Friday, October 31, 2014

Neer-Dosai

#NeerDosai : It has been a very very long time since I made neer dosai. Neer dosai is one of the favorite #dosa of my dear daughter. I learned the method of preparation through her friend. The other day Chef Venkatesh Bhat made this dosai on one of his TV shows. So I decided to make it for breakfast after watching his show.
Here comes the recipe.
18 - 20 dosai can be prepared.

Neer Dosai

Ingredients :
2 cupRaw Rice
1/2 cupCoconut scraping
2 TspSalt
1 TspSugar
Oil to make dosai.
[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash rice thoroughly 2 to 3 times.
Then soak for 3 hours adding enough water.
After 3 hours grind soaked rice and coconut into a very very smooth batter.
Add salt, sugar and mix well.
The batter is should be watery. No need to ferment.
Dosa can be prepared immediately.


Heat a tawa on a stove over medium flame.
Spread oil on the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.
Gently spread the oil using dosa ladle that we had sprinkled earlier over the top of the dosai.
Otherwise the dosai would become dry and develop cracks.

Neer dosai Neer dosai

Transfer on to a serving plate.
In the same way make dosai one by one.

Neer dosai Neer dosai


Serve hot with tomato sambar or tomato chutney or garlic chutney.




You might also like to try

Varagarisi Neer dosai
Varagarisi Neer dosai
Thinai Neer dosai
Thinai Neer dosai
Cholam dosai [ sorghum dosai ]
Cholam dosai
Masaal dosai
Masaal dosai
Thinai Maavu dosai
Thinai maavu dosai


For Dosai recipes click the link given below

Dosai varieties

Wednesday, October 29, 2014

Kambu-Pakoda

#KambuPakoda #BajraPakoda : #Pakoda is commonly prepared with besan.
Here let me present a recipe of pakoda made with Kambu flour [ bajra flour ].

Kambu Pakoda [ Bajra Pakoda ]

Ingredients :
3/4 cupkambu flour
1/3 cupBesan [ Kadalai maavu ]
2 TbspRice flour
1/4 TspTurmeric powder
3/4 TspRed chilly powder [ adjust ]
1/2 TspCumin powder
3/4 TspSalt [ adjust ]
3 TspHot oil
1 cupOil to fry

Other Ingredients :
2Onion, slice lengthwise
1/2 CupCabbage chopped
2 or 3Green chilly, chop nicely
10 - 15Curry leaves, chop nicely
2 or 3 TbspCoriander leaves chopped

Method :
Take oil in a clean and dry kadai.
Heat on a stove over a medium flame.
Take all the ingredients except hot oil in a basin and mix well.
Then add hot oil and rub with fingers.
Then add all chopped ingredients.


Knead into a tight dough by sprinkling little water.

Kambu Pakoda dough

Drop a small piece into the hot oil. If it comes to the surface of the oil immediately and starts frying then the oil is ready to fry pakodas. Slowly drop small small portions of pakoda dough in any shape into the oil.
Keep flipping the frying pakoda using a ladle until it becomes golden brown in color.

Kambu Pakoda [ Bajra Pakoda ]

Then transfer on to a plate lined with tissue paper.
Serve hot with tomato sauce. An ideal snack with tea/coffee.

Kambu Pakoda [ Bajra Pakoda ]






Other recipes to try

Cauliflower Vadai Potato mochai masala curry Keerai Vadai pakoda Vazhaipoo vadai




Friday, October 24, 2014

Coconut-Rice-with-Drumstick-Leaf

#CoconutRiceWithDrumstickLeaf  #ThaengaiSadhamWithMurungaikeerai : We have already seen the method of preparing coconut rice. Here we are going to make coconut rice with Drumstick leaf [ murungaikeerai ] to make it more nutritious.
As we have noted before thae drumstick leaf has 4 times more Vitamin A than the carrot.
This rice is another interesting and tasty recipe using drumstick leaf.
Lets see the method of preparation.

Thaengai Sadham with Murungaikeerai [ Coconut rice with Drumstick leaf ]


Ingredients for coconut rice

Ingredients:
1/2 cupRaw Rice
1/2 cupCoconut scrapings
1/2 cupDrumstick leaf [ Murungaikeerai ]
1 or 2Red Chilly [ adjust ]
1 TspMustard seeds
2 TspGram dhall
3 TspPeanut [ Ground nut ]
2 TspCashew nut broken
3 TspCurry leaves chopped
3 TspOil
1 TspCoconut Oil
1 TspSalt


Method :
Cook rice for mixed rice. Cool under a fan.

