Ingredient
Unsalted butter
Drumstick leaves (optional)
Method
Take a heavy bottomed kadai / saucepan and heat the butter on medium flame.
Let the butter melt slowly.
Once the butter melts, it will begin to foam.
At this time lower the flame .
After few minutes ,the bubbles get smaller ,the milk solid will get roasted and it will settled at the bottom.
Now the ghee gets thinner and clear.
At this stage add few drumstick leaves and switch off the flame.
Allow it to cool.
Filter the ghee using a clean muslin cloth or tea filter.
Store it in a dry jar.
Ingredients
Foxtail millet / Thinai : 3 cup
Poha / Aval : 1 cup
Urad dal : 1 tbsp
Method
Wash & soak millet (millet + urad dal ) and poha separately for 3 hours.
Grind together to a smooth batter.
Leave it to ferment for 5 hours.
Heat a dosa tawa, pour a laddle of batter and spread the batter lightly.
The dosa should be thick.
Once the bottom starts browning at the corners , flip to other side and cook on low flame.
Remove from flame after few minutes.
Serve hot sambar or chutneys of your choice.
Enjoy..:)
Ingredients
Besan flour / kadalai mavu : 2 cups
Rice flour : 1 cup
Roasted gram flour / pottukadalai mavu : 1/2 cup
Butter : 1/4 cup
Red chilli powder : 1 tbsp
Asaoetida : 1/2 tsp
Salt : to taste
Oil : for deep frying
Method
Heat oil in a heavy bottomed kadai on medium flame.
In a mixing bowl add butter, salt, chilly powder, asafoetida and mix well.
Add rice flour, gram flour, besan flour and mix it dry for few minutes.
Slowly add required water and make a dough.
It should be stiff but moist.
Take a lemon size dough, add it to the murukku press / achu , press a round layer directly on top of oil .
Flip to other side and fry until golden brown.
Take it out from oil and drain it in a kitchen towel.
Store it in an air tight container.
Enjoy...:)
Ingredients
Eggplant ; 1 big size
Chopped onion : 1/2 cup
Chopped tomato : 1/2 cup
Chopped ginger : 1 tsp
Chopped garlic : 1 tsp
Green chilly : 1
Red chilly powder : 1 tbsp
Garam masala powder : 1 tsp
Cumin seeds : 1/2 tsp
Salt
Coriander leaves
Oil
Method
Dry roast the cumin seeds and grind to a fine powder in mortar pestle and keep aside.
Apply some oil over the eggplant, put it on medium flame of fire to roast.
Turn it often for even cooking.
When it turns black , remove from flame and let it cool.
Remove the skin and mash it .
Heat 1 tbsp oil in a pan, add chopped ginger, garlic, chopped green chilly and fry.
Add chopped onion, tomato and fry for a minute.
Add red chilly powder, garam masala powder , salt and fry till oil separates.
Add mashed eggplant now, 1/4 cup water , mix and let it boil for few more minutes in low flame.
Finally add the cumin ground cumin powder, coriander leaves, mix well and remove from flame.
Serve with roti.
Enjoy
