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Wednesday, September 30, 2009

ORANGE JUICE

INGREDIENTS:

Oranges - 6
Sugar - 6-7 tsp.
Water - 4 cups
Crushed ice cubes - a handful
Citrus squeezer - 1

METHOD:

Choose juicy oranges. Half the oranges and squeeze it using a manual citrus squeezer or electrical citrus juicer. Add sugar and water and blend it in a mixie for 1 minute. Serve chilled.

Tuesday, September 29, 2009

Prize received from EC

Today, I have received the cookbook from EC of Simple Indian food for winning her WYF:Breakfast event. This was a nice and different experience in blogging. Thank you Suchitra for such a thoughtful and memorable gift. Thanks to all who have voted and supported me.

Saturday, September 26, 2009

VEGGIE CRISPIES

This crispy is a different try of mine with leftover aama vadai batter and also tasted good.

INGREDIENTS:

Aama vadai batter - 2 cups
Baby corn- 2
Carrot - 2
Coriander leaves- few
Oil



METHOD:

Chop baby corn and carrot to finger long pieces. Finely chop coriander leaves.

Mix the veggies and coriander leaves to the aama vadai batter. If necessary, sprinkle little water. Deep fry in oil, till golden brown and crispy. Serve hot with tomato ketch-up or sauce.

Friday, September 25, 2009

Happy navarathri

HAPPY NAVARATHRI
This is a mail forward from my friend




Thursday, September 24, 2009

EVENT ANNOUNCEMENT: FOOD FOR ORPHANAGES

Announcing my 5th event with
a different try.


All of you will be wondering, why I have announced this event, even before the round-up of my ongoing event.

I have been blogging for the past 9 months. I have gone through and also participated in many events and round-ups. All the events, including mine were conducted for a get-together of ours, in cooking and sharing, in the blogging world. Since this is a festive season, I felt of doing something good to the needy through blogging.

All of us, would have helped the orphanages, with a breakfast, three-course-meal or sweets. Even poor people, have some members in their family to help them. But people in orphanages need help only from the society. If somebody reading this, have not done anything to the orphanages before, and now this message has triggered them to do something, I feel it as the success of this event.

Now the rules:

The main rule is : Collage the dish/dishes you have hosted alongwith a photo of orphans relishing your food, to a single photo and combine the method of preparation of each dish to a single post with sub-headings(if you have cooked on your own). If you have ordered the menu from a caterer, or sponsored, just send me the names of the dish, (alongwith a photo of the orphans enjoying your food). Feel free to post even if you have planned to host or distribute only one dish or sweet. The main purpose of this event is to instigate the awareness of hosting and serving the needy. And not our talent in cooking. So, it's enough even if you send a photo of the dishes hosted by you + a photo of the orphans relishing your food(which is a must). Got it?
HAPPY HOSTING and now the general rules:

As usual, only vegetarian recipes and no eggs please ( if you post a recipe)

Any bloggers and non- bloggers can participate.

Mail me the following details:

Subject: Food for orphanages
Your name:
The name of the orphanage(optional):
On which occasion / festival :

Recipe's name:
Link to the post (with photo) to
setlur.shanu@gmail.com

Also link the post to my event and logo.

Send in your entries on or before November 30th 2009.

AAMA VADAI

INGREDIENTS:

Toor dhal - 1 cup
Gram dhal - 1/2 cup
Whole white urad dhal - 1/2 cup
Dry red chillies - 4
Green chillies - 2
Curry leaves - few
Hing
Salt - as per taste
Oil -1 cup
Scraped coconut - 1/2 cup (optional)


METHOD:

Soak toor dhal, urad dhal and half of the gram dhal together for one hour.
Soak the remaining half of the gram dhal separately for one hour, drain and keep aside. Chop green chillies and curry leaves finely.

After an hour, drain the water completely and grind the dhals (except the separately soaked gram dhal) with salt, red chillies and hing to a coarse paste by just sprinkling water. Now, add the separately soaked gram dhal, chopped green chillies and curry leaves and mix well. You can also add the scraped coconut, if you wish.

Heat oil in a kadai, take out small balls from the ground paste, place it on your palm or a banana leaf, slightly flatten it and drop gently into the oil. Ensure medium heat. Flip on both sides and cook till golden brown. Serve hot.

