Ingredients of this recipe:
1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste
Method to make this recipe : chicken chettinad:
• Clean the chicken, remove the skin and cut into small pieces.
• Chop the onions and tomatoes separately.
• Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
• Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
• Add the tomatoes, red chili powder and turmeric powder and sauté.
• Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
• Cover and cook till the chicken is done.
• Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .
CHICKEN BIRYANI RECIPE
Ingredients of this recipe:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Method to make this recipe:
• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Method to make this recipe:
• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.
MURGH AFGHANI RECIPE
Ingredients of this recipe:
1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste
Method to make this recipe : chicken afgani:
• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.
1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste
Method to make this recipe : chicken afgani:
• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.
BUTTER CHICKEN RECIPE
Ingredients of this recipe:
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Method to make this recipe : butter chicken :
• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Method to make this recipe : butter chicken :
• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
BARBECUED CHICKEN RECIPE
Ingredients of this recipe:
4 seeded and sliced Red chili (Lal Mirchi)
2 chopped Garlic cloves (Lasun)
5 small Onion (Pyaj)
2 tsp crushed Brown Sugar (Cheeni)
1/2 cup Coconut Cream (Nariyal Malai)
2 tsp Fish Sauce
1 tblsp Tamarind Water (Imli Ka Pani)
4 boneless Chicken Breast
As required Basil Leaves (Tulsi)
As required Coriander Leaves (Dhania Patta)
As required Salt (Namak)
Method to make this recipe
• Grind chilies, garlic and onion to make a paste like mixture.
• Combine sugar, coconut cream, fish sauce, tamarind water and salt.
• Stir continuously.
• Make cut 4 slashes in chicken breast.
• Place chicken in a shallow dish.
• Pour over spice mixture.
• Turn to coat.
• Cover dish.
• Place it aside for 1 hour.
• Place chicken on a piece of foil.
• Grill chicken for about 4 minutes a side.
• Bast occasionally till cooked thoroughly.
• Garnish with basil or coriander leaves.
4 seeded and sliced Red chili (Lal Mirchi)
2 chopped Garlic cloves (Lasun)
5 small Onion (Pyaj)
2 tsp crushed Brown Sugar (Cheeni)
1/2 cup Coconut Cream (Nariyal Malai)
2 tsp Fish Sauce
1 tblsp Tamarind Water (Imli Ka Pani)
4 boneless Chicken Breast
As required Basil Leaves (Tulsi)
As required Coriander Leaves (Dhania Patta)
As required Salt (Namak)
Method to make this recipe
• Grind chilies, garlic and onion to make a paste like mixture.
• Combine sugar, coconut cream, fish sauce, tamarind water and salt.
• Stir continuously.
• Make cut 4 slashes in chicken breast.
• Place chicken in a shallow dish.
• Pour over spice mixture.
• Turn to coat.
• Cover dish.
• Place it aside for 1 hour.
• Place chicken on a piece of foil.
• Grill chicken for about 4 minutes a side.
• Bast occasionally till cooked thoroughly.
• Garnish with basil or coriander leaves.
Dal Dhokli
Dal Dhokli (Dumlpings in Lentil Curry)
Ingredients
For Dal
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• 1/2 tsp chilli powder.
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• l/2 tsp chilli powder.
For the dhokli :
• 1 cup wheat flour (aata).
• 1/2 tsp turmeric.
• 1/2 tsp chilli powder.
• 1/2 tsp asafetida.
• Oil.
• Salt to taste.'
Method
1. Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
2. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal.
3. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste.
4. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water.
5. Knead well and roll out into 10 cms discs.
6. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture.
7. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire.
8. Garnish with coriander leaves and serve hot.
Ingredients
For Dal
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• 1/2 tsp chilli powder.
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• l/2 tsp chilli powder.
For the dhokli :
• 1 cup wheat flour (aata).
• 1/2 tsp turmeric.
• 1/2 tsp chilli powder.
• 1/2 tsp asafetida.
• Oil.
• Salt to taste.'
Method
1. Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
2. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal.
3. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste.
4. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water.
5. Knead well and roll out into 10 cms discs.
6. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture.
7. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire.
8. Garnish with coriander leaves and serve hot.
Gatte Ki Sabji
ingredients
• Besan 200 gm
• Dhaniya 1 tsp.
• Ghee 2 tbsp.
• Curd 250 gm
• Salt 1 tsp..
• Oil 2 tsp.
• Red chilly powder 1 tsp.
• Haldi a pinch
Method
1. Mix besan while adding ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
12. Finally put the tadka of red chilly powder
• Besan 200 gm
• Dhaniya 1 tsp.
• Ghee 2 tbsp.
• Curd 250 gm
• Salt 1 tsp..
• Oil 2 tsp.
• Red chilly powder 1 tsp.
• Haldi a pinch
Method
1. Mix besan while adding ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
12. Finally put the tadka of red chilly powder
Papad ki sabzi
Ingredients
* 200 gm papad (fried and broken into 2/3 inch pieces)
* 6 tbsp ghee
* 300 gm yogurt
* 1 tsp cumin seeds
* 2 tbsp coriander powder
* 1 tsp red chilly powder
* 4 tbsp ginger-garlic paste
* 1 tsp chopped ginger
* 1 tbsp chopped green chillies
* 2 tbsp chopped fresh coriander
* Salt to taste .
Method
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
3. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies.
4. Then add the beaten yogurt and fry for another 3 minutes.
5. Add 1 cup of water and bring to a boil.
6. Put the papad pieces into the boiling gravy and lower the flame to a simmer and
7. cook for 6 - 7 minutes.
8. Season to taste, remembering that papad is already salted.
9. Garnish with fresh coriander.
* 200 gm papad (fried and broken into 2/3 inch pieces)
* 6 tbsp ghee
* 300 gm yogurt
* 1 tsp cumin seeds
* 2 tbsp coriander powder
* 1 tsp red chilly powder
* 4 tbsp ginger-garlic paste
* 1 tsp chopped ginger
* 1 tbsp chopped green chillies
* 2 tbsp chopped fresh coriander
* Salt to taste .
Method
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
3. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies.
4. Then add the beaten yogurt and fry for another 3 minutes.
5. Add 1 cup of water and bring to a boil.
6. Put the papad pieces into the boiling gravy and lower the flame to a simmer and
7. cook for 6 - 7 minutes.
8. Season to taste, remembering that papad is already salted.
9. Garnish with fresh coriander.
Dal Bati Churma
Dal Bati Churma (Puffed dough dumplings with lentil curry )
Ingredients
For dal
• 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
• 3 onions, chopped finely.
• 2 tomatoes, chopped finely.
• 2 tsps garam masala powder.
• 2 tsps chilli powder.
• 1 tsp turmeric powder.
• 1 tbsp ginger-garlic paste.
• 2 green chillies, slit lengthwise.
• 2 tbsps cream
• 4 tbsps ghee.
• 1 cup coriander leaves, chopped finely.
• Oil.
• Salt to taste.
For dumplings
• 5 cups whole wheat flour, sieved.
• 1 cup ghee, melted.
• 2 tbsps curd.
• Salt to taste.
Method
1. Pressure cook rajma and black gram till it becomes soft.
2. Heat 4 tbsps oil.
3. Add onions. Brown them.
4. Add ginger-garlic paste and tomatoes. Fry.
5. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
6. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
7. Roll into lemon-sized balls.
8. Cover and keep for one hour.
9. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
10. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.
Ingredients
For dal
• 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
• 3 onions, chopped finely.
• 2 tomatoes, chopped finely.
• 2 tsps garam masala powder.
• 2 tsps chilli powder.
• 1 tsp turmeric powder.
• 1 tbsp ginger-garlic paste.
• 2 green chillies, slit lengthwise.
• 2 tbsps cream
• 4 tbsps ghee.
• 1 cup coriander leaves, chopped finely.
• Oil.
• Salt to taste.
For dumplings
• 5 cups whole wheat flour, sieved.
• 1 cup ghee, melted.
• 2 tbsps curd.
• Salt to taste.
Method
1. Pressure cook rajma and black gram till it becomes soft.
2. Heat 4 tbsps oil.
3. Add onions. Brown them.
4. Add ginger-garlic paste and tomatoes. Fry.
5. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
6. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
7. Roll into lemon-sized balls.
8. Cover and keep for one hour.
9. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
10. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.
Dahi Kadi
Ingredients
• Yoghurt,sour 2 cups
• Jaggery 2 tbsp.
• Bengal gram flour 2 tbsp.
• Ginger 1" piece
• Curry leaf stalks 2-3 nos.
• Coriander leaves 1/2 cup
• Green chilies 2 nos.
• Salt To taste
For Tempering
• Cinnamon 1" piece
• Cloves 5 nos.
• Fenugreek seeds 1/4 tsp.
• Cummin seeds 1/2 tsp.
• Asafoetida powder 1/4 tsp.
• Oil 1 tbsp.
Method
1. Whip the sour yoghurt and add enough water to obtain a pouring consistency.
2. Add gram flour to it and set aside.
3. Scrape the ginger and finely chop and slit green chilies in two and set aside.
4. Chop the jaggery, wash, chop the coriander leaves and set aside.
5. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste.
6. Heat oil in a pan.
7. Add mustard seeds, cumin seeds and curry leaves.
8. Add slit green chilies and asafoetida.
9. Add the yogurt mixture and stir constantly till it boils.
10. Cook on slow flame for 5-8 minutes.
11. Serve hot with white steamed rice or khichdi
• Yoghurt,sour 2 cups
• Jaggery 2 tbsp.
• Bengal gram flour 2 tbsp.
• Ginger 1" piece
• Curry leaf stalks 2-3 nos.
• Coriander leaves 1/2 cup
• Green chilies 2 nos.
• Salt To taste
For Tempering
• Cinnamon 1" piece
• Cloves 5 nos.
• Fenugreek seeds 1/4 tsp.
• Cummin seeds 1/2 tsp.
• Asafoetida powder 1/4 tsp.
• Oil 1 tbsp.
Method
1. Whip the sour yoghurt and add enough water to obtain a pouring consistency.
2. Add gram flour to it and set aside.
3. Scrape the ginger and finely chop and slit green chilies in two and set aside.
4. Chop the jaggery, wash, chop the coriander leaves and set aside.
5. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste.
