Azhaghar Kovil Dosai

My early childhood spent on Madurai. it is very hard to forget about our sweet memories during childhood.whenever I prepare Azhagar Kovil Dosai .I gone to temple with my dad.Later with my relatives. Kallazhagar Kovil, Pazhamudircholai and Noopura gangai I like this places very much.. Azhagarkovil (Thirumalirum solai )is a lovely divine temple located  in Madurai city (Tamilnadu). Azhaghar means charming and beautiful  person.  Kallazhagar temple is situated at the foothills  of a range of hills called Azhagar malai.The other name of the perumal  called as Kalazhaghar.

Every temple has a signature prasadam. Black gram dosa is specially made in a very authentic style and is offered as prasadam to the lord in this temple.. In the madapalli (the kitchen to prepare prasadams to offering for God), they prepare a crispy and unique dosa for offering to God and then distribute it to visitors. At Alagar Koil, the dosai for the neivedhyam is cooked on an Aiympon (Panchaloha) tawa. The dosa sold there is very thick, crispy all over and made with ghee. This dosai taste unique and its absolutely a treatThis 'Dosai' is prepared only in this particular Temple at Madurai City. My family Like this dosai very much

I Prepare this dosa in two procedure-

Ingredients:

Raw rice/Pacharisi - 3 cups                                                      

Black gram/black urad dal  (With skin)-2cups           

Black Pepper-1tbsp                                                   

Jeera   -1tsp                                                         

Curry leaves -fistful                                                 

Asafoetida-1/2tsp                                                     

Ginger grated -2tsp                                              

Dry ginger powder - 1tsp                                        

Salt  -  aspertaste.                                                          

Ghee mixed with oil  - 1/4 cup for shallow frying.

 

Method:

1. Soak rice and black gram separately in water for 2 hours wash thoroughly the rice and and drain and strain the waterand dry.

2. Wash black gram with skin and grind black urdh dal (with skin) into thick and coarse batter.

3. Powder the rice into flour. Sift this rice and combine witht he batter above.

4. Dry Grind the pepper and jeera coarsely.Add, pepper jeera powder, dry ginger powder,chopped ginger ,curry leaves , salt and asafoetida together and mix them to the batter as well. Allow it to stand for 2 whole hours. They need not be fermented.

5. Now make dosa in skillet . Heat a tawa Pour a ladle of thick batter on the tawa and spread it into a circle that s slightly thicker than the regular dosa. Deep fry hem both the sides....till golden-brownish color. Serve hot !

Home Style Azhaghar Kovil Dosai:

Ingredients:

Raw rice - 1 cups 

Boiled rice-2cups                                                    

Black gram/black urad dal  (With skin)-2cups 

Grated coconut 1 fistful            

Black Pepper-1tbsp                                                   

Jeera   -1tsp                                                         

Curry leaves -fistful                                                 

Asafoetida-1/2tsp                                                     

Ginger grated -2tsp                                               

Dry ginger powder - 1tsp                                        

Salt  -  aspertaste.                                                          

oil  - for shallow frying.
Method:

1.Soak rice and dal separately overnight.The next day, wash thoroughly the rice and dal.

2. Wash black gram with skin and grind black urdh dal (with skin) into thick and coarse batter.

3. Grind them one by one coarsely. Now mix both the ground mixtures, add the salt and allow it to ferment overnight.

4. Dry Grind the pepper and jeera coarsely. Next day Add, pepper jeera powder, dry ginger powder,chopped ginger ,curry leaves , salt and asafoetida together and mix them to the batter as well

5. Now make dosa in skillet . Heat atawa Pour a ladle of thick batter on the tawa and spread it into a circle that s slightly thicker than the regular dosa. Deep fry hem both the sides....till golden-brownish color. Serve hot !                        

Soft Mysore Pak

Soft Mysore Pak- Krishna sweet style

Mysore Pak is Known as the king of sweets and it  is a very popular south Indian sweet made during special occasions. Already I tried Coconut Mysore Pak and DatesMysorepak My daughter always brought me Krishna sweet Mysore pak from Chennai  in her official visit. the Krishna sweet mysore pak; it just melts in mouth and tastes so heavenly! .So This time I tried soft version of Mysore pak for my son's birthday. / Gram flour, sugar and ghee are the ingredients which yields this melting magic .This version is very soft same as KS as the ghee doesnt ooze out,. They looked so tempting , so soft The taste was also awesome ! melt in your mouth and they are too irresistible! 

Ingredients:

Besan - 1 cup Sugar - 1 cup
Hot ghee- 1 cup (1/4 cup in flour + 3/4 cup while stirring) Water - 1/2 cup Just to immerse insugar(½ to ¾ cups)

Method:

1.Sieve the besan without lumps .Then In a heavy bottomed pan on medium heat, roast the gram flour in 1/4 cup hot ghee until it begins to turn golden brown and gives a roasted aroma.

2.In the same pan; add sugar and 1/2 cup water and bring to a boil. Stir the sugar in water until it dissolves, and allow it to come to boil until you get a one string consistency – it should feel sticky between your fingers.

3.When the one string consistency of sugar is reached, add besan slowly and now keep the flame in low. Stir until besan is fully dissolved in sugar syrup and the lumps are gone almost.

 

4.Then add ghee little by little with medium flame until it absorbs all the ghee. Look out till the mixture leaves the sides of the wok Add more hot ghee and keep stirring until the ghee absorbs in the mixture.

 

5.Once the entire mass comes together and looks smooth, add the last portion of ghee and continue to stir till the whole masses rises up like froth. Once it comes to this consistency, remove from the heat and pour the gram flour mysore pak mixture into a greased tray.

6.Sprinkle a little of granulated sugar over the top and allow the Mysore Pak to set and cool completely until set .

7.Cut the Mysore Pak into desired shapes.You will get very soft  Mysore-Pak and certainly delicious.

Eggless Banana Muffins

I had some ripe bananas at home that nobody wanted to eat instead of throwing them so I made these yummy muffins. These Muffins filled the Room with the Banana Flavour I add lot of cashew nut for tasted nutty. They came Very soft and Fluffy. Totally these muffins are irresistible!

Ingredients:

Flour - 1 cup  
 Banana - 2 medium sized

 Butter- 1/4 cup

Granulated Sugar - 1/4 cup 
  Milk-3tbsp

  Baking powder - 1 tsp

  Baking soda - 1/2 tsp

  Vanilla essence  - 1 tsp 

 

 Method:

 1.Sieve maida, baking soda and baking powder in a medium mixing bowl and stir well to mix., keep aside.

2.Cream butter and sugar until light and blended well with a beater.

3.Peel the skin of the banana and In a mixing bowl, mash the bananas with a large fork. Add vanilla extract and combine well with a whisk.

4.Then add sieved maida , baking powder-soda mixture and mix well until a creamy mixture is formed. Add the chopped cashews, reserve little for topping.

 5.Preaheat oven to 180 deg C. Meanwhile spoon the mixture in the muffin tray till 3/4th, , add in the remaining cashewand bake it for 20-25mins. Check in after 25mins and bake accordingly or until the tops are brown and a toothpick comes out clean.

6.Cool slightly, remove from the pan, and serve.