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.


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