Vysya's Delicious Recipes -Dosa Corner

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Wednesday, March 27, 2013

Kanchipuram Idli - Kovil Idli - How to make Kachipuram Idly

Kanchipuram Idli is a traditional South Indian Idli. This Idli is an flavourful, aromatic idli, spiced with cumin seeds,pepper seeds &  Ginger  from the town of Kanchipuram.This idli's are Normally Served as a Breakfast Recipe. I am a big fan of this Idli.Traditionally Idli's are Cooked in dried stitched “Mandharai” leaves. The Mandharai leaves adds flavour of the idlis. Mandharai leaves are placed in Kudalai(cylindrical shaped hollow  Bamboo rod), then spiced idli batter is Poured over it & steam Cooked for 2 hours. I Used tumblers to make this idli, with 20 minutes cooking time.



Ingredients

Idli rice - 1 cup.
Raw rice - 1/2 cup.
urad dal - 1/2 cup.

For seasoning 

Ghee - 3 tbsp.
Ginger - 1 inch.[grated]
Cumin seeds - 1/2  tbsp.
Pepper seeds - 1/2  tbsp.
Cashews - 15. [ chop into small pieces]
Curry leaves - 10.
Oil - to Grease & to fry


Preparation

  • Soak raw rice and idli rice together for  3 - 4  hrs.
  • Soak urad dal just 1 hr before grinding.
  • crush cumin seeds and pepper seeds coarsely.
  • Chop the cashews.

Method
  • Grind soaked urad dal into soft & fluffy batter.
  • Grind soaked  raw rice and idli rice together  to a fine batter  by adding little water.
  • Then Mix ground urad dal and rice batter. Allow it to ferment for  8 - 10 hrs
  • Take a kadai , add 3 tbsp of ghee when it is hot,add chopped ginger,crushed cumin and pepper seeds,  curry leaves, chopped cashews saute for few minutes till aromatic, then pour it over idli batter.Mix well.
  • Consistency of idli should be like our Normal idli batter.
Idli preparation
  • Take a tumbler, grease with oil,half fill the tumbler with batter.
  • Take a idli vessel, pour 3-4 cups of water, place the tumblers in the idli bowl, [Normally we place 4 - 6 tumblers in it].
  • Allow it to steam for 20  - 25 minutes. Then l leave it  as such for 2 minutes, then use knife to cut through it. Then turn the tumbler upside down to remove the idli's from tumbler.








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Saturday, March 16, 2013

Ugadi Pachadi - Veppampoo Pachadi - ugadi special pachadi


Ugadi is celebrated with festive fervour in the states of Maharashtra, Karnataka and Andhra Pradesh. While it is called Ugadi in Andhara and Karnataka, in Maharashtra it is known as "Gudipadava"."Ugadi Pachchadi" is one such dish that has become synonymous with Ugadi.The inner significance of this preparation is to indicate that life is a mixture of good and bad, joy and sorrow and all of them have to be treated alike.Ugadi Pachhadi, a unique dish of six different tastes, from sweet to bitter, is prepared on the day, which is also the first dish to be eaten by the devotees. Made up of neem buds, jaggery, green chili, salt, tamarind juice and unripe mango, the dish signifies different experiences in life that should be absorbed and to keep walking the good walk.



Ugadi pachadi depicts Basic Emotions of life 
Jaggery (innippu)- represent happiness
salt(uvarppu)- represent Scareness
Neem flower(kasappu) - represent Sadness for Bitter taste.
tamarind(thuvarppu) -represent aversion
Raw Mango(Pulippu) - represent astonishment
chilli powder or Green chilly(Kaaram) - represent anger.

Ingredients
Neem flowers - 2 tsp 
Raw mango - 1 tbsp (chopped)
jaggery - 3 tsp
Tamarind - small gooseberry size
chilli powder -  1/4 tsp or Green chilly - 1.
salt - for taste

Preparation 
 Soak tamarind in water for half an hour to prepare thick tamarind extract. Throw the pulp and retain the water.

Method
  • Take a bowl, add tamarind extract, Raw Mango chopped, jaggery,chilli powder or green chilly, salt and finally add Neem leaves mix well. Now ugadi  pachadi is ready.





Wednesday, March 13, 2013

Dhania Dosai - Millets Dosai - Using Ragi Kambu(pearl Millet) jowar

This Dosa is So healthy which is prepared with Millets such as Ragi, kambu(Bajra) and Cholam(jowar).Millet is gluten free, high in protein, rich in nutrients, and a great energy source.jowar is  a very good source of proteins.It contains essential nutrients like iron, calcium, potassium, and phosphorous.Bajra contains all essential amino acids and is particularly high in lysine, methionine, and cysteine.Ragi is an extremely good source of iron and calcium.All the Millets are rich in protein.This Dosa is very rich in Proteins and highly nutritious.



Ingredients

Idli rice - 1 cup.
urad dal - 1 cup.
Bajra(kambu)- 1 cup.
Jowar(cholam)- 1cup.
Ragi - 1 cup.
salt- as needed

Preparation

Soak Ragi in Water for 3  - 4 hrs. Soak rice,urad dal,bajra,jowar together for 3 - 4 hrs.


