FRUIT CREAME-DESSERT

• 

FRUIT CREAME

• INGRIDIENTS:

• FRESH CREAME-250 GM
• SUGAR POWDER-100 GM
• ROSE WATER-10 DROPS
• CARDOMOM POWDER-1 TSP
• CONDENSE MILK-100 GM
• BANANA-1
• APPLE-1
• GRAPES-1/2 BOWL
• POMEGRANATE-1/2BOWL
• STRAWBERRY-5 PIECE
• RAISIN-1/4 BOWL (SOAKED)
• ALMOND-10 PIECES(SOAKED)

• METHOD:

• KEEP THE CREAME IN A BOWL.PUT IT IN FREEZER FOR 30 MINUTES.SO THAT IT WILL COOL ENOUGH.
• NOW TAKE IT OUT FROM THE FREEZE.
• ADD SUGAR IN IT
• NOW TAKE A BLENDER AND BLEND IT FOR 5 MINUTES.
• NOW IT COMES OUT FLUFFY.
• MIX THE CONDENSE MILK IN IT.
• NOW ADD CARDOMOM POWDER,ROSE WATER IN IT.
• CHOPPED ALL THE FRUITS .
• PUT THE MIXTURE OF FRUITS IN THE CREAME
• GARNISH IT WITH SOAKED RAISIN AND CHOPPED ALMOND
• KEEP IT IN A FREEZE
• SERVE IT COOL

• TIPS:

• AVOID WHISK THE CREAME MORE THAN 5 MINUTES.OTHERWISE BUTTER WILL COMEOUT.
• AVOID PUTTING THE CREAME IN HEAT OTHERWISE IT WILL MELT DOWN.

 

 

SOUTH INDIAN TOMATO RICE

TOMATO RICE

• SOAKING PERIOD-1/2 HOUR

• INGRIDIENTS:

• SONA MASOORI RICE-1 CUP
• TOMATO-2-3
• ONION-1
• GINGER GARLIC PASTE-1TSP
• CURD-2TSP
• RED CHILLY POWDER-1/2 TSP
• CILANTRO-1/4 SMALL BOWL
• CURRY LEAVES-5 PIECE
• CLOVES-2 PIECE
• REFINED OIL-1TBSP
• SALT-3/4 TSP
• TERMERIC POWDER-1/4 TSP

• 
•   

• METHOD:

• TAKE THE RICE IN A BOWL .WASH IT WITH WATER  .
• SOAKED IT FOR 30 MINUTES.
• TAKE PRESSURE COOKER ,ADD REFINED OIL IN IT.
• TURN ON THE GAS ,ADD CUMIN SEEDS,MUSTARD SEEDS IN IT.
• ALLOW IT CRACKLING.
• ADD   CHOPPED TOMATO,ONION,GINGER GARLIC PASTE ,CURD,CURRY LEAVES,CLOVES IN IT.
• NOW ADD TERMERIC POWDER,SALT,RED CHILLY POWDER IN IT
•  ALLOW IT TO SAUTE
• NOW ADD WATER(DOUBLE OF RICE QUANTITY)AND RICE IN IT
• COVER THE PRESSURE COOKER WITH THE LID
• PUTOFF THE WEIGHT/WHISTLE OF PRESSURE COOKER  UNTIL STEAM COMES OUT
• NOW PUT  WEIGHT.ON THE PRESSURE COOKER
• KEEP IT ON MEDIUM FLAME FOR  10 MINUTES AFTER PUTTING THE WHISTLE ON IT.
• KEEP ASIDE FROM BURNER AFTER 10 MINUTES.
• NO WHISTLE IS REQUIRED
• OPEN THE LID AFTER STEAM IS OVER IN THE PRESSURE COOKER
• GARNISH IT WITH CILANTRO
• NOW TOMATO RICE IS READY 

• TIPS:

• FOR VARIETY RICE (VEG)DOUBLE OF WATER IS REQUIRED 
• ADDING CURD IN RICE WILL GIVE NICE FLAVOUR IN TOMATO RICE 
• BETTER TO EAT WITH CUCUMBER RAITA

STRAWBERRY, PINEAPPLE,BANANA SMOOTHIE

STRAWBERRY,PINEAPPLE,BANANA SMOOTHIE

STRABERRY

• SERVING FOR 3PERSON:
• PREPARATION TIME-10 MINUTES

• INGRIDIENTS:

• STRAWBERRY--4 MEDIUM SIZE PIECES
• BANANA-1
• PINEAPPLE SLICES-2
• SUGAR-3TSP
• ICECRUSH-1/4 BOWL
• COLD MILK-2.5 GLASS
• CARDMOM POWDER-1/2 TSP

• METHOD:

• PUT THE CHOPPED STRABERRY,PINEAPPLE SLICE IN BLENDER.
• ADD SUGAR IN IT.
• GRIND IT FOR 30 SECONDS.
• NOW GRIND THE BANANA ALONG MILK SEPERATELY.
• POUR MILK, AND CHOPPED BANANA,CARDOMOM POWDER IN GRINDER.
• PUT SOME ICE CRUSH IN IT
• AND GRIND IT FOR 30 SECOND
• MILK WILL BECOME FOAMY.
• AND ADD STRABERRY & PINEAPPLE CRUSH IN IT.
• MIX IT WITH THE HELP OF TSP
• POUR IT IN GLASS
• RELISH IT

• PRECAUTION:

• DONT GRIND STRABERRY,PINEAPPLE TOGETHER  ALONG WITH  MILK IN THE GRINDER,OTHERWISE IT CAUSES BITTERNESS OF MILK
• ALWAYS ADD STRABERRY CRUSH,PINEAPPLE CRUSH IN COLD MILK.

• TIPS:

• BANANA GIVES BODY TO THE SMOOTHIE.WANT TO MAKE MORE THICK ,CAN ADD MORE BANANA
• BANANA HAS GREAT COMBINATION WITH THE CARDOMOM POWDER.

STRAWBERRY,BANANA SMOOTHIE

STRAWBERRY ,BANANA SMOOTHIE

STRABERRY

• SERVING FOR 2 PERSON:
• PREPARATION TIME-10 MINUTES

• INGRIDIENTS:

• STRAWBERRY--4 MEDIUM SIZE PIECES
• BANANA-1
• SUGAR-2TSP
• ICECRUSH-1/4 BOWL
• COLD MILK-1.5 GLASS
• CARDMOM POWDER-1/2 TSP

• METHOD:

• PUT THE CHOPPED STRABERRY IN A GRINDER.
• ADD SUGAR IN IT.
• GRIND IT FOR 30 SECONDS.
• NOW GRIND THE BANANA ALONG MILK SEPERATELY.
• POUR MILK, AND CHOPPED BANANA,CARDOMOM POWDER IN GRINDER.
• PUT SOME ICE CRUSH IN IT
• AND GRIND IT FOR 30 SECOND
• MILK WILL BECOME FOAMY.
• AND ADD STRABERRY CRUSH IN IT.
• MIX IT WITH THE HELP OF TSP
• POUR IT IN GLASS
• RELISH IT

• PRECAUTION:

• DONT GRIND STRABERRY AND MILK TOGETHER IN THE GRINDER,OTHERWISE IT CAUSES BITTERNESS OF MILK
• ALWAYS ADD STRABERRY CRUSH IN COLD MILK

RAW BANANA VEG-KACHE KELE KI SABJI

•  RECEPIE TYPE   -VEGETARIAN                          SERVING-2 PERSON ,  
• COOKING TIME -10MINUTES                       PREPARATION TIME-1 HOUR

