Tricolour neer dose ..

 

Recipe : 

Orange neer dose : 

In a blender jar add in 2 chopped tomatoes, 1 tablespoon coriander seeds, 1 teaspoon Kashmiri chilli powder, 1 cup soaked rice, 1/4 teaspoon of asafoetida and turmeric, 1 teaspoon of salt. Add in 1/2 cup of cold water and blend until the batter is smooth.

Add 1/2 cup water to the batter and heat the griddle make dose.

White neer dose :

In a blender jar add in 1 cup soaked rice,1 teaspoon salt  and 1/2 cup water. 

Blend until the batter is smooth.

Add 1/2 cup water,adjust the batter consistency and heat the griddle make dose.

Green neer dose : 

In a blender jar add in 2 cup spinach,2 green chillies,1 teaspoon Cumin seeds,1 cup soaked rice, 1/2 teaspoon salt. Blend every thing until smooth.

Add in 1/2 cup water to the batter, mix everything and heat the griddle make dose.

Notes :

* Rice needs to be soaked for 5 hours.

* Batter consistency must be pouring consistency.

* Heat the griddle well before pouring the batter.

* Always cook neer dose on medium-high heat.

Odappe

Ingredients :

Rice flour : 500 gms 

Salt : 1/2 teaspoon

Red chilli powder : 1 teaspoon (increase if you like )

Cumin seeds : 1 teaspoon

Oil : 1 tablespoon

Chopped onion : 1 and 1/2 cups 

Chopped curry leaves : 1 tablespoon 

Grated carrot : 1/4 cup 

Finely sliced french beans : 1/4 cup 

Water(around 3/4 cup) for kneading 

Method :

In a big bowl add all the ingredients except water. 

Mix everything well. 

Gradually add cold water and knead the dough. ( Dough should look like chapati/bread dough) 

Make small dough balls and keep it ready.

Take a butter paper, grease it lightly with oil, pat the dough on it and carefully transfer it to heated griddle and apply ghee(around 1 teaspoon) and cook both sides until bit crispy.

Serve it with chutney, cane molasses (Joni Bella), honey , butter or as it is :)

           *********

Sago Idly

 

Method :

* Wash 1/2 cup sago pearls for 3-4 times in cold water,drain the water completely.

Wash 1 cup of idly rava for 2 times in cold water, drain the water completely.

* Take a big bowl, add in sago pearls and idly rava, 3/4 cup thick curd/yogurt,1/2 cup of cold water and 1/2 teaspoon salt, mix everything nicely and let it ferment for 10 hours.

* Grease the idly plate with ghee and keep it ready.

* In a pressure cooker add 2 cups of water and switch on the stove.

* Add 1/4 cup chopped dill leaves to fermented idly batter and mix gently.

* Add 1/8 tea spoon of baking soda, mix quickly and pour the batter to idly plates and steam cook the idlies for 20 minutes.

Serve it with red chutney.

Recipe for red chutney :

* In a pan add in 1/2 teaspoon of coconut oil, once oil is warm, add in 1/4 cup sliced onions,1/2 teaspoon chopped garlic,1 green chilli, 1 dried Kashmiri chilli, small piece of tamarind roast until onion turns to pink colour.

Add in 1 table spoon of Daria Dal (split roasted gram /putaani), 1/2 cup coconut, 1/2 teaspoon salt.

Switch off the stove, and let everything cool down, then in small blender jar, blend everything with 1/4 cup of water.

Transfer chutney into a bowl and add tempering. ( Heat coconut oil, add in mustard seeds and asafoetida).

Benne dose ..

Ingredients and method for batter :

Dosa or idly rice : 2 cups
Urad Dal : 1/2 cup
Fenugreek seeds : 1 teaspoon
Poha : 1/2 cup ( I used thick poha )
Rice flour : 1/2 cup

Wash and soak dosa rice,urad Dal and fenugreek seeds in a separate bowl for 4-5 hours.

In a small bowl wash and soak poha for 4-5 hours.

First in a mixer jar blend poha till smooth using 1/8 cup of water and transfer it to a big vessel.

In the same jar blend the rice ,urad dal and fenugreek seeds using 1/2 cup water(add water in between).

Transfer the batter to poha batter vessel, add in rice flour and mix everything well and close the lid and let it ferment for 8-9 hours ( whole night )

While preparing dose add 1 and 1/2 teaspoon salt and 1/2 teaspoon sugar, mix it well. If the batter is too thick add 1/4 cup water and mix well.

