Tuesday, November 30, 2010

Announcing Complete My Thali - Daal/Kadhi/Sambar/Rasam

Its been a very long week for me, my kiddo down with cold, and me coughing all day, all praises to the Climate!!!!! Winter is slowly setting, Love chilly evenings, i have a park quite opposite to my Flat, Enjoying good walk and lovely company of friends in the evening!!!! Coming to the post, Enveetu Kitchen is guest hosting Jagruti's CMT-Daal/Kadhi/Sambar/Rasam from December 1st - December 15th 2010. Thanks a lot to Jagruti, When she asked whether i can guest host a segment of this Series, i joyfully accepted. 
The Event's Beautiful cause in Jagruti's words 

"In this series every two weeks a new theme will be taken to complete my thali with the variety of dishes. After each and every round up the host will choose winner and will make winners dish....I will make that dish too, and in the end (about 6 months) I'll have my complete thali..
Every event comes with a prize, so when my thali is complete I will give the value of that one thali to someone else in the world who doesn't have the blessing of even a small amount of the food on the thali...The money will go to UNICEF...."

No South-Indian Thali is complete without Delicious Sambar and Tangy Rasam and sameway No North-Indian Thali is complete without Daal!!!! So this CMT features Daal/Kadhi/Sambar/Rasam. Rush in your entries and support us to complete the thali for a good cause!!!!!

1. Cook any Daal/Kadhi/Sambar/Rasam and post between 1st Dec - 15th December, Please link it with this Post and Jagruti's Event Announcement Page. Use of Logo will be appreciated.

2. Multiple Entries Accepted, Archived post need to updated with the corresponding links

3. Send in your Entries to vaasupriya@gmail.com with CMT-Daal/Kadhi/Sambar/Rasam in the subject and the following Details or Alternatively Link your Entries in Linky Tool below.
Blog :
Link :
4.Non-Bloggers are also welcome, Send in your entries with your Name, Recipe and a Picture to vaasupriya@gmail.com

Layers of blessing.....

Without much practice on baking recently, I find my baking skills become very lousy. When I recalled by those baking pictures that I took few years back I wonder where is my passion and skills had gone. Last week was the birthday of my hubby and I took that opportunity to practice a birthday cake.

So, I choose a recipe that I made few years ago, Praline Chocolate Cake, his forever favorite cake. This is the one I made four years ago for my customer (right picture) but this time I didn't manage to make each layer of sponge and cream evenly. 
My hubby is kind enough and appreciate whatever outcome it is and still very enjoy the taste and texture of the cake. I remember he only allowed to eat those cake edges that I cut out but not a nice piece of cake. Although the cake was not well assemble this time, we enjoyed the lightness of the cake. I'm quite satisfy with the soft sponge. So far, this is the best sponge cake recipe I found from 孟老师的美味蛋糕卷. For the praline, I use to make it with hazelnut but last week when I was making this cake in a rush and just notice that I don't have hazelnut so I replace it with almond. I must say hazelnut is still the best to go with. This might not be the perfect cake but the purpose to post this up is to share about the sponge cake recipe. It's really good indeed and why not share with everyone. Hope you like it too!

Recipe for plain sponge (size 36cm x 26cm):

Unsalted butter 40g
Egg yolk 100g
Caster sugar 20g
Egg white 160g
Caster Sugar 75g
Plain flour 55g
  1. Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.

  2. Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. 

  3. In another bowl whisk the egg whites with caster sugar until peak foam.

  4. Fold the egg yolks into the egg whites then gently fold in the shifted flour.

  5. Pour some mixture (4) into a clean bowl then mix in the melted butter until well combine.  Pour back into the mixture of (4) and mix gently until everything well combine.

  6. Pour the batter into prepared baking tray and spread evenly. I put the mixture into a piping bag to pipe out the mixture as I need very thin sponge. It couldn't fill up the entire baking pan so I bake them in another cake tin as an assorted cake. 

  7. Bake at 190C for 10 - 12 minutes. Be careful  not to over bake it.

  8. Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.

Recipe for cocoa sponge (size 36cm x 26cm):

Unsalted butter 25g
Egg yolks 80g
Caster sugar 25g
Cocoa powder 20g
Cold water 20g
Egg whites 120g
Caster sugar 60g
Plain flour 45g
  1. Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool. 

  2. Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. Mix in cocoa powder and cold water until well combine.

