Sunday, 2 April 2017

Ragi Dosa



So us who eat dosas very frequently multiple choices and healthier options are much needed. Adding flavours and curries to dosa batter will bring multiple choices but if we want to go for healthier options then we have to try other grains as well. We at home used to eat other grains like ragi, jowar,bajra very less comparitively and im finding out recipes with these from mom . But they dont taste as good as other grains... Making them into dosa seemed a safe choice.

You can use this recipe to replace with any other grain of your choice.

Recipe:

Ingredients :

Whole grain ingredients:
Urud dal - 1cup
rice - 1 1/2 cups
Ragi seeds - 2 cup

ready made flour ingredients:

Urud dal - 1cup
rice flour - 2cups
ragi flour - 2 cups

Salt as needed
Cooking soda - a pinch
water for batter.
oil to prepare dosa

Procedure:

Whole grain procedure:


  • Soak urud dal ,rice and ragi seeds for 4 hours.
  • Grind them into smooth paste in a wet grinder or food processor.
  • add water as needed to make smooth paste dont make it too runny.
  • Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
  • Let the batter ferment for 5 hours atleast.
Flour procedure:
  • Soak urud dal for 4 hours.
  • Grind the dal into smooth paste .
  • Add the ragi flour and rice flour and mix well by adding water as needed to make batter.
  • Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
  • Let the batter ferment for 5 hours atleast.

Preparing Dosa;

  • Once the batter is fermented can keep in fridge for 4-5 days .
  • Before preparing dosa keep it out of fridge 1/2 hour before for better taste.
  • Heat tawa and drizzle some oil.
  • Take a dollop of batter and spread it into a circle.
  • Drizzle some oil around the dosa .
  • Flip it and make sure its cooked on both sides.
  • Serve hot with any chutney. Check the recipe index for chutney recipes.

Sunday, 12 March 2017

Betel leaf chaat (Tamalapaku tho chaat) (paan patta chaat)



This is one yummy, different dish for the snacks session..
If you have some guests coming home for high-tea, then surprise them with this dish - exotic, special yet very much ethnic.. both kids and adults will love this dish..

INGREDIENTS:

Betel leafs - 10 to 12
Besan (gram flour) or Wheat flour - 1 cup
Green Chutney - (pudina, coriander leaves, green chillies)
Sweet chutney - (Tamarind, jaggery)
chat masala, salt, chilli powder
curd



PROCEDURE


  • . We have to make fritters (bajji) of betel leafs. I have used wheat flour for the fritters ( you can use gram flour as usual)


For fritters:

  • Take one cup of flour and add salt and chilli powder to taste. Add water and make a running solution (which can lightly coat the betel leafs). 
  • Make sure the mixture is not very thick, we want the frtters to be crispy
  • Heat oil in a deep bottom pan 
  • Once the oil is heated, dip the betel leaf in the flour solution and deep fry in oil. Take it out once both sides is golden brown.
  • Make fritters of all the leaves and keep aside
To make chat:
  • Get your chutneys ready 
  • Green chutney - grind all the ingredients listed (with salt and bit of water) to make paste
  • Sweet chutney - Heat water on stove and add tamarind and jaggery until they dissolve and solution becomes dense. 
  • Keep the plates ready to be served. 
  • On each plate, get the chat ready by following the below process:
  • Break the fritters into pieces and place them on the plate (1 to 2 leaves per plate)
  • Pour curd on top of each of the pieces with a spoon gently
  • Now put few spoons of green chutney and sweet chutney as per taste on the pieces
  • Sprinkle salt, chilli powder (a pinch), chat powder, amchur powder - as per taste
Tasty tasty Betel leaf chat is ready!! With every bite, along with the other elements of the chat, you will feel the hint of betel leaf which is very refreshing!! 
So, why wait..Go ahead and try it out!!



Monday, 28 November 2016

Bajra dosa


Ive talked about multiple dosa varieties and keep adding more to my list and after preparing Ragi dosa.. bajra came on my next grain list and my I cant imagine my surprise when it turned to be delicious .I surely missed on this dosa for a long time.

You can use this recipe to replace with any other grain of your choice.

Recipe:

Ingredients :

Whole grain ingredients:
Urud dal - 1cup
rice - 1 1/2 cups
bajra seeds - 2 cup

ready made flour ingredients:

Urud dal - 1cup
rice flour - 2cups
bajra flour - 2 cups

Salt as needed
Cooking soda - a pinch
water for batter.
oil to prepare dosa

Procedure:

Whole grain procedure:


  • Soak urud dal ,rice and bajra seeds for 4 hours.
  • Grind them into smooth paste in a wet grinder or food processor.
  • add water as needed to make smooth paste dont make it too runny.
  • Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
  • Let the batter ferment for 5 hours atleast.
Flour procedure:
  • Soak urud dal for 4 hours.
  • Grind the dal into smooth paste .
  • Add the bajra flour and rice flour and mix well by adding water as needed to make batter.
  • Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
  • Let the batter ferment for 5 hours atleast.

