Neer More / Neer Mor recipe ( Spiced Buttermilk)

Ingredients

Curd / yogurt            : 1 cup
Water                         : 4 cups
Green chilly               : 1 
Grated ginger             : 1 pinch
Curry leaves               : 1 spring
Coriander leavs          : 1 tbsp chopped 
Asafoetida                  : a pinch
Salt

Method

Grind green chilly,ginger,coriander leaves with little water and filter it. 
Chop the curry leaves.
Beat the curd smoothly with salt and add all the ingredients including filtered mixture.
Mix everything well.
Serve chilled.
Enjoy. 

Sabudana Vada recipe / ஜவ்வரிசி வடை

Ingredients

Sabudana  : 1/2 cup
Potatoes     : 2 boiled 

Greated carrot  : 1/4 cup (optional)

Peanuts      : 1/4 cup

Green chillies : 2

Cumin powder  : 1/4 tsp

Amchoor powder   : 1/4 tsp 

Grated ginger        : 1/2 tsp

Coriander leaves      

Curry leaves

Salt 

Oil

Method

Wash and soak sabudana in water for 2 hours.

Drain the water .

Powder the peanuts coarsely.

Mash boiled potatoes in a large bowl.

Add drained sabudana, peanut,chopped green chillies,grated carrot,cumin powder,amchoor powder,ginger,curry leaves,coriander leaves,salt and mix thoroughly.

Divide into 8  lemon sized balls and flatten them.

Heat oil in a pan and deep fry till golden brown.

Serve hot.

Enjoy.

How to make Cone dosa / Homemade Ghee roast

Ingredients

Dosa Batter              : 1 cup
Oil /Ghee 

Method

Heat a dosa tawa , make thin dosa and cook on low flame.
Sprinkle ghee/ oil around it.
Using back of a flat spatula, cut the dosa from the center to one corner and carefully roll it. 

Then roll the dosa like a cone as shown in the picture  .

Serve hot with Chutney & Sambar...

Thattai Payir Kuzhambu / Karamani Kuzhambu

Ingredients

 Karamani / Thattai payir           : 1 cup
Small onions                           : 1/2 cup
Tomato                                       : 3 nos
Grated coconut                           : 2 tbsps
Sambar powder                           : 2 1/2 tsps
Refined oil / Gingelly oil             : 1 1/2 tsp
Mustard seeds                               : 1/2 ysp
Fenugreek seeds                            : 1/4 tsp
Salt
Curry leaves
Asafoetida 

Method

Wash & soak karamani for 2 hours in hot water.
Pressure cook it with little salt for 3 whistles.
Grind coconut to a smooth paste and keep it ready.
Heat oil in a pan, add mustard seeds,fenugrek  seeds,curry leaves. 

when mustard seeds splutter, add onion and fry.

Add chopped tomatoes, turmeric powder, sambar powder and fry.

Now add the black eyed bean / Karamani,salt,asafoetida,coconut paste and mix. 

Add 1/2 cup water and let it boil for 5 minutes on low flame.

Switch off the flame and serve with hot rice.

Enjoy..