Saturday, May 29, 2010

Mutton Chilli Chukka

Mutton - 250 gm
Ginger Garlic Paste- 1 tablespoon
Red chilli powder - 2 tablespoon
Turmeric powder - 1 tablespoon
Oil - 3/4 cup
Salt - as needed


  • Cut the mutton into small pieces; add turmeric powder and salt and leave it for 30 minutes and then clean the pieces.
  • Add turmeric powder, ginger garlic paste, salt, red chilli powderto the mutton pieces and mix well.
  • Pressure cook till the pieces get cooked three-fourth.
  • Add oil to the frying pan, when it gets heated, add the pieces and fry till they get dry.


  • If it is lamb, then half cook it.
  • Add red chilli as per your taste.
  • This dish needs more oil to make it tastier.
  • Garam masala can be added, if needed.
Learnt from: Mrs. Padma, my mother

Saturday, May 15, 2010

Carrot Peanut Fry


Carrot - 4
Peanut / groundnut - 1/2 cup (200 ml)
Red chilli powder - 2 tablespoon
Oil - 4 tablespoon
Salt - as needed

  • Cut carrots into small cubes.
  • Half cook the peanuts.
  • Add oil in the frying pan and add carrot pieces and saute well.
  • Add red chilli powder and salt when carrot changes colour.
  • Sprinkle little water and boil the carrots. (the pan should not be covered)
  • Add peanuts and fry till it gets golden brown colour.

  Learnt from: Lakshmi, my friend                 

Thursday, May 6, 2010

Toordal Dosa

Boiled Rice - 1 1/2 cup (200 ml)
Raw rice - 1 cup
Toor dal - 3/4 cup
Urad dal - 2 tablespoon
Red chilli - 10
Salt - as needed


Mustard seeds, urad dal, oil, hing / asafoetida, curry leaves

  • Soak rice and dal for almost 3 hours and grind ; the consistency should be that of dosa batter.
  • Season mustard seeds, urad dal; add one pinch of asafoetida and salt and mix with the batter.
  • Add more water and loosen the consistency of the batter. (like that of wheat dosa)
  • After the dosa tawah gets heated considerably, (just like wheat dosa) pour the batter from the edges towards the centre of the tawah.
  • When the upper surface gets reddened, turn to the other side.

If you need crispy dosa, loosen the consistency of the batter.
If you need it thick like adai, thiocken the batter's consistency.
If you prefer, 2 tablespoon scraped coconut can be added.
Dosa can be made immediately after grinding; fermentation is not needed.

Learnt from: Mrs. Padama, my mother