Dosa Corner

ADAI DOSA

Ingredients:

Chanadal (split garbanzo) – 1 Glass(Soak all the dals and rice in water for at least 5 hrs.)

Moong dal (green gram dal)– 1 Glass 

Toor dal (yellow lentil) – 1 Glass 

Rice – ½ Glass 

Urad dal (black gram) – 1 Glass 

Salt

Ginger – 2 Pieces

Green Chillies -6

onions -2 à Finely chopped ( optional)

oil – 1 Cup

Turmeric Powder – ¼ TSP

Preparation:-

1.     Prepare batter by grinding all the dals including rice

2.     At the time of grinding, add sufficient salt, turmeric powder, ginger & green chillies.

3.     Spread the batter in the form of dosas on a hot tavva (dosa pan)

4.     Put onions if you want after spreading dosa on the top and turn it over when it is golden brown at the bottom , cook other side.

PESARA ATTU (green moong dosa)

Ingredients :-

Moong dal – 1 glass

Rice – 1 Tsp

Ginger – Small Piece

Green chillies – 6

Salt

Oil

Onion – 1 (optional)

OPTIONAL: Add Finely chopped onions for taste

Preparation:-

1.     Soak moong dal and in water for 2hrs

2.     Remove water, add some ginger, green chillies, salt, onion and grind it into a thick paste.

Add water to pouring consistency and spread the batter on a hot non stick dosa pan in to a dosa or pancake shape.  Sprinkle 1/2 sp of oil around the dosa, cook till it is golden brown crispy and turnover to cook other side.  Serve hot with ginger chutney (look up under my chutney corner).

GODHUMA PINDI ATTU (dosa)

Preparation:-

Mix wheat flour in water, add salt, Cumin seeds, red Chilly Powder and use the batter in the from of dosa.  Sprinkle oil on a hot tavva or non stick pan, cook till golden brown crispy.

SAGGU BIYYAM ATTU

Preparation:-

1.     Soak ½ cup Sabhudana (tapioca) in Curd for atleast 10hrs

2.     Mix ¼ cup rice flour; add 10 Finely Chopped green chillies, ½ TSP Cumin Seeds and Salt

3.     Spread the batter in the from of dosa on a hot tavva (non stick pan or dosa pan).

CHALLA ATTU

Preparation:-

1.     Soak 1 glass rice, 2 TSP POHA (flattened rice) and ¼ TSP fenugreek seeds in sour curd for at least ½ day

2.     Then grind it into a paste

3.     Add finely chopped green chillies and pour batter on to a hot pan, let it spread by itself, cover and cook till golden brown, turn and cook the other side.

RAVA DOSA

Preparation:-

1.     Mix 1 glass Sooji(cream of wheat fine), 1 glass Maida (all purpose flour), 1 glass rice flour, 1tsp cumin seeds, salt to taste in water with loose Consistency and keep it aside for an 1hr

2.     Spread the batter in the form of dosa on hot tavva (non-stick or dosa pan)

3.     Turn the side till golden brown or crispy to your taste

Optional: It can be Mixed in Curd also.

Can add chopped onion, ginger, cilantro, coconut pieces, cashew pieces to the batter

VEGETARIAN TOMATO OMLETT

Ingredients:-

Maida – 1 cup

Milk – 1cup

Tomatoes – 6 à Grind it into thick paste.

Salt

Baking powder – 1/8 TSP

Green chillies – 4

Onions – 1 à Finely chopped

cilantro – 1/8 bunch

Ginger – ½ Piece

Preparation:-

1.     Mix maida in milk, add tomato paste, sufficient salt and & stir it well without any lumps and keep it aside for 4 hrs

2.     Heat a pan apply the batter in the from of omletts.

3.     before preparation, mix baking powder, onions, ginger and cilantro in the batter 

            Dish goes well with Tomato chutney, Raitha or onions chutney.

