.

Yet another feather in the dosai variety cap is Rava Dosai and many of us choice when ordering in hotels is this special dosa.It again takes many forms and this is how I make it

Ingredients
Rava/Fine Sooji-1 1/4 cup
Rice flour-1/2 cup
Maida-2 tbsp
Salt-as required
Water-as required

For Seasoning
Mustard-1 tsp
Split urad-1 tsp
Channa dal-1/2 tsp
Fried gram-1/2 Tsp
Onion-2 finely chopped
Green chilli-2 chopped
Red chilli-1 split
Ginger- 1/2" chopped
Asafoetida-a pinch
Oil-as required
Broken cashews-2 tbsp optional
Coriander leaves-few
Curry leaves-few



Method
Dry grind the rava for just a minute
In a bowl mix rava,rice flour,maida and salt
Add required water and make a batter without lumps
The consistency should be neither thick nor watery
Heat oil and season with the ingredients
Add the onions and other ingredients and saute
Mix with the batter and alter the consistency by adding water if required
Heat the dosa tawa and pour the batter starting from the outside to in
Add oil and cook on both sides till done
Serve hot with coconut/coriander/red chutney/sambar/idli podi
Can be had for breakfast or dinner

Iam sending this to EC's WYF-Quick Foods and Mahimaa's 15 Minute Cooking

This form of dosai prepared with a combination of rice and lentils is a healthy one.Again the proportion differs in every household.This is the combination which I make and my daughter's favourite.

Ingredients
Idli Rice-2 cups
Raw Rice-1 cup
Channa dal-11/2 cups
Toor dal-1/2 cup
Full urad dal-1/2 cup
Red chilly-10/as required
Salt-as required

For seasoning
Mustard-2tsp
Split urad dal-1 tsp
Asafoetida-1 tsp
Curry leaves-a few
Oil-3 tbsp
Ginger- 1/2 inch optional
Small/big onions-3 finely chopped
Drumstick leaves-1/2 cup optional



Method
Soak rice and dal seperately for minimum 6-8 hours
Grind chilly and salt first and then wash and add soaked rice adding little water as required
Grind coarsely and keep aside
Wash and grind the dals coarsely and mix with the rice well,add salt as required
Heat oil in a pan and season with all the ingredients except drumstick leaves and saute well
Now add the drumstick leaves and just saute for a min
Cool and add to the ground mixture
Add water if required to dosa batter consistency,neither too thick nor watery
Make dosa either thick like uthappam or thin with required oil
Turn on sides by adjusting the flame as required till done
Serve hot with butter and jaggery
Many of them make avial as side dish which is another option
This adai should be had hot for a better taste

Dosas take many forms in Tamilnadu like the basic onion uthappam,rawa dosa,aval dosa,adai to name a few.This dosa is a healthier version urad dal with the skin is used.Earlier only this dal was used but today due to paucity of time we have switched to dehusked ones and lately instant dosa batter is available in all the petty shops here.

Ingredients
Idly rice-4 cups
Urad dal with skin-1 cup(split or full)
Methi seeds-1 tbsp
Salt-as required



Method
Soak rice and methi for 4-6 hours and grind it like the usual dosa batter
Wash and soak the dal just for 20 min
Just wash it only once after soaking so that the skins are retained,if required
Grind like the regular dal and mix with the rice and add salt
Allow to ferment
Make dosas and serve with garlic-chilly chutney

GARLIC CHILLY CHUTNEY

Ingredients
Garlic-10 flakes
Red chilly-8
Small onions-10
Tamarind- a little
Salt- as required

Method
Just grind all the ingredients to fine paste

This dosa can be had for breakfast or dinner

Again Iam sending a last minute entry to Sindhura's Bread Mania Event.This is a very simple and quick sandwich which I make when no options are available for a evening tiffin

Ingredients
Bread
Cucumber-cut finely
Onions-cut finely
Cheese slices
Pepper powder-as required
Salt-to taste



Method
Just mix cucumber,onions,pepper and salt
Keep cheese on each slice of bread and the cucumber mix in the center
Toast and serve hot with sauce

Happy Independence Day to all.This is an old post which I thought apt for the day to share with you all.

This also goes to Pooja's INDEPENDENCE DAY-2008 EVENT




Dosas are indispensable dish in every household in South India.Right from the traditional plain dosa using rice and urad dal batter to dosas using ragi and other lentils it is liked by everyone.Today it has taken many forms like paper roast,cheese roast etc.This form of dosa is a little different with different combinations of chutney.It can also be done by using ingredients of one's choice and it would be a definite hit among children.This is an ideal dish for kid's party.