  3. In another bowl whisk the egg whites with caster sugar until peak foam

  4. Fold the egg yolks into the egg whites then gently fold in the shifted flour.

  5. Pour some mixture (4) into a clean bowl then mix in the melted butter until well combine.  Pour back into the mixture of (4) and mix gently until everything well combine.

  6. Pour into prepared baking tray and spread evenly. I put the mixture into a piping bag to pipe out the mixture as I need very thin sponge. It couldn't fill up the entire baking pan so I bake them in another cake tin as an assorted cake.

  7. Pour the batter into prepared baking tray and spread evenly. Bake at 190C for 10 - 12 minutes. Be careful  not to over bake it.

  8. Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.

For the praline paste:
Lightly toast 80g whole hazelnuts on a baking sheet.
In a stainless steel sauce pan, combine 100g caster sugar and 100g water. Do not stir. The mixture will reduce. Allow to caramelize and you will see the sides start to color first. Once the sugar reduction has caramelized, remove from heat. Add the lightly toasted hazelnut to the caramel then stir briskly, this should be done very quickly as the sugar reduction will start to harden. The heat from the caramel will warm the nuts and allow the hazelnuts essence to permeate. The nut caramel is then poured onto a greased marble slab. Allow the caramel to cool. Once cool use a spatula to spread and press the nut caramel in an even layer. Flip the cooling layer over. Allow to harden. Use a rolling pin or some other weighty tool to break up the hardened nut caramel. The pieces should be small enough to fit in your food processor. Pulse the food processor until the pieces begin to smooth until a paste. Continue to process until desired smoothness. Store in an airtight container. This paste is great to jazz up your pastry cream or adding to your cream puffs.

To assemble to the cake:

  1. Divide the plain sponge and cocoa sponge into two sheets. Now you got four sheets of sponge cake.

  2. Whip 300ml cream with one tablespoon vanilla extract. 

  3. Whip 250ml cream with 100g praline paste

  4. Melt 150ml cream with 50g dark chocolate and set aside.

  5. Place a piece of cocoa sponge on a cake board, spread half of the vanilla cream on the cocoa sponge evenly. It's better to use the piping bag to pipe out the cream, that would be much evenly.

  6. Place a plain sponge on the vanilla cream then pipe out the praline cream on top. 

  7. Place another cocoa sponge on the praline cream and pipe out the vanilla cream.You could reserve some cream for decoration.

  8. Place another plain sponge for the last layered. Spread the chocolate cream evenly on top. 

  9. Place in the fridge for at least 4 hours or overnight.

  10. Cut out the edges to get a nice layer of appearance. Decorate the cake as you like. Enjoy!

Mixed Greens Salad with Cranberries, Walnuts & Fruits

Try to include different varieties of salads everyday.  Since they are raw, they are very nutritious. This, along with some bread makes a wholesome meal. Measurements are eyeballed.

Mixed Greens (Spinach, Romaine lettuce, Arugula, Chard) - 3 cups
Walnuts - 3 tbsp
Cranberry - 3 tbsp
Mandarin Orange - 2
Apple - 1

Lime juice or balsamic vinegar - 4 to 5 tsp
Olive oil - 2 tbsp
Honey - 1 tsp or more for extra sweetness
Ground pepper - 1/4 tsp

Mix the greens, walnuts, cranberry, apple and orange.
To prepare the vinaigrette, whisk all the ingredients in a bowl and pour over the salad.
Toss everything together.

You can also use store bought salad dressing.

Mysorepak Version 2 - Bengalgram flour fudge.


Dibs is an enthusiastic follower of Vah Chef. She wanted to make a sweet all by herself for a function celebrated at home during her stay here. We also needed to make a pair of 'Paruppu Tengai' -( any sweet moulded into two cones) - for pooja purpose. Dibs decided to make MYSOREPAK Vah Chef style, which could also be used for making the ' Paruppu Tengai'.
On the eve of the function a huge kadai and a pair of ' Paruppu Tengai' moulds were brought down from the attic . We finished cooking dinner and cleaned up the kitchen making space for Dibs' wild adventure. One kg of besan ( roughly 4 tall glasses could hold it), 10 glasses of sugar , 2 glasses of oil and 2 glsses of ghee were assembeled.
I thought it would be wise to back out of this (mis) adventure at least at this juncture! The quantity of the ingredients seemed overwhelming. But nothing could stop Dibs' enthusiasm. She had already made her aunt grease a huge 'tambalam' ( a huge deep plate ) and the metal cones which were inverted and held in place by two long and narrow mouthed vessels.
Dibs, her aunt and I took turns to stir the monsterous bubbling sweet 'lava' continuously while the other members of the family peeked in with amazement amidst their other chores.
Two hours, three people and a marathon effort ! Hurray ! The MYSOREPAK was ready ! Two of us lifted the kadai to pour the stuff into the cones while my sister-in-law used the long spatula to scoop out the quickly hardening sweet. Once the cones were full the rest of the sweet was quickly spread out on the greased tambalam. Dibs heaved a sigh of relief while the rest of the family cheered joyfully !
Every one craved for more when the soap bar size Mysorepak just melted away in their mouths! Three cheers to Dibs and three cheers to Vah Chef !
It is a pity that the whole process could not be photographed in the middle of all the hullabaloo.
Here I have tried to follow the same method to prepare Mysorepak using 1 cup of besan, 2 1/2 cups of sugar, 1/2 a cup of oil and 1/2 a cup of ghee. My grand daughter eagerly captured the cooking moments standing up on a chair beside .

