Dosa

Here is a simple dosa recipe.
Ingredients
Urad Dhal – 1 cups
Rice Flour – 2 cup
Method
Wash and soak the dhal overnight.
Grind it to a paste and mix in the rice flour.
Let it ferment overnight and then store the batter in the refrigerator for up to a week.
To make Dosa’s
Take a little batter and mix in salt and add water to make a reasonably thin batter. It should not be watery though, but should flow easily.
Using a ladle pour a ladle full of batter on to a hot pan. ( a seasoned non stick pan works best)Quickly spread the batter out in a circular motion from the center to out.
Nowdrizzle a little oil on the top of the dosa.
When the color turns to a nice golden brown, fold in half and serve immediately, with hot sambar and coconut chutney.

Idli

This is a common South Indian Breakfast/ Snack item.There are a lot of variations to the basic recipe. For now I will just list a simple one. The variations will follow later.
I am not going to try trace back the origins of Idli. I will leave that job for the historians. If you are interested though here is a link from wikepedia which talks a little about it. Most other sites have copied the same info and presented it as their own.
Ingredients
Urad Dhal – 2 cups
Idli Rava – 1 cup
Method
Soak the dhal for a couple of hours. I usually leave it overnight.
Grind the dhal with a little water. The consistency should be like cake batter. Not thick and lumpy but at the same time should not be thin.
Mix in the rava and let it ferment overnight. ( it is usually takes less time in summer than in winter)
The batter is now ready and can be stored in the refiridegerator for a week.
To make Idli’s
Take some batter and dilute with a little water. About a couple of tablespoons or so. Add a little salt for taste.
Grease the Idli molds with oil or clarified butter. Pour batter upto ¾ full for each mould.
Remove from molds using a butter knife.
Serve hot with coconut chutney and sambhar.

Beerakaya Koora (Ridge Gourd Curry with Milk)

This recipe is also called Pallu Posina Beerakaya Koora.
Ingredients
Beerakaya – 3 big, peeled and chopped
Onions – 2 medium, chopped
Green chillies – 4 , sliced in half
Cumin powder – 1 tsp
Cumin – ¼ tsp
Mustard seeds – ¼ tsp
red chilli – 1, dried
curry leaves – 1 sprig
garlic – 1 clove, crushed
milk – ¼ cup
salt to taste
turmeric, a pinch
oil – 2 tbsp
Cilantro – handful, chopped fine
Method
Heat oil in a pan and add the garlic, red chilli, cumin and mustard. When they begin to splutter add the curry leaves and a few seconds later add the onions and green chillies.
Once the onions turn translucent add the salt and turmeric and then add the beerakaya.
Cook on a medium heat for about 5 min, or until the beerakaya starts to change a bit in color.
Now reduce heat to low and cook for another couple of minutes.
Next add the milk and cook further for a few minutes. Make sure the heat is on low or the milk will break and curdle.
Finally add the cumin powder and chopped cilantro.
Serve hot with plain white rice.

Sorrakaya Koora (Bottle Gourd Curry with Milk)

This recipe is also called Pallu Posina Sorrakaya Koora.
Ingredients
Sorakaya – 1 small, peeled and cubed
Onions – 2 medium, chopped
Green chillies – 4 , sliced in half
Cumin powder – 1 tsp
Cumin – ¼ tsp
Mustard seeds – ¼ tsp
red chilli – 1, dried
curry leaves – 1 sprig
garlic – 1 clove, crushed
milk – ¼ cup
salt to taste
turmeric, a pinch
oil – 2 tbsp
Cilantro – handful, chopped fine
Method
Heat oil in a pan and add the garlic, red chilli, cumin and mustard. When they begin to splutter add the curry leaves and a few seconds later add the onions and green chillies.
Once the onions turn translucent add the salt and turmeric and then add the sorakaya.
Cook on a medium heat for about 5 min, or until the sorakaya starts to change a bit in color.
Now reduce heat to low and cook for another couple of minutes.
Next add the milk and cook further for a few minutes. Make sure the heat is on low or the milk will break and curdle.
Finally add the cumin powder and chopped cilantro.
Serve hot with plain white rice.
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