கரூர் புகழ் தட்டை செட்

Hi Guys...
 As you all know I've been posting our town's famous dishes,these days...
Now I'm into My புகுந்த  ஊர் - கரூர்  புகழ்  தட்டை செட்
Actually,I heard, It hailed from Salem,
But Karur sets are quiet different too...

If you visit Karur, Dont miss to relish our variety of snacks...
Pori Garam
Thattai set/garam
Bonda garam
Samosa garam
Kalakki garam
Seem paal
Masala pori
Maa laddu
Ellu urandai
Kadalai urundai
Elandhai vadai
Thean mittai
So many tasty items kept in carts & sold from evening till late night...
Never Miss it Guys...

 










Shall we jump into the recipe now...????

GREEN CHUTNEY:
Coriander leaves-1 Cup
G.Chillies-10
Coconut-1/4 cup
Garlic-2 pods
Salt
Lemon juice-1 Tsp

Its quiet a Spicy chutney but Tangy too..
Grind all this to make chutney

RED CHUTNEY:
Tomato-2
Onion-1
Garlic-2
Red Chillies-4
Salt

This chutney is not so spicy,yet tangy one

VEGGIES:
Beetroot-2 Cups
Carrot-1 Cup
Onion-1 cup
Salt
Lemon juice-1 Tsp
Coriander leaves

Chop the veggies into very tiny titbits..
Mix all together & keep for sometime..


You need Some Small Thattai/ Thattu vadai....
You can make it at home or Can buy packets of readymade Thattai-Small ones...

Now you are all set to go ,Make this delicious snack in a Jiffy & gulp it up...
Trust me people,
Once you make this,You cant keep away eating it or even sharing to your family too...

I ve taken the pics Not from my Kitchen,But from one of the Famous Garam kadai in Karur itself...





Take a Thattai,Apply some Green Chutney,Then Red Chutney,Keep a tsp of Veggies,
Close/sandwich it with another Thattai & TiDinggg... Your Thattai set is ready...

MOR DOSAI

Hello Everyone...

 Most of us love Dosas, Last time I came up Mushroom Masala Dosa... 

But This time,I'm coming up with our Family Dish...

You all would have heard of so many varieties of Dosas,

from Plain,Masala, Rawa, Ghee, Onion, Podi, Tomato,Gobi..etc etc...Even Butter dosai...

Have you heard of Mor Dosai, Yes it is BUTTERMILK DOSAI,Isn't it different...????

I'm basically from Dharmapuri & in our family & community,We make this dosa as a special item..

Being a vegetarian,We try so many different dishes,& this is main one..

This is a traditional dish too...

You ll want more & more of Mor dosai,So only this name ,I guess.. LOL...

Like other Dosas,It doesn't need any fermenting,but instant,Need little time to soak,

less than half an hour...

Left over Curds can be finished of in this tasty way too...

Doesn't this sounds great...????

Shall we look into the recipe...

If u already store the Rawa,You can just mix,Leave it for 10 mins & proceed...

You don't need a side dish too...

As it has Onions & G.Chillies,You can have as it is...

What are you waiting for....???

Lets jump into the recipe...

INGREDIENTS:

Raw Rice-3 Cups

Tuar Dhal-2 Cups

Curd-2 Cups

Moong Dhal-2 Tbsp

Onion-1 Cup

G.Chillies-6

Oil

Mustard-1 Tsp

Urad Dhal-1 Tsp

Curry leaves

Coriander leaves

Take the Rice in a mixie,Break it into Rawa

Now take the dhal Separately, break this also into rawa..

Mix both Rice & Dhal rawa.. This is called Mor Dosai Rawa..

You can store this Rawa & Make Dosa when needed,Instantly- No fermentation required.

 Soak the Moong dhal in water for 10 mins.

Take 2 Cups of Mor Dosai Rawa,

Add Salt,1 & 1/2 Cups Curd.. Mix well.

