Deepali's Cookbook

Ground Nut Chutney

2022-12-06T23:26:00.009-08:00

Ingredients

1 cup Groundnuts
1/4 cup Coriander seeds
1/4 cup Red Chilli powder
1 tsp Asafoetida
Salt to taste

Method

Roast the groundnuts and then peel off the cover.
Then grind them in a mixer/grinder coarsely.
Roast the coriander seeds lightly and grind separately.
Mix the crushed groundnuts and coriander seeds and grind it once more together.
Then add the red chilli powder, salt and asafoetida.
Mix it well and store in a air tight container

Thaalipeeth

2022-12-06T23:13:00.002-08:00

Ingredients

1 cup jowar flour
1/2 cup gram flour(besan)
1 onion chopped finely
1/2 cup coriander leaves
3 green chilies
1 tsp red chilli powder
1 tsp turmeric powder
salt to taste
2 tbsp oil

Method

Mix all the above ingredients properly and knead dough.
Make small balls of the dough (as in chapati).
Take a damp cloth and put on the wooden/plastic/any platform (polpaat).
Take one ball at a time and spread it with palm hitting slowly in round shape of about 2-3 inch in radius.
Now make about 5 holes in the flattened dough, widely spread.
Heat the tava (griddle)at medium flame.
Put the flattened dough on the tava upside down(i.e upper portion down).
Pour little oil through the holes.
Turn it upside down when cooked.
When both sides are cooked, serve it hot with ghee or white butter or curd/yoghurt or pickle.

Shankerpaali - Diwali Faral

2022-12-06T23:05:00.004-08:00

Ingredients

1 cup sugar
1/2 cup and for deep frying- oil
1-2 cups maida flour
Salt to taste

Method

Mix the sugar, oil and 1 cup water in a vessel and boil it.
When cooled, add salt to it.
Then very slowly go on adding the maida flour to it and knead soft dough.
Make big balls of it.
Now flatten each of them with a rolling pin into round shape.
With the help of a knife or a designed mould, make rhombus/ diamond shaped pieces.

Sheera

2022-12-06T23:00:00.001-08:00

Ingredients

1 cup suji
2 cups water
1 cup sugar
1/4 cup ghee
Dry fruits -cardamon,almonds cashewnuts, etc according to need.
Salt to taste

Method

Heat the ghee and roast the suji in the ghee till light brown and nice aroma on a very sim/low heat.
Put the water and salt till it absorbs.
Now add the sugar and stir gently.
Close the lid and let it cook for couple of minutes.
Fry the dry fruits in 1 -2 tsp ghee and garnish over the sheera and there you have the most favourite sweet dish.

Bengali Style Chana Dal / Cholar Dal

2022-02-19T23:51:00.002-08:00

Ingredients

Gram dal (Chana dal)
1 chopped onion
1 green chili
4-5 big garlic cloves
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp ghee ( clarified butter)
1 bay leaf
1 inch cinnamon
3-4 cloves
1/4 cup chopped coconut pieces
salt to taste
1 tsp sugar

Method

Soak Gram dal for 1/2 -1 hr
Add into it chopped onion 1 green chili and garlic and pressure cook it.
Roast some coriander and cumin seeds and crush in a mortar and pestle.
Heat ghee in a small pan and season it with bay leaf cinnamon clove and coconut pieces.
Pour the seasoning in the dal and add the crushed coriander- cumin seeds .
Add salt and sugar and simmer for about 5-10 minutes and serve.

Green Chilli Pickle

2022-02-19T22:54:00.005-08:00

Ingredients

200-250 gms Cut Chilli
6 small lime
1 tsp black mustard
1 tsp hing
2 tsp turmeric powder
4-5 tsp salt
4-5 tbsp yellow mustard
1 tbsp methi seeds
1/2 cup oil ( sun flower)

Method

Put salt in the green chillies
Fry the methi seeds in 1 tbsp oil till dark but not burnt
Mix the mehi seeds and yellow mustard in the green chilli
Add juice of 6 limes and keep aside.
Heat oil and season it with black mustard seeds.
Once they start spluttering add turmeric powder. Switch off after 30 seconds.
Add turmeric powder in not very hot oil so that it doesn't burn.
Mix in the prepared Chili mixture and adjust the salt mustard and turmeric according to taste.

