Links

Ragi Wheat Bread :
http://cooks.ndtv.com/recipe/show/ragi-wheat-bread-165790

Starters

Crispy baby corn golden fry recipe

Crispy baby corn golden fries - Easy starter recipe

 

Cuisine: Indian

Category: Starter

Serves: Serves 4

Prep time: 60 Minutes

Cook time: 10 Minutes

Total time: 70 Minutes

 

INGREDIENTS

To pressure cook Baby corn - 6 nos Salt & water - as needed For the batter All purpose flour - 2 tbsp Corn flour - 2 tbsp Rice flour - 1 tbsp Red chilli powder - 1/2-1 tsp Garam masala powder - 1/2 tsp Fennel seeds powder – 1/4 tsp(optional) Ginger-Garlic paste - 1 tsp Kasuri methi - a pinch Fresh Curd – 1 tbsp Salt - as needed To coat Bread crumbs - 1/2 cup

METHOD

Peel the baby corn and pressure cook it adding required water and salt.cook in high flame for 3-4 whistles.Remove chop into roundels and set aside. In a bowl,take the chopped baby corn and add all the powders given above.Lastly add a tbsp of curd.Mix well.Add little water to coat the baby corn with masala like bajji batter.Make sure the coating is not too thin or thick.Let it marinate for an hour. After one hour,take the baby corn pieces,dip in bread crumbs well and deep fry in hot oil. While deep frying,do in medium flame and make sure u do not flip the baby corn as soon as u put in oil.Let it be in oil for a minute.Then flip the other side and cook for one more minute.After it turns golden brown,remove and drain in a tissue. Serve hot with tomato sauce !

Note

Instead of deep frying, u can shallow fry the pieces in dosa pan drizzling with oil.It will become a yummy low calorie snack. U can use lemon juice instead of curd. Bread crumbs are optional but it gives a crispy outer layer.

Bonda / Bajji

MANGALORE BONDA RECIPE

Instant mangalore bonda recipe -Yummy evening snacks recipe.Kids would love it!!

 

Cuisine: Indian

Category: Snacks

Serves: 10 nos

Prep time: 40 Minutes

Cook time: 10 Minutes

Total time: 50 Minutes

 

INGREDIENTS

Maida – 1/2 cup Rice flour – 2 tbsp Rawa/ sooji – 1/2 tbsp Big onion – 1 no (chop finely) Finely chopped green chillies – 1 no Finely chopped coriander leaves , curry leaves – 2 tbsp Thick sour curd – 1/2 cup Cooking soda – A pinch Salt – As needed Water – 1- 2 tbsp ( if needed) Cooking oil - To deep fry

METHOD

Mix all the ingredients given above except cooking soda. Keep it closed for 30 minutes to 1 hour.. ( actual recipe called for 5 to 6 hours of soaking).. Do not add water while making the dough. If needed add 1 tbsp maximum.. Use only the curd to hold the dough.. After an hour , add cooking soda & mix well..  Heat oil , take a medium sized ball  from the dough & deep fry them till golden brown..DO NOT OVER FRY, IT MAY CHANGE THE TASTE..

 

Serve hot with coconut chutney !

 

 

 

MYSORE BONDA / ULUNDHU BONDA

I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My MIL suggested me to try this bonda ..It came out excellent ..Thanks to my MIL , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon ..
INGREDIENTS :

• Urad dal – 1/2 cup
• Green chilly – 1 no (optional )
• Pepper corns – 1 – 2 tsp (slightly crushed )
• Curry leaves – A few (chopped)
• Coconut pieces – 1 handful ( small in size)
• Coriander leaves – Few (chopped)

METHOD :

• Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
• Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
• Mix well and make sure the batter is thick.If it is watery add little rice flour.
• Now heat the kadai with oil and fry these bondas in batches.

Serve hot !!


MASALA VADA/MASAL VADAI RECIPE/PARUPPU VADAI

Masal vadai/Masala vada/Paruppu vadai is an yummy tea time snack recipe.My mom & mil make masal vadai without adding fennel seeds and mint leaves.We mostly make it for guest to serve in the afternoon lunch or for more kuzhambu.Sendhil likes that vada a lot.But i love masala vada only with spices.Before marriage,i used to buy masala vada from a tea shop.I would say it was the tastiest vada i’ve ever had in my life.She usually opens the shop at 11 am.All the vadas will fly in just 30 minutes.We have to rush before it sold out.She also makes urad dal vada,bonda and bajji.Once I asked her recipe secret and she told me roughly.Based on the ingredients she told and by referring vahchef’s site for some minute tips,finally i made a great flavoured crispy masala vada.I have mentioned the tips and variations in “Notes” section.Do try this crispy tea stall style masala vada.U’ll love it.

Masala vada

Masala vada - yummy tea time snack

Cuisine: Indian Category: Snacks Yields: 15 nos

Prep Time: 60 Minutes Cook Time: 20 Minutes Total Time: 80 Minutes

INGREDIENTS

To soak Channa dal/Kadalai paruppu -1 cup To grind Green chillies or red chillies - 4-5 nos Cinnamon – 1 small piece(optional) Hing - 1/4 tsp or small garlic cloves – 5 nos Ginger – 1 inch piece Fennel -1 tsp Salt – as needed To mix in the batter Small onions/Big onions - 15 nos / 2 nos Curry leaves - few Coriander leaves – 1.5 tbsp Mint leaves - 2 tbsp Cooking oil – 1 tbsp

METHOD

Wash and soak the dal for 2 hours.Drain the water and set aside.In a mixie jar,take the chillies,cinnamon,salt,ginger,hing or garlic and fennel seeds.Grind it well.Then add half of the drained channa dal.Coarsely grind it to a paste(sprinkle 1-2 tsp of water if needed).Some dals would be visible.Remove in a bowl.Grind in two batches. Mix both the batches well and add the finely chopped onions,curry leaves,coriander leaves and mint leaves.Mix well. Heat oil in a kadai for deep frying.To the batter,add a tbsp of hot oil and mix well. Check the oil temperature by dropping a pinch of batter in the oil.If it rises immediately,oil temperature is just right.Simmer the flame and then make a small lemon sized ball from the batter.Pat it slightly. Drop into the oil.Make some more vadas and deep fry them in both the sides till onions & vada turn golden brown color.Remove, drain the oil in a tissue paper.Proceed the same for all the batter.Serve hot !

Note

These vadas will stay crispy even for one hour if u grind the batter perfectly.Also pat the vada little thin to maintain its crispness.Do not cover the vadas when it is hot.It makes the vada soft and soggy. Add jeera if u don’t like fennel seeds.Adding cinnamon is optional.Some people do not like the over powering masala smell.In that case,skip it. For variations,replace green chillies by red chillies.I mostly use red chillies.This time i made with green chillies. U can replace hing by garlic cloves.Add 5-6 cloves in this case. If u soak the dal for more than 3 hours,u can grind it without adding water.In that case add little rice flour or besan flour or corn flour for binding. U can also make this vada by soaking the dal for 45 minutes but u have to add little more water while grinding.But the result will be the same. Adding ginger is completely optional.But it helps for digestion of vada. Addition of oil helps for binding the batter as well as crispness. If u feel the batter is watery or wet,add little rice flour corn flour or besan flour.Mix well and make vada. Addition of fennel and mint leaves gives the taste like u get in tea shops.So never skip it.

Serve hot n crispy vada with tea !

