Hi R
Today it was "Garlic rasam" at my house and it is soooo yummy!
Am enjoying all your Rasam delights.
GVB
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Hi R
Today it was "Garlic rasam" at my house and it is soooo yummy!
Am enjoying all your Rasam delights.
GVB
GVB, it is indeed my pleasure!!
Hello R,
I really appreciate your thread, the recipes sounds very promising..my only request is me and others like me who are not familiar with tamil terms cannot understand the whole recipe....can you please give the equivalent terms in Hindi / English...I know some times it is difficult but your effort will never go un appreciated...many thanks for publishing the recipes ...This week end I am looking forward to make 'Garlic-Rasam'..I am sure it will come out well...will let u know..Thanks
This week's tested contribution of SUN..
Curd roti:
Bread slices 3
curd 1/2 cup
milk 1/2 cup
sugar 1 tsp otpl.
To grind:
coriander leaves 2 tbsp
green chillies 4 (2+2)
coconut grated 2 tsp
salt
Grind the above ingredients nicely. Keep aside.
Seasoning:
sambar onion 1/2 cup ( cut)
raisins 20 g
urad dal 1 tsp
mustard 1 tsp
oil & salt.
As per the recipe, the crust has to be removed; but, it is upto you. Apply chutney on the bread's one side. Close it with other bread. Keep aside.
Heat oil, add seasoning ingredients except salt and fry well. Meanwhile, beat curd, sugar, milk, salt well and garnish with little coriander leaves.
Now, take the bread cut into diagonal halves. Arrange on a plate(will be a triangular shape) and pour the curd mixture on top of the bread slices. Pour this liquid mixture 10 mts prior to serving. Decorate with more coriander leaves or grated carrots.
You can even refrigerate the curd mixture and at the time of serving, pour the curd onto the bread which will be nice to eat during hot summer.
Ideal snack for adults too becoz of no oil!
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Navadhania dosa:
Raw rice 50 g
Sprouted navadhania(9 grains) 300 g
onion 1
ginger 1 piece
jeera 1/2 tsp
green chillies 1 to 2
salt & oil
Soak rice in water for 2 hrs. Sprout the grains overnight. Grind rice, chillies with salt finely. Add the sprouted grains like wheat, ragi, channa, chowly etc. and grind nicely. Make thin dosa applying oil at the edges.
Nutritious dosa is ready.
Points from me:
If you cant find the nine grains, can even prepare with a single sprouted grain like black channa alone which I did. In order to get the full nutrition from the sprouted grain, rice has included in the least ratio.
About grinding, it can be even coarse; but, will come out like adai. So, I opt for nice consistency. If you cook in high fire and then change into medium fire with some patience, becoz of black channa, the dosa came out with a real crispiness.
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Thanks a lot, ash. As far as I know, have been using English words too other than the tamil words. Still, will be wide awake in future while mentioning.
Rgds.
Hi R:
Do we get navadhania grains ready made at the store? I have seen it only for pooja purposes. Pls clarify.
How much time does the grains take to sprout? Pls give measures in cup R. Too many requests. Thanks for your patience!!
Seetha.
Hi Seetha,
I was told by my cousin that the navadhaniyam packet is available near the pooja items in Indian stores where I also saw; but, forgot. So, use to buy separately and do sundals etc.
But, yes, it is available as mentioned in a small pack. I dont think that we can make from that size for a family. Otherwise, you can buy whatever prefer, separately.
Also, am not sure how long kollu, mochai, thuvarai will take to get sprouted? The standard items I use to prepare sprouts are black channa(2 days), green moong(1 day), kaaramani(1 day), whole wheat (1 day); rest of them, incl. white channa sometimes, the sprouts will come, but,most of the times, a bad smell will also coming out before the sprouts comes out. You can even try with green or white peas. I have black whole urad and am yet to try. Ragi is also easy to prepare sprouts; in a day itself, will come out where I saw my mother making.
In the recipe of navdhania dosa, she did not include kollu and remember seeing the other items like moong, ragi, kambu, channa etc.
Abt the qty, I tell you approximately ....
rice 1/4 cup
sprouted navadhaniam 1 1/4 to 1 1/2 cups
Hope this helps you.
FYI, I prepared dosa with a quarter cup of rice and 1 cup of sprouted black channa only.
Nowadays, in NJ, the sprouted moong pack alone is available in the counter section or freezer section!! But, you can prepare them at home, just an info., that is all.
I made garlic rasam and itturned out good.
Thank you