Fried Rice

You will need,

Basmati rice - 2 cups
Capsicum [ red, green or yellow] - 1 julienned
Pink onion - 1 julienned
Green chilly - 1
Spring pnion - finely chopped
Peas - a handful
Carrot [optional] - 1/2
Button mushroom - 5 [cubed]
soy sauce - as needed
pepper powder - as needed
oil - 6 tsp
salt to taste


Method:

Soak the basmati rice for 1/2 hour in cold water. wash well and cook in 2 cups of water with 2 tsp of oil and allow it to cool.

In a large wok, add oil. Once its hot, saute the onion,green chilly, peas, mushrooms, capsicum and carrot. add salt and pepper. saute well and let it cook in the oil alone. do not add water.now add the soy sauce and mix well.

Its time to add the cooked basmati rice. Adjust salt and pepper according to ur taste.
Add the chopped spring onion jus before putting off the heat.
Serve with gobi manchurian or onion raita.

Gobi Manchurian

You will Need,

For the Manchurian,

Cauliflower florets - 25 to 30
vegetable or canola oil - for deep frying
All purpose flour - 4 tsp
Corn flour - 2 tsp
Red chilly powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Soy sauce - 2 tsp
salt to taste
water as needed

Mix all the ingredients given above except cauliflower and oil, with water and mix well till it comes to a dosa batter consistency and without any lumps. Dip the cauliflower florets in the batter and deep fry in oil and set aside.

For the gravy,

finely chopped onion - 1
finely chopped tomatoes - 2
finely chopped green chilly - 2
Red chilly powder - 1/2 tsp
Ginger garlic paste - 1 tsp
soy sauce - 3 tsp or as needed
spring onion - to garnish
1 red capsicum - julienned [sliced to thin strips]
corn flour - 2 tsp
salt to taste
oil - 4 tsp

In a Wok heat oil, saute onion, ginger garlic paste, green chillies and the tomatoes. Add capsicum pieces, red chilly powder, salt and soy sauce and saute well for 7 to 8 minutes. Mix the corn flour with water as a thin batter and pour into the wok now. Note that the flame is too low when u add the cornflour, so that it doesn't form lumps. keep stirring.

garnish with finely chopped spring onion and serve with fried rice.

Tomato Rice

This is a different version of tomato rice. jus give it a try!!

You Will Need,

raw rice - 1.5 cups [serves 2]
tomatoes - 3
onion - 1 [medium size]
green chilly - 1
red chilly powder - 1/2 tsp
ginger - 1" paste
garlic paste - 1/4 tsp
curry leaves - 1 sprig
garam masala - 1 tsp
bay leaf - 1
paprika - 1/4 tsp

Method:

Cook the rice with 3 cups of water and 2 tsp of oil. Let it cool.

finely chop the onion and grind half of the onion with the ginger and set aside. heat 4 tsp of oil in a nonstick wok and add the bay leaf, remaining onion,chopped green chilly, curry leaves, garlic paste and saute well. now add the onion-ginger paste, garam masala, salt, paprika, chilly powder and mix well.

Grind the tomatoes into a fine paste and add it to the mixture finally. Add some water and cook for 10 minutes with occasional stirring. take off from the heat and mix with cooked rice 1 hour b4 serving. garnish with finely chopped fresh coriander leaves!

enjoy with carrot raitha and appalam!

Vadaikari

Enjoy this spicy Vadaikari with idly or dosaas!!



You Will Need,

Channa dhal - 1 cup
Toor dhal - 1/4 cup
Red chillies - 2
onion - 1
tomatoes - 2
green chilly - 2
red chilly powder - 1 tsp
dhania powder - 1/2 tsp
grated coconut - 3 tsp
ginger - finely chopped
garlic paste or crushed - 1/2 tsp
salt to taste

To season,

Laung or krambu - 3
star anise - 2
Saunf - 1/2 tsp
Jeera - 1/2 tsp
Bay leaf - 1

Method:

Soak the dhals together for 3 hours. Grind together the dhals and the red chillies coarsely. add a little salt to the mixture and steam cook for 10 mts or till done. set aside.

