Mappillai Samba Dosa Recipe / Mappillai Samba Arisi Dosa / The Bridegroom’s Samba Rice Dosa - Dosa Recipes

Mappillai Samba Dosa

Ingredients

Mappillai samba rice-2 cups

Urad dal - 1/2 cup

Methi / fenugreek seeds-1/2 tsp

Salt to taste

Oil-to make dosa.

Method

Wash & soak rice for 8 hours or overnight and urad dal and methi together for 3 hours.

Grind the rice to a smooth thick batter and transfer into a bowl. Grind urad dal to a smooth fluffy thick batter. Add salt and mix both the batters till combined. Cover and rest to ferment over night or for 8 hours.

Next day if the batter is very thick add some water & dilute.

Heat a tawa pour a ladle of batter, spread it to a thin circle, pour oil around the dosa and cook till crisp & light brown on all sides. Flip the other side and cook.

Serve with chutney or Idli Podi.

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Chettinad Poricha Kulambu Recipe / Poricha Kuzhambu Recipe / Poricha Kuzhambu Chettinad Style Recipe / Poricha Kulambu Recipe

Chettinad Poricha Kulambu

Ingredients to grind

Urad dal - 1 & 1/2 tsp 

Cumin seeds - 1 tsp ( heaped

Red chillies - 3

Rice - 1 tsp

Grated coconut - 2 tbsp

Method

Dry roast urad dal, rice, jeera and red chillies till colour changes, switch off the stove and add the coconut mix well. Cool add water and grind to a smooth paste, keep it aside.

Tempering

Ghee - 1 tsp

Oil - 1 tsp

Mustard seeds - 1 tsp

Red chillies - 1

Curry leaves few

Hing - a pinch

( heat oil and ghee in a pan and temper with above ingredients)

Ingredients to be pressure cooked

Thur dal - 1/2 cup

Diced tomato - 1 large

Turmeric powder

( Pressure cook till tomatoes are mashed and dal is cooked but holds its shape. Do not over cook till mashed )

Other ingredients

Chopped snake gourd - 1 medium size

( Cook the snake gourd with little salt and turmeric powder)

Salt to taste

Method

Take a pan add the cooked dal, snake gourd , ground paste add salt as needed and cook in low flame for 2 to 3 minutes till combined.

Switch off the stove and pour the hot tempering into the mixture and mix.

Best serve with hot rice.

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Azhagar Kovil Dosai / Azhagar Kovil Dosai Recipe / Azhagar Dosai Recipe / Alagar Kovil Dosai / Black Urad Dal Dosa Recipe

Azhagar Kovil Dosa 

Ingredients

Raw rice / Sona Masoori rice - 2 cups

Whole black urad dal with skin - 1 cup

Salt to taste

Crushed black pepper - 1 tbsp

Crushed Jeera - 1 tbsp

Chukku powder / Dry ginger powder - 1 tsp

Hing - 1/2 tsp

Ghee as needed to cook dosa

( I mixed ghee and oil together and used)

Method

Wash and soak urad dal overnight and sona masoori for 3 hours. 

Using a wet grinder or blender grind urad dal till fluffy thick batter transfer to a bowl.

Add rice and grind to a smooth thick batter by adding water little by little.

Add salt and mix both the batters together well, cover and rest it for 4 to 5 hours.

Add the chukku, pepper, cumin , hing to the fermented batter and mix well.

Usually this dosa is shallow fried but today iam cooking them little thick like uthappam.

Heat a tawa spread some ghee/oil and pour a ladle of batter and spread slightly, do not make it thin.

Pour some ghee around and cook till crisp and light brown on all sides.

Enjoy with coconut chutney.

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Handvo Recipe / How to make Gujarati Handvo / Gujarati Handvo Recipe

Handvo

Tempering Ingredients

Oil - 3 tsp

Mustard - 1/2 tsp

Cumin 1 tsp

Sesame seeds - 2 tsp

Few curry leaves

Hing - 1/8 tsp

( Heat oil in a pan and temper it with above ingredients, keep it aside)

Ingredients for the batter

Sona masoori - 1/4 cup

Channa dal - 1/2 cup

Thur dal - 3/4 cup

Sour curd - 1/4 cup

Salt to taste

Turmeric powder - 1/2 tsp

Sugar - 1/2 tsp

ENO - 1/4 tsp ( heaped)

Grated lauki / Bottle gourd - 1 cup

Finely chopped green chilies - 4

Ginger and garlic paste - 1 tsp

Oil - 1 tsp

Gujarati Handvo

Method

Wash and soak the rice and dal in water for 3 hours, drain out the water, add it into a blender pour  water little by little and  grind to a semi coarse idli batter consistency.

