Cookery Atlas

Tasty And Easy Saffron Pudding Recipe

noreply@blogger.com (cookeryatlas) — Wed, 30 Dec 2015 17:06:00 +0000

Saffron Pudding is a tasty and easy dessert recipe. It is one of my favorite dessert. We have a Catholic friend in our neighbor. Every year they make awesome dishes in Christmas and offer it to us. This time I decided to surprise them by making saffron pudding. I knew that they had some guests at their home so I made it a little more. Just as I thought they were very glad when I offered it to them. Seeing them even I felt very happy.

In the evening when I met my friend she told me they all loved it very much. She and her guests were asking for the recipe I was so pleased with it. I got this pudding recipe from my sister-in-law.

How To Make Tasty And Easy Saffron Pudding?

Ingredient

Milk - 500 ml
Corn Flour - 3 Tbsp
Sugar - 7 Tsp (Or As Per Your Taste)
Saffron - 12 to 15 Strands
Cardamom Powder - 1/2 Tsp
Almond - 5
Cashew Nut - 5
Pistachio - 5

Instruction

In a bowl take 1/4 cup of milk, add corn flour and mix well. There should not be any lumps left.

Heat a pan and add remaining milk. When the milk gets warm remove 2 Tbsp of milk in a small bowl and add saffron strands. Mix well and keep it aside.

Cook the remaining milk in the pan till it comes to boil.

Now add cornflour mixture and mix well. Keep stirring to prevent the milk from getting burnt.

Now add saffron mixture, sugar and cardamom powder. Cook till it gets thickened. Switch off the flame and let it cool down.

Transfer the pudding to serving bowl and refrigerate it for 2 - 3 hours.

Before serving garnish it with chopped almonds, cashew nuts and pistachios.

Your Saffron pudding is ready to serve.

Mumbai Veg Sandwich Recipe

noreply@blogger.com (cookeryatlas) — Wed, 04 Nov 2015 16:58:00 +0000

Veg Sandwich is a popular street food of Mumbai. You can find this sandwich almost in every corner. It is one of my favorite street food. All that you need to make this dish are bread, butter, green chutney, potato, cucumber, beetroot, tomato, onion, chaat masala and black salt. You can even use sandwich masala instead of chaat masala and black salt that is readily available at the store. You can also make sandwich masala powder at home. I will post the recipe of Sandwich Masala Powder soon.

Vendors normally use white bread but today I have used brown bread. You can use any bread of your choice. You can have this as breakfast or snacks. It is very tasty and easy to make recipe. If you are from Mumbai you must have tried this dish but if you are not and ever happens to come down to Mumbai, do give this dish a try. I am sure you will fall in love with it. Till then just try this at your home and enjoy the dish.

How To Make Mumbai Veg Sandwich?

Ingredients

Brown Bread - 6 Slices
Butter - As Required
Potato - 1 Large Size
Onion - 1 Large Size
Cucumber - 1
Tomato - 1 Large Size
Beetroot - 1
Chaat Masala - As Required
Black Salt - As Per Taste

For Green Chutney

Coriander Leaves - 1/2 Cup
Green Chili - 2
Ginger - 1/2 Inch
Salt - As Per Taste

Instructions

First pressure cook potato and beetroot till 3 whistle.

Meantime lets make green chutney. Wash coriander leaves. In a blender add all the ingredients listed in green chutney i.e. coriander leaves, green chili, ginger and salt. Grind it till smooth without adding water as the washed coriander leaves are wet and thus they release water while grinding.

Now peel off the skin of potato and beetroot and cut it to thin slices. Slice onion, cucumber and tomato too.

Take two slices of bread and spread butter on one side of both the bread. Remember the butter should be at room temperature.

Now spread green chutney on both the slices of bread.

Then on one bread, place few slices of cucumber. Sprinkle a pinch of chaat masala and black salt.

Place few slices of tomato and sprinkle a pinch of chaat masala and black salt.

Place few slices of onion and sprinkle a pinch of chaat masala and black salt.

Then place few slices of beetroot and sprinkle a pinch of chaat masala and black salt.

Lastly, place few slices of potato and sprinkle a pinch of chaat masala and black salt.

Now cover with the other bread on which we have spread butter and green chutney.

You can slice the sandwich in whatever shape you want.

Top it with some chutney and ketcup.

Your Mumbai Veg Sandwich is ready to serve.

Beetroot Cucumber And Apple Smoothie Recipe

noreply@blogger.com (cookeryatlas) — Mon, 26 Oct 2015 18:18:00 +0000

Beetroot Cucumber And Apple Smoothie is a perfect and healthy way to start your day. This smoothie recipe is loaded with vitamins and minerals. It is good for weight loss, helps lower cholesterol rate, great way to detoxify your body, good for blood pressure and many more.

If you want you can add a tsp of honey in this but I haven't as it tastes good even without honey.

How To Make Beetroot Cucumber And Apple Smoothie?

Ingredients

Beetroot - 1
Cucumber - 1
Apple - 1

Instruction

First peel off the skin of beetroot, cucumber and apple. Chop it roughly.

Put it in the blender and add little water. Blend it well till smooth.

Pour it in glass.