RAW BANANA VEG

INGRIDIENTS:

• RAW BANANA-2
• REFINED OIL -2 TBSP
• DRY CURRY LEAF POWDER-2 TSP
• TERMERIC POWDER-1/4 TSP
• CORRIENDER POWDER-1/2 TSP
• RED CHILLY POWDER-1/2 TSP
• SAMBHAR POWDER-1/4 TSP
• MUSTARD SEED-1/2 TSP
• GINGER GARLIC PASTE-1 TSP
• CORRIENDER LEAVES-1/4 SMALLBOWL
• GREEN CHIILY-1SMALL(SEEDLESS)

RAW BANANA

• METHOD:

• PEEL THE RAW BANANA.CUT IT IN SQUARES.
• TAKE A VESSEL FOR MARINATION.
• ADD CUT BANANA IN IT.
• ADD CURRY LEAVES POWDER ,OIL,SAMBHAR MASALA,RED CHILLYPOWDER,CORRIENDER POWDER,GINGER GARLIC PASTE IN THE BOWL
• MIX THEM WELL
• KEEP IT ASIDE FOR ONE HOUR FOR MARINATION.
• NOW ITS TIME FOR SEASONING.
• TAKE A FRYING PAN
• ADD 2 TSP SEASAME SEED OIL IN IT.
• TURN ON THE BURNER .
• WHEN OIL BECOME HOT ,ADD MUSTARD SEED IN IT.
• SOON THEY START CRACKLING,NOW ADD GREEN CHILLY IN IT.
• NOW ADD ALL THE MARINATED MATERIAL ALONG WITH RAW BANANA PIECES.
• MAKE THIS VEG WITH OUT WATER
• MAKE IT IN OPEN VASSEL..
• NO LID OR COVERING IS REQUIRED.
• STIR IT  WITH SPATULA AGAIN & AGAIN
• WHEN IT SEEMS THAT SOME WATER IS REQUIRED FOR  PREVENTING IT FROM BURN THEN SPRINKLE OIL IN THE PAN.
• AVOID POURING WATER
• WITH IN 10 MINUTES U GET IT.

• TIPS:

• NO WATER  AND NO PRESSURE COOKER IS REQUIRED.
• MAKE IT IN SIM GAS
• BEST TO EAT WITH SAMBHAR ,RICE

CREAMY LETTUCE SALAD-CONTINENTAL

 

• VEGETARIAN

   

• PREPARATION TIME-5-7 MINUTE

CREAMY LETTUCE SALAD

• INGRIDIENTS:

• LETTUCE-1 BUNCH
• CREAME-1/4 CUP
• CHERRY-6 PIECES
• LEMON-1/2
• SUGAR-2 TSP
• SALT-1/2 TSP
• BLACK PEPPER-1/4 TSP
• CARROT-1 SMALL SIZE

• METHOD:

• SALAD DRESSING:

• TAKE A BOWL .KEEP THE  FRESH CREAME IN IT.
• ADD LEMON JUICE, SALT , SUGAR IN IT.
• WHISK THE CREAME UNTIL THE SUGAR FULLY MELT IN IT.
• CAN TAKE GRINDED SUGAR ALSO
• NOW SALAD DRESSING IS READY.
• TAKE LETTUCE.CHOPPED IT VERY NICELY .
• ADD IT IN CREAME MIXTURE.
• TAKE CARROT AND CUT VERTICEL THIN LAYER PIECE IN IT.
• CAN ADD CHERRY IN IT.(FOR DECORATION).
• NOW PUT IT IN FREEZE FOR 1/2 AN HOUR.
• NOW IT IS READY.

LETTUCE RAITA

LETTUCE RAITA

LETTUCE

 SERVING:2 PERSON

INGRIDIENTS:

LETTUCE-1 SMALL BUNCH
CURD-2 BOWL
CUMIN SEED  POWDER-1/2 TSP
CHILLY POWDER-1/2 TSP
SALT-1/2 TSP
DRY MINT POWDER-1/4 TSP

METHOD:

TAKE  2 BOWL OF  CURD,BLEND IT WITHOUT WATER.
TAKE LETTUCE ,CHOPPED IT VERY NICELY.
PUT THIS LETTUCE IN THE CURD.
MIX IT WELL.
SPRINKLE THE ALL SPICES.
SPRINKLE DRY MINT POWDER

TIP:

CAN ADD TOMATO,SPRING ONION,CILANTRO IN IT.








 

NAN KHATAI RECEPIE

• NAN KHATAI RECEPIE:

   

• INGRIDIENTS:

• REFINED FLOUR/MAIDA-1CUP
• SUGAR-1/2CUP
• DESI GHEE/UNSALTED BUTTER-1/2CUP(MELTED)
• MILK-1/8 CUP(AS REQUIRED FOR BINDING)
• ALMOND-10 PIECE(CHOPPED)
• PISTACHU-10 PIECE(CHOPPED)
• RAISINS-10PIECE

• METHOD:

• TAKE REFINED FLOUR, ADD GHEE/UNSALTED BUTTER IN IT.
• NOW ADD SUGAR IN IT.
• MIX IT WELL.
• KNEAD THE DOUGH VERY SMOOTHLY.
• IF FIND PROBLEM IN BINDING ,ADD MILK .
• NOW U CAN EASILY BIND IT.
• MAKE THE DUMBLES OF THE DOUGH IN ROUND SHAPE.
• IT'S SIZE LIKE CHAPATI DUMBLE 
• DECORATE IT WITH DRYFRUITS
• NOW PREHEAT THE OVEN IN 350 DEGREE FARNEHITE FOR 5-10 MINUTES.
• PUT THE DUBLE IN IT.
• IT WILL MAKE IN 5 TO 10 MINUTES.

• TIPS:

• KEEP CHECKING SOMETIMES NANKHATAI WILL REMAIN WHITE ON OUTSIDE ,BUT BURNT IN BOTTOM SIDE
• KNEAD THE DOUGH WITH VERY SMOOTHNESS ,OTHERWISE NAN KHATAI WILL NOT MAKE SOFT ENOUGH
• IF U R USING INDIAN SUGAR THEN 1/2 CUP IS SUFFIVIENT,BUT IT IS AMERICAN SUGAR,THEN ADJUST THE MEASUREMENT ACCORDING TO SWEETNESS OF SUGAR(AS IT IS LESS SWEET)

 

SOUTH INDIAN RAWA IDLI-AANDHRA STYLE

SOUTH INDIAN RAWA IDLI-AANDHRA STYLE 

RAWA IDLI

• INGRIDIENTS:

• IDLI RAWA-1CUP
• CURD-1/2CUP
• ENO-1 TSP
• SALT-1/2TSP
• OIL-1.5TBSP(MEDIUM)
• MUSTARD SEED-1TSP
• CURRY LEAVES-1TSP
• CHANNA DAL-2TSP
• CARROT-1 SMALL SIZE
• CASHEW NUT-10 PIECES

• METHOD:

• TAKE RAWA AND ADD BLENDED CURD IN IT.ADD SALT .
• PUT IT ASIDE FOR 10 MINUTES.
• NOW ITS TIME TO PREPARE FOR SEASONING
• TAKE  REFINED OIL IN FRYING PAN.
• LET IT HOT.
• ADD MUSTARD SEED IN IT
• ALLOW IT CRACKLING
• NOW ADD CURRY LEAVES,CHANNADAL,CHOPPED CASHEW NUT.
• LET IT SAUTE .
• NOW SEASONING IS READY
• NOW ADD THIS SEASONING IN THE IDLI BATTER.
• ADD THE GRATTED CARROT ALSO
• GREASE THE MOULD WITH REFINED OIL.
• NOW PUT THE ENO IN THE BATTER.
• IT WILL BECOME PUFFY AND FOAMY.(BUBBLES COMEOUT FROM IT)
• POUR IT IN THE MOULDS.
• ADD WATER IN IDLI COOKER AT 1/8 LENGTH .PUT SOME SALT IN IT.
• ALLOW IT HOT.
• NOW PUT THE MOULD IN IT.
• COVER THE COOKER WITH THE LID.
• ALLOW IT TO COOK FOR 15 MINUTES .
• IDLI IS READY.
• RELISH  IDLI.

