Delicious Recipes of India

Bread pizza

noreply@blogger.com (PRATHIBHA) — Thu, 08 Jan 2009 21:34:00 +0000

Ingredients

Bread slices -8

capsicum -1 big

onion - 1 big

Tomato - 1 big

Salt to taste

Oregano - 3 tbsp

Greated chesse - 1 cup

Coriander chutney - 1/2 cup (To make coriander chutney take fresh coriander 1/2 cup, green chillis how much spicy u want for 1/2 cup coriander take 7 to 9 chillis , cumin seeds 1/2 tbsp all these grind well and make a paste.)

Tomato ketchup

cumin seeds - 1 tbsp

Butter

Oil-3 tbsp

Procedure

Take butter apply to bread on both sides only one side toast well. Leave the otherside.

In a pan heat oil add cumin seeds after that add chopped onion, and capsicum fry for 2 min then add chopped tomato fry for 1 min, add salt, oregano and mix well. Remove from flame. Your curry is ready.

Take bread toasted side apply 1/2 tbsp of coriander paste then apply 1/2 tbsp of tomato ketchup(optional), add 2 tbsp of curry (prepared above) and grate chesse. Prepare all breads like this.

Heat pan put bread on the other side (non-toasted side and toast it). Leave it for 1 min and then serve hot .

Now Bread Pizza is ready to eat. Serve with tomoto ketchup. It is very tasty dish and awesome. I hope you all love this dish the way me and my family loves it.

Vegetable Wrap

noreply@blogger.com (PRATHIBHA) — Mon, 23 Jun 2008 18:04:00 +0000

Ingredients
Boiled Potatoes
Green Peas (Mutter)
Grated Cabbage
Grated Carrot
Sliced Onions (Sliced long)
Maida (Plain Flour)
Salt to taste
Pepper to taste
Tomato Ketchup
Garam Masala
Bread Powder (Crushed Bread)

Procedure
Prepare a dough with Flour and make chapatti's and keep aside.
Now in a frying pane heat 2 tbsp of oil and fry sliced onions until they turn golden brown and put aside in a bowl/dish. Heat 2 tbsp of oil and fry grated cabbage and after 2-3 minutes, add the grated carrot to this and fry for another 3-4 minutes. Keep this aside in a bowl/dish. Again heat 2 tbsp of oil and fry potatoes and green peas for around 2-3 minutes until the ingredients are fried and keep aside in a bowl/dish.
Now take the already prepared chapatti and spread tomato ketchup evenly across the chapatti. Take all the above fried ingredients, one after the another in small quantity and cover the chapatti with these. Add salt and pepper to taste and spread the crushed bread across. Now roll the chapatti into a wrap.
And your Vegetable Wrap is ready to eat.

Author's Note
Quick to prepare and good for the times when you have all the vegetables just sufficient to not make any curry or not have enough time to prepare a dish. You can have this with chilli sauce (Ketchup).

Aloo Dum Gobi

noreply@blogger.com (PRATHIBHA) — Mon, 23 Jun 2008 17:45:00 +0000

Ingredients
Boiled Potatoes - 6/7 whole potatoes small in size
Boiled Gobi (Cauliflower) - 1/4 cup
Curd - 1 cup
Onions - 1/2 cup chopped
Red Chilli Powder - 1 tbsp
Coriander Powder - 1 tbsp
Jeera (Cumin seeds) - 1 tbsp
Salt - To taste
Haldi (Turmeric) - 1/4 tbsp
Ginger - 1 tbsp (finely sliced/chopped)
Tomato Puree - 1 cup (Alternately, you can take 2/3 tomatoes and grind them to paste and make a cup of puree)

