Thursday, November 18, 2010

Toor Dal Dosa

Toordal Dosa

Ingredients :
Toor dal : 1 cup
Dosa Rice : 2 cups
Chana dal : 2 tbsp
Green Chilli : 6
Onion : 2
Coriander leaves
Oil to fry Dosa
Salt to taste

Method :
Wash the toor dal, rice and chana dal and soak for 5 hours.
Grind the soaked item with green chillies and salt.
Allow to ferment for 2 hours.
Now make the batter to dosa consistency.
Cut the onoins and coriander leaves and add to dosa batter.
Now heat the dosa pan, add the dosa batter and make the dosa.
It tastes good alone, if needed u can have with chutneys.
Toor dal dosa is ready to serve.

Friday, October 29, 2010

Tomato Saaru

Ripe Tomatoes : 4
Garlic paste : 1 tsp
Red chilli powder : 2 tsp (or you can add rasam powder)
Water as needed

For Tadka :
Oil (1 tsp), mustard seeds, cumin seeds and curry leaves.

Boil the tomatoes without cutting the tomatoes. You can boil in cooker just by keeping on closing lid of rice.
Let the tomatoes cool to room temparature.
If you boil the tomatoes using water, dont waste the water, keep it aside and add while boiling.
Now remove the skin of tomato and make tomatoe puree.
In a kadai, add oil and give tadka by adding mustard seeds, jeera(cumin), curry leaves and lastly add garlic paste.
Now add tomatoe puree to tadka. Add chilli powder, salt and water as needed.
Boil the rasam and at last add coriander leaves(cilantro).
Yummy Tomato Saaru(Rasam) is ready to have with hot rice.

Saturday, February 6, 2010

Instant Dosa

Rice Flour : 1 Cup
Maida (All purpose Flour) : 3/4 Cup
Wheat Flour : 3/4 Cup
Mustard  + Jeera : 1 tsp
Onion : 1 medium size
Ginger paste : 1 tsp
Curry leaves : 1 string
Coriander Leaves : 1/4 bunch
Salt according to your taste
Oil : 1/2 tbsp


Mix the three flours with salt by adding water to it.  Keep aside.
Now on the dosa pan or seperate pan add oil. Once it is hot add mustard + jeera seeds.
Once they splitter, add curry leaves, onion and ginger paste.
Fry till onions are transluscent.
Now add this to dosa batter with coriander.
Add water more, i.e it should be thinner than regular dosa batter.
Now heat the dosa pan, pour dosa batter from outer to inner side. Pour few oil drops round the dosa.
After sometime flip the dosa and cook the other side.
Crispy Instant dosa is ready to have with coconut chutney.

Wednesday, February 3, 2010

Palak Dal / Spinach Dal

Toor / Tuvar Daal : 1/2 cup
Palak / Spinach: 1/4 bunch
Turmeric Powder : 1/4 tsp
Red chilli powder : 1/2 tsp
Mustard + Jeera : 1/2 tsp
Garlic paste : 1 tsp
Salt To Taste
1 Lemons

Pressure cook toor dal with 1 1/2 cups water in cooker.
Heat the oil in a pan, add mustard + cumin seeds. Fry till they pop up.
Add garlic paste, palak leaves and fry for 2 minutes.
Add red chilli powder, turmeric powder and fry for one more minute.
Add cooked toor dal to it, and cook for 5 more minutes. Add some water if needed.
Lastly add lemon juice to Palak Dal / Spinach Dal and serve hot with rice or roti.

Alternate : You can replace red chilli powder with green chillies.

Saturday, January 30, 2010

Sooji Seera

Semolina/rava/sooji : 1 cup
Sugar : ¾ cup
Ghee (clarified butter) : 1/2 Cup
Milk : 3 cups (You can add 2cups milk + 1 cup water)
Raisins : ¼ cup
Almonds : ¼ cup sliced
Cashew pieces : ¼ cup
2-3 cardamom pods

In a pan on medium high, heat 1 tsp ghee and roast the dry fruits and keep aside.
Now in the same pan add the remaining ghee and once it melts add the semolina. 
Keep stirring continuously the rava so as not to burn until the semolina turns light brown in color and a nice fragrance starts to emit.  Turn off the heat and keep aside.
Simultaneously in another saucepan on medium heat, bring the milk to boil.
Once the milk starts to boil, reduce the heat and add the roasted semolina to the milk stirring continuosly so that lumps are not formed.
Stir well till all the milk is gone.
Make the cardamaom powder by adding little sugar, it will powder fast with sugar.
Now add sugar and cardamom powder to the seera and stir well. Lastly decorate with dry fruits.
Enjoy hot Sheera! Many times we prepare Seera as Prasad for Poojas.