Courtesy: Devika Aunty

Egg Adai

2022-02-19T07:08:00.005-08:00

Ingredients

2 egg yolks
1 egg
1 cup grated coconut
3 tbsp fried split gram daal
1 tsp red chilli powder
1/4 onion chopped
salt to taste
oil to make

Method

Grind together grated coconut, split gram dal ad red chilli powder with very less water.
Mix the egg yolks, the egg, salt and the onions with it.
Either in a Apam pam or a small non stick pan, put a tsp of oil and heat.
Put about 2 tbsp of the prepared batter and cook from both sides.
Serve with rice and dal/sambar

Masoor Daal

2022-02-19T06:53:00.000-08:00

Ingredients

1 cup split masoor daal
1 small onion
1/2 inch grated ginger
1 green chilli
1 tsp turmeric powder
1 tsp garam masala
2 tsp coriander powder
1/2 tsp red chilli powder (optional)
1 tbsp oil
salt as per needed
chopped coriander for garnish

Method

Soak Masoor daal for atleast 1 -2 hours
Pressure cook with salt and turmeric powder upto 5-6 whistles. Let it cool.
Heat oil in a pan and saute onions till dark brown.
Add in grated ginger and green chilli.
Now put in the red chilli powder, garam masala and coriander powder.
Put in the cooked daal and salt and simmer for about 10-15 minutes.
Garnish with coriander leaves.

Pav Misal

2022-02-19T06:35:00.004-08:00

Soak the moth (matki) in water for 4-5 hours, then put in casserole for overnight/2days

Ingredients

250 gms Moth/ Matki sprouted
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds

1 sprig Curry leaves
1 tsp Red chili powder
1/2 tsp Turmeric powder
2 tbsp chopped Garlic

2 Onions chopped
1 cup Coconut grated
1 small Green chilli
1/2 cup chopped Coriander leaves

Method
Make a paste of one small onion coconut, green chilli and part of garlic.

Heat oil..season it with mustard seeds curry leaves red chili powder turmeric powder .
Add chopped garlic ( ginger is optional) and onions and tomatoes(optional). Fry till light brown.
Add in the sprouted moth. Fry for 3-5 minutes.
Next put in the ground paste and salt.
Fry for couple of minutes.
Add water depending on the quantity required. ( approx 1 cup for each)..
Simmer on low gas for about 1/2 hour.
Separate the gravy and keep (optional)

To serve
Put pharsan (mixture) then add the misal gravy ..then onions and lastly garnish the coriander leaves.
Serve with pav.

Fondant Recipe

2014-01-14T00:30:00.001-08:00

Ingredients

4 cups mini marshmallows (half of a 16 oz. bag)
4 cups powdered sugar- plus a little for dusting.
2 tsp water
1/2 teaspoon of clear vanilla
gel colors to color fondant as desired

Method
Place your mini marshmallows and water into a large mixing bowl and microwave on high for
about one minute- until they are puffy and melted.

Stir them together with a rubber spatula until they are completely smooth (if not melted completely, put them back in the microwave on high for 5-10 seconds).

Add clear vanilla and mix well.

Add about 1/4 of the powdered sugar, stir until smooth, add another 1/4 and stir. It will become difficult to stir and very sticky.

Pour the rest of the powdered sugar onto a clean counter or cutting board.

Scrape the sticky fondant mixture out of the bowl and onto the powdered sugar and begin to
knead it together with clean (powder sugar coated!) hands. It will gradually become like a smooth clay consistency.

Use a metal scraper to keep it from sticking to the counter/ board. This can now be colored with gel, rolled out and cut, or stored (tightly wrapped) in the fridge for
Refrigerate it overnight before use.

about one week.

