MASALA DOSA !!

MASALA DOSA!!

Masala Preparation:

Ingredients:2 Onion, 3 Potatoes, 3 green chilies, ½ tsp mustard seeds, ½ tsp chana dal, ½ tsp turmeric powder, 1 strand curry leaves, 5-6 strands coriander leaves, 1tsp oil and salt to taste.
Method for Masala:

1. Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand.

2. Heat oil and add mustard seeds. When they start spluttering, add chana dal, curry leaves and green chilies. Fry for a while. Then add chopped onion and fry till they are transparent.
3. Now add potatoes and salt. Add a half-cup of water. Cook for 2 minutes (till the water gets absorbed) and remove from flame. Garnish with coriander leaves.

Masala Dosa Preparation

Ingredients: 1 ½ cups rice, ½ cup urad dal, oil and salt to taste
Method for Masala Dosa:
1. Separately soak rice and urad dal at least 6 hour or overnight in water.
2. Grind to paste. Mix together, add salt with water to make batter.
3. Leave in room temperature overnight.
4. Mix onion and chilies to the thin batter.
5. Heat pan or griddle with little ghee or oil.
6. Spread the mix on pan in circular motion to make thin Dosa.

7. Cook on one side.
8. Put Masala filling on the dosa.

9. Fold it and turn and cook for 1 min.10. Serve it hot with Sambar & Chutney

Sambar Preparation

Ingredients:¾ cup toor dal, ½ cup onion, ¼ cup tomato puree, ¼ cup potato, 1 tsp sambar powder, ½ tsp turmeric, 2 tsp Oil, ½ tsp mustard seeds, ¼ tsp asafetida,4-5 curry leaves, 2-3 strands coriander leaves and Salt
Method for Sambar:

1.Cook toor dal with turmeric. Cook potato, tomato and onion separately, I mean do not mix them with dal while cooking.
2. Mash the dal with a spoon. Add the vegetables to dal and add sufficient water Heat the dal, vegetables mixture. Add salt.
3. When it starts boiling, add the sambar powder
4. Add the chopped coriander leaves and cook for 2-3mins.5. Heat oil and add mustard seeds. When they start popping, add asafoetida and curry leaves Add this seasoning to Sambar and immediately close the lid.

Chutney Preparation

Ingredients:1 cup fresh/frozen coconut, 1″ piece ginger, ¼ tsp tamarind extract, 4 green chilies and Salt.
For seasoning:Oil, ½ tsp mustard seeds, ½ tsp urad dal, 3-4 curry leaves, 1 red chili
Method for Chutney:

1. Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.

2. Heat oil and add mustard seeds. When they start popping add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while.

3. Pour this seasoning over chutney.

STUFFFED IDLI

STUFFED IDLI

Serves: 4-5
Preparation time: 60 mins
Ingredients:2 cups fermented idli batter, 2 cups potato bhaji, Oil
METHOD:
Prepare the idli batter (The ready made idli batter is available in many Indian shops).

Idli Batter Preparation

Ingredients: 1 cup urad dal, 2 cups idli rava or 2 cups rice and Salt
Method for Idli Batter:

1. Soak urad dal for around 4-5 hours. Grind it to a very smooth paste (Do not add too much water, just add as much as needed). Once it is ground very soft, some bubbles can be found on the surface, the more the bubbles, the better is the batter.

2. Add rava to it and grind for 5-6 seconds, do not grind more than that, just to make the rava a bit fine.

3. Keep the batter in a warm place overnight. Check in the morning if the batter is fermented. The volume would have increased.

Prepare the potato bhaji (I think this potato bhaji is the best stuffing, but any kind of stuffing can be used).

Potato Vegetable Preparation

Ingredients: 2 Onion, 3 Potatoes, 3 green chilies, ½ tsp mustard seeds, ½ tsp chana dal, ½ tsp turmeric powder, 1 strand curry leaves, 5-6 strands coriander leaves, 1tsp oil and salt to taste.
Method for Potato Vegetable:

1. Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand.

2. Heat oil and add mustard seeds. When they start spluttering, add chana dal, curry leaves and green chilies. Fry for a while. Then add chopped onion and fry till they are transparent.
3. Now add potatoes and salt. Add a half cup of water. Cook for 2 minutes(till the water gets absorbed) and remove from flame. Garnish with coriander leaves.

Sambar Preparation

Ingredients:¾ cup toor dal, ½ cup onion, ¼ cup tomato puree, ¼ cup potato, 1 tsp sambar powder, ½ tsp turmeric, 2 tsp Oil, ½ tsp mustard seeds, ¼ tsp asafetida,4-5 curry leaves, 2-3 strands coriander leaves and Salt
Method for Sambar:
1.Cook toor dal with turmeric. Cook potato, tomato and onion separately, I mean do not mix them with dal while cooking.
2. Mash the dal with a spoon. Add the vegetables to dal and add sufficient water Heat the dal, vegetables mixture. Add salt.
3. When it starts boiling, add the sambar powder
4. Add the chopped coriander leaves and cook for 2-3mins.5. Heat oil and add mustard seeds. When they start popping, add asafoetida and curry leaves Add this seasoning to Sambar and immediately close the lid.

Chutney Preparation

Ingredients:1 cup fresh/frozen coconut, 1″ piece ginger, ¼ tsp tamarind extract, 4 green chilies and Salt.
For seasoning: Oil, ½ tsp mustard seeds, ½ tsp urad dal, 3-4 curry leaves, 1 red chili
Method for Chutney:

1. Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.

2. Heat oil and add mustard seeds. When they start popping add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while.

