Friday, July 31, 2015

Dosai-Varieties

#Dosai or more fashionably called #Dosa is one of the most favorite dishes of almost all people all over the world. The most known and popular one is #MasaalDosai. Commonly Dosa is prepared from the batter made of rice and black gram. But varieties of dosa can also be prepared by mixing flour like wheat, sorghum, pearl millet, ragi, etc.,.. 
Traditionally dosa batter is ground the previous day evening and allowed to stand overnight for fermentation. The batter has to be fermented to get soft and fluffy dosa.
Chopped onion, curry leaves, coriander leaves and other green leafy vegetables are mixed into dosa batter to get more tasty and nutritious dosa. This type of dosai is called as Uthappam.
Here links are given to the recipes of dosai.

  • Hover cursor over the picture to know the name of the recipe
  • Click once to take you to the post

Dosai/Dosa Varieties
Dosai maavu [ dosa batter ]
Dosai maavu [ dosa batter ]
Making dosai
Making dosai
Rawa,Ragi dosai making video
Rawa,Ragi dosai making video
Dosai [ maavu dosai ]
Dosai [ maavu dosai ]
Masaal Dosai [ masaal dosa ]
Masaal Dosai [ masaal dosa ]
Mudakattan keerai Dosai [ balloon vine leaves dosa ]
Mudakattan keerai Dosai
Neer Dosai
Neer Dosai
Oats Dosai
Oats Dosai
Kambu Dosai [ Bajra dosai ]
Kambu Dosai [ Bajra dosai ]
Podi Dosai
Podi Dosai
Kevuru Dosai [ Ragi Dosai ]
Kevuru Dosai [ Ragi Dosai ]
Kevuru Dosai 1 [ Ragi Dosai 1 ]
Kevuru Dosai 1 [ Ragi Dosai 1 ]
Rawa Dosai
Rawa Dosai
Cholam Dosai [ Sorghum ( Jowar ) Dosai ]
Cholam Dosai [ Sorghum ( Jowar ) Dosai ]
Cholam Dosai 1 [ Sorghum ( Jowar ) Dosai 1 ]
Cholam Dosai 1 [ Sorghum ( Jowar ) Dosai 1 ]
Spinach Dosai
Spinach Dosai
Siru keerai Dosai
Siru keerai Dosai
Thinai Dosai [ Foxtail millet dosai ]
Thinai Dosai [ Foxtail millet dosai ]
Thinai Dosai 1 [ Foxtail millet dosai 1 ]
Thinai Dosai 1 [ Foxtail millet dosai 1 ]
Thinai maavuDosai [ Foxtail millet maavudosai ]
Thinai maavuDosai 
Thinai Neer Dosai [ Foxtail millet Neer dosai ]
Thinai Neer Dosai [ Foxtail millet neer dosai ]
Varagarisi Neer Dosai [ Kodo millet neer dosai ]
Varagarisi Neer Dosai 
Wheat Dosai
Wheat Dosai
Kanji Dosai
Kanji Dosai
Samai arisi ( Little millet ) Kanji Dosai
Samai Kanji Dosai



For other tiffin/breakfast recipes click the link given below

Tiffin

Saturday, July 25, 2015

Thinai-Sakkarai-Pongal

#ThinaiSakkaraiPongal  #FoxtailMilletSweetPongal : #Thinai is known as #Foxtailmillet in English. Thinai belongs to minor #millet family. The grains are spherical and small in size. Its yellowish golden in color and sweet in taste.
Thinai is gluten free and non acid forming food. It is rich in protein and minerals.
Here let me present the recipe for sakkarai pongal using thinai [ foxtail millet ]

Thinai Sakkarai pongal [ foxtail millet sweet pongal ]



Ingredients :
1/2 CupThinai [ Foxtail millet ]
1/4 CupGreen gram split [ moong dhal ]
1/2 CupMilk
1 pinchSalt
1 CupJaggery [ adjust ]
4Cardamom
a small pieceNutmeg
2 TspSugar
1 pinchEdible Camphor [ Pachai karpooram ]
4 TspGhee
4 - 5Cashew nuts
5 - 6Almond

Method :
Soak almonds in water for 4 to 5 hours or microwave for a minute on HIGH.
After that remove the skin and finely chop them.
Keep aside.

