Set Dosa with Sambar

Set Dosa













Ingredients for Batter:
Urad Dal -1 cup
Rice – 3 cups
For Cooking Dosa:
Salt to taste
Oil for frying

Directions:Clean and soak urad dal and rice for 4 hours. Grind this into paste. Mix salt as required and leave it for fermentation over night. Heat tava or flat pan (Preferably Non- Sticking). Pour a ladle full of batter on pan and spread it little. Don’t make it thin Pour little oil around it. Let it cook slowly till it turns golden. Turn it upside down and cook for few minutes more. Serve with Sambar or Chutney

Ingredients for Sambar:
Red Gram Dal (Arhar) – one small bowl(cup/katori)
Sambar Powder – 2 tbsp
Tomato – 2 (finely chopped)
Onion – 1 (lengthwise chopped)
Green Chilly – 2(chop into small pieces)
Radish – 2 (cut into thin round slices)
Egg Plant (Brinjal) - 1small(cut into cubes)
Drum Sticks - 2 (cut into an inch long pieces)
Curry Leaves – few
Turmeric Powder – ½ tsp
Asafoetida (Hing)– ½ tsp
Dry Red Chillies (Whole) -2
Mustard Seeds - 1 tsp
Salt – to taste
Oil for tempering
Ingredients for Sambar Powder:
(For Storage)
Coriander Seeds – 100 gms
Fenugreek Seeds – 20 gms
Dry Red Chilly – 100 gms
Bengal Gram – 100 gms
Cumin Seeds – 25 gms
Solid Asafoetodia – 50 gms
***Grind all the ingredients together and store in air tight container***

Directions: Wash dal, add 4 cups water and cook in pressure cooker till it soft. Add all vegetables, green chillies, sambar power, salt and tumeric, mix well. Add another 1/2ltr water and cook again till vegetables are cooked well. In a frying pan. Take oil. Heat it and add musdard seeds, curry leaves, dry red chillies and asafoetodia. Saute it for 1 or 2 minutes. Pour this oil into curry and cover quickly.
Serve Hot.

Onion Uttappum

Onion Uttappum

Ingredients for Uttappum:

Rice - 2 small bowl

Urad Dal - 1/2 bowl

Onion - 1 Large (Chopped)

Green Chillies- 2-4nos. (Chopped)

Oil for frying

Salt to taste

Directions: Soak rice and dal for 4 hours and grind into smooth paste with little water (Same as for Dosa). Add salt to taste and leave it over night for fermentation. Oil tawa (griddle) and remove excess oil with paper nakpin. Pour 1 laddle full of batter on hot tawa and spread in circle. Put chopped onion and chillies (as per liking) on top of the batter circle. Let it cook for 2-3 minutes on each side. Serve with Chutney and Sambar.

Note: For chutney and sambar recipe, please view set dosa with sambar

Chole Bhature

CHOLE BHATURE

Ingredients for Bhature:

Maida (Refined Flour) - 2 cups

Baking Powder - 1/2 tsp

Yogurt - 1/2 cups

Sugar - 1/2 tsp

Salt - 1/4 tsp

Oil
Directions: Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1hr (In Summer ) and 2hr (In Winters).Take a small ball of the dough and roll into the desired sized Bhature. Deep fry the Bhature in oil.

Ingredients for Chole:

Chick Peas -1 and 1/2 cups
Onion - 3/4 cup chopped
Big tomato - Chopped
Ginger-Garlic Paste - 1 tsp
Green cardamom - 2-3nos.
Cloves - 2-4nons
Coriander Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds(methi) - 1/4 tsp
Black Salt - 1/4tsp (rock salt)
Kasoori Methi(optional) - 1/2 tsp
Black Peppers -3-4nons.
Chili Powder - 1/2tsp
Oil/ghee - 2 Tbsp
Salt to taste
Directions: Soak chick peas in water overnight and cook them.Dry roast all masalas from cardamom to black pepper and powder them. Heat oil/ghee, fry onions and ginger-garlic paste till the onions turn slightly brownish. Add the tomato and masala powder, chili powder, salt (add less salt as the masala has rock salt in it). Cook for 2-3 minutes. Add the cooked chick peas, kasoori methi and cook for another 5mins. Garnish with coriander leaves.Serve hot with Bhature.

