Vallarai keerai chutney

Vallarai keerai chutney

Ingredients to grind - Vallarai keerai chutney

Vallarai keerai / brahmi /  mandukabrahmi - 1 small bundle

Coconut - 1 cupOnion - chopped 1/4 cupGarlic - 3 clovesHing / Asafoetida / perungayam - pinchUrad dal - 2 tbspMustard seed - 1/2 tspTamarind - small amla sizeGreen chilli - 2

For seasoning - Vallarai keerai chutney

Mustard seed - 1/2 tspUrad dal - 1/2 tspCurry leaves 

Method - Vallarai keerai chutney

1. Heat 2 tsp of oil, add mustard seed, urad dal. Once urad dal turns brown, mustard seeds splutter, saute garlic, onions till it turns brown. Add tamarind, green chilli, and spinach, stir them for 2 minutes. Finally add coconut pieces. Let it cool for room temperature.2. Grind this mixture with salt to fine paste. If desired, this vallarai thuvayal / vallarai chutney can be seasoned with 1/2 tsp urad dal and 1/2 tsp of mustard seed.

Coconut rice

Coconut rice

Ingredients - Coconut rice

Cooked rice - 2 cups

Grated coconut - 1/2 cup

Dry chilli - 4

Green chilli - 1

Peanuts - 4 tbsp

Cumin pepper pdr - 3/4 tsp ( cumin pdr 1/2 tsp + pepper pdr - 1/4 tsp )

Mustard seed - 1/2 tsp

Urad dal - 1/2 tsp

Method - Coconut rice

1. Heat a tsp of oil, fry peanuts till it starts to crackle. Set aside.

2. Heat a tsp of oil, crackle mustard seed, urad dal, dry chilli, then saute green chilli, curry leaves and grated coconut for 2 minutes. Add cooked rice and salt. Mix all the ingredients till they blend well. Finally add fried peanuts and cumin pepper pdr.

3. Coconut rice is ready to serve.

Ragi roast / Ragi dosa

Ragi roast / Ragi dosa

Ingredients - Ragi roast / Ragi dosa

Rice - 1 cup

Finger millet / ragi / keppai - 1/4 cup

Urad dal - 1/4 cup

Left over idly batter / dosa batter / left over cooked rice - 1 tbsp

( to speed up fermentation )

Method - Ragi roast / Ragi dosa

1. Rinse rice and ragi in fresh water and soak it in a bowl for 2 hours. Do the same with urad dal. Soak urad dal in a separate bowl.

2. Grind urad dal in a wet grinder, use the soaked water to grind , Don't discard the soaked water. It speeds up the fermentation. Then grind rice and ragi. Shift both the batter in the same container.
3. Do not let the batter turn hot while grinding  ( in table top grinders ). Hot batter won't give good result. So place soaked ragi, rice and urad dal for 30 minutes in refrigerator before grinding to avoid the batter becoming hot.
4. Add left over idly batter or dosa batter or a handful of left over rice with batter to speed up the fermentation ( within 8 hours ). Mix salt with batter. Let it sit for 8 hours.
5. Fermented batter is ready to make dosas. You can make only dosas from this batter not idly as the amount of urad dal is little bit more in this ragi dosa recipe  ( to get crispy dosa i have added 2 to 3 tbsp of extra urad dal, if not so you can make idlies also )
6. Mix water with this batter and get dosa batter consistency. Heat tawa, add a tsp of oil and spread it all the sides with a clean cloth. Now you can make dosas, cook both sides till you get crispy ragi dosa.
7. Serve ragi dosa with any chutney.

Tomato sauce / ketchup

Home Made Tomato Sauce / ketchup

Ingredients - Tomato sauce / ketchup

Apple tomato - 6

Sugar - 100 g

Salt - pinch

Garlic - 6 cloves

Cinnamon, cloves, cardamom - few

Lemon juice - 2 tbsp.

Corn flour - 1 tsp

Method - Tomato sauce / ketchup

1. Tie cinnamon, cloves, cardamom in a clean white cotton cloth and keep this bundle aside.

2. Grind tomato, garlic, to fine puree. Now strain this tomato puree.

3. Shift this tomato puree to a kadai, add chilli pdr, pinch of salt, sugar. Let it boil for 8 to 10 minutes on high flame. Add cinnamon cloves cardamom bundle also.

4. After 5 minutes of boiling remove cinnamon bundle, add corn flour water ( dissolve corn flour in a tbsp. or 2 tbsp. of water ) again let it boil for 3 to 4 minutes. Turn off the stove once it reaches ketchup consistency.

