Cleaning kitchen sink

Use dish washing liquid and scrub to clean.
If stain is heavy wet complete sink sprinkle baking soda leave for few minutes and scrub it

Akila Karthikeyan

Cleaning kitchen tiles

Dumpen the stains with vinegar let it sit for few minutes. Clean it with sponge.
Instead of vinegar, baking soda or lemon can be used

Akila Karthikeyan

Cleaning heavy bottom aluminium vessel used for frying

√ Remove oil from vessel.
√ clean it with tissue.
√ Add water and lemon pieces with some salt allow to boil for 10 minutes.
√ wash it with dish washing liquid.
√

Akila Karthikeyan

Mysore masala dosai

Ingredients
Main ingredient-Dosai
Raw rice - 4 cups
Urad dhal - 1 cup
Gram dhal (or tur dhal) - ¼ cup.
Soak for 3-4 hrs.

Red chutney to spread:
Dry red chillies – bedagi or Kashmiri chillies - 10
Onion - 1 big
Garlic - 3,4 (optional)

Masala
Potatoes - 250 gms – boil, peel & crumble
Onions - 250 gms - cut into thin long pieces.
Green chillies - 3,4 (slit)
Ginger - 1 tsp, finely chopped
Curry leaves - few, chopped
Coriander leaves - few, chopped

To temper in 2 tsp oil:
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp

Methods
Ingredient dosai- Grind smooth & ferment for 12 hrs.

Ingredient red chutney - fry these lightly & make a paste with salt & water

Ingredient masala - n a kadai, heat oil, add the tempering ingredients, ginger, green chillies & onion.

Fry till onion becomes transparent.

Add potatoes, salt., both leaves & mix well.

Some like to add little sugar.

Assembling:

These dosas are made using a mixture of ghee & oil.

Heat a flat tava.

Smear with oil & water on the tava & spread a thin dosa.

Pour the oil-ghee mixture around it.

When the bottom starts turning golden, in just half of it, smear the red chutney lightly.

Wait for a minute for chutney to cook.

Then on the same half, keep  2 tbsp of potato masala.

Fold the other half over this & serve with chutney.

This dosa is not turned over.

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Mushroom sandwich

Ingredients

01 4 slices of white/brown
02 bread
03 Mushrooms- cleaned and sliced
04 Cheese
05 Oil
06 Chopped coriander
07 Salt
08 Pepper
09 Chopped green chilies

Method

1. Saute the chopped mushrooms in oil till all the water dries up.
2. Add salt, pepper and the chopped chillies and saute for a minute.
3. Remove from flame and add the grated cheese and the chopped coriander, and mix lightly.
4. Spread butter on the 4 slices of bread, and spread the mushroom mixture.
5. Place the sandwiches in a toaster and grill.

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Summer tips

01) Adding Curd during summer prevents stomach from infection.

02) Cucumber have great digestive effects.

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Rava Kichadi

Rava Kichadi also called as Sooji / Semolina Kichadi is one of my favourite in rava dishes since childhood I have rava in my pantry and I thought to make any dish from it and try this kichadi for first time it came out well. Since it looks so colourful, my son enjoys this with sugar.

Preparation Time: 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Main| Recipe Cuisine: South Indian

Rava Kichadi

Ingredients

Rava - 1 cup
Onion - 1 big cut lengthwise
Ginger paste - 1/2 tsp
Green Chillies - 2 chopped fine
Carrot - 1/4 cup chopped
Peas - 1/4 cup
Turmeric powder - 1/4 tsp
Water - 3 cups
Coriander leaves - 2 tsp finely chopped
Salt - to taste

To temper:

Oil - 1 tbsp
Ghee - 1/2 tbsp
Mustard Seeds - 1 tsp
Urad Dal - 1/2 tsp
Chana Dal - 1/2 tbsp
Curry leaves - few

Method:

1.                In a pan roast rava till nice aroma comes without changing the color,Set aside. (if you bought roasted rava skip this step).

2.                Pressure cook the carrot and peas in low flame for 2 whistles, Set aside.

3.                Heat oil in a pan and add the items under 'to temper' fry till they turn golden brown.

4.                Then add ginger paste, onion fry till slightly browned

5.                Now add the cooked vegetables and saute for 2mins.

6.                Then add turmeric powder and required salt, required water and saute till the veggies are well blended.

7.                Lower the flame, Then add rava slowly keep stirring, Keep stirring continuously to avoid lumps. Keep mixing till rava absorbs water fully.

8.                Keep covered and cook for 3-5mins till the khichdi texture if reached.

9.                Finally add coriander leaves

10.            It should not be dry, it should slightly mushy and greasy. This goes well with chutney and sambar!

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