Procedure
Take 2 tbsp of oil in a deep frying pane (Kadai) and heat for couple of minutes. Add potatoes (peel after they are boiled) and the gobi into this and stir well. Continue the same for 5 to 7 minutes until potatoes and gobi are a little fried. Now take another frying pane (Kadai) and heat 3 tbsp of oil. Add to this the Garlic slices, chopped onions, turmeric, Jeera Powder, Coriander Powder, Red Chilli Powder and Salt to taste. Stir well until all are mixed well and onions start to turn brown. While heating the above ingredients, make sure that the gas is kept at low flame. After the onions turn to brown, add the tomato puree to this and leave this for 3-4 minutes for a boil. Now add the already fried Potatoes and Gobi and if required add Salt to taste. Stir well and heat for 3-5 minutes, until the time the curry (Masala) ingredients enter the pototoes and the gobi.
Take the curd and remove all the water from this and add it to the above ingredients and mix well. Stir well and leave it for 3-5 minutes on low flame.
And your Aloo Dum Gobi is ready to be served.

Author's Note
This goes quite well with a bowl of Rice. Easy to prepare dish, can be made in 20-25 minutes and can serve upto 6 people.

Coconut Burfi

noreply@blogger.com (PRATHIBHA) — Sun, 13 Jan 2008 18:01:00 +0000

Ingredients
Wet Coconut - 2 cups (finely grated)
Sugar - 1/2 kg
Malai (double cream) - 1 cup
Gram flour - 2 tbsp
Ghee - 2 tbsp

Procedure
Heat 2 tbsp of ghee in a frying pan. Add the gram flour to it and fry for 2 to 4 minutes. Now add coconut, sugar and double cream on low flame with constant stirring. You will need to fry for around 15-20 minutes till coconut releases the water completely. Now take it off from the flame.
Take a flat based plate and apply ghee to it. Pour the above prepared Coconut mix in the plate and spread evenly. Cut into diamond shaped or square pieces and allow to cool. And your delicious coconut burfi is ready to savor.

Author's Note
This can be preserved for around a week. But the earlier you consume the better the taste would be. Don't fry the coconut for too long to burn it.

Dudhi Halwa

noreply@blogger.com (PRATHIBHA) — Sun, 13 Jan 2008 17:57:00 +0000

Ingredients
Dudhi - 1/2 kg (finely grated)
Khoya (Mawa) - 1/2 kg
Sugar - 1/4 kg
Milk - 1/4 kg
Kismiss - 100 gms
Cashewnuts - 150 gms
Ghee - 50 gms
Cardamom - 5 gms

Procedure
Heat ghee in a deep frying pan. Add the grated dudhi to it and fry it on medium flame. Fry with constant stirring for around 15 minutes till the dudhi starts getting dry. Now add sugar and khoya to this and fry for around 10-15 minutes. When sugar melts add coarsely cut

Cashewnuts, Cardamom powder and Kismiss. Stir for around 5 mins by adding milk to this. And
your tasty Dudhi halwa is ready.

Author's Note
Most important while preparing Dudhi halwa is to fry the grated dudhi on medium flame till dudhi starts getting dry. This is one of the tastiest sweet dishes.

Carrot Halwa (Gajar ka Halwa)

noreply@blogger.com (PRATHIBHA) — Sun, 13 Jan 2008 17:53:00 +0000

Ingredients
Red Carrot - 200 gms (grated)
Ghee - 20 gms
Milk - 150 gms
Sugar - 100 gms
Cashewnuts - 20 gms
Pista - 10 gms

Procedure
Heat ghee in a deep frying pan. Add the grated carrot to it and fry it on medium flame. Fry with constant stirring for around 20-25 minutes till the carrot starts getting dry. After this add the sugar to this and constantly stir. After around 5 minutes when the sugar gets melted you can add coarsely cut cashewnuts and pista. You may want to add the milk now and stir for another 2-3 minutes. And your Gajar ka halwa is ready.

Author's Note
Most important while preparing Gajar ka halwa is to fry the grated carrot on medium flame till carrot starts getting dry. Also, add the milk is at your discretion. By adding milk you can reduce the sweetness but not the taste.

