February 23, 2018

Broken Wheat Tomato Dosa (No Fermentation Required)

How to make Broken Wheat Tomato Dosa


         How many times have you heard whining & complaining from your family members when they hear that they will be served the ever so popular Upma for breakfast/dinner? I was fed up with hearing all the whining (majorly coming from the man of the house) and sang 'Hallelujah' when I came across this recipe to use up the bag of broken wheat that was sadly sitting in my pantry. Thanks to Mrs. Revathi Shanmugam cookbook for this quick no fermentation recipe

         I so wanted to deform the broken wheat into an unrecognizable batter before the big baby got home for dinner, but there he was staring into the bowl of soaked broken wheat & making a face which meant that he was even more afraid of the rawa now :)

         This dosa stayed soft for a few hours (with use of oil) and can be packed for kids lunches too. Sharing this easy, healthy & tasty recipe with my friends at SriValli's CCC# 54: Feb -- Week 4.







Soaking time - 1 hour
Fermenting time - None 
Serves - 2 to 4 


godumai rawa/broken wheat - 1 cup
thakkali/tomatoes - 2 no:s
green chilies or dry red chilies - 2 no:s
inji/ginger - 1 inch long
karivepillai/curry leaves - a sprig (optional)
kothamalli/coriander leaves - as per taste
salt to taste
oil as required to make dosa


Method:

  • Soak the broken wheat in enough water for about an hour. 
  • In a blender/grinder add the ginger, chilies, curry leaves, coriander leaves and tomatoes and grind to a fine puree. If you have room add drained rawa to the puree & grind to a medium fine consistency. (by following this way, we can avoid adding more water for grinding). If you need to grind the wheat rawa separately, only use minimal water as needed so the dosa batter doesn't become too runny. Add salt to taste & transfer batter into a container.



  • Heat a tawa/pan on medium high & pour a laddle full of the batter & make a circular dosa as thin as possible. Drizzle a few drops of oil around the edges & cook for a minute & flip it over to cook the other side for a few seconds and enjoy with your favorite side. Enjoy the dosas with Potato MasalaChutney varietiesSambhar or Milagai podi.

February 4, 2018

Inji Kara kuzhambu

How to make Inji Kara Kuzhambu (ginger in spicy tamarind sauce)


         On a cold rainy day, many of us crave for some spicy comfort food. Our morning started with snowflakes, changed into sleet & then rain. So, I decided to make this recipe from my recipe diary ( a recipe noted from a TV show years ago). The lady mentioned that the recipe was originally from Pondicherry(Puducherry), located in the southern part of India.

        Serve it with hot steamed rice, and appalam/papad or chips and you have a zesty meal to make you feel warm & fuzzy on any given day. It is a spicy dish, so go easy & drizzle some sesame oil on your rice to make it even tastier.





Ingredients:

Servings: about 4

nalla ennai/sesame oil - 2 tbsp
poondu/garlic - 5 pods
perungayam/asafoetida powder- 1/4 Tsp
manja thool/turmeric powder - 1/4 tsp
Puli/Tamarind - 1" sized ball soaked in water & strained with minimum amount of water
vengaya vadagam - 1 tbsp
karivepilai/curry leaves - 1 sprig
salt to taste
vellam/jaggery - 1 tbsp, powdered (optional)
coriander leaves - optional


Ingredients for the masala:

nalla ennai/sesame oil - 2 Tsp

Group 1
milagu/black pepper - 1tsp
Jeerakam/cumin seeds - 1 tsp
milagai/dry red chilies - 5 no:s

Group 2
poondu/garlic - 5 pods
inji/ginger - about 2 inches, sliced

Stovetop method:

For the masala - 

  • Heat a pan/kadai with a tsp of sesame oil, add group one ingredients & saute in oil until crisp & aromatic. Transfer contents to the mixie/blender jar & let cool for a couple of minutes.
  • Reheat the pan, add group 2 ingredients & saute on medium-low heat until well roasted & soft.
  • Powder roasted group 1 ingredients finely & then add sauteed group 2 ingredients & run the mixer/blender for a couple of seconds to make a coarse paste.

To make the kuzhambu -

  • Heat oil in a kadai/pan, add asafoetida powder, vengaya vadagam & let it fry until crisp. Add few curry leaves & garlic pods - saute until garlic is golden brown & cooked soft.
  • Using a little water, wash the mixie/blender & add the ground masala to the kadai, pour the strained tamarind water, add turmeric powder, salt & jaggery(if using). Let simmer for a few minutes on low heat.

  • Check seasoning, drizzle some sesame oil on top and turn off the heat.
  • Serve with steamed rice & papad/chips. Can also be eaten with paruppu podi or Karivepillai podi.
Sharing this tangy recipe with my fellow bloggers at SriValli's CCC Feb #53 -- Week 1.




Related Posts Plugin for WordPress, Blogger...