Veg biryani in cooker

• This is delicacy of hyderabad.It comes out more tastier than pulav.
• No need to eat any vegetable with this.
• Just veg biryani + raita . This is the quick recipie for whom don't have patience & time to prepare hyderabadi dum biryani.  

veg biryani

Ingridients:

• Basmati rice - 1 cup
• curd - 1 medium tbsp
• refined oil - 1/4 tbsp
• desi ghee /butter - 1/4 tbsp
• Mint - 1 hand ful
• Ginger - 1 inch
• Garlic - 3 pods
• Assorted veg:
• Onion -1/4 piece
• Tomato - 1 medium
• Potato - 1 small
• Peas-1/8 cup
• Carrot-1 medium size
• Cashew nuts - 1 handful

spices:

• Cloves -2-3
• Cardamom - 1 piece
• Cinnamon - 3-4 small sticks
• Tejpatta - 2-3 small pieces
• Shahi jeera - 2 tsp

Method:

• Soak the rice only for 10 minutes.
• Take a cooker .Put it in high flame.Add all spices Shahi jeera,cloves,tejpatta,cardamom,cinnamon.Then add the sliced onion,cashewnuts.
• Allow it to saute then add ginger,garlic,green chilly paste .Allow it to saute then add assorted vegetables .Add salt.
• Allow them to saute then add 1.5 times more water.Its time to add coriander leaves,mint leaves also.Now add curd in it.
• Keep the flame medium like 5-6.
• Now add the pre soaked rice .
• Cover the cooker with the lid.Soon 1 whistle come,switch off the flame.Immediately remove the whistle & open the lid.Remove the cooker from flame if it is electric.Cover the cooker with muslene cloth or bounty paper for 5 minutes.
• So that rice will come out separately not soggy.

Tips:

• Mint ,garlic gives very good flavor in it.
• Adding butter/ghee in refined oil reduces the flavor of refined oil.
• If whitsle doesnot come out with in 5-10 minutes .Just switch off the flame.& open the lid.cover it with cloth.

DATES LADOO

• IT IS NUTRITIOUS INSTANT RECIPE.
•  IT'S LOOK & TASTE  LIKE A CHOCOLATE THATS WHY IT IS FAVORITE OF KIDS AS WELL AS CHOCOLATE LOVERS.
• DATES ARE A GOOD SOURCE OF ESSENTIAL NUTRIENTS LIKE  DIETARY POTASSIUM, FIBERS & TRACE ELEMENTS. 
• GENERALLY DATES(KHAJOOR) MADE IN IRAN,SAUDI ARABIA,TUNISIA ARE VERY GOOD IN QUALITY AS WELL AS VERY SOFT & SWEET.
• DATES LADOO BECOMES  READY WITH IN 7-10 MINUTES.

DATES LADOO

INGRIDIENTS:

• SOFT DATES -1 CUP
• CASHEW NUTS - 1 HANDFUL
• COCONUT POWDER -2 TBSP
• ALMOND POWDER - 1TBSP
• DESI GHEE - 4 TSP

METHOD:

• TAKE THE PITTED(DESEEDED) DATES.ADD THE 1 TBSP WATER IN THE MIXY & GRIND THE DATES COARSELY.KEEP IT ASIDE.
•  KEEP THE THICK BOTTOM PAN IN MEDIUM FLAME.ADD THE 2 TSP DESI GHEE IN IT.
•  FIRSTLY  ROAST CHOPPED CASHEW NUTS THEN  ROAST THE DRY COCONUT POWDER OR SHREDDED COCONUT & ALMOND POWDER.
• KEEP THEM ASIDE.NOW DROP 2 TSP GHEE IN THE PAN ,ADD GRINDED DATES IN IT.
• COOKED IT IN MEDIUM FLAME FOR 5 -10 MINUTES TILL IT LEAVES THE SURFACE , BECOME THICK & FRAGNANCE  ALSO STARTS COMING.
• AFTER THAT ADD THE ROASTED DATES,CASHEW NUTS,ALMOND POWDER,COCONUT IN A MIXING BOWL.
• GREASE PALM WITH GHEE & MAKE THE LADOOS WITH IT.

TIPS:

• U CAN ADD KHOYA,ROASTED POPPY SEEDS(KHUS KHUS),ROASTED RAVA,SEASAME SEEDS,PISTACHIO,RAISINS IN IT.
• U CAN ALSO PREPARE BURFI OUT OF IT.
• IF DATES IS SOFT & SWEET THEN NO NEED TO ADD THE EXTRA SUGAR IN IT.

OATS DOSA

• OATS IS VERY NUTRITIOUS AS IT IS FULL OF FIBERS.IT HELPS IN WEIGHT REDUCING.
• IT IS GOOD TO CONTROL DIABETES,LDL CHOLESTROL.
• IN INDIAN KITCHEN ,NOW A DAYS  OATS PORIDGE IS USING IN BREAKFAST.I WANT TO MAKE FROM IT SOME YUMMY DISH SO I DECIDED TO MAKE OAT DOSA IN RAVA DOSA STYLE.
• ACTUALLY I LIKE RAVA DOSA BUT DUE TO REFINED FLOUR/MAIDA I WANT TO AVOID IT.IN THIS RECIPIE I REPLACE THE MAIDA FROM OATS.
• IT IS FILLING BUT GUILT FREE DISH.

                                                   

INSTANT OAT DOSA

INGRIDIENTS:

• INSTANT OATS- 1 CUP
• RAVA- 1/4 CUP(AROUND 2 TBSP)
• RICE FLOUR- 1/4 CUP(AROUND 2 TBSP)
• BUTTER MILK -1/4 CUP
• CUMIN SEEDS- 1 TSP
• ONION- 1/4 CUP
• GREEN CHILLY - 1 TSP
• CHOPPED CASHEWS-1 HANDFUL
• SALT- 1 TSP
• BLACK PEPPER - 1 TSP
• CORIANDER LEAVES- 1 TBSP
• REFINED OIL - FOR COOKING

METHOD:

• TAKE A THICK BOTTOM PAN.ADD 2-3 DROP OF OIL & WIPE IT THEN DRY ROAST THE OATS (I USED QUAKER OATS FROM TRADERS JOE)TILL NICE NUTTY AROMA WILL COME & IT CHANGES IT COLOR ALSO( FOR 4 MINUTES).ALLOW IT TO COOL DOWN .THEN MAKE ITS FINE POWDER IN MIXY.
• ALLOW THEM TO COOL DOWN IN NORMAL TEMPRATURE.
• ADD THE NORMAL TEMPRATURE BUTTERMILK  &  REQUIRED WATER IN THE SUJI & OATS POWDER,SALT ,BLACK PEPPER.KEEP IT ASIDE FOR 30 MINUTES .
• BATTER SHOULD BE WATERY LIKE THICK BUTTER MILK.

    

BATTER OF INSTANT OAT DOSA

• TAKE ONE ONION & PEEL IT .CUT IT FLAT AT THE BASE SO THAT IT CAN STAND UPRIGHT.TAKE A FORK & PRICK IT.SOAK THE ONION IN THE OIL.THIS WILL BE USED AS YOUR BRUSH TO SMEAR THE PAN WITH OIL.
• TAKE A GRIDDLE.KEEP IT IN HIGH FLAME FIRST FOR A WHILE.NOW WIPE/SMEAR IT WITH OIL WITH THE ONION BRUSH SO THAT IT IS COATED WITH THE THIN FILM OF OIL.

• SPRINKLE THE ONION ,GREEN CHILLY,CASHEWS ON  GRIDDLE.
• ADD THE CHOPPED CORIANDER LEAVES IN THE BATTER.
• NOW POUR THE BATTER  ON THIS GRIDDLE WITH LADDLE FROM SOME HEIGHT.
• A LOT OF HOLES WILL COME IN THE DOSA.
• ALLOW IT TO COOK TILL IT BECOME GOLDEN BROWN FROM BOTTOM SIDE.
• DRIZZLE THE REFINED OIL OVER THE DOSA.
• RELISH IT WITH SAMBAR OR COCONUT DALIA SPLIT CHUTNEY.

