Broccoli Dosai

INGREDIENTS:
1.Dosa batter
2.broccoli-1
3.turmeric powder1/4tbsp
4.asafoeatida-1pinch
5.garam masala-1/4tbsp
6.chilli powder-1tbsp
7.lemon juice-half tablespoon
8.curd-1tablespoon
9.gingergarlic paste-1tbsp

To Clean Broccoli:
 •Rinse the broccoli under cold water to remove any dirt
 •Cut off the stem as close to the start of the florets as possible
 •While the stem can be tough if eaten as is, if you remove the outside layers,
   the center of that stem is just as tender as any other part
 •So, holding the stem vertically on your cutting board, take off about an 1/8 of an inch from each side of
   the stem
 •Chop into whatever size pieces you’d like
 •Separate the florets, by cutting them off from the remaining stem structures;
   or you may be able to just break them off
 •Make sure everything is dry and you’re good to go.

Method of making broccoli dosai:

• After the cleaning process.finely chop the floret into tiny pieces.
•   Then add the ingredients with the finely chopped florets let it marinate for 10 minutes.
•   Then add this marinated florets to dosa batter.
•   heat dosa tawa make dosa with crispy.
•   serve it hot.with nutritious raitha which i gave before

Paruppu urundai Kolambu

• Paruppu Urundai Kuzhambu is a authentic dish in TamilNadu.
• Ingredients:
• For  Lentil Balls:
•     Thuvar dhal – 1 cup
•     channa dhal - 1 cup
•     Onion – 1/4 cup (finely chopped)
•     Garlic – 4 cloves (finely chopped)
•     Curry leaves – a few
•     Coriander 2 tbsp (finely chopped)
•     red chillies – 3
•     Fennel seeds – 2 tsp (crushed)
•     Turmeric powder – 1/4 tsp
•     Salt to taste
•     Coconut finely chopped
• For gravy:
•     Tamarind – lemon size
•     Onion – 1 1/2 cup (finely chopped)
•     Tomatoes – 1 cup (chopped)
•     chilli powder – 1 1/2 tbsp
•     coriander powder - 3 spoons
•     Turmeric powder – 1/4 tsp
•     Cinnamon – 1″ stick
•     Cloves – 2
•     Curry leaves – a few
•     Salt – to taste
•     Oil – 2 tbsp
•     Asafoetida – a pinch
•     Coconut – 1/4 cup
•     Fennel seeds – 2 tsp
•     Coriander leaves – 1 tbsp (chopped)
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• Method of Preparation for balls(paruppu urundai)
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•     Soak the thuvar dhaland channa dhal in water for 1 hour.
•     Grind the them half coarsely and half finely with fennel seeds and redchillies
•      Mix the other ingredients (i.e)onion,garlic,curry leaves,corinaderleaves,cococnut chopped for the balls     
•      along with the ground mixtures.
• Method of Preparation for gravy:  
•     Heat oil in a wide vessel and add the cinnamon sticks followed by cloves, asafoetida and curry leaves.
•     Add the onions and fry them till they become translucent.
•     Add the chopped tomatoes followed by salt, turmeric powder and chilli powder and coriander powder.
•     Add the tamarind water and let it boil for 5 minutes.
•     Now add the  balls in the gravy. make it sure the gravy should boil.add the balls one by one when the 
•     gravy is boling.
•     so that tha balss wont break.normaly peoples will steamed the dhal balls.
•     but i wont steam instead of that i will add the balls while the gravy is boiling in high flame.
•     Grind the coconut and fennel seeds to a smooth paste and add it to the gravy.
•     Let it boil for another 10 to 15 minutes and garnish with coriander leaves.