Mexican Chicken Spaghetti

Recently I tried this yummy Mexican Chicken Spaghetti. It looks yummy and taste also great. It’s really very easy to prepare. My son liked this very much. Hope you all like it too!

Ingredients

Spaghetti Noodles – 1 pack

Chopped Onions – 2 (big)

Chopped Tomato – 2 (Big)

Finely Chopped Garlic – 2 tsp (optional)

Oregano Powder – 1 tsp (optional)

Olive Oil – 2 tsp

Boneless Chicken Pieces – 1 cup

(Cleaned and cut into small pieces)

Cumin Powder - ½ tsp

Chilli Powder – 1 tsp

Salt and Pepper to taste

Shredded Cheddar Cheese – 1 cup

Method

In a pan, heat oil. Add the chicken pieces with little salt and fry well on low flame. Once it cooked well then adds cumin and chilli powder and roast it well. And keep aside.

In a large vessel bring water to boil, add a tsp of olive oil with little salt. And break the spaghetti into two pieces. Let it cook for 7 to 10 min. Then switch off the flame and strain the water. And keep it aside.

In a pan, heat oil and add garlic and saute well. Then add chopped onions and fry well.

Add chopped tomatoes and saute it till this becomes mushy. Then add the cooked spaghetti in it.

Add the cumin powder and chilli powder and mix well. Then finally add the fried chicken pieces on top of it. 

Sprinkle oregano, pepper, salt and cheddar cheese and serve hot.

Mixed Pulses Soup

This is a healthy soup. It is very easy to prepare. Mixed pulses are consists of some black beans, pinto beans, brown lentils, great northern beans, split peas both green and yellow, lima beans, black eyed peas, garbanzos, and red beans. It’s really a good recipe for kids.
Ingredients
Mix Pulse – 1 cup
Chopped Onion – 1 (big)
Chopped Tomato – 1 (big)
Sliced Green Chilli – 3
Dried Basil – 1 tsp
Butter – 1 tsp
Lemon Juice (As per your taste)
Salt and pepper to taste
To Temper
Cinnamon Sticks – 1
Bay Leaf – 1
Cumin Seeds – ¼ tsp
To Garnish
Chopped Coriander Leaves – few
Salt Biscuit or Toasted bread
To Mix
Corn Flour – 1 tsp
All Purpose Flour – 1 tsp
Water – ¼ cup
Method
Soak mixed pulse in bowl through overnight.
In a pressure cooker, heat butter. Then add the tempering ingredients one by one and saute it for few min.
Then add the chopped onions, green chilli and tomatoes and fry well.
Now add soaked mixed pulses with little salt and water.
Let it cook for 7 to 8 whistles. Then switch off the flame.
Once the pressure releases add the corn flour mix.
Finally add the dried basil, lemon juice and pepper powder.

Chettinad Chicken Kuzhambu (செட்டிநாடு கோழி குழம்பு)

Chettinad Cuisine is very famous in Tamil Nadu. Recently we have visited to Hot Bread (Indian Restaurant) for dinner and we had Ceylon Veechu Parotta with chettinad style chicken Kuzhambu. Then my son asked me to prepare at home. So I tried and came out very well. This goes very well with Parotta, chapatti, Naan, Idli, dosa, and steamed rice.

Ingredients
Red chili powder – 1/4 tsp
Water as required
Salt – as required

To marinate
Chicken – ½ kg
Yogurt/Curd – 2 tsp
Turmeric Powder – a generous pinch
Salt – as required

To roast and grind
Grated Coconut – 3 tsp
Dry Red Chilies – 7
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Pepper Corns – 1 tsp
Fennel seeds – 1 tsp
Roasted gram – 2 tsp
Poppy seeds – 1 tsp
Chopped Onions – 1 (Big)
Chopped Tomatoes – 2 (Big)

To Temper
Bay leaf – a small piece
Cinnamon – 1/4 inch piece
Cloves – 2
Cardamom – 1
Curry leaves – few
Small Onion – 5 to 7 halved
Chopped Tomato – 1 (small)
Garlic – 5
Oil – 1 tsp

Method

Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for at least 30 to 45 minutes and Set aside.

Heat a pan and add red chilies, coriander seeds, cumin seeds, black pepper corns, poppy seeds, fennel seeds, roasted gram and dry roast till slightly golden brown.

Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.

Let it cool down and grind it to a fine paste with very little water. In a pressure cooker heat oil, add bay leaf, cardamom, cinnamon, cloves and saute for a minute.

Then add onion, tomato, garlic, curry leaves and saute for 2 mins. Then add the chicken and saute it for 10 mins at least.

Then add the ground masala paste and mix well. Saute until raw smell completely leaves and the chicken blends well with the masalas.

Add water, required salt, red chilli powder and pressure cook for 3 whistles in medium flame.

Once pressure releases, transfer it to a kadai in medium flame and allow it to boil until oil separates. Garnish with coriander leaves and switch off as per your required consistency.

Onion Tomato Chutney with Coconut

This is simple and tasty chutney. This is very popular in Tamil Nadu cuisine. This goes very well with any South Indian Tiffin like pongal, idli, upma.

Ingredients

Grated Coconut – ½ cup

Chopped Onion – 1 (big)

Chopped Tomato – 1 (big)

Dry Red Chilli – 4

Channa Dal/Bengal Gram/Kadalai paruppu - 2 tsp

Chopped Ginger – 2 tsp

Salt to taste

To Temper

Mustard Seeds – ½ tsp

Urad Dal – ½ tsp

Coriander Leaves – few

Curry Leaves – few

Dry Red Chilli – 1 (broken)

Sesame Oil – 3 tsp

Method

In a pan, heat oil. Add dry chill, saute it for few sec. And add channa dal and roast this till gets slight brown color.

Then add chopped ginger and grated coconut and saute it well.

Now add chopped onions and keep frying well. Add tomato pieces. Let it cook well with onion and coconut.

Once it done, then switch off the flame. Let it cool down completely.

In a blender, add the roasted ingredients and grind it as with required salt and water.

In a pan, heat oil and add the tempering ingredients one by one and saute it for few sec. 

Then transfer into serving bowl. Serve with hot idli/dosa.

Milk Toast

Milk Toast is a great breakfast food. In this fast world, we don’t have enough time to spend for breakfast. This is the easiest and tastiest food. The toasted bread is dipped with white sauce. It is also a comfort food.

Ingredients

Bread Slices – 4

Cinnamon Powder – a tsp

Salt to taste

White Pepper Powder to taste

Butter – 2 tsp

White Sauce – 1 cup

Roasted Nuts – ½ cup

Roasted Raisins – ¼ cup

Method

Heat a tawa, add butter. Sprinkle salt, white pepper powder, cinnamon powder.

Then place the bread and toast it till these slightly turn into golden color.

In a plate, keep the toasted bread and apply white sauce on top of it. 

Sprinkle roasted nuts and raisin and serve hot.

Yummy Cinnamon Toast

 It makes a great breakfast. And also this is perfect snack for kid’s lunch box. This is special, comfort food especially on cold or rainy days. I love eating cinnamon toast while the sugar is still hot and delightfully crisp yet underneath the toast is wonderfully chewy. And I especially love having it with a steamy cup of hot chocolate.

Ingredients

Bread – 4 Slices

Butter – 2 tsp

Cinnamon Powder – 1 tsp

Sugar to taste

White Pepper Powder– a pinch

Method

In a bowl take cinnamon powder, white pepper powder, sugar and butter. Then mix well.

And take bread apply on both sides and keep aside.

In a dawa, apply some butter then place the bread. Let it be slightly changed in color.

Then switch off the flame and serve this cinnamon toasted bread with ketchup.

White Sauce

This is also known as Béchamel Sauce. It can be used as a base for lots dishes. We can use this sauce for making pasta, bread, spaghetti, macaroni… It is one of the mother sauces of French Cuisine.

Ingredients

Butter – 2 tsp

All Purpose Flour – 2 tsp

Milk – 1 ½ cups

Salt to taste (little)

White Pepper Powder to taste (little)

Method

In a small saucepan, over medium heat melt butter.

Add Flour and stir until the butter and flour are well combined.

Pour in milk, stirring constantly as it thickens.

Add more milk depending on desired consistency.

Sprinkle little salt and white pepper powder.

Aloo Dal Curry

Dal is almost favorite food to everyone. Especially kids love them. If we add aloo into that curry it will become tastier. It has good source of protein. And Dal curry is the backbone of Indian meal.

