Dosa

The batter is the same as used for idli. To make crispy dosas you need one tava, dosa batter and oil. Heat the tava on the gas, when heated add 1 drop of oil and spread it evenly over the tava. Pour 1 lardle of the batter and quickly spread it into a round shape pour 1spoon of oil on the top of the dosa. Cook on both sides till it is light brown in colour. It will take about 1 minute to cook on both sides. This can be served with chetney or sambar.

velam payasam

South Indian recepies.
Let me begin with a sweet dish .
Payasam- this is made out of raw rice and jaggery.
Ingredients needed
Raw rice -1cup
Jaggery- 2cups
Ghee 1/4cup
Garnishing items;
 Cashewnuts   10-12pieces
,kismis             10-12pieces
 finely cut coconut pieces.
 METHOD ;clean 1cup rice and cook it using 2 1/2cups water cook in an open pan add water if required.The rice should not be over cooked When it is rightly cooked add 2cups of jaggery and mix it well. Keep stirring this mixture until the water is completely absorbed. Lower the flame and add the ghee and mix well.till it leaves the sides of the vessel. at this stage the payasam is ready.remove from the stove. In a kadai add 3spoonsof ghee add the cashew first then add the kismis the kismis will puffup remove and add to the payasam.

VETHAKUZUMBZHU

Vethakuzumbu  is a typical south Indian dish, it goes well with rice and pongal.

Ingredients:

Tamarind (lemon sized )soaked in water for 30 mins.

Powder made from (4redchilies, Dhania seeds - 2tblspn, Channa dhal 1tblspn)

Meethi seeds

A few peppercorns - 10 pieces

Garnishing – Curry Leaves

Method:

Dry fry all the above items listed for powder in a kadai and make a nice powder of it. In a hundi heat 3 tbl spns of oil. Soak the tamarind in 2 cups of water and leave it aside . When the oil  is hot add the mustard seeds. as the seeds splutter add two broken red chilies add any vegetable of your choice (bhindi , brinjal, drumsticks ) cut in 1” length. fry for 2 mins then add the ground masala powder fry till the vegetable gets coated with the  masala. Add 2cups of tamarind water extract add salt to taste, boil till it becomes nice and thick. Garnish with curry leaves. Tangy vethakuzumbhu is ready.

Sabudana Kicihdi

Sabudana is called tapocia pearls in english. This mainly a maharashtrian dish and is traditionally made on days of fasting. You can make this dish as a good mid day snack or as breakfast.

Ingredients: 

Sabudana - 2 cups

Peanuts - 1/2 cup

Green chilies - 3

Jeera - 1 tea spoon

Oil - 5 table spoons

Potatoes - 1

Salt to taste

Method:

Take 2 cups of sabudana and soak it in water for 20 mins. Then drain out all the water and leave the sabudana for 8-10 hrs. De-skin peanuts and coarsely powder it you can use 1cup of ground peanuts for 2-3 cups of sabudana.
In a kadai heat oil/ghee about 1/4 cup. Add jeer green chilies about 3-4 when the jeer is roasted add the sabudana and powdered   peanuts let it cook in the oil for about 10 mins. You can add potatoes cooked and cut into small cubes or you can par boil potatoes and add in the end after the dish is cooked and just before putting off the gas. Your sabudana kichadi is ready.

PONGAL

INGREDIENTS NEEDED:

Rawrice – 1cup

Moong dal - 1/2cup

Ghee -1/4cup

Cashew - 10 nos

Pepper - 10 gms

Jeera - 2 table spoons

Salt to taste

METHOD:

In a kadai heat the moong dal for 3 mins. Take a cooker and pour 4cups of water.

When the water boils add the dhal and rice to the boiling water. Add required salt and cook for 3 whistles.

Roast pepper and jeera powder them coarsely.

In another Kadai add ½ qty of ghee add the pepper jeera powder then add cashew.

Lowerthe heat add the dhal rice which is cooked. Mix well if needed add more ghee.

Serve the pongal hot and steamy along with chutney and sambar.

PAYASAM

INGREDIENTS NEEDED:

Raw rice -1cup

Jaggery- 2cups

Ghee - 1/4cup

GARNISHING ITEMS:

Cashew nuts

kismis

Finely cut coconut pieces

METHOD:

Clean 1cup rice and cook it using 2 1/2cups water. Cook in an open pan add water if required.

The rice should not be over cooked. When it is rightly cooked, add 2cups of

jaggery and mix it well.

Keep stirring this mixture until the water is completely absorbed.

Lower the flame and add the ghee and mix well till it leaves the sides of the vessel.

At this stage the payasam is ready. Remove from the stove.

Garnishing:

In a kadai add 3spoons of ghee, cashew first then add the kismis. The kismis will puff up. Remove garnishing and add to the payasam. In a little ghee add the cut coconut pieces and add to the payasam.

Hot Payasam is ready to serve. This could be a perfect south Indian Traditional dessert.