Ingredients
4 cup thin Poha
1 Big Onion chopped
1 Big Potato
A Handful Peanuts
2 tsp Mustard Seeds
6 green chilli
A handful coconut Powder
1/2 a lemon
1 tsp turmeric
2 tsp red chilli
Salt
Method
1) Run cold water over poha, drain them and keep them aside.
2) Dice potatoes & Microwave with salt for 10 mins.
3) Heat oil, add mustard seeds and let it splutter.
4) Add onions, green chilies, haldi and red chilli and saute.
5) Add Potato, Coconut and peanuts, mix well and let it cook.
6) Add haldi powder, 1 tsp red chilli powder and 1 1/2 tsp salt to the poha and mix with hand.
7) Add the poha to the pan and mix gently, cover it and leave for a few minutes.
8) Add lime juice, chopped cilantro.
9) Serve as is or with an extra zing of spicy Bhujia .
Saturday, July 17, 2010
Friday, July 16, 2010
Vangi Bath
Ingredients
For the powder
1 cup Dhania seeds
3/4 cup chana dal
1/2 dal urad dal
1 cup red chilli
For the rice
4-5 brinjal
1 big onion
2 carrots ( optional )
Method
1. Dry roast each powder ingredient and add to mixie and grind.
2. Add 1 1/2 tsp salt and keep aside.
3. Heat oil, Add mustard seeds and curry leaves and let splutter.
4. Add onions and carrots and one pich turmeric powder.
5. After a minute add brinjal and some salt (1/2 spoon) .
6. Once vegetable is cooked, add 3 tbsp powder and mix well.
7. If you want add 1/2 spoon red chilli or 1/2 spoon powder
8. Make rice separately and mix vangi mix as wanted.
For the powder
1 cup Dhania seeds
3/4 cup chana dal
1/2 dal urad dal
1 cup red chilli
For the rice
4-5 brinjal
1 big onion
2 carrots ( optional )
Method
1. Dry roast each powder ingredient and add to mixie and grind.
2. Add 1 1/2 tsp salt and keep aside.
3. Heat oil, Add mustard seeds and curry leaves and let splutter.
4. Add onions and carrots and one pich turmeric powder.
5. After a minute add brinjal and some salt (1/2 spoon) .
6. Once vegetable is cooked, add 3 tbsp powder and mix well.
7. If you want add 1/2 spoon red chilli or 1/2 spoon powder
8. Make rice separately and mix vangi mix as wanted.
Adai Dosai
Ingredients
1 cup ponni rice / sona masori rice
1/2 cup toor dal
2 green chillis
2 red chillis
curry leaves
1-2 tbsp powder
3/4 tsp Salt
Method
1. Soak rice and dal in water for 1-2 hours
2. Grind chillis/curry leaves and salt with rice/dal to smooth batter
3. Add coconut powder to batter
4. Make Dosa's and eat immediately ( wont work for dabbas , if you want to take for dabba try with idly rice instead )
Note: Store remaining batter in fridge
1 cup ponni rice / sona masori rice
1/2 cup toor dal
2 green chillis
2 red chillis
curry leaves
1-2 tbsp powder
3/4 tsp Salt
Method
1. Soak rice and dal in water for 1-2 hours
2. Grind chillis/curry leaves and salt with rice/dal to smooth batter
3. Add coconut powder to batter
4. Make Dosa's and eat immediately ( wont work for dabbas , if you want to take for dabba try with idly rice instead )
Note: Store remaining batter in fridge
Rava Dosa
Ingredients
1 cup raw rice ( normal rice )
1 cup idli rice
1/2 cup rava(sooji)
1/4 maida
For Tadka:-
Mustard
Whole pepper
Curry leaves
Method
1. Soak rice in water for 1 hours
2. Grind till smooth batter
3. When almost done with grinding add rava to mix( dont grind too much )
4. Remove batter in bowl and add maida
5. Add 1 1/2 spoons of salt and mix well.
6. Keep outside for 8 hours.
7. Do tadkas and add to batter
8. Batter will be of thin consistency
9. Make dosas by pouring on to tawa ( you should not spread like normal dosas)
Note: Store remaining batter in fridge
1 cup raw rice ( normal rice )
1 cup idli rice
1/2 cup rava(sooji)