Vegan Chocolate Cake

2014-01-13T23:10:00.000-08:00

Ingredients

2 &1/2 cups self raising whole wheat flour
1/2 cup cocoa powder
3 tbsp baking powder
1&1/4 cups sugar
few drops of vanilla extract
9 tbsp sunflower oil
1&1/2 cups water
1/4 cup chopped nuts to decorate

For chocolate fudge
1/4 cup soy margarine
3 tbsp water
2 cups confectioners sugar
2 tbsp cocoa powder
1-2 tbsp hot water

Method

Preheat oven to 325 degree F. Grease a deep 8 inch round cake pan, line with baking parchment and grease the paper lightly with a little sunflower oil.
Sift the flour, cocoa and baking powder. Add the sugar and vanilla, then gradually beat in the sunflower oil. Add water in the same way, beating constantly to get a smooth mixture.
Pour the the cake mixture into the prepared pan and smooth the surface with the back of a spoon.
Bake the cake for about 45 minutes until the toothpick inserted in the centre of the cake comes out clean. Remove from oven, leave in the pan for about 5 minutes before turning over onto a wire rack and let it cool. Cut the cake in half to make 2 equal layers.
To make chocolate fudge, place the margarine and water in a pan and heat until the margarine has melted. Remove from heat and add the sifted confectioners' sugar and cocoa powder beating shiny, adding more hot water if needed. Pour into a bowl and cool until firm enough to spread and pipe.
Place the bottom layer of the cake onto serving plate and spread on 2/3 rd of the chocolate fudge mixture. Top with the other layer. Decorate with stars with the help of a piping bag filled with remaining fudge. Sprinkle with sifted cocoa powder and chopped nuts.

Brownies

2012-06-26T05:13:00.002-07:00

Ingredients

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chocolate chips

Method

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Now add 1/2 cup chocolate chips and mix gently.
Bake in preheated oven for 25 to 30 minutes.

Cake Pan Size Conversions

2012-06-19T09:58:00.000-07:00

I always go through the problem of not having the specified cake pan size and would let go off the recipe. Until I found this valuable information !

If you have an unusual pan size and would like to figure out its capacity, measure the amount of water it takes to fill the pan.

Compare that measurement to the volumes in our chart (or the cake pan size listed in your recipe) to determine how much batter you'll need.
To ensure a cake rises evenly, you should only fill your pans to the half-way mark.
The baking time may change as well, so it is imperative that you keep a watchful eye on your cake, and check for doneness using your preferred method.
It's always better to have a little extra batter, rather than not enough. Once you've filled the pans half-full, use any remaining batter to bake a few cupcakes.

