Ingredients:
one and a half cup of idli/dosa batter
one and a half cup of gram flour (Besan)
one tsp of sugar
3/4th tsp of salt(since there is already salt in the batter)
3/4th tsp of chilly powder
2 pinches of asafoetida
2-3 green chillies and ginger pieces(Grate green chillies and ginger with a carrot grater)
half cup of curd
Little water for attaining dosa batter consistency
one tsp of oil for greasing
1/4th tsp of Baking soda
a pinch of turmeric powder
Method
Mix all the above ingredients except baking soda and turmeric powder. Keep it aside for 10-15 minutes. After keeping it aside for 10-15 minutes add baking soda and turmeric powder. Mix it well. Grease a plate with one tsp of oil.Any type of oil can be used. Plate which has it's edges raised above should be used.In a pressure cooker, add water. Place a steel shaped ring. Then place the plate above it. Add the batter. Close the cooker and steam cook for about 7-8 minutes.
For seasoning:
Oil 1-2 tsps
Mustard seeds 1 tsp
a few sprig of curry leaves
Do the seasoning. Add it to the steamed dhokla. Apply oil to a knife and cut into square shaped pieces. Instant dhokla is ready to serve.
Combination for this dish: Coconut Chutney/Coriander Chutney
Tips: If there is no idli/dosa batter, only gram flour can be used. Add veggies such as carrot, potato, cabbage, onion, green chillies, ginger to the gram flour and follow the same procedure as mentioned above.
Friday, November 27, 2009
Chutney powder for idlis/dosas
Ingredients:
Chana dal 1/2 cup
Udad dal 1/2 cup
Mustard seeds 1/4th cup
2 tsps of refined oil
22-23 dry red chillies
one and a three fourth tsps of salt
two tsps of sugar
half tsp of asafoetida
Method:
Heat the oil. Add chana dal, udad dal and mustard seeds. Fry on sim till mustard seeds splutter and dals become light red.These ingredients should be cooked on sim.After heating the oil reduce the gas to sim.Also in the same oil fry red chillies on sim till the red chillies start swelling. Grind in a mixer together with salt, sugar and asafoetida. (Consistency: little coarse powder)
Chana dal 1/2 cup
Udad dal 1/2 cup
Mustard seeds 1/4th cup
2 tsps of refined oil
22-23 dry red chillies
one and a three fourth tsps of salt
two tsps of sugar
half tsp of asafoetida
Method:
Heat the oil. Add chana dal, udad dal and mustard seeds. Fry on sim till mustard seeds splutter and dals become light red.These ingredients should be cooked on sim.After heating the oil reduce the gas to sim.Also in the same oil fry red chillies on sim till the red chillies start swelling. Grind in a mixer together with salt, sugar and asafoetida. (Consistency: little coarse powder)
Adiresam
This dish is cooked only for fulfilling the ancestors.
Ingredients:
one cup of raw rice
one third of jaggery
one fourth cup of water
2 powdered cardamoms
Method:
Soak raw rice for half an hour. Wash the rice twice. Then drain the water completely.(Use a plate with holes for draining the water). Then grind in a mixer without adding water. (Consistency: fine powder). Then use a fine sieve as for this dish we need a very fine powder. Dissolve the jaggery in water on medium low flame.(Consistency: "getti pakku" which comes after "thekali pakku". Ref :Chakkarai Pongal recipe for details).Then add one Sambar spoon of pakku to this rava and mix well. Repeat these steps twice or thrice till it reaches Chapati dough consistency. The leftout pakku can be used for preparing payasam.In a plastic sheet apply ghee and then take a small ball of dough. Apply ghee to your fingers. Press evenly on all the sides and then deep fry.
Ingredients:
one cup of raw rice
one third of jaggery
one fourth cup of water
2 powdered cardamoms
Method:
Soak raw rice for half an hour. Wash the rice twice. Then drain the water completely.(Use a plate with holes for draining the water). Then grind in a mixer without adding water. (Consistency: fine powder). Then use a fine sieve as for this dish we need a very fine powder. Dissolve the jaggery in water on medium low flame.(Consistency: "getti pakku" which comes after "thekali pakku". Ref :Chakkarai Pongal recipe for details).Then add one Sambar spoon of pakku to this rava and mix well. Repeat these steps twice or thrice till it reaches Chapati dough consistency. The leftout pakku can be used for preparing payasam.In a plastic sheet apply ghee and then take a small ball of dough. Apply ghee to your fingers. Press evenly on all the sides and then deep fry.
