Rava Dhokla Recipe / Rawa Dhokla Recipe / Sooji Dhokla Recipe

Sooji Dhokla

Ingredients for the batter
White rawa/Sooji/Semolina-2 cups
Curd-1 cup
Water-1cup or little more
Lime juice-1/2tsp
Chopped green chillies-2
Turmeric powder-1/4tsp
Chilly powder-1/4tsp
Salt -1tsp
(Heat 4tsp of oil temper 1/2tsp mustard & 1/4tsp hing,pour 2tbsp of hot water in that & directly pour it into the batter.Mix it well,this adds an extra flavour to the batter)
Eno/fruit salt-1tsp
(Add this only when you are ready to steam the batter.Do not add it to the batter while its resting for 20 minutes)
Tempering
Oil-3tsp
Mustard-1tsp
Sesame seeds-1tsp
Green chillies chopped-1
(I didn't add)
Curry leaves-little
Garnish
Fresh grated coconut
Coriander leaves
Method
Mix all the above ingredients for the batter except the ENO fruit salt.
The batter should be of a besan pakora consistency,rest it for 20 minutes.
Once your ready to steam add the ENO fruit salt ,mix it well & pour it immediately on a greased plate.
Steam it for 7 to 10 minutes till your dhoklas are done.Cool it & cut into desired shapes.
Heat oil in a pan & temper it,pour this on top of the cut dhoklas.
Garnish & serve it with tamarind & green chutney.

Inspired by Maayeka

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Bechamel Sauce / White Sauce Recipe

Bechamel Sauce

Ingredients
Butter-1tbsp
All purpose flour/Maida-1tbsp
Hot milk -1 cup
Grated nutmeg-a pinch
Bay leaf-1
Salt & Pepper to taste
Chopped garlic - 4 ( optional)

Method
Heat butter in a pan,add garlic if using then add the flour & in low flame fry till raw smell disappears & mixture starts to bubble slightly.
Reduce the flame and add the hot milk, seasonings,bay leaf & nutmeg whisk until well incorporated (to avoid lumps or the sauce sticking to the bottom of the pan).
Cook till the sauce thickens to the desired consistency.You can add heavy cream for extra richness for your sauce.
Switch off the stove,remove the bay leaf,now your sauce is ready for use.

Note:
a) Some times you sauce may become lumps if not whisked properly,in that case at the end strain the sauce to get a smooth lump free sauce

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Coconut Rice / Thengai Sadam / South Indian Coconut Rice Recipe / Thengai Sadam Recipe / Kobbari Annam Recipe

Coconut Rice/Thengai Sadam

Ingredients
Rice - 1 cup
( Cook the rice with 2 & 1/4 cups of water with little salt,keep it aside)
Tempering
Oil-1tbsp
Chopped cashew nuts-3tsp
Curry leaves & coriander leaves-few
Chopped green chillies- 3
Mustard-1tsp
Urad & Channa dal each -1/2tsp
Hing-1/4tsp
Crushed pepper powder-1/4tsp
Freshly grated coconut - 3/4 cups
Method
Heat oil in a pan,add all above tempering ingredients except coconut & pepper powder.
Fry till the dals are light brown,now add the grated coconut.
In low flame fry the coconut till moist leaves (do not over fry & change the colour of the coconut ).
Add the cooked rice & pepper powder,add salt if needed, mix it well.
Garnish with coriander leaves & serve them warm.

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Instant Tiffin Sambar / Tiffin Sambar Recipe / A Quick Sambar Without Thur Dal

Instant Tiffin Sambar

Ingredients fried in 1tsp of oil 
Small onions-6
Chopped tomato-1 small
Coriander seeds-2tsp
Red chillies-2 or 3
Hing-a pinch
Pottukadalai/ Roasted gram dal-2tbsp (do not fry)
( Fry all above ingredients till light brown,cool add pottukadalai & grind it to a smooth paste.Dilute it with 1 cup of water & keep it aside.)
Tempering
Mustard-1/2tsp
Curry leaves-little
Oil-1tsp
Other ingredients
Small onions-8
Chopped tomato-1
Chopped carrot-1
Pinch of brown sugar/jaggery
Salt to taste
Turmeric powder-1/8tsp
Diluted tamarind juice-1 cup
Method
Heat oil in a pan temper it.
Fry onion,tomato,carrot & curry leaves till light brown.
Add turmeric powder,salt,water & tamarind juice,cover & cook till the vegetables are cooked.
Pour the diluted masala & give a nice boil till raw smell disappears.
Switch off the stove add the brown sugar,curry leaves & serve it with pongal, Idly or Dosa....

