Tiffins

Corn Dosa
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Ingredients :

Corn Kernels - 3 cup
Rice flour - 1 cup
onion - 1
green chilli - 2
ginger - small piece
curry leaves
salt as per ur requirement

Method :

Grind the kernels in the grinder with little water till it becomes soft.
To this add rice flour and salt and make the batter.
Saute the onion greenchilli, ginger and curry leaves with little oil.
Add the sauted onion and other thing to the batter.
Now the batter is ready to make dosas.
Make dosas on the tawa and cook on both sides by adding little oil.

This Dosa will be very soft and a little bit sweet, so some
spicy chutney will be suitable side for this dosa.

Regards,
Surya.

vegetable samosa

Preparation time: 1 hour
Ingredients:

• 4 Potatoes medium size
• 1 Onion finely chopped
• 1/4 cup green peas
• 1 small piece ginger, grated
• 2 tsp fresh lime juice
• 1 garlic grated
• 2 green chili (or to taste)
• 10-15 dried pomegranate (anardana) seeds (optional)
• 1/4 cup coriander (cilantro) leaves, finely chopped
• 8-10 raisins/cashew nuts
• 1.5 cup plain flour, bleached (maida)

Spices:

• 1/2 tsp garam masala (or to taste)
• 1 tsp red chili powder salt to taste
• 2 tsp Coriander seeds
• oil to deep fry

Preparation





Filling Masala for Samosa: Roast or boil potatoes until tender. Mash the potatoes and add chopped onion, ginger, garlic, green chili, peas, coriander, lime juice, red chili powder, garam masala, salt, cumin seeds, anardana, and raisins/cashew nuts. Mix well.

Filling:

1. Take flour in a bowl, add 1/4 tsp salt (or to taste), and water to make stiff dough. Make small smooth balls and roll each ball to about 4" circle. Roll it more on one side to 10" to give it an elliptical shape. Cut it into half to get two pieces of 4"x 5" size (approx.). This will produce true samosa shape.
   
   
   
2. Dampen half the edge of 4" side of the piece. Hold both the corners of this side in your both the hands using thumb and a finger and bring damped portion beneath the undamped portion. Press and seal to give it a hollow cone shape.
   
3. Fill the samosa masala into the cone and seal the remaining two sides (bring the longer side closer to the other side) by dampening with water, enclosing the masala completely. This side will form the base of the samosa. Your finished samosa should stand on this base. Fill all other pieces to form similar triangular shape samosa.
   
4. In the final step these samosas can either be baked or deep fried.
   
   
   
   

donot u add hot oil to the dough,and how do u make the dough by addind very little water,if we will add more water then u will not able to do ,i have tried a lot of time to make the dough ,please give some tip for the dough

hi tan
here is tip for dough
u can add hot or normal vegetable oil (2-3 table spoon) in it n required water
(while some people use whole oil instead of water in making dough and in d end just dip their hand in warm water for smoothing dough )
u can also add 2 table spoon rice flour or cornflour in it for crispiness of cover
remember dough will take time for smoothing
first make d dough ,cover it with cloth n keep aside for 30 min.
n then again kneed it
u can keep samosas in d fridge for some time before deep frying
hope it will help
try n enjoy......
sonia

Ingredients :
aval : 1 cup
chopped onion: 1/2 cup
chopped tomato : 1/4 cup
ginger-garlic paste -1/2 teaspoon
1-2 green chillies
1/4 teaspoon dania powder
a pinch of turmeric
chopped corriander leaves -1 tablespoon
vegetable oil
mustard seeds
urad dal
channa dal
salt to taste .


Preliminary preparation:
Clean the aval with water 3-4 times, to remove small particles. Then soak it in a vessel with water just a little above its level in the vessel.( allow it to soak for about 1/2 hr atleast )

Method:
1.take a kadai, pour required amount of oil.
2. when the oil is hot , put mustard seeds, urad dal and channa dal.
3.put the onion , green chillies, tomato , ginger garlic paste , dania powder, turmeric powderand corriander leaves.
4. mix the above ingredients well and then add about 1 cup water.
5. allow the ingredients to cook well(say for atleast 20 minutes. ).allow to heat till all the water is evaporated and looks like a thick gravy .
6. add salt and add a little asoetofetida(optional).
7. now mix the soaked aval ( aval should have absorbed the water completely)
with the cooked gravy .

tastes good even if it is not hot.

served usually with cooked peas, channa, soyabean, kidney beans etc.

aval is considered a nutritious dish.