 

SOUTH INDIAN RIBBON PAKORA

• DIWALI SPECIAL DISH:

RIBBON PAKORA

 

• INGRIDIENTS:

• RICE FLOUR-1 CUP
• CHICK PEA FLOUR(BESAN)-1 CUP
• RED CHILLY POWDER-1 TSP
• SALT-1TSP
• AESOFTIDA(HING)-1PINCH
• SEASAME SEED -1TBSP
• BUTTER/OIL/CRISCO-1TSP
• OIL FOR FRYING

• METHOD:

• MIX THE RICE FLOUR AND BESAN
• ADD SALT,RED CHILLY POWDER,HING POWDER IN IT.
• KNEAD THE DOUGH WITH COLD WATER.
• DOUGH SMOOTHNESS IS LIKE CHAPATI DOUGH
• MAKE THE DUMBLES OF DOUGH.
• PUT THIS DUMBLE INTO SEVIYAN STEEL MACHINE.
• PLACE THE FRYING PAN ON BURNER.
• ADD OIL IN IT.
• LET IT HOT FOR 5 MINUTES.
• RUN THIS MACHINE IN THE PAN.
• SIMPLY PRESS THE MACHINE .DOUGH IN THE RIBBON FORM WILL BE COME OUT.
• NOW FRY THESE PAKORA TILL GOLDEN BROWN .
• TAKE IT OUT FROM PAN WITH SIEVE.
• ENJOY WITH CHUTNEY.

• TIPS:

• IT SHOULD BE CRISP SO KNEAD THE DOUGH IN  COLD WATER.
•  ANJALI STEEL MACHINE IS GOOD FOR IT  

 

SOUTH INDIAN COCONUT RICE

• 

  COCONUT RICE

   

• INGRIDIENTS:

• SONA MASOORI RICE-1 BOWL(SOAKED FOR 30 MINUTES)
• MUSTARD SEED-1TSP
• HING/AESOFOETIDA-2PINCH
• RED CHILLY -3 PIECE
• GREEN CHILLY-3 PIECE
• CURRY PATTA-7 -10 PIECE
• PING OF URAD DAL-2TSP
• SHREDDED COCONUT-1 BOWL(FRESH)
• CASHEW NUT -1/4BOWL(CHOPPED)
• SALT-1TSP
• REFINED OIL-1TBSP

• METHOD:

• TAKE A SAUCEPAN.PUT THE REFINED OIL.
• LET IT HOT ON BURNER.
• PUT THE MUSTARD SEED.
• ALLOW IT TO CRACKLE.
• NOW ADD PING OF RAW URAD DAL
• LET IT SAUTE.
• NOW ADD RED CHILY, GREEN CHILLY,CURRY LEAVES.
• PUT HING,SALT CASHEW NUT.
•  NOW ADD SHREDDED COCONUT AND LET IT SAUTE TO BE BECOME BROWN.
• OIL LL COME OUT FROM THE SHREDDED COCONUT.
• SOON WE WILL GET FLAVOUR.
• TAKE RICE COOKER
• ADD 2BOWL OF WATER IN IT
• ADD 1 TSP SALT IN IT.
• ADD ALL THE COCONUT MIX IN THE WATER
• NOW ADD 1 BOWL SOAKED SONAMASOORI RICE IN IT.
• COVER THE RICE COOKER WITH LID.
• ALLOW IT TO BOIL.
• WHEN IT MAKES ,ITS GREEN LIGHT WILL BE ON. 
• IT IS EASY TO CARRY FOR OUTING PURPOSE.

• TIPS:

• CAN MAKE THE COCONUT RICE WITH THE HELP OF BOILED RICE.
• ADD ALL THE COCONUT MIX FRY IN THE BOILED RICE.
• MIX THE RICE VERY WELL.

TOMATO RASAM (EASY VERSION)

TOMATO RASAM



FRESH TOMATOES

• INGRIDIENTS:

• TOMATO-2PIECE

• GARLIC PASTE-1/2 TSP
• GINGER PASTE-1/2 TSP
• KARI PATA-6-8 PIECES
• MUSTARD SEED -1/2TSP
• RASAM POWDER-1/2TSP
• TAMARIND PASTE-1TSP
• GREEN CHILLY-1
• CILANTRO-1/4 CUP
• DESI GHEE -1SMALLTBSP
• DRIED RED PEPPER-1-2 PIECE
• DRIED TOOR DAL(ARHAR DAL)POWDER-3TBSP
 

• METHOD:

• KEEP THE THE TOMATO IN MICROWAVE FOR 1 MINUTE.
• NOW IT BECOMES SOFTER, EASY TO SMASH.
• TAKE A SAUCEPAN, SMASH IN IT BY HAND.
• POUR THE WATER IN IT SO THAT IT CAN EASILY DIP DOWN IN IT
• ADD SALT,TERMERIC POWDER IN IT
• ADD TOOR DAL POWDER
• ADD BLACK PEPPER
• COVER IT WITH LID
• KEEP THE GAS ON MEDIUM HIGH FLAME.
• ALLOW IT BOIL
• KEEP IT STIR BY SPATULA IN THE MEANWHILE.
• AFTER 20 MINUTES ADD TAMARIND PASTE IN IT
• LET IT BOIL FOR 3 MINUTES

• RASAM SEASONING:

• TAKE A FRYING PAN.PUT DESI GHEE IN IT.
• ALLOW IT FOR HOT.
• NOW ADD MUSTARD SEED AND ALLOW IT FOR CRACKLING
• .ADD GINGER GARLIC PASTE,GREEN CHILLI,RED PEPPER,KARI PATTA IN IT.
• AFTER SAUTE ,ADD RASAM POWDER IN IT.
• TURN OFF THE GAS

• LET IT HOT FOR 4 MINUTE.
• NOW ADD ALL THE SEASONING ON THE RASAM
• NOW RASAM IS READY.
• GARNISH IT WITH CORRIENDER/CILANTRO.

• TIPS:

• CAN USE LEMON JUICE IN THE PLACE OF TAMARIND POWDER DUE TO NUTRITION POINT OF VIEW.
• GENERALLY IN ALL SOUTH INDIAN DISHES WE USE REFINED OIL,BUT IN RASAM WE USE DESI GHEE FOR ENHANCING THE TASTE
• CAN USE MASOOR DAL INSTEAD OF ARHAR/TOOR DAL
• CAN USE SAMBHAR POWDER IN PLACE OF RASAM POWDER (SOUTH INDIAN BRAND PREFERRABLY)
•  IN RASAM RECEPIE SHOULD NOT SIEVE THE TOMATO/OR ANY OTHER VEG.                                                                                                              

SOUTH INDIAN SOFT IDLI

IDLI

• SOUTH INDIAN RECEPIE:

• INGRIDIENTS:

• FOR BATTER:

• WHITE URAD DAL-1 CUP
• IDLI RICE-4 CUP
• FENGUGREEK SEED-1TSP
• SALT-1TSP
• REFINED OIL-1TBSP

• METHOD OF MAKING IDLI BATTER:

• SOAKED THE RICE AND URAD DAL,FENGUGREEK/METHI SEED SEPERATELY FOR 6 HOURS.
• AFTER 6 HOURS BLEND THE URAD DAL+METHI SEED FINELY BY ADDING WATER.
• THEN BLEND SOAKED IDLI RICE COARSLEY BY ADDING WATER.
• THEN MIX THE WHOLE MIXTURE.
• ADD SALT DURING THE BLENDING TIME.
• ALLOW IT FOR FERMENTATION FOR 12 TO14 HOURS DURING THE WINTER SEASON.