Recipe Calls For	Volume	Use Instead
1 (8-inch) round cake pan	4 cups	1 (8 x 4)-inch loaf pan, or 1 (9-inch) round cake pan, or 1 (9-inch) pie plate
2 (8-inch) round cake pans	8 cups	2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (9-inch) round cake pans 1 (10-inch) Bundt pan 1 (11 x 7-inch) baking dish 1 (10-inch) springform pan
1 (9-inch) round cake pan	6 cups	1 (8-inch) round cake pan 1 (8 x 4-inch) loaf pan 1 (11 x 7-inch) baking dish
2 (9-inch) round cake pans	12 cups	2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (8-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 1 (10-inch) springform pan
1 (10-inch) round cake pan	11 cups	2 (8-inch) round cake pans 1 (9-inch) tube pan 1 (10-inch) springform pan
2 (10-inch) round cake pans	22 cups	5 (8-inch) round cake pans 3 or 4 (9-inch) round cake pans 2 (10-inch) springform pans
9-inch tube pan	12 cups	2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (10-inch) Bundt pan
10-inch tube pan	16 cups	3 (9-inch) round cake pans 2 (10-inch) pie plates 2 (9-inch) deep dish pie plates 4 (8-inch) pie plates 2 (9x5-inch) loaf pans 2 (8-inch) square baking dishes 2 (9-inch) square baking dishes
10-inch Bundt pan	12 cups	1 (9x13-inch) baking dish 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (9-inch) tube pan 2 (11x7-inch) baking dishes 1 (10-inch) springform pan
11 x 7 x 2-inch baking dish	6 cups	1 (8-inch) square baking dish 1 (9-inch) square baking dish 1 (9-inch) round cake pan
9 x 13 x 2-inch baking dish	15 cups	1 (10-inch) Bundt cake pan 2 (9-inch) round cake pans 3 (8-inch) round cake pans 1 (10 x 15-inch) jellyroll pan
10 x 15 x 1-inch jellyroll pan	15 cups	1 (10-inch) Bundt pan 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (9 x 13-inch) baking dish
9 x 5-inch loaf pan	8 cups	1 (9 x 2-inch) deep dish pie plate 1 (10-inch) pie plate 1 (8-inch) square baking dish 1 (9-inch) square baking dish
8 x 4-inch loaf pan	6 cups	1 (8-inch) round cake pan 1 (11 x 7-inch) baking dish
9-inch springform pan	10 cups	1 (10-inch) round cake pan 1 (10-inch) springform pan 2 (8-inch) round cake pans 2 (9-inch) round cake pans
10-inch springform pan	12 cups	2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (9-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 2 (8-inch) round cake pans
8-inch square baking dish	8 cups	1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates
9-inch square baking dish	8 cups	1 (11 x 7-inch) baking dish 1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates

Courtesy : allrecipes.com

Spongy Choco Cake

2012-06-18T23:55:00.001-07:00

I couldn't believe when I found that this recipe has no butter or oil at all. And it comes out so soft and spongy. Amazing!

Top this chocolate sponge cake with a simple glaze or fluffy frosting.

Ingredients

1 cup sifted cake flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 1/2 cups granulated sugar, divided
6 large eggs, separated
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 cup water
1 1/2 teaspoons vanilla extract

Method

Heat oven to 375°.
Sift together the cake flour, cocoa, baking powder, and 1 cup of the sugar.
In a mixing bowl, beat the egg whites with salt and cream of tartar until stiff, but not dry. Gradually add the remaining 1/2 cup of sugar; beat until very stiff.
Whisk together the egg yolks, water, and vanilla; add to the dry mixture and beat just until blended. Gently fold the egg yolk mixture into the stiff egg white mixture.
Spoon into an ungreased 10-inch tube cake pan and bake for about 35 minutes. Cool in pan. Remove from the pan and top with the glaze of your choice or dust with powdered sugar.

Note
For substitute of cream of tartar you could check out the following link.
Substitutions for Ingredients

French Toast

2012-06-16T10:32:00.000-07:00

This recipe definitely gives you crisp as well as soft delicious french toast that you can enjoy!

Ingredients

1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
Method

Measure flour into a large mixing bowl. Slowly whisk in the milk.
Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated.
Cook bread on each side until golden brown.
Serve hot with fresh strawberries or just plain maple syrup.

Pinwheel cookies

2012-06-14T06:26:00.002-07:00

These come out very impressive ! Definitely worth a try.

Ingredients

225 gms butter
2/3 cup superfine sugar
2&1/3 cups all-purpose flour
1 tbsp unsweetened cocoa
1 tsp vanilla extract

Method

Grease 2-3 baking sheets with little butter. Beat the butter and sugar together until light and fluffy.
Beat the butter and sugar together until light and fluffy. Transfer half the mixture to a separate bowl and 1 cup of the flour and all of the cocoa.
Stir the vanilla extract into the other half of the mixture and sift in the remaining flour.
Stir both mixtures to make firm dough. Roll out each piece of dough on a floured counter into a rectangle.
Place the chocolate dough on a large sheet of waxed paper and carefully place the vanilla dough on top.
Roll up firmly from one long side. Wrap the roll in the paper and let it chill in the refrigerator for at least 1 hour.
Preheat the oven to 350 degree F / 180 degree C. Unwrap the dough and cut into thin slices.
Place the cookies on the prepared baking sheets and bake in the oven for 10-15 minutes.
Let cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely before serving.

