NEER DOSA

Good quality Raw rice - 2 cups
Grated coconut - 1/4 cup
Water & salt - as needed ( i used nearly 4-5 cups of water)

Wash and soak the raw rice in enough water for 4-6 hours or over night.Drain all the water and grind it along with grated coconut and little salt.This dosa batter takes less salt so add it carefully.If u feel salt is less after grinding,u can add it later.But do not add more salt while grinding.First grind the rice & coconut to a coarse paste without adding water and then add 1 cup of water to make a smooth paste.Wipe the sides & the jar while grinding.I used my bigger sized mixie jar to grind the batter.Check the batter and grind it again adding required water till u get a very smooth paste without any grits.I used nearly 2 cups of water while grinding.Do not run the mixie for longer time.Give some time gap between successive grinding so that your jar won’t get heated up soon.

After grinding the batter smoothly,remove the batter in a bowl and wash the jar with 1/2 cup of clean water .Add this to the batter and check for its smoothness by taking the batter between your thumb finger & fore finger.It should be very smooth without any grits or rice particles.Then add more water( around 1.5-2 cups) to make a watery batter.Its consistency should be like low fat milk or buttermilk. So add water accordingly.Check for salt.
To check the right consistency of batter, dip the back of spoon into the batter.If the batter coats very lightly,it is correct.Else add little more water.U can also check its consistency by making a dosa. If dosa comes out very thick and if the batter doesn’t spread on its own,add more water.So u have to adjust the consistency only by some trial & error.After adding all the water,u may get around 6-7 cups of batter i guess.

To make dosas,a good conditioned non-stick dosa pan or frying pan with handle is needed.Heat the dosa pan well.Sprinkle few drops of water and if water droplets go off within few seconds,heat is just right.Then dip a cloth or tissue paper in oil and grease the pan well.Proper heating of pan and good greasing is very important.Keep the flame high.
Season/grease the pan and mix the batter thoroughly well every time before making dosa. Don’t forget !

Now take 1/2 ladle of batter and pour it from 1/2 feet above the dosa pan.As soon as you pour the dosa batter using your right hand,the batter will spread on its own to some extent.Immediately swirl the dosa pan with your left hand and try to make it round.Fill the holes with little batter if u need.

Now simmer the flame completely and close the dosa with a lid.Let it cook for 30 seconds.Then remove the lid and again cook in open pan for another 30 seconds.Sides of the dosa may lift slightly.That’s it.No need to flip the dosa and do not brown the dosa.It should be super white in color.Carefully fold the dosa into half and fold again to make a triangle shape.Serve with chutney or sagu !

For the next dosa,before pouring the batter,keep the flame high,grease the pan with oil,mix the batter thoroughly and then make dosa. Repeat this procedure till the end.
Do not stack the dosa one above the other when it is hot because they will stick to each other easily.Serve in two plates.

KADALAI CURRY

 Soak Kadali for 5 -6 hrs

Chop 2 medium onions, 1 tomato, 2 green chilli, crush small portion of ginger and garlic

In cooker add some cocunut oil and saute the green chilli crushed ginger and garlic, once the raw smell is gone, add onions and saute for until golden brown. Add tomatos and saute until tomato's become mashy.

Add a pinch of turmeric, salt and soaked Kadalai.

Add water and pressure cook it for 2-3 whistles

*Masala to be grinded

In a pan pour coconut oil add 2 cardmom 2 cloves small piece of cinnamon
Once they are slightly roasted add small onions and saute until the onions turn golden color.

Add grated coconut and saute till grated coconut turns brownish color.

Add turmeric coriander powder and chilli powder, saute for couple of mins and let the masala to cool down

(I added a pinch of garam masala)

Grind the masala with water to a paste consistency

*Masala is ready

In a pan add cocunut oil and transfer the pressure cooked kadali
Add the grinded masala paste

Cook the kdalai for 4 - 5 mins.

For tempering

In a small kadai, pour coconut oil

Add mustards, red chillis, couple of small onions and saute till golden brown
Add curry leaves and pour the temper into the kadali curry.

Kdalai curry is ready :)

karamani molakishyam

Dry fry pepper and urdudal.make a nice paste,of it adding water in this water add veg.like pumkin,drumstick,karamani,yam,as you like,cook the veg till tender add salt and little tamarind to taste.turmeric powder. Temper mustard and curry leaves in ghee.