TIPS:

• U CAN ADD SHREDDED CARROT,COCONUT,CORIANDER LEAVES IN THE BATTER.
• STIR THE LADDLE IN BATTER BEFORE MAKING EVERY DOSA.AS FLOUR HAS TENDENCY TO SIT IN THE BOTTOM.
• BE GENEROUS ABOUT REFINED OIL OTHERWISE IT WILL NOT COME OUT CRISPY.
• BEFORE POUR THE BATTER ON GRIDDLE,IT SHOULD BE ON HIGH FLAME FOR A WHILE .THEN REDUCE THE FLAME ON MEDIUM & POUR.THE BATTER.IN THIS WAY,IT WILL COME OUT CRISPY.

VARIATIONS:

• YOU CAN ADD THE WHOLE WHEAT FLOUR IN THE PLACE OF RICE FLOUR.

OATS UTTAPAM-INSTANT VERSION

• IT IS HEALTHY NUTRITIOUS BREAK FAST .OATS IS GOOD FOR WEIGHT LOSE AS IT IS ENRICHED OF HIGH FIBER .IT HELPS REDUCING UNHEALTHY LDL CHOLESTROL.
• IT IS HELPFUL IN REDUCING BLOOD PRESSURE & SUGAR ALSO SO IT IS GOOD IN HIGH BLOOD PRESSURE & DIABETES ALSO.
• I GET BORED EAT OATS PORRIDGE IN BREAKFAST AS IT IS TASTELESS .
• I THOUGHT TO MAKE  HEALTHY AS WELL AS YUMMY OPTION WITH OATS.SO I DECIDED TO MAKE INSTANT OATS UTTAPAM WHICH NEED NOT ANY PREVIOUS PREPARATION.

OATS UTTAPAM

INGRIDIENTS:

• INSTANT OAT -1/2 CUP(QUAKERS )
• UPMA RAVA -1/2 CUP
• CURD -1 CUP
• SALT-1 TSP
• REFINED OIL -FOR COOKING

TOPPING:

• ONION-1 PIECE
• TOMATO-1 PIECE
• CARROT -1 PIECE
• CORIANDER LEAVES- 1 HANDFUL 

QUAKERS INSTANT

PREPARATIONS:

• TAKE A THICK BOTTOM PAN .ADD 2-3 DROPS OF OIL IN IT & WIPE IT WITH TISSUE PAPER.KEEP IT MEDIUM FLAME.
• DRY ROAST IT TILL  NUTTY AROMA STARTS COMING & IT CHANGES COLOR.ALLOW IT TO COOL DOWN.
• CHOPPED THE ONION,CORIANDER,TOMATO.PEELED & SHRED THE ORANGE CARROT.

METHOD:

• IN A DEEP BOWL MIX TOGETHER OAT POWDER,SUJI,BLENDED CURD,SALT.
• KEEP IT ASIDE FOR 1/2 AN HOUR.

OATS  RAVA BATTER WITH CURD

• AFTER  1/2 AN HOUR ADD THE VEGETABLES & MIX TOGETHER.ADD  AROUND 1/2 CUP WATER IN BATTER .
• ITS CONSISTENCY SHOULD BE THICK LIKE NORMAL UTTAPAM BATTER OR BESAN CHILLA BATTER.
• NOW TAKE A NON STICK GRIDDLE ALLOW IT HOT FOR A WHILE .NOW POUR 1 DROP OF OIL IN IT & WIPE IT WITH TISSUE PAPER.
• NOW KEEP IT IN MEDIUM TAKE THE BATTER IN THE LADDLE & POUR IT IN THE GRIDDLE.
• SPREAD IT A LITTLE.ITS THICKNESS SHOULD BE LIKE REGULAR UTTAPAM.
• DRIZZLE THE REFINED OIL OVER THE UTTAPAM,COVER IT WITH LID TO COOK PROPERLY.
• SPREAD THE TOPPING ON THE UTTAPAM EVENLY.
• ONCE IT WILL START LIFTING THE CORNERS ,FLIP IT ON OTHER SIDE & DRIZZLE THE 1/4 TSP OIL .
• ONCE IT IS COOKED ,REMOVED IT FROM TAWA & SERVE IT HOT.
• REPEAT THE SAME PROCESS FOR REST OF THE BATTER.
• RELISH IT WITH DALIA SPLIT CHUTNEY WITH COCONUT.

TIPS:

• IF U FIND IT FLIMSY(VERY SOFT)  OR DIFFICULT TO HANDLE,YOU CAN ADD THE POWDERED WHOLE WHEAT BREAD/RICE FLOUR IN THE BATTER.
• THERE IS A DIFFERENCE BETWEEN IDLI RAVA & UPMA RAVA .IDLI RAVA IS USED ONLY IN PREPARING IDLI BUT THE UPMA RAVA IS USED TO PREPARE UPMA & OATS UTTAPAM.(I USE SWAD COMPANY) 

OATS IDLI-INSTANT VERSION

• IT IS HEALTHY NUTRITIOUS BREAK FAST .OATS IS GOOD FOR WEIGHT LOSE AS IT IS ENRICHED OF HIGH FIBER .IT HELPS REDUCING UNHEALTHY LDL CHOLESTROL.
• IT IS HELPFUL IN REDUCING BLOOD PRESSURE & SUGAR ALSO SO IT IS GOOD IN HIGH BLOOD PRESSURE & DIABETES ALSO.
• I GET BORED EAT OATS PORRIDGE IN BREAKFAST AS IT IS TASTELESS .
• I THOUGHT TO MAKE  HEALTHY AS WELL AS YUMMY OPTION WITH OATS.SO I DECIDED TO MAKE INSTANT OAT IDLI WHICH NEED NOT ANY PREVIOUS PREPARATION.

oats idli pic

INGRIDIENTS:

• INSTANT OATS -1/2 CUP
• SUJI/RAVA - 1/2 CUP
• CURD - 1/2 CUP
• ENO -1/2 TSP
• SALT - 1 TSP
• WATER -3-4 CUP OR AS REQUIRED

TEMPERING:

• MUSTARD SEEDS - 1TSP
• GRATED CARROT - 1 TSP
•  CASHEWNUTS      - 1 HANDFUL
• CURRY LEAVES      -5-6 PIECES
• CORIANDER LEAVES -1 HANDFUL
• COCONUT CHOPPED -1 HANDFUL
• WHITE URAD DAL  -1TSP
• CHANA DAL-1 TSP

METHOD:

• TAKE A THICK BOTTOM PAN.ADD 2-3 DROP OF OIL & WIPE IT THEN DRY ROAST THE OATS (I USED QUAKER OATS FROM TRADERS JOE)TILL NICE NUTTY AROMA WILL COME & IT CHANGES IT COLOR ALSO( FOR 4 MINUTES).ALLOW IT TO COOL DOWN .THEN MAKE ITS FINE POWDER IN MIXY.
• NOW DRY ROAST THE SEMOLINA/SUJI ALSO.
• ALLOW THEM TO COOL DOWN IN NORMAL TEMPRATURE.
• ADD THE NORMAL TEMPRATURE BLENDED CURD & WATER IN THE SUJI & OATS.KEEP IT ASIDE FOR 30 MINUTES 
• MEANWHILE WE  MAKE A TEMPERING.ADD 1TSP REINED OIL. ADD MUSTARD SEEDS IN IT.SOON IT WILL START SPLUTTERING THEN ADD CURRY LEAVES,URAD DAL,CHANA DAL,CHOPPED CASHEWNUTS.
•  NOW ADD THE SHREDDED CARROT,  PEELED & CHOPPED COCONUT PIECES IN IT.
• MIX THE TEMPERING IN IDLI BATTER.
• NOW ADD THE SALT & ENO SALT TOGETHER ,MIX IT IN BATTER & SOON BUBBLES WILL COMES OUT.

• THEN STOP STIRRING & POUR THE BATTER IN GREASED IDLI PLATES.
• ADD THE WATER IN COOKER TILL 1/8 HEIGHT WITH 1 TSP SALT,THEN KEEP IDLI PLATES ON STACK.NOW COVER IT WITH LID .ALLOW IT TO COOK FOR 15 MINUTES .
• WHEN PRESSURE SUBSIDES ,OPEN THE LID ,REMOVE THE IDLI WITH THE HELP OF GREASED KNIFE.
• RELISH IT WITH COCONUT-CORIANDER CHUTNEY.

TIPS:

• 1/2 AN HOUR STANDING TIME FOR BATTER IS NECESSARY SO THAT OATS & RAVA GET SOAKED PROPERLY.
• IF U WANT TO USE MICROWAVE FOR MAKING IDLI ,IT WILL TAKE 3-4 MINUTES.

