Gothsu Recipes!

There is no change in the basic method of gothsu preparation. The same ingredients are required for making gothsu masala powder and for tempering.

Tamarind juice extracted  one cup
turmeric powder 1/2 teaspoon
salt to taste

For frying
Red chillies  4 nos.
Dhania          one table spoon
channa dal    two teaspoons
methi seeds  1/2 teaspoon
Hing(Asafoetida) if powdered 1/2 teaspoon or one small bit from a sold hing
Oil for frying one tablespoon

For tempering

Oil one table spoon
Green chillies 2 nos finely chopped
Red chillies 2 nos chopped
mustard seeds one teaspoon
urad dhal one teaspoon
channa dhal one teaspoon
Kadipatha two teaspoons
hing 1/4 teaspoon
coriander leaves if necessary one table spoons finely chopped
jaggery optional if you like jagger then add two teaspoons of jaggery powder

Fry the above mentioned ingredients  given for frying and make it a powder. Set aside.

Slight diffrence inspite of baking the brinjals you can cut them into small pieces and fry them in the oil till it will get smashed. For this type of Gothsu you need

2 medium size Brinjals finely chopped
2 big onions. finely chopped

Heat a kadai and pour cooking oil. Temper with mustard seeds, urad dhal, chana dhal , kadi patha, green chillies and red chillies. Add turmeric powder and hing powder or solid hing. Now add the finely chopped onions and fry them till it become golden brown. Now add the finely chopped brinjals till it become soft. Now add the tamarind juice extracted. Add the required salt. Let it boil for 10 minutes, add the gothsu masala powder and add jaggery if needed. After a minute remove it from fire. Decorated with coiander leaves and serve hot with Idli, Rava idli, uppuma, or ven pongal.

Gothsu receipes!

There are so many types in traditional gothsu making. Brinjal gothsu, (kaththirikkay gothsu), Onion gothsu, capsicum gothsu, mixed vegetable gothsu and so on. Brinjal gothsu should be prepared in two types. First type of Kathirikay gothsu or brinjal gothsu shoould be made by baking brinjal. Previously we have charcoal oven to bake vegetables directly. But now you can bake in an electric oven or microwave oven or you can grill it directly in the gas stove. I used to grill directly in the gas stove only. For four persons the following ingredients are needed!

Brinjal big size  for four persons 2 to 3
  

Tamarind juice extracted  one cup
turmeric powder 1/2 teaspoon
salt to taste

For frying
Red chillies  4 nos.
Dhania          one table spoon
channa dal    two teaspoons
methi seeds  1/2 teaspoon
Hing(Asafoetida) if powdered 1/2 teaspoon or one small bit from a sold hing
Oil for frying one tablespoon

For tempering

Oil one table spoon
Green chillies 2 nos finely chopped
Red chillies 2 nos chopped
mustard seeds one teaspoon
urad dhal one teaspoon
channa dhal one teaspoon
Kadipatha two teaspoons
hing 1/4 teaspoon
coriander leaves if necessary one table spoons finely chopped
jaggery optional if you like jagger then add two teaspoons of jaggery powder

Fry the above mentioned ingredients and make it a powder. Set aside.

Bake the Brinjals and remove the black skin from the brinjal and smash them with a flat ladle. Add tamarind juice, salt and turmeric powder. Mix them well with the ladle. Now heat a kadai in the stove and pour one table spoon full of cooking oil. Add mustard seeds and let it crack! Afterwards add urad dhal and channa dhal. It will become golden brown in colour. Then add kadipaththa, green chillies, red chillies and hing. Fry for one minute and pour the mixed brinjal masala.  After 5 minutes add the grinded powder and add some water according to the consistency. We have already add salt to the brinjal mixture so do not add salt now. Just let it boil for 5 to 10 minutes. Then add jaggery if necessary and after a minute remove it and transfer to a serving pan and decorate with coriander leaves and serve hot with ven pongal or rice kichdi, rava kichdi, or arisi uppuma. It will be a delicious match for arisi uppuma. Enjoy your kathirikay gothsu! 

Delicious Rava Dosa!

Rava Dosai: For four people

Ingredients: Rava or Sooji One cup
Rice Flour                          3/4 cup
Maida or Wheat flour         1/2 cup
Salt to taste
Green chillies 2 nos
ginger one inch piece
Curry leaves and Coriander leaves finely chopped one table spoon
Black pepper broken 1/2 teaspon
cumin seeds two teaspoons
Sour Buttermilk 1/2 cup
oil for tempering and to prepare dosa 1/2 cup
for tempering mustard seeds one tea spoon

Mix all the flour in a basin. Add salt, broken pepper and cumin seeds. Add the buttermilk and mix well. Add more water to make a thin batter without any lumps. The batter should not be very thick or of medium consistency and not too thin. Now heat oil in a kadai and add mustard seeds. After the crackling of mustard seeds add green chillies, ginger and curry leaves. Mix well. Keep aside for 15 to 20 minutes.

Heat the tava or a non stick tava in the stove. Pour some oil on the surface and spread it with a slice of onion or paper napkin. With a ladle pour the batter from the edger towards the centre. Sprinkle oil. After the base became golden brown flip and cook the other side. After both sides are cooked well remove the dosa from the tava. Prepare all the dosas like this way. Serve hot with Coconut chutney, Tomato Chutney or Sambar or Onion chutney. You can add finely chopped onions in the batter to make onion rava dosa and it should be served hot.

Baingan Rice/Kathirikay Sadham!

Ingredients for 4 persons

Baingan 1/4 kg (Brinjal)

Big onion medium size 2

Green Chillies 2 nos.

Red chillies    2 nos.

