Saturday, November 30, 2013

Banana Pancake

#BananaPancake #VazhaipazhaInippuAdai : I used to make banana pancake with overripe #banana. Mashed banana is mixed with jaggery and flours to make pancake batter. Then pancakes are made using non stick tawa or regular iron tawa. Let us see how to prepare banana pancake.

Vazhaipazha Inippu Adai [ Banana Pancake ]


Ingredients :
Banana                        : 1
Wheat flour                  : 1/2 cup
Rice flour                     : 1 Tbsp
Rawa ( Sooji )             : 1/4 cup
Jaggery                        : 1/2 cup ( adjust )
Salt                              : 1 pinch
Cardamom powder       : 1/4 Tsp
Oil or Ghee to make pancakes.

Method to prepare batter :
Take a wide mouthed vessel.
Cut banana into pieces and put in a vessel.
Mash with hand or ladle or potato masher or using a blender.
Take jaggery in another vessel and heat over slow flame with half a cup of water.
Dissolve jaggery completely by stirring with a ladle.
When jaggerry dissolved completely turn off the stove and allow to cool down.
Strain jaggery water through a tea filter into vessel containing mashed banana.

Add all the given flours, cardamom powder and salt to the vessel containing banana jaggery mix.
Mix well and add some more water if required.
Batter should be thick like normal dosai batter.
Now batter is ready and keep aside for half an hour.
Banana pieces Banana mashed

Making Pancake :
Keep a tawa on medium flame.
Sprinkle oil or ghee over the surface of tawa.
When tawa is hot spread batter evenly and put drops of oil/ghee over and along the rim of pancake.
Wait till golden color at the rim.
Then flip the other side cook well.
Transfer onto a serving plate.
Vazhaipazha Inippu Adai [ Banana Pancake ] Vazhaipazha Inippu Adai [ Banana Pancake ]

Enjoy!! banana pancake doesn't need any side dish.

Other pancake recipes to try
Kodi Pasalai Adai
Kodi Pasalai Adai
Vazhaipoo Kodi Pasalai Adai
Vazhaipoo Kodi Pasalai...
Pesarattu with moth beans sprouts
Pesarattu
Arisi Roti [Rice Pancake ]
Arisi Roti
Kezhvaragu Adai [ Ragi Pancake]
Kezhvaragu Adai

Friday, November 29, 2013

Bajra Dosai

#BajraDosai  #KambuDosai : #Bajra is called #Pearlmillet in English. It is known as #kambu in Tamil. In market we get bajra flour, broken bajra and bajra grain. Porridge and Pongal can be prepared from broken bajra. Bajra grain can be cooked like rice and  taken with sambar. I usually prepare #dosai with bajra flour combining with whole wheat flour.
Here let me present you the method of preparing dosai from bajra flour.  The given ingredients are enough to make approximately 8 dosas.

Kambu Dosai [ Bajra Dosai ]

Ingredients :
To  prepare batter :

Idly or Dosai batter                                  : 1/2 Cup
Whole Wheat flour                                   : 1/2 Cup
Bajra flour                                                : 1 Cup
Salt                                                           : 3/4 Tsp

To add to batter :
Curry leaves                                             : 6 to 8
Green chilly nicely chopped                       : 1 Tsp ( optional )
Onion nicely chopped                                : 3 Tsp ( can take more also )
Cumin seeds                                              : 1 Tsp

To make Dosai :
Dosai tawa either iron or non stick.
Oil required quantity.

Method :
Take all the ingredients to prepare batter in a vessel.
Mix well adding 1 to 1 1/2 cup of water.
The batter should be watery and if needed add some more water.
Now add all the ingredients given above to the batter.


Keep the prepared batter aside for half an hour.
After half an hour place a tawa on medium fire.
Spread oil over the surface of the tawa.
When tawa becomes hot, make dosai.
With the help of a ladle start pouring batter slowly from near the rim of the tawa to the centre circularly.

Kambu Dosai [ Bajra Dosai ]

Add drops of oil over and around the rim of dosai.
When it turns golden color along the edges flip other side to cook.

Kambu Dosai [ Bajra Dosai ]

Transfer onto a serving plate.

Bajra Dosai [ Pearl millet Dosai ]

Enjoy with coconut chutney or sambar or tomato garlic chutney.