6. Heat oil in a pan.
7. Add mustard seeds, cumin seeds and curry leaves.
8. Add slit green chilies and asafoetida.
9. Add the yogurt mixture and stir constantly till it boils.
10. Cook on slow flame for 5-8 minutes.
11. Serve hot with white steamed rice or khichdi
Gatte Ka Pulao
Ingredients
For the gattas
• 1 cup Bengal gram flour (besan)
• 1 teaspoon chilli powder
• teaspon fennel seeds (saunf)
• ½ teaspoon ajwain (carom seeds)
• 1 tablespoon curds
• 2 tablespoons oil
• salt to taste
• oil for deep frying
For the pulao
• 1½ cups cooked long grain rice
• 1 onion, sliced
• 1 cardamom (elaichi)
• 2 cloves
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon chilly powder
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon garam masala
• 1 tablespoon oil
• salt to taste
• Paste of 4 cloves garlic
• Paste of 2 green chillies
• 1 tsp ginger paste
• 2 tbsp onion paste
• chopped coriander
Method
For the gattas
1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
4. When cooked, drain the gattas and keep aside.
5. Cut the gattas into small pieces when cool.
6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.
How to proceed
1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside.
2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida.
3. Add the prepared paste and sauté for 4 to 5 minutes.
4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well.
5. Serve hot, garnished with coriander.
For the gattas
• 1 cup Bengal gram flour (besan)
• 1 teaspoon chilli powder
• teaspon fennel seeds (saunf)
• ½ teaspoon ajwain (carom seeds)
• 1 tablespoon curds
• 2 tablespoons oil
• salt to taste
• oil for deep frying
For the pulao
• 1½ cups cooked long grain rice
• 1 onion, sliced
• 1 cardamom (elaichi)
• 2 cloves
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon chilly powder
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon garam masala
• 1 tablespoon oil
• salt to taste
• Paste of 4 cloves garlic
• Paste of 2 green chillies
• 1 tsp ginger paste
• 2 tbsp onion paste
• chopped coriander
Method
For the gattas
1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
4. When cooked, drain the gattas and keep aside.
5. Cut the gattas into small pieces when cool.
6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.
How to proceed
1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside.
2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida.
3. Add the prepared paste and sauté for 4 to 5 minutes.
4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well.
5. Serve hot, garnished with coriander.
Tomato Dosa
Preparing different varieties of tiffin recipes for my 4 yr old is a daunting task, sometimes. Yes, after trying out a new recipe, I’m not sure if he is going to eat it at all. I guess, there are some of you out there who would relate to that. But then, it doesn’t stop us from preparing a tried and tested recipe with a twist/variation or an absolutely new tiffin recipe with the hope that our little ones might enjoy it after all.
Tomato dosa, pandumirapakaya pachadi, cabbage pachadi, karivepaku podi
I tried out a new recipe, tomato dosa, from recipe files this week which, fortunately, turned out to be a keeper. The tomatoes gave that kick to the rice+dal batter by lifting the earthy flavor to something tangy, jaggery lent it a sweet touch, and red chillis provided the spice factor. These dosas can be served with any chutney or podi of your choice. My son enjoyed it with white sugar, though.:)
Tomato Dosa Recipe
Recipe Source: From my recipe files
Prep & Cooking: 20-30 mts, Soaking: 2-3 hrs
Serves 5-6 persons
Cuisine: South Indian
Ingredients:
1 1/4 cup raw rice and 2 tbsps of tur dal, soaked in water for 2-3 hrs
2 tomatoes chopped
2 tbsp grated fresh coconut (optional)
2-3 dried red chillis, de-seed and tear
1-2 tbsp grated jaggery
1 tbsp chopped coriander leaves (optional)
salt to taste
oil as required
1 Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.
2 Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.
3 Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney
Tomato dosa, pandumirapakaya pachadi, cabbage pachadi, karivepaku podi
I tried out a new recipe, tomato dosa, from recipe files this week which, fortunately, turned out to be a keeper. The tomatoes gave that kick to the rice+dal batter by lifting the earthy flavor to something tangy, jaggery lent it a sweet touch, and red chillis provided the spice factor. These dosas can be served with any chutney or podi of your choice. My son enjoyed it with white sugar, though.:)
Tomato Dosa Recipe
Recipe Source: From my recipe files
Prep & Cooking: 20-30 mts, Soaking: 2-3 hrs
Serves 5-6 persons
Cuisine: South Indian
Ingredients:
1 1/4 cup raw rice and 2 tbsps of tur dal, soaked in water for 2-3 hrs
2 tomatoes chopped
2 tbsp grated fresh coconut (optional)
2-3 dried red chillis, de-seed and tear
1-2 tbsp grated jaggery
1 tbsp chopped coriander leaves (optional)
salt to taste
oil as required
1 Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.
2 Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.
3 Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney
Vermicilli (Semiya) Upma
Honestly, I have a blissful relationship with ‘vermicelli’ - always there to comfort me during crisis times. A blessing in my pantry and a life-saver during times when I run out of dosa or idli batter. Doesn’t need much to work on, just add vegetables for some nutrition and you have a one pot meal ready for lunch or dinner in less than 20 mts.
I made an easy, tasty and light breakfast dish, Semiya Upma, this morning. I like to add tomatoes and coriander to vermicilli upma and also a cinnamon stick during the seasoning process, giving the semiya just the right amount of spice and aroma. For those of you who dislike vermicilli, maybe it’s time to overcome your fears and give it the attention it deserves.
Semiya Upma Recipe
Prep & Cooking Time: 20 mts
Serves 4-5 persons
Cuisine: South Indian
Ingredients:
2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
3-4 slit green chillis
1″ ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:
1 tsp mustard seeds
1/2 tbsp split blackl gram
1/2″ cinnamon stick (optional)
12-15 curry leaves
1 Boil 4 cups of water and add the vermicelli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.
2 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.
3 Add the sliced onions, green chillis and ginger and saute for 2 mts.
4 Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).
5 Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.
6 Serve hot with chutney or pickle of your choice.
I made an easy, tasty and light breakfast dish, Semiya Upma, this morning. I like to add tomatoes and coriander to vermicilli upma and also a cinnamon stick during the seasoning process, giving the semiya just the right amount of spice and aroma. For those of you who dislike vermicilli, maybe it’s time to overcome your fears and give it the attention it deserves.
Semiya Upma Recipe
Prep & Cooking Time: 20 mts
Serves 4-5 persons
Cuisine: South Indian
Ingredients:
2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
3-4 slit green chillis
1″ ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:
1 tsp mustard seeds
1/2 tbsp split blackl gram
1/2″ cinnamon stick (optional)
12-15 curry leaves
1 Boil 4 cups of water and add the vermicelli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.
2 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram, cinnamon stick and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.
3 Add the sliced onions, green chillis and ginger and saute for 2 mts.
4 Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).
5 Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.
6 Serve hot with chutney or pickle of your choice.
TOMATO CHUTNEY RECIPE
ORIGIN :
Tomato Chutney is a popular side-dish usually served with Idlis and dosas.The South Indians cannot do without these for idlis or dosas.Tomato is good for health and the chutney's main ingredient is tomato.
INGREDIENTS
Mustard seeds - 1/2 tsp.
Tomato - 1/4 Kg.
Oil - 2 tbsps.
Salt - 1/2 tsp.
Red Chillis powder - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First wash the tomatoes in the clean water.
Step 2:Chop the tomatoes into fine pieces.
Step 3:Add salt to the chopped tomatoes and grind it into a thick paste in a mixer-grinder.
Step 4:Heat in oil in a frying pan,and add the mustard seeds into the pan.
Step 5:Wait until it sputters.Then,add the grinded tomato paste into the pan.
Step 6:Fry the tomato paste in the pan for 15 minutes.
Step 7:Add the chilli powder to the pan,mix well .Wait until the tomato chutney thickens further.
Step 8:Add a pinch of asafoetida to the chutney and mix well,remove from heat.
Serve this for idli or dosa.
Tomato Chutney is a popular side-dish usually served with Idlis and dosas.The South Indians cannot do without these for idlis or dosas.Tomato is good for health and the chutney's main ingredient is tomato.
INGREDIENTS
Mustard seeds - 1/2 tsp.
Tomato - 1/4 Kg.
Oil - 2 tbsps.
Salt - 1/2 tsp.
Red Chillis powder - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First wash the tomatoes in the clean water.
Step 2:Chop the tomatoes into fine pieces.
Step 3:Add salt to the chopped tomatoes and grind it into a thick paste in a mixer-grinder.
Step 4:Heat in oil in a frying pan,and add the mustard seeds into the pan.
Step 5:Wait until it sputters.Then,add the grinded tomato paste into the pan.
Step 6:Fry the tomato paste in the pan for 15 minutes.
Step 7:Add the chilli powder to the pan,mix well .Wait until the tomato chutney thickens further.
Step 8:Add a pinch of asafoetida to the chutney and mix well,remove from heat.
Serve this for idli or dosa.
Mint chutney
ORGIN:
Mint Chutney is a healthier side dish for uppmaas,idlis or dosaas.In the North India,this is used as a side dish/ingredient for all Chat Items like Bhel Puri,dhai puri,Pani Puri or even for Normal Puris.
Above all ,Mint is good for health as it improves digestion.
INGREDIENTS
Mint (Pudhina) - 1 bunch
Green Chillis - 3
Tomato - 1
Salt - 1/4 tsp.
Oil - 1/2 tsp.
Tamarind - 1/2 tsp.
PROCEDURE
Step 1:First pluck the mint leaves separately from the branch and wash in clean water to remove the dust.
Step 2:Keep it aside.
Step 3:Heat oil in a frying pan and fry the tomatoes , Green chillis for five minutes.
Step 4:Then grind the fried tomatoes,green chillis and tamarind,pudhina (mint) leaves with salt in a mixer-grinder to get a thick paste.
Step 5:Serve with idlis,dosas,puris etc...
NOTE:
*Choose Bangalore tomatoes for the chutney.Other varieties would taste sour.
*Take all the ingredients in the above mentioned quantity only.
