Kovakka Thoran

Kovakka Thoran / Stir fried tendis with coconut – A tasty side dish with rice !!

Serves: 2

Ingredients

For the coconut (thenga thirummiyathu):

 3 tablespoons grated coconut

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

Mix all the ingredients with finger tips. Do not add water. Keep aside.

Other ingredients

1 tablespoon oil    

    

1 teaspoon mustard seeds

½ teaspoon jeera (cumin) seeds

¼ teaspoon urad dal

1 onion, cut into thin slices

150 g / 20 - 22 nos kovakka (tendis / ivy gourd)

Coconut mixture

½ teaspoon salt (or to taste)

Method

Wash and clean tendis. Trim both the ends and cut into thin roundels. In a microwave safe bowl, boil tendis  on high heat (750 W) with 3 tablespoon water for 4 minutes 30 seconds.

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera , urad daland fry for 30 seconds.

Add sliced onion and fry until golden color.

Now add microwaved tendis  and coconut mixture. Add salt to taste. Cover with a lid and cook on a medium to low heat for 10 minutes until  done / coconut mixture well combined with tendis. Serve as a side dish with rice and other accompaniments.

Toasted Sandwich with Gouda Cheese

Toasted Sandwich with Gouda Cheese – A delicious after school snack or serve as a breakfast dish with fruit juice.

Spread grated Gouda cheese evenly on bread slice and toast in a sandwich maker until golden color and crisp.

Silk Dosa

Silk Dosa / Pattu Dosa

Ingredients

Please use same measuring cup to measure rice and urad dal. Here I used is Indian standard measuring cup of 200 ml / 8 oz capacity.

1 cup boiled rice (idli rice / ukkada chawal)

2 cups raw rice (pachari / soorai orovu)

1 cup urad dal

2 tablespoon chana dal (Bengal gram dal)

3 tablespoon white poha (vella aval / phovu)

Method

Wash and clean rice. Soak together boiled rice and raw rice in 4 cups of water for 6 hours (or overnight).

Wash and clean urad dal and chana dal. Soak together urad dal and chana dal in 2 cups of water for 6 hours (or overnight). Soak phoha for  half an hour before grinding batter.

Drain out water from soaked rice and make a smooth batter of rice in a mixer bowl (grind together both the rice in 2 batches). Sprinkle little water (1/4 cup water) when making rice batter. Transfer this batter in a big vessel / bowl.

Drain out water from urad dal and make a smooth batter of urad dal, phoha and chana dal in a mixer bowl. Sprinkle water (1/4 cup) when making batter. 

Combine urad dal batter and rice batter together. Add ½ teaspoon salt to taste. Mix well with a thick ladle.  Batter should be of pouring consistency (like normal dosa batter). Cover with a lid and keep aside to ferment for 6 hours or overnight.

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease it with little oil / ghee (optional).

Make the dosa by placing a ladleful ( approximately 100 - 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.

Sprinkle a few drops of ghee / oil (optional). Cover with a lid and cook on a medium heat for 2 - 3 minutes.

Turn other side and cook till golden color.

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney/ potato humman / sambar.

Homemade Vegetarian & Non Vegetarian dishes (Appam, Fish fry, Fish curry ...)

Rice, Ulli Theeyal, Thakka kadi (moru curry), Tamil style kulumbu, Kovakka thoran &Spicy bhindi fry)

Appam, Boiled tapioca (Kappa vevichathu), Fish curry, Kappa puzhukku & Fish fry