Ramya's World

MORE MILAGAI
these  r sun dried chillies ,which is a great accompaniment with curd rice.u can  use thin long chillies, small chillies  as u like.
MTD:
wash & pat dry the chillies.
slightly slit  each chilly (this is bcoz the curd/ butter milk shd go inside the chillies while soaking.
mix the chillies in the curd &soak in a open vessel for 3 -4 days.
each day give a toss with a spoon & mix well.
5th day remove the chillies & spread in a wide plate or plasticheet.
dry in sunlight for 3 -4 days.
during day keep under direct sun & at night get it indoor.
preparation is done in summer & stored over a yr.
SAME MTD FOR SUNDAKAI VATHAL.
KOTHAVARANGAI VATHAL, MANA THAKALI VATHAL,same mtd , slitting not necessary .

 (LADIES FINGER VATHAL - cut to 2"piece),BRINJAL( cut to 4 -6 big  pieces each) -DRY IN HOT SUN FOR 3-4 DAYS.(no curd, nothing)

Ingredients:

• Onion - 1/2 finely chopped
• fresh Paneer - 1/2 cup cubed
• Carrot - 1 - cubed
• Peas - a handful
• potato- 1 peel skin - cubed
• Coriander leaves - for garnishing
• Oil - 1 tbsp
• Salt to taste

To temper :

• Cloves - 2
• Cinnamon/ pattai - 1

To  grind :

• Coconut - 1/2 cup
• Green chillies - 2
• Fennel seeds(Sombu) - 1/2 tsp
• Cashew - 5-10
• Onion - 1
• ginger -small piece
• garlic - 2 -3 flakes 
• Method:
• 1. Pressure cook carrot ,potato and peas until soft. Keep aside.
  2.  in a tawa ,add 1tsp oil & saute onion and coconut till slightly brown. Add sauted onion and coconut with the ingredients under 'to  grind' with little water to a fine paste and keep aside.
  3. Heat oil in a pan, add cloves, cinnamon , and onions saute till slightly brown then add the ground paste saute till raw smell goes. Add 1/2 to 3/4 cup water(adjust according to the thickness) and  boil for 3mins. Add  salt.
  4. Add the pressure cooked veggies and  paneer. Simmer for 5-7 mins until the kurma thickens and nice aroma comes.Garnish with chopped coriander leaves and switch off.

needed:
wheat flour
salt
water
little oil. 2tsp
knead to a soft dough
mtd:
make as u make normal roti.
apply ghee or oil above the roti.
then gently fold the roti  up, down ( as u make paper hand fans).
finally it will be like a strip. turn clockwise.
then roll it to a round as shown in the picture.
slightly press the round .dust it with wheat flour .
make small roti . u can see the layers in the roti .
place it on the tawa &, turn after 30 seconds. Spread ghee on the top surface and turn again. Grease the side ,now on top. cook till brown sports come.serve hot with any gravy dish.

NEEDED:
TO  GRIND:
2tsp toovar dal
2tsp channa dal
2 red chilly
1 tsp jeera
2tsp dhaniya
grind to a  powder

OTHER ING:
roughly Chopped  onion
chopped capsicum
1 small tomato chopped  or little amchur powder(optional)
mustard, jeera for tempering
haldi,hing
cooked rice( basmathi rice )
oil - 1tbsp or as req
salt to taste

MTD:
temper rai, jeera & add the onion .
saute till light brown & add the tomato ,capsicum .cook till tender adding all the spices.
 then add the cooked rice & mix well .
 garnish with corriander .
 serve with raitha.
note : can even add soya chunks in this rice.

NEEDED:
FOR GRINDING:
1 cup - boiled rice
1 cup - pacharichee/ plain rice
1 tsp - methi seeds
1 1/2 - 2 2bsp - urad dal
salt

soak all the above said tog ,& keep aside for 2 hrs. then grind to a smooth paste .(dosa batter consistency)
(if ur grinding in the morning, u can prepare appam in the evening)

OTHER INGREDIENTS:
chopped onion.
channa dal (soaked)
curry leaves
finely chopped  ginger, green chilly

mix all the above said ,to the batter  bef preparing appam.