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Showing posts from May, 2011

All About Dosas

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Dosas are yummy crêpes made from fermented batter of rice and black gram. These can be made and eaten in a gazillion different forms. I plan on updating this post as and when I make the different kinds and combinations of them. That’s why the title “All About”. The basic batter for most of them can be made using the below proportions. It is eventually what else you add into this batter and how you make the crêpes that give the various forms and names to this wonderful delight. Ghee Roast – This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes Ingredients 3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice) 1 cup urad dal(skinned black gram) 1 tsp fenugreek (methi) seeds 2 tbsp channa dal 1 tbsp mung dal 3 tbsp cooked rice(can be replaced with poha/beaten rice) salt to ...

Vendakka Curry – Okra In Spicy Coconut Milk Gravy

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  This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries. Ingredients 1 lb lady’s finger/okra cut into bite sized pieces 1/2 tsp black mustard seeds  2 – 3  green chilies, slit  1 medium onion, sliced 1 tbsp ginger-garlic paste  1 cup  tomatoes cut into big chunks 1 –2 sprigs of curry leaves 1/4 tsp turmeric powder 1 tbsp coriander powder 1/2 tsp Kerala Garam masala 1 cup coconut milk  2 tbsp sour curd salt – to taste 2 tbsp coconut/ refined oil   Directions Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and green chilies. Add turmeric, garam masala and coriander powder and saute for 30 secs. Add onions and sauté the until they begin to sweat. Add the ginger-garlic paste and sauté for 2-3 minutes. Add the tomatoes and  sauté until it turns...

Vendakka Curry – Okra In Spicy Coconut Milk Gravy

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  This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries. Ingredients 1 lb lady’s finger/okra cut into bite sized pieces 1/2 tsp black mustard seeds  2 – 3  green chilies, slit  1 medium onion, sliced 1 tbsp ginger-garlic paste  1 cup  tomatoes cut into big chunks 1 –2 sprigs of curry leaves 1/4 tsp turmeric powder 1 tbsp coriander powder 1/2 tsp Kerala Garam masala 1 cup coconut milk  2 tbsp sour curd salt – to taste 2 tbsp coconut/ refined oil   Directions Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and green chilies. Add turmeric, garam masala and coriander powder and saute for 30 secs. Add onions and sauté the until they begin to sweat. Add the ginger-garlic paste and sauté for 2-3 minutes. Add the tomatoes and  sauté until it turns soft.  Now add okra...