*Choose fresh mint (pudhina) leaves only.
Mint Chutney is a healthier side dish for uppmaas,idlis or dosaas.In the North India,this is used as a side dish/ingredient for all Chat Items like Bhel Puri,dhai puri,Pani Puri or even for Normal Puris.
Above all ,Mint is good for health as it improves digestion.
INGREDIENTS
Mint (Pudhina) - 1 bunch
Green Chillis - 3
Tomato - 1
Salt - 1/4 tsp.
Oil - 1/2 tsp.
Tamarind - 1/2 tsp.
PROCEDURE
Step 1:First pluck the mint leaves separately from the branch and wash in clean water to remove the dust.
Step 2:Keep it aside.
Step 3:Heat oil in a frying pan and fry the tomatoes , Green chillis for five minutes.
Step 4:Then grind the fried tomatoes,green chillis and tamarind,pudhina (mint) leaves with salt in a mixer-grinder to get a thick paste.
Step 5:Serve with idlis,dosas,puris etc...
NOTE:
*Choose Bangalore tomatoes for the chutney.Other varieties would taste sour.
*Take all the ingredients in the above mentioned quantity only.
*Choose fresh mint (pudhina) leaves only.
Yellow Pumkin Chutney
ORIGIN:
Yellow Pumkin Chutney is taken usually with idlis,dosas or mixed with plain rice.Yellow has got medicinal value as it improves the disgestive capability.This is a typical south indian dish.
INGREDIENTS
Yellow Pumkin - 1/4 kg
Red Chilli - 3
Black Gram Dhal - 1 tsp
Tamarind - 1 tsp.
Oil - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - 1/4 tsp.
PROCEDURE
Step 1:First peel the skin of yellow pumkin.
Step 2:Then chop the pumkin into fine small pieces.
Step 3:Heat oil in a frying pan and add the chopped yellow pumkin pieces into it and fry till the yellow pumkin is cooked .Keep the cooked pumkin aside.
Step 4:Now heat oil in a frying pan,fry black gram dhal,Tamarind,asafoetida,Red chillis in the pan for 2 minutes.
Step 5:Then add salt to the fried ingredients and the cooked yellow pumkin mixture and grind them in a mixer-grinder to make a thick paste.
Step 6:Serve with Idlis,Chappathis,puris or dosas.
Yellow Pumkin Chutney is taken usually with idlis,dosas or mixed with plain rice.Yellow has got medicinal value as it improves the disgestive capability.This is a typical south indian dish.
INGREDIENTS
Yellow Pumkin - 1/4 kg
Red Chilli - 3
Black Gram Dhal - 1 tsp
Tamarind - 1 tsp.
Oil - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - 1/4 tsp.
PROCEDURE
Step 1:First peel the skin of yellow pumkin.
Step 2:Then chop the pumkin into fine small pieces.
Step 3:Heat oil in a frying pan and add the chopped yellow pumkin pieces into it and fry till the yellow pumkin is cooked .Keep the cooked pumkin aside.
Step 4:Now heat oil in a frying pan,fry black gram dhal,Tamarind,asafoetida,Red chillis in the pan for 2 minutes.
Step 5:Then add salt to the fried ingredients and the cooked yellow pumkin mixture and grind them in a mixer-grinder to make a thick paste.
Step 6:Serve with Idlis,Chappathis,puris or dosas.
Cabbage Chutney
ORIGIN:
Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy.This is used as a side dish for idlis,dosas or can be taken with plain rice.
INGREDIENTS
Cabbage - 100gms.
Grated coconut - 1 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Tamarind - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First chop the cabbage into fine pieces.
Step 2:Heat oil in a frying pan and fry the chopped cabbage in the oil till it is cooked .
Step 3:Keep the cooked - fried cabbage aside.
Step 4:Now,heat oil in a frying pan and fry black gram dhal and red chillis till the black gram changes color.
Step 5:Remove from heat.
Step 6:Now, add the fried dhal-chilli mixture,tamarind,grated coconut,salt,asafoetida to the cooked cabbage and grind without adding water in a mixer-grinder to make a thick paste.
Step 7:Serve with idlis,dosas,chappathis or plain rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Cook the cabbage in appropriate quantity of oil and keep on mixing
on Low flame.
*Donot add water while grinding as cabbage itself is rich in water content.
Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy.This is used as a side dish for idlis,dosas or can be taken with plain rice.
INGREDIENTS
Cabbage - 100gms.
Grated coconut - 1 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Tamarind - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - a pinch
PROCEDURE
Step 1:First chop the cabbage into fine pieces.
Step 2:Heat oil in a frying pan and fry the chopped cabbage in the oil till it is cooked .
Step 3:Keep the cooked - fried cabbage aside.
Step 4:Now,heat oil in a frying pan and fry black gram dhal and red chillis till the black gram changes color.
Step 5:Remove from heat.
Step 6:Now, add the fried dhal-chilli mixture,tamarind,grated coconut,salt,asafoetida to the cooked cabbage and grind without adding water in a mixer-grinder to make a thick paste.
Step 7:Serve with idlis,dosas,chappathis or plain rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Cook the cabbage in appropriate quantity of oil and keep on mixing
on Low flame.
*Donot add water while grinding as cabbage itself is rich in water content.
Curry Leaves Chutney
ORIGIN
Curry Leaves are rich in iron and good for hair growth.It provides good flavour and odour to the food prepared.Mostly all south indian dishes are either cooked with curry leaves or garnished with them.Curry leaves chutney taken be taken with idlis,dosas or plain rice or curd rice.
INGREDIENTS
Tender Curry Leaves - 1 Cup.
Ginger -1/2 tsp.(chopped / grated)
Tamarind - 1/4 tsp.
Salt - 1/2 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Asafoetida - a pinch.
PROCEDURE
Step 1:Heat oil in a frying pan and fry black gram,red chillis,tamarind in the pan for 2 minutes.
Step 2:Now,pluck the curry leaves from thetep 3: branch.
Step 3:Add the fried ingredients like dhal,chillis and tamarind to the curry leaves.
Step 4:Add salt and asafoetida also and grind all of them together to make a coarse paste.
Step 5:Serve with idlis,dosas or lain/curd rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Take Tender curry leaves only as non-tender ones would taste bitter.
*Tamarind can be used with or without frying with the other ingredients.
Curry Leaves are rich in iron and good for hair growth.It provides good flavour and odour to the food prepared.Mostly all south indian dishes are either cooked with curry leaves or garnished with them.Curry leaves chutney taken be taken with idlis,dosas or plain rice or curd rice.
INGREDIENTS
Tender Curry Leaves - 1 Cup.
Ginger -1/2 tsp.(chopped / grated)
Tamarind - 1/4 tsp.
Salt - 1/2 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Asafoetida - a pinch.
PROCEDURE
Step 1:Heat oil in a frying pan and fry black gram,red chillis,tamarind in the pan for 2 minutes.
Step 2:Now,pluck the curry leaves from thetep 3: branch.
Step 3:Add the fried ingredients like dhal,chillis and tamarind to the curry leaves.
Step 4:Add salt and asafoetida also and grind all of them together to make a coarse paste.
Step 5:Serve with idlis,dosas or lain/curd rice.
NOTE:
*Take all the ingredients in the above mentioned quantity only.
*Take Tender curry leaves only as non-tender ones would taste bitter.
*Tamarind can be used with or without frying with the other ingredients.
Coconut Chutney
ORIGIN:
"Coconut chutney" is a south indian side dish for Idlis,dosas,pongal or bajji .It is rich in cholesterol and fat as its main ingredient is coconut.
INGREDIENTS
Grated coconut - 1 cup.
Green chillis - 2
Salt - 1/4 tsp.
Mustard seeds - 1/4 tsps.
Water - 2 tbsps.
Coconut oil - 1tsp.
Curry leaves (chopped) - 1 tsp.
PROCEDURE
Step 1:First of mix grated coconut with salt .
Step 2:Chop the green chillis into small pieces.
Step 3:Add water to the grated coconut and mix it with chopped green chillis
Step 4:Then ,grind this in amixer-grinder to get a semi solid paste .
Step 5:Heat oil in a frying pan ,add mustard seeds ,wait until it sputters,add curyy leaves also to the same pan and add this to the grinded paste and mix well.
Step 5:Mix well.
Step 6:Coconut chutney is ready .
Step 7:Serve with idlis,dosas,pongal,bonda,bajji
NOTE
*Please use the ingredients in the above mentioned quantity only.
*Grind into a nice paste.
*Red chillis can also be added instead of or along with green chillis
"Coconut chutney" is a south indian side dish for Idlis,dosas,pongal or bajji .It is rich in cholesterol and fat as its main ingredient is coconut.
INGREDIENTS
Grated coconut - 1 cup.
Green chillis - 2
Salt - 1/4 tsp.
Mustard seeds - 1/4 tsps.
Water - 2 tbsps.
Coconut oil - 1tsp.
Curry leaves (chopped) - 1 tsp.
PROCEDURE
Step 1:First of mix grated coconut with salt .
Step 2:Chop the green chillis into small pieces.
Step 3:Add water to the grated coconut and mix it with chopped green chillis
Step 4:Then ,grind this in amixer-grinder to get a semi solid paste .
Step 5:Heat oil in a frying pan ,add mustard seeds ,wait until it sputters,add curyy leaves also to the same pan and add this to the grinded paste and mix well.
Step 5:Mix well.
Step 6:Coconut chutney is ready .
Step 7:Serve with idlis,dosas,pongal,bonda,bajji
NOTE
*Please use the ingredients in the above mentioned quantity only.
*Grind into a nice paste.
*Red chillis can also be added instead of or along with green chillis
SAMBAR POWDER
ORIGIN
"Sambar Powder is one of the most vital ingredients used in most of the South Indian Dishes like Sambar,Rasam,and even in fried curries.It exists from the 19th century only .Prior to this , red chillis with grinded Dhaniyas or coriander seeds were used in the dishes.But use of Sambar powder increases the taste and flavour of the recipes made out of it.
INGREDIENTS
Red Chillis - 1/2 Kg.
Coriander Seeds or Dhaniya - 1/2 kg.
Bengal Gram - 50 grams.
