GROUND NUT DOSA/ PEANUT DOSA

INGREDIENTS :

Ground nuts : 50g

Rice             : 50g

Jeera           : 1 tspoon

Red chillies  : 3

Salt

OIl

Chopped onions

METHOD :

Soak groundnuts & rice for 1hr.

To a mixer add water & make  batter with soaked & drained groundnuts, rice, jeera, red chillies & salt.

Adjust the consistency of the batter with water, it should be slightly thicker than the rawadosa batter.

• Drizzle oil on hot tawa, spread the batter evenly in a circular shape & sprinkle chopped onion pieces.
• Now keep the flame to medium, fry the dosa & fold it.
• SERVE HOT WITH TOMATO CHUTNEY (OR) GROUND NUT CHUTNEY.

NOTE :

Tastes good without onions also.

DIBBA ROTTI / MINAPA ROTTI

Minapa rotti served with Tomato chutney

INGREDIENTS :

• Green chilli + ginger paste : 2tspoons
• Idli batter                           : 1 bowl

FOR TADKA/ TALIMPU :

• Dry red chilli pieces  : 15
• Mustard seeds         : 1/2 tspoon
• Cumin                     : 1/2 tspoon
• Hing/asafoetida        : a pinch
• Curry leaves            : a few

METHOD :

 1. Prepare the idli batter similar to plain idli

  2. Heat 1 tbspoon of oil in  kadai, add red chilli pieces, mustard, cumin, hing, curry  leaves and saute for sometime until mustard seeds splutter.

 3. Add tadka, salt, chilli ginger paste to a bowl of batter & mix well.

 4. Heat 2 tbspoons of oil in a nonstick kadai & pour the batter.
 5. Keep the flame in sim and close with a lid.

 6. Wait for 10-15mins until the bottom turns into golden color & check inserting toothpick    which comes out clean
 7. Serve hot with chutney of your choice.

NOTE :

• Instead of tadka, you can directly add red chilli powder also
• Tastes good with batter prepared with idli rava & rice also
• Tastes good without fermentation of the batter also.
• Can cook with non stick, Indalium, (or) thick brass vessels.

URAD DAL COCONUT DOSA/ NARIYAL DOSA

INGREDIENTS :

Urad dal            : 1/4 cup

Rice                  : 1/2 cup

Grated coconut : 1 cup

Green chillies    : 3

Jeera                 : 1 tspoon

Salt                    : as required

METHOD :

• Soak urad dal & rice for 2-3 hrs.

• Now, make a batter with urad dal, rice, grated coconut, green chillies, jeera, salt. 

• Adjust the consistency of the batter with water, it should be slightly thicker than the rawa dosa batter.

• Drizzle some oil on hot tawa & spread the batter evenly in a circular shape on tawa.
• Now keep the flame to medium, & fry the dosa on one side for 1- 2min & fold it. ( while turning, dosa may stick to the tawa).

HOT DOSA IS READY TO SERVE.

NOTE: Tastes good with tomato chutney or onion chutney.

CHAPATHI

  

INGREDIENTS :

Wheat flour: 1 cup

salt

oil : 1tbspoon

• Add wheat flour, salt, oil in a bowl & mix the flour by adding water, observe & don't add too much water, dough will be sticky ( 1 cup wheat flour takes 1/3 - 1/2 cup water).

• Close with a lid & keep it aside for 1hr - 2hrs.

• Knead the dough well with your hand & divide the dough into small portions, form a ball and press.

• Dust a ball with wheat flour & spread it into a round shape using a roller..

• Heat the tawa to hot, then keep the chapathi, flip it, when a few bubbles appear on the top.
• Sprinkle few drops of oil, turn it & fry with slightly pressing on the edges.
• Fry on both sides & store it in a hot box to keep it soft for long.

CHAPATHI IS READY..

Dhaniya Masala Fish Fry

INGREDIENTS :

Fish     : 3

Lemon : 1/2 piece

Salt

Oil

To grind :

Red chillies : 5

Coriander/dhaniya : 3 tspoons

Jeera/cumin : 11/2 tspoon

METHOD :

• Wash the fish with salt water and then with normal water & keep it aside

• Dry roast the "to grind" ingredients, let them cool & grind to a fine powder.

•  Now make a slit to the fish and marinate with the ground powder, salt, lemon & refrigerate/ keep it for atleast 1/2 an hr.

• Heat oil in a pan fry the fish on both sides till golden brown appears.

IT IS READY TO SERVE.

NOTE :

Tastes good with rohu, pamfret also......

Can deep fry the fish also.

COCONUT CAKE

INGREDIENTS:

Maida                : 1 cup

Sugar                : 1 cup

Grated coconut : 1 cup

Milk                   : 1 cup

Butter                : 1 cup

Baking powder  : 1 tspoon

METHOD:

• Sift the maida and set aside.

• In a bowl add maida, sugar, grated coconut, milk, butter, baking powder & mix well until it becomes light & fluffy with wooden laddle (or) electric mixer.
• Keep this batter in an oven or pressure cooker.
• I am showing here in pressure cooker :

• In an aluminium pressure cooker, add sand upto 1inch,place a plate & preheat the cooker in a high flame for 5min.
• Then take a deep grooved bowl & smear 1 tsp of butter on it & pour the cake batter.
• Keep this bowl in cooker & close the lid without weight & gasket

• Cook for 45-50 min in a low flame& check by inserting a tooth pick inside which comes out clean.
• Cut into desired shapes & enjoy eating.

ALOO BESAN CURRY/CHAPATHI CURRY/PURI CURRY

INGREDIENTS:

Potatoes               : 2 sliced

Onions                  : 1 sliced

Chilli powder         : 1/2 tspoon

Coriander powder : 1/4 tspoon

Turmeric               : a pinch

Salt                       : as required

Oil                         : 2 tbspoons

Besan flour           : 2 tspoons

FOR SEASONING :

Mustard seeds          : 1/2 tspoon

Dry red chilly pieces : 3

Curry leaves             : 7-8

METHOD :

• Besan mix : Mix 2tspoons of besan flour in 1/4 cup of water & set aside.

• Heat oil in a vessel, add mustard seeds & saute till it splutters; then add curry leaves & saute for a while.
• Now add the sliced onions, saute till it turns to golden brown colour in a low flame.

• Then add sliced potatoes, chilli powder, coriander powder, turmeric, salt, mix well & saute in a low flame for 2 min.
• Add a cup of water & saute until the potatoes cooked well.

• Now add the besan mix & cook for 2-3 min in a low flame, then curry thickens & tastes good.

NOTE :

Thickness of the curry depends upon the amt of besan flour added, so add depending upon your taste.

Instead of chilli & coriander powder you can prepare & add a mix:

Dry roast Red chillies: 3, Coriander : 1/2 tspoon, Jeera : 1/4 tspoon, Mustard seeds : 1/4 tspoon, grind to a fine powder & mix, it adds extra taste to the curry.