In a kadai, heat 4 tsp of oil and season the seasoning ingredients. Now saute the finely chopped onions for 2 minutes and then the ginger garlic paste and saute well till the raw smell disappears.
Add the chopped tomatoes and saute well for 3 more minutes along with the chilly and dhania powders and salt.
Add the steam cooked dhals and mix well. add a lil water if needed. finally grind the coconut into a fine paste and mix well with the vadaikari. garnish with coriander and curry leaves.

Serve hot with idly or dosa!!

Saravana Bhavan vathakuzhambu

Hey chenniites... missing saravana bhavan meals? try this recipe and feel at home!! Happy cooking!!

You will Need,

Tamarind extract from 1 lemon size tamarind ball
Channa dhal - 3 tsp
Red chillies - 8
Dhaniya or coriander - 2 tsp
Shredded coconut - 3 tsp
Fenugreek or methi seeds - 1 tsp
Asafoestida - a pinch
Curry leaves - 2 sprigs
Any veggie of ur choice like brinjal, drumstick, okra [bindi],yam,etc..

for seasoning,

gingelly oil - 4 tsp
mustard - 1 tsp
Method:

In a non stick tawa heat a tsp of oil and roast the channa dhal, dhaniya seeds, red chiillies, and coconut , each separately and allow it to cool.Grind all the above to a smooth paste with some curry leaves and keep aside.

In a kadai, heat the gingelly oil, season mustard and curry leaves and add the desired vegetable. I used drumsticks.saute in oil for 5 minutes. Add a cup of water, a pinch of asafoetida and salt, cover and cook until the vegetable is soft and done.

Now add the ground paste, stir well for 2 minutes and then add the tamarind extract.
Allow it to boil till the raw smell disappears.
Serve with plain white rice and papad or appalam.

Kanchipuram Idly or Seasoned rice Cakes!!

Here comes another typical south indian item, kanchipuram idly!!

You Will Need,

Raw rice - 1 cup
Idly rice - 1 cup
Urad dhal - 1 cup
Methi or fenugreek seeds - 1 tsp

[All the above four soaked in water for about 6 hrs]

for the seasoning,

Ghee - 2 tsp
Mustard - 1 tsp
Dry ginger powder [sukku] - 1/2 tsp
Red chilly - 2
Asafoetida - 1/4 tsp
Curry leaves - 2 sprigs

Method:

First grind together the raw rice and the idly rice coarsely. Then grind the urad dhal coarsely. The batter should not be smooth like the normal idly batter. Add required salt, mix well with your hand and Leave it overnight for fermentation.

Just before making the idlys the seasoning should be done. you can substitute dry ginger powder with ginger [finely chopped], if u dont have dry ginger handy.

Heat ghee in a tawa, add mustard, asafoetida, dry ginger or ginger, red chillies and the curry leaves finally.
Add this mixtute to the idly batter, mix well and fill the batter in greased idly plates or small stailess steel bowls. Steam cook like normal idlys for 10 mts.

serve warm with idly milagai podi, coconut chutney or idly sambar.

Displayed here is coconut chutney.

Microwave Carrot Halwa

You will Need,

carrot - 4 [ finely grated]
milk - 2 cups
powdered/castor sugar - 1 cup
milk powder - 2 tsp
cardamom powder - 1/4 tsp
ghee - 3 tsp

Method:

Grate the carrots, and cook in microwave for 8 minutes [high] it along with the milk in a deep microwave safe dish, leaving ample space for boiling.
Now mix well with milk powder and sugar and cook again for 4 minutes, high.
Add ghee and cardamom powder and cook for 3 more minutes [or till it becomes thick].
garnish with cashews or badam and serve hot or cold.

Perfect for Desserts!!

Broccoli Stir fry

Broccoli contains loads of essential nutrients such as sodium and dietary fibre, vitamins A, C, calcium and Iron but 0% of unwanted cholestrol. :-)

You Will Need,

Broccoli - 1
Jeera - 1 tsp
Mustard - 1 tsp
Oil - 2 tsp
Salt to taste

Method:

Clean and cut the broccoli into medium sized florets. Place the florets in a microwavable bag, sprinkle a tsp of salt inside the bag and microwave for 4 minutes in high power.

