Monday, April 11, 2011

Chintakaya Kothimera or Tamrind Coriander Chutney

Chintakaya Kothimera or Tamarind Coriander Chutney is yummy pickle made from Chintakaya Kothimera or Tamarind Coriander Chutney.  Chintakaya means dry tamarind. Chintakaya Kothimera or Tamarind Coriander Chutney is sour in taste and very tasty. Pregnant  ladies love to have them ....

Ingredients for Chintakaya Kothimera or Tamrind Coriander Chutney:
Dried Tamarind in salt or Chinta tokku 1 cup
Coriander leaves 1 bunch or 1 cup
Red Chillies 7
Menthi seeds ½ teaspoon
Mustard seeds 2 teaspoons
Jeera 2 teaspoons
Hing or inguva 2 pinches
Oil 1 table spoon
Salt as needed

Preparation for making Chintakaya Kothimera or Tamrind Coriander Chutney:
1.  Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds, menthi seeds, jeera, hing and red chillies. When the mustard seeds splutter and pop switch off  the stove.
2. In  a mixie bowl add the above tadka, tamarind and coriander, add very little water and make it into a soft thick paste.

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Monday, April 4, 2011

Ragi dosa

Ragi is rich source of calcium and iron. Kids like this dosa ... ragi dosa is very tasty too...

Ingredients for making Ragi dosa:
Ragi flour / Finger Millet flour 1 cup
Rice flour 2 cups or Dosa batter 2 cups
Oil for making dosa
Salt as needed

Preparations for making Ragi dosa:
1. I have used fermented dosa batter. Add ragi flour and water to the fermented batter. 
2.If you don't have fermented dosa batter, mix ragi flour and rice flour add water and blend  it in mixie and  ferment it for 8 hours. 
3. Heat the pan, spread the dosa batter into a 6 to 7 inch dosa using a round ladle. Spread ½ to 1 teaspoon of oil around the circumference of dosa .
4.When it is cooked on one side flip it over the other side and roast for about 30 seconds to 1 minute in medium low flame. Serve hot with chutney.