Pomegranate jamun juice and kuthiraivali cookies

kuthiraivalli cookies i brought from shop ...

Corn and cheese roll

 Boil potatoes boil sweet corn kernels then mash potatoes and corn Ko mixi me just pulse and mix it with potatoes add Chilli dhaniya, namak mirch chat masala and if you want Chilli powder too then mix it well now cheese Ko chote tukdo me cut and stuff inside the potato mix then bread Ko slightly water me dip kar paani nikal de haath Se press kar ke then keep the mix inside bread and haath Se oval shape de then deep fry

Bisi bisi mysore pak.

Besan 1 cup
Ghee 1 cup or 1 and half cup
Sugar 1cup
Elachi powder half spoon
Water quarter cup

Method
Dry roast besan till.it changes the color. Cool.it well. Heat ghee. Mix water and sugar and boil it. Add the besan and little Ghee. Keep.stirring it well. Keep adding ghee till the whole besan comes out clean and starts forming bubbles . Spread it on a greased plate. Cut it into desired shapes when it's still warm.

urulai vadai

Boil 4potatoes peal and mash it and then add oil in a kadai add sombu ginger chilli paste 2sliced onion and saute it well and then add the boiled potato,1tsp chilli powder, and saute it well then after the mixture gets cooled add CORIANDER LEAVES-2Tsp(finely chopped),for binding add gram flour-4tsp&rice flour-1tsp and add required salt..now knead this mixture well and make it like vadai and deep fry it in oil that's all serve it hot with tomato ketchup and coriander and mint chutney

Idiyappam

Idiyappam the easy way... Take one cup of rice flour and dry roast till hot in a pan.. In a cooker add one n half cup of water 1 tbsp oil and 1/2 Tbsp salt.. 1 whistle.. Release pressure... Add the roasted flour and mix it well when the water is hot and close the cooker for about 10mts.. Take the dough n prepare the idiyappam.

.

pavarkai pakodaa

Finely chop two medium sized bittergourd, one green chilli and a small piece of ginger. To this add one cup rice flour, two tsp cornflour, salt, hing, red chilli powder as required and half or one tsp amchur powder. Mix well . Add water little by little to form a thick batter. Then fry in oil. Tomato sauce would go well with this pakoda.

gattas sabzi

Recipe for sabzi:
1. For preparing gattas
In a bowl add one cup besan, carrom seed 1/3 tspn, redchilly powder 1/2 tspn, turmeric pder 1/4, cumin powder 1/2 tspn, oil 1 tspn, salt to taste mix them well, add little water, ad make a stiff dough.
Divide the dough in to equal size balls, and roll each into cylinderical shape.
In a kadai add enough water to cook the shaped gattas.
Once the water starts boiling drop the gattas and cook it med flame for 10-to 15 minutes.
When you see bubble like near the gattas, prick a the gattas with a knife and see whether it comes out clean. If it comes it is cooked, or cook for some more minutes.
Drain all the water and cook it.
Afterwards cut into pieces.

For gravy
In a kadai heat 1 tspn oil, add mustard seeds , cumin seeds 1/4 tspns each let them splutter then lower the flame add red chilly 1/2 tspn, coriander 1 tspn. Turmeric powder 1/4 tspn and little water so that masala mixes well , add gattas to the masala let them cook for some more minutes. Add salt and lower the flame again, add 1/2 cup yogurt to the curry, mix it a slowly and in very low flame cook it till all the masals combine.
When the oil separated from the gravy switch it off.
This will take lesser time. Do not over boil the curd.
At last spread coriander leaves and serve.

Mango kalakand

Homemade paneer 1 cup
Mango puree 1 cup
Milkmaid half cup
Sugar 2 sp
Ghee 2sp
Badam and pistachio cut into small.pieces half cup
Safforn soaked in 2 sp of milk

Method

In a heavy Kadai boil the mango puree till it thickens a bit. Add crumbled paneer and keep stirring it till it thickens. Add milkmaid and sugar and ghee and safforn milk keep stirring till it starts to leave the sides . Spread this mixture on a greased plate and garnish it with nuts and keep it in fridge for half an hour and cut into desired shapes. Devour it instantly.

lemon rasam

 Grind 1 teaspoon tuvar dal cummin seed, pepper, ginger, green chilies and a few curry leaves. In a vessel add water, turmeric powder , hing and when boiled well add tomatoes and this ground paste. Must see that you do not over boil it. Then when slightly cool squeeze lemon. Season in ghee with cummin seed and mustard and garnish with coriander. I am told lemon jiuce never to add to anything hot as it turns bitter! I cannot vouch for that!

