January 28, 2009 By: admin Category: Breakfast/Easy tiffin
Susbcribe and Receive Indian Recipes in Email (1 per day)
- Dosai served with sambar
Ingredients:
Par boiled rice-2 ½ cups
Urad dhal-1/2 cup
Raw rice-1 cup
Fenugreek-2tsp
Salt- to taste.
Method:
- Soak both the rice together along with fenugreek for 4-5 hours.
- Soak the urad dhal for 1 hour.
- Grind the soaked materials into a paste and mix well.
- Add salt and allow it to ferment.
- After the batter gets fermented, heat the pan and spread little oil.
- Then spread the batter(dosa paste) and wait until it turns to golden brown and turn it to the other side.
- Serve hot with onion, tomato, coconut or groundnut chutney or sambar.
No Comments →
January 28, 2009 By: admin Category: Breakfast/Easy tiffin
Susbcribe and Receive Indian Recipes in Email (1 per day)
Hot idlies served with Tomato chutney
Ingredients:
Par boiled rice – 3 cups
Urad dhal – ½ cup
Salt – to taste
Water
Method:
Preparation of batter
1. Soak the par boiled rice in water for 4-5 hrs.
2. Soak the urad dhal for a maximum of 1 hr.
3. First grind the urad dhal into a fine paste by adding little water.
4. Next grind the rice finely and mix it with the urad paste obtained.
5. Now add salt and mix well.
Allow it to get fermented at the room temparature.
- Grease the idly plate with little oil and spread the fermented batter.
- Steam cook it.
- After 10 mins, hot idly ready.
- The best sidedish for this is chutney, sambar and idly molaga podi.
No Comments →
January 27, 2009 By: admin Category: Chutney/Thokku & podi
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Jeera – 1 cup
Black pepper – 1 cup
Red chilli – 1 ½ cup
Corriander seeds- 2cup
Curry leaves – 1 cup
Toor dhal -1/2 cup
Asafeotida – 1 tsp
Method:
1. Take a tawa and roast each one of the ingredients separately.
2. Allow the roasted ingredients to dry in a plate.
3. Add little oil and fry the red chillies separetely.
4. If you take asafoetida powder you need not fry it. It can be added while making the rasam powder.
5. After few mins, when it comes to room temperature, add all the things together to the mixie jar along with asafoetida and make it into a fine powder.
Fried Ingredients for Rasam Podi
6. Your home made rasam powder is ready. Add few tsps of this powder while making rasam.
No Comments →
January 27, 2009 By: admin Category: Chutney/Thokku & podi
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
channa dhal – 1 cup
corriander seeds – 1 1/2 cup
Red chilli – 1 cup
asafoetida – 1 tsp
fenugreek – 1 tsp
Black pepper – 1 tsp
curry leaves – 1/2 cup
Method:
1. Take a tawa and roast each one of the ingredients separately.
2. Allow the roasted ingredients to dry in a plate.
3. Add little oil and fry the red chillies separetely.
4. If you take asafoetida powder you need not fry it. It can be added while making the sambar powder.
5. After few mins, when it comes to room temperature, add all the things together to the mixie jar along with asafoetida and make it into a fine powder.
6. Sweet smelling sambar podi is ready. You can use this podi when you want to make instant sambar in few mins.
Note: This powder can be stored in an air tight container.
No Comments →
January 26, 2009 By: admin Category: Festives & Sweets
Susbcribe and Receive Indian Recipes in Email (1 per day)
Rava Kesari
Ingredients:
Rava (sooji) – 1 cup
Water- 1 1/2 cup
Sugar – 1 cup
Ghee – 3 tsp
Kesari colour – a pinch
Cashews, cardamom, badam – to garnish
Method:
1. Heat the tawa and add rava(sooji) and roast it.
2. Remove the rava from tawa on to a plate.
3. Take the tawa, add water and allow it to boil.
4. Add rava to the boiling water and keep stirring.
5. Mix the kesari color to little water and add it along with sugar.
6. Allow the rava to get cooked. It will take 3-5 mins to absorb the water.
7. Now take another pan, add ghee, cashew, cardamon and badam and roast it to golden brown.
8. Garnish the Kesari with the roasted cashews.
Delicious rava kesari is ready to taste..
No Comments →
