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Chana Masala with Batura

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INGREDIENTS FOR CHANA MASALA:

1 cup soaked and boiled kabuli chana / white chickpeas
3 tsp oil
1 bay leaf
1 chopped onion
1/2 tsp turmeric/ haldi pdr
1 tsp chana masala or garam masala pdr
2 tsp kasuri methi
Salt to taste
Chopped coriander leaves for garnishing

FOR THE MASALA PASTE:
1 chopped onion
4 garlic cloves
1/2 inch ginger piece
2 small tomatoes chopped
1.5 tsp red chilli pdr
2 tsp oil
Heat oil,fry onions,garlic,ginger for 5 mins. Add chopped tomato ,fry till it becomes mushy.Add chilli powder and fry for 2-3 mins.Let it cool. Blend it and make a smooth paste.

PROCEDURE:

Heat oil, put bay leaf and fry for a second, followed by chopped onions. Saute onions till it turns light brown.Add ground masala paste and fry for 2 mins.Add turmeric powder,chana masala pdr and fry .Now drop in the boiled chana ,with 1/2 cup water, salt to taste and give a nice stir so that it is combined with the masala .Add water to adjust the consistency according to your tasteAdd kasuri methi and let it boil for 5- 10 minsT…

Crispy Rice Murukku

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INGREDIENTS:

1 cup rice flour
2 tblsp besan / chickpea flour
2 tblsp powdered putani / hurigadale / roasted gram
2 tsp butter
Salt to taste
Pinch of hing / asafoetida powder
1/2 tsp red chilli pdr
2 tsp jeera / cumin seeds
2 tsp white til / sesame seeds
Water as required to make dough
Oil for frying

PROCEDURE:

Take rice flour,besan,powdered roasted gram in a bowl, mix wellAdd sesame seeds, cumin seeds, asafoetida, salt, chilli pdr  and give a nice mix againNow add butter, combine wellAdd water little by little and knead the flour mixture well till you have a soft dough.Based on the quality of rice flour you might need more or less water , so it is important to add water little by little and knead till a soft dough has formed.Heat oilin a kadai on a medium heat.Place a handfull of dough into the murukku mould and  press it directly in the hot oilFry on a medium flame, turning it constantlyOnce it becomes golden brown and crisp remove it on a tissue paper Store in an airtight container once it comes…

Watermelon Rind Surnali (sweet dosa)

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INGREDIENTS:
1 cup dosa rice
1 tsp methi / fenugreek seeds
1 cup curd
1 cup watermelon rind (white part)
1.5 cup thin poha/ avalakki / beaten rice
Salt to taste
Jaggery to taste
1/2 tsp haldi / turmeric powder
1/2 tsp cooking soda or ENO fruit salt

PROCEDURE:

Wash rice and methi 3-4 times and drain all the water and soak it in curd with turmeric powderWash poha and add to it draining all the waterChop watermelon rind First grind chopped rind ,add soaked rice mixture and make a smooth pasteAdd jaggery,salt and grind againFerment the batter for 8 hrsNext day add cooking soda ,mix well and make thick dosa adding half tsp oilServe hot with butter or ghee.

Watermelon Rind Rotti

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INGREDIENTS:

1 cup rice flour
1/2 cup grated watermelon rind
2 finely chopped green chillies
1 finely chopped onion
3 tblsp chopped coriander leaves
2 tblsp finely chopped curry leaves
2 tsp cumin seeds/ jeera
2 tsp sesame seeds/ white til
Salt to taste
Oil for cooking rotti



PROCEDURE:


Take on bowl , put rice flour and all the other ingredients in it (except oil)Add water and make a soft dough , which should be moist and sticky.Take a dosa pan ,grease it.Place a ball of rotti dough in the center of the pan ,wet your fingers and start to spread it lightly with your fingers to make a round rotti.Put 2 tsp oil over the rotti and keep the pan on flame.Cook both the sides on a medium flame you can also make these rottis on a greased banana leaf. foil.parchament paper or moist piece of cloth.Serve rotti with any chutney of your choice.

Potato Wafers

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When you make potato chips , you should make sure that the skin of the potato has a nice even brown tone without a greenish cast.Skins that are starting to flake away from potato are fine.You have to inspect  the potatoes thoroughly to ensure that no more significant bruises,discolored spots or sprouts on potatoes.

INGREDIENTS:
2 medium sized potatoes
Salt to taste
Red chilli powder to taste
Pinch of hing  / Asafoetida (optional)
Oil for frying

PROCEDURE:

Wash the potatoes and peel themPut the potatoes in water with some ice cubes in it , for 15 minsAfter 15 mins discard the water and put the potatoes on a cloth and wipe it with the clothTake slicer and thinly slice the potato across the width.Spread  the sliced potatoes on a cloth Once the oil is hot reduce the flame to medium low and drop a batch of potato slicesContinuously keep tossing up the chips in the oil until they turn slightly golden and crispRemove the chips from the oil and drain off the excess oilBefore adding the next batch wai…

Moong Sprouts Paratha

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INGREDIENTS:
1 cup moong sprouts
1 finely chopped onion
Few curry leaves
2-3 green chillies
4 chopped garlic cloves
1/2 tsp turmeric/ haldi pdr
1 tsp jeera / cumin pdr
1 tsp daniya/ coriander pdr
1/2 tsp garam masala pdr
1/2 tsp chaat masala  (optional)
2 tsp oil
3 tblsp chopped coriander leaves

FOR THE OUTER COVER:
1 cup atta/ wheat flour
2 tsp oil
Salt to taste
Water as required to knead the dough
Combine all the ingredients and knead a soft dough using water as required. Keep it covered for 10 mins.


PROCEDURE:

Cook the sprouts in cooker without water, for one whistleHeat oil in a pan ,put chopped garlic,green chillies, curry leaves  and fry for two minsAdd chopped onions and saute till they turn transparent, add all the spice powders one by one and give a good mix.Add cooked moong sprouts (discard the water if any )Add salt to taste and toss wellGarnish with chopped coriander leaves  and your stuffing is ready.To make paratha devide the dough and stuffing  into portions .Make balls of the dough Dust i…

Tomato Rava Dosa

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INGREDIENTS:

1/2 cup rice flour
1/4 cup fine rava / semolina
2 tblsp besan / gram flour
1 tsp jeera/ cumin seeds
2 tblsp chopped coriander leaves
1 tomato
2 red chillies
Salt to taste
1.5 cups water (approximately)
Oil for cooking dosa

PROCEDURE:


Wash and chop tomato and grind with red chillies into a fine pasteTransfer it in a bowl, add rice flour,besan,rava,salt,jeera,chopped coriander leavesAdd water and mix well and keep aside for 15 minsThe consistency of batter should be like neer dosa batterHeat tava and spread a laddle full of batter ,like you make rava dosaCook on a medium flame adding 2 tsp of oilServe hot with coconut chutney or sambar.