Posts Tagged ‘Onion’

Hotel Sambar

Ingredients

Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind

Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Sambar procedure

-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.

A very tasty hotel sambar is ready to be served with hot hot dosas.

METHOD II

Here is another simple,fast  way of making mixed vegetable kurma. I think this procedure will serve good for morning hurry- burry.

Ingredients to make paste

Coconut – 1 tbl spoon

Chutney dhal – 2tsp ( instead of this you can use 5- 7 almonds)

Saunf (fennel seeds ) – 2 tsp

Green chillies – 1-2  nos ( according to taste )

Cinnamon bark -1 piece

Cardamom and clove – 2 each

Dry fry the cardamom , clove and Cinnamon bark before grinding it.

Make a fine paste, by little water  using the above mentioned ingredients.

BOMBAY CHUTNEY

Ingredients

Besan – 3 tsp
(Kadalai mavu)
Onion – 1 Nos
(finely chopped)
Tomato – 2 nos
Green chilies – 4 Nos (slit it length wise)
Oil – 2 tsp
Turmeric powder – 1/2 tsp

For seasoning
mustard seeds – 1/2 tsp
curry leaves – 10 to 15 nos
oil – 2 tsp

Procedure

-Mix the besan with 1 tumbler of water. Make it into a dilute batter.

-Apply oil in the pan and allow mustard & cumin’s seeds to splutter . Add finely chopped onion, tomato, curry leaves and the green chilies.along with turmeric powder. if needed add 1 ladle of water to cook the onion.

- Cook till the onion is soft and now add the besan batter and cook it for 5 minutes.

- The gravy will start thickening and will not stick to the pan . This is the consistency. Garnish it with finely chopped coriander.

You can also add 1/2 tsp lemon juice to increase the flavour and taste. This chutney goes well with chapati & poori . It is very easy to prepare. It will hardly take 10 minutes to prepare.

TOMATO CHUTNEY

Ingredients

Tomato – 3 Nos
Onion (big one) – 1 Nos
Green chilies – 4 Nos
methi powder
- 1/4 tsp

For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp

Procedure

-Chop onion , chilies and tomatoes into small pieces. Apply 1 tsp of oil in the kadai and fry them till the onion is softly cooked.

- Allow it to cool and grind it into a paste .

- Season it with mustard, urud dhal , methi powder and curry leaves.

This chutney goes well with chapathi, dosa, idili and poori. You can also use it as a spread for bread toast.

Hotel Sambar

Ingredients

Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind

Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Sambar procedure

-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time strain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.

A very tasty hotel sambar is ready to be served. It can be had with raw rice, idli, dosa etc.

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Uthappam Varities

Using Dosa Batter we can make different varieties of uthappam. Uthappam is nothing but little thick garnished dosa.

PLAIN UTHAPPAM

Apply the dosa batter in the tawa. Don’t make too flat as that of Dosa. Spread the batter little thick. Apply oil on both sides so that it can be flipped easily. Either you can make a plain uthappam or can saute mustard seed, more milagai or green chillies, curry leaves and asafoetida to get an added flavour.

Let me tell you how to make simple ONION UTHAPPAM

• Finely chop the onion and green chillies. Add 1/4 spoon of salt to the onion . The quantity depends upon an individual. Some prefer with more onion and green chillies.
• Now apply the dosa batter in the tawa. Don’t make too flat as that of Dosa. Spread the batter little thick.
• Scatter the onion and chillies uniformly on the top side of the dosa and apply oil on both sides. Since the batter is wet the onions will stick on to the batter.
• Using a idili moodi cover the dosai for about 2 minutes in low heat so that the onion will get cooked and you will not have the raw smell.
• By now the onion would have stuck to dosai. Now turn the dosa allow it to cook for a minute. Now both the onion and the dosa would have been well cooked . In fact the onion would would have turned into crispy brown.

It is always better to cook the side of dosai without vegetable little crispy.

The Tasty onion Uthappam is ready.

The same way you can make different types of Uthappams.

MIXED VEGETABLE UTHAPPAM-

Finely chopped, carrot, onion, cauliflower, cabbage , fresh green peas, coriander.

