Shamiya - Delectable Flat Meat Balls

Shami (singular)/Shamiya( plural) is yet another tender lamb meat delicacy. This recipe can be prepared by using minced meat or small boneless mutton pieces. This recipe is a combination of mild flavoured chana dal, fresh and tender meat, flavourful spices and aromatic herbs. Chana dal not only enhances the flavour of the recipe but also helps in binding the mixture. The juicy, tender and fully cooked lamb meat gives a luscious taste combing with aromatic and flavourful herbs and spices. This shamiya or you can say deep fried flattened meat ball is best eaten when clubbed with steamed hot bowl of white rice and khatti dal. Back home my mom always pack a box full for these delectable shamiya for my return journey.

A minimum of 12 hour bus drive from my native to Bangalore, not only make me tired but also leave me with no energy and the work upon return is much more tiresome.....so by just boiling out rice and cooking up some hot delectable dal and simply warming up these shami's......a palatable and filling meal is ready for indulgence! A meal which not only satisfies your hunger, not only energieses you but also give you the taste of mom's love.....Scroll down for the recipe.....

INGREDIENTS:

• 1/2 cup Chana dal, wash and soak dal for 1 hour
• 2 cup raw boneless Mutton pieces + 3 raw Mutton pieces *
• 1 Onion, peeled and sliced
• 1 Green chilli, deseeded and chopped
• 1 tbsp Garam Masala **
• 2 tbsp Red chilli powder
• 1/2 tbsp Turmeric powder
• 3 tbsp dry Coconut powder
• 1 tbsp Ginger-Garlic paste
• 3-4 springs fresh Coriander leaves, chopped
• 5-6 fresh Mint leaves, chopped
• Salt
• Oil

PREPERATION:

• Pressure cook chana dal, raw mutton pieces, red chilli powder, turmeric powder, coconut powder, green chilli, ginger-garlic paste, sliced onions, garam masala and dry coconut powder with half cup of water till dal is cooked and mutton pieces are soft and tender.
• If water is still remaining then on a medium flame, by stirring cook till water evaporates. The mixture should be very dry. Leave the mixture to cool.
• Now grind the mixture to soft by adding the raw mutton pieces which are kept aside and salt.
• Apply oil to your palms and take a small lemon sized ball from the mixture and flat it with fingers and set aside. Continue to do this with the remaining mixture till done.
• Now heat oil in a heavy bottom cooking vessel and deep fry by placing one after the other until nice golden brown in color.
• You can also shallow fry on a non-stick pan with little oil until golden brown in color.
• Garinsh with coriander leaves and serve with piping hot white rice and khatti dal.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTE: * Raw mutton pieces are used in grinding with the pressure cooked mixture to bind the mixture.

** For garam masala, make a smooth powder of 2 cardamoms, 2 cloves and 2 1" inch pieces of cinnamon. If the powder is remaining store in air-tight container or zip lock bag.

UPDATE : This Idli-Sambar is going to participate in FIC - Delectable Combinations hosted by Kamalika, event by Sunshinemom of Tongue Ticklers.

Capsicum Chana Dal Curry

Green Capsicum commonly known as Shimla Mirchi is one of the easily available variety of capsicum in Indian vegetable market. Bright color of capsicum signifies the best nutrients along with vitamin A and C. Green capsicum has fresh raw flavour as it is the least mature type of capsicum among the orange and red. Red Capsicum is fully matured or you can say ripened form of green capsicum. Orange/yellow capsicum comes in between green and red capsicums. Two powerful antioxidents carotenoids and beta-carotene work together to neutralize free radicals, which can travel through the body causing huge amounts of damage to cells. When this gorgeous green capsicum gets mixed with mild flavoured chana dal/split chickpeas, the result is luscious.