Fluffy Pancakes

2012-06-12T04:43:00.003-07:00

Finally I found the recipe for the very fluffy, soft , crisp on edges and tasty pancakes I have been waiting for! They actually reminded me the first time I had them and wondered how on earth are these made :) ! And guess what, I got one more breakfast dish for my family!

Ingredients

3/4 milk
2 tbsp white vinegar
1 cup all purpose flour
2 tsp sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 egg
2 tbsp melted butter

Method

Take 3/4 cup of milk and add 2 tbsp of vinegar. Keep aside for 5 minutes to become sour.
Now in 1 cup of flour, add sugar, baking soda, baking powder and salt. Mix it nicely.
Next in the curdled milk, add 1 egg and the melted butter. Whisk it till mixed together.
Now add the wet ingredients to the dry ingredients to make the batter. Whisk it till all the lumps are gone. Try not to over mix the batter.
Heat a skillet or a griddle and spray some oil or butter on it.
Take a quarter cup of batter and pour it on the skillet. Cook till all the edges are brown and then turn over and cook till it is also browned.
And so the delicious fluffy tall pancakes are ready. Serve it with whipped cream and maple syrup.

Egg Adai

2011-11-21T09:36:00.000-08:00

This a recipe I learnt from my mother-in-law and is a favourite of my husband. A real tasty dish! Following is the recipe:
Egg Adai

Heart Cookies

2011-11-21T09:29:00.000-08:00

These cookies have been a favourite of my daughters and friends!

Makes 32

Ingredients

2 cups all purpose flour
3/4 cup butter, chilled and diced
2/3 cup superfine sugar
1 egg yolk

For decoration
1/4 cup granulated sugar
pink food colouring
2 cups confectioners' sugar
2-3 tbsp lemon juice

Method

Preheat the oven to 150 degree C. Grease 2 baking sheets.
Put the flour and the diced butter into a processor until the mixture resembles fine breadcrumbs.
Add the sugar and egg yolk and mix till it begins to form a ball.
Knead the dough nicely on a floured surface until smooth. Wrap in a plastic wrap and chill for atleast 30 minutes.
Roll out the dough thinly and cut out heart shapes using a 2 inch cutter.
Transfer to the baking sheets, spacing them apart. Bake them for 10 minutes or until pale golden.
Transfer to a wire rack to cool.
For decoration, add a drop of pink food colouring to the granulated sugar and mix till it is completely mixed.
Now put the confectioners' sugar in a separate bowl and add 2 tbsp of lemon juice and stir until smooth but spreadable.
Spread a little icing onto each cookie to within 1.4 inch of the edge.
Turn each iced cookie on its side and gently roll in the coloured sugar. Leave the cookies to set for about 1 hour.
And there you have the beautiful delicious cookies!

Little Princess cake

2011-11-21T09:19:00.000-08:00

I always wished to bake a fancy cake for my daughters and bingo !!! I did it this year...although on a smaller scale..but I am happy!

Chocolate chips Cup Cakes with Butter Cream Frosting

2011-09-28T09:20:00.000-07:00

Chocolate Chip Cup Cakes

Ingredients

3/4 cup self rising flour
7 tbsp butter/margarine
2 large eggs
1/2 cup chocolate chips
1/2 cup super fine sugar

Method

1.Preheat oven to 190 degree Celsius. 2.Line and grease the muffin pan with baking paper. 3.Mix the butter, sugar, eggs and the flour till smooth consistency. 4.Stir in the chocolate chips. Do not over mix the batter. 5.Bake in the oven for 20-25 minutes.

Note: You can substitute self rising flour with 3/4 cup plain flour (maida) adding to it 1/4 tsp baking soda, 1/4 tsp salt and 3.4 tsp baking powder.

