Ingredients:
Raw rice - 3 cups
Curd - 2 cups
Beaten rice(Aval/Poha) - 1 cup
Carrots (optional)- 2 nos
Cashewnuts(fried)(optional) - 1/2 cup
Methi seeds - 1 tsp
Salt as per taste.
Method:
1. Soak poha or aval, methi seeds in curd.
2. Soak raw rice in water for 5 hours.
3. Grind poha followed by raw rice into a fine paste.
4. Mix them together and add salt to it.
5. Keep it aside for 5 hours.
6. Mix together grated carrots and fried cashews and salt.
7. Heat 1 tbsp of oil in a pan.
8. Pour 2 big spoons of the dosa batter. Do not spread as for normal dosas.
9. Put the carrot mix on it and close with a plate for 1 min.
10. Flip the side and cook for another 1 min.
11. Serve with tomato chutney.
Wednesday, August 22, 2007
Vankaya with Jeelakarra Karam
Jeelakarra Karam Ingredients:
Take 1 tablespoon cumin
1 roughly chopped plump garlic clove
4 red chillies
Pinch of salt
grinder.
Method:
1. Grind to smooth without adding water.
Curry Ingredients:
green brinjals - 15
peanut oil
cumin seeds - 1tsp
mustard seeds - 1tsp
curry leaves - 5
garlic -chopped
Method:
1. Remove the stem end and wash brinjals. Finely slice brinjals lengthwise.
2. Heat a wide skillet. Add a teaspoon of peanut oil. When the oil is hot, add cumin seeds, mustard seeds and curry leaves and roughly chopped garlic pieces.
3. When they start to turn to gold, add the brinjal pieces.
4. Saute on medium-high heat, mixing in-between. Green brinjals cook fast, so be ready with aromatic cumin powder.
5. Sprinkle the cumin powder and also turmeric and salt to taste.
6. Toss to mix well and cook few more minutes, until the brinjal pieces are just tender but still green. Serve hot.
Take 1 tablespoon cumin
1 roughly chopped plump garlic clove
4 red chillies
Pinch of salt
grinder.
Method:
1. Grind to smooth without adding water.
Curry Ingredients:
green brinjals - 15
peanut oil
cumin seeds - 1tsp
mustard seeds - 1tsp
curry leaves - 5
garlic -chopped
Method:
1. Remove the stem end and wash brinjals. Finely slice brinjals lengthwise.
2. Heat a wide skillet. Add a teaspoon of peanut oil. When the oil is hot, add cumin seeds, mustard seeds and curry leaves and roughly chopped garlic pieces.
3. When they start to turn to gold, add the brinjal pieces.
4. Saute on medium-high heat, mixing in-between. Green brinjals cook fast, so be ready with aromatic cumin powder.
5. Sprinkle the cumin powder and also turmeric and salt to taste.
6. Toss to mix well and cook few more minutes, until the brinjal pieces are just tender but still green. Serve hot.
Jeelakarra Karam
Ingredients:
Quarter cup - cumin
10 to 12 red chillies - small round type shown above
2 to 4 garlic cloves - roughly chopped
Quarter teaspoon - salt
Method:
1. Take cumin in a spice grinder and grind to fine powder. Add red chillies, garlic and salt to powdered cumin.
2. Grind to smooth without adding water. Remove and store in a clean jar.
Note: Dry saute style curries with brinjals, potatoes and tindora greatly benefit by the addition of flavorful and smoky Jeelakarra Karam.
Quarter cup - cumin
10 to 12 red chillies - small round type shown above
2 to 4 garlic cloves - roughly chopped
Quarter teaspoon - salt
Method:
1. Take cumin in a spice grinder and grind to fine powder. Add red chillies, garlic and salt to powdered cumin.
2. Grind to smooth without adding water. Remove and store in a clean jar.
Note: Dry saute style curries with brinjals, potatoes and tindora greatly benefit by the addition of flavorful and smoky Jeelakarra Karam.
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