Velan's Cuisine Extraordinaire

[mexicomeat]

yes, i usually make kara kozhambu with tamarind (minus the coconut) - but wanted to try some new recipes that i found while browsing.

inspiration for the muttai kara kozhambu - http://www.sharmispassions.com/2013/...rop-curry.html
inspiration for the pepper chicken - http://www.sharmispassions.com/2013/...rop-curry.html (in the video she made a comment that the end product will taste like chicken, so i subsituted potato with chicken)

[NOV]

Where can we buy this Olive Grove in KL. thanks

Almost all Hypermarkets - I bought mine at TMC Bangsar - but its available elsewhere too, like Cold Storage.

[rose75]

Thanks anneh

[rose75]

One more question anneh, for 500grms of atta flour how much Olive Grove to use?
I bought my Olive Grove in TMC. Thanks

[NOV]

This is a quick meal, when unexpected visitors arrive or when you really have no idea on what to cook.





It's very easy to make - make a smooth batter with white flour and water with salt to taste. The batter should be as thick as thosai batter. Leave it to rest for at least 30 mins.

Add chopped onions, sliced chilly, sliced curry leaves and chopped ginger, just before you make the thosai.

Cook as you would cook a thosai, except that this should be cooked on both sides.

Serve with day-old fish curry or sardine sambal
Or if vegetarian, with any chutney.

[mappi]

Mexicomeat's Muttai Kuzhambu

Delicious ! Added dry mango pieces (sans methi seeds & Kashmiri Mirchi as we don't get them here.)
1st time a Kuzhambu without Tamarind, thanks Mexicomeat, I am keeping this recipe

Had it with Beans Poriyal and Mango Pickle

[NOV]

Looks yummy....!
I must try it, but seems like lot of work.

[NOV]

One more question anneh, for 500grms of atta flour how much Olive Grove to use?
I bought my Olive Grove in TMC. Thanks

use just a little - usually I will use ghee, but now I substitute with the olive grove.

[mappi]

Godhumai (Maidha) Thosai

Nov,

I too make Maavu Dosai quite often. I like Rava Dosai, so I try to make it seemingly taste like one. Here is how I do it (after trying out several times, you can get the finese and irradicate the 'rubber like texture' by adjusting the water and flour quantity, no spl. tips for it) :

Ingredients

Wheat flour - 1 cup
Rice flour - 1 cup
Green chillies - 2 very finely chopped
Ginger - small bit finely chopped
Cumin seeds/Jeera - 2 tsp
Curry leaves - few tender ones
Salt - 2 1/2 tsp approximately as needed
Onion – 1 finely chopped
Pepper seeds – 1 tsp
Water - 4 cups

Oil - 1 tsp
Mustard seeds -3/4 tsp
Hing - a pinch

(Non-stick Tawa, but I use (and perfer) Iron Tawa)

1/ In a bowl, put wheat flour, rice flour, green chillies, ginger, cumin seeds, peppercorn, curry leaves and salt.

2/ Add water little by litte and mix well so that there are no lumps.

3/ Heat a tsp of oil, add the onion chopped and cook it till it becomes transparent. Pour it in the dosa batter and mix well.

4/ Heat a tsp of oil, add mustards seeds, when it splutters, add hing and pour it into the dosa batter and mix well.

5/ Heat a tawa (medium heat) pour a Kuzhambu Karandi of batter and spread it as you do for a Dosa (Including Cooking Oil). Note that Maavu Dosai take a bit longer to cook than the regular Dosai. And mix the batter well before making the next one.

Any Idly/Dosai companion side dish goes well with it. I perfer Sambhar or a dry gravy (chicken or Mutton), and my favourite is having it with Tomato Chutney.

Next time I prepare some, I will post the photos.

[NOV]

Karthik
adding rice flour will change the texture and taste of this thosai - which is more like appam.
It's the gluten in the wheat flour that makes it stretchy.