Curry Leaves Dosa\Crepes

Curry leaves are mostly consumed in south Asia and you can see that effect of it,many people will have long lenghty hairs. Yes, its good for hair.
Found this breakfast recipe on web search. It looks similar to green-gram dosa(pesarttu) but tastes different.

Ingredients
1 cup Par-boiled rice
2 cups Regular Idli/ dosa rice
5 tsp Pigeon peas(toor dal)
5 tsp Black gram (urad dal)
1/4 tsp Fenugreek seeds
1-1/12 cup Curry leaves
Salt to taste
Water

Soak all the ingredients except curry leaves for 4 to 5 hours
Grind the soaked grains with curry leaves.
Allow it to ferment overnight.
Heat the griddle and pour the batter, spread and cook both sides.
Serve with coconut chutney.

Poori and Vegetable Korma

It's been long time I haven't made this. Just because I don't want to make whole house frying oil smell. But, from past 2 days weather was so gloomy our food sense was craving for home fried food.
It's a famous recipe in Bangalore restaurants they either serve with the aloo masala or korma

Vegetable Korma
Ingredients
1 cup mix vegetables of your choice(I used carrots, turnips, potato)
1/3 tsp turmeric powder
Salt to taste
1/2 tsp Lemon juice
Cilantro for garnish

Paste
1 garlic clove
1'' inch ginger
3-4 green chilies(If you want to have red color korma, go with red chilies)
1 tsp poppy seeds
5-6 black peppercorns
2 tsp coriander seeds
1 tsp cumin seeds
2 tbsp roasted Bengal gram
4 tbsp coconut grated

Boil 1 cup water add turmeric and vegetables cover and cook until the vegetables are soft and tender.
Mean while, grind all the ingredients from paste list to fine. keep aside.
Once the vegetables are cooked add salt and ground paste. cook for 5-10 mins.
Lastly add lemon juice and garnish with cilantro. Korma is ready!

Poori
Ingredients
1 cup wheat flour
water
Oil for frying

In a mix bowl, Mix wheat flour and water as required and make a dough and knead well. Keep aside for 30 mins.
Again knead well and make small balls and roll out with help of oil and Fry.

Note: The Poori dough should be little harder than chapati in that way it won't take much oil while frying.

Green Gram and Mix Vegetables Curry - South Indian Style

Ingredients:
1/4 cup Green gram
1 Cup mix vegetables chopped(Carrots, String Beans,Potatoes) You can add green peas or anyother less watery vegetables.
1/4 tsp Turmeric powder
Salt to taste
Oil

1 tsp Cumin seeds
1/4 tsp Black peppercorns
1/2 tsp Poppy seeds
2 red chilies
4 tbsp grated coconut
Tempering:
1/2 tsp Mustard seeds
1/2 tsp Bengal gram
1 Red chili
Few curry Leaves

Pressure cook the green gram and drain the excess water and keep aside
In a medium sauce pan, heat 1 tsp oil add cumin seeds, black peppercorns, red chilies and poppy seeds. fry for 2-3 mins or until it turns light golden and grind with coconut and little to fine paste.
In a heavy saucepan, add 2 cups of water(depending on the quantity of vegetables) bring to boil, add vegetables, tumeric powder and cook until the vegetables are tender and soft.
Add cooked green gram and cook for 3-4 mins. Now, add the ground paste and salt and cook until combine thoroughly. Lastly, Heat oil in a small sacuce pan, add mustard seeds, bengal gram , red chilies and asafoetida powder and curry leaves when mustard seeds splutters mix it with the curry.
Serve with hot rice or even goes well with chapathis, rotis.