Ingredients
Rice : 1 cup
Coconut milk : 1/2 cup
Water : 1/2 cup
Chopped carrot : 1/4 cup
Green peas : 1 tbsp
Chopped capsicum : 1/4 cup
Chopped ginger : 1/4 tsp
Shahi jeera : 1 /4 tsp
Bay leaf : 1
Cardamom : 2
Green chilly : 3
Coriander leaves
Mint leaves
Oil
Ghee
Salt
Method
Wash and soak rice in 1/2 cup water and 1/2 cup coconut milk mixture for 1/2 an hour.
Heat 1 tsp oil + 1 tsp ghee in a heavy bottomed pan , add shahi jeera , bay leaf, cardamom and fry.
Add green chilly, chopped ginger and fry.
Add carrot, green peas , mix.
Now add the rice along with the water , coconut milk mixture in which it was soaked.
Add required salt and mix everything well.
Cook on medium flame until the rice absorbs the water.
Reduce the flame , add chopped capsicum, coriander leaves, mint leaves , mix , cover with a lid and cook till done.
Switch off the flame and let it rest for few more minutes.
Serve hot with any side side dish of your choice.
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...:)