Your Beetroot Cucumber And Apple Smoothie is ready to serve.

Rava Upma Recipe

noreply@blogger.com (cookeryatlas) — Fri, 23 Oct 2015 17:30:00 +0000

Rava Upma is a one of the easiest Indian breakfast. We often make this dish at home. It is made with semolina, you can even add in some veggies if you wish. I have even added little sugar as we prefer slightly sweeter version but you can skip it.

You can even have this as a tea time snacks. It hardly takes 15 mins to make this dish, so if you are in hurry then this is the best dish to make for breakfast or snacks.

How To Make Rava Upma?

Ingredients

Rava / Semolina - 1 Cup
Grated Coconut - 1/4 Cup
Onion - 1 Medium Size
Green Chili - 2
Mustard Seeds - 1/4 Tsp
Urad Dal - 1/4 Tsp
Curry Leaves - 6
Sugar - 2 Tsp
Chopped Coriander Leaves - 1 Tbsp
Hot Water - 2 Cup
Salt - As Per Taste
Oil - 1 Tbsp

Instruction

First finely chop onion and green chili. Heat a kadai and roast rava for 1 min or till you get a nice aroma of rava. Don't roast for longer time or the color of rava will change. Once done transfer it to a bowl.

Now in the same kadai add oil. Once the oil is hot add mustard seeds and urad dal. Let it splutter. Now add onion and cook till it turns transparent. Add green chili and curry leaves. Cook for 1 more min.

Now add rava/semolina and mix well. Pour hot water, add grated coconut, sugar and salt. Mix well. It will start thickening and will absorb the water. Now cover the lid and cook till done.

Now add in coriander leaves and mix well.

Your Rava Upma is ready to serve.

Serve hot with chutney.

Coconut Ladoo Recipe

noreply@blogger.com (cookeryatlas) — Wed, 21 Oct 2015 17:59:00 +0000

After a long break I am back again. I was quite busy for last few weeks as my mom was hospitalized. Those were really very stressful weeks. Well she is back home and I am feeling great. Today I am sharing with you my favorite Coconut Ladoo, which I had made on Ganesh Chaturthi but couldn't post it on blog due to my busy schedule.

It is very easy and quick to make. You can even call it as instant coconut ladoo. With just 2 ingredients you can make these tasty ladoos. You can offer this as a prasadam or have it as a dessert.

So lets begin with the recipe...

How To Make Coconut Ladoo ?

Ingredients

Desiccated Coconut - 250 Gms
Condensed Milk - 1 Cup

Instruction

Heat a non stick pan or kadai and roast desiccated coconut till it slightly changes color. Keep the flame on low.

Now add condensed milk to the pan. Mix well. Switch off the flame.

Let it cool down a bit or till you can handle the heat.

Now take a spoonful of coconut mixture on you palm and make a ball shape. Take some desiccated coconut in a plate for coating and roll the ball in it. Transfer it to a plate.

Continue the same procedure with rest of the mixture.

Your Coconut Ladoo is ready to serve.

Note:

You can add in some cardamom powder or nuts if you wish.
You can even use fresh coconut instead of desiccated coconut.

Eggless Doughnut Recipe

noreply@blogger.com (cookeryatlas) — Mon, 24 Aug 2015 17:52:00 +0000

Doughnut is one of my and my niece favorite snacks. Whenever there is a doughnut in front of me I just forget everything else and I can never stop at one. First time I had doughnut with my sister and niece at a doughnut shop 'Mad Over Donut'. It was so tasty that I started searching for the recipe on net. I found lot of recipes and decided to make eggless version.

Now I often make this dish at home. You can have it as a snack or as a dessert, its all up to you. Do give it a try and I bet even you can't stop at one.

How To Make Eggless Doughnut?

Ingredient

All Purpose Flour - 2 Cup
Unsalted Butter - 4 Tbsp
Milk - 3/4 Cup
Sugar - 3 Tbsp
Dry Active Yeast - 1 Tbsp
Salt - 1/4 Tsp (If using salted butter then skip salt)
Oil - For Deep Frying
Dark Chocolate - 100 Gram
Milk Chocolate - 100 Gram

Instruction

In a bowl mix all purpose flour, butter, sugar, yeast and salt. Now add milk little at a time and knead it. Make a soft dough. Now cover the dough with a cling wrap or with a clean cloth and set it aside to rise.

Now knead it again and dust the rolling board with some flour and roll the dough. Keep it 1/2 inch thick.

Now cut it with a doughnut cutter. If you don't have a cutter you can use glass and a small lid of any bottle.

Place the doughnut on a baking tray or any plate and brush it with little oil. Keep it in a warm place to rise.

Now heat a pan and add oil for deep frying. Once the oil is hot drop the doughnuts in the pan. Deep fry it on both the side till it turns golden brown in color.

Transfer it to a tissue paper.

Now melt the dark chocolate and milk chocolate in a separate bowl in microwave or you can heat a sauce pan, add 1 cup of water and bring it to simmer. Now place the chocolate bowl on sauce pan and melt the chocolate.

Let the chocolate cool down a bit. Dip the doughnut in melted chocolate only on one side till well coated.

Your Eggless Doughnut is ready to serve.

