Tuesday, July 4, 2017

Ragi dosa
1 cup white urad dal
1 cup ragi flour
1 cup butter milk
1 cup curry leaves
1 tsp cumin seeds
salt to taste

Wash and soak urad dal for 2hours in 2 cup of water.
Drain excess water and grind it into smooth paste.
Add ragi flour, cumin seeds, curry leaves, butter milk and salt to the urad dal batter.
Mix without any lumps and allow the dough to ferment.
Once fermented pour(just spred over the pan) one scoop of dosa batter on hot flat pan and add some oil around dosa to cook.
Tasty ragi dosa is ready now.

Onion chutney
2 big red onions(roughly chopped)
2 tomatoes(roughly chopped)
2 red chilly
1 inch tamarind
3 garlic cloves
salt to taste
2 tbsp. gingelly oil
10 curry leaves
1 tsp asafoetida powder
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp jiggery Powder

Grind onion, tomato, red chilly, tamarind, garlic clove and salt into fine paste.
Heat oil in pan add mustard seeds.
Add curry leaves, asafoetida  powder, grind paste and turmeric powder.
Check for salt and close cook on low flame.
Once the oil floats on top of chutney add jaggery powder and put off the flame.

1 lit full cream milk
100 gm sugar
1 tsp cardamon powder
1 tsp saffron.

Boil milk on low flame until it reduces 3/4th of its volume.
Add sugar and boil the milk further until it forms thick in consistency.
Once the milk is  thick and the colour is changed to cream add cardamon powder and saffron and put off the flame.
once cold store it in air tight container.

About me

About me
Hi all, I was a lazy and dumb cook before marriage. After marriage I started to try different types of foods and found cooking interesting.  I feel happy while trying different varieties of food.Most are south indian authentic recipes from my mother's kitchen.Please feel free to contact me and leave your valuable comment.

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