OATS DOSAI

      A simple & healthy dosai  for a morning break fast. I have used Rava for crispyness. Oats has a stickiness texture in the dosai. In order to avoid it, I am using Rice flour. Start your day with a healthy breakfast.

INGREDIENTS

OATS	1 Cup
RICE FLOUR , RAVA	½ Cup
ONION	1
GREEN CHILLY	1
GINGER	1 Inch piece
CARROT	Finely chopped pieces
MUSTARD SEEDS	¼ Tsp
URAD DHAL	¼ Tsp
CUMIN SEEDS	¼ Tsp
CURD	1 Tsp
PEPPER	¼ Tsp
SALT	To Taste

STEP BY STEP PICTURES

                      

Dry roast the oats & powder it finely.

In a kadai heat oil, add Mustard seeds,Urad dhal,Cumin seeds,Pepper,chopped carrot.,Green chilly,chopped Onions. Fry it.

Add Rava & fry until you get nice aroma.

Transfer to a wide bowl. Add salt & powdered Oats,rice flour.

In a bowl dilute the curd by adding water. (Adding curd is optional).

Add the curd to the batter. Make it little bit watery ( like rava dosai batter). 

Heat the Dosa pan & pour the batter from outside to inside. Drizzle oil & keep covered. Flip over & serve hot.

It taste well with Chutney/Sambar.

THENGAI PAAL KANJI / COCONUT MILK PORRIDGE

       This is a Porridge made with coconut milk. It is a traditional cusine of chettinad. All of us know coconut milk is used to heal mouth ulcer. So this is a home remedy for people suffering from Mouth & Stomach ulcer. This can be taken as break fast.The best combination for this porridge is Parrupu thuvayal.

INGREDIENTS

RAW RICE	1 Cup
FENUGREEK SEEDS	1 Tbsp
COCONUT MILK	1 Cup
GARLIC	4 – 5 Pods
SALT	To Taste

STEP BY STEP PICTURES

Soak Raw rice,Fenugreek seeds for 1 hr.

Pressure cook the Raw rice with Garlic,Fenugreek seeds.Add 3 cups of water,salt &cook upto 3 - 4 whistles.

Smash the rice .Check for salt.

Add the coconut milk when the rice is warm.

Check the consistency & add Coconut milk accordingly.

It should be served hot otherwise it will become thick when it cools down.

Paruppu thuvayal is the best combination. You can also have with pickle.

Linking this recipe with " Tried n Tasted - Chettinad Cuisine " and Kitchen Chronicles.

TOMATO RICE

    

 Tomato rice can be packed for lunch box in busy mornings. Since there is no roasting,grinding part. I have not used coconut milk,but adding coconut milk  instead of water gives the flavour of biryani.

INGREDIENTS

BASMATI  RICE	1 Cup
TOMATO	5
ONION	1
GREEN CHILLY	2
RED CHILLY POWDER	1 Tbsp
TURMERIC POWDER	¼ Tsp
SALT	To Taste
OIL/GHEE	1 Tbsp
SOMBU	½ Tsp
CINNAMON	1 Inch Piece
CLOVES	2
BAY LEAF	1 Small Leaf

STEP BY STEP PICTURES

In a pressure cooker heat Oil/Ghee add Cinnamon,cloves,Bay leaf,Sombu. Soak the Basmati rice for 15 mins.

Add Onions,Tomato,green chilly .Fry until it tomatoes turns mushy. Now add Red chilly powder,Turmeric powder,Salt.

Now add Basmati rice.Then Pour 1.5 Cups of water. Add Corainder leaves & Pressure cook for 2 whistles.

After pressure releases, fluff the rice with fork.

Transfer to a serving bowl. Serve with Onion Raita/Potato Chips.

RAVA DOSAI

        Whenever  I go to restaurants , I will order Rava Dosai. I love the thin crispy dosai which is served by the restaurants. Usually I buy MTR Rava Dosai mix and prepare crispy rava dosai. When I tried to prepare of my own,it did not come out well. Recently I found this recipe from Rak's kitchen, I got perfectly the taste,texture of Rava Dosai.

INGREDIENTS

RAVA	1 Cup
RICE FLOUR	1 Cup
MAIDA FLOUR	½ Cup
ONION	1
GREEN CHILLY	2
GINGER	1 Inch
SALT	To Taste
MUSTARD SEEDS	¼ Tsp
URAD DHAL	¼ Tsp
CUMIN SEEDS	¼ Tsp
PEPPER	¼ Tsp

STEP BY STEP PICTURES

Take Rice flour,Rava,Maida in a wide bowl. Chop the Ginger,Green chilly,Onion into fine pieces.

Add water,salt into flour & mix it. Keep it for 10 mins.

In a Kadai heat oil add Mustard seeds,Urad dhal,Cumin seeds,Pepper,Green chilly,Ginger,Onion & fry it. Pour it into batter.

The  batter should be watery to get crispy dosai. Add salt.

In a dosa pan pour the batter from outside to inside or you can aslo sprinkle the batter. No need to fill the holes. Drizzle oil.

Flip it & remove it when it turns golden brown.

Serve with Tomato chutney/Sambar.

VEGETABLE PUFFS

     I love to eat Puffs,Samosa. Nowdays preparing Puffs is a easy job because of the frozen sheet available in the market. I know that every one knows to make Puffs with the frozen sheet. This post is especially for the budding cooks.

STEP BY STEP PICTURES

First make your masala ready for stuffing. It may be a potato masala or any type of stuffing.

Pre heat the oven to 180 deg C. Cut the frozen puffs sheet into small squares.

Place the filling in the center.

Seal the edges. It will stick by itself or you can use little water also.

Place it in the oven. Keep it for 10 - 15 mins. It all depends on your oven timings. So keep an eye on it after 10 mins.

Serve hot with tomato Ketch up

TOMATO KURMA

    This Kurma has the wonderful aroma of fennel seeds with coconut. Try this kurma for a change. Now here the recipe goes on.

INGREDIENTS

TOMATO	3
ONION	2
COCONUT	½ Cup
SAMBAR POWDER	1 Tbsp
GREEN CHILLY	2 - 3
FRIED GRAM/POTTUKADALAI	1 Tbsp
FENNEL SEEDS	½ Tsp
SALT	To Taste
CINNAMON	1 Inch piece
CLOVES	2
OIL	1 Tbsp

STEP BY STEP PICTURES

  

Grind Coconut,Pottukadalai/Fried gram,Green chilly,Fennel seeds by adding little water to a smooth paste.

In a kadai heat oil & add cinnamon,cloves.

Add Onions. Fry till it turns pink. Then add Tomatoes,Salt.

Now add the Sambar powder.

Pour 1/4 Cup of water & allow it to boil.

Add the grounded mixture. Check for salt.

Allow it to boil till you reach the desired consistency.

Transfer to the serving bowl.

It goes well with Chappati,Idiyappam.