3. Pour this seasoning over chutney.

Stuffed Idli Preparation

Ingredients: 2 cups fermented idli batter, 2 cups potato bhaji and Oil
Method for Stuffed Idli:
1. Grease the idli stand with oil. Pour a tbsp of idli batter. 2. Keep 1 tbsp of bhaji on the batter. 3. Pour another tbl spoon of batter so that it covers the bhaji. (Lightly give a press if you think the batter would touch the next plate) 4. Steam the idlis. 5. Serve hot with chutney and Sambar.

CARROT PARATHA

CARROT PARATHA

Ingredients:
2 cup finely grated Carrot, 1 tsp cumin powder, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 2tbsp oil, 1tsp sesame seeds, 1 tsp green chilies & salt paste, 1 tbsp chopped coriander, 1 tbsp curd, 2 cup wheat flour, ½ cup chana dal flour and salt to taste.

Method:
1. In a shallow wide container mix finely grated carrot, red chili powder, garam masala, cumin powder, turmeric powder, chopped coriander, curd, green chili paste, sesame seeds, 1tbsp oil and salt to taste.
2. Add wheat flour and Chand dal flour to it and make firm dough (very similar to the puri dough). Add little water if required. Knead till smooth.
3. Divide the dough into ball the size of golf balls. Roll them out into parathas, according to the size you want. You can use some flour for dusting so that the dough does not stick.
4. Heat a tawa or a non stick pan on medium to high, and place the paratha carefully in it. Turn it after 3 - 4 minutes when you see the underside slightly browning. Add a drop of oil on the flipped side and flip it back again. Then add another drop of oil on the other side. Press the paratha and turn every 3 minutes. Remove from heat when both the sides are golden and well cooked. This should only take up to 5-6minutes.
5. Remove from heat and serve hot with tomato sauce/ chutney and butter.

RICE KHEER

RICE KHEER

Rice Kheer (Rice Pudding), a delicious pudding made of only 3 main ingredients. Very simple to make & tastes yummy :-)) Preparation Time: 20mins
Serves: 4

Ingredients: 2tbsp Sweetened Condensed Milk, ½ cup rice, 3 cup milk, 1 tsp Chopped almonds, 1tsp raisins, 1 tsp Cardamom powder, 2 tbsp heavy whipping cream and 1 tbsp unsalted butter.

Method:
1. Wash and rinse rice.
2. Put butter, rice & milk in the pressure cooker for 10 min .
3. Remove it from the pressure cooker and add sugar, condensed milk and whipping cream and cook for another 5 to 7 min, stirring constantly, until the kheer reaches the desired consistency.
4. Remove from fire.
5. Garnish it with cardomon powder, almonds & raisins. Mix well.
6. Let it cool and refrigerate. Serve chilled.

Note: If kheer is served chilled, keep it a little sweeter because cold kheer tastes less sweet than hot kheer.

KHARJURA PAYASAM

KHARJURA PAYASAM

Preparation Time: 20 mins

Serves: 3

Ingredients:

1/2 cup chopped dates(seed less), 3 cup milk, 1/4 cup Sugar, 2tbsp Cashews, 1/4 tsp cardamom powder, 1tsp ghee

Method:

1. Cook the chopped dates in milk for about 6-7 mins.

2. Grind the mixture. Do not grind the dates completely. Few small bits of dates gives an amazing taste and texture.

3. Now add sugar to dates mixture and cook again for about 5 mins till the mixture thickens.

4. Heat ghee in small pan and fry cashews in it. Add them and cardamom powder to the payasam.

5. Serve hot or chilled :-)

"CORN CHAAT"

" CORN CHAAT "

A refreshing and filling corn chaat, great for snacking on or as a salad. Preparation time: 10 mins
Serves: 2
Ingredients:
2 cups Corns, ½ cup Capsicum (finely chopped), ½ cup tomato (finely chopped), 1 tbsp coriander (finely chopped), ½ cup Onion (finely chopped), 2tsp grated raw mango, 3tsp Chaat Masala, salt for taste, 1 tsp lemon juice, 2 green chili, 1 small size cucumber (finely chopped)

Method:
1. Boil the corn in hot water for 2 mins.
2. Remove the corn from water and take it in a bowl.
3. Grind 2 chilies and salt to paste. Add to above Corn.
4. Add capsicum, onion, tomato, cucumber, coriander, grated raw mango, chaat masala, and lemon juice to above corn.
5. Mix well. Garnish it with Green chili. CORN CHAAT is ready to serve :-)

BREAD CHAAT!!

BREAD CHAAT !!

Serves: 2
Ingredients:
4 bread slice, ½ cup Tamarind, 1 cup Dates (Seedless), ½ tsp coriander seeds, ½ tsp Jeera, 5-6 mint leaves, 3 green chilies, 1 tsp garam masala, 1 tsp red chili powder, 2 cup coriander, salt for taste, 1 cup shev, 1 onion finely chopped.

Method:
Date Tamarind Chutney Preparation:
1. Soak the tamarind in the hot water for half hour.
2. Soak separately the dates (seedless) in hot water for half hour.
3. Grind coriander seeds, jeera, mint leaves, green chilies, garam masala, red chili powder, coriander (1cup) and salt together.
4. Remove the tamarind and dates from water and grind it together to paste.
5. Add the above mixture to the paste and grind it again. If required add little water so that it will be easy to apply it to bread.

BREAD CHAAT Preparation:
1. Cut each bread slice in to 4 pieces. 2. Apply Tamarind & Date Chutney over all the pieces.
3. Spread Shev on it.
4. Garnish it with Onion and remaining coriander.
Bread Chaat is ready to serve :-)