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Archive for March, 2009

Ingredients

  • 2cups leftover sour dosai batter
  • 1 onion,chopped fine
  • 1 tomato,chopped fine
  • 1-2 green chillies.chopped fine
  • A small bunch coriander leaves,chopped fine




Method


  • Mix the chopped onions,tomatoes,green chillies and coriander leaves,set aside
  • To prepare the tawa: Heat the tawa, Sprinkle a few drops of water. If it sizzles,the tawa is ready for use
  • Heat the tawa. Put some water. When the water evapoates lower the heat.
  • To make the Oothappam: Pour a ladleful of batter to make a thick dosi (1/4 inch). Do not spread out the batter thin.
  • Sprinkle evenly a tablespoon of the vegetable mixture over the dosai. Roast till golden.
  • Turn the Dosain carefully and roast till done.
  • Server hot with chutney.

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Ingredients

  • 2cups leftover sour dosai batter
  • 1 onion,chopped fine
  • 1 tomato,chopped fine
  • 1-2 green chillies.chopped fine
  • A small bunch coriander leaves,chopped fine


Method

  • Mix the chopped onions,tomatoes,green chillies and coriander leaves,set aside
  • To prepare the tawa: Heat the tawa, Sprinkle a few drops of water. If it sizzles,the tawa is ready for use
  • Heat the tawa. Put some water. When the water evapoates lower the heat.
  • To make the Oothappam: Pour a ladleful of batter to make a thick dosi (1/4 inch). Do not spread out the batter thin.
  • Sprinkle evenly a tablespoon of the vegetable mixture over the dosai. Roast till golden.
  • Turn the Dosain carefully and roast till done.
  • Server hot with chutney.

Read Full Post »

Ingredients

  • 2cups leftover sour dosai batter
  • 1 onion,chopped fine
  • 1 tomato,chopped fine
  • 1-2 green chillies.chopped fine
  • A small bunch coriander leaves,chopped fine


Method

  • Mix the chopped onions,tomatoes,green chillies and coriander leaves,set aside
  • To prepare the tawa: Heat the tawa, Sprinkle a few drops of water. If it sizzles,the tawa is ready for use
  • Heat the tawa. Put some water. When the water evapoates lower the heat.
  • To make the Oothappam: Pour a ladleful of batter to make a thick dosi (1/4 inch). Do not spread out the batter thin.
  • Sprinkle evenly a tablespoon of the vegetable mixture over the dosai. Roast till golden.
  • Turn the Dosain carefully and roast till done.
  • Server hot with chutney.

Read Full Post »

Ugadi Subhakankshalu


Ugadi marks the beginning of a new Hindu lunar calendar with a change in the moon’s orbit. It is a day when mantras are chanted and predictions made for the new year. Traditionally, the panchangasravanam or listening to the yearly calendar was done at the temples or at the Town square but with the onset of modern technology, one can get to hear the priest-scholar on television sets right in one’s living room.
It is a season for raw mangoes spreading its aroma in the air and the fully blossomed neem tree that makes the air healthy. Also, jaggery made with fresh crop of sugarcane adds a renewed flavor to the typical dishes associated with Ugadi. “Ugadi pachchadi” is one such dish that has become synonymous with Ugadi. It is made of new jaggery, raw mango pieces and neem flowers and new tanarind which truly reflect life – a combination of sweet, sour and bitter tastes!
Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement.

Read Full Post »

Ugadi Subhakankshalu

Ugadi marks the beginning of a new Hindu lunar calendar with a change in the moon’s orbit. It is a day when mantras are chanted and predictions made for the new year. Traditionally, the panchangasravanam or listening to the yearly calendar was done at the temples or at the Town square but with the onset of modern technology, one can get to hear the priest-scholar on television sets right in one’s living room.

It is a season for raw mangoes spreading its aroma in the air and the fully blossomed neem tree that makes the air healthy. Also, jaggery made with fresh crop of sugarcane adds a renewed flavor to the typical dishes associated with Ugadi. “Ugadi pachchadi” is one such dish that has become synonymous with Ugadi. It is made of new jaggery, raw mango pieces and neem flowers and new tanarind which truly reflect life – a combination of sweet, sour and bitter tastes!

Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement.

Read Full Post »

Ugadi Subhakankshalu

Ugadi marks the beginning of a new Hindu lunar calendar with a change in the moon’s orbit. It is a day when mantras are chanted and predictions made for the new year. Traditionally, the panchangasravanam or listening to the yearly calendar was done at the temples or at the Town square but with the onset of modern technology, one can get to hear the priest-scholar on television sets right in one’s living room.

It is a season for raw mangoes spreading its aroma in the air and the fully blossomed neem tree that makes the air healthy. Also, jaggery made with fresh crop of sugarcane adds a renewed flavor to the typical dishes associated with Ugadi. “Ugadi pachchadi” is one such dish that has become synonymous with Ugadi. It is made of new jaggery, raw mango pieces and neem flowers and new tanarind which truly reflect life – a combination of sweet, sour and bitter tastes!

Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement.

Read Full Post »

Bhakshalu is a sweet dish made specially for Ugadhi the festival of new year for telugu people. Ugadi we also prepare the Ugadi pachadi along with the bhakshalu.





Ingredients:

  • 1 cup of Shanaga papu(channa dal)
  • 1/2 cup of grated bellam (or) sugar
  • 1 cup maida
  • ½ cup wheat flour
  • 4-5 cinnamon(elachi)
  • ghee
  • 1 cup water



Preparation Method:

  • Take channa dal along with water and pressure cook it till the dal is very soft.
  • Grate the bellam ,keep the flame to slow and add the grated bellam to the chana dal and start mixing it.
  • The bellam (or) sugar starts melting and becomes a paste.
  • Grind the elachi and sprinkle the powder into the mixture. Let it cook for some time and remove it from flame. Let it cool.
  • Make small balls of it.
  • In a bowl mix maida and wheat flour with sufficient water and make to a soft dough.Make small balls of the dough for pressing into a puri.
  • Now take a plastic sheet and grease it with oil and press the maida ball into a puri with hands slowly.In the middle of the puri place the bellam pakkam ball and cover it on all sides with maida.Now evenly press the ball into a circular shape.
  • Heat a pan and place this bhaksha and let it cook with some ghee added along the sides of the pan.
  • Serve with ghee.

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