The vegetables must be finely chopped. Green peas can be grinded once in the mixie (call it oru thirippu). Then the procedure is same as that of onion uthappam.

TOMATO UTHAPPAM –

Fresh red tomatoes. Pepper powder.

Cut the tomatoes into round slices. Apply little salt and place it in the fridge for 10 minutes before making the uthappam. Carefully spread the tomato slices on the dosa and also sprinkle the pepper powder on the top of the tomato slices. The dosa should not be very thick because you cannot turn this uthappam and cook. If you do it all the tomato slices will stick to the tawa.
So first cook it by closing it idili mooddi , and apply little more oil to make it crisp.

You can also make this finely chopped onions , tomatoes , green chillies and coriander.

PALAK UTHAPPAM -

Finely Chopped palak -1 cup, onion 1/2 cup and green chillies

Now cook the palak for about 5 minutes. Since palak has lots of water content, it will get cooked within few minutes. Now apply 1 tsp of oil in kadai and fry the green chillies & onion for about 2 minutes and then add the cooked palak and season it till the water content evaporates. You can very well mix the with the dosa batter and make the uthappam.

You can make this type of nutritious uthappam with any type of of greens. Esspecially with methi, an araikeerai the taste is very good. Children will also like it very much.

The other different toppings are

1. PODI UTHAPPAM

Sprinkle chutney podi over the utappam

2. PATANI UTHAPPAM

Uthappam spread with green peas & spices . Here the spices mean 1/2 garam masala powder, chopped coriander and chillies.

3.CARROT PODI UTHAPPAM

Uthappam spread with grated carrot and spice mix

4.TOMATO CHEESE UTHAPPAM

Uthappam spread with fresh tomatoes and cheese

5.KUDAIMILAGAI CHEESE UTHAPPAM

Uthappam spead with capsicum and cheese

6.PODI CHEESE UTHAPPAM

Uthappam spread with grated cheese and spice mix

While using cheese it is better to grate it than using is as flakes. Mushrooms can also be used fro toppings.

By using your own creativity try to make your kitchen a healthy restaurant for your family and friends.

In my previous post I have already explained how to prepare dosai batter and about its consistency. Now let me tell you about how to prepare Masala Dosai. You can enjoy the hotel delight at home.

The quantity I am giving here, you can prepare Masal Dosai for 4 to 5 people

Ingredients

Potatoes (large size ) – 4 Nos
Onion ( large size) – 2 Nos } Finely Chopped
Carrot – 1 No }
Green Chillies – 4 to 5 Nos
Chopped coriander – 1 table spoon
Curry leaves – 15 to 20 leaves
Oil – 1 table spoon
Mustard seeds – 1/2 tsp
Cumin’s seeds – 1/2 tsp (optional)
Ginger Garlic paste – 1/2 tsp

Procedure

- Boil the potatoes and smash well.

- Cut the green chillies longitudinally.

-Now apply the oil in the kadai and saute the mustard seeds, jeera. Soon after the splitting sound stops add the ginger garlic paste, curry leaves, and green chillies and fry for about 1 minute.

- Add the chopped onions and carrot and a pinch of turmeric powder.

- After frying for about 2 to 3 minutes in high flame add 1/2 a cup of water and required amount of salt. Let it simmer for 5 minutes. If you add salt the onion will cook fast.

-After the onion and carrot is cooked add the smashed potatoes and the required amount of salt and water, mix it well.

-Switch of the stove and add the chopped coriander.

Now the masala is ready. This is the stuff we are going to pack inside the dosa.

I already told you how to prepare the paper roast. All you have to do is if you going to take a bowl full of batter then you have to add 2 tsp of corn flour. Dilute it to dosa batter consistency and while doing the dosa it requires
little bit of more oil than ordinary dosa.

Now while making paper roast , let the dosa to roast on one side. Just turn the dosa and cook on the tawa for 1 minute.
It is enough if you are able to remove it form the tawa.Again let the roasted side fate the tawa and apply the stuffing on the white side of the dosa fold it the way you like. let Stuffed dosai stay in the tawa for just 1/2 a minute.

