee 1/4 Cup
Milk 1/4 Cup
Colour powder a oinch

Method:

• Add 2 Tablespoon of ghee to a pan and fry cashew nut and raisin and keep aside.
• Add the rava to the pan and fry for 2 to 3 minutes and remove it from pan and keep a side.
• Add water to pan and boil the water.
• Add colour powder and cardamom powder.
• Add rava little by little and stir it constantly to avoid lumps.
• When it gets thick add sugar and mix well.
• Add fried cashew nut and raisins.
• Add milk and mix well.
• Finally add the remaining ghee.

Rava kesari is ready and it is a great sweet which blends well with breakfast.

Pesarattu (Moong Dal Dosa)

Ingredients:

Moong Dal Dosa 1 Cup (Soak over night in water)
Green Chili 4
curry Leaves a bunch
Raw Rice (Pachha Aresi) 1 Teaspoon

Method:

• Grind all the above ingredient to a fine batter.
• Add salt to the batter.
• Spread the batter like dosa in the tawa.

Its great with coconut chutney.

Adai Dosa

Ingredients:

Raw Rice ( Paccha Arasi) 1/4 Cup
Ponni Rice 1/4 Cup
Urid Dhal 1/4 Cup
Channa Dhal (Kadalla Paruppu) 1/4 Cup
Moong Dhal (Pasi Paruppu) 1/4 Cup
Toor Dhal (Thuvaram Paruppu) 1/4 Cup

To make adai dosa batter:

• Soak the above ingredients in water for over night.
• Drain water and grind coarsely by adding sufficient water.
• Batter is ready add salt to it.

Onion 1
Curry leaves a bunch
Green chili 1

To make a paste:

Dry Red Chili 3 to 4
Ginger 1 inch
Asafoetida powder (Perukayam) a pinch

• Grind it in mixcy and add this to batter and mix well.

Method:

• Add finely chopped onion, green chili and curry leaves to the adai dosa batter.
• Mix well and now adai dosa batter is ready.
• Heat dosa tawa, and spread adai dosa like normal dosa on tawa.
• Pour ghee or oil on edges.
• Turn side and cook it.

Crispy adai dosa is ready.... goes great with coconut chutney.....