Thuvar Dhal - 50 grams
Pepper - 25 grams
Cumin seeds - 2 tablespoons
PROCEDURE
Step 1:Dry the above ingredients in the sunlight for about 5 to 6 hours.
OR
Fry the above ingredients without oil in a dry frying pan till they turn light reddish brown.
Step 2:Then , Grind (dry) all the above dried ingredients in a mixer-grinder to get finely grinded Sambar powder.
Thus , Sambar Powder is ready to be used in any of the recipes.
NOTE:
*Do not over fry or over dry the ingredients as it will taste bitter then.
* Take all the ingredients in the above mentioned quantity only.
*Grind the dried ingredients finely.
"Sambar Powder is one of the most vital ingredients used in most of the South Indian Dishes like Sambar,Rasam,and even in fried curries.It exists from the 19th century only .Prior to this , red chillis with grinded Dhaniyas or coriander seeds were used in the dishes.But use of Sambar powder increases the taste and flavour of the recipes made out of it.
INGREDIENTS
Red Chillis - 1/2 Kg.
Coriander Seeds or Dhaniya - 1/2 kg.
Bengal Gram - 50 grams.
Thuvar Dhal - 50 grams
Pepper - 25 grams
Cumin seeds - 2 tablespoons
PROCEDURE
Step 1:Dry the above ingredients in the sunlight for about 5 to 6 hours.
OR
Fry the above ingredients without oil in a dry frying pan till they turn light reddish brown.
Step 2:Then , Grind (dry) all the above dried ingredients in a mixer-grinder to get finely grinded Sambar powder.
Thus , Sambar Powder is ready to be used in any of the recipes.
NOTE:
*Do not over fry or over dry the ingredients as it will taste bitter then.
* Take all the ingredients in the above mentioned quantity only.
*Grind the dried ingredients finely.
Rasam Powder
ORIGIN:
"Rasam powder" is an important ingredient in the preparation of rasam,as it adds flavour and fragrance to rasam.It is easy to prepare.
INGREDIENTS
Red chillis - 100 gms.
Coriander seeds (Dhaniya seeds) - 100 gms.
Pepper - 25 gms.
Jeera (cummin seeds) - 2 tbsps.
Thuvar dhal -50 gms.
Tumeric powder -2 tsps.
PROCEDURE
Step 1:Fry al the above ingredients dry (without adding oil) in a frying pan till the ingredients change color (turn light reddish or brown) .
Step 2:Then grind the fried ingredients in a mixer-grinder to get a nice powder.
Step 3:Store the rasam powder in a dry air-tight container.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Do not over fry the ingredients.
*Do not add oil while frying,fry dry
"Rasam powder" is an important ingredient in the preparation of rasam,as it adds flavour and fragrance to rasam.It is easy to prepare.
INGREDIENTS
Red chillis - 100 gms.
Coriander seeds (Dhaniya seeds) - 100 gms.
Pepper - 25 gms.
Jeera (cummin seeds) - 2 tbsps.
Thuvar dhal -50 gms.
Tumeric powder -2 tsps.
PROCEDURE
Step 1:Fry al the above ingredients dry (without adding oil) in a frying pan till the ingredients change color (turn light reddish or brown) .
Step 2:Then grind the fried ingredients in a mixer-grinder to get a nice powder.
Step 3:Store the rasam powder in a dry air-tight container.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Do not over fry the ingredients.
*Do not add oil while frying,fry dry
Beansno in Peanut Sauce
French Beans in Peanut Sauce Recipe
Recipe source: Friend
Prep & Cooking: 30 mts
Cuisine: South Indian
Ingredients:
1/4 kgs stringed and chopped french beans
2 medium onions, finely chopped
2-3 slit green chillis
2-3 garlic cloves, crushed
1 tbsp coriander seeds
2 dried red chillis
1 tsp cumin seeds
1″ cinnamon (dalchini)
2 cardamoms (elaichi)
1/4 cup roasted peanuts
salt to taste
1 tbsp oil
1 Steam the chopped beans, dont make them too soft and mushy.
2 Dry roast cumin seeds (1/2 tsp), coriander seeds, cardamom and cinnamon for a minute. Don’t burn the spices. Cool and grind them along with roasted peanuts and enough water to make a thick paste.
3 Heat oil in a cooking vessel and add 1/2 tsp cumin seeds and let them brown a bit, add the dry red chillis, curry leaves, crushed garlic and green chillis and toss them for a few seconds.
4 Add the chopped onions and saute them till transparent.
5 Add the steamed beans and salt and cook covered on medium heat for 4-5 mts.
6 Add the ground peanut paste and combine it well and cook covered for 2-3 mts. Turn off heat.
7 Serve with hot chapatis or white steamed rice.
Recipe source: Friend
Prep & Cooking: 30 mts
Cuisine: South Indian
Ingredients:
1/4 kgs stringed and chopped french beans
2 medium onions, finely chopped
2-3 slit green chillis
2-3 garlic cloves, crushed
1 tbsp coriander seeds
2 dried red chillis
1 tsp cumin seeds
1″ cinnamon (dalchini)
2 cardamoms (elaichi)
1/4 cup roasted peanuts
salt to taste
1 tbsp oil
1 Steam the chopped beans, dont make them too soft and mushy.
2 Dry roast cumin seeds (1/2 tsp), coriander seeds, cardamom and cinnamon for a minute. Don’t burn the spices. Cool and grind them along with roasted peanuts and enough water to make a thick paste.
3 Heat oil in a cooking vessel and add 1/2 tsp cumin seeds and let them brown a bit, add the dry red chillis, curry leaves, crushed garlic and green chillis and toss them for a few seconds.
4 Add the chopped onions and saute them till transparent.
5 Add the steamed beans and salt and cook covered on medium heat for 4-5 mts.
6 Add the ground peanut paste and combine it well and cook covered for 2-3 mts. Turn off heat.
7 Serve with hot chapatis or white steamed rice.
Boorelu
It’s festival time! Sankranti, our most auspicious harvest festival is just around the corner - time for indulgence, good food, new clothes and lot of fanfare. Preparation for Sankranti, begins weeks in advance at my grandmother’s (ammamma) home and is always centered around fun and traditional festive foods. Sankranti evokes memories of the warmth and tantalizing aroma of food being cooked in ammamma’s kitchen that would perk up our palates and endless rounds of hot-piping sweets and savories would disappear as soon as they were cooked, much before lunch time..:).
Purnam Boorelu - Undrallu, traditional Andhra sweet
Boorelu, one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity, completely embodies the idea of a traditional Andhra sweet to the hilt.
Boorelu Recipe
Prep & Cooking: 1 hour, Soaking: 4 hours
Makes approx 25 boorelu
Cuisine: Andhra
Ingredients:
1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying
1 Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.
2 Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.
3Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
4 Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.
5Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.
6Serve warm. Store in an air tight container as they last for at least two days.
Note:
Alternately, you can cook the jaggery or sugar till it melts and then add the mashed dal to the syrup and cook it till it forms a thick paste. Ensure that the rice-dal batter is thick so that it coats the balls evenly and holds shape. The batter should not be runny. Just before eating, make a small hole on top and fill it with a little ghee or melted butter. Its purely optional though. You can use the left over batter to make savory balls by adding a little more salt, cumin seeds and green chilli paste. Deep fry these savory balls till golden brown.
Purnam Boorelu - Undrallu, traditional Andhra sweet
Boorelu, one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity, completely embodies the idea of a traditional Andhra sweet to the hilt.
Boorelu Recipe
Prep & Cooking: 1 hour, Soaking: 4 hours
Makes approx 25 boorelu
Cuisine: Andhra
Ingredients:
1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying
1 Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.
2 Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.
3Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
4 Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.
5Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.
6Serve warm. Store in an air tight container as they last for at least two days.
Note:
Alternately, you can cook the jaggery or sugar till it melts and then add the mashed dal to the syrup and cook it till it forms a thick paste. Ensure that the rice-dal batter is thick so that it coats the balls evenly and holds shape. The batter should not be runny. Just before eating, make a small hole on top and fill it with a little ghee or melted butter. Its purely optional though. You can use the left over batter to make savory balls by adding a little more salt, cumin seeds and green chilli paste. Deep fry these savory balls till golden brown.
PEPPER CURRY
ORIGIN:
'Pepper Curry' popularly known as 'Milagu Kulambu' is a must
sidedish for people suffering from gastric problems.It is a popular sidedishin the Brahmin (IYER) family of South India (Tamil Nadu).It exists from the middle 18th century.This dish has got medicinal values and is taken by women after their labour delivery period for a few days.
INGREDIENTS
Pepper - 3 tsps.
Thuvar Dhal - 4 tsps.
Tamarind - a medium sized ball
Curry Leaves- to taste
Salt - to taste
Asafoetida- a pinch
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Oil - 50 gms.
Red chilli - 3 pieces
PROCEDURE
Step 1:Pour one tsp. of oil in the kadai .Heat the oil for a minute.Then add 3 tsps. full of pepper , 3 pieces of red chillis , 4 tsps of thuvar dhal into the oil and fry them .Keep this mixture aside.
Step 2:Now , take a lemon sized ball of tamarind and add water to it.
Step 3:Now,grind the mixture with the tamarind water in a mixer-grinder to make a thick finely grinded paste.
Step 4:Now heat the remaining oil in a kadai ,add asafoetida(a pinch),curry leaves and mustard seeds to it and the grinded paste also .
Step 5:Now,fry the mixture til it boils.Add a few cups of water to the mixture and boil until the liquid mixture becomes a semi solid .
Step 6:Serve hot with ghee rice.
NOTE:
*Do not take too much or too little of tamarind.
*Use dark appearing tamarind only.
* Take all the ingredients in the above mentioned quantity only.
'Pepper Curry' popularly known as 'Milagu Kulambu' is a must
sidedish for people suffering from gastric problems.It is a popular sidedishin the Brahmin (IYER) family of South India (Tamil Nadu).It exists from the middle 18th century.This dish has got medicinal values and is taken by women after their labour delivery period for a few days.
INGREDIENTS
Pepper - 3 tsps.
Thuvar Dhal - 4 tsps.
Tamarind - a medium sized ball
Curry Leaves- to taste
Salt - to taste
Asafoetida- a pinch
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Oil - 50 gms.
