Aarthi,
why so afraid of preparing non-veg. it is easy to prepare. i love to try new receipes in non-veg. coz kids and husband enjoys new receipes, but i dont take much of non-veg. i like veggies only.
i mostly do grilling only
selvi
Printable View
Aarthi,
why so afraid of preparing non-veg. it is easy to prepare. i love to try new receipes in non-veg. coz kids and husband enjoys new receipes, but i dont take much of non-veg. i like veggies only.
i mostly do grilling only
selvi
Aarthi,
congrats for posting the receipes. keep it up. it is very interesting. definitely i will try this in grilling and give u the feedback. my favourite veggie is brinjal.
selvi
Aarthi,
soon i will post patties and sweet potato adai.
selvi
LOL.i misread ur name as "seviem" LOL...and when i read this i was thinking saivam na en asaivam elam cook panranga! OMG!Quote:
Originally Posted by Selviem
GOOD JOKE chevy
selvi
Kugan and Aarthi,
here is the receipe for sweet potato adai.
SWEET POTATO ADAI:
-----------------
Idli rice - 1 cup soaked for 4 hours
Sweet potato - 150 g boiled , peel and grate it nicely.
Grind the rice nicely in the mixier, batter should be thick. with this add 2 tblsp of grated coconut, onion -1 finely chopped, green chillies - 2 chopped,
curry leaves, coriander leaves - 1 tblsp each finely chopped.
salt - reqd.
Mix all the above nicely, then make flat shape and deep fry in oil.
Also we can shallow fry in dosa kallu also.
Kara chutney will be the side dish for this adai.
Venthaya Dosai:
---------------
Idli rice - 4 cups
urad dhal - 3/4 cup
venthayam - 1/4 cup
soak rice separately for 4 hours. urad dhal and venthayam together for 1 hour. then grind in the mixier venthayam and urad dhal together till it comes soft. then grind rice like idli consistency.
now mix both dhal and rice , reqd salt. keep it for fermentation. once it is done, make dosa.
Dosa will be vry soft and good for health also.
vella poondu chutney will be the side dish for this dosa.
Vellapoondu chutney:
-------------------
coconut grated - 1 cup
red chilly - 6
urad dhal - 1 tblsp
tamarind - 1 1/2 " piece
garlic - 6 pips
salt - reqd
pottu kadalai - 3 tblsp
seasoning:
----------
oil - 2 tsp
kadukku - 1 tsp
urad dhal - 3/4 tsp
curry leaves - few
shallots - 3 tblsp , finely chopped
In a pan add 1/2 tsp of oil, fry red chilly and remove. then fry urad dhal, garlic, coconut for 3 minutes. then grind this with red chilly, salt, pottu kadalai,tamarind to chutney consistency.
then do the seasoning with the ingredients mentioned. fry shallots nicely, for about 2 to 3 minutes. then transfer this to chutney, mix nicely and serve with venthaya dosa.
Varition:
---------
we can even add fresh corainder leaves for this chutney. Once we grind the chutney, just fry handful of fresh coriander leaves, add this to the chutney which in the mixier, just grind for 2 seconds and remove. so that the leaves will not become like a paste, it will be coarsely ground. taste will be too good. Rest is same.
Aarthii congrats on your success in cooking a non-veg item.
Practise makes perfect.
Also vaalthugal on your first recipe.
Surely I will try and post the picture.
Your explanation for the recipe is very clear.
I should say better than mine.
Thanks Aarthii.
My hugs to little Pranay.
Thanks. Kugan98
Note: Aarthii, since the ingredients for the mini idli
is just like adai ingredients, you need not ferment it.
You can also make the mini idli with your normal fermented idli batter.
Selviem, thanks thanks for the nice recipes.
I was thinking about the fenugreek dosa, and you
have posted the recipe. Thanks, now my job is easy.
Just cook and post the picture :lol:
Thanks Selviem I am sure your garlic chutney would be a very
good combo for the dosai.
I will also try your sweet potato adai and soon post the picture.
Thanks Selviem, take care. Kugan98.