Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chilies 3 no finely chopped
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves few
Salt to taste.
Mix all the flours with salt, green chilies. Add enough
water to get the semi-liquid consistency. Do the seasoning
with mustard ,cumin & curry leaves & add it to the batter.
Heat the griddle & proceed as in dosa.
Rice cooked with 1 tbspn butter or ghee or oil.
1/2 cup thick Tamarind extract
1/2 cup Veg. Oil;
1/4 tspn Asafetida Pwd;
1 level tspn Turmeric Ped;
2 level tspns Red Chilli Pwd;
Salt to Taste;
2 Tspns Grated Ginger;
6-8 Green Chillies slit in two;
3-4 dry Chillies,
Curry Leaves few,
Channa Dhal 3 tablespoons,
Cashew nuts 5 tbspn (broken up & kept- Optional).
Heat the 1/2 Cup Veg Oil when hot add the Channa Dhal Dry
Chillies, Curry Leaves, Green Chillies, Asafetida pwd or a
small pc. of solid Asafetida, fry until the Dhal is golden
brown, add the Salt, Turmeric Pwd, Chillie Pwd, grated
Ginger, broken cashewnuts & stir for a few mins on low flame
(don't let the Turmeric & Chillie pwd burn); Boil for 15/20
mins. till the quantity reduces to 1/2 & thick. Put the
cooked Rice in a dish, add required quantity of the
Pulliyodaorai Mix to the rice & stir well. Keep covered
until ready to serve. (This if used as it is. It is called
Pullikachal. This could be made & kept in a Bottle & used
tablespoons vegetable oil
1 large onion, chopped
pinch of cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1/2 pound fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Heat oil in saucepan and sauté chopped onion until light
brown. Add cumin seed, cardamom, cinnamon stick, bay leaves,
cloves, ginger, garlic, sliced tomato and black pepper and
sauté about 30 seconds. Add chopped spinach and sauté,
stirring until it begins to change color. When it goes dark
green, it means it is about half cooked and still remains
Add salt, cumin, turmeric, coriander powder and garam masala.
Mix well with spinach while it is sautéing. Add cream,
tomato puree, cilantro and cubes of cheese (paneer). Cook it
well, stirring so it doesn't scorch. When cream boils, cook
another 1 1/2 minutes over high heat.
Prawn / Shrimp:1 lbs
Cup Coconut Milk: 1 cup
Medium Size Onion: 1 nos
Ginger Paste: 1 tbsp
Slitted Green Chili:4
Red Chili Powder:1 tsp
Bay Leaf:2 nos
Whole Cardamom:2 nos
Whole Cloves:4 nos
Cooking Oil:50 gms
Salt to taste.
Wash and dive in the prawns. Rub some turmeric powder and
add salt and turmeric on the prawns and keep aside. Chop the
onions. Crush cardamom, cinnamon and cloves in a mortar and
pestle. Heat oil and fry onions to a light brown. Add the
garlic and ginger paste, bay leaf, red chilli powder and fry
for about 5 - 7 minutes. Add the prawns and fry along with
the spices for a few minutes. Add coconut milk, sugar, salt
and the ground spices (cardamom, cinnamon and cloves). Cover
the vessel and simmer in medium heat for about 10 minutes.
Add green chillies. Close the cover for another 10 minutes.
Serve hot with rice.