Monday, July 22, 2013

jowar dosai

#JowarDosai : When we were living in Bangalore, a few families of construction workers were our neighbours. They were from North Karnataka region. Daily morning we used to hear a rhythmic sound tappa, tappa.... tap.. tap.. tap....
We were wondering what that sound could be!! One day I asked them and they told that they were making roti from Jowar flour. Then I bought jowar flour from market and tried to make #dosai. The dosai came out nicely and tasty too.
Jowar is known as #cholam in Tamil. It is called #sorghum in English. The scientific name of #jowar is Sorghum bicolor.
Here is the recipe for jowar dosai and the ingredients are enough for 4 dosais.

Jowar Dosai

Ingredients :
Wheat flour                                       : 1/4 cup
Jowar flour                                       : 1/4 cup
Rice flour                                          : 1 tsp ( optional )
Old fermented dosai or idly batter    : 1/4 cup
or Curd                                              : 1/4 cup
Salt                                                     : 1/2 tsp ( adjust )
Onion                                                : 1 small size chopped nicely
Currry leaves                                    : 6 to 7
Green chillly finely chopped             : 2 tsp ( optional )
Cumin seeds                                       : 1 tsp
oil to make dosai.

Method :
Mix all the flours, salt and curd or dosai/idly batter with half a cup of water.
The batter should be slightly watery.
Add chopped onions, curry leaves and cumin seeds.
Keep aside for half an hour.
Place a tawa on medium fire.
Smear 1/2 tsp of oil over tawa.
When tawa becomes hot spread dosai batter from outer to inner.
Sprinkle a few drops of oil over the dosai.
When the edges turned to golden brown turn the other side.
When other side also turns to golden brown
transfer onto a serving plate.
Jowar Dosai
Jowar Dosai Jowar Dosai

Have with any chutney or sambar of your choice.

Other recipes you might like to try
Cholam Dosai 1 [ Sorghum ( Jowar ) Dosai 1 ]
Cholam Dosai 1
Spinach Dosai
Spinach Dosai
Siru keerai Dosai
Siru keerai Dosai
Kevuru Dosai 1 [ Ragi Dosai 1 ]
Ragi Dosai 1
Rawa Dosai
Rawa Dosai

Saturday, July 20, 2013

Sweet Somasa Coconut Stuffing

#SamosaStuffing : Sweet #somasa is a traditional sweet usually prepared during deepavali in South India especially in Tamil Nadu.
The stuffing powder is prepared with coconut, khus khus, sugar and other ingredients.
The dough is prepared with maida.
Then the dough is rolled into thin pooris and the prepared powder is placed over one half of the poori.
Then the other half is folded over and securely sealing the edges. Then the edges are trimmed with a somasa cutter.
Thus made somasas are then fried in oil. It tastes too good.
Here we will see how to prepare the stuffing.

Ingredients :
coconut scrap                                : 1 1/2 cup
rawa ( sooji )                                 : 3/4 cup
fried gram                                      : 1 cup
khus khus                                      : 1/4 cup
sugar                                             : 1 1/2 cup ( adjust )
cloves                                            : 4
cardamom                                      : 2

Method :
Keep a kadai on slow flame.
Dry roast all the given ingredients one by one.
Coconut should be fried till it looses its water content and slightly turns golden brown.
Allow all the ingredients to come to room temperature.
Then grind one by one using a mixer grinder.
Mix well and store in an air tight container.
( I packed in a cover to send it to my daughter )

we can enjoy this powder as it is.
I like to have it rolled with chappathy or poori.
The somasa powder tastes very good with poori.

Note :
The ratio of given ingredients can be altered.
The taste differs according to the amount of ingredients.

Friday, July 19, 2013

Cardamom Powder

We use cardamom for almost all sweets.
So if it is powdered and stored, it will be easy for us while making sweets.

Ingredients :
Cardamom                   : 2 tblsp
sugar                          : 1 tblsp

Take cardamom in a microwave safe bowl.
Heat for 15 seconds.
If you overheat it will get charred.
If you do not have microwave dry roast using a kadai over slow flame.
Dry roasting or microwaving is done just to remove moisture present in the cardamom.
Allow it to cool down to room temperature.
Take cardamom and sugar in a mixie jar.

Grind into a nice powder.

Store in an air tight container.

Monday, July 15, 2013

Pachamilagai Chutny - Green Chilly Chutny

#PachaMilagaiChutney  #GreenChillyChutney : This is one of the spiciest side dishes for idly and dosai.

This chutney is prepared with raw green chillies and small onions.

Pachamilagai chutney tastes very good when all the ingredients are fresh and consumed as soon as it is done. It can be stored in refrigerator for 2 to 3 days.

Pachamilagai Chutney [ Greenchilly chutney ]

Ingredients :

Green chilly                          : 10 to 12 ( adjust )
Small onion                          : 15 to 20

Coriander leaves( optional )   : 1/4 cup ( can add more also )

Salt                                      : 3/4 tsp ( adjust )

Method :
Wash green chillies well.
Remove the top stem.
Peel small onions.
Wash coriander leaves and cut into thin pieces.
Take all the ingredients in a mixer grinder jar.
Grind without adding water.
If needed add 2 to 3 tsp of water and grind well.
Transfer into a serving bowl.
Pachamilagai Chutney [ Greenchilly chutney ] Pachamilagai Chutney [ Greenchilly chutney ]

Take 1 tsp of this chutny and add a tsp of gingelly oil.
Enjoy with Idly or Dosai.

