2 cups long-grain white rice
1 cup urad dal
3/4 teaspoon salt
1/2 cup vegetable oil
Soak the rice, urad dal,in water to cover for 3 hours. Rinse under running water and drain. Transfer to a food processor fitted with the steel blade, and grind to a smooth, yet thick batter. Set batter aside, and let it ferment overnight at room temperature.
Add salt and a little water if necessary to thin batter. Heat griddle on high or upto 350 degrees. Sprinkle hot griddle with water. Wipe clean with half an onion dipped in oil.
Using a ladle, pour a laddleful of batter onto grill. Now, quickly, using the bottom of the laddle, spread the batter from the center inside out in continuing circles as much as you can without applying much force...into about a 16-inch oval . Cook until the surface bubbles and the bottom is golden brown, 1 to 1 1/2 minutes. Drizzle a little oil over the dosa and increase the flame. Once you see the edges are golden brown turn it over and fry little more and take it out using the spatula. Serve hot with Chutney.
You can make alterations to this by having many kind of fillings
1 Boiled potato mashed
5 Curry Leaves
1/2tsp Mustard seeds
A pinch of turmeric
Salt to taste
Pour oil in a pan .Splutter mustard seeds and add curry leaves and when they start crackling add onion ,turmeric powder and cashewnuts and stir fry till onion becomes translucent.Add the mashed potatoes and salt and stir well till done.
Place this in the centre of the crepe and fold the crepe from both sides.
1 cups black gram dal (Udad Dal)
21/2 tsp. salt 6 chopped green chillis or according to your taste
1 tsp chopped ginger
12 curry leaves (Kadi patta)
4 tbsp. coconut
Oil to fry
Soak dal for 4-5 hours. Drain and grind dal with 1-4 tbsp. of water at a low speed for 45 seconds. Stir the mixture in between grinding the paste. Add remaining ingredients and mix well. To make the vadas. Make sure you have wet hands. Take a spoonful of the mixture. Shape into rounds and make a hole in the centre. Slip from the side of the pot into hot oil and fry until golden brown.
For the Pastry
1 1/2 cups all purpose Flour
1/4th cup oil
1/8th cup water
Salt 1 teaspoon
Red Chili powder 1/4 th teaspoon
For the filling
4 medium Potatoes, boiled and mashed coarsely
1/2 cup green Peas, cooked
1/2 tsp Garam Masala
1/4 tsp Pepper
Salt to taste or 1 teaspoon
1/4 tsp Red chili powder
1 tsp Dry Mango Powder or Amchur
1/2 tsp Cumin powder
3 Tablespoons Oil
1/2 Cumin seeds
A pinch of Asafoetida
1 finely chopped Green Chili
1 teaspoon lemon juice
Oil for frying
First make the filling. Heat oil and season it with cumin seeds, Asafoetida or "Hing" and finely chopped green chilies. Then add the mashed potatoes and the peas.
Now put in all the masalas like the garam maslala, pepper, red chili powder, dry mango powder and cumin powder. Mix well and let it cook for 5-6 minutes covered. Add the lemon juice and mix well. Then remove and keep aside. Let it cool.
Now make the pastry. Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.
To put the Samosa together
Cut the pasrty dough into 4 equal parts. Take a piece of one of the 4 parts the pastry dough. Roll it out into a round about 6 to 8 inches in diameter.
Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in water. then take one semi circle and fold it in a shape of cone .
Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together. Make all the Samosas this way. Keep both the samosa and dough covered with a towel.
Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.
Almonds coarsely ground – 18
Coarsely ground cardamom -1/8 tsp
Whole wheat flour-3/4 cup
Pinch of salt
All purpose flour- 3/4 cup
Oil for frying
Mash the banana and add all the ingredients except oil and make a soft dough.
Cover the dough and keep it for 2 hours.
Divide the dough into small balls.
Roll each ball into 2 inch diameter .
Heat oil in a frying pan.
Deep fry the banana puris.
Serve them hot or at room temperature.
4.Cumin seeds 1tsp
5.Asafoetida – 1/8 tsp
7.Gram flour- 1tbsp
12.Coriander powder- 1tbsp
13. fennel powder – 1tbsp
14.Red chilli powder-1/2tsp
16.Garam masala-1/2 tsp
18.salt according to taste
Peel and cube the potatoes into 1 inch cube.
Heat oil and fry the potatoes.Fry them on medium heat so that they get cooked.
Keep the potatoes aside .
Dry roast the sesame seeds till they become light brown in colour.
Grind sesame seeds, coconut powder, ginger green chillies and water to a fine paste.
Add coriander powder red chilli powder, turmeric powder, fennel powder and yoghurt to sesame and coconut paste.
Take some oil in a pan and heat it.
Add cumin seeds, when it splutters add asafetida,gram flour and red chillies and dry roast for few minutes.
Now add the prepared paste to it and stir fry for sometime.
Oil starts leaving the sides of the pan, add fried potatoes and stir for sometime.
Add 1 cup of water to it and cover the pan.let it cook for 8 min.
Garnish with garam masala and cilantro. Turn off the heat.
Serve hot with roti.
Medium size egg plant-1
Chopped green bell pepper -1/4 cup
Ginger –small piece
Cumin seeds -1tsp
Pinch of asafetida
Chilli powder-1/4 tsp
Chopped cilantro-2 tbsp
Salt to taste
Microwave the egg plant for 9 min.
Peel of the Skin of egg plant and chop it into small pieces.
Grind green chilli, ginger and tomatoes into a fine paste.
Heat oil in a pan.Add cumin seeds.
As cumin seeds splutters add asafetida and sauté for few min.
Add tomato paste ,bell pepper and cook for sometime.
Add turmeric powder, coriander powder, chilli powder and stir for 4 min before adding the egg plant and salt.