Chekkara Pongali

noreply@blogger.com (PRATHIBHA) — Wed, 26 Dec 2007 00:53:00 +0000

Ingredients
Sugar - 1 Kg
Rice - 1/2 Kg
Plain Moong Dal - 300 gms
Ghee - 200 gms
Cashewnuts - 50 gms
Kismiss - 50 gms
Elaichi (Cardomom) -10 gms

Procedure
In a shallow frying pan heat some ghee and fry the moong dal for around 5 min. Wash rice and in a rice maker (Cooker) cook rice and moong dal together (For one glass of this mix, add around 1 1/2 glass of water). Remove from flame when the Rice is cooked (Usually after around 4 whistles if you are using Cooker).

In a frying pan, add the ghee and heat it. Now fry the Cashewnuts and Kismiss and put aside. Switch off the flame. In a bowl, take the sugar and a glass of water and heat to prepare Sugar Syrup. The syrup should be single thread (When you dip a spoon in the syrup and hold it above it should drop as a single thread). Add the cooked rice to it and also add ghee, Cashewnuts, Kismiss, Elaichi Powder and mix well. With this your Chekkera Pongali is ready.

Author's Note
This is one of the most important sweet dish for all the festivities in Andhra Pradesh. Most importantly, this is distributed as Prasaddam in Tirupati. A simple dish to prepare yet very tasty.

Sabudana Pakoda

noreply@blogger.com (PRATHIBHA) — Wed, 26 Dec 2007 00:51:00 +0000

Ingredients
Sabudana - 1/4 Kg
Rice flour - 1/2 Kg
Plain flour (Maida) - 1/4 Kg
Curd - 1/4 Kg
Onions - 4 Nos.
Green Chillies - 5 or 6
Ginger - Small piece
Red Chilli
Salt to taste
Coriander
Curry Leaves

Procedure
Wash Sabudana clean and soak in curd for around 5 to 6 hours (you can soak them overnight). To this mix of Sabudana and Curd, add Rice flour, Plain flour, Red Chilli powder, Salt, Chopped Onions, chopped Green Chillies, finely chopped Ginger, chopped Coriander, Curry Leaves. Add sufficient water to this and mix well. Prepare into a batter.

Now in a deep frying pan, heat oil on medium flame. Take small amoun tof dough in your hand and release into the heated oil in small quantity to prepare round pakoda's. Fry till golden brown. Prepare all your pakoda's in similar way.

Author's Note
These pakoda's are very tasty and can go as evening snacks. The batter should be just thich enough to be able to release them in the oil into small pieces (The same way we prepare the Onion Bhajji's).

Sabudana Vada

noreply@blogger.com (PRATHIBHA) — Wed, 26 Dec 2007 00:49:00 +0000

Ingredients
Sabudana - 1 cup
Boiled Potatoes - 2 (Big)
Green Chillies - 3 or 4 (chopped)
Ground nut powder - 1/4 cup
Cumin seeds (Jeera) - 1 tbsp
Salt to taste
Oil to fry

Procedure
Wash Sabudana clean and soak in water for around an hour. Now remove the excess water. Soaking in water would make Sabudana softer.

In a bowl crush the boiled potatoes and add chopped green chillies, ground nut powder, Cumin seeds, Salt and the soaked Sabudana. Mix all these ingredients well.

Now heat the oil in a deep frying pan. Make sure you heat the oil on low flame. Take small amount of dough in your hand and press to make small round shaped vada's. Once the oil is heated, release these vada's slowly in the heated oil and keep stiring. Fry these till golden brown on both sides. Similar way prepare all your vada's.

Author's Note
These goes very well with Tomato Ketchup as an evening snack. This is also prepared during fasting days. The most important thing to consider while preparing these vada's is the dough. It should be just thick enought to prepare into vada's.