NOTE:

• IF YOU ADD THE DOUBLE PROPORTION OF THE OATS THAN SUJI/RAVA THEN ITS BECOME STICKY SO BETTER TO USE EQUAL PROPORTION.

WHITE PUMPKIN KHEER

• IT IS NUTRITIOUS SWEET IN  MINUTES .
• WHITE PUMPKIN  IS GOOD FOR STOMACH RELATED AILMENTS.
• IT IS DELICACY OF UDUPI-MANGALORE.IT IS FAMOUS IN HYDERABAD ALSO.
• WE CAN OFFER IT TO MAA DURGA DURING NAVRATRAS AS NEIVEDYAM.IT CAN BE EATEN DURING NAVRATRA FAST ALSO.
• DUE TO POPPY SEEDS THIS RECIPIE BECOME RICH.POPPY SEEDS IS GOOD DURING COUGH & COLD BUT IT CAUSES DROWSINESS.

WHITE PUMPKIN KHEER

INGRIDIENTS:

ASH-GOURD/WINTER -MELON/WHITE-PUMPKIN

• FULL CREAME MILK -2 CUP
• SHREDDED PUMPKIN -1.1/4 CUP
• GHEE -1 TBSP                                                                                             
• SUGAR -4 TBSP
• ASSORTED NUTS- 1/2 BOWL
• POPPYSEEDS(KHUS-KHUS).-2 TSP
• SOAKED ALMONDS-15-20 PIECE
• SAFFRON -8-10 STRANDS

PREPARATIONS:

1. SOAK ALMOND & POPPY SEEDS IN SEPERATE VESSELS OVERNIGHT.GRINDED THEM TOGETHER INTO A PASTE  IN A MIXY .COOK IT IN A PAN WITH 1/2TSP GHEE TILL IT LEAVES IT EDGES.(OPTIONAL)
2. PEEL THE WHITE PUMPKIN .DESEEDED IT & REMOVE THE SMOOTH SURFACE .GRATE THE PUMPKIN.

METHOD:

• SQUEEZE OUT EXCESS WATER IN GRATED PUMPKIN.
• HEAT THE GHEE IN HEAVY BOTTOM PAN & ADD THE GRATED PUMPKIN .
• COOK IT IN LOW FLAME TILL ITS  RAW SMELL WILL GOES OFF .
• IT WILL TAKE AROUND 5-6 MINUTE TO GO ALL MOISTURE .(IF YOU ARE NOT IN HURRY THEN WITHOUT SQUEEZE THE WATER IT WILL TAKE AROUND 15-20 MINUTES.)
• NOW ITS TIME TO ADD THE MILK IN IT.COOK UNTIL IT BECOME SOFT .GENERALLY IT TAKES 8- 10 MINUTES.
• KEEP STIRRING IN BETWEEN.
• ADD SUGAR,CARDAMOM POWDER,SAFFRON STRANDS,ALMOND-POPPY SEEDS PASTE ,STIR & COOK UNTIL SUGAR   GET DISOLVE .COOK FOR 3-4 MINUTES.
• NOW TURN OFF THE FLAME .
• GARNISH IT WITH ASSORTED DRY FRUITS & ROASTED POPPY SEEDS.
• SERVE IT WARM OR CHILLED.

TIPS:

• IF YOU MAKE IT MORE THICKER THEN ADD THE MILKMAID .
• YOU CAN USE THAT PUMPKIN WATER FOR MAKING VEGETABLE STEW.

NOTE :

• ASSORTED NUTS CAN BE ANY THING: CHIRONJI, PISTA, CASHEW NUTS,SOAKED 
• ALMONDS ,RAISINS. 

 VARIATIONS:

• COOK THE SHREDDED PUMPKIN (WITHOUT SQUEEZED) IN MILK FOR 1/2 AN HOUR & FOR THICKNESS & FLAVOR ADD THE POPPY SEEDS,ALMOND PASTE AFTER 1/2 AN HOUR.THEN ADD SUGAR POWDER.IT IS THE EASY VERSION.

PETHE KA HALWA(SITAFAL KA SHEERA)

                                                                         

• IT IS DELICACY OF UDUPI-MANGALORE.IT IS TIME CONSUMING RECIPIE AS WHITE PUMPKIN OOZES OUT TOO MUCH WATER .
• BUT WHEN YOU TASTE IT THEN FORGET THE TIREDNESS.
• IT IS AEWSOME MELT IN THE MOUTH RECIPIE .IN UDUPI IT IS SERVED IN FUNCTIONS,FESTIVALS AS A FEAST.
• WE CAN OFFERED IT TO MAA DURGA AS NEIVADAYAM DURING NAVRATRAS.
• IT IS NUTRITIOUS SWEET.WHITE PUMPKIN IS GOOD FOR STOMACH RELATED AILMENTS.

WHITE PUMPKIN HALWA

INGRIDIENTS:

• WHITE PUMPKIN -1 KG
• SUGAR- 250 GM
• GHEE- 50 GM
• CARDAMOM POWDER- 1TSP
• ASSORTED DRYFRUITS - 1/2 CUP
• POPPY SEEDS -1 TBSP

ASH-GOURD/WINTER-MELON/WHITE PUMPKIN

METHOD:

• TAKE A THICK BOTTOM PAN. ADD THE GRATED PUMPKIN IN IT.
•  ALLOW IT TO COOK IN LOW FLAME. WE HAVE TO COOK IT  TILL ITS WATER WILL EVAPORATED & ITS RAW SMELL WILL GONE. 
• IT TAKES AROUND 20 MINUTES .
• KEEP STIRRING OTHERWISE BOTTOM SIDE WILL GET BURNT.
• NOW ADD SUGAR.SOON SUGAR WILL ALSO START MELTING,KEEP STIRING TILL ITS MOISTURE WILL  DRY UP & IT IS THICKEN LIKE A JELLY .
• NOW ITS TIME TO ADD DESI GHEE IN IT .COOK IT UNTIL IT WILL LEAVE THE SURFACE OF THE PAN.
• GARNISH IT WITH  THE ASSORTED DRY FRUITS & ROASTED POPPY SEEDS.

VARIATIONS:

• YOU CAN USE SAFFRON COLOR  IN IT.
• YOU CAN USE KHOYA IN IT .

NEER DOSA-MANGALORE SPECIAL

                                                           

NEER DOSA

• NEER DOSA IS A DELICACY OF MANGALORE(KERNATKA)UDUPI DISTRICT . 
• NEER IN KANNADA MEANS WATER SO IT IS THIN WATERY CREPE.IT IS SOFT,SPONGY DOSA.
• NO NEED ANY FERMENTATION SO IT IS INSTANT ONE.

• IT IS VERY  EASY & QUICK RECIPIE AMONG ALL DOSAS.
•  U CAN HAVE IT IN THE PLACE OF CHAPATI ALSO WITH  ANY VEGETABLE.
• IT IS NOT NECESSARY TO ADD SHREDDED COCONUT BUT IT ENHANCES THE TASTE BY MAKING IT MILDLY SWEET.
• ONLY FEW DROPS OF REFINED OILIS USED FOR WIPING THE PAN WITH TISSUE PAPER OTHERWISE NO NEED TO USE REFINED OIL WHILE COOKING.

