Protien Dosai

Black gram 1/4cup,ponni rice 1cup,ground nut 1/4cup,toordal 1/4cup,fenugreek seeds 2tspn,soak the ingredients in water for 4 hours,grind to a soft batter,add 2tspn,cumin seed,grind for a minute,keep for 3hours.Add salt to taste,add a sprig of chopped curry leaves,1tspn asafoetida powder,mix well.Heat dosai tawa,take a ladleful batter,spread round,drizzle 1tspn sesame oil over the dosai,when one side done,flip the dosai and cook the other side.Serve with coconut chutney.

 

Kovakka vathal(little gourd)

Sun dried little gourd.

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Little gourd 250gm,cleaned,dried,cut into thin rings,sprinkle salt to taste and sun dry for 2 days.Store in air tight containers.(pic 1)
Deep fry till golden brown,serve hot with rice along curd.
Children love to eat this vegetable chips.

vazhuthinanga vathal(brinjal)

Sun dried brinjal.

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Brinjal 250gm,cut into thin pieces,sprinkle salt to tsate,sun dry 2 days,store in air tight containers,(pic 1)
Deep fry till golden brown,serve hot with rice along curd.

Vendakkai vathal(lady's finger)

Summer special vathal,vegetable can be sun dried and stored.

Lady's finger 250gm,washed,dried,cut into thin rings,sprinkle salt to taste,sun dried for 2 days.Can store in air tight containers for more then six months.(pic 1)



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Deep fry till golden brown ,serve hot with rice along with curd.

Jack fruit seed masala

Jack fruit seeds 250gm,peeled,cleaned,sliced and cooked with salt to taste.
Shallots 15,sliced,green chilly 2,sliced,garlic ginger paste 1tspn,chicken masala 1tspn,
garam masala a pinch,cooking oil 1tblspn,mustard seeds 1/4tspn,dried chilly 1,broken,
curry leaf 1sprig.
Heat oil in a shallow pan,drop in dried chilly bits,mustard seeds,allow to splatter,add
curry leaves,add shallots,garlic ginger paste,saute till light brown,add green chilly and
 masala,stir for 30 sec,add cooked jack fruit seed,combine well saute for 2 min and
remove to serving bowl.

Raw cashewnut theeyal

Raw cashewnuts 40,cut ,take out nuts,split to halves,put in fresh water,to avoid staining.Onion 1,
sliced,drumstick 2,2"splits,potato 1,2" slices,green chilly 3,slited,salt to taste.Cook the ingredients,add curry leaves,keep aside.(pic 3)


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Grated coconut 1 cup,red chilly 7,coriander, 2tspn,tamarind
 a gooseberry size,curry leaf 1/2sprig,dry fry,the ingredients,
to medium brown,grind it to a
smooth paste,add a pinch
turmeric powder,add the mix to
the cooked,allow to boil and form a semi thick consistency.
Cooking oil 2tspn,mustard seed 1/4tspn,dried chilly 2,broken,curry leaf.Heat oil in a shallow pan,add dried chilly,mustard seeds,allow to splatter,add curry leaves,pour mix over theeyal,stir and serve.

Mackeral drumstick curry

Mackeral 1/2 kg,cleaned and cut into pieces,green chilly 5,slited,drumstick 3,3inch splits,mango 1,sliced.
Grated coconut 1cup,turmeric 1/4tspn,chilly powder 2tspn,shallots 4,garlic cloves 2,grind the
ingredients to a smooth paste.In an earthern pot mix the paste in 2 cups water,add ginger,salt to taste
allow to boil,add fish pieces,when half cooked,add green chilly and drumstick,cook well,add little
curry leaves,swirl the pot,curry readybto serve after an hour.