Ingredients
Black Gram (Urad Dhal) 100 Gms
Green chili 2
Ginger 1 medium size piece
Salt to taste
Soak black gram in water for 2 hours. Then wash it well. Put in a grinder along with salt ginger, chili and a little water. Make the dough into a coarse thick paste. Put oil in a pan. From the vadai maavu (Dough) prepare medium sized balls. Put a little water in a small plantain leaf, keep the vadai maavu ball on that, and flatten it with a little water. Make a hole in the centre. Prepare all the vadais. Deep fry it. Serve with coconut chutney.
Saturday, July 19, 2008
RAVA DOSAI
Ingredients:
Sujee (Ravai) 1 cup
Rice flour ½ cup
Jeera ½ teaspoon
Salt to taste
Sour butter milk ¼ cup
Green chili 1
Oil desired
In a vessel, add buttermilk, salt, jeera, finely cut green chili, rice flour and sujee. Mix with water,to make dosai maavu (semi solid state). Keep the dosai maavu for 30 minutes. After that put the dosai pan, allow it to heat. Add a little oil to make the pan prepared for making dosa well. Pour150 gm of dosai maavu in the pan starting from the corners and end in the centre. Add oil in the corners and turn it the other side. We can a crispy rava dosai.
Sujee (Ravai) 1 cup
Rice flour ½ cup
Jeera ½ teaspoon
Salt to taste
Sour butter milk ¼ cup
Green chili 1
Oil desired
In a vessel, add buttermilk, salt, jeera, finely cut green chili, rice flour and sujee. Mix with water,to make dosai maavu (semi solid state). Keep the dosai maavu for 30 minutes. After that put the dosai pan, allow it to heat. Add a little oil to make the pan prepared for making dosa well. Pour150 gm of dosai maavu in the pan starting from the corners and end in the centre. Add oil in the corners and turn it the other side. We can a crispy rava dosai.
Saturday, July 12, 2008
CUCUMBER RAITHA
Ingredients:
2 cups - yogurt, well beaten
half (aprox. 6” long) - cucumber
½ - tomato, medium, finely chopped to taste, finely chopped Green chili
¼ tsp - cumin, roasted and coarsely ground
¼ tsp - red chili powder
½ tsp - chat masala
¼ tsp - mint powder, optional
5 springs - cilantro, (Optional) To taste Salt
Method:
1. Grate cucumber with or without skin.
2. Squeeze out the water from grated Cucumber.
3. Add all the ingredients into the beaten yogurt and mix well.
Serves: 4 to 6.
Tips:
1. If salad Cucumber is not available, use the regular one but make sure to de-seed and peel it.
2. Serve with a rice dish or with any Indian meal.
2 cups - yogurt, well beaten
half (aprox. 6” long) - cucumber
½ - tomato, medium, finely chopped to taste, finely chopped Green chili
¼ tsp - cumin, roasted and coarsely ground
¼ tsp - red chili powder
½ tsp - chat masala
¼ tsp - mint powder, optional
5 springs - cilantro, (Optional) To taste Salt
Method:
1. Grate cucumber with or without skin.
2. Squeeze out the water from grated Cucumber.
3. Add all the ingredients into the beaten yogurt and mix well.
Serves: 4 to 6.
Tips:
1. If salad Cucumber is not available, use the regular one but make sure to de-seed and peel it.
2. Serve with a rice dish or with any Indian meal.
CAULIFLOWER SUBJEE ( SIDE DISH)
Ingredients
Cauliflower 1 big
Tomatoes 3
Onions 3
Garam Masala Powder 1 tea spoon
Ginger garlic paste 1 tea spoon
Coconut scrapped 2 table spoons
Poppy seeds 1 table spoon
Aniseed ½ tea spoon
Turmeric powder ½ tea spoon
Chili powder 1 teaspoon
Oil and salt to taste
Soak cauliflower in warm water with salt and keep for 10 minutes. Separate cauliflower into big flowers and wash it well. Cut onions and tomatoes into small pieces. Grind scraped coconut and poppy seeds in to mixture. In a frying pan, heat oil and season with aniseeds. Put onions and fry till it browns then add tomatoes and allow it to fry for few more minutes. Add cauliflower fry it till tender and then add turmeric powder, salt, chili powder, ground paste and enough water. Mix it well. Add garam masala powder. Cover the pan with a plate and cook on medium heat till cauliflower is soft and till the gravy thickens. Add cut coriander leaves for garnishing.
Cauliflower 1 big
Tomatoes 3
Onions 3
Garam Masala Powder 1 tea spoon
Ginger garlic paste 1 tea spoon
Coconut scrapped 2 table spoons
Poppy seeds 1 table spoon
Aniseed ½ tea spoon
Turmeric powder ½ tea spoon
Chili powder 1 teaspoon
Oil and salt to taste
Soak cauliflower in warm water with salt and keep for 10 minutes. Separate cauliflower into big flowers and wash it well. Cut onions and tomatoes into small pieces. Grind scraped coconut and poppy seeds in to mixture. In a frying pan, heat oil and season with aniseeds. Put onions and fry till it browns then add tomatoes and allow it to fry for few more minutes. Add cauliflower fry it till tender and then add turmeric powder, salt, chili powder, ground paste and enough water. Mix it well. Add garam masala powder. Cover the pan with a plate and cook on medium heat till cauliflower is soft and till the gravy thickens. Add cut coriander leaves for garnishing.
