Carrot Wheat Dosa | Idli Dosa Recipes

We love wheat in any form in our family. I often make this version of carrot wheat dosa for dinner. This goes well with coconut chutney.





Ingredients:
Serves - 2-3
Wheat flour - 2 cups
Water - 5-6 cups
Salt - to taste

Saute and add:
Onion - chopped - 1 cup
Carrot - Grated - 1 cup
Dried Red chillies - 6 - broken
Curry leaves - a few
Cliantro / Coriander leaves - 5 twigs, chopped
Cumin seeds

Silken Chickpea Gravy - Inspired from Holy Cow Blog!!!!

The Other Day, when i was blog-hopping, Came across this Wonderful Recipe Silken Chickpea Gravy from Holy Cow Vegan Recipes. First thing that got me to try that recipe was that Vaishali has told that it was from a Book named "Appetite for Reduction"!!!! :) For Somebody who is trying to loose some weight for a very long time, that sounded like Sweet Music!!!! :) I have tried the recipe my own way, Please follow the link for the Original Recipe

Ingredients

1-1/2 cups Chickpeas, Soaked overnight(Forgot to Mention that before!!! Sorry)

2 Small Tomatoes, Chopped

2 Cloves of Garlic

1 green chilli Slitted

1 tsp cumin seeds

1 tsp Red Chilli Powder

1 tsp Coriander Powder

a Small piece of Ginger

Salt to taste

Method

Take the Chickpeas in a Microwave Safe Bowl,add Water just to immerse the chickpeas and Microwave High for 10 minutes.  Drain the excess water  and take it a mixer and Grind it to a fine paste along with green chilli.

In a Pan, add oil, add cumin seeds, let them roast, then add garlic and chopped tomatoes. Add a 1/2 cup of Water. Add the Red Chilli powder, Coriander powder and Salt. Once the Tomatoes are well Cooked and mashed out completely, add the grounded chickpeas and another 1 cup of water. Mix Well and Cook in a simmer flame for 5-10 minutes. Put off the flame and Garnish with fresh coriander. Serve Hot with Roti/Rice. We enjoyed with Roti's!!!!

Sending this MLLA-31, Event hosted by Simona, brainchild of Susan. Check out my other Marathon Buddies Srivalli, Priya Suresh, Jay, Monika, Reva, PJ, Azeema , Ayeesha ,Veena and Soumya

Thani Kootu-A Lentil Gravy-A Pongal And Sankranti Treat

THANI KOOTU

This is a dish prepared in advance during the Pongal festival and comes in handy on the next day when Kanu Pandigai is celebrated. Since the Pongal festival calls for an elaborate feast, one can be assured of a lot of left over vegetables and lentils in the form of currys, porials, kootus, rasam and sambar after the feast. These dishes are neatly preserved and converted into a dish called Ericha kuzhambu on the following day.
All the left over vegetables and lentil preparations are combined in a pot and cooked for a long time using low heat - similar to crock pot cooking . The end product is a hot and spicy flavoursome gravy called ericha kuzhambu which can be relished with rice. The addition of a required quantity of the previously prepared Thani Kootu renders a delicious taste and distinct aroma to the ericha kuzhambu.
Thani Kootu can be savoured as it is with hot rice, idlies, dosas or chapaties. Save it up in the refrigerator ( it can be preserved up to one week ) to enhance your daily sambars or kootus.

INGREDIENTS

Black gram dal - 1/2 cup
Bengal gram dal - 1/2 cup
Fresh coconut gratings - 1/2 cup
Tamarind - 1/2 cup ( Soak in warm water)
Jaggery - 1/2 cup
Red chillies - 10
Asafoetida - 1/2 tsp
Salt - 2 tsps
Oil - 1 tsp

SEASONING INGREDIENTS

Coconut oil - 2 tbsps
Mustard seeds - 1/2 tsp
Black gram dal - 1tsp
Bengal gram dal - 1 tsp
Red chillies - 2
Curry leaves - a handful
Fresh coconut gratings- 2 tbsps

METHOD

1. Dry roast black gram dal and bengal gram dal till they become reddish in colour emanating a pleasant aroma.
2. Heat one teaspoon of coconut oil and fry red chillies.
3. Add asafoetida, fry and remove from fire.
4. In the same pan roast the fresh coconut gratings till it becomes red in colour.
5. Allow all the roasted ingredients to cool down.
6. Extract a thick juice from the soaked tamarind .
7. Gring all the roasted ingredients into a fine powder.
8. Add water and grind into a fine paste and mix in the tamarind juice.
9. Heat coconut oil in a pan and add mustard seeds.
10. When it splutters add the dals and roast till golden in colour.
11. Add broken red chillies, curry leaves and the fresh coconut gratings one by one, and roast well.
12. Add the tamarind juice and paste mixture, jaggery and salt.
13. Keep stirring to avoid lumps.
14. Switch off the flame when the gravy becomes thick .

Thani kootu is now ready for future use.

TO PREPARE FRESH KOOTU

Pressure cook -
mixed vegetables chopped - 2 cups ( I have used carrots,peas,chow chow and beans. Usually native vegetables are used.)
Green gram dal - 1/2 cup
Turmeric powder - 1 pinch
Add 3 or 4 tbsps of Thani Kootu to the cooked dal and vegetables.
Add one more tsp of salt to taste and boil together. Crushed pepper and cumin seeds can also be added.

Relish with steaming hot rice or chapaties.