Wednesday, November 20, 2013

..a short break!

Happy to announce the Birth of our Precious Little Angel... :) :) :) taking a short break from my blogs!

Thank you very much for your continuous support. See you soon! 
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Sunday, November 10, 2013

Kambu Dosai/ Pearl Millet Dosai

Raw rice/Basmati rice-1cup
Methi seeds/Vendhayam-1teaspoon
Urad dal-6tablespoons

Wash n soak the rice and Kambu together for 5-6 hours.
Wash n soak the urad dal and methi seeds together for 2 hours.
Grind the soaked items with enough water to a nice batter. Add enough salt, mix it well and let it ferment for 8 hours. 
You can add water to thin the batter (if necessary) and make dosa as we do for the usual dosa.
Drizzle oil on the dosa, flip it over..
Healthy and aromatic dosa is ready to serve.
Any spicy chutney or tangy kuzhambu will make the perfect combination with this kambu dosai.
Kambu dosai and Manathakkalikkai pulikuzhambu
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Tuesday, November 5, 2013

Brinjal Gravy/Katharikkai Chops

Small brinjals-8
Chopped onion-1/4cup
Chopped tomato-1/4cup
Green chilly-1
Cilantro- to garnish
Mustard seeds-1/2teaspoon
Turmeric powder-1/4teaspoon
Chilly powder-11/2teaspoon
To grind
Coconut -3tablespoons
Coriander seeds-1tablespoon

Chop the onions, tomatoes into small pieces. 
Grind the coconut and coriander seeds with very little water to a fine paste.
Heat oil in a pan, add mustard seeds and let them pop. Then add the onions and sauté.
Add the tomatoes after the onions become transparent and cook until the tomatoes become mushy.
Now add the turmeric and chilly powder, give it a nice stir.
Wash, pat-dry and remove the stem of the brinjals and make a deep "+" mark in each of them. Stuff the coconut paste in each brinjal..
Then add them to the onion-tomato masala..
Saute the brinjals for 2-3 minutes, then add the remaining coconut paste..
Add enough water and salt and let it boil nicely.
Once the brinjals are soft and the gravy reaches your desired consistency, switch off the stove, add the sugar and cilantro.
Simple and delicious brinjal chops is ready to serve. It goes well with roti as well as rice.
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Friday, November 1, 2013

Easy Murukku/Easy and Quick Maida Murukku & Diwali Wishes!

Maida/All purpose flour-1/2kg
Ajwain seeds/Omam-2teaspoon
White sesame seeds-2tablespoons
Water-120 to 150ml
Hot Oil-2tablespoons
Oil-to deep fry

Sieve the maida/all purpose flour and steam it in a steamer/idli cooker for 5 to 10 minutes or a nice aroma emanates.
The steamed flour would be a tight mass. Let it cool completely, then rub it with your fingers.
Add the omam, sesame seeds, hing and salt. 
Add water little by little and knead it into a soft dough. Add 2 tablespoons of hot oil to the dough and knead it. Keep it covered.
Heat enough oil to deep fry the murukku.
Put the dough into the murukku press/chakli press and press them into circular spirals.
Drop the murukku's carefully into hot oil, fry until both the sides turn golden in color.
Take them out and keep it on the paper towel.
 Quick and crunchy murukku is ready. Store the murukku's in airtight containers and enjoy!
Wish you all a very happy Diwali!
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