Heat the tawa (I use iron skillet), sprinkle water and wipe it using paper towel or onion, pour one laddle full of batter and make dosa.. make sure to decrease the flame once skillet is heated enough.

Cook dosa in low flame, add butter, flip it and cook for 30 seconds and again flip dose and add 1 tablespoon of butter and spread it on dose and cook until the bottom of the dose turns golden brown.

Use generous amount of butter while preparing this dose..
Make sure to cook this dose in low flame.

While making next dose, sprinkle water on skillet and clean it with paper towel and repeat the same process..

Serve hot with chutney!

Ghee roast dosa with potato masala..

For dosa batter :

3 cups of idly or dosa rice
1 cup of urad Dal
1 tablespoon chana Dal
1 teaspoon fenugreek seeds
1 and 1/2 cup of water for grinding

Wash and soak all the ingredients together in a bowl for 5 hours.

Drain and discard the soaked water, and transfer the ingredients to a mixer jar and blend it until batter will be smooth.. use just 1 cup of water for grinding. (Don't add water all at once)
Transfer the batter to a bowl.
Clean the mixer jar with 1/2 cup water and pour this into batter bowl.  Quickly stirr it once and close the lid and let it ferment for 8 hours.

While preparing dosa add 1 tablespoon salt , 1/2 teaspoon of sugar to the batter and mix it nicely.

Heat iron skillet(dosa tawa) , put few drops of ghee to the skillet, spread it nicely then pour the batter and make dosa.

Cook dosa for 30 seconds, add 1/2 teaspoon ghee and turn it and cook again for 30 seconds, flip it again and drizzle 1 teaspoon ghee and roast/cook dosa in a medium flame until bottom of the dosa turns to golden colour.

( You can store the batter in refrigerator for 3 days in airtight container. )


*****

Potato masala

Ingredients :

Cooked mashed potatoes : 2 cups
Finely chopped onion : 1/2 cup
Finely chopped garlic : 1/4 teaspoon
Finely chopped ginger : 1/4 teaspoon
Finely chopped green chilly : 1 teaspoon ( increase if you like more spicy version)
Salt: 1 and 1/2 teaspoon
Sugar : 1/4 teaspoon
Fresh lemon juice : 1/4 teaspoon
Finely chopped cilantro : 1 tablespoon
Vegetable oil : 2 tablespoons
Coconut oil : 1/4 teaspoon
Cumin seeds : 1/4 teaspoon
Mustard : 1/4 teaspoon
Turmeric powder : 1/8 teaspoon
Chana Dal and urad Dal : 1/4 teaspoon each

Method :

Heat vegetable oil, add in mustard, cumin seeds, chana Dal and urad Dal. Add in turmeric powder.

Once the mustard splutters add in onion,ginger, garlic and green chillies.. saute for 2 minutes.

Add in salt and sugar saute once and add in mashed potatoes saute it in a medium flame for 5 minutes.

Switch off the flame, add in coconut oil, cilantro and lemon juice, mix it nicely and serve it along with ghee roast dosa.

*****

Kanchipuram idly ..

Ingredients :

For batter :

Urad dal : 1/2 cup
Dosa or idly rice : 1 and 1/2 cup
Salt : 1 tablespoon

For sesoning :

Ghee : 2 tablespoon
Fresh crushed peppercorn : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Curry leaves : 8
Mustard seeds : 1/4 teaspoon
Asafoetida : 1/8 teaspoon
Urad dal : 1/2 teaspoon
Chana dal :1/2 teaspoon
Chopped Cashew nuts : 1/2 tablespoon

Other ingredients :

For greasing  :
Ghee 1 teaspoon
Banana leaves : 2

Method :

Wash and soak urad dal and rice seperately for 3 hours.

Using blender blend urad dal till it turns to creamy texture.
Add in the rice to same jar and grind the rice until rice turns to grits consistency.

Transfer the batter to bowl add salt and mix it, close it with lid and ferment the batter for 6-7 hours or overnight.

While making idly, heat ghee and add in all the seasoning ingredients and add the seasoning to idly batter and give a quick mix .


Take a pan and grease it with ghee and arrange the banana leaves to cover the base and it's sides.

Pour idly batter till half of the pan.

In a idly maker add water and keep the pan and steam it for 15-17 minutes in medium flame.

If you are using pressure cooker instead of idly maker add 1 cup water and keep the pan and close the lid. Don't use weight instead keep a small cup and steam it for 15 minutes in medium flame.

Once done cut and serve with chutney.