Wednesday, September 23, 2009

PANEER PARATHA


INGREDIENTS:

FOR DOUGH:

Whole wheat atta - 2 cups
Salt
Ghee - for spreading


FOR STUFFING:

Paneer - 200 gms
Green chillies - 4 to 5
Coriander leaves - finely chopped - handful
Omam(Ajwain) - 1/2 tsp.
Salt

METHOD:

Knead atta with salt to a medium soft dough. Knead well for 5 more minutes, and keep it aside.

Wash the paneer well, grate it , and again wash it well and squeeze out the water completely using your hand. Add chopped coriander leaves, omam, salt, and finely chopped green chillies and mix
well. Your stuffing is ready now.


Take medium -sized balls from the dough, shape it to a cup and fill it with paneer stuffing and close it from the sides.


OR you can also roll the dough to small puris and fill the stuffing in the centre and close it from the sides.

Dust the balls with flour, and roll it out gently.

Heat a tawa, place the rolled paratha, allow to cook on one side, and when the colour changes, flip it to the other side. Spread some ghee on each side, flip and cook till done.

Serve hot with any side dish of your choice, curd with chaat masala, tomato sauce or tomato ketchup.

Tuesday, September 22, 2009

SOUTH INDIAN DHAL



INGREDIENTS:


Toor dhal - 1/2 cup
Onion(big) - 1
Green chillies - 4
Curry leaves - few
Turmeric powder - 1/2 tsp.
Sambhar powder - 1/2 tsp.
Mustard seeds - 1/4 tsp.
Salt
Hing
Ginger - 1 " piece
Oil - 1 tsp.

METHOD:

Pressure cook toor dhal, mash well and keep aside.

Grate ginger and cut onions finely . Slit green chillies.

In a kadai, heat oil, and add mustard seeds. When mustard seeds splutter, add curry leaves, slit green chillies, grated ginger, turmeric powder,hing and onions. Saute well till onions are transparent. Now add the mashed dhal, sambhar powder and salt and allow it to boil till thick.
Serve hot with rice.

JEERA RASAM-TYPE 1

JEERA SATTUMUDHU

Sometimes, you do not feel like eating (Anna dwesham), OR you"ll not have a taste in your tongue due to some illness, OR morning sickness when pregnant OR may be a stomach upset, OR want to eat something light after a party or function, a tumbler of this rasam will help you. You can mix it with rice also.




INGREDIENTS:

Tamarind - half the size of a lemon
Dry red chillies - 1 or 2
Jeera - 2 tsp.
Hing
Salt
Ghee - 1/2 tsp.
Curry leaves - few
Mustard seeds - 1/4 tsp.

METHOD:

Grind together jeera and chillies using little water to a paste or powder jeera and chillies
coarsely.(DO NOT SAUTE IN OIL)

In a vessel, pour a cup of water, add tamarind, salt and hing and let it boil for a while till it reduces to half. Now add the coarsely ground powder or paste and allow it to boil for sometime. You can smell a nice aroma. Now pour in 3 cups of water and when frothy, remove from fire. Keep aside. In a pan, heat ghee, add mustard seeds and curry leaves and pour over the rasam.

Thursday, September 17, 2009

VEGGIE MACARONI

Macaroni is a kind of moderately-extended, machine-made dry pasta. It is hollow, and macaroni does not contain eggs. Macaroni is a borrowing of the Italian word "maccherone" and its plural "maccheroni". Its etymology is debatable. Some scholars consider it related to Greek (makaria), a kind of barley broth. (Source:Wikipedia)
Probably, this may not be 100% Italian. I have done this with some alterations to suit Indian tastes. You can call it as chinese style.

INGREDIENTS:

Elbow macaroni - 2 cups
Water - 1 1/2 litres

Oil - 3 tablespoons

Carrot - 2

Beans - 100 gms

Capsicum - 1

Shelled green peas - 1/4 cup

Onions - 2

Jalepano- 4

Ginger - 1" piece

Spring onions - 1 small bunch

Chopped parsley - 2 teaspoons

Soya sauce - 1 tablespoon

Chilli sauce - 1 teaspoon

Ajinomoto - 1 pinch (optional)

Salt - as per taste

Chilli flakes - 1/2 tsp.

Pepper powder - 1/4 tsp.


METHOD:


Julienne ginger, jalepano(green chillies), celery, spring onion(white and green portions separately) and carrot. Cut beans, capsicum and onions to lengthy strips.


Heat water in a wide-mouthed vessel with salt and a tablespoon of oil. When boiling, add the macaroni and stir gently without settling down. Allow it to boil for 5-7 minutes or till soft. Drain completely and immediately run it under cold water. Keep aside.