Potato corn and cheese sandwich

 Boil and mash potatoes boil corn and mix together with masalas and coriander and grated cheese then stuff between bread and grill it

dabeli

Garlic 7 to 8,1 tsp Chilli powder dhaniya powder and 1 pinch jeera ellam mixi la grind pannikonga.

Boil potatoes and poori masal ku ready panra madhiri masal ready pannikonga add garlic also to masal, modern la small pav bun kidaikkum half aa slit panni butter pottu garlic chutney spread panni Centre la masal fill panni grill or tawa la toast pannikonga garnish with omapodi

Hot ulli theeyal

Ingredients
Small onion / Pearl onion - 25-30, sliced
Grated coconut - 1 cup
Chilli powder - 1.5 - 2 tsp
Coriander powder - 1.5 tsp
Turmeric powder - ¼ tsp
Fenugreek seeds - a pinch (3-4 seeds)
Tamarind - size of a gooseberry (refer notes)
Mustard seeds - ¼ tsp
Salt
Curry leaves
Coconut oil

Instructions
Heat oil in a pan and add coconut. Fry the coconut till it turns a darker shade of brown. Make sure you stir it continuously. Remove it from fire and add all masala powders (chilli, coriander & turmeric). Bring back to fire and cook for a min. Remove from fire and let it cool completely.
Grind the coconut without water to a smooth paste. The oil from coconut will be released while grinding and the paste will be liquidy.
Soak tamarind in ¼ cup of warm water and keep aside.
Heat oil and add the sliced onion and curry leaves. Cook till the onion begins to brown. Add coconut paste, soaked tamarind and salt. Mix well. Add half cup hot water. Bring it to boil. Reduce flame to lowest and cook for 4-5 mins. Remove from fire.
Heat oil in a pan and crackle mustard seeds and fenugreek seeds. Add this to theeyal.

milk peda wit milkmaid

 The recipe is v simple wit just 2 ingredients! ! Half tin milkmaid n 1 cup milk powder smoothened into a paste. Then kept on stirring on stove top for 10 mins (max time)wit 3tsp ghee. Then let it cool a bit. Then apply ghee on ur hands n knead well. Flatten between ur palms. Make a thumb impression in the centre... can garnish with chopped nuts or totally omit this step too :) Easy n yummy pedas ready

Kothamalli Urundai(Coriander Leaves Balls)

Coriander Leaves: 1 medium bunch
Whole Urad Dal: 1 ladle (oru paal karandi) (2.5tbsp)
Red Chilli(preferably Gundu Milagai): 6 or according to the Red Chilli Spice
Tamarind without seeds: 1 small Lemon sized
Salt as needed

METHOD
Remove the unwanted leaves from the Coriander Leaves Bunch, Rinse it thoroughly, Separate the leaves and dry it for one day.

Next day take a kadai, dry roast Whole Urad Dal and Red Chillies. Cool it.

Now in a chutney mixie grind all together without water and with needed salt.

Make small or medium sized balls, store it in airtight box or glass jar, refrigerate.

You can store this in refrigerator for 10 days.

Enjoy with Rasam Rice, Puli Kuzhambu and Curd Rice or you can just mix with Hot Rice and Gingely Oil(nallaennai). or with idli dosa chapathi ..

Homemade Srikand

hung curd-1/2 cup
mallika mango pulp-1/2 cup
sugar-2tspn or according to sweet of mango adjust
add cardomom-1 pinch
dry fruit-1tbspn

hide and seek biscuit and parle hi biscuit cake

Very simple both biscuit powder;2spoon powder sugar;11/2cup milk &before steam add eno salt.

