Thursday, 19 January 2017

Rava Chakkuli

Boil about 2 cups of water in a nonstick pan.
Add 1 cup of Bombay rawa into this
Add salt to taste + jeera pwdr + red chilli pwdr + hing.
Mix well & cook till it gets into a consistency of a dough
Allow this to cool slightly
Then add 1 cup of rice flour + 2tsp melted butter + roasted sesame seeds + whole jeera
Mix well
Put in chakli mould & fry them to a golden brown color

Little millet Plain Dosa

Little Millet Plain dosa
1 cup udad dal + 1/2 tsp methi seeds
2 cups little millet/ same
Soak these separately for 4-5 hrs.
grind the dal + methi first to a fluffy batter
When almost done add in the drained millet and further grind it to a smooth batter.
Allow the batter to ferment overnight .
Add salt mix well and make thin crisp dosas.

Tuesday, 3 February 2015

Paneer ghee roast

Paneer- 150 gms cut into cubes
Byadgi chilli 12
Dhania 11/2 tsp
Jeera1/2 tsp
Methi1/2 tsp
Peeled garlic 12 to 15 cloves
Marble sized ball of tamarind
Roast ingredients 2-4 in little oil till it changes color.cool and grind this with garlic and tamarind to a smooth paste with just enough water.meanwhile to the paneer add some lemon juice ,turmeric pd and salt and keep for 10 min.then add the ground masala and marinate for abt 1/2 hr.
Heat ghee or oil( here I have used 1 tsp ghee and 2 tsp oil) add the paneer with the marinade and 1/2cup water and fry for sometime.adjust salt.cover and cook till the paneer becomes soft and the gravy thickens.

Almond burfi

Soak 1cup badam for 1/2an hour ,peel d skin & grind it to a paste with 1/2 cup milk .when it is smooth add 11/2 cup sugar cardomom & grind agn ..take 2tsp of ghee in a pan & add d ground badam paste& cook on low flame stirring till it becomes thick .I mean it leaves d pan .put off flame & spread on greased plate cut into pieces after its cool ...

Thursday, 18 December 2014

Menaskai

For masala: in a little oil fry1/2 tsp of methi seeds,1 tsp of urad dal ,1 tsp dhania  till it changes color and finally 1 cup grated coconut for just 2 min.separately dry roast 1 tbsp of black til.cool and grind to a smooth paste with 8 roasted red chillies.(byadgi)
Boil karmbal pieces in little water till soft.add abt 3 tbsp of pd jaggery and salt.finally add the ground masala give a good boil.season with mustard and curry leaves phanna.

Akki Rotti

Take 1 cup of rice flour,3-4 tbsp of grated coconut,2 finely chopped onions,3-4 finely chopped green chillies,finely chopped coriander leaves,grated carrot (optional )and salt.mix all of this and then add water little at a time till it forms a semi solid mass. Take a handful of the batter and place it on a piece of banana leaf( if not available u can do it directly on the tava)and pat it with your fingers till it gets rotti shape.heat a tava ,put some oil and then put the rotti on it with the leaf side up.cover and cook on medium flame.remove the lid and then the leaf ,flip the rotti and fry on the other side.serve hot.

Rava Idli

1 cup medium rava
1 cup curds
1/2 cup water
2 green chillies finely chopped
Curry leaves finely chopped
1 tbsp Chana dal
1 tbsp cashewnut pieces , 1 tsp mustard,1/4 tsp cooking soda ,salt to taste
  In a pan heat 2 tbsp of oil ,add mustard seeds when it splutters add the Chana dal when it turns golden add the cashew nuts and fry.now add the chopped chillies,curry leaves and then the rava and fry on low heat for 5-7 min.switch off gas .allow this to cool.then add the curds and water along with salt and soda and mix well.batter should be of idli batter consistency. Grease idli moulds ,pour the batter into it and steam for 15 min.