Preparation :20 mins
Cook :27 mins
Total TIme :47 mins
Servings :Makes 6 servings
Ingredents :
For The Brown Stock (makes Approx. 6 Cups)
1/2 cup roughly chopped carrots
1/2 cup roughly chopped french beans
1/4 cup roughly chopped onions
1/4 cup roughly chopped potatoes
3/4 cup roughly chopped tomatoes
Other Ingredients
2 tbsp butter
1/4 cup finely chopped onions
3 cloves (laung / lavang)
4 1/2 cups brown stock , recipe above
2 fresh bread slices
3/4 cup chopped and boiled mixed vegetables (french beans , carrot ,
cauliflower)
4 tbsp grated processed cheese
salt and freshly ground black pepper (kalimirch) to taste
Method :
For the brown stock
For the brown stockCombine all the vegetables along with 8 cups of water in a deep non-stick pan and boil on a medium flame for approx. 20 minutes.Allow the mixture to cool completely. Once cooled blend in a mixer till smooth and strain using a strainer. Use as required.
How to proceed
How to proceedHeat the butter in a deep non-stick pan, add the onions and cloves and sauté on a medium flame for a minute.Add the brown stock, mix well and simmer on a medium flame for 3 minutes.Remove and discard the crust from the bread slices. Crumble the bread slices and add it to the soup.Add the mixed vegetables, cheese, salt and pepper, mix well and simmer for 2 to 3 minutes, while stirring occasionally.Serve hot.
Thursday, May 25, 2017
Monday, May 8, 2017
Bafa Dhoi
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings
Ingredients
400 ml condensed milk
400 ml milk
400 ml curds (dahi)
Method
Combine all the ingredients in a pan and mix well.Cook on a double boiler for 10 - 15 minutes.Insert a knife and if it comes out clean, remove from the flame and cool.Refrigerate for 3 hours and serve chilled.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings
Ingredients
400 ml condensed milk
400 ml milk
400 ml curds (dahi)
Method
Combine all the ingredients in a pan and mix well.Cook on a double boiler for 10 - 15 minutes.Insert a knife and if it comes out clean, remove from the flame and cool.Refrigerate for 3 hours and serve chilled.
Carrot Rava Dosa
Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 1 serving
Ingredients
2 cups semolina (rava)
1/2 cup rice flour (chawal ka atta)
1/2 cup buttermilk
1/4 tsp asafoetida (hing)
salt to taste
1\" (inch) chopped ginger (adrak)
4 green chillies , chopped
10 to 12 finely chopped curry leaves (kadi patta)
2 tbsp crushed peppercorns (kalimirch)
1 tsp crushed cumin seeds (jeera)
2 tbsp ghee or oil
2 tbsp finely chopped coconut
1 cup grated carrot
12 finely chopped cashewnuts (kaju)
Method
Blend rava, rice flour and buttermilk in a mixer to make a thin batter, add asafoetida and salt. The batter should be thin, add water if required.Keep aside to ferment for at least 6 hours.Heat ghee in a pan and roast the peppercorns and cumin seeds, add to the batter.Add the green chillies, coconut, carrots, curry leaves and cashewnuts, mix well.Grease a non stick tava (griddle) with a little oil. Pour a ladle full of the batter and spread by swirling the tava to form a thin circle.Smear a tablespoon of oil on the sides, cook till the dosa is crisp and golden brown in colour and fold over to make a semi-circle.Repeat with the remaining batter to make more dosas.Serve immediately.
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 1 serving
Ingredients
2 cups semolina (rava)
1/2 cup rice flour (chawal ka atta)
1/2 cup buttermilk
1/4 tsp asafoetida (hing)
salt to taste
1\" (inch) chopped ginger (adrak)
4 green chillies , chopped
10 to 12 finely chopped curry leaves (kadi patta)
2 tbsp crushed peppercorns (kalimirch)
1 tsp crushed cumin seeds (jeera)
2 tbsp ghee or oil
2 tbsp finely chopped coconut
1 cup grated carrot
12 finely chopped cashewnuts (kaju)
Method
Blend rava, rice flour and buttermilk in a mixer to make a thin batter, add asafoetida and salt. The batter should be thin, add water if required.Keep aside to ferment for at least 6 hours.Heat ghee in a pan and roast the peppercorns and cumin seeds, add to the batter.Add the green chillies, coconut, carrots, curry leaves and cashewnuts, mix well.Grease a non stick tava (griddle) with a little oil. Pour a ladle full of the batter and spread by swirling the tava to form a thin circle.Smear a tablespoon of oil on the sides, cook till the dosa is crisp and golden brown in colour and fold over to make a semi-circle.Repeat with the remaining batter to make more dosas.Serve immediately.