1 Minute Idly | Microwave Idly ..

Ingredients :

For Idly batter :

Idly rice : 1 cup
Urad dal : 1/4 cup
Rice flakes(poha) : 1/4 cup

Salt : 1/4 tea spoon

Cold water for grinding : 1/8 cup

Method :

* Wash and soak idly rice in a cold water for 4 hours.

* Wash and soak Urad dal in a separate bowl for 2 hours.

* Wash and soak rice flakes in a separate bowl for 2 hours.

* After 2 hour drain water from urad dal and rice flakes and transfer it into a mixie jar, make a very fine paste from it. ( use 1 to 2 table spoon of water while grinding )

* Now drain the water from soaked idly rice and put them in the mixer jar and run the mixer for about 1 minute. (You need rice in the fine semolina consistency)

* Transfer idly batter to a big plastic bowl (must) and add salt into it. Using your hand mix the batter well for about 1 minute.
Close the bowl with lid and put the batter in a warm place for fermentation( overnight ).
(Better keep it in microwave itself-but do not switch on the microwave)

* Grease the coffee mug with a drop off coconut oil.

* Take out the batter from microwave and give it a gentle stir using spoon.

* Pour 2 table spoon of batter in a coffee mug and keep it in microwave at HIGH temperature for 1 minute.

* After cooking keep it in microwave itself for about 2 minutes and later check the idly by inserting cocktail pick into idly. If it's comes out clean idly is ready or else microwave it again for 15 to 20 seconds.

Serve idly with Chutney or with any Curry.

Paav Bhaji ..

Serving : 2
Cooking level : Easy
For Paav :

Ing :

Dinner rolls : 4
Butter : 1 table spoon

Method :

* Heat nonstick griddle.
* Slit the dinner rolls into half and spread butter.
* Roast the dinner rolls till it turns little golden in color.

For Bhaji :

Ing :

Paav Bhaji spice powder (Recipe) : 3 table spoon (click on the "recipe" for homemade paav bhaji spice powder)
Cooked potato : 1 cup (coarsely mash it) 
Cooked carrot : 1/2 cup (coarsely mash it) 
Cooked garbanzo/chickpea : 1/2 cup (coarsely mash it) 
Chopped cilantro : 2 table spoon
Chopped onion : 1/4 cup
Chopped tomato : 1/2 cup
Chopped spring onion : 1/4 cup (optional)
Salt : 1/4 table spoon (adjust accordingly)
Water : 1/2 cup (adjust accordingly)
Sugar : 1/4 tea spoon
Turmeric powder : 1/8 tea spoon
Ginger-Garlic paste : 1 tea spoon
Butter : 2 table spoon
Vegetable oil : 1/2 tea spoon
Lemon juice : 1/4 tea spoon

Method :

* Heat 1 table spoon butter and vegetable oil in a nonstick wok at medium-low flame.

* Add in onions and saute till onions turn slightly brownish. Then add ginger-garlic paste and saute for 1 min. 

* Add in tomatoes and fry till tomatoes are tender.

* Now add in all the vegetables along with garbanzo. Saute this for 2 minutes.

* Add salt,sugar,paav bhaji masala into the mixture and mix it well. Then add 1/2 a cup of water.

* Add a 1 table spoon of butter and cilantro, cook this bhaji masala for 4 to 5 minutes in a low flame. Switch off the flame and add lemon juice and mix it very well.

Some TIPS :

* Serve paav bhaaji HOT !

* Before serving sprinkle some chopped onion,cilantro and lemon juice on Bhaaji.(I garnished Bhaaji with Carrot,White onion and Cilantro just because to give Indian Independence Day feeling :) )

* I have already posted Paav Bhaji recipe in my blog (Recipe) using store-bought Paav Bhaaji Masala powder. But i feel homemade Masala powder tastes 200% better than store-bought powder.

* Follow the recipe. For best result use  Homemade Paav Bhaaji Masala Powder which i mentioned. :)

Banana Suttavvu / Banana Paddu ..

The recipe is for 2 people.

Equipment required : Aebleskiver pan

Preparation Time :

Soaking rice : 2 hours
Grinding : 1 to 2 minutes (approximately)
Fermentation : 4 to 5 hours or overnight
Cooking : 4 minutes for each batch

Ing :

Idly rice : 1/2 cup
Ripe banana(chopped) : 1 cup
Cardamom powder : 1/4 tea spoon
Jaggery : 1/8 cup (Adjust accordingly,if you like sweet add extra 2 table spoon)
Salt : A pinch

Cold water for grinding : 1/4 cup

Clarified butter / Ghee : 2 table spoon

Method :

* Wash and soak idly rice for 2 hours.

