Mysore dal masial
This dal is one of  the  comfort foods  which is fairly easy thing to prepare.this  combines  with hot White Rice , chapaties , rotties & bread.
Ingredients;         1/2 Cup Split Red Lentils or Mysoor Dal;       onion  -1/4  copped;  salt 1/4 tsp;

                              garlic cloves -3  chopped;    g,chili -1 slit;     cumin  & pepper few coarse powder;      
seasonings;         oil , mustard,     d,chili split,  c/leaves

Step;                  
Wash the lentils till water runs clear.   Boil in  2 cupswater  with all above ingredients  till Soft & Mushy.   You can either pressure cook  it  for 1 whistle , which is obviously the fastest way or can cover & cook till done. The quantity will more than double in the consistency . If required add more hot water while cooking.when it done season with the items & pour on dal.very quick  dish.

I would like to post my 'Tin Fish curry' which I made today.those who stays in Us,Uk, SriLanka..etc  it is most easy & tastiest curry,   even  if any N.Veg not avail at home,you can make it all of a sudden.In  US Walmart, Shop Rite its available.
 I'll upload some fotos with the Recipe. please go ahead.....
Tin fish curry
Ingredients;     Fish tin -1    [open with cutter, drain inside water, 4 mid peaces are inside, slowly remove d soft bone  of d middle } & keep aside.
onion   1/2   cut ;       garlic 4 cloves chopped;       g.chilli  -1 no chopped;     tomato  -1 cut;

tamarind  juice   -1tsp;       d.chilli pwr  1  tbsp;      coriander  pwr  1 tbsp;    turmeric pwr 1/4 tsp;
coconut milk 1/2 cup   or coconut pwr - 1 tbs full . 1 tbsp oil
Step;
Heat  1tbsp  oil in a skillet over medium heat. Season mustard, fenugreek, cumin till fired   add c/leave followed by onion & garlic.Cook about 1 minute until   lightly browned. Add  tomato. let mashed all .    Now add  salt,   powders above mentioned, & 1/2 cup water, stir well, close the lid,   slow fire, until get oil on top.
In this stage ,tamarind ,2 cups of water ,1 & coconut milk should be added .allow to cook on  low flame until oil oozing out. finally put fish  carefully . don't break it & don't stir too much.when  you see oil on top curry is done. of the fire. let for some time in same dish. then serve hot hot.
you will love it.


     

Brinjal Masala
Ingredients;   Brinjal-1/4 kg;      Onion (big)-1;     Garlic-10 pods;   Tomato-1;   Sambar pwr-1 tbs
Turmeric pwr-1/2 tsp;    coriander leaves;    Curry leaves;    Salt-to taste
Oil-1 table spoon (be little liberal in using oil for this fry)

Step;
Cut  brinjals  as wedges;        Mince onion, garlic and tomatoes;
 Keep kadai  on stove.   season   mustard, fennel seed and curry leaves.
Add the onion ,   garlic chopped,   Then add  tomatoes  saute for few minutes. when all mashed well    add  brinjal and  let it done  on low flame.
In this stage , turmeric pwr, sambar pwr  & salt should be added. & masala  coated with brinjal well.  Pour half a cup of water,,,,Make sure that the brinjals  are softly cooked and get blended with the masal .   Reduce fire, close the kadai and cook for 5 more minutes or till the water gets absorbed and oil separates .  Garnish with coriander leaves.

Potato chetti nad poriyal.
Ingredients;      Potao  -3 ,    wash, peel,&cut as cubes. Boil & keep aside. even  small baby potatoes  can be use as well.
dry roast    pepper  , urad dal,   cumin  seed 1/4 tsp each with 5no. dry chillis. cool them & grind to a coarse pwr
turmeric 1/4 tsp;    salt to taste;     oil 1 tbsp;   lime juice 1/4 tsp;  coriander leaves for garnish.
step;

place a pan top of flame. heat  1tbsp oil,  season with mustard,  hing & c/leaves. add some  chopped    onion saute well. now add potatoes, turmeric pwr,  salt & ground pwr  stir nicely. let fry for few minutes.. finally squeeze 1/4tsp lime juice  & sprinkle coriander leaves. serve hot.

