Miscellaneous not to be missed !

Moolis must be grated fresh, the dough kneaded immediately & parathas also prepared
before the dough starts getting loose.
These parathas are good, even when cold.

Grated mooli - 1 cup

Wheat flour - 1 cup or more

Curds - 1 tbsp (or less)

Red chilli powder - 1-2 tsp

Salt, haldi, hing

Oil - to make parathas

Add chilli powder, Salt, haldi, hing to mooli.

Add 1 tbsp curd & add atta, first 1 cup.

If necessary add more atta to get a just soft dough.

Immediately, make balls.

Roll into parathas & shallow fry on a tava with little oil.

Mochai is dry field beans, chikkudu in telugu and avare in kannada.

Dry mochai - 1 cup

Finely chopped ginger - 1 tbsp

Finely chopped green chillies - 1 tbsp

Besan - ½ cup

Lime juice - 2-3 tsp

To temper:

Oil - 1 tbsp ( + 1 tbsp)

Mustard seeds - 1 tsp

Red chillies - 3,4

Urad dhal - 2 tsp

Hing - ½ tsp

Curry leaves - few

To garnish:

Chopped coriander leaves

Wash & soak the mochai with a pinch of soda for 8-10 hrs.

Wash again, add enough water to soak, a pinch of salt & pressrise till soft.

Cool, open & strain.

Mix besan, red chilli powder, haldi with 1 tbsp oil or a little more to get a bread crumb consistency & keep ready.

In a kadai, temper as given & minced green chillies & ginger.

Add mochai & mix well.

After sauting for a few mts, add besan mixtire & keep covered for the same to cook.

Open after 5 mts & stir thoroughly.

Remove, add lime juice & garnish.

Karamani is - Cow peas – black eyed red beans or white variety – lobiya

Beans - 1 cup

Jaggery - 1 cup

Freshly grated coconut - ½ cup

Cardamom powder - ½ tsp

Ghee - 2 tsp

Lightly dry roast the beans on a low flame for 5 mts.

This is a very delicious sundal.

Soak in plenty of water for 4-6 hrs.

Wash well & pressure cook till soft.

Drain & add jaggery.

Mix & cook on a low fire till well blended & the mixture is semi-dry.

Add cardamom powder & coconut.

Switch off & add ghee for a nice flavour.

Rajma beans - 1 cup

Tamarind paste - 1 tsp

Salt

Roast in ¼ tsp oil & powder:

Red chillies - 3, 4

Dhaniya - 1 tbsp

Hing - ½ tsp

To temper:

Oil - 1 bsp

Red chillies - 2, 3

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Curry leaves - few

Soak rajma with a pinch of soda in plenty of water for 8-10 hrs.

Wash & pressurize with ¼ tsp salt, till soft.

Drain & smear with the powder, salt & tamarind paste.

Stand for 10 mts.

Temper as given & add rajma.

Saute on a low fire for 5 mts.
rajma sundal.jpg

Originally Posted by Chitvish

Dear Sakhi, Did you get the peppercorn (whole) in masala in the Mysore masal dosai ?
Normally, we add whole peppercorn(or broken) only for rava dosa. I now have a doubt about what you are asking ? !
Also, rava kali is new to me ! Is it a sweet or savoury ? I make rawa morkali which is very tasty - do you mean that ? Please write to me.
Regards,
Chithra.

Chitra
How about starting a thread for chutneys and easy snacks.

Originally Posted by Ami

Hi Mrs.chithra,

One thing pls clarify-this dal is not whole moong or moong dal. Will it be flat green & white ? If so, does the dal has any other separate recipes.

If so, pls do post them without any HURRY.

Rgds.

Chitra
Can we use whole black urad dor iddli-dosa.

Dear Lalta,
NO.
There is just one recipe of Nellai venthaya dosai using black whole urad.
Love,
Chithra.

Originally Posted by lmani

Chitra
Can we use whole black urad dor iddli-dosa.

Bread slices - 4

Butter - to spread thick

Grated ringe of orange - 2 tsp

Powdered Sugar - 5,6tsp

Fresh orange juice - 5-6 tsp

Toast the bread slices.

Spread lavishly with butter.

Mix grated rind & sugar.

Stir in orange juice.

Spread uniformly over toast.

Heat under the grill till it starts to fizzle.

Serve at once.

Hi Chithra
I tried your Fried gram chutney it came out good. I make same one but it is dry as I use red chilli powder all the other ingredients are same and I do not temper we can have this with roti or bread adding ghee or curds.
I make a snack too with this take a bread slice apply butter and sprinkle chutney powder cut the bread slice in 4 pieces and bake it for 20 minutes it become crispy good to have at tea time.
You have such good collection of recipes. Have you published any cooking books if so please let me know.

Dear Aruna,
Welcome to this sub-forum.
You have fiven a quick recipe as well - thanks !
No cookery book plans - I am more than happy with my "outlet" in I L. !!
I cannot handle anything more pleasurably than this instant FBs for my recipes !
Love,
Chithra.

Originally Posted by Arunarc

Hi Chithra
I tried your Fried gram chutney it came out good. I make same one but it is dry as I use red chilli powder all the other ingredients are same and I do not temper we can have this with roti or bread adding ghee or curds.
I make a snack too with this take a bread slice apply butter and sprinkle chutney powder cut the bread slice in 4 pieces and bake it for 20 minutes it become crispy good to have at tea time.
You have such good collection of recipes. Have you published any cooking books if so please let me know.