Technorati Tags: masala vada recipe,masala vada preparation,masal vadai,masal vadai recipe,snacks

Fruit Custard

FRUIT CUSTARD RECIPE-CUSTARD POWDER RECIPES

 

Fruit Custard recipe

Mixed Fruit n nut custard recipe - Easiest dessert recipe !

Cuisine: Indian

Category: Dessert

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10M+2H

Total time: 20M+2H

INGREDIENTS

Milk - 500 ml (2.5 cups)  + 1/4 cup Vanilla custard powder - 2 tbsp Sugar - 4-5 tbsp Vanilla essence - 1/2 tsp Mixed fruits and nuts- Apple,Mango,banana,Cherries,tutti frutti,Cashews & Badam

METHOD

Boil 2.5 cups of milk and add sugar to it.Take 1/4 cup of milk and mix custard powder without lumps. Add this custard mixture to the boiled milk.Mix well in medium flame for few minutes till it thickens like dosa batter.Keep stirring else u will get a burnt layer at the bottom and it spoils the entire recipe. Switch off the flame and add vanilla essence.Refrigerate it for 2 hours. Just before serving,chop all the fruits and nuts into small pieces. Mix them with the  chilled custard.Serve immediately.

Note

Adjust the quantity of custard powder as per the thickness u need. I always like the custard little thinner.Its ur personal choice of making it. Adjust sugar as per ur taste buds. Adding cherries,tutti frutti,cashews and badam gives a nice crunchy taste while eating.So never skip it.

 

Enjoy this all time favourite fruit custard with ur loved ones .It tastes yummy !!

 

 

 

 

CUSTARD POWDER ICE CREAM RECIPE–CUSTARD POWDER RECIPES

 

 

Custard powder ice cream without ice cream machine was in my try list for long time.Last week when i posted mango ice cream,Raksha told me to prepare vanilla ice cream for her.When i was thinking about it,i reminded about this ice cream recipe which i had bookmarked from jeyashri’s kitchen long back.First time i halved her recipe and tried.But i din’t get it right.There were ice crystals and the ice cream was not soft as i expected.I couldn’t find out the proper reason too .Then i mailed jey and asked her for improvements.She is very sweet that she replied immediately and suggested me to add more custard powder as its quality may differ as per the brand.So this time i added little more custard powder & tried adding more fresh cream too.It came out very well.I was very happy with the result.We all loved it.More than us Raksha thoroughly enjoyed this ice cream and finished half the quantity i made .Do try this recipe for ur kids.I am sure they will enjoy this summer .This recipe makes a good base for any ice cream.Just run ur imaginations,add nuts or chocolate powder,make different flavours with it.Enjoy !

Custard powder ice cream recipe

Custard powder ice cream recipe - Basic ice cream recipe with vanilla flavour.

Cuisine: Indian

Category: Ice cream

Serves: Serves 4

Prep time: 6h

Cook time: 6h

Total time: 12hrs

INGREDIENTS

Milk - 2 cups Sugar - 5 tbsp Vanilla essence - 1/2 tsp Custard powder - 2 tbsp (i used pillsburry,golden vanilla flavor) Fresh cream - 4 tbsp ( i used Amul)

METHOD

Reserve 4 tbsp from 2 cups of milk.Mix custard powder without lumps and set aside. Boil milk adding sugar and add the custard powder mixture.Boil for sometime till the milk thickens like dosa batter. Switch off the flame and cool it completely.Now add fresh cream and mix well. Whip it using a hand blender or mixie for few seconds till it becomes frothy. Transfer it to an air tight box and freeze it for one hour. After an hour,beat the mixture in mixie or blender for a minute.Again freeze it for 1 hour. Repeat this procedure for 5 times.Totally u have to beat this ice cream for 5 times.This helps to avoid ice crystal formation.( Add chopped nuts at this stage if u are using) Finally freeze it over night or 6 hours.Remove and keep outside for few minutes.Then scoop it. Custard powder ice cream is ready. Enjoy !

Note

U can add more fresh cream to get a creamier,rich ice cream. Do not add more custard powder as it may harden the ice cream. I used low fat milk.U can use full fat milk too. Adjust sugar and vanilla essence as per ur need.

 

 

 

http://www.tarladalal.com/Crunchy-Apple-Custard-4832r 

 

http://www.feastie.com/recipe/chitras-food-book/custard-powder-ice-cream-recipe%E2%80%93custard-powder-recipes 

Beverages

Radiant Juice

Ingredients

• 1 orange
  
  1 apple, chopped
  
  2-3 slices of water melon
  
  1 carrot, chopped
  
  1 small piece of chopped ginger
  
  Some water

Method

Put all the fruits and ginger in a blender.

Add a dash of water to adjust the consistency and blend well.



Banana & Strawberry Smoothie

Ingredients

• 1 glass of milk
  
  1 banana, chopped
  
  1 tsp honey
  
  1 cup strawberries, sliced into halves

Method

In a blender add milk, bananas, honey, a handful of strawberries.

Give this a good blend.

Garnish with a some mint leaves.

 

CAPPUCCINO

Ingredients

• 2 cups milk
  
  1 cinnamon stick
  
  2 cups strong coffee
  
  Sugar - to taste
  
  Ground cinnamon

Method

In a saucepan heat the milk and the cinnamon stick just until milk comes to a boil.

Turn heat down and let milk simmer for 10 minutes.

Remove the cinnamon stick from the heated milk.

Pour 1/2 cup of coffee in the cup and add sugar to taste.

Now pour the hot milk, raising it high.

Sprinkle ground cinnamon and serve hot.

Rice

Jeera Rice

• Basmati ice - 2 cups
• Cashewnuts – 10 nos
• Cumin seeds(Jeerakam) - 2 tbsp
• Bay leafs(Karuva ela) – 3 nos
• Cloves(Grambu) – 4 nos
• Cinnamon stick(Karugapatta) - 1 inch piece
• Pepper powder - 1 tsp
• Onions – 2 nos(sliced)
• Ghee – 4 tbsp
• Boiled water - 4 cups
• Salt – As reqd

Preparation Method of Cumin/Jeera Rice Recipe

1)For preparing jeera rice, first wash and soak basmati rice for 15 minutes.

2)Drain the rice in a strainer and keep aside.
3)Heat ghee in a thick bottomed pan. Fry cashews to a golden brown and keep aside.
4)Add onions, bay leaves, cloves, cinnamon stick, cumin seeds, pepper and fry for a few minutes.
5)Stir in rice and fry for 2 minutes. Pour boiling water into the rice.
6)Cover the pan and stir occasionally. Cook rice in a low flame until water has evaporated fully and rice is done.
7)Garnish jeera rice with fried cashews. Cumin/jeera/jeerakam/jeerage rice is ready and serve hot with raita, pappad or pickle. 

 

Peas Pulav

INGREDIENTS

• 2 cups basmati rice-washed and soaked for at least 1 hour
• 2 tbsp ghee
• 1 tbsp cumin seeds
• 1 tbsp shredded ginger
• 2 cups shelled peas
• 2 tsp coriander powder
• 1 tsp garam masala
• salt to taste
• 1 tsp turmeric
• water  

  

METHOD:

1. In a heavy-based pan, heat the ghee and add the cumin seeds and ginger.
2. When the ginger browns a little, add the rice, peas, garam masala, salt and turmeric.
3. Stir-fry well. Leave uncovered.
4. Add 4 cups water and bring to a boil. Lower heat and cover.
5. The rice should be done in about ten minutes. Serve hot. 

