“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

Search This Blog

Thursday, August 10, 2017

MUDAKATHAN DOSAI RECIPE / MUDAKATHAN KEERAI DOSAI RECIPE / BALLOON VINE DOSA RECIPE

How to make mudakathan dosai, How to make baloon vine dosa, How to make mudakathan keerai dosai
Mudakkathan keerai (Balloon vine) is known for treating joint pains and cramps. This is also beneficial for arthritis, coughs and colds, menstrual cramps etc. These leaves can easily be grown in homes. ,Mudakku aruththan, in Tamil is pain reliever; pain in joints(mudakku, a type of arthritis) reliever(aruththaan) and hence the name. Recently when I went to Chettipunyam, I saw fresh leaves and bought this keerai in bunches. I made thogayal, chutney, powder and also made dosas. I also dried some leaves and powdered it. This powder can also be used while making dosas. This recipe is an easy method of making Mudakkathan dosai.
How to make mudakathan dosai, How to make baloon vine dosa, How to make mudakathan keerai dosai
INGREDIENTS:

Idli-Dosa Batter - 3 cups
Mudakathan keerai (Balloon Vine) - 2 fistfuls
Green chilies - 1 (optional)
Salt - a generous pinch (only for leaves)
Oil - to drizzle
How to make mudakathan dosai, How to make baloon vine dosa, How to make mudakathan keerai dosai
METHOD:

Wash mudakathan keerai well and take out the leaves. Discard the stems.

Grind the leaves alongwith little salt in a mixie to a smooth paste. (Green chillies can also be added. But I did not use). Add very little water if necessary. As the dosa batter has salt in it, add very little salt , only for leaves.

Add the ground paste to idli/dosa batter and mix well to get a dosa batter consistency.

Heat a dosa tawa, pour a ladle of batter in the centre and spread to a circle. Drizzle oil on sides. Once cooked, flip it to the other side and cook until crisp. Serve hot with sambar or molagapodi or any chutney of your choice.

NOTE: Do not preserve the batter in fridge after mixing the mudakkathan paste.

Wednesday, August 9, 2017

DOUBLE BEANS KARA KUZHAMBU / KARA KUZHAMBU RECIPE / FRESH DOUBLE BEANS KARA KUZHAMBU RECIPE


Kara kuzhambu is an aromatic, spicy and tasty kuzhambu. There are many variations, but this is an easy to make kara kuzhambu. Though it is made with shallots and garlic, mine is a No onion No garlic version. Those who use onion and garlic in their food can use it. Another version of vegetable kara kuzhambu can be seen here. 

INGREDIENTS:

Fresh double beans - 1 cup
Tamarind - amla sized
Coriander powder- 2 tsp.
Turmeric powder - a pinch
Chilli powder - 1/2 tsp.
Salt - to taste
Oil - 2 tsp.

To fry and grind :
Oil - 1 tsp.

Fennel seeds (Saunf) - 1/2 tsp.
Dry red chillies - 2
Black pepper - 1/8 tsp.
Poppy seeds - 1/4 tsp. (dry roast first)
Fenugreek seeds - 1/8 tsp.

Tomato - 1
Sambar powder - 1 tsp.

Scraped coconut - 1/4 cup

To temper:
Gingelly oil - 1 tsp.
Mustard seeds - 1/2 tsp.
Curry leaves - 2 sprigs
Hing - a generous pinch

METHOD:

Cook fresh double beans with little salt and water until soft.

Soak tamarind in a cup of water and extract pulp.

In a kadai, heat a spoon of oil and fry the items given in 'to grind', in the given order, and grind to a paste. Keep aside.

In the same kadai, add a spoon of gingelly oil and temper with the given ingredients. Add turmeric, chilli and coriander powders give a quick saute without burning and add the tamarind extract and salt. Allow it to boil until the raw smell diffuses. Now add the cooked double beans and ground paste. Mix well, add water to get the desired consistency and allow it to boil until thick. Switch off the stove, add a spoon of gingelly oil to the kuzhambu and mix well. Double beans kara kuzhambu is ready. Tastes best when mixed with hot rice and a dollop of ghee. It can also be served with idli and dosa.
   

NOTE: If you do not like saunf taste, garam masala can be used.

Wednesday, August 2, 2017

BLACK CHANA KOSUMALLI RECIPE / BLACK CHANA SALAD RECIPE / KONDAKKADALAI KOSUMALLI RECIPE / BLACK CHICKPEA SALAD RECIPE


Black chana , kondakkadalai in Tamil, is extremely beneficial for health with high fiber and lower glycemic index. It is an extremely versatile legume, and can be used in Indian dishes like kuzhambu, curries, salads, soups, sundal or even as a quick snack. 

Mini sized black chickpea is available in stores (Not the regular sized kondakadalai/black channa). These are easy to bite especially in salads. Any vegetable like cucumber, raw mango, onion, tomato etc.can be used. 

INGREDIENTS:

Mini sized black chickpea - 1 cup
Finely chopped carrot - 1/2 cup
Fresh grated coconut - 2 tablespoons
Grated ginger - 1/4 tsp.
Black pepper powder - a generous pinch
Lime juice - 2 tsp.
Salt - to taste
Extra virgin olive oil - 1  tsp
Finely chopped coriander leaves - 1 tsp.

METHOD:

Pressure cook mini chickpeas along with salt until soft. When done, drain water completely and transfer to a bowl. Add all other ingredients, mix well. Garnish with chopped coriander leaves and serve. 

Related Posts Plugin for WordPress, Blogger...