INGRIDIENTS:

• IDLI RICE/SONA MASOORI(MEDIUM GRAIN RICE)/RAW RICE-1 CUP
• SHREDDED COCONUT -1 TBSP
• WATER - 3 CUP
• FENUGREEK SEEDS-1/2TSP
• SALT- AS PER TASTE
• REFINED OIL- FOR COOKING

METHOD:

• SOAK IT FOR 6 HOURS.ADD  PEELED SHREDDED COCONUT,RICE,FENUGREEK SEEDS,SALT IN A  MIXY.GRIND IT IN VERY FINE PASTE LIKE TOOTH PASTE.
• USE THE FOOD PROCESSOR FOR IT.
• OVER ALL WE WILL USE 3 CUP WATER IN WHOLE WAY OF MAKING BATTER (FROM SOAKING TO GRINDING & MAKING BATTER).SO WASH THE RICE PROPERLY FROM RUNNING WATER.&  THEN SOAK IT IN 3 CUP FRESH WATER.
• WE WILL GRIND IT WITH THE SAME WATER,WE WILL NOT DISCARDED THAT WATER.
• WHILE GRINDING ADD LITTLE WATER AT A TIME SO THAT NO GRANULE WILL REMAIN & ADD THE REMAINING WATER WHILE MAKING THE BATTER.
• ITS BATTER IS SO WATERY THAT WHEN U POUR UR BATTER WITH THE HELP OF SPATULA,ITS BACK SHOULD NOT HAVE ANY LEFTOVER.
• TAKE THE THICK BOTTOM PAN OR GRIDDLE,ALLOW HEAT IT UP ON HIGH FLAME FOR A WHILE , NOW ADD ONE DROP OF THE OIL ,WIPE IT WITH TISSUE PAPER.
• NOW KEEP IT IN MEDIUM FLAME .ITS TIME TO POUR THE BATTER ON IT USING LADDLE AT 2 INCH HEIGHT.
• ALWAYS STIR THE BATTER BEFORE POURING .
• AS WE POUR ,SWIFTLY SWIRL IT IN PAN IN ALL DIRECTIONS.PLENTY OF SMALL HOLES WILL APPEAR IN DOSA.
• COVER IT WITH A LID .SOON IT WILL  START TO LOOSING ITS EDGES & WILL  CHANGE TEXTURE ,COLOR ALSO.
• REMOVE IT FROM THE PAN.
• NO NEED TO COOKED IT ON FLIP SIDE.
• BEST TO EAT  PIPING HOT BUT U CAN HAVE IT PRECOOKED ALSO .IT WILL REMAIN SOFT ONLY IN THE PLACE OF CHAPATI.

TIPS:

• CAST IRON FLAT GRIDDLE IS BETTER THAN NONSTICK.

• RELISH IT WITH HONEY,COCONUT CHUTNEY,MANGO PICKLE.
• U CAN HAVE IT WITH CHANA DAL POLI ALSO.
• MIX OF GRATED COCONUT,CRUSHED JAGGERY,CARDAMOM POWDER CAN BE USED AS A SIDE DISH.
• U CAN STORE THAT BATTER FOR NEXT DAY IN FREEZE. JUST TAKE IT OUT FROM FREEZE 2 HOURS BEFORE USE SO THAT IT WILL COME OUT IN NORMAL TEMPRATURE & STIR IT WITH SPATULA SO THAT RICE WILL NOT STICK ON BOTTOM ONLY. 
• AFTER EVERY DOSA WIPE THE GRIDDLE WITH OIL DRENCHED TISSUE PAPER.OTHERWISE U FIND PROBLEM WHILE REMOVING FROM SKILLET.
• IF YOU  FIND IT IS BECOME CRISPY THEN BE GENEROUS ABOUT THE RATIO OF FRESH COCONUT.1:2(SHREDDED COCONUT:RICE BATTER) CAN BE USE IF U WANT IT SUPER SOFT. 

VARIATIONS:

• U CAN SPRINKLE THE ONION,CHOPPED CORRIENDER LEAVES/DILL LEAVES,GREEN CHILLY ON IT WHILE COOKING.
• U CAN MAKE IT IN DIFFERNT COLOR LIKE ORANGE BY ADDING CARROT IN BATTER & GREEN BY ADDING SPINACH & CORRIENDER LEAVES IN IT.

RELISH THE NEER DOSA WITH COCONUT MILK+JAGGERY+CUT BANANA. OR CAN RELISH IT WITH CHUTNEY.

MASALA AALOO - FOR DOSA STUFFING

• DOSA BECOME POPULAR NOT ONLY IN INDIA BUT IN ALL OVER WORLD. 
• IT COMES IN VARIOUS STUFFING ACCORDING TO TASTE & REGION TO REGION BUT MASALA AALOO IS NICE COMPLEMENT.
• MASALA AALOO CAN BE ROLLED IN THE DOSA & CAN BE SERVED AS SIDE DISH.                                

masala aaloo

SERVING FOR -2 PERSONS

INGRIDIENTS:

• POTATO-3 PIECE
• ONION-1 PIECE
• TOMATO-2 PIECE
• GINGER - 1 INCH LONG
• GARLIC - 2 PEARLS
• GREEN CHILLY - 2 PIECE
• RAI- 2 TSP
• CURRY LEAVES-5 PIECE
• CHANA DAL- 1 HANDFUL
• SALT - 1/2 TSP
• REFINED OIL - 1TBSP
• LEMON JUICE -1TSP

ASSORTED SPICES:

• CORRIENDER LEAVES- 1 HANDFUL
• TERMERIC POWDER -1/4TSP
• CORRIENDER POWDER -1-2 TSP
• RED CHILLY POWDER -1/4 TSP

METHOD:

• BOIL THE POTATO IN SALTY WATER IN PRESSURE COOKER .PEEL & CUT THE POTATO IN MEDIUM SIZE.
• NOW TAKE A FRYING PAN .ADD THE REFINED OIL IN IT.LET IT HOT FOR A WHILE.
• NOW ADD THE RAI IN IT .SAUTE IT TILL IT BEGIN CRACKLE.MIX CURRY LEAVES & CHANA DAL IN IT.SAUTE IT TILL CHANA DAL BECOME GOLDEN BROWN.
• POUR THE GINGER,GARLIC,GREEN CHILLY PASTE.SAUTE IT TILL IT BECOME GOLDEN BROWN.
• ITS TIME TO ADD TOMATO IN IT,SAUTE IT TILL IT START OOZING OUT THE OIL.
• ADD TERMERIC POWDER,SALT,CORRIENDER POWDER,RED CHILLY POWDER IN IT.
• MIX THE BOILED POTATO TOGETHER & LET IT COOKED IN MIXTURE FOR 3-4 MINUTES SO THAT THEY CAN ABSORB .
• SPRINKLE THE LEMON JUICE IN IT.
• IN THE END MIX THE RAW ONION IN VEG.GARNISH IT WITH CORRIENDER LEAVES.

TIPS:

• U CAN ADD THE SEASAME SEEDS,URAD DAL WHILE FRYING.
• CHOPPED CASHEWS,PEANUTS WILL ALSO ENHANCE THE TASTE.

IDLI-AANDHRA STYLE

• IDLI IS ONE OF THE BEST BREAKFAST WHICH IS EASY TO MAKE,NUTRITIOUS WITH FEWER CALORIES.
•   MAKING IDLI SOFT ENOUGH CAN BE CHALLENGE FOR  BEGINNERS.
• HERE I AM SHARING TIPS HOW TO MAKE SOFT ONE. 
• IN TAMILNADU ,THEY  USE IDLI RICE + ANOTHER VARIETY OF RICE LIKE PARBOILED RICE,SONAMASOORI RICE FOR PREPARING IDLI
• ,BUT IN AANDHRA THEY  MAKE IT USING IDLI RAVA.

                                                         

IDLI -AANDHRA STYLE

  INGRIDIENTS:

• IDLI RAVA-2 CUP
• WHOLE URAD DAL-1 CUP
• FENU  GREEK SEEDS-1 TSP
• SALT-1TSP

METHOD:

• WASH THE IDLI RAVA ONCE & REMOVE THE WATER & WASH THE WHOLE URAD DAL ATLEAST THRICE .
• NOW SOAK IT OVERNIGHT SEPERATELY.ADD THE FEUNUGREEK SEED IN URAD DAL BOWL.
• IN MORNING GRIND THE URAD DAL WITH MINIMUM WATER ADDING 1 TSP OF SALT.
• SALT IS GOOD WHILE ADDING DURING GRINDING.IT MAKES URAD DAL MORE FLUFFY.
• SQUEEZE THE WATER OF IDLI RAVA.
• NOW MIX  GRINDED URAD  BATTER WITH SOAKED  IDLI RAVA.
• KEEP IT ASIDE TILL IT GOT FERMENTED .
• FERMENTATION TAKES TIME ACCORDING TO THE WEATHER.
• WHEN IT GETS PUFF UP THEN IT IS READY TO MAKING IDLI.(8-12 HOURS)
• NOW TAKE IDLI MOULD ,GREESE IT WITH OIL, FILL THEM 3/4 .
• FILL THE IDLI STAND WITH 1 GLASS WATER,ADD 1/2 TSP SALT IN IT SO THAT GOOD MOISTURE CAN CREATE.
• NOW STACK THE IDLI PLATES IN THE IDLI STAND ONE UPON OTHER & COVER IT WITH LID .
• KEEP IT IN HIGH FLAME FOR 5 MINUTES,SIM FOR 10 MINUTES.
• NOW PUT THE KNIFE INSIDE THE IDLI IF COMES OUT CLEAN WITHOUT STICKING, IT MEANS IT IS COOKED PROPERLY .OTHERWISE STEAMED IT FOR 5 -10 MORE MINUTES.
• RELISH IT WITH CHUTNEY/SAMBHAR

TIPS:

• U CAN ADD THE SHREDDED CARROT,CHOPPED PEEL COCONUT ,ROASTED DALIA SPLIT,MUSTARD SEEDS ,CURRY LEAVES,CHOOPED CASHEWNUTS IN THE IDLI BATTER.
• IDLI RAVA & SUJI IS DIFFERENT SO DON'T GET CONFUSE B/W THEM.

