Masala Dosa

Masala dosa
Ingredients
Urad dal : 1cup
Dosa Rice: 2.5 cups
Toor dal : 1cup
Methi seeds : 1sp


Method:

• Soak Urad dal & Dosa rice, toor dal & methi seeds for 4-5 hrs
• Grind all together with 1-2 cup water to smooth & bit thick paste
• Ferment for 6 hrs or Overnite
• While making dosas add salt & mix well.
• Place a tawa(griddle) on heat pour one bowl of batter then spread out evenly with the base of a ladle or bowl to form a thin pancake, apply oil to the sides cook with lid for 2 min
• Turn the dosa & cook other side for 2 min
• Apply Red chutney on the dosa
• While serving Keep Potato sabji inside & close

• Note: Dosa batter should be bit thick for crispy dosas & Oil should be spread generously 

Accompliments:

Receipe for garlic chutney to spread on masala dosa..

Garlic pod-1(medium size)
byadagi red chillies- 6 to 7,
tamarind-small piece 
salt as per taste.


Method:

Fry in little oil Red chillies
Grind garlic cloves with other ingredients to smooth paste with little water.

Potato sabji

• Boil & peel potatoes & dice them
• In a pan heat 2 sps Oil add mustard once splatters 
• add chana dal & fry, add jeera(cumin)1/2 sp
• Then add Greenchilies 2 fry add Onion chopped 1
• Fry onions add salt to taste, turmeric &mix
• Add diced potatoes toss mix well
• Garnish with coriender leaves

Vada with Chutney

Vada Ingredients:

uraddal 2cups

greenchilies-2

coconut pieces- 10

crushed pepper- 1sp

grated ginger- ½ sp

Oil For Deepfrying

Method:

• Soak uraddal 2cups overnight.
• Morning Grind Uraddal with very little water make smooth paste
• Remove in mixing bowl add greenchilies, coconut pieces, crushed pepper, grated ginger,salt.
• while making vada wet ur hand & take one on ur palm make a hole & slowly leave in hot oil & fry both sides till golden brown

Chutney is a simple with Coconut & coriender


grated coconut- 1/2 cup
greenchilies- 1-2
coriender leaves 3sps
onion(small)- 1/4th
tamarind pulp- 1sp

Method:

• Blend in mixer grated coconut,greenchilies, coriender leaves 1/4 onion(small), little tamarind pulp & salt with little water
• Once grinded coarsely then add bit more water & grind to fine paste
• (Can even add pudina to chutney just fry them in Ghee little even fry greenchilies & add rest same)

Moist Chocolate Cake

Melt in mouth Moist Chocolate Cake with Chocolate ganash frosting & grated chocolate

Follow this simple & Easy method of preparing the Moist CAKE in Foodprocessor

Ingredients:

All Purpose flour( Maida): 1 cup
Cocopowder: 2tbsp
Butter(unsalted): 150gms
Baking powder : 1 tbsp
Eggs : 3
Sugar:Measure 1cup (then powder it)
Vanilla extract: 1tsp
Milk: 1 cup



Method:

• Preheat Oven @ 150*
• Sieve Flour (maida)  baking powder & cocopowder together. set aside
• In food processor  With whisker attachment - whisk 3 eggs for 2-3 min, add powdered sugar whisk more. 
• Add butter& whisk all together for 2-3 min
• Add vanilla essence & mix 
• Slowly add Flour mixture & whisk for a minute till all combines
• Add 1/2 - 3/4th cup Milk & run the processor for another minute
• Grease cake tin with butter & dust flour to make a thin layer remove excess
• Pour cake batter & pat so it settles down. 
• Bake for 40 min @ 150*........

