Winter special dosa

Preparation:null
Cook: 0 mins
Total Time: 0 mins
Servings:

Ingredients

Maize flour (Makke ka Atta) :1/2 cup
Bajra Flour :1/2 cup
Jowar Flour :1/2 cup
Rice Flour :4 Tbsp
Curd :2 Tbsp
3 to 4 Green chillies finely chopped
1 onion, finely chopped
1/2 cup coriander finely chopped
salt to taste

Method

1) mix all the flours and curd together with water so as to form a pouring consistency (like dosas).take care ,lumps are not formed.2) add gren chillies,opnions,coriander and salt.3) heat a non stick tava and grease it little with oil. pour a ladelful of batter on the tava and spread it on the tava in small round4) apply oil on the edges of the dosa and cover the tava with a lid for some time.5) turn the dosa upside down and repeat the same until cooked.

Chana Dal Ki Kachori

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings

Ingredients

2 cups chana dal (split bengal gram) , soaked over night
1 chopped onions
1 tsp chopped ginger (adrak)
2 tsp chopped garlic (lehsun)
3 chopped green chillies
1/2 cup chopped coriander (dhania)
1 tsp garam masala powder
1 tsp chilli powder
1 tsp coriander (dhania) seeds powder
1 tsp cumin powder
1 tsp turmeric powder (haldi)
salt to taste
oil for deep frying

Method

Wash the dal properly and grind it into coarse powder.Add a little water to make it into a coarse paste.Add the remaining ingredients with little water, make sure that the paste doesn’t become too loose.Divide the mixture into equal portions and shape into small balls.Heat the oil in a kadhai and deep-fry the kachori till it turns to golden brown from all the sides.Remove on absorbent paper.Serve hot.

Moong Daal Kheer / Payasam

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 6 to 8 servings

Ingredients

1 cup yellow moong dal (split yellow gram)
1/4 cup par-boiled rice (ukda chawal)
1 cup jaggery (gur) powder
1/4 cup chopped cashewnuts (kaju)
1/4 tsp cardamom (elaichi) powder
1 cup grated coconut
1 cup sugar
1 cup milk
2 tbsp ghee
3-4 saffron (kesar) strands
1 tsp rose essence , optional

Method

Wash lentils and rice well replacing water at least 4-5 times, soak for 30 minutes, drain and keep aside.Grind coconut with cardamom and keep aside.Pour in drained rice and dal in a pressure cooker along with 4 cups of water and pressure cook till 3 whistles.Open the cooker once the pressure ease off, and mash the dal well with either potato masher or wooden spatula.Add the milk, sugar and jaggery and simmer for 15-20 minutes until dal thickens.Add the coconut mixture, saffron and rose essence and stir well, cook for another minute and turn off the flame.In another pan, heat ghee and fry cashews till light brown, and pour it over payasam.Keep some aside for garnishServe hot.

Andhra Mysore Rasam

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 3 to 4 cups

Ingredients

To Be Roasted and Blended Into A Powder
1 tbsp coriander (dhania) seeds
2 tsp chana dal (split bengal gram)
1 whole dry kashmiri red chilli
5 to 6 peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
2 tbsp freshly grated coconut

Other Ingredients:
1 tsp ghee
1 cup boiled toovar (arhar) dal
1 tsp mustard seeds ( rai / sarson)
2 chopped tomatoes
a pinch asafoetida (hing)
1/2 tsp turmeric powder (haldi)
1 tsp sambhar masala
1 tbsp tamarind (imli) pulp
a few curry leaves (kadi patta)
salt to taste
chopped coriander (dhania) for garnishing

Method

Puree the tomato and transfer it a vessel.Add the tamarind extract, salt, sambar powder, asafoetida, turmeric powder and boil this for 7-9 minutes on a medium flame till the raw smell goes off.Add 2 cups of water to the cooked dal and add in the ground paste to this and mix well.Transfer this to the boiling tamarind and tomato mixture.When it froths up switch off the flame and garnish with curry leaves and coriander leaves.Temper mustard seeds in ghee and add to the rasam.serve hot.

Panneer Kadhi with Garden Cutlet

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 2 to 4 servings

Ingredients

For The Kadhi
4 tbsp chopped paneer (cottage cheese)
2 tbsp besan (bengal gram flour)
2 tbsp buttermilk
2 tsp ghee
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 tsp garam masala
1 tsp chopped coriander (dhania)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
chopped coriander (dhania) for garnishing

For The Garden Cutlet
1 cup finely chopped spinach (palak)
1/2 cup finely chopped fenugreek (methi) leaves
1/4 cup finely chopped cabbage
3/4 cup boiled and mashed raw banana
1/2 cup crushed and boiled green peas
2 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
2 tbsp chopped cashewnuts (kaju)
1 tbsp chopped raisins (kismis)
1 tbsp finely chopped coriander (dhania)
poppy seeds (khus-khus) for coating
ghee for cooking

Method

for the kadhi
for the kadhiCombine the besan and buttermilk in a bowl and whisk well till smooth. Keep aside.Heat the ghee in a deep pan and add the cumin seeds and coriander seeds.When the seeds crackle, add the curry leaves and saute for 30 seconds.Add the buttermilk-flour mixture, garam masala, turmeric powder, chilli powder, salt and enough water and mix well.Bring to boil and add the paneer, mix well and simmer for a half a minute.Remove from the flame, add the coriander, mix well and keep aside.
for the garden cutlet
for the garden cutletCombine all the ingredients in a bowl and mix well.Divide the mixture into 8 equal portions and roll them into small round flat cutlets.Roll each cutlet with poppy seeds so that they are evenly coated from all the sides.Heat the ghee in a tava and cook each cutlet using ghee till they turn golden brown and crisp from both the sides.Serve hot cutlets with hot kadhi.

Anjeer and Dates Barfi

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 8 to 10 pieces

Ingredients

1 1/2 cups dried figs (anjeer)
1 1/2 cups deseeded dates (khajur)
10 to 12 almonds (badam)
5 to 8 cashewnuts (kaju)
10 pistachios
1 tsp ghee

Method

Cut dried figs in small pieces and add some water and microwave on high for 2 minute.Make a puree using a little water if required.Chop seedless dates in a microwave oven and microwave on high for one minute and make a puree using a little water if required.First roast almonds, cashewnuts and pistachios and than chop all the nuts in small pieces.Grease a tray.Heat ghee in a pan.Add anjeer puree and dates puree and saute well and cook on medium heat, stirring continuously, for 5 minutes or till mixture leaves the side of pan.Add almonds, cashewnuts and pistachios.Mix well for two minutes, stirring continuously.Spread evenly on the greased tray.Cover with dry fruit powder.When cool, cut into pieces and serve.