VARIATIONS:

• ADD CHOPPED CORRIENDR LEAVES,SHREDDED CARROT,PEELED & CHOPPED COCONUT,ROASTED MUSTARD SEEDS,CURRY LEAVES,DALIA SPLIT,CHOPPED CASHEW NUTS IN BATTER.
• BEFORE ADDING BATTER IN THE MOULD ,ADD ROASTED WHOLE CASHEWNUTS ON THE MOULD THEN ADD THE BATTER SO THAT WHEN WE SERVE IT ,IT WILL SHOW AS TOPPING.

NOTE:

• SAME BATTER IS USED FOR UTTAPAM/DIBBA ROTI(TOPPING WITH SHREDDED CARROT,CHOPPED ONION & TOMATO) .
• IF WE USE REGULAR SUJI IN THE PLACE OF IDLI RAVA THEN WE NEED TO SOAK IT IN WATER FOR 1/2 AN HOUR BEFORE ONLY THEN MIX IT IN FERMENTED URAD DAL BATTER & MADE IT.

PESSARATU DOSA-WHOLE GREEN GRAM LENTIL DOSA(NUTRITIOUS)

• THIS IS ANDHRA SPECIAL-SOUTH INDIAN  RECEPIE. 
• TRADITIONALLY,THEY WILL NOT ADD RICE & YELLOW MOONG DAL ,BUT I ADD FOR ENHANCING THE CRYSPYNESS & TASTE.
• IT IS VERY NUTRITIOUS RECEPIE.                                                             

PESSARATU  PIC

           RECEPIE TYPE-VEGAN/VEG                          
           SERVING FOR -2 PEOPLE
           COOKING TIME - 5MIN                                                      

INGRIDIENTS:

• WHOLE MOONG DAL-1/2 CUP
• YELLOW MOONG DAL-1/2CUP
• IDLI RICE-1/4CUP
• SONA MASOORI RICE-1/4CUP
• FENUGREEKN SEEDS -1TSP
• GINGER-1 INCH
• AESOFTIDA/HING-1PINCH
• GREEN CHILLY-2MEDIUM SIZE 
• REFINED OIL-FOR DRIZZLING OVER PESSARATU
• SALT-1TSP

TOPPING

• CHOPPED ONION-1/4BOWL
• CHOPPED CORRIENDER-1HANDFUL
• SHREDDED COCONUT-1HANDFUL

METHOD:

• SOAKED THE RICE  & LENTIL,FENUGREEK SEEDS OVERNIGHT SEPERATELY.
• TAKE A MIXY .ADD GINGER,GREENCHILLY,CURRYLEAVES,SOAKED FENUGREEK SEEDS IN THE LENTIL & GRIND IT FINELY.
• TRANSFER THE BATTER  IN BIG BOWL.
• NOW ADD THE SOAKED RICE IN THE MIXY .GRIND IT FINELY BY ADDING WATER LTTTLE BY LITTLE.
• THEN MIX THE BOTH BATTER.
• NOW WHISK THE BATTER FOR 10 TO 15 MINUTES .KEEP IT ASIDE IN WARM PLACE -MICROWAVE .(WHICH IS PREHEATED FOR 2 MIN,NOW TURN OFF)
• NO NEED TO FERMENT  PESARATTU BATTER AS ITS SKIN HAS ALREADY THAT QUALITY.
• BUT IF U WANT GOLDEN TEXTURE & MORE CRYSPINESS THEN U HAVE TO FERMERNT IT FOR 2 HOURS.
• ADD WATER,SALT THE IN BATTER.BATTER SHOULD NOT BE TOO THICK LIKE IDLI,NOT TOO THIN LIKE NORMAL DOSA.
• NOW TAKE A NON-STICK SKILLET.KEEP IT IN MEDIUM HIGH FLAME OR 1 MIN.
• WHEN IT BECOME WARM ,THEN SPREAD THE SALTY WATER ON THE GRIDDLE/SKILLET ,THEN WIPE THE SKILLET WITH OIL DRENCHED TISSUE PAPER.
• NOW TAKE A BIG LADDLE.FILL IT WITH BATTER,SPREAD IT OVER THE SKILLET.
• MOVE THE BATTER WITH THE HELP OF SPATULA BACK SIDE IN CIRCLE.
• WHEN IT IS HALF COOKED FROM ONE SIDE ,POUR THE REFINED OIL ON THE DOSA,NOT IN THE CORNERS. 
• COOKED IT TILL IT BECOME GOLDEN BROWN.
• CAN PUT VERY SMALL CHOPPED ONION,TOMATO,GREEN CHILLY,CORRIENDER LEAVES,SHREDDED COCONUT WHEN ONE SIDE IT IS HALF COOKED.
• IT IS READY TO EAT.RELISH IT WITH COCONUT CHUTNEY,SAMBHAR.

TIPS:

• RICE FLOUR CAN BE USE FOR CRYSPYNESS.
• IF BATTER IS LOOKING WATERY,CAN ADD RICE FLOUR TO MAKE IT THICKER.
• LESS QUANTITY OF RICE FLOUR IS ENOUGH TO MAKE THICK BATTER.
• AVOID COOKING THE DOSA FROM THE FLIP SIDE.

VARIATIONS:

• U CAN STUFF THE GRATED CHEESE,GRATED CABBAGE & ORANGE CARROT ALSO.
• U CAN ADD THE ONE HANDFUL SOAKED CHANA DAL IN BATTER FOR ENHANCING THE CRYSPINESS.

STEAMED BLACK PLAINTAIN (BANANA)

                                           

BLACK PLAINTAIN

                                                                       

• THIS BANANA IS PRODUCT OF COASTAL AREA.IN INDIA ,IT IS AVAILABLE IN SOUTHERN PART.IN USA,I GOT IT IN CHINESE MARKET.
• THIS BANANA BECOME MORE SWEET AFTER COOKED.IF WE EAT IT WITHOUT STEAMED/COOKED ,SOME RAW FLAVOR WILL BE COMING OUT ,EVEN IF WE EAT THE RIPPEN ONE.
• IT IS BLACK FROM OUTSIDE,ORANGE-YELLOW FROM INSIDE.IT IS VERY NUTRITIOUS & HEALTHY FOR KIDS ,WEAK PERSONS.

.recepie type-vegan/veg      serve for- 2 people

.cooking time-5-7 min           preparation time-5 min

INGRIDIENTS:

BLACK PLAINTAIN-2 PIECES

METHOD:

• PEEL THE BLACK PLAINTAIN OUTER SHELL ,CUT THE INNER PART IN NORMAL SIZE ROUNDELES.
• WE WANT TO STEAMED IT FULLY LIKE IDLI.
• TAKE A COOKER.ADD 1 GLASS WATER IN IT.NOW TAKE A BOWL .KEEP ITS BOTTOM SIDE UPWARDS.
• NOW TAKE A BIG BOWL.ADD THE  BANANA PIECES IN IT.
• NOW CLOSE THE COOKER WITHOUT WHISTLE ON THE LID.
• NOW KEEP IT ON HIGH FLAME FOR 5-7 MINUTES.
• IT IS READY TO EAT NOW.

TIPS:

• U CAN COVER IT IN BANANA LEAVES WHILE STEAMING  THE BANANA.
• BY THIS ,SOME FRAGNANCE WILL COMING OUT IN THE STEAMED BANANA & IT IS HEALTHY ALSO.
• WE CAN STEAMED THE BANANA IN IDLI STAND ALSO.