Method

Add ragi in grinder, when ragi is half ground, add all other items such as soaked rice,urad dal,bajra and jowar to it and grind as fine paste,by adding needed water and salt.
Allow it to ferment for 12 hrs.
Consistency should be moderate.(Add needed Water to dilute the batter).
Pour like Normal Dosa.It goes well with mostly all  types of chutneys visit :chutneys for idli/dosa.

my other dosa varieties:Dosa varieties

Also to Cooking with Whole grains, an event started by Priya and hosted by Nupur
 


Saturday, March 9, 2013

Non sticky Ragi Semiya - Ragi Vermicilli upma - How to Make Ragi Semiya

Ragi is a rich source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest.Ragi is also a rich source of fiber and helps lower cholesterol level. Ragi is best food for weight control, diabetes and a cooling the body.Amongst cereals, ragi is particularly rich in calcium, a mineral essential for good bone health. It is a very good source of natural calcium for growing children and older adults, and helps improve bone strengthening.Now we prepare  delicious Ragi semiya.




Ingredients

Ragi Semiya - 1 packet (200 gms).
Big Onion - 2.
red chillies - 4.(break it into 2 or 3 pieces)
mustard seeds - 1/2 tsp.
chana dal - 1 tsp.
urad dal - 1 tsp.
oil - to fry.
salt - to taste.


Preparation


Empty the ragi semiya packet and Soak it in water for 2 to 3 minutes.Now drain the water from it and place it in a idli plate and steam it for 5 minutes.


Method


  • Heat the oil, add Mustard seeds, When it splutters, add chana dal,urad dal when it turns golden brown, add red chillies.saute it.










  • Add onions,(cut lengthwise),add salt, saute well till onions turns pink.

 










  • Finally add cooked vermicelli, mix till everything combines well.serve hot.

my other semiya/vermicilli recipes: tamarind vermicelli, lemon vermicelli

Wednesday, March 6, 2013

Arachu Vitta Sambar - Raddish Sambar - Mullangi Sambar

Arachu Vitta Sambar(Noori pettina pulusu) is an authentic South Indian Recipe.This Sambar is  prepared with freshly  ground spices.It goes very with Idli,dosa,Pongal,chapathi,and rice.Aroma of this sambar pulls everyone.You can add any kind of veggies like brinjal,drumstick,carrot, beans,chow chow,radish,ash guard,turnip or mixed veggies like carrot,beans,potato, brinjal,&drumstick. you could see more  veggies combination in my  Mixed vegetable sambar.During Vrat or festive occasions you could make this sambar ,just by excluding onions.Taste won't make much difference.






Arachu Vitta Sambar

 Prep Time : 10   minutes. 
 Cook Time :  30  minutes.                              
 Recipe Category: Sambar
Serves:4
Recipe Cuisine: Indian

Ingredients

Toor dal - 3/4  cup.
Raddish  - 3.[chopped]
Pearl onions - 15
tomato - 2 [chopped]
salt - for taste.
turmeric - a generous pinch.
tamarind - small lemon size.
cilantro -little.(for Garnishing)

To Saute & Grind

chana dal - 2 tsp.
urad dal - 1 tsp.
coriander seeds - 1 tbsp
cumin seeds - 1/4 tsp.
curry leaves -1 sprig.
red chillies - 6 to 7.
coconut grated - 3 tbsp.


To Temper

 Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
methi seeds - 1/8 tsp.
curry leaves - few.
hing - 1/8 tsp.
oil - to fry.



Preparation

  • Pressure cook toor dal by adding a turmeric with needed water for 4 to 5 whistles.Once the pressure subsides, mash the dal well till mushy with ladle.
  • Prepare tamarind extract by soaking tamarind in water for 1/2 an hour.Then throw the pulp then retain the tamarind extract.
  • Peel the skin of radish and  cut it into thin circular disc & pressure cook it seperately with toor dal.(Usually I cover toor dal vessel in a cooker with a plate, upon which i place raddish).
  • Dry roast  every thing together except coconut, given  in a 'To Saute & Grind 'Column, till all the ingredients  turns golden brown colour then add coconut,switch off the flame. saute coconut,  in heat of the pan for few seconds.Then grind it into a smooth paste with needed water.Now ground Paste is Ready.
Method

  • Heat the oil, add mustard seeds, when it splutters add cumin seeds, fenugreek seeds,curry leaves  & hing.  when cumin seeds sizzles, add   shallots, saute  till it turns pink. Then add tomato, saute  till tomatoes turns mushy.


  • Then add tamarind extract, cooked Raddish & ground paste,Mix well. Let it boil for few 3 -4 minutes.

  • Then add needed water,Mashed  toor dal & salt.  stir well, let it boil for couple of minutes, till it gets Sambar consistency.(Adjust water according to sambar consistency).Garnish with fresh cilantro. 
Notes
  • Choosing the veggies, is extremely your choice. Instead of Raddish you can use Carrot,beans, chow chow, drumstick,brinjal ,potato,broad beans or any  mixed vegetables.
  • Instead of pressure cooking the Radish, you can cook it, in a  kadai with needed water till soft.
  • Adjust water, according to sambar consistency.
  • It Goes well with idli,Dosa, Pongal & Chapathi.