South Indian Cookings. Vendhaya Dosai

Here is one South Indian Dosa Recipe!  Especially, Tamilnadu Recipe.

It is called Methi(fenu greeks) dosa and you can prepare it by two or three types. It is good for health especially for small children and diabetic patients.

Type 1

Idli Rice (boiled)1/2 Kg

50 grams Methi, salt to taste.

Clean and wash rice and soak it in water for 2 or 3 hours.  Soak methi separately.  Let it soak for 3 hours.  Then put the soaked methi seeds in the grinder and grind it. It will come fluffy. Now add the soaked rice and add some water.  Grind it like Rava. Add salt and put it  under fermentation for 8 hours. Next day You can prepare dosa from it. It will be very soft in the centre and crispy in the corners. Serve hot with Onion chutney, Tomato chutney, and Idli Podi.

Type 2

Idli Rice 1/2 Kg (boiled)
Raw Rice, 200 grmas
Urad dhal 1/2 cup or 100 grams
Methi seeds one tablespoon
salt to taste

Mix the boiled rice, raw rice, urad dhal and wash it.  Soak the ingredients. Wash methi seeds separately and soaked it separately. After 3 or 4 hours grind in in a grinder.  First grind the mixed ingredients for 2 or 3 minutes and after 3 minutes of grinding add the soaked methi with the soaked water in it. Do not remove the yellow colour water from the methi seeds. Grind it like the previous method and let it ferment for atleast 8 hours. Make it dosa. You can make uthappam also from this one.


Type 3

Boiled Idli Rice 1/2 kg

Thur dhal 100 gmas

methi seeds 2 table spoons

Wash the boiled rice and soak in water.  Wash the thur dhal and methi and mix them into one and soak it separately.  After 4 or 6 hours grind the mixed thurdhal, methi mixture first, then add rice after 2o minutes of grinding. Grind till the rice is grinded coarsely.  Add salt and put it in fermentaion for 6 to 8 hours.  Make dosa's from it. It will be a light yellow colour dosa.


Tomato Chutney

Ingredients:

Red tomatoes medium size 6 No.s.  Wash and cut them into four halves.

Red Chillies 10, 12 nos. according to your taste.

Hing or Asafoetida

Coriander leaves washed and finely chopped one small cup,,

salt to taste

Oil for frying.  one table spoon(any cooking oil)

Put the kadai in the stove and pour the oil in it.  Let it boil for one minute.  First add hing or asafoetida and after it is fried remove it and put it aside.  If you are used to hing powder add them while frying the tomatoes. Now add the red chillies and fry them till it become crispy.  Remove them and add the already cut tomatoes. Fry them till the water comes out from them. Let it cool for one minute.  Now put them all in a mixie jar, add salt and coriander leaves and grind them in to a fine paste. It will be a super combination for the vendhaya dosai.

Onion chutney:

Type 1

If you get small onions, then take 15 or  20 small onions. Remove the skin.

If the onions are big one then take 3 big onions and remove the skin and cut into pieces.

Red chillies 15,

Tamarind just like a small amount of onion or gooseberry

salt to taste.

Cooking oil one table spoon

Mustard seeds for tempering

Remove the skin from the onions.  Take the mixie jar.  Put the already cut onions, red chillies, tamarind, salt.  Grind them into a fine paste. Remove from the jar.

Heat oil in a kadai. Temper with mustard seeds. Put the grinded chutney in the oil and fry for 2 minutes. Remove it from the fire and serve with any dosas or idlis.

Type 2

Take the above mentioned ingredients.  In this method you can fry the red chillies and onion first. After frying them only you are going to grind them in the mixie jar.  This will be in a different taste. But it will also be a suitable combination for idlis and dosas.  You can add tomato instead of tamarind.  You can add coriander leaves or mint leaves also. But don't add hing to any type of onion cookings.

Come and Eat :D

I have changed the name because may be nobody wants to learn cooking. :D. So invited you all to come and eat. Please come and eat.  Thank You.

Okra/Ladies Finger sabji

For four persons

Ladies Finger 1/2 Kg
Bell Pepper 1/4 kg
Tomatoes Big size 2 nos.
Red chiilie powder two teaspoons
Dhania powder 2 tea spoons
turmeric powder 1/4 teaspoon
salt to taste

For tempering

Cooking oil two table spoons

jeera(cumin seeds) one teaspoon
soumph (ani seeds) one teaspoon

Wash and cut the vegetables. Okra should be cut to a length of one inch. Heat oil in a kadai or thick bottomed pan. Put the jeera and soumph. Let them crack and add okra and fry for a minute.  Now add the bell pepper and fry for some more minutes.  Add turmeric powder, chillie powder and dhania powder one by one.  Fry for 2 or 3 minutes.  Now add the tomatoes and add salt. Fry till it is done. Remove from fire and serve hot with phulka or paratha.

Chana dhal sukhi! Pujabi type

Another Dhal Recipe for you.  This is also Punjabi type.

For four persons

Ingredients:

Bengal gram: 200 gms
Onion big size 1 finely chopped
Tomatoes 2  finely chopped
Green chillies 2 chopped
Ginger 1/4 inch  grated (one teaspoon) or chopped
Red chillie one number
Curry Leaves  one table spoon
Asafoetida (optional)
Turmeric powder 1/4 tea spoon
Chillie powder one tea spoon
Dhania powder one teaspoon
Garam masala 1/2 tea spoon
salt to taste

Tempering

Soumph(ani seeds) one teaspoon
jeera(cumin seeds) one teaspoon
dhal chini(cinnaman) one bit
cardamom (big) one
cloves one number
Tej Patha(optional)
Oil for Tempering one table spoon

For garnishing

coriander leaves finely chopped
pudina leaves finely chopped   both one table spoon.

