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Recipe for Muttai Thokku, Egg Thokku Recipe. Curried eggs in an onion – tomato masala. Recipe with step by step pictures.

Muttai Thokku is my easy everyday recipe. It is nothing but boiled eggs in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I think every family has their own version of muttai thokku / egg thokku. The heat for the thokku is either from red chilli powder, green chillies or black pepper powder or a combination of these. At home, we like to fry the boiled eggs and then add it to the curry. Frying the eggs makes the skin slightly blistered and golden. My husband likes it with curd rice while I like it with appam. This recipe is a close cousin of the Kerala Mutta Roast. Its an easy recipe that can be put together in under thirty minutes. Here is the recipe for perfectly boiled eggs that has a golden yellow yolk.

Here is how to do mutta thokku / egg thokku.
Prep work
Grind the ginger and garlic with a little water to a smooth paste. Set aside. One can use ready made ginger garlic paste too! I always like to use fresh ginger – garlic paste but I know that not everyone has the time. So feel free to use the ready made ginger garlic paste from your fridge if you need to.

Chop the onions and tomatoes finely. We need equal quantity of onions and tomatoes. I have used two cups each of tomato and onion. Also chop the curry leaves. Set aside.
Note: I have used country tomatoes for this recipe. I prefer country tomatoes / naatu thakkali for this recipe.

Heat oil in a pan and add in the mustard seeds, fennel seeds, cinnamon, kalpasi and bay leaf. Add in the chopped curry leaves and saute for a few seconds.

Add in the chopped onions and the salt. The salt will help the onions sweat fast and will cook in no time. I have used unrefined sea salt today so the slightly brown color.

Saute till the onions are soft. Add in the finely chopped tomatoes and the ground ginger garlic paste.

Add in the red chilli powder, turmeric powder and black pepper powder. Also add in a teaspoon of garam masala. Saute everything on a low flame for about 15 minutes.

In the mean time, make small slits in the boiled eggs. Here is the recipe for boiled eggs.

Heat a kadai with a teaspoon of oil and add in the prepped boiled eggs and curry leaves. Saute for a few minutes till the skin of the eggs blister.

Add the browned eggs to the thokku. Let the eggs simmer for a couple of minutes so the masalas flavour the eggs.

Egg thokku is ready. It goes perfectly with parotta, appam, coconut milk rice.

Muttai Thokku, Egg Thokku Recipe
 
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Recipe for Muttai Thokku, Egg Thokku Recipe. Curried eggs in an onion – tomato masala. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Side Dish
Cuisine: Tamilnadu
Serves: 4 servings
Ingredients
  • 2 tablespoon peanut oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon fennel seeds
  • ¼ inch piece cinnamon
  • a small piece kalpasi
  • 1 bay leaf, crushed
  • 2 sprigs curry leaves, finely chopped
  • 2 cups chopped onions
  • 2 cups chopped tomatoes
  • ½ inch piece ginger
  • 6 cloves garlic
  • 1 teaspoon salt
  • 2 teaspoon red chilli powder
  • 1 teaspoon black pepper powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 4 eggs, boiled and peeled
Instructions
  1. Heat oil in a pan and add in the mustard seeds, fennel seeds, cinnamon, kalpasi and bay leaf. Add in the chopped curry leaves and saute for a few seconds.
  2. Add in the chopped onions and the salt. Saute till the onions are soft. Add in the finely chopped tomatoes and the ground ginger garlic paste.
  3. Add in the red chilli powder, turmeric powder and black pepper powder. Also add in a teaspoon of garam masala. Saute everything on a low flame for about 15 minutes.
  4. In the mean time, make small slits in the boiled eggs.
  5. Heat a kadai with a teaspoon of oil and add in the prepped boiled eggs and curry leaves. Saute for a few minutes till the skin of the eggs blister.
  6. Add it to the thokku. Let the eggs simmer for a couple of minutes.
  7. Egg thokku is ready.
3.5.3251

The post Muttai Thokku, Egg Thokku Recipe appeared first on Kannamma Cooks.

