Vegetable Podi Dosai

    I am a huge huge fan of all Dosai varieties. Being a dosai lover, mostly love to have decor dosai !?! Wondering what it is ?! Nothing complicated. Decor dosai means, egg dosai, podi dosai, onion dosai etc. In that way, past few month i got addicted with homemade idly podi, so thought of using it in dosai on top of some simple veggies like carrot, capsicum and onion. Now its for your view.

ALL YOU NEED:

Black Urad Dhall Batter	1 cup
Mixed Vegetables	1 cup
Idly Podi	1 spoon
Oil	1 spoon

METHOD:
     Heat dosai tawa by greasing a spoon of oil. Now pour a ladle of black urad dhall batter and spread evenly. Now add mixed veggies (i used carrot, onion and capsicum) evenly and add a spoon of idly podi too. Pour a spoon of oil around the walls of dosai. Toss it on both sides until it gets cooked. Serve hot with chutney.

Note: You can use normal dosa batter too.

♬ Sangeetha♡Nambi ♬

Sodhi

    This recipe got introduced to me, almost 5 years back when i went for my marriage feast to my cousin's place. When i tasted it first, it completely had a very bland taste. Even though, it had very plain taste i was keeping on tasting (actually drinking) it. Since i was newly married and a beginner in cooking, i don't want to try this at home since it has sooooo many complicated process like extracting coconut milk in various forms. But now after such huge gap, i tried using canned coconut milk :P and here comes for your views.

ALL YOU NEED:

Thick Coconut Milk	1 cup
Thin Coconut Milk	1 1/2 cup
Mixed Vegetables	250 g
Coriander Leaf	2 Twigs
Chopped Tomato	1 No.
Turmeric Powder	2 Twigs
Sliced Onion	1 No.
Moong Dhall	1/2 cup
Green Chilly	3 Nos.
Curry Leaf	1 Twig
Ginger	1 inch
Garlic	4 Nos.
Mustard	1 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Heat a spoon of oil in a pan. Add mustard, once splutters, add smashed garlic, ginger, curry leaf, coriander leaf and slited green chillies. Saute well. Now add sliced onion, tomato, mixed vegetables (i used carrot, beans, potato and drumstick) and pinch of salt. Saute well, now pour the pressure cooked moong dhall, thin coconut milk and pinch of turmeric. Stir well by adding little amount of water if the mixture is very thick, cover the pan with lid. Let it be in flame until all veggies gets cooked. Keep stirring inbetween. Once all veggies are cooked, add the thick coconut milk, make sure the flame is in Low. Once the gravy bubbles up, put off the flame and serve hot with steamed rice, Ginger chutney and Potato Fry.

Note: This is my own try, will post the original "Tirunelveli Sodhi" shortly.

♬ Sangeetha♡Nambi ♬

Vegetable Fried Rice

    As i told in this post, i don't like fried rice recipe due to its bland taste. Till date i never ever ordered in any hotels. But at the same time if its is home made rice, i will gobble even half the prepared quantity. Contradictory is it !? Yes, even am searching for my carving behind this. Fine, coming to this post, even though i have prepared this recipe plenty of time, when i was searching this recipe in my space, i couldn't find it. I don't how i missed it. So, finally now its for your views.

ALL YOU NEED:

Basmathi Rice	2 cups
Mixed vegetables	1 1/2 cup
Chopped Garlic	7 Cloves
Chopped Onion	1 No.
Diced Capsicum	1/2 cup
Spring Onion	1/4 cup
Pepper Powder	1/2 tsp
Olive Oil	2 spoons
Salt	To Taste

METHOD:
    Soak basmathi rice for 10 mins and bring it boil by adding a drop of olive oil and salt. Once it gets cooked well. Drain the excess water and let it cool for a while. Now take a wide pan, heat a spoon of oil, now add chopped garlic and chopped onion, saute it y adding pinch of salt. Once done add the mixed veggies (I used carrot, cabbage and beans). Saute well until it gets cooked. When it is half cooked add pepper powder and mix well. Now add cooked basmathi rice, saute it gently without breaking the shape. As a final touch, add diced capsicum and spring onions. Saute again by adjusting with salt. Serve hot with tomato ketchup.

♬ Sangeetha♡Nambi ♬

Chapathi Noodles

     I had some 5 left over chapathi, i was not in mood to have it as plain chapathi, just thought of prepare it with some variations. Immediately 2 dishes flashed in my mind, one is Kaima chapathi and another is Chapathi Noodles. Finally decided to go with Chapathi Noodles, since i had some veggies too. Really it came out very well. I thoroughly enjoyed with ketchup. Yum ! Yum !!

                            

ALL YOU NEED:

Chapathi	5 Nos.
Chopped Onion	1 No.
Chopped Garlic	6 Nos.
Mixed Veggies	1/2 cups
Spring Onion	1/2 spoon
Pepper Powder	1 spoon
Ketchup	2 spoons
Salt	To Taste
Oil	2 spoons

METHOD:
     Do thin slice all the chapathi. Keep it aside. Take a wide pan, heat 2 spoons of oil. Once done add chopped garlic, chopped onion along with pinch of salt. Once its sauted well, add all the veggies, saute well until it gets cooked. Once all the veggies cooked, add thin sliced chapathi along with ketchup. Do fine sauting until veggies and chapathi gets mixed up. As a final note, add chopped spring onion and toss for 1 min and put off the flame and enjoy with ketchup and curd.