Powder sugar, cardamom & nutmeg in a mixie or using a mortar & pestle.
Keep aside.
Wash thinai and dhal together in a vessel and drain the water completely.
Add 2 cups of water and 1/2 cup of milk into the vessel.
Take a cup of water in a pressure cooker.
Place the bottom plate.
Then keep the vessel with thinai and dhal inside the cooker.

Close the lid and put the weight over the nozzle of the cooker.
Allow 3 whistles, reduce the flame and cook for 5 minutes at SIM.
Open the cooker only after it ran out of steam.

In the mean time dissolve jaggery in hot water.
Strain through a filter to remove impurities.
Keep aside.

Fry cashew nut pieces with ghee in a kadai till they turn golden.
Set aside.
Heat a heavy bottomed vessel on a stove over slow flame.
After opening the cooker lid take out the vessel containing cooked thinai & dhal.
Mash with a ladle and transfer into the vessel on the stove.

Add jaggery water & a pinch of salt and stir well.
Keep stirring for 8 to 10 minutes or until all blend together.

Finally add cardamom-nutmeg powder and 3 Tsp of ghee.
Then add finely chopped almonds.
Mix well.
Turnoff the stove and then add edible camphor after crushing it between fingers.
Mix well.
Tasty sweet thinai sakkarai pongal is ready.
Transfer into serving bowls and top it with roasted cashew nuts.
Add a dash of ghee also and enjoy with vadai or bajji!!
Thinai Sakkarai pongal [ foxtail millet sweet pongal ] Thinai Sakkarai pongal [ foxtail millet sweet pongal ]




You might also like to try


Samai Arisi Sakkarai Pongal [ Little Millet Sweet Pongal ]
Samai Arisi Sakkarai Pongal
Buckwheat Sakkarai Pongal
Buckwheat Sakkarai Pongal
Sakkarai Pongal [ Sweet Pongal ]
Sakkarai Pongal
Thinai Pongal
Thinai Pongal
Thinai Appam
Thinai Appam

Wednesday, July 22, 2015

Chappathy/Roti Varieties

#Chappathy [ #Roti ] : Generally chappathy dough is prepared from whole wheat flour. To increase its nutritional value other flours like soya flour, buckwheat flour, amaranth flour etc., are added. The chappathy can also be made more nutritious by adding green leafy vegetables.

  • Use the picture grid below to go to the posts of #Chappathy / #Roti recipes
  • Hover the cursor over image to know the name of the recipe
  • Click on the image to take you to the recipe
Chappathy/Roti
Paapparai Pasalai Roti [ Buckwheat Spinach Roti ]
Buckwheat Spinach Roti
Sigappu Mulaikeerai chappathy [ Red greens chappathy ]
Red greens chappathy
Palak keerai chappathy [ Palak chappathy ]
Palak chappathy
Venthaya keerai [ Fenugreek leaf ] Chappathy
 Fenugreek leaf  Chappathy


Click the link given below to get the recipes for curry, lentil [ dhal ] and other side dishes that goes well with chappathy.

Curry/Side dish

For other Tiffin/Breakfast recipes click the link given below

Tiffin

Saturday, July 18, 2015

Boli-Varieties

#Boli or #Poli or #Paratha is stuffed pancake usually prepared during some special occasions or on festival days. The stuffing is generally used to be coconut jaggery pooranam or dhall coconut jaggery pooranam or potato masala. The dough for outer layer is made from maida or other flour in combination with either maida or whole wheat flour. The picture grid below takes you to recipes of boli.

  • Hover cursor over the picture to know the name of the recipe
  • Click once to take you to the post


Boli/Poli & Paratha
Boli/Poli Maavu with Maida [ Boli/Poli Dough with Maida ]
Boli/Poli Dough with Maida
Boli/Poli with whole wheat flour
Boli/Poli with whole wheat flour
Boli/Poli
Boli/Poli
Aloo Thinai Boli/Poli [Potato Foxtail millet Boli/Poli ]
Aloo Thinai Boli/Poli
Boli/Poli-Sugar
Boli/Poli-Sugar
Aloo Paratha [ Potato Paratha ]
 Potato Paratha
Peas Potato Paratha
Peas Potato Paratha
Potato Boli [ Spicy Flat Bread ]
Potato Boli
carrot Boli
carrot boli

To know other Tiffin/Breakfast recipes click the link given below

Tiffin