Wednesday, June 29, 2016

Carrot Dosa


          As I have already told many times, we never get tired of dosas at home, so here is another new dosa for my dosa collection, Carrot Dosa. Actually this is a recipe from Mallika Badrinath's cook book. It's an instant dosa, in the sense, the batter need not be fermented, but of course we have to soak and grind the rice along with the carrots and other spices. As with most instant dosas, it tastes best when served hot, it tends to become rubbery when it gets cold and it goes well with some coconut or peanut based chutney..
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Tuesday, June 28, 2016

Mangai Thogayal, Raw Mango Chutney


          Today's post is going to be a simple one, Mangai Thogayal/Mango Chutney. Though I make sambar or kootu or vegetable gravy to go with rice, we always love to have some kind of thogayal or chutney on the side. When we make thogayals, since we mix it with rice, we make it as thick as possible, without adding water ( or very little water ) and the texture is slightly coarse. I make the mango thogayal just like the coconut chutney, except here, for sourness I add the mango pieces instead of tamarind. This tastes very good when mixed with rice, or if you want to have it with idlis or dosas, make it slightly watery and season it with some mustard and urad dal..
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Monday, June 27, 2016

Tomato Rice With Coconut Milk, Thengai Paal Thakkali Sadam


          Thakkali Sadam, this is the favorite mixed rice in our home, I have already posted one version of it ( the one that I make more often ) here in the blog, I don't use any masalas, garlic or coconut milk in that rice, just plain seasoning and green chillies for spice. Today's rice is another version of Tomato Rice, we cook the rice with tomatoes, coconut milk and it has garlic, it's more like a pilaf. This rice tastes totally different from the first one and the flavors are totally different with the coconut milk and garlic. Both are tasty in their own way, you might like one better than the other, depending upon your choice of flavors..
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Friday, June 24, 2016

Nellikai Oorugai, Gooseberry Pickle


          I don't make pickles that much at home, because we don't have them regularly in our meals, occasionally we have it with curd rice or with parathas. It's not that we don't like pickles, somehow it has never become a habit, but after a heavy meal I always like to end it with a little curd rice and pickle. Making pickles is an art by itself, I have tried making only a few easy ones, today's Nellikai Oorugai/Gooseberry Pickle is one of them. This was the first time that I had tried it out and it turned out really good..
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