Wednesday, October 28, 2015

Multigrain Dosai

Wheat flour -1/4cup
Ragi maavu/ Finger millet flour -1/2cup
Kambu maavu/ Bajri flour - 1/2cup
Idli maavu / Idli batter - 1 big ladle

Combine wheat flour, ragi flour, bajri flour and salt in a bowl.
 Add a ladle of idli batter..
 Add enough water and mix it like dosa batter without lumps
 Heat a griddle and make dosa. Sprinkle some oil around the dosa, and let it cook.
 Flip the dosa after a few seconds and cook the other side.
Healthy dosa is ready to serve. Serve hot with some tangy, spicy chutney. We had it with tomato chutney

This dosa can be made instantly, just mix  the flours and make dosa right away, how ever you can let it ferment overnight and make dosa too. Personally I prefer the later. :) 
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Friday, October 23, 2015

Lauki ki Sabzi/ Bottlegourd Curry / Suraikkai Curry

Suraikkai/Lauki/Bottlegourd -1 (small, approximately 11/2cups, chopped)
Onion (chopped) - 3 tablespoons
Green chilly-1
Tomato - 1
Turmeric powder -1/8 teaspoon
Chilly powder - 11/2 teaspoon
Coriander powder - 1 teaspoon
Cumin seeds - 1/2 teaspoon 
Hing/Asafoetida - a generous pinch
Lemon juice - from half of a lemon
Cilantro - to garnish 

Wash and cube the suraikkai/lauki into big chunks.
Heat oil in a small pressure cooker, add the onions. Sauté until it becomes pink, then add the cumin seeds and hing. Let them splutter.
Add the turmeric powder, chilly powder and coriander powder, fry without burning them.
Add the chopped tomato and keep cooking until it becomes soft.
Now add the veggie, give it a quick stir..
Add required salt and half teaspoon of sugar (optional)..
Add about 1/2 cup of water, close the cooker and cook for a whistle.
Let the pressure settle down, open the cooker add chopped cilantro.
Squeeze the lemon juice and serve warm with roti or rice.
It goes well with idli & dosai too!

Recipe Source : HERE
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Monday, October 12, 2015

Thengappoo Rotti / Coconut-Wheat Bread

This dish is a Srilankan dish, which I came to know from my friends. The addition of coconut makes this roti tastier. This can be prepared with all purpose flour/Maida, also. Usually it is served with "Idicha sambal" which is dry coconut chutney, shall post it soon. 

Whole wheat flour -11/2cups
Grated coconut-1/4 cup(can increase more for taste)
Chopped onion-1/2cup(can increase or decrease according to taste)
Green chilly-2(finely chopped)
Few curry leaves

Combine chopped onion, green chilly, curry leaves(which i haven't used here) in a wide bowl.

Add the whole wheat flour and enough salt.
Mix everything well, sprinkle little water at a time and start kneading.  Knead it into a stiff pliable dough and let it rest for at least one hour. (more time won't hurt)
Make small balls out of the dough. Use dry flour as needed..
Roll them into thin disks as we do for roti's.
Heat a griddle and cook the roti..sprinkle oil and let it cook for a few seconds.
Flip it over, sprinkle more oil and cook on low heat.
When the roti turns golden on both sides
Serve hot with pickle and yogurt.

Add the water carefully as the onions we add in the dough tends to leave water. I have used dry flour to roll the roti's, but traditionally they are patted with hand, with dipping the hands in water often. I will try that method soon and update the recipe here.
Also, be generous with the oil and cook the roti's in low medium heat. Cooking on low heat with lots of oil enhances the taste. 
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Tuesday, October 6, 2015

Bread vadai

Wheat bread - 5 slices
Chopped onion-1/4cup
Green chilly -2 (adjust according to spice level)
Chopped cilantro - 3tablespoons
Chopped ginger-1teaspoon
Few curry leaves
Rice flour - 1/4cup
Thick yogurt- about 1/2cup
Oil to deep fry

Cut/Tear off the bread sliced into small pieces.
Finely chop the ginger, green chilly and cilantro.
Combine the bread, onion, cilantro, green chilly and salt in a bowl.
Add in the rice flour..
Mix everything well and add the thick yogurt.
knead it into a smooth dough. The dough should be little stiff, as it becomes soggy after some time because of the yogurt and onion we are adding, so be careful with the addition of yogurt. [Keep adding yogurt in small quantities so that u don't end up with soggy dough.]
Now make small golf sized balls out of the dough. Mean while heat the oil for deep frying.
Flatten the balls, and fry them in oil until vadai turns golden on both the sides.
Enjoy with your favorite sauce or chutney and a cup of hot tea!

Recipe Source : HERE
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