Raw Jackfruit Dosai!

I am fond of raw jackfruit always. Young tender jackfruit briyani often enters in the menu of my kitchen. Besides, I never miss the opportunity of cooking the kola, cutlet, gravy and poriyals of Raw jackfruit in its season. But, in Dubai, we always get it even in the unseasonal time. Last week I have bought one and prepared one of my friend’s recipe, ‘raw jackfruit dosai.’ To my surprise, the outcome is quite fantastic and delicious! Here is this wonderful recipe!

 

 

பலாக்காய் தோசை. 

Ingredients:

 

Shredded Young raw jackfruit- 1 cup

Par boiled rice [idly rice] - half cup

Raw rice- half cup

Shredded coconut- a handful

Finely chopped onion-1

Finely chopped green chillies-3 or 4

A few curry leaves

Procedure: 

Soak the rice varieties for 3 hours.

Grind them with the shredded coconut and jackfruit to a fine batter.

Mix in the onion, green chillies and the curry leaves with enough salt.

Let it ferment for 4 hours.

You can prepare fine dosas after that.

The delicious dosas are ready to taste!!

GREEN GRAM PANIYARAM!!

There are so many varieties of sweet paniyarams and spicy paniyarams we can make. Each one has different and delicious taste. We can make paniyarams with ragi, wheat, rice, tapioca, oats, and different dals. When sweet paniyarams are prepared with sugar, jaggery and karuppatti, red chillies, green chillies, chopped onions, coriander leaves and spices enhance the taste of kara paniyarams. Usually paniyarams are cooked in traditional paniyara chatti. Paniyara chatti is available in Maakkal, iron, mud and aluminium. But nowadays non-stick paniyara chatti is available and it is so good to use  as there is no need to pour oil in the moulds every time we make paniyarams.  

This green gram paniyaram is a traditional one. This also can be prepared with whole green gram.

 

பயத்தம் பருப்பு பணியாரம்

Ingredients:

Green gram-1 ½ cup

Powdered Jaggery- 1 cup

Cardamom-10

Shredded coconut-half cup

Raw rice- half cup

Salt- a pinch 

Procedure; 

Soak the dal and the rice in lots of water for an hour.

Then drain the water and grind them with the jaggery, and the cardamom adding a little water to a thick batter.

Add the salt and the coconut and mix well.

Heat the paniyar chatti on medium fire.

Pour a big spoonful of batter in each mould.

When the bottom side is cooked for a few minutes, flip it to the other side with the help of a spoon.

When the other side is cooked well and turns in to golden brown, take them away.

The delicious green gram sweet paniyarams are ready now!

 

 

 

 

 

 

 

 

 

Curry Leaves Kuzhambu!!

There are so many varieties in curry leaves kuzhambu. These curry leaves kuzhambu can be eaten with hot rice as usual and also it is a very good side dish for hot dosa varieties. This one is very special as it has lots of garlic flakes in it. So it has an abundant medical value in it.

 

கறிவேப்பிலை பூண்டு குழம்பு 

Ingredients:

Sambar onions- a handful

Chopped tomato- 1 cup

Small garlic flakes- half cup

Turmeric powder- half sp

Fennel seeds- half sp

Chilli powder- 1 tbsp

Coriander powder- 1 ½ tbsp

Salt to taste

Tamarind- a small lime size

Gingelly oil- 3 tbsp+1 sp

 

Fry the following ingredients in a tsp of oil and then grind coarsely when cooled::

Sambar onions-4, small garlic flakes-5, shredded ginger- 1 tsp, curry leaves- a handful, fennel seeds- half sp

Procedure:

Soak the tamarind in a cup of hot water for half an hour and then extract its thick juice.

Heat a pan and pour the gingelly oil.

Add the small onions with the garlic flakes.

Fry them on medium fire until they become tender.

Add the chopped tomato with the turmeric powder.

Cook for a few minutes until all the ingredients are combined well and mashed.

Pour the tamarind extract with enough water, the powders and salt.

Mix well and let it boil for a few minutes.

Add the ground paste and again let the kuzhambu boil for a few minutes until you get the desired consistency.

The hot and tasty curry leaves kuzhambu is ready now!!.

 

Note:

 

When frying the ingredients for the paste, take care not to fry too much. Just fry them for a few minutes and the colour of the curry leaves should not change.