A hot bowl of steamed white rice, along with chaaru and this capsicum chana dal curry makes a simple, comfort and filling meal. This curry is going to participate in MLLA - Twelfth Helping hosted by Apu ofAnnarasa, event by Susan of The Well-Seasoned Cook, JFI-Chilli hosted by Vysh's Cardamom, JFI is by Indira of Mahanandi and also to AFAM - Bell Peppers hosted by Priya of Priya's Easy And Tasty Recipes. AFAM event by Mashewari of Beyond The Usual.

INGREDIENTS:

• 1 Capsicum, deseeded and chopped into 2'' pieces
• 1/2 cup Chana dal, washed and soaked for 1/2 hour
• 1 Onion, peeled and sliced
• 1 Green chilli, slit length-wise, deseeded
• 1 tbsp Red chilli powder
• 1/4 tbsp Turmeric powder
• 2-3 tbsp dry Coconut powder
• 2-3 springs fresh Coriander leaves, chopped
• Salt
• Oil

PREPERATION:

• Pressure cook chana dal with a drop of oil until it is tender (it should not become mushy) and set aside.
• Heat oil in a heavy bottom cooking vessel/kadai. To this add sliced onions and cook till they are transuculent.
• Now add chopped capsicum, green chilli, red chilli powder, turmeric powder and salt.
• When capsicum pieces turn soft add pressure cooked chana dal and mix well.
• Now add dry coconut powder with little water and cook till the raw smell of coconut go away.
• Garnish with chopped coriander leaves and serve hot with hot rice and chaaru.
• Last but not least add your 'love' to make the dish 'YUMMY'.

Vada/Garelu - A South Indian Lentil Doughnut

Vada/Garelu is yet another South Indian lentil based recipe. There are many variations in this recipe. A simple vada/garae is prepared by soaking urad dal for 5-6 hours then grinding by adding sliced onions and salt, then deep frying till golden. I always make it a point to prepare a simple and easy breakfast during the week days. As I have to cook and pack lunch also. But on weekends entirely a different story. A weekend is a time to relish upon some dainty breakfast delicacies may be some heavy breakfast which will turn into brunch at times.

When I say cooking is one and the most efficient form of stress buster, cooking together is much more fun and weekend is perfect time to do this. Call your loved ones and cook something with their involvement (may be little)....this will fill the air with not only the aroma of food but also with the joy, fun and laughter.

Cooking together not only distresses but also gives you a quantity and quality time to spend together. Hmm isn't it? So, get ready and plan a crazy rocking weekend. Be careful and never forget that you are in kitchen (hehehehe). Now coming to the recipe. Vada(s) or Garelu (telugu) can vary in shape and size, usually look like doughnut. Even though they are deep fried the, finished product will not be too oily as the steam build-up within the vada pushes all the oil away from within the vada.

The above picture is going to participate in Click:Stacks, event by Jai and Bee of Jugalbandi. To check the updated entries ofr Click:Stakes click here.

INGREDIENTS:

• 2 cups Urad dal/black gram
• 2 tbsp raw Rice
• 1 tbsp Chana dal
• 1 Onion, peeled and fienly chopped
• 1 tbsp Jeera/cumin seeds
• 6-9 fresh Curry leaves
• 2 Green chillies, deseeded and finely chopped
• Salt
• Oil for frying

PREPERATION:

• Combine urad dal, raw rice and chana dal. Wash throughly for 2-3 times and soak for 5-6 hours.
• Using a colander strain all the water from the dal and grind it to paste by just sprinkling drops of water if needed.
• In a bowl mix chopped onions, green chillies, jeera, curry leaves and salt. Mix well by adding above ground paste.
• Pour enough oil in a kadai or heavy bottom cooking vessel for deep frying. Slowly heat up the oil, but not too hot.
• Wet your hands with oil or water and take a lemon sized ball from the batter and flatten it on a greased plastic sheet or plantain leaf to form a circle, put a hole on the center with your finger.
• Slowly and carefully drop it into the hot oil and fry on both the sides on a medium flame, till the vada is nice golden in color.
• Once the vada's are completely cooked take them out on a kitchen tissue/kitchen towel and repeat the process till the batter is completed.
• Serve hot with coconut chutney/ peanut chutney/ sambar/ karivepaaku karam podi.
• Last but not least add your 'love' to make the dish 'YUMMY'.

