Ingredients:
Semolina :250 gms
Maida or All purpose flour :150 gms
Soaked and ground Urid dhal paste :1 medium cup
Onion :4
Green Chilli :6
Coriander :1 Bunch
Baking soda :1/4 tbl spn
Salt according to the taste
oil to fry
Preperation method:
To Urid dhal paste add semolina,maida,baking soda,water to get dosa flour consistency and leave the mixture for 3 hrs.
To the mixture add finely cut onions,green chillies,coriander and salt.
Heat the oil and add small amount of mixture with spoon,fry till golden brown.
Serve with mint chutney.
Sunday 22 June 2008
Saturday 14 June 2008
ALOO KA KHORMA
Ingredients:
potatoes - 4, boiled and cut into 4 lengthwise
oil/ghee - 4 tbsp
cardamom - 2
cinnamon - 1 stick
cloves - 4
green chilli - 4
roasted onion - 1 no, ground( roast on a flame...or just place in a microwave on high for 3 minutes)
poppy seed paste - 1 tsp
ginger paste - 3 tsp
garlic paste - 2 tsp
cashew paste - 2 tsp
dry coconut paste - 2 tbsp
turmeric - 1/2 tsp
salt
coriander powder - 3 tsp
chilli powder - 1 to 2 tsp
tomatoes - 4 , chopped
yogurt - 1/2 cup
coriander leaves - chopped
Heat oil, fry the whole garam masala and green chilli. Add the onion paste and all other pastes.
Add turmeric and salt. when the pastes are fried well add the chilli powder and coriander powder.
add the tomatoes and fry till cooked.
add the boiled potato and fry for a few minutes.
add yogurt and adjust salt, simmer.
serve hot garnished with coriander leaves.
goes well with both rotis and rice.
potatoes - 4, boiled and cut into 4 lengthwise
oil/ghee - 4 tbsp
cardamom - 2
cinnamon - 1 stick
cloves - 4
green chilli - 4
roasted onion - 1 no, ground( roast on a flame...or just place in a microwave on high for 3 minutes)
poppy seed paste - 1 tsp
ginger paste - 3 tsp
garlic paste - 2 tsp
cashew paste - 2 tsp
dry coconut paste - 2 tbsp
turmeric - 1/2 tsp
salt
coriander powder - 3 tsp
chilli powder - 1 to 2 tsp
tomatoes - 4 , chopped
yogurt - 1/2 cup
coriander leaves - chopped
Heat oil, fry the whole garam masala and green chilli. Add the onion paste and all other pastes.
Add turmeric and salt. when the pastes are fried well add the chilli powder and coriander powder.
add the tomatoes and fry till cooked.
add the boiled potato and fry for a few minutes.
add yogurt and adjust salt, simmer.
serve hot garnished with coriander leaves.
goes well with both rotis and rice.
PHANU Uttaranchal recie
Ingredients:
Kulathi (Horse gram) : 1 cup
Oil : 1/2 cup ( preferably mustard oil)
Garlic : 4 to 5 cloves
Ginger : 1/2 inch piece
Green chillies : 3 to 4
Cumin seeds : 1 tbl spn
Asafoetida : a pinch
coriander powder : 1/2 tbl spn
Turmeric powder : 1/4 tbl spn
Water : 3 cups
Salt
Soak the gram overnight.
In the morning grind it into a dry thick paste in a mixer along with green chillies, garlic and ginger.
Place a non stick pan on a moderate flame. Put some oil and make small thick pancakes. Use only half of the paste for making the cakes.
Mix water with the remaining paste to make a pouring consistency.
Heat oil in a pan and add cumin seeds and asafoetida. Now add gram paste, turmeric powder, coriander powder and salt.
Cover and cook for about 10 minutes on slow fire. Add the cakes to the gravy and continue simmer for another ten minutes.
Drizzle with ghee and sprinkle chopped coriander leaves .
Serve with steamed rice.
Kulathi (Horse gram) : 1 cup
Oil : 1/2 cup ( preferably mustard oil)
Garlic : 4 to 5 cloves
Ginger : 1/2 inch piece
Green chillies : 3 to 4
Cumin seeds : 1 tbl spn
Asafoetida : a pinch
coriander powder : 1/2 tbl spn
Turmeric powder : 1/4 tbl spn
Water : 3 cups
Salt
Soak the gram overnight.
In the morning grind it into a dry thick paste in a mixer along with green chillies, garlic and ginger.
Place a non stick pan on a moderate flame. Put some oil and make small thick pancakes. Use only half of the paste for making the cakes.
Mix water with the remaining paste to make a pouring consistency.
Heat oil in a pan and add cumin seeds and asafoetida. Now add gram paste, turmeric powder, coriander powder and salt.
Cover and cook for about 10 minutes on slow fire. Add the cakes to the gravy and continue simmer for another ten minutes.
Drizzle with ghee and sprinkle chopped coriander leaves .
Serve with steamed rice.
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