This goes very well with roti, chapatti, steamed white rice, Idli, Dosa, Bread…

Ingredients

Toor Dal – ½ cup

Turmeric Powder – ½ tsp

Potato/Aloo – 1 (big)

Salt to Taste

To Temper

Ghee – 2 tsp

Mustard Seeds – 1 tsp

Jeera/Cumin Seeds – ½ tsp

Hing – A pinch

Crushed Ginger – 1 tsp

Crushed Garlic – 1 tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Dry Red Chilli – 3

Method

Soak Toor Dal in hot water for about 15 to 30 min. Then pressure cook it with little ghee, salt, turmeric and potato. Let it cook until the dal mashed well.

Switch off the flame and let it be for few min. Then mash it well. And remove the outer skin of potato. And make small pieces in it. Keep ready all other ingredients.

In a pan, heat ghee. Add the ingredients which are under “to temper” and saute it for few sec.

Now add potato pieces with little salt (we already added salt in dal) and mix well.

Finally add mashed dal and mix well. Then cover with the lid and let it be for 2 to 3 min. 

Then switch off the flame. Serve with hot steamed rice and melted ghee.

Vendhaya Kanchi

Vendhaya Kanchi is a tasty and nutritious dish. It’s very good for health. As per my mom statement, it helps to reduce the body heat.                                        

 This goes very well with any fry, Thuvaiyal, Papad and pickles…

Ingredients

Rice – 1 cup

Moong Dal – ½ cup

Fenugreek Seeds – 3 tsp

Peeled Garlic – 1 cup

Coconut Milk – 1 cup

Salt to taste

Method

Soak moong dal and rice for at least 30 min with 5 cups of water.

In a pressure cooker, add rice and dal, salt, garlic, fenugreek Seeds and cook 5 to 6 whistles come out or till it becomes mushy.

Once it down switches off the flame. Then mash it well.

Add coconut milk and mix well. 

Then serve hot and serve with lemon pickle.

Baked Gobi Manchurian Wheat Spaghetti

It’s a great dish for who loves Italian dishes. It’s similar to pasta. But we have added some spices on it. So it will be definitely your lip smacking dish. We love baked dishes. So enjoy with this yummy dish. I have already posted gobi Manchurian recipe in my earlier post. If you wish you can add into before baking in it.  

Ingredients

Wheat Spaghetti – 1 pack

Sliced Onions – 4

Sliced Chilli – 3

Sliced Carrots – 1 cup

Chopped Broccoli – 1 cup

Pasta Sauce as required

Lemon and Pepper Salt – a pinch

Onion Powder – 2 tsp

Crushed Pepper – 2 tsp

Grated Cheese – 2 cup

Salt to taste

Olive Oil – 2 tsp

Sliced Tomato – 3

Garlic Powder – 1 tsp

Italian Seasoning – 1 tsp

Chopped Coriander Leaves – ½ cup

For Top Layer

Sliced Tomato – 3

Sliced Bell Pepper – 3

Grated cheese – ½ cup

Chopped Basil Leaves – 5 tsp

Chopped Coriander Leaves – ½ cup

Gobi Manchurian - 2 cup

Ranch as required

Tomato Ketchup as required

Method

In a big vessel bring water to boil. Add a tsp of olive oil and spaghetti to cook it for 5 min. Once it done let it be for another 10 min. Then strain the excess water.

In a pan, heat oil. Add slices of onion and saute well. Then add sliced chilli, carrots, broccoli, and onion powder, salt. Then mix well.

Add pasta sauce, crushed pepper and garlic powder.

Preheat micro oven for 375 deg F. Take a micro oven tray and sprinkle some oil.

In bottom spread some grated cheese and apply some layer of spaghetti and apply cheese and vice versa.

Then apply the top layer and bake it for 45 min and let it be for 20 min. Then serve yummy baked Spaghetti.

Okra Fry

This is a simple way to prepare okra. It’s very easy to prepare for bachelor and working ladies. This is also good source of Calcium and Potassium.