• HOW TO MAKE IDLI:

• PUT ONE PINCH MITHA SODA IN BATTER FOR MAKING IDLI SOFTER
• TAKE SPATULA ,ADD THE BATTER IN IT.
• TAKE THE IDLI MOULD ,GREASE IT WITH THE HELP OF REFINED OIL
• POUR THE BATTER IN MOULD
• FILL THE IDLI STAND WITH WATER BY 1/8 LENGTH
• PUT A PINCH OF SALT INTO WATER  
• STEAM IT FOR 6 MINUTES
• NOW TAKE A KNIFE AND PUT IT INSIDE OF IDLI.
• IF KNIFE COMES OUT CLEAN ,MEANS IDLI IS READY.
• REMOVE THE IDLI FROM THE MOULDS WITH THE KNIFE CAREFULLY

• PRECAUTION:

• PUT THE MIXTURE IN WARM PLACE FOR FERMENTATION.
• IN WINTER THE BATTER WILL NOT SPOIL TILL ONE WEEK.
• IN SUMMER BATTER WILL SPOIL IN FEW DAYS.
• IT WILL BECOME PUFFY AFTER THE FERMENTATION.

• RECOMMENDED:

• BEST TO EAT WTH COCONUT,CORRIENDER ,TOMATO-GARLIC CHUTNEY, +SAMBHAR

• TIPS:

• DON'T ADD MORE THAN 1TSP METHI AS DOSA TASTE WILL BECOME BITTER
• AND WHEN WE ROAST THE DOSA THEN IT COLOR LL BECOME CHANGE IF WE ADD EXCESS OF FENGU GREEK SEED
• PUT ONE MUTTHI MORE URAD DAL  IN BATTER 4 MAKING IDLI SOFTER
• IF BLEND THE MIXTURE OF BATTER IN NORMAL MIXY IT MAYNOT MAKE SOFT
• IT LL MAKE SOFT IF WE BLEND IT  IN TABLE TOP STONE GRINDER
• DONT PUT MORE THAN THAT URAD DAL  AS ITS CAUSES TO DESHAPING THE IDLI
• CLEAN THE STONE WITH THE WATER ONLY.IF WE CLEAN IT WITH DETERGENT ,THEN STONE WILL ABSORB IT .SO THIS SMELL WILL COMEOUT IN MIXTURE

SOUTH INDIAN MIX VEG UTTAPAM

• SOUTH INDIAN RECEPIE:

VEG UTTAPAM

•  INGRIDIENTS:

• FOR BATTER:

• WHITE URAD DAL-1 CUP
• IDLI RICE-4 CUP
• FENGUGREEK SEED-1TSP
• SALT-1TSP
• REFINED OIL-100ML(FOR SAUTE)

• FOR UTTAPAM GARNISHING:

• CHOPPED ONION -1
• CHOPPED TOMATO-1
• GREEN CHILLY-1
• CORRIENDER -1/4 BOWL(CHOPPED)
• RED CHILLY-1/2 TSP
• SALT -1TSP
• SHREDDED COCONUT-2 TBSP

• METHOD OF MAKING UTTAPAM BATTER:

• SOAKED THE RICE AND URAD DAL,FENGUGREEK/METHI SEED SEPERATELY FOR 6 HOURS.
• AFTER 6 HOURS BLEND THE URAD DAL+METHI SEED FINELY BY ADDING WATER.
• THEN BLEND SOAKED IDLI RICE COARSLEY BY ADDING WATER.
• THEN MIX THE WHOLE MIXTURE.
• ADD SALT DURING THE BLENDING TIME.
• ALLOW IT FOR FERMENTATION FOR 12 TO14 HOURS DURING THE WINTER SEASON.

• HOW TO MAKE UTTAPAM:

• CHOP ONION,TOMATOES,ONIONS ,FRESH CORRIENDER LEAVES,GREEN CHILLIES AND GINGER.
• MIX THEM WELL AND KEEP ASIDE.
• ADD A LITTLE SALT TO THE BATTER AND MIX WELL
• PUT THE TAWA OR NON STICK PAN ON MEDIUM HEAT ON BURNER OR GAS.
• ADD A LITTLE OIL OR BUTTER ON IT
• THEN USING A SERVING SPOON ,SPREAD THE BATTER THICK.
• SPRINKLE THE CHOPPED /CUT INGRIDIENTS ON TOP.
• AND ADD A TSP OIL /BUTTER ON SIDES.
• LEAVE IT FOR WHILE.
• FIRE SHOULD BE BETWEEN MEDIUM AND LOW
• WHEN IT BECOMES LIGHT BROWN ,TURN THE  UTTAPAM WITH THE HELP OF SPATULA .
• ALLOW IT TO  BAKE FOR A WHILE TILL THE INGRIDIENTS R WELL COOKED.
• TURN IT FOR ONCE MORE AND KEEP IT FOR LESS THAN A MINUTE TO MAKE IT CRISP
• GARNISH IT WITH SHREDDED COCONUT.

• PRECAUTION:

• PUT THE MIXTURE IN WARM PLACE FOR FERMENTATION.
• IN WINTER THE BATTER WILL NOT SPOIL TILL ONE WEEK.
• IN SUMMER BATTER WILL SPOIL IN FEW DAYS.
• IT WILL BECOME PUFFY AFTER THE FERMENTATION.

• RECOMMENDED:

• BEST  TO EAT WTH COCONUT,CORRIENDER ,TOMATO-GARLIC CHUTNEY, +SAMBHAR

• TIPS:

• DON'T ADD MORE THAN 1TSP METHI AS DOSA TASTE WILL BECOME BITTER 
• AND WHEN WE ROAST THE DOSA THEN IT COLOR LL  BECOME CHANGE IF WE ADD EXCESS OF FENGU GREEK SEED

APPLE VEG-KHATTI MITTHI(VRAT KI SABJI)



 

 

 

• SERVING FOR TWO PERSONS:

• INGRIDIENTS:

• RIPE APPLE-2small
• SALT-1/2TSP
• RED CHILLY-1/2 TSP
• GARAM MASALA-1 PINCH
• GREEN CHILLY-1 SMALL
• TERMERIC POWDER-1/2 TSP(I F U EAT IN FASTING DAYS)
• CUMIN SEED -1/2 TSP
• CILANTRO-1/4 CUP
• REFINED OIL-2TSP
• LEMON -1/2
• CURRY PATTA-1
• CARDOMAN POWDER-1/4 TSP
• CINNOMAN POWDER-1/2TSP
• ROASTED PEANUTS-5-7 PIECE

• METHOD:

• CUT THE APPLE  IN PIECES
• NOW TAKE FRYING PAN .PUT IT ON GAS
• TURN ON GAS ON MEDIUM HIGH FLAME
• PUT THE REFINED OIL IN IT.
• ALLOW IT HOT
• PUT THE CUMIN SEED IN IT.
• ALLOW IT SPLUTERING
• NOW ADD CHOPPED GREEN CHILLY .
• ADD ROASTED PEANUTS
• LET IT SAUTE.
• ADD ALL THE SPICES .
• NOW ADD THE APPLE,MIX IT IN FRYING PAN
• NOW HOT IT FOR 4 MINUTES
• COVER THE PAN WITH THE LID.
• NOW PUT 1/2TSP SUGAR IN IT
• MIX IT WELL
• LET IT SAUTE FOR 1 MINUTE
• NOW ADD LEMON JUICE IN IT
• MIX IT PROPERLY
• PUT THE VEG INTO THE BOWL
• GARNISH IT WITH CORRIENDER LEAVES.

