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.

Please follow and like us:
20

Tomato pickle

Tomato pickle is a tangy and tasty recipe. This is a very simple recipe which is easy to make in less time. This goes well with curd rice and dosa. I love this a lot. The shelf life of this is one week to ten days.

INGREDIENTS

Tomato – 1.5 Kg

Mustard seeds – 1 tsp

Turmeric powder – A pinch

Jaggery – 2 tsp

Red chilli powder – 1 tbsp (As required)

Salt – As required

Gingelley oil – 2 tbsp

Methi powder- 1/2 tsp

DSC01184

  • Wash and grind the tomatoes.
  • In a heavy bottomed vessel, add oil and splutter mustard seeds.
  • Now add the tomato puree, turmeric powder, jaggery and salt. Add red chilli powder at the last stage since it will turn black.
  • Allow it to cook in low flame.
  • The light red colour will turn to dark red and the puree thickens.
  • Now add the red chilli powder and asafoetida.
  • Cook for five minutes and turn of the stove.
  • It goes well with Dosa, Curd rice, Adai.

Note : You can make this in three ways.

Directly making the puree after washing the tomatoes /  removing the seeds/ removing the skin and seeds.

Please follow and like us:
20

Ishtu (Vegetable stew)

Ishtu is a stew made out of different colourful vegetables. I used potatoes, carrot, beans and green peas to make this stew. It is a recipe from Kerala. It goes best with Aapam and idiyappam. I came to know about this recipe through one of our family friends.  It can also be served along with roti.


20140930_100644

INGREDIENTS

Coconut milk – 2 cups

Potatoes – 4 small

Carrot – 1

Beans – 5

Green peas – 100 gm

Paneer- 25 gms

Green chillies – 2

Turmeric powder – 1/2 tsp (optional)

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – few

20140930_100956

  • Cut the potatoes as cubes and half cook it so that they remain as separate cubes.
  • Chop the beans and carrot lengthwise. Cook it with enough water in a pan.
  • Cut the paneer into cubes.
  • Take one coconut, grate it and extract milk from it.
  • In a kadai, add 1 tsp coconut oil, splutter mustard seeds and cumin seeds.
  • Once they crack add green chillies and saute it.
  • Now add the half cooked vegetables along with the green peas.
  • Add the extracted coconut milk.
  • Ishtu should neither be too thick  nor be too watery.
  • Add the paneer cubes. Cook it in low flame for 20 minutes.
  • You can feel the aroma of coconut milk and the veggies.
  • Serve it with Aapam, Idiyappam or Chappathi.

 

Note: You can also use carrot and paneer.

Please follow and like us:
20

Chambakka thogayal

Chambakka, a bell-shaped fruit that can be called with many names.We have this tree in our backyard. To see the red fruits with green leaves is a very good sight-seeing for me.This has got a lot of health benefits. You can make a lot of recipes out of this and today I am going to give you the recipe for chambakka thogayal.

Image

INGREDIENTS

Chambakka -1 cup

Coconut – 1/2 cup

Curry leaves – few

Green chilli – 3

Salt – As per taste

Oil – 1 tbsp

For tempering

Oil – 1 tsp

Mustard seeds – 1 tsp

Image

  • Wask the chambakka and remove the seeds. Cut it into small pieces.
  • Add oil in a kadai and then add the chopped chambakka. Saute it well so that the raw taste will disappear.
  • Then add green chilli and saute it for two minutes.
  • Grind the ingredients with salt, grated coconut, curry leaves. Sprinkle little water to blend it well.
  • Then add oil and splutter mustard seeds.
  • You can mix this with rice or can be used as a side dish for dosai and chappathi.

 

Please follow and like us:
20

Raitha

Raita is an Indian salad or side dish made with yoghurt and chopped vegetables of your choice. Pachadi is the South-indian variation of raita. Every Indian family would like to have curd either plain or in the form of raita or as lassi. Raita goes best with roti and any variety rice, pulav, fried rice and briyani. They are cool and spicy at the same time.

Image

INGREDIENTS

Yoghurt – 1 cup

Onion – 1 (Big size)

Tomato – 1 (Medium size)

Cilantro – Few

Salt – To taste

Black salt – A pinch

Cumin seed powder – 1 tsp

Coriander seed powder – 1 tsp

Sugar – 1/2 tsp

Image

  • Chop onion, tomato, cilantro into small pieces.
  • Mix the yoghurt well and if it is too thick, add a little quantity of milk or water to make it to the right consistency.
  • Now add salt, black salt, cumin seed powder, coriander seed powder and sugar to the yoghurt. Mix well.
  • Finally add the chopped vegetables and mix well.
  • Serve with roti, pulav, fried rice or briyani.

Note: You can also use cucumber, bell pepper and other vegetables of your choice.

           Also garnish it with boondhi.

Please follow and like us:
20