Ingredients

Chopped Okra – 2 cups

Chopped Onion – 1 cup

Chopped Ginger – 1 tsp

Peeled Garlic – 10 cloves

Grated Coconut – 3 tsp

Salt to taste

To Temper

Mustard Seeds – 1 tsp

Urad Dal – ½ tsp

Cumin Seeds – ¼ tsp

Hing – a pinch

Curry Leaves – few

Dry Red Chilli – 4

Method

Wash and chop the okra into half finger sized pieces. Then keep aside.

In a pan, heat oil and add the tempering items one by one and saute it for few sec.

Then add the chopped onions and saute it till this get slight brown in color.

Add the chopped ginger and garlic and saute it well. Then add the okra pieces with required salt.

Let it be for another 5 minutes and add the grated coconut, then mix well.

Switch off the flame. Let it be for another 2 min. Then Serve with roti or steamed white rice.

Kothimbir Vadi

It is one of the famous snacks in Maharashtra. Recently I didn’t prepare any snacks in my kitchen. So I searched through internet and found this wonderful recipe.

You can make this snack in different method. After greasing it you can either steam or bake it. And make into small pieces then fry in oil.

Serve this crunchy, spicy vadi with tomato ketchup, green chutney or ranch.

Ingredients

Finely Chopped Coriander Leaves – a bunch

Crushed Garlic – 5 pods

Crushed Ginger – 1 piece

Crushed Green Chilli – 10

Salt to taste

Roasted Peanut Powder – 3 tsp

Hing – ¼ tsp

Turmeric Powder – 1 tsp

Garam Masala – 1 tsp

Lemon Juice – 1 tsp

Cumin Powder – ½ tsp

Oil as required

(To Batter)

Gram Flour – 1 cup

Rice Flour -1 tsp

Bhajani – ¼ cup

(To Temper)

Mustard Seeds – 1 tsp

Cumin Seeds – 1 tsp

Ajwain – ¼ tsp

Method

In a bowl add the ingredients which are under “to batter” with enough water and mix well. Make sure it should not have any lumps.

 In a pan, heat oil. Add the tempering ingredients one by one. And add crushed garlic, ginger and chillies. Then mix well.

Add turmeric Powder, garam masala, hing and keep stirring it.

Then add besan batter and keep stirring it continuously. Add salt, Chopped coriander leaves, lemon juice and roasted peanut powder. And mix well.

Once we get thick consistency then switch off the flame.

Grease a plate then add the sauteed besan mix. Spread evenly and let it be for 45 to 55 min.

Then cut into pieces. Heat oil in a pan, add these pieces and fry well.

Serve with tomato ketchup or ranch.

Spicy Eggplant Masala

This is yummy and spicy eggplant masala. I have prepared own masala to make this delicious dish.

 This goes very well with any briyani, fried rice, ghee rice, steamed white rice, idli and dosa…

Ingredients:

Eggplant – 8 (medium Sized)

Tamarind Water – 1 cup

Turmeric Powder – ½ tsp

Salt to taste

Chopped Ginger – 1 tsp

Peeled Garlic – ½ cup

Chopped Onions – 1 cup

Chopped Tomato – 1

Chopped Coriander Leaves – few

For roast & Grind

Dry Red Chilli – 3

Cumin Seeds – 1 tsp

Peppercorn – ½ tsp

Fennel Seeds – ¼ tsp

Fenugreek Seeds – ¼ tsp

Bengal Gram/Channa Dal – 3 tsp

Dry Coconut – ½ cup

Oil – 3 tsp

To Temper

Mustard Seeds – 1 tsp

Cumin Seeds – ½ tsp

Curry Leaves - few

Method

In a pan, heat oil. Add the ingredients one by one which are under “roast and grind “then sauté it for few min. Once it done switch off the flame. Let it cool completely then grind it as powder and keep aside.

By mean time, Wash the eggplants. And just make 4 slices of each, no need to cut fully. In a kadai, add tamarind water, salt and turmeric powder and eggplant then cook it well for 10 to 12 min.

In a pan, heat oil. Add chopped onions, garlic and chopped ginger and saute it well.

Once it turned the color into slight brown, add chopped tomatoes and cook until mashed well.

Then add the ground masala with little water and mix well.

Now add the cooked eggplants and mix well. Make sure the spices should mix with eggplants.

Once it get thicken, then add chopped coriander leaves and switch off the flame.

In a pan, heat oil and add the tempering ingredients and saute it for few sec. Then transfer into eggplant masala.

