Coriander -Cheese Dosai ( கொத்தமல்லி தோசை )

Coriander -Cheese Dosai 

( கொத்தமல்லி தோசை )

                                    
Ingredients:
Dosai Batter ( தோசை மாவு ) - 1 cup or required quantity
Fresh Coriander Leaves( கொத்த்மல்லி தழை  ) - 1 bunch
Shredded Cheese ( துருவிய பாலாடை கட்டி ) - 1/2 a cup,

Steps:
Remove the roots and wash the fresh coriander leaves in running water.
Dab off the water well with paper towel. Fine chop including the stem.

In a hot grid, spread the dosai batter into a thin circle. Sprinkle the chopped coriander evenly over the dosai.

If needed, cover the dosai with lid and cook for a minute

Remove the lid, let the dosai roast nicely. Add a lavish spread of cheese.

Folding and roasting the dosai is an alternative option.

My Notes:

   Two years back during one of our return journey from Coimbatore to Karur, I had a chance to taste this coriander dosai for the first time at a homely restaurant. The dosai was crisp and the coriander spread gave a nice flavour. 

Coriander is a wonderful source of dietry fibre and loads of vitamins. Grab that easily available cilantro to make the dosai and surprise your family. 

This dosai tastes well with idli podi. Or you can go with coconut chutney, tomato chutney or any chutney of your choice.

The cheese adds color and taste but as I always mention it is all about personal choice.

Enjoy the simple, nutritious yet delicious dosai. 

Capsicum - Carrot Multi Grain Dosai ( பல தானிய காய்கறி தோசை )

Capsicum - Carrot Multi Grain Dosai 

( பல தானிய காய்கறி தோசை )

Ingredients: ( makes 4 to 5 Nos. )

Multi Grain Dosai Flour ( பல தானிய தோசை மாவு ) - 1 cup

Green Capsicum ( பச்சை குடைமிளகாய் ) - 1 medium size

Carrot ( காரட் ) - 1 

Onion ( வெங்காயம் ) - 1

Shredded Cheese ( துருவிய பாலாடை கட்டி ) - a few tbsp 

To temper - Mustard seeds and asafoetida. ( தாளிக்க - கடுகு , பெருங்காயம் )

 Sesame Oil / Gingely Oil ( நல்லெண்ணெய் ) - a few tsp

STEPS:

Mix a cup of readily available multi grain flour with 2 cups of water and little salt. If you are not able to purchase the flour from supermarket, you can mix your own choice of flours like rye, ragi, wheat or any 3 combinations of flour. The batter should be in a running consistency.

Slice the capsicum length wise. Peel and thin slice the onions in rings. Slice the carrots the same way.

In a pan, heat oil and temper with mustard seeds and asafoetida, pour over the flour batter. Mix well.

In a hot tava / flat grid pour a ladle of the batter and spread evenly. Place few pieces of capsicum, carrot and onion uniformly.

Pour oil along the edges and on the vegetables. 

(You can cover the dosai with a lid for a while and then flip over to the other side. Flipping is easier as the batter and vegetables are cooked evenly.)

Turn over when one side is done. Keep the flame on low heat and cook the vegetables side of the dosai.

Place the vegetable slices evenly on the dosai surface.

Once removed from the tava, spread the shredded cheese when the dosai is hot. The melted cheese adds taste to the dish.

The hot dosai can be eaten without cheese as well.