VARIATIONS:

• U CAN BOIL THE PLAINTAIN IN COOKER(AVOID PEELING WHILE BOILING).

SWEET PANNIYARAM

• THIS IS A SOUTH INDIAN RECEPIE.IT HAS SOFT & FLUFFY TEXTURE INSIDE BUT CRISPY OUTSIDE.
• THE BEAUTY OF THIS RECEPIE IS THAT IT  DEMANDS VERY LESS AMOUNT OF GHEE.
• PANNIYARAM CHATTI/PUFF PAN IS USED FOR MAKING IT WHICH IS AVAILABLE IN INDIAN GROCERY STORES & (ONLINE)AMAZON.COM .IT IS ALSO AVAILABLE IN COSTCO IF U R LIVING IN USA.                                                                     

SWEET PANIYARAM

• RECEPIE TYPE-VEGAN/VEG                                               SERVE -3-4 PEOPLE
• PREPARATION TIME-15 MIN                                              COOKING TIME-5 MIN

INGRIDIENTS:

DOSA BATTER-1CUP
SHREDDED COCONUT -1HANDFUL
MASHED BANANA-1SMALL SIZE
CHOPPED APPLE -1SMALL SIZE
SUGAR-1/2CUP
SHREDDED CARROT-1HANDFUL
CARDAMOM POWDER-1/2TSP
CHOPPED CAHEWNUT-1HANDFUL
SOAKED RAISINS-1HANDFUL
GHEE-FOR COOKING
FENNEL SEEDS-1TSP

METHOD:

• TAKE A DEEP BOWL.
•  ADD THE  DOSA BATTER,COCONUT,BANANA,APPLE,CARDAMOM POWDER,SUGAR,CASHEWNUT,RAISINS,FENNEL SEEDS IN IT. 
• TAKE A PANIYARAM CHATTI/PUFF PAN.
• HEAT IT ON HIGH FLAME.ADD FEW DROP OF GHEE IN ALL MOULDS.
• LET IT HOT FOR 30 SECONDS.
• NOW KEEP IT IN MEDIUM FLAME.
• NOW TRANSFER THE BATTER IN PAN MOULDS.
• FILL THE MOULDS UPTO 3/4 LEVEL.AS IT WILL COMEUP WHILE COOKING. 
• WHEN IT WILL START BUBBLING UPSIDE THEN FLIP IT WITH THE HELP OF BAMBOO STICK.
• U CAN COVER THE PAN WITH LID OR PLATE FOR 1 MIN.
• SOON IT WILL TURN IN GOLDEN RED COLOR.
• RELISH IT WITH COCONUT MILK+HONEY+SAFFRON MIXTURE OR MANGO PICKLE.

TIPS:

• U CAN USE THE WATER SOAKED JAGGERY IN PLACE OF SUGAR.ADD RICEFLOUR IF BATTER GET WATERY DUE TO ADDING JAGGERY.
• U CAN ADD THE SOAKED RAVA FOR ENHANCING THE CRYSPINESS.
• NEVER COOK  IT HIGH FLAME OTHERWISE IT WILL REMAIN UNCOOKED FROM INSIDE.
• U CAN ADD PINCH OF SALT IN IT. 

PINNEAPPLE KHEER/PAYSAM

                                                                       

PINNEAPPLE

Diwali is inevitable part of our festivals.This diwali i decided to prepare a different kind of kheer- pinneapple paysam. Since pinneapple is seasonal ,u can make it when it is coming out in abundant.Always use fresh , rippen,sweet pinneapple for it.It is really yummy & very tempting also .It is a south indian-kerala special dessert.

                                                       

PINNEAPPLE KHEER

• Recepie type-vegan/veg                                  cooking time-30 min
• preparation time -15 min                                 serve for-2 people

Ingridients:

• Pinneapple -1cup
• Sabudana-1/4cup
• Sugar-1/4cup
• Milk-1/2liter
• Cardamom powder-1/2tsp
• Saffron strands-4-5
• ghee-2tsp
• Cashew nuts-1handful
• Soaked Almond-1handful
• Soaked Raisins-1tbsp

Method:

• Take a pan .Add full creame milk in it.keep it in medium -low flame. Reduce it till it become half.
• Take a pressure cooker .keep it on high flame.Add ghee in it. 
• Now add the cardamom powder,chopped pinneapple in it.Saute it till it become soften .If it is not become soften easily(due to pinneapple quality),add 1-2 tbsp water& sugar,simmer the gas,allow it for 1 whistle.
• Now it is turn of sabudana/sago/tapioca.soaked it  for 1 hour.now add 1/2cup water in pressure cooker.add the sabudana.allow it for 1-2 whistle.
• Actually it should be full mashy.Blend it with blender so that no grains can be see.
• Now add the reduced milk,saffron(soaked in milk)  in cooked sabuadana & pinneapple .
• Mix them properly.
• Garnish it with all kind of dry fruits. 

Tips:

• We r using the sabudana for the thickness.U can use the rice also for it.
• In the place of normal reduced milk u can add the first & second milk of coconut.(u can boil second milk of coconut for some time ,but first milk of coconut is very thick .When u add it ,thenstir it & switch off the flame.
• In place of sugar ,u can add the jaggery.
• If u r eating it in fast/vrat time then avoid adding rice.

  

BLACK PLAINTAIN (BANANA) KHEER

BLACK PLAINTAIN(BANANA)KHEER

• SOUTH INDIA,THIS BANANA IS CALLED NENDRA-BALE.BALE MEANS BANANA.IN USA IT IS CALLED PLANTAIN (OF BLACK COLOR).
• THIS IS MADE OUT OF RIPE BLACK BANANA.ALL OVER BLACK COLOR FROM OUTSIDE ,INNER SIDE ORANGE-YELLOW.
• IF U SEE IT FIRST TIME ,IT IS LOOKING LIKE ROTTEN ,BUT IT IS ITS NATURAL COLOR.
• IT IS NOT TASTY WHILE EATING UNCOOKED.SOME RAW FLAVOR COMES.IT IS GOOD IN KHEER ,SHEERA PREPARATION.
• IT IS PRODUCED IN COASTAL AREA.IN INDIA ,BASICALLLY IT IS IN SOUTHERN PART.
• IN USA ,IN PHILLEDELPHIA I GOT IT FROM CHINESE MARKET .
• THIS KHEER IS GOOD FOR THOSE PEOPLE WHO WANT TO ADDOD FAT IN THEIR BODY  IN HEALTHY WAY.FOR GROWING BABY IT IS NUTRITIOUS & FILLER  ALSO.                                      

BLACK PLAINTAIN

• RECEPIE TYPE-VEGAN/VEG                                             PREPARATION TIME-10 MIN
• COOKING TIME-10 MIN                                                    SERVING FOR-2        

INGRIDIENTS:

• RIPE BLACK BANANA-1
• MILK-150ML
• SUGAR-1.5TSP
• WATER-2TBSP
• CARDAMOM-1/2TSP
• FENNEL SEEDS-1/4TSP
• CASHEWNUT-50GM
• GHEE-2TSP
• SAFFRON-4-5STRANDS

METHOD:

• ALWAYS USE FULL RIPPEN BLACK BANANA.WHEN IT BECOME FULLY BLACK FROM ALL OUTER SIDE,THEN ONLY IT IS PROPER RIPEN.
• PEEL THE BANANA.CUT IT  INTO SMALL PIECES.
• SHALLOW FRY THE RIPE BANANA IN DESI GHEE/UNSALTED BUTTER.
•  NOW TAKE A PAN. ADD BANANA PIECES,FENNEL SEEDS & ADD WATER(LESS AMOUNT) IN IT.
• STIR IT FOR 5 MINUTES.
• BANANA GET COOKED VERY EASILY.
• THEN ADD MILK ,SUGAR,CARDAMOM POWDER IN IT.
• ADD THE SAFFRON STRANDS(SOAKED IN ITBSP LUKEWARM  MILK FOR 5 MIN)ALSO.
• BOIL IT SO THAT EVERYTHING CAN MIX PROPERLY.
• AFTER SOME TIME IT WILL GET MASHY.
• ADD  COCONUT MILK.(IF DESIRED)GENERALLY WHEN NORMAL MILK IS USED ,THEN COCONUT MILK IS AVOIDED.
• GARNISH IT WITH CHOPPED CASHEWNUTS,ALMONDS,RAISINS.