Serve it with chutney and Sambar.

For complete recipes both vegetarian and non vegetarian, you can visit HERE

ARRAITHUVITTA SAMBAR

In my previous post I told you how to prepare a sambar with the help of sabar powder. Now i will tell you how to prepare arraithuvitta sambar.

SAMBAR PROCEDURE

Ingredients


Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind Red Chillies – 6 nos Coriander seeds (Dhaniya) -1 1/2 Table spoon Chenna dhal – 1Table spoon Methi Seeds – 1/2 tsp Black pepper – 1/2 tsp Grated coconut – 1 table spoon.

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Procedure

-Pressure cook thoor dhal with little turmeric powder.

- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .

- Apply some oil in the kadai and fry the things to be grounded. You have to fry the coconut till it is golden brown separately. Let it cool and grind into a paste by adding some water.

-Again apply some oil in the kadai & season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.

- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables.

- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked.

- Now add the well smashed thoor dhal and the prepared paste to the mixture. Mix it well and allow it to boil for another 5 minutes.

- Add few curry leaves and chopped coriander.

Arraithuvitta sambar is ready.

One of the most common and delicious tiffin of Tamil Nadu is Dosa. It is one of the easiest tiffin preparation even for beginners. You can make variety of dosa by making small changes and adding few things. I have seen many people buying the batter needed to make dosa from shops. Why Don’t you try it at home making the batter. It is both economical and hygienic. Let me start with the preparation of DOSA BATTER or DOSA PASTE

Preparation of Batter

Ingredients

Rice -3 cups
Urud Dhal – 1 cup

-Soak rice and urud dhal separately for 6 hours overnight in water.
-Grind to paste.
-Mix together, add salt with water to make batter. A free flow is the consistency of the batter
- Leave the mixture in room temperature for about 6 hours.
- It can be stored in fridge for 4 to 5 days.

To get added flavour to your dosa you can even add 1 tsp of methi seeds along with urad dhal.

Dosa in general goes well with chutney and sambar or chutney powder ( Milagai podi)
I have already told you about the sambar preparation using Sambar powder. Now let me tell you how to prepare a Sambar which gives you the taste of one which is served in hotels.

Hotel Sambar

Ingredients

Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp

To fry and grind

Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon

Sambar procedure

-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.

A very tasty hotel sambar is ready to be served with hot hot dosas.
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Now I am going to tell you about the preparation of pure coconut chutney

Coconut chutney -Procedure

Ingredients

To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)

For seasoning

mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp

Procedure

- Season the mustard seed, urud dhal and the coriander with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( some will a small piece of tamarind. But adding lemon juice, we will get a new flavour).
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CHUTNEY POWDER (Milakai Podi)

This is one of the most common side dishes for Dosa and Idli. Even if you are not able to prepare coconut chutney or sambar you can use this powder as the side dish along with sesame oil (Nallaennnai)

Ingredients

Channa Dal – 1 Cup
Urud Dal – 1 Cup
Mustard – half a teaspoon
Sesame(ellu) – 2 teaspoons
Asafoetida (perungayam) – half a teaspoon
Red Chillies – 1 & half cups
A small piece of Jaggery.

Procedure

Dry fry mustard and sesame. Apply some oil and fry the chillies till it is brown.
Fry channa dal and urud dal till they are roasted. Allow it to cool and grind all the friend items with asafoetida, necessary salt and jaggery. Don’t make it into a very fine powder let it be little coarse.

Paper Roast

Why go to hotel for paper roast? Why not try it at home? It is very easy. All you have to do is if you going to take a bowl full of batter then you have to add 2 tsp of corn flour. Dilute it to dosa batter consistency and of course little bit of more oil than ordinary dosa.

Ghee Roast

Prepare the batter the same way for paper roast. After making the dosa transfer to the plate in which you going to serve and then smear the ghee on it. If you apply the ghee when the dosa is still in the tawa, due to extensive heat the ghee will evaporate giving less flavour for Dosa.
Preferably fresh ghee with fine aroma is preferred.