Bun Dosa Recipe / Soft Thick Spongy Dosa Recipe - Dosa Recipes

Bun Dosa

Ingredients

Idli Rice - 1& 1/2 cups

Thin Aval / Poha - 3/4 cup

Freshly grated coconut - 3/4 cup

Fenugreek seeds - 1/2 tsp

Salt to taste

Tempering

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Finely chopped green chillies - 4

Method

Wash and soak rice and fenugreek seeds together for 4 to 5 hours and poha seperately for 30 minutes.

Grind the rice,poha and coconut together to a semi smooth batter.Batter should be slighlty thinner than Idli batter.

Add salt and mix well,cover the batter and rest to ferment overnight.

Next day heat oil in a pan and temper with above ingredients and pour it into the batter and mix well.Add water to dilute if the batter too thick.

Take a curved kadai or appam kadai smear oil and pour a ladle of batter,do not spread.Pour some oil around the dosa,cover with a lid and cook till light brown at the bottom.Gently flip and cook the otherside.

Remove from the kadai and serve hot with any spicy chutney.

Note:

Adding baking soda is optional.Add only if the batter is not fermented well.

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Mushroom Meatballs / Vegetarian Mushroom Meatballs / Meatless Meatballs

Mushroom Meatballs

Ingredients

Finely chopped white mushrooms - 4 cups

Garlic salt - to taste

Onion powder - 1 tsp

Pepper powder - 1/2 tsp

Red chilly flakes - 1 tsp

Itallian seasonings - 1 tsp

Bread crumbs - 5 tsp

Fresh shredded Parmesan cheese - a handful

Olive oil - 1 tbsp

Meatless Meatballs

Method

Heat oil in a wide skillet add the mushrooms and sauté in high flame.

Add garlic salt,onion powder, pepper powder and red chilly flakes, saute for few more minutes and switch off the stove. Mushrooms will start to leave water if sautéed too much.

Cool the mixture add 3 tsp of bread crumbs and parmesan cheese, mix till extra water is absorbed from the mushroom.

Roll it into small balls and dust with the remaining bread crumbs.

Apply some oil on all sides of the balls.

Pre.heat Gourmia air fryer at 350.deg for 15 minutes. Arrange the ball in a single layer and cook till done, in-between shake the basket once for even browning.

Garnish with freshly chopped parsley and parmesan cheese.

Mix the mushroom meatballs into the pasta sauce and serve with spaghettis or any kind of pasta.

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Grapefruit Rice / Grapefruit Puliyohara / Grapefruit Puliyodharai / Variety Rice Recipes

Grapefruits from my mini garden.

Grapefruit Rice

Ingredients

Grape fruit juice -1 cup

(I used the yellow flesh fruit not the pink)

Salt to taste

Cooked rice-1 cup

(grains separate)

Tempering

Oil-5tsp

Mustard-1tsp

Urad dal -1 & 1/2 tsp

Channa dal-1tsp

Chopped green chillies-2

Grated ginger -1/2tsp

Peanuts-a handful

Curry leaves-little

Turmeric powder-little

Hing-1/4tsp

Method

Heat oil in a pan temper it with above ingredients.

Add grape fruit juice , salt & turmeric powder & switch off the stove.

Take a kadai add the rice and pour the required quantity of the mixture in low flame mix till well combined.

Switch off the stove and serve it hot with potato chips & pickle.

Note:

The tempered mixture can be stored in fridge for a week.

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Ulli Karam Recipe / Onion Karam

Ulli Karam

Ingredients

Thinly sliced onion - 1 large

Garlic - 4

Salt to taste

Red chilly powder -  3 tsp

Roasted whole coriander seeds - 1 tsp

Jeera - 1 & 1/2 tsp

Peanuts - a handful

Curry leaves - few

Oil to deep fry the onions as needed

Ulli Karam

Method

Heat oil in a pan add the sliced onions and a pinch of salt in medium high flame fry till brown and crisp,remove to a plate.Do not over fry and burn them

In the same oil fry peanuts and curry leaves and transfer to a plate.

Take a mixi jar add the garlic,jeera,roasted coriander seeds,salt and chilly powder,grind in intervals till crushed.

Add this into the fried onion,peanut,curry leaf mixture and mix well using your hands till well combined or pulse the whole mixture once in a mixi.

Mix with hot rice and enjoy!