Baingan Ka Bharta Recipe

noreply@blogger.com (cookeryatlas) — Mon, 10 Aug 2015 19:20:00 +0000

Baingan Ka Bharta is a very tasty North Indian dish. We make this dish often at home and is loved by everyone. It is made by roasting brinjal or eggplant directly on flame and then cooking it again by adding onion, tomatoes and some spices. The smoked eggplant enhances and gives a unique taste to this dish.

As a kid I never used to eat brinjal or eggplant, then once my mom made this dish and it was awesome. This dish actually made me eat brinjal or eggplant. You can have this dish with roti, chapati, paratha or bread.

How To Make Baingan Ka Bharta?

Ingredient

Brinjal or Eggplant - 2 Large
Onion - 1 Large
Tomatoes - 2 Medium Size
Mustard Seeds - 1/4 Tsp
Garlic - 6 Cloves
Green Chili - 2
Red Chili Powder - 1/2 Tsp
Turmeric Powder - 1/4 Tsp
Coriander Leaves - 2 Tbsp
Oil - 1 Tbsp
Salt - As Per Taste

Instruction

First chop onion, tomatoes, green chili and garlic. Keep it aside. Now wash eggplant and pat it dry. Apply some oil on eggplant and roast it directly on flame. Roast it till it is tender and the skin has charred.

Let it cool down completely. Now peel off the skin and mash it. Keep it aside.

Now heat a pan, add oil in it. Add mustard seeds and let it splutter. Now add onion and garlic. Saute it till onion turns transparent. Now add green chili and mix well.

Add tomatoes and cook till it turns soft. Add turmeric powder and red chili powder. Mix it well.

Now add mashed eggplant and salt. Mix well and cook for 3 to 4 min.

Garnish with coriander leaves and switch off the flame.

Your Baingan Ka Bharta is ready to serve.

Serve it hot with chapati, roti or paratha.

Crispy Chicken Fry Recipe

noreply@blogger.com (cookeryatlas) — Mon, 03 Aug 2015 18:37:00 +0000

Chicken Fry is a crispy, spicy and tasty starter. One of my favorite non-vegetarian dish. It is made by marinating the chicken in curd, red chili powder, ginger garlic paste, turmeric powder and salt mixture, then it is dipped in corn flour and shallow fried in oil. It is very easy to make.

We made it yesterday as there was a small get together at home. Everyone enjoyed this dish. It goes well with green chutney or ketchup.

How To Make Chicken Fry?

Ingredient.

Chicken - 2 Kg
Curd - 3 Tbsp
Red Chili Powder - 3 Tsp
Ginger Garlic Paste - 5 Tsp
Turmeric Powder - 1 Tsp
Corn Flour - As Required
Salt - As Per taste
Oil - For Shallow Fry

Instruction

In a bowl mix curd, red chili powder, ginger garlic paste, turmeric powder and salt.

Add chicken to this curd mixture. Mix all well. Chicken should be coated well. Keep it aside for atleast 1 hour to marinate.

In a dish take some corn flour.

Now heat a pan, add oil for shallow frying. Once the oil is hot take a chicken piece and roll it in corn flour. Coat the chicken well in corn flour and shallow fry it in oil on both the sides.

Transfer it to tissue paper so that extra oil is absorbed.

Your Chicken Fry is ready to serve.

Serve it hot with green chutney or ketchup.

Palak Paneer Recipe With Mangalorean Touch

noreply@blogger.com (cookeryatlas) — Fri, 31 Jul 2015 20:05:00 +0000

Palak Paneer is very popular North Indian dish. It is made from spinach, cottage cheese and some spices. Today I am going to share with you all this dish with Mangalorean touch. Its my mom's recipe and loved by all friends and relatives. Whenever my friends or any relatives visit our place they insist mom to make her palak paneer dish.

Its creamy and rich in taste. Spinach and cottage cheese makes a great combination. A perfect dish for parties or any other occasions. It goes well with chapati, roti, paratha or rice.

How To Make Palak Paneer?

Ingredient

Spinach - 2 Bunch
Paneer - 250 Gms
Fresh Grated Coconut - 3 Tbsp
Tomatoes - 4 Small Size (If Using Large Size Then 2 Is Enough)
Onion - 1
Green Chili - 8
Ginger - 1 Inch
Garlic - 1 Whole
Cloves - 6
Cinnamon - 1 Inch
Nutmeg- 1/8 Tsp
Star Anise - 1 Pod Or 1 Point
Mace - A Small Piece
Black Stone Flower - A Small Piece
Oil - 3 Tbsp
Salt - As Per Taste

For Tempering

Onion - 1 Small Size
Mustard Seeds - 1/4 Tsp
Garlic - 5 Cloves
Curry Leaves - 6

Instruction

First chop 1 onion roughly and 1 in fine small pieces for tempering, green chili and ginger. Now heat a deep pan and add 2 cup water, spinach and tomatoes. Boil it till spinach and tomatoes are tender. Switch off the flame and let it cool down.

Now grind grated coconut, roughly chopped onion, green chili, ginger, garlic, cloves, cinnamon, nutmeg, star anise, mace, black stone flower and water as required to make a fine paste.

Now add cooked spinach and tomatoes to mixer vessel and grind it again into smooth paste.