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Recipe for Mangalore style Gobi Kempu. Deep fried cauliflower sauteed and finished in an yogurt sauce. Recipe with step by step pictures.

One of my favorite recipes on the site is Chicken Bezule. This is the veg version of the same recipe. This gobi kempu is a crowd winner. Deep fried cauliflower is sauteed and tossed in a spicy yogurt sauce. This mangalorean inspired recipe is a very nice appetizer. Do try at home.

Here is how to do it!
Lets prep the cauliflower. Break the florets into bite size pieces.

Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.

Take a big bowl and add in the corn flour, maida (all purpose flour), rice flour and salt. I do not use any color for the recipe. Using Kashmiri chilli powder will give the natural red colour for the dish.

Add in the red chilli powder, turmeric powder, garam masala powder and black pepper powder. Add in the ginger garlic paste. Add in the water and mix well.
Note: If you eat eggs, add on egg to the batter. Its optional but the masalas coat very well to the gobi when eggs are used.

Add in the water and mix well to make a paste.

Add in the cauliflower florets and mix well to coat.Set aside.

Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot, drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets.

When the Cauliflower is cooked (the bubbles have subsided), remove from oil.

Drain on a paper napkin. Set aside. Repeat with the rest of the Cauliflower. In the same oil fry a couple of sprigs of curry leaves.

Drain the fried curry leaves on a paper napkin. Set aside.

Take 2 teaspoon of oil in a pan. I used the same oil used for frying cauliflower. Add chopped green chillies and chopped garlic. Add more chillies if you want a spicy gobi bezule.

Add in the yogurt and saute for a minute.

The yogurt will curdle and that’s what we want.

Add in the fried gobi pieces to the curdled yogurt sauce and briefly toss to coat. Add in the fried curry leaves too!

Remove off heat and serve gobi bezule hot immediately!

Gobi Kempu Bezule, Cauliflower bezule recipe
 
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Recipe for Mangalore style Gobi Kempu. Deep fried cauliflower finished in an yogurt sauce. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Appetizer
Cuisine: Mangalore
Serves: 3-4 servings
Ingredients
Prepping Cauliflower
  • 300 grams cauliflower
  • 1 teaspoon turmeric
  • 1 teaspoon salt
For the batter
  • 2 tablespoon corn flour
  • 2 tablespoon rice flour
  • 3 tablespoon maida
  • 1 teaspoon salt
  • 2 teaspoon kashmiri red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ½ teaspoon black pepper powder
  • ½ teaspoon ginger garlic paste
  • 2 sprigs curry leaves
  • Vegetable oil to fry (I used refined peanut oil)
For the sauce
  • 2 teaspoon oil
  • 3 green chillies, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ cup plain yogurt (curd)
Instructions
Deep Frying Cauliflower
  1. Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.
  2. Take a big bowl and add in the corn flour, maida (all purpose flour), rice flour and salt. I do not use any color for the recipe. Using Kashmiri chilli powder will give the natural red colour for the dish.
  3. Add in the red chilli powder, turmeric powder, garam masala powder and black pepper powder. Add in the ginger garlic paste. Add in the water and mix well. Mix well to make a paste.
  4. Add in the cauliflower florets and mix well to coat.Set aside.
  5. Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot, drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets.
  6. When the Cauliflower is cooked (the bubbles have subsided), remove from oil.
  7. Drain on a paper napkin. Set aside. In the same oil fry a couple of sprigs of curry leaves. Drain the fried curry leaves on a paper napkin. Set aside.
For the Sauce
  1. Take 2 teaspoon of oil in a pan. I used the same oil used for frying cauliflower. Add chopped green chillies and chopped garlic. Add more chillies if you want a spicy gobi bezule. Add in the yogurt and saute for a minute. The yogurt will curdle and that’s what we want. Add in the fried gobi pieces to the curdled yogurt sauce and briefly toss to coat. Add in the fried curry leaves too! Remove off heat and serve gobi bezule hot immediately!
3.5.3251

The post Gobi Kempu Bezule, Cauliflower bezule recipe appeared first on Kannamma Cooks.