Now heat 2 tsp oil in a pan and saute mustard and jeera. Throw in the brocolli florets and saute for 5 minutes. As simple as that!!

PS: You can also add 3 tsp of grated coconut in the end if u like.

Paruppu Urundai Kuzhambu or Dhal Balls in Gravy:

You Will Need,

Channa dhal - 1 cup
Toor dhal - 1 cup
Red chillies - 6
Green chilly - 1
Onion - 1
Garlic - 5 pods
Grated coconut - 4 tsp
Tamarind extract - 1 cup
Sambhar powder - 1 tsp
Saunf - 2 tsp
Mustard - 1 tsp
Laung or krambhu - 2
Asafoetida - 2 pinches
Curry leaves - 1 sprig
Oil - 2 tsp

Method:

Soak both the dhals and red chillies together for 2 hrs. coarsly grind the dhals along with the red chillies,1 tsp saunf, 1 tsp coconut, adding very little water and salt. Now add half of the finely chopped onion, chopped green chillies, curry leaves and mix well. The dough should not be watery and so smooth. Make small balls out of the dough and steam till done. The balls will look like this before steaming,


I microwaved the balls without covering for 6 minutes in high power.

For the gravy,

Heat oil in a wide and deep bottomed vessel, saute mustard, saunf,krambhu, curry leaves, the remaining onion and chopped garlic. Add 1 tsp sambhar powder, a lil salt for the gravy and saute for 2 more minutes.Now add the tamarind extract and asafoetida. when it boils add the steamed dhal balls one by one. add some more water if needed.
Grind the remaining coconut finely and pour jus 2 minutes before putting off the flame.
Garnish with coriander leaves.

This goes well with Rice,idly , dosai and chapathi.

Watercress sambhar rice

You Will need,

water cress leaves - 1 bunch
onion - 1
tomato - 1
green chillly - 3
Toor dhal - 1 cup
tamarind extract - 1 cup
sambhar powder - 1.5 tsp
salt to taste

Method:

Clean and wash the watercress leaves.Cook together the watercress leaves,chopped onions, tomato, green chilly with required water.
Cook the toor dhal till soft, smash and keep it aside.
Once the vegetables are done, add sambhar powder,salt and the tamarind extract and let it cook for 5 more minutes.
Now its time to add the cooked toor dhal.
This sambhar tastes better when mixed with steaming hot rice with a spoon of ghee.

Serve hot with papad, appalam, potato fry or colacasia fry.

PS: The side dishes shown in the picture are papad and snow peas stir fry.

Paneer or Cottage Cheese Mint Fritters

Here comes another tea time snack....Paneer is also one of my favorites and would try all sorts of recipes in cottage cheese. Vegatarians should include cottage cheese in their diet atleast twice a month as its a good source of protein. People on Diet can avoid recipes of paneer which are deep fried.
You Will Need,

Paneer cubes - 25
Besan or gram flour- 6 tsp
White or self raising flour - 2 tsp
Corn flour - 2 tsp
Red or kasmiri chilly pdr - 1 tsp
Onion - 1 [finely chopped]
Jeera - 1tsp
Green chilly - 2 [finely chopped]
Mint leaves - a hanful [finely chopped].
Salt to taste
Oil for deep frying

Method:

Mix all the flours together in a mixing bowl. Add salt, jeera, green chillies, red chilly powder, mint leaves, and onion and mix well.
Sprinkle water and make a thick dough which is consistent enough to drop in oil. The Batter should'nt be watery..Lesser the water, more crispier the fritters.
You can also substitute mint leaves with coriander, But I love the flavour of mint.
You can either crush the paneer cubes and add it to the batter, or jus dip the paneer cubes in the batter and deep fry.
Deep fry until golden brown. Serve hot with tea.

PS: Just substitute cauliflower florets for paneer to make cauliflower fritters. :-)

Brinjal Coconut Curry

Brinjal has always been my favorite veggie. So I try all sorts of recipes with brinjal from other websites and with my own imagination. I will never forget the taste of the brinjal curry my aunt [my mom's sister] makes especially makes for me when we visit her in our summer vacations.

