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Friday, 12 April 2019

Crispy Masala dosa with onion chutney




INGREDIENTS:
2 cups selum rice / idli rice
1 cup dosa rice
1/2 cup poha / beaten rice/ avalakki
3/4 cup urad dal
1/2 cup sabudana/ sabbakki
1 tsp methi/ fenugreek seeds
Salt to taste
Sugar to taste
Oil or ghee for making dosa

PROCEDURE:

  • Soak rice, dal, sabudana  and methi in enough water for 5-6 hrs
  • Wash well . Wash poha and grind with soaked ingredients
  • Make a smooth paste and let it ferment for 7-8 hrs
  • Next day before making dosa add sugar,salt , mix well and make thin dosas 
INGREDIENTS FOR ONION CHUTNEY:
1/2 cup grated coconut
2 roasted red chillies
2 garlic cloves
1/2 tsp jeera/ cumin seeds
1/2 finely chopped onion
Tamarind
Salt to taste

FOR THE TEMPERING;
1 tsp oil
1 tsp mustard
Curry leaves
1/2 tsp urad dal
Pinch of hing
Small piece of red chilli

PROCEDURE:

  • First grind coconut with garlic, red chilli, salt,tamarind,jeera adding little water
  • Finally add chopped onion and just pulse it
  • Dont grind much after adding onion
  • Heat oil in a pan add the tempering ingredients, fry for 2 mins and put the ground chutney
  • Fry for 5 mins and serve with dosa 



Monday, 8 April 2019

Tomato Poori with Chole



INGREDIENTS FOR POORI:
1 cup wheat flour
2 medium sized tomatoes
2 tblsp finr rava/ semolina
1 tsp ghee
1/2 tsp red chilli pdr
1/2 tsp coriander pdr
1/4 tsp cumin pdr
Pinch of garam masala (optional)
Pinch of hing / asafoetida
2 tblsp finely chopped curry leaves
Salt to taste
Oil for deep frying

PROCEDURE:

  • Roughly chop the tomatoes and blend them into a smooth paste
  • Put it in a wide bowl, add all the other ingredients , mix well
  • Give a good mix and prepare a soft but stiff dough
  • Make small balls , dust with little flour and roll into pooris
  • Heat oil, drop the rolled poori one at a time
  • Press the poori with the back of the spatula or throw the hot oil over the poori using the spatula.
  • Within seconds poori will puff up nicely
  • Turn the puffed poori and fry on both the sides
  • Serve hot poori with any side dishes of your choice
Chole:
1/4 kg soaked kabuli chana(chick peas)
2 tblsp chana dal(bengal gram)
1 tej patta(bay leaf)
2 badi elaichi (big cardamom)
Boil the above ingredients in cooker for 5-6 whistles till it becomes soft

2 chopped onions
1 chopped tomato
4 tsp sp oil
1 /2 tsp turmeric powder
2 tsp chilli powder
2 tsp chole masala
Corriander leaves

PROCEDURE:

  • In a pan take oil and saute onions ,when it becomes pink add tomato chopped and fry
  • Add chilli powder,haldi and chole masala and fry
  • Put boiled chana ,salt to taste ,1/4 cup water and cook till it becomes little thick
  • Garnish with corriander leaves and serve with batura or poori

Wheat Flour Buns


INGREDIENTS:

1/2 cup curd
3/4 cup  wheat flour
1/4 cup maida
1/2 tsp salt
5-6 tsp sugar
2 over riped bananas
1/2 tsp cooking soda
1/2 tsp cumin seeds
Oil for deep frying

PROCEDURE:

  • Take curd,mashed bananas,sugar,salt,cooking soda and cumin seeds in a mixing bowl and mix well
  • After sugar is dissolved add Wheat flour and  maida and make a soft dough
  • Keep the dough covered for 8-10 hours
  • Devide the dough into equal portions n roll into a thick puri
  • Deep fry into golden brown buns
  • Tastes nice with hot coffee or tea.

Baale kaayi Pachadi / Raw Banana Raitha


INGREDIENTS:
Half raw banana
Salt to taste
Chopped coriander leaves
1/2 cup fresh curds

For the masala paste:
1/2 cup fresh coconut gratings
1-2 green chillies
3 garlic cloves
1/2 tsp jeera/ cumin seeds
1/2 tsp oil
In oil roast cut green chillies and grind with coconut,jeera and garlic cloves. Make a fine paste and keep aside.