♬ Sangeetha♡Nambi ♬

Veggie Salad

     This is the first time am posting "NO HEAT" recipe ! Yes, this is a real healthy, tasty and less time consuming recipe, it is S A L A D. Since i have shifted my house to very new location, am trying to adopt the new recipes which ever i come across. I should this is one among them. This i tried it in a restaurant with all plain veggies with a dip. OMG ! i immediately fell in love with that dip which had an amazing punch with both tangy and salty. So, i rushed to the supermarket immediately by next day and grabed the exact dip tub. So here is my heart touched and my first tried salad for your views.

ALL YOU NEED:

Diced Carrot	2 Nos.
Chopped Onion	1 No.
Sweet Corn	1/4 cup
Diced Cucumer	1/4 cup
Chopped Spinach	1/4 cup
Lemon Juice	2 spoons
Pepper Powder	Pinch
Ranch Dip	2 spoons
Salt	To Taste

METHOD:
     Take a wide bowl, add all the chopped/diced veggies and corn, pour 2 spoons of lemon juice, pinch of pepper powder and 2 spoons of ranch dip. Adjust with salt. Now its time to eat the healthy, tasty and colorful salad.

Note: Can also add chopped cabbage and chopped tomato.

♬ Sangeetha♡Nambi ♬

White Kurma

     This is another looted recipe from my neighbour hood aunt. I should definetely say she is the expert in preparing this kurma. Usually during Chitra Pournami, we all in our gated community use to cook some dish for dinner and we all assemble in Terrace to have our dinner together in that beautiful moon light. That will be a real golden moments. During that time, always i ask aunt to prepare this White kurma and Veg Puloa. It will have heavenly taste and you know will not touch my mom's dish, all time i love to taste aunt's dish rather than tasting my mom's dish :P

ALL YOU NEED:

Mixed Vegetables	1/2 kg
GingerGarlic Paste	1 spoon
Bay Leaf	1 No.
Salt	Pinch
Oil	2 spoons

To Grind

Coconut	7 pieces
Cashew nuts	7 Nos.
Green Chilly	4 Nos.
Elachi	1 No.
Cinnamon	1/2 inch
Cloves	5 Nos.

METHOD:
     Grind items mentioned under "To Grind" and keep aside. Heat a spoon of oil in pressure pan. Add bay leaf, ginger garlic, do a sauting and pour the grinded mixture and add 1/2 glass of water. Do sauting by adding pinch of salt, now add on the mixed vegetables (I used carrot, beans, corn, potato and green peas), mix well with the mixture, now add another 1/2 glass of water and adjust with salt. Now, partially close the pan until the mixture starts boiling. Now completely close the pan, keep it for 3 whistles in flame. Once it released the pressure, serve with roti. :)

❝❡angeetha ηambi❞

Vegetable Kurma

     Before i start my usual anecdote, i want to tell, this is my mom's version. My usual intake number of chapati are 3 by default, but whenever my mom prepare this kurma, intake numbers will be countless. Chapati in my plates will get vanish by next moment she serves :P I'll die for this kurma ever and love to taste this ONLY with chapati. Every one in my family will love to taste this. So, she use to prepare this very often. But after my marriage, as my hubby is not a chapati lover, i use to prepare it once in half year :( One day, i should say it was my favor day with very chill rainy climate, without asking any option to my hubby, just like that i prepared this dish. OMG ! i was in heaven on that day :P Even my hubby really enjoyed that hot and spicy kurma during that chill weather. So, why further delay ???Here comes my mom style kurma and my most favoriteeeeeeee !!!!!!!!!!

Here comes.......

ALL YOU NEED:

Chopped Beans	1/4 kg
Chopped Carrot	1/4 kg
Chopped Cabbage	1/4 kg
Chopped Tomato	1 No.
Chopped Onion	1 No.
Coriander Leaf	Handful
Turmeric Powder	Pinch
Soaked Peas	1 cup
Mustard	1 spoon
Salt	To Taste
Oil	2 spoons

To Roast & Grind

Corainder Seeds	3 spoons
Diced Onion	1 No.
Green Chilly	4 to 5 Nos.
Fried Gram	2 spoon
Fennel Seed	1 spoon
Coconut	6 to 7 pieces
Garlic	4 cloves
Ginger	1 inch
Elachi	1 No.
Oil	1 Spoon

Roasted....

Veggies....

METHOD:
     Take a pan, heat a spoon of oil. Now add all items under "To Roast & Grind", saute it until raw smell goes off. Allow it to cool. Once done, grind it to a very fine paste. Let it sit for a while. Now, heat 2 spoons of oil in pressure pan, add mustard. Once it splutters, add chopped onion, chopped Tomato, saute it for a while. Pour the grounded paste, saute it well. Now add the chopped veggies. Mix well with the paste. Add turmeric powder and add required salt and a cup of water. Partially close the pan for a while. Now saute it again and close it completely and pressure it for 5 whistles and Switch off the flame. Once the pressure gets released, garnish with chopped coriander leaf and Serve hot with Chapati. OMG ! literally mouthwatering here... :P
♬ Sangeetha♡Nambi ♬