GUAVA VEG-KHATTI MITHI(VRAT WALI)

 

• SERVING FOR TWO PERSONS:

• INGRIDIENTS:

• RIPE GUAVA-3small
• SALT-1/2TSP
• RED CHILLY-1/2 TSP
• GARAM MASALA-1 PINCH
• GREEN CHILLY-1 SMALL
• TERMERIC POWDER-1/2 TSP(I F U EAT IN FASTING DAYS)
• CUMIN SEED -1/2 TSP
• CILANTRO-1/4 CUP
• REFINED OIL-2TSP
• LEMON -1/2
• CINNOMAN POWDER-1/4TSP
• CARDOMAM POWDER-1/2 TSP
• CORRIENDER POWDER-1/2 TSP
• CLOVE-2 PIECE

• METHOD:

• CUT THE GUAVA IN PIECES
• NOW TAKE FRYING PAN .PUT IT ON GAS
• TURN ON GAS ON MEDIUM HIGH FLAME
• PUT THE REFINED OIL IN IT.
• ALLOW IT HOT
• PUT THE CUMIN SEED IN IT.
• ALLOW IT SPLUTERING
• NOW ADD CHOPPED GREEN CHILLY .
• LET IT SAUTE.
• ADD ALL THE SPICES .
• NOW ADD THE GUAVA,MIX IT IN FRYING PAN
• NOW HOT IT FOR 4 MINUTES
•  COVER THE PAN WITH THE LID.
• NOW PUT 1/2TSP SUGAR IN IT
• MIX IT WELL
• LET IT SAUTE FOR 1 MINUTE
• NOW ADD LEMON JUICE IN IT
• MIX IT PROPERLY
• PUT THE VEG INTO THE BOWL
• GARNISH IT WITH CORRIENDER LEAVES.

AALOO KELE KI SABI -VRAT VEG

 

RIPE BANANA

• SERVING FOR TWO PERSONS:

• INGRIDIENTS:

• RIPE BANANA-1
• BOILED POTATO-2 SMALL SIZE
• SALT-1/2TSP
• RED CHILLY-1/2 TSP
• GARAM MASALA-1 PINCH
• GREEN CHILLY-1 SMALL
• TERMERIC POWDER-1/2 TSP(I F U EAT IN FASTING DAYS)
• CUMIN SEED -1/2 TSP
• CILANTRO-1/4 CUP
• REFINED OIL-2TSP
• LEMON -1/2
• SAUNF-1/2TSP
• CARDOMOM POWDER-1/2 TSP
• CINNOMAN POWDER-1/4 TSP

• METHOD:

• CUT THE BANANA,POTATO IN HORIZONTAL PIECES
• NOW TAKE FRYING PAN .PUT IT ON GAS
• TURN ON GAS ON MEDIUM HIGH FLAME
• PUT THE REFINED OIL IN IT.
• ALLOW IT HOT
• PUT THE CUMIN SEED IN IT.
• ALLOW IT SPLUTERING
• NOW ADD CHOPPED GREEN CHILLY .
• LET IT SAUTE.
• ADD ALL THE SPICES .
• NOW ADD THE BANANA,BOILED POTATO,MIX IT IN FRYING PAN
• NOW PUT 1/2TSP SUGAR IN IT
• MIX IT WELL
• LET IT SAUTE FOR 1 MINUTE
• NOW ADD LEMON JUICE IN IT
• MIX IT PROPERLY
• PUT THE VEG INTO THE BOWL
• GARNISH IT WITH CORRIENDER LEAVES.

RIPE BANANA VEG-KHATTI MITTHI(VRAT KI SABJI)

RIPE BANANA VEG

RIPE BANANA

• SERVING FOR TWO PERSONS:

   

• INGRIDIENTS:

• RIPE BANANA-2
• SALT-1/2TSP
• RED CHILLY-1/2 TSP
• GARAM MASALA-1 PINCH
• GREEN CHILLY-1 SMALL
• TERMERIC POWDER-1/2 TSP(I F U EAT IN FASTING DAYS)
• CUMIN SEED -1/2 TSP
• CILANTRO-1/4 CUP
• REFINED OIL-2TSP
• LEMON -1/2

• METHOD:

• CUT THE BANANA IN HORIZONTAL PIECES
• NOW TAKE FRYING PAN .PUT IT ON GAS
• TURN ON GAS ON MEDIUM  HIGH FLAME
• PUT THE REFINED OIL IN IT.
• ALLOW IT HOT
• PUT THE CUMIN SEED IN IT.
• ALLOW IT SPLUTERING
• NOW ADD  CHOPPED GREEN CHILLY .
• LET IT SAUTE.
• ADD ALL THE SPICES .
• NOW ADD THE BANANA,MIX IT IN FRYING PAN
• NOW PUT 1/2TSP SUGAR IN IT
• MIX IT WELL
• LET IT  SAUTE FOR 1 MINUTE
• NOW ADD  LEMON JUICE IN IT
• MIX IT PROPERLY
• PUT THE VEG INTO THE BOWL
• GARNISH IT WITH CORRIENDER LEAVES.

HOT COFFEE

 

 

HOT COFFEE

  

SERVING FOR 1 PERSON:

INGRIDIENTS:

WHOLE MILK-1 GLASS
COFFEE POWDER-3/4 TSP
COCOCA POWDER-1/4 TSP
SUGAR-1TSP

METHOD:

TAKE A PAN .PUT MILK IN IT.
ADD SUGAR,COFFEE IN THE MILK.
TURN ON THE GAS AND PUT THIS PAN ON MEDIUM HIGH FLAME.
LET IT HOT FOR 1 MINUTE.
NOW TAKE A BLENDER AND BLEND IT FOR 30 SECONDS.
FOAMS COME OUT FROM THE COFFEE
AGAIN PUT IT ON GAS FOR 30 SECONDS
NOW WE GET  HOT COFFEE
NOW POUR IT IN GLASS
SPRINKLE COCOA POWDER ON IT

PRECAUTION:

DONT BLEND FOR TOO MUCH TIME .OTHERWISE BUTTER WILL COMING OUT FROM THE MILK
DONT PUT TOO MUCH COFFEE IN MILK.OTHERWISE IT WILL BITTER IN TASTE

PINEAPPLE SHAKE

PINEAPPLE SHAKE

PINEAPPLE



• SERVING FOR 1 PERSON:
• INGRIDIENTS:
• PINEAPPLE--2 MEDIUM SIZE SLICES
• SUGAR-1.5 TSP
• ICECRUSH-1/4 BOWL
• COLD MILK-3/4GLASS
• METHOD:
• PUT THE CHOPPED PINEAPPLE IN A GRINDER.
• ADD SUGAR IN IT.
• GRIND IT FOR 30 SECONDS.
• POUR MILK IN THE GRINDER SEPERATELY
• PUT SOME ICE CRUSH IN IT
• AND GRIND IT FOR 30 SECOND
• MILK WILL BECOME PUFFY
• AND ADD PINEAPPLE CRUSH IN IT.
• MIX IT WITH THE HELP OF TSP
• POUR IT IN GLASS
• DECORATE IT WITH PINEAPPLE SLICE
• RELISH IT
• PRECAUTION:
• DONT GRIND PINEAPPLE AND MILK TOGETHER IN THE GRINDER,OTHERWISE IT CAUSES BITTERNESS OF MILK
• ALWAYS ADD PINEAPPLE CRUSH IN COLD MILK,NOT WARM MILK