Besan - 1 kg
Sugar - 10 glasses
Ghee - 2 glasses
Sundrop refined oil - 2 glasses plus 2cups


1. Heat 2 cups of oil and rub into the besan well and, break up all the the lumps. Sieve it to get a
smooth texture.
2. Heat sugar and 5 glasses of water in a wide and thick bottomed kadai.

3. Heat oil and ghee together in low flame in another kadai on the second burner of the stove.

4. When the syrup is of one thread consistancy start adding the besan little by little stirring it all the time in one direction. It is better if a second person does this while you keep stirring, when preparing a large quantity.

5. As the syrup and flour blend starts thickening increase heat of ghee and oil on the second burner.

6. Keep stirring and keep adding hot ghee & oil little by little, using a ladle and notice the syrup and besan blend getting fried.

7. When the mixture starts looking scrambled or curdled, and when dark brown patches of colour start to appear, pour out the mixture on a greased plate .

8. The MYSOREPAK sets in no time . Mark with a sharp knife immediately.



Fig Jam in Microwave

Fresh figs are in season now. I have only tasted the dried figs till now. And I have seen the fresh figs in pictures only. So you can imagine my joy when I first saw them in the market. Needless to say I bought them immediately. And figs are one fruit which cannot be stored for long. I made milkshake and there is so much that can be used in a milkshake. And I decided to make some jam. I wasn't sure if we are going to like it as jam. Finally was happy that I gave it a try. And making in microwave, it takes only 10 minutes.

You need

  • Fig puree - 1 1/4 cup (I used 10 nos)
  • Sugar - 1 cup
  • Lemon juice - 1 tblspn
  • Lemon zest - 1/4 tspn (optional)


I pureed the figs with the skin on. If you  see some blemishes, can gently remove that part alone. Quarter the figs and puree them coarsely. Take care not to make a fine paste.

Add sugar and mix well.

Microwave for 4 minutes. Add the lemon juice and lemon zest. Microwave for another 4 minutes. Check if the jam is set. I had to keep for another 2 minutes. Give a standing time of 5 minutes.

If you like your jam very sweet increase the sugar by another 1/4 cup. Enjoy it on a warm toast of bread.

 Fig jam is going to be part of Srivalli's 365 days of Mircowave Cooking

Birthday Cake for Mommy

Ini B'Day Cake untuk mami nya chauw men..bikinnya jg dadakan.pengennya simple, tentang kegiatan sehari-hari maminya

Kepikiran pengen bikin mami nya lagi nonton TV sambil makan kacang ( cemilan favorite nya ) ditemenin ama cucu tercayank , Karen.

Wah mami nya surprise bgt pas dikasih ...hari ke 2 baru dipotong.Kata Men2, kue nya enyakkk..Brownies nya melted2 gt...

Ini hasilnya yaaa...

Happy Birthday Mami ^ _^
Panjang umur dan sehat selalu 
God always be with u...

Monday, November 29, 2010

Yam Roast / Senaikizhangu Roast

Yam or Suran or Senaikizhanguis a tuber that grows underground. It has a very wonderful earthy flavor to it and is used in many South Indian meal preparations. I had some guests over last week and I wanted to serve them some special appetizer than the usual store bought ones. So decided to make this Yam Roast. It is a very easy and a very simple appetizer to make. You can try the same dish with different tubers like Potato, Taro Root and Sweet Potato. I used a convection oven to bake and roast these Yam and it is healthy too as there is much less oil than the actual frying.The taste was so awesome that they just could not stop munching.