TIPS:

• IN THIS PAYSAM ,REDUCED MILK IS NOT REQUIRED.BANANA ITSELF PROVIDE THE THICKNESS IN THE KHEER.
• IN THIS TYPE OF PAYSAM/KHEER (UNLIKE NORMAL KHEER )QUANTITY OF MILK IS LESS.IT IS USED TO MAKE MASHY BANANA LIQUID ONLY.
• NO NEED OF PRESSURE-COOKER FOR BOILING THE BANANA.
• MILK QUANTITY IS DEPENDING ON THE DESIRED THICKNESS OF THE KHEER.
• TRADITIONALLY ,JAGGERY IS USED IN THE PLACE OF SUGAR.  & COCONUT MILK  IS USED IN THE PLACE OF NORMAL FUT FAT MILK.
• IF U WANT TO AVOID THE SHALLOW FRY THE BANANA IN GHEE,U CAN.JUST ADD 2TSP GHEE IN THE BOILING TIME OF MILK.

MASALA RICE ROTI/AKKI ROTI

         

 recepietype-vegan,                  preparation time-10minutes

cooking time-10-15min            serving-2persons 

This roti is famous in manglore(basically in south india).It is very cryspy & tasty one.

AKKI ROTI 

INGRIDIENTS:

• RICE FLOUR-1CUP
• CHOPPED ONION-1/4CUP
• GRATED COCONUT-1/4CUP
• GRATED ORANGE CARROT-1/4CUP
• GINGER-1INCH LONG
• DILL/SOYA LEAVES-1TBSP
• GREEN CHILLY-1MEDIUM SIZE
• CORRIENDER LEAVES-1/2TBSP
• SALT-3/4TSP
• CURD-1/2CUP OR 1 TBSP(OPTIONAL)
• GHEE/REFINED OIL-FOR BASKING

• NOTE:U CAN TAKE DIRECT RICE FLOUR JUST-IN-CASE.

HOW TO MAKE RICE FLOUR:

• WASH THE RICE FROM THE WATER .REMOVE IT IMMEDIATELY FROM WATER.
• WIPE IT FROM TOWEL & SOAKED IT ON TOWEL
• WITH IN 1 HOUR IT WILL GET DRY.(AVOID DRY IT IN SUN LIGHT)THEN GRIND IT IN MIXY .
• MAKE THE FINE POWDER OF IT.

PROCEDURE:

• TAKE A DEEP BOWL .ADD RICE FLOUR,SALT,DILL LEAVES,CURD,CHOPPED ONION,CORRIENDER LEAVES,GREEN CHILLY,GINGER,CARROT,COCONUT IN IT.
• MAKE THE THICK BATTER WITH WATER.
• THEN TAKE A COTTON CLOTH/HANKY ,WET IT WITH THE HELP OF WATER.PAT THE BATTER  WITH THE HELP OF WET PALMS TO INCREASE THE SIZE.
• TAKE A IRON GRIDDLE.KEEP IT IN HIGH FLAME ON BURNER.
• NOW TWIST THE COTTON CLOTH ON THE GRIDDLE ,WHEN BATTER IS SPREAD PROPERLY ON THE TAWA THEN REMOVE THE CLOTH FROM THE TAWA.
• BASK IT FROM BOTH SIDES ON MEDIUM FLAME.ADD GHEE ON BOTH SIDE.
• RELISH IT WITH CURD OR CHUTNEY OR MANGO PICKLE OR GHEE+GUN POWDER.

TIPS:

• IT WILL MAKE LIKE MAKKI ROTI .
• THE QUANTITY OF DILL LEAVES SHOULD BE VERY LESS AS IT HAS SOME SIGNIFICANCE TASTE.
• WE CAN USE THE 1-2HANDFUL BOILED RICE IN THE BATTER.
• MAKE SURE ,ADD LOT OF BATTER IN RICE FLOUR SO THAT IT BECOME THICK BATTER ,NOT DOUGH.
• ALWAYS USE WET CLOTHS SO THAT CLOTH WILL ESCAPE FROM BURNING WHEN WE TWIST IT ON TAWA.AVOID USING PLASTIC.

FRIED RICE -FOR TRIP

VEGAN RECEPIE                              COOKING TIME -15-20 MIN

SERVING-FOR 2 PERSONS             PREPARATION TIME-30 MIN

                     

INGRIDIENTS:

• BASMATI RICE-1CUP
• DALIA SPLIT-1TBSP
• MUSTARD SEEDS-1TSP
• SHREDDED CARROT-1/4CUP
• CURRY LEAVES-5-7 PIECE
• CHOPPED ONION-1MEDIUM SIZE
• REFINED OIL -1.5TBSP
• SHREDDED COCONUT-1HANDFUL(OPTIONAL)
• SALT-1/2TSP
• RED CHILLY POWDER-1/2TSP
• CORRIENDER LEAVES-1HANDFUL

METHOD:

• SOAK THE RICE FOR 30 MINUTES IN WATER.
• NOW TAKE A COOKER.ADD REFINED OIL IN IT.
• KEEP IT ON BURNER ON HIGH FLAME.
• NOW ADD THE MUSTARD SEEDS .IT WILL GET CRACKLE WITH IN 2-3 MINUTES.
• THEN KEEP THE FLAME MEDIUM HIGH.
• NOW ADD DALIA- SPLIT,ONION ,SHREDDED COCONUT ,CARROT,CURRY LEAVES IN IT.
• COOKED THEM FOR 2-3 MINUTES .
• ADD SALT,RED CHILLY POWDER IN IT.MIX THEM PROPERLY.
• NOW ADD THE DOUBLE OF RICE AMOUNT WATER IN IT.
• WHEN IT STARTS BOILING ,ADD SOAKED RICE IN IT.
• KEEP THE LID ON THE COOKER.
• KEEP THE FLAME  HIGH.NOW KEEP IT REMAIN ON BURNER FOR 1 WHISTLE.
• NOW WAIT TILL STEAM IN THE PRESSURE COOKER GOT RELEASED.
• GARNISH IT WITH CORRIENDER LEAVES.(OPTIONAL)
• ITS READY FOR SERVE.
• RELISH IT WITH RAITA/CURD.

TIPS:

• BE LIBERAL WHILE ADDING REFINED OIL .AS WE HAVE TO EAT IT IN TRAVELING SO ITS GOOD TO  REMAIN SOFT. 
• CAN ADD THE CAPSICUM/BELL PEPPER.(OPTIONAL).
• IF U LIKE ,CAN ADD THE SPRING ONION ALONG WITH GREEN PART.

PANNIYARAM

• IT IS ALSO CALLED APPE(SAVOURY).SOME PEOPLE SAYS IT FRIED IDLI.
• THE BEAUTY OF THIS SOUTH INDIAN RECEPIE IS THAT IT IS CRISPY OUTSIDE,SOFT & FLUFFY TEXTURE INSIDE,BUT USED ONLY FEW DROPS OF OIL.
• IT IS VERY EASY BUT YUMMY RECEPIE.ONCE TRY IN LIFE.I LIKE IT MORE THAN IDLI.
•  ITS PAN IS CALLED PUFF PAN/PANNIYARAM CHUTTI.IF U R LIVING IN ABROAD ,IT IS AVAILABLE IN AMAZON SITE, COSTCO,BJS STORE AS PUFF PAN.
• IT IS ALSO AVAILABLE IN INDIAN STORE OF ANJALI COMPANY.THERE IS ONE WOODEN STICK ALONG WITH THIS.U CAN USE BAMBOO STICK ALSO IN THE PLACE OF IT.
• THIS PAN IS USED FOR MAKING CRYSPY BUT LESS OILY DISHES LIKE AALOO TIKKI ,AALOO BOONDA,BATATA VADA. 

panniyaram pic

•       recepie type-vegan/veg       
•       serving- for 2 people(15-18 piece)
•       preparation time- 10min(if batter is ready)
•       cooking time-5 min                      

         

INGRIDIENTS:

• IDLI RICE-2TBSP
• SONA MASOORI RICE-2TBSP
• WHOLE URAD DAL-1/2TBSP
• METHI SEEDS-1/4TSP
• GRATED ORANGE CARROT-1MEDIUM SIZE
• CHOPPED CILANTRO-1TBSP
• GREEN CHILLY-1MEDIUM SIZE
• CHOPPED ONION-1/2BOWL
• MUSTARD SEEDS-2TSP
• CURRY LEAVES-8-10
• ROASTED CUMIN SEEDS-1/2TSP
• CHOPPED COCONUT PIECE-1TBSP
• SALT-1TSP
• RED CHILLY POWDER-1/2TSP
• DALIA SPLIT-1HANDFUL
• CHOPPED GINGER-OPTIONAL

