The humble South Indian breakfast the idli has an interesting avatar,a colorful, seasoned idli the Kanjeevaram idli.. A slight variation from the usual idly. The seasoning the cumin seeds, Ginger powder , flavor of asoefotida and pepper gives a distinct flavor and nice taste to this idly. It is very delicious and easy to prepare.
Ingredients
Raw rice - 1 cup
Parboiledi rice - 1 cup
urad dhal - 1 cup
For seasoning
Pepper - 1 tsp.
Jeera - 1 tsp.
Broken cashews - 2 tablespoon
Ginger - 1/2" piece
Chopped green chilli – 3 no
Curry leaves – few
Asafoetida - 1 pinch
Salt - as per taste
Ghee - 1 ladle
Method:
Wash rice and dhal and soak in water separately for 2 hours.
Grind the rice to a coarse batter as of rawa consistency. Add salt and mix rice and dhal together and allow it to ferment for atleast 8 hours or overnight.
Next day, heat ghee in a pan, Crush pepper and jeera to a coarse powder and also crush the ginger, hing, fried cashews, curry leaves and fry for a 10 seconds. Add this mixture to the batter and stir the batter well
Now the Kanjeevaram idly batter is ready. Pour the idly batter in the idly plates and cook it.
Coconut Chutney:
Ingredients
Coconut shredded-1 cup
Roasted channa dal- 43tbsp
Tamarind- Small piece
Green chilli-3
Salt-asper taste
Seasoning:
mustard seeds-1 tsp
Urud dal- 1tsp
Hing- ½ tsp
Oil- 1 tsp
Curryleaves- few
Method
1.Take coconut, pottukadalai, chillies , tamarind and salt and Grind all the ingredients in the mixer.
2. Heat oil. Add mustard seeds and when it splutters add urad dal, hing curryleaves. Add the seasonings to the chutney. Mix well. Chutney is ready. Tasty and fluffy Kanjeevaram idli ready to be had with chutney
Mysore Masala Dosa is a the traditional dosa is made from the dosa batter which is made from rice and lentils in the form of a thick liquid left to ferment overnight this one was served with seasoned potatoes and onions hidden inside. The texture was so perfect not greasy and the flavor was amazing. The distinguishing feature of the Mysore Masala Dosa is that a red chutney made of chilli is spread over the dosa while it is still on the plate. Then a small amount of a filling (made of potatoes, onions and seasoning) is placed over the dosa. Once the dosa turns golden brown, it is neatly folded and served with coconut chutney and sambar. This dosa is one of my son’s favorite...
Ingredients for Dosa batter.
Raw rice - 1 1/2 cup
Idli rce - 1 1/2 cup
Urad dal - 1 1/4 cup
Methi seeds - 2 tsp
Moong dal & Toor dal – 1/4 cup
Salt to taste
Method:
Soak the raw rice, idli rice, moong dal,toor dal and methi seeds together and the urad dal in a different bowl. Soak it for 7-8 hours. Grind the rice and the urad seperately and mix it together and Add salt to the batter and mix well .Then keep it aside overnight or for 10-12 hours till the batter is fermented well.. Now batter is ready to make dosas.
Potato stuffing :
Potatoes - 4 boiled
Onions - 1 large
Mustard seeds - 2 tsp
Ginger - 1" finely chopped
Green chillies - 2
Garlic - 1 small pod (optional)
Turmeric powder - 2tsp
Bengal gram-1 tsp
Salt to taste
Oil - 3 tsp
Few curry leaves
Cilantro to garnish.
Method :
Peel the potatoes and cook them with water and salt in the cooker for just one whistle.
Cool, and mash in to pieces and set aside.
In a pan take some oil and put in the mustard seedsadd mustard and allow to splutter.
Add bengal gram, curry leaves, green chillies, grated ginger and then the sliced red onions.
Add a pinch of turmeric and now allow to saute for some time.
Now add the mashed potatoes, salt and mix it in well.
After a few minutes, switch off the heat and garnish with chopped cilantro.