* Drain rice and add it into a mixer jar/blender jar, add in banana and grind it using water until the mixture looks like idly batter (semolina texture).

* Transfer the batter into bowl,add in cardamom powder,jaggery and salt. Mix well and keep batter in a warm place for fermentation. (keep in microwave oven without turning it ON)

* On a low flame heat the Aebleskiver pan. Sprinkle drop of ghee in every holes of the pan.

* Pour a batter(make sure to mix it well) in all the holes and cover the pan with a lid. cook for 2 minutes then turn paddu into other side and cook it without lid.

* Serve with chutney or simply with ghee or unsalted butter ..

PaDDu ..

Ing :

Complete list of ingridients (Click on the link for recipe) : 2 cups
Vegetable oil / Ghee : 4 table spoons

Equipment required to cook : Aebleskiver Pan

Method :

* Keep batter(along with all the vegetables mentioned in the batter link) overnight for fermentation.

* Heat the paddu pan in a low flame and add 2 drops of oil or ghee.

* Pour the batter in Aebleskiver Pan / paddu pan. Close the pan with lid.

* When paddu is cooked from one side(approximately 2 to 3 minutes later), turnover with the help of wooden stick and cook on other side.

* Serve with Chutney.

 

Spicy Semolina Cake ..

Ing :

Semolina : 1 cup (no need to roast the semolina)
Plain yogurt : 1 cup
Turmeric powder : 1/8 tea spoon
Baking soda : 1 tea spoon
Luke warm water : 1/4 cup
Salt : 1 tea spoon(Adjust accordingly)
Sugar : 1/2 tea spoon
White sesame seeds : 1 tea sppon (For garnishing)

For tempering :
Vegetable oil : 2 table spoon
Mustard seeds : 1/2 tea spoon
Cumin seeds : 1/4 tea spoon
Finely chopped onion : 1/2 cup
Finely chopped green chilli : 1 tea spoon(Adjust accordingly)
Finely chopped cilantro : 1 table spoon
Finely chopped french beans : 1/4 cup
Grated ginger : 1/2 tea spoon
Frozen green peas : 1/4 cup
Grated Carrot : 1/2 cup
Shredded coconut : 2 table spoon
Asafoetida : A pinch

Method:

* Preheat the oven to 375 F and grease a baking pan or bread loaf(I used bread loaf) with vegetable oil.

* Take a large bowl and mix together the semolina, yogurt, salt, sugar. Mix it until everything combines very well and let it sit aside.

* Heat the vegetable oil in a nonstick pan, add in the mustard seeds,cumin seeds, onions, asafoetida green chillies, ginger and saute for 2 minutes in a low flame.

* Now add the carrot, french beans, cilantro,shredded coconut and green peas and saute for another one minute. Switch off the flame.

* Add this sauted mixture into semolina mixture and mix it very well. And also add 1/4 cup of water to the mixture.(Do not add more water nor less water)

* Now the tricky part, add in the baking soda,mix it as quickly as possible with batter and pour the batter into the greased pan.

* Garnish the top with white sesame seeds and place it in the middle rack of oven.

* Bake this for 30 to 35 minutes, or until toothpick inserted in the centre comes out clean.

* Remove baked cake from the oven and allow it to cool for 5 minutes.

* Slice the cake and serve as it is or along with any spicy chutney.

* This is perfect for Breakfast or for Tea time snack.

(Recipe source : BBCworld)

KaradoDappe | ಕರದೊಡಪ್ಪೆ ..

This is an authentic " Malenadu " cuisine(More info about Malenadu Clink here.).
My amma used to prepare this dish atleast once in a week when i was going to college ! I'm so much attched to this dish. During early rainy season at my hometown we use tender bamboo shoot instead of all the veggies to prepare this yummy dish !!

Ing :

Rice flour : 1 & 1/2 cups
Finely chopped onion : 1/4 cup
Finely chopped cilantro : 1 table spoon
Grated carrot : 1/8 cup
Grated cabbage : 1/8 cup
Finely chopped curry leaves : 1 tea spoon
Red chilli powder : 1 & 1/2 tea spoon
Salt : 1/2 tea spoon
Asafoetida : A pinch
Warm vegetable oil : 1 table spoon
Cold water : 1/4 cup ( Adjust accordingly )

Vegetable oil for deep frying : 2 cups

Method :

* In a bowl pour in all the ingridients except water. Mix it very well.

* Using little by little amount of water make a soft dough. ( Dough looks like a chapati dough )

* In a non stick pan heat vegetable oil.