Heat oil in a heavy-bottomed pan, and fry onions in high flame.


Add ginger, jalepano, white portion of spring onions and all the vegetables and continue sauting in high flame.

In this stage, you can add ajinomoto(but I have not added it). Now pour in soya sauce and chilli sauce and mix well.

Quickly add the boiled and cooled macaroni. Give it a gentle and total stir till everything mixes well.

Finally, add the chilli flakes, spring onions(green portion) and celery and give a quick stir say for 10 seconds. Serve hot. Sprinkle pepper powder while serving.

Wednesday, September 16, 2009

PONGAKKOZHAMBU / PONGAKKUZHAMBU

IYENGAR PONGAKKUZHAMBU, PONGAL KUZHAMBU.IYENGAR THALIGAI
This is the kozhambu done on PONGAL festival as a side dish for Vennpongal . It is actually Pongal Kozhambu but told as pongakkozhambhu. This is slightly watery with lots of vegetables in it. We don't grind in Ammi or Ural on Pongal day. ( Not asked for the reasons, but elders have told about it.). Sambhar powder is used in this kozhambhu, with a slight variation to the normal kozhambhu and it has its own aroma. Goes well with pongal. This is my grandma's and mom's version.

INGREDIENTS:

Tamarind - lemon size
Mixed green vegetables- Brinjal, Carrot, avarakkai etc. - 2 cups
Toor dhal - 1 tablespoon
Salt - as per taste
Oil - 2 tablespoons
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp.
Jeera - 1 tsp.
Turmeric powder - 1/4 tsp.
Sambhar powder - 1 1/2 tsp.
Green chillies - 3
Hing
Curry leaves - few

METHOD:

Soak tamarind in lukewarm water, squeeze, filter and keep aside.

Pressure cook toor dhal with a pinch of turmeric powder . Chop all the vegetables to big pieces.

In a heavy bottomed pan, heat oil, add mustard seeds. When it splutters, add urad dhal, turmeric powder, green chillies, curry leaves and hing. When golden brown, add jeera, saute for 5 - 10 seconds, add all the vegetables and saute for 5 minutes. Now add the tamarind water, sambhar powder, salt and mashed toor dhal. Allow it to boil till tamarind diffuses its raw smell. Serve hot with pongal.

Monday, September 14, 2009

BOYS IN THE KITCHEN WHILE I WAS OUT

By this time, you would have seen the photo with a gent's hand. This is a sweet story. My 2nd son wanted me to make something for his collegemates(hostel boys). Usually, the hostel boys come home bi-monthly and there will be a menu from my son. And mostly this will not be in a proper order of lunch or snack or tiffin. He may tell any combination which his friends like in my cooking. This time he told to make Peas Pulao, Pav Bhaji and Rose milk. I had to go out for a music programme. I made everything,(huge quantity of Bhaji, planning to use it the next day with chappati) and transferred the Pulao and Bhaji to a hot pack, Rose Milk inside the fridge and also spread the butter on pav. The only work left was to toast the Pav. I told them to toast it at the time of eating. I left for the programme, and when I came home, the kitchen was a typical bachelor's kitchen. They had cut onions, and toasted the pav and had also taken photos of their "Cooking MELA", and.... everything was finished including the Bhaji. The hostel boys were craving for food, and it was not enough for them. It took 1/2 an hour to set right the kitchentop, but I did it with great enthusiasm because I was very happy, they liked my food.

PEAS PULAO

This is the easiest of all pulaos, a quick filling meal, very colourful and children love it.

INGREDIENTS:

Basmati rice : 2 cups
Shelled peas - 2 cups
Big Onion - 2
Mint leaves - 2 handfuls
Coriander leaves - 2 handfuls
Green chillies - 4 to 5
Cumin seeds (Jeera) - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Cinnamon sticks - 2
Cloves - 6
Cardamom - 4
Garam masala powder - 1 teaspoon
Oil - 1 ladle
Butter - 1 tablespoon
Salt - as per taste
Water - 4 cups

METHOD:

Wash well and soak basmati rice in water for half-an-hour.

Grind together onions, coriander leaves, mint leaves, green chillies, and cumin seeds to a paste.