Aval 1 cup
green chillies 2
roasted groundnut 1/4 cup
potato medium 1
jeera 1 tsp
coriander leaves 1 table spoon (finely chopped)
salt to taste
lemon juice 1 table spoon (optional)

grind green chillies and salt in a mixie. wash and drain aval and mix with the green chilly-salt mixture. keep it aside for 15 mts. boil potato. powder the ground nuts coarsely.
In a heavy bottomed kadai, pour 1 table spoon of oil, add jeera. roast it. now add boiled and cubed potato and soaked aval. saute for a minute. add coriander leaves, ground nut powder and lemon juice. Mix well.
Serve hot with any chutney or sauce

One more Kollu recipe. I tried this and it came out well.

Ingredients:

Kollu/horsegram 1cup
raw rice 1/4 cup
dry red chillies: 4 to 5
hing powder 1/4 tsp
ginger 1 1/2 inch piece
curry leaves few
Coriander leaves : about 2 tbsps chopped fine

Oil for making the adais

Method:
Wash and soak the kollu and rice together for about 6 to 8 hours. Grind the soaked mixtures along with the chilles and ginger. The ground batter should be a fine rava texture. Add the hing powder, salt, curry leaves and coriander and mix well. Make adais the usual way. This adai will be on the thicker side.

I used a non stick tava and could make the adais without any oil ( after first smearing the tava with a little oil ). If you want to make it crisp at the same time avoid using oil, use cooking spray instead. Serve with your choice of chutneys etc...

You could also add keerai to make it more nutritous. Or make it like pesarattu with the onion and ginger filling to enhance the taste.

Kanchipuram idly

Boiled rice 1 cup
Urid dhall 1 cup
Raw rice 1 cup
Ginger 1" piece
Pepper corn 1 tea spoon
Jeera 1 teaspoon
Asafoetida 1/2 teaspoon
Ghee 5 tablespoon
Oil 5 table spoon
Curry leaves
Salt to taste

Soak rice and dhall for 1 hr. Grind into coarse paste. Add salt. Allow it to ferment for atleast 10 hrs. cut ginger into small pieces. Crush pepper corns and jeera coarsely. Mix ginger pieces, asafoetida, crushed pepper corn-jeera mixture, curry leaves, oil. and melted ghee to the batter and mix well.

Grease small cups and pour batter into it. Only half cup. Steam it for 20 mts. Or grease a plate and pour the batter and steam it. Cut it into pieces and serve hot with coconut chutney. U can steam it in regular idly plates also.

hi i have read in many books that oats is very good for health.even tarla dalal had given a write up about it. i would like to share this receipe with everyone.
oats dosai
3 cups of oats
1 cup of rice flour
few sprigs of curry leaves and coriander leaves
1 tsp of cummin and 1/2 tsp of pepper
salt to taste
2 green chillies
mix oats and rice flour. add all the ingriedents.add some curds and water. it should be thicker than the regular dosai dough.keep it for couple of hours. when dosai is prepared use equal of amount of ghee and refined oil. the stove should always kept at a very low flame.
kanaka raghavan

Hi all,

Try grinding this batter for making Idli.

3and half cups - Boiled Rice
1 and half cups of Raw Rice
1 cup of Urad Dal

Mix both the rice & soak over night 0r for 3,4 hours during the day.
Soak urad Dal separetely.

Grind urad dal first till it is very soft & fluffy.
Take it out.

Grind rice very very coarsely . Just grind for 5 to 10 minutes. take out.
Mix it with Urad Dal. Add salt.

Ferment it .
make Idli .

It comes out so soft.
prabha