Onion Karam

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Nannari Paal Sarbath / Milk Sarbath / Paal Sarbath / Summer Drinks Recipes

Nannari Paal Sarbath

Ingredients

Cold milk - 1 cup

Sabja seeds/Basil seeds - 1 tsp

( soak it in water for 10 minutes till they are doubled in size)

Homemade Nannari syrup - 2 tsp or as needed

Ice cubes - as needed

Method

Take a glass add the milk,soaked sabja seeds and nannari syrup,mix well.

Add ice cubes and serve immediately!

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Ponnangani Thogayal / Ponnangani Thuvayal / Ponnanganni Keerai Thogayal

Ponnanganni Keerai Thogayal

Ingredients

Washed and chopped ponnangani keerai - 1 small bunch

Tamatind - a small gooseberry size

Salt to taste

Grated coconut - 1/8 cup

Urad dal and Channa dal - each 2 tsp

Green chillies - 6

Hing - 1/4 tsp

Turmeric powder - 1/4 tsp

Ginger - a very small piece

Oil - 2 tsp

Method

Heat oil in a pan fry urad dal and channa dal till light brown.

Add remaining ingredients and fry till keerai is shrunk. Cool the mixture add
very little water and grind to a thick thogayal.

Mix with hot rice and enjoy!

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Mulakushyam Recipe / Moloshyam Recipe - Kerala Recipes

Mulakushyam

Ingredients

Yellow moongh dal - 1/3 cup

(washed well)

Avarakai chopped - 2 cups

Turmeric powder - 1/2 tsp

Salt to taste

Pepper powder - 1 tsp

Slit green chillies - 4

Chopped onion - a handful

Curry leaves few

Coconut oil - 3 tsp

Water as needed ( around 2 & 1/2 cups or according to the thickness you want)

Method

Take a pressure cooker add the washed moongh dal,chopped avaraikai,salt,turmeric powder.pepper powder, 1 tsp oil coconut oil, onions,few curry leaves and green chillies,pressure cook till soft then mash it slightly.

Add remaining coconut oil ,curry leaves mix and serve with plain rice.

Note:

Usually this dish is made with Ash gourd,

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Nannari Sharbat Recipe / Nannari Sarbath / Nannari Syrup Recipe / Homemade Nannari Syrup - Summer Drinks Recipes

Nannari Sharbath

Ingredients

Nannari roots - 100 gms

Jaggery - 500 gms ( If the jaggery your using is too sweet then reduce)

( sugar can be used in this recipe)

Crushed ginger - 1 tbsp

Water - 6 cups

Nannari Sarbat

Nannari Syrup

Method

Using a mortar and pestle break open the roots to remove the white stick from the middle ( see picture).

Then wash the roots couple times and soak it in 6 cups of water for 24 hours or overnight.

Next day transfer to a pan add the jaggery and crushed ginger and give a boil.

In low flame boil till the syrup becomes semi thick consistency,this will take around 30 minutes.

Switch off the stove cool completely, pour it into a clean bottle and store it in fridge.

How to make the drink?

Take 2 tbsp of the syrup in a glass pour chilled water squeeze some lemon juice,mix and enjoy!

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Tindora Fry In Air Fryer / Dondakaya Fry In Air Fryer - Air Fryer Recipes

Tindora Fry In Air Fryer

Ingredients

Tindora chopped - around 3 cups

Chopped onion - a handful

Salt to taste

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Turmeric powder - 1/8 tsp

Oil - 4 tsp

Method

Take a plate or bowl add all the above mentioned ingredients and gently massage or toss well till combined.

Pre.heat gourmia air fryer to 400 deg. for 12 minutes,when it says add food spread the tindora mixture in a single layer and cook.

Turn in between once for even frying.

Remove from air fryer and enjoy!

Note:

Each air fryer is different so time and temperature may vary.

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Golgappa Fryied In Air Fryer / No Fry Golgappas / Air Fryer Golgappas / Air Fryer Puri / Air Fryer Gol Gappe

Air Fryer Golgappas

Ingredients

Golgappa ready to fry - 10 poories

Oil few drop

Method

Brush the golgappa poories with some oil on both sides.

Pre.heat Gourmia air fryer at 350 deg for 2 minutes.

When it says to add food arrange the golgappa inside the air fryer tray in a single layer.

After 2 minutes they are done and ready to use.

Note:

Each air fryer is different so cooking temperature and time may vary.

Chaat with the Air Fried Golgappas

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Air Fryer Gol Gappe

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