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Kannamma Cooks by Suguna Vinodh - 4d ago


Recipe for easy home style pav bhaji recipe. Favorite Indian street food. Recipe with step by step pictures.

Pav Bhaji is one of my sons all time favorite food. Bread toasted in lots of butter served with a bhaji made with more butter. Its one of India’s popular street foods and here is my version of pav bhaji.

First we will cook the vegetables for the bhaji. I puree the tomatoes in a mixie and cook along with the vegetables as it gives a smooth sauce at the end. Puree the tomatoes in a mixie to a paste.

Take a pressure cooker and add in the cleaned and chopped vegetables. Add in the tomato puree to the veggies. Add in a cup of water and half a teaspoon of salt and cook for 3 whistles. Remove from heat and wait for the pressure from the cooker to settle naturally. I have used potatoes, green peas, cauliflower and carrots. The vegetables you use is more of a personal choice. I like to use these vegetables. Some people also cook capsicum and beans. So its totally up to you.

Once the vegetables are cooked, mash the veggies and set aside.

Heat butter in a pan (be generous with the butter) and add in the finely chopped onions, capsicum (I have used the red one for colour. Green capsicum works fine too!), green chillies and ginger garlic paste. Add in the remaining salt and cook for 2-3 minutes until the onions are soft.

Add in the pav bhaji masala powder (store bought) and the kashmiri red chilli powder. I do not add any artificial color to the bhaji. The Kashmiri chilli powder gives a very nice color to the bhaji. Saute for a minute.

Add in the mashed vegetables and kasuri methi.

Mash everything in the pan again.

Add in a cup of water to adjust the consistency of the bhaji.

Let the bhaji simmer for 5 minutes. The bhaji is ready.

Now, lets toast some pav buns. Cut the buns in half and apply butter.

Toast the buns on a tawa until golden.

Pav bhaji is ready. While serving, serve the bhaji and buns with a wedge of lime, chopped onions and garnish with coriander leaves. Top each bowl of bhaji with a teaspoon of butter.

Pav Bhaji Recipe
 
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Recipe for easy home style pav bhaji recipe. Favorite Indian street food. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: snack
Cuisine: Mumbai
Serves: 4 servings
Ingredients
  • 4 tomatoes
  • 2 medium sized potatoes
  • 1 cup cauliflower florets
  • 1 medium carrot
  • ¼ cup fresh green peas
  • 1 teaspoon salt
  • 3 tablespoon butter
  • ½ cup onion, finely chopped
  • ¼ cup capsicum, finely chopped
  • 2 teaspoon ginger garlic paste
  • 2 green chillies, chopped
  • 2 teaspoon pav bhaji masala (store bought)
  • 2 teaspoon Kashmiri red chilli powder
  • 1 teaspoon kasuri methi
  • Pav Buns
  • Butter to toast
  • Chopped onions, coriander leaves and lime wedges to serve
Instructions
  1. Puree the tomatoes in a mixie to a paste. Take a pressure cooker and add in the cleaned and chopped vegetables. Add in the tomato puree to the veggies. Add in a cup of water and half a teaspoon of salt and cook for 3 whistles. Remove from heat and wait for the pressure from the cooker to settle naturally. Once the vegetables are cooked, mash the veggies and set aside.
  2. Heat butter in a pan (be generous with the butter) and add in the finely chopped onions, capsicum (I have used the red one for colour. Green capsicum works fine too!), green chillies and ginger garlic paste. Add in the remaining salt and cook for 2-3 minutes until the onions are soft.
  3. Add in the pav bhaji masala powder (store bought) and the kashmiri red chilli powder. I do not add any artificial color to the bhaji. The Kashmiri chilli powder gives a very nice color to the bhaji. Saute for a minute.
  4. Add in the mashed vegetables and kasuri methi. Mash everything in the pan again. Add in a cup of water to adjust the consistency of the bhaji.
  5. Let the bhaji simmer for 5 minutes. The bhaji is ready.
  6. Cut the buns in half and apply butter. Toast the buns on a tawa until golden. Pav bhaji is ready. While serving, serve the bhaji and buns with a wedge of lime, chopped onions and garnish with coriander leaves. Top each bowl of bhaji with a teaspoon of butter.
3.5.3251