Heat a pan and add oil. Once the oil is hot add paneer and fry it on low flame for a minute. Transfer the fried paneer in a plate and keep it aside.

There will be some oil left in the pan, we will use it for tempering. Add mustard seed to oil and let it splutter. Now add onion, garlic and curry leaves. Cook till onion turns slightly brown.

Now add spinach paste, salt and water as per the consistency of gravy you require. Let it boil.

Now add paneer and cook again till it starts boiling.

You Palak Paneer is ready to serve.

Serve it hot with chapati, roti or rice.

Chapati Ladoo Recipe

noreply@blogger.com (cookeryatlas) — Wed, 29 Jul 2015 18:18:00 +0000

Chapati Ladoo is tasty snacks made from leftover chapatis. We always make a specific number of chapatis for breakfast or tiffin but sometime it happens that the chapatis are leftover. If chapatis are leftover I sometime make ladoo from it. I even make Chapati Upma or Chapati Noodles from leftover chapati.

To make this ladoo you need some chapatis, jaggery, ghee, nuts and cardamom powder. Its very easy to make and you will love it. If your kids are not fond of chapati you can trick them to eat it by making this ladoo with fresh chapati.

How To Make Chapati Ladoo?

Ingredients

Leftover Chapati - 3
Jaggery - 3 Tbsp
Ghee - 1 Tbsp
Cashew Nuts - 5
Cardamom Powder - 1/4 Tsp

Instruction

Break chapatis into small piece and bake it in oven for 5 to 10 min. You can even roast it on tawa.

Now grind the chapati pieces into powder. Transfer it to a bowl.

Add jaggery and cardamom powder to the chapati powder bowl.

Now heat ladle and add ghee to it. Once the ghee is hot add cashew nut and fry it till slightly brown. Switch off the flame and let it cool down for some time.

Pour ghee and cashew nuts to chapati mixture bowl. Mix it well.

Take some mixture and make lemon size ball of it.

Your Chapati Ladoo is ready to serve.

Missi Roti North Indian Recipe

noreply@blogger.com (cookeryatlas) — Mon, 27 Jul 2015 18:15:00 +0000

Missi Roti is a very healthy North Indian dish. It is a flat bread made from gram flour and wheat flour. I have added onion, coriander leaves and some spices as well to it. You can even make it by adding methi leaves (Fenugreek leaves).

You can have this dish for breakfast, lunch or dinner. It goes well with any curry, pickle or curd.

How To Make Missi Roti?

Ingredient

Gram Flour - 1 Cup
Wheat Flour - 1/2 Cup (2 Tbsp Extra For Dusting)
Onion - 1 Medium Size
Cumin Seeds - 1/2 Tsp
Carom Seeds - 1/2 Tsp
Green Chili - 2
Chopped Coriander Leaves - 1/4 Cup
Turmeric Powder - 1/4 Tsp
Salt - As Per Taste
Oil - 1 Tbsp
Ghee Or Oil - For Greasing

Instruction

In a bowl mix gram flour and wheat flour. Add chopped onion, green chili, cumin seeds, carom seeds, coriander leaves, turmeric powder, salt and oil. Mix well.

Add little water at a time and knead into soft dough. Remember that onion too releases water so add little water. After kneading pour 2 to 3 drops of oil on the dough and spread it. Keep it aside for 15 mins.

Now divide it into lemon size ball.

Dust the board and roll the ball in a circular shape.

Now heat a tawa or pan and transfer the rolled roti. Once you see the bubble starts appearing flip the roti and pour few drops of ghee or oil.

Now cook the other side till you get brown spots and flip again. Cook both the sides till you get brown spots.

Continue same procedure with the rest of the dough.

Your Missi Roti is ready to serve.

Serve it hot with pickle, curd or any curry of your choice.

Basundi Recipe With Condensed Milk

noreply@blogger.com (cookeryatlas) — Wed, 22 Jul 2015 17:06:00 +0000

Basundi is a rich and creamy dessert. Traditionally it is prepared by boiling full fat milk till it reduces to half of the quantity of original amount and then adding sugar, cardamom powder and nuts and cooking it again for some time. This procedure takes a lot of time, almost 1-1/2 hours to 2 hours but its worth trying it.

Today I have made this dish using condensed milk as it takes less time. You can have this dish all alone or can also be paired with jalebi or puri. It is a perfect dessert for parties or festivals. It can be served hot or chilled, I prefer chilled one.

How To Make Basundi?

Ingredient

Full Fat Milk - 6 Cups (1.5 Ltrs)
Condense Milk - 400 Gms
Cashew Nut - 10
Pistachio - 10
Almond - 10
Cardamom Powder - 1/4 Tsp

Instruction

Heat a wide and thick pan. Add milk and bring it to boil. Meanwhile chop all the nuts and keep aside.

Once boiled add condense milk and mix well. Cook on low flame and keep stirring often. Cook till milk starts thickening.

Scrape the side of pan and collect the milk solid and fold it back to milk.

Now add the cardamom and nuts to the milk and cook for 5 min more.

Your Basundi is ready to serve.

Serve hot or chilled.

