Variety Dosa

We can make different types of Dosas using the same batter with raw rice, adding tomato, chilli, coconut or drumstick leaves.

1.Tomato Dosa:

Raw rice          : 2 cups
Tomato            : 1 chopped
Oil as required
Salt

Method:

Soak raw rice for 1 hour and grind it with tomato  and salt to a smooth paste, like usual dosa batter.
Heat a tawa and make thin dosas, sprinkle  oil  and serve it  hot with coconut chutney!





2. Coconut Dosa


Raw rice            : 2 cups
Grated coconut  : 1 cup
Salt
Oil as required

Method:

Soak rice for 1 hour. Grind it along with coconut and salt  to a paste,  like dosa batter. Heat tawa and make dosas, greasing with coconut oil. Ulii(shallots) sammanthi goes well with that.
Sometimes its hard to spread the batter in the tawa with the spoon, if so just pour the batter in the middle of the tawa and turn around it to spread it evenly.




3.Chilli Dosa:


Rad rice          : 2 cups
Red chillies    : 4 or 1tsp chilli pdr
Shallots          : 8
Salt
Coconut oil as required

Method:

Soak rice and grind it along with chillies and onions. Add salt and mix well and make thin  crispy dosas greasing with coconut oil.The batter should be thin  then only you'll get crispy dosa.  This goes well with coconut chutney!



4. Drumstick leaves Dosa:

Raw rice              : 2 cups
Drumstick keaves : 1/2 cup
Coconut oil
Salt

Method:

Soak rice and grind it smoothly adding salt. Clean drumstick leaves and add this to the batter and mix well.  Make thin dosas, greasing  with coconut oil .  Serve hot with ulli sammanthi or coconut chutney!

5. Palak Dosa:

Raw rice          : 2 cups
Palak               : 1/4th of a bunch

 Method:

Blanch palak leaves. (put palak leaves in boiled water and wash it with cold water)
Grind soaked rice with blanched palak leaves and salt to a smooth batter.  Make thin dosas with that applying oil to the sides of the dosa and serve it hot with coconut chutney!

 

Chicken Kofta curry

Ingredients:

Chicken breast                    : 2 pcs minced
Onion                                  : 1 finely chopped
Tomatoes                             : 2 chopped
Garam masala pdr               : 1/2 tsp
Chilli pdr                             : 1 tsp
Coriander pdr                      : 1 tsp
Ginger                                 : 1/2 " pc
Garlic                                  : 3 cloves
Green chillies                      : 2no
Turmeric pdr                       : 1/4 tsp
Coriander leaves                 : 1cup(chopped)
Bread                                   : 1 slice
Cashews                              : 6 nos. 
Salt to taste
Oil as required

Method: 

To make the koftas

Make bread crumbs with the bread slice by grinding it coarsely in a belnder.
Grind green chillies, ginger and garlic together to a paste. 
Mix chicken mince with salt, a pinch of turmeric pdr, a tsp of chopped onions,a tsp of ginger garlic paste, a pinch of garam masala pdr, a tbsp of chopped coriander leaves and bread crumbs together and make even lemon sized balls.

    Fry these balls in hot oil till golden brown colour, keep aside.

To make the gravy:

Soak cashews in warm water for 10 mins and grind it to a paste.
Grind tomatoes in a blender and make a puree and keep aside.
Heat oil in a kadai, add the balance ginger garlic paste. Fry for 2 secs and add chopped onions. Saute it till brown, reduce the flame and add the chilli pdr, coriander pdr and saute for a minute.
Then add the tomato puree and let it cook on a low flame till the oil separates. Now add the cashew paste along with 1/2 cup of water(according to the consistancy of the gravy) and let it boil for 1 min.

 
 Finally  add the koftas and coriander leaves.
Serve hot with chappathi, parotta or rice.

Palada Pradhaman

                                                              

I used to buy priya brand palada which is very good for palada pradhaman. You can see the instructions on the packet itself.

Ingredients:

Palada                       : 1 pkt

Milk                          : 2 ltrs

Condensed milk       : 1 can

Sugar                        : ½ kg

Cashew                     : 10 pcs

Raisins                      : 2 tbsp

Caradamom              : 5 pods

Ghee                         : 1 tbsp

Method:

Soak the palada in hot water for 20 mins.  Drain the water.  Rinse it with cold water.

In a thick bottomed pan add milk and palada and cook till the palada becomes soft.

