Ingredients

1 cup Whole wheat flour
1 cup Rice flour
Salt to taste
2 Green chilli (finely chopped)
10 - 15 Curry leaves (finely chopped)
2 tsp Cumin seeds
1/2 inch piece Ginger (grated)
Water as required
Oil as required

1 tsp Oil
1/2 tsp Mustard seeds
1 pinch Asafoetida

Method

In a bowl, mix whole wheat flour, rice flour, salt, green chilli, curry leaves, cumin seeds and ginger.
Add water little by little and mix well so that no lumps are formed. The batter should be watery, just like a rawa dosa batter. Adjust water as required. Keep this aside.
Heat oil in a small pan. Add mustard seeds and when they splutter, add asafoetida and pour this into the dosa batter. Mix well.
Heat a tawa and spread little oil on it. Now pour a laddleful of batter onto the hot tawa. It will spread on its own with some holes in between. Pour a tsp oil on all the sides of the dosa.
When one side is done, flip and let the other side cook.
When both sides turns golden brown colour, take off from the tawa.
Serve it hot with any chutney of your choice.

Vegetarian 11:03

An easy and tasty snack with a simple yummy dip. Nothing more to tell about this simple snack. Try it out and you will know smile emoticon

Ingredients

4 nos Potato
1 Egg yolk
3 tbsp Coriander leaves
4 Spring Onion Bulbs (finely chopped)
3 – 4 Green chilli (finely chopped)
1 tsp Lemon Zest
100 gm Dry Bread Crumbs
2 tbsp Oil
Salt to taste
3 tbsp Mayonnaise
1 tbsp Black pepper powder
1 tbsp Mixed herbs


Method

Boil potatoes in a cooker till one whistle (takes 5 minutes). After one whistle, keep it on low flame and let it whistle for 3 times.
Later, switch off the flame and when all the steam escapes from the pressure cooker, take off the lid.
Transfer the potatoes onto a plate and let it cool down completely. Peel off the skin and mash the potatoes.
In a bowl, put egg yolk, coriander leaves, spring onion bulbs, green chilli, lemon zest and salt. Mix well till everything is nicely combined.
Add the mashed potatoes and combine well. Spread the bread crumbs in a plate and keep aside.
Take small portion of the potato mixture, roll them between your palms and place them on the bread crumbs. Coat the potato cakes firmly with the bread crumbs and keep them aside.
Heat oil in a fry pan. Place the potato cakes gently in the medium hot oil. After 1 minute, turn the other side and let it cook for another 1 minute. When both sides turn golden brown colour, transfer them onto a tissue paper.
Serve the Chilli Potato Cakes hot with the Mayonnaise Herb Dip and Enjoy!!!

For the Mayonnaise dip: In a bowl, put mayonnaise, black pepper powder and mixed herbs. Mix well.

Vegetarian 11:02

Ingredients

Chicken legs – 4 nos
Chilly powder – 1/2 table
Pepper powder – 1/2 tea spoon
Turmeric Powder – 1 Pinch
Ginger garlic paste – 1 tea spoon
Curd – 2 table spoon
Salt – as required
Garam masala powder – 1 tea spoon
Oil – for frying
Mix chilly powder, turmeric powder, pepper powder, ginger garlic paste, garam masala and salt . Marinate the chicken legs in to the masala mix and keep it for 2 to 3 hours.

Add oil in a pan and put the chicken legs in the hot oil.

Fry both sides till they’re cooked to your taste.

Snacks 10:57

INGREDIENTS U NEED:
1.Basmati rice-2cups cooked and cooled
2.Beans-1cup(Finely chopped)
3.Carrot-1/2cup(Finely chopped)
4.Peas-1/2cup
5.Cauliflower-1cup(cut into medium pieces)
6.Spring onion-to garnish(Finely chopped)
7.Egg -2
8.Pepper powder-1tbs
9.Salt-as needed
10.Oil

UTENSIL:
Large wok

METHOD OF PREPARATION:
Heat oil in a pan and add the eggs.When the egg is scrambled and lightly cooked add pinch of salt and pepper and take it out and keep it aside
In the same add little more oil and add all the chopped vegetables including green peas,add salt and pepper powder accordingly and fry the vegetables for few minutes until they are half cooked and tender.
Add the basmati rice and stir the rice so that all the ingredients are spread properly.
Finally add scrambled egg and mix it well together and Garnish with spring Onions.

