Vendhaya dosai (Fenugreek dosai)

Vendhaya dosai (Fenugreek dosai) - Preparation time 1/2 a day
Usually we used make one flour for both idli and dosa. But for vendhaya dosai mom used to make flour differently. The proportion of urad dhal and vendhayam will be little more. Fenugreek(vendhayam) contains cooling effect it is very good for health. Make in less quantity and use the batter for one day or for two day max afterwards it won't taste that good.

Ingredients:-
Boiled rice - 3 cup
Urad dal - 1 cup
Vendhayam or Vendaiyam (Fenugreek)- 1 and 1/2 tbsp
Salt - as required

Preparation method:-Wash the boiled rice 3 times well in water and soak in water (till the rice is soaked and water remains 2 inch above the rice) for 4 hrs.
Wash the urad dal and vendhayam together. Soak in water for 3 to hrs.
Grind the soaked rice well along with required amount (till it is smooth. when presses between figure it will be smooth and slight texture will exist). Don't add more water the batter has to be thick.
Grind soaked urad and vendhayam. Add water little by little then only the flour will be fluffy and large amount will come.
Mix the ground flour together along with required amount of salt (usually i use my handful of rock salt and mix).
Leave this flour to ferment for 6 to 8 hrs (according to your temperature).
Heat tawa ( i use iron tawa which will give a unique taste for dosai, adai,etc) pour one ladle full and make a beautiful round vendhaya (fenugreek) dosai. If batter is thick make soft dosai or roast which ever way you like.
This dosai goes well with roasted onion and urad dal chutney.
The flavour of the dosai itself will tempt you to take 2 extra dosa.

Milagu & manjal paal (Masala milk)

Milagu and manjal paal (Masala (Pepper, Turmeric, palm sugar milk)) - preparation time 5 mins
We used to take this masala milk when we suffer from severe cold or throat infection.
As we are using natural medicinal ingredients you feel better.

Ingredients:-
Turmeric powder - a pinch
Panam kalkandu - 1 tbsp (Little water to melt the palm sugar and filter)
Milk - 1 cup
Pepper powder - 1/4 tsp

Preparation method:-
With little water add palm sugar or candy and melt by boiling.
Using filter remove the impurities and keep the (panam kalkandu) water.
Boil the milk. Add turmeric powder & pepper. Switch off the flame and transfer to a cup.
Add the palm sugar water and mix.
Serve this hot. It will be very soothing for the throat and get relief from cold.

Easy amla pickle (Avasara nellikai oorugai)

Easy amla pickle (Avasara nellikai oorugai) - preparation time 5 to 10 mins
Make this pickle using fresh amla. I tried this way last week it came out well. I tasted the full flavour and taste of amla (nellikai) in this pickle.

Ingredients:-
Boiled amla - 10 remove the seed and chop to small cubes
Red chili powder - 1 to 2 tsp
Salt - as per taste
Sesame oil - 1 tbsp
Mustard seed - 1/4 tsp
Turmeric - a pinch
Roasted fenugreek powder - 1/4 tsp (if not available take little fenugreek)

Preparation method:-
In a bowl mix boiled amla pieces, turmeric, chili powder, salt along with sesame oil.
Heat a tawa, add little oil, mustard to splutter.
Switch of the flame add fenugreek powder roast slightly and add the amla and spice
mixture.
Mix well and use it. Tasty when taken with curd rice.
You can refrigerate and use for few days.
Preservative is not added so don't keep for long time.

Potato paratha (oorulai kizhangu chapati or aloo paratha)

Potato paratha (Urulai kizhangu chapati or aloo paratha) - preparation time 20 mins
My version of aloo paratha. I used to add different spices to aloo so the taste will differ each time and it will be interesting while eating. Below is the aloo paratha with omam as spice. Omam is very good for health and for kids they will give omam boiled water for digestion. This paratha is a healthy dish. Use less oil (pls take very little ghee if you prefer ghee for this paratha). Happy and Healthy eating.


Ingredients:-
Boiled potato - 2
Ajwain (Omam) - 1/2 tsp
Wheat flour - 3 cups
Salt - Required amount
Water - To Knead the dough
Red chili powder - 1/2 tsp
Carrot - 1 cup chopped
Chopped fresh coriander - 1 tbsp
Sunflower or Vegetable oil - 2 tbsp

Preparation method:-
Pressure cook the potatoes. Remove the skin, mash the potatoes and mix salt and chili.
Mix wheat flour with 1 tbsp oil and salt. Knead the flour with required amount of water. Knead well so that the dough is soft. Apply little oil and rest the flour for few mins (maybe 30 mins)
To the potato add chopped coriander leaves, carrot fried with little oil and mix.

Make small ball using wheat flour. Flatten the ball, keep potato mixture and close. Seal fully with the wheat flour and make like a ball.
Using chapati roller make paratha.

Heat tawa and cook the stuffed paratha both side.

Stuffed aloo (oorulai kizhangu) paratha goes well with curd and pickle. But i like it with spicy green chutney