Sugaya (combined with adiresam)
This dish is cooked only for fulfilling the ancestors.
Ingredients:
one tumbler rava (which remains on top of fine sieve. Ref the next adiresam recipe for preparation of this rava)
half tumbler of soaked udad dal (Soak for about an hour)
a pinch of salt
2 powdered cardamoms
one tumbler of coconut and it's half share jaggery (for puranam)
Method:
Drain the water from udad dal. Grind in a mixer. Add rava and grind together. (Consistency:like fine idli batter). Add a pinch of salt. For puranam in a kadai add coconut, jaggery and cardamom powder. Cook on a medium low flame till it becomes brownish in colour and gets accumulated on one side. Make small balls of puranam.
Trick: Place a puranam ball inside the batter (Consistency:dosa batter consistency
). Add batter from the sides on top of puranam and then deep fry. Do not roll the puranam in the batter. Keep the puranam ball fixed and then pour batter on top of it. Then deep fry.
If only Sugaya has to be prepared, soak together 1 tumbler of rice and half tumbler of udad dal.Then grind together. (Consistency: like dosa batter). Then follow the remaining steps mentioned above.
Ingredients:
one tumbler rava (which remains on top of fine sieve. Ref the next adiresam recipe for preparation of this rava)
half tumbler of soaked udad dal (Soak for about an hour)
a pinch of salt
2 powdered cardamoms
one tumbler of coconut and it's half share jaggery (for puranam)
Method:
Drain the water from udad dal. Grind in a mixer. Add rava and grind together. (Consistency:like fine idli batter). Add a pinch of salt. For puranam in a kadai add coconut, jaggery and cardamom powder. Cook on a medium low flame till it becomes brownish in colour and gets accumulated on one side. Make small balls of puranam.
Trick: Place a puranam ball inside the batter (Consistency:dosa batter consistency
). Add batter from the sides on top of puranam and then deep fry. Do not roll the puranam in the batter. Keep the puranam ball fixed and then pour batter on top of it. Then deep fry.
If only Sugaya has to be prepared, soak together 1 tumbler of rice and half tumbler of udad dal.Then grind together. (Consistency: like dosa batter). Then follow the remaining steps mentioned above.
Brinjal Gotjhu
Ingredients:
2-3 medium sized brinjals
one lime sized tamarind soaked in half cup of hot water
refined oil - 3 tsps + 3 tsps
two and a half tsps of tuvar dal
two and a half tsps of udad dal
one tsp of mustard seeds
8 dry red chillies
2 pinches of turmeric powder
one and one fourth tsp of salt
a pinch of asafoetida
Method:
Heat Oil . Remove stem (top green portion) of brinjal. Do not cut. Fry evenly on all sides till the colour changes on all the sides. Brinjal will become brownish in colour. Cook on sim and fry for 10 minutes for changing the colour of brinjal. Sometimes it might take more than 10 minutes. Press with the spatula to check whether the brinjal has been fried or not. Close with the lid if it has not been cooked. After it gets cooked, spatula can penetrate inside the brinjal.Heat about 3 tsps of oil.Add tuvar dal, udad dal, mustard seeds and red chillies. Extract a thick tamarind juice (just add water 2 times). Add turmeric powder and salt. Let it boil on a medium high flame. Add a pinch of asafoetida.Try to remove the skin of brinjal as much as possible and add 2 pinches of salt to brinjal pieces and smash well. Then add these pieces to the boiling mixture. Stir well and cook for about 5-7 minutes.If this mixture is too watery, add 2 tsps of rice flour dissolved in water to this mixture. If rice flour is not available, gram flour can be used.
2-3 medium sized brinjals
one lime sized tamarind soaked in half cup of hot water
refined oil - 3 tsps + 3 tsps
two and a half tsps of tuvar dal
two and a half tsps of udad dal
one tsp of mustard seeds
8 dry red chillies
2 pinches of turmeric powder
one and one fourth tsp of salt
a pinch of asafoetida
Method:
Heat Oil . Remove stem (top green portion) of brinjal. Do not cut. Fry evenly on all sides till the colour changes on all the sides. Brinjal will become brownish in colour. Cook on sim and fry for 10 minutes for changing the colour of brinjal. Sometimes it might take more than 10 minutes. Press with the spatula to check whether the brinjal has been fried or not. Close with the lid if it has not been cooked. After it gets cooked, spatula can penetrate inside the brinjal.Heat about 3 tsps of oil.Add tuvar dal, udad dal, mustard seeds and red chillies. Extract a thick tamarind juice (just add water 2 times). Add turmeric powder and salt. Let it boil on a medium high flame. Add a pinch of asafoetida.Try to remove the skin of brinjal as much as possible and add 2 pinches of salt to brinjal pieces and smash well. Then add these pieces to the boiling mixture. Stir well and cook for about 5-7 minutes.If this mixture is too watery, add 2 tsps of rice flour dissolved in water to this mixture. If rice flour is not available, gram flour can be used.