Note: Temperature of Oven May Vary for OTG & Microwave so check Your Instuction Pamplet of Oven for Baking

Once the Cake cools down Remove from tin & decorate with Chocolate Ganash Frosting

For the Frosting you Require

Amul fresh cream: 100grm
Chocolate : 150 grm

Procedure

• Remove fresh cream in a pan & keep it on Heat
• Bring to boil & remove from heat 
• Immediatly add Chopped chocolate & stir till it melts
• If chocolate is not melted completely keep on Double boiler & stir till it dissolves completely
• Double boiling method is keeping chocolate pan on boiling water pan & melting in its steam
• Keep this mix to cool down for 2-3 hrs till it sets thick
• Spread on cake nicely, keep in fridge for sometime to get the glaze

Garnish with grated chocolate

Rotisserie Chicken

Chicken is one of the most popular meats to grill

Rotisserie chicken is typically cooked next to the heat source Electric- or gas-powered heating elements may be used, which utilize adjustable  heat. Rotisseries have proven quite functional for cooking rotisserie-style chicken This style of cooking can serve to sear the external parts of chicken, which serves to seal in the flavor and juices of the bird
Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food, Grilled foods can be lower in saturated fat, if fat is allowed to drip out after it liquefies .A skewer or brochette, or a rotisserie may be used to cook small pieces of food

Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. 

I Have Used My Prestige OTG  & Grilled these Chicken Thighs using rotisserie-style where the skewer Rotates & chicken cooks through....You will also enjoy this easy way of perfectly grilling here is the method.

Ingredients:
Chicken Leg :2 pcs
lemon: 1/2
Gingergarlic Paste: 1sp
Cumin powder :1/2 sp
Redchili powder/Paprika: 1sp
Hung curd/ thick set curd: 4-5 sps
Salt to taste

Method:

• Clean the Chicken leg & Make Insertions/ cuts
• Add salt & lemon juice mix then add Gingergarlic paste & rub the chicken nicely 
• Set aside for 10 min
• In a mixing bowl mix together rest of the Ingredients to form a paste
• Marinate the chicken pcs in this for 1 hr min, upto 4-6 hrs for best results
• PREHEAT OTG @ 150*
• Place the pcs in Rotisserie skewer & lock it, place it in OTG
• Turn the mode to Rotisserie
• Cook for 20-30 min @ 150*

Grilled Rotisserie chicken is Ready to Serve garnish with Onion Rings & lemon wedges...Enjoy

Onion & Tomato chutney

Ingredients: for set dosa

Urad dal 1 cup
Rice 3 cups
Poha(beaten rice): 1 cup


Method: 

Soak Urad dal & Rice for 4hrs & siak poha for half an hr then grind all together to fine paste with 1 cup water
Ferment overnite 
While making dosas, add salt & mix 

In A Pan Greese Oil 1 sp , Pour 2 cups batter & dont flatten let it be thick  (if you want uttapam style sprinkle chopped onion & tomato)... put little oil to the dosa sides...close lid & cook only one side.


Chutney Ingredients

to temper
Oil: 2-3 sps
Mustard: 1sp
Jeera: 1sp
Urad dal : 2sp
Methi seeds: 1sp
Curry leaves 6-7

Onion: 1 big
Tomato: 2 
Green chilies:2
Roasted Ground nuts: 1/2 cup
Ginger: 1/2 inch
lemon juice 1 sp(optional)

Recipe for chutney: 

• Heat a tsp of oil, add mustard, Jeera, Urad dal, Methi seeds, n 4-5 sprigs of curry leaves n fry. 
• Add green or red chillies as reqd, add chopped onions n fry till it is golden. 
• Add ginger n tomatoes n fry for abt 5 mins. 
• Remove in a blender add  salt, lemon juice, Ground nuts n little water and grind to chutney consistency. 

Plain dosa with chutney

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states
Dosa, a common breakfast dish and street food is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content
A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 3:1 The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.

This one is a simple Plain dosa
Ingredients
Urad dal : 1cup
Dosa Rice: 3 cups
Beaten rice( Poha/avalaki): 1/2 cup


Method:

• Soak Urad dal & Dosa rice for 4-5 hrs
• Before grinding Soak Beaten rice fo 15-20 min
• Grind all together with 1 cup water to smooth paste
• Ferment for 6 hrs or Overnite
• While making dosas add salt & mix well.
• Place a tawa(griddle) on heat pour one bowl of batter then spread out evenly with the base of a ladle or bowl to form a pancake, apply oil to the sides cook with lid for 2 min
• Turn the dosa & cook other side for 2 min
• Serve hot with Potato Sabji & chutney

Accompliments:

Potato sabji

• Boil & peel potatoes & dice them
• In a pan heat 2 sps Oil add mustard once splatters 
• add chana dal & fry, add jeera(cumin)1/2 sp
• Then add Greenchilies 2 fry add Onion chopped 1
• Fry onions add salt to taste, turmeric &mix
• Add diced potatoes toss mix well
• Garnish with coriender leaves

Chutney Recipe link:

  Onion & tomato chutney

Chettinad Chicken curry

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India Chettinad cuisine is one of the spiciest and the most aromatic inIndia.

Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas.
The meat is restricted to fish, prawn, lobster, crab, chicken and lamb

Most of the dishes are eaten with rice and rice based accompaniments lile Idli, Dosa, Appams, Iddiyappam


While Preparing this chicken curry you will enjoy the Aromas of roasted spices & its very Inviting, Here is the Recipe

Ingredients:

For the marinade:

Chicken - 1 cup cleaned (around 10-12 small pieces)
Curd - 2 tbsp
Turmeric powder - a generous pinch
Red Chilli powder - 1/4 tsp
Salt - as required

To roast and grind:

Grated Coconut - 1/8 cup
Dry Red Chillies - 3 to 4
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Fennel seeds - 1 tsp
Roasted gram (Potukadalai) - 1 tsp
Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly

To temper:

Oil - 1 tbsp
Bay leaf - a small piece
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Curry leaves - few
Small Onion - 5 to 7 halved
Tomato - 1 small sized chopped roughly
Garlic - 5

Method:

•      Heat a pan and add red chillies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown. Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.

• Cool down and grind it to a fine paste(sprinkle little water). Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for atleast 1 hour(the more time, the better) and Set aside. In a pressure cooker heat oil, add bayleaf, cardamom,cinnamon, cloves and saute for a minute.

• Then add onion, tomato, garlic, curry leaves and saute for 2mins. Then add the chicken and saute it for 10mins atleast. Then add the grinded masala paste and mix well. Saute until raw smell comepltely leaves and the chicken blends well with the masalas.

• Add 1/2 cup water , required salt(add red chilli powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai(in medium flame) and allow it to boil until oil seperates(this may take sometime). Garnish with coriander leaves and switch off as per your required consistency. It gets thick with time so switch off accordingly.

Serve hot with rice or rotis. 

Sago Kichdi

Sago/ Sabudana kichdi  is a light Breakfast usually eaten for Fastings in India

This Kichdi gives Energy it has Groundnuts which are rich in protien & potato for the required Carbs

The Recipe is simple with simple Ingedients as its Satvik... without Onions & garlic for Fastings


Ingredients:

Sago/ Sabudana seeds: 2 cups
Greenchili: 1
Groundnuts/ Peanuts: 1/2 cup
Potato small: 1
Turmeric: 1pinch
Cumin: 1tsp
Mustard :1 tsp
Oil: 2-3 sps

Method:

• Soak Sago/ Sabudana seeds in Just enough water for 4 hrs or Overnite(water just to diping level)
• Drain the water & add 1 sp Oil to sabudana & mix very lightly
• In a Pan take Oil & add Mustard, let it splitter then add Greenchili
• Now add Cumin & finely diced potato & turmeric fry till potato cooks
• Add the Sabudana & mix slowly add salt to taste
• Laslty toss Roasted & deskinned Groundnuts mix

Sprinkle Coriender leaves & Sago kichdi is ready, Enjoy this light snack this Shivratri

Figs & Banana Smoothie

This Smoothie give Instant Energy...... Figs & Banana Smoothie is the best  protien shake, Power packed with Richness of Figs(Anjeer) & Banana Rich in Pottasium has the Carb needed

Best to have this Smoothie On fastings & also good to Detoxify Your body, So Skip Your Breakfast & enjoy this smoothie Instead

Ingredients:

Figs(Anjeer): 5
Banana: 2
Honey: 2sps(Optional)
Skimmed Milk: 1 cup

Method:

• Soak Figs in Water/ Milk for 4 hrs or Overnite
• In a Juicer jar mix together soaked Figs with its water/milk
• Ripe Banana, Honey(Optional), add Skimmed milk
• Blend All together to smooth Milk shake

Serve with More Milk if required or Serve Thick ......Smoothie is Ready

Vegetable Pulav

Rice can be Served in many different ways, One cooked with Vegetables is Pulav loved by everyone

This Vegie Pulav is Great for Lunch, Less spicy conpared to Biryani & is also not heavy... So can pack up for Lunch boxes for work or Tiffin for children, Best way to make Children eat Vegetables without fuss....So try this Colourful Vegetable pulav for Lunch & ENJOY

Ingredients:

Oil 3sps

Cinamin 1 inch

Cloves:  5

 Bayleaf: 2

Carrot:  2

Capsicum :1

Onion :2

Tomato :2

Potato :1

Beans : 5-6

Peas:  1cup

Cauliflower: 1/2

Pudina leaves: 1/2cup

Greenchilies : 2

Garam masala powder : 2sp

Gingarlic paste : 2sp

Rice (soaked for 10 min ): 2cups

Recipe:

·        In a Cooker Heat Oil add cinamin cloves, Bay leaf, then add Slit green chilies,

·        Add Onion slices & fry, add gingarlic paste saute,

·        Add all vegies one by one, add chopped pudina fry, add tomatoes chopped & fry

·        Add salt to taste, close lid to soften tomatoes for 2 min, then add garam masala powder,

·         And Finally add Rice add water 4 cups (1:2 ratio for rice)

·        Close & cook 2 vissels

Serve with Raita 

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Chocolate Mousse

Sinfull Chocolate Mousse this Valentines day.....This Creamy sweet is so delightfull You will surely want for more....

Best for chocolate lovers, enjoy this with your loved ones

Ingredients

1/3 cup of Chocolate, chopped
2 Tbsp of Unsalted Butter
1 Egg Yolk
1 Egg White
½ tsp of Vanilla Extract
2 Tbsp of Sugar
½ cup of Fresh Cream

Method

1) In a bowl, whisk the cream & keep aside
2) In a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside.
3) In a small saucepan, add about an inch of water and bring it to a simmer. Place a small bowl over the saucepan and add the chocolate and butter and over very low heat, cook everything together just until the chocolate melts.

4) Spoon ¼ of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan with the remaining chocolate mixture, add the vanilla extract and stirring constantly, add cream & cook over low heat for a couple minutes or until the mixture thickens. Let it cool for a few minutes stirring frequently.

5) In a small bowl, whisk the egg white until it forms stiff peaks. Fold the egg white in the cooled chocolate mixture.

6)  Pour the mixture into cups and refrigerate for a minimum of 4 to 6 hours. Enjoy!

Chocolate Brownies

Seductive Chocolate brownees For this Valentine

Brownees are surely very tempting & rich....give your loved one a piece of this with love

Just follow this simple Recipe & in an Hour Sinfull Chocolate Brownees will be Ready

Ingredients:
Butter: 100 grms
Chocolate: 100grms or less
All purpose flour: 1 cup
Sugar: 2-3 sps
Eggs: 3
Milk: 2sps Optional
Coco powder :2 tbsps
Nuts: 1 cup

Method:

• Pre heat Oven on 150* for 10-15min
• Whisk  Eggs in Beater for 2-3 min then add Powdered sugar & whisk again for 5min
• Melt butter & Chocolate on Double Boiler(Keeping the Chocolate butter pan on a Boiling water pot...like on steam), Once melted cool a bit
• In a big mixing Bowl take the Whisked eggs add butter & melted chocolate mix together
• Sieve All purpose flour & Coco together
• Slowly add the dry Ingredients in the Mixing Bowl & Mix Nicely
• (No need of BAKING POWDER)
• Check the Consistency if Required add milk
• Add the nuts of your Choice & Mix
• Pour in Cake Tray greased with Butter
• Bake on 150* for 15-20 min
• Once Cooled cut to Desired Shapes & Sprinkle Powdered sugar

Note: Temperature of Oven May Vary for OTG & Microwave so check Your Instuction Pamplet of Oven for Baking