Dosai milagai podi/Idli podi

        Idli podi / Dosai milagai podi is a coarse mixture of ground dry spices. It can be prepared and stored for three months. When we feel lazy to make side dish for idli, dosai, adai  you can mix this powder with oil and use as a side dish. I personally love to eat his with curd rice /rasam rice too. Make this and enjoy!!!!

INGREDIENTS

Urad dhal – 1 cup

Channa dhal – 1/2 cup

Sesame seeds – 1 tbsp

Red chillies – 8 or Red chilli powder as req

Salt – As required

  • Measure all the ingredients and keep separately.
  • Keep the red chillies in the hot sun for few minutes. So that it can be fried easily without taking much time.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that. Instead you can also add red chilli powder directly.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients in the mixie.
  • Yummy idli podi / dosai milagai podi is ready.

Note: This can be mixed with gingelley oil or coconut oil and can be used as a side dish for dosai, idli, adai.

Moong dhal gravy

Moong dhal gravy is a simple, easy and colourful side dish that you can prepare in no time. It is tasty and healthy too. I learnt this from my mom.  It serves as a best side dish for Chappathi/roti. And I like to have this as such after mixing some buttermilk into it. North Indians make dhal with rice and it is popularly called as dhal chawal.

INGREDIENTS

Moong dhal – 1cup

Tomato – 1 (Small size)

Green chillies – 3

Ginger – small piece

Turmeric powder – A pinch

Jeera powder – A pinch

Salt – To taste

Water – 4 cups

Lemon – 1

Coriander leaves – few

Curry leaves – few

For Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

  • Pressure cook the moong dhal with turmeric powder. Donot add salt while cooking the dhal.
  • In a pan, add ghee and splutter mustard seeds. Once they crack, add the cumin seeds and saute until they are fried popularly.
  • Then add chopped green chillies, ginger, curry leaves and saute for a minute.
  • Then chop the tomatoes and cook it with litle water.
  • At this time add turmeric powder, salt, cumin seed powder.
  • Once the tomatoes are cooked, add moong dhal with some water.
  • Finally add the chopped cilantro and curry leaves.
  • Turn off the stove and allow it to cool for sometime.
  • Serve it as a side dish for chappathi or roti.

Chocolate Milkshake

Chocolate flavoured milk or chocolate flavoured dishes are favourite not only for the kids but for many adults too. My husband is an ardent lover of chocolate flavoured milk. This is one of the easiest milkshakes made in no time. Also there is no need for the extra addition of sugar or honey or jaggery.  You can make this and serve it during summer. I am sure everyone will love this recipe.

INGREDIENTS

Vanilla Icecream – 2 scoops

Milk – 1/4 cup

Hershey’s chocolate syrup – 1/8 cup

  • Add all the ingredients in the mixer and blend everything well.
  • Refrigerate it and serve it chill.
  • You can also garnish it with chocolate shaveings or a scoop of icecream on the top or with the chocolate syrup.

Chinna Vengaya Sambar

Chinna Vengaya Sambar or Shallots Sambar is an easy and delicious sambar made with shallots or pearl onions.  Out of all the sambar, shallots sambar has an unique aroma and flavour. In my home, usually we make this sambar on Sundays with Potato currry. After wedding when I made this sambar, my husband fell in love with it from that day. So even if I didnt make it for a long time, he himself will ask.  There are some tips in making the sambar. Soak the shallots for half an hour before peeling the skin. Soaking helps in peeling it easily. And adding 2 tbsp of shallots while grinding the masala make the sambar very delicious.

INGREDIENTS

Shallots – 1 bowl

Gingelley oil – 3 tsp

Tamarind – 1 Gooseberry size

Toor dhal – 3 tbsp

Jaggery – A small piece

Turmeric powder – A pinch

Salt – As required

For Grinding

Coriander seeds – 3 tsp

Channa dhal – 2 tsp

Fenugreek– 1/2 tsp

Red chillies – 2

Coconut – 3 tbsp

Shallots- 2 tbsp

Curry leaves – few

Gingelley oil – 2 tsp

For tempering

Mustard seeds – 1 tsp

Curry leaves – few

  • Add gingelley oil in a pan and saute shallots until they turn glassy in texture.
  • Pressure cook the toor dhal and mash well.
  • Take tamarind, add water and allow it to boil. Extract tamarind juice and keep aside.
  • In a kadai, add 2 tsp oil and fry the coriander seeds,channa dhal, coconut, red chillies, fenugreek seeds and curry leaves. Add 3 tsp of shallots, some water and grind the above ingredients to a smooth paste.
  • Now in a pan, add oil and splutter mustard seeds.
  • Then add the shallots, extracted tamarind juice, salt, jaggery and turmeric powder.
  • Allow it to boil.
  • Now add the ground masala and mashed toor dhal to it.
  • Allow it to boil.
  • Mix this with hot rice and eat.

Note : Donot add asafoetida while making onion sambar. You will lose the flavour.

Add a tsp of Red chilli powder, if the colour of the sambar is yellow or if you need more spicy.

Rasam (South Indian Soup) podi

Rasam can be called as South indian soup. There are different kinds of rasam slightly varying in the ingredients used. The recipe I am going to give can be used to make traditional home-style rasam. I learnt this from my grandmom.  You can store this for more than six months. Always we need to grind the rasam powder coarsely unlike sambar powder.  Hope you guys will enjoy it.

INGREDIENTS

Coriander seeds- 1 cup

Toor dhal – 1/2 cup

Bengal gram-  1/2 cup

Pepper – 2 tbsp

Cumin seeds – 2 tbsp

Turmeric- A small piece

Red chilly – 4 cups

  • Measure all the ingredients and keep separately.
  • Keep the red chillies in the hot sun for few minutes. So that it can be fried easily without taking much time.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients one by one in the mixie.
  • Finally mix everything to get your rasam podi.