Monday, January 23, 2012

Curry Leaves Dosa/Karuvepillai Dosa

                         This is a very interesting recipe and a healthy dosa too.First when is heard the recipe from my mom i was asking my mom wether we will get the smell or the bitter taste of curry leaves.For that she replied try out and see as she was also in doubt regarding the smell and taste when she first saw the recipe in Revathy Shanmugam's cookery show.Then i thought to try it out and was really awesome and the taste was too good too.So i thought i will share the recipe with you guys too.Its really healthy and easy to prepare and also one more dosa variety which kids will love to have.

Ingredients :

Raw Rice 1 1/2 cups
Boile Rice 1/2 cup
Urad dall 1/4 cup
Toor dall 1 tbsp
Fenugreek 1 tsp
Rice flakes/poha 1/2 cup
Cumin seeds 1 tsp
Shallots 10 nos
Curry leaves 1 cup
Green chillies 4 nos
Salt Req

Method :

1.  Soak raw rice,boiled rice,urad dall ,toor dall and fenugreek together for around 3 hrs.Soak rice flakes seperately for around 1/2 hr and then grind the total ingredients together in the mixie and allow it to ferment.

2.   Now dilute the dosa batter with little water as do for normal dosa and pour the batter in the dosa tawa as usual.But the dont make it too thin pour as a oothapam and cover with a lid and cook.

3.  Now the dosa/oothapam is ready and serve with any kind of chutney's.I served with coconut and onion chutney.

Notes :

1.  Before pouring the batter on the dosa tawa,tawa should become nicely hot and then keep in sim and then pour the batter with the ladle.

2.  Instead of oothapam we can prepare as normal dosa also but i found the oothapam to be the best.

3.  You can also grate the carrot and put on top of the dosa.

4.  I grinded the batter in the evening and allowed it to ferment the whole night.

Sending this to Radhika's lets cook series-rice.

Tuesday, January 17, 2012

Methi Paratha/Methi Leaves Roti

                         This is the first time i'm trying out this recipe and as always came well.My mom use to do this paratha once a while after she saw this in a cookery show.I feel this methi and wheat flour combination is best as methi leaves reduces the heat of the body while vice versa in the case of wheat flour.As the sunny season is going to start shortly i've decided that i will do it regularly as its easy to do and perfect for lunch box also.
                          Since i prepared this in the morning busy i was not able to take the step wise pics.I will try to upload the pics next time when i prepare the paratha.

Ingredients :

Wheat Flour 2 cups
Salt Req
Water If necessary
Oil 4 tsp
Methi Leaves 1 bunch

To Grind :

Onion 1 big sized
Tomato 2 medium sized
Green chillies 4 nos
Ginger 1/2 inch piece
Garlic 4 pods

Method :

1. Grind all the items given under to grind column.Don't add water during grinding and grind little coarsely.

2. Chop the methi leaves finely just before we mix with the wheat flour

3.  Mix the wheat flour along with the grinded things and prepare as a dough.

4.  Now make as parathas and toast as usual how we use to prepare normal parathas.

5.  Serve with any kind of raitas.

Notes :

1. I didn't add too much water but just 1 tbsp as tomato is already a pure and onion tends to leave water.

2 .While griding the items first i grind the onion little crunch and then other items.For the entire grinding process i grinded in the pulse side.

3. I used 1cup tightly packed methi leaves.

4. Chopping the methi leaves just before mixing with the wheat flour is very important as the methi leaves will tend to give bitter taste.

Monday, January 9, 2012

Mochai/Field Beans Kheer

                   This is the first time i'm having mochai/field beans kheer .Even i've not heard about this before.My hubby bought 1 kg of fresh mochai and after using it for sambar still mochai was lying in my fridge.So i decided that again i wont make the sambar.I want to try some thing different and when asked my aunty she told about this recipe.But what she told was totally different but i made few changes for my convience and finally landed up with this kheer.I'm sure everyone would like this and its totally different from the usual recipes made with mochai.

Ingredients :

Mochai/Field Beans 1 small cup(100 ml)
Sugar 1 small cup(100 ml)
Milk 1 1/2 cup(normal size)
Elachi powder 1/8 tsp
Badam/Almonds 8 nos

Method :

1. Boil the mochai in the pressure cooker upto 3 whistels.

2.Now bring it to the room temperature and grind in the mixie along with the milk.(I used 1/4 cup of milk from 1 1/2 cup milk).Grind in the pulse side once.

3.In a non stick pan pour the grinded paste , milk and sugar.Boil it by keeping in low flame and stir now and then.

4.When is boils switch off the flame and add the elachi powder.

5.Now chop the badam and top it over the kheer.If required can be served chill.

Notes :

1.Adjust the sugar according to the taste.

2.Can even roast the cashew in the ghee and add to the kheer.I didn't do it as i prepared it as a kheer and not payasam.

3.Adding elachi powder is a must and it will eradicate the raw smell of mochai.

4.Use the boiled milk.

Tuesday, January 3, 2012

Mochai /Field Beans Sambar

             I'm back with a new recipe after a short break.As i requested my hubby he sat one day with me and finally found the reason why the pictures got deleted for me in picasa web album and some how he brought those pics again.Now only i'm relaxed and happy that i can post my recipes like before.
           This sambar i tried once from MB's 200 classic lunch recipes cookbook and just loved it.So that time onwards when ever i'm preparing mochai i use to follow the same method.So here goes the recipe.

Ingredients :

Field beans/Mochai(fresh) 1 cup
Shallots 1/2 cup
Tamarind Medium lemon sized
Salt Req
Jaggery Little(i used 3/4th tsp)

To Grind(Paste 1):

Grated coconut 1/4 cup
Poppy seeds 2 tsp

To Grind(Paste 2):

Dhania 2 tsp
Cumin seeds 3/4 tsp
Pepper 1/4 tsp
Red chillies7 to 8
Grated coconut 1/4 cup
Onion 1 big(cooked in direct flame)

Seasoning :

Mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Curry leaves Few
Oil4 tbsp

Method :

1.Show one big onion in the direct flame and keep in the flame till the skin turns black in colour.

2.With 1 tsp of oil dry roast the items given under the to grind "paste 2" column and grind in the mixie along with the onion shown in direct flame.

3.Now soak the poppy seeds for 45 minutes and grind along with 1/4th cup of grated coconut to a fine paste.

4.Take a cooker and season with the items given under the seasoning column.Then put the shallots and fry for few minutes.

5.Now add the peeled mochai and fry for 2-3 minutes.

6.Now extract the paste from the tamarind which is already soaked in water and add to the fried mochai and allow it to boil.

7.Now add the ground paste 1 and boil it.

8.Now add the ground paste 1,jaggery and salt.

9.Now add the enough water and allow it to boil well.Once it boils nicely close the cooker and when the steam starts coming put the whistle.When the first whistle is about to come reduce and keep the flame in sim and keep upto 4-5 mins.

10.Now put off the fire and once the steam is released open the cooker and check the salt and spicy and serve hot with white rice or chapathi or poori.

Notes :

1.Since i used the fresh field beans/mochai i peeled the skin previous day night and refrigerated it.If we are doing in the morning can soak in hot water for 2 hrs and then peel the skin.But peeling and keeping it ready previous day itself works best.

2.Dont boil the mochai for a long as it may get mushy.For me it took me 5-6 minutes.