Easy Channa pulao recipe

 

Ingredients

Basmati rice	1 cup, heaped
Channa (white)	1/2 cup
Onion	1
Ginger garlic paste	1 tsp
Green chilli	3
Channa masala powder	1 tsp, heaped
Lemon juice (Optional)	from 1/2 of lemon
Coriander leaves, chopped	2 tblsp
Salt	As needed

To temper

Oil/ ghee	2 tblsp
Cinnamon	1 small piece
Cloves	2
Cardamom	2
Bay leaf	1
Star anise	1

Method

1. Soak channa over night. Soak basmati rice for 30 minutes before cooking. Slice onion lengthwise and slit green chillies. Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’ table. Add onion, green chillies and fry till transparent. Add ginger garlic paste.
2. Fry until raw smell goes away, but make sure not to over fry/ burn it. Add channa masala powder and give a quick stir. Add soaked rice drained from water, soaked channa and add salt. Mix well.
3. Add 1 & 1/2 cups of water and bring to boil. Keep in lowest possible flame and cook for 12-14 minutes. You can also pressure cook for 2 whistles in medium flame. Once done open the cooker, add chopped coriander leaves and lemon juice if desired and mix gently.

JEERA CASHEW PULAO

Ingredient

Rice	1 cup
Onion	1
Ginger garlic paste	1 tsp
Salt	As needed
Ghee	1 tblsp
Cahewnuts	12

 

To temper

Oil	2 tsp
Cinnamon	1
Cardamom	1
Cloves	1
Shah jeera	1 & 1/2 tsp

1. Soak basmati rice for atleast 30 mins. Heat a small pressure cooker with oil, temper with the items given under ‘to temper’ in order. After adding jeera, do not let it burn.

2. Add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry till raw smell goes away. Add drained soaked rice. Mix well.

3. Add 1 & 1/2 cup water (I add 1 & 1/4 cups of water only) and salt. Mix well and bring to boil. Keep in lowest flame possible and close the lid with pressure valve. Cook for 14  mins or for 2 whistles in medium flame.

4.Once done, fry cashews in ghee until golden and mix with the rice. Be careful to not to break/ smash the rice. Be gentle.

Vegetable biryani recipeRaks anand Indian Lunch

Prep Time: 15 mins    |  Cook time: 25 mins    |  Serves: 2

Ingredients





Onion	1
Mixed vegetables*	As needed
Sambar powder/red chilli powder	1/2 tsp
Salt	As needed
Coriander leaves	2 stems
Ghee	1 tblsp
Basmati Rice	1 cup

 




To grind

Mint leaves	10
Green chillies	3 – 4
Garlic (big variety)	4
Fennel seeds	3/4 – 1 tsp
Cardamom	2
cloves	1
Star anise	1/2

To Temper

Oil or ghee	2 – 3 tblsp
Jeera	1 tsp
Bay leaves	1


 

Raitha

Radish Raitha

Ingredients:Mullangi/Mooli/Radish-1 medium,finely gratedCarrot-1 small,finely grated(optional just to add color)
Onion-1 small,finely chopped
Green chillies-1,finely chopped
Salt to taste
Coriander-1tbsp
Yoghurt-1cup

For Tempering
Oil-1tsp
Mustard-1/2tsp
Cumin seeds-1/4tsp

Method:
1.In a bowl add yoghurt,grated radish,carrot,onion,chilli,salt and coriander, mix well.
2.In a small pan heat oil and add mustard  and cumin allow to pop and take out
of the flame allow to cool.
3.Add the cooled tempering to the yoghurt mixture and mix well.
Serve with Chappatis or with any dish.

Chutney

Tomato & Onion Chutney :

Ingredients:
Chopped tomatoes - 5-6
Chopped onion - big 1
Dry grated coconut - 3-4 tsp
Green chillies – 8-10
Garlic cloves – 8-10
Cumin seeds – 1tsp
Ground nuts (fried and skin removed) – 1tsp
Puffed channa – 1tsp
Coriander leaves
Curry leaves
Salt to taste
Jaggery as per taste

For Tadka:
Oil – 1tsp
Mustard seeds – ½ tsp
Curry leaves

Method:
1. Fry tomatoes, onions, green chillies, garlic, cumin, dry coconut, puffed channa and curry
leaves with little oil, till it becomes golden brown.
2. Grind all the fried ingredients with salt, coriander, fried ground nut and jiggery to fine
paste.
3. Heat oil in a frying pan and add mustard seeds, when it splatters add curry leaves.
4. Add the tadka to above mixture.

Tomato & Onion Chutney 1 :

Ingredients needed
Tomatoes -3
Onions -2
Red chillies - 4
Coriander leaves - few or 1 tbsp finely chopped
Oil - 2 tsp + 1 tbsp

For the seasoning

Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few tender ones

Preparation

Chop onions and tomatoes into medium sized pieces.

Method

Heat 2 tsp of oil in a pan, saute red chillies for a few seconds (take care not to burn it) and remove it from the pan.

In the same pan, add onions and saute until onions turn transparent.

Then add tomatoes, coriander leaves and cook until tomatoes become slightly mushy.(you do not have to cook fully as we are going to cook again after grinding it)

Allow the mixture to cool. Once it cools, grind it along with red chillies and salt needed.(not too smooth paste)

Heat 1 tbsp of oil, add mustard seeds, when it splutters, add urad dal and curry leaves.

When dal turns golden brown, add the ground chutney and cook until oil separates.

Coconut Chutney

Ingredients:
Freshly grated coconut-1 cup
Green chillies-2-3
Ginger-1" piece,crushed
Garlic-2 small cloves
Tamarind pulp-2tsp
Coriander-2tbsp
Curryleaves-2-3leaves
Puffed channa-1tbsp
Salt to taste


For Tadka:
Oil-2tsp
Mustard-1tsp
Urad dal-1tsp
Dry chillies-2-3
Hing-pinch


Method:
Grind all the above ingredients into fine paste adding little water.
Heat oil add mustard when they begin to splutter add urad dal,.hing and chillies fry until golden brown and add to the above chutney.
This tasty delicious chutney goes with dosa,idli and with many more dishes...enjoy

GREEN Chutney

Ingredients:
Fresh coriander- 1cup
Fresh mint-1/2cup
Jeera -1tsp
Green chillies- 3
Lemon juice-1
Salt to taste

Method:
Grind all the ingredients to fine paste.

RADDISH CHUTNEY Recipe 

INGREDIENTS

• Raddish - 1
• Coconut - 1\2
• Salt
• Green chillies - 2
• Tamarind - very little

 

METHOD

1. Grate coconut and raddish.

2. Chop green chillies.
3. Grind coconut, raddish, green chillies, salt, tamarind.
4. Serve with rice and sambhar.

 

TOMATO & ONION CHUTNEY Recipe 

 5 - 7 Minutes  5 Persons

 

  INGREDIENTS

• Tomatoes - 4 (cut into 2 inch cubes)
• Onion - 2 (cut into 2 inch cube)
• Red chillies - 2 to 3
• Green chillies - 2 to 3
• Tamarind paste - 2 tsp
• Oil - to fry
• Jeera - 2 tsp
• Mustard seeds - 1 tsp
• Split urad dal - 2 tsp
• Chana dal - 2 tsp
• Hing - 1\4 tsp
• Curry leaves - 2 tbsp
• Coriander leaves - 2 tbsp
• Salt to taste

 

  METHOD

1. Heat oil in a Pan. Saute the onions and jeera till they turn golden     brown.

 Remove and keep aside. Fry the tomatoes.

2. In a separate pan, heat oil and prepare the seasoning:

Add     mustard seeds, urad dal and chana dal.

