tag:blogger.com,1999:blog-3160361950398236022011-04-21T10:47:02.592-07:00ambigahttp://www.blogger.com/profile/00093911392863600597noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-316036195039823602.post-90008665551989209512008-06-14T22:53:00.000-07:002008-06-14T22:55:56.408-07:00SOUTH INDIAN DISH<br /><br /><br /><b><span style="color:#880000;"><span style="font-size:+1;">Kancheepuram Idli</span></span></b> <p><b>Ingredients</b> </p><ul><li> Yellow Split Moong Dal - 1 cup</li><li> Urad Dal - 1 cup</li><li> Black Pepper - 2 tsp</li><li> Cumin Seeds - 2 tsp</li><li> Asafoetida - 1/2 tsp</li><li> Ghee - 1 tbsp</li><li> Curry Leaves - 2 tsp finely chopped</li><li> Coriander Leaves - 2 tsp finely chopped</li><li> Turmeric Powder - 1 tsp</li><li> Green Chillies - 5 to 8 finely chopped</li><li> Ginger - 1 inch piece grated</li><li> Cashew Nuts - 2 tsp broken into small pieces</li><li> Raisins - 2 or 3 tsps</li><li> Salt - To Taste</li></ul> <b>Method </b> <ul><li> Soak the Moong Dal and Urad Dal together for 6 hrs. </li><li> Drain the dals and grind it into a smooth batter with less amount of water till it is fluffy.</li><li> Add salt to taste and allow the batter to ferment for 6 to 8 hours. </li><li> Heat the ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the idli batter. </li><li> Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and green chillies, fry for a few seconds and mix it with the batter. </li><li> Add chopped coriander leaves just before steaming the idlis. </li><li> Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice idlis. </li></ul> Serve hot with coconut chutney and sambar.<br /><br /><br /><b><span style="color:#880000;"><span style="font-size:+1;">Masala Dosa</span></span></b> <p><b>Ingredients</b> </p><ul><b>For dosa </b> </ul> <ul><li> 1 cup rice flour</li><li> 1 cup maida flour </li><li> 3/4th cup urad dal</li><li> 1/4th cup channa dal</li><li> 2 tsp. Sugar</li><li> Salt </li></ul> <ul><b>For Masala</b> </ul> <ul><li> 4-5 big potatoes,boiled, peeled and slightly mashed </li><li> 4-5 big onions cut length-wise </li><li> Cooked green peas </li><li> 5-6 green chillies </li><li> 1/2 tsp. Turmeric powder </li><li> 1 tbsp. Oil and 2 tblsp. Ghee to season</li><li> 1/4 tsp. Mustard seeds , urad dal, little saunf</li><li> Salt </li></ul> <b>Method </b> <ul><b>For Masala</b> </ul> <ul><li> Pour oil &amp; ghee in a kadai, heat up and add mustard seeds and let it splutter. </li><li> Add urad dal, saunf and fry till they become slightly brown </li><li> Add the onions and fry till it turns to pink color, then add the chillies and fry for 2-3 minutes. </li><li> Add the potatoes, green peas, salt, turmeric powder and saute for few minutes and remove from fire. </li></ul> <ul><b>For Masala-dosa</b> </ul> <ul><li> Soak the dals for 6-8 hours, then drain and grind to a smooth paste </li><li> Mix rice flour, maida, the dal paste, sugar and salt to dosa consistency and Leave it covered for 8 hrs to ferment. </li><li> Take a ladle full of this dough and make thin dosas </li><li> When dosa looks cooked (while still on tava), take a spoonful of the masala filling and keep it in the center of the dosa, fold it into half circle shape, smear some ghee over it</li></ul> Serve hot.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/316036195039823602-9000866555198920951?l=popularrecipe.blogspot.com' alt='' /></div>ambigahttp://www.blogger.com/profile/00093911392863600597noreply@blogger.com0