Potato    Apple  Poriyal

Ingredients;
Cut - 3 no potatoes   like wedges,       wash  thoughrally,    add  salt  1/4  tsp,      chili pwr 1 tsp  &  turmeric pwr 1/4      .mix well.
Step
In a pan  place potatoes, &    water 1/2 cup ,   chili, &    salt  to  it ,   Let boil   3/4  in medium fire.[don't cover d pan.]   for this preparation   water  should  be added  correctly.   Non stick pan is more better to cook.    When  d potatoes  almost done,   pour some oil   around  the pan,   shallow fry   on very sow fire .  for few minutes,  until get it roast.   In between turn over carefully without breaking  2 or 3 times. this roast goes well with Rasam Rice &Curd Rice.

Ther are some best recipes my Mom & M.I.L makes. so I too tried my best to some of it.among those Potato thalisam 'is one the item. Please do try.

Potato Thalisam.
Ingredients;
potato 4 no; wash, boil , peel skin, cut  as cubes keep aside.
onion  -1 chop,;      tomato medium size  - 1 chop,;.... ginger garlic paste -  1 tsp;
g.chili  -2no slit;          chili pwr  - 1 tsp;         turmeric pwr  1/4tsp;     garam masal pwr  -1/4 tsp;
salt to taste.
seasonings;         mustard ,  cumin,  c/leaves
Step;
Heat oil in a pan, add mustard seeds; when it splutters, add   onion and curry leaf and fry till golden brown. then add g+g  paste, g.chillis  saute a minute, now add tomato cook until mashed  all. add pwdrs  & 2tbs water mix well.  cover and allow it to cook on low flame.(do not add water)  When oil oozing , add the cubed potatoes and mix well with the masala ..pour around some oil for  avoid  in  sticking  pan.Non stick pan is good. on slow fire  should keep for few minutes  to fry well. stir occasionally...garnish some coriander leaves. serve hot. suits for sambar Rice, chapati...

 
Tomato kara chutney.
Ingredients;                 tomato 3no;, dry chili pwr 1tsp; onion 1;  salt1/4 tsp; gingerly oil 1 1/2 tbsp;

Step;          Grind all the item together in mixi at a time till nice paste. remove pour some water dissolve
                  take a vessel Pour gingerly oil  season with mustard ,hing  & c/leaves  .when fried add the chutney  allow to boil in slow fire  till oozing oil out & raw smell goes. then off it. simply superb with dosai Idli within 5 minutes  done dish as well.

I would like to show some variety of simply make chutneys to your taste.so quick & easy steps  to follow. please make use of it. these are     chow chow, tomato, coriander, & mint chutney, 
chow chow chutney
Ingredients;

chow  chow    1/2 ;     dry chili  5no, [remove seeds] ;     urad Dal   1tbsp;   Channa Dal 1tbsp;     onion 1/2 chopped;     garlic  2 clove;    coconut grated 1/2 cup;  hing 1'4 tsp ;[perungayam]tamarind marble size;  oil 1tbs. salt1/4tsp.
step
peel the skin & cut chow chow small in  pieces.heat pan. pour oil.first fry the dals then onion,garlic, hing, tamarind, salt, saute well. Now add chow chow  mix & saute for 2-3 mints finally  coconut should be added  & fried until golden brown.allow to cool &  grind in mixi like thovaiyal  , if add some water    its  alike chutney.option up to yr taste. finally season with mustard & c/leaves.
Instead of chow chow.....

.

 use tomato  2no,  , and saute with above items . you ll get tomato chutney.

use coriander leaves  a bundle without stem,  with the above items,  then its coriander chutney

use a  handful of mint leaves, with above items,  you get the mint chutney

all of these varieties are taste with Idly Dosai.

Note:   instead of dry chili  can use  g.chili also for all chutney  whom like green colour.

Tomato curry
Ingrediens;
tomatoes 5no;,   onion 2nos;    garlic 6 cloves;    g.chillis 2no;  ;    ginger, garlic paste 1 tsp;
c /leaves;    chilli pwr 1 tbsp;      turmeric pwr 1/4 tsp;    salt to taste.  2 tbsp oil.
Step;
chop tomato, onion, garlic, & g.chillis.     place a vassel on flame. pour   oil. season mustard, fenugreek, c/leaves.then onion, g+g paste, tomato g.chillis. saute it well until get mashed.now add  chilli, turmeric pwrs to it. don't add water.on very slow fire let cook . when the raw smell goes & easing oil on top  of the fire. garnish some coriander leaves. it suits for dosai Idli even with rice.