Masala curries

KOORMA

Ingredients:-

Potato – 1

Carrot – 1

Green peas – 100g

Onions – 2 à Finely Chopped

Preparation of masala paste :-

½ Grated Coconut –Pieces

Cumin Seeds – 1TSP

Coriander Seeds – 1TSP

Cloves – 5 to 6

Dalchini (cinnamon)-2

Cardamom – 5

Poppy seeds – 5

Garlic -6 Pieces} Grind them all into a paste
Curd(yogurt) – 1 ½ cup

Preparation:-

1. Boil all the Vegetables and add some coconut milk
2. Mix the masala paste in curd
3. Fry onions 1 TSP oil till it turns golden brown, then add masala paste, salt and boil it for 5 – 10 mins
4. Mix the boiled Vegetables, simmer for 10 min
5. Garnish with cilantro and serve

SENAGALA KURA (CHOLE)

Ingredients:-

Chick peas -1/4 Cup

Onions – 1

Tomato -2  Cut them into slices

Preparation of Masala Powder

Cumin Seeds – 1 TSP

Mustard Seeds – 1 TSP

Fenugreek Seeds – 1TSP

Cloves -6

Salt – 2TSP

Green Chillies – 2

Ginger – ½

Red Chilly Powder

Grated Coconut – 2TSP Fry them in 1 TSP oil and make it into a powder.

Preparation:-

1. Boil Chick peas and keep it aside
2. Take 2 TSP oil. Fry onions and ginger paste, then add tomatoes and fry them for 2 or 3 mins
3. Add Masala powder, salt, cook them all together for 5 mins
4. Finally mix boiled chick peas and garnish with cilantro. 

CABBAGE CURRY (BENGALI DISH)

INGREDIENTS:

1-1  ½ KG cabbage

              2-3 cups oil ( to deep fry cabbage)

Tomatoes cut into small pieces -4

Make the three items into a thick paste

Green chillies – 5, Ginger – 6 pieces, Garlic – 6 piece           

Cilantro -1 Bunch

Jeera (Cumin) powder – 1 tsp

Dhaniya (coriander) Powder – 1 tsp

Turmeric Powder – 1 Tsp

Sugar – 1tsp

Salt – 1tsp

Rasam Powder – 1tsp

Red chilly Powder – 1tsp

Maida (all purpose flour) – 4 tsp, Garam Masala – tsp

Preparation:

1.              Cut the cabbage along the sides into 12 to 16 slices and tie them all with a thread at one end.

2.              Mix maida in water

3.              Dip the Cabbage in maida and fry them in oil until it turns to golden brown colour.

4.              In the remaining oil fry the masala paste, tomatoes and add all the mentioned Powders.

5.              Add 1 cup of water and leave it for 10 mins

6.              Add cabbage and boil it on a low flame for 5 mins.

7.              Finally garnish with finely chopped cilantro.

Dish goes well with chapathi (flat Indian bread made with wheat flour) and rice. 

 

BRINJAL MASALA CURRY (Bengali dish)

Ingredients:

Eggplants – 1 kg

Ginger – 2 to 3 Pieces } Make into a fine paste 

Green chillies – 6}

Garlic – 6 Pieces

Jeera  (cumin) Powder – 1 TSP

Dhaniya (coriander) Powder – 1 TSP

Turmeric Powder – 1 TSP

Salt

Red chilli Powder – 1 TSP

Curd – 1 Cup

Oil – 1 cup

1/2 Bunch Cilantro.

Preparation:

1.     Cut each eggplant into 4 pieces, fry them in oil and keep it aside.

2.     In the remaining oil fry onions, ginger – garlic past, all the powders and add sufficient salt and cook it for 10 mins

3.     Add the fried egg plants in the above mixture and leave it for 5 mins

4.     Finally add 1 cup of curd and garnish with finely chopped cilantro

MUTTER PANEER

Ingredients:

Paneer -250 g

Green peas – ¼ kg { Soak in water for 4 – shrs brfore Preparation }

Ginger -2 Pieces

Green – 2 Pieces { Make those ingredients three in to paste (Masala Paste) }

Green chillies -6

Onions -2

Tomatoes -5 {Grind onions & Tomatoes into paste (Gravy)}

Garam masala – 1TSP

Dhaniya Powder -1 TSP

Jeera powder – 1TSP

Sugar – 1 TSP

Turmeric Powder – ½ TSP

Oil -4 TSP

Badam -10, Cashew nuts – 10

Cilantro –bunch

Preparation:

1.     Grind badam and cashew nuts into a paste

2.     Fry paneer(indian cottage cheese) pieces and keep it aside

3.     Heat 4 TSP of oil and fry masala past , add masala Powder,  Dhaniya, Jeerfa, turmeric red Chilly, sugar and sutticient salt,