* Apply a drop of vegetable oil to your palm and also over the thin plastic cover / plantain leaf, take a little amount of dough and press it.

* Carefully transfer the pressed dough to your palm and transfer it into hot oil.

* Cook both the sides turns crisp.

* Serve hot KaradoDappe with Coconut Chutney .

Biscuit Rotti ..

Ing :

Ing for Dough :

All purpose flour :   2 cups
Salt : 1/4 tea spoon
Warm vegetable oil : 1 tea spoon
Cold water : 1/4 cup ( Adjust accordingly )

Ing for Filling :

Semolina : 1 cup
Vegetable oil : 1 tea spoon
Shredded coconut : 2 table spoons
Red chilli powder : 1 tea spoon
Mustard seeds :  1/2 tea spoon
Asafoetida :  A pinch
Curry leaves : 8 no.s
Salt : 1/4 tea spoon

Vegetable oil : 2 cups ( For deep frying )

Method:

To prepare Dough :

* In a big bowl add in all purpose flour,salt and warm vegetable oil, mix it well, using warm water make a smooth dough. (dough looks same as chapathi dough)

To prepare Semolina filling :

* Heat 1 tea spoon oil in a non stick pan and add in mustard seeds. When they start popping, add curry leaves and asafoetida. Then add in semolina and fry till it turns slightly brownish.

* Now add in sheredded coconut, salt, chilli powder and 1/2 cup of water. Cook till semolina absorbs all the water. Switch off the flame.

How to make Biscuit Rotti ?

(Click on this link for referral pictoral steps Pics)
* Make equal number of balls from Dough and Semolina filling.

* Grease your palm with drop of vegetable oil and spread the dough a bit using the palm, keep semolina mixture ball on it and cover the ends firmly. ( Like how you cover while making holige,paratha)

* Dust the rolling board with all purpose flour, using rolling pin, roll it into small puris.

* Heat oil in a non stick pan and deep fry the biscuit rottis.

* Serve hot with Coconut chutney or simply with tomato ketchup.

Spicy and Crispy Potato Crepe / Khaara Potato Dose ..

Ing :

Idly / Dosa Rice : 1/2 cup
Grated Potato : 1/4 cup
Channa Dal : 1/4 cup
Dry Red chilli : 2 no.s ( or you can use 1/2 tea spoon red chilli powder )
Coriander Seeds : 1/2 tea spoon
Cumin Seeds : 1/4 tea spoon
Tamrind Paste : 1/4 tea spoon
Salt : 1/2 tea spoon
Jaggery : 1/4 tea spoon
Water : 1/4 cup
Vegetable oil : 2 table spoon

Method :

* Wash rice and channa dal in a cold water for 2 to 3 times.

* Soak rice and channa dal in water (4 cups of water ) together in a bowl for about 2 hours.

* Drain rice and channa dal from water and put them into a blender,add in all the spices except vegetable oil and grated potato.

* Make a fine paste from it using 1/4 cup of water.

* Transfer the batter into a bowl,add in grated potato and mix it very well.( check salt and spicyness at this point,if required add in salt and red chilli powder )

* Heat a non stick griddle, pour a laddle full of crepe batter,make thin crepes using back side of the laddle.

* Spread some drops of vegetble oil over the crepe and turn it into other side to cook. ( for 1 minute).

* When crepe turns to golden in color transfer it into serving plate.

* Serve Spicy & Crispy Potato Crepes with Coconut Chutney , Orange Peel Chutney , Apple Chutney or with Tomato Gojju

Vegetable Uttappa / Vegetable Dose ..

Ing :

Grated carrot : 1/4 cup
Finely chopped onion : 1/2 cup
Finely chopped green chilli : 1/2 table spoon
Finely chopped ginger : 1/2 table spoon
Finely chopped cilantro : 2 table spoon
Finely chopped tomato : 1/4 cup
Vegetable oil : 1/4 cup
Dosa Batter ( Click on the link to get information )

Method :

* In a big bowl combine Dosa batter along with vegetables, mix it well.

* Heat griddle / tawa, pour a ladle full of dosa batter and spread out evenly with the base of a ladle or bowl to form a Uttappa.

* Sprinkle 1/4 tea spoon of vegetable oil over uttappa.Cook for 1 minute in a medium flame.

* Turn uttappa and again sprinkle 1/4 tea spoon of oil and cook for another 1 minute.

* Serve Uttappa with Coconut Chutney.

Breakfast Sambhar ..

