IDLI
Ingredients:
Long Grain rice 4 cups
Rice 2 cups
Urad dal whole 1 cup
Salt to taste.
Direction:
Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the
Converted rice. Grind the soaked rice to a coarse paste & urad to a fine
paste. Mix all three, add salt & let it ferment at least for a day. Steam
them & serve hot with Chutney or Sambhar.
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MASALA DOSA
Ingredients:
Long Grain rice 21/2 cups
Potatoes 3 nos boils - peeled & cubed
Rice 21/2 cups
Onions 1 no
Urad dal whole 1 cup
Chillies 2 nos
Methi seeds 1 tsp
Mustard
Channa
Salt to taste
dal for seasoning
Besan 1 tsp
turmeric 1 tsp
Direction:
Soak the long grain rice for 6-7 hrs & urad dal for an hour. Grind
the soaked rice & urad along with methi seeds to a fine paste Mix both of
them ,add salt & let it ferment at least for a day. For those of you who
prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.
In a pan with oil season with seeds , chili, add onions. Fry for a couple of
minute ,add potato, salt & turmeric. Cook for some time. mix the besan with
water & add the same. Cook for a couple of minutes & garnish with
cilantro. In a griddle or a non stick flat pan pour a ladle & make it round
shape pour some oil around it & flip it after bubbling spots appear. Take a
spoonful of Masala filling ,fill in the center & close the dosa.
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RAVA DOSA
Ingredients:
Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chilies 3 no finely chopped
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves few
Salt to taste .
Direction:
Mix all the flours with salt, green chilies. Add enough water to get the
semi-liquid consistency. Do the seasoning with mustard ,cumin & curry leaves
& add it to the batter. Heat the griddle & proceed as in dosa.
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ONION RAVA DOSA
Ingredients:
Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chilies 3 no finely chopped
Mustard seeds 1 tsp
cumin seeds 1 tsp
curry leaves few
Salt to taste
Onion 2 no.
Direction:
Chop the Onion into fine pieces & reserve. Mix all the flours with salt,
green chilies. Add enough water to get the semi-liquid consistency. Do the
seasoning with mustard, cumin & curry leaves & add it to the batter.
Heat the griddle & proceed as in dosa. Sprinkle some Onion on top & let
it cook. Add some oil on the other side & Flip & let cook on the other
side. Serve hot with Chutney or Sambhar
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UTHAPPAM
Ingredients:
Long Grain rice 4 cups
rice 2 cups
Urad dal whole 1 cup
Salt to taste.
Onion 1 no chopped finely
Green chilies 4 no chopped finely
Cilantro chopped finely.
Direction:
Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the
Converted rice. Grind the soaked rice to a coarse paste & urad to a fine
paste. Mix all three, add salt & let it ferment at least for a day. The main
difference between dosa & Uttappam is the thickness. The more sour it is the
better Uttappam tastes. Heat a griddle & make a round shape with 2 ladle
full batter. Sprinkle Onion & Chili & apply little oil round the edges.
After a couple of minutes flip them to the other side & let it cook. Serve
hot with Chutney or Sambhar.
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GARLIC RASAM
Ingredients:
Garlic Pods – 25-30 No’s;
Oil – 2 tspns – for frying the Garlic Pods;
Lime size ball of Tamarind;
Salt to Taste.
For Seasoning:
Mustard Seeds – ¼-1/2 tspn;
A few Curry Leaves;
2 Dry Chillies.
For Garnishing:
Chopped Coriander Leaves – 1 Tbspn.
Ingredients required for the Rasam Powder:
Peppercorns – ¾ tsp.;
Dry Red Chillies –4;
2 tspns. Corriander Seeds;
Channa Dhal (Bengal Gram) – 1 tspn.;
¾ tspn Jeera Seeds;
A few Curry Leaves;
Oil – 2 tspns.
To prepare the Powder:
Broil the Peppercorns, Dry Red Chillies, Dhal & Coriander Seeds till a nice
aroma arises & the Dhal is a golden brown in colour. Remove from fire &
leave it to cool, add the Curry Leaves, & Jeera Seeds (raw, do not fry /
roast / or broil it); now powder the ingredients to a fine powder in the dry
grinder & keep aside.