Second method is dry grind the rice and dal using a coffer grinder to a semi fine coarse consistency. Add the lauki, salt and little water , mix well and let it soak overnight in fridge. Next day add remaining ingredients and bake.

Transfer the ground rice/dal mixture into a bowl and add all the above mentioned ingredients and half of the tempering, save the remaining tempering to pour on top of the baked handvo.

Mix quickly and pour it into a greased pan and bake at 350 deg .F for 45 minutes or till cooked and brown on top.

Each oven is different so temperature and cooking time can vary.

If you don't have an oven pour the mixture into a thick bottomed tawa and in low flame cook it on stove stove till both sides are brown and cooked.

Pour the remaining tempering on top , cool and cut into desired shape and serve with any chutney or sauce.

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Paneer Ghee Roast / Mangalore Style Paneer Ghee Roast - Paneer Recipes

Paneer Ghee Roast

Ingredients for grinding

Coriander seeds - 1 & 1/2 tsp

Whole pepper - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/4 tsp

Kashmiri red chillies - 4

Red chillies - 2

Methi / Fenugreek seeds - less than 1/8 tsp

Cardamom -1

Cinnamon - 1 small piece

Cloves -2

Ginger and garlic paste - 1tsp 

Tamarind paste or lemon juice -2 tsp

Turmeric powder - 1/2 tsp

Mangalore Style Paneer Ghee Roast

Method

Dry roast above mentioned ingredients except tamarind paste,ginger & garlic paste and turmeric powder till light brown, Do not burn them.
Cool and put it into a blender add tamarind paste, salt, turmeric powder ,ginger & garlic paste.
Pour some water and grind it to a smooth thick paste. Keep it aside

Other Ingredients

Ghee - 1/4 cup

Oil - 1 tbsp

Curry & coriander leaves for garnish

Jaggery - 1/2 tsp

Chopped onion - 1/4 cup

Paneer cut into medium size cubes - 2 cups

Curd - 2 tbsp 

Paneer Ghee Roast

Method

Add some oil and fry paneer pieces till light brown on all sides and keep it aside.

Heat ghee in a heavy bottomed pan add the onion and little curry leaves and fry till its light brown.

Now add the ground paste and curd in medium low flame roast till ghee separates from the masala.

Pour little water to get a semi thick consistency , lastly add the jaggery and give a stir.

Switch off the stove and garnish with curry & coriander leaves.

Best served as a side dish for Rice or Roti.

For more Paneer recipes click HERE

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Bhindi Do Pyaza / Easy Bhindi Do Pyaza / Dhaba Style Bhindi Do Pyaza - Easy Side Dish Recipes

Bhindi Do Pyaza

Ingredients

Ghee - 1 tbsp
Oil - 3 tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Jeera - 3/4 tsp
Crushed coriander seeds - 1/2 tsp
Red chilies - 3

Other ingredients

Okra / Bhindi - 30
( cut into any size or shape)
Thinly sliced ginger strips - 1 tsp
Chopped coriander leaves for garnish
Chopped tomato - 1 large
( make a puree)
Chopped onion - 1/2
Onions - 1 cup cut into big cubes
Salt to taste
Red chilly powder - 1 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp

Dhaba Style Bhindi do Pyaza

Method

Heat oil in a pan add the cut okra, salt fry in medium high flame till all sides are light brown,
Reduce flame and add the diced onion and sauté till its translucent, remove and keep it aside.
In the same pan add the ghee and remaining oil add the tempering ingredients and sauté.
Add the chopped onion and thinly sliced ginger strips sauté till onions are light brown.
Add the tomato puree and fry till raw smell has disappeared.
Add the dry masala powders except the garam masala saute till raw smell has disappeared.
Pour water cover and cook till gravy is semi thick. Add the fried okra and onion mix well.
Lastly add the garam masala mix. and switch off the stove.
Garnish with coriander leaves and serve with Jeera rice or Roti.