Ing :
Moong dal : 1/3 cup
Chopped onion : 1/2 cup
Chopped tomato : 1/2 cup
Slitted green chilli : 4 pieces
Chopped brinjal : 1/2 cup
Chopped potato : 1/4 cup
Tamarind extract : 1 table spoon
Asafoetida : 1/8 tea spoon
Jaggery : 1/2 tea spoon ( adjust if you like sweetish sambhar)
Cilantro : 2 tea spoon + extra for garnishing
Salt : 1/2 table spoon(adjust if required)
Water : 3 cups(Adjust if required)

TEMPERING :

Ghee : 2 tea spoon
Mustard seeds : 1/4 tea spoon
Cumin Seeds : 1/2 tea spoon
Asafoetida : A pinch

Sambhar powder :

Channa daal : 1 and 1/2 table spoon
Coriander seeds : 1 and 1/2 tea spoon
Dried red chillies : 2 (Adjust if required)
Fenugreek seeds : 1/4 tea spoon
Vegetable oil : 1/2 table spoon

Method to prepare sambhar powder :

* In a non stick pan heat little amount of oil and add channa dal,fry till it the nice aroma comes out from channa dal,then remove it and keep it to cool.

* Now add little amount of oil into same pan and fry remaining ingridients and remove from the flame and allow it to cool.

* In a blender combine all together and make a fine powder without adding water.

Method to prepare sambhar :

* Wash and soak the moong dal for 10 minutes.

* Pressure cook the moong dal for 3 whistles then mash it and keep it ready to use.
* Heat non stick pan with vegetable oil and temper with the items given under ‘Tempering’ in ingridients list.
* Add onion and fry till it turns to transparent. Now add the chopped vegetables and tomato together and fry in medium flame for 2 minutes.

* Add little salt while frying for easy cooking of the vegetables.

* Add required water and the tamarind extract and boil this mixture till the vegetables get cooked well.

* Add the curry leaves,cilantro leaves,salt(according to your taste),asafoetida.

* Lastly add the sambar powder and bring to boil.

* Add the cooked moong dal and mix well.

* Adjust the water as needed to get a sambar consistency. Bring this into boil and garnish with cilantro leaves.

* Serve with idly,dosa, pongal or with any breakfast dishes.

Fenugreek leaves Palav / Methi Pulao ..

 
 
Ing :
Basmati rice : 1 cup
Fenugreek leaves(chopped) : 1 cup
Onion (Sliced) : 1/2 cup
Garam masala powder : 1 tea spoon
Water : 1 and 1/2 cup
Lemon juice : 1 tea spoon
Bay leaf : 1
Cinnamon : 1 inch piece
Cloves : 2
Green chilli (sliced) : 4
Red chilli powder : 1/4 tea spoon
Sugar : 1/4 tea spoon
Salt : 1/2 tea spoon ( According to your taste)
Vegetable oil : 1 table spoon
Unsalted Butter : 1 table spoon
Tomato(chopped) : 1/2 cup
Garlic pods(finely chopped) : 1/4 tea spoon
Cumin powder : 1/2 tea spoon
Coriander powder : 1/2 tea spoon
Fennel seeds (coarsely crushed) : 1 tea spoon
Turmeric powder : 1/4 tea spoon

Method :
* Wash and soak basmati rice in water for 15 to 20 minutes. Drain the rice and keep it ready to use.
* Heat oil and butter together in a non stick pan. To this add fennel seeds,cinnamon stick, bay leaf, cloves and fry 30 seconds.

* Add sliced onions and turmeric powder and fry until onion turn transperent.

* Now add garlic and green chilli, fry well for 1 minute or until the raw smell goes away.

* Add fenugreek leaves and fry for another 2 mins.

* Add garam masala powder,red chilli powder,coriander powder,cumin powder,sugar,salt,lemon juice and fry for 1-2 mins.

* Now add drained basmati rice and fry well for 1 to 2 minutes.

* Transfer this mixture into a rice cooker and add 1 and 1/2 cup of water into it.

* Stirr it once and taste the liquid to adjust salt,if required add salt at this point.

* In a cooking mode cook the rice.(as you cook white rice in rice cooker).

* Serve hot with any raita or with yogurt/curd.

Spicy Bread ..