Ingredients
Idly/dosa batter

For spreading any combination like
Tomato-onion chutney
Coconut chutney
Coriander-mint chutney
Butter
Cheese
Carrot/beetroot grated and slightly sauted
Peas masala
Chicken masala
Any sauce variety

Method
I have used tomato-onion chutney,coconut chutney and coriander-mint chutney
Make 3 dosas so that they are neither too thick nor a roast
Spread the filling of your choice on each dosa
Place one on top of the other and roll
If it is thick filling like vegetables or chicken keep them on the second dosa
Cut the dosas to small strips of 1-2 inches and serve
Can top up with cheese gratings also
Enjoy the weekend with the cassata

THE THREE DOSAS



THE FOLD



THE STRIPS

Aval as is named in Tamil is nothing but poha/beaten rice.This is very easily digestible also easy to make and also an emergency tiffin in my house and my daughter relishes it

Ingredients
Aval/poha-1 cup
Small onions-10 chopped finely
Tamarind-a small round
Salt-to taste
Turmeric powder-1/2tsp
Green and red chilly-each 1

For Seasoning
Mustard-1tsp
Urad dal-1tsp
Asafoetida-1/2tsp
Curry leaves-a few
Oil-as required



Method
Soak tamarind and extract the juice
Heat oil in kadai and add the seasoning,then small onions,chillies followed by turmeric powder and saute
Soak aval for just 5 minutes and drain out the water
Add this to the seasoning
Sprinkle the tamarind extract and salt and keep it closed for 5 minutes till done
Serve hot

I always want to send my entries during the course of the month,but somehow I rush it up at the end even though my entries are ready to be sent.So next month I've decided to sent them every week.As corn and tomatoes are available in plenty and at cheap rates I thought it apt to send this entry to WBB EVENT
My dear Hubby relishes all types of cuisines,but rarely will he give a compliment.During my early days of marriage I found it disturbing but over the years got adapted.Its best to accept certain things instead of complaining.This recipe is from my dear friend Devi who happened to serve this dish when my hubby visited.He got back and surprisingly asked me to find out how she made it and now has occupied my menu.

INGREDIENTS
Corn kernals-1 cup
Onions-1
Tomatoes-1
Capsicum-1
Cheese-1 cup
Cornflour-1 tsp heaped
Milk-as required to blend
Salt & pepper-to taste
Oil-2tsp



METHOD
Finely chop onions,tomatoes and capsicum
Saute them in oil
Add corn and saute for a mintute
To this add cheese and cornflour and saute
Finally add milk as required to form a paste
Sprinkle salt and pepper
Keep in between bread slices and toast/grill
Serve hot with tomato sauce

VARIATION
The corn masala can be served as side dish for any rotis or stuffed into dosas



My entry for Sia's WBB-SUMMER FEAST started by Nandita of SAFFRONTRIAL

This also goes to Srivalli's CURRY MELA

Roti in any form at any time of the day is always on the top of the list of food I relish the most,as I was brought up by eating chappatis with diffrent dhals and sabji every day as my parents resided in North India for more than 10 years.Though it is the main food in North India ,today roti is liked by one and all.
Over the years roti has taken many forms but I still relish the simple onion stuffed roti in its ancient form about 30 years (that's when I tasted it)It has been handy for my mom to pack lunch for us when constraint of time.Unfortunately my children do not relish it.
So here is the recipe for the age old roti and also my entry for Srivalli's ROTI MELA



Ingredients
Wheat flour-1 cup
Onions-2 chopped
Green chilli-2 chopped
Ginger-a few small pieces
Salt-to taste
Oil/ghee-as required
Water-as required



Method-
Add salt to atta and knead with water to thick dough
Cut onions not too fine and add chillies,ginger and salt to it
Do this just before making chappatis or else onions and salt would release water and rolling out the chappathi will be a hard task
Roll out the chappathi,keep a spoonful of onions in the middle,close all the sides and roll out slowly.
Onions will come out a bit but roll out as required and cook it on hot tawa with oil as required.
The best combo for this would be plain curds/any pickle

This can be had at any time of the day and can be done very quickly so this is also my entry for WBB-QUICK BREAKFAST hosted by Raaga

Dosa batter is an all time available ingredient in my joint family with children around having different tastes,so this batter is of utmost important for us.Mostly children prefer plain dosa.This recipe of cauliflower-peas-capsicum masala stuffed dosa was a hurried dish made when my dear hubby who had gone for a business-dinner meet calls me at 10 p.m and tells he will be back for dinner and that too on a saturday night.I opened the fridge which was absolutely empty with little batter(the fresh one was fermenting)a piece of carrot,cauliflower,a capsicum and peas.This masala curry goes well with chappathi or rice but I was too lazy to make them,so I tried this masala as a stuffing for dosa and it was a hit and is a regular menu with different combos of veggies available.



