Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 servings
Ingredients
2 1/2 cups peeled baby potatoes
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
2 bayleaf (tejpatta)
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
3 to 4 curry leaves (kadi patta)
1 slit green chilli
2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 cup beaten curds (dahi)
2 tbsp ghee
salt to taste
For The Garnish
2 to 3 tbsp chopped coriander (dhania)
Method
Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida.When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.Add 1/2 cup of water, mix well and bring to a boil.Add the curds and bring to a boil, while stirring continuously.Garnish with the coriander.Serve hot.
Pages
▼
Sunday, September 1, 2013
Sakinalu
Preparation:10 mins
Cook: 2 hrs
Total Time: 1302 hours 10 minutes
Servings: Makes 4 servings
Ingredients
2 cups rice (chawal)
1/4 cup sesame seeds (til)
2 tsp carom seeds (ajwain)
salt to taste
oil for deep frying
Method
Wash the rice and soak it in water for 4 – 5 hrs.Drain the water. Dry the rice on thin cloth for 25 mins.Grind it as fine powder.In a large bowl add the rice flour, ajwain, sesame seeds, salt and mix well.Now add water slowly to get proper consistency. The dough should not be too watery or to thick.Take a bowl of water and wet your hands.Take small quantity of the dough and make round thin circles with your fingers on a cloth.The cloth will absorb the water in the flour.Leave it for some time.Heat oil in a deep pan, deep fry the sakinalu until it turns golden brown.Cool it.Store in air tight container.
Cook: 2 hrs
Total Time: 1302 hours 10 minutes
Servings: Makes 4 servings
Ingredients
2 cups rice (chawal)
1/4 cup sesame seeds (til)
2 tsp carom seeds (ajwain)
salt to taste
oil for deep frying
Method
Wash the rice and soak it in water for 4 – 5 hrs.Drain the water. Dry the rice on thin cloth for 25 mins.Grind it as fine powder.In a large bowl add the rice flour, ajwain, sesame seeds, salt and mix well.Now add water slowly to get proper consistency. The dough should not be too watery or to thick.Take a bowl of water and wet your hands.Take small quantity of the dough and make round thin circles with your fingers on a cloth.The cloth will absorb the water in the flour.Leave it for some time.Heat oil in a deep pan, deep fry the sakinalu until it turns golden brown.Cool it.Store in air tight container.
Sweet Poha
Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 4 serving
Ingredients
4 cups soaked puffed rice (kurmura)
1/2 cup grated jaggery (gur)
1 tsp cardamom (elaichi) powder
2 tbsp grated coconut
Method
combine all the ingredients in a bowl and mix well using hands till jaggery is dissolved.Serve immediately or use as filling in dosas.
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 4 serving
Ingredients
4 cups soaked puffed rice (kurmura)
1/2 cup grated jaggery (gur)
1 tsp cardamom (elaichi) powder
2 tbsp grated coconut
Method
combine all the ingredients in a bowl and mix well using hands till jaggery is dissolved.Serve immediately or use as filling in dosas.
Hariyali Chutney
Preparation:5 mins
Cook: 0 mins
Total Time: 5 mins
Servings: Makes 7 to 8 servings
Ingredients
250 gms coriander (dhania)
2-3 green chilli
1 tbsp lemon juice
salt to taste
1/2 tsp cumin seeds (jeera)
sugar to taste
1 tsp chopped ginger (adrak)
2 tsp peanuts
2 tsp dessicated coconut
1/4 cup curds (dahi)
Method
Combine all the ingredients and blend in a mixer till smooth.Serve immediately or store refrigerated.
Cook: 0 mins
Total Time: 5 mins
Servings: Makes 7 to 8 servings
Ingredients
250 gms coriander (dhania)
2-3 green chilli
1 tbsp lemon juice
salt to taste
1/2 tsp cumin seeds (jeera)
sugar to taste
1 tsp chopped ginger (adrak)
2 tsp peanuts
2 tsp dessicated coconut
1/4 cup curds (dahi)
Method
Combine all the ingredients and blend in a mixer till smooth.Serve immediately or store refrigerated.
Suva and Panneer Pancakes
Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 8 servings
Ingredients
For The Batter
1/2 cup moong (whole green gram) dal flour
2 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
coriander (dhania) powder to taste
2 tsp ginger (adrak) paste
2 tsp green chilli paste
2 tbsp chopped dill (shepu / suva bhaji)
2 tsp oil
For The Topping
2 tbsp chopped onions
1/4 cup chopped paneer (cottage cheese)
1/4 cup boiled sweet corn kernels (makai ke dane)
salt and freshly ground black pepper (kalimirch) powder to taste
Method
For batter
For batterCombine all the ingredients in a deep bowl and make a thin batter.Heat tava hot.Sprinkle water and wipe it.Pour laddleful of batter on it and make 4\" round.Spread the topping on it and roast.The base will turn brown and top will dry.Sprinkle some oil on top and turn it over.Roast it for a minute and turn.Garnish it with carrot flower, one each in the center of the pancake and serve fresh with tea and chutney.
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 8 servings
Ingredients
For The Batter
1/2 cup moong (whole green gram) dal flour
2 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
coriander (dhania) powder to taste
2 tsp ginger (adrak) paste
2 tsp green chilli paste
2 tbsp chopped dill (shepu / suva bhaji)
2 tsp oil
For The Topping
2 tbsp chopped onions
1/4 cup chopped paneer (cottage cheese)
1/4 cup boiled sweet corn kernels (makai ke dane)
salt and freshly ground black pepper (kalimirch) powder to taste
Method
For batter
For batterCombine all the ingredients in a deep bowl and make a thin batter.Heat tava hot.Sprinkle water and wipe it.Pour laddleful of batter on it and make 4\" round.Spread the topping on it and roast.The base will turn brown and top will dry.Sprinkle some oil on top and turn it over.Roast it for a minute and turn.Garnish it with carrot flower, one each in the center of the pancake and serve fresh with tea and chutney.
Cabbage Idli
Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 3 to 4 idlis
Ingredients
1/2 cup toovar (arhar) dal
1/2 cup long grained rice (basmati)
1/4 cup freshly grated coconut
10 whole dry kashmiri red chillies
1 tbsp tamarind water
1 cup finely chopped cabbage
1/2 cup finely chopped onions
salt to taste
oil for greasing
Method
Clean,wash and soak toovar dal and rice together for 2 hours.Combine the coconut, red chillies and tamarind in a mixer and blend into a coarse paste by adding little water.Add the toovar dal and rice and blend again into a medium consistency paste.Add the salt and blend in a mixer again.Transfer the ground masala into a bowl and add cabbage and onions and mix well.Pour the mixture into greased idli moulds and steam in a steamer for 25 minutes.Serve hot by sprinkling oil while eating.
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 3 to 4 idlis
Ingredients
1/2 cup toovar (arhar) dal
1/2 cup long grained rice (basmati)
1/4 cup freshly grated coconut
10 whole dry kashmiri red chillies
1 tbsp tamarind water
1 cup finely chopped cabbage
1/2 cup finely chopped onions
salt to taste
oil for greasing
Method
Clean,wash and soak toovar dal and rice together for 2 hours.Combine the coconut, red chillies and tamarind in a mixer and blend into a coarse paste by adding little water.Add the toovar dal and rice and blend again into a medium consistency paste.Add the salt and blend in a mixer again.Transfer the ground masala into a bowl and add cabbage and onions and mix well.Pour the mixture into greased idli moulds and steam in a steamer for 25 minutes.Serve hot by sprinkling oil while eating.