Other recipes you might like to try

Kambu Cauliflower Pancake
Kambu Cauliflower Pancake
Kambu Koozh [ Pearl millet porridge ]
Kambu Koozh
Kambu Inippu Kuzhi Paniyaram [ Pearl millet Sweet Kuzhi Paniyaram ]
Kambu Inippu Kuzhi Paniyar
Cholam dosai [ sorghum dosai ]
Cholam dosai
Masaal dosai
Masaal dosai


Thursday, November 28, 2013

Masaal Dosai

#MasaalDosai : Masaal dosai is the most favorite dishes of many people. But I am not a great fan of it. It is one of the main packed lunch items during my daughters' school days. I learned to make only after she included this yummy tasty  masaal dosai in her lunch box menu.
Dosai batter has to be ground and fermented for 6 to 8 hours or overnight. The masala is prepared with lots of onion and boiled potato just before starting to make dosai.
Let me present here how to prepare potato masala for masaal dosai and followed by the method of making dosai.

Masaal dosai

Ingredients :
For Dosai :
Dosai maavu ( batter )
Oil to make dosai

To make Potato Masaala :
Potato ( medium size )                                : 2


Onion ( medium size )                                 : 1
Green Chilly                                               : 2
Curry leaves                                               : 8
Coriander leaves chopped nicely                : 1 Tbsp ( can add plenty )
Carrot chopped                                          : 1 Tbsp ( optional )
Capsicum chopped                                     : 1 Tbsp ( optional )
Green peas                                                 : 2 Tbsp
Spinach                                                      : 5 to 6

Masala Powders :
Turmeric powder                                        : 1/4 Tsp
Cumin powder                                            : 1/4 Tsp
Asafoetida powder                                      : 2 pinch

To Temper :
Mustard seeds                                            : 1/2 Tsp
Urad dhal                                                   : 1 Tsp
Oil                                                              : 2 Tsp

Method of preparing potato masala :
Wash potato and cut into four pieces each.
Take water, 1/2 Tsp salt and potato pieces in a pressure cooker/pan.
Close the lid with weight. Keep on High flame and pressure cook for 3 whistles.
Reduce the flame to SIM and cook for 5 minutes.
Take out cooked potatoes after the pressure cooker ran out of steam.
Peel off the skin and keep aside.

Keep a kadai/wok on medium flame with oil.
When oil becomes hot splutter mustard seeds.
Then fry urad dhal to golden color.
Now add curry leaves, split green chillies and the coriander leaves.
Save a small amount of coriander leaves to garnish the dish.
Saute for a minute and then add slice onions.
Saute for 2 minutes.
Now add carrot, capsicum and green peas.

Saute for a minute and then add turmeric powder and cumin ( jeera ) powder.
Stir well.
Break cooked potatoes by squeezing with hand and add.
Mix well and add 1/4 cup of water.
Now add required amount of salt.

Allow to simmer for 5 to 8 minutes or till carrots and green peas are well cooked.
Now all ingredients blend together and attain a semi solid state.
Finally add nicely cut spinach and stir for minute.
The potato masaala should not be watery or too dry.
Now masaala for masaal dosai is ready. Transfer into a bowl and keep aside.

Potato masala for masaal dosai

Now to make Dosai :
Keep a tawa on medium flame, spread oil over the hot tawa using a small clean cloth.
When tawa becomes hot, spread dosai batter and sprinkle oil over and around the rim of dosai.
Close with a lid for a minute.
Open and check whether the rim of the dosai turned golden color.
If so spread a big table spoon of prepared masaala at the centre of dosai.
If not again keep it closed for some more time to get desired color.
After that spread masala over the dosai.


Fold into two and transfer onto a serving plate.

masaal dosai

Enjoy crispy hot yummy masaal dosai.... It does not require a side dish as it is inside dosai.
If anyone like to have enjoy with coconut chutney or idly sambar.

Other dosai varieties you might like to try
Cholam dosai [ sorghum dosai ]
Cholam dosai
Mudakattan keerai dosai
Mudakattan dosai
Thinai Maavu dosai
Thinai maavu dosai
Maavu dosai
Maavu dosai
Kambu dosai [ Bajra dosai ]
Kambu dosai

Wednesday, November 27, 2013

Coriander Soup

#CorianderSoup : I tasted a green leaves soup in a dinner last week. The aroma was very good and soup was very tasty also. When I started tasting I found out that the soup was prepared with #corianderleaves. Nicely chopped and roasted garlic were also floating in the soup.
So the next day I tried at home. It came out nicely but not like the original.
Anyway I keep trying to get that taste.
Here let me present how the soup was prepared!