Can add water to check the consistency...

Leave it aside for 10 Mins.. 

In a kadai,Take a tsp of oil,Add Mustard,Urad dhal,Onions, G.Chillies..

Saute well..

Add Curry leaves & Coriander..

Add this to the Batter..

                        

Add the soaked Moong dhal-

This is for extra Crispness,

(U can even omit this..)

METHOD:

In a Dosa Tawa, Put a Tsp of oil..

Mix the batter well & pour a ladle of batter, Just in the middle,dont spread with the ladle,

 But allow it to spread by itself...

This way The Dosai ll be Crispy at the ends & a bit thick in the middle...

 

This is the way,You make this MOR DOSAI...

You can serve this dosai without any Side dish,

But you can as well serve with some Chutney too... Cool...

MUSHROOM MASALA DOSAI

Hello Friends....
Any one here,Who doesn't like Dosas,Masala Dosas,..?
Our South India is so very famous for the Idly& Dosas...
Esp.Karnataka,Mangalore is the Birthplace of Masala Dosa,
Though its widely called as Mysore Masala Dosa.,Now...
Anytime,Any where,Any How ,U give me Dosas,I ll be just waiting to grab & relish it...
If it is accompanied with Masala,Its Double treat..
This time,I'm coming up with the recipe of Mushroom Masala Dosa ,My next favorite item..
Its So simple ,Yet tasty one too...
Lets head on to the recipe now...

INGREDIENTS:
Mushrooms-200 Gms
Onions-100 Gms
Tomato-100 Gms
Capsicum-50 Gms
Ginger,Garlic paste-20 Gms
G.Chillies-4
 Salt
turmeric powder-1/2 Tsp
Dhania Powder-2 Tsp
Curry leaves
Coriander
Oil

Dosa Batter-2 Cups

METHOD:
Take Oil in a Kadai,
Add Onions,G.Chillies,Ginger ,Garlic paste - One by one...
Keep frying... Add tomatoes,Capsicum too...
When the Tomatoes becomes Mushy,Add Mushrooms,
Saute Till the water content gets dried up,
Add Turmeric,Dhania powder,Salt...
Saute well.
Add Curry leaves & Coriander.
(If u want Spice,Can Add some Garam Masala too)
Keep it aside..

Make thin Dosas,
Can sprinkle some Garlic Podi on it,
Keep a Tbsp of Masala & Fold the Dosa...
Can be served with Chutneys,Sambar, Podi of your choice...

Rg's Delicacy: THAKALI KULAMBU

Rg's Delicacy: THAKALI KULAMBU

CHOLA PANIYAARAM

Hi Friends..
How are you all...???
   Being a Foodie,I Love to eat different varieties of food....
Esp, I love all tiffin items ...
We often make Paniyaarams at home..
But Last month, when Our College mates had a get together,
 at our Friend Pavithra Arvind's house in Coimbatore,
We also Visited Perundurai,My lovely friend Sujatha Venkatachalam's house...
After having Restaurant style foods for 3 days,
The Varieties of Sevai,Idiyaapams,Paniyaaram,Dosai was so delicious & Nostalgic to eat Gramathu palagaaram....
(A special mention to their Kongu Naatu virundhombal.. we are all touched by Pavithra & Sujatha's Hosting....)
But the Paniyaaram Looked & tasted different that I noted down the recipe from Sujatha's Mom...
Later tried it with few changes according to our taste...
It was a hit & all of loved it...
Here I'm Sharing it for you all Friends....

 

INGREDIENTS:

 


 FOR BATTER:
Corn,Used for Pop Corn- 2 Cups
Idly Rice-1/2 Cup
Urad dhal-1/2 Cups
Methi -2 Tsp
Salt..

METHOD:
Take the corn in a Mixer jar,whip it ,So that the extra layer of the corn is Dehusked......
Using a Winnow or Just by taking it in a plate & blowing,You can dust away the Husks...

