Vegetable pulavu

Vegetable pulavu, originally uploaded by Deepa.Praveen.

Simple vegitable Pulau (a different style)


Ingredients

* Basmati rice - 3/4 cups
* Unsalted butter or ghee - 1tablespoon
* Raisins - 2 tablespoon
* Cashew nut- 2 tablespoon
* Cumin seed- 1/4 teaspoon
* Cardamom pods -3
* 1 cinnamon stick, broken in half - 1
* Water - 1 1/2 cup
*Lemon Juice - 1/2 teaspoon
* Salt - as per your taste

Fried and steamed fish/Meen polichathu.

Fried and steamed fish/Meen polichathu. a photo by {deepapraveen very busy with work..back soon on Flickr.

Fish fillet= Big one (around 100gm)

Kerala chicken fry

chicken fry, originally uploaded by Deepa.Praveen.

How to make Kerala Chicken Fry?
Ingredients:

Chicken sliced = 1/2 kg
Coconut oil = 1/2cup
Ginger-Garlic paste = 1tsp
Coriander powder = 3/4tsp
Red chilli powder = 3/4tsp
Turmeric powder = 1/8tsp
Garammasala powder = 1/2tsp

Karimeen Fry/ Pearl spot Fry.

This is an unavoidable part of Kerala non veg foodie fans plate..
Ingredients

Karimeen/Pearl Spot - 1 
Ginger- Garlic paste - 1/4 tsp
Red chilli powder - 1/2 tea spoon
Turmeric powder - A Pinch
Pepper powder - 1/2 tsp
Salt
Oil
Curry Leaves


Method

Mix all the powders and salt and adding a little water make a paste with it. Apply the paste to the fish and keep it for 10 mnts. Heat oil and sprinkle curry leaves. Layer fish on top of it. Shallow fry both sides 10mnts each. Don't turn too much. Enjoy.

Lemon Rice.

1. Left over rice / Basmati rice cooked - 1 cup.

(If you are making this out of fresh cooked rice keep it refrigerated for couple of hours)

2.  Small onion - 5

Chopped fresh ginger - 1/2 tbsp

Green chilli - 1

Dried red chilli - 2

Chana Dal and urududal - 1 tbsp (optional) 

Cashew nut - 1 tbsp (optional) 

Turmeric powder- 1/2 tbsp.

Lemon Zest - 1/2 tbsp

3. Mustard seed - 2 pinch

Fenugreek seed - 2 pinch

Curry leaves - few

Salt

Oil - 2 tablespoon

4. Lemon Juice - 3 tablespoon

Method.

1. Heat oil in a pan and splutter mustard seeds.

2. Add curry leaves followed by dry chillies

3. Add cumin seed and fry for few seconds and add cashews and chanadal and urududal and fry for 2 minutes.

4.Add chopped onion,ginger. lemon zest and green chilies fry for another few minutes.

5. Add turmeric powder and salt fry for another 30 seconds  in low flame( stir well).

6. Add lemon juice and stir well for another minute.

7. Mix rice with this, be careful don't break the rice. 

Serve this with any side dish you like.

sukhiyan

sukhiyan a photo by {deepapraveen very busy with work..back soon on Flickr.

Sukhiyan / modhakam

This a a very sweet kerala tea time snack.

1. Moong dal / green gram / cheru payar - 1 cup
2. Grated coconut - 1/2 cup
3. Cumin seed - 1/4 tsp or use powder 1/4 tsp.
4. Cardamom crushed - 4/3 tsp
5.Jaggery - 1/2 cup
6. All purpose flour - 4/3 cup
7. Rice flour - 1 tbsp
8.Coconut powder - 1 tbsp
Salt - a pinch
Water
Oil

Method:

1. Cook the green gram with enough water. Drain the water and keep this aside. ( You can use a pressure cooker).
2. Melt jaggerry by adding 1/4 cup of water.
3. Mix grated coconut.
4. In another bowl mix all purpose flour, rice flour, cumin seeds, coconut powder with enough water and make a thick batter.

5.Make lemon size balls out of moong dal mix and dip this in the batter and deep fry them. Serve hot or cold. Enjoy
would u like to meet me @ face book???Here I am http://www.facebook.com/deepapraveens

Cheese Dosa and Kuruma

Cheese Dosa and Kuruma a photo by {deepapraveen very busy with work..back soon on Flickr.


What we need?

