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Dosa Recipe

     

Ingredients for dosa:                                              

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

    Ingredients for dosa:                                            

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

     

    Ingredients for dosa:                                            

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

     

    Ingredients for dosa:                                            

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

     

    Ingredients for dosa:                                            

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

     

    Ingredients for dosa:                                            

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

     

    Ingredients for dosa:                                            

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

     

    Ingredients for dosa:                                            

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

     

    Ingredients for dosa:                                            

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

     

    Ingredients for dosa:                                            

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

     

    Ingredients for dosa:                                            

  • Raw Rice - 1 cup
  • Urad dal(black gram dal(skin removed) -1/4 cup
  • fenugreek seeds - 1/4 tea spoon(optional)
  • Salt - to taste
  • water - to soak and grind
  • oil - a few spoons to use while making dosa.
  • Preparation

    1. Wash rice and urad dal together till water runs clear. Add fenugreek seeds. Add about 2 cups water. Soak for 4-5 hours.
    2. Using a little water in which the rice is soaked, grind soaked rice and dalto a fine paste. Add water as much as needed to make the pancake batter. But do not make it too watery.
    3. Add salt to taste. Mix well. Keep aside to ferment for 6-8 hours or overnight. In hot weather it will ferment in 4-5 hours.
    4. The batter is ready to make dosa. You can keep it in fridge and use for a week.

    Making Dosa

    1. Heat a girdle or a nonstick flat pan.It should be hot but not smoking.
    2. Sprinkle a little oil with a spoon.
    3. Add a ladleful batter in the center of the pan and immedietly spread in circular motion to form a flat round, about 6-10 inches. Let cook for a few seconds.
    4. Turn to the other side with a spatula. Cook for a few seconds. Add a few drops for oil if you wish.
    5. Remove onto a plate and serve hot with coconut chutney .
     Tips:

    1.Once fermented, you can keep the batter in the fridge for a week and use it when you want.

    2.Add just enough water while grinding. The batter should be pouring consistency.

    3. If you are using non stick pan for making dosa, you may omit adding oil on thedosa if you wish.
     
    4 . Dosa batter can be used to make uttapam. If it is a little sour(2-3 days later) it is all the better.

                                

     

     

      

    Coconut Chutney Recipe

        Ingredients for chutney

  • Fresh coconut grated - 1 cup
  • Green chillies - 2 or more according to taste
  • Fresh Ginger - ½ inch piece
  • Salt - ½ teaspoon
  • Sugar - ¼ teaspoon
  • Lime juice - 1 teaspoon
  • Garlic(optional) - 2-3 pods
  • Preparation Method:

     

    1. Mix all the ingredients and grind together to paste(not too fine).
    2. Add a little water if needed.

    For Seasoning

    1. Heat oil, add mustard seeds and cumin seeds. When they stop spluttring, add a pinch of asafetida.
    2. Add to chutney. Mix well.

    Chutney is ready to serve and eat.

     

          Tip : You can also add 2-3 garlic pods to the mix. It goes very well with Dosa andUttapam.

    You can also use it as a sandwich spread. Do not add water if you are using for sandwich.

    This chutney is usually served with

  • Rava Idli ,
  • Uttappam
  • Dosa
  •                        
  •               
  •                          

      

    Sambar Recipe - South Indian Lentil Curry Recipe

      Ingredients For Sambar Powder

  •  Coriander seeds - 1 table spoon       
  •  Chana dal - 1 tea spoon
  •  Urad dal -1/2 tea spoon
  •  Cumin seeds - 1 tea spoon
  •  Asafetida - 1/4 tea spoon
  •  Red chillis - 2 to 4, according to taste
  •  Black pepper - 1/4 tea spoon
  •  Mustard seeds - 1/4 tea spoon
  •  Methi(fenugreek) seeds - 1/4 tea spoon
  •  
  •   Ingredients for Sambar:
  •  Toor dal - 1 small cup
  •  Tamarind - a lime sized ball
  •  Onions 2 medium sized, chopped
  •  Tomatoes - 2 medium sized, chopped
  •  Curry leaves - a sprig.
  •  Coriander leaves - 1 tbsp chopped.
  •  Salt - 1 tea spoon or to taste.
  •  Water - 3-4 cups.                                    
  • Ingredients for seasoning:             

  •  Oil+ghee - 1 tsp each
  •  Mustard seeds - 1 tsp
  •  Cumin seeds - 1 tsp
  •  Asafoetida - 1 pinch
  •  Turmeric powder - 1/4teaspoon.
  • Preparation:

  •  Roast the sambar powder ingredients on low flame. Grind to fine powder.
  •  Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water.
  • Cooking Method:

    1. Cook Toor dal in 2 cups of water till it is soft.
    2. In a deep pan, Heat oil.
    3. Add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, curry leaves, chopped onions.
    4. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes.
    5. Add 1 cup water. Add ground sambar powder. Boil.
    6. Mash the cooked dal. Add to the mixture.
    7. Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water if needed.
    8. Boil for about 5 minutes.
    9. Add chopped coriander leaves.

    Sambar is ready to serve with dosaRava Idli , Rice.  

                    

     

      

    Potato Masala - Aloo Bhaji

     

    Ingredients for potato bhaji - aloo bhaji for 4-5 servings

  • Potatoes - 4 Boiled till just done.
  • Onion - 1 large, chopped fine.
  • Green chillies - 2
  • Ginger paste 1/4 tsp.
  • Salt - 1/2 tsp according to taste.
  • Garlic(optional) - 1/4 tsp
  • Oil -1tbsp.
  • Mustard seeds : 1/2 tsp
  • Cumin Seeds : 1/2 tsp
  • Asafoetida(hing) : a pinch.
  • Preparation :

  • Boil Potatoes. Peel and cube them.
  • Cut green chillies in pieces.
  • Cooking method :

    1. Heat oil in a pan. Add mustard and cumin seed. When they stop spluttering, add Asafoetida (hing).
    2. Add green chilli pieces. fry for 5 seconds.
    3. Add chopped onion, fry till onions are transperant.
    4. Add ginger/garlic paste, curry leaves. stir.
    5. Add cubed potatoes, salt. Stir. Cover and cook for 5 minutes on low flame.
    6. Add chopped Coriander leaves(cilantro). Mix well.
    Serve it with Indian Breads such as Chapati , PooriDosa