DOSA / IDLI MILAGAI PODI (GUN POWDER)

 

 

Dosa / idli milagai podi or molaga podi is a flavourful condiment for dosa and idli.  It is also used as seasoning / flavouring for podi curry.  Well, at my place it is used in so many recipes that sometimes I think of getting it ground in a mill in kilos.  My husband can eat it just like that.  Apart from being used as a substitute for chutney and sambhar, one can use it in kathrikai (brinjal), vazhakkai (raw banana) or cabbage podi curry as this milagai podi has loads of flavour.  Generally, channa dal, urad dal, til, whole red chilli and salt are the main ingredients of this podi; but I also add kollu (horse gram), tamarind, jaggery and asafoetida to enhance the flavour – spicy, tangy and sweet.  I was watching some cookery show in Podhigai and learnt about the benefits of kollu (horse gram) and decided to use it in my dosa milagai podi.  Note: Kollu is not advisable to pregnant women.

BISIBELA BATH PODI / POWDER

Here is the ingredients to make bisibela bath podi/powder which can be used to make bisibela bath. You can grind and store it in an air tight container in refrigerator for almost a year without loosing any flavour.

PALAK (SPINACH) PARANTHA

The best way to give green leafy vegetable to kids is to hide them in some recipe.  My little angle won’t have methi, palak, batua or sarson sabzi.  So, I started adding it to the dough and she would simply love it.  She can go on having any green parantha and calls all green paranthas as methi parantha.   I am very happy since she started have these green leafy vegetable in some form.

EGGLESS CHOCOLATE CHIP–MOCHA COOKIES

Also called drop cookies, these are probably the simplest cookies to make.  They are called drop cookies because the dough is soft enough to drop off the spoon on to the baking sheet.  Created in the 1930s, these were originally called Toll House Cookies.

PAYATHAM PARUPPU MASIYAL (MOONG DAL MASIYAL)

 

Payatham paruppu (Moong Dal) masiyal is a prominent south indian side dish … which can be had with rice and ghee.  Masiyal is made in many ways…  this one is like sambhar and can be made with or without any vegetable…. Today, I have not added any vegetable, but this kind of masiyal tastes so good if cooked with sennai kizhangu or karunai kizhangu.