Yummy and Spicy Eggplant Masala is ready to serve!

Kuttanadan Fish Curry

Kuttanadan Fish Curry is a tasty, spicy dish and very famous in Kerala. This goes very well with steamed white rice, idli, dosa…

                                              

Ingredients

Fish Fillets – 10

Chopped Onions – 10 (Small)

Chopped Garlic Pods – 10

Chopped Ginger – 1 inch

Sliced Chilli – 3

Curry Leaves – few

Fenugreek Seeds – 1 tsp

Turmeric Powder – ½ tsp

Coriander Powder– 2 tsp

Red Chilli Powder – 2 tsp

Tamarind (Kodumpuli) – lemon sized ball (Soaked in hot water)

Coconut Oil – 5 tsp
Salt to taste

Chopped Coriander Leaves – few

Chopped Tomato -1

Method

In a pan, heat oil. Add mustard seeds and fenugreek seeds then sauté it for few sec.

Then add curry Leaves, onion, garlic, and ginger and green chilli and sauté it for few min.

Then add chilli powder, coriander powder, turmeric powder with little water.

Then add soaked tamarind water and mix well.

You have to add enough water and let it boil well.

Once it done, then add fish fillets and keep it for another 5 to 10 min.

Then add the chopped coriander leaves and switch off the flame.

Garnidh with curry leavesand have it steamed white rice.

Kaju Katli

Kaju Katli is one rich and very popular sweet. This is one of my son’s favorite sweet. It’s very simple to and easy to prepare.                                                

But you need very careful while making into get right consistency. It tastes better than store kaju katli’s … wow we love it…

Ingredients

Whole Cashews – 1 cup

Sugar – ½ cup

Water – ¼ cup

Melted Ghee –To Garnish

Method

In a blender add cashews and grind it to a semi fine powder.

If you are grinding as fine paste, then the whole mixture will turn sticky.

Now boil sugar and water, keep stirring in low flame till sugar completely dissolves.

Then it starts to bubble up, keep stirring.

Now add the cashew mixture and keep stirring until it forms a thick rolling mixture.

It should be like flexible dough. The dough should not be fry. This should be soft and flexible.

You can even try rolling a ball. It should be flexible then that’s the right consistency.

Then switch off the flame and let it cool down for 10 min.

In case if the mixture is dry, you can add little ghee and then knead it.

Now lay a butter paper and place the kaju dough and fold the paper such that the butter paper is on top and bottom of the dough.

Now start rolling with a chapati roller. Roll it to ¼ inch thickness; remove the butter paper on top. 

Cut with a sharp knife. Mark lines. And cut into diamonds. Serve this yummy kaju katli

Chilli Parota

This is another simple and yummy snack. It is very good choice of school going kiddos. It is very easy to prepare. We can any kind of vegetables in this dish.

This yummy chilli parota goes very well with onion raita and any kurma.            

Actually Parota is not good for health because of the main ingredient maida.

But when we add some vegetables we can make this as delicious food.

Ingredients

Parota – 5

Finely Chopped Onions – 2 (big)

Finely Chopped Tomato – 1 (big)

Finely Chopped Carrot – 1

Finely Chopped Beans – few

Fennel Powder – ½ tsp

Chilli Powder – ½ tsp

Salt to taste

To Temper

Fennel Seeds – ¼ tsp

Chopped Coriander Leaves - few

Curry Leaves – few

Oil – 2 tsp

Cinnamon Sticks – 1

Cardamom - 1

To Garnish

Chopped Coriander Leaves – few

Ghee – 1 tsp

Sliced Carrot – 1

Sliced Lemon Piece -1

Method

In a kadai, heat oil. Add the tempering ingredients one by one and saute it for few sec.
Then add the finely chopped onions and saute it well until gets slight brown in color.

Then add chopped tomatoes and saute well. Add required salt and mix well.

Now add chopped carrots and beans and cook for another 2 to 3 min.

Then add fennel powder, chilli powder and required water. Let it cook for another 3 min.

By meantime, take the parato and cut into small square pieces. Then add these pieces into masala.

Saute well and let it for another 1 to 2 min.

Switch off the flame and garnish with chopped coriander leaves and pour some ghee. 

Serve yummy hot chilli parota with lemon juice and onion raita. 

