Dear VM!
Here are the recipes you have asked!!
KARUVADAGAM:
Ingredients:
Small onions-3kg,
6 whole garlic pods,
Mustard seeds-200gms,
Fenugreek seeds-100gms,
Split black gram-250gms,
Cumin seeds-250grams,
Salt especially crystal salt-2 handfuls,
Castor oil-200ml.
Procedure:
Peel off the outer skins and chop onions and garlic finely. Add all the other things with it. These combined ingredients are always smashed in an ‘ural’ lightly. Instead you can crush them in a mixi lightly so that they can be shaped into lemon sized balls. Take care not to crush them in full force then the juice will ooze out. Make the balls and place them all in a flat plate. Dry them in hot sun. In the evening, break all of them, add half of the castor oil, mix well and make balls again. In the morning, place them on the plate and again let it dry on the heat of the sun. Again in the evening do the same process using the other half portion of the castor oil. These balls must be dried in the hot sun for 4 or 5 days until they are well dried. Then you can keep them for a whole year-even for more days.
KAARA DOSAI:
Ingredients:
Mashed potato-1 cup
Finely chopped onion- half cup
Finely chopped tomato-half cup
Turmeric powder- half sp
Salt to taste
Cumin seeds- half sp
Asafetida- half sp
Chilli powder- 1 tsp
Butter- 2 tbsp
Chopped coriander-3 tbsp
Oil- 2 tbsp
dosai batter
Procedure:
Heat the oil with the butter. Add the cumin seeds and when they splutter add the onion and fry well. Then add the tomato with the powders and fry well until the tomatoes are mashed and the oil floats on the surface. Add the mashed potato with enough salt and fry on slow for a few minutes sprinkling little water. Put off the fire and let it cool down.
Pour a big spoonful batter on a hot tawa and spread it very thinly. When the upper side is becoming plain without any traces of batter, pour a spoon of potato mixture and spread it thinly. Fold the dosa and pour a spoon of ghee around it. When both sides are crisp and golden brown, take it off the fire.
KAIMA IDLI:
Ingredients:
Idli-8
Plain flour- half cup
Chilli powder- 2 tsp
Turmeric powder- half sp
Salt to taste
Corn flour- 1 tbsp
Oil to fry
Mustard seeds- 1 tsp
Curry leaves- a few
Finely chopped sambar onions- half cup
Finely mashed tomato-2 cups
Coriander powder- 1 tsp
Chopped coriander- 3 tbsp
Fine bread crumbs- 1 cup
Procedure:
Make a thick batter with the plan flour, corn flour, salt and 1 tsp of chilli powder. Cut the idlies in to the shape of finger chips. Coat them with the batter and then roll on the breadcrumbs. Deep fry them to golden brown colour. Place them on a kitchen towel. Heat a pan and pour 3 tbsp of oil. Add the sambar onion sand fry them well. Then add the tomatoes with the turmeric powder and the coriander leaves. Fry them until they are cooked and the oil floats on top. Add the powders and fry for a few seconds. Add the fried idlies and mix well until they are coated with the tomato mixture evenly.
