Dosa

Ingredients
Rice (Boiled/Idli rice)     4 cups
Urad Dhall(Indian black lentil)     1 to 1 1/2 cup
Fenugreek seed     1 tsp
Salt     2 tsp

photo by vidyapraveen


Method
1     Wash the rice in water.Rinse and
2     Soak rice and urad dhall(with fenugreek) seperately in water for 4 hours
3     Grind the rice first
4     Grind the urad dhall next
5     Take alarge bowl and mix them together. Add salt.
6     Let it ferment over night. Check to see if it well fermented and raise to the brim.
7     Take a flat frying pan with a minimum of 9 inches diameter. just sprinkle oil and spread it with a cloth or tissue paper
8     Pour one big spoonful on to the pan and spread it thin in circular motion very lightly. Pour little bit of oil on the sides
9     When you see it brown on the back, turn it over and pour a little bit of oil agin on this side. Take it out when it it is golden brown.
10     You can also make soft dosa by not spreading it thin in circular motion, and not frying to a goldne brown.
11     Dosas can be eaten with many side dishes and dips. Traditional sambar and chutney or any non-veg curry or sugar and ghee, idli mix with gingley oil.

courtesy:indian-tamil-recipe

Rasam

Rasam is a traditional South Indian vegetarian dish. There are various kinds Rasams. It can be eaten mixed with rice, or drunk like a soup. In a formal meal, it follows the sambar course and is in turn followed by curd rice. It has soup consistency. Rasam contains many spices which are considered beneficial to health

Ingredients

Rasam powder     1 tbsp
Toor Dhal     1 cup
Oil     2 Tbsp
Asaefoetida     1 Tsp
Tamarind paste     1 tbsp
Tomatoes     1 large
Cilantro     1 small bunch
black pepper     2 tsp
Curry leaves     about 10 leaves
Garlic (minced)     2 Cloves
water     2 cups
oil, urid dal, mustard seeds     to season
Salt     to taste(2 tsp)

photo by vidyapraveen

Method

1     Cook the toor dal (pressure cooker is fine)
2     Take a wide vessel pour a cup or two of water, add salt and Rasam Powder to it. Cut tomato into small pieces and half cook them all for a few minutes. Cool it and mash them well by hand
3     Add minced garlic, tamarind extract/paste. Add the cooked toor dal(mashed well) and cook for 5 more minutes
4     Pour oil in a pan, in medium heat, add the curry leavesm, mustard and urid daal and fry until the seeds pop
5     Add the sauted items to the boilng rasam in the big vessel spirnkel some ciantro and turn off the heat. After a few minutes you can serve with white rice

Make Your own rasam powder or buy it from any Indian store
For one serving of rasam: 1 tsp of the following: Ingredients : Dry red pepper(1 measure), Dhania/cilantro seeds/coriander seeds(1 measure), whole pepper(4 tsps), toor daal/chick peas(4 tsp), channa dal(2 tsp), cumin seeds(2 tsp) Make sure these are dry. Grind into a smooth powder. Add 4 tsp turmeric powder and mix well.
You can make large quantities and keep it for months. Moisture will spoil it. Keep it dry and air tight.

courtesy: india-tamil-recipe

Vendakka Pachadi/Okra Pachadi

Ingredients:
Vendakka/Okra-7
Shallots(kunjulli)-3
Grated coconut-1/2 cup
cumin seeds-1/2 tsp
green chillies-2
curd or yogurt-3/4 cup
mustard seeds
curry leaves
Dried red chillies
Coconut oil
salt

photo by vidyapraveen
Method of preparation:

Cut the okra in to small round pieces.
Grind coconut, cumin, shallots, green chillies and salt.
Mix this grounded paste with curd and keep aside.
Heat oil in a pan and add the okra pieces.
Fry the okra till it become dark brown color.
Then add the fried okra to the curd- mixture.
Heat oil in pan and splutter mustard then add redchillies and curry leaves.
Mix it well to the curd mix and serve with rice..