Kothimbir Bhajiya Recipe

noreply@blogger.com (cookeryatlas) — Wed, 15 Jul 2015 18:19:00 +0000

Kothimbir Bhajiya / Bhaji / Pakoda is a crispy and tasty snacks. It is basically a coriander leaves fritter. It is one of my favorite tea time snacks. It is made by preparing gram flour batter and mixing coriander leaves and some aromatic spices to the batter and then deep frying it. If you want you can even bake it. It tastes good both the way.

It goes well with green chutney or ketchup.

How to Make Kothimbir Bhajiya / Bhaji / Pakoda?

Ingredient

Gram Flour - 1 Cup
Chopped Coriander Leaves - 2 Cup
Cumin Seeds - 1/2 Tsp
Carom Seeds - 1/2 Tsp
Red Chili Powder - 1 Tsp
Asafoetida - 1/4 Tsp
Chaat Masala - 1 Tsp
Turmeric Powder - 1/4 Tsp
Salt - As Per Taste
Water - As Required
Oil - For Deep Frying + 1 Tbsp For Batter

Instruction

In a bowl add gram flour, cumin seeds, red chili powder, chaat masala, asafoetida, turmeric powder, salt, 1 tbsp of oil. Add little water at a time and mix well to make a thick batter. There should not be any lumps left.

Now add chopped coriander leaves to batter and mix well.

Heat a deep pan and add oil for deep frying. Once the oil is hot, pour spoonful of coriander leaves mixture to the pan. Fry it on a low flame till the bhajiya turns crispy and golden brown.

Transfer it to tissue paper to absorb excess oil.

Continue the same procedure with rest of the mixture.

Your Kothimbir Bhajiya / Bhaji / Pakoda is ready to serve.

Serve it hot with green chutney or ketchup.

Moong Dal Halwa Recipe

noreply@blogger.com (cookeryatlas) — Mon, 13 Jul 2015 18:33:00 +0000

Moong Dal Halwa is a very popular North Indian sweet dish. It is made mostly during festivals, some occasions or parties. Well it takes lots of effort as well as time to make this dish but its worth all your time and effort. It is very tasty dish.

The first time I had it in Nagpur. It was so tasty that I fell in love with it. I asked for recipe from some of my friends. First time when I made this dish it was really a very bad experience. I tried it for atleast 2 to 3 times and then finally learnt to make a perfect halwa.

How To Make Moong Dal Halwa?

Ingrendient

Split Yellow Moong Dal - 1 Cup
Sugar - 1 Cup
Milk - 2 Cup
Ghee - 10 Tbsp
Cardamom Powder - 1/4 Tsp

Instruction

Soak split yellow moong dal for 3 to 4 hours. Then drain the water and grind yellow moong dal by adding very little water into smooth paste.

Heat a pan and add ghee on it. Once the ghee is hot add yellow moong dal paste. Keep stirring continuously. Cook this on low flame till the raw smell of yellow moong dal goes away completely. It will become lumpy and will change the colour slightly.

Meanwhile in another pan boil milk.

Now add milk and sugar to yellow moong dal pan and keep stirring continously. Cook till the milk is absorbed completely.

Add cardamom powder and mix well.

Your Moong Dal Halwa is ready to serve.

Garnish it with almond or pistachios.

Masala Dosa, South Indian Recipe

noreply@blogger.com (cookeryatlas) — Wed, 08 Jul 2015 18:20:00 +0000

Masala Dosa is a very popular South Indian dish. It is basically a Dosa filled with potato veggie in the center. It goes well with green chutney, tomato chutney and sambar. You can also have it without chutney and sambar.

It is a perfect dish for breakfast or tea time snacks. You can find it in almost all the restaurants here. We often make this dish at our house and is loved by every one.

How To Make Masala Dosa?

Ingredients

Rice - 500 Gms
Urad Dal / Split Black Lentils - 150 Gms
Salt - As Per Taste

For Filling

Potato - 1 Kg
Onions - 5 Nos.
Mustard Seeds - 1/2 Tsp
Curry Leaves - 6
Turmeric Powder - 1/4 Tsp
Green Chillies - 4
Oil - 1 Tbsp
Salt - As Per Taste

Instruction

Soak rice and urad dal separately in a bowl for three to four hours. Then grind it in a grinder by adding little water to make a smooth batter. Remove this batter in a bowl and add salt to it. Keep the batter aside for fermentation overnight.

Now pressure cook the potatoes till 5 whistles.Once done keep it aside to cool down. Meanwhile chop the onions lengthwise and green chillies as well.

Remove the potatoes from the pressure cooker, peel off the skin and mash it. Now add turmeric powder and salt to the mashed potatoes. Mix it well.

Heat a pan and add oil to it. Now add mustard seeds and let it splutter. Then add onion, curry leaves and green chilies to the pan. Cook it till onion turn slightly brown.

Now add mashed potatoes to it and mix well. Cook it for 2 to 3 min. Once cooked remove it from flame.

Now heat a non stick pan and pour a ladle full of dosa batter to it and with the back of ladle spread it in a circular motion. Cook till the dosa is slightly brown.

Now put 3 to 4 tsp of potato veggie in the center on dosa and fold it. Transfer it to a plate.

