Seimurai ( samayal neram)

Ingredients
Thuvar dhall 2 cups
Channa dhall 1 cup
Urad dhall 1/2 cup
Moong dhall 4 t.spoons
Rice 1.5 cups
Redchillies 8
Green chillies 4
Hing 1/4 t.spoon
Salt 1.5 t.spoon
ginger
onion
corainder leaf,cury leaf..
Cooking oil for making addai

Method

Rinse and soak thuvar dhall, channa dhall, urad dhall, moong dhall, and rice together in 6 cups of water.Grind the above coarsely with salt, hing and red chillies.add chopped onion,curry leaf, corainder leaf to the paste...

Method to make Addai: (Similar to making dosai's/Pan
cakes)Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it. Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of oil around it. Wait till the addai turns
brown.Serve it hot with any chutney, or with some jaggery.

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Ingredients

For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough

For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.

For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys , or tomato sauce.

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Ingredients Urad dhall 1 cup Rice flour 1 cup Green chilles 6 Ginger a small piece grated Pepper 1t.spoon Hing a small pinch Salt 3/4 t.spoon Curry leaves a fewChopped Onions Cooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, chopped onions, green chilles and curry leaves. Make small balls and deep fry in oil. Previous->>

Ingredients
Rice 2 cups
Moong dhall 1/2 cup
Hing a small pinch
Curry leaves
Cashews
Pepper 1/2 t.spoon
Cumin seeds 1/2t.spoon
Ginger a small piece finely chopped
Ghee 1/2 t.spoon
Salt 1 t.spoon

MethodCook rice and moong dhall with extra water andkeep it aside.Fry pepper, cumin seeds, hing,curry leaves, and ginger in 2 t.spoons ghee, and add this to the above pongal.Fry cashews in 1 t.spoon ghee and add to theabove.Add salt and remaining ghee and mix everything well.Keep the mixture in cooker..pongal is ready !


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