Mudakathan dosai

Mudakathan dosai

Mudakathan leaves -1 hand full

Idly batter or dosai batter -1 cup

Jeera -1\2 tsp

Chopped coriander leaves -2tsp

Oil - as required

Method:

1] Wash the mudakathan leaves 2 or 3 times . Grind this to a paste and add it to the dosa batter.

2] Add the jeera and chopped coriander leaves.

3] If necessary you can add extra salt or salt in the dosa batter itself will be sufficient.

4] Heat a tava and make dosas.Turn around after 2 to 3 minutes after adding oil. [keep in medium flame, so that the dosa get cooked properly.]

5] Serve hot with idly podi,coconut chutney.shallots karachatney or any pickle .

Note :

1] The batter should not be stored.It used immediately, because the batter will become bitter.

2] The flame should be in medium, dosa should be cooked properly. Uncooked dosa will cause stomach problems.

3] Mudakathan is good for knee pain.

Keerai mazial: [sirukeerai]

Keerai mazial: [sirukeerai]

Sirukeerai -1bunch[rince in water&clean 2to 3 times,then finely chopped the leaves

Shallots -10 to 15

Green chilly -3

Garlic -5

Tomato -1 medium size

Cooked turdal -2tsp

Salt -to taste

Sugar -1/2 tsp [green colour retain]

For seasoning:

mutardseeds -1/2tsp

Jeera -1/4tsp

Split urad dal -1/2 tsp

Hing -1generous pinch

Curry leaves -few

Oil -2tsp

Method:

1]Boil ½ glass of water in a kadai.Add the shallots,garlic pods,green chillies,sugar and required salt &add chopped green leaves.

2]Leave it for 3 to 4 minutes,sothat the leaves get cooked. Now add the sliced tomato.

3][ drain excess water],Now take all these content in a mixie& add cooked dal and grind to a coarse paste.

4] Heat a kadai with oil splutter mustard,jeera, uraddal and curry leaves&hing.add this to the keerai mazial.

5]serve it with hot rice.very very tasty. Try it.

Note:

1]wash the green leaves well for 2 to 3 times and finely chopped.don’t rinse the leaves to the water after chopping.

2]sugar is added to the green leaves ,sothat it doesn’t loose it colour.

3]Adding tur dal is optional.

4]you can add 2green chillies+2red chillies while cooking,that give a different taste.

Kuthirai Valli Curd Rice

Kuthirai valli curd rice

Kuthirai valli rice-1 cup

Curd -3tbsp

milk -11/2 cup [small cup]

water -11/2cup

Salt -to taste

Dry grapes -2tsp

Pomegranate -1/2 cup

Coriander leaves-- optional

Seasoning

Mustard seeds -1 tsp

jeera - -1/2tsp

split urad dal -1tsp

curry leaves -few

ginger -1 inch [finely chopped]

green chilly -2[finely chopped]

moormilagai -3nos

oil -11/2 tsp

Method

1] Wash the rice 3 times. Cook the rice with water and milk for 4 whistle

[rice:water: milk][1:11/2:11/2]

2] Mash the cooked rice well.Add salt,curd & mix well.Add the pomegranate,

Dry grapes.mix well.

3] Heat oil, add mustard seeds, let it splutter,add jeera,split urad dal,curry

Leaves,ginger, green chillies,moor milagai.

4] Add this to the curd rice. Serve with any pickle and moormilakai.

Note

1] Using milk is purily optional.

2] While stiring the curd rice,you can add boiled milk as adding more curd will

make the curd rice sour.ginger&green chillies are also optional.

Mithi pagal Varuval

Mithi pagal varuval [small bitterguard ]

Small bitter guard - 1 cup[wash& cut thin round]

Sambar powder -11/2 tsp

Tomato - 1 finely chopped

Oil - 2 tsp

Salt -as to taste

Seasoning :

Mustard seeds -1\2 tsp

Jeera -1\4 tsp

Split urad dal -1\2 tsp

Curry leaves -few

Hing -1\4 tsp

Method :

1] Heat oil in a kadai, splutter with mustard seeds,add jeera,urad dal ,curry leaves,generous pinch of hing.

2] Add thinly sliced bitterguard [D deseed it] fry till it gets completely cooked.Add finely chopped tomato, sambar powder and salt.

3] Saute for 5 to 7 minutes.While frying, you can add extra oil if necessary.

4] Serve with sambar & rasam Rice.

Note:

1] Take the sliced and D seeded bitterguard in a bowl, add one teaspoon of salt and mix well, set aside for 10 minutes .Then squeeze the bitterguard and take it in a separate bowl.This is done ,it take out the bitterness.

Lemon Rasam [Traditional Rasam]

Lemon rasam

Tomato -2 nos [finely chopped]

Lemon -2 nos [medium size]

Turmeric powder - 1\2 tsp

Tur dal –[cooked] -3 tbsp

Green Chilly -2 nos

Salt -to taste

Ghee -3 tsp

Coriander leaves - finely chopped 3 tsp

Seasoning:

Mustard seed -1\2 tsp

Jeera - 1\2 tsp

Hing -1\2 tsp

Curry leaves - few

Oil -1 tsp

To Grind [to coarse powder]:

Dhania -1 1\2 tsp

Pepper 1 tsp

Jeera -1\2tsp

Method:

1] Heat a kadai with 2tsp ghee . Add jeera, curry leaves, split green chillies,tomato,turmeric powder and salt one by one.saute for 2 to 3 minutes till the tomato becomes mushy.

2]Add the coarse ground powder. Give a stir.Add hing and cooked dal along with water.

3]Add 1\2 tumbler water,let this boil,switchoff the flame. Add the lemon juice .

4]Heat a kadai,add mustard,let it splutter,add jeera,curryleaves,one red chilly,hing. Add this to the Rasam. Garnish with freshly fine chopped coriander leaves.

5] Serve with hot rice.