In a pressure pan, heat oil and butter. Add cinnamon sticks, cardamom and cloves. Then add the ground paste and fry till oil leaves the sides. Now add the water, salt and garam masala powder. When water boils, strain the rice thoroughly and add to the water. Mix well. Cover it and cook for 3 whistles. When the pressure is released, take out the rice and mix well carefully without breaking the grains. Transfer it to a bowl or hot-pack and serve hot with roasted masala-papads or any raitha of your choice.


PAV BHAJI


INGREDIENTS:

Pav bun - 2 packets
Onion - 2
Potato- 100 gms
Cauliflower-100 gms
Capsicum-1
Carrot-100ms
Peas(shelled)-1 cup
Ginger-garlic paste - 1 tsp.
Pav bhaji masala- 2 tsp.
Butter -1 ladle
Salt
Lime - 1
Coriander leaves - few

METHOD:

For Bhaji:

Clean and chop all the vegetables into small pieces.

Boil all the vegetables (except capsicum) and keep aside.

Heat butter in a pan, add onions and ginger-garlic paste. Saute till transparent. Then add capsicum and fry for a while till the colour changes. Now add all the boiled vegetables, salt and saute for a while. Add little water and mash this well with a potato-masher while hot. Finally, add pav bhaji masala and bring it to a boil. Garnish with coriander leaves.

For Pav:

Slit pav buns into two. Heat a pan, put a spoon of butter in it and quickly toast the pav buns on both sides, so that the butter is coated on all sides.

Cut a lime into four. Chop onions finely and place the cut lime pieces on top.

Serve hot with bhaji and onions.


ROSE MILK


INGREDIENTS:

Rose syrup - 1/4 glass
Chilled milk - 3/4 glass
Ice cubes - 2

METHOD:

Blend rose syrup and chilled milk in a blender. Pour it in a glass. Put ice cubes and serve chilled.


Sending this to Rak's cooking for guests event.

Sunday, September 13, 2009

MANGO SMOOTHIE / MILKSHAKE

Smoothies are blended beverages with veggies or fruits.

Some smoothies are 100% fruit like Aamras.


It is for health-conscious people and generally low fat milk is used or soy milk is substituted instead of milk. Now my version of mango smoothie.

INGREDIENTS:

Ripe mango - 2
Low fat milk - 1/2 cup
Honey - 4 tablespoons
Crushed ice - 1/4 cup

METHOD:

De-skin mango and cut out the pulp. Blend it in a mixie to a puree with milk. When pureed, add honey and whip for five seconds.
Reserve 4 tablespoons of puree to decorate finally. Serve chilled with crushed ice and drop the puree gently on top of the smoothie.

Variation: MANGO MILK SHAKE :

INGREDIENTS:

Ripe mango - 1
Milk - 1 cup
Sugar - 3 tsp.

METHOD:

De-skin mango and cut out the pulp. Blend it in a mixie to a puree with milk and sugar. Keep it in the fridge and serve chilled.

Saturday, September 12, 2009

MIXED VEGETABLE SEMIYA UPMA

INGREDIENTS:

Double roasted semia - 1 cup
Water - 1 1/2 cups
Oil - 2 tablespoons
Salt - as per taste
Mixed vegetables- carrot, shelled peas, beans etc. - 1/2 cup
Onion - 1 (optional)
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp.
Chenna dhal - 1/2 tsp.
Hing
Dry red chillies - 1 or 2
Coriander leaves - few
Curry leaves - 1 sprig

METHOD:

If you do not have double roasted semia, dry roast semia till golden brown.

Chop all the vegetables to small cubes.

In a kadai, heat oil, add mustard seeds, urad dhal, chenna dhal, hing, curry leaves and chillies and when dhal turns golden brown,(you can add onions at this stage and saute till translucent. But I have not added it.) add the chopped vegetables. Saute for two minutes. Now add the required amount of salt and add water. When water starts boiling, add the semia and mix well. Cover with a lid and cook in simmer for 5 minutes or till water is absorbed. Garnish with coriander leaves.


Friday, September 11, 2009

KUZHI PANIYARAM


Ingredients:

For the batter:

Raw rice - 3 cups
Idli rice - 2 cups
Urad dhal - 1 cup
Methi seeds – 1 tablespoon
Salt to taste

For seasoning:

Scraped coconut - 1 cup
Mustard seeds – ½ teaspoon
Urad dal split - 1 teaspoon
Curry leaves - finely cut - 2 teaspoons
Green chillies – finely chopped – 1 teaspoon
Oil – 2 teaspoons

METHOD:

Soak all the ingredients for the batter in water for 3 hours.

