how to make Kaju Uttapam

                                                        Kaju Uttapam 

                                            

Ingredients:

rice                    2 cup
split black gram lentil    1 cup
onion                   2 no
tomato                 2 no
green chilly            few
a piece ginger   
coriander leaves     few
cashew nut            as required
salt                          to taste
oil                            for cooking

method:

Soak rice and dal separately for about 6 hours.

Then grind them separately.

Mix them in a container and add salt.

Cover and leave for fermentation for 12 hours.

Finely chop adrak, pyaj, hari mirch, tomato and dhania.

Cut kaju also into pieces.

Mix lal mirch in chawal batter.

Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Spread chopped vegetables and kaju on it.

Cook at low flame and grease it on the corners and turn it to cook the other side.

Serve it hot.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.

Cook it at low flame to make it tastier.

how to make Vegetable Uthappam

                                               Vegetable Uthappam

                                   

Ingredients:

Rice                    2 cup
split black gram lentil   1 cup
onion                 2 no
tomato               2 no
a piece ginger  
green chilly             few
coriander leaves     few
cabbage             1 cup
capsicum            1 no
carrot                  2 no
salt                      to taste
red chilly powder     as required
oil                         for cooking

method:

Soak rice and dal separately for about 6 hours.

Then grind them separately.

Mix them in a container and add salt.

Cover and leave for fermentation for 12 hours.

Finely chop adrak, pyaj, shimla mirch, hari mirch, tomato and dhania.

Grate carrot and patta gobi.

Mix all these vegetables in the batter.

Mix lal mirch in chawal batter.

Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Cook at low flame and grease it on the corners and turn it to cook the other side.

Serve it hot.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.

Cook it at low flame to make it tastier.

how to make Onion Dosa

Onion Dosa 

               

Ingredients:

rice                         3 cup
split black gram lentil   1 cup
fenugreek seeds    1 tsp
potato                     1 no
onion                       2 no
mustard seeds        ½ tsp
turmeric powder      a pinch
red chilly powder     as required
curry leaves             few
oil                             as required
salt                           to taste

method:

Soak rice, dal and dana methi for 6 hours.

Then grind them to a fine thin batter by adding little water.

Add salt to it and leave it covered for 12 hours for fermentation.

Peel potato and cut into small pieces.

Chop onion into long pieces.

Heat 2 tbsp oil in a pan and crackle rai and curry leaves.

Then fry onion in it until it turns light brown.

Now put alu, 1/2 tsp salt, lal mirch, haldi in it.

Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.

Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

When cooked spread onion mixture on it.

Grease all the corners with oil.

Roll and remove it from the flame.

Put little water on the tawa and wipe it with a clean cloth before making each dosa.

Serve them hot with hot sambhar and chutney.

how to make VERMICELLI UPMA

                                                                VERMICELLI UPMA 

                                                                         

Ingredients:

vermicelli           2 cups
Chana dal         1 tsp
Urad dal            1 tsp
Mustard seeds   ½ cup
Cashew nuts       as required
Peanuts              as required
Onions                   1 no
Green chillies          few        
Potatoes                 1 no
Peas                  as required
Carrot                       1 no
Tomato                     1 no
Water                       4cups  
Oil                            2 tsp
Ghee                        2 tsp
Curry Leaves            few
Salt                       to taste

method :

Chop the onions, chillies, ginger, tomatoes, potatoes, carrots into small pieces and keep aside.

Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashew nuts. Fry till they turn golden brown.

Add potatoes, carrots and fry for 4-5 minutes.

Then add chillies, ginger, onions, peas and tomatoes.

Cook until they are done.

After that add salt and 41/2 cups of water, cover with a lid and let it boil .

When the water comes to boil add vermicelli and simultaneously stir ( so that no lumps will be formed).

Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

Serve hot with coconut chutney.

how to make UPMA

                                                           UPMA 

                                               

Ingredients:

Rava                             1 cup
fried Cashew Nuts        as required
Ginger chopped            a pinch
chopped Onion               2 no
Green Chillies slit sideways    few
Potato chopped                 1 no
Capsicum chopped            1 no
Carrot chopped                   2 no
Green Peas                        ½ cup
Mustard Seeds                   ½ tsp
urad Daal                          10 gms
Chena Daal                       10 gms
Salt                                   to taste
Turmeric Powder              a pinch
Chilly powder                   to taste
Oil                                    2 tsp
curry leaves                      few
Finely chopped coriander leaves
Ghee                               1 tsp
Lemon juice                    to taste

 method:

Sift rava through a muslin / cheese cloth or very fine sieve.

Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.

Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.

Add the daals : channa & urad & curry leaves to it and fry till they turn red.

Add onion, ginger and green chilies. Sauté for 2-3 minutes.

Add all the vegetables, turmeric & chili powder, and salt to taste.

Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.

Add the fried rava to it stirring constantly till it becomes little thick.

Take off from the heat and lemon juice if desired.

Serve hot garnished with cashews and coriander.

how to make Rawa Idli

                                                 Rawa Idli 

                                       

Ingredients:

semolina         2 cups
sour curd         1 cup
salt                  to taste
mustard seeds  ½ cup
curry leaves      few
meetha soda     a pinch
oil                       2 tsp

method:

Mix salt and dahi in suji and make a thick batter using water.

Cover it and leave for 1 hour.

Now heat oil in a pan and crackle rai in it.

Then add sugar and meetha soda.

Add this to the idli mixture.

Now grease idli mould with oil and put the above mixture in it.

Boil 2 glass water in a pressure cooker and place idli mould in it.

Cover it and let it whistle.

Cook at high flame for 10 minutes and then remove it from the flame.

Open it and take out idli mould after 2 minutes.

Serve hot idlis with coconut chutney and sambhar.

how to make Plain Dosa

                                                              Plain Dosa 

                                                       

Ingredients:

Rice                              2 cup
split black gram lentil          1 cup
salt                                  to taste

Fenugreek seeds              1 tsp
oil                                as required

method:

Soak rice, dal and dana methi for 6 hours.

Then grind them to a fine thin batter by adding little water.

Add salt to it and leave it covered for 12 hours for fermentation.

Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

Grease all the corners and then cook it on the other side also.

Put little water on the tawa and wipe it with a clean cloth before making each dosa.

Serve them hot with hot sambhar and chutney.

how to make MISSI ROTI

                                                               MISSI ROTI 

                                                     

Ingredients:

Whole Wheat Flour    2 cups
Gram Flour                 2 cups
Cumin Seeds             ½ tsp
Dry fenugreek leaves    few
Red chilly powder      to taste
Salt                            to taste
 turmeric powder         a pinch
oil                                1 tsp

Method:

Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.

Make powder of fenugreek leaves and mix it to the flour.

Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.

Knead well again the dough and make balls.

Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.

how to make Paneer Dosa

                                                           Paneer Dosa 

                                         

Ingredients:

rice                              3 cups
split black gram lentil   1 cup
fenugreek seeds          1 tsp
potato                           2 no
onion                             4
cottage cheese         as required
green chilly                    4
mustard seeds             ½ tsp
turmeric powder           a pinch

Curry leaves             as required
oil                              as required
tsp salt                         to taste

How to make paneer dosa:

Soak rice, dal and dana methi for 6 hours.

Then grind them to a fine thin batter by adding little water.

Add salt to it and leave it covered for 12 hours for fermentation.

Peel potato and cut into small pieces.

Chop onion also into long pieces.

Grate paneer.

Finely chop hari mirch also.

Heat 2 tbsp oil in a pan and crackle rai and curry leaves.

Then fry onion in it until it turns light brown.

Now put alu, hari mirch and paneer and mix well.

Now put 1/2 tsp salt, lal mirch and haldi in it.

Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.

Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

When cooked spread paneer mixture on it.

Grease all the corners with oil.

Roll and remove it from the gas.

Put little water on the tawa and wipe it with a clean cloth before making each dosa.

Serve them hot with hot sambhar and chutney.

how to make Rawa Dosa

                                                               Rawa Dosa

                                           

Ingredients:

 Semolina                   2 cups

rice                            ½ cup
split black gram lentil   ½ cup
sour curd             1 cup
potato                      2
onion                       4
mustard seeds      1 tsp
turmeric powder   a pinch
red chilly powder  as required
curry leaves       as required
oil                       as required
salt                      to taste

How to make rawa dosa:

Soak rice, dal for 2 hours.

Then grind them to a fine thin batter by adding little water.

Soak sooji in dahi and keep it for half an hour.

Then mix it well with chawal batter and keep for 2 hours.

Add salt to it and leave it covered for 12 hours for fermentation.

Peel potato and cut into small pieces.

Chop onion also into long pieces.

Heat 2 tbsp oil in a pan and crackle rai and curry leaves.

Then fry onion in it until it turns light brown.

Now put alu, 1/2 tsp salt, lal mirch, haldi in it.

Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.

Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

When cooked spread alu mixture on it.

Grease all the corners with oil.