You Will Need,

Brinjal - 1/4 kg
Onion - 1/2 [ finely chopped]
Oil - 5 tsp
tamarind extract - 1/4 cup
mustard - 1 tsp

To be ground into a paste,

Shredded coconut - 6 tsp
coriander powder - 1 tsp
Jeera - 1 tsp
Saunf - 1 tsp
Red chillies - 6

Method:

Cut brinjals into 1" pieces. Grind together all the ingredients given for the paste finely. Heat oil in a kadai and season with mustard and curry leaves. Add the onion and saute till golden brownand then throw in the brinjal pieces.
Brinjals should always be cooked in high flame for the first few minutes. I used the purple ones for this. Green brinjals tastes much better.
You can also add 2 more tsp of oil. Once the brinjal is cooked well in the oil, add the finely ground paste and saute for 2 more minutes. Add salt. Its time to add the tamarind extract. Cover and cook, stirring occasionally till the brinjals are soft and done.
Serve hot with rice, Rasam, sambar or even with rotis.

Vegetable puffs

Indians go crazy for this snack. I remember "akshaya bakery" in my neighborhood, from which we use to get these puffs frequently.I was so surprised myself that I could make it at home. People living abroad have easy access to conventional ovens and puff pastry sheets. SO why dont u give it a try?

You Will Need,

To make 8 puffs,

Puff Pastry sheets - 2 [ Pepperidge farm or timos brand]
Potatoes - 2
Green peas - a handful
Onion - 1 [finely chopped]
green chilly - 1
Tomato puree - 1 tsp
Jeera powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1 pinch
Chilly Powder - 1 tsp
mint leaves - few [optional]
coriander leaves - to garnish [finely chopped]
Salt to taste
oil - 2 tsp

Method:
Pressue cook,peel and mash the potatoes.Heat oil in a kadai and saute the onion,green chilly, Peas, Tomato puree. when it turns golden brown,add all the powders and salt. Mix well and now add the mashed potatoes. Sprinkle a little water and add the mint leaves if u use any. garnish with coriander and turn off the flame. The stuffing for the puff is ready now.
Thaw the puff pastry [availabe in supermarket freezers]. Do not too thaw much.
cut the puff pastry with a pizza cutter or sharp knife into 4 equal squares. Place a teaspoon of the stuffing in the square and press the edges firmly. Preheat oven to 150 degrees for 15 minutes.Place all the puffs on the baking sheet with enough space in between and bake for 20 mts at 100 degrees. [differs according to the oven].Just peep into the oven to make sure its not burnt.The puff is ready when the layers start to separate and when golden brown. Serve hot with sweet thai chilly , tomato or pudhina sauce.

vendaikkai or bhindi subji

This recipe is one of the perfect accompaniments for chapathis... give it a try once... always aloo subji is boring isnt it?

You Will Need,

ladies finger - 1/2 kg
onion - 1
tomatoes - 2
chilly powder - 1.5 tsp
coriander powder - 1 tsp
oil - 3 tsp
mustard and jeera - each 1 tsp
coriander leaves - to garnish

Cut the ladies finger length wise and then into medium size pieces. In a kadai heat oil and season mustard and jeera. Once it splatters add the onions and saute till golden brown. Add the finely chopped tomatoes and saute well for 5 minutes. Now add the ladies finger and saute for 3 more minuets. Its time to add the chilly powder , coriander powder and salt. Sprinkle a little water, mix well, cover and cook till the ladies finger is finely done, stirring occasionally. Serve with any kind of rotis.

Mullangi or Raddish chapathi

This is as same as the Methi roti. You just substitute methi leaves with shredded raddish.

You will need,

Maida or all purpose flour or atta - 2 cups
Raddish - 1 [peeled and shredded]
Jeera - 1 tsp
Omam - 1 tsp
Red chilly powder - 1/2 tsp
Oil - 3 tsp
Curd - 1/2 cup
Salt to taste
Warm water - 1 cup

Method:

combine all the above ingredients except water in a large mixing or salad bowl and mix well with your hands. Prepare a soft dough by adding warm water. leave it covered for 2 hrs.Now you can make chapathis the usual way.