Main course 10:56

INGREDIENTS U NEED:
1.Egg-2
2.Onion-1medium(Finely chopped)
3.Green chilli-2(finely chopped)
4.Salt-as needed
5.Pepper powder-1/2tbs
6.Corriander leaves -2strings(Finely chopped)
7.Oil

UTENSIL:
Flat pan

METHOD OF PREPARATION:
Beat the eggs in a bowl,add chopped onions,green chilies,corriander leaves, salt and pepper powder in it and beat the mixture until foamed.
Now heat oil in a flat frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side and Serve hot.

Snacks 10:55

INGREDIENTS U NEED:
1.Spinach - 1bunch(Chopped)
2.Toor dhal - 1cup(Washed)
3.Onion -1(Chopped)
4.Tomato - 1(Chopped)
5.Green chilli - 3
6.Turmeric powder - 1/4tbs
7.Seasoning - Mustard,Cumin seeds,Urad dhal,Curry leaves
8.Salt to taste
9.Oil

METHOD OF PREPARATION:
In a Pressure cooker add 2tbs of oil and season with mustard,cumin,urad,curry leaves, Once they start spluttering, add the green chilli and onion saute it for few mins.
Now add tomato to this and fry for few mins,then add toor dhal,turmeric powder,salt,chopped spinach,little water mix well and close the lid and pressure cook untill soft or 3-4whistle.
Once cool down mash it coarsly or just leave it.Now its done!!Serve hot with rice and ghee!!

Vegetarian 10:52

INGREDIENTS U NEED:
1.Potato -3Medium (Cut into small cubes)
2.Turmeric powder - 1/2tbs
3.Chili powder - 2tbs
4.Corriander powder - 1tbs
5.Besan flour - 3tbs
6.Seasoning - Mustard,Cumin,Channa dhal,Urad dhal
7.Salt to taste
8.Oil little more

METHOD OF PREPARATION:
Heat oil in a pan and add the seasoning one after another,when they pop,add the chopped potatos and saute untill lightly browned.
Now add the chilli powder,corriander powder,turmeric powder and salt fry for a min and mix well and cook untill the potatoes are well cooked and soft.
Finally add the besan flour and make sure you mix every 2-3 mins to distribute the heat(low flame) and avoid the potatoes from burning from the bottom and fry untill brown and crispy.

Vegetarian 10:51

Recipe type: Kadala curry, Kerala breakfast dish

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

Serves: 4

 

Ingredients

• Black Chickpeas/Chana/Kadala - 1 cup
• Turmeric powder - ¼ tsp
• Sliced coconut pieces (thenga kothu ) - 3 tbsp
• Onion - 1 large sliced and chopped
• Pearl onions - 4 sliced
• Green chillies - 3 slit
• Curry leaves - A sprig
• Red chilly powder - 1 tsp
• Turmeric powder - ⅛ tsp
• Mustard seeds - ¼ - ½ tsp
• Dry red chillies-2
• Coconut oil - As required
• Salt - To taste

To roast and grind to a paste

• Grated coconut - ¾ - 1 cup
• Pearl onion - 2 sliced
• Coriander seeds - 1½ tbsp (You can use coriander powder instead, add it while making the gravy)
• Whole spices - (Fennel seeds - ¼ tsp, cardamom - 2, cloves - 3, Cinnamon stick - 1, Whole pepper corns - ½ tsp, star anise (thakolam) - 1 petal)

Instructions

1. Soak the kadala overnight and cook in a pressure cooker till soft adding ¼ tsp turmeric powder and salt. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Keep it closed for 20 mins. Drain the water and save it for making gravy.
2. Heat 1 tsp oil in a pan and add the coriander seeds & whole spices. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.
3. In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies. Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion, pearl onions, green chillies and curry leaves. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala. Bring to a boil and add the ground coconut paste and cooked kadala. Mix well and cook until the gravy achieves your desired consistency.  Switch off and serve hot with
4. puttu

Notes

The gravy tends to thicken a bit after sometime, so adjust the gravy accordingly. If you are using coriander powder instead of coriander seeds, add it along with chilly powder & turmeric powder while making the gravy. Add around 2-3 tsp of coriander powder. I added a little salt while making the gravy too. Do a taste test after adding the cooked kadala to the gravy and add salt, if required. 

Indian Recipes 09:30