Ing for bread :

All purpose flour : 3 and 1/4 cups + Extra while kneading
Salt : 1 Tea Spoon
Active dry yeast : 2 Tea Spoon
Water : 3/4 Cup
Sugar : 1 1/2 Table Spoon
Milk : 1/2 Cup
Vegetable oil : 3 Table Spoon
For Bread Masala:

Dill leaves : 1/2 cup (finely chopped)
Cilantro : 1/2 Cup (finely chopped)
Onion : 1/2 Cup ( finely chopped )
Green chilli : 1 Table Spoon (Use fresh green chilli and coarsely ground this)Salt : 1/4 Tea Spoon ( Add salt carefully,because you added in bread dough also)
Cumin Seeds : 1 Tea Spoon
Vegetable oil : 1 Table Spoon

Other Ingredients:

Sesame Seeds : 1 Tea Spoon ( To sprinke on top of the bread )
Unsalted butter : 1 Tea spoon ( To brush the bread once its baked )
Milk : 1 Tea spoon ( To brush the bread ,before baking )

Method :

* In a Microwave safe bowl Microwave water and milk together for 45 seconds until it is luke warm to touch( Double check this,because if it is too hot yeast will die ). And then pour this into a wide bottomed bowl.
* Dissolve in the sugar and yeast in it and mix thoroughly until dissolved. Leave this aside to set for 20 mins until the yeast mixture becomes frothy in texture. (This is the important step in proceeding further to the bread recipe.If the texture is not frothy, bread does not proof so throw it and start the process again from the scratch).
* Meanwhile heat vegetable oil in a non-stick pan and crackle cumin seeds in a low flame and then add chopped onion and fry until it turns into transperent. Now add salt,coarsely ground chilli paste,chopped cilantro,chopped dill leaves and mix well and saute it for a minute in a medium flame. Switch off the flame & keep it aside until the mixture is cooled.

* Stir in the Vegetable oil and salt to the frothy yeast mixture and slowly add cup by cup of flour into it and mix well. (Use a plastic spoon to mixing purpose, and mix until you get a lump of smooth dough)

* Now put some flour on the working surface or rolling board or a well cleaned kitchen platform and take the lump in hands and start knead the bread towards you.

* Follow the same method and knead it properly for 10 mins roughly until you get a non-sticky but still smooth dough.Add flour in between when the dough is sticky.

* Gently roll the dough using rolling pin with to flatten it and keep the bread masala mixture in the centre and fold it from all the sides like how we do for stuffed paratha or for hoLige.

* Slowly start kneading again for 6 to 8 mins until the mixture is very well incorporated in the dough.while kneading the dough might become sticky because of the onions,so please feel free to add the flour when required.

* Cover this rolling board with some kitchen towel as we need to use this place again for kneading.

* Preheat the microwave for 45 seconds.

* Now grease your hands and a empty big air tight container with vegetable oil and slightly coat the dough with oil. and place it in the greased container. Close the lid and keep it in a microwave for 1 hour 45 mins to 2 hour or until dough rises double in size.

* After dough have doubled in size,take a knife and cut into two halves. ( By using this dough you can make 2 loaf of breads, but i just made 1 loaf of bread and remaining i made masala buns- cut the dough into 3/4 and 1/4 th portions to make a big loaf of one bread and 6 medium sized buns)

* Now again knead the dough gently for 7-8 mins,this process is important as it assures of removing air bubbles formed in the bread dough.Repeat the same process with buns portion as well.

* Grease the loaf pan and baking dish(to bake buns) and then place the dough accordingly.

* Keep the loaf and baking dish again in a warm place for 1 hour for the final rise.

* Mean while preheat the oven at 400 F for 10 mins when you are about to finish the rising time of bread.

* Brush the top of bread loaf and buns with milk ( Brush it very gently (Treat bread and buns as a flower in this step)) and sprinkle sesame seeds over the nicely risen loaf and buns and keep it in preheated oven and bake them at 400 F for 18 to 20 mins( It depends on the oven) until the top portion of the bread turn slightly golden and the bread should sound hollow when tapped the crust with hand.

* But for buns you can bake it only for 11 to 13 minutes. Because buns bake fast as compared to bread.

* Immediately remove the bread loaf and buns once its baked well then brush the top of the bread and buns with butter.(This helps in giving shiny texture to the crust of bread and buns and also makes the crust softer and even the smell of the bread will be nice)
* Run the knife around the edges and slowly remove the bread from the loaf and also remove buns from the baking dish and let it cool on the wire rack for 1 hour.

*After 1 hour cut bread into the slices of desired thickness. 

 

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Misal Pav for SNC Challenge ..

Divya Pramil of You too can cook indian food hosts a South Vs North challenge and i'm happy to announce that i'm a member of South Indian team.