I shall post some more side dishes for Idli  , dosai  ,  its a cheti nad dish goes well with dosai & Idli. very simple dishes. hope you'll like .
Kosmalli
Ingredients;                        
 Brinjai big in size  [egg plant]   2no.;       onion1 chopped;      tomato 1  choped  g.chili  2no, finely chopped;         ginger , garlic  finly chopped;     c/leaves,& coriander leaves;
seasonings; mustard ,cumin, urad dal, c/leaves, dry chili,
Step
wash & pressure cook egg plants for 1 whistle  , remove skin , take the pulp in a dish;       dissolve tamarind with 2cups of water,  drain the seeds, add to the pulp ,mash it well.add salt to taste.
heat a vassal with 1tbsp oil, season  above items , fry well add onion ginger, garlic, then tomato.now add all powders, mix well  . meanwhile the pulp with tamarind should be added.let it boil for few minutes, finally garnish with coriander leaves.Kosmali is now ready to serve hot.

Potato   curry
Ingredients;     potato  4no. boild ,remove skin & mash it.    onion  1 chopped;  tomato 1 chopped;
ginger, garlic paste 1tsp; chili pdr 1 tbsp;    turmeric pdr 1/4 tsp; beson flour 1tbsp.

seasonings;         mustard, cumin; c/leaves;                                                          
Step
place vassal on medium fire. pour 1tbsp oil. season the items, fry well, add onion, G+G paste  tomato & pwdrs mix well pour 1/2 cup water. allow whole the mixer   cooks for few minutes .when the oil easing  out add potato & water 2cups. let boil in medium flame. dissolve beson flour with some water , add to the gravy to get thickening.  leave for some time & garnish coriander. serve hot. for dosai& Idli.   have this delicious dish.

Hi viewers, I wish to share my new type easy method  crispy Dosai with  tiffen smabar  & Radish  thovayal,  Red chilli  thovaiyal.
Dosai.

Ingredients;                                                                                      
Boiled rice 2cups;  white  raw rice  1/4 cup;    urad Dal   1/2  cup.
Step;  soak rice  & Dal together for 3-4 hrs. grind   combinely in mixy itself till  become   thick batter.add  1tsp salt , blend well & allow to ferment  for 7-8 hrs. now you keep griddle on medium fire make dosai  cover for a minute ,then  open,  spread some gingerly oil, & press all a round  with dasai thruppi{satagappai] allow to become golden brown .take off.
usually we grind separately. But  when we grind together more then that  its  very  quick & easy way to get better crispy dasai  .With my new experience I would like to high light to  my friends.please make a try.

Radish Thoviyal
Ingredients;         Radish medium size  1no;    dry chili   5no;    Channa Dal  1tbsp;   urad Dal  1tbsp;  onion 1/2;  garlic  3 cloves; tamarind  small marble size,   coconut 1/2 cup; salt 1/4 tsp.
Step;       In a pan  heat  1 tbsp  oil. saute orderly  d.chili to  tamarind.  till golden brown.then add scrapped radish. saute it well. finally add coconut grated.let it cool. then grind with 1/4 cup water. no need much water. if add much it will be  call chutney. its up to your wish.if so you have to seasoning mustard & c/leaves  to the chutney as usual

Red Chili Thovaial
Dry chili    6no; [remove seeds ]    onion  1/2;    tamarind  marble size;  salt 1/4 tsp;   c/leaves. coconut 1 /1/2 cup;  water 1/4 cup
Step
grind all ingredients to get a smooth paste. finally add some c/leaves  whip once  & replace  in a dish.
These both thovaiyal gives extra taste to Dosai.

Tiffen  [palahara sambar]   Sambar.
Ingrediants;         toor dhal   1cup;   pressure cook & keep aside.
cut the veg very small in size  [ carrot, beans, potato, drumstick,brinjal  no other veg]
chop 1/2 onion;      chop 1 tomato;    coconut 1/4 cup   grind with few onion & 1tsp cuminseed like a paste;.  sambar pwdr  1/1/2 tbsp.[[tamarind   no needed']]
seasoning;   ghee or oil   mustard, d.chilli ; fenugreek; hing; c/leave
Step;
take a vessel ,pour some oil, saute onion, tomato  & vegetables for few minutes.
add 4cups water , 3/4 of cooked dhal with water. allow to boil the veg. add salt   & sambar pwdr. finally add balanced  dhal & groud paste. let to boil. then  seasoning  some mustard, fenugreek, drychilli, hing [perungayam] c/leaves with ghee pour in sambar. garnish some coriander leaves

we have to make hoppers with hopper pan (appa thachi) as non stick pan.this pan should be keep separately  & don't use for other cooking.so appam wont stick in the pan.

