Idli with sprouts gravy

For the Sprouted Green gram(Moong) gravy

Ingredients

Onion :2
Garlic flakes:10
Coconut:1cup
Oil: 2sps 

For gravy
Oil : 2 sps
mustard seeds 1sp
curry leaves few
Tomotoes: 2
sprouted Moong :  3 Cup
Potato : 2


For Spice powder
Red chilies: 6
Coriender seeds:2sps
Fennel seeds:1sp
Pepper corns: 1sp
Cinamin:1/2 inch
Cloves: 3-4

Method:

Dry roast ingredients listed under spice powder lightly
Cool this then grind to powder
In a pan heat 2sp oil add onion sliced fry & add garlic flakes
Fry nicely then add grated coconut & fry till changes colour
It must be a bit brown
Remove from heat & add spice powder to this
This mix will look like this

Once its cooled blend in a mixer with 1 cup water to fine paste

Clean the sprouts wash 2-3 times & deskin as much as possible 
cook with water along with potato cubes till it gets cooked
In a kadai (deep dish) add Oil: 2 sps
then add mustard & once splatterd add curry leaves
Add chopped tomotoes & fry till mushy
Add ground masala paste
Add water to make it curry consistency
Bring to boil, then add salt to taste
Add the cooked Moong & potatoes to this & cook for 10 min
The gravy will thiken stir in between

Folow my Recipe For soft Idli

IDLI

INGREDIENTS:

Urad: 1 cup

Dosa Rice : 3 cups

• Soak Urad Dal & Dosa Rice for  4 hrs & Grind to course paste
• Keep in warm place to Ferment Overnite (6hrs)
• Add Salt to batter & mix, Grease Idli Mould with Oil & pour batter steam Idli for 20 min   

SOFT Idli ready serve with Sprouts Gravy

Methi paratha

Methi Paratha is a Gujrati breakfast Dish....Filling & healthy as this contains Methi leaves (Fenugreek leaves)


To create paratha, sufficient water and salt is mixed in Wheat flour to make a dough. The resulting dough balls are then flattened  to a round shape using a belan (rolling pin). Then, both sides of the paratha are streamed with vegetable oil on a tava, until small brown spots appear. it is the most commonly consumed in India. Popular among is the methi thepla, in which methi (fenugreek) is added as flavour.

Ingredients

Wheat flour: 3 cups
Oil: 4-5 sps
Methi leaves(Fenugreek): 1 bunch
Red chili powder :1sp
Jeera powder: 1sp
Garam masala powder: 1sp
Water: 1+1/2 cups
Ghee( Clarified butter): 2sps

Procedure

Take a broad dish add Wheat flour with salt to taste & keep aside
In a pan add 2 sps oil when heated up add the Methi leaves chopped
Fry it on a medium flame till the leaves are Quilted
Add this to the Wheat flour along with Other spices mentioned above
Mix all together then slowly add little by little water & keep mixing
Make a soft Dough & knead well
Leave it aside for 10 min to rest
Roll the atta & make medium dough balls  
Flatten the dough balls use some more Ata 
Using a rolling pin  roll out to round chapati
Heat a Tawa ( Iron griddle), can even Use Nonstick Tawa
Once hot place the Thepla on top of it & fry for 2 min the Turn around
Apply 1 sp Oil on the Upper surface then turn again
Apply 1 sp Oil on the other side as well cook for 2 min each side after applying Oil
Remove in a Serving plate & smear 1 sp Ghee

Methi Paratha are ready...Best accompanied with Yogurt & Pickle

Baked Masala peanuts

Baked Masala peanuts

Healthy Oil free peanuts ready in few simple steps


Ingredients
Peanuts : 1 bowl
Chickpea flour : 3/4th cup
Rice flour : 3 sps
Red chili powder : 2-3 tsps
Jeera powder : 1tsp
Oil: 2-3 sp
Water: 1/2 cup
Salt to taste

Method
Preheat Oven for 10 min @ 200*
Toss the peanuts in a pan till bit warm
Mix all other ingredients to form paste
If its very thick add bit more water
Then add the tossed peanuts mix well

Grease Oven tray with oil
Sprinkle peanuts try to keep evenly

Set temperature of oven 200
Bake for 10 min then with fork loosen the peanuts
Again bake @ 150 for 20 min

Keep checking in between
When it changes colour switch off oven

It will not appear crisp, leave it to cool down
Once fully cooled its crispy, seperate the joint ones

Masala peanuts ready to serve
Note : If you want tangy peanuts can add chaat Masala 1 tsp
Batter should not be too thick or too thin
It should be just pouring consistency

Crab curry

Crab curry

Spicy crab curry with Coconut gravy & special spice mix....