5. After cooling it down, add lemon juice and mix it well.

6. You can store this tomato ketchup / sauce for 6 to 7 days ( in refrigerator )

Rawa dosa recipe/ Rava dosa recipe/ Instant rawa dosa recipe

Rawa dosa recipe/ Rava dosa recipe/ Instant rawa dosa recipe

 

Ingredients for making batter

suji / semolina / rice rava - 3/4 cup

dosa batter - 1 cup

maida/ all purpose flour - 2 tbsp

curd - 2 tbsp

coriander leaves

 Ingredients for sauting

chopped ginger - 1 tsp

chopped green chili - 1 tsp

cumin seed - 1 tsp

pepper pdr - 1/2 tsp

asafoetida/hing - pinch

chopped onion - 1/4 cup

Method

1. Heat 1 tsp of oil in a kadai & saute all the ingredients under ' Ingredients for sauting ' . Set this aside for cooling. 

2.Take a large bowl & and add dosa batter, rawa, all purpose flour, curd, coriander leaves, salt, and sauted ingredients. Mix it well. The batter should be watery like butter milk.SEE VIDEO

3. Set this aside for 30 minutes.Within this time rawa absorbs some water. After 30 minutes check the consistency of the batter and make it again into the butter milk consistency by adding water.

4. Heat the tawa & wipe it with a oily cloth. It is very important to heat the tawa properly. If the temperature of tawa is very low resulting rava dosa will be very thick, ( It should be like angry tawa ) 

5. Take a ladle of batter ( mix it well as rawa sets at the bottom. ) & pour it over the outer corner of the  tawa. ( YOU CAN'T SPREAD IT AS DOSA BATTER ). Then inner side of the tawa. Now turn the flame slow  for a minute, and then again on high mode.

6. Small gaps will form hear and there once you pour the batter on tawa and don't fill it with batter. So that you can get crispy dosa. Gaps are no matter when you flip it over, as all purpose flour binds rawa firmly. You can easily flip it over. 

7. Rawa dosa will take longer time to get cooked than normal dosa, so not be in hurry for flipping.add a tsp of oil over it. 

8. Once the bottom turn brown  flip it over.Let the other side also get cooked.

9. Once cooked , remove from the flame & serve it with chutney.

Note - Don't add more all purpose flour as it hardens dosa.

egg chapati in tamil - variety chapati with egg - Lunch box recipes

Egg chapati - new egg recipe

Ingredients

Egg - 3

Wheat flour - 200 g

Chili pdr - 1/2 tsp

Butter - 1 tsp

Turmeric pdr - pinch

Salt - to taste

Method

1. Beat the egg with salt, chili pdr , butter, turmeric pdr . Beating egg thoroughly till you get foam gives you soft egg chapati.Set this aside.

2. Prepare wheat dough for making chapati . SEE VIDEO. Set this aside for 20 minutes and then roll chapati.

3. Heat tawa , keep in medium flame - add chapati , and wait till small bubbles appear over it. Now flip it over . Now pour a ladle of beaten egg over the cooked side and allow it cook for a minute. Do the same with other side.Once it cooked you can serve it with sauce or with chutney

4. I hope your kids like this.

Rava ladoo recipe - Rawa laddu ladoo - indian sweet recipes - Diwali sweets

Rava laddu recipe - Rawa laddu ladoo - indian sweet recipes - Diwali sweets

Ingredients

Suji / semolina  /rice rava  - 1 1/2 cup

Sugar - 1 cup

Cardamom - pinch

Ghee - 1 tsp

Coconut grated - 1 cup

Milk - 4 tbsp

Cashews /raisins/ almonds - as per your choice

( use the same cup for measuring )

Method

1.Roast cashews in ghee till it turns to brown ( on low flame ). set aside.

2. In the same kadai roat rawa without adding ghee.  Fry it for 8 to 10 minutes on low flame. Do not get it burnt or the dark brown colour. You can see light changes in colour within 8 to 10 minutes

3. Once it is roasted, add coconut, sugar, cardamom & fry it for 3 minutes . After that add milk slowly to get right texture. While you are adding milk , stir the content continuously for 3 to 4 minutes. SEE VIDEO

4. Now let it cool down for room temparature - then make ladoos. Garnish it with cashews.

Note - Why we are adding milk is to moist the content for shaping laddus, so slowly add milk as per requirement. If you grind the sugar into powder it blends well with rawa. Just wet your hand in between times while making ladoos . So that you can make perfect round shape