STRAWBERRY SHAKE

• 
• 

• SERVING FOR 1 PERSON:

• INGRIDIENTS:

• STRAWBERRY--4 MEDIUM SIZE PIECES
• SUGAR-1.5 TSP
• ICECRUSH-1/4 BOWL
• COLD MILK-3/4GLASS
• MINT LEAVE-2 PIECE(FOR DECORATING)

• METHOD:

• PUT THE CHOPPED STRABERRY  IN A GRINDER.
• ADD SUGAR IN IT.
• GRIND IT FOR 30 SECONDS.
• POUR MILK IN THE GRINDER SEPERATELY
• PUT SOME ICE CRUSH IN IT
• AND GRIND IT FOR 30 SECOND
• MILK WILL BECOME PUFFY
• AND ADD STRABERRY CRUSH IN IT.
• MIX IT  WITH THE HELP OF TSP
• POUR IT IN GLASS
• GARNISH IT WITH THE HELP OF MINT LEAVES
• RELISH IT

• PRECAUTION:

• DONT GRIND STRABERRY  AND MILK TOGETHER IN THE GRINDER,OTHERWISE IT CAUSES BITTERNESS OF MILK
• ALWAYS ADD STRABERRY CRUSH IN COLD MILK

 

COLD COFFEE WITH ICECREAME HOTEL STYLE



COLD COFFEE WITH ICECREAME

•  SERVING FOR 1 PERSON:

• INGRIDIENTS:

• VANILLA ICECREAME-3 SCOOP
• COFFEE-3/4 TSP
• SUGAR POWDER-3/4 TSP
• COCOA POWDER-1/4 TSP
• COLD WHOLE MILK -1/4GLASS
• CRUSHED ICE-1/4CUP

• METHOD:

• PUT THE SUGAR ,MILK,ICECREAME ,COFFEE,CRUSH ICE IN A MIXY.
• BLEND IT FOR 30 SECONDS.
• GET FOAMY COFFEE.
• POUR IT IN THE GLASS
• PUT 1 SCOOP VANILLA ICECREAME ON THE COFFEE GLASS
• SPRINKLE COCOA POWDER ON IT
• NOW IT IS READY TO SERVE

• PRECAUTIONS:

• DONT BLEND IT FOR MORE TIME.
• DONT PUT MORE QUANTITY OF COFFEE,OTHERWISE IT WILL BITTER
• SERVE IT COLD

 

COLD COFFEE(COLD BEVERAGE)

SERVING FOR 1 PERSON:

INGRIDIENTS:

WHOLE MILK-1 GLASS
COFFEE POWDER-3/4 TSP
COCOCA POWDER-1/4 TSP
SUGAR-1TSP

METHOD:

TAKE A PAN .PUT MILK IN IT.
ADD SUGAR,COFFEE IN THE MILK.
PUT IT IN FREEZER FOR  30 MINUTES(ACCORDING TO WEATHER)
IT WILL HALF FROZEN AT THAT TIME
NOW TAKE A BLENDER AND BLEND IT FOR 30 SECONDS.
NOW WE GET FOAMY COLD COFFEE
NOW POUR IT IN GLASS
SPRINKLE COCOA POWDER ON IT

PRECAUTION:

DONT PUT THE MILK  IN FREEZER FOR TOO MUCH TIME.AS IT WILL FULLY FREEZE.
DONT BLEND FOR TOO MUCH TIME .OTHERWISE BUTTER WILL  COMING OUT  FROM THE MILK
DONT PUT TOO MUCH COFFEE IN MILK.OTHERWISE IT WILL BITTER IN TASTE



 

SOUTH INDIAN TOMATO RASAM WITH DRUMSTICK

RASAM

• INGRIDIENTS:

DRUMSTICKS

• TOMATO-1PIECE
• DRUMSTICK -1PIECE(TENDER)
• GARLIC PASTE-1/2 TSP
• GINGER TASTE-1/2 TSP
• KARI PATA-6-8 PIECES
• MUSTARD SEED -1/2TSP
• RASAM POWDER-1/2TSP
• TAMARIND PASTE-1TSP
• GREEN CHILLY-1 SMALL
• CILANTRO-1/4 CUP
• DESI GHEE -1SMALLTBSP
• DRIED  RED PEPPER-1-2 PIECE
• TOOR DAL(ARHAR DAL) 3 TBSP
•      

• METHOD:

• BOILING OF TOOR/ARHAR DAL:

• SOAKED THE TOOR DAL IN WATER FOR 15 MINUTES.
• PUT IT IN PRESSURE COOKER ,ADD WATER ,SALT,TERMERIC.
• ALLOW IT FOR BOIL.
• KEEP IT MEDIUM HIGH FLAME TILL 3 WHISTLES. 

• BOILING OF DRUMSTICK:

• TAKE LONG BUT TENDER DRUMSTICK
• POUR THE WATER IN WHICH THEY CAN EASILY DIP DOWN.
•  CUT DRUM STICKS  OF 3 INCH SIZE AND PUT IT IN A WATER IN WHICH  IT CAN DIP EASILY.
• COOKED IT IN A VESSEL SEPERATELY.
• KEEP IT ASIDE.

• BOILING OF TOMATO:

• CUT THE TOMATO ,PUT IT IN PRESSURE COOKER.
• ADD SALT,TERMERIC POWDER IN IT
• PUT THE COOKER ON THE GAS.
• COVER IT WITH LID
• KEEP  THE GAS ON MEDIUM HIGH FLAME.
• ALLOW IT BOIL
• AFTER 2 WHSTLES ,PUT IT ON SIM GAS FOR 5-10 MINUTES.

• RASAM SEASONING:

• TAKE A FRYING PAN.PUT DESI GHEE IN IT.
• ALLOW IT FOR HOT.
• NOW ADD MUSTARD SEED AND ALLOW IT FOR CRACKLING
• .ADD GINGER GARLIC PASTE,GREEN CHILLI,RED PEPPER,KARI PATTA IN IT.
• AFTER SAUTE ,ADD RASAM POWDER IN IT.
• TURN OFF THE GAS
• TAKE THE SOAKED TAMARIND.REMOVE THE SEED.
• TAKE THE PULP AND SIEVE IT NICELY
• ADD THAT TAMARIND WATER IN THE TOMATO WATER.
• ADD BOILED DRUM STICK,ARHAR/TOOR DAL IN TOMATO-TAMARIND WATER
• LET IT HOT  FOR 4 MINUTE.
• NOW ADD ALL THE SEASONING ON THE RASAM
• NOW RASAM IS READY.
• GARNISH IT WITH CORRIENDER/CILANTRO.

• TIPS:

• CAN USE LEMON JUICE IN THE PLACE OF TAMARIND POWDER DUE TO NUTRITION POINT OF VIEW.                 