You might also like to try
Bhringaraj Chutney [ Karisalangkanni Thuvaiyal ]
Bhringaraj Chutney
Brinjal Chutney [ Katharikkai Chutney ]
Brinjal Chutney
Muttaikos Chutney [ Cabbage Chutney ]
Cabbage Chutney
Carrot Chutney
Carrot Chutney

Javvarisi Payasam - Sego Payasam

#JavvarisiPayasam [ #SegoPayasam ] : I prepared #javvarisi ( #sego ) payasam over an induction stove.
The ingredients are just enough to make a cup of payasam.

Javvarisi Payasam [ Sego Payasam ]

Ingredients :
Javvarisi ( sego )                            : 1tblsp
Milk                                  : 2 cups
Sugar                                : 1 tblsp ( adjust )
Jadhipathri ( maze ) powder  : 1 pinch
Almond shavings                : 2 tsp

Milkmaid                           : 2 tsp ( optional )

Method :
Wash and soak javvarisi in water for 20 minutes. 

Take milk in a flat bottomed stainless steel vessel.

Set temperature setting to 800.
Milk starts boiling in 2 minutes.
Now reduce temperature to 120.
Add soaked javvarisi and let it simmer till it becomes soft.
Keep stirring at regular intervals to avoid sticking to the bottom.
When javvarisi becomes soft add sugar.
Mix well and simmer for 5 minutes.
Finally add jadhipathri ( maze ) powder.

Turn off the stove.

Transfer into a serving bowl and garnish with almond shavings.

Javvarisi Payasam [ Sego Payasam ]

You might like to try
Broken Wheat Payasam Carrot Thinai Payasam [ Carrot Foxtail millet Payasam ] Amaranth Payasam 1

Saturday, July 13, 2013

Whole Wheat Banana Muffins

I love banana muffins, cupcakes and bread. I wanted to try a new variety of banana muffin and was googling for recipes, but most of the ones I found had either too much butter or maida (refined flour). I wanted to make muffins which was healthy to an extent. So I thought I will just try my own proportions and ingredients and see how it goes. 
And voila the result was amazing super moist and fluffy muffins.  And the smell of banana muffins baking in the oven was amazing .  I love to eat the batter as it is as well.., that s the reason couple of my muffins turned out small as I had gobbled up the batter before I could bake them.. 
Here is my version of banana muffins.. 

Makes-12 regular muffins


Ripe bananas - 2 
Butter - 50 grams
Brown Sugar - 3/4 cup
Vanilla essence - 1/2 tsp
Egg - 1 large

Dry ingredients

Whole wheat flour - 1 1/2 cups
Baking soda - 1 tsp
Baking powder - 1 tsp
Nutmeg powder - 1/4 tsp
Cinnamon powder - 1 tsp
Salt- 1/2 tsp
Raisins - 1/2 cup


1. Take butter in a microwave safe bowl and heat it on high for 40 secs to 1 min till it melts , or over medium heat in a saucepan.

 2. In a dry bowl mix all the dry ingredients except raisins.

3. Mash the bananas using  a fork or use a potato masher. You can leave some lumps as it tastes really good after baking.

4. Add melted butter and 1 egg to the mashed banana and mix well.

5. Add the sugar and mix till partly dissolved and add vanilla essence now.

6. Add the wet mixture to the dry ingredients  just mix till well combined using a wooden spatula.

 7. Once everything is combined add the raisins to the mixture and fold it in  It is a relatively thick batter, dont worry..

 8. Grease a muffin tray with oil or butter or use muffin/cupcake liners and fill them 3/4 full and bake at 175 C for 20 minutes. They are ready when an inserted toohpick comes out clean. takes 18-25 minutes depending on your oven settings.

The muffins after they were baked.

 You can see how moist and light the muffins turned out.

They are delicious when warm and can be stored for 3-4 days. This quantity makes around 12 medium sized muffins.

Monday, July 8, 2013

Palada Payasam

When we were living in Bangalore my dear daughter tasted palada payasam in one of her friends house.
She got the recipe from her mother. She told that ada is necessary to make the payasam. Ada is dried rice flakes. On our next outing, we went to a supermarket and bought ready made ada. I prepared it as told by her. It came out well. But it takes time to  get required consistency.
The ingredients given here is just enough to make 1 cup of payasam.

I made this payasam using induction stove.

Ingredients :
ada                                   : 1tblsp

milk                                  : 2 cups
sugar                                : 1 tblsp ( adjust )
cardamom powder           : 1 pinch
almond shavings                : 2 tsp
milkmaid                           : 2 tsp ( optional )

Method :

Take milk in a flat bottomed stailess steel vessel.
Set temperature setting to 800.
Milk started boiling in 2 minutes.
Now reduce temperature to 120.
Wash ada in water well add into the milk.

Keep stirring at regular intervals, otherwise ada get stuck to the bottom of the vessel.
Let it simmer till the milk reduced to half of original quantity.
Then add sugar and stir well to dissolve completely.
Let it simmer for 5 more minutes.

Finally add cardamom powder and switch off the stove.
Transfer into a serving bowl.
Garnish with almond shavings.

Add 2 tsp of milkmaid to get rich taste.
Hot or cold the payasam tastes yummy!!!

Enjoy after a good meal!!!