Method to prepare the Rasam:
Soak Tamarind in 2 Glasses of warm water, extract the pulp & put in a vessel
add salt, place on fire & let it bubble nicely till the raw smell goes, now
add the ground masala powder, mix well, add 1 – 2 glasses of water if the
rasam is too thick & bring to a boil. Fry the Garlic Pods in oil to a golden
brown, add the Seasoning Ingredients & fry when Mustard Crackles & the
Garlic too is a nice Golden brown, pour over the Rasam – mix well & again
bring to a boil, so that it blends well with the Rasam. Garnish with Chopped
Coriander
Leaves. Serve Hot.
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DAL RASAM
Ingredients:PN: When you are using Tomatoes also for the
Rasam check on the quantity of tamarind you are using.
PN: Tsp. Means teaspoon. Tbsp. Means Tablespoon. Pwd. Means powder.
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VATRAL KOZHUMBU
Ingredients:
Sundakkai or Manathakkali or any vegetable Vatral or you
could use fresh
Brinjals cut into cubes & used; Lady’s fingers could be fried nicely &
add’d
to the Kuzhambu, Tomatoes could be used. Tamarind a golf size ball soaked in
water & the pulp extracted & kept aside;
Sambar Powder 1 1/2 - 2 tspn.
For Seasoning:
Mustard Seeds 1/2 tspn;
Methi Seeds-1/2 tsp.;
Dry Red Chillies-4 de seeded & broken & kept;
Channa Dhal 1 tspn.;
Asafoetida Powder - a big pinch;
Curry Leaves - few
Oil 4-6 tbspns.
Salt to taste
Method:
Soak the tamarind in water & extract the pulp (juice). Add salt to taste
- & keep aside. Now put a vessel on the gas add oil when hot add the channa
dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal
is brown & the mustard seeds crackle now lower the heat add the Sambar
powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise
now add the Tamarind water mix well & allow to bubble nicely till the
required thickness has been reached - remove from fire & serve with ghee,
roasted pappads & plain white rice.
Tip:
You could roast/broil 2 tspns of rice & powder the same mix in a little
water & add to the Vatral Kuzhambu to thicken faster.
Vatral Kuzhambu method 2 :
For Masala:
Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4 nos; asafetida a
bit.
Fry the above ingredients in a little oil until golden brown & grind
to a smooth paste. To the the Tamarind juice add the paste & prepare the
Vatral Kuzhambu.
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ALOO DUM
Ingredients:Potato (small & round) - 1/2 kg.
Oil - for frying
Salt - to taste
Onion Paste - 125 gms.
Ginger Paste - 30 gms.
Curd - 50 gms.
Red Chili Powder - 1 1/2 tsp.
Clove - 6 Nos.
Cinnamon - 2 sticks
Cardamom - 5 Nos.
Cumin Seed - 1 tsp.
Turmeric Powder - 1 1/2 tsp.
Garam Masala Powder - 1/2 tsp
Sugar - 1/2 tsp.
Lemon Juice - 1 lemon
Green Chili - 5 Nos.
Fresh Coriander Leaves - 25 gms.
Direction
Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in
oil till golden brown and firm. Keep aside. Take oil in a handi and crackle the
cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes
till oil comes to the sides. Add the ginger paste and stir for another 2
minutes. Add red chili powder and turmeric powder. Bhunno (simmer). Broil cumin
seeds in a dry pan and grind them to a powder. Add sugar and broiled cumin
powder and stir for 2 minutes. Beat the curd and add to the handi. Lower the
temperature and immerse the fried potatoes for simmering. Cook till potatoes are
tender by covering the top of the handi. Do not let the steam escape. Add garam
masala powder and close the lid. Take off the fire. Serve hot garnished with
slit green chilies and chopped coriander leaves
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VEGETABLE HYDERABADI BIRYANI
Ingredients:Basmati rice 350 gms.
Potatoes 200 gms.
Carrots 200 gms.
Cashewnuts 50 gms.
Almonds 50 gms.
Raisins 25 gms.
Glazed Cherries 25 gms.
Onions 100 gms.
Green chilies 4 nos.
Ginger 30 gms.
Garlic 20 gms.
Turmeric powder ½ tsp.
Red chili powder 1 tsp.
Curd 1 cup.
Saffron 1 tsp.
Milk 2 tbsp.
Mint ( Pudina leaves ) 1/3 cup
Coriander leaves 1/3 cup
Rose water 4 tsp
Ghee 120 gms.
Salt To taste
Direction:
1. Pick, wash and soak the
rice for 30 minutes. Drain and pass fresh water and add half the whole garam
masala and salt.