Inspired by Jeyasri'skitchen

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Dill & Saffron Rice / Dill & Saffron Pulao Recipe

Ingredients
Basmati rice-1 cup
Chopped dill leaves-1/3 cup
Salt to taste
Saffron-a generous pinch
(soak it in little warm milk)
Chopped onion-1tsp
Slit green chillies-1
Grated garlic-1/2tsp
Tempering
Olive oil-3tsp
Pepper-3
Cloves & Cardamom-1 each
Shajeera-1/8tsp
Cinnamon-a very small piece
Method
Heat oil in a pan & temper it.
Fry onion,garlic,green chillies & dill leaves (save some dill leaves for garnish),saute for 1 minute.
Add the rice fry for a minute,pour 2 cups of water add salt to taste & cook till done.
Once rice is cooked add the dill leaf & saffron milk & mix it well.
Serve hot with any gravy or raita.

Inspired by Jagruti....

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Beetroot Murukku Recipe

Beetroot Murukku

Ingredients
Rice flour-2 cups
Roasted gram powder/Pottukadalai-1/2 cup
Hot oil-1tbsp
Salt to taste
Jeera/cumin-1tsp
Chilly powder-1tsp
Hing-a pinch
Beetroot juice-1/2 cup
(One small beetroot ground with water in a blender & squeeze out the thick juice)
Water required amount to make a soft dough
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.
Pour needed water & make a soft dough.
Fill in the murukku press & press directly into the hot oil.
Fry in medium high flame till crisp on both sides.
Remove them on a kitchen tissue for excess oil to get absorbed.
Cool & store it in a air tight container.

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Varuthu Araicha Kuzhambu / Varuthu Araicha Sottu Kuzhambu / Varutharacha Kulambu Recipe Without Onion & Garlic

Varuthi Araicha Kuzhambu

Ingredients

Moth beans -1/2 cup

(Soak it overnight)

Salt to taste

Turmeric powder-1/4tsp

(Cook everything in a pressure cooker till done,keep it aside)

Ingredients fried in 1tsp of oil & grind to a smooth paste

Coriander seeds-1tsp

Channa dhal-1tsp

Urad dhal-1tsp

Pepper-10

Methi/fenugreek seeds-10

Red chillies-5

Coconut -4tsp

Tamarind paste-1/2tsp
(Dilute the tamarind paste in 1cup of water,mix the ground paste into it.Mix & keep it aside.)

Tempering

Oil-1tsp

Mustard-1/2tsp
Hing little (optional)

Curry leaves little

Method

Heat oil in a pan & temper with mustard,hind & curry leaves
Now add the pressure cooked dhal & the ground mixture in tamarind water.Add some water if needed.
Cook the mixture till raw smell disappears & the gravy is slightly thick..
Switch off the stove,garnish with some curry leaves & served with rice ,idly or dosa.

Note:
a) You can use whole green moongh dal or any dal you wish in this recipe
b) You can also add any vegetable to this gravy.

Courtesy: Lata

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Minty Tofu Couscous Pulao / Couscous,Tofu & Mint Pulao / Couscous Pulao Recipe

Minty Tofu Couscous Pulao

Ingredients ground to a smooth paste
Mint & Coriander leaves-together 1/2 cup
Green chillies-2
Ginger & Garlic paste-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp(optional)
Thick tin coconut milk-4tsp
Other Ingredients
Couscous-1 cup
Boiling water-2 cups
Salt to taste
Sliced onion-1/4
Cashew nuts-10
Cubed tofu-1/2 cup
Peas-a handful(optional)
Tempering
Ghee-1tsp
Oil-3tsp
Cardamom-2
Cinnamon-a small piece
Bay leaf-1
Cloves-2
Jeera/cumin & Shajeera together-1/2tsp
Method
Heat oil & ghee in a pan & temper it.
Add the cashew nut & onion & fry till its light brown.
Add the ground paste & fry till oil separates the pan.
Add the peas,tofu & couscous, add salt pour the boiling water cover it with a lid.In low flame cook the pulao till done.
Fluff it up with a fork & serve it hot with any side dish.

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