Vysya's Delicious Recipes -Dosa Corner

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Friday, January 25, 2013

Rava Kesari- With Left over Gulab Jamun Sugar Syrup - Sooji Ka Halwa

If you have left over sugar Syrup after gulab jamun's are consumed.Don't Worry you could make Easy and tasty Quick dessert Recipe Rava kesari. This recipe i learnt from my Grand mother. 


 Ingredients

sooji(semolina) - 1 cup.
Ghee -1/4 cup + 1 tsp.
cashews - 12.(broken)

left over Gulab Jamun sugar syrup - 1 cup.
water - 3 cup.
kesari powder - a generous pinch.


Preparation

 Dry roast the rava, till you get nice aroma from it, and transfer the mixture to a plate.


Method
  •  Take a thick bottomed kadai, add   cashews, saute till it turns golden colour then keep it aside.
  • In a same kadai add water and kesari powder, stir well.




  •  When water  starts boiling add Rava and stir well constantly.Take care no lumps are formed.It takes 3 - 4 minutes to cook on medium flame.

  • When  rava is almost  cooked, add sugar syrup, rava will get loosen.stir for a while till it is thick.It takes 4 - 5 minutes to thick.Then add ghee little by little till it leaves the sides of kadai.Finally Garnish with cashews.
Note 
  • Adjust sugar syrup according to your taste buds. if sugar syrup is less, you can add sugar, along with sugar syrup.
  • If you want deep color, add some more pinches of  kesari powder.
  • you can also Garnish with raisins .

Wednesday, January 23, 2013

Quick Onion Murukku - Onion jantikalu - Vengaya Murukku- chakli


Onion murukku is a simple and easy snack recipe made with rice flour, roasted gram flour and pearl onions. Aroma of pearl onions gives nice flavour to murukku. This recipe is taught by my aunt. i tried it and it tasted awesome. so i wanted to share it with you. 




Ingredients

Rice flour - 1 cup.
Roasted gram Powder/Pottukadalai powder   - 1/2  cup (chutney dal).
Hot oil - 2 tbsp.
salt - as required.
cumin seeds - 1/2 tsp.
Pearl onions - 20.



Preparation 

  • Grind Roasted gram in a mixie to make a fine powder.(if you ground 1/3 cup of roasted gram, you get 1/2 cup of its powder).
  • Grind pearl onions in a blender or mixie into a fine puree.

Method

  • Take a mixing bowl, add  Rice flour, roasted gram Powder,hot oil,salt and onion paste mix well.Add water little by little to make a soft dough.

  • In Mean while, heat the oil.[To check whether oil is hot, put a small piece of dough into an oil, when it pops out immediately,it is an indication that oil is hot].
  • When the oil is hot, keep it in a moderate flame. Take murukku(jantikalu) press, use a  plate with three holes.

  •  Fill the murukku press  with required quantity of dough and rotate it in a circular motion.fry the murukku till it  turns golden brown colour. Drain it and place it in a  kitchen towel.

  • Repeat the cycle for remaining dough.Then place it in a air tight container.
Note
  • Consistency should be like soft  dough,should  not too hard or soft, if  dough is hard, murukku will be hard, if it is so soft, it may absorb oil.
  • if u you use large quantity of flour, divide the dough into equal portions to prepare the dough.
  • it is Good to use pearl onion, than the bigger one.






Thursday, January 17, 2013

Masala Kathirikkai - Vankaya Nuvvula Masala - Gutti Vankaya Nuvvula Kura

Gutti Vankaya is a famous Andra recipe, Vankaya Nuvvula masala, is a variant of Gutti Vankaya Kura. It is a Spicy fry. It goes very well with Rice chapathi's and roti's. brinjal helps to maintain cholesterol levels. Cholesterol is the main cause of heart diseases so we can say that brinjal is a great food for preventing heart diseases.Now we prepare a delicious Vankaya Nuvvula Masala.(Brinjals in Sesame Sauce Recipe).
Masala Kathirikai Poriyal
                                  
Ingredients

Brinjal - 8.
onion - 1 big.
chilli powder - 1 tsp.
tamarind - small amla size.
coriander powder - 2 tsp.
salt - to taste.
oil - to fry.
mustard seeds - 1/2 tsp. 

To Make powder 

Coconut - 2 tbsp.
sesame - 1 tbsp.
ground nut - 1 tbsp.

Remove the skin of ground nut.

Dry Roast   sesame,groundnut for few minutes.Finally add Coconut  and mix well.Then switch off the stove. Then ground it into a powder, and keep it aside.

To Make Masala Paste 

Ginger garlic paste - 1 tsp.
cloves -2.
cumin seeds - 1 tsp.
khas khas(poppy seeds) - 1 tsp.


In a kadai add  oil saute ginger garlic paste for few minutes till raw smell goes.then add cumin seeds,cloves,khas khas saute  for few minutes then add little water and grind it,to  make a thick paste.


Brinjal Masala Curry


Preparation

  • Cut the brinjal in plus shape. Brinjal should be whole,you should cut into 4 or 5 parts.do not cut fully.place it in a water to avoid dis coloration.
  • prepare tamarind extract by soaking it in 1/3 cup of water for half an hour. Then squeeze the tamarind, throw the pulp and retain the water.