Thayir vadai or Dahi vada

You Will Need,

Methu vadas- 10
green chilly - 1
red chilly - 2
asafoetida powder - 1/4 tsp
ginger - 1 " piece
curd - 2 cups
oil - 1 tsp
mustard - 1 tsp
curry leaves, coriander - for garnishing
carrot [grated] - for garnishing [optional]

Method:

Chop the green chilles, ginger, curry leaves and coriander. Season mustard and curry leaves in oil , add the asfoetida, green chillies, red chillies, ginger and add this mixture to the well beaten curd. Add salt and mix well. Soak the Vadas for abt 1.5 hrs in it. Garnish with coriander and carrot just before serving.

Methu Vadai

You Will Need,

urad dhal - 2 cups
green chillies - 5 or 6
salt to taste
onion - 1 big [ chopped finely]
curry leaves - 3 sprigs
oil - for deep frying

Method:

Soak the urad dhal just before 1/2 an hour [ to consume less oil and to enhance the taste].
Grind the dhal into a smooth dough along with the green chillies. Add required salt, finely chopped onions , curry leaves just before deep frying. Use a banana leaf or a plastic sheet to pat the vadas and to make a hole in the middle. Drop it in the oil slowly and carefully and cook in medium flame till golden brown. Place in a napkin and serve hot.

Vegetable Korma or "Saravana Bhavan" Korma

This is the best combination for parottas and chapathis. People who are fans of Hotel Saravana Bhavan will relish this recipe for sure!!

You will need,

potato - 1 [cubed]
tomato - 2 [diced]
onion - 1
Green peas - a handful
Green chilly - 1
cashews - 6 [soaked in warm water for 2 hrs]
kasa kasa or poppy seeds - 2 tsp [soaked in warm water for 2 hrs]
saunf- 1 tsp
krambhu or lavangam - 2
bay leaf - 1
jeera - 1 tsp
cinnamon stick - 1" piece
garlic - 3 pods
ginger - 1 " piece
grated coconut - 1/2 cup
red chilly powder - 2 tsp
dhania powder - 1/2 tsp
oil - 1 tsp
salt to taste

Method:

Grind together shredded coconut, finely chopped tomatoes, kasa kasa, cashews, ginger, garlic, green chilly, saunf, jeera, cinnamon and krambu.
In a kadaai, heat 4 tsp of oil and throw the bayleaf and saute the onion for 5 minutes.
Now add the vegetables [peas and potato] and saute for 2 minutes.
Now add red chilly powder, dhania powder and salt and saute for 2 more minutes.
Sprinkle a little water and now add the ground paste and let it boil till the raw smell disappears.
let it boil until the oil comes off the gravy.Add water according to your preferred consistency. Garnish with coriander leaves and serve with parotta along with onion raitha.

Note: The parotta in the pic is the readymade frozen one we find in indian grocery stores.

Methi chapathi and paneer butter masala

Methi or Vendhayakeerai chapathi:

you will need,

Maida or all purpose flour - 2 cups
Methi leaves [fresh or frozen] - a handful
Jeera - 1 tsp
Omam - 1 tsp
Red chilly powder - 1/2 tsp
Oil - 3 tsp
Curd - 1/2 cup
Salt to taste
Warm water - 1 cup

Method:

combine all the above ingredients except water in a large mixing or salad bowl and mix well with your hands. Prepare a soft dough by adding warm water. leave it covered for 2 hrs.Now you can make chapathis the usual way.

Paneer Butter Masala:

You Will Need,

paneer cubes - 200 gms
onion - 1/2
tomaotoes - 2
g chilly - 2
red chilly powder - 1 tsp
coriander powder - 1/2 tsp
cashews or badam - 5 [soaked in warm water for an hour]
ginger - 1 inch piece
garlic - 2 cloves
cinnamon stick - 1 inch
star anise - 1
laung or krambu - 2
oil - to fry paneer
butter - 1 tsp

Method:
fry the paneer cubes in oil and keep it aside.
In a mixie jar blend together onion, tomatoes, ginger, garlic, cashews, cinnamon, anise, and krambu into a fine paste. Heat1 tsp butter in a kadai and saute the paste well for 5 to 10 mts. Now add finely chopped g chillies, red chilly powder, coriander powder and salt. Add 1/4 cup of water and now add the fried paneer cubes and cook for 3 more minutes.Garnish with finely chopped spring onions or coriander leaves.

