Pakka vada

 

1. Besan flour/kadala podi - 1 cup
   Red chilli powder - 1/2 tsp
   Pepper powder - 1/4 tsp
   Asafoetida – a pinch
   Salt
2. Oil to fry
   Curry leaves - add three-four leaves each time you fry the pakkavada
3. Water to make the dough

Mix all the above  dry ingredients well and sieve the mix. Add water little by little and kneed well to make a smooth dough like chapatti.

Take a murkku press and fill it with dough and press straight to the hot oil and fry it well. Once it is done, take it out of oil. Excess oil can be drain using drain tissue paper. Now ready to serve.

Caramel pudding

Milk - 400 ml
Eggs - 4 nos
Castor sugar - 30 gms
Vanilla essence – 1tsp

For the Caramel:
Sugar - 100 gms
A little of hot water to make caramel syrup.

The below ingredients is optional:
Gelatin – 1 tsp
Hot water 2 tbsp

 

Use the same mould which you are going to steam the pudding for making caramel syrup. Put the sugar in the mould and heat in a medium flame till it turn to a brown color and whole sugar dissolve in it (remember don’t let it burn) once it turn add boiling water a little by little it gives a thick syrup consistency. (Chance to get hurt your hand with the steam while you add the water so be careful while you deal with that). When it is done twist the mould to coat the caramel on the sides of the mould. When the mould is cool you can see that the syrup turns to a thick layer.

Powder the sugar and cardamom seeds. Add eggs to it and mix it using the same mixer when it is dissolved well add milk little by little and also add vanilla and stir well.

Mix the gelatin and hot water together till the entire gelatin is dissolve in the water. Add this mixture also to the above mix and stir well.

Pour the mixture to the caramel mould. Now steam the mould for about 30 - 45 minutes. Take out from the steamer and let it cool. When it is cool, keep in the fridge for a hour or two. Now flip the content to a plate. Your caramel pudding is ready to serve.

 

 

Secret ingredient

Secret ingredient

Fenugreek seeds - 1 tbsp

Mustard seeds – 1 tbsp

Jeera seeds – 1 tbsp

 

Dry fry the all three ingredient till fenugreek’s color change a little. When it is cool powder the mixture

 

My secret ingredient is ready.

It can be used in Kalan, Theeyal, Fish curry etc.

Coconut Chutney for dosa.

Coconut – 1 cup
Ginger – 1cm piece
Green chilli  - 1no
Small onion 3-4 nos / ¼ onion
Curry leaves - 1spring
Tamarind - 2cm diameter ball
Salt to taste

Oil – tbsp
Mustard – ¾ tsp
Curry leaves – 1 spring
Dried red chillies – 2nos (cut into 2-3 pieces)


Grind coconut, ginger, green chilli, onion, curry leaves, tamarind and salt with little of water that you need for chutney. Once it done, keep aside.

Heat oil in a pan. And pop mustard.  Once the popping sound is finished, turn of the flame.  And add curry leaves and dried red chillies to it and give a fry till the chillies turn to brown colour. Add the above grinded mix to it and mix well.

Chutney for dosa is ready.

Thattu dosa

Thattu Dosa

 

1. For Dosa Batter:
   White rice - 1cup
   Uad dal - ¾ cup
   Fenugreek – 1 tbsp
2. Cooked parboiled rice ¼ cup (optional)
   
   
   For Dosa Batter:
   
   Wash and soak all the first ingredients above for about an hour or two
   Grind all the soaked ingredients to a very fine paste. Then add cooked rice and grind. Add water a little by little to reach the required consistency. Remove and keep aside in a big vessel over night or atleast 6 hours depends in the room temperature. If its winter you must keep more than 6 hours.
   
   When it is ready to cook add salt to taste.
   
   Heat dosa pan. Use a medium flame to cook. Pour 1/2 ladleful batter and make small dosas. Sprinkle ghee / oil on top the dosas. Cook for 2 minutes on a medium heat. Turn other side and cook till golden color.