The post Pav Bhaji Recipe appeared first on Kannamma Cooks.

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Recipe for Thengai Paal Meen Kuzhambu, Tamil style Fish Curry in Coconut Milk. Fish poached in home ground masala and coconut milk. Perfect side dish for appam, idiyappam, and dosa. It goes well with ghee rice too!

There is a funny saying about people owning a coconut farm in Kongunad. “அவருக்கு என்னங்க! தொப்புனு சத்தம் கேட்டுச்சுன்னா காசு. நமக்கு அப்பிடிங்களா” meaning if you hear a sound of a falling coconut in the farm, its immediate money in the pocket!!!
Anything made with coconut / coconut milk is more than welcome at my place. Every day after coffee in the morning, shredding coconut for the day will be one of the main things that will happen in the kitchen. This fish curry is very simple to make and fish is poached in a coconut milk based curry sauce. I have used homemade coconut milk for the recipe. If you are in a hurry or do not have access to fresh coconut, canned coconut milk just works fine.

Here is how to do Thengai Paal Meen Kuzhambu, Tamil style Fish Curry in Coconut Milk
We will make a simple masala paste for the curry. In a small mixie jar, add in the cardamom, tomatoes, ginger, garlic, coriander powder, red chilli powder, pepper powder and turmeric powder. Add a little water and grind to a smooth paste. Set aside.

Heat coconut oil in a pan and when its hot, add in the mustard seeds, cumin seeds and fenugreek seeds. Let the mustard seeds crackle. Be careful not to add too many fenugreek seeds (vendhayam / methi seeds) as the curry will become bitter.

Add in the green chillies and curry leaves. Saute for a few seconds till the green chillies blister. The smell of curry leaves when roasted in coconut oil is something that I sooooo love, love, love!!!

Add in the finely chopped onions. Also add in the salt. I have used unrefined sea salt today.

Saute till the onions are nicely brown.

Add in the ground masala paste. Saute for a good ten minutes on medium flame. Remember that the masala paste is ground raw. So take time to cook the paste so the flavours of ginger, garlic, spice powders and tomatoes are well cooked.

The masala paste would have become thick.

Soak half an inch piece of tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the pith. Add in the tamarind pulp to the curry.

Add in a cup of second pressed coconut milk. ( I used about half a medium sized coconut for extracting coconut milk today. The recipe for making coconut milk can be found here.)
Note: If using canned coconut milk, add in half a cup of canned milk and half a cup of water.

Let it simmer for a few minutes. Add in the fish pieces and let it simmer covered on a low flame for 15 minutes. Always poach the fish on a low flame so the fish cooks to a very soft texture.

Now add in half cup of first pressed coconut milk (thick milk) to the curry. Simmer just for a minute and remove from heat.
Note: If using canned coconut milk, add half a cup of canned milk.

Final Tempering
Heat ghee in a pan and add in the mustard seeds and fennel seeds. Let the mustard seeds crackle. Add in the curry leaves and the sliced shallots (small onions). Saute for a few minutes till the shallots are nicely brown.

Add it to the curry.

Thengai Paal Meen Kuzhambu, Tamil style Fish Curry in Coconut Milk is ready.