A generous drop of ghee on a hot golden vada with little spicy karivepaaku karam podi and fresh flavoured just grounded coconut chutney is all you need to seduce your taste buds.

TIPS:

• Do not over heat the oil; this may burn the vada's.
• Do not overload the kadai or cooking vessel with too many vada's, this may result in uncooked vada's.

The above recipe is going to participate in MLLA - Twelfth Helping hosted by Apu of Annarasa, event by Susan of The Well-Seasoned Cook.

Happy Father's Day

It's Lunch Time.......Come Dine With Me.......

Some days back when Valarmathi was busy packing for a sudden visit to her native, I thought of helping by cooking lunch for her. With so many things to go round and round she was completely busy and I thought of gratifying her with some pleasant-tasting recipes. I want to keep the menu simple but flavorful. With little thinking I finally got settled with ghee jeera rice, murgh khorma, double ka meetha and mango juice.

Ghee Jeera Rice is something which I learnt very recently. I tasted it many times at my friend's place and in restaurants but never tried my hands on this simple and delectable recipe. After making it for 2-3 times, I wonder how I missed this simple recipe. Anyways now that I know how to make ghee jeera rice, I included it in the menu. Then I thought of a side dish which should be a gravy based to blend with ghee jeera rice and made spicy murgh khorma. The aromatic spice blend in murgh khorma is very well complimented with ghee jeera rice. To end on a sweet note I thought of making double ka meetha. As soon as I was ready with my menu I called Valarmathi and told her to join me for lunch.

Ghee Jeera Rice With Murgh Khorma, Mango Juice and Double Ka Meetha

Now it's time to wrap the kitchen apron and start cooking......cooking is always a pleasure when you know what to cook. So with the decided menu, it's time for some action. I first marinated the chicken and started with double ka meetha and then ghee jeera rice. As it is for only two people it took an hour to complete a simple lavish meal. So come indulge with us........

GHEE JEERA RICE

It is a simple but flavourful rice recipe. With warm and distinctive aroma jeera/cumin is the second most popular spice in the world after black pepper. When this aromatic spice splutters in ghee/clarified butter along with black pepper cloves, cardamom, cinnamon and cloves to flavour the rice, hmmm I bet the aroma will make you hungry.

INGREDIENTS:

• 2 cups Basmati rice, washed and soaked for 1/2 hr
• 1 tbsp Black pepper corns
• 3 tbsp Jeera/Cumin
• 2 tbsp Ghee
• 1 Cardamom
• 3 Cloves
• 1 2"inch piece Cinnamon
• Cashew nuts, fry in 1 tbsp oil/ghee
• Salt
• Water for cooking

PREPERATION:

• In a heavy bottom cooking vessel add ghee; to this add jeera, black pepper corns, cardamom, cloves and cinnamon.
• When jeera starts to splutter add water* and salt. Mix well and bring the contents to boil.
• Now add soaked rice and cook till rice is soft and completely cooked.
• Serve hot with dal or any gravy of your choice by garnishing with cashew nuts.
• Last but not least add your 'love' to make the dish 'YUMMY'.

* NOTE: I used 2 cups of water for 1 cup of rice.

Murgh Khorma/Chicken Khorma is a creamy, spicy and flavourful recipe of chicken. The juicy chicken marinated with aromatic spices and herbs and then cooked with curd and coconut to give an finger licking chicken recipe. You can find detailed recipe here.

This Murgh Khorma/chicken khorma is going to participate in Viki's, The Potluck - Chicken.

When you have spicy hot food a sweet dish like dish like lazzez double ka meetha, is perfect to end the meals on a sweet note. You can find the recipe here.