According to December month's Southern vs Northern Challenge, we (Southern team) have to make this famous north indian dish "Misal pav", because Meena of Random Ramblings challenged us with this incredible north indian street food, while Sherin of Kuk's Kitchen challenged Northern team with famous south indian dish " Medhu Vada ".

This recipe serves 2 people and cooking time will be 30 minutes.

Ing for Misal Masala :

For masala paste :

Chopped onion : 1 cup
Garlic pods : 2
Chopped ginger : 1/4 Tspn
Chopped green chilli : 1
Chopped Tomato : 1 Cup
Shredded coconut : 2 Tspn
Vegetable oil : 1/2 Tspn

Method to prepare masala paste :

* Heat non-stick pan with a 1/2 Tspn of vegetable oil, now add onions,tomatoes,ginger,garlic,green chillies and continously saute it until all the ingridients turns soft,finally add shredded coconut and cook for 2 minutes in a low flame. Switch off the flame and keep it aside to cool.

* Now grind this mixture into a smooth paste.

Other ingridients :
Cumin seeds : 1/2 Tspn
Red chilli powder : 1/2 Tspn
Garam masala powder : 1/2 Tspn
Coriander powder : 1/2 Tspn
Dry mango powder : 1/2 Tspn
Salt : 1/2 Tspn ( According to your taste )
Vegetable oil : 2 Tspn
Water : 1 cup
Cooked peas : 1 cup

Method to prepare Misal :

* Heat vegetable oil in a non-stick pan and add cumin seeds into it, and saute it for 30 seconds or until they turns brown.

* Now add red chilli powder,coriander powder,garam masala powder,dry mango powder and fry in a low flame for 30 seconds.

* Add the grounded masala paste and saute it for few seconds,close the pan with a lid and cook in a low flame for 1 minutes. After 1 minute add water into it. ( Consistancy must be look like a gravy consistancy)

* Now add salt into it and cook for 2 to 3minutes.

* Finally add cooked peas into this mixture and bring it to boil ( This process takes 4 to 6 minutes ). Switch off the flame and keep it ready to serve.

Ingridients required to serve the misal pav :

Chopped onion : 1/4 cup
Chopped cilantro : 2 Tspn
Mixture : 2 TspnPav : 4
Butter : 1 Tspn
Buns : 4

How to serve Misal Pav ?

* In a serving bowl add Misal masala and top it with a onion,cilantro and mixture.

* In a serving plate put the pav/buns ( I made whole wheat buns at home and used it) and top it with a butter.( Butter is optional here )

* Enjoy the North indian street side food "Misal Pav" at home.

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I'm going to link this street food recipe to  Misal pav challenge and also to Divya's South Vs North Challenge !

Spicy Pongal / Khara Pongal ..

Ing :

Moong dal : 1 cup
Basmati rice : 1 cup
Milk : 1/2 cup
Water : 5 cup
Salt : 1/2 Tspn ( According to your taste )
Green chilli : 3
Cilantro : 3 Tspn
Crushed black pepper : 1 Tspn
Ghee : 3 Tspn
Turmeric powder : 1/4 Tspn
Sugar : 1/4 Tspn
Chopped ginger : 1 Tspn
Chopped cashews : 3 Tspn
Cumin Seeds : 1/2 Tspn
Asafoetida : 1/4 Tspn
Shredded Coconut : 2 Tspn

Method :* In a pan heat 1/2 tspn of ghee and add moong dal , continuously saute until you will get a good aroma from moong dal in a low flame. ( It will take approximately 3 to 4 minutes )

* Wash basmati rice for 3 to 4 times in cold water,drain the water and keep it ready to use.

* Slit all the green chillies and keep it ready to use.

* In a pressure cooker heat 1/2 Tspn of ghee,add 2 piece of green chilli,turmeric powder and 1/2 Tspn of ginger suate this for 30 seconds.

* Add water and milk into this mixture and keep it to boil. ( Boiling time will be approximately 2 to 3 minutes )

* Now add fried moong dal,rice and 1/4 tspn of salt and pressure cook this for 5 to 6 whistles in a medium flame.
* In a pan heat rest of the ghee and add cumin seeds,after 10 seconds add rest of the ginger and green chilli then saute it for 30 seconds.

* Now add black pepper powder,Asafoetida and cashews fry until cahsews start change in the color.

* After pressure completely goes off from the cooker, open it and transfer the rice and moong dal mixture into above mixture.

* Add sugar,salt,shredded coconut and cilantro into it.
* Cook the pongal for 2 to 3 minutes in a low flame.

* Serve hot with any chutney/curry or just with yogurt.

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