jump to navigation

Sri Krishna Jenmaashtami celebrations in our house August 24, 2008

Posted by live2cook in Uncategorized.
16 comments

After 6 years, I was able to celebrate Sri Krishna Jeyanthi in the traditional way in our new home. Not only did it bring back all my childhood memories but also became one for my son.

Traditional Padi Kolam

Traditional Padi Kolam in our driveway

Krishna padham from driveway

Krishna padham from driveway

Yezhai Kolam

Yezhai Kolam

All the way through our living room

All the way through our living room

Entered the Dining room

Entered the Dining room

Swami

Swami

Seedai, Thattai, Murukku, Adhirasam, Aval and Fruits.  Butter,ghee,milk, payasam yet to come!

Seedai, Thattai, Murukku, Adhirasam, Aval and Fruits. Butter,ghee,milk, payasam yet to come!

Advertisements

Special Black Gram Crepes (Ulundhu Dosa) August 18, 2008

Posted by live2cook in Breakfast, out of the griddle, Uncategorized.
Tags:
7 comments

I can see that you can’t control your laughter. “While most of the dosa recipes has black gram as one of the main ingredients, how special could this dosa be?”, thats what you think right? Read on my friends. I will show you how special it is.

When a famous cook among us got tired of cookery books and even thought about poking her eyes with iron rod than to buy husked urad dhal, I felt sorry for her. I dug my recipe collection as I knew I had a recipe to save her. This recipe will surely influence her to buy a pack of husked urad dhal. Not that I won’t ask her to dehusk the skin of the dhal, but I won’t ask her to soak it either. Yes! my friends this recipe calls for dry and whole black gram. That makes it special from other dosa recipes. Apart from this when you find the amount of nutrients in this tiny black seed, you will surely agree how special it is. While the dehusked urad dhal is convenient, it comes with a price that we are losing huge amount of fiber and Iron. Recipes like this will help us to get most of the nutrients that this legume offers to mankind.

We need Indian stone grinder (Wet grinder) or a food processor that can powder the dry legume. If you don’t have one, soak the dhal along with rice. But there is no need to dehusk.

Ingredients:

3 Cups Par Boiled Rice ( Raw rice can be used too)

1 Cup husked urad

1 tsp salt

Oil for shallow frying

Method:

1. Soak the rice for 2 hours. Wash the black gram. No need to soak the black gram

2. If using Indian Wet Grinder, add the rice and grind for few minutes. When the rice reaches a coarse consistency, start adding the dried black gram in an even stream. The grinding process will be quite noisy for a while. Grind to a smooth batter using enough water.

3. If using a food processor, powder the black gram as much as possible. Add the rice along with the powdered black gram and grind to a smooth batter using water.

4. Allow to ferment overnight.

5. Heat a cast iron griddle. Pour 1/2 cup of batter and spread to 4-5 inch disc. Pour 1/2 tsp oil around the batter. When the sides turn golden brown, flip and cook the other side and serve with your favorite accompaniments. I served it with simple Huli Gojju.

Ulundu special dosa

Ulundu special dosa

This is my entry for Nandita’s Weekend Breakfast Blogging event hosted by Latha with the theme Combination Breakfast.