Dosa's

1.                                      Ordinary Dosa with Tomato Sambar

Ingredients [For crisp dosa] :

Raw rice - 1 1/2 cups
Boiled rice - 1/2 cup
Urad dal - 1/2 cup
Methi seeds - 1/4 sp
Salt - As required
Til oil - As required [To make dosa].

Ingredients [For soft dosa] :

Raw rice - 1 cup
Boiled rice - 1 cup
Urad dal - 1/2 cup
Methi seeds - 1/4 sp
Salt - As required
Til oil - As required [To make dosa].
[Or equal quantity of til oil & refined oil mixed].

Method :

Wash & soak raw rice, boiled rice, urad dal, & methi seeds in water for atleast 6 hrs. Then wash again & grind to a very fine paste adding just enough water to make the batter for dosa. Add salt to that & keep aside for 8 hrs before spreading dosa.

How to spread :

First take tava keep on the gas heat it, pour 1 sp of oil rub with a piece of cloth or paper to grease the entire tava. Then take 1 ladle of the dosa batter, pour it in the middle of the tava, immediately with the same ladle spread evenly in a rotating motion to get a round shape. Pour 1 tsp oil in a circulating motion around the edges of the dosa. Turn over the other side with a spatula & pour 1 tsp oil around the edges [If necessary]. Then gently remove the dosa from the tava & serve hot with chutney & sambar.

Care to be taken:

The tava should be cleaned properly. See to it that the tava is not over greased with oil. The tava should be under medium heat. If the tava is over heated, dip a piece of cloth in water & wipe. After making each dosa if necessary, wipe with a cloth.
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2.                                      Sabudhana/Sago/Javvarisi Dosa

Ingredients :

Raw rice [Pacharisi] - 2 glasses
Sago [Javvariai] - 1/2 glass
Green chillie - 5 to 6
Salt - As per taste
Oil - As required.

Method :

Soak sago in a vessel with enough water on previous day evening [Around 4 'o' clock]. Soak rice in the night with enough water.  Don't soak together. Soak it separately. Next day morning, grind in the mixer along with green chillie & salt. Grind smoothly. Keep the batter for 6 hrs. In the evening, pour 1 tsp of oil in a heated tava & wipe with a cloth to grease evenly. Spread 1 ladle of dosa-batter evenly in a circulating motion to get a thin layer & a round shape [Without the ladle touching the tava]. The more thinner the dosa is, more tastier it will be. Serve with coconut chutney, milagai podi i.e; red chillie powder. [Mixed in little gingelly oil].

Crisp Colocaesia [Seppankilangu]

Ingredients :

Colocaesia yam -  1/2 kg [Pleed & cut]
Salt - As required
Turmeric powder - 1/2 sp
Oil - For frying
Red chillie powder - 1 1/2 sp
Asafoetida - A pinch.

Method :

Wash, boiled & cut colocaesia [seppankilangu] into 2 or 3 pieces depending upon its size. Take one non-stick pan, heat oil & add mustard seeds. When the seeds splutters, add the seppankilanku along with salt, turmeric, red chillie powder, asafoetida & mix well. Keep the gas in lower flame till it turns into golden brown. Then remove from the gas. Serve with hot plain rice, rasam or sambar.

Variation :

Boil as mentioned in the above recipe. Deep fry the cooked yam pieces in hot oil till it becomes golden brown & crisp. Then sprinkle with salt, chillie powder & serve immediately.

Dry Potato Roast

Ingredients:

Potato - 1/2 kg [Peeled & cut into small pieces]
Oil - For roasting [Better fry in non-stick pan]
Salt - As per taste
Red chillie powder - 1 sp
Turmeric powder - 1/2 sp
Asafoetida - A pinch
Mustard seeds - 1 sp
Black broken gram dal - 1 sp
Curry leaves - Little.

Method :

Take one non-stick pan, keep on the gas pour 4 sps of oil, add mustard seeds, black broken gram dal & curry leaves. When the seeds splutters, add the cut potatoes to that along with salt, turmeric, red chille powder, asafoetida & mix well. Close the pan with a plate & fry in a lower flame. In between open the lid & turn the sabhji. When the potato turns into golden brown & crispy, remove from the gas. Serve with sambhar bhath & rasam. Enjoy your potato roast.