Grind it in a grinder to a dosa batter consistency. Add salt.
Allow it to ferment for 6-7 hours.

In a kadai, pour little oil, add mustard seeds, urad dal, and when they turn golden brown, add curry leaves, green chillies and scraped coconut fry for a minute and add the seasoning to the batter. Mix well.

Heat the paniyaram mould, put ¼ spoon of oil in each mould, pour a small ladle of batter, cover it with the lid for two minutes and turn the paniyaram to the other side. Cook it till crispy . Take it out from the mould with the help of the stick. Serve hot with chutney , Dosa molagaa podi or anything of your choice.

Note:
1. This can be done using the batter alone. ( for small children)
2. This can be done with coconut scrapings also.
3. This can be done using finely chopped onions, carrots, cabbage etc. While seasoning, saute onions for two minutes and add finely chopped vegetables and then as usual.

Note: The same batter can be used in preparing
uthappam.

Thursday, September 10, 2009

KABUL CHENNA SUNDAL


INGREDIENTS:

Kabul chenna - 1/2 kg.
Mustard seeds - 1/2 tsp.
Turmeric powder- 1/4 tsp.
Urad dhal - 2 tsp.
Dry red chillies - 2 or 3
Scraped coconut - 1/2 cup
Hing
Salt - as per taste
Curry leaves - few
Oil - 1 tablespoon

METHOD:

Soak chenna overnight. Drain out the soaked water. Fill fresh water upto an inch above the chenna. Pressure cook it with salt for 3 whistles or until soft. When the pressure releases, take out and drain the water completely and keep aside.

In a kadai, heat oil, add mustard seeds, and when it splutters, add urad dhal, chillies, hing, turmeric powder and curry leaves. When urad dhal turns golden brown add the cooked chenna, scraped coconut and mix well.

If you want the chenna to be in its original colour, do not use the turmeric powder.

Senaikizhangu roast

INGREDIENTS:

Yam - 1/2 kg.
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp.
Chilli powder - 1/2 tsp.
Salt - as per taste
Oil - 1 ladle

METHOD:

Chop the hard skin of yam. Wash it without any mud and pat it dry with a cloth. Cut yam into small cubes.(Yam, when touched with water irritates the hand. So pat it dry with a towel and then cut it.)

Take water in a vessel, add the cubed yam, salt and turmeric powder and allow it to boil just for 5 minutes.
Doing like this will get rid of dust and dirt. Drain it completely without any water and keep it aside.

In a heavy-bottomed pan, heat oil, add mustard seeds. When it splutters, add urad dhal and saute till golden brown. Now add the yam, chilli powder and mix well. Fry till golden brown and crispy.

Wednesday, September 9, 2009

AWARDS FROM FRIENDS

These awards were given by Pinky to me. Thank you Pinky for your kind awards and GOD bless you.






Now, I would like to pass on these awards to
Sanghi
Tulip &
Vrindha

Sunday, September 6, 2009

AWARDS FROM FRIENDS

My dear friend Sanghi has passed on this award as a mark of her 100th post. Thank you Sanghi and GOD bless you.

Friday, September 4, 2009

EVENT ANNOUNCEMENT: DUSSEHRA, DHANTERAS & DEEPAVALI

Dussehra:


Navarathri reminds all women, who are the guardians of the family, culture, and integrity, to guide the family towards the path of justice, love, and divinity. Navarathri is celebrated all over India, Nepal and also Mauritius. Also known as Vijayadasami, Dasara, Dussehra in India & Mauritius and Dashain in Nepal. It is celebrated as “victory of good over evil”


Dhanteras:


It is also known as “Dhanwantari Triodashi”. Goddess Lakshmi (goddess of wealth and prosperity) is worshipped on this day. “Lakshmi pooja” is performed on this day and an earthen lamp (agal vilakku) is lit to ward off evil spirits. This is celebrated on the day prior to Deepavali.


Deepavali:


This is an important festival of Hindus. This is also known as “Naraka Chaturdashi”. This is celebrated as a mark of “Return of Lord Rama to Ayodhya” and “Killing of Narakasura” by Satyabhama (Lord Krishna’s wife). It is the “festival of lights” (Inner Light which removes all obstacles, & dispels darkness, negativity, and ignorance). Even Sikhs, Jains, and Buddhists celebrate Diwali/Deepavali.


Now, announcing my 4th event.