Sabudana Dosa

noreply@blogger.com (PRATHIBHA) — Wed, 26 Dec 2007 00:46:00 +0000

Ingredients
Sabudana - 1/2 cup
Curd - 1 cup (Sour)
Rice Flour - 1/2 Kg
Salt to taste

Procedure
Wash Sabudana clean and soak in the curd for around 8 hours (overnight).

Add Rice flour to this mix of Sabudana and curd. Add salt to taste and mix well into a batter. Batter should be thick enough to prepare the dosa's.

In a non-stick pan take a big tbsp of the batter and spread from the middle towards the edges to prepare dosa. You can garnish this with a mix of onions, green chillies and coriander and your Sabudana Dosa is ready.

Author's Note
This is a simpler dish to make and goes well with the Idli chutney.

Coconut Dosa

noreply@blogger.com (PRATHIBHA) — Sun, 09 Dec 2007 17:55:00 +0000

Ingredients
Rice - 2 cups
Urad dal - 1 cup
Coconut - 1
Ginger paste - 1 tbsp
Green Chillies - 4 or 5
Salt to taste

Procedure
Take one medium sized coconut and grind well by cutting into pieces or grate well.

In a bowl take the Rice, Urad dal and wash well. Soak in around 3 to 4 cups of water and leave aside for 2 to 3 hours. Remove the excess water and set aside for grinding.

In a mixture/grinder jar take the rice, urad dal, grated coconut, ginger, green chillies, salt and grind all these. Leave aside for 2 hours and your batter is ready. Prepare the dosa's in the non-stick pan and your Green Dosa's are ready to savor.

Author's Note
This dosa goes very well with the Groundnut Chutney or Idli Chutney.

Green Dosa

noreply@blogger.com (PRATHIBHA) — Sun, 09 Dec 2007 17:53:00 +0000

Ingredients
Rice - 3 cups
Urad dal - 3/4 cup
Fenu Greek (Methi seeds) - 1 tbsp
Coriander - 1 cup chopped
Curry Leaves - 1/4 cup
Tomato - 2
Green Chillies - 4 nos

Procedure
In a bowl take Rice, Urad dal, Fenu Greek and wash well. Now add 5 cups of water to this and put aside for 4 to 5 hours. Now remove the excess of water from this.

In a mixture/grinder jar take the above ingredients and add Coriander, Curry leaves, Tomatoes, Green Chillies and grind well. Add sufficient amount of water while grinding (The grinded paste should be just enough fluidy to maste the dosa's).

Now ferment this batter overnight and the next day morning before making dosa's add salt to taste and mix well. And prepare the dosa's in the non-stick pan and your Green Dosa's are ready to savor.

Author's Note
This dosa goes very well with the Groundnut Chutney or Idli Chutney.

Idli Crush Lemon Bagar

noreply@blogger.com (PRATHIBHA) — Sun, 09 Dec 2007 17:48:00 +0000

Ingredients
Idli's - 4 nos
Groundnuts - 2 tbsp
Lemon Juice - 3 tbsp
Coriander - 1 tbsp finely chopped
Green Chillies - 2 or 3 nos
Red Chillies - 2 nos
Rai (Mustard seeds) - 1/4 tbsp
Curry Leaves - 7 or 8 nos
Turmeric - 1 pinch
Hing (Astofida) - 1 pinch
Salt to taste
Oil to taste

Procedure
In a bowl crush the Idli's and add Lemon juice to this and mix well. Heat oil in a frying pan, add dry ground nuts very well. Then add red chillies, mustard seeds, curry leaves, hing and green chillies (cut lengh-wise but not chopped). Fry very well and then remove from the flame. Add this into the above Idli mixture. And your Idli crushed Lemon Bagar is ready to savor.

Author's Note
A very tasty and easy to prepare dish. All you need is few idli's (usually you have idli's left over from your previous breakfast, you can use those to
prepare a good evening snack).