Source:Mother in law

Avial

Ingredients:
Green plantain-2
Yam-1 cup
Beans-3 to 4
carrot-1
cucumber-1/2 cup
drumstick -2
potato-1/2 cup
green chillies-4
brinjal-1
mango-2 slice or u can add little tamarind juice
turmeric powder-1/2 tsp
salt

To Grind:
Grated coconut- 1and 1/2 cup
garlic choppen - 1 tsp
cumin seed-1/2 tsp
shallots(kunjulli)-3
curry leaves-1/2 sprig

To Garnish:
coconut oil- 1 tbspn
curry leaves 1 sprig
curd-2 tbsp (optional)


photos by Anoop

Method of  Preparation
Cut all the vegetables lengthwise of 1 inch..
In a pan add a few drop of oil and then put all the vegs( except mango) and add water up to 3/4 of vegs.
close the lid and cook in medium heat .. stir in between.
add  turmeric powder and salt
when the vegs are half done add the mango slices(or tamarind juice)
Grind the ingredients coarsely and add the grounded paste to the cooked vegs and cook for few minutes(Do not over cook)
Now switch off the stove and add the curd .
Now garnish with coconut oil and curry leaves and close the lid so that the aroma spread in to the curry

If you feel mango will give you enough sour then avoid curd..If you like the taste of curd in the avial u can add it

Curd curry/Moru Kachiyathu

Ingredients :-

Curd (well beaten) – 2 cups
Asafoetida(Kaayam) – a pinch
Fenugreek powder(Uluva) – a pinch
Salt – to taste
Turmeric powder – 1/4 tsp
Oil (preferrably Coconut Oil) – 3 tsp

For Grinding :-
Grated coconut – 1/4cup
Cumin seeds (Jeerakam) – 1/4 tsp
green chilli- 1 (you can use red chilli powder 1/4 tsp aswell insted of green chilli).
Ginger : a very small portion
Step one:
Grind all the above ingredients into a fine paste and keep it aside.

For Seasoning :-
Mustard seeds – few
Shallots (kunjulli ) sliced – 1/2 tbsp
Green chillies slit – 1 or two
Red chillies – 2
Curry leaves – a sprig.

Step 1:

Mix together curd,salt and turmeric powder in a bowl.
Step 2:

Heat oil in a pan and allow mustard seeds to splutter.
Step 3:

Add shallots ,fry til it turns brown . Add green chillies ,red chillies and curry leaves.Fry for a while and remove it from oil and keep it aside.
Step 4:

Reduce the heat to low .
Add the ground paste into the same oil.Fry for 2-3 mins stirring continuously.( Dont allow coconut paste to change its color).
Step 5:

Add asafoetida and fenugreek powder and stir well.

Step 6:
Add the beaten curd mixture and stir continuosly until it is warm.Never let it boil.Remove from heat ,pour the prepared seasoning over it. Your curd curry is ready.

Enjoy.

Courtesy: DeepaPraveen

Jalebi

Ingredients:

2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

photos by deepa praveen

How to make jalebi:

* Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
* Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
* Set aside for about 2 hours to ferment.
* Whisk thoroughly before use.
* Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
* Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
* Deep fry them until they are golden and crisp all over but not brown.
* Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
* Leave for at least 4-5 minutes so that they soak the syrup.
* Take the jalebi out of syrup and serve hot.

courtesy:indian-tamil-recipe

Vegetable Pulav

Vegetable Pulavu /vegetable rice

Simple veg pulavu (a different style)

* basmati rice= 3/4 cups
* unsalted butter or ghee = 1tablespoon
* raisins = 2 tablespoon
* cashew nut= 2 tablespoon
* 1/4 teaspoon whole cumin seeds
* 3 whole cardamom pods
* 1 cinnamon stick, broken in half
* 1 1/2 cups water
* salt = as per your taste

For the vegetables:

* unsalted butter or ghee= 2 tablespoon
* small onion = 1/4 thinly sliced
* minced fresh ginger = 1 tablespoon
* garlic = 2 clovced (minced)
* cumin seeds = 1/2 tablespoon
* cardamom pods = 5
* Mixed vegs
* small cauliflower florets, green beans, cut into small pieces,3 small potatoes peeled and quartered,1 medium carrot, cut into small pieces
* 1 teaspoon salt
* 2/3 cup water
* 2 tablespoons toasted shredded coconut (not necessary)

Directions

1.Rinse rice under cold running water til water runs clear Set aside for some time

2.Melt the butter or ghee in a thava over medium-high heat and add raisins, cahsew cumin seed, cardamom pods, and cinnamon stick and toaste for around 2 minutes. When it is ready add the rice and cook, continue stirring, until toasted.

3. Now u can add the water and salt and cover it then bring to a boil in simmer,( until the rice is tender) it will take around 20 minutes and after that remove from the heat and keep it side for some time ( fluff with a fork and set aside).

4.By this time u can prepare ur veg.s. For that melt the butter and add the onion and cook tilit turn lightly browned then add the garlic and ginger and cook, when its cooked add raisins, cumin seed, and cardamom and cook.It will take few mnts .

5.Stir the mixed vegs and salt. Raise the heat to high and add water cover it and cook for 4 - 5mnts.

Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated.

6. Add the rice to this and mix care fully...

Yeah pulavu is ready

Have a great week end...

courtesy:Deepa praveen