Dosa Tips by Rajashri

and for all ladies who were discussing about batter prep :
one small tip .. and it worked out really fentabulous for me :P

while soaking rice and urad dal, most of us use to add fenugreek .. apart from this u should also add one hand full of channa dal(kadala parupu), left over rice,poha(optional if you add the LO rice) and also one tsp sugar n salt while grinding rice. i bet u after fermentation if u try dosa it comes out perfectly crispy and the colour of the dosa would be same as like that of hotel roast :) serious.. i tried this.. and it was superb!!

and another tip , before pouring the batter in tawa add a tsp of oil and immediately sprinkle water and then pour the batter for dosa.. evlo mosamana dosa kalla irunthalum dosa stick aavama varum.. becoz my dosa tawa was kevalam. but after trying this tip seriously dosa came perfectly without sticking in the pan ..but for every dosa u need for the same thing . sorry for the delay.. only now i saw it.. do try it and let me know

Ellu podi sadham By Meera

Ellu podi sadham

For making powder, dry raost all these

Ellu - 1/4 cup

coconut - 2 tbsp

channa dhal - 1tsp

peanut - 1 tbsp

dry curry leaves - 1/2 handful

red chilli - as per taste

Seasoning

Mustard seeds

Jeera

channa/urad dhal,

curry leaves,

red chillies

cashew/peanut

Cook 1 cup basmathi rice. When warm, mix with the podi and do the seasoning.

Lime Cilantro rice by Priya Siva

Lime Cilantro rice

Basmati rice-  1.5 cups

 Kosher salt- as needed

 cilantro - 5- 8 tbsp

 lime- 1

oil- 3 tbsp   ..  

cook the rice with salt and water..once the water boils, siimmer it.. cook the rice in simmer mode.After the rice is cooked, mix cilantro, lime and oil and toss it.. thats it..

Mushroom Masala

http://jellybelly-shanavi.blogspot.in/search?q=mushroom

Mushroom masala by Sasikala

Mushroom 100 gms
Onion chopped 1 no
Tomato chopped 2 no
Green chillies chopped 3 no
Sourashtra Curry Powder 2 tbsp
Garam Masala Powder 1/2 tsp
Salt to taste
Mustard seeds 1/4 tsp
Black gram 1/4 tsp
Curry leaves a few
Coriander leaves 1 spring 
Asafoetida a pinch
Oil 5 ml 
Procedure:

1. Wash and cut mushroom into small pieces and keep aside.
2. Heat oil in a kadai. Add mustard seeds and black gram. Add curry leaves, green chillies and onion when mustard seeds starts to splutter.
3. Fry onion till golden brown.Add chopped tomatoes, salt and continue frying in a slow flame.
4. Add sourashtra curry powder, garam masala powder, asafoetida and continue frying till the raw smell goes and oil comes out seperately. 
5. Add 150 ml water and bring to boil.
6. Add mushroom and cook in a medium flame till the mushroom gets cooked and gravy comes to a thick consistency.
7. Garnish with coriander leaves and Serve hot with steamed rice, roti, phulka and chapathi.

Methi mushroom

www.vegrecipesofindia.com%2Fmethi-mushroom-recipe%2F&h=vAQErM1cu

Karaikudi Piratal by Kousalya/Meera

Ingredients:
Peas – 1 cup 
Mushroom-1cup (u can use only peas or mushroom or brinjal, drumstick)
Onion – 3/4 cup (finely chopped)
Tomato- ¾ cups (finely chopped)
Cloves-2
Cinnamon stick-1 piece
Cilantro and curry leaves for garnishing 
Oil and salt as needed (it takes more oil)

Masala:
Ginger –small piece
Garlic-4 nos
Fennel seeds-1tsp
Shredded coconut =1/4 cup
Red pwd-1 spoon
Coriander pwd -1 spoon
Turmeric pwd-1/4th spoon
Pepper-1tsp (optional pepper will be good with mushrooms)
Grind everything together in to paste with less water as we r grinding everything raw, if u add more water it will take lot of time for raw smell goes off. 

Procedure:
In a kadai pour some oil when the oil is hot put cinnamon, cloves, then put onion and sauté till it changes color add tomato and salt when tomato gets cooked add the masala and reduce the flame to medium and cook the masala till the raw smell goes off (cook the masala without burning else it will turn bitter taste). It mite take 5-10 mins then add the mushrooms and peas, mix everything together and add some water if its too dry keep it in low flame for 10 mins then garnish with curry leaves and coriander. Piratal is ready .You can have it with rice or rotis/poori . For rice I will make it very dry but for roti’s will add little water.
Note:
If u use frozen peas above method holds good else if it is fresh peas/vegetables add peas/vegetable and masala together when the peas/vegetable cooks the raw smell of the masala will also goes off.