Method
  •  Heat the oil, add mustard seeds when it splutters, add onion saute well.
 
  • Add slit whole brinjal,gently in a kadai, keep it in a low flame. cook it covered saute now and then till it turns colour and it becomes soft. It takes nearly 15 - 18 minutes, to become soft.
 
  • Add ground powder  saute for 3 - 5 min.Then add ground paste saute for few minutes. saute gently, brinjals should not break.
 
  • Add tamarind Extract, allow it to boil.when it starts boiling add coriander powder, chilli powder and salt.
  • Stir well, till it becomes a thick gravy as shown in the picture.
  • Now Vankaya Nuvvvula Masala  is ready to go with hot rice, also goes with chapathi's.



 
   

Thursday, January 10, 2013

Avarekalu Kurma - Mochai Korma - Surti papdi lilva Korma

Avarekalu kurma   is a very good accompaniment  for Chapati,roti's, Dosa's and rice.This is an authentic karnataka recipe.Whenever we get this field beans in the market,we make this Gravy. It also goes well with Ragi Mudde, Akki Roti, Rava Roti,dosa's, idli and rice.




Mochai Kurma

 Prep Time : 30  min. 
Cook Time : 25   minutes.
Recipe Category:Sides 
serves  :   4 - 5 . 

Ingredients

Fresh field beans - 2 cup.
onions -2.
Water - 2 + 1/2  cup.
oil - to fry.
salt -to taste.


 Preparation


Soak the Fresh  field beans  for 4 to 5 hrs in water.Then the skin of  Field beans will becomes soft.Then, drain the water, & hold the beans between your hands, & press gently as shown in the picture, outer skin will come out, leaving the inner seed. similarly remove the skin for all seeds.







    To Grind

    cumin seeds - 1/2 tsp.
    coriander seeds - 1/2  tbsp.
    pepper - 1/2 tsp [25-30 seeds].
    fennel  seeds - 15.
    Red chillies - 4 or 5.
    Garlic - 3.
    Pearl  onion - 10.
    coconut - 1/2 cup.

    Saute Everything, by adding a tsp of oil, together in a medium flame, except coconut.When onions turns light Golden brown colour, and also you get nice aroma from spices, switch off the flame, add coconut, give a quick mix, & grind everything into a fine paste by adding water & needed salt.




     Method



    • Heat the oil, add mustard seeds, when it splutters add cumin seeds, when it sizzles, add onions,saute till onions turns translucent,then add  field beans(avarekalu), saute well for 3 to 4 min, when you get  good aroma  of field beans(Avarekalu),add 2 + 1/2  cups of water .(Adjust water according to consistency).


    • When the field beans became soft, (it takes 8 - 10 minutes to soft, cook it covered for faster cooking) then add ground paste,salt. Mix well.
    • let it boil for few more  minutes,mash the avarekalu slightly with ladle, as shown in the picture, so that it combines well gravy. 


    • Serve hot with Ragi Mudde,roti, chapathi and rice.


    other korma varieties


    Cauliflower korma 


    Mushroom korma  


    pattani korma 


    chick peas korma - kadalai korma 







    Monday, January 7, 2013

    Munagaku Adai - Murungakeerai Adai - Drumstick leaves Adai - Protein rich Adai

    Drum Stick  leaves are also said to be very nutritious, good  in the levels of protein compared to other vegetables. This may be a very good source for vegetarians and it is said to have the highest protein amount of any other plant situated on Earth.Now we prepare a delicious Drumstick leaves adai.Here we are adding additional dal such as toor dal, which is also rich in protein as well as protein.This is a healthy adai.



    Drumstick leaves Adai



    Ingredients

    Raw rice - 1 cup.
    toor dal - 1/2 cup.
    tamarind - large goosebery size.(amla size)
    red chillies - 7 or 8.
    salt - as required.
    curry leaves -1 sprig.
    drumstick leaves - 3/4 cup or (2 + 1/2 to 3 handful of leaves.)
    cumin seeds - 1/2 tsp.
    coconut  grated - 1/3 cup. (optional)

    Preparation
    • Soak raw rice and toor dal for overnight or  5 to 6 hrs.
    • clean the drumstick leaves, if the leaves are tender and small you can use it as such, in a batter.If the leaves are large, you can chop it and add in a batter.

    Method
    • Grind soaked rice,toor dal,tamarind,salt,red chillies,curry  leaves, cumin seeds and coconut  in a blender or mixie into a coarse paste. Ground paste should be like  rava.
    • Mix drumstick leaves, stir well.consistency should be like idli batter.
    • pour the ladle of batter in the centre of the tawa, and spread it throughout the tawa .drizzle some oil.
    • keep the stove in medium flame.When one side is cooked, flip the dosa, both sides should be cooked well.

    Important tip.

    After you spread the dosa in the tawa,stove should be kept in medium flame.drizzle some oil. when you get golden brown spots in the dosa, you flip it , both the sides should get golden brown spots, which shows that leaves are well cooked. Dosa  gets its crunchiness.It gives extra taste to dosa, that you ever had.