Idli Chops Chat Masala

noreply@blogger.com (PRATHIBHA) — Sun, 09 Dec 2007 17:46:00 +0000

Ingredients
Idli - 4 nos
Mirchi Bhajji - 2 nos
Murmure - 1/2 cup
Onion - 1/2 cup finely chopped
Tomato - 1/2 cup finely chopped
Green Peas - 1/2 cup boiled
Coriander - 1/2 cup finely chopped
Lemon Juice - 2 tbsp
Mint - 1 tbsp chopped
Green Chillies - 2 to 3 nos
Chat Masala - 1/4 tbsp
Red Chilli powder - 1/4 tbsp
Garam Masala - 1/4 tbsp
Salt to taste

Procedure
In a bowl take murmure, onions, chopped green chillies, bhajji's, peas, coriander, mint, red chillies powder, chat masala, garam masala, salt and crushed idli's, tomatoes. Mix all the above ingredients well in a bowl.

Now add the lemon juice to the above mix and mix well. And your Idli chat masala is ready to eat.

Author's Note
This is very tasty and very simple to make. Specially, children would like it most. All you need is few idli's (usually you have idli's left over from your previous breakfast, you can use those to prepare a good evening snack).

Idli Curd Bagar

noreply@blogger.com (PRATHIBHA) — Sun, 09 Dec 2007 17:44:00 +0000

Ingredients
Idli's - 4 nos
Yoghurt - 2 cups
Milk - 1 cup
Coconut (wet) - 1/2 cup
Coriander (chopped) - 2 tbsp
Green Chillies - 2 or 3 nos
Red Chillies - 2 nos
Curry Leaves - 5 or 6 nos
Jeera (cumin seeds) - 1/2 tbsp
Rai (Mustard seeds) - 1/4 tbsp
Oil - 2 tbsp
Salt to taste

Procedure
In a bowl take yoghurt and milk and mix well. In this bowl add the grinded coconut, Coriander, chopped green chillies, and salt. Mix all these ingredients well. Now crush the idli's and mix in the yoghurt and milk mix.

Now in a frying pan heat oil and add red chillies, mustard seeds, cumin seeds, curry leaves and pour over the above mix to serve hot. And your idli bagar is ready.

Author's Note
This is very helpful to reduce the body heat and easy to prepare once you have the idli's ready.

Thairu Bhajji

noreply@blogger.com (PRATHIBHA) — Sun, 09 Dec 2007 17:42:00 +0000

Ingredients
Gram Flour - 1 cup
Rice Flour - 2 tbsp
Green Chillies - 2 or 3
Baking Soda - 1/2 tbsp
Coriander
Ginger Paste - 1 tbsp
Jeera (Cumin seeds) - 1 tbsp
Yoghurt/Curd - around 1/2 cup
Salt to taste
Oil to fry

Procedure
In a bowl take Gram flour, Rice flour, Baking soda, Green Chillies paste, Ginger paste, with sufficient yoghurt. Mix well all the above ingredients and max a hard paste (The paste should be relatively thick).

Not heat oil in a frying pan. Put small small bhajji's in the oil and fry till golden brown. In a plate take the kitchen paper and remove the excess oil after frying. Make all your Thairu bhajji's like this.

Author's Note
These Bhajji's are easy to make and very tasty to savour. When you have sudden guests at any hour of the day these comes in handy and goes very well with a ketchup.

Potato Bhajji (Aloo Pakoda)

noreply@blogger.com (PRATHIBHA) — Sun, 09 Dec 2007 17:40:00 +0000

Ingredients
Gram Flour - 1 cup
Rice Flour - 2 tbsp
Baking Soda - 1/2 tbsp
Red Chilli Powder - 1 tbsp
Turmeric powder - 1/4 tbsp
Salt to taste
Oil to fry

Potatoes - 3 or 4 (Big cut into round slices after peeling them. Alternately, you can keep the Potato cover without peeling.)