Masaal Vadai

Masal vadai has its own special niche in the culinary of Tamilnadu. A must in all family traditional feasts,and mostly as an accompaniment with idly, dosai and pongal or a pukka tea time snack, as its very easy to make...

You Will Need,

To make 20 vadas,
kadalai paruppu or channa dhal - 2 cups
red chilly - 5
green chilly - 2
big onion - 1 [finely chopped]
curry leaves - 10 to 15
coriander - finely chopped, a handful
pudhina - finely chopped, a handful [optional].
oil - to deepfry
salt - to taste

Method,

Soak the channa dhal for 3 hrs or more. Coarsely grind the dhal in a mixie along with the redchillies [use the pulse mode]. While grinding add as little water as possible.The dough should not be too smooth and soggy. Now add finely chopped onions, green chillies, coriander, [I also used pudhina, as I love its unique flavor] curry leaves, salt and mix well. Heat the oil in a deep bottomed kadai. Take a little amount of the dough and pat into a round shape [ easy to say though!!!]. Drop it into the oil once it is hot enough to raise the vadai immediately. Flip the vadaas till golden brown and place it ina tissue before serving. Serve with hot ginger or elaichi tea.

Aviyal - A delicacy from Tamilnadu and Kerala

You Will Need,

mixed vegetables like beans, carrot,brinjal,
drumstick, plantain, potato,
poosani, colacasia, yam, avaraikkai - 2 cups
shredded coconut - 1 cup
g chillies - 5
jeera - 2 tsp
coconut oil - 2 sp
curd - 1 cup
Method:

Cook all the vegatables in a bowl with water and salt for 20 mts or till soft.
grind together shredded coconut, jeera and the green chillies.you can also add some curry leaves to the above paste before grinding.Now, mix the ground paste with the vegetables and let it cook for 5 more minutes.Take off from the stove and add well beated curd and hot coconut oil.A perfect match for rice, paruppu adai and pongal!!

Grilled Paneer Tikka

Here comes again a North Indian Dish which we all love...

You Will need,

paneer cubes - 200 gms
capsicum, onion,pine apple,
tomatoes, mushroom,zuchinni} - cut into square pieces
yogurt or curd - 1 cup
chilly powder - 1 tsp
garam masala - 1 tsp
chaat masala - 1 tsp
ginger garlic paste - each 1 tsp
salt to taste
wooden skewers - 8

Method:

First mix together the curd, chilly powder, salt, garam and chaat masala, ginger garlic paste well. Throw all the vegetables and paneer cut into cubes into this mixture. Marinate it for 4 to 5 hours in the refridgerator. After 5 hours, poke each vegetable chunks one by one in the wooden skewer as shown and the pour the left over mixture on the veggies, if any. Preheat the grill or Conventional oven for 10 mts and and place the skewers with sufficient space in between.
Cook for 20 mts in medium heat or until golden brown.U can add as much as veggies as per your choice to this recipe. Serve with tomato sauce or green chutney.
Ideal for Parties..

Enjoy your tikkas..

Samosa and green chutney

I started with a traditional South indian Dish, "masal dosai". So now, I thought of posting a "pukka" North Indian Recipe which falls under the category of "chaat" or a spicy "evening snack". Yup.. u r right... my next recipe is gonna be "samosa" and "green mint chutney".....