Continue the same procedure with rest of the batter and veggies.

Your Masala Dosa is ready to serve.

Serve it with green chutney, tomato chutney or sambar.

Healthy Ragi Malt Recipe

noreply@blogger.com (cookeryatlas) — Wed, 01 Jul 2015 18:43:00 +0000

Ragi Malt / Finger Millet Malt is a very healthy dish. It is even good for babies but if you are making it for babies then just add some ghee. Ragi is rich in calcium, iron fiber, minerals and vitamins. It can be digested easily. It is good if you are on diet as it contains low fat content.

We use ragi to make lot of other dishes as well, such as Ragi Dosa, Ragi Idli, Ragi Roti, Ragi Puttu. Ragi Pakoda etc. Will post the recipes soon.

How To Make Ragi Malt / Finger Millet Malt?

Ingredients

Ragi / Finger Millet Flour - 1/2 Cup
Jaggery - As Required
Milk - 1 Cup
Water - 2 Cup

Instruction

Heat a deep pan, add water to it. Now add ragi flour and cook. Keep stirring continuously. Once it starts thickening add jaggery. Mix well till it melts completely.

Now add milk and bring it to boil. Switch off the flame.

Your Ragi Malt / Finger Millet Malt is ready.

Serve it hot.

Mandas Mangalorean Recipe

noreply@blogger.com (cookeryatlas) — Fri, 26 Jun 2015 18:31:00 +0000

Mandas is a traditional Mangalorean breakfast. It is sweet in taste. You can also call it cucumber & rice cake. Though it is not soft like cake it has a dense texture. It is made by grinding rice, cucumber, coconut and adding jaggery to the batter then steaming it. You can even bake it if you want.

Traditionally it is steamed on banana leaf but as I didn't find one today, I steamed it in a plate directly.

How To Make Mandas?

Ingredients

Rice - 500 Gms
Cucumber -250 Gms
Coconut - 1
Jaggery - 1 + 1/2 Cup
Salt - A Pinch

Instruction

Soak rice for 3 to 4 hours. Now grate coconut & cucumber separately. Keep it aside.

Drain the water from rice. In a mixer vessel put rice, grated coconut, cucumber and water as required. Grind it well. The consistency of batter should be like dosa batter. Transfer it into a bowl.

Add water in the idli cooker and pre-heat the water.

Now add salt and jaggery to the batter and mix well till it melts completely.

Take a baking pan or a plate and grease it with some oil or ghee. Pour the batter in the baking pan or a plate.

Steam it in the idli cooker for 30 mins.

Once done let it cool down in the idli cooker but don't forget to remove the lid.

Now cut Mandas into a desired shape and serve.

Serve with some ghee.

Note:

If you can get a banana leaf then place the banana leaf on the plate or baking pan and grease it with ghee. Then pour the batter of the banana leaf and steam for 30 min.

Sweet French Toast Recipe

noreply@blogger.com (cookeryatlas) — Wed, 24 Jun 2015 18:31:00 +0000

French Toast is a perfect dish for breakfast. Its one of my favorite dish. It is healthy and can be prepared in less time. It is made with slice of bread dipped in the mixture of beaten egg, milk and sugar. Well, I have added cinnamon powder, nutmeg powder and vanilla essence but its optional, you can skip this. Though adding this gives a nice flavor to the dish.

During my college days my sister used to make this dish for breakfast. She got this recipe from our dad. I have never mentioned this before that my dad was a very good cook. Though he used to cook very rarely but whenever he cooked it was for sure to be an awesome one.

How To Make Sweet French Toast?

Ingredients

Breads - 4 Slices
Eggs - 2
Milk - 2 Tbsp
Sugar - 2 Tbsp
Cinnamon Powder - A Small Pinch
Nutmeg Powder - A Small Pinch
Vanilla Essences - 1/2 Tsp
Butter - As Requried
Honey - As Requried

Instruction

In a bowl beat eggs. Add milk and whisk it well. Now add sugar and mix till it melts completely.

Now add vanilla essences, cinnamon powder and nutmeg powder. Mix well.

Now soak bread in egg mixture on both the sides.

Heat a pan, add little butter. Put the soaked bread in the pan and toast it on both the sides.

Transfer it on a plate.

Drizzle some honey on the bread slice and serve.

Sweet Methi Dosa Recipe

noreply@blogger.com (cookeryatlas) — Mon, 22 Jun 2015 18:28:00 +0000

Sweet Methi Dosa is a very tasty and soft Mangalorean dish. In Tulu we call it Bella Metthe Dosa. It is basically rice, fenugreek seeds, coconut and jaggery pancake. You can serve this as a breakfast or tea time snacks. It tastes even better if served with homemade makhan.

For this dosa you will need to ferment the batter overnight or atleast 5 to 6 hours.

How To Make Sweet Methi Dosa?

Ingredients

Rice - 500 Gms
Fenugreek Seeds - 2 Tbsp
Fresh Grated Coconut - 1 Cup
Jaggery - 1 & 1/2 Cup
Salt - As Per Taste

Instruction

Soak rice and fenugreek seed for 3 to 4 hours. Drain the water and in a grinder or mixer, girnd rice fenugreek seeds and coconut by adding water as required. The batter consistency should be little thinner than dosa batter. Transfer it to a bowl and add salt and jaggery. Mix well till jaggery is completely melted. Keep the batter in a warm place overnight for fermentation.

