07.13.11

Kaju Uttapam Recipe

Ingredients:
2 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
2 onion (pyaj)
2 tomato (tamatar)
2 green chilly (hari mirch)
a piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
15-16 cashew nut (kaju)
1 tsp salt (namak)
oil for cooking
How to make kaju uttapam:
  • Soak rice and dal separately for about 6 hours.
  • Then grind them separately.
  • Mix them in a container and add salt.
  • Cover and leave for fermentation for 12 hours.
  • Finely chop adrak, pyaj, hari mirch, tomato and dhania.
  • Cut kaju also into pieces.
  • Mix lal mirch in chawal batter.
  • Heat a non stick pan/tawa and spread 1 tbsp batter on it.
  • Spread chopped vegetables and kaju on it.
  • Cook at low flame and grease it on the corners and turn it to cook the other side.
  • Serve it hot.
  • If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
  • Cook it at low flame to make it tastier.

07.13.11

Onion Uthappam Recipe

Ingredients:
2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad dal)
3 onion (pyaj)
2 green chilly (hari mirch)
1 piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
oil
How to make onion uttapam:
  • Soak rice and dal separately for about 6 hours.
  • Then grind them separately.
  • Mix them in a container and add salt.
  • Cover and leave for fermentation for 12 hours.
  • Finely chop adrak, pyaj, hari mirch and dhania.
  • Mix lal mirch in chawal batter.
  • Heat a non stick pan/tawa and spread 1 tbsp batter on it.
  • Spread chopped vegetables on it.
  • Cook at low flame and grease it on the corners and turn it to cook the other side.
  • Serve it hot.
  • If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
  • Cook it at low flame to make it tastier.

07.13.11

Vegetable Uthappam Recipe

Ingredients:
2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad ki dal)
3 onion (pyaj)
2 tomato (tamatar)
a piece ginger (adrak)
2 green chilly (hari mirch)
1 tsp coriander leaves (dhania patti)
1 cup cabbage (patta gobi)
1 capsicum (shimla mirch)
2 carrot (gajar)
1 1/2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
oil for cooking
How to make vegetable uttapam:
  • Soak rice and dal separately for about 6 hours.
  • Then grind them separately.
  • Mix them in a container and add salt.
  • Cover and leave for fermentation for 12 hours.
  • Finely chop adrak, pyaj, shimla mirch, hari mirch, tomato and dhania.
  • Grate carrot and patta gobi.
  • Mix all these vegetables in the batter.
  • Mix lal mirch in chawal batter.
  • Heat a non stick pan/tawa and spread 1 tbsp batter on it.
  • Cook at low flame and grease it on the corners and turn it to cook the other side.
  • Serve it hot.
  • If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
  • Cook it at low flame to make it tastier.

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07.13.11

Onion Dosa Recipe

Ingredients:
3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp fenugreek seeds (dana methi)
400 gm potato(alu)
200 gm onion (pyaj)
1 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
1/2 tsp red chilly powder (lal mirch)
10-12 curry leaves (kadi patta)
oil as required
1 1/2 tsp salt (namak)
How to make onion dosa:
  • Soak rice, dal and dana methi for 6 hours.
  • Then grind them to a fine thin batter by adding little water.
  • Add salt to it and leave it covered for 12 hours for fermentation.
  • Peel potato and cut into small pieces.
  • Chop onion into long pieces.
  • Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
  • Then fry onion in it until it turns light brown.
  • Now put alu, 1/2 tsp salt, lal mirch, haldi in it.
  • Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
  • Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
  • When cooked spread onion mixture on it.
  • Grease all the corners with oil.
  • Roll and remove it from the flame.
  • Put little water on the tawa and wipe it with a clean cloth before making each dosa.
  • Serve them hot with hot sambhar and chutney.

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07.13.11

Vermicelli Upma Recipe

Ingredients:
2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste
How to make vermicelli upma :
  • Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
  • Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
  • Add potatoes, carrots and fry for 4-5 minutes.
  • Then add chillies, ginger , onions, peas and tomatoes.
  • Cook until they are done.
  • After that add salt and 41/2 cups of water, cover with a lid and let it boil .
  • When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
  • Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
  • Serve hot with coconut chutney.

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07.13.11

Vada Sambhar Recipe

Ingredients:
1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda
How to make vada sambhar :
  • Pick, wash and soak daals for 3-4 hours.
  • Grind them coarsely in a blender.
  • Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
  • Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
  • Serve with chutney as a breakfast or sambhar or rasam as a meal.

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07.13.11

Upma Recipe

Ingredients:
1 cup Rava / Sooji (Semolina)
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste
How to make rava uppma:
  • Sift rava through a muslin / cheese cloth or very fine sieve.
  • Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
  • Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
  • Add the daals : channa & urad & curry leaves to it and fry till they turn red.
  • Add onion, ginger and green chilies. Sauté for 2-3 minutes.
  • Add all the vegetables, turmeric & chili powder, and salt to taste.
  • Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
  • Add the fried rava to it stirring constantly till it becomes little thick.
  • Take off from the heat and lemon juice if desired.
  • Serve hot garnished with cashews and coriander.

 

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07.13.11

Thepla Recipe

Ingredients:
1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain 1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed
How to make thepla :
  • Put wheat flour in a flat vessel bowl.
  • Mix all the ingredients int it including the methi leaves.
  • Add 1 tsp oil and knead it. Let it stay for 15 minutes.
  • Then make even size small balls of the dough.
  • Roll them separately with a rolling pin into a round shape.
  • Heat the griddle and roast each of the rolled out theplas one by one.
  • First roast one side,turn it upside down.
  • Then put 1/2 tsp oil on the turned side and again it upside down.
  • Repeat the same with the other side.
  • When evenly roasted remove it from griddle.
  • Repeat this for all the balls.
  • Serve them hot with butter or chutney or curd.

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07.13.11

Sabudana Khichdi Recipe

Ingredients:
1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves
How to make sabudana khichidi :
  • Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
  • Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
  • Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
  • Add potatoes and stir well. Mix sabudana mixture and mix gently.
  • Mix the grated coconut and garnish with coriander leaves.
  • Sprinkle some lemon juice over it and serve hot

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07.13.11

Stuffed Idli Recipe

Ingredients:
2 cup semolina (suji)
1 cup sour curd (dahi)
1/2 tsp salt (namak)
1 tsp mustard seeds (rai)
10-12 curry leaves (kadi patta)
1 tsp meetha soda
2 tsp oil
<B>For Stuffing :</B>
1 cup pea seeds (matar)
1/2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
a pinch turmeric powder (haldi)
1/2 tsp coriander powder (dhania)
1 tsp oil
How to make stuffed idli:
  • Mix salt and dahi in suji and make a thick batter using water.
  • Cover it and leave for 1 hour.
  • Boil alu, peel and mash properly.
  • Boil matar also and mash them.
  • Heat oil in a pan and add alu, matar, namak, lal mirch, haldi and dhania powder and fry for a minute.
  • Now heat oil again and crackle rai, curry leaves in it.
  • Then add meetha soda.
  • Add this to the idli mixture.
  • Now grease idli mould with oil and put a little of the above mixture in it.
  • Then put alu mixture.
  • Then again put idli mixture to cover the stuffing.
  • Boil 2 glass water in a pressure cooker and place idli mould in it.
  • Cover it and let it whistle.
  • Cook at high flame for 10 minutes and then remove it from the flame.
  • Open it and take out idli mould after 2 minutes.
  • Serve hot idlis with coconut chutney and sambhar.

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