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Showing posts from October 16, 2008

Poori

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Poori

Ingredients
Serving Size:4

1 cup of wheat flour
1/4 cup of all purpose flour
2tbsp of rice flour
Warm water for kneading the dough
Salt to taste
Oil for deep frying

Preparation Method:
In a large bowl,mix flour and salt. Knead well by adding water to make a smooth dough. In a fry pan heat oil for deep frying. Divide the roll into lime sized balls. Roll out each to circular shape.


Deep fry poori's in hot oil for a minute.. turn side & fry till puffed & golden in color.


Rava Dosai

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Rava Dosai
Serving Size:4
Ingredients:

2 cups semolina
1/2 cup rice flour
1/2 cup buttermilk
1/4 tsp hing powder
salt to taste
1 inch ginger
4 green chillies
10 curry leaves
2 tbsp peppercorns
1 tsp cumin seeds

Preparation Methods:
Blend rava, rice flour and buttermilk to make a thin batter, add hing powder and salt Let the batter stand for at least 6 hours. Wash and finely chop the ginger, green chillies and curry leaves.
Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter. Mix the chopped greens, into the batter. Stir well.

Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava. Pour a tablespoon oil around and on the dosa. Cook till it is crisp and golden in color. Remove and serve hot.





Iddy

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I use the dosai batter to make iddly...normally I don't grind separately for preparing iddly. Yet it's tasty.....

Iddly

Ingredients

4 cup parboiled rice
2 cup white urad dal
1 tsp fenugreek seeds
Ice water for grinding
1tsp of baking soda

Preparation Methods:
Wash the rices and dal together. Add plenty of water and fenugreek seeds. Allow to soak overnight in the fridge Rewash the rice by draining the water. Grind to a coarsely batter paste,keep aside in a warm place for 8-10 hours.To the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Add 1tsp of baking soda to the batter and mix well. Grease the iddly plate with oil and pour a big spoonful of the batter.
Steam cook for 15-20 minutes till they are done..Always let the idlly to cool for few minutes before you take them out. They will be soft and fluffy. Enjoy these soft fluffy iddlies with sambar or chutney or even with fish curry.

Dosai (Indian Pancakes)

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Dosai is one of the world’s great culinary delicacies. Similar to a crepe or pancake, it is served with a variety of fillings.a popular South Indian dish.It's prepared from a batter prepared from a ground mixture. It's poured in a circular motion in such a way that the sides are formed first and then the center is filled with batter. Usually Chutneys are served along with dosas though many other 'spreads' can be used while serving dosai. A favorite of all age group..

Batter for Dosai

Ingredients

4 cup parboiled rice
2 cup white urad dal
1 tsp fenugreek seeds
Ice water for grinding

Preparation Methods:
Wash the rices and dal together. Add plenty of water and fenugreek seeds. Allow to soak overnight in the fridge Rewash the rice by draining the water. Grind to a coarsely batter paste,keep aside in a warm place for 8-10 hours. To the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron gri…

Iddy Podimas

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This is a very simple and a quick recipe..can be done under 30 minutes..Prepared with leftover iddies yet tasty..

IddyPodimas
Serving Size:4
Ingredients

5 iddlies break into pieces
1tsp of mustard seeds
1tsp of cumin seeds
1tbsp of channadaal
1tbsp of uraldaal
5 curry leaves
1/4 cup of chopped onions
1 green chillie chopped finely
1/2tsp of turmeric powder
1/2tsp of pepper powder



Preparation Methods:
Coat a frying pan with 2tbsp of oil,add mustard seeds. Once it starts to crack add cumin seeds,channaldaal,uraldaal,curry leaves,green chillies and chopped onions. Saute for 2minutes and then add turmeric and pepper powder. Let the spice mixture blend well in the oil. Once the onion are slightlybrowned add the iddly and fry. Garnish with coriander leaves.

Chilli Fry Long Beans

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Chillie Fry Long Beans
Serving Size:4
Ingredient

1 cup of long beans
1 finely chopped onions
1tomato minced finely
3 garlic minced
1tsp minced ginger
1tsp mustard seeds
1tsp white sesame seeds
2tbsp of lemon juice
1tsp of turmeric powder
1tsp of gram masala
3tbsp crushed chillie flask
Salt to taste

Preparation Methods:
Marinate the long beans with 1/2tsp of salt and turmeric powder.Add the lemon juice and micro-wave on high for 3 minutes. Lemon juice will retain the color of the beans.

Coat a fry pan with 3tbsp of olive oil and fry the crushed chillie flask for 5 minutes. Then add mustard seeds,garlic,ginger,sesame seeds and the chopped onions.Fry for 1 minute then add gram masala,turmeric powder and salt. Let the spice powder cook well in the oil for 10 minters. Add the long beans and cover.Let it cook until the beans are well fried in the mixture.,add the minced tomatoes,fry for another 5 minutes or until the tomatoes release it's juice .Remove and garish with chopped coriander leaves.