Rashmi's Rasoi

Sabudana is made out of Tapioca. This recipe is good to make during the days of fast and its tasty too. Ingredients Sabudana        -            1 cup Milk                 -            2 litres Sugar              -            1 cup Saffron            -            a pinch Dry fruits         -            2 tablespoon (cut into small pieces) (kaju, badam, pista, raisins) Ghee              -            3 tablespoon Method Soak Sabudana overnight, pour water only till the sabudana is soaked (no need of more water). Drain the water in the morning and clean sabudana properly. Boil milk in a deep vessel. Once Milk starts boiling add sugar and let it melt and mix properly in milk on low flame. Add sabudana to the milk and let it cook properly on low flame. Add saffron strands to the kheer. Once the sabudana is cooked properly remove the kheer from the gas and keep aside. Heat ghee in a small pan and fry the dry fruits in it till they change colour and then add the same to the khee

This style of Dosa is prepared in Palakkad district of Kerala, specially by the Brahmin community. This is called as Ammiar Ada Tatti. Is a very different kind of a Dosa which can be made easily because there is no need to keep the batter for fermentation Ingredients Rice                                                      1 cup Udad Daal                                          ¼ cup Green Moong (whole)                        ¼ cup Chana Daal                                         ¼ cup Dry red chillies                                    7-8 Curry leaves                                        10-12 Salt                                                       as required Asafoetida (Hing)                               ¼ spoon Coconut Oil Method Soak all the ingredients from 1 to 6 in water for 5-6 hours. Clean them and Grind in a mixer jar and prepare a batter (like for Dosa), add salt to taste and asafoetida(hing) to the batter. Heat a Dosa Pan and prepare dosas from

Ingredients Tuvar Daal - 1 cup Red chilli powder - 2 tablespoon Turmeric Powder - half tablespoon Hing ( asafoetida) - 1/4 teaspoon Vegetables (Ladysfinger,tomato,drumstick) or (potato & onion) or (pumpkin,tomato, drumstick) or (shallots and tomatoes) Imli water (soaked in lukewarm water and squeezed) -  half cup Sambar Powder (mix all the below ingredients and sauté till it becomes brown in colour; then grind them in a mixer into powder) Chana daal  - 2 tablespoon Dry Red chilli - 5-6 Grated coconut - half cup Red chili powder - 1 spoon 2-3 curry leaves Coriander seeds - 1 tablespoon Cumin seeds - half teaspoon For tadka Mustard seeds - half teaspoon Dry Red chilli  - 2-3 Curry leaves  - 5-6 Fenugreek seeds - 1/4 teaspoon Coconut oil - 2 tablespoon Method Soak and boil tuvar daal till it becomes very soft, cut the vegetables into pieces and boil them. After the tuvar daal and the vegetables are properly boiled, add red chili powder and turmeric powder and let it simmer for