carrot dosai by Vaishali Vijay

carrot dosai.......

namma araithuvaichrukkum dosai maavu la irundhu oru 2cups eduthu thaniya oru vessel la store pannikanum.

on the other side take 2 medium sized carrots,wash peel and cut in to very minute pieces or grate it.

to grind : take mixer,add up grated carrots along with 2 green chillies chinatha narukikanum,then gg paste 3/4th spoon,jeeraham 3/4th sppon,lil pinch of turmeric powder(optional),salt for carrot alone coz' already v hav salt in our dosai batter.that's it add water as per to get thick paste of carrot.

arachadhum............add up this ingredient to dosai batter,make sure batter doesnt get watery.carrot dosai ready........... u will get beautiful fanta coloured or dark orange coloured dosa's.kids love it.

carrot ku pathila u can up 3tomatoes and can make tomato dosa's,u will get nice red coloured dosai.
if its beet root add half of small sized beetroot grated...........

these coloured dosai goes very well with,spicy onion-ginger chutney made with tamarind juice.or els hot hot tomato chutney made with sambar powder.

Tamarind Dosa (Pulli adai) by Kousalya

Tamarind Dosa (Pulli adai)

Idlly rice-2 cup
Dry red chili- 6 nos
Tamarind - lemon size ball (big)
Salt
For tempering
Oil
Mustard-1 tsp
Urad dhal-1 tsp
Channa dhal-1tsp
Pearl onions-15 to 20 nos (or use red onions)
Red/green chili chopped -1-2(optional)
Curry leaves

Soak the idlly rice and red chili for 4 to 5 hours, soak the tamarind with less water and extract the thick juice out of it .Grind the rice and red chili, tamarind juice, salt. Grind very well. And do the tempering …in hot oil fry mustard, dhal, curry leaves, onion and chili …Now the batter is ready (wheat dosa consistency)
Start making dosa, just pour some batter on one side of tawa and spread it all over the tawa by this way u can get thin and crisp dosa …. If u try to make it like normal dosa it will be little thick and little difficult to spread it as we did tempering. Cook on medium high.
You can eat this dosa with Green/red coconut chutney.
Some will add 2 spoons of dry coriander seed with rice while soaking …it will also be tasty.
Just taste the batter while grinding for tanginess if u feel little tanginess then ur proportion is correct. If u finds less tamarind then add the extract any point of time.
Same dosa u can do with Tomato-put the tomato in boiling water, peel the skin and grind it with rice.

South Indian Parotta by Kousalya

South Indian Parotta by Kousalya

Maida- 1 cup

Dalta or Oil -3 spoon(if u use dalta ,u will get flaky parotta)

Baking soda -1/8 tsp or less

Water -little less than ½ cup

-Mix the baking soda with maida thoroughly ,then add oil then water and make it as chapathi dough .

-Just coat the dough with oil & keep it aside for 2 hrs . (konjam tharalamavae oil irukallam)

-Take the dough ,beat and mix the dough for 5 mins .

-Divide them in to equal sized balls.

-Take a ball and make it like chapathi as thin as u can . (do this in kitchen slab so that u can make a thin large sheet)

-If oil is not enough just spreed some oil on the maida sheet (thin chapathi) .make flits (kosuvam as in saree) it will now appear as long string ,take the sting by two hands and hold one end and roll the other end towards it and make it as wheel .

-Do the above procedure for all the balls . Just make sure the wheels are coated with oil.

-Heat the dosa tava spreed some oil .Take one wheel and prees it in to round parotta and place it in tava ,when one side is done flip around and cook the other side .

-When you made 3 -4 ,stack it and pat it on sides .

Serve the parotta with kurma/chalna :) ….

Kaima Idli by Selvi

The idlis must be cold & hard – best refrigerated. Cut into strips 1” long. You can use any combination of vegetables from, red & green capsicums, carrots, French beans & peas, besides onions.

Cut idlis - 2 cups

Cut vegetables - 1 cup (or more)

Sliced onions - ½ cup
Oil - 3 tbsp

Any chilli sauce - 1 tbsp ( optional – if you like it hot)

Grind to a fine paste:

Red chillies - 5-6

Garlic pieces - 4,4

Jeera - 1 tsp

Heat oil & fry the paste till raw smell goes.