Ingredients : 
Coriander leaves nicely chopped                          : 3 Tbsp
Garlic cloves                                                       : 6 ( nicely chop )
onion chopped                                                    :  1 Tsp
Water                                                                 : 1 Cup
Oats                                                                   : 1 Tsp heaped
oil or butter                                                         : 1/4 Tsp
Salt                                                                   :1/4 Tsp ( adjust )

For Seasoning :
Pepper powder                                                  : 1/2 Tsp ( adjust )

Method :
Keep a vessel with one cup of water on slow flame.
In another burner keep a kadai with oil or butter.
Saute garlic well first. Then add onions and saute for few seconds only.
Transfer into the water.
The water would have started forming small bubbles at the bottom and sides of the vessel.
Now add oats and coriander leaves.
Keep stirring with a ladle till the soup changes to porridge consistency.
Add required amount of salt.
Tasty and aromatic soup is ready.
Switch off and serve in soup bowl.
Season the soup with pepper powder just before serving.


Enjoy with microwaved pappad. Mmmm..... a very good drink for a cool winter evening!!

You may also like to try

Vegetable clear soup Mushroom buckwheat soup Green coriander buckwheat soup [ Cilantro n Buckwheat Soup ]


Sunday, November 24, 2013

Varagarisi Puliyodharai

#VaragarisPuliyodharai  #KodoMilletTamarindRice : #Varagarisi -  #KodoMillet can also be used just like normal rice to prepare various mixed rices.

Varagu or Varagarisi [ Kodo Millet ]

Today I tried puliyodharai with varagarisi sadam. It came out very well. Only the shape of the grain is like javvarisi ( sego - sabhudana ) but tastes like rice only. I feel varagarisi sadam is even more tastier than normal rice.

Varagarisi Puliyodharai [ Kodo Millet Tamarind Rice ]

Ingredients :
Varagarisi                                      : 1/2 Cup
Water                                            : 1 Cup
Pulikachal                                     : 2 Tsp ( adjust )
Salt                                               : 1/2 Tsp ( adjust )
Red chilly powder                          : 1/4 Tsp ( if needed )
Gingelly oil                                     : 3 Tsp

Gram dhal                                      : 1/2 Tsp
Pea nuts                                         : 2 Tsp
Curry leaves                                   : 10

Method :
Varagarisi usually have small stones and sand mixed with it.
So clean thoroughly before cooking.
Pressure cook for three whistles and cook five minutes on slow flame.
Take out after steam completely subsides.
Transfer into a wide mouthed basin and add two teaspoon of oil.
Spread out with a spoon without mashing the rice.
Keep under a fan.


When the rice cooled down add pulikachal, salt and red chilly powder.
Mix well.
Fry gram dhal and ground nut to golden color. Then add curry leaves and fry for a few seconds.
Transfer on to the prepared mixed rice.


Varagarisi Puliyodharai [ Kodo Millet Tamarind Rice ]

Ypu may also like to try
Varagarisi Bisibelebath [ Kodo Millet Bisibelebath ] Varagarisi Pudhina Briyani [ Kodo Millet Mint Briyani ]


Saturday, November 23, 2013

Tomato Rasam

#TomatoRasam - #ThakkaliRasam : In Tamilian lunch #Rasam is one of the main items prepared with tomato, tamarind and spices. It is basically a tangy & spicy concoction of spices in dhal water. There are many types of rasam like tamarind rasam, lemon rasam,.... Here I am going to present Tomato rasam.

tomato rasam

Ingredients :
Tomato ( country variety preferred )     : 2
Madras rasam powder                         : 2 Tsp
Green chilly                                          : 1 or 2
Turmeric powder                                  : a pinch
Salt                                                       : 2 Tsp ( adjust )
Pepper corn                                          : 1/2 Tsp
Cumin seeds                                         : 1/2 Tsp
Garlic cloves                                         : 3
Ginger piece                                         : 1/4 inch piece
Curry leaves                                         : 15 to 20
Coriander leaves to garnish.

To Temper :
Mustard seeds                                       : 1/2 Tsp
Cumin seeds                                          : 1/2 Tsp
Curry leaves                                          : 6
Asafoetida ( Hing )                                : small piece

Method :
Take pepper corn, cumin seeds, garlic cloves, ginger and curry leaves.
Coarsely grind. Now cut tomato into pieces and add to the mixie jar.


Again grind with cut tomatoes to extract juice of tomatoes.


Take Madras rasam powder, turmeric powder, split green chilly and salt in a vessel.


Now pour prepared spicy tomato juice into the vessel.
Wash the mixie jar with a cup of water and add that also to the vessel.
Add another 1/2 cup of water.
Keep on medium heat to boil rasam.
When it started frothing on the surface switch off.


Heat oil in a kadai.
Splutter mustard seeds, then cumin seeds, curryleaves and asafoetida.
Transfer onto rasam. Garnish with coriander leaves when rasam slightly cooled down or just before serving.



Note : If rasam is not tangy add required amount of lemon juice after switching off the stove..



Other rasam recipes you might like to try

rasam kokum rasam kollu rasam lemon rasam madras rasam powder