Keep a kadai ( wok ) on slow fire with 2 tsp of oil.
When its hot splutter mustard seeds and then add broken pieces of red chilly.

Then add gram ( channa ) dhal, ground nuts and cashew nut.
Fry till all turn into golden brown.

Now add curry leaves and fry till leaves become crispy.
Transfer onto a plate.

Roasted ingredients of coconut rice

Now add coconut in the same kadai.
Roast without oil till it starts turning slightly golden brown and gives out nice aroma.
Transfer onto a plate. 


Now add 1/2 Tsp of oil in the same kadai.
Then add washed and chopped drumstick leaf [ murungaikeerai ] and enough salt for it.
Saute until its done.
Transfer on to the same plate having other roasted ingredients.


Now add all roasted ingredients to the rice with enough salt and mix well.
Finally add a tsp of coconut oil to get that distinct flavor.

Thaengai Sadham with Murungaikeerai [ Coconut rice with Drumstick leaf ]

Serve with any spicy curry or kurma.

Other related recipe to try :

Coconut Rice [ Thaengai Sadham ]

Monday, October 20, 2014

Moulded-Dark-Chocolate

#MouldedChocolate or #MoldedChocolate : Who doesn't like #chocolate !! Young or Old everyone likes to have a chocolate after a meal or when they get bored or at any time for no reason!!... There is only one brand that is so popular with masses here in India. But it is very easy to make it at home.

The dark compound or dark chocolate slabs are available in the market. The slabs available in the market will have varying amounts of cocoa in it. If the percentage of cocoa is more the taste will be bitter  and the taste will be slightly less bitter if cocoa is less. So buy the dark compound/dark chocolate according to your taste. There is white component also available in the market which is sweet in taste. So You can mix dark component and white component in proper ratios and able to get desired taste.

Shops selling the materials for cakes and confectionery will have chocolate moulds [ molds ]. Moulds are hollow container with different shapes. Molten or hot liquid is poured into it. When the liquid has been cooled down or refrigerated the hot liquid would harden and gives shape to it. Then it has to be demoulded and stored in an airtight container.
There is no special skill required to make yummy chocolates. Only patience and creativity is needed to get it done.
Here comes the method of moulding.

Chocolate


Ingredients :
500 gmDark compound or Dark chocolate
50 gmAlmonds
50 gmPeanuts [ ground nut ]
50 gmkismis [ prunes ]
1 TbspEdible confetti or sprinkles


Method :
You can take any other nuts available with you.
Split almonds into two or slice them according to the moulds taken.
Roast peanuts also and remove its skin. Split them also.
If you do not have any nuts at home don't worry just take any biscuit preferably marie biscuit. Break it into small pieces. 
Put the nuts, kismis, biscuits or whatever you have taken in each mould.
Keep aside.


Now we have to melt the dark chocolate compound. 
We are going to melt the dark chocolate by double boiler method.

Keep a shallow vessel with water.
Heat the water over slow flame.
Water should not be heated to its boiling point.
Break the dark chocolate slab into pieces and take them in another clean and dry vessel.


Keep the vessel with dark chocolate compound inside the vessel with hot water.
Stir with a long spoon or spatula for half a minute.
While stirring be careful, the water shouldn't enter into vessel with chocolate.

Then take out of the hot water and keep on the kitchen platform.
Stir well. Now the pieces would have slightly started melting.


Again keep in the hot water and stir for a minute.
Take out and stir.

Keep doing like this till all the pieces melts down and become a shiny thick liquid.
Now the dark compound is ready to be moulded.



Fill each mould with molten dark chocolate using a spoon.
Then tap the whole mould to release the air trapped inside each mould.


Another way of filling the moulds [ molds ]
First a layer of molten chocolate can be put in each mould.
Then place biscuit pieces or nuts or kismis or edible confetti or sprinkles.
Then cover it with another layer of molten chocolate.
Tap to release trapped air from each mould.


Then keep inside refrigerator.
No need to keep in the freezer.
Refrigerate for 10 to 15 minutes.
After 15 minutes take the mould out and turn upside down on a plate.
Gently tap over the sheet. The chocolates would fall off from the mould.


Store in an air tight container and save in the fridge.

Moulded Chocolate Molded Chocolate


Do I have to give instructions to enjoy!!!
Enjoy!! yummy chocolates!!

Other sweets you might like to try

Cocoa Chocolate Dulce de leche [ Milk candy ]