Chatpati Bhel Puri

Bhel puri/Chur Muri/ Jhal Muri is my all time favourite chaat. Bhel puri is a perfect blend of color and flavour. Mainly bhel puri is prepared by using Puffed rice. Puffed rice is usually made by heating rice kernels under high pressure in the presence of steam. During my school days, there used to be a masalawala (the man who makes chaats) right infront of my school gate. At the intreval time he use to move near to the fence and children use to rush and buy this chaat, which is popularly called as 'maramarala masala' in telugu.I never dared to tried this as I was strictly warned at home on taking outside stuff, but I always enjoyed the way he use to make that masala. He use to mix masala in dried coconut shell with a wooden spoon in jiffy and transfer the contents on to a new paper and give to small, cute waiting customers. I really liked that way of mixing masala in coconut shell. After marriage when I came to Bangalore, I found a total new recipe of maramarala masala (puffed rice masala)which is popularly called as chur muri in Bangalore.

Chur muri/bhel puri is a perfect blend of puffed rice with three flavourful and colorful chutney's, namely red, green and brown.The fiery red chillies coming from red chutney, the aromatic coriander and mint leaves from green chutney and dates and tamarind coming from brown chuntey not only enhaces the flavour of the chaat but also tickles your taste buds.Welcome to indulge!

INGREDIENTS:

• 2 cups Puffed rice
• 1 Onion, peeled and finely chopped
• 1 Tomato, deseeded and finely chopped
• 4-5 fresh springs Coriander leaves, finely chopped
• 2-3 tbsp Peanuts, roasted
• 4-6 tbsp Sev

FOR FIERY RED CHUTNEY:

• 6 dry Red chillies
• 1/2 tbsp Tamarind paste
• 2 cloves Garlic
• 1/2 tbsp Jeera/cumin, slightly roasted
• Salt

FOR SPICY GREEN CHUTNEY:

• 1 cup Mint leaves1/2 cup Coriander leaves
• 3-6 Green chillies, deseeded and chopped
• 1/2 tbsp Tamarind paste
• 1 tbsp Jeera/cumin, slightly roasted
• Salt

FOR SWEET BROWN CHUTENY:

• 1 cup pitted Dates, chopped
• 1 tbsp Tamarind paste
• 1/2 tbsp Red chilli powder
• 1 tbsp Sugar (optional)
• Salt

PREPERATION:

• Make a thick and smooth paste by grinding the ingredients listed under "Fiery Red Chutney" and set aside.
• Now grind the ingredients mentioned under "Spicy Green Chutney" to thick and smooth paste and set aside.
• Finally make a thick and smooth paste of ingredients mentioned under "Sweet Brown Chutney" and set aside.
• Now in a bowl add chopped onions, tomatoes, puffed rice, peanuts, fiery red chutney, spicy green chutney and sweet brown chutney. *
• Mix lightly and serve immediately by garnishing with chopped coriander leaves and sev.
• Last but not least add your 'love' to make the dish 'YUMMY'.
  
  

This Chatpati Bhel Puri is going to participate in Monthly Mingle 33 - Ravishing Rice Recipes hosted by Nags of Edible Garden, event by Meeta by What's For Lunch Honey?.

UPDATED: The above photograph is going to participate in Click:Allium, event by Jai and Bee of Jugalbandi.

* NOTE: I used 2 tbsp of each above grinded pastes. Adjust according to your taste. Leftover chuntney's can be refrigerated in air-tight containers. Bhelpuri is best consumed as soon as it is made. If left for a while, the juices from the tomatoes, chutneys, etc. combine to render the sev and puffed rice soggy.