Sri lanka  Hoppers
Ingredients. ;
white raw rice  2cups;   coconut  1/2 cup; sugar 3tsp,;  appa soda 1/2 tsp;  rice 2 tbsp (sadham); salt to taste.
step;
wash   &  soak rice   3-4 hours. grind all together as very  smooth, thick batter. let the batter to rise.this has stood for a couple of hours to ferment well.  can . allow to stand overnight, or put in a warm (turned off) oven for 1 hour until the mixture rises.now you  make appam with the  hopper  pan. hopper, crisp on the outside, yet soft and spongy in the centre, is best eaten with curries and sambols . { cocunut sambol  & seeni sambol already written in my blog}  there are verities of appam. egg hoppers, milk hoppers jaggri hoppers etc...Egg hoppers the same as plain hoppers, but an egg is broken into the pancake as it cooks. Milk hoppers have a spoonful of thick coconut milk in the  centre as it cooks.
mostly appam favourite break fest or dinner in Sri lanka. try it...

BREAD WITH CHEESE
STEP
TAKE 2 PEACES BREAD.   KEEP 1 SLICE CHEESE ON TOP  OF ONE BREAD    SPREAD  SOME FINELY SHOPPED G.CHILLIES   & COVER THE OTHER PEACE OF BREAD. KEEP ON HEATED PAN & ROAST IT. TURN TWICE.

Hi viewers, Sorry for the delay in posting new recipes.Well,have a look on following recipes...
BREAD BOMBAY TOAST
INGREDIENTS & STEP

beat 2 eggs with 1/2 cup of milk,  2tsp sugar,   pinch of salt,  pepper pwdr  finelly chopped G.chillies.  Blend   it well now keep   the   pan  on  medium fire let it be  get heat.Put some butter   on it,  When melts,  . dip bread peaces in the mixer one by one   &  spread  on  the  pan  & roast it.turn it twice. Serve hot.

BREAD POTATO TOAST    
Ingredients
bread slices      10,     butter 1tbs,  shredded cheese 2tbs,   potato boiled & mashed  1cup
Finley chopped onion 1/2, cilantro, & tomato 1/2
chili pwdr 1/2 tsp, pepper pwdr 1/4tsp, salt to taste
step
Mix  well all the above ingredients  together.   spread  each bread slices,
heat the pan ,sprinkle some oil & toast till golden brown both the sides.
eat with sauce

I am very sorry that it took me such a long time to update my recipies.But now again I'm back to my blog, & wish to share some of my Srilankan recipes with you. Go ahead.... Thank You.
Stuff rotty
Iingredients;
mydha flour  - 2cups ;  oil - 1 tbsp;  salt to taste;  water 1/2 cup ; mix together & make

like chapati dough.cover & keep aside about an hour.                                                      
 Bel Pepper Stuff.                                                                                                    
Ingredients.  - Bel pepper -1; egg -1;  onion 1;  tomato small -1;cut all except egg.
salt to taste;  chill pwr -1sp;
step
In a pan  pour a tbsp oil & saute all together. add pinch of salt  & 1sp chilly pwdr. stir for few mints.
finally add   one  or 2  eggs to the stuff & scramble it.make chapatis by dough which already made,
Now place 1 tbsp of stuff on the middle each one.close it & make like square shape .with1/4'' width
place  the thawa on slow fire , apply some oil, keep 3 or 4 at a time allow to toast each side.
tasty yummy rotties are ready to eat . serve hot hot with tomato sauce.
note. this stuff suits for bread stuff as well.

.

Bread sandwitch

INGREDIENTS

bread - 10 slices,   butter -20g,  shredded cheese 3tbs, or slice cheese 5 peaces

lettuce, -2 leaves, cucumber-10 peaces, tomato -1,  eggs -2 ,  pepper& salt to taste.

STEP

Make 2 omelets & cut 5 pieces. apply butter for 5 slices. Then For each 5  keep lettuce, 2 round cut tomatoes

& 2 cucumber round peaces, egg omelet 1 peace, finally shredded cheese or slice cheese. dust salt & pepper on top . Now cover with other slice of  bread. So like this you can make  5 pairs. Now cut cross wise.Its lok great.

Bread should be fresh . No need to toast.  easy to prepare for your Breakfest.