New Arrival

I am very happy to announce that a baby boy was born to me on this  march 7th. I am very excited with the new addition to my family.

                                                                                         From Net

Beetroot Dosai from Leftover Beetroot Chutney

Ingredients:

Dosai Batter	1 Cup
Beetroot Chutney  (leftover)	¼  Cup
Oil	2 tes

Procedure:

1. Add beetroot chutney paste with dosai batter. Mix them well and keep it aside for 10 mins.

2. Heat the tawa and pour one ladle full of batter into a thick circular shape.

3. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color.

4. Remove the dosa, when it is golden on both sides.

Serve Dosai with Coconut Chutney. 

Imitation is the best form of Flattery

        Please see the photo below from Kumudam Snehidi's supplementary dated Jan 16-31,2012. See my recipe and photo of Pepper Rice. It seems that Kumudham Snehidhi has taken my recipe, made a few changes and published it with my photo. I would have been more happier if I have been credited as well.

       The original recipe is here.

Iniya Pongal Nal Vaazhthukkal!!

 

Manakkum  Manjal Pola,
Rusikkum karumbai pola,
Pongum pongalai pola,
Engum pongattum Inbam.
Iniya Pongal Nal Vaazhthukkal!!

Mini Idli Sambar

Ingredients

Thur Dal	1/2 Cup
Turmeric Powder	¼ tes
Tomato	1
Oil	1 tbs
Mustard Seeds	¼ tes
Urad Dal	¼ tes
Curry Leaves	1 Spring
Sambar Onion	¼ Cup
Tamarind	Gooseberry Size
Sugar	1 tbs
Salt	To Taste
Coriander Leaves	Handful
Dry Roast and Powder:
Oil	1 tes
Channa Dal	1 tbs
Coriander Seeds	1 tbs
Red Chilly	3-4
Asafoedita	½ tes
Curry Leaves	1 spring
Grated Coconut	¼ cup

Procedure:

1. Roast the ingredients with oil and powder them. Keep it aside.

2. Wash and pressure cook the dal with turmeric powder, tomato and 1 cup of water.

3. Mash the cooked dal with hand beater and keep it aside.

4. Heat the oil in a pan, add mustard seeds, urad dal and curry leaves. Allow it for popping.

5. Then add the chopped sambar onion and fry till the onion becomes golden brown.

6. Now add the mashed dal, ground powder, tamarind paste and salt. Mix them well. Add water if necessary.

7. Bring it to boil and cook for 5 mins. Then add sugar and coriander leaves.

This sambar goes well with Mini Idly and Dosai.

Kolam #112 - Pongal Special Kolam

Balloon Vine / Mudakkathan Keerai Dosai

Ingredients:

Dosai Batter	1 Cup
Balloon Vine / Mudakkathan Keerai	½ Cup
Salt	¼ tes

Procedure:

1. Clean and wash the leaves.

2. Then grind the leaves with little water into a find paste.

3. Add this paste and salt with dosai batter. Mix them well and keep it aside for 10 mins.

4. Heat the tawa and pour one ladle full of batter into a thick circular shape.

5. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color.

6. Remove the dosa, when it is golden on both sides.

Serve Dosai with Tomato Chutney.I am sending this to Joythi's Healthy & Hearty and Ayeesha's Any one can cook.

 Health Benefits:

Mudakathan is a herb used in Tamilnadu. This prevents all types of bone joint pains. This herb mudakathan is relieves body pain. Its leaves are used for nervous diseases and Rheumatism. Include mudakkathan keerai in your food for 48 days continuously and see the difference.