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Kinnathappam Recipe / How to make Kinnathappam / Steam Cooked Rice Cake in a plate / Easy and Instant Kinnathappam Recipe / Kerala Kinnathappam Recipe

Kinnathappam

Ingredients

Sona masoori rice - 1/2 cup

( wash and soak it in water for 3 hours)

Semi thick coconut milk - 1 cup

( add more or less according to the consistency needed)

Sugar - 2 tbsp

( add more or less according to your taste)

Cumin - little to sprinkle on top

Salt a pinch

Kinnathappam

Method

Drain the water from the rice add it into a blender pour coconut milk and grind to a smooth batter. Do not add water for grinding use only coconut milk.

Pour more coconut milk if needed to get a semi thick pouring batter consistency.

Add salt , sugar and mix till dissolved , grease a pan with coconut oil and pour the batter.

Sprinkle some cumin seeds on top , cover with a lid or cover with a foil and make few slits on top , steam till cooked. When inserted a knife in the middle must come out clean.

Cool slightly loosen the edges using a knife , cut into desired shape and enjoy!

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Godumai Mavu Idiyappam / Wheat Flour Idiyappam / String Hoppers With Whole Wheat Flour / Healthy Wheat Idiyappam / Idiappam Recipe

Wheat Flour Idiyappam

Ingredients

Whole wheat flour/Godumai mavu-1 cup
(Put the wheat flour in a clean cloth , tie a knot & place it in a steamer.Steam this for 15 to 20 minutes in medium flame without whistle. Remove from the steamer & cool the flour, break it up so there are no lumps. Sieve this flour & now your wheat flour is ready to use. You can store the left over flour in fridge)
Salt to taste
Oil-1tsp
Boiling water-1 & little less than 1/4 cup

Godumai Idiyappam

Method

Take the flour in a bowl, add salt & oil , pour the boiling water little by little and make a soft dough.
Fill some dough into the idiyappam mould and press it on a greased plate & steam it for 8 to 10 minutes in medium flame.
Cool & eat it with sugar & coconut or with any gravy you wish.

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Mapillai Samba Puttu Recipe / Bridegroom Rice Puttu - Healthy Puttu Recipe

Mapillai Samba Puttu

Ingredients

Mapillai Samba rice / Bridegroom Rice - 1/2 cup

( wash the rice and soak it in water for at least 4 hours. Drain out the water and spread the rice on a clean towel for 15 to 20 minutes. Dry grind the wet rice to a semi coarse consistency ( sand texture).

Jaggery - 1 & 1/2 tbsp

( add more or less according to your taste, you can add sugar instead)

Salt a pinch

Grated coconut - 1/4 cup

Cardamom powder - 1/4 tsp

Fried cashew nuts in ghee - 1 tbsp

Ghee - 3 tsp

Method

Take the ground flour into a boil add a pinch of salt, sprinkle warm water little by little using your finger tips mix well.

When you hold the mixture with your fist they should hold the shape this is the right consistency.

Put the flour in a cloth fold and steam for 15 minutes or till cooked.

Transfer the puttu into a bowl and add the cardamom powder, ghee, fried nuts and coconut, mix and enjoy hot or warm.

Plain puttu can be enjoyed with Kadalai Curry too.

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Blue Tea Recipe / Sangu Poo Tea / Clitoria Tea / Blue Butterfly Pea Flower Tea - Healthy Drink Recipe

Sango Poo Tea

Ingredients

Fresh or dried sangu poo/ Butterfly Pea flower - 10

Boiling water - 1 cup

Honey - 1/2 tsp

Lime juice - 1/4 tsp

Sangu Poo Decoction

Method

Take the flowers in a bowl add the boiling water, cover and leave it for 5 minutes.

Filter and add honey and lemon juice, drink warm or add ice cubes and drink like a cold lemonade.

Medicinal benefits

Cures problems like diabetes, heart related issues, hair loss, anxiety, mensural problems, etc. If you have other health issues consult a doctor before consuming.

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