Butter Murukku
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 12 to 15 murukku
Ingredients
1/2 cup urad dal (split black lentils)
2 cups rice flour (chawal ka atta)
5 tsp butter
1 tsp sesame seeds (til)
1 tsp cumin seeds (jeera)
1 pinch asafoetida (hing)
salt to taste
oil for deep frying
Method
In a deep pan, dry roast the urad dal till light brown, cool and blend in a mixer into a fine powder.Add the remaining ingredients to the urad dal powder in a bowl and gradually add 2 cups of hot water and knead into semi-soft dough.Divide the dough into 2 equal portions and place one portion of the dough into the chakli press and make chakkis.Repeat with the remaining dough to make more chakkis.Heat the oil in the kadhai and deep-fry the chakli till crispy and golden brown in colour.Drain on an absorbent paper.Store in air-tight container when it is cooled.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 12 to 15 murukku
Ingredients
1/2 cup urad dal (split black lentils)
2 cups rice flour (chawal ka atta)
5 tsp butter
1 tsp sesame seeds (til)
1 tsp cumin seeds (jeera)
1 pinch asafoetida (hing)
salt to taste
oil for deep frying
Method
In a deep pan, dry roast the urad dal till light brown, cool and blend in a mixer into a fine powder.Add the remaining ingredients to the urad dal powder in a bowl and gradually add 2 cups of hot water and knead into semi-soft dough.Divide the dough into 2 equal portions and place one portion of the dough into the chakli press and make chakkis.Repeat with the remaining dough to make more chakkis.Heat the oil in the kadhai and deep-fry the chakli till crispy and golden brown in colour.Drain on an absorbent paper.Store in air-tight container when it is cooled.
Flavoured Dosa
Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 4 to 5 serving
Ingredients
For The Batter
1 cup urad dal (split black lentils)
2 cups par-boiled rice (ukda chawal)
2 tsp fenugreek (methi) seeds
1 tbsp beaten rice (poha)
Other Ingredients
1 cup mint leaves (phudina)
1 cup coriander (dhania)
4 green chillies
1/2 cup chopped spring onions
1 tbsp chopped capsicum
2 tsp chopped basil
salt to taste
oil for cooking and greasing
Method
Wash and soak the par-boiled rice, urad dal, fenugreek seeds and beaten rice flakes and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 8 to 10 hours.Drain and blend in a mixer to a smooth paste, using water.Transfer the mixture into a deep bowl.Cover with a lid and keep aside to ferment in a warm place for 8 to 10 hours.Blend the green chillies, spring onions , coriander, mint leaves, basil and capsicum in a mixer.Add this paste and salt to the batter and mix well.Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a thin circle.Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make more dosas.Serve immediately with potato curry or coconut chutney.
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 4 to 5 serving
Ingredients
For The Batter
1 cup urad dal (split black lentils)
2 cups par-boiled rice (ukda chawal)
2 tsp fenugreek (methi) seeds
1 tbsp beaten rice (poha)
Other Ingredients
1 cup mint leaves (phudina)
1 cup coriander (dhania)
4 green chillies
1/2 cup chopped spring onions
1 tbsp chopped capsicum
2 tsp chopped basil
salt to taste
oil for cooking and greasing
Method
Wash and soak the par-boiled rice, urad dal, fenugreek seeds and beaten rice flakes and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 8 to 10 hours.Drain and blend in a mixer to a smooth paste, using water.Transfer the mixture into a deep bowl.Cover with a lid and keep aside to ferment in a warm place for 8 to 10 hours.Blend the green chillies, spring onions , coriander, mint leaves, basil and capsicum in a mixer.Add this paste and salt to the batter and mix well.Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a thin circle.Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make more dosas.Serve immediately with potato curry or coconut chutney.
Bhujia Chaat
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 5 servings
Ingredients
For Bhujia Chaat
2 cups bhujia sev
1/4 cup chopped onions
2 tbsp tomato ketchup
1 1/2 cups roasted chana dal (daria)
1/2 cup crushed peanuts
1/2 tsp chilli powder
3 to 4 green chillies
Method
How to make bhujia chaat
How to make bhujia chaatCombine all the ingredients in a bowl and mix well.Serve immediately.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 5 servings
Ingredients
For Bhujia Chaat
2 cups bhujia sev
1/4 cup chopped onions
2 tbsp tomato ketchup
1 1/2 cups roasted chana dal (daria)
1/2 cup crushed peanuts
1/2 tsp chilli powder
3 to 4 green chillies
Method
How to make bhujia chaat
How to make bhujia chaatCombine all the ingredients in a bowl and mix well.Serve immediately.
