Saturday, 20 December 2014

COCONUT CHUTNY

Coconut chutny is an excellent side dish and condiment to go well wth idlies, dosais and medhu vadais.
It is a popular side dish all over Tamiladu. It possesses high nutritious calories of protein.

Ingredients :
Roasted bengal gram one cup
Shredded coconut one and a half cup.
(fresh coconut is always preferred)coconut water should be collected when the coconut is being broken into two halves.This water contains the tender coconut's.nutrients. so don't waste this water. If u add this to this chutny it will give a amazing taste to the chutny.
Green chillies medium size three
Ginger shredded one teaspoon
Curry leaves seven or eight
Salt as needed
coconut water half cup

For seasoning:

cooking oil one spoon
mustard seeds one spoon
urad dal half spoon
curry leaves eight
asafoetida half pinch

Procedure:

Blend all the above ingredients with required water in a blender
Let the consistency is a coarsely ground.
Pour into a bowl.
Heat the oil in a small skillet.
Add mustard seeds .
Add urad dal after the mustard seeds popping up.
Add curry leaves.Remove from the flame and sprinkle a very little asafoetida powder.
Transfer the contents to the chutny in the bowl.
Mix them evenly.
You can dilute the chutny or thick as it is as per your option.
Now the spicy milky coconut chutny is ready to serve and taste with Idlies, dosais, and medu vadais.

PLAIN DOSAI

Today we are going to look at how to prepare plain dosa at home. This is not a paper roast dosa or an  oothappam but somewhere in the middle, perfect for everyday breakfast. I will share the method to prepare crispy dosa soon.
INGREDIENTS

1 cup gelabi urad dal
3 cups idli rice
Salt as needed
fenugreek seeds.

PROCEDURE

Soak the rice and dal separately for 3 hours.
Grind dal first into a smooth consistency adding enough water.
Add rice to it.
Grind them together into a smooth batter by adding just enough water.
Add salt and mix well with the hand.
Let it be fermented in a large enough bowl covered by overnight.
Add enough water to the fermented batter until you have a smooth, pouring consistency.
Make sure the batter is not too watery though, it should be thick-ish but fall off your spoon easily.
Heat the iron griddle and wipe the heating surface with onion dissected.
Pour about 1/2 cup batter to the centre of the griddle.
Using the back of your ladle, gently spread the batter with a circular motion from the centre towards the sides of the griddle.
Since we are not making very crispy dosas, don't spread it too thin. The dosa should be more or less evenly thick.
Sprinkle about half tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.
If your griddle is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so. Use a spatula to gently lift the dosa
Wait for a while and flip the dosa to other side.
Once both sides cooked eell, remove the dosai from the griddle.
Plain dosai is ready to serve with coconut chutny, sambar, tomato chutny, or idli. and dosai podi as you prefer.

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