Poha - An Easy Fast Food

Poha/Flattened rice/beaten rice is a variety of rice which is dehusked and flattened into flat light dry flakes. This variety of raw rice is easily digestible. This flattened or beaten rice is used in making some flavourful recipes, popular among those is Poha - a light, easy and fast snack. Poha is the Hindi name for flattened or beaten rice. I learnt to make this simple and savoury recipe of poha from my dad. Ha you read it right from my dad. Some years back when my dad was was posted in 'orange city' of India, Nagpur which is largest city in central Asia and also geographical center of India he got this delectable oppurtunity to taste some flavourful recipes of that place. My dad used to say, people of Nagpur will have poha, jalebi and a glass of warm milk in breakfast. Hmm that's an awesome way to begin the day isn't it? He got very much addicted to that breakfast and he misses it back home. So on one fine day on full demand from my mom, me and my sis, the master chef wrapping the kitchen apron entered the kitchen to prepare this awesome poha. It was so simple and with handy ingredients it took less than 10 minutes to prepare. It was a delectable treat to all of us, as it is fast to cook, good to eat. Over the times this recipe is lost somewhere in my kitchen, but when some days back when Valarmathi made Aval Upma, I remembered how fun filled days where those....when we (me, dad and sis) use to cook together and make mess of kitchen to give big suprise to my mom. She used to be really surprised by seeing the kitchen and with a sweet smile use to say thank you so much but please don't give me this type of surprises (HEHEHE). And we all use to help her again in arranging the things. Hmm so fun....

Coming to the recipe, flattened/beaten rice are easily available in any grocery store. With readily available ingredients at kitchen shelf you can make a jiffy breakfast or snack with this beaten rice. Freshly squeezed lime or fresh grated coconut enhances the flavour of this toothsome recipe. Go try and indulge!

INGREDIENTS:

• 2 cups Beaten rice flakes
• 1/2 cup cubed mixed Vegetables (potatoes, carrots and green peas)
• 1 Onion, peeled and sliced
• 1 Green chilli, deseeded and chopped
• 2 tbsp Pea nuts
• 1 tbsp Red chilli powder
• 1/4 tbsp Turmeric powder
• 1/2 tbsp Mustard seeds
• 1/2 tbsp Jeera seeds
• 1 dry Red chilli
• 6-9 Curry leaves
• 1 tbsp fresh Lemon juice
• Salt
• Oil

PREPERATION:

• Boil mixed vegetables till soft and tender. Drain the water and set aside.
• Rinse beaten rice by placing in a colander, drain excess water and leave it to dry.
• Heat oil in a heavy bottom cooking vessel, to this add mustard seeds, jeera seeds, curry leaves and dry red chilli. When the curry leaves start to change color add pea nuts and fry for a while.
• Now add onion slices and chopped green chill and sauté till onions turn translucent.
• Now add boiled mixed vegetables, salt and turmeric powder. Cook for another 2-3 minutes. When all the ingredients are mixed together add rice flakes, mix well and cook for another 2-3 minutes on a low flame by covering with a lid.
• Turn off the flame, add fresh lime juice and mix gently. Serve hot with sev and lemon wedges. (You can also add some fresh grated coconut on top).
• Last but not least add your 'love' to make the dish 'YUMMY'.

This poha is going to participate in Monthly Mingle #33 -Ravishing Rice Recipes hosted by Nags of Edible Garden, event by Meeta of What's For Lunch Honey?.

Idli - A South Indian Delight

Idli/idli's/idlelu is a name given to steamed cakes which are prepared by grinding urad dal and rice cream. Urad dal/black lentil are earthy flavourved, nutritious and mucilaginous textured dal having its origin in India. Cream of rice/rice soji/rice suji/idli ravva is more commonly used to make fine and smooth idlis in Andhra Pradesh. In other south Indian states parboiled rice is used to make idlis. Present day idlis are transformed into more easy and simple procedure than the older history of making idlis. In olden days idlis were made by soaking black lentils in buttermilk and then ground to fine paste by adding clear water of curds. As per records addition of rice or rice cream is unknown till 17^th century.

Rice is the key ingredient which helps in fermentation of the idli batter. Ingredients change over the time but the making of the idli is still the same. In the olden days, when idli moulds were not so popular or not available, the thick idli batter was poured on a clean muslin cloth/banana leaf, which is tied tightly over the mouth of a heavy bottomed vessel half filled with water by placing a lid over the top and get the water to boil till the batter is completely cooked. The idli made by this procedure is often big in shape and size, so they use to cut into bite-size pieces and serve. Over the times the idli moulds/idli pressure cooker hit the market reducing the hectic work. Now just by greasing the plates in the mould by a drop of oil and pouring in the batter and leaving it to steam with a glass of water in the vessel is all you have to do to indulge in white, soft, creamy and melt in mouth idli's.

