Garlic - Ghee Rice

Garlic - Ghee Rice is normally used for lunch or dinner.
Things Needed :

Cooked Rice : 1 Cup
Garlic Pods : 6 to 8
Red Chillies : 2 to 3
Salt : to taste
Coconut : Fresh and Grated : 2 Table spoons.
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon .
Urd Daal :1/2 Tea spoon
Cashew Nuts: 2 Table spoons
Ghee : 2 Table spoons.

Method :
Keep a pan on the fire and heat. Put 1 table spoon of ghee. Put mustard seeds and Urd daal . Let the Mustard spurt. Add Garlic pods and fry for 3 seconds . Add cashew nuts and red chillies. ( Cut chillies and put it to the mixture).  Now add curry leaves and fry for 2 to 3 seconds. Add  cooked rice and stir . Then add  salt and mix well. Add coconut and put of the gas.  Add the remaining Ghee and mix well and Serve Garlic - Ghee rice with some chips or Papad.
Note:  Do not use over cooked rice.  You can add little Jeera  while frying . Left over rice can be used for preparing Gharlic - Ghee rice for  breakfast. Do not use the whole ghee in the beginning....since it gives a burnt smell. ...use little ghee to fry the mustard spurt and  add the remaining ghee at the end. It gives very good Aroma and taste better.
Serves :2 

Nendra Baale and Wheat Spicy Dosa

Nendra Bale and Wheat Spicy Dosa can be eaten for breakfast or as an evening snack. It is good to have hot Nendra Bale dosa. 

This is one of the quick, easy and healthy way of preparing Nendra Bale Dosa. Traditionally raw rice is soaked in water for at least 2 hours and then ground with little spices and dosa is done as soon as you prepare the dough.
Instead of using rice I have used Wheat flour and a very little quantity of rava/semolina.
Nendra Bale is one variety of banana, we do use this banana for preparing sweet dish and bajjis (Fried fritters). Here I just tried this Nendra bale for Spicy dosa and it has come out yummy.
Remember you should use well ripe Nendra bale to prpeare any of the dish or it turns savoury and you might not like it. We can prepare Halva, Jamoon, sweet fritters and even payasam.
Lets see the recipe Now "

Things Needed :

Nendra Bale : 1
Wheat Flour : 2 cups
Medium size Rava/Semolina  : 2 Table spoons
Jaggery: 2 to 3 Table spoon
Fresh boiled and cooled milk : 1/2 Cup
Spices :
Rasam Powder : 2 Tablespoons
Ingh /Asfoetida : a Picnch
Salt : to taste
Ghee/Oil : 4 Table spoons.
Water: Required water.

Method:

1. Take a big bowl and put wheat flour, rava/semolina, salt, rasam powder, ingh and jaggery.
2. Add 1/2 cup of milk and required water. Prepare dosa dough. Keep it aside.

3. Remove the skin of Nendra bale and cut the fruit into circle shape. (thin).

4. Keep a dosa pan on the fire and heat. Spread little oil on the hot tava.
5. Dip each piece of banana in the spicy wheat batter and arrange them on the tava. (Circle shape).

6. Sprinkle little oil on the top of dosa, cover and cook on low flame. Let it cook nicely.
7. Now turn the other side and cook till they turn golden brown. ( 1 t 1 1/2 minutes).

8. Remove it from the tava and serve hot Nendra bale Wheat spicy dosa with little ghee on the top of hot dosa.

9. Repeat the same with remaining dough and bananas.
10. You can also prepare this dosa with  Yalakki banana. It taste very nicely. Cut them into pieces and dip in the same batter and arrange them on the tava and cook. (Same procedure).

Note :

Do not add more rava. Just 2 Tablespoons of rava will do. Or it turns hard and chewy. Adding more jaggery is optional. Adding grated coconut is optional. I have not added. Cooking banana dosa in ghee is optional. I have used cooking oil. Powder jaggery before adding. It takes longer time to dissolve. Consstency of dough should be like idli dough. It is easy to dip the banana and arrange it on the tava. No need to add any cooking soda or baking powder. You can use sugar instead of jaggery, but using jaggery in our diet is a good aspect. Use of any brand rasam powder is optional. . (Home made is always best).
Time : 30 Minutes
Serves : 2 to 3 (According to the size).