2o  steam.like idly .over ready
1 Pocket hide n seek
1 pocket parle ji

Masale bhaat

In cooker added oil and little ghee did tadka with bay leaf , jeera and whole spices. Then sautéed the onions , kovakkai and added rice little turmeric powder and the ready made masala added water and cooked then after rice is cooked well in little ghee fried few cashew and little coconut that's all

veg.cutlet no onion

potato,carrot,capsicum,,peas,salt,garam masala,salt,besan(kadalai mavu),rusk powder.first boil the potatoes cut the veg.small pieces smash the potatoes add all the ingredients and dough it.now take a lemon size ball from the dough n make as cylinder shape ,dip in besan batter n spread rusk powder.keep aside.like this u make all the cutlets.now heat oil n deep fry till it brown in colour.(gas should to be medium flame.)Now serve hot cutlet with tomato sauce

tekua a Northern sweet

One cup wheat flour grated coconut elachi powder and ghee mix all well. Boil Jaggery and add it slowly to the mix. MIX  well till chapati consistency. Make small balls flatten it and deep fry in oil. So simple. Crusty outside and soft inside. Tastes really well

Crispy Pearl Millet(Kambu) Dosa

Crispy Pearl Millet(Kambu) Dosai with Kothamalli(Coriander) Urundai for Breakfast 

Kambu: 1cup
Whole Urad Dal: 1/4cup
Methi Seeds(Vendhyam): 1tsp
Salt as needed

METHOD
Soak Kambu(wash it completely before soaking) and Urad Dal-Methi Seeds separately for about 6hrs.

Grind Kambu and Urad Dal-Methi Seeds separately.

Once grounded to Dosa consistency add salt and leave for fermentation. 

You will get crispier Dosa's. :)

PS: Increase quantity accordingly.
Use Whole Kambu(Pearl Millet).

You can add all dals too. When you add all dals exclude Vendhayam.

Methyasoppinna bath

Chopped methi leaves half cup
Vangibath powder 2 sp
Tamarind juice 2 sp
Lemon juice 1 sp
Boiled and cooled rice 1 cup
Salt to taste
For seasoning
Mustard seeds 1sp
Channa dal 1sp
Urad dal 1sp
Hing pinch
Red chilli 2
Turmeric powder 1 sp
Oil 2 sp
Method
Heat oil . Add the seasoning and methi leaves and saute.add tamarind juice and vangibath powder and salt.fry. add rice and mix well. Garnish with lemon juice.

mishti doi

. Boil one litre full cream milk over medium heat, stirring constantly, until you are left with half the initial volume. Add 1/2 cup sugar/ brown sugar and stir well. Heat a heavy bottomed pan and stir in 1/2 cup sugar. Keep stirring it until it melts and turns brown. Add 4-5 table spoons of water and stir well. It would look like vella paagu. Add this caramel to the milk. Mix well. Boil for a few minutes and turn off the heat. Let it cool down until it is just warm to touch. Beat 4 -5 table spoons curd and add it to the warm milk. Blend well with a hand blender or maththu. Pour the milk into little earthen pots or cups. Leave the cups in a warm place, un disturbed , for 6-7 hours to set. Once set, put them in the fridge to chill.

Madurai kaara chutney

First little nallennaiyil fry red chillies and small onions and set aside. Same pan add refined oil splutter mustard and curry leaves and urad dal. Add finely cut onions and fry. Add red chilli powder and salt. Can add sugar. It is optional. When fried add finely chopped tomatoes and fry. Can add little water. Cook well. Can mash the tomatoes when cooked. Grind small onions and red chillies and add to the cooked tomatoes. Mix and saute for a while. Oil will start doing out. Off the flame. Chutney is ready

Poricha Kootaan

Poricha Kuzhambu better known as Porichozhambu in the Palakkad circles is a tangy tamarind and vegetables based dish served with steamed white rice. It is another variation of the PITLAI  Naadan vegetables like brinjals, raw bananas, yam, ash gourd broad beans (Avarakkai) are generally used. You can also used carrots, potatoes and peas in addition to the above mentioned vegetables. So if you are bored of having Sambar every other day for lunch, try is variation.

Cook Vaazhakaai, Brinjal in Tamarind water, with Manja Podi & Salt. Cube cooked Chepankizhangu & add to the Puli Thanni. Add cooked Thatta Payaru. Saute Perungayam, Red Chillies, few Kurumilagus, Urad Dhal & finally Grated Coconut and grind to a fine paste. Add this to the Kootaan. Temper with Kadugu and garnish with Curry Leaves

ONE STREET OVER IS NOT JUST A HIT BUT FAVOURITE CUISINES THAT TICKLES YOUR SENSES . AND THE CHEF. BOO AT THE ONE STREET OVER HAVE BROUGHT TOGETHER THE AROMAS AND CRAFTED MANY VEGETERIAN AND NON-VEGETERIAN DISHES THAT STAYS TRUE TO THE FLAVOURS...