Idli(s) is not only easy to prepare (when the batter is readily available) but also a wholesome breakfast. The fermentation of idli batter break down startch into simple sugars, making it easy to digest. As it is a combination of cereal-pulse it makes a complete healthy meal. Idli's are ideal for those who are on diet as they are low in fat and gluten free. Fermentation process of idli batter increases B complex and C vitamins, which are helpful to fight against the diseases.

INGREDIENTS:

• 1 cup Urad dal/black lentil
• 2 cups rice cream/rice ravva/rice sojii/rice suji
• 1/2 tbsp Fenugreek seeds
• Salt to taste
• Oil for greasing

Idli With Karivepaaku Karam Podi and Sambar

PREPERATION:

• Wash and soak urad dal and rice cream in separate bowls with enough water for 6-9 hours.
• Drain and grind urad dal and rice cream together in a mixer till smooth and frothy. If required add little water and grind to medium tight consistency.
• Remove the batter in a bowl and mix well to avoid lumps. Cover and leave it to ferment overnight or 6-9 hours in a warm place.
• Once the batter is fermented, add salt and mix well. Grease the Idli moulds and fill spoonfuls of the batter into the moulds and steam for 12-15 minutes.
• When the Idli's are done, let the steam out by taking out the lid and leave it for 2-3 minutes.
• Dip a flat spoon/knife in cool water and run around the edges to scoop the idli's from the mould.
• Serve hot with peanut chutney or karivepaaku karam podi or sambar.
• Last but not least add your 'love' to make the dish 'YUMMY'.

Idli With Shallot Sambar

TIPS:

• The consistency of the batter should be medium tight like thick coconut milk.
• Fermentation depends upon the climate. Fermentation is fast in summer and slow in winter.
• During winters when the fermentation is very slow, leave the batter in pre heated oven.
• Always fill the batter to 3/4 of the mould, so that there is sufficient place for the batter to rise while cooking.
• Refrigerate the left over batter and when you are using it again ensure to get it back to the normal room temperature to get soft idlis. Chilled batter will interfere in rising of the idlis.
• To check whether the idlis are done or not insert a tooth pick and if it comes out neatly then idlis are completely done.

Idli Batter in idli mould

These Idli's are going to participate in Monthly Mingle #33 -Ravishing Rice Recipes hosted by Nags of Edible Garden, event by Meeta of What's For Lunch Honey?. These idli's are also going to participate in MLLA - Twelfth Helping hosted by Apu of Annarasa, event by Susan of The Well-Seasoned Cook.

Idli With Karivepaaku Karam Podi and a drop of Ghee

By clicking on the recipe names you can have a look at karivepaaku karam podi and Sambar recipes.

Idli With Karivepaaku Kaaram Podi and a drop of ghee

NOTE : To recreate leftover or cold ildi's, dip one by one in cold water and transfer them into a microwave proof bowl and microwave for 1-2 minutes. Hot idli's are ready to serve.

UPDATED: Idli With Sambar and Idli With Karivepaaku Kaaran Podi is going to participate in EC's WYF:Breakfast Event.

Dosa - A South Indian Crepe With Instant Tomato Chutney

Dosa finds it's origin in Karnataka, a southern state of India. There are many ways and variations in making this dosa(s). A simple dosa is prepared by soaking rice and urad dal (black lentil) for 6-9 hours, grinding the mixture and leaving the batter to ferment for another 5-6 hours. This fermented batter is then poured on a hot tavva/pan to make thin crepe(s)/dosa(s). Though the process sounds bit time consuming, the result is gratifying. Dosa's make a good and filling breakfast, savory snack and delish dinner.