Grind the red and green     chillies with salt and tamarind paste.

3. Add the fried tomatoes and onion and grind to a find paste.

Add     curry leaves, coriander leaves and the seasoning and run the     mixer for 2 minutes again.

4. Remove and serve with chapathi, idli or dosa. It can also be mixed     with hot rice and ghee.
Optional : Ginger and garlic can also be added.

TOMATO & ONION CHUTNEY Recipe 

Coriander (Kothamiri) Chutney

Ingredients:

• 2 cups packed fresh Coriander leaves
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind

For the tempering:

• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds and keep aside.
2. Grind the fried green chilies, grated coconut,Cliantro leaves along with salt, tamarind to a coarse paste adding a few tbsps of water.
3. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
4. Serve with hot idlis and dosas.

Horse Gram Chutney

Horse gram chutney goes well with Rice and Chapathis.  Horse gram is a good source of Iron.  In some part of India this is mainly used to feed Horse.  This whole grain is also used in Ayurvedic cusines. 

Ingredients:

• 1/2 cup packed fresh Coriander leaves
• 1 cup grated fresh coconut
• 1 tbsp Horse gram
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Fry Horse gram in a pan for 2 to 3 mts, till it gives a nice aroma and the colour turns dark brown.
2. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds and keep aside.
3. Grind the fried green chilies,Horse gram, grated coconut,Cliantro leaves along with salt, tamarind to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
5. Serve with hot idlis and dosas.

Ginger Chutney

Ingredients:

• 2 to 3 ginger pieces
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind paste
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds,
2. Grind the fried green chilies, grated coconut,ginger pices, tamarind along with salt, to a coarse paste adding a few tbsps of water.
3. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
4. Serve with hot idlis, dosas.

Mint Chutney

Mint chutney is the preferred chutney with dosa, however usually we don't get this combo in  restaurants . Mint can also be used dry or fresh, but fresh mint is always preferred.  It goes well with Rice, Dosas, Akki Rotti, Idlis and Chapathis.  If you are planning to have this with rice make sure to add more chillies than mentioned below to compensate for the sweetness of rice and add ghee for flavor.

Ingredients:

• 2 cups packed fresh Mint leaves
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind paste
• 1 tsp split gram dal
• 1 tsp urad dal

• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Fry Urad dal and split gram dal in a non-stick pan without adding oil, till it turns golden brown color. 
2. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds, add mint leaves and 5 mts on medium heat. Remove and keep aside.
3. Grind the fried green chilies, grated coconut,Mint leaves, urad dal, channa dal, tamarind along with salt, to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.  

   

Raw Tomato Chutney

Ingredients:

• 3 Medium sized green raw tomatoes ( cut each tomatoe into 8 to 10 pieces)
• 6 dry red chillis
• 1/12 tbs of oil
• 1/2 tbs jaggery
• 1 tbsp of urad dal
• 1 tbsp of Channa dal
• 4 tbsp grated fresh coconut
• salt to taste

For the tempering:

• 1/2 tsp split black gram (Uddina Bele)
• 1/2 tsp chana dal (kadale bele)
• 1 dry red chilli, de-seed and tear (optional)
• 1/2 tsp oil8-10 fresh curry leaves
• pinch of hing/asafoetida (optional)

1. Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
2. Heat oil in a pan. Add mustard seeds and let them pop, add chopped tomatoes and fry till tomatoes become mushy.
3. Grind dry red chillis, grated coconut, fried channa dal, blackgram dal, fried raw tomatoes, jaggery, salt and add little bit water.
4. Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
5. Pour this seasoning over the Chutney and combine. Serve with hot steamed rice and ghee or coconut oil.

Raw Onion Chutney

Ingredients:

• 1 Medium sized green raw Onin (cut onion 8 to 10 pieces)
• 6 dry red chillis
• 1/12 tbs of oil
• 1 tbsp of urad dal
• 1 tbsp of Channa dal
• 4 tbsp grated fresh coconut
• 1 tbsp tamarind paste
• Salt to taste
• For the tempering:
• 1/2 tsp split black gram (Uddina Bele)
• 1/2 tsp chana dal (kadale bele)
• 1 dry red chili, de-seed and tear (optional)
• 1/2 tsp oil8-10
• Fresh curry leaves
• pinch of hing/asafoetida (optional)

1. Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
2. Grind dry red chillis,tamarind paste, grated coconut, fried channa dal, blackgram dal, raw onion, salt and add little bit water.
3. Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
4. Pour this seasoning over the Chutney and combine. Serve with hot steamed rice and ghee or coconut oil.

Ridge Guard Chutney

Ingredients:

• 1/2 medium sized Ridge Guard (cut into 2 equal half’s, take only half portion cut into small pieces)
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind paste
• 1 tsp split gram dal
• 1 tsp urad dal
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Fry Urad dal and split gram dal in a non-stick pan without adding oil, till it turns golden brown color.
2. Heat half a tbsp of oil in a non-stick pan, add the slit green chilies and saute for a few seconds, add Ridge Gouard pieces and saute for 5 mts on medium heat. Remove and keep aside.
3. Grind the fried green chillies, grated coconut,Ridge Gourd pieces, urad dal, channa dal, tamarind along with salt, to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida.
5. Immediately add this seasoning to the ground paste. Serve with hot idlis,dosas, chapatis and rice with ghee.

Raw Mango Chutney (Mavinakayi Chutney)

Ingredients:

• 1/2 medium sized Raw Mango (cut into 2 equal half’s, take only half portion cut into small pieces)
• 1 cup of grated fresh coconut
• 6-7 Green chilies
• Salt to taste
• 1/4 of fenugreek (Methi seeds)
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Heat half a tbsp of oil in a non-stick pan, add the slit green chillis and saute for a few seconds and keep aside.
2. Fry Methi seeds in half tbsp of oil for few minutes till it turn golden brown.
3. Grind the fried green chilies, Mango pieces, Methi seeds, grated coconut along with salt, to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida.
5. Immediately add this seasoning to the ground paste. Serve with hot idlis, dosas, chapatis and rice with ghee.

   

Sweets & Desserts Special

http://www.chitrasfoodbook.com/2013/07/eggless-chocolate-cake-in-pressure.html

 

Biscuit-Cake pudding

 

Steps to make the biscuit-cake pudding.

1)      Take a flat bottomed (preferably rectangular or square shaped)serving dish. (Surprised? Do not be. Here I start the recipe with a serving dish  because, this dish is all about layers ).

2)      To start with, the base or the first layer is a layer of biscuits.  Spread whole biscuits evenly, to form the base layer of the pudding.(Preferred biscuit is Marie)

3)      The next layer is, layer of cake. Spread thin slices of plain sponge cake evenly over the first layer.

4)      Now, drizzle condensed milk(Milk maid), over the slices of cake. (Keep it light, or else the sweetness in the dish could get a little too overpowering).

5)      For the next layer, we have to prepare custard(consistency of which should exactly be semi-solid).[Custard powder is available in food marts. The procedure to work with it will be available in the carton. Just follow the same]. After preparing the custard , let it cool to a temperature slightly above room temperature. Now poor the same onto the dish. This forms the next layer of the dish. [Please note: The consistency of the custard is critical, as this layer forms the critical part of the whole dish].

6)      Crushed nuts, cherries and berries could be added to form the next layer.(Note: Do not powder the nuts).

7)      And now finally, last but not the least and the most colourful layers of all comes the layer of jelly. Scoop out and place thin layers of jelly to create the last and the final layer.