2.Bring the rice to a boil and cook until the rice is done. Drain and keep
aside.
3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions
and green chilies.
4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and
chop the coriander and mint leaves.
5.Soak the almonds in water, peel and keep aside.
6.Beat the curd in a bowl and divide into two equal portions.
7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.
8.Heat ghee in a handi, add the remaining garam masala and sauté over medium
heat until it begins to crackle.
9.Add onions, sauté until golden brown, add green chilies, ginger, garlic and
sauté for a minute.
10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir
for a minute.
11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil,
then simmer until the vegetables are cooked.
12.Once the vegetables are done add the dry fruits and nuts.
13.In the handi with the cooked vegetables, sprinkle little saffron curd, mint
and coriander.
14.Then spread half the rice and again sprinkle the remaining saffron-curd, mint
and coriander and top it with the remaining rice.
15. Place a moist cloth on top, cover the lid tightly.
16.Put the sealed handi on dum in a pre-heated oven for 15-20 minutes.
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RAVA IDLI
Ingredients:P.N: The Batter should be of thick pouring consistency
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VEGETABLE KUTTU
This dish is used with Kallai.
Vegetables Required:
Sweet Potato,
Yam,
Green Pumpkin,
Yellow Pumpkin,
Cooking Cucumber,
Runner Beans,
Potatoes,
Kurkankalangu – all vegetables ¼ Kg each – or as desired. Clean, wash &
cut Vegetables into cubes par boil with Turmeric Pwd ¼ tspn, & Salt to
taste – Keep aside.
Additional Items Required:
Syra Paruppu-1/4 Cup (should be cooked) & kept.
Grind to Paste:
¾ Cup Coconut Scraping; & 6-8 Green Chillies or as desired- should
be ground coarsely & kept.
Seasoning:
Mustard Seeds – 1tspn;
Curry Leaves (few);
3-4 Dry Red Chillies,
Oil 3-4 Tbspns.
Method:
Take a Vessel add
the cooked Vegetables, the cooked Dhal, & the ground Masala, Mix well
without breaking the Vegetables, & put it on low heat – let it cook for a
while. When the Kootu is ready remove from Flame & keep aside; season with
Mustard Seeds, Curry Leaves & Dry Red Chillies – pour over the Kootu &
serve.
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MANGO CHUTNEY
Ingredients:1 Lb Mango
1 Cup Sugar
0.25 Tsp Salt
1 Tsp (grated) Ginger
1Tsp Panch-Phoron
2 Whole Whole Red Chili
3 Cup Water
2 Tbsp Raisins
Conversion Chart
Direction
Green mangoes are preferable but half rip mangoes can also be used. Peel off the
skin and cut in small pieces. Heat oil in a non stick pan, add panch-phoron and
red chili till splutters. Ensure not to burn. Add mango, ginger, raisins and
cook for one minute. Add sugar, salt and water and bring to boil. Reduce heat
and simmer till thickens. Remove, cool and serve.
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Paneer Simla Mirch
A deadly combination of paneer and capsicum
Ingredients
150 gms. paneer
1 long sliced onion
1 green capsicum thinly sliced
1 tomato diced
1/2 tsp grated ginger
1/2 tsp garlic paste
2 green chilies slit vertically
coriander leaves finely chopped
2 tbsp. oil
salt to taste
red chili powder to taste
garam masala to taste
1 tsp dhania (coriander seeds) powder
1/4 tsp turmeric powder
1/2 or 1 tsp lemon juice as per taste
For the Garam masala:
1 tsp black cumin seeds
1 tsp cloves
1 tbsp cardamom seeds, shelled
1/3 nutmeg, whole
2 cinnamon stick
Grind the spices very fine in a coffee grinder or spice grinder.
Preparation Method
1. Cut Paneer into medium size rectangle pieces.
2. Just before serving heat the oil in a kadhai and add garlic paste and
ginger and stir for a moment.
3. Add onions & green chilies and stir fry till onions are tender.
4. Add capsicum and fry a little
5. Now add tomatoes stir for some time.
6. Add all the spices and stir fry for a moment.
7. Add paneer and sauté for 2 to 3 minutes.
8. Garnish with coriander leaves. Serve hot with tandoori roti or parantha.
(Serves: 4)
-------------------------------THANK
YOU-----------------------------------------------------