The first thing in my mind as I lie back on bed in night is what is for tomorrow's breakfast, lunch and dinner. When the menu is set for the next day, then only I can sound sleep. In such cases a whole bowl of dosa batter/idli batter resting in the fridge give me a peace of mind. I always wash and soak rice and urad dal in the morning as soon as I start my day. Later in the evening I will grind them by adding little salt and leave the batter to ferment overnight. Next day you will get nice and fluffy batter to prepare yum dosa's. If there is any leftover batter I will tranfer it into fridge. You can store the batter in the fridge for 2-3 days.

Dosa can make a salubrious meal. As there are multiple variations of dosa(s) there are multiple side dishes accompany these dosa(s). You can have dosa with coconut chutney, tomato chutney, allam pachadi (ginger pickle), pea chutney, sambar, karivepaaku podi (curry leaf powder)or even with any pickle or sugar. Today I made this instant tomato chutney to go with dosa's. A spicy hot karivepaaku podi with a drop of ghee in it and to add tangy flavour an instant tomato chutney with thin, crisp, rice and lentil medley is an perfect way to start my day on a yummy note.

Piping hot dosa's are going to participate in Monthly Mingle #33 - Ravishing Rice Recipes hosted by Nags of Edible Garden, event by Meeta of What's For Lunch Honey?. Dosa and instant tomato chutney is going to participate in Show Me Your Breakfast! by Divya of DilSe.....These dosa's are also going to participate in MLLA - Twelfth Helping hosted by Apu of Annarasa, event by Susan of The Well-Seasoned Cook.

INGREDIENTS:

• 1 cup Urad dal/black lentils
• 2 cups Rice/chawal
• 1/2 tbsp Methi seeds
• Water
• Salt
• Oil

PREPERATION:

Wash and soak urad dal, methi seeds and rice for at least 6 hours. Drain the water and grind to smooth batter by adding little water at a time. Now add salt and grind again. The consistency of the batter should not be too thick nor too watery. Take out the batter in a bowl and cover it with a lid and leave overnight or for 6-7 hours for fermentation.

Heat non-stick pan on a low flame and wipe with dry kitchen towel and grease it with a drop of oil or slice of onion. Now pour spoonful of batter on the pan and spread it in clock-wise direction or anti clock-wise direction (but not both at a time) to form a nice circle.

Leave the oil from the sides around the dosa. Flip around and cook till done.

Serve hot with any chutney/pickle/sambar/podi/sugar.

Last but not least add your 'love' to make the dish 'YUMMY'.

TIPS:

1. Always pour the batter in a big vessel, double the size of the batter so that when the batter ferments it will not spill down.
2. Adding methi seeds give soft dosa's.
3. For giving dark color to your dosa(s) add 2-3 tbsp boiled rice (leftover rice).
4. Always grease your pan with oil or onion slice before pouring dosa batter. This will help you in lifting the dosa from the pan easily.
5. Don't over heat your pan, this may burn the dosa or dosa will get stick to it.
6. Here is a simple video showing preparation of different varities of dosa's.

INSTANT TOMATO CHUTNEY:

INGREDIENTS:

• 2 ripe Tomatoes, washed, deseeded and cut into pieces
• 1Green chillies, deseeded and chopped
• 1 tbsp Red chilli powder
• a pinch Turmeric powder
• Salt
• Oil
• 2-3 fresh springs Coriander, chopped

TEMPERING/TADKA/POPU:

• 1/2 tbsp Mustard seeds
• 1/2 tbsp Jeera/Cumin seeds
• 1 dry Red chilli
• 6 fresh Curry leaves

PREPERATION:

• Heat oil in a heavy bottom cooking vessel/kadai and add the ingredients listed under tempering. When the curry leaves start to change color, add tomato pieces, chopped green chill, salt, red chilli powder and turmeric powder. Cook and cover till tomato pieces are soft.
• Mash using a spoon and add chopped coriander leaves.
• Instant tomato chutney is ready to serve with hot dosa/idli.
• Last but not least add your 'love' to make the dish 'YUMMY'.