My Notes:
A twist given to the routine dosai is a welcome change. Imagination is ours to create many varieties with the vegetables pulled out from your refrigerator. Choose the preferred vegetables and relish the dosai with coconut chutney and sambar.
Cheese is added as an attraction for people who do not favour multigrain flour. But one can enjoy the original flavor of the grain without cheese.

idli upma ( இட்லி உப்புமா)

Idli Upma ( இட்லி உப்புமா )

Ingredients: ( 2 servings)

Idli  ( இட்லி  )  - 8 or 9 

Small Onion ( சின்ன வெஙாயம் )  -  a handful / 8 to 10

Green Chili ( பச்சை மிளகாய் ) - 2

Curry leaves( கறிவேப்பிலை )  - a twig

Mustard seeds( கடுகு )  - 1 tsp

Split Urad dal ( உடைத்த உளுந்தம்பருப்பு ) - 1 tsp

Channa Dal ( கடலை பருப்பு) - 1 tsp

Asafoetida ( பெருங்காயம் ) - a pinch

Sesame Oil ( நல்லெண்ணெய் )  - 3 tsp

Steps:

Let the boiled idli cool down in a bowl

Using your fingertips make a fine crumble.

In a wok or a pan, heat oil. 

Add mustard seeds, as it cracks add channa dal and urad dal. Fry for a few seconds. 

Add split green chili and asafoetida , followed by finely chopped onions and curry leaves.

When the onions are soft and transparent, toss in the idli crumble and mix well. 

Switch off the flame and serve hot. 

                                              
Another favourite version of idli upma is mixing idli podi to the crumble and tempering is done.
It is a simple preparation but tasty with the unique flavour of the idli podi.  Onions are not used in this type.

                                                         

My Notes:
My whole family including me love  idli upma for breakfast or dinner. It is not only a make up meal with the left over idlis but mostly made on request to boil extra idlis to make idli upma that night or the next day for breakfast. 😉
By refrigerating idlis, the task to crumble is in a jiffy. Otherwise it may stick to your fingers for which you may have to grease your fingers with sesame oil.

Other common ingredients, used for other upmas, like finely chopped ginger, carrots, beans etc..can also be used. Grated coconut can also be tossed in. Turmeric powder is preferred by some.

My friend adds a beaten egg to the idli crumble before tossing in, for the extra protein component for her child. Grated cheese is another option to lure a kid to eat idli. Not to forget the recently popular fried idlis/ Manchurian idlis. This dish is the basic yet tasty version of all the idli modifications.

Options are many. Just play around with the steamed idlis with your family' preference.

A few months back, I had to leave for India. As usual for the 3 men in the family, prepared some side dishes and idli batter. My son suggested that I refrigerate a few idlis for them to make idli upma later. ;)) So the idea to post this simple dish came to my mind for the bachelors and also for those looking for options to feed idli to their fussy children. 

Shiitake Mushroom & Cheese Brown Rice ( பழுப்பு அரிசி காளான் சோறு )

Shiitake Mushroom & Cheese Brown Rice

 ( பழுப்பு அரிசி காளான் சோறு )

Ingredients: ( serves 4 )

Cooked Brown Rice ( சமைத்த பழுப்பு அரிசி) - 3 cups

Frozen or Fresh Green Peas ( பச்சை பட்டாணி) - 1/4 cup

Shiitake Mushroom ( sliced) ( க்ஷிட்டாக் வகை காளான்)  - 1 cup

Oyster Mushroom (sliced)  ( சிப்பி  காளான் )  - a handful

Olive oil( ஆலிவ் எண்ணெய் )  - 3 tbsp

Shredded Paramesan Cheese (  துருவிய பாலாடை கட்டி) - 1 cup

Finely chopped Ginger ( பொடியாக நறுக்கிய இஞ்சி)  - 1tbsp

Finely chopped Garlic ( பொடியாக நறுக்கிய பூண்டு)  - 1 tbsp

Green Chilies ( பச்சை மிளகாய்) - 4 

For garnishing: finely chopped spring onions.

அலங்கரிக்க : பொடியாக நறுக்கிய வெங்காய தாள்.

Steps:

Pre cook the brown rice and let it cool. To cook, wash, rinse and add 3 cups of warm water to one and a half cups of brown rice. Let it stand for 30 min before cooking. 

Soak the shiitake mushroom in hot water for 15 minutes.

Slice the mushrooms, fine chop the ginger and garlic and slit the chilies into two.