Thengai Paal Meen Kuzhambu, Tamil style Fish Curry in Coconut Milk
 
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Recipe for Thengai Paal Meen Kuzhambu, Tamil style Fish Curry in Coconut Milk. Fish poached in home ground masala and coconut milk. Perfect side dish for appam, idiyappam, and dosa. It goes well with ghee rice too!
Author: Kannamma - Suguna Vinodh
Recipe type: Main
Cuisine: Tamilnadu
Serves: 4 servings
Ingredients
For the masala paste
  • 2 cardamom pods
  • 2 tomatoes, roughly chopped
  • 6 cloves garlic
  • ½ inch piece ginger
  • 1.5 teaspoon coriander powder
  • 2 teaspoon red chilli powder
  • 1 teaspoon pepper powder
  • ½ teaspoon turmeric powder
For the curry
  • 2 tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds (vandhayam)
  • 2 green chillies, chopped
  • 2 sprigs curry leaves
  • 1 cup finely chopped onions
  • 1 teaspoon salt
  • ½ inch piece of tamarind
  • 1 cup second pressed coconut milk
  • ½ cup first pressed coconut milk
  • 500 grams fish steaks
Final Tempering
  • 1 teaspoon ghee
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon fennel seeds
  • 5-6 Indian small onions. shallots, sliced
  • 1 sprig curry leaves
Instructions
  1. In a small mixie jar, add in the cardamom, tomatoes, ginger, garlic, coriander powder, red chilli powder, pepper powder and turmeric powder. Add a little water and grind to a smooth paste. Set aside.
  2. Heat coconut oil in a pan and when its hot, add in the mustard seeds, cumin seeds and fenugreek seeds. Let the mustard seeds crackle.
  3. Add in the green chillies and curry leaves. Saute for a few seconds till the green chillies blister.
  4. Add in the finely chopped onions. Also add in the salt. I have used unrefined sea salt today.
  5. Saute till the onions are nicely brown.
  6. Add in the ground masala paste. Saute for a good ten minutes on medium flame.
  7. Soak half an inch piece of tamarind in a cup of water for 15 minutes. Squeeze the tamarind well to extract the pulp. Discard the seeds and the pith. Add in the tamarind pulp to the curry.
  8. Add in a cup of second pressed coconut milk.
  9. Let it simmer for a few minutes. Add in the fish pieces and let it simmer covered on a low flame for 15 minutes.
  10. Now add in half cup of first pressed coconut milk (thick milk) to the curry. Simmer just for a minute and remove from heat.
  11. Heat ghee in a pan and add in the mustard seeds and fennel seeds. Let the mustard seeds crackle. Add in the curry leaves and the sliced shallots. Saute for a few minutes till the shallots are nicely brown.
  12. Add it to the curry.
3.5.3251

The post Thengai Paal Meen Kuzhambu, Tamil style Fish Curry in Coconut Milk appeared first on Kannamma Cooks.

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A simple green mango papaya salad made with finely julienned raw mangoes and papaya with a home dressing. Recipe with step by step pictures.

This is one of the simplest salads you will ever make. This Thai inspired version of Som Tam is one of our favorites. Its sweet, sour, crunchy and very refreshing. I do not add the traditional fish sauce to the salad that’s very prominent in Som Tam. This recipe makes up for a great meal in itself or as a side. Do try this at home. Here is how to do it.

Vegetables for the salad
The raw green papaya needs to be shred / julienned. Peel and deseed the papaya.

Slice the papaya and then cut into thin strips. A food processor will do the job fine.

Peel the raw mango. Slice and cut the raw mango into thin strips too!

Cut the carrots into strips and add everything to a bowl. Also add in a few sprigs of chopped coriander leaves.

For the dressing
Take a small mixie jar and add in half of a deseeded tomato. Add in the lemon juice, olive oil, green chilli, palm sugar or jaggery, garlic cloves and the salt.

Grind everything to a puree. Do not add any water while grinding.

Add this dressing to the cut veggies.

Finally, roughly chop some roasted peanuts.