Now heat a pan and grease some oil on it. Take a ladle full of batter a pour in a pan and with the back of ladle spread it in a circular motion. Cook till you get brown spots and flip it on the other side cook again till you get brown spots.

Transfer it on a plate. Continue the same procedure with rest of the batter.

Your Sweet Methi Dosa is ready to serve.

Serve it with butter or makhan.

Tutti Frutti Cake Recipe

noreply@blogger.com (cookeryatlas) — Fri, 19 Jun 2015 18:23:00 +0000

Tutti Frutti Cake is a soft and spongy cake. I made it today for my niece as she loves it a lot. I made this for the first time and used oil instead of butter so was just worried whether it comes out perfect or not. But it turned out really good, soft, spongy and tasty. My niece was very happy, so was I.

I got this recipe from my sister-in-law. Thanks Archana for the recipe.

How to Make Tutti Frutti Cake?

Ingredients

All Purpose Flour - 1 and 1/2 Cup
Sugar - 1/2 Cup + 2 Tbsp
Oil - 1/2 Cup
Egg - 2
Milk - 1/2 Cup
Tutti Frutii - 3/4 Cup
Vanilla Extract Or Essence - 1 Tsp
Baking Powder - 2 Tsp
Salt - 1/4 Tsp

Instruction

Pre-heat a oven at 180 Deg C. And line a baking pan or loaf with parchment paper and grease little butter.

In a bowl add all purpose flour, salt, baking powder and tutti frutti and mix well. Keep it aside.

In another bowl add sugar and oil. Whisk it well till creamy.

Now add egg one at a time and keep whisking. Now add vanilla essences and mix well.

Add flour mixture and milk alternatively in three part. Fold it gently.

Transfer the batter to loaf or baking pan. Tap the pan or loaf to remove any air bubble.

Bake it for 45 min at 180 Deg C. Insert a tooth pick or knief in the centre of cake, if it comes out clean its done. If it is sticky bake it for 5 to 10 min more.

Leave it in the loaf or baking pan for 15 to 20 min. Now transfer it to a cooling rack and let it cool down completely.

Your Tutti Frutti Cake is ready to serve.

Solkadhi Recipe

noreply@blogger.com (cookeryatlas) — Wed, 17 Jun 2015 18:26:00 +0000

Solkadhi is a refreshing drink from Konkan (Maharashtra). It is a perfect summer cooler as well as great digestive drink. You can even have it with steamed rice as a curry and also after meal as a digestive agent. Such a versatile dish, isn't it?

It is made with kokum and coconut milk. If having with rice do give a tempering of mustard seeds, cumin seeds, red chili, curry leaves and oil to it as it tastes even better.

How To Make Solkadhi?

Ingredients

Coconut - 1
Kokum - 12
Salt - As Per Taste
Green Chili - 2
Ginger - 1/2 Inch
Coriander - 1 tbsp (optional)

Instruction

Soak the kokum in 1/2 cup of hot water and keep it aside for 1 hour. Now squeeze it very well. Kokum extract is ready. Keep it aside

Grate coconut and transfer it to mixer vessel. Pour 1 cup of water and blend it well. Now strain the coconut milk with a strainer. Put extracted coconut back in the mixer vessel with some water and blend it again. Strain the coconut milk again.

In a mortar and pestle crush green chili and ginger with a pinch of salt.

Now add the kokum extract, 1 cup of water, crushed green chili and ginger to coconut milk and then add salt. Mix well.

Pour it in a glass.

You can garnish it with coriander leaves.

Your Solkadhi is ready to serve.

Makki Ki Roti Recipe

noreply@blogger.com (cookeryatlas) — Mon, 15 Jun 2015 18:10:00 +0000

Makki Ki Roti is a popular Punjabi dish. It is made from maize flour. It is normally served with sarson ka saag but you can serve it with any of your favorite curry or pickle.

To make this dish you need maize flour, salt and hot water but I have added onion, green chili and coriander leaves. You can even add methi leaves to the flour.

How To Make Makki Ki Roti?

Ingredients

Maize Flour - 2 Cup
Onion - 1 Medium Size
Green Chili - 2
Coriander Leaves - 1/4 Cup
Salt - As Per Taste
Hot Water - As Requried
Ghee Or Oil - As Required

Instruction

Chop One onion, green chili and coriander leaves. Now in a bowl add maize flour, chopped onion, green chili, coriander leaves and salt. Mix well.

Now add hot water as required and knead it into soft dough.

Damp a muslin cloth and place it on a rolling board. Take lemon size ball from the dough and place it on the muslin cloth. Now damp your hand and pat the ball with your fingers. Fill in any cracks by padding a drop of water.

Heat a tawa and transfer the roti to the tawa. Pour few drops of ghee on the edge of roti and some on the top. Cook it till half cooked and then flip the roti. Add some more drops of ghee on the top and cook till you get brown spots on the both side.

Transfer it to a plate and continue the same procedure with rest of the dough.

Your Makki Ki Roti is ready to serve.