THE MENU HOLDS UPPER HANDS FOR NON-VEGETERIAN  BUT THEY OFFER VEGETERAIN SECTION ALSO ...

ASTHE DISHES STARTED LINING UP ON THE HUGE TABLE IT DEFINITELY FELT HARD TO HOLD BACK BREATHING IN THE FRAGRANCE FROM THE FOOD.

KEEPING ASIDE MY FEELINGS

I GRAPPED A BITE 

BURRATA 

CHEF BOO WAS SO FRIENDLY AND HE ALSO TOLD HOW HE MAKES WITH FULL AND FULL OF LOVE AND AFFECTION

FIRST I TRIED IN LITTLES – BURRATA- ITS BROCCOLI CHEDDAR CRUMBLE  AND CHEDDHAR VINALGRETTE .. IT WAS YUM YUM YUMMYYYYYYYYYYYYYY..

THEN CHEF BOO SUGGESTED ME TO HAVE TOFU BAO-   AWWWW TOFU WITH CHILLI SOY GARLIC ,GUNPOWEDER AND HOUSE MADE JIARDENARA RELISH… IT WAS VERY TASTY

THEN I TRIED KUNG PAO ITS  FULLY BROCCOLI PEANUTS WITH CHILLIES HOISIN SAUCE.

CHEF BOO TOLD U HAVE TO TRY FELAFEL…… I SAID ALREADY MY TUMMY IS FULL BUT HE SAID TO TRY FELAFEL ITS BLACKBEAN HUMMUS WITH RED PEPPER VERY CRISPY AND CRUNCHY AND TASTY AND YUM..

ITS A GLUTEN FREE VEGETERAIN TOSHTADA WITH EGGPLANT AND ROASTED CORN WITH CHILLI AND LIME DRESSING…..

IT WAS CRUNCHYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY

AS IT WAS REALLY FULL I NEVER TRIED THE BIGS..

MY FAVOURTIE SWEETS

I TRIED TWO THINGS BUT THEY HAVE THREE VRIETIES

1.       COFFEE CHEESE CAKE  WITH CHOCLATE SPONGE -PRALINE

2.BROWN BUTTER MALDON SALT WITH CHOCLATE CHIP COOKIES IN HOT CHOCLATE

3.S”MORE 2.0 GLUTON FREE COOKIE WITH CINNAMON ICECREAM ON BURNT MERINGUE ..

I TRIED THE 2 AND 3 IAM MAD OF HAVING IT AGAIN WHEN I GO….. IT IS A MUST TO END A MEAL WITH SWEET....

AMBIENCE IS POSITIVE BEAUTIFUL AND SERENE.

Varieties of drinks are available in ONE STREET OVER

1.STRONG AND PUNCHY

2.LIGHT AND ELEGANT

3.STRAIGHT UPAND SMOOTH

4.FRUITY AND DELISH

5.TROPICAL AND SWEET

6.SHARING AND CARING -BOMBAY CENTRAL PUNCH -A NEW PUNCH IS ALWAYS IN PROCESS

7.SMALL BUT POWERFUL

8.WINE

9.BEER

10.PREMIUM VODKA

11.RUM

12.GIN

13.SCOTCH

14.JAPANESE MALT

15.BOURBON IRISH WHISKY

16.SINGLE MALTY

17.TEQUILA

18.COGNAC

19.LIQUEURS

MR.ASHITOSH NARAYANA MADE AND SHOWED US NEGRONI, PAINKILLER AND MR.T.

I TRIED SPANISH STYLE GIN AND TONIC ..ITS A COCKTAIL.

MADE OF GIM ,DASH OF LIME JUICE AND TONIC WATER, SPCIES FRESH CITRUS PEEL  AND ORCHID FLOWER…

 

THE PRCHID FLOWER WAS SMILING AT ME ….

FOOD VARIETY IS POSITIVE ..

TASTE.......POSITIVE....AN EXTRAVAGENT JOURNEY TO ONE STREET OVER 

QUALITY AND QUANITITY IS POSITIVE.. SERVICE ..POSTIVE..OFFCOURSE FLAWLESS

A ROYAL DINING INDEED WITH SEPCTACULAR DISHES THAT WILL TINGLE YOUR TASTE BUDS.

THANKS FOR THE INVITE I ENJOYED A LOTTTTTTTTTTTTT AND ITS TIME TO SAY BYE TO YOU ALL......