Red chilli - 3 pieces
PROCEDURE
Step 1:Pour one tsp. of oil in the kadai .Heat the oil for a minute.Then add 3 tsps. full of pepper , 3 pieces of red chillis , 4 tsps of thuvar dhal into the oil and fry them .Keep this mixture aside.
Step 2:Now , take a lemon sized ball of tamarind and add water to it.
Step 3:Now,grind the mixture with the tamarind water in a mixer-grinder to make a thick finely grinded paste.
Step 4:Now heat the remaining oil in a kadai ,add asafoetida(a pinch),curry leaves and mustard seeds to it and the grinded paste also .
Step 5:Now,fry the mixture til it boils.Add a few cups of water to the mixture and boil until the liquid mixture becomes a semi solid .
Step 6:Serve hot with ghee rice.
NOTE:
*Do not take too much or too little of tamarind.
*Use dark appearing tamarind only.
* Take all the ingredients in the above mentioned quantity only.
BRINGAL CURRY (BRINGAL PITLA)
ORIGIN
'Bringal Curry' popularly known as 'Bringal Pitla' is a favourite dish even for Bringal haters in the down south India(Tamil Nadu) .The Pitla is made with Bringal .It exists from the 19 th century.
INGREDIENTS
Thuvar Dhal - 200 gms. (2 cups)
Red Chillis - 7 pieces
Coriander seeds or Dhaniya - 2 tsps.
Bengal Grams - 1 tsp.
Tamarind - a small lemon sized ball of tamarind
Bringal - 150 gms.
Grated Coconut - 1/2 cup;
Salt - 2 tsps.
Oil - 4 tsps.
PROCEDURE
Step 1:Add 2 cups of water to 200 gms. of Thuvar Dhal and heat it in a pressure cooker for 20 minutes.Keep it aside.
Step 2:Slice the bringal into thin long pieces.Now,dissolve the lemon sized ball of tamarind in one cup of water (mix well).Keep it aside.
Step 3:Add 2 tsps of Oil to the kadai(frying pan).Now heat it and add the sliced bringal pieces and fry them in the pan for 5 minutes.Add the tamarind water into the pan,salt to taste and heat until it boils.
Step 4:Now,take another pan and add 1 tsp. of oil ,coriander seeds,red chillis,boiled bengal gram dhal , grated coconut and fry them for 5 minutes.Then,grind this mixture in a mixer-grinder to make a coarse paste.
Step 5:Now,add this paste into the boiling tamarind water with bringal slices and boil for 10 minutes.After 10 minutes, keep it aside.
Step 6:Take a tsp. full of oil and add mustard seeds , a pinch of asafoetida and curry leaves and fry until the mustard sputters.Mix this with gravy prepared above.
Step 7:Serve hot with plain rice.
'Bringal Curry' popularly known as 'Bringal Pitla' is a favourite dish even for Bringal haters in the down south India(Tamil Nadu) .The Pitla is made with Bringal .It exists from the 19 th century.
INGREDIENTS
Thuvar Dhal - 200 gms. (2 cups)
Red Chillis - 7 pieces
Coriander seeds or Dhaniya - 2 tsps.
Bengal Grams - 1 tsp.
Tamarind - a small lemon sized ball of tamarind
Bringal - 150 gms.
Grated Coconut - 1/2 cup;
Salt - 2 tsps.
Oil - 4 tsps.
PROCEDURE
Step 1:Add 2 cups of water to 200 gms. of Thuvar Dhal and heat it in a pressure cooker for 20 minutes.Keep it aside.
Step 2:Slice the bringal into thin long pieces.Now,dissolve the lemon sized ball of tamarind in one cup of water (mix well).Keep it aside.
Step 3:Add 2 tsps of Oil to the kadai(frying pan).Now heat it and add the sliced bringal pieces and fry them in the pan for 5 minutes.Add the tamarind water into the pan,salt to taste and heat until it boils.
Step 4:Now,take another pan and add 1 tsp. of oil ,coriander seeds,red chillis,boiled bengal gram dhal , grated coconut and fry them for 5 minutes.Then,grind this mixture in a mixer-grinder to make a coarse paste.
Step 5:Now,add this paste into the boiling tamarind water with bringal slices and boil for 10 minutes.After 10 minutes, keep it aside.
Step 6:Take a tsp. full of oil and add mustard seeds , a pinch of asafoetida and curry leaves and fry until the mustard sputters.Mix this with gravy prepared above.
Step 7:Serve hot with plain rice.
Lemon Rice
ORIGIN
"Lemon rice" has the uniqueness of being the traditional as well as modern recipe liked by the younger generation as well.It is one of the most important dishes in South Indian Marriages.Lemon is rich in Vitamin C and therefore it is good for health.But Ulcer patients be away from it as lemon increases acidity in empty stomach.
INGREDIENTS
Cooked Rice - 3 Cups
Small lemon - 2 in nos.
Mustard seeds - 1 tsp.
Bengal Gram - 2 tsps.
Ground nut - 2 tbsps.
Oil - 50 ml.
Asafoetida - a pinch.
Tumeric powder - 1/2 tsp.
Green chillis - 5 in nos.
"Lemon rice" has the uniqueness of being the traditional as well as modern recipe liked by the younger generation as well.It is one of the most important dishes in South Indian Marriages.Lemon is rich in Vitamin C and therefore it is good for health.But Ulcer patients be away from it as lemon increases acidity in empty stomach.
INGREDIENTS
Cooked Rice - 3 Cups
Small lemon - 2 in nos.
Mustard seeds - 1 tsp.
Bengal Gram - 2 tsps.
Ground nut - 2 tbsps.
Oil - 50 ml.
Asafoetida - a pinch.
Tumeric powder - 1/2 tsp.
Green chillis - 5 in nos.
Tomato Rice
ORIGIN
"Tomato Rice" is a popularly made south Indian dish.In the modern era,most of the working women prefer cooking this dish as the simplest of all dishes and consumes very less time and of course the main ingredient is tomato which is very easily available in the market !
INGREDIENTS
Cooked Rice - 3 Cups
Tomato - 1/4 kg.
Onion - 3 (medium sized )
Green Chillis - 3
Mustard seeds - 1/2 tsp.
Bengal Gram - 1/2 tsp.
Salt - to taste
Red Chilli powder - 1/2 tsp.
Garam Masala - 1/4 tsp.
Oil - 3 tsp.
PROCEDURE
Step 1:Chop the onions and tomatoes into small pieces.Chop the green chillis also.
Step 2:Heat the oil in a frying pan and add the mustard seeds , Bengal gram and allow the mustard seeds to sputter.
Step 3:Now,add the chopped green chillis and onions into the pan and fry them until the onions turn brown in color.
Step 4:Now add the chopped tomatoes into the same pan and fry for 5 minutes.
Step 5:Then add salt to taste,Red chilli powder ,garam masala into the frying pan and fry for 5 minutes again.
Step 6:Now, add the cooked rice into the pan and mix well under heat for a minute.
Step 7:Garnish with Coriander leaves
Serve hot with pappads and onion raitha
"Tomato Rice" is a popularly made south Indian dish.In the modern era,most of the working women prefer cooking this dish as the simplest of all dishes and consumes very less time and of course the main ingredient is tomato which is very easily available in the market !
INGREDIENTS
Cooked Rice - 3 Cups
Tomato - 1/4 kg.
Onion - 3 (medium sized )
Green Chillis - 3
Mustard seeds - 1/2 tsp.
Bengal Gram - 1/2 tsp.
Salt - to taste
Red Chilli powder - 1/2 tsp.
Garam Masala - 1/4 tsp.
Oil - 3 tsp.
PROCEDURE
Step 1:Chop the onions and tomatoes into small pieces.Chop the green chillis also.
Step 2:Heat the oil in a frying pan and add the mustard seeds , Bengal gram and allow the mustard seeds to sputter.
Step 3:Now,add the chopped green chillis and onions into the pan and fry them until the onions turn brown in color.
Step 4:Now add the chopped tomatoes into the same pan and fry for 5 minutes.
Step 5:Then add salt to taste,Red chilli powder ,garam masala into the frying pan and fry for 5 minutes again.
Step 6:Now, add the cooked rice into the pan and mix well under heat for a minute.
Step 7:Garnish with Coriander leaves
Serve hot with pappads and onion raitha
Bisi - Bela Badh
ORIGIN
"BISIBELABADH" is a popular kannada dish made by kannadigaas (people of karnataka are kannadigaas).It is a heavy lunch as its main ingredient is Dhal with vegetables.It exists from the 19 th century.
INGREDIENTS
Raw Rice - 200 gms.
Thuvar Dhal - 100 gms.
Tamarind - a big lemon - sized ball
Mustard seeds - 1/2 tsp.
Red Chillis - 10 pieces.
Curry Leaves - 2 tsps. (chopped)
(sambar onions) Small onions - 100 gms.
Bengal grams - 1 tsp.
Coriander seeds (dhaniya seeds) - (chopped) 3 tsps.
Grated coconut - 2 tsps.
Water - 4 cups.
Oil - 100 gms.
Ghee - 2 tbsps.
Tumeric powder -1/4 tsp.
PROCEDURE
Step 1:Wash raw rice and Thuvar dhal in water and drain the water.
Step 2:Mix the rice and the dhal and add 4 cups of water to it and cook in a pressure cooker (add the weight on to the top of the pressure cooker)for 20 minutes.
Step 3:Soak tamarind (a big lemon-sized ball) in hot water for 10 minutes.
Step 4:After 10 minutes , dissolve the tamarind in the water and mix well.
Thus,thetamarind syrup is ready.
Step 5:Heat the frying pan and add 1 tsp.of oil.Now fry red chillis,coriander seeds,bengal gram dhal and grated coconut in the pan till the ingredients turn golden brown.
Step 6:Now,grind these fried ingredients in a dry mixer-grinder to get a dry powder.Thus the masala powder is ready.
Step 7:Add 100 gms oil into a frying pan (on flames) and add mustard seeds into it .
Step 8:When mustard sputters, add small onions and chopped curry leaves to it and fry for 5 minutes.
Step 9:Now add 2 cups of tamarind syrup , tumeric powder to the frying pan and boil for 15 minutes.