Serve it hot with sarson ka saag, any curry of your choice or with pickle.

Chum Chum, Bengali Sweet Recipe

noreply@blogger.com (cookeryatlas) — Fri, 12 Jun 2015 18:16:00 +0000

Chum Chum is a popular Bengali sweet dish. It is prepared with cottage cheese. It is made in various colors. It can be served plain or by garnishing with dessicated coconut, fresh sweetened cream or condensed milk.

I love this dish a lot, in fact I love almost all the Bengali sweet dishes like Rasgulla, Rasmalai, Malai Sandwich, Sandesh, etc.

How To Make Chum Chum?

Ingredient

Milk - 1 Ltr
Lemon Juice - 1 Tbsp
Sugar - 1 Cup
Water - 3 Cup

Instruction

Heat a pan, add milk and bring it to boil. Switch of the stove and add lemon juice to the milk. Mix it well. Let it curdle.

Now strain the curdled milk in a muslin cloth. Now pour in some cold water and rinse it well. Cover the cloth and squeeze it well to remove any excess water. Paneer or cottage cheese is ready.

Now transfer it in a plate and knead it well for 5 min to make a soft dough.

Now make a oval shaped ball or any shape that you want from the dough.

Heat a wide sauce pan, add water and sugar to it. Bring it to boil.

Now drop cottage cheese balls to the boiling sugar syrup. Cover it with a lid and cook it for 20 min.

After 20 min you will notice that the cottage cheese ball has doubled in size. Now switch off the stove and let it cool down.

Transfer the chum chum to a plate.

Your Chum Chum is ready to serve.

Garnish it with dessicated coconut, condensed milk, fresh sweetened cream / malai or nuts.

Crispy Egg Pakoda Recipe

noreply@blogger.com (cookeryatlas) — Wed, 10 Jun 2015 17:39:00 +0000

Egg Pakoda / Pakora is a very tasty and crispy snacks and street food of India. It is one of my favorite dish. It is basically an egg fritters. You can serve this as a tea time snacks. Traditionally pakodas are made from gram flour batter but today I have made it with all purpose flour and rice flour.

I got this recipe from my aunt. Thank you Mami for the recipe. Few days back my mom visited my aunts place, there she had this pakoda. She liked it so much that I could not resist asking the recipe from my aunt.

How To Make Egg Pakoda / Pakora?

Ingredients

Eggs -3
All Purpose Flour - 1/2 Cup
Rice Flour - 2 Tbsp
Ginger Garlic Paste - 1/2 Tsp
Red Chili Powder - 1/2 Tsp
Amchur Powder - 1/2 Tsp
Baking Soda - A Pinch
Turmeric Powder - 1/4 Tsp
Asafoetida - 1/4 Tsp
Chopped Coriander Leaves - 1 Tbsp
Salt - As Per Taste
Oil - For Deep Frying (1 Tsp For Batter)

Instruction

Boil eggs and let them cool down. Once cool down peel the skin and cut it in halves. Sprinkle some salt and red chili powder on the eggs. Keep it aside

Now for batter, take a bowl and add all purpose flour, rice flour, ginger garlic paste, red chili powder, amchur powder, baking soda, turmeric powder, asafoetida, 1 Tsp of oil, coriander leaves and salt. Mix it all well.

Now add water little at a time and make a thick batter.

Heat a pan and add oil for deep frying. Once the oil is hot, dip eggs in the batter and pour it in pan. Fry it on a low flame till golden brown and crispy.

Transfer it to tissue paper to absorb excess oil.

Your Egg Pakoda is ready to serve.

Serve it hot till green chutney or ketchup.

Wheat Dosa South Indian Recipe

noreply@blogger.com (cookeryatlas) — Mon, 08 Jun 2015 17:33:00 +0000

Wheat Dosa is a different version of South Indian dosa. Its very crispy, healthy and tasty dish. Whenever I am left with no idea or short of time I make this dosa. As this is an instant dosa, it requires no early preparation and it hardly takes any time. You don't have to soak anything, grind it and ferment the batter. There are other instant dosa such as Rava Dosa, Oat Dosa, Rice Flour Dosa, Ragi Dosa, All Purpose Flour Dosa, Mix Flour Dosa, etc.

It can be served as breakfast, tea-time snacks or as a meal. It is made with wheat flour, buttermilk, rice flour, baking soda, salt and water. Rice flour is added to give that crispiness to the dosa. You can even add some onion, green chili and coriander leaves to the batter.

How To Make Wheat Dosa?

Ingredients

Wheat Flour - 1 Cup
Buttermilk - 1/2 Cup
Rice Flour - 3 Tbsp
Baking Soda - 1/4 Tsp
Salt - As Per Tast
Water - As Required

Instruction

In a bowl add wheat flour, baking soda, rice flour and salt. Mix it well. Now add buttermilk and water. Make a thin batter.

Now heat a non stick pan. Pour a ladle full of batter evenly on the pan. Do not spread it with ladle. Now pour few drops of ghee on the dosa. Cook on medium flame till crispy.

With a spatula remove it from the pan and transfer it on a plate.

Your Wheat Dosa is ready to serve.

Serve it hot with green chutney, tomato chutney, pickle or ketchup.