For one Dosa

1. Dosa batter = 1 1/2 spoon
2. Cheese grated = 1/2 spoon
3. Curry leaves = few
4. Grated ginger= less than 1/4 tspoon
5. Finely chopped green chilli = 1/2
6. Small onion finely chopped= 1

Simple way..
1. Pour dosa batter into the Tava.
2. When one side is almost done Sprinkle the other ingredients on top of this dosa or pancake and fold it..:)
would u like to meet me @ face book???Here I am http://www.facebook.com/deepapraveens

kerala Lemon pickle/naranga achar

Lemon pickle..naranga achar a photo by {deepapraveen very busy with work..back soon on Flickr.

Lemon pickle and kanji. 
Once in my life I hate this..
Yes during my childhood flue days my amma tortured me with her Lemon pickles and Kanji... may be 20 days in a row on all most every month..see I was a very healthy child..But later I developed a strong passion for Lemon pickles, those were the times when those biriyani"s and fried rice dishes entered into my life, sharing lunch box season begN and my taste-buds started experiencing the culinary expertise of my friends mom"s..yes I rediscovered my passion for lemon pickles.

Few rains back I bought a bottle of lemon pickle(not from India) and it tasted like....and for that I paid sum. So I decided to prepare pickles myself after that not a hard job.

Ingredients. 

Good ripe lemon=10.
Asafoetida(Kayam) powder - 1/4 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Sugar=1/4 tspoon
Salt = 3 tablespoon.
Green chillies(medium) - 10 nos
Ginger(sliced) - 1 tablespoon
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Garlic pods slit - 8
Chilly powder - `1 1/2 table spoon. (I used only one)
Vinegar - 1 tbsp.
Curry leaves=1 steam.
Sesame oil=1/4 cup.

Method:
1.Wash the lemon properly. Brush some sesame oil on top and steam this for 5 mnts allow it to cool and dry them using a dry cloth.

2.Then cut it to 8 pieces. If it is small lemon make 4 piece out of a single one.

3.Add salt,sugar to the lemon pieces and keep this away for few hours. (It is best if you can keep this mixture for few days on an air tight container. Add one or two lemon leaves and one green chilli silt to this mixture if you plan to keep this for few days and when you are ready to prepare your pickle remove the excess water and lemon leaves from this mixture).

4.Heat oil in a pan and add mustard seeds followed by fenugreek seeds,curry leaves, turmeric powder,ginger, garlic and green chillies followed by one by one and stir well.

5.Now you can add chilly powder and asafetida and mix well and add 1/4 cup of hot water to this mixture and bring to boil.

6.Reduce heat to low and gently add our lemon slices mixture. Mix well check the salt and remove from heat.

7. Add vinegar and mix it gently. Allow it to cool. Then transfer it to an air tight jar.

8. Pour one tspoon hot oil on top of this pickle and now u can close the jar with tight lid.

Enjoy your pickle.
would u like to have a look at my website: www.deepapraveen.com.All my images are copy righted so write to me first (madhudee@gmail.com) if you want to use them.

Puttum pazhavum/kerala steam cake/puttu

Dears,


How are you? Finished your breakfast/lunch/ dinner? Me..not yet..missing my mom a  lot now a days..and I lost my phone. what to do..need something to cheer me up.  So I thought I will post a recipe and browse your wonderful blogs.
From my archive I got this puttu picture I prepared few days back.


Puttu, is it a dish which is filled with mom"s love??? I always wonder.
There is a reason for that.
One of my favorite movies in malayalam is called Soorya manasam.  It tells us about the strong relationship of a mom and her mentally challenged son, "putturumees." The central character played by mamootty (for that he won an award) has only two passions in life one is his mom and the other thing is Puttu. There were quite few emotional scenes the movie which connects this white cylindrical shape break-fast item and a mom"s love, care and concern. Well dears, coming to business. 

What do we need?

Raw rice = 2 Cup.

Grated coconut = 1/2 cup.

Water/milk= To sprinkle.

Coconut powder= 2 table spoon.

Salt = 1/4 spoon.

Jeera powder= 1/2 tspoon (optional) .

Method:
1.Sock the rice for 3 hours. Leave it to drain. Spread it in a cloth or kitchen tissue and drain it well. Then grind it to make a fine powder.

2. Cook the rice powder for 5 minutes,keep on stirring. Then remove from heat. (You can avoid this two steps, by using ready made puttu powder, which is available in Asian shops).

