Friday, July 23, 2010

Rava Dosai


Cream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoonCumin seeds 1
t.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finelymchopped. Salt 1.5 t.spoons, Cooking Oil 1-2 t.spoon per dosai.

Mix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients except oil, to the above batter. Keep this batter in room temperature for atleast 20 minutes before making dosas.

Madhur Vadai

All purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped
onionsGreen chilles 2Hing a small pinchSalt 3/4 t.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying
Mix all the above ingredients with little water, make small balls and deep fry in oil.

Palak Paneer

· 3 bunches spinach
· 1 onion
· 25 mm (1") piece ginger
· 3 green chillies
· ½ teaspoon turmeric powder
· 225 grams (8 oz.) paneer
· 2 tablespoons ghee
· Ghee for deep frying
· A pinch soda bi-carb
· Salt to taste

· Chop the onion, ginger and chillies finely.
· Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook.
· When cooked, blend in a liquidiser
· Cut the paneer into small pieces and deep fry in hot ghee
· Heat the ghee in a vessel and fry the onions for a little time.
· Add the ginger, green chillies and turmeric powder and fry again for a little time
· Add the spinach, paneer and salt.
Rava laddu (Ravaalaadu)

white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee
and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this flour.

Dal ka seera


500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.

Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

Rava (Semolina) Ladoo

1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days

Bread Pakoras

You need:
  • 5 slice of bread
  • 1 cup gram flour
  • 1/4 tsp turmeric powder
  • Salt to taste.
  • 1/2 tsp ajwain.
  • Red chilli powder to taste
  • 1/4 tsp garam masala powder
  • Water for batter.
  • Oil for frying.
Cut the bread slices into squares or triangles. In a bowl, add gram flour, salt, chilli powder, garam masala, ajwain, and mix well.

Now by pouring little water, make a smooth batter (neither too thick nor too lose).

Heat oil in a wok. Dip bread piece in the batter and fry till crisp on medium flame, serve them hot with green chutney and tomato sauce.

Aloo Bonda

You need:
  • 2 large potatoes boiled  and mashed.
  • 1-2 green chilies. (chopped)
  • 1 tbsp coriander leaves (finely chopped)
  • 1 cup gram flour. about 100 gms.
  • Salt to taste. 
  • Red chilli powder to taste.
  • 1/4 garam masala powder.
  • Oil for frying.
Add salt, chilli powder, garam masala, coriander, and green chillies to the mashed potatoes and mix well.
In a bowl take a cup of gram flour; add turmeric powder, little salt and chilli powder to it. Add water bit by bit, mixing with hand make a batter, which should be neither too dense or thin.

Make small balls of aloo (potato)

Dip each ball in the batter and deep fry them till golden brown, serve with chutney.

Dosa with difference(Curry leaves dosa)

Dosa with curry leaves, a very neutriotious dish. Grind a huge bunch of curry leaves, green chilies, dhania, onions, and garlic and add it to any dosa batter and make dosas and serve with low fat yogurt.

In this way you can also make your kid eat different kind and dosa with full of  Iron.

Green Banana Fry

  • 1 spoon dania powder.
  • 1spoon Jeera powder.
  • 1/ 2 spoon haldi powder.
  • 1/2 spoon lalmirchi powder.
  • 1/2 garam masala powder.
  • 1/2 spoon amchur powder.
  • 1/2 spoon namak.
  • 2 spoons besan.
  • 2-3 tejpatta.
  • 2 spoons coriander leaves chopped.
  • 2-3 hara katcha kele. (Raw banana)
Take little oil in a kadai. Add tejpatta, put the raw banana. (cut it according to ur choice). Leave it to cook for 5 minutes.Add all the above ingredients. Add little water and again cook it for 5-10 minutes. Serve hot with roties.

Thursday, July 22, 2010

Urud Vadai (Medhu vadai)

Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Add 1 tsp salt, 2-3 chopped green
chillies, 1 tsp whole black peppers, a bunch of curry leaves and mix well. On a plastic piece of paper place a ball of this and
flatten it by hand. Deep fry this in oil and turn over until the vada turns golden brown.

Cabbage Vadai

Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
To 1 volume of this add I volume of finely cut cabbage pieces ,add salt - 3/4 spoon and mix well
Take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boining oil. Turn Turn over until golden brown in colour and it is fully cooked…

Cauliflower Curry

(serves 6)

Cauliflower - 3 cups (in flowerets)
Peeled and cubed potatoes - 2 cups
Oil  4 tablespoons
Coriander leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Cummin seeds - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Turmeric powder  1/4 teaspoon
Hing powder - 1/4 teaspoon
Onion - 2
Green chillies - 2
Capsicum - 1
Ginger - 1 cm


Chop all vegetables.
Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds
splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden. Add tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Remove and serve piping hot with rotis or rice. (Plain potato curry can also be made the same way).

Basic Curry Sauce


· 3 tablespoons vegetable oil or ghee (clarified butter)
· 1 medium onion - finely chopped
· 4 cloves garlic - peeled and sliced
· 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
· (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
· half teaspoon turmeric powder
· half teaspoon ground cumin seed
· half teaspoon ground coriander seed
· 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water.

Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the
sauce will taste horrid - sprinkle on a few drops of water if you're worried.
Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally.
You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce.
which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.
Warning - it WILL gloop occasionally and splatt.

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