METHOD:

• SOAK THE RICE & WHOLE URAD DAL FOR 6 HOURS.
• AFTER THAT GRIND IT IN MIXY.NO NEED TO GRIND IT SEPERATELY.
• GRIND IT FINELY BY ADDING LITTLE -LITTLE (1TBSP) WATER AT A TIME.
• BATTER CONSISTENCY SHOUL BE THICK LIKE PUDE /CHILLA BATTER.
• IF IT BECOMES WATERY BY MISTAKE,ADD RICE FLOUR IN IT.
•  WHISK THE BATTER WITH HANDS FOR 10 MINUTES.
• LEAVE IT FOR WARM PLACE FOR 5-6 HOURS(IN SUMMER) & 8-10 HOURS (IN WINTER).
• BUBBLE WILL COMING OUT DURING FERMENTATION & IT WILL COME-UP ALSO.
• NOW ADD SALT GREEN CHILLY ,ONION,MUSTARD SEEDS/RAI(ROASTED IN REFINED OIL),RED CHILLY POWDER, CURRY LEAVES/CORRIENDER LEAVES,GRATED COCONUT,SHREDDED CARROT,DALIA SPLIT IN IT.
• HEAT PANNIYARAM PAN ON HIGH FLAME ON BURNER.
• ADD 1-2 DROP REFINED OIL OR BUTTER IN IT.
• NOW ALLOW IT HOT TILL OIL IS GETTING HOT.
• NOW POUR THE BATTER 3/4 LENGTH.
• NOW KEEP IT IN MEDIUM FLAME (5 IF U HAVE ELECTRIC GAS)COVER THE PAN FOR 1-2 MINUTES.
• WHEN UPPER SIDE OF PANNIYARAM IS START BUBBLING,THEN CHANGE THE SIDE WITH THE HELP OF BAMBOO STICK.
• AGAIN COVER IT FOR 1-2 MINUTE.
• NOW ITS READY TO RELISH WITH COCONUT CHUTNEY/ONION CHUTNEY/GREEN CHUTNEY + SAMBHAR.

• TIPS:

• NON STICK PAN NEEDS LESS OIL.

• PANNIYARAM PAN SHOULD BE HEAVY BOTTOM.
• FOR MAKING PANNIYARAM,IT HAS SPECIAL PAN,WHICH HAS BALL SHAPED MOULD.
• U CAN EAT IT WITH SAMBHAR/GREEN CHUTNEY/COCONUT CHUTNEY.
• FOR MAKING PANNIYARAM ,BATTER CONTAINS LESS URAD DAL.
• BATTER CONSISTENCY SHOULD BE THICK BUT SOME TIMES DOSA BATTER GET LITTLE BIT WATERY,THEN WE CANT MAKE DOSA BUT PANNIYARAM CAN MAKE DUE TO NONSTICK PAN.
• NEVER MAKE PANNIYARAM IN HIGH FLAME ,OTHERWISE IT WILL BE COOKED OUTSIDE ,BUT RAW INSIDE.

VARIATIONS:

• CAN STUFF PANEER & BOILED POTATOES IN PANNIYARAM.
• CAN ADD DALIA SPLIT/ROASTED CHANNA DAL.
• U CAN USE THE FERMENTED DOSA BATTER FOR THIS RECEPIE.
• IF U WANT TO ADD THE RAVA IN DOSA BATTER FOR APPE ,THEN SOAK 1TBSP RAVA FOR 1 HOUR IN WATER.THEN MIX IT IN BATTER.THAT IS ALSO COMING OUT CRISPY.
• U CAN MAKE IT IN SWEET FORM ALSO.
• CAN MAKE PANNIYARAM WITH ADAI BATTER(DIFFERENT DAL+DOSA BATTER).
• CAN ADD KASTOORI METHI,GRATED BOTTLE GOURD,CABBAGE ALSO.
• CAN ADD LENTILS LIKE CHANA DAL,MOONG DAL ,ORANGE MASOOR DAL IN IT.

SAMBHAR- VADA

VADA OF SAMBHAR-VADA

INGRIDIENTS:

WHITE URAD DAL-1 CUP
CURRY LEAVES-10 PIECES
ONION-1/4CUP
CILANTRO-2TBSP
GREEN CHILLY-1TSP                                                                

VADA

CUMIN SEEDS-2TSP
REFINED OIL-FOR FRYING
SOAKED IT FOR 2-3 HOURS.NO NEED FERMENTATION

 METHOD:

TAKE  A MIXY .GRIND URAD DAL SMOOTHLY WITHOUT ADDING WATER.
AFTER GRINDING ADD 1-2TSP WATER.
NOW TRANSFER THE BATTER INTO A DEEP BOWL
ITS TIME TO WHISK IT WITH THE HAND SO ITS MAKE FLUFFY.
WHISK IT FOR 15-20 MINUTES.
LEAVE IT FOR REST FOR 30 MINUTES.
ADD CURRY LEAVES,ONION,CARROM SEEDS,GREEN CHILLY,CILANTRO,SALT IN IT.
NOW ITS TIME TO DEEP FRY THE VADA .
PLACE THE FRYING PAN ON THE BURNER ON HIGH FLAME.
ADD REFINED OIL TILL HALF LEVEL.
LET IT HOT ON HIGH FLAME.
IN MEANWHILE APPLY OIL IN PALM FOR MAKING VADA.
TAKE A THICK BATTER ON PALM.MAKE IT ROUND DUMBLE BY PRESSING FROM UPSIDE,SQUEEZING IT FROM CORNERS.SOTHAT THERE SHOULD BE NO CRACK .
NOW PUT UR 1 FINGER IN MIDDLE OF THE VADA.SOTHAT THERE IS A HOLE IN THE MIDDLE OF VADA.
NOW PUT IT TO THE FRYINGPAN BY SLIDING FROM THE PALM CAREFULLY.
FRY IT IN MEDIUM FLAME ONLY.
NOW VADA IS READY FOR U.
RELISH IT WITH COCONUT CHUTNEY,SAMBHAR.

TIPS:

URAD DAL /LENTIL BATTER WHISK BY HAND IS VERY NECESSARY.OTHERWISE IT DOESNT COMEOUT SOFT.
U CAN ADD THE DILL/SOYA LEAVES IN VADA BATTER,IT HAS VERY SPECIFIC FLAVOR WHICH GOES WELL IN VADA.
 

SEE THE SAMBHAR RECEPIE IN SAMBHAR COLUMN.

DAHI KE KABAB-LUCKNOWI SHAHI KABAB(mughlai recepie)

INGRIDIENTS:

HUNG CURD-2TBSP

BESAN/CHICK PEA FLOUR-1TBSP
CILANTRO-2TSP                                                                              

dahi ke kabab

GREEN CHILLY-1TSP
SALT-1TSP                                                                                
GARAM MASALA-1/2TSP
GINGER -GARLIC PASTE-2TSP
ONION PASTE-3TSP
RED CHILLY
REFINED FLOUR-FOR FRYING

METHOD:

TAKE  A  DEEP BOWL.ADD HUNG CURD,BESAN IN IT.
ADD GREEN CHILLY,CILANTRO,SALT,GARAM MASAL IN IT.
NOW GREESE THE PALM WITH THE HELP OF OIL.
MAKE ROUND DUMBLE FROM IT.
DEEP FRY IT FROM BOTH SIDES.
KEEP THEM IN PLATE.
NOW ITS TIME TO MAKE ITS GARNISHING SAUCE .
TAKE A PAN .ADD GINGER GARLIC PASTE IN IT.
SAUTE IT TILL IT BECOME GOLDEN BROWN.
NOW ADD ONION PASTE IN IT.
SAUTE IT AS SAME.
NOW ADD RED CHILLY.
POUR THIS SAUCE ON THE DAHI KABAB.
THEY R SELF SUFFICIENT . NO NEED ANY KIND OF SAUCE.

TIPS:

ALWAYS USE FULLY HUNG CURD.(HANG IT FOR 2 HOURS)