NEER DOSA RECIPE | நீர் தோசை ரெஸிபி | नीर दोसा रेसिपी

NEER DOSA RECIPE | நீர் தோசை ரெஸிபி | नीर दोसा रेसिपी

Neer Dosa  is a breakfast recipe which is well known in Karnataka.  It is made of Raw rice and coconut.  This can be made very easily with just these two ingredients. Try this recipe with the help of this demo on the link below:

https://www.youtube.com/embed/norUWFzzqtM

INGREDIENTS:
RAW RICE - 1 cup
COCONUT - 1/2 cup(chopped)
SALT - As per taste
WATER - To grind

PREPARATIOM METHOD:
1) Wash and soak raw rice in water for 2 hours
2) Take a mixer jar and add soaked rice, coconut and salt
3) Grind to smooth batter
4) Add more water to make it watery consistency
5) Heat tawa and grease(just rub) with some oil
6) Concave tawa is more preferable - batter spreads evenly 
7) If it is a concave tawa, pour a ladle of batter  from all around the edges, to form a thin layer 
8) Close lid and reduce to medium flame
9) After 2 or 3 minutes, open lid and wait for 2 more minutes
10) Now take out the dosa and transfer to plate
11) Your tasty & crispy Neer dosa is ready
12) Serve hot with a spicy chutney 

STUFFED BRINJAL RECIPE/ भरवां बैंगन रेसिपी / கத்திரிக்காய் மஸாலா ரெஸிபி

STUFFED BRINJAL RECIPE:
     Stuffed Brinjal is a Vegetable Curry side dish for all Rice varieties, Chappathi, Roti, etc.  It is very easy to make and can be made within few minutes.  Try this recipe at home with the help of the demo video on the link below:
https://www.youtube.com/watch?v=TiNYZr4FWaQ&t=100s

STUFFED BRINJAL RECIPE VIDEO:



INGREDIENTS:

FOR GRINDING MASALA FOR STUFFING:
POPPY SEEDS - 1/2 tblsp
ANI SEEDS - 1/2 tblsp
RED CHILLI POWDER - 1/2 tblsp
CORIANDER POWDER - 1 tblsp
ROASTED GRAM - 3 tblsps
GRATED COCONUT - 4 tblsps
SALT - to taste

FOR MAKING CURRY
MUSTARD - 1 tsp
URAD DHAL - 1 tsp
TENDER BRINJALS - 500 gms
ONIONS - 1(finely chopped)
GARLIC PODS - 3 or 4(chopped lengthwise)
TOMATOES - 1(finely chopped)
CURRY LEAVES - few

PREPARATION METHOD:
1) Grind all the masala ingredients into smooth paste for stuffing
2) Slit brinjals and fill the masala stuffing one by one and set aside
3) Heat pan and add 1 ladle oil
4) When oil is hot add mustard and urad dhal 
5) When it starts spluttering, add finely chopped onion
6) When onion changes translucent, add chopped garlic 
7) Now add finely chopped tomatoes
8) When tomatoes becomes soft, add the stuffed brinjals
9) Add a little water, mix gently and close lid 
10) Reduce flame and cook for 5 minutes  
10) Open lid and toss the brinjals gently in between
11) Keep tossing till the brinjals are fully cooked
12) Your Stuffed Brinjal is ready to serve
13) Serve hot with all Rice varieties, chappathi, roti, etc

SAMBAR POWDER RECIPE | साम्बार पाउडर रेसिपी | சாம்பார் போடி

SAMBAR POWDER RECIPE |  साम्बार पाउडर रेसिपी | சாம்பார் போடி

     Sambar powder is a taste enhancer for your usual sambar.  It gives additional flavour and taste to your sambar.  This sambar powder is different from the Machine ground Sambar powder.  This is very simple and can be done at home very easily.  This can be prepared at home in small quantities and stored in airtight container to retain the aroma.  Click the video link below for a demo on how to make sambar powder at home   

https://www.youtube.com/watch?v=ejEU1zst5vs

SAMBAR POWDER RECIPE VIDEO:



INGREDIENTS:
DHANIA - 1 cup
RED CHILLIES - 1 cup
CHANNA DHAL - 2 tblsps
FENUGREEK SEEDS - 1 tblsp
CURRY LEAVES - 1/2 cup

PREPARATION METHOD:
1) Heat a pan
2) Lightly dry roast Red chillies and Dhania together
3) Transfer to a plate 
4) Next dry roast Channa dhal till it turns golden brown
5) Transfer to the plate
6) Next dry roast Fenugreek seeds till it splutters
7) Next dry roast Curry leaves till it turns crispy
8) Transfer all the dry roasted ingredients to Mixer jar
9) Blend to a smooth powder
10) Your Sambar powder is ready to use.  This powder is different from the Machine ground Sambar powder.  Store in an airtight container to retain the aroma.
11) Add 1 or 2 tblsps of this Sambar powder to your regular Sambar(made using Machine ground Sambar powder) at the final stage, when you are about to switch off the stove
12) This gives an additional flavour and taste to your usual sambar

RAVA KESARI RECIPE | रवा केसरी रेसिपी | ரவா கேசரி ரெஸிபி 

INGREDIENTS:

RAVA / SOOJI - 1 cup

SUGAR - 1& 1/2 cup

GHEE - 1/2 cup

WATER - 3 cups

CASHEW NUTS - few

RAISINS - few

PREPARATION METHOD:

RAVA KITCHADI RECIPE | रवा किचडी रेसिपी | ரவா கிச்சடி ரெஸிபி 

INGREDIENTS:

CINAMON- 1 inch piece

CLOVES - 3

ANISEEDS - 1/2 tsp

ONIONS - 2

TOMATOES - 2

GREEN CHILLIES - 3 or 4

GINGER GARLIC PASTE - 1/2 tbsp

BEANS - 1 cup

CARROTS - 1 cup

GREEN PEAS - 1 cup

OIL - 2 to 3 laddles

PREPARATION METHOD: 

1) Heat pan

2) Add 2 or 3 ladles of oil (use oil generously for better taste)

3) Add Cinamon, Cloves and Aniseeds

4) When Aniseeds start spluttering add finely chopped Onions

5) Add ginger garlic paste saute till raw smell goes

6) Now add tomatoes and saute till it gets smashed

7) Add green chillies

8) Add 1 cup each of carrots, beans and green peas

9) Saute well, add water

10) Add salt to taste and let water boil 

11) Lower the flame and add one and a half cup of roasted rava

12) Add a tblsp of ghee on top and close lid and let boil for ten          minutes

13) Open lid and add finely chopped coriander leaves

14) Mix well and your tasty Rava Kitchadi is ready

15) Serve hot with coconut chutney

ONION RAITH RECIPE |अनियन रैथा रेसिपी | வெங்காய பச்சடி ரெஸிபி 

BRINJAL KOTOSU RECIPE | बैंगन कोत्सु रेसिपी | கத்தரிக்காய்  கொட்சு ரெஸிபி 

NEER DOSA RECIPE | नीर दोसा रेसिपी | நீர் தோசை ரெஸிபீ 

INGREDIENTS:

RAW RICE - 1 cup
COCONUT - 1/2 cup
SALT TO TASTE

PREPARATION METHOD:

1) Soak 1 cup raw rice for 2 hrs
2) Grind soaked raw rice, coconut and salt into smooth batter
3) Add 2 to 3 cups of water to the batter and dilute it to watery consistency
4) Heat thawa and pour one ladle of watery batter on it
5) Spread it evenly on the thawa and add a few drops of oil
6) Cover the dosa with a lid and keep in medium flame
7) After 2 to 3 minutes, open the lid
8) Slowly the edges of the dosa starts lifting up
9) Do not flip the dosa
10) Your crispy and white Neer dosa is ready... Remove from thawa and transfer to a plate
11) Serve hot with any chutney or even sambar