4.     Add onion – Tomato gravy and boil it for 5 mins

5.     Add green peas to the above mixture along withbadam – cashew paste and boil it  10 mins

6.     Add fried Paneer and finally garnish with cilantro.

PALAK PANEER

Ingredients:

Palak (spinach) – 4 Bunches

Onions -2

Tomato -3 { make it into Gravy }

Ginger -2 Pieces

Garlic -6 Pices { make the three in to masala paste}

Green chillies -5

Garam masala -1 TSP

Cashew nuts – 12 ( Soak them in water for an hour and make it a paste )

Cream -4 TSP

Dhaniya Powder – 1TSP

Jeera Powder – 1 TSP

Salt

Red Chilly Powder – 1 TSP

Preparation.

1.              Fry paneer pieces in oil and keep it aside

2.              Boil finely chopped cilantro in one cup of milk and grind it and keep it aside

3.              Heat 3-4 TSP of oil, fry masala paste, add Dhaniya powder, jeer powder, Red chilly powder and salt

4.              Add onion – Tomato paste and boil it for 5 mins

5.           Add cashew paste also, then add boiled spinach and heat the mixture for 10 mins

6.           Finally add a cup of cream to the boiled mixture

MAKHAN PANEER

Ingredients

Tomatoes -10

Paneer – ½ kg

Garam Masala powder – 1TSP

Jeera powder -1 TSP

Red chilly powder – 1 TSP

Butter – 8 TSP

oil – 4 TSP

Onions -3 { finely Chopped }

Ginger – 2 Pieces

Garlic – 6 Pieces 

Sugar – 1 TSP Finely chopped

Cilantro – Finely Chopped – ¼ Bunch

Preparation:

1.     Grind Tomatoes into thick paste

2.     Fry paneer pieces in oil and keep it aside

3.     Take 4 TSP oil and fry oninons, Ginger & Garlic

4.     Add Garam Masala, Dhaniya powder, Jeera powder, Sugar, Sufficient  Salt, turmeric powder and also tomato paste and boil the mixture for 10 mins

5.     Add fried paneer to the above mixture and finely garnish with cilantro

BAGARA BAINGAN (Brinjal Masala Curry)

Ingredients:

Egg plants – 1 kg

oil – 6 TSP

Tamarind Juice – 3 TSP

Ground nuts – 50 g

Dhaniya powder – 1 TSP

Jeera powder – 1 TSP

Garam Masala powder – 1 TSP

Red Chilly powder – 1 TSP

Green Chillies – 5

Ginger – 2 pieces 

Garlic – 6  pieces 

cilantro -1/4 bunch{ make the four ingreolients in to a masala paste}

coconut powder – 6 TSP

Preparation :
                        1. Fry groundnuts and make it a powder

2. Take the masala paste, to it add sufficient salt, garam masala powder, jeera powder  Dhaniya powder, groundnut powder and coconut powder

3. Stuff all the eggplants with the above mixture

4.. Heat oil in a pan and fry all the stuffed egg plants in a low flame.

5. Dish goes well with Rice and chapathi

POTATO CAULIUFLOWER CURRY

Ingredients:

Cauliflower – ½ kg

Potatoes -5

Ginger – 2 Pieces à finely chopped

Green Chillies – 5

Cilantro – ¼ bunch à finely chopped

Lemon Juice – 3 TSP

 Seasoning ingredients:

Turmeric Powder – ¼ TSP

Salt

Red Chilly Poiwder – ¼ TSP

oil – 3 TSP

Case hew nuts – 15

Chana dal – 1 Tsp

Urad dal - 1 TSP

 Mustard seeds – ½ TSP

Preparation:

1.     Heat 3-4 TSP oil and fry Chanadal, Urad dal, mustard seeds, them fry ginger, green chillies.

2.     Add turmeric powder, red chilly powder, salt

3.     Add potato and gobi, boil the contents for 10 mins on a Low flame

4.     Finally add lime juice and garnish with cilantro 

Rice Dishes

1. VEGETABLE PULAO

à  The Proportions are measured for 1kg of Rice

Ingredients:

-       Rice 

-       Vegetables include {Carrot, Beans, Potato, Green Peas}

-       Finely chopped onions, green Chillies -6,

-       Masala items { cloves -8, Dalchini / Cinnamon sticks-2},

-       Some cumin seeds,

-       Small quantity of  Khaskhas (poppy seeds)