Ingredients for Red/garlic chutney
Garlic 3-4 cloves
Onion 1 small (cut into big chunks)
Red chilli Powder 1tsp
Tamarind 1/4 tea spoon
Salt to taste.
Make a fine paste out of this ingredients in a blender without adding water.
Coriander -Coconut Chutney
Ingredients:
Coconut (grated) - ½
Coriander leaves 1/2 cup
Green chilles - 3 small
Fried gram dal- 3 tbsp
Ginger (chopped) - 1/2" piece
Tamarind - 1 marble sized ball
Salt to taste
Tempering:
Oil - 1 tbsp
Mustard seends - 1 tsp
Split black gram dal - 1 tbsp
Curry leaves - 8
Method :
1. Grind the coconut, Coriander leaves, green chillies, fried gram dal, ginger, tamarind and salt in a blender.
2. Heat oil in a small pan and temper with mustard seeds, split black gram dal and curry leaves. Pour over chutney, and lix well before serving. Add water if necessary.
Making dosa:
Take the Dosa Tava , switch on medium heat and allow it to heat up well. Sprinkle a drop of water and when you hear the sizzle, you know for sure that the tava is heated enough.
Add a few drops of Gingely Oil and spread with a paper or tissue to make sure that the tava is well greased.
Take a ladle full of Dosa Batter and spread it with a Dosa Ladle on the tava. Lace the ends of the dosa with a few drops of oil.
When u see that the batter on the top is kind of dry. Put in 2 spoonful of the spicy red chutney and spread it well on the dosa as given in the picture above.leave it for a minute.
When the Dosa is cooked well close one end of the dosa Then Put a spoon ful of potato filling in the centre of the dosa and Fold the dosa into half and Once the dosa turns golden brown, now masala dosa is ready.serve it hot with coconut chutney and sambar.
Thalipeeth is a type of a savory pancake which is a popular dish of Maharashtra.. It is spiced pancake with flavor and nutrition.. It is a tasty and quick-to-make snack once you have made and stored the flour.. The recipe can be accessorized as per your likings and it makes a delicious breakfast, quick lunch or for dinner. I always made this thalipeeth with so many flour(Ragi, Jowar, Bajra, wheat,besan,rice,) and many different types of grains...dal, and spices, all roasted and ground into a wonderful aromatic flour.. Traditional way to serve thalipeeth is with green chutney and either some plain yogurt or a dollop of butter.
Ingredients:
Jowar (Sorghum) flour-1/2cup
Ragi (millet) flour} -1/2 cup
Nachani (finger millet-1/2 cup
Besan (chickpea flour)- 1/2 cup
Bajra-1/2cup
Rice flour-1/2cup
Wheat flour-1/2 cup
Cumin powder-1/2 tsp
1 tsp coriander powder-1 tsp
Onion-1cut into small pieces
Green chilies, minced-4-5
cilantro-2 tbsp
Salt to taste
Water to knead
Oil to cook
Method:
1 .Mix all ingredients (except oil). Add water as required, a little at a time and knead to form, a soft dough.
2 .Divide dough into 7-8 equal portions. Flatten each portion on a grease (with oil) banana leaf or a thick polythene sheet, into a round shape.
3 . If you are using plastic sheet apply some oil to the sheet. Then take one ball, flatten it in your palm & then place that flattened ball on sheet. Press that ball with your fingers evenly. Make sure thalipeeth should be just size of your palm because if you make it bigger it will break while lifting it. Dip hand in water in between, if it is not spreading properly.
4 . Heat non-stick tava or griddle. Apply some oil. Remove thalipeeth from sheet gently & place it on the tava.
5. Spoon a little oil on the sides and cook on a low heat till it turns crisp and golden brown.
6. Turn the thalipeeth and cook the other side, as above. Cook till it becomes crispy, brown on both sides.
7 .Serve hot with ,chutney, yogurt or homemade butter.
Green Chutney:
Cilantro- 1 bunch
Green chilli-2
Lime juice- 2 tsp
RoastedPeanuts- handful
Salt to taste
Grind all ingridients to fine paste.thens dd lemon juice mix well and serve.This chutney goes along with all dishes.
