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 
   

SOYA CHUNKS KURMA RECIPE | सोया चंक्स कुरमा रेसिपी | சோயா குருமா ரெஸிபி

SOYA CHUNKS KURMA RECIPE | सोया चंक्स कुरमा रेसिपी | சோயா குருமா ரெஸிபி  

INGREDIENTS:

I) FOR GRINDING MASALA:

Soya chunks

Green chillies - 2

Ani seeds - 1 tsp

Poppy seeds - 1 tsp

Coriander seeds(Dhaniya) - 1 tbsp

Cinamon - 1 inch piece

Cardamom - 2

Cloves - 4

Black Pepper corns - 1tsp

Coconut (Grated) - 1 cup

II) FOR GRAVY:

Oil - 2 to 3 tbsps

Cumin seeds - 1 tsp

Onions - 2(finely chopped)

Tomatoes - 2 (finely chopped)

Ginger Garlic paste - 1 tbsp

salt to taste

PREPARATION METHOD: 

1) Grind all the ingredients mentioned in Ingredients - I

2) Grind to smooth paste

3) Heat a pan and add 2 to 3 tbsps of oil

4) Add 1 tsp cumin seeds 

5) When it splutters, add finely chopped onions

6) When it turns translucent, add 1 tbsp of Ginger garlic paste 

7) Saute well till raw smell goes

8) Now add finely chopped Tomatoes and saute well 

9) When tomatoes turn mushy, add the ground masala

10) Saute well for 5 minutes

11) Add water as per your consistency and add salt to taste

12) Add turmeric powder and mix well

13) When it starts boiling add Soya chunks(soaked and cleaned in hot water)

14) Let it boil for 5 more minutes

15) Garnish with finely chopped coriander leaves

16) Your delicious Soya Chunks Kurma is ready

17) Serve hot with Chapathi, Poori, Phulka or Rice

POTATO MASALA RECIPE | आलू सब्ज़ी रेसिपी | உருளை க் கிழங்கு மசாலா ரெஸிபி

POTATO MASALA RECIPE | आलू सब्ज़ी रेसिपी | உருளை கிழங்கு மசாலா ரெஸிபி 






INGREDIENTS:

POTATO - 1/4 KG
ONION - 2 (cut lengthwise)
GREEN CHILLIES - 2 (finely chopped)
CURRY LEAVES - few
CORIANDER LEAVES - finely chopped
 OIL - 1 ladle
MUSTARD - 1 tsp
URAD DHAL - 1 tbsp
CHANNA DHAL - 1 tbsp
CUMIN SEEDS - 1 tsp

PREPARATION METHOD: 

1) Heat 1 laddle of oil in a pan
2) Ad 1 tsp Mustard,  1 tbsp Urad dhal, 1 tbsp Channa dhal and 1 tsp of cumin seeds
3) When it starts spluttering, add 2 Onions, chopped lengthwise
4) Add 2 green chillies, slit thin
5) Add 1 tbsp of finely chopped ginger and a few curry leaves
6) Saute well and add 1 tsp of turmeric powder
7) Add salt to taste
8) Saute and add 1/4 cup of water
9) Now add 4 potatoes, boiled and mashed
10) Saute well and sprinkle some more water
11) Close lid and cook for 5 minutes
12) Open lid and add finely chopped coriander leaves
13) Mix well and your Potato masala is ready for filling in Masala Dosa
14) Heat tawa and pour 1 dosa batter to make dosa. Reduce to medium flame
15) On the dosa spread some red chutney and place a spoon of Potato masala and close with a lid
16) After 2 minutes, open the lid, fold the dosa and remove from tawa
17) Place the dosa on a plate and serve with chutney of your choice