Now take the cholam,Run in the mixer to break it as  Rawa...
Soak this Rawa with Rice,Urad Dhal & Methi seeds too for 2 Hours...
Grind everything together to a batter,Add Salt & leave it to ferment...

 FOR TEMPERING:
INGREDIENTS:
Oil-2 Tsp
Mustard-1 tsp
Urad Dhal-1 Tsp
Chana Dhal-1 tsp
Onion-1 cups
G.Chillies-6
Curry leaves
Coriander
Coconut-1/2 Cups

METHOD:
In a kadai,Take the oil,Temper with mustard,Urad dhal,Channa dhal...
Then Add Onions,G.Chillies,Curry Leaves,Coriander leaves...
Finally add the fresh Coconut...
Add this to the batter..
Mix well..
Check the consistency...


Take the Paniyaaram Pan, Pour oil in all the roundels,
Pour a small ladle of bater in it,
Wait till it cooks,Turn it upright...
 Cook both sides,till Brown...

Serve Hot with Coconut Chutney or Tomato Kaara chutney...

BEETROOT VADAI

Hello Dears.
All of us Like the Deep fried Vadai,Bajjis & Bondas right...
But for Vadais,You need to soak the dhals,Grind etc
But Today I'm here with Beetroot Vadai,Which is just instant,
Which does not need any soaking business...
It is very quick one & also a Healthy one too...
Its a easy way to make our family eat the Beets without much efforts...

INGREDIENTS:
Beetroot- 2 Cups (Grated)
Pottu kadai-1&1/2 Cups ( Powdered)
Onion- 1 (Chopped)
G.Chillies-5 (Chopped)
Cashews-10 (Broken)
Salt
Curry leaves
Coriander leaves

Masala for Grinding:
Saunf-1/2 Tsp
Cloves-3
Cinnamon-1
Garlic-4
Ginger-1 pc

METHOD:
In a mixie,Grind all the Spices given..
In a large bowl,Take all the ingredients given in the first list,
 Mix well with just sprinkling very little water....
Add the Spice paste... Knead well...

Make Balls,Flatten it with your palms,
Deep fry in medium Hot oil ,till Crispy...

MANGO RICE

Hi friends...
Who only don't like the Chitraannam or Variety rices..
Esp.the Lemon rice,Curd rice,Bisibelabath or Curd rice stuffs...
Along with those rices,My list extends with Mango Rice,
Mainly Because my Daughter Sanjana just loves anything Sour...
So, I just hunted for this recipe & at last settled with my way of cooking...
As The mango season has not come to end,We shall really try out this...
Lets look into the recipe now..

INGREDIENTS:
Rice-2 Cups
Raw Mango-1 & 1/2 Cups(Grated)
Oil-3 Tsp
Mustard-1 Tsp
Urad dhal-1 Tsp
Channa dhal-1 Tsp
Asofetida-1/2 Tsp
Peanuts-1 Tbsp
Fried gram-1 Tbsp
Red Chillies-2
Green Chillies-2
 Salt

METHOD

Cook rice with comparatively less water,As we do for any other vareity rice,
Cool it by spreading on a plate,Sprinkle some oil too....
Let it cool well..

Take a Kadai, Heat Oil, Then add Mustard,Urad Dhal,Channa dhal,
Asofetida,Peanuts ,Fried Gram ,
G.Chillies & Red Chillies,One by One...

Add the Grated Mangoes...
Saute it in medium flame..
NEVER ADD SALT IN MANGOES,IT WILL TURN MUSHY...
Once the mangoes gets soft,Add Turmeric powder..
Then add the Cooled Boiled Rice...
Mix well adding Salt at the final stage..
Garnish with Curry leaves etc..
This Mango Rice is Easy & Tasty one...
Fits good for a Lunch box too,...
I usually serve it with A Pickle & Appalams,Vadagams...