Yam - 2 Cups
Red Chilli Powder - 1/4 tsp
Turmeric Powder - 1/4 Tsp
Paprika Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Lemon Juice - 1 Tbsp
Olive oil - 2 Tbsp
Salt - Taste


  • Cut the Yam into bite sized pieces and add them into a bowl.
  • Add the Olive Oil and coat all the Yam pieces well with the oil.
  • Mix all the dry spices in a different bowl so that they get blended into a homogeneous mix.
  • Now add all the dry spices to the Yam cubes and mix well so that all the spices are well coated on the yam.
  • Add the Lemon Juice and mix well and marinate for about an hour. The spices will be absorbed by the yam.
  • Take a baking sheet lined with a aluminum foil and spray it with an olive oil spray. Place the marinated Yam cubes on the sheet.
  • Pre-heat the oven to about 350OF and place the baking tray in the oven.
  • This should take about 12-15 minutes until it gets done completely.
  • Serve hot and enjoy the Yam Roast with Tomato sauce or with any dipping of your choice.

A Great Start

The first day of the week and the day has started off on a very very good note. This mini-post is to share that very special news. I got my first "One Lovely Blog Award" from Priya Sreeram of Bon Appetit. Check this out on her space Bon Appetit.

Thank you Priya for sharing this lovely award with me. Hearty Congratulations to the other bloggers who have received blog awards. I would like to extend a very big thanks to all the fellow bloggers who have constantly supported me and have been so very encouraging. For new bloggers like me who have just started off into the blogging world it is very exciting and very encouraging to get nice comments and awards. Thank you all again. All of you have a great week ahead. Take care.

Better get yours while the "gettin' is good"

Uncle Sam's offer for a $1500.00 tax credit to upgrade your home to be more energy efficient is soon to run out.  December 31st to be exact.  While some speculate the continuation of the program in the coming new year, now would be the only safe bet in getting your while the "gettin' is good" so to speak.

Do you have a home?
All homeowners in the United States are eligible for this 30% credit for every dollar you spend with a limit of $1500.00.  With a wide range of opportunities to turn your home into a monument of efficiency, acting now could also save you a few bucks immediately.  Home heating systems and water heaters are the seasonal choice as the snow falls and we are now spending more time indoors.  Imagine lowering your heating bill by 10-25%!

Wait a minute, there's more!
Local utility companies and co-ops have been in this game for quite some time and are standing at the helm with cash rebates as incentive for you to lesson the stress on their grid.  These rebates vary depending on your provider and the equipment selection but can range from $50 to upwards of $500! How's that for gratitude!

How Products Earn Energy Star Ratings

The Energy Star Label Takes The Guesswork Out of Shopping for Energy Efficient Heating & Cooling Equipment!

With so much emphasis on improving energy-efficiency, minimizing utility bills and reducing our reliance on fossil fuels, the Energy Star seal has come to the forefront of the environmentally (and fiscally) responsible homeownership movement. But what exactly is the Energy Star program and how does a product receive the Energy Star endorsement?

What is Energy Star?

Energy Star is a program sponsored by the federal government that tests, reviews, and certifies major home appliances, equipment and entertainment devices for energy efficiency -- including HVAC equipment such as furnaces and air conditioners. The main goals of the Energy Star program are to help consumers save money on utility costs and to reduce our impact on the environment.

The Energy Star program was established to cut down on greenhouse gas emissions and pollutants released when fossil fuels are burned to produce energy. The Energy Star program is also aimed to make it easier for consumers to shop for and purchase products that are better for the environment without sacrificing quality, performance, and state-of-the-art features.

How Does the EPA Determine a Product’s Energy Star Eligibility?

The Environmental Protection Agency (EPA) sets forth Energy Star efficiency standards and grants the label to products that meet these requirements. The EPA has developed the Energy Star specifications based on a set of key principles:
  • Product categories must contribute substantial energy savings in most areas of the country.
  • Products must deliver both features and performance customers want, as well as demonstrated energy efficiency.
  • If the product is more expensive than comparable, less efficient models, buyers must be able to recoup the initial investment in energy efficiency through savings on utility bills in a reasonable length of time.
  • Energy efficiency is achieved through readily available, non-proprietary technology offered by an array of manufacturers.
  • The energy consumption and performance of the product must be able to be measured and confirmed with testing.
  • Affixing the Energy Star label would effectively set products apart and make them more visible to consumers.

Does the EPA Ever Revise Energy Star Requirements?

