Kathirikai Rasavangi

Rasavangi is nothing but the combination of sambar and kootu. It’s a very common dish in Brahmin household. Easy to prepare and less time consuming. Pumpkin can be replaced with Brinjal. If using pumpkin reduce the cooking time as they have the tendency of turning mushy quickly.

Ingredients:

Kathirikai / Brinjal – 5 numbers

Toor dal – ½ cup

Turmeric powder – ¼ tsp

Tamarind – 1 big gooseberry size

Salt

Oil – 1tbsp

For grinding:

Coriander seeds - 1½ tbsp.

Chana dal – 1 tbsp

Red chilli – 5 numbers

Coconut shredded – 3tbsp

Hing – ¼ tsp

Oil – ½ tbsp

For tempering:

Mustard seeds – 1 tsp

Urad dal – 1tsp

Curry leaves – 2, 3 leaves

Oil – 1tbsp

Hing – ¼ tsp

Method:

Wash and cut the brinjals lengthwise.

Cook the toor dal and keep aside.

Heat oil in a pan. Add the brinjals and fry for few minutes.

Make a thick puree out of tamarind and pour it to the fried brinjal.

Add salt and turmeric to the brinjal and cook for 5min in low flame.

In the meantime fry the coriander seeds, chana dal, hing, redchilli, coconut in ½ tbsp oil.

Cool down and ground them to fine powder.

Add the cooked toor dal to the brinjal and cook for few minutes.

Add the grounded powder give a quick stir and remove from the fire.

Do tempering and pour it to the rasavangi.

Serve hot the kathirikai rasavangi with hot white rice.

Try with roti/chapatti.

Moong Dal Dosa / Pasi Paruppu Dosai

Moong dal dosa is very easy to prepare as they don’t require time like regular dosa. And don’t have wait till they ferment. Actually this recipe has only rice and moong dal. But I soaked excess aval for dinner. So while grinding the batter I added the aval. The dosa tasted yum.  My experiment with moong dal dosa got a good result. So now I got a new moong dal dosa recipe ;-) If you love onions, chop them to fine pieces, mix it to the batter and prepare dosa.

Ingredients:

Boiled rice / idli rice – ¾ cup

Moong dal (yellow) – ¾ cup

Aval/ poha (soaked) - ½ cup (Soak the aval in water for 10min)

Green chilli – 4 to5 (adjust as per taste)

Ginger chopped – 1tbsp

Salt

Method:

Soak rice and moong dal for 5 to 6 hours.

Add ginger, green chilli, salt, soaked aval, soaked moong dal and rice to a blender.

Add water and grind into smooth batter.

Keep the batter in room temperature for 3 to 4 hours.

Prepare dosas.

Check here the method for preparing Dosa

Methi, Aloo Masala Chapati / Roti

When tired of regular chapatis and if I’m in good mood to cook, I prepare these kinds of chapattis ;-).  This one is similar to Aloo / Urulaikizhangu stuffed chapati. In this recipe I added methi along with potato and some more masala to it. Methi gives nice flavor to the chapati. The dough once prepared can be used for 2 days. Just refrigerate in an airtight container. Prepare the dough just 10 min before making the chapati.  I made dal for side dish. It can be served with any side dish. Simple raita will do good with this masala chapati. Serve hot.

Ingredients:

Wheat flour / Atta – ½ bowl (approximately 3 to 4 cups, I use rice cooker cup for measurement)

Methi – 1 bunch

Potato / aloo – 1 small

Red chilli powder - 1tsp

Coriander cumin powder -1tsp

Garam masala powder – 1tsp

Ginger garlic paste – ½ tsp

Cumin – 1tsp

Salt

Oil -1tsp

Water

Ghee

Method:

Remove the methi leaves and wash thoroughly.

Cook the potato. Peel off the skin and mash it.

Making dough:

Take the wheat flour in a wide bowl, add methi leaves, mashed potato, red chilli powder, coriander cumin powder, garam masala powder, ginger garlic paste, cumin, and salt and start making dough adding water. Add oil at final stage of making dough so that the dough will be soft enough.

Make sure the dough is not too soft or hard. It will look little softer than the regular chapati dough.

Keep aside for 10 min.

Rolling the chapati:

Now make medium sized balls out of the dough.

Flatten them and toss it in the wheat flour both the sides.

Now slowly roll it using the chapati roller, flipping both the sides.

Making tasty hot chapati:

Place them in the non-stick tawa / pan.

Pour small drop of ghee over the chapati and spread. (Ghee can be replaced with oil)

Flip the chapati and do the same.

Remove the chapati once you see brown spots popping up.

Serve hot with any side dish.