Rava Adai
Preparation:5 minutes
Cook: 5 minutes
Total Time: 10 mins
Servings:
Ingredients
1 cup semolina (rava)
1/4 cup grated cabbage
1/4 cup grated carrots
2 to 3 green chillies
coriander (dhania) leaves
1/4 inch piece ginger (adrak)
1/4 cup sour curds (khatta dahi)
salt to taste
Method
Grind corriander leaves,chillies and ginger Grate cabbage and carrotsAdd the cabbage and carrots and the ginger corriander paste to the semolinaAdd some water, curd and salt to make a batterSpread this on the tava roast it with oil Serve hot with chutney"}]
Cook: 5 minutes
Total Time: 10 mins
Servings:
Ingredients
1 cup semolina (rava)
1/4 cup grated cabbage
1/4 cup grated carrots
2 to 3 green chillies
coriander (dhania) leaves
1/4 inch piece ginger (adrak)
1/4 cup sour curds (khatta dahi)
salt to taste
Method
Grind corriander leaves,chillies and ginger Grate cabbage and carrotsAdd the cabbage and carrots and the ginger corriander paste to the semolinaAdd some water, curd and salt to make a batterSpread this on the tava roast it with oil Serve hot with chutney"}]
Mixed Veg Spicy Rice, Kadamba Saadam
Preparation:45 mins
Cook: 30 mins
Total Time: 751 hours 15 minutes
Servings: Makes 4 servings
Ingredients
1 cup rice (chawal)
1/2 cup toovar (arhar) dal
1 tbsp coriander (dhania)
1 small lemon sized ball of tamarind (imli)
1 tbsp chana dal (split bengal gram)
5 red chillies
1/2 tbsp fenugreek (methi) seeds
asafoetida (hing) to taste
salt to taste
1 potato
2 brinjal (baingan / eggplant)
2 sweet potatoes (shakarkand)
5 valor papdi
10 french beans
1 carrot
1 small piece of red pumpkin (bhopla / kaddu)
Method
Cook the rice slightly sticky.Pressure cook the toor dal and all the vegetables.Soak the tamarind and extract the juice.Fry daniya, channa dal, red chillies, fenugreek seeds and hing in little oil and make powder of it.Bring the tamarind juice to boil and add salt and the powder you have made.Lastly add all the cooked vegetables and boil for about 5 minutes.Mix this sambar with the rice and add some hot ghee.Mixed veg spicy rice is ready to taste!"}]
Cook: 30 mins
Total Time: 751 hours 15 minutes
Servings: Makes 4 servings
Ingredients
1 cup rice (chawal)
1/2 cup toovar (arhar) dal
1 tbsp coriander (dhania)
1 small lemon sized ball of tamarind (imli)
1 tbsp chana dal (split bengal gram)
5 red chillies
1/2 tbsp fenugreek (methi) seeds
asafoetida (hing) to taste
salt to taste
1 potato
2 brinjal (baingan / eggplant)
2 sweet potatoes (shakarkand)
5 valor papdi
10 french beans
1 carrot
1 small piece of red pumpkin (bhopla / kaddu)
Method
Cook the rice slightly sticky.Pressure cook the toor dal and all the vegetables.Soak the tamarind and extract the juice.Fry daniya, channa dal, red chillies, fenugreek seeds and hing in little oil and make powder of it.Bring the tamarind juice to boil and add salt and the powder you have made.Lastly add all the cooked vegetables and boil for about 5 minutes.Mix this sambar with the rice and add some hot ghee.Mixed veg spicy rice is ready to taste!"}]
Bajra Dosa
Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 5 serving
Ingredients
1 cup bajra (black millet)
1 1/2 cups par boiled rice (chawal)
3/4 cup urad dal (split black lentils)
2 tsp fenugreek (methi) seeds
salt to taste
1 tbsp oil for tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
oil for greasing
3/4 tsp cooking soda
Method
Soak the bajra and rice in enough water for 6 hours.Soak dal and fenugreek seeds, separately for 1 hour.Combine the dal and fenugreek seeds and blend in a mixer to smooth frothy paste.Combine the bajra and rice and blend in a mixer to coarse rawa consistency.Combine both the mixtures, mix well and add the salt.Cover and keep aside to ferment for 12 hours in cold weather and 6 to 7 hours in hot weather.Heat the oil in a small pan, add the mustard seeds and cumin seeds.When the seeds crackle, add this tempering to the batter along with cooking soda and mix well.Grease a dosa pan and pour one ladle of the fermented batter and shape into dosa.Cook covered on a slow flame for 1 or 2 minutes or till cooked.Proceed with same with the remaining batter to make more such dosas.Serve hot with onion chutney, green chutney.
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 5 serving
Ingredients
1 cup bajra (black millet)
1 1/2 cups par boiled rice (chawal)
3/4 cup urad dal (split black lentils)
2 tsp fenugreek (methi) seeds
salt to taste
1 tbsp oil for tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
oil for greasing
3/4 tsp cooking soda
Method
Soak the bajra and rice in enough water for 6 hours.Soak dal and fenugreek seeds, separately for 1 hour.Combine the dal and fenugreek seeds and blend in a mixer to smooth frothy paste.Combine the bajra and rice and blend in a mixer to coarse rawa consistency.Combine both the mixtures, mix well and add the salt.Cover and keep aside to ferment for 12 hours in cold weather and 6 to 7 hours in hot weather.Heat the oil in a small pan, add the mustard seeds and cumin seeds.When the seeds crackle, add this tempering to the batter along with cooking soda and mix well.Grease a dosa pan and pour one ladle of the fermented batter and shape into dosa.Cook covered on a slow flame for 1 or 2 minutes or till cooked.Proceed with same with the remaining batter to make more such dosas.Serve hot with onion chutney, green chutney.
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