Soak dhal for atleast 4 to 5 hours. Boil it till it become soft. Put a thick bottomed pan in the stove and pour the cooking oil. Temper with all the ingredients and add the chopped onion and fry for 2 minutes till it is golden brown. Add asafoetida and curry leaves, Red chillie whole. Add green chillies and ginger and fry for a minute and add chopped tomatoes. When the tomatoes are mashed add turmeic powder, chillie powder, dhania powder. After frying for 2 minutes add the already boiled dhal. Add the required quantity of water to make a thick consistency. Let it boil for 5 minutes and add some more water if needed. Add garam masala and remove from fire and garnish with coriander leaves and mint leaves.  Serve hot with phulka or paratha.

Dhal Makhani, Punjabi type!

Here is another recipe with black gram dhal

For four persons:

Ingredients:

Black gram dhal whole 1/4 kg or one full cup
2tomatoes chopped
one big onion chopped
green chillies optional
ginger 1/2 inch
red chillie powder one tea spoon
dhaniya powder one tea spoon
garam masala one tea spoon
garlic optional 8 to 10 numbers

fresh cream and one small cup butter

For tempering
cumin seeds,
cloves one number
cardamom one number
dhal chini cinnaman a little bit
turmeric powder
salt to taste
kasoori methi a pinch

Soak dhal overninght. Cook the soaked dhal  adding salt, red chillie powder, dhania powder and  half of the chopped ginger till the dhal cooked and soft.

Now Heat oil and butter in a thick bottomed pan, add cumin seeds, cinnaman, cardamom and cloves. Add turmeic powder and chopped onions and fry till golden brown. Now add the chopped tomatoes, green chillies, garlic chopped and remaining ginger. Saute for some more minutes till the tomatoes are well mashed and oil starts to leave from the masala. Now add the already cooked dhal. Mash the dhal with the back of the ladle stirring continously and add more water if required. Now simmer on very low heat for another 15 to 20 minutes.
Add fresh cream and garam masala and let it boil in simmer for another 5 minutes. Add a pinch of kasoori methi and stir well.

Serve hot with paratha or phulka.

Alu Matar without onion Type 2

Another method of preparing aalu matar

Potato 4 (boiled)

Green peas one cup

For Tempering

Jeera(cumin seeds)

green chillies 2

ginger 1/4 inch finely chopped

Red chilli powder, one teaspoon

dhania powder one teaspoon

Amchur powder one tea spoon

kasuri methi little bit

garam masala 1/2 tea spoon

turmeric powder  1/4 tea spoon

salt to taste

cooking oil two table spoon

fresh coriander leaves one table spoon(finely chopped)

one teaspoon sugar

water

For this type of preaparation you will take fresh peas only. Or use the frozen peas.  Cut the boiled potatoes in to cubes.

Heat the oil in a thick bottomed pan. Add sugar first and after the sugar melted add cumin seeds.  Add green chillies, ginger, Red chilli powder, dhania powder and turmeric powder one by one. Fry for 2 minutes.  Now add the cut potatoes and green peas and fry them for another 2 minutes.  Add the required quantity of water and salt.  Let it boil for 5 minutes. After the peas are boiled well add amchur powder and boil for a minute.  Now add the garam masala powder and kasuri methi.  Remove from fire.  Add the fresh coriander leaves.  Serve hot.

How to prepare aalu matar without onion!

Thanks to Google for the picture! :D

Now let us see the preparation of Aalu Matar.  There are 2 to three types of preparations in aalu matar.  We can prepare it with onion or without onion.  First will see without onion.

For four persons:

Ingredients:

Potatoes medium size 3

matar fresh  one cup or 200 grams

For grinding:

tomatoes big size 2

green chillies 2

ginger 1/2 inch

coriander stems(from fresh leaves) one cup

Tempering:

turmeric powder 1//4 tea spoon

chillie powder one teaspoon

dhaniya powder one teaspoon

garam masala 1/2 tea spoon

salt to taste

cooking oil  2 tablespoon

cumin seeds(jeera) one teaspoon

soumph( ani seeds)  one teaspoon

Tej Patha  small piece

dhal chini(cinnaman) one small piece

lavang(cloves)  one

Ilaichi(cardamom) one

Asafoetida(optional)

curry leaves(opitonal)

Red chillies whole(optional)

Fresh coriander leaves finely chopped one tablespoon for garnishing

sugar one teaspoon

water

Preparation

Boil the potatoes and remove the skin and cut into small pieces.  If the peas are fresh do not boil them.  If they are not fresh, then soak the matar over night or 8 hours before the preparation. Wash the peas and boil them also in a cooker. Put it aside. Cut one tomoto into small pieces.

Grind one tomato, green chillies, ginger and coriander stems into a fine paste. Heat oil in a pan add sugar.  When the sugar starts to melt add  the tempering items cumin seeds, ani seeds, tej paththa, lavang, dhal chini and ilaichi.  Add asafoetida, curry leaves and Red chillies whole if you need them. You can decide it according to your tastes. Now add the grinded paste till it become golden brown. Add turmeric powder, chillie powder, dhania powder and add the already cut tomato, boiled potatoes and fresh peas or boiled peas.  Fry for some time. Add the required quantity of water. Let it boil for sometime and see the consistency of the gravy.If it is ok then remove it from fire add garam masala and garnish with coriander leaves.