Masala Ghee Roast

     Masala Dosai, typical tamilnadu's tradional breakfast recipe. When ever i visit Veg hotels like Saravana Bhavan, Adyar Ananda Bhavan, Vasantha Bhavan etc... my hubby will blindly order this dish for me, so much i'll love to have this. You know, to Prepare this dish, specially i bought a Dosai pan which is bigger in size. We can prepare this in many forms like Simple Masala Dosai, Masala Onion dosai, Masala Ghee Roast, Masala Podi+Onion Roast and list goes on. Here am going to showcase how to prepare normal "Masala Ghee Roast" to you ppl.



INGREDIENTS
For Masaal:
***********
Boiled and smashed Potato - 5 Nos.
Chopped Onion - 3 Nos.
Green chilly - 3 or 4 Nos.
Turmeric Powder - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Finely Chopped Garlic - 5 Nos
Chopped Ginger - 1 inch
Besan Flour or Kadalai Maavu - 1 spoon (Optional)

For Batter:
**********
Idly Rice - 1 Cup
Raw Rice - 1 cup
Urad Dhall - 1/2 Cup
Fenugreek - 1 spoon
Salt - As Required



METHOD:

To Prepare Masaal:
    Keep a pan, pour oil. Add mustard, once it splutters up add curry leaf, corainder leaf, chopped garlic, ginger, green chillied and onion and saute it for 5 mins along with turmeric powder and pinch of salt. Then add smashed potatoes by adding a cup of water and required salt. Allow it to boil for 5 mins and put off the flame. If required can garnish the dish with coriander leaf.

To Prepare Batter:
     Soak the Rice(Both) and Urad Dhall + Fenugreek seperately for 5 hours. Grind the Urad Dhall to the fine and smoothie paste. Take it off from the grinder. Then add both soaked rice. Grind it finely, but not Smoothie. Once grinded take it off from the grinder and mix with Urad Dhall mixture by adding required salt. Once the Batter mixture to get Fermented.

     Once the mixture fermented and the Potato Masaal is ready. Take a ladle full of fermented batter and pour it in dosa pan and spread across the pan as much as the size is. Pour a spoon on ghee, on the sides of the dosa. Once the dosa cooked, add a ladle of masaal in the center of Dosa & add chopped Corainder leaf over it. Then cover it by using the sides of Dosa.

♥ Sangeetha♡Nambi ♥

DIWALI - A LIGHT FESTIVAL

     DIWALI 2011 count down is nearing. Yes, its just a day ahead. Diwali is also meant as "Row of Lights", A Colorful and bright festival.It is celebrated as a victory of god against the Evil which is India's most traditional and significant celebration. This is celebrated not only in India, i can say even for all Indian communities across the world.


INGREDIENTS
Oil Bath
New Dresses
Pooja
Sweets
Crackers
Relatives
Friends
Hometown Visit

WISHES
     On Diwali, we can see people bursting crackers, wearing new clothes, enjoy by sharing sweets and visiting to their relatives and friends. Its a most awaited festival for all kinds of people from Toddlers to old age especially for Newly married couples, who celebrates their most awaited "Thala Deepavali" (First Diwali after their marriage).. So just thought of wishing all my co-bloggers and their family a lovely, colurful, happy and very safety Diwali.Have great and safe fun with your beloved ones.

♥ Sangeetha♡Nambi ♥

Urad dhall Vadai or Ulunthu Vadai

     Who will say No to "Vadai" recipe ?? But i will :P, only for this Ulunthu Vadai. Yes, am not so crazy about this Vadai. But still, will make it once in 2 weeks only for hubby and my kid. My Hubby is straight opposite to me, he is ssssssoooooooo crazy about this. When i'll prepare Pongal @ home, he'll mandatorily need this. He love to have by dipping/immerse etc. etc. it in Sambar. Even i like to have it in Sambar Vadai form. So, thought of sharing this vadai which is so simple and easy to prepare.

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Urad Dhall - 1 cup
Chopped Onion - 2 Nos.
Green Chilly - 1 No.
Red Chilly - 2 Nos.
Pepper corns - Coarsely Powdered
Chopped Curry Leaf - 2 Twigs
Chopped Corainder Leaf - 3 Twigs
Hing - Pinch
Salt - To taste
Oil - To Deep fry



METHOD:
     Soak a cup of Urad Dhall 3 hours before your preparation time. After 3 hours, drain it in colander without having a single drop of water in dhall. Once its draind completely, Grind it by adding green chilly, red chilly, hing and salt. Try not to add much amount of water while grinding. Once grinded, add(2 mins before you start frying) chopped onion, curry leaf, coriander leaf and pepper powder. Mix all the ingredients with the grinded items. Dont leave the mixture for long time, as water will be oozed out b'cos of onion. Keep a pan, heat the required oil for deep frying, take a lemon sized grinded item and press it in vadai form and make deep fry.

Usual Note: Again am repeating, dont add much water while grinding and dont keep the mixture for long time, once onion was added.

♥ Sangeetha♡Nambi ♥

Beetroot Poriyal

     As i already mention in my previous post Carrot Poriyal , this is another veggie which i dont like to have it as cooked dish. Instead, i'll always love to take this as raw. But once in a while, i'll pick this vegetable from market for my kid. So, first time in my cooking life time :P, i tried this poriyal last week. Really it was good.