Rice Kozhukattai
Ingredients:
Raw RiGce 1 cup
Tuvar dal 1/4th cup
Two and a half cups of water
one and a half tsp of salt
Jeera 3/4th tsp
2 green chillies
one tsp of ginger pieces
2 tsps of Mustard seeds
3 tsps of udad dal
Cooking Oil 3 tbsps
Method
Soak tuvar dal for half an hour. Grind dry raw rice.Then use fine sieve.Drain some water from tuvar dal. Let some water remain in it. Grind this dal with cumin seeds (consistency: coarse). Also add little water while grinding. Heat the oil. Add mustard seeds, udad dal. After roasting them, add green chillies and ginger pieces and fry for a while. Add water and salt. When the water starts boiling add the dal mixture and stir well. Then add rice flour. While using fine sieve, take the flour which remains above. In other words coarse rice flour is to be used for this dish.Cook on medium high. Mix well. Add asafoetida. Stir for 3-4 minutes. Let this mixture cool down.
Next step is steam cooking. Either use idli plates or a vessel/plate which has many holes for steam cooking.Take water in a bowl. Transfer the contents of upma by removing from it's edges to a small steel plate. Dip your finger in water bowl and make small balls of upma and place them in the cooker with sufficient water on greased idli plate/hole plate or hole vessel. Steam cook for 7-8 minutes. U can also add tomato or onion pieces.
Combination for this dish:Coconut chutney/Brinjal Gotjhu
Raw RiGce 1 cup
Tuvar dal 1/4th cup
Two and a half cups of water
one and a half tsp of salt
Jeera 3/4th tsp
2 green chillies
one tsp of ginger pieces
2 tsps of Mustard seeds
3 tsps of udad dal
Cooking Oil 3 tbsps
Method
Soak tuvar dal for half an hour. Grind dry raw rice.Then use fine sieve.Drain some water from tuvar dal. Let some water remain in it. Grind this dal with cumin seeds (consistency: coarse). Also add little water while grinding. Heat the oil. Add mustard seeds, udad dal. After roasting them, add green chillies and ginger pieces and fry for a while. Add water and salt. When the water starts boiling add the dal mixture and stir well. Then add rice flour. While using fine sieve, take the flour which remains above. In other words coarse rice flour is to be used for this dish.Cook on medium high. Mix well. Add asafoetida. Stir for 3-4 minutes. Let this mixture cool down.
Next step is steam cooking. Either use idli plates or a vessel/plate which has many holes for steam cooking.Take water in a bowl. Transfer the contents of upma by removing from it's edges to a small steel plate. Dip your finger in water bowl and make small balls of upma and place them in the cooker with sufficient water on greased idli plate/hole plate or hole vessel. Steam cook for 7-8 minutes. U can also add tomato or onion pieces.
Combination for this dish:Coconut chutney/Brinjal Gotjhu
Kadalamaavu Payasam (Besan ki kheer)
This kheer gets ready within 5 minutes. This kheer has a rich texture and looks like Badaam kheer.
Ingredients:
1 Share Gram flour/Besan
3/4th Share Jaggery
one and a half share of boiled milk
Ghee for roasting Besan
Water for dissolving jaggery
Method:
Roast the Besan in ghee. Dissolve the jaggery in water. As soon as it dissolves mix gram flour and stir for few minutes (3 minutes sufficient for cooking jaggery). Switch off the gas. Add boiled milk before serving. U can also fry some dry fruits in ghee and add it to this kheer.
Ingredients:
1 Share Gram flour/Besan
3/4th Share Jaggery
one and a half share of boiled milk
Ghee for roasting Besan
Water for dissolving jaggery
Method:
Roast the Besan in ghee. Dissolve the jaggery in water. As soon as it dissolves mix gram flour and stir for few minutes (3 minutes sufficient for cooking jaggery). Switch off the gas. Add boiled milk before serving. U can also fry some dry fruits in ghee and add it to this kheer.
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