4. Mix coconut powder, 1 t.spoon grated coconut and salt to the rice powder.

5. Sprinkle water/ milk to this mixture and make the powder wet. (It should look like a bread crumbs sort of mixture). If the bread crumbs sort of powder is wet and moist enough. We can transfer that to a puttukutti/ Puttu maker.

6. Put two table spoons of grated coconut + jeera in the puttu maker then add the prepared rice mixture and put two table spoons of grated coconut on top of it.
( You can put grated coconut in the middle of the layer if you want, since Mr.P is not a huge fan of this coconut mixture I avoid that middle portion filling).

7.Close the lid and steam to 4-5 minutes. (or you can see steam coming out of the puttu kutti after that an extra 2 mnt is enough).

P.S If you don"t have a puttu maker you can use a vegetable steamer layered with cloth.
You can also you an idali maker.

Best combinations for puttu:

1. Puttu+ meat stir fry( Irachi ularthiyathu)+ pappadam.

2.Puttu+pappadam+Banana/Steamed plantain.

3.Puttu+pappadam+ Ghee( Cleared butter).

4. Puttu + Kadala Curry : channa curry (all time fvrt of a mallu).

5. My recent Invention. Puttu + chocolate sauce+ Banana.

would u like to have a look at my website: www.deepapraveen.com.All my images are copy righted so write to me first (madhudee@gmail.com) if you want to use them.

Palappam and Egg Roast.(Frill appam (:P) and egg roast): Revisited with the recipe.

Palappam and Egg Roast.(Frill appam (:P) and egg roast): Revisited with the recipe., originally uploaded by {deepapraveen very busy with work..back soon.

Thinking about Palappam is thinking about soft and delicate memories...The most divine and delicate soft pancake with a crispy golden layer outside which will melt in your mouth with the spicy gravy of an egg curry or a stew. It is a "taste of food symphony for me".

A Sunday special in many households. (may be decade back,before the introduction of super-market food). A usual menu in our local small tea shops back home in Kerala. A must go item for parties. Even for 3 course marriage meals this one works well as a starter.

For 10-12 appams:
...............................
Ingredients.
1.Raw rice -2 cups.
2.Cooked rice-1 cup
3.Active dry yeast - 1 tsp
4.Sugar - 1 tsp
6.Coconut powder or grated coconut- 1/2 cup
7.Egg - 1 no
8..Milk - As reqd
9.Salt - A pinch.
10.Coconut water-1/4 cup(from one coconut)

Pre-mixed coconut water and sugar mixture=add one tsp sugar to 1/4 cup of coconut water and keep it in fridge for one or two days

Method:

1. Sock the rice in water for few hours.
2.Drain it and grind this with coconut(grated or powder) and cooked rice add enough milk.
3. Combine yeast in luke warm water and then add to coconut water mixture. Keep it for half an hour, for fermentation.
4.Add this to the grinded mixture and mix well.
5. Keep it over night for fermentation.
6.Next morning, mix egg white and salt together add this to the mixture,just check the batter and if it is not so sweet for you, you can add more sugar( but not too much).
7.Heat appachatti or a non-stick pan and pour a big spoon of mixture(2 to 3 tsp of batter together) and rotate the pan in circular shape holding both the handles of the pan to get the laze like edges as shown in the picture.
8.Cover this and cook in medium heat for 2-3 mnts if you get a bit golden shade to the edges your appam is ready to be served.

NO need to FLIP.



In a hurry?
Transfer rice batter to a micro-wave friendly container and in medium heat cook for 1/2 mnt.
Add warm water(not boiling) to a big dish and place the batter can in this. Replace this water twice. You can prepare appam with in 4 hours.



P.S : We use the same batter to prepare 2 pancakes. One is palapam and the other one is the vella appam.
Vella appam- you make in a pan like a thick dosa or a pancake. Use the above mentioned batter and prepare a normal pancake.
Palappam is the frilled one- The one with the golden Frill. The batter is more watery, bit more milk to the batter will make it bit runny.

Let me know if you enjoyed this...
Cheers
Deepa

P.S : Frilli or Frill appam is what I call this dish. :P

Lentil spinach curry

Lentil Spinach Curry or my enemy for the life time?

To be honest I hate lentils my childhood days onwards ,this is the one dish my father love the most and mom prepares on a regular basis, means at least 5 times a week. During my school days it was an inevitable item in my tiffin box and almost all my text books is decorated by the yellow shades of the soup. When I entered into a wedlock I thought I will be able to escape from this lentil soup torture.


