Pesarattu Dosa / Hesar Kalu Dosa

Ingredients:
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

Method:
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

Boondi Raita

 HAPPY NEW YEAR

 

 Ingredients:

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

Method:

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.

Shenga Hindi (Groundnut Chutney Pudi ) / Peanut Cutney Pudi

Shenga Hindi(Groundnut Chutney Pudi )  is North Karnatakaspecial chutney. It can be stored for many days.

Ingredients:
Roasted Groundnut - 1 cup (100 gms)
Red chilli powder - 1 tbsp (According to your taste)
Garlic pods - 5-6
Jeera powder - 1/2 tbsp
Salt to taste

Method to prepare:
First grind the roasted groundnut. Make the garlic paste.
Now take all the ingredients and mix well then grind it coarsely.
Its done, So simple no, anyone can do it.
It tastes good with hot rice and ghee, chapathi's and also roti's specially Jolad(jowar) rotti.
Shenga Hindi can be stored for many days.

Palak Paneer

Ingredients:
Fresh finely chopped spinach : 4 Cups
Paneer           : 250 gm
Tomatoes         : 2
Chopped Ginger   : 1 tsp
Coriander powder : 1 tsp
Turmeric powder  : 1/2 tsp
Red chilli powder: 1/2 tsp
Oil              : 1 tblsp
Cumin seed (jeera): 1/2 tsp
Salt as per your taste

Method:
Blend the spinach just for a minute.
Blend also the tomatoes and ginger to make puree.
Cube the paneer in about half inch pieces and deep fry them on medium high heat till they turn light golden color.
Heat the oil in a pan, add cumin seeds and let them dance(splitter).
Now add the tomato puree mixture, coriander powder, turmeric and red chilli powder and let it cook until the tomato puree is about half in volume.
Add the spinach and allow it cook on low medium heat for about 10 minutes covered.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes.
Palak Paneer is ready to serve.You can serve this palak paneer with nan or tandori roti.

Tindora Curry

Ingredients:
Tindora – approx 3/4 kg, sliced
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asofoetida (Hing) – pinch
Turmeric Powder – 1/4 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chilli Powder – 1 tsp taste
Salt – to taste

Method:
Heat Oil in a medium non-stick pan on medium heat.
Add mustard seeds and cumin and allow them to pop.
Add Asofoetida, Turmeric Powder, Green Chilies and Tindora. Mix well.
Cook them till they are tender, stirring in between so that tindora will not burn.
Add salt, red chilli powder, coriander powder and cumin Powder.
Mix well and cook for two more minutes.
Tindora is ready to serve.