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.

Mushroom Masala

www.manjulaskitchen.com%2F2009%2F02%2F10%2Fmushroom-with-peas%2F&h=lAQGkCHVb

cabbage rice

Cabbage Rice

http://masalavade.blogspot.com/2009/06/cabbage-rice-for-monthly-mingle.html

Tawa Pulao by Shakthi

Tawa Pulao

http://chefinyou.com/2010/05/tawa-pulao-recipe/

I follow this recipe,except for the foll.changes:

1.I don't add fennel in the tempering.

2.After adding tomatoes,and it gets nice and mushy,I keep mashing it well until it dos'nt remain as pieces,and becomes a nice gravy,only after that I add the capsicum and peas.

3.I add a lil' more Pav bhaji masala,for that extra flavor!

Beetroot Rice by Shakthi

Beetroot Rice

Cook basmathi rice,fluff the cooked rice and leave it to cool completely.

Grate the beetroots.

In kadai add oil,temper mustard seeds,split urad dal,channa dal,curry leaves,slit green chillies,then add finely chopped onions,salt,and saute until the onions turn pink/translucent.

Add Ginger-garlic paste and saute until the raw smell goes.This is optional.

Then add the grated beets,and peas,and saute them until cooked - will take just a few minutes.

Add turmeric pdr,red chilli pdr,lil' - corriander pdr,cumin pdr,garam masala,and mix well to combine.

After all the moisture has gone and the mixture is cooked and dry,add the cooled rice and mix well without breaking.

Garnish with chopped corriander leaves.

Lemon can be squeezed after switching off the stove - this is optional.

Also you can add fried cashews optionally.

organic popcorn by Sowdeswari(posted by Selvi)

Buy organic corn kernels from any health food store.

On a heavy based pot, preferably Stainless steel, add the required
amount of oil(coconut oil/Ghee), just enough to coat the bottom of the
pot. heat it medium. to check if the oil is hot enuf, put a corn kernel
in to it..if it spins then the oil is ready.
once the oil is ready,
add a handful of corn(or just enough to fill the base) in to the pot.
give it a quick shake so that all the corn are covered in oil.
Immediately cover the pot with a lid. You can even shake it after
covering. leave it in a medium heat, it will start popping. all will be
done in 1-2 minutes. take off the heat once the popping noise reduces.

azuki (Red chori) recipe - Erishery by Malathy

azuki (Red chori) recipe - Erishery

I did it without soaking azuki..but one of my friend soaked it for 1 to 2 hrs. and it was good that way..

Ingreients :
azuki - 2 cups
yellow / orange pumpkin - 1/4th
green chillies (3) / red chili powder - 1/2 to 1 tsp (or) based on spice level
Jeera - 1 tsp
coconut - 4 tblsp
coconut oil - 1 tblsp
mustard - 1 tsp
red chillies - 3

1. soak azuki for 2 hours and boil it for 3/4 whisles
2. remove skin and cube orange/yellow pumpkin and boil it in medium heat with salt.
3. Meanwhile grind coconut, green chili / chili powder) and jeera in mixie ( Green chilie version is a bit spicy and chili powder version gives good color. I normally use gc, planning to use chili powder next time).
4. Now mix the cooked beans and the ground mixture with the pumpkin and boil it until raw smell goes.
5. Make thadka with coconut oil, mustard and red chili and pour it in the cooked mix and switch off the stove.

Have it with hot rice..

baked chick pea cutlet by Selvi(Recipe by Divya)

baked chick pea cutlet..shared by divya in raj's grp in FB...

Just blend 1 cup cooked
chickpeas with 1 small chopped onion, ginger, 1/2 tsp melted butter,
paprika, cumin powder, red chilly powder, hing and salt in a food
processor. Add a tsp curd to the mixture. Roll and pat the mixture into
patties. Preheat oven to 350F and bake patties for 15 mins; brush some
butter on patties, flip and bake again for 15 mins!

simple pasi parupu thadka(Kerala style) by Malathy

simple pasi parupu thadka that we make is not that tasty or sometimes we
get bored of it...I liked this kerala style one that dh made one day
and i started making it too.


1. Just pressure cook moong dal for 2 whistles

2. Put 2 tblsp of grated coconut(u can avoid if you want), 1 or 2 garlic
pods, around 6 pearl onions, 3 green chilies, 1 tsp jeera, 2 strings of
curry leaves.. - grind these with lil water in mixie..

3. in a vessel put the moong dal and add this mixture to it and boil for around 5 mins.

4. In a separate pan, kadugu thalichu put it on top of this..

Healthy sprouted chana snack by Malathy

Sprout the brown chana..(or store bought if you are lazy).

1. sprouted brown chana - 3 cups.
2. Big onion diced - 1
3. Peanuts - 2,3 tblsp (or) more if you like it
4. Green chilies(finely chopped) - 4 / 5 based on ur spice level
5. Tomato - 1 big
6. corriander - finely chopped 1/4 cup
7. sweet onion - finely chopped -1
8. Lemon - 1
9. olive oil (or any) - for seasoning
10. mustard

In a thick bottomed pan, put 2 tsp of olive oil, put mustard, then green chilies, once it is almost cooked, then put onion, once it is translucent
Then put peanuts and then tomatoes...tomato should not be fully cooked (I'm not sure whether to put tomato after chana / before itself..will confirm)
then put the channa, and leave it for 5 to 10 mins only..it shouldn't be fully cooked but half cooked.

Finally switch off the stove....athu mela chopped corriander leaves and sweet onion potu, put the chopped sweet onion. squeeze right amount of lemon on it then enjoy your healthy snack.

This is one of my most favorite snack :). Can have it as dinner also..

Sprouted Channa Curry by Selvi

soaked and sprouted channa--1 cup
red chillies
salt

for the sauce
grated squash
tamarind paste
mustard seeds
turmeric
asafoetida
1/4 teaspoon almond butter
masala powder(chk notes)

Method
grind channa with chillies and salt.adding vey little water.
Then steam in idli moulds.
cool and cut into pieces.
you can saute them separately in little oil..for the crunchy outer layer.yo can also omit if u want to.

Then in a separate pan.Pour oil,add mustard,urud dhal,chilli flakes,grated squash,turmeric powder,salt and cook for a few mins.Now add tamarind and almond butter.cook till the raw flavour goes away.Now add the masala powder and cook one more min.if u want u can add water.Now add the channa pieces and garnish with raw onions and cilantro.

masala powder

dry roast
channa dhal
dhania
jeera
fenugreek
dry coconut

cool and powder

Quick mini lunch/dinner by Malathy

1)

onion,peanuts,green chillies, tomatoes,(green capsicum, carrot,beans, - cut these really small) peas,corn
then put kothamalli 1 min. before switching off the stove..

2)

shallow fry finely cut veggies, add garam masala, turmeric powder etc., and put it in atta, it should be thick than dosa batter but not like chapati dove...much looser than that...

ithu potu oru thick dosa mathiri oothi saptu parunga...I love it!. side la ungalukku pidicha ethavathu pickle / anything u feel good with it sethukonga

Cracked wheat upma by Malathy

cracked wheat upma la ithellam add pannunga - it'll be yummy..some of it u might be already adding...
- ginger namma normal a add panratha vida romba kutti kuttiya ennai la first ae pota super a irukkum aroma 'n taste..(sapdama side la vekka thevai illa, irukarathe theriyadu and u will eat it :).
-onion, tomatoes, peanuts, cashews, carrot,beans,peas,cut corn.

Egg Frittata variation by Meena

Try fresh spinach in the Egg Fritata. I make it for my DH. Try spinach with garlic salt for variation.