Preparation:

1.     Take a pan and fry all the masala items for 10mins and make them in to a fine Powder

2.     Take 1kg of Basmathi Rice, wash it and Keep it aside.

3.     Grind ginger, garlic, green chillies and onions to a paste

4.     Take Pressure cooker or a thick bottom pan and add 4-5 TSP oil

5.     Fry the paste in the heated oil for 5 mins

6.     Add all the vegetables and fry them for 5-10 mins.

7.     Add Basmathi Rice and fry it for 5 mins

8.     Add Water the Proportion is : for 1 glass basmathi rice pour 1½ glass water

9.     Finally add the Masala Powder.

10.  Empty all the contents into a Rice cooker and cook till it is done

2. GREEN PEAS PULAO

Ingredients:

1.     ½ kg  Basmathi Rice 

2.     ¼ kg  dried green peas à Soak them in water for 4 to 5 hrs

3.     Onions -6

4.     Garlic – 6 Pieces

5.     Ginger – Small Pieces

6.     Cloves – 4, cardamom – 4, small Quantity of Dalchini/Cinnamon,

7.     Cashew nuts -10

8.     Green chillies – 6

Preparation:-

1.     Taken ½ kg of Basmathi Rice and keep it aside

2.     Grind onions, ginger and garlic green chillies in to a paste.

3.     Heat 3-4 tsp of oil and fry Basmathi Rice and green peas for 5 mins

4.     Add onion and garlic paste along with cloves, cashew nuts, cardamom, Dalichini/Cinnamon and fry them for 5-10 mins

5.     Finally add water 1 cup of rice : 1 ½ cup of water

6.     Empty all the contents into a rice cooker and cook until it is done.

3. KASHMIRI PULAO

Ingredients:

1.     Basmathi Rice – 2 Glasses

2.     Coconut milk – 1 glass

3.     Carrots – 5

4.     Potatoes – 5

5.     Green Peas – 100g

6.     Cauliflower – ½ kg

7.     Cardamom – 2

8.     Khaskhas (poppy seeds) – 50g

9.     Cloves – 8

10.  Onions – 6 { cut onions along the side}

11.  Green Chillies – 5 in to thin slices

12.  Ginger – 2 Pieces

13.  Garlic – 6 pieces

14.  Badam(almonds) – 10

15.  Cashew nuts- 10

16.  Dalchini – Pieces

17.  Red Chillies – 4

18.  Coriander seeds – 5g

19.  Cumin seeds – 5g

20.  Bread Pieces – 6

21.  Biryani(dry bay) leaves – 2

Preparation:

1. Clean Basmathi Rice in water and keep it aside

2. Fry the Bread slices in oil until it turns brown and keep it aside

3. Take some onions, badam, casehew nuts, Dalchini, cloves, Cardamom, khaskhas (poppy seeds), green chillies, ginger, garlic and grind all the ingredients to a thick paste.

4. Take 4-5 TSP of oil and fry all the Vegetables and remaining onions for 10mins

5. Add the masala paste to the fried vegetables and fry for 5mins.

6. Add Basmathi Rice and fry for 5mins in the above mixture.

7. For 1 glass of rice add 1 ½ glass of coconuts milk [ mix coconut milk with some water]

8. Add sufficient salt and put biryani leaves

9. Empty all the contents into a rice cooker, cook till its done.

10. Finally garnish with fried bread slices and cashew nuts.

Dish goes well with RAITHA

4. FRIED RICE

Ingredients:-

Basmathi Rice

Oil – 1 cup

Carrots -4

Potatoes – 4

Cauliflower – ½ kg

Green Peas – 50 kg

Onions -4 { cut them along sides into thin slices}

Green chillies -4

Ginger -2 Pieces

Garlic -5 Pieces

Garam masala  - 1 TSP

Red chilly Powder – 1 TSP

Salt

Cashew nuts – 25g

Preparation:

1.     Boil 1 glass of Basmathi rice with 1 ½  glass of water and keep it aside

2.     Grind onions, ginger and garlic into thick Paste

3.     Fry cashew nuts in 1-2 TSP ghee and keep it aside.

4.     Take 3-4 TSP of oil in a pan, fry ginger garlic paste, Vegetables, to it add garam masala powder, red Chilly Powder and sufficient salt