You can prepare jelly @ home. Jelly making powder are available in food marts. Just follow the instructions in the carton.

8)      Place the dish in the refrigerator for cooling and also to allow the layers to set.

Tadaaa….. your biscuit-cake pudding is ready. Eat and enjoy J .

[Warning: The author will be in no way responsible for any odd experience or taste while cooking or eating this dish J. Do it @ your own risk]

 

 

APPLE HALWA

Ingredients:

2 apples (grated),

¼ cup condensed milk,

2 tbsp sugar,

¼ tsp cinnamon powder,

a pinch of clove powder,

¼ tsp cardamom powder,

2 tbsp raisins and ghee (as required)

Method:

Grease a pan with ghee and fry the raisins.

Remove and keep to the side.

Combine apples, cinnamon powder, clove powder, and cardamom powder in the same pan.

Cook, stirring continuously on low flame.

Add sugar and condensed milk. Stir until it thickens.

Smear a plate with ghee and transfer the cooked halwa into it.

Flatten it gently and top up with fried raisins. Let it cool. Serve.

 

Banana & Honey Smoothie

Ingredients
400 ml yogurt, frozen
2 bananas, frozen
3 tsp honey
2 tsp pumpkin seeds
10 ml water

 

Method

Peel the bananas. Put yogurt and bananas in a blender

Add 2 tsp of honey. Add 2 tsp of pumpkin seeds. Add a dash of water

Give it a good whisk till smooth.

Pour in a tall cold glass.

Garnish with pumpkin seeds and honey.

 

Badam Milk

 

You will need

Milk 250 ml
Almonds 10 numbers chopped
Saffron 6-7 strands
Dates dry 4 chopped
Sugar/ honey/ Kalsakkare- the crystalline sugar that we get in India, it is not as sweet as normal sugar.

 

Method:
In a thick bottomed pot, combine all ingredients and simmer.
Keep stirring till the sugar/kalsakkare is completely dissolved.
Bring it to a gentle boil and turn off the heat.
Serve it hot/room temperature or refrigerated.

Two Minute Brownie

It's eggless, it's tasty and it's made oh-so-quickly. Two minutes is all you need to enjoy this mug brownie. Go ahead and try it.

                                        

 

Ingredients

• 2 Tbsp flour / maida
  
  2 Tbsp powdered sugar (or according to taste)
  
  2 Tbsp cocoa powder
  
  2 Tbsp milk , can add milkmaid if needed
  
  1 Tbsp vegetable oil
  
  
  Optional:
  
  1 Tbsp peanut butter, nutella, chocolate syrup, maple syrup
  
  Chopped walnuts

Method

Take a microwave friendly mug.

Add all the dry ingredients in it.

Now mix in the wet ingredients.

Microwave it for a minute or two. (Depends on your microwave settings.)

Enjoy your mug cake with ice cream of your choice.

Breakfast

Pudina Puris
Ingredients
2 cups plain flour (maida)
1/2 cup mint leaves (pudina)
1 teaspoon cumin seeds (jeera)
2 green chillies, chopped
1 tablespoon lemon juice
1 teaspoon sugar
salt to taste
oil for deep frying

Method
Pound the mint leaves, cumin seeds, green chillies, lemon juice, sugar and salt together.
Combine this mixture with the flour, add enough water and knead into a firm dough.
Divide into small portions
Roll out on a lightly greased surface into thin circles
Deep fry in hot oil till golden brown and drain on tissue paper


Rava Idly
Ingredients:

Rava/sooji(course) -2cups
Ghee-2tbsp
Mustard-1tsp
Hing-pinch
Uraddal-1tsp
Channadal-1tsp
Dry redchilli-1
Broken cashewnut pieces-1tbsp
Curryleaves-few
Greenchillies-4
Ginger-1tsp
Coriander-1tbsp
Eno salt-2tsp
Yoghurt-1cup
Salt to taste

Sliced tomatoes ,grated coconut and coriander for garnishing

Method:
Heat the ghee in a kadai and add mustard seeds.
When they start popping, add hing, channa dal,uradal, dry
chillies,cashewnuts and allow them to splutter.
Reduce the heat,add rava fry until you get nice aroma.transfer the mixture to another bowl,leave it cool.
To the yoghurt add salt,greenchillies, coriander leaves, curryleaves and mix well,add this to rava mixture and add water to get right consistency.
Smear idli plates with oil.Place one tomato slice and sprinkle coconut and coriander to each cups on top of that pour the mixture to each cups.
Steam for 10-15 minutes in a pressure cooker (without whistle) like normal idli's.
Serve hot with coconut chutney.

Spicy Masala Idly

Ingredients:

Leftover idlis -8
Onion sliced- 1large
Tomatoes-2medium
Green chillies chopped- 2
Dill greens-1cup
Coriander leaves- 2 sprigs
Curry leaves- 8-10
Ginger- Garlic paste- 1tsp
Chilli powder-1tsp
Garam masala-1/2tsp
Turmeric-1/4tsp
Cuminpowder-1tsp
Mustard seeds-1tsp
Urad and channadal 1tsp each
Oil-1tbsp

Method:

1.Cut idlis into four pieces each.keep it aside.
2.Heat oil in a pan add musturd,dals fry until brown.
3.Add onions,greenchillies,curryleaves fry untill onion become transparent.
4.Add ginger garlic paste, dill leaves and all masalas.
5.Now add tomatoes and little water to bring all masalas together,add salt and cook until it thickens.
6.Add idli pieces, mixwell with the gravy and close the lid for 2-3minutes,cook on alow flame.
7.Serve piping hot as evening chaat.

Dose varieties

Carrot Rava Dose

• 2 cups rava
• 1 cup grated carrot
• 1 cup grated coconut
• Half cup finely chopped coriander
• 2 to 3 green chillies finely chopped
• Salt to taste.
• Mix all the ingredients by adding water little by little into a thick batter.

1. Heat a griddle or dosai tawa and put one ladle of the above batter and pat it by hand into a round hape.
2. Pour oil all round and turn it and cook the other side also and remove from the tava when fully cooked.

Moong Dal Dosa

Moong dal (pasi parupu) is very nutritious, needs less soaking and is easy to digest. I have used the yellow split moong dal for preparing this dosa. Moong dal dosa can be done in a few minutes, it is filling, saves a lot of cooking time without compromising on nutrition.

Ingredients needed

• Split Moong dal -1 cup
• Ginger -1/2 inch piece
• Green chillies -2
• Jeera/cumin seeds - 1 tsp
• Asafoetida/hing - a pinch
• Coriander leaves - 1 tbsp finely chopped
• Onion -1 finely chopped (optional)
• Oil for making dosa
• Salt to taste.

Method

1. Clean and soak moong dal for 3 - 4 hours.
2. Grind it to a smooth paste with ginger, green chillies and salt.
3. The consistency of the batter should neither be thick nor thin.
4. Add cumin seeds, asafoetida and finely chopped coriander leaves. You can add onions if needed.
5. Heat a nonstick tawa/Cast-iron tawa. Pour a ladle of the batter in the centre of the tawa and spread it out from the centre making round shapes.
6. Drizzle a tsp of oil around the dosa.
7. After it is cooked, flip it over to the other side. Wait for a few seconds till the other side is cooked, remove the dosa from tawa and serve hot.
8. This dosa should be served hot. Have it with coriander chutney, tomato chutney or any chutney of your choice or with sambar. You get 6 dosas for this measurement.