In a heavy bottom pan, add 3 tablespoons of olive oil.  

Saute the garlic and ginger until fragrant. Throw in the green chilies, followed by the mushrooms.

Since the mushroom have water content, do not add water or close the pan while cooking. 

Let it cook for 2 minutes or until mushrooms are cooked. Make sure they are not overcooked.. Add frozen green peas , salt and stir in the cooked rice . Mix well. Switch off the flame.

Add in the shredded cheese and give a final toss.

Serve hot after garnishing with spring onions.

My Notes:

A simple preparation with less spices  but rich in taste and health benefits.

The shiitake mushroom takes the dish to the next level of eating.

And for cheese lovers, this is yummy.

Both the above ingredients can for sure lure the fussy ones over brown rice. 

I love the fragrant brown rice on its own and this cheese loaded preparation is a treat .

Dry Ginger-Jaggery Drink / Panakkam ( பானக்கம் )

Dry Ginger - Jaggery Drink / Panakkam

( பானக்கம்)

Ingredients:

Jaggery (cane sugar ) (வெல்லம்) - 1 cup

Dry Ginger Powder ( சுக்கு பொடி)  - 1 tbsp

Cardamom Powder ( ஏலக்காய் தூள் )  -  1 tsp

Lemon ( எலும்மிச்சை பழம்)  - 1

A Pinch of Salt ( ஒரு சிட்டிகை உப்பு)

Steps:

Pound the jaggery into fine powder. Soak in 4 cups of water. Mix well and  leave it aside for 10 minutes for it to dissolve completely.

Run through a sieve / filter to remove any impurities that may be present.

Add in the powdered dry ginger and cardamom and a pinch of salt.

Stir well. Finally squeeze in the juice of a lemon. 

A refreshing drink is ready to drink.

The ingredients itself have a  cooling effect and the drink does not need to be chilled.

Traditionally tamarind pulp is added instead of lemon for that tangy taste. Also in another variation, a small quantity of pepper powder is added. Add chilled water if preferred.

My Notes:

Panakkam is our own, swadeshi drink. An excellent thirst quencher reviving your energy level and taste buds as well. Instantly prepared
Mainly prepared and distributed during big temple festivals in villages and towns. A coolant to beat the heat during the sweltering summer days. I remember drinking this during "Chithirai Thiruvizha" at Madurai, my hometown. During Chariot procession and other festive days when people throng the streets, Well wishers used to prepare this in large scale and keep the big vessel at their front yard and distribute freely to all the passers by to have a refreshing drink. We, kids,have had happy feeling of serving the public.
This simple drink is a must item to offer to Lord Rama on Rama Navami celebration. The drink is paired with kosambari, a type of salad which I shall post soon.
Recently at our satsangh, we had Sundara Kandam parayanam which is always ended with Ramar Patabhisegam recitation. I had prepared panakkam and it resonated the festive days in me. And here is the post.😊
Panakkam is a traditional form of our modern Oral Rehydration Solution. So with no festive or offering, go ahead to prepare this on a hot day and enjoy for a rejuvenating feel.
 Also can be served as a welcome drink or after a heavy meal as it aides digestion  😋

Palmyra fruit Milk shake ( நுங்கு மில்க்ஸேக் / நுங்கு குளிர்பானம் )

Palmyra fruit Milk Shake 

( நுங்கு மில்க்ஸேக்  / நுங்கு  குளிர்பானம் )

Ingredients: ( for 4 servings )

Palmyra / Palm fruits ( நுங்கு ) - 3 

Sugar (சக்கரை) - 6 tbsp

Milk (பால்)  -  400 ml

For flavouring: ( optional ) (சுவையூட்டி)

Rose essence ( ரோஸ் எசன்ஸ்) - few drops ( சில துளிகள்)

(or)

Cardamom Powder (ஏலக்காய் தூள்)  - 1/4 ts (1/4 தேக்கரண்டி)

Steps:

Boil and let the milk chill in refrigerator. Alternatively can use fresh chilled milk.