Usually, when the market share of Energy Star rated products in a particular category -- such as refrigerators, televisions, or dishwashers -- reaches 50 percent or more, the EPA will consider revising standards in that category. Such market saturation indicates that manufacturers are easily able to comply with Energy Star specifications and that perhaps the requirements are not as stringent as they could be. This will usually prompt the EPA to take a closer look at categorical qualifications and make changes if necessary.

Some other factors that may impact a decision to revisit Energy Star specifications include:

  • Adjustments in the federal government’s minimum standards for energy efficiency
  • Technological advances in energy efficiency that would result in even greater energy savings if Energy Star ratings were changed
  • Availability of products
  • Substantial problems with consumers’ expected energy savings or inconsistencies with promised savings
  • Quality or performance issues
  • Problems with research or testing procedures

How Reliable are Energy Star Ratings?

Because the EPA reviews Energy Star specifications frequently, you can trust that purchasing an Energy Star rated appliance or other device ensures that you’re getting an efficient, money-saving product. The next time you’re in the market for an electronic device, shop the Energy Star label and you may be pleasantly surprised by your next utility bill.

This is especially true with HVAC (Heating, Ventiliating and Cooling) equipment. Today's heating and air conditioning systems are much, much more energy efficient than those made just 10 years ago. When you purchase and install heating and air conditioning equipment that carry the Energy Star seal, you can be confident that they not only meet but exceed the government's requirements and recommendations for energy efficiency ratings.

Horizon Services is proud to sell and install only Energy Star rated heating and cooling equipment furnaces, air conditioners, heat pumps, boilers and water heaters. Contact Horizon Services today to discuss Energy Star rated equipment from many of the industry's most trusted HVAC manufacturers including: Lennox, Trane, Rheem, York, Comfortmaker, Janitrol, American Standard, Carrier and Bryant.

Related Information from Horizon Services...

Palak Paneer / Indian Cottage Cheese in Spinach Gravy

Palak Paneer is a big favorite in my home. It is very rich in antioxidants and has a creamy texture to it. Addition of Indian Cottage Cheese / Paneer makes this dish very exotic. This dish goes very well with any  Indian flat bread like Roti, Naan, Kulcha or even with any simple rice dish. This recipe includes authentic  but simple spices in its preparation and is very colorful with red, white, green colors with a little bit of yellow hue to it. It is a very easy recipe to make and requires very few ingredients in its preparation.


Spinach - 2 Cups
Tomatoes - Diced - 1 Cup
Paneer / Indian Cottage Cheese - 1 Cup (Cubed)
Butter - 2 Tbsp
Cumin seeds - 1 Tsp
Turmeric Powder - 1/2 Tsp
Red Chilli Powder - 1/2 Tsp
Cumin powder - 1 Tsp
Coriander Powder - 1 Tsp
Salt - To Taste

  • Take the spinach leaves and wash it well to remove any mud from the leaves. Baby spinach comes prewashed and tastes the best when used for this dish.

  • Take a pan and add some water  and heat it. Now add the spinach leaves to it.

  • Let the Spinach wilt for sometime and turn off heat.

  • Drain the spinach well and blend it into a fine puree.

  • In a pan, melt 2 Tbsp of butter.

  • Now add the cumin seeds.

  • Add the Paneer cubes and saute it well until it gets a light golden crust.

  • Now add the diced tomatoes to this and mix it well and cook for about 3-4 minutes. 

  • To this add turmeric powder and red chilli powder.

  • Then some add cumin powder and coriander powder.

  • Now add the Spinach puree to this and mix well.

  • Mix all the ingredients well and cover and cook for about 7-8 minutes.
  • Keep stirring in between once or twice so that it does not burn at the bottom.

  • Serve hot with any Indian bread of your choice and enjoy. 

Sunday, November 28, 2010

Q & A on Kitchen on Its Last Legs


Hello Peggy

I saw your invitation to ask questions on the web so here goes.

We have done things backwards when it comes to kitchen renovating. Our 1989 2500 sq. ft. home had sheet vinyl we replaced in 2002, and in 2004 we upgraded the white formica with dark green silestone and new knobs and pulls to the builder grade oak recessed panel cabinets I spruced up with sand paper and polyurethane. We also had a two toned green and beige tile backsplash installed with stainless appliances. I now hate the cabinets and they are showing their age. My husband is handy and has made a few pull out storage drawers in some cabinets to keep me happy.

We are locked in by the floor plan since the new wood floors butt up against the cabinets, as well as the Silestone.