Rava Dosa 1

Ingredients needed

• Ravai /semolina – 1/2 cup
• Rice flour – 1/2 cup
• All purpose flour/maida –1/4 cup
• Water - 3 - 3 1/2 cups
• Green Chillies - 1 finely chopped
• Ginger – 1 inch piece
• Whole black pepper – 1 tsp
• Cumin seeds –1 tsp
• Salt as required

For the seasoning

• Mustard – 1/2 tsp
• Asafoetida – a generous pinch
• Curry leaves- a little

Method

1. Soak semolina in a little buttermilk for 1 hour.
2. Then mix rice flour, maida and water with it. The batter should be thin and watery.
3. Add finely chopped ginger, finely chopped chillies, cumin seeds, whole black pepper and salt.
4. Heat a tsp of oil, add the ingredients for seasoning and pour it over the batter.
5. Heat a non stick tawa/iron griddle, take a little batter in a ladle and start filling it from the outer corners of the tawa to the inside in a net like pattern.
6. Drizzle a tsp of oil around the dosa.
7. Cover it with a lid, when it becomes golden brown, flip it over to the other side and let it get cooked.
8. Serve hot with any chutney or sambar of your choice.

Rava Dosa 2

Ingredients

• 1 cup fine sooji (semolina)
• 1/2 cup rice flour or plain flour
• 1 Tbsp oil
• 1/8 tsp soda bicarb
• 2 1/2 cups buttermilk
• 1 tsp coriander chopped fine
• 2 green chillies chopped fine

Method

1. Blend all the ingredients together. Add more buttermilk if necessary.
2. The batter should be relatively thin (pouring consistency). Salt to taste. Keep aside for 20 - 30 minutes.
3. Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it.
4. Roll the dosa in a three-fold cylinder. Serve hot with onion and/or coconut chutneys. Lift with a spatula as for basic dosa.

Ragi Wheat Dosa

Ingredients

• 1 cup ragi flour
• 1 cup wheat flour
• Butter milk for mixing
• Salt to taste

Method

1. Mix the ingredients well & it should be of the thickness of regular dosa batter.
2. Keep it over night and make dosas next day.
3. Serve with any kind of chutney.

Neer Dosa

Ingredients

• 1 cup rice-soaked for 2 hours
• 1/2 cup coconut-grated
• 1/2 tsp salt
• 5 cups water
• 1 Tbsp oil

Method

1. Grind rice and coconut to a very fine paste.
2. Add 5 cups water and salt.
3. Heat a non-stick pan and pour enough batter to cover the pan (turn the pan around quickly so the mixture coats the bottom well without any holes.
4. Lower the heat and cover pan for 1/2 a minute or so.
5. When the edges start lifting, dribble a few drops of oil around and ease the dosa out of the pan and serve.

Pesarattu

Ingredients needed

• Whole Green gram - 1 cup
• Raw rice - 2 tsp
• Onion - 1
• Ginger - 1 inch piece
• Cumin seeds - 1 tsp
• Green chillies - 4-5

For the toppings
Some finely chopped onions



Method

1. Soak green gram and rice together for 5- 6 hours. Grind it to a smooth paste along with 1 onion, green chillies, ginger and needed salt. Add cumin seeds and mix well.
2. Heat a tava, pour a ladle of batter in the centre and spread it in a circle from the centre to the outside of the tawa.
3. Drizzle a tsp of oil around the dosa .
4. Sprinkle chopped onions on the top (see pic 2) and press it lightly with a ladle or spatula.
5. After it gets cooked, flip it over to the other side, drizzle a little oil and cook till done.
6. Serve hot with ginger chutney or coconut chutney.

Onion Uttahappa

Ingredients needed for 2 Uthappams

• Onion - 1/2 cup finely chopped
• Idli batter - 1/2 cup and a little more(check the link for Idli batter recipe)
• Green chilli - 1-2 minced
• Ginger - 1 inch piece minced
• Oil for making uttappams (sesame seed oil preferable)

Preparation
In a bowl combine onion, green chilli and ginger. Sprinkle a little salt and mix it. Remember the dosa batter has salt in it already.Keep this ready before heating the dosa tawa.

Method

1. Heat a tawa, add a drop of oil and rub it with half an onion. This will help you to take the dosa from the tawa easily.
2. Once the tawa is heated well, pour a ladle of batter and spread it to form a thick dosa as shown in the picture. Do not spread it thin. Uthappams should be thick.
3. After a minute, sprinkle the onion mixture all over the dosa. Be generous in adding onions for the uthappam to taste great. Gently press it with the dosa ladle or spatula.
4. Drizzle a tsp of oil around the dosa. Once the the base is golden brown and you see lot of holes on the top, flip the dosa to the other side.
5. Drizzle a little oil and let it cook the other side. Once it is cook, remove the dosa from the tawa and serve hot with chutney or sambar.

Mini Soya Dosa

Ingredients

• 1 cup soya milk
• 1/4 cup whole wheat flour
• 1 green chilli, chopped
• 1/2 cup onions, grated
• 1 Tbsp coriander, chopped
• 1/4 tsp baking soda
• 1 1/2 tsp oil
• Salt to taste

For serving: Garlic tomato chutney

Method

1. Mix all the ingredients together, making a thin batter.
2. Heat a non-stick pan and grease it with a little oil.
3. Pour two tablespoons of the batter on the non-stick pan and spread it using a circular motion to make a thin dosa.
4. Cook on both till they turn golden brown.

Tomato Omlette

Ingredients:

• Besan-1 cup
• Rice flour-1/4cup
• Jeera/Cumin seeds-1/2tsp
• Onion-1 small,finely chopped
• Tomatoes-2,finely chopped
• Green chilli-1,finely chopped
• Ginger-1tsp(grated)
• Fresh coriander-1tbsp,finely chopped
• Salt to taste.
• Soda bicarb-pinch
• Oil for frying.

Method:

1.In a bowl mix all the ingredients except oil, with water to dosa batter consistency.
2.Heat a pan or tawa,pour spoonfull of batter on tawa and spread evenly and sprinkle oil on the sides,cook evenly on both sides until golden brown.





3.Serve hot with any chutney or sauce.
Note:1.For kids you can skip chillies.
2.Tomatoes can be grinded and mixed into mixture but you will have to add less water according if needed.

Bele / Lentils Dosa

Ingredients:

• Rice -1cup
• Toordal/togaribele-1/2cup
• Channadal/kadlebele-1/2cup
• Moongdal/hesarubele-1/2cup
• Uraddal/uddinabele-1/2cup
• Green chillies/dry red chillies-3-4 or to taste
• Ginger,chopped-2tsp
• Jeera/cumin seeds-1tsp
• Salt to taste
• Soda bicarbonate-1/2tsp
• Sugar-1tsp(optional)

Method:

1. wash and soak rice and dals together for 6-7 hours.
2. Grind rice and dals with chillies,jeera and ginger to fine paste.
3. Add salt to taste,soda and sugar mix well and prepare dosa as usual
4. no need to ferment.You can prepare dosa's immediatly.
5. For preparing,heat a tava,take a ladleful of batter on tava,spread evenly
6. as thin as possible.
7. Sprinkle little oil on dosa,cook evenly on both sides.
8. Fold and serve with chutney or any palya.
10. Note:Sugar gives nice golden colour to dosa.

Pesarattu 1

Pesarattu is a dosa prepared with whole green gram/haramoong in hindi /hesarukaalu in kannada,which gives it light green colour to dosa."pesaru" means greencolour in telgu.It is a native dish of Andrapradesh.

