Month: August 2017

Kanchipuram Dosa

kanchipuram_dosa

Ingredients:
Udad Dal – 1 Cup
Idly Rice – 2 cups
Channa Dal – 1/4 cup
Methi Seeds – 1 tsp
Salt
Oil for frying dosa

For Seasoning:
Mustard seeds – 1 tsp
Curry leaves – handful
Pepper powder – 1.5 tsp
Cumin seeds – 1 tsp
Grated Ginger – 1 to 2 tsp
Turmeric powder – 1/2 tsp
Hing – 1/4 tsp
Oil – 1 tsp

Method:

Wash and soak Udad dal and methi together overnight.
Wash and soak rice for 4 to 6 hours.
Wash and soak channa dal overnight.

In a Mixer or Grinder, grind first Udad dal and methi by adding water.
Take out the Udad batter and then grind rice .

Drain out the channa dal and wash again few times and add to the ground dosa batter.
Add salt and mix well.

Ferment for 10 to 12 hours in a warm place.

Heat oil in a small pan. Once hot , add mustard seeds. Once the seeds start spluttering, add hing and finely chopped curry leaves.
Fry for few seconds and pour over the batter.
Add the remaining ingredients: Turmeric powder,Pepper powder,Cumin seeds to the batter and mix well.

Grease a Tawa or flat pan with little oil. Once the pan is hot,Pour a big ladle of the dosa batter and spread the batter with the ladle in a circular motion.
Drizzle few drops of oil around the dosa and cook for few seconds little bottom is cooked.
Flip the dosa to other side and cook for few more seconds.

Serve the dosa with butter and coconut chutney.

Kavuni Rice Payasam

kavuni-rice_kheer

Kavuni Rice is a black or dark purple rice which is very nutritious and is loaded with anti-oxidants.This rice is very chewy even after cooking. It is best used for making desserts,idly,dosa etc.
It can also be used in salads.

Ingredients:
Kavuni/Black rice – 1/2 cup
Water – 2 cups
Coconut milk – 200 ml
Jaggery – 3/4 cup
Sugar – 1/4 cup
Cardamom powder – 1/4 tsp

For Garnish:
Ghee – 1/4 tsp
Cashew nuts and Raisins – As required

Method:

Wash and soak rice overnight in water.

Next day, drain the water and wash again.

Add the rice in a small vessel which can go inside the pressure cooker.
Add 2 cups of water to the rice and pressure cook for 10 to 15 whistles.

Once the pressure is released, drain out the water from the cooked rice and keep it separately.

If using tetrapack coconut milk, once the packet is open, take half of the coconut milk and dilute it with the little water to make thin coconut milk and keep it aside.

Once the rice is cooled enough, grind the rice for few seconds in pulse mode so that it breaks and becomes less chewy.

In a small pan, add rice water and jaggery and cook till jaggery melts.
Filter the jaggery water and keep aside.

In a large vessel, add the ground rice,jaggery water,sugar and thin coconut milk.
Add cardamom powder and cook till the payasam thickens.
Generally it takes anywhere between 10 to 20 minutes.

Add thick coconut milk and cook for 5 more minutes and switch off the stove.

Heat ghee in a small pan. Once hot, fry cashewnuts.Once cashews get pale golden color,add raisins and fry till it fluff up.Pour over the cooked payasam.

If payasam becomes very thick after it is cooled down, add some milk and some sugar.

This payasam can be served hot or cold.

Sago Idli

sago_idli

Ingredients:

Sago/Sabudana – 1/2 cup
Idli Rice Rava – 1 cup
Curd – 2.5 cups
Baking soda – 1/4 tsp
Salt – To taste
Water – as required

For Seasoning:
Oil – 1 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – handful
Green chillies – 1 or 2
Grated coconut – 1 to 2 Tbsp

Roasted cashewnuts
Coriander leaves – as required

Method:

Wash and soak sago and idli rava along with curd for 8 to 10 hours.Batter should be like idli batter.

Sago will absorb moisture.
If the batter becomes dry after the soaking time, add some water or curd to bring it to idli batter consistency.

Add salt,grated coconut,roasted cashewnuts,chopped coriander leaves,chopped green chillies to the batter.
Heat a small pan with oil. Once oil is hot, add mustard seeds.Once the seeds start to splutter, add hing and chopped curry leaves.Fry for few seconds and pour over the batter.

Mix well.
Grease idli plates with little oil.
Add baking soda to the batter and mix well.

Pour the batter into idli plates immediately after adding the soda.
Steam the idlis for 20 minutes.

Serve with chutney powder or any chutney.