5.     Boil all the ingredients for 10 mins, then add boiled basmathi rice and mix it well

6.     Finally garnish with fried casehew nuts

7.     Dish goes well with Raitha

5. BISI BELA BATH

Ingredients:

1.     Carrots – 4

2.     Beans – ¼ kg

3.     Potatoes n- ¼ kg

4.     Green Peas – ¼ kg

5.     Thick tamarind juice – 3 TSP

6.     Coriander seeds – 15 g

7.     Chana dal – 15 g

8.     RED Chillies -6

9.     Asafoetida –  1/8  TSP Fry all the four and make it into powder Mix – 1

10.  Dalchini -02

11.  Cloves -4 

12.  Cardamom -2  fry them and make it into powder à Mix -2

13.  Ghee – 5 TSP

14.  oil – 2 TSP

15.  Green Chillies -3

16.  cilantro -1/8 bunch

17.  Rice – 1 Glass

18.  Toor dal – 1 Glass

19.  Cashew nuts – 20 ( Fry them in ghee )

Preparation:-

1.     Boil all the Vegetables in water along with green chillies

2.     Boil rice and toor dal and keep it aside

3.     Mix boiled Vegetables wits boiled rice, dal

4.     Add Tamarind juice, mix it well and pour sufficient water and salt

5.     Add spice mix -1 and spice mix – 2, in the above contents and cook together

6.     Season it with ½ TSP cumin seeds, asphotida, fried cashewnuts or peanuts (optional)

6.KICHIDI

Ingredients:-

Rice – 1 Glass

Moong dal (split green gram dal) – 2 TSP

Potato -1

Carrot -1

Green peas – ¼ kg

Water – 3Glasses

Salt

Pepper Seeds – 10

Cumin Seeds – ½ TSP

Curry Leaves

Oil  - 1 TSP For Seasoning.

Ghee – 1TSP

Preparation:-

1.      Cut Potato and Carrot to Small Pieces and sauté vegetables in 1tsp ghee(melted butter)
2.      Mix rice, moong dal, Vegetables
3.      Add 3 Glass water, salt Pepper
4.      Mix all the ingredients into a cooker or rice cooker until cooked
5.      Season it with cumin seeds and curry leaves.

7. TOMATO BATH

Ingredients:-

Rice – 1 ¾ cup

Tomatoes – ½ Kg

Dalchini – 8

Cloves – 8Make them into a fine powder

Onions – 6 

Ginger – Garlic paste

Coriander powder – 1 TSP

Preparation:-

1.     Take 2 TSP oil, fry Onions, ginger – garlic paste

2.     Add Masala powder and Dhaniya powder to it

3.     Add tomatoes and boil them for 5- 10 mins

4.     Then add sufficient water, salt and rice

5.     Boil all the contents on a Low flame till everything is cooked.

8. PULIHORA

Ingredients:-

Rice – 1 Kg

Tamarind – ¼ Kg

Chana dal – 1 TSP

Urad dal – 1TSP

Red Chillies – 1

Mustard seeds – 1TSP

Green Chillies – 10 à Finely chopped

Curry Leaves

Ground nuts – 10

Coriander seeds – 1 TSP

Chanadal – 1 TSP

Asafoetida – ½ TSP

Salt

Turmeric powder 

Preparation:-

1.     Boil rice, empty it into a plate and cool it for some time

2.     Soak Tamarind in water and make it into thick paste

3.     Fry 50g Urad dal, 1 TSP chanadal 1 TSP coriander seeds, 1 red chilly and salt, Turmeric, oil and mix it well

4.     Heat 1 or 2 TSP oil and fry mustard seeds, Chana dal, urad dal  groundnuts, green Chillies à This is called Publihora seasoning

5.     Finally mix seasoning material, powders, Tamarind in the cooled rice.

 PULAGAM

Preparation:-

1.     Mix 1 cup rice with ½ cup moong dal, add 2 glasses water, salt, turmeric powder

2.     Boil all the contents in a pressure Cooker.

KATTU PONGAL

Preparation: -

1.     Heat 1 TSP of ghee in a Pressure Cooker fry 1 TSP cumin seeds, curry Leaves

2.     Add 1 Cup of Rice, ½ cup moong dal and fry them for 2 to 3mins

3.     Add 3 cups water, black pepper powde, salt

4.     boil the contents, add 1 TSP ghee before serving