As usual, only vegetarian recipes and no eggs please. Also you can post recipes offered as “naivedyam” for Dussehra and Dhanteras. Any recipe, which suits “Diwali” festival can be sent.

Any bloggers and non-bloggers can participate.

No restrictions in number of entries.

Please repost your earlier posts and link it with this announcement and logo.

Mail me the following details:


Subject: Dussehra, Dhanteras & Deepavali

Your name:

Festival name:

Recipe name:

Link to your recipe(with photo), to setlur.shanu@gmail.com


Last date for the event is 4th October 2009.

Round up will be posted before 10th October 2009, enabling everyone to try out the recipes for Diwali.

ROUNDUP- STATE SPECIALS- Part - 2

Now comes the round-up (2nd part) of State Specials, representing the states Sikkim, Andhra, Orissa, Haryana, Rajasthan, West Bengal, Punjab, Kerala and Karnataka. Nice to see 102 entries on the whole. Accept the participation award from my previous post (1st part). Again, mail me if I have omitted any entries. Thank you.

SPECIAL RECIPES OF SIKKIM
Sel roti by Sailaja


Shimi ko Achar by Sailaja


SPECIAL RECIPES OF ANDHRA
Pesarattu from Padma


Gutti Vankaya Koora from Anupama


Dosakai pappu by Raji


Vankaya Poornam by Raji


Hyderabadi bagara rice by Raji


Sorakaya pulusu by Raji


Ulava charu by Sreevalli


Gongura pachadi by Sreevalli


Upma pesarattu by Sreevalli


Andhra pesarattu by Nithya


Toor dhal idlis by Priya


Avakayya by Sireesha


Groundnut chutney by Preethi


Pappu Upma & Allam pachadi by Kalva


SPECIAL RECIPES OF ORISSA

Typical Oriya Meal by Somoo

Fried rice


Dalma


Ghanta


Patua


Chatu Rayee


Tomato khatta


Amba khatta


SPECIAL RECIPE OF HARYANA

Dal Dhokli by Arti


SPECIAL RECIPE OF RAJASTHAN

Fried aloo pyaz paneer by Arti


Daal Baati with Khayiri by Priti


SPECIAL RECIPES OF WEST BENGAL
Sandesh by Nidhi


Aloo potsu by Sailaja


Bengali Aam Kheer by Indrani


Shukto by Tulip


SPECIAL RECIPES OF PUNJAB

Lassi patiala by me

Rajma masala by me


Aloo paratha by me


Punjabi garam masala by me


Punjabi Chole by Lata


Mango Lassi by Nidhi


Parota by prasu


Punjabi Samosa by Deepti


Kadi Pakoda by Preethi



SPECIAL RECIPES OF KERALA

Neiyappam by me


Varutharacha Sambar by Ann


Aviyal by Minu


Kalan (raw banana) by Lissie


Aviyal by Vrindha


Poornam kozhakattai by Sandhya


Inji-puli by Sandhya


Cluster beans thoran by Priya


Aviyal by Sara


Neiyappam by Ambika


Morcurry by Preethi


Muringa ela dosa by Rajam (non-blogger)


INGREDIENTS :

BOILED RICE : 3 CUPS

DRUMSTICK LEAVES 1 CUP

SALT : TO TASTE

GINGELLEY OIL : FOR COOKING


PROCEDURE :

Soak boiled rice for about 4 to 5 hours. Drain water, and grind the soaked rice to a medium paste. Add salt. Allow the paste to ferment for about 3 to 4 hours. Clean drumstick leaves, and add them to the paste. Dilute the paste by adding water and make it consistent for making dosa. Spread the batter on tawa in the shape of dosa and cook with oil.

Murungai ilai dosa can be consumed with sambar, chutney, red chilli idly powder, etc. Serve it hot.

It is easily digestible, and the drumstick leaves have a lot of medicinal value

SPECIAL RECIPES OF KARNATAKA
Hayagreeva by me


Akki Rotti from Padma


Bassaru greens curry fromPadma


Obbattu saaru from Padma


Thilli saaru from Padma


Bisi bela bhath from Padma


Tomato rasam from Sushma mallya


Bisi bele bhath from Sushma Mallya


Shavige from Lata


Mysore pak from Anu


Jowar flour ball by Nivedita


Yennagai Badanekai by Jyothi


Kosambari by Sara


Maddur vade by Sara


Bisibele bhath
by Sara


Ragi rotti by Sara

Goli bajji by Jyothi


Ragi muddi by Jyothi


Maddur vade by Preethi


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