Add the onions first and next the vegetables & stir-fry for 3-4 mts (adding a dash of aji no moto is your option).

After they are sauted & glossy, add the idlis & mix well.

Cook on a low flame for the flavours to blend.
Any chilli sauce can be added for extra spicy taste at this stage.

Remove & serve hot, garnished with chopped coriander leaves.

Idli and dosa batter Ramya

Idli and dosa batter Ramya

My IDLI and Dosa batter proportion

Urad dal - Little less than 1 cup (say just below the rim of the cup) i used split urad

Idli Rava - 3 1/4 cup

Thick Poha - 1/4 cup

Soak the rava, poha together and urad seperately.... Grind the urad first.. u can add enough water to the urad to grind really nice..... Then squeeze out the water from the rava and grind it ...let it ferment overnite... i use indian mixie so my batter is not so thick like the ones we get from wet grinders... but once it ferments the batter comes to the right consistency.....

Whole wheat naan by Rishada

Whole wheat naan by Rishada

Ingredients:

Whole grain wheat flour - 2-1/2 cups

APF - 1 cup

yeast- 1 sachet instant or active rise.

sugar - 1 tsp

salt to taste

lukewarm milk - approx. 1-1/2 cup or as needed

Oil - preferably olive oil - 4-5 tbsp

if you like the flavour, garlic powder, italian seasoning and/or dried methi leaves to taste.

Method:

If you are using active rise/rapid rise yeast, then add it to lukewarm milk (MW cold milk to 30-45 sec) along with some sugar. If you are using the instant variety, then this is not needed, the yeast can be added to the dry flour.

Mix everything in a bowl and knead well to get the chapathi dough consistency. The better we knead the dough, the better the naan will be.

Let it rest for 2-3 hrs.

Now preheat the oven to 450F. Divide the dough into big balls (about 2 to 2-1/2 times the size we take to make chapathi). lightly flour the dough and roll out and place it in a cookie sheet and bake until it rises up.

Apply ghee/butter on top and enjoy while hot.

Note: Because it is whole wheat, it won't rise so much as the one made only with APF. Infact, APF flour is added here just to form the gluten, so that it rises - read this info somewhere.. enga'nu theriyala..

Appuram, variations, you can add some sesame seeds, finely chopped green onions on the top of the naan before baking.

Ragi Idiyappam by Rishada

Ragi Idiyappam by Rishada

Ingredients:

Boiling water

salt to taste

Ragi flour

Rice flour

Method:

In a bowl, mix all the ingredients. I didn't take the Ragi flour and Rice flour in any proportion. Just konjam ragi flour eduthu mix pannitu (will be konjam sticky), appurama added some rice flour to form the soft dough (the idiyappam mavu consistency). (Note: though mavu looks similar to idiyappam mavu, still it will be a little sticky only - but the end result is good).

Form some balls of the dough and put in the idiyappam press and steam them for around 10 min (or till cooked - to check, if you press the idiyappam, it should come back to the shape, like a spring). Avlo dhan.. repeat until all the dough is used up. :)

godhumai dosa by Shajini

godhumai dosa

take 1 cup godhumai flour/ atta + add reqd water. mix well till u get the dosa consistency.. without lumps.. add salt, green chillies, onions and keep for 5 to 10 mins.. to make it crispy, add 2 tbsp rice flour and mix..
Then make hot hot dosa's ....eat with chutney/ podi.. .nalla irukum..


if i feel bored of thinking what to do for breakfast, i make godhumai dosa :))

Karacha maavu dosai By Sunitha

Karacha maavu dosai
Rava, Arisi Maavu, Godamai Maavu, Ragi maavu all in equal consistency (abt 2 cups each). if you wish you can add maida maavu also, but I do not, as it will give a pasty feeling. If you want the dosai to be more kara kara, then add more rave.
Kadala maavu - 2 tbspns.
Salt to taste and jeera also.
ellathayum dry-a mix pannittu store pannikkalaam.
Whenever you want to make it, then just add water to the required amt of the mixture. Let it sit for 15-20 mins and then dosai-a vaathukko..

