Vella dosai

Tweet

A versatile dosa that can be had either as breakfast or evening snack.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4 medium sized dosa

Ingredients

Wheat flour	1/2 cup
Rice flour	2 tablespoons
Grated jaggery	1/4 cup
Cardomom powder	1 tsp
Grated coconut (optional)	2 tsp
Ghee/Oil	as required

Procedure:
Step1:
Add 1/4 cup of water to the grated jaggery and melt it in a pan.
No need to check for any consistency.Once the jaggery is melted completely switch off the flame

Step2:
Once cooled add wheat flour, cardomom powder and mix well. Add required amount of water and mix to dosa batter consistency. I added approximately 3/4 cup of water.


Step3:
Heat a tawa and pour a laddle of batter and spread well. Add required amount of ghee/oil on the sides

Step4:
Once it is cooked, flip the dosa and cook on both sides


Notes:

1. Slightly fried grated coconut can also be added to the batter
2. This dosa is trypically served with butter.But can be had as such as well

Pal payasam -Pressure cooker method

Tweet

Ingredients:
Milk:  4 cups
Basmati Rice: 1/4 cup
Sugar: 1/2 cup
Cardomom powder: a pinch
Cashewnuts: 1 tablespoon
Raisins: 1 tablespoon
Ghee: 1 tsp


Procedure:
Step1:
Wash the basmati rice and keep it aside


Step2:
Boil 2 cups of milk in a pressure cooker.Once the milk comes to a boil add the washed rice.
Close the cooker with the weights on and cook in a very low flame for 20 minutes (on gas mark 2)

Step3:
Switch off the flame after 20 minutes. Once the steam has come out of the cooker open it.The milk would have turned pink by now.Add the sugar and mix well. Add the remaining milk as well and bring it to a boil

Step4:
Close the cooker again with weights on cook for another 20 minutes in low flame

Step5:
Open the cooker after 10 minutes and add cardamom powder.


Step6:
Fry the cashews in little ghee and add it to the payasam


Note:
Basmati rice gives a nice flavour and taste.Raw rice can also be used
I used a 3 liter cooker for the above measurement

Pavakkai Curry (Bitter gourd curry)

Tweet

I learnt this recipe from my grandma. It is a little time consuming recipe but the curry tastes awesome. People who do not like bitter gourd will also like this curry for sure.As per the original recipe by grandma, the bitter gourd has to be cooked in tamarind water in stove top for about 30 -40 minutes.I converted this to a partially microwave recipe to reduce the cooking time

Ingredients

Pavakkai(Bitter gourd)	6 medium sized
Tamarind paste	3/4 tsp
Turmeric powder	1/4 tsp
Salt	1 tsp
Hing	a pinch
Chilli powder	1/2 tsp
Coriander powder	1/2 tsp
Oil	2 tablespoon
Mustard seeds	1/2 tsp
Urad dhal	1/2 tsp
Curry leaves	a sprig

Procedure:
Step1:
Cut the bitter gourd into small pieces. Remove the middle part

Step2:
Add tamarind paste and sprinkle 2 tablespoons of water and mix well


Step3:
Cook this is microwave oven with open bowl for 5 minutes

Step4:
Take this out and add turmeric powder and mix well and micro on high for another 5 minutes in open bowl

Step5:
Heat 2 tablespoons of oil in a fry pan and add msutard seeds.Once it starts spluttering add urad dhal and curry leaves


Step6:
Add the cooked vegetable and cook for 5 minutes


Step7:
Now add the chilli powder, coriander powder, hing, salt and jaggery and mix well. Cook for another 15 - 20 min

Note:
The bittergourd can also be cooked on stove top. Extract about 1 cup of tamarind water and add to the vegetable.Simmer this for 30 - 40 until all the moisture is absorbed. Continue from step 5
1/2 tsp of grated jaggery can also be added