Azhagar kovil Dosai / அழகர் கோவில் தோசை

Ingredients

Idli rice                          : 1 cup
Split Black Urad dal     : 1/2 cup

Peppercorns                  : 1 tbsp

Cumin seeds                 : 1 tsp

Dry ginger powder        : 1/4 tsp

Salt

Curry leaves

Oil

Method

Wash and soak urad dal and rice for 3 hours.

Grind them together into coarse batter.

Grind pepper and cumin seeds in a mixie.

Add salt , mix and allow it to ferment for 6 hours.

Add the pepper + jeera powder ,dry ginger powder, , curry leaves and mix everything well.

Heat a dosa tawa , make a thick dosa , drizzle oil , cover with a lid and let it cook.

Cook on both sides on medium flame.

Serve hot.

                    

Pillayarpatti Mothagam / Pillayarpatti Kozhukattai / Pillayarpatti Modakam / பிள்ளையார்பட்டி மோதகம்

Ingredients

Raw Rice                   - 1 cup
Moong Dal                - 1/4 cup
Jaggery                      - 1 1/4 cup
Water                         - 2  cups
Coconut                    - 1/4 cup
Ghee                         - 1 tbsp
Cardamom               - 4 

Method

Roast rice and moong dal separately

Add cardamom and let it cool.

Put in a blender , 

powder it coarsely.

Take jaggery and water in a pan . let it boil

Strain the jaggery to remove any impurities

Bring it to a boil 

add the rice mix , 

add in grated coconut,

add ghee and mix everything well. keep stiring till it gets thick. Remove from flame and let it cool.

Take little portion , roll it into a ball shape.

Arrange the balls on a greased idli plate and steam cook for 15 minutes.

Delicious Pillayarpatti kozhakattais are ready now.
Enjoy

Lemon Rasam without tomato

Ingredients

Cooked toor dal                 ; 2 tbsp
Lemon  juice                      : 1 1/2 tbsp
Green chilly                       : 3
Red chilly                           : 1
Chopped ginger                  : 1/4 tsp 
Mustard seeds 
Cumin seeds
Salt
Turmeric powder
Coriander leaves
Ghee
Curry leaves

Method

Take 1 cup water , add turmeric powder, chopped ginger , slitted green chilly , salt and allow it to boil in low flame.
After 5 to 10  minutes, add cooked dal,1 cup water, mix and let it boil for a minute.
Finally  add lemon juice, coriander leaves , mix and  remove from flame.
Heat 1tbsp ghee in a small pan , splutter mustard seeds.
Add cumin seeds, curry leaves, broken red chilly and fry for a minute.
Pour it over the rasam.
Serve hot..                            : 

White Peas Masala ( Dhaba sytle)

Ingredients

White peas                       : 2 cups ( Soak it overnight)
Onion                               : 2 nos
Tomato                             : 3 nos
Garlic                               : 5 nos
Ginger                              : a small piece
Green chilly                     : 1
Red chiili powder            : 1 tsp
Garam masala powder     : 3/4 tsp 
Bayleaf                             : 1
Cumin seeds                     : 1/2 tsp
Green cardamom              : 2 nos
Kasuri methi                     : 1/4 tsp
Salt
Oil
Coriander leaves

Method

Chop the onion
Puree the tomatoes.

Crush ginger , garlic , green chilly in a mortar pestle. 

Pressure cook the white peas with little salt for 4 whistles
Heat oil in a pan, add cumin seeds, bay leaf, green cardamon and fry.
Add crushed ginger , garlic , green chilly and fry.
Add chopped onion , salt , mix well and cook until golden brown.
Now add tomato puree, mix and cook for few minutes .
Add red chilly powder, garam masala powder and mix.
Crush the kasuri methi and add it to the masala and mix.
Cover it with lid , cook in low flame for 8 - 10 minutes.
Remove from flame , garnish with corainder leaves.
Serve hot with chapati / roti