Mix the condensed milk with 1 cup of water and pour this to the palada. Add sugar and let it boil. Stir it frequently to avoid burning the bottom of the vessel. When the payasam is thickening remove from the fire.

Fry the cashews (broken) and raisins in the ghee and pour it over the payasam. Grind the cardamom along with 1 tbsp of sugar and sprinkle it over the payasam. Serve it hot or cold.

 

Badam kheer

Ingredients:

Badam                       : 1 cup

Sugar                          : ½ cup

Milk                            : 2 cups

Condensed milk      : ½ cup(optional)

Badam flakes           : 1 tbsp

Cardamom                : 3 pods

Method:

Soak badam in water for 1 hour. Then remove the skin and grind it to a smooth paste.

Mix this with milk and boil it for 5 mins. Stir it

and add the condensed milk  and sugar. 

Cook it for 2 more mins stirring  frequently.

Remove from fire. Powder the cardamom and add this to the kheer. Cool it,  garnish with badam flakes and serve it.

If you are adding condensed milk  you can adjust sugar as the condensed milk also is sweet.

Chicken fingers

Ingredients:

Chicken (boneless)          : ½ kg

Ginger garlic paste          : 1tsp

Salt to taste

Soya sauce                       : ½ tsp

Egg white of 1 egg

Bread crumbs                   : 1 cup

Oil for frying

Method:

Chicken breast is the best part for this dish.

Beat the chicken with a tenderizer to make it soft. Cut the chicken pieces like finger shape.  Marinate the chicken with salt, ginger garlic paste and soya sauce.

Keep it in the fridge for 30 mins.

Take care while adding the salt as the soya sauce is also salty.

Heat oil in a kadai. Dip the chicken piece in egg white and roll it in the breadcrumbs and fry it in hot oil till golden brown. Repeat the same process with the remaining chicken pieces. Serve it with tomato sauce.

Fish curry

Ingredients:

Fish (Mackerals)                        : 6 nos
Eastern fish masala pdr              : 2 tbsp
Turmeric pdr                              : 1/4 tsp
Grated coconut                           : 1 cup
Green chillies                             : 2 nos
Ginger                                        : 1" pc
Garlic                                         : 2 cloves
Tamarind paste                           : 1 tsp
Tomato                                       : 1 no chopped
Shallots                                      : 6 nos
Onion                                         : 1  chopped
Lime juice                                  : 1tsp
Salt to taste
Oil as required
Curry leaves 

Method:

Clean and wash the fish and cut into two pieces.
Marinate the fish pieces with salt, turmeric pdr and lime juice.
Dry roast eastern fish masala till the raw smell goes. Add green chillies, garlic and ginger and shallots to this and grind it to a paste and keep aside.
Grind grated coconut  to a paste and keep aside.

Heat oil in a kadai, add chopped onions and saute it. Add the ground masala to this and saute well. Now add the chopped tomato  and saute again until the oil comes out.  Add the tamarind paste and 2 cups of water  and let it boil for 4 to 5 mins.

Add the coconut paste and mix well. Now add the fish  pieces and cook again for 2 or 3 mins. Garnish with curry leaves and slit green chillies. Serve hot with steamed rice!!

Chicken curry

Ingredients:

Chicken                   : 500gms

Onion                      : 2 chopped

Tomatoes                 : 2 medium

Ginger                     :1" pc

Garlic                      : 2 cloves  

Green chillies          : 2

Turmeric pdr           : 1/4 tsp

Chilli pdr                : 1 tsp

Coriander pdr         : 1 tbsp

Coconut milk          : 1 cup

Salt to taste

Oil as required

Corainder leaves     : 1/2 cup chopped

Method:

Grind ginger, garlic and green chilli to a paste and keep aside.

Marinate chicken pieces with salt, a pinch of turmeric pdr and  a little ginger garlic paste. Keep aside for 20 mins.

Heat 3 tbsp of oil in a kadai and saute the chopped onions till it turns into light pink. Then add the ginger garlic paste to this and saute again for 1 more minute. Now reduce the flame and add the chilli pdr, coriander pdr and turmeric pdr.  Now add the chopped tomatoes, salt and stir it well. When the tomatoes become soggy add the marinated chicken, mix well and close it with a lid and let it cook till the chicken becomes tender. Now add the coconut milk and mix well. Simmer it for a few secs till the gravy becomes thick. Remove from fire  and garnish it  with coriander leaves. Serve it with rice or chappathi.