Jan 28, 2010

Thavala Dosai

This is a dish from North Arcot District. My MIL is from North Arcot district. She made this thavala dosai day before yesterday for evening tiffin. This was the first time I had this evening tiffin and it was really tasty and crispy. I got the recipe from her. The recipe is similar to the adai recipe with some variation. Here goes the recipe

  1. Boiled rice - 2 cups
  2. Channa dhall - 3/4 cup
  3. Toor dhall - 3/4 cup
  4. Urad dhall - 4 tsp
  5. Salt to taste
For Tempering:-
  1. Oil - 2 tsp
  2. Mustard seeds - 1 tsp
  3. Urad dhall - 1 1/2 tsp
  4. Channa dhall - 1 tsp
  5. Green chillies - 5 (acc to taste)
  6. Ginger - a small piece
  7. Red chillies - 5 (acc to taste)
  8. Asafoetida powder - a pinch
  9. Curry leaves - few
  10. coconut - 2 tsp (for one dosai)
Soak rice separately and the lentils (channa dhall, urad dhall and toor dhall) separately for 3 to 4 hours. Drain it after 4 hours and grind it separately. Grind rice finely and the lentil coarsely. Mix both together with your hand along with the required amount of salt and keep it aside. If you want to make dosai in the evening, you need to prepare the batter in the morning itself. When you are ready to make dosai, preheat the oil in a pan, splutter mustard seeds and fry urad dhall, channa dhall, green chillies, red chillies and ginger and fry it till it becomes golden brown. Now add a pinch of hing to it and pour it on top of the batter. Mix it well and add the curry leaves now. Heat the dosa pan and pour a laddle full of batter and sprinkle the coconut on top of it. Pour oil in the sides and let it cook in low flame. Flip it and let the other side cook. Serve it hot with some chutney or with a dallop of curd. It goes well with chutney and molagapodi...

Jan 19, 2010

Yellow Pumpkin Sabji

After a very long gap, I finally managed to get some time to write this post. This pumpkin masala sidedish is made by my MIL yesterday for Chapathi. we had few leftover pumpkin pieces from the previous day's avial. She wanted to make vatha kozhambu with that which she did. Still we had few pieces left and we were bored seeing the pumpkin again. My MIL wanted to try some side dish for chapathi and wanted to try with the left over pumpkin pieces. Its pretty much similar to the masala side dish we make for chapathi.

  1. Pumpkin - 1 cup (cut into cubes we had approx. 12 cubes)
  2. onion -1 (chop it)
  3. Tomato - 1 (chop it)
  4. Oil - 1 tsp
  5. Mustard seeds - 1/4 tsp
  6. Cumin seeds - 1/4 tsp
  7. Coriander seeds - 1 1/2 tsp
  8. Ginger - a small piece
  9. Garlic - 1 clove
  10. Turmeric powder - 1/2 tsp
  11. Red chillies powder - 3/4 tsp (acc to taste)
  12. Salt to taste
  13. Garam masala powder - 1/2 tsp (optional)
  14. Coconut - 2 tsp
Take a pan and cook the pumpkin pieces adding required amount of water. In the mean time, grind coriander seeds, garlic, ginger, coconut, half of chopped onion and tomato, into a fine paste and keep it aside. When the pumpkin is 3/4th done, drain it and keep it aside. Pre heat the same pan with oil, splutter mustard and cumin seeds, saute the remaining onion to golden brown and add the remaining tomato pieces and fry it for few minutes. Now add the grounded paste along with turmeric powder, chilli powder and garam masala powder, required amount of water and let it boil for couple of minutes. Now add the pumpkin pieces along with required amount of salt and let everything cook for another 5 minutes. Adjust water according to the required consistency. Garnish it with coriander leaves. This goes well with Chapathi and poori. My FIL had this as a side dish for pesarattu dosai. He said it goes well with that too.

Will upload the picture pretty soon.