Chilly Chicken

Chilly Chicken (My Version)

Ingredients for Chilly Chicken:

200 gms Boneless Chicken (Cubbed)

1 Large Onion (Cubbed)

1 Large Capsicum (Cubbed)

2 Medium Size Tomato (Cubbed)

1 Medium Size Carrot (Sliced)

Salt to taste

1/2 tsp Black Pepper Powder

1 tbsp Soya Sauce

2 tbsp Tomato Ketchup

1 tsp Vinegar

1 tbsp White Sesame Seeds (Optional)

2 tbsp Peanut Oil or Any Vegetable Oil.

Directions: Heat oil in a wok, add chicken cubbed and stir well. Cover the wok for 3-4 minutes and allow chicken to cook. Add onion and carrot into the chicken and stir for 2 minutes till it get little soft. Add capsicum and tomatoes along with soya sauce, tomato ketcup, vinegar, salt and pepper. Stir very nicely. Add sesame seeds and keep some for garnish. Dish quickly and garnish with more sesame seeds.

Farm Fresh Eggs









Ingredients for Eggs :
3 Eggs
1/4 cup chopped Onions
1/4 cup chopped Tomatoes
1/4 cup chopped capsisum
2 table spoon chopped french beans
7-8 Baby Spinch leaves (Optional)
3 table spoon grated cheese
Black Pepper powder for seasoning
Oregano for seasoning (Optional)
Salt to taste
2 tsp Oil

Directions: Heat oil in non-sticking fry pan. Beat eggs in bowl. Spread beaten eggs in hot pan. Spread Onion, tomotoes and cheese. Then spread beans, spinach, capsicum and add seasoning (Salt, Oregano, black papper powder). Cover the pan with lid and let it cook for few minutes on low flame. Uncover and poke knife to check if eggs cook evenly. Serve it with toast or bakery rolls onside.

Note: Baby spinach and beans are not added, dish shown in the picture.

ACHARI KARELA

ACHARI KARELA

Ingredients for Karela:

Karela (Bittergourd) - 300gms (Sliced)

Onion - 150gms (Sliced)

Mustard Oil - 3 tbsp (Any vegetable oil)

Turmeric - 1/4 tsp

Red Chilli Powder - 1/2 tsp

Onion Seeds (Kalonji) - 1/2 tsp

Fennel Seeds (Suanf) - 1/2 tsp

Mustard Seeds (Rai) - 1/2 tsp

Fenugreek Seeds (Methi) - 1/4 tsp

Salt to taste

Directions: Sliced Karela and add little salt. Rub salt nicely into karela and keep aside for 1 hour to reduce bitterness. Slice onion. Heat a wok (Kadai), add mustard oil. Allow oil to reach smoky hot level. Lower the flame and add fennel, fenugreek, mustard, onion seeds. Allow them to crackle and add sliced onion. Saute onion till soft. Drain water from salted karela (if any). Add Karela in the wok. Saute with Onion mix for few minutes. Add turmeric, red chilli powder and little more salt to taste. Cover and cook.

Serving: Goes well with Paratha, Plain Chappati or even Naan.

Idiyappam

IDIYAPPAM

Ingredients for Idiyappam:

Raw Rice Flour - 1 cup

Water - 1 cup

Coconut - 1/2 cup (Grated)

Ghee - 1 tsp
Salt to taste

Directions: Mix rice flour with hot water, ghee and salt. Knead it into a smooth, soft dough. Fill it in an idiyappam presser/sieve and press it onto banana leaves on which a little grated coconut has been sprinkled, or press it directly onto an idli pan without banana leaves.4. Steam for 5-10 minutes. Some people add a little grated coconut on top before steaming. Serve it Coconut Chutney.

Idiyappam Presser