KAMBU/BAJRA DOSAI

Kambu/Bajra is a pearl millet.. It is rich in essential compounds like fibre, protein ,phosphorous, magnesium and iron...

It has many health benefits like

controlling diabetics,

weight loss,

cholesterol control,

helps in digestion...



Recipe 1:

Ingredients

1. kambu/bajra - 1 cup

2. urad dal - 2 tsp

3. rice - 1 cup

4. fenugreek seeds - 1/4 tsp

Procedure:

1. Soak all the ingredients for 5 - 6 hours

2. Grind them finely

3. Ferment for 4 - 5 hours

4. Add salt and mix well

5. Heat the dosa tawa, pour the batter and spread it in circular motion and spread a ghee over the dosa

6. When dosa is crisp and cooked in one side ,turn to other side and cook it

7. kambu dosa is ready and serve kara chutney

FISH COCONUT CURRY/MEEN COCONUT CURRY

INGREDIENTS:

1. Fish (any fish of your choice)
2. Onion - 2 no
3. Tomato - 2 no
4. Crushed garlic and Ginger
5. Turmeric powder - 1/2 tsp
6. chilli powder - 2 tsp
7. Salt to taste
8. Coconut as required
9. Tamarind paste
10. curry leaves
11. coriander leaves

Procedure:

      1. In a earthen pan ,add sesame oil ..tamper musturd ,cumin seeds and curry leaves 

      2. Now add onion,crushed ginger and garlic and then add tomato saute well

      3. Add turmeric, chilli powder and salt cook until raw smell goes

      4. Add tamarind extract and add required water cook for 10 minutes..

      5. grind the coconut into fine paste ,add this paste to the pan

      6. Add fish and cook for 5 - 7 minutes ..Garnish with coriander leaves

      7. Yummy fish curry ready

NANDU RASAM/CRAB RASAM

Crab rasam / crab rasam is interesting dish from chettaind . This crab rasam is good for cold....

INGREDIENTS:

• Crab - 5
• Shallots - 10
• Tomato - 1
• Chopped green chillies - 3
• Crushed garlic with skin - 5
• Ginger garlic paste - 1 tsp
• Grounded pepper and cumin -1 tsp each
• Jeera powder - 1 tsp
• Ghee
• Sesame oil
• Red dry chillies - 3
• Curry leaves
• Cumin - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Pepper - 1/2tsp
• Cinnamon 
• Cloves 

Wet grinding:

• Curry leaves 
• Poppy seeds - 1 tsp
• Green chillies - 2
• Cashew nuts - 5

Procedure:

1. Add sesame oil in sauce pan and temper jeera, cumin, pepper, cloves, cinnamon, red chilli, curry  leaves, grounded garlic.. Saute well

2.Add shallots ,green chillies and ginger garlic paste saute well and then add tomato cook for 3 mins

3. Now add grounded paste,salt and jeera powder ,add  water cooked it well for 5 mins

4. Add crab cook until its done ..crab shell changes color

5. Add pepper powder and ghee

6. Yummy crab rasam ready and serve hot

Tips:

If you feel rasam is too hot add coconut milk .. this will enhance the taste.. 

PAPAD CABBAGE KOOTU/APPALA CABBAGE KOOTU

Appala kootu is everyone favourite in my family. when I make it all appalam/papads will be gone before lunch then I have to make fresh batch of papads..its one pot dish .. expect for appalam

           Usually it is prepared using chana dal but i like it do it with toor dal..

INGREDIENTS:

1. Cabbage - 1/2

2. Onion - 1

3. Tomato -1

4. Green chillies - 2

5. Chilli powder - 1 tsp

6. Turmeric powder - 1/2 tsp

7. Salt to taste

For Tempering:

1. Mustard seeds - 1/2 tsp

2. Jeera -1/2 tsp

3. garlic - 4

4. Curry leaves 

5. Asofoetida

6. oil

For deep frying:

1. Oil

2. Appalam/papad

PROCEDURE:

1.In a pressure cooker ,add oil and temper the above given ingredients..

2.Add onion ,chilli and tomato saute for 2 mins now add chilli powder ,turmeric powder and salt to taste ..Saute well until raw smell leaves

3.Now add cabbage and toor dal mix well..Add required water ... we can little extra water ..because Once we add appalam water will be absorbed ..Now Pressure cook for 2 - 3 whistles

4.Meanwhile deep fry the appalam..