Procedure
In a bowl take Gram flour, Rice flour, Baking soda, Red Chilli Powder, Salt and mix well by adding sufficient quantity of water (It should be semi-fluidy paste). Keep aside for soem time.
Take the potatoes and peel them (if you don't want to have the cover) and cut into round slices. Soak them in salted water and keep for half an hour. Remove the Potato slices from the water and let dry.

Now heat the oil in a frying pan. Dip the potato slices in the Gram flour paste and heat in oil. Fry it till golden color. In a plate take the kitchen paper and remove the excess oil after frying. Make all your potato bhajji's like this.

Author's Note
Similarly you can prepare Banana Bhajji's (Banana Pakoda's), Karela Bhajji, Kidney Beans Bhajji, Spinach Bhajji, Pan ke Patte Bhajji, Brinjal Bhajji and so
on. These Bhajji's go very well with Tomato Ketchup (Preferably Hot 'n Sweet).

Mirchi Bhajji

noreply@blogger.com (PRATHIBHA) — Tue, 27 Nov 2007 03:17:00 +0000

Ingredients
Gram flour - 1 cup
Rice flour - 2 tbsp
Salt to taste
Baking Soda
Long Green Chillies - 5 or 6
Salt to taste
Oil to fry

For filling the Green Chillies - Take 2 tbsp of Ajwaine (ova) and salt and grind well to make powder.

Procedure
In a bowl take add gram flour, rice flour, baking soda, salt and mix well with water. Add sufficient water to make fluid thick batter.

Cut the green chillies length-wise to open up the inside. Remove the chilli seeds and make the inside hollow. Now fill this with the Ajwaine powder that we prepared earlier.

In a deep frying pan heat the oil on medium flame. Now dip these filled/stuffed green chillies into the gram flour batter and replace into the heating oil for deep frying. Fry till golden brown from all sides. And your Mirchi Bhajji's are ready to savor.

Author's Note
The most important part of making the Mirchi Bhajji's tasty is to make sure that the batter is not very watery and is sufficiently thick to form a layer around the chillies when dipped.

A good and spicy snack to go with the chilli in the air during that aromatic Rainy season.

Onion Pakoda (Onion Bhajji)

noreply@blogger.com (PRATHIBHA) — Tue, 27 Nov 2007 03:12:00 +0000

Ingredients
Onion - 1 1/2 longer slices
Gram flour (Besan) - 1/2 cup
Green Chillies - 2 or 3
Ginger - small piece
Jeera (cumin seeds) - 1 tbsp
Coriander
Turmeric - 1/4 tbsp
Rice flour - 2 tbsp
Baking soda - 1 tbsp
Oil to fry

Procedure
In a mixture/grinder jar, put the green chillies, Ginger, cumin seeds, Coriander and turmeric and grind into a paste. Keep aside.

In a bowl take the onion slices, gram flour, the green chilli paste, salt, turmeric, rice flour, baking soda and mix well by adding small quantity of water. The mixture has to be very hard so make sure that you don't put too much of water while mixing.

Heat the oil in deep frying pan. Using hands for releasing the pakoda's in oil slowly release them into the heated oil by squeezing the paste in your palms. Let the pakoda's come out as they are coming out from your hand while squeezing. Fry to medium flame and remove when fried to mild brown. And your tasty pakoda's are ready to savor.

Author's Note
To serve prepare the red-chilli chutney. Cut a medium sized onion into small pieces and add to it 1/2 tbsp of red chilli powder, 1 tbsp of heated oil and mix well into a paste. Onion pakoda's along with this Red-Chilli chutney is fabulous combination. It's just too good to savor these pakoda's when the rain drops on the roof-top: Garma-garm Kanda Bhajji...

There are two variations to making these pakoda's.
1. More of Onions and less of gram flour will make your pakoda's crispy
2. Less of Onions and more of gram flour will make you soft pakoda's. This soaks more oil while frying.