• Whole hara moong/hesarukalu- 1 1/2 cup
• Rice-1cup
• Ginger - 2 inch piece
• Green chillies - 4
• Cumin seeds - 1tsp
• Salt to taste
• Soda bicarbonate-1/2tsp
• sugar-1/2tsp(optional)

For Topping

• Finely chopped onions -1cup
• Finely cut green chillies -2
• Finely chopped coriander
• Oil for frying

Method:

1. Soak hesarukalu and rice together for 8hours in water.
2. Grind with cumin, ginger and green chillies into fine paste.
3. Add salt,soda and sugar,mixwell.No need to ferment.
4. Heat a tava,pour ladleful of batter on tava, spread evenly as thin as possible.
5. Sprinkle tbsp of toppings and oil around the dosa.Cook evenly on both sides.
6. Fold and serve with coconut chutney or chutney pudi.

Masala Dosa

• Rice-2cups
• Urad dal-3/4cup
• Toordal-1/4cup
• Methi-1tsp
• Rava-1/4cup
• Plainflour or maida-2tbsp
• Soda-1/2tsp
• Sugar-1/2tsp
• Salt to taste
• Ghee or oil for frying

Method:

1. Wash and soak rice,dals and methi in water for 6-7hours.
2. Grind the soaked rice and dals into fine paste and
3. keep the batter to ferment for 7-8hours in warm place.
4. One hour before preparing dosa mix rava,maida,soda,sugar and salt with hands througly.
5. Heat a tava pour ladleful of batter over tava and spread it evenly as thin as possible.
6. Drizzle a tsp of oil or ghee over dosa,apply red chutney on dosa.
7. No need to turn dosa if it is very thin,when dosa becomes crisp put a tbsp of
8. alugadde palya and fold the dosa and serve hot with coconut chutney.
9. Apply red chutney and place a tbsp of alugadde palya..
10. Fold dosa in hotel style..
11. Now dosa is ready to serve...........

Red Chutney

Ingredients:

• Red chillies -10(byadgi menasinakayi or any mild variety)
• Puff channa-2tbsp
• Jeera-1tsp
• Tamarind
• Tandoori colour-1/4tsp(optional)
• Garlic cloves-2
• Salt to taste
• Pepper corns-10
• Oil-1sp

Method:

Fry the chillies,peppercorns,jeera and channa with little oil and
grind along with other ingredients into fine paste adding little water.
NOTE:When applying on dosa's add water and make it thinner.

Coconut Chutney

• Ingredients:
• Coconut,grated -1cup
• Greenchillies -3
• Puffchanna-1tbsp
• Tamarind
• Ginger
• Coriander
• Salt to taste

Method:

Grind all the above ingredients into fine paste.Serve with dosa.

ChurMuri Dosa

Ingredients:

• Rice-2cups
• Puffed rice(kadlepuri or mandakki)-2cups
• Salt to taste
• For sprinkling on dosa(optional)

• Carrot grated-1
• Onion chopped-1
• Greenchillies-2
• Coriander-tbsp
• Oil for frying

Method:

1. Wash and soak rice for 4-5 hours.grind rice along with puffed rice into a fine paste.
2. Batter should be little thick.Add salt mix well and immediately dosa's can be prepared.
3. Heat a tava pour ladleful of batter on tava and spread evenly as set dosa's.
4. Sprinkle carrot,onion and greenchillies mixture on top of dosa.
5. Drizzle little oil on dosa cook evenly on both sides.

Onion Dosa 2

Ingredients:

• 2Cup- Par boiled rice
• 2Cup-Raw rice
• 1/2Cup- Urad dal (uddinabele)
• 1/4Cup-Toordal(togaribele)
• 1/2Tsp Methi seeds
• 1/4Cup-Avalakki(rice flakes)
• Salt to taste
• 1/4 Tsp- Cooking soda

• For toppings:
• 2 Big-onions,finely chopped
• 1-Tomato,finely chopped
• 4-Green chillies,finely chopped
• 1Tsp-Jeera
• 1 Sprig-Curryleaves,finely chopped
• Oil for cooking as required

Method:

2. Wash and soak rice,dals and methiseeds for 6-8hours in water.
3. Soak avalakki seperatly for 1hour before grinding.
4. Grind rice, dals and avalakki into fine paste.Add salt and soda bicarbonate mixwell.
5. Leave it overnight to ferment in a warm place.
6. Mix chopped onions,tomato,chillies,jeera and curryleaves in a bowl.
7. Heat tava,take a ladleful of dosa batter,spread evenly to your desired size,but slightly thicker.
8. Sprinkle onion mixture over the dosa,drizzle 1tsp oil over dosa.
9. Turn and cook well on the another side. Serve hot with any chutney or palya.

Neer Dosa 2

Ingredients:

• Rice – 2 cups
• Fresh grated coconut – 4 tbps
• Salt to taste

Method:

1. Soak rice for 3 – 4 hours.
2. Grind soaked rice along with grated coconut to fine paste.
3. Add water to make thin as buttermilk consistency.
4. Add salt to taste, mix well.No need to ferment.
5. Heat tawa, take a ladle full of batter and sprinkle evenly, sprinkle little oil over dosa.
6. No need to cook both sides of the dosa, serve with vegetable saagu and ghee.


Paddu

Ingredients:

• Rice-2cups
• uraddal-1/2cup
• Avallaki/riceflakes-fistful
• Fenugreek seeds/methi-1tsp
• Salt to taste
• Soda bicarb-1/2tsp

Onion,finely chopped-1
Green chillies-2 or 3
Coriander,finely chopped
Cumin seeds-1tsp
Mustard-1tsp
Oil-1tsp

Method:

Wash and soak rice and dal seperately for 5-6 hours,soak avallaki only an hour before grinding.
Grind rice, dal and avallaki seperatley into a fine paste and with hands mix nicely and keep
the batter in the warm place to ferment for 7-8 hours(overnight is better).
Heat a oil in a pan add mustard seeds and cumin seeds wait until it splutters,add this tempering
to the batter along with chopped onions,green chillies,coriander,soda and salt mix well.
Heat a poddu tawa,smear oil in each holes,pour tbsp of batter into each hole,cook on both sides
until golden brown,add little oil if it is sticking.
serve with coconut chutney.

Chilli Dosa

Capsicum Dosa (kids recipe)



Prep time - under 20 mins
Cook time - under 20 mins
Serves -1-2

Ingredients needed

Thick spongy dosas -3
Onion -2
Tomato -2
Green chilli - 1 finely chopped (optional)
Ginger - a small bit finely chopped
Capsicum - 1 medium
Red chilli powder - 3/4 -1 tsp
Turmeric powder -1/4 tsp
Kitchen king masala or garam masala powder - 1/4 tsp
Salt as required
Oil - 1 1/2 tbsp

Preparation

Cut dosa into small pieces and keep it aside.
Chop onions and tomatoes finely. Cut capsicum into medium size pieces.

Method

Heat oil, add onions, green chilli, ginger and saute till onions turn translucent.
Then add tomatoes, chilli powder, turmeric powder and cook till tomatoes become mushy.
Now add capsicum, kitchen king masala and cook for a few more minutes.Do not overcook the capsicum. The capsicum should retain its crunchiness. Add salt needed.
Now add the dosa bits and mix well till the dosa gets coated with the masala.
Serve warm and your child is going to enjoy it for sure. You do not have to prepare any side dish for this.

