Friday, December 31, 2010
Wednesday, December 29, 2010
DOSA WITH KARAM~KARAM DOSA
Dosa with Karam or erra karam dosa is a very famous tiffin in Nellore most loved by people who love spicy food...here is how it is
Ingredients
For Dosa Batter
1. Rice 3cups
2. Parboiled rice 1 cup
3.Urad Dal 1 cup
4. Fenugreek Seeds- 1/4 tsp
5.Soda 1/4 tsp
6.Salt to taste
For Erra Karam
1. Onions 3
For Dosa Batter
1. Rice 3cups
2. Parboiled rice 1 cup
3.Urad Dal 1 cup
4. Fenugreek Seeds- 1/4 tsp
5.Soda 1/4 tsp
6.Salt to taste
For Erra Karam
1. Onions 3
2. Salt to taste
3. Red chillies 4 to 6(depends on how spicy you want)
4. Jeera 1 tsp
3. Red chillies 4 to 6(depends on how spicy you want)
4. Jeera 1 tsp
Method
1.For the dosa batter soak rice, parboiled rice, urad dal and fenugreek seeds in water for 5 to 6 hours. Later grind together for dosa consistency and let it ferment overnight.
2. To make perfect dosa..the dosa tava should be rubbed with oil with a cut onion, the first one or two dosas may not turn out good (use oil liberally for first dosas in order to avoid sticking) but later on the dosas will come out very crispy and we can use less oil.
3.Mix water to dosa batter and add salt, soda and make dosa batter consistency. Take a ladle full of batter and make dosa..sprinkling oil all around the dosa...so it can come out easily. As methi seeds are added in batter it gives a good brown color..if well cooked..no need to turn other side.
4. For the karam grind all the ingredients without using water..the moisture in onions is enough to make a paste.
5. Now spread this red chilly paste when the dosa is cooking and serve with ghee or any chutney or potato curry.
This recipe goes to following event Dish Name Starts with: D by Akila
1.For the dosa batter soak rice, parboiled rice, urad dal and fenugreek seeds in water for 5 to 6 hours. Later grind together for dosa consistency and let it ferment overnight.
2. To make perfect dosa..the dosa tava should be rubbed with oil with a cut onion, the first one or two dosas may not turn out good (use oil liberally for first dosas in order to avoid sticking) but later on the dosas will come out very crispy and we can use less oil.
3.Mix water to dosa batter and add salt, soda and make dosa batter consistency. Take a ladle full of batter and make dosa..sprinkling oil all around the dosa...so it can come out easily. As methi seeds are added in batter it gives a good brown color..if well cooked..no need to turn other side.
4. For the karam grind all the ingredients without using water..the moisture in onions is enough to make a paste.
5. Now spread this red chilly paste when the dosa is cooking and serve with ghee or any chutney or potato curry.
Tuesday, December 28, 2010
RAW BANANA FRY ~ ARITIKAYA FRY WITH KOBBARI (COCONUT) KARAM
Raw banana fry with kobbari (coconut) karam is easy to make and tasty too..loved by kids....
INGREDIENTS
Raw banana/plaintain/aritakaya 3 in no.
Onions 2
Salt to taste
Oil to fry
Curry leaves
Turmeric 1 tsp
For tempering- channa dal, mustard seeds, urad dal, and jeera
FOR KOBBARI(COCONUT) KARAM
Dry/dessicated coconut grated 1 tbsp
Red chillies 4 to 5(depends on how spicy you want)
Jeera 1 tsp
Garlic pods 4 to 5
Grind the dry coconut, red chillies, and jeera to coarse powder, to this add garlic pods and grind again and your kobbari karam is ready and it looks like this...this can be used in many other curries like beans fry, egg fry etc.,
METHOD
1. Peel the raw bananas/plaintain/aritakaya and cut one into three large pieces..take them in a vessel fill with three-fourth water for boiling...raw banana has the property of being sticky so the vessel in which your cooking can turn sticky so to avoid this add few drops of oil and a small piece of lemon which prevents the vessel from getting sticky and black.
2. Put the vessel in which the plantain pieces are taken in a cooker and boil until three whistles. take them out and cut in either circular pieces or cubes as you wish.
3. In a pan take oil add seeds for tempering, curry leaves, and fry ..now add cut onions, add turmeric powder, salt and cut raw banana pieces..and mix well. and fry for sometime.
4. Now add the kobbari (coconut) karam according to your taste and mix well...garnish with coriander and the raw banana fry is ready to be served.
INGREDIENTS
Raw banana/plaintain/aritakaya 3 in no.
Onions 2
Salt to taste
Oil to fry
Curry leaves
Turmeric 1 tsp
For tempering- channa dal, mustard seeds, urad dal, and jeera
FOR KOBBARI(COCONUT) KARAM
Dry/dessicated coconut grated 1 tbsp
Red chillies 4 to 5(depends on how spicy you want)
Jeera 1 tsp
Garlic pods 4 to 5
Grind the dry coconut, red chillies, and jeera to coarse powder, to this add garlic pods and grind again and your kobbari karam is ready and it looks like this...this can be used in many other curries like beans fry, egg fry etc.,
METHOD
1. Peel the raw bananas/plaintain/aritakaya and cut one into three large pieces..take them in a vessel fill with three-fourth water for boiling...raw banana has the property of being sticky so the vessel in which your cooking can turn sticky so to avoid this add few drops of oil and a small piece of lemon which prevents the vessel from getting sticky and black.
2. Put the vessel in which the plantain pieces are taken in a cooker and boil until three whistles. take them out and cut in either circular pieces or cubes as you wish.
3. In a pan take oil add seeds for tempering, curry leaves, and fry ..now add cut onions, add turmeric powder, salt and cut raw banana pieces..and mix well. and fry for sometime.
4. Now add the kobbari (coconut) karam according to your taste and mix well...garnish with coriander and the raw banana fry is ready to be served.
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