Fresh river crabs used to make this curry. sweet crab meat & spicy gravy combined makes this dish good combo with Rice

Crab masala
Onion :2
Garlic flakes:10
Coconut:1cup
Oil: 2sps

Spice powder
Red chilies: 6
Coriender seeds:2sps
Fennel seeds:1sp
Pepper corns: 1sp
Cinamin:1/2 inch
Cloves: 3-4

Method:

Dry roast ingredients listed under spice powder lightly
Cool this then grind to powder
In a pan heat 2sp oil add onion sliced fry & add garlic flakes
Fry nicely then add grated coconut & fry till changes colour
It must be a bit brown
Remove from heat & add spice powder to this
This mix will look like this

Once its cooled blend in a mixer with 1 cup water to fine paste

Fresh River Crabs

Clean the crab & make it half, wash 2-3 times



In a kadai (deep dish) add the ground masala paste
Add water to make it curry consistency
Bring to boil, then add salt to taste
Add the crab & claws to this & cook for 10 min
The gravy will thiken stir in between

Spicy crab Curry ready to serve

Mango Falooda

Special Sundae Diary dessert, Falooda is a mix of light Mango custard & Vermicelli. along with BASIL seeds which has a cooling effect....Thus this is very popular dessert dish eaten in Summers best accompanied with Icecreams

Make the most of summer Mangoes, Serve this Mango falloda with Alphonso Mango Icecream.Usually served in Long Glasses, which shows the layers of Falooda... topped up with Icecream of your choice I have served Mango Icecream

Ingredients:

Milk: 500 ml

Mango pulp: 2 cups

Cornflour: 2 sps

Or Maize starch: 2sps

Vermicelli(wheat): 1/2 cup

Basid seeds :1/2 cup

Sugar: 4-5 sps

For the Topping:

Alphonso Icecream

To prepare the Falooda which looks like this:

Method;

Boil Milk In a deep sause Pan, Remove 1/2 cup & cool it

Mix the custard powder or Maize starch in the above 1/2 cup milk

Once its dissolved fully add it slowly to the Boiling Milk & keep stirring

Add sugar according to your taste dont make it too sweet

Add Vermicelli & Basil seeds & cook stirring in between

Cook for 10 min till it thickens a bit....It must not be too thick

Add mango pulp & mix

Dont cook it for long only till vermicelli gets cook

Alternatively You can cook just the custard & add Cooked Vermicelli & Basil seeds

Seperately as a layer while serving

Let this Custard cool down completely & chill it in the fridge(Not the frezer)

Assembly:

Take a long Glass as Above....

Pour chilled Mango Custard 2 sps

Then layer it with Vermicelli & Basil seeds

Again serve the mango custard as next layer 

Followed by Vermicelli & Basil seeds

Top it up with Mango Icecream

Serve this Chilled Special Sundae & Enjoy

Prawns fry

Tiger prawns are delicious Sea food, Tastes great when fried

Prawns/ Shrimp are easy to cook & tastes Devine  Prawns are usually found in the ocean, in all countries and nearly all the cuisines of the world has lots of prawn’s recipes. There are two kind of prawns. Smaller ones and bigger ones which are called Tiger Prawns. Prawns are not only very tasty to eat but are very healthy to eat too


Prawns are a great source of high quality protein, and provide some of the most important vitamins and minerals that make up a healthy diet. They are surprisingly low in calories and are made up of extremely healthy cholesterol.  t makes them an ideal food for those who want to loose weight. Even though Prawns are high in Cholesterol but they are high in good cholesterol and bring down the bad cholesterol.A normal size prawn contains about 2 grams of Fat, 30 grams of proteins and about 125 mg of minerals. This ideal combination of fats and proteins make it very beneficial for the human health. Prawns are also very easy to cook and they don’t take much oil or spices to cook them.

Prawns fry/ kebab... Recipe of Mouthwatering spicy prawns kabab fry:

Ingredients:

Prawns: 10

Lemon juice: 1/2

Redchili powder: 2sps

Cornflour: 2 sps

Oil for frying

Method: 

Devine the prawns after removing shell, tail intact

Clean these several times in water

Marinate prawns with salt & lemon juice for 10min
Squeeze out then add Redchili powder & cornflour mix well till coats
Or else you can use Kabab powder
Tawa fry on hot griddle 2-3 min both sides, crispy prawns fry ready

Rava Dosa

Crispy Rava dosa, using thin watery batter

Have you ever wondered how Eateries serves you crispy Rava dosas each time....Well they definetly add Baking soda to make it crisp

We can make such crisp dosas even without adding any baking soda...Here is my tried(several times) & tested recipe for crispy Rava dosa

Rava dosa Ingredients

Bombay Rava : 1cup
Rice flour: 1/2 cup
Curd: 1/2 cup
Water : 2 & 1/2 cups
Onion chopped:1
Green chilies: 2-3
Coriender leaves
salt to taste

Method:

Add Rava & rice flour in a bowl, add curd 1/2 cup & water 2& 1/2 cups mix
Then chop Onion chilies & coriender leaves finely & add mix well
Add salt to taste
Heat a tawa spread oil 2 SP's
Then sprinkle batter like neerdosa with force 2 Laddle sprinkling forming dosa .....only 2 Karchi( Ladle) batter should be poured one left side one right side...
It will have pores don't fill the pores... Apply oil on top cook till brown
When the sides crisps turn it & cook till other side crispens
Serve hot with chutney immediately

Note: only 2 Karchi( Ladle) batter should be poured one left side one right side...& holes will appear...leave it don't fill up the holes

Wait till it crisps then only turn the dosa. Needs a bit patience serve immediately

If you don't have curd can make batter with just water 3 cups for above quantity

Before making next dosa mix the batter properly