CauliFlower Dosa

Prep time - under 10 mins
Cook time - under 20 mins

Ingredients needed

Dosa batter or Masala dosa batter
Oil for making dosa (sesame seed oil preferable)

For the cauliflower masala

Cauliflower - 2 cups minced
Onion - 2 medium size
Tomato - 1 big
Ginger -1 inch piece finely chopped
Green chilli - 1 finely chopped
Curry leaves - few tender ones
Coriander leaves for garnishing
Oil - 1 tbsp
Turmeric powder - a pinch
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Kitchen king masala (optional) -1/2 tsp
Salt as needed

For the seasoning
Jeera seeds/cumin seeds - 1 tsp

Preparation

Cut the cauliflower into florets, wash and put them in hot water with a little salt for 10 mins. Drain the water and chop it finely or mince it and keep it aside.

Method

Heat oil in a pan/kadai, add jeera seeds, when it splutters, add finely chopped onions, green chilli, curry leaves and ginger.
Saute for a few minutes, until onions turn translucent.
Then add chopped tomatoes, turmeric powder, chilli powder, coriander powder, kitchen king masala (if using) and salt needed.
Saute till tomatoes turn mushy.
Add minced cauliflower and cook until cauliflower becomes tender. Check for salt and keep it aside. The stuffing should be dry. Now the gobi masala for dosa is ready.

Now to the Gobi Dosa -

Heat a tawa, grease it with a tsp of oil using half an onion, pour a ladle of dosa batter onto the center of the tawa and start spreading the batter in circular motion as seen in the picture below.
Drizzle a tsp of oil around the dosa. Close it with a lid. Once the dosa is cooked, simmer and place 2-3 tbsp of the masala, fold the dosa and remove from tawa. Serve hot with any chutney of your choice. (Keep it for a longer in if you want more browning).

Repeat the process for the rest of the dosa batter.




Note - I used basic dosa batter to prepare this dosa and did not use the masala dosa battere

If you want crispy dosa as in hotel

Follow the masala dosa batter recipe.

Instant Tomato dosa

Ingredients needed

Dosa Batter - 2 1/4 cup

For grinding
Tomatoes (medium sized ripe ones) -2
Green chillies - 1-2
Jeera/cumin seeds - 1 tsp
Ginger - 1 inch piece

Preparation

Dry grind jeera first coarsely, then add tomatoes, ginger, green chilli and grind to a fine paste adding little salt.(dosa batter already has salt in it)
Instant and Crispy Rava Dosa Recipe
Prep time - under 5 minutes

Ingredients needed

Rice flour - 1 1/2 cup
Rava - 1/2 cup
Maida/ all pupose flour - 2 tbsp
Jeera/cumin seeds - 1 1/2 tsp
Whole black pepper - 1 tsp
Green chilli -1 very finely chopped
Thick Buttermilk - 1/4 cup
Onion -1
Water - 2 3/4 cup
Oil for making dosas
Salt as needed

Preparation

Mix rava in 1/4 cup buttermilk and leave it for 15 minutes.
Chop onions and green chillies very finely.
First we will see how to prepare rava dosa batter-
In a bowl, mix together rice flour, all purpose flour, cumin seeds, whole black pepper, green chillies and salt needed. Add the rava + butter milk mix to it. Then add approximately 2 3/4 cup of water to it little at a time and mix it well so that there are no lumps.Check for salt. Add if required.

Now let us see how to make onion rava dosa -

First heat a non stick tawa or a cast iron tawa, sprinkle little onions on top of it. Do not add too much onions as you will have difficulty in removing the dosa from the tawa.




When the tawa is heated well, reduce the flame to medium.
Remember for every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa.
After mixing it, take a ladle or a small cupful of batter and fill the outer corners of the tawa.(picture-1)
Then the inside of the tawa.(picture -2)
Then fill in big gaps if any (picture-3). See how lacy and beautiful it is. To make it easier to understand, I have explained it in 3 easy steps but you can pour the batter at one go following the same method.



Let the dosa get cooked. Rava dosa will take longer time to get cooked than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.
Let the dosa get cooked evenly on all sides.(You can adjust or move the tawa if needed)
Wait until the bottom turns nice golden brown and the corners start lifting up slightly.
Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked.



Once cooked, remove from flame and serve hot with coconut chutney, sambar or idli podi.

Some important points to be kept in mind

Mix the batter well every time before making dosa to prevent sedimentation of rava.

Batter should be thin. In case the batter becomes slightly thick after making 3-4 dosas, add 1-2 tbsp of water and mix again. Then continue to make dosas.
Once the tawa is heated well, keep the flame in medium through out the process.
Remember rava dosa will take longer time to get cooked.
Once more top shot for you all to enjoy

How to make Schezwan Dosa

Ingredients needed

Dosa batter -3 cups

Oil for making dosas
For the filling
Onion - 1
Garlic - 2 tbsp
Beans - 3-4 (optional)
Carrot -1 julienned
Cabbage - 1 cup shredded
Capsicum -1 medium size
Ching's Secret Schezwan Chutney - 2 tsp
Salt and pepper powder to taste
Oil - 1 1/2 tbsp.

For garnishing
Spring onion greens (finely chopped)- 1 tbsp.

Preparation
Thinly slice carrot, onions, beans and capsicum.

Method

Heat oil in a wok or kadai, add onions, finely minced garlic and saute on high flame until onions change transparent. Continuous stirring is required.
Add beans, carrot and saute on medium flame until it is half cooked. Then add cabbage and saute for a few more minutes.
Finally add capsicum, salt needed, schezwan chutney, pepper powder and cook for 2-3 minutes stirring continuously. Do not over cook the vegetables. The vegetables should retain their crunchiness.
Garnish with spring onion greens. Keep this aside. This is the filling for our schezwan dosa. If preferred, you can add a tbsp of grated cheese.


Method of preparing Schezwan Dosa

Heat a tawa, when it is hot, reduce the flame to medium, pour a ladle of dosa batter and spread it in a circular motion.
Drizzle a tsp of oil around the dosa and cook covered.



Once the dosa is cooked and the corners start lifting up, flip the dosa to the other side and cook for another 3-4 seconds.
Then flip the dosa again, place needed stuffing on the dosa as shown in the picture above and roll it.
If preferred, you can spread a tsp of ching's secret schezwan sauce on the dosa and then place the stuffing.
Cut the rolled dosa and serve hot immediately. You do not need any side dish for this dosa.
Variations - Add cooked noodles to the dosa filling and make Schezwan Noodles dosa.

Onion Rava Dosa

Ingredients

• 1 cup rava (semolina) 
• 1 cup rice flour
• 3 green chillies-chopped
• 1/2 inch finely grated ginger 
• 1/2 tsp black pepper
• 1/4 tsp cumin seeds salt to taste 
• A pinch of asafoetida
• 3 onions-finely chopped
• 3 tsp cashew nuts-roasted & broken oil

Method

1. Mix the rice flour and rava with some water and mix till its a smooth batter.
2. Add the asafoetida, cumin seeds and salt.
3. Cover and keep it in a warm place for a few hours to ferment.  
4. Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside.  
5. Heat a flat pan (tawa) and grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter.
6. Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter.  
7. Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown.
8.  
9. Using a spatula carefully fold the dosa and remove from the pan. Serve hot with chutneys or sambhar.

Mysore Masala Dosa

 Ingredients

• 1 cup par-boiled rice 
• 1/4 cup black gram (urad dal)
• 3 Tbsp toor dal
• 3 Tbsp semolina
• 1 tsp methi seeds (fenugreek seeds) 
• Salt - to taste

1. Method

2. Soak all the ingredients except semolina for about four hours.
3. Mix the semolina, salt and water.  Make a batter and keep it aside overnight to ferment.