Similarly, you can prepare Methi-Spring Onion pakoda's (Bhajji's).

Kaju Nut Pakoda

noreply@blogger.com (PRATHIBHA) — Tue, 27 Nov 2007 03:10:00 +0000

Ingredients
Besan (Gram flour) - 1/4 kg
Kaju (Cashewnuts) - 1/4 kg
Baking soda - 1/2 tbsp
Pure Ghee / Dalda - 1/4 kg
Oil - 1/2 cup
Salt to taste
Red Chilli Powder - 1 tbsp

Procedure
Heat 1 tbsp of oil for a minute. Now in a bowl take the gram flour and add salt, baking soda, red chilli powder and the above heated oil. Mix well all the above ingredients. Now add the Cashewnuts and mix well. Add some water while mixing to make a reasonably thick dough.

NOTE: - While preparing the dough make sure that dough is make hard enough by adding sufficient water to the gram flour while preparing the dough.

Now in a deep frying pan, heat the Pure Ghee / Dalda. Now take some dough in your palms and release them into the pan slowly into small pakoda's. Fry until golden brown on low-medium flame. Make sure that you don't fry them more. Now prepare all your pakoda's like this and your snack is ready.

Author's Note
This is a very good Evening snack and can be preserved for around a month's time. Once prepared, store in an air-tight container and savor whenever you feel like munching upon something.

Chakodi - South Indian Snack

noreply@blogger.com (PRATHIBHA) — Tue, 27 Nov 2007 03:08:00 +0000

Ingredients
Rice flour - 1 cup
Water - 1 cup
Ajwaine (Ova) powder - 3 tbsp
Butter - 2 tbsp
Salt to taste
Oil to fry

Procedure
Boil water in a bowl and slowly add butter, ajwaine powder and rice flour. Make sure you add the rice flour slowly to avoid formation of balls. Now add salt to taste. Remove from flame and cover with a lid. Set aside for around 3 to 4 hours, to cool.

After around 4 hours, mix the above into a dough. Take a small portion of the dough and roll into a long rod-like form. Cut this into small logs of around 2-3 inches. Move these into expanding spiral to form the wonderful chakodi's. In the same way prepare all your chakodi's with the dough.

In a deep frying pan, heat the oil. Once the oil is hot enough to deep fry, slowly deep fry the above prepared chakodi's.

Author's Note
A very tasty snack easy to prepare and can be preserved. Once prepared, store in wair-tight container and they will last for around 1 month. These are very good tea-time snacks.

Rava Dosa

noreply@blogger.com (PRATHIBHA) — Tue, 27 Nov 2007 03:05:00 +0000

Ingredients
Suji (Sooji) - 1 cup
Rice flour - 1/4 cup
Curd - 1 cup (curd should be little sour)
Maida - 1/4 cup
Jeera (Cumin seeds) - 1 tbsp
Salt to taste

Garnishing -
Onions - 1 big finely chopped
Green Chillies - 3 or 4 finely chopped

Procedure
In a bowl take Suji, rice flour, Maida, cumin seeds and salt. Add to this the curd and mix well into a batter. Keep aside this batter for an hour.

Add some water to this batter and mix well making sure that the batter is not very watery nor is it very hard. The whole idea is to make the batter just perfect.

Now take a shallow frying pan and heat 1 tbsp of oil spreading it across. Now take the dosa batter (around 1 big spoon) and prepare the round dosa by slowly expanding it from the middle (alternatively you can use a small katori / steel cup). Add a little oil at the edges and fry on both sides till golden brown.

Once the dosa is fried, before serving sprinkly the finely chopped onions and green chillies. Fold the dosa and serve hot with Coconut Chutney or Idli Chutney.

Author's Note
Idea of Rava Dosa is to prepare the batter just perfect and fry on both sides till golden brown.