But fate has a different plan for me.After the 30th day of the wedlock we started our life together in a new environment,new country,new climate and everything new ,so as the kitchen. As I am a good cook I tried hard to find a good website which gives me some insight into how to prepare tea and coffee. As a result of my experiments Praveen decided to take over the control of kitchen for few days. And he prepared his fvrt dish that is the lentil spinach soup for 3 continuous days.

That was the provocation..sorry..inspiration for me to strat cooking. After two and half years of trial and error, I think I am nearly there. Of-course in friendly terms with lentil soup too bcoz I gave deepas version to the lentil Curry.

Here we go:



1. Toor Dal – 1 cup
2. Spinach – 1 bunch chopped.
3.Butter- 1/2spoon
4. Grated Coconut – 1/2 cup
5.Pepper powder-1/4 tsp
6. Turmeric Powder – 1/2 tsp
7. Onion (thinly sliced) – 1 med
8. Dry Red Chilly – 3
9. Cumin Seeds – 1/2 tsp
10. Green Chillies(Sliced) – 2
11. Kunjulli (Shallots) – 4 or 5

12.Tomato (sliced)-1

13. Oil – 3 tbsp
14. Garlic – 3 or 4 pods
15. Chilly Powder – 1sp
16. Salt – As required
17. Water – As required
18.Musturd seeds – 1/2 tsp
19. Curry Leaves – A sprig
Method:
1. Pressure cook the Dal with Water, Salt, Turmeric Powder,tomato and Butter .
2.Grind coconut, chilly powder, jeera, green chillies and kunjulli with little water and keep it aside.
3. Heat half portion of oi in a pan. When it is hot add onions, garlic and red chillies and saute till the onions are golden.
4. Add the spinach and pinch of salt and saute for a few minutes till it is cooked now add the cooked dal to this and bring it a boil stirring frequently.
5.Add the coconut paste to the dal and cook it for a few minutes till the curry is thick.

8. Finally season the curry with Mustard Seeds and Curry Leaves sauteed in 1 tbsp oil.

Now it is ready for you...Happy to meet so many amazing bloggers around..love u all..u all are so talented.

Potato Curry/Indian potato curry/Easy potato curry

Thanks dear friends for helping me to re-live those moments with my Tulip dragon Fly. Nice to know that you enjoyed it. Special thanks for your personal mails.Decided to give u my thanks by way of a recipe. (oh,yes yet another one from me.)A friend of mine asked me the other day, why can"t you give us a recipe with our national vegetable potato(:P) So here comes a Potato cury, the Indian way.
It is a mild cury, can go with bread, as a topping for pasta, chappati, even inbetween sandwiches.potatoes=4Salt = as per taste.Onion(sliced)=1 big and I small.Garlic=2 Cloves.(crushed) you can use paste too.Ginger(grated)= 2cm piece. (according to your taste).Turmeric= 1tspvegetable oil= 2tsp.1 tsp mustard seeds.Green chilli=1 (chopped) with or with out seed-as per your taste. Black pepper powder =half tsp.ground cumin powder=1tspOptionals:Garam masala=1/4 tspMint/ curry leaves or any other similar fresh greens= finely chopped one tsp.Double cream=4 tsp.orococonut powder=3tsp. (Add to 1/2 glass of hot water and stir well)
Method:1. Cut the potatos and cook in boiling salted water for 6-8 minutes, until just tender, then drain and set aside.2.Heat oil in a large saucepan, add mustard seeds and fry til they begin to pop.3.Add onion and fry til soft but not brown with bit salt. (may take 2 to 3mnts).4.Add cuminseed powder, greenchilli,ginger,garlic,black pepper and stir well.If you have garam masala add that to when this things done.5.Add potatos stir well.6.Cook, covered, for around 3-5 minutes, stirring occasionally, until potatoes are very tender and coated with spices.7.Now add your double cream or coconut milk and stir for 1 now turned the gass off, add the greens, cover it with a lid and let it be there for couple of more mnts.
Yes the yummy mild Potato curry is ready for you.