Tuesday, January 26, 2010

Hesar Kal Palya / Green Moong Lentil Curry

Ingredients :
Hesaru kalu / Green whole Moong : 1 cup
Cumin seeds : 1tsp
Mustard : 1 tsp
Turmeric : 1/2 tsp
Oil : 1 tbsp
Salt to taste
Onion : 1
Tomato : 1
Garlic : 2 cloves
Green chillies : 3 (depends on your taste)
Curry leaves : 1 string
Coriander leaves : 1/4 bunch

Pressure cook the Hesaru kalu / Moong Lentils till soft using 3 cups of water.
Heat oil in a vessel, add mustard,cumin,curry leaves,green chillies and chopped onion and garlic paste. Fry them.
Then add the tomato and fry till the tomatoes are soft. Add turmeric and salt.
Now add the cooked kaalu / lentils and cook for few more minutes. Lastly garnish with coriander leaves.
Hesaru Kalu Palya tastes good with chapathis and rotis.
Healthy Hesaru Kaalu Palya is ready.

This Recipe is going to EC's MLLA-19th Helping Event Announcement and to Susans Event.

Thursday, January 21, 2010

Baingan Bharta

Large Eggplant : 1
Vegetable oil : 1tbsp
Cumin seeds + Mustard seeds : 1 tsp
Onion : Medium Size 1
Tomato : Medium size 1
Red Chilli Powder : 1tsp
Garam Masala : 1 tsp
Fresh Curry leaves
Salt according to your taste
Fresh Cilantro :1/2 bunch finely chopped

Eggplant can be roasted in different ways:
You can roast on gas cooktop directly by just placing the eggplant straight on the burner and keeping the flame on medium setting. Keep turning the eggplant so that it is cooked in all sides i.e the inner part becomes soft and starts shrinking.
Bake on electric oven or Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till the eggplant is cooked well in all sides. The water from eggplant stars to come out.

Once the eggplant is roasted, allow it to cool completely and then peel off and discard the skin. Now mash the eggplant softly and keep aside.
Heat a pan on medium heat and add the cooking oil.
Once hot, add the cumin seeds + mustard seeds, curry leaves and allow them to splitter.
Now add the onions and fry till they turn golden color.
Add the tomatoes and fry till they are soft. Add chilli powdered, garam masala and salt and fry for 1 min.
Now add the mashed eggplant and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.
Serve hot Baingan ka Bhartha with Chapatis or Rotis .

Sunday, January 17, 2010

Bread toast with Groundnut Chutney Pudi

This is simple and handy toast. You can prepare instantly.We can have at any time.

Bread : 4 slices
Ghee : 2 tsp(Depends on your diet)
Groundnut Chutney Pudi : 4 tbsp ( The recipe you can find  here)

Method :
Heat a non stick pan.
Pour some ghee on pan and toast the bread on both sides.
Once they are toasted, spread the Groundnut Chutney Pudi on one side of bread.
Done, Yummy Bread toast is ready to eat. You can have as evening snack or morning breakfast.

This Recipe is going to EC's MLLA-19th Helping Event Announcement and to Susans Event

Wednesday, January 13, 2010

Soyabean Curry

Soyabeans : 1/2 cup
Onion : 1 medium size finely chopped
Ginger  Garlic Paste : 1 tbsp
Chilli Powder : 1tsp
Garam Masala : 1 tsp
Mustard and Jeera : 1 tsp
Cornflour : 1 tsp
Salt to taste
Oil - 1 tbsp

Soak the Soyabean overnight.
Pressure cook the soaked soyabean till it becomes soft.
Heat oil in a pan and when it is hot add the curry leaves, mustard and jeera.
Once they start to splitter add ginger-garlic paste and then onions. Saute till the onions become little brown.
Now add chilli powder, garam masala and salt.
Stir for a minute, then add the cooked and strained Soyabeans.
Mix well. Add 2 tbsp water, cover and cook for about 5-10 minutes on low flame.
Now in a bowl mix the cornflour with little water and add to soyabean. Now cook for just 2 minutes and turn off the gas.
Soyabean Curry can be served with rice or chapathis.

This recipe is sent to EC's   MLLA-19th Helping Event Announcement and to Susans Event .

Sunday, January 10, 2010

Pesarattu Dosa / Hesar Kalu Dosa

Hesar Kalu / Pesaru / Green gram : 1 Cup
Rice : 1/2 Cup
Green Chillies : 4
Ginger : 1/2 inch
Jeera : 1 tsp
Chopped Coriander : 1/2 bunch
Salt according to your taste

Soak Green gram and rice together for 5-6 hrs or whole night.
Now grind the soaked item together with remaining items into a soft batter.
Soak the batter for half an hour to get crispy dosas.
Heat the non-stick pan.
Pour the batter in the centre and using a small bowl spread the batter evenly on the pan.
Pour some oil on dosa.
After sometime, bake the other side also.
Now Pesarattu Dosa is ready. It can be served with chutney, pickle or sambar.

Tip: You can spread some chopped onions, green chillies and coriander on one side and serve.

This recipe is sent to MLLA-19th Helping Event Announcement and to Susans Event

Saturday, January 2, 2010

Boondi Raita

Curds : 1 Cup (depends on how much raita you need)
Plain Boondi : 1/2 Cup
Red Chilli Powder : 1 tsp
Salt according to your taste
Sugar : 1 tsp(optional)
Fresh Coriander leaves

Beat the curds with little water as for raita consistency.
Add chilli powder, salt, sugar and coriander to beaten curds.
Add boondi to curds.
Instant  Boondi Raita is ready to serve.
It can be prepared in no time.

Tip: You can also give tadka to it.


Bookmark and Share
Blog Widget by LinkWithin