Thursday, July 3, 2008
BEETROOT CUTLET
Ingredients:
Beetroot 3
Potato ½ Kg
Onion (sliced nicely) 1 cup
Ginger-garlic paste 1 tea spoon
Green chili (sliced) 1 tea spoon
Aniseed (sombu) ½ tea spoon
Chili Powder ½ tea spoon
Dhania (Coriander seeds) Powder ½ tea spoon
Dry Mango Powder (Amchur Powder) ½ tea spoon
Garam Masala Powder ¾ tea spoon
Bread Powder ½ cup
Oil and Salt to taste
Boil beet root for 7 minutes. Peel it and make into small pieces. Boil potatoes, peel it and smash nicely. In a pan, pour a little oil and add onions, ginger-garlic paste, green chili, aniseeds, dhania powder, garam masala powder, chili powder and stir it well. Then add boiled and sliced beetroot. After the water drains, add smashed potato into it. After 5 to 7 minutes add dry mango powder and stir it well.
Allow the mixture to cool. Then shape the cutlet to our choice, and dip it nicely in bread powder. In a frying pan, put the cutlets with little oil and boil it nicely.
Beetroot 3
Potato ½ Kg
Onion (sliced nicely) 1 cup
Ginger-garlic paste 1 tea spoon
Green chili (sliced) 1 tea spoon
Aniseed (sombu) ½ tea spoon
Chili Powder ½ tea spoon
Dhania (Coriander seeds) Powder ½ tea spoon
Dry Mango Powder (Amchur Powder) ½ tea spoon
Garam Masala Powder ¾ tea spoon
Bread Powder ½ cup
Oil and Salt to taste
Boil beet root for 7 minutes. Peel it and make into small pieces. Boil potatoes, peel it and smash nicely. In a pan, pour a little oil and add onions, ginger-garlic paste, green chili, aniseeds, dhania powder, garam masala powder, chili powder and stir it well. Then add boiled and sliced beetroot. After the water drains, add smashed potato into it. After 5 to 7 minutes add dry mango powder and stir it well.
Allow the mixture to cool. Then shape the cutlet to our choice, and dip it nicely in bread powder. In a frying pan, put the cutlets with little oil and boil it nicely.
RICE FLAKES CUTLET
Ingredients:
Rice Flakes 1 cup
Potato 2
Green Peas 2 Table spoon
Corn flour 2 Table spoon
Green chili 2
Ginger and garlic paste 2 Tea spoon
Salt To taste
Oil
Boil potatoes, peel it and smash it well. Wash ½ cup of rice flakes well and keep it aside for 20 minutes. Then add smashed potatoes, green chili, green peas, garlic ginger paste and salt to taste, into the rice flakes and prepare thick dough with all the items. Make corn four into a thick liquid. From the potato dough make different shapes of cutlets we like. Dip the cutlets one by one, into the corn flour and again into the leftover rice flakes for crispy cutlets. In a hot pan heat the cutlets with little oil and cook it till it becomes golden brown.
Rice Flakes 1 cup
Potato 2
Green Peas 2 Table spoon
Corn flour 2 Table spoon
Green chili 2
Ginger and garlic paste 2 Tea spoon
Salt To taste
Oil
Boil potatoes, peel it and smash it well. Wash ½ cup of rice flakes well and keep it aside for 20 minutes. Then add smashed potatoes, green chili, green peas, garlic ginger paste and salt to taste, into the rice flakes and prepare thick dough with all the items. Make corn four into a thick liquid. From the potato dough make different shapes of cutlets we like. Dip the cutlets one by one, into the corn flour and again into the leftover rice flakes for crispy cutlets. In a hot pan heat the cutlets with little oil and cook it till it becomes golden brown.
POTATO KACHORI
Ingredients:
Bengal Gram Powder 2 cups
Potato 5
Jeera 1 tea spoon
Coriander leaves 1 table spoon
Coconut (Scrapped) 1 cup
Green chili 2
Sugar ½ tea spoon
Oil
Salt to taste
Boil potatoes and peel it. Smash it well. Add Bengal gram powder and salt. Mix it well. In a separate bowl, add coriander leaves, jeera, coconut, sliced chilies and mix it well. Keep it aside. Make balls from the potato mix and shape it as a small katori (cup), with a little water. Keep inside the coconut masala mix in every potato cup and close it well. Deep fry all the cups in oil.
Bengal Gram Powder 2 cups
Potato 5
Jeera 1 tea spoon
Coriander leaves 1 table spoon
Coconut (Scrapped) 1 cup
Green chili 2
Sugar ½ tea spoon
Oil
Salt to taste
Boil potatoes and peel it. Smash it well. Add Bengal gram powder and salt. Mix it well. In a separate bowl, add coriander leaves, jeera, coconut, sliced chilies and mix it well. Keep it aside. Make balls from the potato mix and shape it as a small katori (cup), with a little water. Keep inside the coconut masala mix in every potato cup and close it well. Deep fry all the cups in oil.
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