Put little water on the tawa and wipe it with a clean cloth before making each dosa.

Serve them hot with hot sambhar and chutney.

how to make Rava Uttapam

                                                           Rava Uttapam

                                                     

Ingredients:

semolina                    2 cups
sour curd                    1 cup
salt                              1 tsp
red chilly powder     as required
onion                       as required
tomato                         1 no
piece ginger                   ½ tsp
green chilly                     5 no
oil                               (2 tsp for cooking)

Coriander chopped         as required

method:

Mix dahi, namak and sooji with 1/2 cup water.

Cover it and leave for 2 hours.

Finely chop adrak, pyaj, hari mirch, tomato and dhania.

Mix lal mirch in batter. If you do not want to add lal mirch leave it.

Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Cook at low flame and grease it on the corners and turn it to cook the other side.

Serve it hot.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.

Cook it at low flame to make it tastier.

how to make IDLY

                                                                  IDLY 

                                                        

Ingredients:

Rice                         2 cups
 Urad Daal (white)   1 cup
Salt                          1 tsp
Baking Soda          a pinch
Oil                         for greasing

              

Method:

Pick, wash and soak the daal overnight or for 8 hours.

Pick, wash and drain the rice. Grind it coarsely in a blender.

Grind the daal into a smooth and forthy paste.

Now mix the grinded rice and daal together into a batter.

Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Idlis are ready to be cooked when the batter is well fermented.

Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.

Steam cook idlis on medium flame for about 10 minutes or until done.

Use a butter knife to remove the idlis.

Serve them with sambhar or chutney.

how to make GOBHI PARATHA

                                                       GOBHI PARATHA

                                                     

Ingredients:

 Whole Wheat Flour             4 CUPS
 Grated Cauliflower (Gobi)    ½ CUP
Coriander leaves                  as required

 Chopped Green chillies         few
Ginger paste                          ½ tsp
Salt                                        for taste

red chilli powder                    ½ tsp

Garam Masala as per taste     a pinch
 Ajwain                                  a pinch
Oil                                         for frying

Method:

Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.

Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.

Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.

Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.

Spread it on the paratha and shallow fry over low heat.

Turn it and again pour oil or butter on the other side.

Cook on a low heat till golden brown.

Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.

Note: It makes 18 parathas.

how to make BESAN ROTI

                                                            BESAN ROTI 

                                                      

Ingredients:

Whole Wheat Flour (Atta)   2 cups
 Gram Flour (Besan)           2 cups
Butter / ghee                      for serving

Method:

Mix the flours together and gradually add enough water to make pliable dough.

Divide it into ten portions and flatten them out using rolling pin.

Pre-heat the griddle and cook the roties on each side.

Butter the besan roti generously and serve hot with lentils.

how to make ALOO POHA

                                                   ALOO POHA 

                                             

Ingredients:

 Poha (Beaten Rice)     2 cups
 Potatoes                           1
 Onions                             1
Green Chillies                    2
 Chana dal                    1 tsp
 Urad dal                      1  tsp
 Mustard Seeds            ¼  tsp
 Curry leaves              1 spring
 Peanuts                       3  tsp
 Oil                             as required
 Turmeric powder        a pinch
Lemon                        1   no
Coriander leaves        1/4 bunch  
Salt                             to taste

Method:

Soak the poha in water. drain the water.

Add some salt, turmeric powder , keep aside.

Peel and cut the potatoes into small cubes, chop the onions, chillies, coriander leaves.

Than Heat oil in a vessel and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.

Add potatoes , sauté for few minutes, then add chopped onions, chillies.

Cook till they are done. Add the poha, coriander leaves and stir.

Keep it on slow flame for 5- 7 minutes.

Let it cool for some time and add than lemon juice.

how to make CURD RICE

                                                                                      CURD RICE 

                                                              

Ingredients:

boiled Rice               1 cup
 cups Yogurt (Curd)  2 cups
 Oil                           3 tsp
 Milk                          ½ cup
coriander Leaves        1/2 bunch

 Green Chillies             few
 Chana Daal               1 tsp
 Urad Daal                  1tsp
 Mustard Seeds          1 tsp
Ginger paste               ¼ tsp
 Salt                           a pinch

Method:

In a saucepan heat 2 tablespoonful of oil.

Add mustard seeds to the oil.

When the mustard seeds start popping add chana and urad daal.

After a minute, add in the ginger, coriander and green chillies.

Sauté them for a minute. Take the pan off the gas.

Add in the rice.

Mix the salt and desiccated coconut.

Just before serving, mix all the ingredients with yogurt (curd) and milk.