Tuesday, April 22, 2014

Paruppu Dosai, Lentil Crepes


          Dosas, this is one tiffin that we have at least 2 or 3 times in the week, either for breakfast or dinner. Apart from the regular dosa made from a fermented rice and urad dal batter, we can make so many varieties, using other flours and lentils. Paruppu Dosai is made using rice and tuvar dal/ split pigeon peas, again the batter need not be fermented and you can make dosas with just the plain batter, or add some grated vegetables or chopped greens to it and make the dosas more healthier. I have added some chopped greens ( arai keerai ) to the batter, the dosas turned out really good, thin and crispy, you can serve it with any chutney of your choice..
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Wednesday, April 16, 2014

Mango Stuffed Akki ( Rice ) Roti


          Priya of Priya's Versatile Recipes has started this new event called ' Shhh Cooking Secretly Challenge '. There's a facebook group and every month we're paired with a fellow blogger in the group. Each of the member has to suggest 2 ingredients to the other, and we have to cook something using both or one of the ingredients. Only the pairs know the secret ingredients and the rest of the group comes to know about it only on the revealing date. We had posted our dishes couple of days back, and had fun, guessing other's secret ingredients. For this month's challenge I was paired with Nayana Pikle of Nayana's Kitchen Kreations, and she had suggested mangos and rice flour. As we are still in the beginning of the mango season, I couldn't get really good ripe mangos. But last week, I picked up one, though it was not very sweet, it served the purpose. I made a filling with it and made stuffed rice rotis, thus using both the ingredients. They tasted really good, best when eaten warm and on the same day. If refrigerated, as is the case of rice flour, it tends to harden. The method was very simple and I should thank Nayana for choosing such beautiful ingredients..
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Monday, April 14, 2014

Gulab Jamun From Khoya, Kova


          Happy Tamil New Year And Happy Vishu ! Traditionally, today we make a full course meal, with sambar, rasam, poriyal, varuval, kootu, appalam, vadai and payasam for lunch, but since it's not a holiday for both my husband and daughter, I didn't feel like cooking such an elaborate lunch for myself. But still, I wanted to do something sweet, I had bought some khoya for another dish, had some left in the refrigerator and I wanted to do something with it. So instead of doing the regular payasam I made some gulab jamuns using the khoya. This is the first time, I am doing gulab jamuns from khoya and after checking out many recipes, I finally followed  the recipe of Harichandana of Indian Cuisine. The gulab jamuns turned out really very soft and delicious, the only changes that I might make next time is, add another 1/2 tablespoon of flour and make slightly stiffer dough. Since the final dough was very soft, the jamuns seem to absorb some oil while deep frying, of course I drained the excess oil, but I thought, the next time I'll make the dough a little firmer. But other than that, the jamuns were awesome, soft to the core ( literally, with no hard centers ), and very easy to do too..
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Friday, April 11, 2014

Mochai Kurma, Field Beans ( Avarekalu ) Kurma


          Fresh Mochai/Field Beans/ Avarekalu is in season from December to March, and in India, especially in Bangalore, you can find loads of them. Though I have used it only in sambar, poriyals and kurmas, here in Bangalore, people make so many varieties with it, starting from upmas, pilafs and even dosas. I had bought some, shelled, cleaned and frozen them, after using them in curries I had a little left, and I finally finished it off in this kurma. I did the entire cooking in the pressure pan, very simple to make and it goes very well with rotis and dosas..
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