For the tempering:
2 tsp oil
1 tsp mustard
1 sprig of curry leaves
1/2 tsp jeera/ cumin seeds
Pinch of hing / asafoetida 
1 red chilli cut into bits

PROCEDURE:

  • Peel thebanana and cut into small bits, wash well and add 1/4 cup water 
  • Cook  it with little salt  until it becomes soft
  • Let it become cool, add the masala, salt ,curds and mix well
  • Add the tempering and garnish with chopped coriander leaves
  • Serve with rice.

Friday, 5 April 2019

Ghee rice with Paneer balls Manchurian gravy



INGREDIENTS:
1 cup basmati rice
6-7 tsp ghee /oil
2 sliced onions
2 slit green chillies
2 cloves/lavang
1/2 inch cinnamon/ dalchini
1 bay leaf
1 tsp cumin seeds
1 tsp ginger garlic paste
Salt to taste
Chopped coriander leaves

PROCEDURE:

  • Wash and soak rice in water for 1/2 an hour 
  • In cooker put ghee /oil and add lavang,dalchini and bay leaf ,cumin seeds and fry for a minute
  • Put the green chilli and onion slices and saute for 5 minutes
  • Add ginger galic paste and fry till raw smell dissappears
  • Drain water from the rice and add to it and fry for 3-4 mins
  • Add 1 1/2 cups water, salt  and close the lid 
  • Switch off the gas after 2 whistles
  • Open the cooker and gently mix the rice, garnish with chopped coriander leaves 
  • Serve hot with raita or any spicy gravies!!

INGREDIENTS  FOR THE PANEER BALLS
1 cup crumbled paneer
1  onion roughly chopped
6 finely chopped garlic cloves
1/2 inch ginger finely chopped
1/2  green capsicum cut into cubes
Salt to taste
Chopped coriander leaves 
2 tblsp corn flour
1 tsp pepper pdr
Mix all the above ingredients , make small balls, roll them in corn flour and deep fry into crisp balls . keep aside


Oil for deep frying




FOR THE SAUCE:
2- 3 tsp red chilli paste or chilli powder
2 tsp tomato ketchup
2 tsp corn flour
1 tsp vinegar
pinch of sugar
Add 1/2 cup water to the above ingredients and make a sauce,keep aside

PROCEDURE:
  • In a pan heat oil,saute chopped garlic and ginger until garlic becomes light brown
  • Add the chopped onions and saute for 5 mins,add the capsicum cubes and saute for some time
  • Now pour the prepared sauce into the pan and make it boil till it becomes thick
  • Check for the salt, add the  fried paneer balls and give a quick boil , garnish with chopped coriander leaves.
  • Serve hot with rice or noodles.

Wednesday, 3 April 2019

Goddu Saaru



INGREDIENTS:
2 tsp tamarind paste
Salt to taste
Jaggery to taste
Chopped coriander leaves

For the masala paste:
2 tsp oil
2 tsp toor dal
1 tsp coriander / dania seeds
1 tsp cumin/ jeera
4 red chillies
2-3 tsp coconut gratings

Heat oil in a small pan add dania, jeera,toor dal ,red chillies and roast till light brown or you get nice aroma. Transfer it on a plate and roast coconut gratings in the same panfor 2-3 mins
Grind allthe roasted ingredients into fine paste adding water

For the tempering:
3 tsp cooking oil
1 tsp mustard
1 sprig of curry leaves
1/2 tsp hing/ asafoetida
1 broken red chilli bits
1 tsp cumin/ jeera
4-5 crushed garlic cloves

PROCEDURE:

  • Put 2 cups water  in a vessel, add ground paste, jaggery, salt tamarind paste 
  • Mix well and make it boil for 5-10 mins
  • Turn off the flame and temper with the ingredients
  • Garnish with chopped coriander leaves and serve hot with hot rice and papad.
  • If you dont have tamarind paste then add tamarind while you grind the spices.

Thursday, 28 March 2019

Solkadi




INGREDIENTS:
1/2 cup fresh coconut gratings
1/2 green chili
2-3 peppercorns
4 garlic cloves
Salt to taste
Chopped coriander leaves
Kokum syrup according to taste

FOR THE TEMPERING:

2 tsp oil
1 tsp mustard
1 sprig of curry leaves
1 tsp jeera/ cumin seeds

PROCEDURE:

  • Grind coconut with garlic,pepper,green chilli and salt. Make a smooth paste adding water
  • Add half cup water and strai the ground mixture and collect the coconut milk
  • Add kokum syrup to the coconut extract,mix well and add the tempering
  • Garnish with chopped coriander leaves and serve chilled with rice 
  • You can also have this as an appetizer.
  • If you dont have kokum syrup, soak the kokum petals in water and sqeeze the juice from it and use it