CAULIFLOWER-PEAS MASALA DOSA
Ingredient
Cauliflower-a few florets cleaned
Peas-1/2 cup
Capsicum-1/as required
Onions-1
Tomato-1/2
Mint leaf-handful
Coriander leaf-a handful
Chillipowder-as required
Turmeric powder-1/2 tsp
Garam masala powder-1tsp
Cumin seeds-1/2tsp for seasoning
Oil-2tsp
Salt-as required

Method
Take oil in a kadai and season with cumin seeds
Add onion and saute till half tender
To it add cauliflower and peas saute,add the powders and salt
Pour just enough water for the vegetables to cook
When half done add capsicum,mint and coriander leaves
Simmer and let it cook till the water is fully evaporated
Finally add the garam masala
Make crisp dosas and keep the masala on one side,fold and serve hot
Chutneys is your choice,but the masala will itself serve as a side-dish



My second entry for Srivalli's DOSA MELA

Dosas are indispensable dish in every household in South India.Right from the traditional plain dosa using rice and urad dal batter to dosas using ragi and other lentils it is liked by everyone.Today it has taken many forms like paper roast,cheese roast etc.This form of dosa is a little different with different combinations of chutney.It can also be done by using ingredients of one's choice and it would be a definite hit among children.This is an ideal dish for kid's party.

Ingredients
Idly/dosa batter

For spreading any combination like
Tomato-onion chutney
Coconut chutney
Coriander-mint chutney
Butter
Cheese
Carrot/beetroot grated and slightly sauted
Peas masala
Chicken masala
Any sauce variety

Method
I have used tomato-onion chutney,coconut chutney and coriander-mint chutney
Make 3 dosas so that they are neither too thick nor a roast
Spread the filling of your choice on each dosa
Place one on top of the other and roll
If it is thick filling like vegetables or chicken keep them on the second dosa
Cut the dosas to small strips of 1-2 inches and serve
Can top up with cheese gratings also
Enjoy the weekend with the cassata

THE THREE DOSAS



THE FOLD



THE STRIPS







This is my entry for Srivall's Dosa Mela and Mansi's WBB-Balanced Breakfast started by Nandita of Saffrontrail.

Sandwiches are all time favourite for everyone.There are umpteen varieties to make from a very simple veg sandwich to complicated stuffed ones.This recipe is from my dear friend Devi's collection.I have a habit of scribbling down recipes if I find it nice and interesting.So a collection of bits of papers have also piled up.Finally I sat down to compile them in my cookbook when I came across this recipe a unique one too

Ingredients
White/regular onions-1 finely chopped
Tomatoes-1 finely chopped
Corn kernals-1cup cooked
Cheese-1cup
Cornflour-1tsp heaped
Milk-as required to blend

Method
Saute onions,tomatoes,capsicum and add corn
To it add cheese and cornflour to form a paste
Finally add milk for a thick paste
Sandwich between bread and toast
Serve with any sauce

This goes to Mansi's WBB started by Nandita

Cornflakes-the most popular and highly voted breakfast loved by both young and old today.With so many varieties flooding the market it is now-a-days becoming difficult for us to choose.This is a basic recipe,you can try with different varieties according to taste preferences excluding banana

Ingredients
Cornflakes-2tbsp
Milk-2cups
Banana-1/2
Milk biscuit-2
Sugar-3tsp

Method
Boil milk and soak cornflakes,sugar and biscuit till it cools
Cut banana into pieces,add to the milk mixture and blend in mixie
Serve chilled
My addition for Nandita's WBB-17 CORNFLAKES hosted byNags

Idli is the staple food for Tamilians and you can see idli mainly as breakfast in all the houses.However soft and with many side dishes like sambar and colours of chutney we tend to become bored seeing idli especially the children.So here are some simple avatars of the idli

• Cut idli into pieces and fry in oil and mix with the regular manchurian gravy there you have IDLI MANCHURIAN
  
  
• Pour a spoonful of batter in the idli mould,add a teaspoon of coriander-mint chutney and again add a spoonful of batter on top your STUFFED IDLI is ready
  
  
• Pour a spoonful of batter in the mould spread a teaspoon of potato curry or any curry of your choice for a POTATO STUFFED CURRY
  
  
• Spread grated vegetables mix of your choice on the mould and pour the batter and steam you get VEGGIE IDLI
  
  
• Cut idlis like finger chips,deep fry and add salt,chilli powder/pepper powder wow it's IDLI FINGER CHIPS
  
  
• Slightly slice the idli and spread some tomato chilli sauce/cheese slice IDLI SANDWICH is ready
  
  
• Season the idli batter with mustard,cumin seeds,split urad dal,green chilli,curry leaves,add onions,carrot,coriander leaves and grated coconut and make idlis,tasty IDLI DHOKLA is a real feast
  
  
• Cut the leftover idli to slices dip them in bajji batter and fry for an IDLI BAJJI which can be served with tomato sauce/coconut/mint chutney
  
  
• Mix a little of grinded coconut,chilly,coriander leaves,cumin seeds,salt to thick curd and add soak idli to this and serve chilled,the DAHI IDLI will be tastier than dahi vada
  
  
• Leftover onion,mint,coriander,chilli chutney can be mixed with the cut idli.Season in mustard,urad dal,curry leaves,asafoetida,tumeric powder saute in cut onions and tomatoes and add the idlis and stir-fry for few minutes for a tasty IDLI UPMA