Add in the roasted peanuts to the salad and mix well.

Green mango and papaya salad is ready.

4.0 from 1 reviews
Green Mango and Papaya Salad Recipe
 
Prep time
10 mins
Total time
10 mins
 
A simple green mango papaya salad made with finely julienned raw mangoes and papaya with a home dressing.
Author: Kannamma - Suguna Vinodh
Recipe type: Salad
Cuisine: Thai
Serves: 2 servings
Ingredients
Vegetables
  • 2 cups raw papaya, cut into strips
  • ½ cup raw mango, cut into strips
  • 1 carrot, cut into strips
  • 3 sprigs coriander leaves
For the Dressing
  • ½ a tomato, deseeded
  • 1 teaspoon palm sugar (or) jaggery
  • half of a lemon, juiced
  • 2 cloves garlic
  • 1 green chilli
  • 2 tablespoon olive oil
  • ½ teaspoon salt
Other Ingredients
  • ¼ cup roasted and chopped peanuts
Instructions
Prep the veggies
  1. Peel and deseed the papaya. Slice the papaya and then cut into thin strips. A food processor will do the job fine. Peel the raw mango. Slice and cut the raw mango into thin strips too! Cut the carrots into strips and add everything to a bowl. Also add in a few sprigs of chopped coriander leaves.
For the dressing
  1. Take a small mixie jar and add in half of a deseeded tomato. Add in the lemon juice, olive oil, green chilli, palm sugar or jaggery, garlic cloves and the salt.
  2. Grind everything to a puree. Do not add any water while grinding.
  3. Add this dressing to the cut veggies.
Assembling the salad
  1. Finally, roughly chop some roasted peanuts.
  2. Add in the roasted peanuts to the salad and mix well.
  3. Green mango and papaya salad is ready.
3.5.3251

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India is a land of diversity, and just like its people, the food is quite varied. Not only are the ingredients different when you move from the north to south or east to west, but there are differences in techniques, spices, and of course overall flavours. One of the most popular cuisines of India, eaten with love and excitement across the world, is simply known as South Indian food.

When looking at South Indian cuisine, a gourmand will find that based on the region of southern India from where the food originates, there are differences in the tastes and looks of the dishes. So, whether it’s a Keralan thali that is served on a banana leaf or the fantastic fried fish, best eaten fresh, there are a few standard dishes that have emerged as global favourites. The most significant aspect of food from South India is that there are a good number of options for both vegetarians and non-vegetarians. Either way, the flavours are indeed one to remember.

AMERICANS TRY SOUTH INDIAN FOOD - Dosa, Uttapam, Chicken Chettinadu - YouTube

Sambhar

Sambhar is the dish that holds all other South Indian foods together. The first thing that comes on the table, when visiting a restaurant specialising in South Indian food, is sambhar. Made with lentils and consisting of chopped up pieces of various vegetables, a sambhar can have different levels of spiciness. Internationally, it is usually toned down to appeal to the Western palate, but in India, it tends to be quite intense.

Dosa

A thin pancake of sorts resembling a crepe, although slightly more formed, a Dosa can be eaten at any time of the day. Made with fermented batter, its primary ingredients are rice and black gram. The versatility of dosa is just extraordinary. Not only does the cooking style make a difference, which can lead to a paper-thin dosa or a rava dosa, but the fillings can be a combination of different elements. The most common is a mixture of potatoes, but for those who want to experiment at home, try adding some Swiss cheese to make a delicious chilli-cheese dosa. You can, of course, keep it simple and eat a plain dosa with coconut chutney, another staple of South Indian food, or a hot and spicy sambhar.

Idli

Its the perfect breakfast food eaten by millions everyday. A savoury rice cake, idli is great to soak up the sambhar. While kids like to eat it on its own, for adults there needs to be something along with idli to give it flavour.