Chocolate Peda

It is a very easy sweet and quick to prepare for any festival.These peda has rich chocolate flavor with perfect amount of sweetness.

If you are chocolate lover, I am sure you will love this. Color and taste always depends on the type and quality of cocoa powder you are using.

Ingredients

All Purpose Flour/Maida – ¼ cup

Ghee – 2 tsp

Water – ¼ cup

Coco Powder – 1 tsp

Milk Powder – 2 tsp

Sugar – ½ cup

Sliced Almonds – 2 tsp

Method

Heat a pan, add ghee. When it is done, add all-purpose flour and switch off.

Mix well and fry well the maida and make sure it should not have any lumps and set aside.

In a pan, add sugar and water and start making the syrup once it reaches a stage where it starts to give stickiness when you add this syrup in a bowl of water it should float.

When you get the right consistency add coco powder and switch off.

Take the pan and keep it aside.  Whisk it well and make sure this should not have any lumps.

Now add fried maida and mix well. Then add milk powder and keep stirring and so it starts to thicken. This will form a grainy mixture.

Once it is thick then leaves it for few min to cool down.

Grease your hands with ghee and shape them into balls and make a dent in the center.

Add sliced almonds in the dent and let it to set. Serve chilled or warm.

Roasted Gram/Pottukadalai Murukku

Have you ever tried any easy murukku recipe? It’s a very easy and crispy murukku. It takes only few min.

Normally murukku is one of the favorite dishes of Diwali festival. Have this yummy murukku with coffee/hot chocolate.

Ingredients

Rice Flour – 2 cups

Pottukadalai/Split Roasted Gram – 1/2 cup

Butter – 1 tsp

Jeera – 1 tsp

Ajwain Seeds – 1tsp

Hing – a pinch

Salt to taste

Oil for deep fry

Water as required

Method

In a dry mixer grind fried gram to a fine powder. Now combine rice flour and roasted gram flour and sieve it.

In a mixing bowl take the sieved flours, butter, jeera and salt and mix well with your hands first. Boil water when it starts to boil switch off.

Add water little by little and mix it well and make it as soft dough.

Take your murukku mould and fit in the star shaped disc. Now slowly press directly into oil or on a laddle.

Heat oil - drop a small pinch of dough to check if the oil temperature is right.

When the dough immediately raises to the top with a sizzle then your oil is ready.

Flip the laddle to transfer the murukku into the oil and fry till golden brown.

Drain in a tissue paper. Let it cool down completely.

Then place it in an airtight container.

Peanut Urundai

It’s a very simple and healthy urundai. This is easy to make. It is perfect snack for children. It is a very good snack for kids.

Ingredients

Peanuts – 1 cup

Cashew Nuts – ½ cup

Jaggery Powder – 1 cup

Salt – a pinch

Cardamom Powder – ½ tsp

Ghee – 4 tsp

Method

In a pan, dry roast cashew nuts. Then take it out.

 In that same pan, add peanuts and dry roast well. Then switch off the flame. Let it cool down then remove the outer skin of peanuts.

Once it done, add roasted peanuts, cashew nuts in a blender. Then grind it as fine powder.

Heat 4 tsp of ghee. Now add the ground powder of peanut, jaggery powder, salt and cardamom powder.

Saute it for few seconds. And make this as yummy urundai.

Tomato Dosa

This is another simple and tasty recipe. Are you getting bored with regular dosa? Then why can't you try this new recipe. It's easy and tasty too.

This goes very well with Coconut Chutney...

Ingredients

Idli Rice – 2 cups (Soaked)

Ripe Tomatoes – 5

Cumin Seeds – 1 tsp

Dry Red Chilli – 4

Salt to taste

To Temper

Mustard Seeds – 1 tsp

Cumin Seeds – 1 tsp

Urad Dal – 2 tsp

Finely Chopped Onions – 1 cup

Finely Chopped Curry Leaves – few

Finely Chopped Coriander Leaves – few

Oil – 2 tsp

Method

In a grinder, add all the ingredients above mentioned along with enough water and grind it as fine paste.

In a pan, heat oil. Add the tempering ingredients one by one and saute it for few sec. Then add these into dosa batter and mix well.

In a dosa pan, apply oil and make dosa. Pour some oil on top of it. 

Serve with coconut chutney.