VEN PONGAL RECIPE | वेन पोंगल रेसिपी | வெண் பொங்கல் ரெஸிபி 

     Ven pongal is one of the favourite breakfast item of South India.  It is made out of rice and moong dhal.  There are two types of pongal, Chakkarai or Sarkarai pongal which is made with jaggery and Ven pongal is the salted version of pongal. Try this easy recipe at home with the help of the instructions below

INGREDIENTS:

RICE - 2 cups

MOONG DHAL - 1/4 cup

CUMIN SEEDS - 1 tbsp

PEPPER CORNS - 1 tbsp

ASAFOETIDA  POWDER- 1/2 tsp

CASHEWNUTS - 10 or 12

GINGER(CRUSHED) - 1 tbsp

GREEN CHILLI - 1 (SLIT)

CURRY LEAVES - a few

SALT - to taste

OIL - 1 laddle

GHEE - 2 tbsps

PREPARATION METHOD: 

1) Wash rice and moong dhal and set aside

2) In a pressure pan, heat 1 laddle of oil.  

3) Add cumin seeds and pepper corns 

4) When it starts spluttering, add 1/2 a tsp of asafoetida powder

5) Immediately add 1 tbsp of crushed ginger, green chilli and curry leaves

6) Saute a little and add 7 cups of water

7) When water starts boiling, add washed rice and moong dhal

8) Add salt to taste

9) Cover the pan and pressure cook till five whistles

10) Open pan and add cashewnuts, fried in ghee

11) Mix well and your tasty Ven Pongal is ready

12) Serve hot with Kotsu or Chutney

TOMATO ONION CHUTNEY RECIPE | टोमेटो अनियन चटनी रेसिपी | தக்காளி வெங்காய சட்னி ரெஸிபி

TOMATO ONION CHUTNEY RECIPE | टोमेटो अनियन चटनी रेसिपी | தக்காளி வெங்காய சட்னி ரெஸிபி 

INGREDIENTS:

Tomatoes - 5

Onions - 3

Red Chillies - 5

Ginger - 1 inch piece

Garlic - 4 pods

Oil - 3 tbsps

Salt to taste

PREPARATION METHOD: 

1) Heat oil in a pan

2) Add Red chillies and toss a little

3) When it is a little roasted, add Onions, chopped lengthwise

4) Saute till translucent

5) Add Ginger and Garlic  

6) Then add Tomatoes, sliced into large pieces

7) Saute till tomatoes turn soft

8) Add everything together to a mixture jar and grind coarse 

9) Heat a pan and add 1 ladle of oil

10) When it starts spluttering, and the ground mixture

11) Allow it to boil for 5 minutes

12)Transfer to a bowl 

13) Serve hot with Idlies, Dosas or Ven pongal

14) This Red chutney can also be used in place of the red chutney used for applying in Masala dosa

TOMATO PICKLE RECIPE | टमाटर का अचार रेसिपी | தக்காளி ஊறுகாய் ரெஸிபி

TOMATO PICKLE RECIPE | टमाटर का अचार रेसिपी | தக்காளி ஊறுகாய்  ரெஸிபி




INGREDIENTS:

Tomatoes - 1Kg
Tamarind - Lemon size
Gingely oil - 1 cup
Mustard - 1tbsp
Garlic pods -1/2 cup
Salt to taste
Red chilli powder - 3 tbsps
Roasted fenugreek powder - 1 tsp
Asafoetida - 1 tsp
Jaggery(powdered) - 1 tbsp

PREPARATION METHOD:

1) In a mixer jar add 1 kg of roughly chopped tomatoes
2) Add small lemon size tamarind
3) Grind coarse and set aside 
4) Heat a pan and add 1 cup of gingelly oil
5) When oil is hot, add 1 tbsp of mustard seeds
6) When it starts spluttering, add 1/2 a cup of garlic pods
7) Saute for 2 minutes and add ground tomatoes
8) Mix well and close lid
9) Keep stirring in between
10) Slowly it thickens 
11) Now add 1 tsp of roasted fenugreek powder and 1 tsp of asafoetida
12) Keep stirring till oil releases
13) Your mouth-watering tangy tomato pickle is ready to serve
14) Store in an air tight container
15) Stays fresh if stored in refrigerator