Summer can be enjoyed with the various cool and delicious juices. One such easy to make is the Watermelon juice, as the Water Melon is available everywhere and is also very economical.
1. Blend the Watermelon in the mixer with sugar. Mix the Coconut Milk. It can be refrigerated or not as per our desire. The tasty Watermelon juice is ready.
Rava Dosai is being prepared by me for several years. But it became perfect only, after watching the cookery demo. by Venkatesh Bhat in Vijay TV.
Thanks to Bhat and Vijay TV.
Rava Dosai
To prepare 10 Dosais :
Ingredients :
Rava / Sooji 1/2 cup Maida 1/2 cup Rice Flour 1/2 cup. Onion 3 - 5 Green Chilly 2 Ginger 1 small piece Almonds, Cashew Pepper, Cummin , Salt, Curry Leaves, Coriander Leaves.
Method :
1. Mix Rava, Maida, Rice Flour and salt. Add the finely chopped nuts and green chillies and Ginger. Add the coarsely powdered Pepper and Cummin. Add the chopped Curry leaves and Coriander leaves.
2. Add water and make a batter as watery as Rasam.This watery consistency of the batter is the main secret of the thin and crisp Rava dosai.
3.Heat the Dosai Tawa, sprinkle the finely chopped onion and after a few seconds, pour the batter on the onions uniformly in the shape of a Dosai using a small cup. Do not touch the Tawa.You can see pores forming throughout on the surface of the Dosai, indicating the right consistency of the batter.
4.Wait patiently till the batter gets cooked on medium flame.The bottom becomes slightly brown. You can remove from the Tawa or flip to the other side and remove, as per your desire.The yummy Rava Dosai is ready.
This recipe was passed on to me by my daughter, who had relished this in a dinner hosted by one of her friends at home. It is very easy to prepare and tastes good.
1. Cook the banana till it becomes soft. I always pressure cook carefully in a small cooker with little water and great care as it is fast and fuel efficient.
2. Mash or grate the cooked the cooked Banana.
3. Heat oil and add the given things for seasoning till they are done. Cool.
4. Add the curd, salt, Coriander leaves. Mix well. The special Pachadi is ready.
Note :
Honestly speaking, it can be said to be a Pachadi by mixing our Vazhaikkai Podimas and curd.
This Vengaya Chutney with little Tamarind is a unique Chutney of the Tirunelveli region. This goes very well with all Dosai Varieties, especially Kurunai Dosai.
Vengaya Chutney is very popular in Coimbatore. But Tamarind is not added.
Small Onion Chutney
Ingredients : Small onions 1 cup Red Chillies 4 Tamarind a small piece For Seasoning : Salt, Oil, Mustard, Curry Leaves, Hing Method: 1. Heat 2 tsp. of oil,roast the Chilly and Keep aside.Heat the same Kadai and sauté the onions till they turn golden brown. Soak the Tamarind in warm water. 2. After they cool, grind all the ingredients with little water, not very fine and very coarse. 3. Season with Mustard and Curry Leaves. The tasty Vengaya Chutney is ready.
This Paruppu Podi is the version of my mother in law.This is very ideal with lots of protein and advised to be used from kids to adults.
Paruppu Podi
Ingredients :
Toor Dhal 1/2 cup Channa Dhal / Kadali Paruppu 1/2 cup Pasi Paruppu / Moong Dhal 1/2 cup Pottu Kadalai / Roasted Channa Dhal 1/2 cup Red Chillies 4 Salt
Method :
1. Roast all the ingredients one by one in a Kadai till an aroma comes. Pottu Kadalai is to roasted only for a few seconds.
2. Powder together in a mixer with salt to the desired consistency. Garlic can also be added.
Note :
I always use less chillies as the powder can be used for all ages. More Chillies can also be added. Black Pepper can also be used instead of Chillies.Along with the chillies , little Pepper can be added for flavour.
This recipe, I came to know from a demonstration in a local TV channel. It is very simple and sure to be enjoyed by the kids. It is the best alternative for the regular Noodles, made from Maida, which is not so advisable. The vegetables make the dish very nutritious with the fibre content. This can be easily prepared with the left over 3 or 4 Chappathis.With the vegetables added, it can be a good evening tiffin for four.
1. Roll the Chappathis and cut them into long and thin shreds.
2. Heat 2 tbsp. of oil, sauté the onions, add the finely chopped Garlic,Chillies and the vegetables. Add salt. Saute well. The vegetables are supposed to be crunchy. So saute your family's taste, half or full cooked.
3.Add the shredded Chappathis, Tomato and Soya sauce. Mix well. Coriander leaves can be added. Those who like it to be exactly Chinese, can add Ajinomoto and Vinegar. Instead of finely chopped green chillies, Black or White pepper powder can be added. The tasty vegetable noodles are ready.
This Chutney Powder, made out of Pottu Kadalai ( Roasted Channa Dhal ) is very handy, when we are short of time.This can also be used as a thickening agent. It can be mixed with little water, made into a paste and added to any gravy which is watery.It tastes better than Rice Flour as a thickening agent.It is also easier and quicker than Kadalai Mavu or Arisi Mavu which used for thickening take a few minutes to get cooked.
Chutney Powder
Ingredients :
Pottu Kadalai 1 cup Red Chillies 2 - 4 Garlic Pods ( optional ) 4 Salt.
Method :
1. All the ingredients must be crisp and dry. Keep them in the sunlight for 2 hours.Or else slightly dry roast them in a Kadai. Let them cool.
2. Finely powder all the dry ingredients with the salt in a mixer.Store in an airtight container.This can be kept in the shelf and used. If garlic is not added, it can be used for many months. With Garlic, it is better to be used within two months. The multi purpose Powder is ready for use.
Milagu Kuzhambu is a gravy for rice. My mother in law is an expert in making this Kuzhambu. Milagu meaning Pepper is good for health.It is highly recommended for women after child birth.
1. Heat 1 tsp. of oil and roast the 5 ingredients till an aroma comes out. Rice and Kadalai Paruppu are just thickening agents. They can be deleted, if not preferred. After they cool, finely powder them. Then add 10 small onions, 4 pods of garlic and 2 springs of Curry Leaves. Grind them with minimum water.
2. Soak the tamarind in warm water and take 3 cups of Tamarind water. If the Tamarind is very good without dust, it can be ground in the mixer with the onion.
3. Heat 2 tsp. of oil, sauté the base vegetable with 10 small onions for 3 minutes. Add water, little salt and cook the vegetable till it becomes soft, absorbing the water.
4. Then add the Tamarind water mixed with Masala, Onion, Curry leaves paste. Add salt, Turmeric powder. Mix well and let it boil on a medium flame till it reduces to half. Then add the coconut, finely blended in the mixer. Simmer on low fire till the gravy becomes thick.
5. Heat 2 tbsp. of oil, add Mustard and curry leaves. Add to the gravy.The hot and tasty Milagu Kuzhambu is ready