Moong Vada

noreply@blogger.com (PRATHIBHA) — Sun, 18 Nov 2007 16:04:00 +0000

Ingredients
Moong Dal - 1 cup
Green Chillies - 7 or 8
Jeera (Cumin seeds) - 1 tbsp
Onions - 1 (big finely chopped)
Ginger - 1 small finely chopped
Curry Leaves
Coriander
Poha - 1/4 cup
Salt to taste

Procedure
Soak poha and moong dal in water for around 2 hours. After 2 hours wash well and remove all the excess water. In a mixture/grinder jar take this poha-moong dal mix and grind into a coarse paste (Paste should not be very smooth). Keep aside.

In the mixture/grinder jar take ginger, onions, green chillies, curry leaves, coriander, salt and jeera. Grind well to a paste (do not add any water while grinding). Now mix this with the moong dal paste. Mix well, but do not add any water.

In a deep frying pan heat some oil (sufficient for deep frying). Make small round shaped vada's by hand with a hole in the middle. And fry these slowly in the oil. Pleae make sure that the flame is on low/medium while frying. This is required for the vada's to be completely fried. Light golden brown color at the outside would confirm that the vada's are ready to savor. And your delicious vadas are ready.

Author's Note
While frying make sure that the flame is kept on low/medium. With high flame vadas might be fried from outside but inside it will still be uncooked. These
vadas goes very well with curd mixed mango pickle.

Cheese Gobi Paratha

noreply@blogger.com (PRATHIBHA) — Sun, 18 Nov 2007 16:02:00 +0000

Ingredients
Wheat Flour - 1 cup
Cauliflower - 1/2 cup chopped and boiled
Cheese - 1/4 cup
Green Chillies - 4 or 5
Coriander Powder - 1/2 tbsp
Butter - 1/4 cup

Procedure
Take the wheat flour in a bowl and add 1/4 tbsp of salt to it and prepare the dough. The dough should be hard enough to prepare the chapati's.

In a bowl take the boiled cauliflower and add salt to it. Mix the chopped chillies, Garam Masala and Cheese with this, thoroughly.

Now prepare the chapati by taking a small amount of dough and when a small chapati is made put the above prepared cauliflower mix and close from all sides to stuff it. Roll slowly into a chapati. While rolling into a chapati, please roll evenly so that the stuff goes to all the parts of the chapati.

In a pan put some butter and heat for a minute. And now fry the chapati on slow/medium flame. Fry on both sides and if needed add some butter at the edges
while frying. And your Cheese Gobi Paratha is ready to serve.

Author's Note
This Paratha goes very well with Mango pickle. Also you can have this with curd (Salt or Sweet).

Maharashtrian Poha

noreply@blogger.com (PRATHIBHA) — Sun, 18 Nov 2007 16:00:00 +0000

Ingredients
Poha (Rice flakes) - 1 cup
Potatoes - 1/4 cup finely chopped (cut in small pieces)
Onions - 1/4 cup
Jeera (Cumin seeds) - 1 tbsp
Rai (Mustard seeds) - 1 tbsp
Green Chillies - 3 or 4 (cut in small pieces)
Ginger & Garlic paste - 1/4 tbsp
Hing - 1 pinch
Turmeric - 1/4 tbsp
Salt to taste
Oil

Procedure
In a deep frying pane add 5 tbsp of oil. Heat it for a couple of minutes. Now add cumin seeds, mustard seeds, onions, ginger-garlic paste, green chillies, turmeric, salt to taste and potatoes. Fry for some time till potatoes are softer and a little crispier.

Parallely in a bowl take 2 cups of water and soak the rice flakes in it. Soak for a couple of minutes and then squeeze all the water from it. Add this into the above frying pan and mix well. Keep stirring while adding the rice flakes. Heat for around 5 minutes on medium flame. And your delicious Maharashtrian Poha is ready to savor.

Author's Note
Poha goes very well with lemon pickle. You can also add groundnuts and/or green peas.