INGREDIENTS
Grated or Chopped Beetroot - 1/4 kg
Chopped Onion - 2
Slited Green chilly - 2 Nos.
Curry leaf - 1 Twig (Optional)
Urad Dhall - 1 spoon
Grated Coconut - 1/4 cup
Salt - To taste
Oil - To temper


Beetroot Poriyal

METHOD:
     Keep a pan, heat a spoon of oil. Add a spoon of Urad Dhall, allow it to turns golden brown. Add onion, green chilly and curry leaf, saute it for 5 mins. Then add grated/chopped beetroot and required salt, allow it get cooked by closing the pan with lid. Once the veggie gets cooked, add the grated coconut, fry it for 5 mins.

Usual Note: Small onion adds more taste than Big Onion. More Onion More Taste :)

♥ Sangeetha♡Nambi ♥

Snake gourd Molakootal

     I came to know this recipe through my close friend. She prepared this Molakootal using cabbage. As i want to try something new using Snake gourd, thought of trying this "Cabbage Molakootal" preparation method using Snake gourd. I was bit tensed when i tried this. But the outcome was really came out well, which smells and taste delicious too. So all credit goes to my close friend. Here comes the different try of mine.



INGREDIENTS
Chopped Snakegourd - 1/4 kg
Chopped Onion - 2 Nos.
Coconut - 5 to 6 pieces
Green Chilly - 2 Nos.
Cumin Seeds - 1/4 spoon
Turmeric Powder - Pinch
Salt - To taste
Oil - To garnish

METHOD:
     Grind coconut, green chillies and cumin by adding 1/2 glass of water and keep aside. Keep a pan, heat a spoon of oil. Add chopped onion, once it turns golden brown, pour grinded items, turmeric powder and salt. Allow it to boil for few minutes until the raw smell of green chilly and cumin goes off. Then add chopped snake gourd, allow it boil for 5 to 7 mins. Keep the misture in flame, until the excess water gets drained.

Pesarattu

     Pesarattu a.k.a Andhra's special Dosa. Recently i came across this recipe when i was browsing co-blogger's space. This recipe was my long back bookmarked recipe which tempting me to prepare couple of months back :P Atlast, i got time to prepare this recipe. Outcome was very great but my kid's outcome after having that recipe was bad. Yes :( as she is just 1 1/2 yr old, she got some digestion problem whenever she takes green gram. But me and my hubby are normal :) Dont think am scaring you people from trying this, just as a precaution measure, i just want to share this with you, whenever you give it to your toddlers.

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Green gram - 2 cups
Raw rice - 1 cup
Cumin seeds - 1 spoon
Green chilly - 2 Nos.
Red Chilly - 2 Nos.
Sliced Coconut Pieces - 1/2 cup
Chopped Onion - 2 or 3 Nos.
Hing - Pinch
Chopped Curry Leaf - 1/4 cup (Optional)
Chopped Coriander Leaf - 1/4 cup (Optional)
Salt - To Taste



METHOD:
     Soak Green gram and Raw rice seperately overnight. An hour before you prepare, drain the excess water completely, grind the mixture with cumin seeds, green chilly, red chilly, hing and Salt. Grind the mixture coarsely. Then add onion, sliced coconut, curry leaf, coriander leaf and a spoon of cumin seeds. Stir the mixture well and heat tawa and prepare delicious pesarattu.

     Sending this to the event - "HITS" in Sangee Vijay's space and for the event guest hosted by Roshini and chairperson Priya :)

Note: Small onion adds more taste than Big Onion. More Onion More Taste :)

100 Yummy Diwali Sweets Recipes - Ebook By Indus Ladies

     Hey Friends !!! we got our diwali gift announcement from Indus Ladies. Guessing What ??!! Hope you all know that. Yes, our Indus Ladies which is the current cynosure, announced that they are collating an E-book called "100 Yummy Sweet recipes" for Diwali from various bloggers. This EBook will be made available as FREE download to 1.2Lakh+ members of IndusLadies.com and to their 9000+ fans in Facebook and Twitter. That's a lot of exposure. This would be a nice way to get the word about your wonderful blog to the entire membership of IndusLadies.

Those bloggers interested in submitting a recipe for this E-Book need to do as follows:

1. Send a link from your blog for a sweet/dessert recipe with the the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the blog URL will get featured in the E-Book.

2. In return, we need you to do two things:

Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th, 2011.

Between Oct 11 and Oct 26, make a blog post featuring the E-Book and announcing it is available for FREE download in IndusLadies. We will be providing you sooner with the picture of the E-Book’s cover page that you will use to include in this blog post.

Send a sweet/dessert recipe link from your blog to partners@indusladies.com by Oct 8th, 2011.

I have sent 2 entries. What abt you ???

Ready !!! Steady Go !!!!

Carrot Poriyal

     Frankly speaking, i dont like these kinda sweet poriyals like carrot, beetroot etc. etc. But still will prepare it for my princess so that, atleast she can have her food without giving any trouble to me. So, here comes Simple Carrot Poriyal.



INGREDIENTS
Chopped or Grated Carrot - 1/4 kg
Chopped Onion - 2 Nos.
Green Chillies - 2 Nos.
Urad Dhall - 1 spoon
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1/2 spoon
Grated Coconut - Near to 3 pieces
Salt - To taste
Oil - To Garnish

METHOD:
     Keep pan, heat a spoon of oil. Add mustard, allow it to splutters. Add a spoon of Urad dhall, let it turns to brownish color. Add chopped onion, green chillies, curry leaf and corinader leaf, saute it for 5 mins by adding required salt. Then add chopped or grated carrot, fry with the onion mixture. Sprinkle less water and close the pan with lid. Allow it to cook for 8 to 10 mins. Do turn the mixtures inbetween. Once the carrot gets cooked, add grated coconut and fry it for 3 mins and put off the flame.

Note: Small onion adds more taste than Big Onion. More Onion More Taste :)