Step 10:Now add the masala powder to the boiling mixture in the frying pan and heat for 2 minutes.
Step 11:Add the cooked rice-dhal mixture to the pan and keep on mixing for 10 minutes.
Step 12:Add 2 tbsps. of ghee to it and mix well.
Serve hot with onion raithas and pappad.
NOTE:
*After heating the cooker for 20 minutes,donot open the cooker immediately.Wait for 15 minutes and then open ,otherwise the cooker would burst open.
*Donot add too much or too little of water.(Rice would not be cooked properly then).
*Donot forget to put the weight on the cooker top.
*Take all the ingredients in the above mentioned quantity only.
"BISIBELABADH" is a popular kannada dish made by kannadigaas (people of karnataka are kannadigaas).It is a heavy lunch as its main ingredient is Dhal with vegetables.It exists from the 19 th century.
INGREDIENTS
Raw Rice - 200 gms.
Thuvar Dhal - 100 gms.
Tamarind - a big lemon - sized ball
Mustard seeds - 1/2 tsp.
Red Chillis - 10 pieces.
Curry Leaves - 2 tsps. (chopped)
(sambar onions) Small onions - 100 gms.
Bengal grams - 1 tsp.
Coriander seeds (dhaniya seeds) - (chopped) 3 tsps.
Grated coconut - 2 tsps.
Water - 4 cups.
Oil - 100 gms.
Ghee - 2 tbsps.
Tumeric powder -1/4 tsp.
PROCEDURE
Step 1:Wash raw rice and Thuvar dhal in water and drain the water.
Step 2:Mix the rice and the dhal and add 4 cups of water to it and cook in a pressure cooker (add the weight on to the top of the pressure cooker)for 20 minutes.
Step 3:Soak tamarind (a big lemon-sized ball) in hot water for 10 minutes.
Step 4:After 10 minutes , dissolve the tamarind in the water and mix well.
Thus,thetamarind syrup is ready.
Step 5:Heat the frying pan and add 1 tsp.of oil.Now fry red chillis,coriander seeds,bengal gram dhal and grated coconut in the pan till the ingredients turn golden brown.
Step 6:Now,grind these fried ingredients in a dry mixer-grinder to get a dry powder.Thus the masala powder is ready.
Step 7:Add 100 gms oil into a frying pan (on flames) and add mustard seeds into it .
Step 8:When mustard sputters, add small onions and chopped curry leaves to it and fry for 5 minutes.
Step 9:Now add 2 cups of tamarind syrup , tumeric powder to the frying pan and boil for 15 minutes.
Step 10:Now add the masala powder to the boiling mixture in the frying pan and heat for 2 minutes.
Step 11:Add the cooked rice-dhal mixture to the pan and keep on mixing for 10 minutes.
Step 12:Add 2 tbsps. of ghee to it and mix well.
Serve hot with onion raithas and pappad.
NOTE:
*After heating the cooker for 20 minutes,donot open the cooker immediately.Wait for 15 minutes and then open ,otherwise the cooker would burst open.
*Donot add too much or too little of water.(Rice would not be cooked properly then).
*Donot forget to put the weight on the cooker top.
*Take all the ingredients in the above mentioned quantity only.
Coconut rice
Coconut Rice
ORIGIN:
"Coconut rice" is a famou south indian dish especially in kerala.Its main ingredient as the name suggests is coconut which is rich in cholesterol and fat.Hence diabetic and heart patients stay away.It is easy to prepare.
INGREDIENTS
Cooked rice - 3cups.
grated coconut - 11/2 cups.
Coconut oil - 2 tsps.
Red chillis - 5
Mustard seeds -1/2 tsp
Black gram dhal - 2 tsps.
Cashew nuts - 2 tsps.
Salt - 1 tsp.
Curry leaves - 2 tsps.
Asafoetida - a pinch.
PROCEDURE
Step 1:First heat oil in a frying pan and fry mustard seeds (till it sputters) and then add black gram dhal,curry leaves and red chillis for 3 minutes.
Step 2:Then add the grated coconut and salt ,asafoetida and fry for 10 minutes.
Step 3:Then add the cooked rice to the above frying pan and mix well for 2 minutes.
Step 4:Garnish with ghee fried cashew nuts .
Step 5:Serve hot with pappad.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Do not over fry or under fry the grated coconut.
*Add enough oil to fry.
ORIGIN:
"Coconut rice" is a famou south indian dish especially in kerala.Its main ingredient as the name suggests is coconut which is rich in cholesterol and fat.Hence diabetic and heart patients stay away.It is easy to prepare.
INGREDIENTS
Cooked rice - 3cups.
grated coconut - 11/2 cups.
Coconut oil - 2 tsps.
Red chillis - 5
Mustard seeds -1/2 tsp
Black gram dhal - 2 tsps.
Cashew nuts - 2 tsps.
Salt - 1 tsp.
Curry leaves - 2 tsps.
Asafoetida - a pinch.
PROCEDURE
Step 1:First heat oil in a frying pan and fry mustard seeds (till it sputters) and then add black gram dhal,curry leaves and red chillis for 3 minutes.
Step 2:Then add the grated coconut and salt ,asafoetida and fry for 10 minutes.
Step 3:Then add the cooked rice to the above frying pan and mix well for 2 minutes.
Step 4:Garnish with ghee fried cashew nuts .
Step 5:Serve hot with pappad.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Do not over fry or under fry the grated coconut.
*Add enough oil to fry.
Pepper Rasam
ORIGIN:
"Pepper rasam" is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer.Pepper has got medicinal value .
INGREDIENTS
Pepper - 1 tsp.
Thuvar dhal - 2 tsps.
Jeera (cummin seeds) - 1/2 tsp.
Tamarind - lemon sized ball
Tomatoes - 2
PROCEDURE
First of all chop the tomatoes into small pieces.
Dissolve the tamarind in a cup of water and drain the tamarind water into a new bowl to get rid of the mud and residue.
Add the pepper(powdered into coarse powder),thuvar dhal(fried dry),cummin seeds,tumeric powder,salt
"Pepper rasam" is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer.Pepper has got medicinal value .
INGREDIENTS
Pepper - 1 tsp.
Thuvar dhal - 2 tsps.
Jeera (cummin seeds) - 1/2 tsp.
Tamarind - lemon sized ball
Tomatoes - 2
PROCEDURE
First of all chop the tomatoes into small pieces.
Dissolve the tamarind in a cup of water and drain the tamarind water into a new bowl to get rid of the mud and residue.
Add the pepper(powdered into coarse powder),thuvar dhal(fried dry),cummin seeds,tumeric powder,salt
Dhal rasam (paruppu rasam)
ORIGIN:
"Dhal rasam" (paruppu rasam) is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer and proteins respectively.
INGREDIENTS
Thuvar Dhal - 100 gms.
Tomatoes - 100 gms.
Tamarind - small lemon sized ball
Water - 1 cup.
Rasam powder - 2 tsps.
salt - 11/2 tsps.
Asafoetida - a pinch
Coriander leaves - 2 tsps.
Tumeric powder - 1/4 tsp.
PROCEDURE
Step 1:First of all wash thuvar dhal in water and drain the water.
Step 2:Add 1 cup of water to the thuvar dhal and cook this in a pressure cooker for 15 minutes.
Step 3:Dissolve the tamarind in 11/2 cups of water and drain the residue and mud .
Step 4:Chop the tomatoes into small pieces.
Step 5:Add the chopped tomatoes,salt,asafoetida,tumeric powder,rasam powder to the tamarind water and boil for 10 minutes.
Step 6:Add 1 cup of water to the cooked dhal and add this to the boiling mixture,and let it boil for 10 more minutes.
Step 7:Now fry the mustard seeds in 1 tsp of ghee and add this to the boiling rasam.
Step 8:Add the chopped coriander leaves (2 tsps) to the rasam and mix well.
Step 9:Remove from heat
Step 10:Serve hot with cooked rice.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Add weight to the pressure cooker while cooking the dhal.
"Dhal rasam" (paruppu rasam) is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer and proteins respectively.
INGREDIENTS
Thuvar Dhal - 100 gms.
Tomatoes - 100 gms.
Tamarind - small lemon sized ball
Water - 1 cup.
Rasam powder - 2 tsps.
salt - 11/2 tsps.
Asafoetida - a pinch
Coriander leaves - 2 tsps.
Tumeric powder - 1/4 tsp.
PROCEDURE
Step 1:First of all wash thuvar dhal in water and drain the water.
Step 2:Add 1 cup of water to the thuvar dhal and cook this in a pressure cooker for 15 minutes.
Step 3:Dissolve the tamarind in 11/2 cups of water and drain the residue and mud .
Step 4:Chop the tomatoes into small pieces.
Step 5:Add the chopped tomatoes,salt,asafoetida,tumeric powder,rasam powder to the tamarind water and boil for 10 minutes.
Step 6:Add 1 cup of water to the cooked dhal and add this to the boiling mixture,and let it boil for 10 more minutes.
Step 7:Now fry the mustard seeds in 1 tsp of ghee and add this to the boiling rasam.
Step 8:Add the chopped coriander leaves (2 tsps) to the rasam and mix well.
Step 9:Remove from heat
Step 10:Serve hot with cooked rice.
NOTE:
*Please use the ingredients in the above mentioned quantity only.
*Add weight to the pressure cooker while cooking the dhal.
Dhal rasam (paruppu rasam)
Dhal rasam (paruppu rasam)
ORIGIN:
"Dhal rasam" (paruppu rasam) is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer and proteins respectively.
ORIGIN:
"Dhal rasam" (paruppu rasam) is a popular south indian dish usually taken with cooked rice.Its main ingredient is tamarind and dhal rich in tanic acid which serves as a good appetizer and proteins respectively.
Sambar
INGREDIENTS
Thuvar dhal - 200 gms.
Water - 2 cups.
Tamarind - 1 lemon sized ball
Salt - 2 tsps.
Sambar powder - 3 tsps.
Onion - 100 gms.
Tumeric powder - 1/4 tsp.
PROCEDURE
Step 1:First of all chop the onion into small pieces
Step 2:Immerse the dhal in 1 cup of water,add tumeric powder to it and cook in a pressure cooker for 15 minutes.
