Monday, February 5, 2018


#VenthayaKeeraiPodiDosai #FenugreekLeafPodiDosai : #FenugreekLeaf is called #Venthayakeerai in Thamizh. It is called #MethiBaaji in Hindi. It is slightly bitter in taste and can be consumed raw in salads and also used in the preparation of #Koottu, Chappathy, etc.,...
We can also make tasty n spicy dosai with #Venthayakeerai. The dosai can be made by spreading nicely chopped #FenugreekLeaves over #DosaiMaavu or the leaves can be mixed with Dosai Maavu as done in Spinach Dosai. The main purpose is to include the nutritious #Greens in our daily menu. The #venthayaKeeraiPodi Dosai is slightly bitter in taste but tasty n yummy and healthy too.

Venthaya keerai podi dosai [ fenugreek leaf podi dosai ]

Ingredients :

Dosai Batter
Idly Batter

Take any powder of your choice :

Idly Milagai Podi - Idly Chilly Powder
Idly Chilly Powder with Flax
Flax Powder for Rice

1 Cup                              : washed and nicely chopped #VenthayaKeerai [ #FenugreekLeaf ]

Oil to make Dosai preferrably Gingelly oil [ till / sesame oil ]

Method :
  • Heat a tawa over medium flame.
  • Spread 2 drops of oil using a clean and dry muslin cloth.
  • Put dosai batter at the center of the tawa and spread the maavu [ batter ] evenly with the back of a flat ladle.
  • Evenly spread chopped keerai over the Dosai.
  • Now spread two spoons of Idly Milagai Podi - Idly Chilly Powder.
  • Then apply one spoon of oil over the dosai. Use plenty of oil for this dosai.
  • When the rim of the dosai becomes golden color flip the dosai using a dosai ladle.
  • Allow it to cook well on the other side.
  • Transfer on to a plate after its done.
  • In the same way make dosai one by one.

Relish this spicy podi dosai when its hot.
No need of any Chutney. If you wish can have it with Pudhina chutney or Coconut chutney.

If it is to be packed for lunch box allow it to cool down. Then pack in a dry tiffin box or roll it in a foil.

[ Note : If #VenthayaKeerai [ #FenugreekLeaves ] has been mixed with #DosaiMaavu [ #DosaiBatter ] as shown in the Spinach Dosai recipe then after spreading dosai maavu over the tawa sprinkle podi on the dosai ]

Venthaya keerai podi dosai [ fenugreek leaf podi dosai ]

Other recipes you might like to try :

Kevuru Dosai [ Ragi Dosai ]
Kevuru Dosai
Kevuru Dosai 1 [ Ragi Dosai 1 ]
Kevuru Dosai 1
Rawa Dosai
Rawa Dosai 
Oats Dosai
Oats Dosai
Kambu Dosai [ Bajra dosai ]
Kambu Dosai

Saturday, January 27, 2018

Vendaikkai Fry

#VendaikkaiFry - #LadiesFingerFry : #LadiesFinger is called #Vendaikkai or #vendakkai in Thamizh. It is also widely known as #Okra. This vegetable is liked by all. I usually make #Vendaikkai curry, sambar or moreKuzhambu. Recently when we asked a cook to prepare lunch at home for a function, he prepared a dry curry using #LadiesFinger. It was an instant hit with small children. The preparation is very simple but tasty n spicy.

Vendaikkai fry [ Ladies finger fry ]

Ingredients :
250 gmLadies Finger [ vendaikkai ]
1 CupAny cooking oil to fry
1/4 TspRed chilly powder [ adjust ]
1/2 TspSalt [ adjust ]
1/4 TspCumin powder [ optional ]

Method :
Wash Ladies finger in water two or three time.
Then pat dry with a dry and clean kitchen towel.
Snap top and bottom of the ladie finger.
Chop into 3/4 inch pieces and spread on a clean and dry plate.
Heat oil in a kadai on a stove over medium flame.
When oil becomes hot and starts fuming slowly drop 8 to ten pieces.
Fry till soft and bubbling of oil stops.
Transfer into a wide mouthed vessel or plate.
In the same way fry all the vendaikkai pieces in batches.
Then sprinkle red chilly powder, cumin powder and salt over the fried vendaikkai pieces.
Mix gently to coat the pieces well.
Now spicy tasty crispy vendaikkai fry ready.
Enjoy sambar or rasam rice!!

You might like to try

Vadai Morekuzhambu Aviyal kadappa Senai kara curry Bitter gourd masala curry

Thursday, November 23, 2017


#BeetrootHalwa : #Beetroot is a tap root vegetable and widely used in the preparation of Kurumastir fryvegetable briyani and salads. Its attractive deep red color takes over the dish and transform into a red or deep pink color even though very small quantity is added to it. Apart from its color it is rich in fiber, Vitamin C and essential minerals.
I like to prepare beetroot halwa whenever I buy fresh beetroots. The dish was being prepared using microwave oven. Take a big microwave safe glass bowl and the ingredients taken should be filled till half of the bowl.
Here comes the method of doing tasty beetroot halwa.

Beetroot Halwa

Ingredients :
4 CupsBeetroot grated
1 1/4 CupsSugar
1/2 LitreMilk
1 TspAlmond grated [ optional ]

Method :
Take grated beetroot in a microwave safe glass bowl.
Add milk and a pinch of salt.
Microwave HIGH for 8 minutes.
Check whether beetroot has been cooked soft.
If not microwave HIGH for another 2 minutes.
Take out and add sugar.
Stir well to completely dissolve sugar.
Keep inside microwave and cook at High for 10 minutes.
At regular intervals take out and stir well and again microwave.
After 10 minutes the mixture would have turned into pale red color.
Stir well and again microwave for another 15 minutes.
At regular intervals take out and stir well and again microwave.
The watery pale red mixture got reduced and turned into deep red in color.
If the mixture is still watery microwave for another 1 or 2 minutes or till halwa becomes dry.
Take out and cool the halwa once it becomes thick and rolls over as a single mass while stirring.
Finally add grated almonds and stir well.
Store in a container with lid once halwa comes down to room temperature.
It can be stored at room temperature for 2 to 3 days and in refrigerator for a week.
Enjoy with ice cream or as it is.

[ Note : The time given here is only for guidance. It depends on the power setting of the microwave and also on the quantity of the ingredients. ]

Beetroot Halwa

Other sweets you might like to try

Carrot halwaGulab JAmundulce-de-leche [ milk candy ]RasagullaDoodh peda - instant method