HAPPY COOKING!!!

Hi All, This week is full of Dosa week I think..Iam posting many dosa types that's too Adai varieties! Its nothing because this week I have adai batter so experimenting with it :). I tried many varieties and whatever comes yummy I share with you and something goes wrong goes to recycle bin:(.Beetroot adai I made couple of days back when Arun and Ashley refused to eat their beetroot.So made into adai and served them ,now no other option they had and approved with a thumps up..Finally mission was a great success. In hurry I clicked the pictures and here below the same for you too, SERVINGS : 2 members. INGREDIENTS : Adai batter – 2 cups ( recipe link here ). Onion – 1 no ( big). Curry leaves – a sprig. Coconut grated – 2 tsp ( optional) Beetroot – 1 no ( medium sized). Chilli powder – 1 tsp. Salt – 1/2 tsp ( or as required). Oil – 1 tsp and for making dosa. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY. PREPARATION :

Hi Friends, CURRY LEAVES JUICE!! This recipe has won one among top 4 in a contest conducted by BETTERBUTTER...They announced a contest for homeremedies last week and I posted this juice recipe and was selected among top 4. Will post the prize once I receive from them.The juice recipe is very simple ,yet delicious and very very healthy.It reduces hair loss a lot and Iam taking it everyday for past 3 weeks.It is worth a try recipe. My viewer friend asked me this recipe long time but I was unable to make it and post.Now when I started to lose hair heavily I thought of trying this juice and it worked too. Happy to share the recipe with you too. INGREDIENTS : Curry leaves – 1/2 cup. Coconut ( grated ) - 1/4 cup. Brown sugar / Jaggery / Sugar (your choice) – 2 tsp. Cardamom – 1 no. Water – 1/4 cup. NEED CLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY. METHOD : Wash and clean curry leaves well.Select young fresh curry leaves for g

Hi Friends, Making sidedish for Breakfast and Dinner must be most confusing task than anything.I always bang my head thinking what to do for Dinner.So I always have a handy of simple chutney recipes to help me when Iam struck. One of such spicy ,yummy chutney is MADURAI TOMATOCHUTNEY..Madurai is famous for its spicy foods and chutney ! And there is no explanation needed for this chutney's spiciness and taste,name itself explains its taste : ). I served this chutney for Adai and Karadosai , this chutney goes well with dosa , paniyaram , chapathi , pulka too. The recipe is as below, INGREDIENTS : Tomato – 2 nos ( big). Onion – 1 no ( big). Urad dal – 1/4 tsp. Curry leaves – a sprig. Mustard – 1/8 tsp. Gingelly oil – 1 tsp. Salt – as required. TO SAUTE AND GRIND : Oil – 1 tsp. Dry red chillies – 2 nos. Onion – 1 no ( big). Tamarind – 1” piece – 1 no. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY. PREPARA

Hi All, UTTAPAM...uttapam is not too tough recipe but the spongy ,smooth ,perfect shaped uttapam is the trick and it depends on batter combination and consistency. The recipe is as same as Dosa batter but for utappam you need to take care during adding water. My husband loves uttapam but Iam lazy to make it as it needs little patience to make uttapam. Yesterday I want to surprise him on weekend with his favorite dish for dinner so planned for utapam. I made little twist in garnishing by mixing masala powder and it worked too.We loved it even without sidedish. The recipe is as below, INGREDIENTS : BATTER : Raw rice / Idli rice – 5 cups. Urad dal – 1 cup. Fenugreek / Vendhayam – 5 tsp. Salt – as required. FOR UTTAPAM : Carrot – 1 no ( big size) Coriander leaves – a bunch Tomatoes – 2 no. Idli Podi / Idli Mialagai powder - 4 tsp. Garam masala – 1 tsp ( optional) Onion – 2 nos (big). Oil – as required. NEED CLARIFICATION ABOUT MY

Hi, We all love paniyarams for its size and shape..And it is easy to eat just take a piece ,dip in chutney and eat,Very easy know!! I make KARA PANIYARAM with dosa batter , And wheat paniyaram with leftover dosa batter. You can make wheat paniyaram instead of Wheat dosa with a little twist which will impress your kids and even grown ups too. The recipe is not much complicated , here below the recipe, SERVINGS : 4 members. INGREDIENTS : Dosa batter – 1 cup. Wheat flour – 2 cups. Onion – 1 (big). Sooji / White rava – 1/2 cup. Carrot – 3 tsp ( grated). Tomato – 1/2 no ( chopped). Green chillies – 1 no ( chopped). Coriander leaves – a bunch ( chopped). Salt – as required. Baking soda – 1/4 tsp. Oil – for drizzling. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY METHOD : Mix dosa batter and all other ingredients together ( except oil) with required amount of water to form thin batter consistency. Let t

Hi All, KARA DOSA!! The recipe for karadosa is similar to Adai recipe , the ingredients are same for both adai and karadosa but the fermentation makes the difference in taste and texture.The taste of karadosa is completely different from Adai. We love Karadosa more than adai due to its crispiness and also there will be no raw smell in karadosa due to fermentation. As the post will go longer I have splitted adai and karadosa as two recipes and posted separately. The recipe is as below, INGREDIENTS : Idli rice – 2 cups. Toor dal / Thuvaram parupu – 1/2 cup. Urad dal / ulautham parupu – 1/8 cup. Split moong dal / pasiparupu – 1/8 cup. Salt -as required. Oil – for drizzling. TO GRIND TO PASTE : Dry red chillies – 6 nos. Cumin / zeera – 1 tsp. Turmeric powder – 1/2 tsp. Curry leaves – a sprig. Ginger – 2 peanut sized. NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY. METHOD : Wash and soak rice , dals wit

Hi, ADAI / LENTILS DOSA !!! This is one of the healthiest version of dosa and we make it often in our home.But I wont make adai often as we don't like the raw smell of batter and also we cannot make much crispy dosa in adai batter so I will ferment it to make karadosa. Once in a while I will make adai too , they are very healthy and also filling . The recipe is simple  , you can add any lentils of your choice but base recipe is as below, SERV INGS : 15 MEMBERS. INGREDIENTS : Onions – 1 no ( big). Curry leaves – a sprig. Coriander leaves – a handful. Salt -as required. Green chillies – 2 no ( optional , I skipped it). Asafoetida – 1/4 tsp. Oil – for drizzling. SOAK AND GRIND : Idli rice – 2 cups. Toor dal / Thuvaram parupu – 1/2 cup. Urad dal / ulautham parupu – 1/8 cup. Split moong dal / pasiparupu – 1/8 cup. TO GRIND TO PASTE : Dry red chillies – 6 nos. Cumin / zeera – 1 tsp. Turmeric powder – 1/2 tsp. Curry leaves –