Keep on mashing the egg plants for nearly 6 min .
Add garam masala and cilantro,sauté for few min and turn off the heat.
Baingan bharta is ready to serve.
1.Green Peas - 2cups
2.Tomato Puree - 6tbsp
3.Onion - 1
4.Ginger Garlic paste - 1tsp
5.Green Chilli paste - 2tsp
6.Coconut Milk - 2tbsp
7.Garam Masala - 1/2tsp
8.Kasoor Methi - 1/2tsp
9.Chat Masala - 1/2tsp
10.Salt to taste
11.Oil - 2tbsp
12.Coriander leaves chopped - 3tbsp
1.Heat 1tbsp of oil in a pan. Saute chopped onions until they turn golden color. Remove from fire and allow it to cool. Grind them to a smooth paste.
2.Now heat remaining oil in the same pan.
3. Add onion paste, ginger garlic paste, green chilly paste and saute for 5minutes.
4.Add tomato puree, garam masala and chat masala. Mix well and fry for 10minutes.
5.Add coconut milk and mix well. Cook for 5minutes.
6.Now add fresh green peas, 1/2 cup of water, salt and mix well and close with lid. Cook for 10minutes in low flame or until the gravy thickens.
7.Finally add kasoor methi and mix well.
8.Garnish it with coriander leaves .
Serve hot with chapati , roti or puri.
1.Paneer - 125 gm
2.Corn flour - 1½ tbsp
3.Maida - 1½ tsp
4.Green chillies(cut into thin & long strips) – 5 nos
5.Garlic Cloves – 5 nos
9.Salt - 1 tsp
10.Ajinomoto - ¼ tsp
11.Vinegar - 1½ tsp
12.Sugar - ¼ tsp
13.Black pepper - ¼ tsp
14.Soya sauce - 2 tsp
15.Tomato sauce - 2½ tsp
16.Chilly sauce - 1 tbsp
17.Oil for deep frying
1)Make a thin paste of maida, corn flour and 1/2 tsp of salt.
2)Cut paneer into small square pieces. Dip them in the paste and fry till they become golden brown in color.
3)Heat 2 tbsp. of oil and fry green chillies and garlic capsicum,carrot,onion.
4)Add salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce, vinegar and 2 tbsp. of water. .
5)Add Paneer pieces and mix well.
1medium cauliflower cut into small florets
2 cup all purpose flour
3.1/2 cup corn flour or corn starch
4.1tsp grated ginger
5.1tsp grated garlic
6.1tsp chilly powder
1. Green onions, finely chopped -1/2 cup
2. Ginger, very finely chopped – ½ cup
3.Garlic, finely chopped -3
4.Green chillies, finely chopped (optional) -2
5.Chilli paste – 2tsp
6.Sugar - 2tbs
7. tomato sauce -2 tbs
8. corn flour or corn starch -1 tbs
9.Dark soy sauce - 2tbs
10. white vinegar -1 tsp
1.Boil the florets in a deep pan with water and some salt for sometime..
2.Drain the water and dry rub the florets with a paper towel. Keep them aside.
3.In a big bowl, mix flour, ginger, garlic, chilly powder, salt and pepper.
4.Add some water to the bowl and make the batter just thick enough to coat the florets.
5.Heat enough oil in a pan to deep fry the florets.
6.Dip the florets in the batter, deep fry them. .
7.Once the florets are fried, keep them in a paper towel to drain the excess oil
8.In a pan, heat some oil and add garlic and ginger.
9.Next, add green onions, chopped green chillies, sugar and cook for about 3 minutes.
10.Then, add the l chili paste, soya sauce, vinegar, tomato sauce and salt . Mix it properly and let it cook for another 2 minutes.
11.Take a cup of water and mix corn flour in it.
12.Add the corn flour mixture to the pan and make a thick sauce.
13.Finally, add the fried florets and make sure that the sauce properly coats all the florets. Let it cook for another 2 minutes .
14.Before serving, garnish it with some finely chopped green onions.
1.long green chillies -4
3.Cilantro, finely chopped -1 cup
4.Garlic -2 cloves
5.Ginger paste -1 tbs
6.Chickpea flour/besan -1/4 cup
7.Cumin powder -1 tsp
1.Make a slit on the peppers and remove the seeds slowly .
2.Make onion, cilantro, garlic and ginger to a coarse paste.
3.Then, add salt, pepper and cumin powder to the onion mixture.
4.Brush some oil on the peppers and stuff them with the mixture.
5.Mix the chickpea flour with some water and make a thick batter.
6.In a pan, heat enough oil to deep fry.
7.Dip the peppers in the batter .
8.Fry them until it’s slight golden brown in color.
Serve them hot.
1.Chicken cubes -150 gm
2.Onion -1/4 of abig onion
4.Ginger - 5gm
5.Oil - 25 ml
6.Salt - 1/4 Teaspoon
7.Chilli Powder -1/4 Teaspoon
8.Pepper - 1/4 Teaspoon
9.Dhaniya powder -1/4 Teaspoon (Coriander Powder)
10.Garam Masala - 1/4 Teaspoon ( mix of spices)
11.Haldi -1/4 Teaspoon ( Turmeric)
12.Ketchup - 1/2 Tablespoon
13.Coriander -1 Stick
1.Marinate small chunks of chicken in chilli powder, Dhaniya powder and salt for an hour or two.
2.Pour oil in a frying pan and heat till it reaches temperature enough to fry. Fry ginger for a few seconds and then add onion and capsicum, fry it till the onion is lightly fried. Add the marinated chicken and fry it a bit more. Add all the rest of the spices and stir fry.
3.Toss the tortillas in a frying pan. Spread the tortillas, put the filling and roll it.