Hi all, thavalai dosai is full of protein and very tasty dish..amma special dish..just give a try and enjoy…shallow fried dosai…
Paya are trotters, the feet of a goat or lamb or any cattle, a rich gourmet food, consumed mostly by recuperating patients for its nourishment. This is especially famous among the muslim community, basically a mughlai dish, expensive and widely popular among the riches(nawabs), who consume this soup with meat and marrow cooked in exotic ayurvedic spices to get the full benefit , while the poor peasants enjoy just the soup made with bones. Well mine too is like a poor mans paya (Do not laugh) as my butcher could not give us the cut with meat.
Asparagus is one veggie which is very versatile, though the appearance may look weird and rugged they always seemed humble, bowing to suit your culinary needs. If you remember, I've always compared the taste of this vegetable to that of raw peanuts… and that induced me to make this chutney, which tasted similar to raw peanut chutney with slight appearance and smell of Ridge gourd thuvayal.
Asparagus Thogayal / Chutney / Thuvayal / Asparagus Masiyal / Asparagus Dip
Pessaretu , famous dosa made with Moong dal in Andhra Pradesh…Moong dal(Pesalu in Telugu)are very rich in proteins n carbohydrates.. a delicious dosai can be very good for breakfast as well as Dinner…Easy to do n healthy too..
Simple and easy to make Baked eggs gourmet style.
Kadappa is a special type of kurma / chutney that is served as an accompaniment to Idlis and Kal Dosas in and around Thanjore District. These are very popular around Kumbakom, Mayavaram surroundings and every petty restaurant /hotel/ road side shop carry this item which is not only enjoyed by locals but also preferred by visitors to these towns. Some call it chutney while some go with sambar but mostly they are termed as Thanjavur Kadappa, which is primarily a kurma preparation with potato but includes lentils and resembles a thick coconut stew.
Looking for soft idlis and Crispy dosais??? Here are a few tips to makeÂ flawless batter which yields best results.
Measurements: Whatever cup you use, its always 4 cups Idli rice : 1.5 cup Urad dal : 4 tsp salt. May include few additions listed below to boost the fermenting process and yield better quantity and quality.
1/2 tsp of fenugreek seeds helps to yield softer idlis.
2 tsp of cooked rice helps with better fermentation.
2 tsp of pre-soaked poha / aval helps for making softer idlis.
Simple evening tiffin prepared with store bought Ragi flour.
Englsih ~ Finger Millet
Tamil ~ Kezhvaragu
Telugu ~ Ragi
Kannada ~ Ragi
Hindi ~ Ragi, Nachani, Bajra
Malayalam ~ Panjapule
Srilanka ~ Kurakkan
Puttu maavu / Kezhveragu puttu / Steamed puttu
Easy and healthy bread recipe.
Side dish for Idly or Dosai varieties only. very easy and require less time to prepare. Those who are bored with thick cocunut or other chutneys shall give a try. Prepared by my family circle esp in Gudiyatham/Vellore side. I have never seen this item in hotel. So dont know if anybody heard of it.