Appam by Kousalya

Appam

1 cup - Idlli rice
1 cup- Sonamasoori or raw pooni rice
4 tablespoon-urad dhal
1 tablespoon-Methi seeds
1 tablespoon- sugar
1/2- Grated coconut or coconut milk
1/2 - cooked rice(optinal - it will make the appam soft in middle)
1/2 tsp yeast (if needed)
Salt

soak raw rice ,idli rice,urad dhal,methi seeds for 4 hrs and grind together while grinding add coconut ,cooked rice and add salt ,sugar and keep aside for fermentation(takes atleast 8hrs) ,the batter has to raise if it doesnt raise properly add yeast (mix yeast with milk/water and add it to batter) ...
If u have non stick it will come out best ...even in indaliyam/strong aluminium it will come...in steel i dont think it will come... use proper lid to cover the appam .

Methi chapathi by Sandhya

Methi chapathi by Sandhya

Just methi leaves-a 1 round mixie-la arachikonga by sprinkling water.Then add that methi,red chilli powder,garlic powder(poondu podi,we mix with rice),salt and jeera powder with atta.Add 1 spoon of warm milk,little water,1/2 tspn ghee/butter(optional)to make chapathi maavu.Make chapathis.Spray oil while cooking in tawa.
I made mixed veggie curry but "Getti thair with avaka oorgai" is the best combination.

Appam by Kousalya

Appam by Kousalya

1 cup - Idlli rice
1 cup- Sonamasoori or raw pooni rice
4 tablespoon-urad dhal
1 tablespoon-Methi seeds
1 tablespoon- sugar
1/2- Grated coconut or coconut milk
1/2 - cooked rice(optinal - it will make the appam soft in middle)
1/2 tsp yeast (if needed)
Salt

soak raw rice ,idli rice,urad dhal,methi seeds for 4 hrs and grind together while grinding add coconut ,cooked rice and add salt ,sugar and keep aside for fermentation(takes atleast 8hrs) ,the batter has to raise if it doesnt raise properly add yeast (mix yeast with milk/water and add it to batter) ...
If u have non stick it will come out best ...even in indaliyam/strong aluminium it will come...in steel i dont think it will come... use proper lid to cover the appam .

Adai dosai by Malathi

Adai dosai

Ingredients :
---------------
Rice - 1 cup.
All paruppus - 1 cup (whole moong dal, chana dal, toor dal, urad dal)
put in the proportion whichever dal you like more..else half /quarter cup each
Jeera - 1 tblsp
chillies - 4 (as per your taste)
salt
curry leaves - 10
onion - 10 small / one medium size big onion.

Procedure :
-------------
Soak everything together for 5 hours.
Add - 2,3 red / green chilies as per your taste. and add jeera, curry leaves and grind it to dosa batter.
When the grinding is almost to be complete, add onion and grind it for 1 more min.
Add required amount of salt and keep it for 5 hours or so. ie,. if you grind in the evening, you can use it for next days breakfast. If you grind in morning, you can use it for dinner.

Oats n Wheats Roti by Shubha

Oats n Wheats Roti


Recipe ellam onnum illai Selvi....Rolled oats a nala mixie la potu poeder panikynam.
mix 1:1 proportion with wheat flour and make like useal roti dough. u can use it even for paratha.

Oats idli by Sandhya

Oats idli

Making of powder:
oats-1 cup
rava-1 cup(for people in diet use 1/2 cup of rava for 1 cup of oats)

fry both oats and rava seperately without oil till you get slight brown color. Grind them into powder form.
(I make this powder and keep it for long time use)
------------------------------------
MAking of idli batter:
grated carrot (can use any veggie of our choice)
corn(optional)
green chilli - 2
salt - to taste
Buttermilk - 2 spoons
Thalikra ingredients

Mix the powder with salt,butter milk and water.keep aside for 15 mnts.Oats absorbs water so pour some more water when needed.Fry mustard,uradh dhal,channa dhal,greenchillies,grated carrots and corn(optional) in oil and mix this with batter.

spinach paratha by Malathi

spinach paratha

Note that its my own innovation ;).