• GENERALLY IN ALL SOUTH INDIAN DISHES WE USE REFINED OIL,BUT IN RASAM WE USE DESI GHEE FOR ENHANCING THE TASTE
• CAN USE MASOOR DAL INSTEAD OF ARHAR/TOOR DAL
• CAN USE SAMBHAR POWDER IN PLACE OF RASAM POWDER (SOUTH INDIAN BRAND PREFERRABLY)
•  CAN USE PASTE OF TAMARIND                                                                                                              

AMROOD WALI DHANIYA CHUTNEY-GUAVA CORRIENDER CHUTNEY

      

INGRIDIENTS:

• fresh corriender leaves-> 250 gm
• fresh mint leaves-> 25 gm
• guava -> 1 large size
• ginger->50gm
• green chiily->2 without seed small size
• salt->1 tsp
• roasted cumin seeds->1tsp
• lemon-1/2 slice

METHOD:

• Take mixy.Add guava,corriender leaves,mint leaves,onion  ,ginger into it.
• Add all spices.
• Add water 1/4 bowl if required.
• grind it well
• after that add 10 drops of lemon into it

TIPS:

• store it in airtight container.
• keep it in cool place.
• Eat it with snacks/pakore.

PRECAUTION:

• Remove the seeds from the guava .
• chopped the guava finely
• use soft guava
• check the worm in the guava

SOUTH INDIAN PLAIN DOSA

• 

   INGRIDIENTS:

• FOR BATTER:

• WHITE URAD DAL-1 CUP
• IDLI RICE-4 CUP
• FENGUGREEK SEED-1TSP
• SALT-1TSP
• REFINED OIL-1/4 LITRE

• METHOD:

• BATTER:

• SOAKED THE RICE AND URAD DAL,FENGUGREEK/METHI SEED SEPERATELY FOR 6 HOURS.
• AFTER 6 HOURS BLEND THE URAD DAL+METHI SEED FINELY BY ADDING WATER.
• THEN BLEND SOAKED IDLI RICE COARSLEY BY ADDING WATER.
• THEN MIX THE WHOLE MIXTURE.
• ADD SALT DURING THE BLENDING TIME.
• ALLOW IT FOR FERMENTATION FOR 12 TO14 HOURS DURING THE WINTER SEASON.
• IT WILL BECOME PUFFY AFTER THE FERMENTATION.

• MAKING OF DOSA:

• HEAT THE TAWA ON MEDIUM HIGH FLAME.
• FOR SPREADING BATTER ,KEEP THE TAWA ASIDE FROM THE GAS.
• SPREAD THE BATTER ON TAWA FASTLY WITH THE HELP OF STEEL BOWL OR TBSP.
• SPREAD IT AS THIN AS U CAN.
• ONLY POUR 1 MEDIUM TSP BATTER IN ONE GO.
• AFTER SPREAD THE BATTER WE CAN PUT THE TAWA ON THE FLAME.
• NOW SPRINKLE THE REFINED OIL ON THE SIDES OF DOSA.
• WHEN IT GET ROASTED ,U LL FIND OUT THAT UR DOSA CAN EASILY REMOVE FROM SURFACE.
• TOASTED IT FROM BOTH SIDES.

RECOMMENDED:

• BEST  TO EAT WTH COCONUT,CORRIENDER ,TOMATO-GARLIC CHUTNEY, +SAMBHAR

• TIPS:

• DON'T ADD MORE THAN 1TSP METHI AS DOSA TASTE WILL BECOME BITTER 
• AND WHEN WE ROAST THE DOSA THEN IT COLOR LL  BECOME CHANGE IF WE ADD EXCESS OF FENGU GREEK SEED

SOUTH INDIAN MASALA DOSA RECEPIE

• 

   INGRIDIENTS:

• FOR BATTER:

• WHITE URAD DAL-1 CUP
• IDLI RICE-4 CUP
• FENGUGREEK SEED-1TSP
• SALT-1TSP
• REFINED OIL-1/4 LITRE

• FOR MASALA AALO VEG:

• BOILED POTATO-1/2 KG
• REFINED OIL-1TBSP
• RAI(RED MUSTARD SEED)-1TSP
• TERMERIC POWDER-1/2TSP
• CHOPPED ONION -1
• CHOPPED TOMATO-1
• GREEN CHILLY-1
• CORRIENDER -1/4 BOWL(CHOPPED)
• RED CHILLY-1/2 TSP
• SALT -1TSP
• KARI PATTA-10-15 PIECE
• ROASTED CHANNA DAL-1TBSP

• METHOD:

• BATTER:

• SOAKED THE RICE AND URAD DAL,FENGUGREEK/METHI SEED SEPERATELY FOR 6 HOURS.
• AFTER 6 HOURS BLEND THE URAD DAL+METHI SEED FINELY BY ADDING WATER.
• THEN BLEND SOAKED IDLI RICE COARSLEY BY ADDING WATER.
• THEN MIX THE WHOLE MIXTURE.
• ADD SALT DURING THE BLENDING TIME.
• ALLOW IT FOR FERMENTATION FOR 12 TO14 HOURS DURING THE WINTER SEASON.
• IT WILL BECOME PUFFY AFTER THE FERMENTATION.

• MAKING OF MASALA AALOO:

• TAKE FRYING PAN
• PUT IT ON HIGH FLAME.
• ADD REFINED OIL AND LET IT HOT.
• ADD RAI IN IT .ALLOW IT TO CRACKLING.
• ADD KARI PATA AND LET IT SAUTE.
• THEN ADD ALL SPICES AND CUT BOILED POTATO.
• ADD ROASTED BENGAL GRAM/CHANNA DAL.
• ADD GREEN CHILLY,ONION AND TOMATO.
• TRY TO NO EXTRA SAUTE OF ONION AND FINELY CHOPPED TOMATO.
• ONION  & TOMATO SHOULD BE RAW.
• TOMATO SHOULD BE SEED LESS.
• PUT THE LID ON THE FRYING PAN FOR COVERING.
• AFTER 5 MINUTES POTATO VEG IS READY .

• MAKING OF DOSA:

• HEAT THE TAWA ON MEDIUM HIGH FLAME.
• FOR SPREADING BATTER ,KEEP THE TAWA ASIDE FROM THE GAS.
• SPREAD THE BATTER ON TAWA FASTLY WITH THE HELP OF STEEL BOWL OR TBSP.
• SPREAD IT AS THIN AS U CAN.
• ONLY POUR 1 MEDIUM TSP BATTER IN ONE GO.
• AFTER SPREAD THE BATTER WE CAN PUT THE TAWA ON THE FLAME.
• NOW SPRINKLE THE REFINED OIL ON THE SIDES OF DOSA.
• WHEN IT GET ROASTED ,U LL FIND OUT THAT UR DOSA CAN EASILY REMOVE FROM SURFACE.
• TOASTED IT FROM BOTH SIDES.
• FILL/STUFF MASALA AALOO VEG IN IT.

RECOMMENDED:

• BEST  TO EAT WTH COCONUT,CORRIENDER ,TOMATO-GARLIC CHUTNEY, +SAMBHAR

• TIPS:

• DON'T ADD MORE THAN 1TSP METHI AS DOSA TASTE WILL BECOME BITTER 
• AND WHEN WE ROAST THE DOSA THEN IT COLOR LL  BECOME CHANGE IF WE ADD EXCESS OF FENGU GREEK SEED

BESAN K PANEER WALE GATTE-RAJASTHANI DISH

MOONG DAL SHEERA/HALWA(INSTANT VERSION)

YELLOW MOONG DAL HALWA

• This halwa is delicacy of Rajasthan.Generally ,we  prepare it in festive seasons like diwali, holy. 
• It tends to keep body warms in winter seasons.It is rich & delicious dessert.
• There is a preconceive notion about this halwa that it is time taking & difficult while making.Here is the instant ,easy version recepie.

