DEVAKOTTAI SAMAYAL ARAI

Happy Diwali to all my readers! I am going to share the recipe for a soft and juicy Badhusha. Unlike my other Badhusha recipe, I have used baking soda and baking powder in this one asking with butter and water.  Your will need the following ingredients (Makes about 15 pieces) For the dough: All purpose flour / Maida  1 1/2 cups (sifted) Butter 1/4 cup melted Water 3/4 cup (at room temperature) Baking soda 1/4 tsp Baking powder 1/2 tsp For the sugar syrup: Sugar 1 1/2 cups Water 1 1/2 cups In a bowl, add the sifted flour, baking soda and baking powder and give it a good mix. Make a well in the middle of the flour and pour the butter and 1/2 cup of water. Now gently mix the flour into this and make a soft dough. Remember that we need a soft dough. We don't have to vigorously mix or knead and make a tight or elastic dough. Use the remaining water as needed, to make the dough. I made a couple of batches, so I had to use 2 different packets of the flour. When I made dough with one packe

Rosemary is an aromatic shrub, which can be grown in your garden. Rosemary  leaves and oil have a lot of medicinal values. To learn more about the health benefits of Rosemary, please follow the link .  I have used fresh rosemary from my garden for this recipe. Rosemary chicken curry is definitely an incredibly flavorsome dish. This recipe will serve two people. Let us quickly grab all the ingredients needed to prepare this dish. Rosemary leaves - 1/4 cup washed Chicken (boneless and skinless) - 3/4 lb, washed and cut into medium sized pieces Onion - 2 large chopped into small pieces Ginger - 1 inch piece chopped into small pieces Tomato - 1 medium chopped into small pieces Fennel seeds - 1/2 tsp for seasoning Cooking oil - 2 to 3  tbsp Masala powders    Red chilli powder - 1 tsp Coriander powder - 1 tsp Turmeric Powder - 1/2 tsp Salt  - 1 tsp Heat a 1 tsp oil in a pan and saute 1/2 of the  chopped onion, chopped ginger and the rosemary leaves. Cool them down. Now add 1/4 cup water to t

I am happy to share yet another recipe with Pearl Millet. I have used whole pearl millet for this recipe. It is high in fibre and amino acids and is naturally gluten free if consumed as a  whole millet instead of flour. Follow the link to learn more about the goodness of pearl millet.  Let's see how to make the batter for making this idli.  You will need Pearl millet - 1 cup Parboiled rice - 1/2 cup Raw rice / Sonamasoori rice - 1/2 cup Black gram / Urad dal - 1/2 cup Fenugreek / Methi seeds - 1/2 tsp Salt - 1 1/4 tsp Ina a bowl take the millet, rice, dal and methi seeds together, wash 2 to 3 times and soak them in enough water overnight. In the morning, make a thick batter (like idli batter) by grinding it in a wet grinder. Add the salt and mix well and let it ferment for 10 to 12 hours.  In the picture below, you can see the tiny bubbles in the batter, which means that the batter has fermented.  Now, heat a pan and pour a laddle of batter and spread it out, like in the picture b