Turmeric powder 1/4 tea spoon

Salt according to taste

Asafoetida (optional)

Lemon juice One table Spoon

Raw Rice one cup. Cook the rice in a cooker and keep it aside. Add some cooking oil to the cooked rice and mix well. Let it cool.

Cooking oil for Tempering and for cooking One tablespoon

For tempering

Mustard , Urad dhal, Channa Dhal each one teaspoon. You can also add ground nuts, according to your taste.

Kadi patha  two teaspoon

coriander leaves finely chopped two teaspoons

For masala: In a dry pan fry Cinnaman sticks 2 to4, Aniseeds one teaspoon, One Big black cardamom, 2 cloves and grind it in a mixie jar. Keep it aside.

Now heat a pan or kadai in a gas stove. Pour the cooking oil. Heat the oil and add mustard seeds. After it crackles add urad dhal, channa dhal and ground nuts. Let it roast for one or two minutes. After that add  chopped green chillies and Red chillies. Add kadipatha and hing powder also. Now add the chopped onions and fry it till it becomes brown. Then add the already chopped brinjals and add turmeric powder. Cook the brinjal till it becomes soft. Now add the masala powder and required salt. Cook for another two minutes. Remove from the heat and gently mix it with the already cooked rice. Now add the coriander leaves and leman juice. Mix well and carefully. Serve with any type of Raitha!.

Mangaloru Neer Dosa, Venkatesh Bhat's Recipe!

Now we are going to prepare Mangalore type dosai. It is called " Neer Dosai!"  The ingredients for the Neer Dosai:

Raw Rice one cup or two cups according to the persons in the house. for two persons one cup rice is enough.

Coconut grated one cup for two cups of rice take one and a half cup grated coconut.

Clean and soak the rice in water for atleast 8 hours. Remove the excess water in the soaked rice and grated coconut , put it in a mixie jar, grind it to a fine paste. (just like paint) Add required salt and one teaspoon sugar to the batter. Keep it for half an hour. If the batter is thick add some water. Make it thin enough.
  

Heat a tawa in the stove and sprinkle some gingley oil and spread it with the help of a paper towel. Now pour the dosa batter. While pouring  quickly spread the batter in a circular manner to get a thin and round dosa.


Pour one spoon gingley oil on the top and edges and cover the tawa with a plate.



Let it cook for atleast 2 minutes. And remove the plate ! Your dosa is ready to serve.



It wil be very tasty with tomato chutney and onion chutney. 

Saravana Bavan Sambar

Today we will see the Hotel Saravana Bavan Sambar Recipe.  My friend Sriram posted in his blog and I tried it with small modification. Now the ingredients.


For four persons:

Thur Dhal  one small cup

Onion big one or pearl onions 10 to 15

Tomato  medium size one

For Grinding

Tomato one

coconut grated two teaspoons

onion (peeled and cut into small pieces) one table spoon (optional)

Pottukkadalai (fried bengal gram)  one or twq teaspoon

Turmeric powder one teaspoon

Chillie powder    2 tea spoon

Dhania powder   2 tea spoon

or

Sambar powder   3 tea spoon


For Tempering

Oil   Two teaspoon

Mustard seeds  one teaspoon

Methi seeds    1/2 tea spoon

Red Chilly     one or two

Green Chillies two finely chopped

onion  finely chopped one table spoon

Curry leaves

Coriader leaves


Pressure cook the  ingredients Thur dhal, small onions and tomato in a cooker. Allow it to cool for one or two minutes.  Griind all the ingredients to a fine paste.  Add required quantitiy of water.  Add this mixture to the dhal mixture and whip the mixture for 2 minutes. Pour the mixture in a pan and add required salt and let it boil for 10 minutes. Now put a pan in the other side of the gas stove and pour two teaspoon cooking oil.  Add mustard seeds, methi seeds, Red and green chillies, Curry leaves, one by one and add the chopped onions.  Fry for some time and this to the boiling sambar. Put off the stove remove the sambar from fire and add finely chopped coriander leaves.  Now your sambar is ready to eat with idli, dhosai, rava dosai and onion oothappam and masala dosai.  If you like it you can eat with hot rice also by pouring one or two teaspoon ghee to the sambar or rice.

Sankaranthi Specila Araichu vitta rasam!

Some special rasam, which is called araichu vitta rasam

Ingredients for 4 persons

Tamarind one small lemon size.  Soak in water and extract juice

Salt to taste

Turmeric powder 1/4 teaspoon

Hing one small bit

tomato (optional)

Boiled and smashed Thur dhal one small cup

For frying and grinding

Red chillies 3

Dhania one table spoon

chana dhal two tea spoon

Black Pepper one teaspoon

Methi seeds 1/4 teaspoon

Coconut grated  two to three teaspoon

Jeera(cumin seeds) 1/2 teaspoon(do not fry it)

Cooking oil for frying and tempering>  Ghee is OK for tempering.  But if you do not like that taste then temper in cooking oil.

For tempering

Oil or Ghee Two teaspoons

Red chilly one number

Curry leaves

Coriander leave finely chopped

Extract juice from the tamarind.  It should be two to three cups. Add turmeric powder, salt and hing and let it boil for 5 minutes.  In another side of the stove fry the ingredients in a kadai. Don't fry jeera. Let the fried things to cool for some time and grind it in a mixie jar coarsely.  Add the grinded paste in the rasam and add 1/2 cup of water. Let it boil for 2 minutes and mix the required quantity of water in the boiled and smashed thur dhal and add it to the rasam. When it comes to ferment stop the fire. Temper Mustard seeds, red chilly and curry leaves in ghee or cooking oil.  Garnish with coriander leaves. Serve hot with hot rice.