Dry Fruit Ghughara or Karanji

Ingredients [For Filling] :

Almond [badam] - 1 cup
Pista - 1/2 cup
Cashewnuts - 1 cup
Resins - 1/4 cup
Cardamom powder - 1 1/2 sp
Nutmeg powder - 1 1/2 sp
Sweetless Kova [Mawa] - 250 gms
Ghee - 1 1/4 sp
Sugar powder - 2 1/2 cup.

Method :

Fry all the ingredients along with little ghee till it becomes crispy. If it becomes cool, grind in the mixer. Then take one kadai & pour 1 sp of ghee. Add mawa to that & fry for 1 minute till it leaves ghee & looks shining. At this time remove from the gas & keep aside. After mawa becomes cool, mix the dry fruit powder, cardamom powder, nutmeg powder along with sugar powder. Mix well. This is the filling for karanji.

Ingredients [For outer portion] :


Maida - 1/2 kg
Warm Milk & Water together - 3/4 cup [To knead the dough]
Hot Melted ghee - 1/ 2 cup [To knead the dough]
Ghee - 2 cups [For deep frying].

Method :

Take one deep bottom vessel & put maida, ghee & mix well. Add little warm milk & water together in the atta to form a soft dough. Keep the dough in a close vessel. From that dough take small balls, make small puri & fill the stuffing to that & make a shape like karanji [See the picture]. Then keep one frypan on the gas, pour remaining ghee. Make it heat [It should be in medium heat ] fry in lower flame only. If the karanji becomes golden brown on both the sides, remove from the gas. Store it in a air-tight container. Enjoy your tasty karanji.This recipe i learn from my friend rita.

Thattai

Ingredients :

Roasted rice flour [Roasted & Powdered] - 2 cups
Urad dal [Roasted & Peeled] - 1/4 cup
Ground nuts - 1/4 cup [Cut into bits]
Channa dal - 1 tbl sp [Washed & soaked]
Curry leaves - 1 spring [Finely chopped].
Asafoetida powder - 1 pinch
Salt - As per taste
Butter - 1 tbl sp
Oil - For deep frying.

Method :


Mix all the above ingredients [except oil] with little water to make a thick & soft dough. Then take a clean plastic sheet & grease it with little oil. Then take lemon size dough, make into thin vadas [palm size] by dipping your fingers in oil. Spread it evenly & as thin as possible. Then heat oil in a frying pan & gently dip each into oil, 4 to 5 at a time. When it becomes crisp & golden in colour, gently remove them from the oil with the help of a spoon. Store it in an air-tight container. Your thattai is ready to eat.

Oma Podi

Ingredients :

Bengal gram flour [Besan] - 2 cup
Rice flour - 1 cup
Asafoetida - 1/4 sp
Tymol seeds powder [Omam] - 1/2 sp
Red chillie powder - 1 sp
Salt - As per taste
Oil - For deep fry.

Method :

First take one bowl & mix all ingredients. Pour required water & make a dough. Make portions of the dough & put each portion [one at a time] inside an oma podi container. Then keep a kadai on the gas & pour oil. When the oil becomes hot, take the mold & apply little oil inside & fill the dough & press it straight into the oil in a rotatory motion. When it turns golden in colour & crisp on both the sides, remove from the oil & place it on a tissue paper. Then store it in a air-tight container.

Note :

If you want to make powder of omam fry omam in kadai for 5 mins in low flame. After it becomes cool, powder it in the mixer.

Shrikand

Ingredients :

Buffalo's milk - 1/2 litre
[Thick milk]
Fresh curds - 2 tsp
Powdered sugar - 3/4 cup [100 gms]
Saffron - Little
Cardamom powder - 1/4 sp
Chopped pista nuts - 1 tbl sp
Chopped chironji nuts - 1 tbl sp.

Method :

Mix 2 tsp of fresh curds to a warm milk to prepare curds. When it is set, pour it in a clean muslin cloth, tie & hang the bag for 2 hrs till all the water drips by itself. Tie another double layered cloth strongly on top of a vessel. Then take small quantities of curd & sugar alternatively & rub on top of the cloth. [This removes excess moisture ]. Then put it into another bowl. Repeat the process till all the curd is mixed. Crush saffron after heating it on a heavy pan. Then mix saffron, cardamom powder with the curds. Sprinkle fried nuts & serve it chilled with hot puries.