Chicken 65

When it comes to legendary South India dishes, the Chicken 65 takes the cake. Its name comes from a restaurant that had it marked as the 65th item on the menu. A fried chicken dish, it is on the drier side, but oozing with tongue burning spiciness. The red colour comes from it being deep-fried and the red chillies that are used to cook it. Not one for everyone, but Chicken 65 is iconic South Indian food that you must try at least once in your life, with a glass of water by your side.

The post A Guide to Must-Have South Indian Food appeared first on Kannamma Cooks.

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Kannamma Cooks by Suguna Vinodh - 2w ago


Recipe for Davanagere style benne dosa / butter dosa. Dosa made with butter. Recipe with step by step pictures.

I am a fan of Davanagere style Benne dosa and recently we tried these at Davanagere at the popular Sri Guru Koteswara hotel. The texture of the dosa is something so different. Its crisp on one side and so spongy on the other. On enquiring, the dosa master told that the uniqueness of the dosa batter is in the addition of murmura / mandakki / pori (puffed rice). Also parboiled rice is used. I tried the recipe after coming home and after a few tweaks, here is my version of the benne dosa.

Traditionally, the dosas are cooked in an wood fired oven and it is hard to replicate at home. The dosas gain a slight woody / smoky flavour that’s so delicious.

The dosas are usually served with coconut chutney and spiced potatoes.

Here is how to do it.
Soak the urad dal and idli rice for 4-5 hours or over-nite. If you cannot get idli rice, the best substiture will be using par boiled rice.

Grind the urad dal with half a cup of ice water. Ice water helps in keeping the mixie cool so the urad dal does not become hot while grinding. Set aside on a bowl. Grind the rice with a cup of water to a smooth paste.

Make sure that the rice is ground fine. Add it to the same bowl.

Now comes the secret ingredient, pori!!!! Also called as murmura or mandakki.

Grind the pori with a cup of water and add it to the bowl.

Add in the salt and mix well. I have added unrefined sea salt, so the light brown color.

Mix well with hands.

Ferment the batter for 6-8 hours. The batter should have doubled in volume. Dosa batter is ready. If the dosa batter is very thick, thin it out by adding very little water.

I use a cast iron pan and this is a Lodge cast iron pan. Here is where you can buy the pan.

Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to cover dosa griddle. Let the dosa be a little thick.

The batter will instantly bubble up.

Sprinkle 1/2 teaspoon of melted butter or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.

Loosen the edges of the dosa with a steel spatula. flip the dosa. Cook for 30 seconds more.

Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney. 

The batter can be stored in the refrigerator and used for up to three days.

Benne Dosa, Butter Dosa
 
Prep time
8 hours
Cook time
20 mins
Total time
8 hours 20 mins
 
Recipe for Davanagere style benne dosa / butter dosa. Dosa made with butter. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Main
Cuisine: South India
Serves: 20 dosas
Ingredients
  • ⅓ cup urad dal
  • 1.5 cups idli rice / parboiled rice
  • 2 cups pori / mandakki
  • 1 teaspoon salt
  • melted butter / ghee for making dosas
Instructions
  1. Soak the urad dal and idli rice for 4-5 hours or over-nite.
  2. Grind the urad dal with half a cup of ice water. Set aside on a bowl. Grind the rice with a cup of water to a smooth paste.
  3. Make sure that the rice is ground fine. Add it to the same bowl.
  4. Grind the pori with a cup of water and add it to the bowl.
  5. Add in the salt and mix everything well.
  6. Ferment the batter for 6-8 hours. The batter should have doubled in volume.
  7. Heat the dosa griddle until medium hot. Add ⅓ cup batter and swirl to cover dosa griddle. Let the dosa be a little thick.
  8. Sprinkle ½ teaspoon of melted butter or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
  9. Loosen the edges of the dosa with a steel spatula. flip the dosa. Cook for 30 seconds more.
  10. Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney.
3.5.3251

 

The post Benne Dosa, Butter Dosa appeared first on Kannamma Cooks.

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