You will Need,
oil - for deep fring
white plain flour or Maida - 1 cup
salt - to taste
water - to knead the dough

for the stuffing,

Large potatoes - 2
Green peas - a handful
onion - 1
tomato sauce - 2 tsp [optional]
Green chilly - 1
Red chilly powder - 1 tsp
Garam masala powder - 1 tsp
ginger garlic paste - 1 tsp each
Salt - to taste

to season,

Jeera - 1 tsp
oil - 3 tsp

Method:

Pressure cook the potatoes, peel the skin and mash them well. in a wok, season jeera in oil and saute finely chopped onion, green chilly and the ginger garlic paste until the raw smell fades away. Now add the peas and saute for 1 more minute. Add the garam masala and the chilly powder, salt and then the mashed potatoes and mix well. The stuffing should not be soggy. If you are using tomato sauce it should be added along with the onion. Let the stuffing come down to room temperature.

Knead the flour into a tight dough using water and salt. Now divide the dough into equal parts and roll them into chapatis. [not so thin]. Cut each chapathi into a semi circle using a pizza cutter or sharp knife and place a 1 tsp of the stuffing into each semi circle . Now its easy to make a triangle shape. Seal the edges with water. Your samosas are ready to deep fry in oil. Heat the oil well in a "kadai" and deep fry till golden brown....
Now lets see the green mint chutney or the "hari chutney" which is known to be the best partner for samosa..

You will need,

Mint leaves - 1 cup
Lemon juice of one full lemon
Onion - 1/4
Tomato - 1/2
G chilly - 1
Ginger - 1 inch piece
Garlic - 1 clove
Jeera - 1 tsp
Sugar - 1/2 tsp
Salt - to taste

Throw all the above mentioned except the mint leaves in blender or mixie jar and grind into a smooth paste. Now add the mint leaves and blend once more. Add enough water to get a saucy consistency.Tangy Mint chutney is ready to go with ur hot and spicy samosass......

PS: The Samosas in the picture are the frozen ones which I got from the Indian Stores and the chutney is home-made .
HAPPY EATING...!!

A typical South Indian Feast served in a banana leaf

My First Post - Masala Dosai

Hi All!!
This is my First Post!

After a long Thinking I finally decided to Post the recipe for "Masal Dosai", one of the all time favourite dish for both South Indians and North Indians.
Also one of the most ordered items in the menu cards of all Indian Restaurants Abroad.
This is the easiest and "lunch box - friendly" recipe in India, I would say.
My friends who had working moms always had this for lunch...
ok... lets see the recipe

MASAL DOSAI or DOSA
Ingredients :

for the Dosa batter,

Idly rice - 3 cups
Urad dhal - 1 cup
Fenugreek or methi - 2 tsp [also known as vendhiyum]

Soak the rice separately, and the dhal and methi together for atleast 5 hours.
Grind them into a smooth batter, separately in a Mixie or Grinder, adding water. Now Mix both the batters well together with 3 tsp of salt and leave it overnight for fermenting. [or even for a day in colder regions]. You can also place it in preheated conventional oven for 4hrs for better fermentation.
Now the batter is ready to make dosas.
Heat a dosa tawa and spread a little oil with a paper towel, or an onion cut into half.
take 2 ladles of the batter and spread it evenly into a round shape, and some oil around the edges, as u already guessed!!
After 2 or 3 minutes the dosai should be flipped, and kept in the tawa for 1 more minute.
Now ur hot dosa is ready to Serve with masala or "Aloo subji"

MASALA or ALOO SUBJI
Ingredients

Large Potatoes - 4
Tomatoes - 2
Onion - 1
Green chillies - 5
turmeric powder - a pinch
salt to taste
water 1/2 cup
oil, saunf, mustard, jeera - 1 tsp each [ for seasoning]
coriander and curry leaves [for garnishing].

METHOD
Pressure cook the potatoes and peel the skin, smash them to pieces.
chop the onion, tomatoes and g chillies finely.
In a wok, heat oil and season with mustard saunf and jeera. Add the chopped g chillies, onion and tomatoes and saute for 3 minutes in medium flame.
Now add the salt, turmeric powder and the smashed potatoes,water and mix well and cook covered for 5 minutes.
Now,cook for 5 more mintues without covering and stirring now and then.
Garnish with finely chopped coriander and curry leaves.

Tip: The best way to serve masal dosai is to wrap the masala with the dosa...

Enjoy your Masala dosas....