Step 3:Now,soak the tamarind in hot water (1 cup) for 1/2 an hour.
Step 4:Then ,dissolve the tamarind in the water and filter the residue like mud,seeds etc.
Step 5:Add 2 cups of water to the filtered tamarind water and mix well.
Step 6:Heat oil in a pan,add mustard seeds until they sputter.
Step 7:Then add the chop onions into the same pan and fry for 5 minutes.
Step 8:Add this mixture to the tamarind water and add salt ,sambar powder and mix well.
Step 9:Boil this mixture for 20 minutes.
Step 10:Then add the cooked dhal into it and boil for 10 minutes.
Step 11:Serve hot with plain rice.
Ghee idly $ Mini idly
Ghee idly ingredients:1.Idly rice - 4 cups
2.Urad dal - 1 cup
3.Fenugreek - 1 tsp
Sambar ingredients:
1. Toor dal - 1 cup2. Sambar onions (shallots) - 1/2 cup
3. Tomato - 1
4. Tamarind - small gooseberry size
5. Turmeric powder - 1/4 tsp
6. Oii - 1/2 tbsp
7. Salt - to taste
8. Coriander leaves - few, for garnishing
Sambar powder ingredients:
1. Dry red chillies - 3-42. Coriander seeds - 1/2 tbsp
3. Fenugreek seeds - 1/4 tsp
Seasoning ingredients:
1. Mustard seeds - 1/2 tsp2. Curry leaves - few
3. Asafoetida - a pinch
Ghee idly with sambar preparation:
Idly preparation:- Soak the rice and dal separately for 8 hours.
- Mix fenugreek with dal.
- First grind dal and then grind rice smoothly.
- Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment.
- Then lightly mix the fluffed batter gently.
- Now add a pinch of baking soda and little amount of water.
- Now grease mini idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins.
- Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins.
- Now dip spoon in cold water and run it around the idles in the mould and flip them out using a spoon and keep aside.
Sambar preparation:
- Take a pan and heat with 1/4 tbsp of oil.
- Add red chillies, coriander seeds and fenugreek seeds and saute for few seconds.
- Remove from heat and allow them to cool for some time.
- Then make a powder and keep aside.
- Soak the sambar onions in water for 1 or 2 hrs.
- Remove the outer layer of the skin and keep aside.
- Wash the dal and keep aside.
- Chop the tomatoes and clean the tamarind.
- Take a pressure cooker and add the toor dal, chopped tomatoes, sambar onions, tamarind, turmeric powder and required quantity of water.
- Pressure cook till the dal become soft.
- Remove from heat and allow to cool for sometime.
- After some time remove the pressure cooker lid and separately take out the shallots and mash the the cooked dal.
- Then heat a pan with remaining oil and add mustard seeds.
- When they start to crackle add curry leaves and asafoetida.
- Now pour the mashed dal, shallots and little quantity of water.
- Cook on low flame for 5 mins.Then add the sambar powder and required amout of salt.
- Mix will and again cook for another 10 mins (In-between stir well. so that they don't burn).
- Finally garnish with coriander leaves and remove from heat.
- Now your tasty sambar for idly is ready to serve.
PLAIN DOSA
Dosa ingredients:1. Par boiled rice -3 cups
2. Urad dal - 1 cup
3. Fenugreek or methi seeds -1 tsp
Preparation:
- Soak the rice and dal separately for 8 hours. Fenugreek to be added with dal.
- Grind dal and par boiled rice smoothly(separetely).
- Add salt and mix the batters thoroughly (preferably in hand) and keep the mixed batter for 10 hours for fermentation.
- Mix the fluffed batter gently with little amount of water to make batter flow gently.
- Now heat the pan (tawa) and spread a ladle full of batter into circular motion to make thin dosa.
- Sprinkle cooking oil or ghee.
- Cook both sides until turn golden brown.
- Coconut chutney and sambar is very good combination for dosa.
BUTTER NAAN
Butter naan ingredients:1. Dry yeast – 1½ tsp
2. All purpose flour – 3 cups
3. Warm water – 1 cup
4. Sugar – 1 tsp
5. Ghee – 5 tbsp
6. Yoghurt – 4 tbsp
7. Onion seeds – 3 tsp
8. Salt – to taste
Preparation:
- Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved.
- Cover and leave it 10 minutes.Keep it aside.
- Mix the flour and salt into a large mixing bowl.
- Now add the yeast mixture, ghee and yogurt.
- Mix all into a soft dough and knead about 15 mins.
- Grease a large bowl with a few drops of cooking oil and put the dough in it and cover with a clean cloth and allow resting for about an hour till it doubles in size.
- Punch down and knead again and let it stand for another hour.
- Divide the dough into equal size and roll between your palms.
- Pre heat oven to 450 ºF.Now take a round shape ball and roll out into a round shape with your hands.
- Naan is not rolled out with rolling pin.
- Instead, it is rolled out by hand to a round, oval or triangular shape.
- The thickness of Naan is about ½ inch.
- Brush the top of the rolled Naan with melted Ghee.
- Grease a baking sheet.
- Put the Naan on the baking sheet.
- Bake for 7 to 8 minutes.
BREAD UPMA
Bread upma ingredients:1. Bread slices - 10 (remove the edges)
2. Onion - 1 finely chopped
3. Green chillies - 2
4. Ginger - 1 inch piece
5. Turmeric powder - a pinch
6. Oil - 3 tsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10. Channa dal - ½ tsp
Preparation:
- Heat a pan with 3 tsp of oil.
- Then add mustard seed.
- When they start to splutter add urad dal and channa dal.
- then add chopped onions.
- Fry till it becomes transparent.
- Then add ginger and green chillies.
- Sauté for a min. Then add salt and turmeric powder. Stir well.
- Finally add the bread pieces and once again combine well.
Aloo paratha
Aloo paratha ingredients:Duogh ingredients:
1. Wheat flour - 3 cups2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting
Stuffing ingredients:
1. Potatoes - 22. Onion - 1 finely chopped
3. Green chillies - 1or2
4. Garam masala - to taste
5. Coriander leaves - few (finely chopped)
6. Salt - to taste
Dough preparation:
Take a bowl and mix the flour,salt oil and water and make a dough.Cover the dough and keep it restly for 30 mins.
Stuffing preparation:
Boil the potatoes, peel the skin and mash nicely with your hands and keep aside.Now add all the remaining stuffing ingredients to the mashed potatoes and mix well.
Rolling alu parathas:
Divide the dough and stuffing mixture into small and equal size balls.Take one dough ball and roll out into a small poori.
Place the stuffing ball in the centre of the poori and close it from all sides.
Gently pat the stuffed puri in the palms.
Apply some flour on both sides and roll it gently into a paratha.
Aloo ka paratha preparation:
- Now take the tava and preheat.Place the rolled parata on the tava.
- Allow one side to cook when the color changes into light brown.
- Turn the aloo parata to the other side and repeat the same.
- Drizzle some ghee on each side and flip.
- Finally your easy and tasty aloo paratha is ready to serve.
- Serve hot with pickle
PARATHA
Paratha ingredients:1. All purpose flour - 4 cups
2. Melted butter- 3 tbsp
3. Water- 11/4 cup
4. Some flour- for dusting
5. Oil- for basting the paratha
6. Salt- 1 tsp
Preparation:
- Take a bowl and mix the flour, salt, oil and water and make dough. Cover the dough with a wet cloth and keep it for 2 hours restly.
- Now the dough is divided into lemon size balls.
- Keep the ball in a flat surface and Roll out approximately in 4 inch diameter.
- Now fold it into half. Again roll it. Roll it to a small round and apply some butter or ghee to it.
- Fold into two again fold the same. Start rolling and to form a round shape or a triangle shape paratha.
- Heat a flat pan and add the paratha and let it cook for a minute.
- When bubbles appear on top add a small teaspoon of oil around the paratha. Then turn it over.
- Bubbles colour change into light brown then remove the paratha from the pan and keep it in a covered box.serve with channa.
masala dosa
Masala dosa ingredients:1. Par boiled rice -3 cups
2. Urad dal - 1 cup
3. Fenugreek or methi seeds - 1 tsp
4. Soda bi carbonate - a pinch
5. Salt - 1½ tsp
6. Oil - for sprinkle
Filling masala ingredients:
1. Potato - 2 (boiled and mashed)2. Onion -1
3. Green chillies - 2
4. Turmeric powder - ¼ tsp
5. Mustard seeds - ½ tsp
6. Urad dal - ½ tsp
7. Channa dal - ½ tsp
8. Curry leaves - few
9. Salt - to taste
10.Oil - 2 tbsp
11.Water - ½ cup
Filling masala preparation:
- Heat the oil in a heavy bottom pan and add mustard seeds, urad dal and channa dal. Sauté for a min.
- Then add onions, curry leaves and green chillies. Sauté till the onions are transparent.
- Now add turmeric powder, potatoes, salt and water. Cook for 3 to 5 mins.
- Now your filling for masala dosa is ready.
Dosa preparation:
- Soak the rice and dal separately for 8 hours. Fenugreek to be added with dal.
- Grind dal and par boiled rice smoothly(separetely).
- Add salt and mix the batters thoroughly (preferably in hand) and keep the mixed batter for 10 hours for fermentation.
- Mix the fluffed batter gently with little amount of water and a pinch of baking soda to make batter flow gently.
- Now heat the pan (tawa) and spread a ladle full of batter into circular motion to make thin dosa.
- Sprinkle a tsp. of ghee or oil over it. Place a tbsp. masala in the centre.
- Fold into half to cover masala.Remove with spatula when crisp.
- Serve hot with chutney and sambar.
PUTTU
Puttu ingredients:1. Raw rice or chemba rice - 2 cups
2. Coconut - 1 cup
3. Salt - to taste
Preparation:
- puttu Soak the rice for 2 to 3 hours then wash twice or thrice and strain it. Now spread the rice in a dry cloth and allow them to dry.
- Then grind the dried raw rice or chemba rice to a fine powder in a mixer grinder.
- Now mix salt and water little by little to the rice flour and mix well.
- Carefully mix the water because it should be in a powdered form wet enough for steaming.