Our compromise is to paint the frames of the cabinets and purchase new doors in a off white/beige glazed finish.

We are also locked in to the floor plan as we do not want added square footage and we have an antique oak table and hutch in the adjoining eat in part of the kitchen. There is an adjoining family I hope to tie in with the same paint color.

Any suggestions on how to best handle this remodel, particularly the paint on the cabinet frames? I know I need to use a filler for the pores in the oak if I want it to be smooth. The slider, computer armoire are also staying. Your suggestions would be greatly appreciated. I want under cabinet lighting, a few pendants over the peninsula and one over the sink. A few cabinets in their entirety can be replaced like the upper ones to the right of the sink and maybe by the fridge.



Well Francine, this is a tall order. The images you sent show a really cheap set of kitchen cabinets. Your instincts are right: to paint them. But your layout is really outdated for living in the 21st Century.

We discovered long ago that a compact U-shaped kitchen was great for a single cook with no helpers - Very efficient in its day, but it doesn't work at all for the way we live and cook today.

My advice to you is this: Because your layout is outdated, you will not long be content with painting your cabinets to save your countertops and flooring investments.

Your hardwood floors can easily be patched and nobody will ever know the difference between old and new. You can even reuse your Silestone countertops if the color is still available. If not, at least part of your countertops could be redone with the old Silestone. It can be seamed together in a new configuration by any good solid surface fabricator.

I suggest you reconfigure your new kitchen in an L shape with an island. Choose a new counter surface for the island that complements your existing Silestone and you're all set. With a little hardwood patching, some good countertop fabrication, nice new quality made cabinets in your choice of finish, and your new lighting; I'm very sure that you will have a kitchen that will last you as long as you're in your home and give you years of joy.

Heck. You already have your knobs and pulls. And those old cabinets would go great in the garage or basement. And, lucky you, the craftspeople you need to do this work are just panting for it (unlike a few years ago).

If your husband is truly handy, he can even do the installation and save big bucks.

Think about it.


Saturday, November 27, 2010

Buttermilk sponge dosa and Peas Mint Wale

Buttermilk dosa is a spongy version of the verumarisi adai, for which only boiled rice is used. In this dosa, aval or beaten rice is also added and rice and aval is soaked in buttermilk. Since its soaked in buttermilk, no fermentation is required for the batter before making dosas. You get super soft dosa. This is a great hit among my relatives and friends who has tasted this at home.  Thanks to Mallika Bhadrinath for a super breakfast recipe.


You need

  •  Idli rice /boiled rice - 2 cups 
  • Aval/beaten rice - 1/4 cup
  • Buttermilk - Around 3 cups, enough to soak the rice.
  • Cooking soda - a pinch

Wash and soak rice and aval together in buttermilk for 5 hours. I usually soak it overnight. The buttermilk will be almost absorbed by the rice and aval. You will not require to add extra water while grinding. Grind it to a smooth batter and add salt.The batter should be slightly thicker than the usual dosa batter. 

Before making dosa, add a pinch of  cooking soda and leave it for 5  minutes for it to act.  Heat the dosa tawa. Take a ladle of  batter and pour it on the tawa.  Slightly spread it and it will spread on its own.  The dosa should be slightly thick so that you get the pores well. Cover and cook for a minute. Flip and cook the other side also by covering. Enjoy hot with a spicy side.


 Peas mint wale

Peas mint wale is adapted from Nita Mehta's Mattar dhaniya wale.  The recipe calls for fresh peas. I think this should work with dried peas also. This is a one pot gravy except for grinding the paste, its a breeze. I liked this no-onion recipe. In the original, there was garlic flakes which I omitted.



 You need

  • Fresh, shelled peas - 2 cups
  • Tomato - 1 no, chopped into pieces
  • Oil - 1 tbspn
  • Hing - few shakes
  • Cumin/Jeera-1/2 tspn
  • Kalonji - 1/4 tspn

 For mint paste

  •  Mint leaves - 2 cups
  •  Ginger - 1" piece
  •  Green chillies - 2 nos
  •  Tomato - 1 tspn
  •  Tamarind paste - 1 tblspn or juice of 1 lemon





Grind together the ingredients for the paste.  Heat 1 tbspn of oil in the pressure cooker. Add hing, jeera and kalonji. When jeera turns brown, add peas. Saute for 2-3 minutes. Add the mint paste to the peas and mix well.  Pressure cook for 2 whistles. Open the cooker when the pressure drops. Add salt and chopped tomato and cook for a minute or two.