1/4 maida
For Tadka:-
Mustard
Whole pepper
Curry leaves
Method
1. Soak rice in water for 1 hours
2. Grind till smooth batter
3. When almost done with grinding add rava to mix( dont grind too much )
4. Remove batter in bowl and add maida
5. Add 1 1/2 spoons of salt and mix well.
6. Keep outside for 8 hours.
7. Do tadkas and add to batter
8. Batter will be of thin consistency
9. Make dosas by pouring on to tawa ( you should not spread like normal dosas)
Note: Store remaining batter in fridge
Uthapam
Ingredients
2 cups raw rice
2 cups idli rice
1/4 cup toor dal
1/2 cup urad dal
1 tsp methi seeds
Salt
Method
1. Soak all ingredients in water for 1-2 hours
2. Grind till smooth batter
3. Add 2-2 1/2 spoons of saltand mix well
4. Keep out for 8 hours
4. Make thick dosas
Note: Store remaining batter in fridge
2 cups raw rice
2 cups idli rice
1/4 cup toor dal
1/2 cup urad dal
1 tsp methi seeds
Salt
Method
1. Soak all ingredients in water for 1-2 hours
2. Grind till smooth batter
3. Add 2-2 1/2 spoons of saltand mix well
4. Keep out for 8 hours
4. Make thick dosas
Note: Store remaining batter in fridge
Adai
Ingredients
3 cups Idly Rice
3/4 cup toor dal
3/4 chana dal
1/4 split black urad dal
4 green chilli
10 red chilli
Curry leaves
Stem of coriander leaves
1 tsp hing
Salt
Method
1. Soak rice and dal in water for 1 hour
2. In mixie take green chilli, red chilli, curry leaves, coriander leaves and some of the above rice/dal and grind to smooth consistency
3. Now grind the remaining rice/dal mix into coarse batter
4. Now add salt and hing and mix well
5. Add chopped onion or coconut powder for taste ( Note: add only to that part of the batter which you are going to use right away )
You can make adai's right away or store for latter in fridge.
While pouring Adai's on the tawa make 5 holes in the center and pour oil.
3 cups Idly Rice
3/4 cup toor dal
3/4 chana dal
1/4 split black urad dal
4 green chilli
10 red chilli
Curry leaves
Stem of coriander leaves
1 tsp hing
Salt
Method
1. Soak rice and dal in water for 1 hour
2. In mixie take green chilli, red chilli, curry leaves, coriander leaves and some of the above rice/dal and grind to smooth consistency
3. Now grind the remaining rice/dal mix into coarse batter
4. Now add salt and hing and mix well
5. Add chopped onion or coconut powder for taste ( Note: add only to that part of the batter which you are going to use right away )
You can make adai's right away or store for latter in fridge.
While pouring Adai's on the tawa make 5 holes in the center and pour oil.
Idli/Dosa Batter
Ingredients
5 cups idly rice
1 cup whole urad dal
2 tsp methi seeds
1 handful poha ( to give it softness)
Method
1) Soak idli rice and poha in water for atleast 2 hours ( longer the better , overnight is good )
2) Soak whole urad dal and methi seeds in water ( same as above )
3) First grind dal to very smooth consistency
4) Add 3 spoons salt to batter
5) Next grind rice to smooth consistency and to the above batter and mix well.
Suppose you soak overnight and grind the morning.
Immediately after grinding, we can make dosas by adding some buttermilk.
In the evening and later you can make dosas by adding some water ( maybe the water used for cleaning the mixie ).
Now keep the batter in fridge overnight.
You can make idli next day. Let it come to room temperature before making idli else it will be too hard. Steam for 10 minutes without weight.
You can also make idli upma if the idli becomes hard.
5 cups idly rice
1 cup whole urad dal
2 tsp methi seeds
1 handful poha ( to give it softness)
Method
1) Soak idli rice and poha in water for atleast 2 hours ( longer the better , overnight is good )
2) Soak whole urad dal and methi seeds in water ( same as above )
3) First grind dal to very smooth consistency
4) Add 3 spoons salt to batter
5) Next grind rice to smooth consistency and to the above batter and mix well.
Suppose you soak overnight and grind the morning.
Immediately after grinding, we can make dosas by adding some buttermilk.
In the evening and later you can make dosas by adding some water ( maybe the water used for cleaning the mixie ).
Now keep the batter in fridge overnight.
You can make idli next day. Let it come to room temperature before making idli else it will be too hard. Steam for 10 minutes without weight.
You can also make idli upma if the idli becomes hard.
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