Easy Tomato curry and Tomato Rice

Tomato - 4 nosTurmeric powder - 1/2 tspChilly powder - 3/4 tspSalt - As reqdWater - 3/4 cupGrated coconut - 1/2 cuporCoconut powder= 2 tspShallots - 2 nosCoconut oil - 2 tspMustard seeds - 1/4 tspCurry leaves - 10 leaves1)Place tomatoes in a vessel along with turmeric powder, chillypowder, salt and water.2)Boil it on a low flame til the tomatoes get mashed well.3)Grind together coconut and small onions along with water.If you are using coconut powder grind shallots and then add coconut powder.4)Add it to the tomato gravy.5)Allow it to boil for few more miniutes.6)Heat oil in a small pan.7)Splutter mustard seeds.8)Add curry leaves and saute for a while.9)Pour it into the tomato gravy and mix well.10) Tomato Curry is ready.Serve Tomato Curry with chapathy or rice................................................................................................................................................................You can even make a tomato rice with this.Left over rice (cooked ofcourse) = 1 small bowl.Ghee or butter= 50 gm.Tomato curry=1 Glass.1.Heat butter in a vessel.2.Add left over rice and stir for 2 minute.3.Add the curry. Mix well and stir for another few more minutes.Your tomoto rice is ready.

Mushroom cabbage stir fry...

Currrrrrrrrrryyyyyyyyyyyyy, originally uploaded by Deepa.Praveen.)

Yesterday was another day.
Yet another day of spending hours thinking what should be today's menu.
I hate this part. I hate the confusion and dilemma in fixing a proper menu for lunch or dinner. I think I am the only one having this problem.
I wonder how my mom used to manage her kitchen affairs and cook more than 3 items a day without giving it much thought.
I think preparing for my pg exam was way easier compared to this thinking process.

Soya Fry/ soya masala

Soya Fry, originally uploaded by Deepa.Praveen.

Soya chunk, is one of my other fvrt friend in kitchen. IT is very hard for me to find different veg dishes for my strict veg companion. So last day decided to give a go with Soya chunk.
But it was yummy. So decided to share this with you.

Soya Chunks – 2 cups
Meat Masala/veg masala – 2 tbsp
Red chilly powder – 4/3 tsp
Big Onion (sliced) – 1 large
Turmeric Powder – 1/2 tsp
Tomato (sliced) – 4/3 large
Mustard Seeds – a pinch
Green Chillies (slit) – 2
Curry Leaves – A sprig
Corriander powder-1tsp
Pepper Powder – 1/2 tsp
Ginger ,Garlic Paste – 1 tsp
Oil – 2 tbsp
Salt – As required
Water – As required


Step 1:
Soak the Soya chunks in hot water for around 15-30mnts minutes. With bit red chilli,turmeric and salt.

Step two:
Squeeze out the water and clean the soya chunks and drain out excess water if any.
Step 3:
Put bit water to the masala and chilli powder then rost in in low flame.
Marinate the soya pieces with the above roasted masala powders and salt,leave it there in room heat for another two mnts.
Step 4:
Heat oil and splutter mustard seeds, add sliced onions and saute till the onions change its colour.Add turmeric bit salt,green chillies, chopped tomatoes and curry leaves and saute till the tomatoes are cooked properly.
Step 5:

Add rest of the chilly powder, coriander powder, pepper powder, ginger garlic paste and stir fry for a few minutes.
Step 6:
Add the marinated soya chunks . Add some water just to cook the ingreditens.

Step 7:
Cover and cook on low flame for another 15-20 minutes.

Curry is ready.

P.S:Since my veg boy doesnt agree with masala cotted fry i have limited all the ingredents,so mine as seen in the pic is a much more plain one. If u follow the above method you will get a masala cotted fry...Njoy

Curd Curry/ Moru kachiyathu

Curd Curry, originally uploaded by Deepa.Praveen.

Well our sundays are busy with phone calls. Last day when i called amma (praveens mom )she said she had moru kachiyathu and upperi for lunch. I love the way she prepare this moru koottan( curd curry. Our kotttayam style moru kachiyathu is different from her palakkad style (two different places in kerela). My Curd curry is a mixture of these two styles.

Ingredients :-

Curd (well beaten) – 2 cups
Asafoetida(Kaayam) – a pinch
Fenugreek powder(Uluva) – a pinch
Salt – to taste
Turmeric powder – 1/4 tsp
Oil (preferrably Coconut Oil) – 3 tsp

For Grinding :-
Grated coconut – 1/4cup
Cumin seeds (Jeerakam) – 1/4 tsp
green chilli- 1 (you can use red chilli powder 1/4 tsp aswell insted of green chilli).
Ginger : a very small portion
Step one:
Grind all the above ingredients into a fine paste and keep it aside.

For Seasoning :-
Mustard seeds – few
Shallots (kunjulli ) sliced – 1/2 tbsp
Green chillies slit – 1 or two
Red chillies – 2
Curry leaves – a sprig.