INGRIDIENT:

• SPLIT YELLOW  MOONG LENTIL -1CUP
• DESI GHEE-3/4CUP
• SUGAR-1/2CUP(AS PER TASTE)
• CASHEW NUT -15 PIECE
• PISTACHIO-15 PIECE
• RAISIN -1 TBSP
• CARDAMOM POWDER-1 TSP
• MILK-3CUP
• SHREDDED COCONUT-1/2  BOWL

METHOD:

• WIPE THE SPLIT MOONG DAL WITH COTTON CLOTH.
• COARSELY GRIND THE RAW LENTIL IN MIXY.
• NOW ADD THE GRINDED MOONG DAL & DESI GHEE AT THE SAME TIME IN THE THICK BOTTOM PAN & BASK IT IN MEDIUM FLAME.
• LET IT SAUTE TILL IT CHANGE THE COLOR.
• ADD ALL DRY FRUIT.
• NOW ADD LUKEWARM MILK, SAFFRON,GRINDED SUGAR,CARDAMOM POWDER IN IT.
• NOW KEEP  IT IN  SLOW FLAME AND STIR IT WELL.
• AFTER FEW MINUTES THE HALWA OOZING OUT THE EXTRA GHEE & LEAVE THE  SURFACE OF THE  PAN.
• IT IS READY NOW.
• DECORATE IT WITH SHREDDED COCONUT.

 TIPS:

• AVOID ADDING WATER IN IT.
• IN THIS SHEERA THE AMOUNT OF GHEE /BUTTER & LENTIL SHOULD BE SAME OR LITTLE BIT LESS OTHERWISE IT WILL NOT COME-OUT WELL.

AANWALA CHUTNEY (KHATI MITTHI)

• AAWALA CHUTNEY

 

• 

   

 

• INGRIDIENTS:

• AANWALA-500 GM
• SUGAR -350 GM
• SALT -2 TSP
• TERMERIC-1 TSP
• SAUNF-2TSP
• CINNOMIN POWDER (CHOTTI ELAICHI)-1 TSP
• BLACK PEPPER-2TSP
• REFINED OIL-1TBSP
• CUMIN SEED-2TSP

• METHOD:

• PUT THE AANWALA IN PRESSURE COOKER .
• ADD WATER IN IT .
• WATER LEVEL SHOULD BE AS HIGH THAT IT CAN EASILY DIP INTO IT.
• ADD SALT,TERMERICPOWDER  IN IT.
• PUT THE COOKER ON THE HIGH FLAME.
• LET IT WHISTLE FOR 2-3TIMES .
• NOW TURN OFF THE GAS.
• AFTER 15 MINUTES OPEN THE LID OF COOKER .
• AANWALA SLICES R OPEN FROM THE SEED AUTOMATICALLY
• NOW REMOVE THE SEED FROM IT.
• TAKE FRYING PAN .POUR REFINED OIL IN IT.
• LET IT HOT.
• ADD CUMIN SEED IN IT.
• LET IT CHANGE THE COLOR .
• ADD ALL SPICES INTO IT .
• NOW ADD THE SLICES OF AANWALA
• LET IT SAUTE FOR 5 MINUTES .
• NOW ITS TIME TO ADD THE SUGAR POWDER.
• AFTER 2 MINUTES TURN OFF THE FLAME.
• LET IT COOL DOWN.

TIPS:

• KEEP THE AANWALA CHUTNEY IN GLASS ,AIRTIGHT JAR.
• KEEP IT IN COOL PLACE.
• IT IS NOT SPOIL TILL 3 TO 4 MONTHS.

 

HEALTHY TOMATO SOUP

• INGRIDIENTS:

• TOMATO -250 GM
• APPLE -1
• CARROT-2
• CILANTRO-1/2 SMALL BOWL
• SUGAR-1 TBSP
• PANEER-50GM
• SALTYBUTTER OR CREAME-50GM
• BLACK PEPPER-1TSP
• SALT-1TSP
• GINGER PASTE-1TSP
• ROASTED CUMIN SEED-1 TSP

METHOD:

• CUT THE TOMATO ,PUT IT IN PRESSURE COOKER .
• ADD CHOPPED CARROT AND APPLE.
• POUR 1 BOWL WATER IN IT
• ADD GINGER PASTE IN IT.
• NOW ADD SALT,SUGAR.
• LET IT BOIL FOR 10 -15 MINUTES.
• NOW TAKE BLENDER AND BLEND THE TOMATO IN PASTE.
• NOW SIEVE THE BATTER.
• SEED,PEEL  IS REMOVED  NOW.
• NOW SPRINKLE THE BLACK PEPPER.
• POUR THE SOUP IN THE BOWL ,SPRINKLE THE ROASTED CUMIN SEED POWDER.
• DECORATE IT WITH  CHOPPED CILANTRO.
• CUT THE PANEER  IN SMALL PIECE AND PUT IT INTO SOUP

• TIPS:

• CAN AVOID SUGAR ,APPLE AND CARROT CONTAIN NATURAL SUGAR

 

ONION DAL PAKORE

• INGRIDIENTS:2-3 PERSONN SERVING

• YELLOW MOONG DAL(LENTIL)-250 GM
• SPRING ONION -4 PIECE
• CILANTRO-1/4 BOWL
• GREEN CHILLY-2 PIECE
• SALT -1/2 TSP
• RED CHILLY-1/2 TSP
• CUMIN SEED -1/4 TSP
• GRAM FLOUR-50 GM
• REFINED OIL-250 ML
• GARLIC PASTE-1/2 TSP
• GINGER PASTE-1/2 TSP

METHOD: 

• SOAKED THE LENTIL OVERNIGHT IN WATER .
• PUT THE LENTIL ON THE MIXY
• ADD SALT IN IT.
• IN MORNING GRIND THE LENTIL WITH OUT WATER.
• IT SHOULD BE COARSLY GRIND.
• ADD THE GRAM FLOUR IN IT.
• NOW ADD 1/2 SMALL BOWL LUKEWARM WATER.
• BATTER CONSISTENCY SHOULD BE MEDIUM.
• CAN CHECK IT BY POURING IT FROM UP TO DOWN
• IF IT IS SMOOTHLY RUNNING DOWN THEN IT IS OK
• NOW ADD ALL THE SPICES
• ADD CILANTRO,GREEN CHILLY,GINGER-GARLIC PASTE.
• TAKE FRYING PAN,PUT IT ON HIGH FLAME.
• POUR REFINED OIL IN IT .
• LET IT BE HOT.
• AFTER 5 MINUTES CHECK THE HOTNESS OF THE OIL.
• PUT ONE DROP OF BATTER IN THE OIL .
• IF IT COMES UP AUTOMATICALLY ,THEN HOTNESS IS PERFECT.
• ITS TIME TO FRY THE PAKORE.
• PUT  THE FLAME ON MEDIUM
• TAKE SMALL TBSP AND FILL IT BY BATTER.
• PUT IT IN THE ALL SIDES OF FRYING PAN
• NOW PUT THE HEAT ON HIGH FLAME.
• LET IT CHANGE THE COLOR.
• WHEN IT IS GOLDEN BROWN ,TAKE OUT FROM FRYING PAN.
• SPRINKLE CHAT MASALA ON IT
• BETTER TO EAT WITH  CORRINDER MINT CHUTNEY

PRECAUTION

• AVOID BEAT THE BATTER LONG TIME.IT CAUSES SOFTEN THE PAKORA
• AVOID CHURN THE BATTER FINELY