Butter Cream Frosting

Ingredients

1 and 1/2 cup Icing sugar
3 oz Unsalted Butter
1 tsp Vanilla essence
2-3 tsp Milk

Method

Beat the butter in a stand mixer with whisk paddle until soft and slight pale colour.
Gradually add the icing sugar 2 tbsp at a time and whisking well after every addition.
Add the vanilla essence.
Pour the milk in between a tsp at a time in the frosting.

Idli sambar

2011-09-23T09:10:00.000-07:00

From InMyKitchen

Ingredients

2and 1/2 cup Idli Rice (boiled rice)
1/2 cup raw rice
1 tsp methi seeds
1 cup urad dal
salt to taste

Method

1.Soak separately boiled rice for 5-6 hours and urad dal for 1/2 to 1 hour hour.
2.Grind urad dal and then boiled rice in a grinder separately.
3. Mix them together and add salt to it. Keep it over night.
4. Then on next day, apply oil on each of the slots in the "Idli Mould Container".
5.Pour the dough in each of them and put it in the cooker for 10-15 minutes(do not put the pressure knob).
6.Serve the Idlis hot with "Sambar", " coconut chutney" or "ground chilli powder".

Lauki Kofta

2011-09-23T09:05:00.000-07:00

From InMyKitchen

Ingredients

* 100 gms Bottle gourd
* 1 tbsp gram flour
* 1 tbsp crushed ground nuts
* 1 tsp coriander-cumin seed powder
* 1 tsp red chilli powder
* 1/4 tsp turmeric powder
* Pinch of asafoetida
* 1 tsp garam masala
* 1 tsp ginger-garlic paste
* 1 green chilli crushed to paste
* 1 onion chopped finely
* 1 tomato chopped finely
* 1/4 tsp mustard seeds
* 1 tsp cumin seeds
* Salt to taste
* 2-3 curry leaves
* Oil for deep frying
* Few coriander leaves

Method

* Roast the gram flour and keep aside.
* Grate the bottle gourd and squeeze out the excess water from it.
* Now mix it together with roasted gram flour, ground nut powder(optional), red chili powder and turmeric powder.
* Add to it, salt, garam masala and coriander-cumin seed powder.
* Add 1/2 tsp oil and mix it well and form a dough.
* Now make small balls of the mixture and deep fry in oil.
* Drain out excess oil out of the koftas and keep aside.
* Now take 1 tbsp oil in a pan and season it with mustard seeds, cumin seeds and curry leaves.
* Add the chopped onions and ginger garlic paste to it.Then fry till slight brown.
* Now add the chopped tomatoes and fry till oil separates and tomatoes are cooked.
* Put some garam masala, red chilli powder, coriander-cumin powder and turmeric powder to it.
* Now add water gradually to make a gravy and boil for few minutes.
* Before serving, put in the lauki koftas in it and garnish with coriander leaves.

2011-09-23T08:59:00.003-07:00

Aapam

2011-09-23T08:59:00.001-07:00

From InMyKitchen

Ingredients
2 big cups raw rice
1/2 tender coconut -grated
1/2 tsp oil
salt to taste
1/2 tsp eating soda

Method
1.Soak the rice in coconut water (if not enough, can use plain water) for 2hours.
2. Then grind the grated coconut and the rice in a grinder to get smooth paste.
3. Keep it overnight.
4. The next day, add to it salt and eating soda and mix properly.
5.Now spread little oil on the inner surface of a deep pan (kadai) and then heat it.
6.With the help of a big spoon, pour one spoon full of the rice-coconut dough into the pan.
7.Now with the help of the spoon or a cloth, spread the dough along the inner surface of the pan.
8.Cover it and let it cook in a low flame.
9.When the sides become little brownish in colour, turn it upside down and let it cook.
10.Then remove it when other sides cooked and serve it with coconut chutney or chicken curry.
11.It can also be served with coconut milk mixed with sugar and green cardomans.