Step 1:

Mix together curd,salt and turmeric powder in a bowl.
Step 2:

Heat oil in a pan and allow mustard seeds to splutter.
Step 3:

Add shallots ,fry til it turns brown . Add green chillies ,red chillies and curry leaves.Fry for a while and remove it from oil and keep it aside.
Step 4:

Reduce the heat to low .
Add the ground paste into the same oil.Fry for 2-3 mins stirring continuously.( Dont allow coconut paste to change its color).
Step 5:

Add asafoetida and fenugreek powder and stir well.

Step 6:
Add the beaten curd mixture and stir continuosly until it is warm.Never let it boil.Remove from heat ,pour the prepared seasoning over it. Your curd curry is ready.

Enjoy.

prawn fry

prawn fry, originally uploaded by Deepa.Praveen.

What u miss the most if u are away from home?

Ofcourse yes , food prepared by your mom.

Same to me.

And as he is a strict veggi, some of my fvrt non veg things started appearing in my dreams.

If you feel something is away from u, u started thinking about it over and over.

My valluvanadan is quite ok with my non veg cooking at home. He encourges it too. Because since it is non veg he can escape from me. More over he can go back too one of his fvrt dal dish which i hate the most.

So few days back i made at attempt and here is the result.

As it looks it was not a failure. would u like to try?

Here we go
Large prawns 5( small prawns 10): deveined ,pealed and washed.
Chilli powder: 1tsp
Turmeric powder:1/4 tsp
Garam masala : 1/2 tsp
Ground Pepper powder :1/2 tsp
Lemon juice :1 1/2
cocunut oil :3-5 tbl spoon
salt : as per ur taste
Big onion: thinly sliced :1
green chilli:finely chopped:3-4
garlic:finely chopped 1 clove
ginger :1

curry leaves : 10
musturd :1/4 tsp.

Step one:
We need a marinade with all the powders ,lemon juice and prawns and one spoon oil. Apply thi to our prawns and leave it in there for half and hour.

Step two:

Shallow fry prawns. Leave it in heat for around 2-3 mnts,prawns needs little cooking time. Dont over cook.

In another pan, crack musturd in oil,apply sliced onion,bit turmeric,salt,ginger,green chilli, garlic, and curry leaves. When it turns to little golden brown add the leaft over masalas in that prawns dish to it. Reduce the heat to low and when that raw smell goes add the prawns to it. stir well for two three mints. IF u need littile gravy put less that 1/4 glass water too that masala leftover plate and apply the same to our fry leave it der another few mnts. Apply salt. stir well ur fry is ready

onion masala

onion masala, originally uploaded by Deepa.Praveen.

Small onions(Kunjulli) thinly sliced - 1 cup
Dry red chillies- 5 nos
Red chilly powder - as reqd
Coriander powder - 1 tsp
Coconut (grated)- 1/2 cup
Fenugreek seeds(Uluva) - 1/4 tsp
Turmeric powder - 1/4 tsp
Coconut oil - 2 tbsp
Tamarind(Puli) - A gooseberry sized ball
(soaked in water)
Mustard seeds - 1 tsp
Dry red chillies - 2 - 3 nos for seasoning
Curry leaves - few Springs
Salt - As req
Jagery = for taste
Garlic Flakes =1 or 2

Method:

Heat up a kadai. Add Fenugreek seeds and stir for a sec,then add greated coconut,garlick when it turns like brown add coriander and red chillie then fry till they turn red in colour.
If using powders add them one mint before trun of the fire. when this mixture turn cool. Grind it well with enough water ( i use cocount milk for this).


Heat oil in a pan.Splutter mustard seeds and saute dry red chilles and curry leaves,then sliced onion,saute them till this turns golden brown,then add termaric,then add tamarid water and allow it to boil when the first boil turns up, we can add the mixture we preapred with salt and jagery. Mix it well sim for a while.

Ada dosa

Its breakfast time, originally uploaded by Deepa.Praveen.

Ada dosa
Raw rice-1/2 cup
Boiled rice-1/2 cup
Split gram-1/4cup
white gram-1/4 cup
chana Dal-1/2 cup
Green Gram spilt-1/4cup
Black pepper-1Table spoon
Red chilli-6-8

How to prepare

Sock all these in water for 3 hours.

Grind this with

cumin seed-1ts
curry leaves
Plantians powder(kayam )
shallots-7-8
Grind this with the batter again...beware you are not going for a fine paste..make a pan cake out of this ..itz yammy