5.Once Pressure is realised from cooker.. Open it mix well and add apalam... Slightly mix it.. Don't over do it

6. Yummy Appala kootu is ready

(tip: Do make extra appalams you may  need it)

FISH CURRY

In south India, we usually make fish kuzhamu using tamarind extract …but, I want to make it little different without using tamarind so I decided to make a curry.

Actually it came out very tasty and all gone in minutes … Its really was very light and sweetness from fish enhanced the flavour of curry..

INGREDIENTS:

1. Fish (king /seer fish,pompert) – 4 pcs
2. Onion – 3
3. Tomato – 2
4. Green chillies – 3
5. Garlic (finely chopped) – 10
6. Ginger (finely chopped )
7. Mustard seeds – 1 tsp
8. Cumin seeds – ½ tsp
9. Curry leaves
10. Turmeric powder -1 tsp
11. Chilli powder – 1 1/2 tsp
12. Coriander powder – 1 tsp
13. Garam masala – ½ tsp
14. Coconut powder -2 tsp
15. Lemon – ½
16. Coriander leaves
17. Salt to taste

PROCEDURE:

       1.First marinate the fish with chilli powder, salt ,turmeric powder and juice of 

lemon for at least an hour

      2.In a pan, add oil and temper the cumin ,mustard seeds and curry leaves

Add garlic, ginger saute well and then add onion ,let the onion caramelize… now

 add the tomatoes ,cook until it softens

     3.Now add chilli powder ,turmeric powder ,coriander powder and salt sauté 

well, add water as required let it cook for 5 mins

    4.Add the fish and cook with closed lid in low flame for 10 mins

Now mix coconut milk powder in little water.. add this to curry and cook for a 

minute

     5.Squeeze half a lemon juice and switch off the flame

     6.Now fish curry  is ready...Serve hot with roti/ rice

TOMATO RASAM

There is many version of rasam.. Tomato rasam is tasty and easy to make and bring the flavors of South Indian home .. let's see the tomato rasam recipe with step by step pics

INGREDIENTS:

FOR RASAM

• 3-4 Juicy tomatoes
• 2 Cups of water
• Tumeric powder
• Salt

 FOR MASALA GRINDING:

• 3-4 Garlic
• 1 1/2 tsp cumin
• 1 tsp pepper
• Curry leaves
• Coriander leaves

FOR TEMPERING:

• 1 tsp of mustard
• 3 dry red chilles
• Asafoetida
• Curry leaves
• Crushed garlic with skin

PROCEDURE:

1. Make a slit in a tomato, boil them then peel off the skin and mash them ( either mash with potato masher or use mixie) as shown in pics

2. Grind the ingredients for masala and mix it with tomato puree 

3. Now add tumeric powder , water and salt check for soreness (if you want more you can add tamarind extract)

4. In a saucepan,add oil tamper the mustard, red chillies, asafoetida , crushed garlic and curry leaves

5.Add the tomato puree mixture to sauce pan ,when you see bubbles around the corner turn  off the stove (Don't let it boil)

6.Garnish with coriander leaves .. yummy tomato rasam ready in no time

VADACURRY - IDLI & DOSA SIDEDISH

Vadacurry is a best side dish for idli and dosa ..Mostly vadacurry made with channa dal vada(masal vada) cooked onion tomato gravy....In Tamilnadu, it is made for breakfast....

These vada can be made in different ways(deep fried , steamed or made into thick dosa like in a pan)...I mostly prefer steamed vadas because its healthy option...

INGREDIENTS:

FOR VADA:

• Channa dal - 1 cup
• Fennel seeds - 1 tsp
• Salt to taste

FOR CURRY:

• Onion - 1 no
• Tomato - 1 no
• Green chilli - 2 no
• Tumeric - 1 tsp
• Chilli powder - 1 1/2tsp
• Dhania powder - 1 tsp
• Salt to taste

FOR TAMPERING:

• Bay leaf
• Cinnamon
• Cloves
• Fennel seeds
• Curry leaves

PROCEDURE:

• Soak the channa dal for 1 hour.. After 1 hour grind channa dal, fennel seeds with salt( important don't add water)..Grind into course mixture 

• Steam this mixture in idly cooker
• Break those steamed vadas 
• In a saucepan  , add oil and tamper with bay leaf, cinnamon, cloves,fennel seeds and curry leaves

• Saute onion ,tomato and green chilli well.. then tumeric powder,chilli powder,Dhania powder and salt 

• Saute well and 2 cups of water...cook well for 5 mins (its important to add more water because vadas will absorb more water and become very thick gravy)

• Now add steamed vadas in curry ..cook for 10 mins in low flame..

• Yummy vada curry ready ..
• Serve the vada curry with hot idlies / dosa