Preparing Dosa;

  • Once the batter is fermented can keep in fridge for 4-5 days .
  • Before preparing dosa keep it out of fridge 1/2 hour before for better taste.
  • Heat tawa and drizzle some oil.
  • Take a dollop of batter and spread it into a circle.
  • Drizzle some oil around the dosa .
  • Flip it and make sure its cooked on both sides.
  • Serve hot with any chutney. Check the recipe index for chutney recipes.




Saturday, 26 November 2016

Veggie sandwich with mayonnaise



I know its been some time we posted here..  but life sometimes goes crazy with work and you are busy to do your passion. Im happy coming back to my blog and with loads of new recipes.
For all those who are super busy in life and running around a quick recipe to munch.
Absolute no cooking time.. who wouldnt love delicious food without having to spend hours cooking it. Cooking early morning and running out for work has always been a nightmare. And for people with kids cooking up breakfast lunch and snacks for all the family members is very strenuous. 

Sharing the joy of making simple things to be peaceful in crazy mornings. 

Recipe:

Yellow capsicum - 1
carrot -1
lettuce - 1/4
salt- a pinch
mayonnaise - 3 tbspn 








Procedure:


  • Finely chop all the veggies.
  • In bowl add the chopped veggies, salt and mayo and mix it well.
  • spread the mixture on bread and have a go.
  • You can toast the bread if you like toasted bread but this bread spread can be had with soft bread too.

Thursday, 17 November 2016

Beetroot Halwa



Ingredients:
beetroot- 2 big
milk- 1/2 litre
Sugar- 3 cups
ghee- 5 tbsp
minutemaid/condensed milk - 4tbsp (optional)
dry fruits for garnish
Procedure:
Peel the beetroot and grate it.
boil the milk and add grated beetroot in the milk. boil it for 15-20 mins with closed lid till they are cooked.
Once they are cooked add sugar and keep mixing and keep in flame for 10 mins until the milk evaporates.you can add more sugar if you have a sweet tooth.
mix till it becomes a thick mixture and add ghee and condensed milk for additional flavour.
saute the dryfruits in ghee. you can use almonds,cashenuts and raisins
add the dryfruits into the halwa and mix it well.
It can be had hot and also cold. One combination to have it is with icecream. better a vanilla or plain flavours .

Wednesday, 9 November 2016

Bread Halwa





Bread Halwa is the quickest and yummiest of all the dessert recipes I've made till date.. I've fallen in love with it. Here is the recipe for u all...
Ingredients :
Bread loaves - 2
Milk - 2 cups
Sugar - 1 cup
Ghee - 3 tb spoon
Vanilla essence, elaichi (cardamom)
PROCEDURE :
Break the bread into small bits and roast them till golden brown in ghee.
Boil milk in the pan and add sugar to it. Add a hint of Vanilla essence and cardamom powder to it.
Now add the roasted bread and let it cook for 5 mins on low flame.
Yummy Bread halwa is ready. Garnish it with cashews and you can serve it hot or cold.

Thursday, 4 August 2016

Karam dosa



Dosa is staple food for all south indians.. we cannot live without eating dosa atleast once a week. As it can be added with multiple variations you never get bored of it. From crunchy to spongy , spicy to minty and different chutneys and curries added to it there will be unlimited list of dosa dishes.

There used to be a place in my hometown called Dosa palace . It boasts about 101 dosa varieties. Thats all they serve there just dosas.. We used to be so eager to go there and try all the varieties. It had from schezwan dosa to noodle dosa to masala dosa everything veg.

When we were kids we used to prepare all dosa varieties whenever there is dosa at home.. karam dosa, ghee karam dosa, rayalaseema dosa, tomato pachadi dosa, masala dosa, ghee roast dosa .. hmm too tiring to write down all names. Ever since we started this blog we always wanted to post all our dosa recipes but whenever we prepare it too eager to eat it that we lack patience to click good pics.. so if any pics we have are too boring and too mundane and raw..

This time however I made sure to click atleast one good pic.. Since I dont use any DSLR or setup.. just clicking from my iphone sure made it easy.


Recipe:

Ingredients:

Dosa batter - 1 cups for 2 dosas
Karam chutney -  1/4 cup for 2 dosas
oil as needed around 1 tbspn

Procedure:


  • Take dosa batter and make sure it is thick enough not too runny.
  • Heat the tawa drizzle some oil and spread it out.
  • I sprinkle some water after heated to remove the oil residue this will make sure its not too oily and the dosa dosent stick to the tawa.
  • take a dollop of batter and spread on the tawa to form a circle.
  • Take 1 tbspn of karam chutney and spread it on the dosa as soon as dosa is spread.
  • drizzle some oil over the dosa and around it.
  • Dont flip the dosa the karam chutney will stick to the tawa. Let it roast on one side.
  • Take out the dosa and serve with any chutney.



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