Rava Dosa

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Yum n Easy

Ingredients
Serves 4
Rice flour -1 cup
Semolina / Medium Rava -1 cup
All purpose flour or Mida – 1/2 cup
Finely Chopped Onions -1
Green Chilies -2
Curry Leaves- Few
Cumin Seeds – 1/2 teaspoon
Finely Chopped Ginger – 1/4 teaspoon
A small hint of Asafoetida
Salt to taste

Method
Mix all the above ingredients with water and bring the batter to buttermilk consistency.
Ensure that the Frying pan / Dosa pan is nicely heated. Grease the pan with little oil.
Now pour the batter around the pan by randomly sprinkling or use the spoon to spread the dosa batter.
Roast the dosa until golden brown and crisp. Serve it with Vegetable Stew or Coconut Chutney.

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Bread in South India

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Serves 2

Bread Upma

Ingredients
Bread Slices-8 (you can cut off the sides if desired)
Small Onion -2
Green Chilies -2
Medium sized Tomato- 1
Curry Leaves- Few
Small Capsicum- 1 (optional)
Small Carrot- 1 (optional)
Red Chilly Powder-1/2tsp
Garam Masala Powder – A pinch
Oil-2tbs
Mustard – 1 tea spoon
Urad Dhal- 1 tea spoon
Coriander Leaves- Few
Salt-to taste

Method
Slice the bread slices into small squares or crumble the bread slices
To the heated oil add mustard urad dhal allow it crackle later add curry leaves, onions, green chilies and other veggies.
Saute until they are cooked. Add tomatoes, salt, garam masala and red chilly powder. Saute until the tomatoes are partially cooked as they must retain their juiciness.
Gently mix until the bread slices are coated with the masala.

Garnish with chopped coriander leaves.
Serve it hot.

Onion dumplings or pakoda plus Kadhi the Curry!

Kadhi

Kadhi

Leftover onion dumplings or pakoda at home? Don’t worry you can always make the easiest Punjabi Kadhi within no time 🙂

Kadhi
Ingredients
Gram flour/besan- 1 cup
Butter milk- 2 glasses / cups
Water – 1 glass / cup
Red chillies- 4 for tempering
Mustard seeds – 1 tea spoon
Jeera / Cumin seeds – 1 tea spoon
Turmeric Powder – 1 teaspoon (or add ½ tea spoon more if you want the bright yellow color)
Hing / Asafetida – a small pinch
Chilli powder- 1/4 tea spoon (add more if you want it spicy)
Curry leaves- a few chopped
Coriander leaves- Fist full or less Chopped finely
Salt to taste

Method
In a bowl mix well Gram Flour, Butter milk and water until no lumps. Keep it aside. Heat 2 table spoons Oil temper it with mustard seeds and Jeera / Cumin seeds once they crackle add in Hing / Asafetida, red chillies , curry leaves, turmeric powder. Fry it together for 30 seconds later add in the barter mixture set aside and stir well. Allow it cook and boil. Add in salt as per taste. Finally add the onion dumplings or pakoda let the whole mixture / curry simmer on a low flame for 5 mins.
Garnish it with chopped coriander and serve it hot with Chappathi / Roti / Ghee Rice/ just plain Rice

Onion dumplings or pakoda

Ingredients
Gram flour/besan- 1 cup
Rice flour- 1/2 table spoon
Semolina / Fine Rava (this is the fine Soji) – 1/4 cup
Red Chilly powder- 3/4 table spoon

Red onions- 2 medium/large chopped into thin strips
green chilies- 2 chopped finely
ginger- a small piece diced
Curry leaves- a few chopped
Coriander leaves- Fist full or less Chopped finely
Salt to taste

Method
Set aside Oil-to heat for deep frying 3 cups (Oil needs to be hot)

In a bowl mix well all the above dry ingredients onions, ginger, green chilies and curry leaves by adding water until it turns into a soft sticky dough (watch out on the water quantity so that it does not make the dough too sticky and watery).
Take some mixture in small quantity use a spoon or use your hand to part small portions of dough, drop it into hot oil. Try with one first you will know if the oil is hot and ready to deep fry.
Fry the dough until they are golden brown and drain the excess oil by placing it in a paper towel. Continue with the other portions of dough.
Serve hot with tea or coffee. For Storage use a air tight container.