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Showing posts from June 19, 2013

Aounty Bhurko

This is the base for all the aounties prepared at sourashtrains household. Basically kozhambu powder.



Dry roast:
Kothamalli ---1 kg Milagai vathal--1/4 kg Manjal--100 gm Uzhundu--1/2 kg karuppu Arisi--3veesam puzhungal Vendayam --25 gm

We usually grind this in mills to a fie powder. This has a shelf for more than two years and after that the flavor and aroma is less.

Plaintain Poriyal Stir Fry- Kachi Kezha poriyal

Raw Banana/Plaintain - 2
To Temper:
Mustard- 1 tsp
U.Dal- 1 tsp
Channa dal- 1 tsp
Hing- a pinch
Grated coconut- 1 tbsp
Shallots- 2
salt to taste
curry leaves - 1 sprig
Coriander leaves to garnish

Trim Raw Banana on both ends and remove the edges. Boil or pressure cook for 1 whistle. It should neither be too soft or too hard, just the right stiff consistency. This takes a couple of practice sessions. 
Grate the boiled raw banana and add the tempering. This can be served with rice.

Ragi Dosa with Raw Onion Chutney- Ragi dhido gin Kacha kanda chutney

Ingredients for Dosa-Dhida

Sprouted Ragi Powder - 1 cup
Regular Idli-dosa Batter - 1 cup
Rolled oats powdered - 1/2 cup
Sooji or rava - 1/8 of a cup

Mix together and let it rest for 15 to 30 mts. Now it is ready to make dosa/dhida.

Dhido handuvo.

Kacha kanda chutney/ Raw Onion Chutney

Shallots - 5
Tomato- 2
Red Chillies - 8
salt to taste
water to grind.

Grind to a fine paste. Temper it with mustard, U dal and let it boil for a while and simmer.