- Now add handful of grated coconut in the puttu maker then the rice flour till half.
- Then add another handful coconut. Do like this till you reach the top of the puttu maker.
- Now close the lid and steam for 5 mins.
roti or chappathi
Ingredients for roti or chappathi
1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting
Preparation for chappathi:
- Take a bowl and mix the flour,salt oil and water and make a dough.Cover the dough and keep it for 2 hours restly.
- Now the dough is divided into small balls.Take some flour and dip the ball.
- Keep the dipped ball in a flat surface and take a rolling pin and roll out into a thin ,round shape.
- Now take the tava and preheat. Place the rolled dough on the tava.when bubbles appear on top then turn it over.
- Bubbles colour change into light brown colour then remove the chappathi from tawa.Now chappathi is ready to eat.Serve with aloo.
UTHAPPAM
Onion Uthappam ingredients:
1. Idly batter - 1 cup
2. Onion - 1 finely chopped
3. Green chillies - 2 (minced)
4. Ginger - ½ inch (minced)
5. Coriander leaves - few
6. Curry leaves - few
Preparation:
- uthappam, Mix chopped onion, minced chillies and minced ginger with idly batter. Stir well.
- Now heat the tava and spread 1 spoonful of batter.
- When the base is golden brown colour then turn other side and cook well.
- Serve with coconut chutney.
IDIAPPAM
Idiappam ingredients:1. Rice – 2 cups
2. Salt – ½ tsp
3. Grated coconut – ½ cup
4. Sugar – 4 tbsp or to taste
5. Cardamom powder - a pinch (optional)
6.Water - for mixing
Preparation:
- Clean and wash the rice.
- Soak for minimum 2 hours.
- Drain all the water and spread on a cloth for 30 mins.
- Powder it after
- completely dry.
- Add salt and combine well.
- Then add hot water little by little and mix well until it is ready to make soft dough.
- Now take a small quantity of the dough and put into the Idiappam maker and press into greased idly mould plate.
- Keep the plate in idly cooker and steam cook for 5 mins.
- Remove the plate from cooker and mix with sugar and grated coconut.
- Serve hot.
RAVA UPMA OR SOOJI UPMA
Rava upma ingredients:1. Rava - 1 cup
2. Onion - 1 lengthwise chopped
3. Green chillies - 3
4. Ginger - 1 inch piece
5. Oil - 3 tbsp
6. Water - 2 cups
7. Mustard seeds - 1 tsp
8. Urad dal - 1 tsp
9. Chana dal - 1 tsp
10.Curry leaves - few
11.Coriander leaves - few
12.Cashew nuts - 10
13.Salt - to taste
14.Ghee - 2 tsp
Preparation:
- Take a kadai and dry roast the rava till golden brown colour. Keep it aside.
- Now take a vessel and heat with 3 tsp of oil. Then add mustard seeds, urad dal, chana dal, cashew nuts and curry leaves. Fry for few mins.
- Than add ginger, green chillies and onion. Saute until the onions are transparent.
- Now add 2 cups of water and salt. Boil it for 2 mins.
- When the water starts to boiling add rava and keep stirring for 2 mins. (Add rava slowly in continuous flow while stiring).
- Now cover it cook for 5 mins. Finally add 2 tsp of ghee and coriander leaves.
- Serve hot with coconut chutney or mango pickle.
Rava khichadi
ingredients:1. Rava - 2 cups
2. Onion - 1 (vertical chopped)
3. Tomato - 1 (finely chopped)
4. Ginger - 2 inch piece
5. Vegetables - 2 cups (half boiled) (Carrot, beans, peas)
6. Oil - 2 tbsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10.Channa dal - ½ tsp
11.Curry leaves - few
Preparation:
- Dry roast the rava in a heavy bottomed vessel till the rava turns into very light brown colour.
- Then take a deep pan and heat with 2 tbsp of oil. Then add mustered seeds.
- When they start to splutter add channa dal, urad dal and curry leaves. Sauté for few seconds.
- Then add chopped onions, ginger and green chillies. Fry till the onions become transparent.
- Now add tomatoes and sauté for a min. Then add half boiled vegetables. Combine well.
- Now add 5 cups of water and salt. When it boils add rava and keep stirring till the mix gets thick.
- Serve with coconut chutney.
Rava idly
Rava idly ingredients:1. sooji (semolina or upma ravva) 1 cup
2. mustard seeds - 1 tsp
3. channa dal - 1 tbsp
4. fresh ginger root - 1 " (grated)
5. green chilies - 3(finely chopped)
6. a big pinch of soda
7. carrots - 2(peeled and grated )
8. few curry leaves
9. few coriander leaves
10. salt to taste
11. well beaten thick yogurt (curd) - 1 cup
12. water - 1/4
13. cashewnuts - 10(roasted)
14. ghee or oil - 1 tbsp
Ravva idli preparation:
- Take a pan and heat with ghee.
- Add mustard seeds.
- When they start to crackle add channa dhal and saute till they turn into light golden brown colour.
- Then add green chillies, ginger, curry leaves and mix well.
- Now add rava and stir continuously for 3-4 mints on medium flame.
- Remove from heat and allow it to cool for 10 mins.
- Finally add grated carrot, chopped coriander leaves, well beaten curd, required quantity of water, a pinch of soda and salt.
- Mix well and keep restly for 20-30 mins.
- Now grease the idli plates with oil or ghee and place the roasted cashewnuts on each of the plate.
- Pour the ravva idly batter in the moulds and steam in idly cooker for 7 to 10 mins.
- Remove from heat and allow it to cool for 5 mins.
- Dip a spoon in cold water and run it around the idlis in the mould and flip them out using a spoon.
- Now your fluffy rava idlis are ready.
- Serve with chutney and sambar.
RAVA DOSA
Rava dosa ingredients:1. Rava - 1 cup
2. Rice flour - 1 cup
3. Maida - ½ cup
4. Mustard seeds - ½ tsp
5. Green chillies - 4
6. Onion- 2 (finely chopped)
7. Pepper corns - 10
8. Salt - to taste
Preparation:
- Fry rava slightly and grind it with little amount of water. Then mix with rice flour and Maida.
- Now take a kadai and heat with 1 tsp of oil. Add chopped onions and green chillies. Fry until onion colour change into brown colour.
- Now put this into rava mixture. Now add the pepper corns and salt.
- The batter should be watery. Now Heat the tawa and pour the rava dosa batter and spread on the tawa.
- Rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil on the sides.
- Cook till the rava dosa turns into light brown colour and turn it to other side.
- Repeated the same for the next side.
- Serve hot with coconut chutney or sambar.
Poori
ingredients:1. Wheat flour or maida flour - 3 cups
2. Water - ¾ cup
3. Salt - a pinch
4. Oil - for frying
5. Ghee or oil - for rolling the dough
Preparation:
- Take a bowl and mix the flour,water,salt and make stiff dough. Cover the dough and keep it for 30 mins restly.
- Then divide the dough into small balls.
- Now take the ball and slightly dip into the oil or ghee and roll it in a flat surface.
- Now take the kadai and pour oil. Heat the oil and leave slowly the round shape rolled dough into the oil and fry it for few seconds.
- Then turn other side with the spatula and again fry until golden brown colour appears.
- Then remove from the kadai.
- Serve with aloo.
Pesarattu
ingredients:
1. Moong dal – 1 cup
2. Green chillies – 3
3. Ginger – ½ inch piece
4. Salt – to taste
5. Onion – 1 (finely chopped)
6. Cumin seeds – 1 tsp
7. Oil – For sprinkle
Preparation:
- Soak the moong dal over night. Then wash the dal. Then grind the dal along with green chillies, ginger and salt into a fine paste of medium consistancy.
- Now remove the batter form the blender and transfer into vessel. Now add cumin seeds and mix the batter thoroughly.
- Now heat the flat pan or tawa and spread with some oil. The pan must be hot for pesarattu to come out in good shape.
- Now pour one laddle full of pesarattu batter in the centre of the pan and spread into circular motion.
- Sprinkle 1 tsp of oil on the top and around the edges.
- When the bottom colour changes to golden brown colour then reverse it and cook the otherside for few mins.
- Now reverse it back and sprinkle finely chopped onions on the top and fold it half.
- Remove from the pan and serve with ginger chutney.
Ven pongal
ingredient:
1. Rice – 1 cup
2. Moong dal - ¼ cup
3. Cumin seeds - 1 tsp
4. Mustard seeds - 1 tsp
5. Ginger - 1 inch piece
6. Pepper corns - 1 tsp
7. Cashew nuts - 10
8. Water - 6 cups
9. Ghee - 5 tsp
10. Curry leaves - few
11. Salt - to taste
Preparation:
- Wash the rice and dal together. Add 6 cups of water and salt pressure cook for 10 mins.
- Then remove the lid. Now take a pan and heat with 5 tsp of ghee.
- Then add mustard seeds, cumin seeds.
- When they start to popping add curry leaves, cashew nuts, and ginger and pepper corns.
- Fry till the cashew nuts colour change into golden brown colour.
- Remove the pan from the stove and pour this over the rice and dal mixture.
- Mix well. Serve hot with coconut chutney or sambar.
Wheat flour dosa
ingredients:
1. Wheat flour - 1 cup2. Rice flour - ¼ cup
3. Onion - 1 finely chopped
4. Green chillies - 2
5. Salt - to taste
Preparation:
- Take a bowl and add wheat flour and rice flour. Mix well. Then add finely chopped onions, green chillies and salt.
- Add water to this mixture slowly and mix it well till it gets consistency of dosa batter.
- Then heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it.
- Sprinkle oil around the dosa. When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.
Maida sweet dosa
ingredients:1. Maida flour - 1 cup
2. Sugar - 1/4 cup
3. Cardamom - 2
4. Broken cashew nuts -3 tsp
Sweet dosa preparation:
- Take a bowl and add maida, cardamom powder and sugar .
- Mix with water in such a way that there are no lumps of maida.
- The batter is liquid enough like that of ordinary dosa.
- Heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it.
- Sprinkle oil around the dosa.
- When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.
- Now your dosa is ready. Serve hot.
Cooking time 5 mins/ unit
No. of Servings 3 or 4
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