1. First wash spinach (I used one quarter packet of the big pack that we get from costco..
otherwise most of the time, I waste it. That only made me to innovate this recipie ;) )
thoroughly. Remove the water completely...
2. In the chopper, add 5,6 green chillis(count based on your taste) + 3,4 pods of garlic and
a small piece of Ginger and chop it finely.
3. Next in the same cup put the spinach in batches (make sure u dont add water,
otherwise it becomes watery..and u need to puttoo much atta.) in the chopper and run it for few secs. I normally put it in 3 batches.
4. Put the chopped spinach in a mixing bowl. note that first batch has the ginger, g
arlic,chilli etc., so, mix everything evenly.
5. Add salt to it. And add as much atta to make it in correct consistency. DON'T ADD WATER..as the ingredients itself will be sufficient.
(Normally if u dont add water, then it is good..as there will be enuf water sticking to the
spinach after washing, otherwise, u will have to put more atta to make the dough to consistency. make dough out of this. You can add some Jeera if u like. Chopping the Jeera along with the ginger garlic is also one option).
6. Keep the dough aside for sometime (may be 15 mins or so). Now, make big balls out of it and make chappathis with that..You might have to put some oil as this will become dry soon.

Any sabzis for chappathi;s will suit this. Even raita would be good.

Try it out and let me know whether u liked it :). Some of my friends tried it and they liked it. Hope u'll like it too ....

Note : I guess instead of spinach, we can also try it with corriandar leaves(as many of you like the coriandar rice). Indian leaves would be much more tastier i guess.

RAVA KHICHADI by Deepthi

RAVA KHICHADI

ingredients
rava-1 cup
onion medium size 1
tomato 1
greenchilllies 2 0r 3 according to ur tase(slit length wise)
mixed veggies(pototo,carrot,beans,peas)...
ginger garlic paste(u can use jusr ginger paste too)..according to ur taste..sometimes i just add chopped ginger too...
turmeric powder a pinch
cinnomon stick,cloves,cashew nuts a little(same u can change ur tadka with mustard seed,urd dhal,curry leaves)...depends on u....

Roast the rava with a teaspoon of oil in a mediul flame till it turns slightly brown...
heat oil in kadai(i prefer to add little bit of ghee to it too)...
add cinnamon,cloves,cashews...
then add ginger-garlic paste,onions and green chillies fry for a while..then add tomatoes fry a little, add pinch of turmeric powder too,add veggies now fry a bit and pour 2 and half cups of water,close with a lid and let it cook till the veggies are done,now add rava and mix it gently with ur spatula till its done(make sure while mixing no lumps are formed)reduce the flame while mixing....thats it ..it is done and u can garnish with cilantro...some prfer to sprinkle lemon on top to while it is done:))

Maida Dosa by Rajee

Maida Dosa recipe:

1. Maida/All purpose flour - 1 cup
2. Rice flour or dosa batter - 1/2 cup
3. Curry leaves - 15
4. Jeera - 1tsp
5. Salt - req

1. Saute jeera and curry leaves with little oil
2. Mix the fried jeera, curry leaves,maida and rice flour with required water.
The consistency should be slightly thinner than dosa batter.

Note: U can use 1:1 (Maida flour:Rice flour) proportion also.

Tomato Kidchadi by Janani

Tomato Kidchadi

1.boil 4-5 tomatoes in cooker
2.Peel off the skin of tomato and grind it to paste
3.Heat oil in pan add bay-leaf
4.Add finely chopped onion(half will do)
5.Add ginger garlic paste
6.Add chilly powder and fry till raw flavor goes
7.Add tomato puree and let it cook for sometime
8.finally add coconut milk and stir it for few min
9.garnish with cilantro

Instant Idiyappam with Rice flour by Shuba Ravikoti

3 cups rice flour
2 tsp oil
4 cups water
salt to taste

Method:

Boil the water with enough salt and oil in a big vessel.When it is briskly boiling,
add the Rice flour. Switch off the flame and mix thoroughly.
Transfer the mixture to a vessel and mix and knead well with hands till the dough is smooth and soft to touch.

When the dough is done, make lemon sized ball with the dough and put the dough in to idiyappam maker (wooden idiyappam ural - or even the muruku press with the sevai disc on it ) Press gently in the greased idli plates ( I used the sevai stand... i got from india.

Steam for 10 minutes in a cooker without the weight on. Just like idli..
garnish with grated coconut and serve with chutney.

I serve with Vegetable stew.... it just tastes awesome....:)