Remove the skin of the fruit using a peeler or knife. Cut into small bite size to process in a blender.

In a blender' dry jar, powder the sugar first. Then add the fruit bits and blend well. If you are adding flavouring, add few drops of rose essence or a pinch of cardamom powder at this point and whisk again using the blender. Transfer this to a pitcher, pour in the cold milk. Using a fork whisk into a smooth form. Transfer to serving glass and serve. Serves 4.

 My Notes:
Palm fruit is commonly found in South and South east Asian countries. A pleasant sweet taste fruit grows in clusters on tall palm trees. It is available mainly during summer season.
The top portion of the fruit has to be removed to reveal the jelly like translucent juicy white fruit found in sockets.Usually found as threes or sometimes in twos in a single fruit.The jelly like fruit is covered by a thin yellowish brown skin.
This fruit is one of my fond childhood memories. During summer holidays,at my maternal grandpa' farm, the fruits are plucked and served fresh. The whole fruit is given with the top portion cut off. We put our thumb in and dig out the young, juicy fruit seeds. Tender sweet pulp is eaten non stop on a dreadfully hot day is heaven. 😊😉
I have witnessed the village boys making a simple toy, vehicle, built using the shells on either side as wheels with a rod in between. They even have a race.  Its an era of no hand phone / gadgets or even battery operated cars were not common. The fun and excitement is no less par than the electronic gadgets.The memories  abide  interest to go back to those days.

The fruit loaded with minerals and vitamins  have a very cooling effect . Believed to cure ulcer.
The tender ones are the most preferred. The more mature ones are firm and one has to be mindful of the number eaten as it may cause a discomfort in stomach due to delay in digestion.

The milkshake can be taken in its original flavour. But if you need a twist, use rose essence or cardamom. I prepared a glass each of the flavour. Both were  delicious.
A yummy drink that cools the tummy :))

Banana Flower Stir Fry ( வாழைப்பூ பொரியல் )

Banana Flower Stir Fry 

( வாழைப்பூ பொரியல் )

Ingredients:

Banana Flower ( வாழைப்பூ )  - 1 

Buttermilk/ diluted yogurt ( மோர் ) -  1 cup

Grated Coconut ( துருவிய தேங்காய் ) - 2 tbsp

Boiled Split ChickPeas / Toor Daal ( வேக வைத்த துவரம் பருப்பு )  - 1tbsp

To temper - garlic 4 or 5 cloves, cumin seeds - 1/4 tsp. ( தாளிக்க - தட்டிய பூண்டு 4 பல், சீரகம் - 1/4 தேக்கரண்டி )

Curry Leaves (கறிவேப்பிலை ) - 1 twig

Coconut oil (தேங்காய் எண்ணெய் )  - 1 tbsp

Steps:

Pull the outer leaves one by one to get the bunch of flowers, florets, each.

In each flower pull out the plastic like petal and look for the matchstick like stem and remove it.

Cut the flowers into small size and soak in buttermilk to avoid discoloration
Remove and squeeze out excess buttermilk. Boil with sufficent water until tender. Remove from fire and keep aside.

Combine cumin seeds and garlic.

Coarse pound using a grinding stone or in an electric blender.

In a skillet, add a tablespoon of coconut oil. When it is hot enough, add the pounded cumin and garlic and few curry leaves. Saute for a few seconds. Add in boiled  banana flower. Mix well. Finally add in grated coconut and boiled  split beans. Mix well.
The dish is ready to be served as a side dish for rice and sambar.

My Notes:
Banana flower is not favored by many, not because of its taste but the laborious task of cleaning and slicing it.But it is worth the effort if we look at its varied health benefits. 
An useful tip to clean with  less stain on hand.
 First grease your palm with oil before handling the flower as your hands will turn black without oil.Oil can be substituted with lemon juice. Alternatively can use gloves if you are comfortable in handling vegetable wearing gloves.