DOSA- A SOUTH INDIAN DELIGHT!!!

DOSA-  is a crispy crepe made of rice and lentils wetground mixture which is  fermented first and then cooked,The fermentation is caused by air-born wild yeast  and not by using yeast or any leavening agent like baking soda or baking powder.The batter is spread out in a circular motion on a non stick pan usually to form a thin crepe and served with coconut chutney,sambhar and  dry potato curry.
This dish forms the most delightful part of South-Indian cuisine and is consumed for breakfast or as a snack.They are variants to this like Masala dosa,Mysore dosa,Paper dosa,Plain dosa,Rawa dosa,Pesarattu,Moong dal dosa and so on.
Hers the recipe for the basic Dosa:

Cooking Time : 20 min.

Fermenting Time : 7-8 hours.
Preparation Time : 10 min.
Soaking Time : 3 hours
Yields:10 dosas

Ingredients:

• Raw rice- 1 1/4cup
• Split black gram/urad dal- 1/4cup
• Split Bengal Gram/chana dal- 1/4cup
• Fenugreek seeds/methi dana-1/4tsp
• Salt to taste
• Cooking oil as required.

Cooking method:

• Wash the raw rice,urad dal,chana dal and fenugreek seeds.Soak immersed in water for 3hrs.
• Grind to a smooth but little coarse paste with a little water.Cover and keep aside for at least 7-8 hours.

Tips:

1. If the batter is ground to a very smooth paste the dosas turn out to be soft ,a little coarse paste will give the dosas the crispness.

• Heat a non-stick tava and grease it very lightly with oil.When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook only on one side.

• Pour a little oil along the edges while cooking.
• When crispy, fold over and serve hot. 
• Serve with coconut chutney,sambhar,potato masala or just plain.
  
  

DAHI KA KEEMA-MINCED MEAT COOKED IN YOGURT AND CASHEWNUTS!!!

DAHI KA KEEMA-This dish is a very tasty preparation of minced meat cooked in yogurt,spices and cashewnuts making it rich,have it with Naans,Plain rice,fried rice,etc and it will give its best taste.
I usually serve this with Cashewnuts rice,the combination goes very well.Try it out and you all will love it.
Heres the recipe:

Cooking time:30mins
Preparation time:10mins
Serves:5

Ingredients:

• Minced lamb or beef meat/Keema-500gms
• Yogurt-1cup
• Onions(sliced)- 1no(large size)
• Ginger paste-1/2tsp
• Garlic paste- 1/2tsp
• Red Chilli powder- 2tsp
• Garam masala powder- 1tsp
• Green chillies- 5-6no
• Cashewnuts- 10no
• Corriander leaves/Cilantro/Kotmir(chopped)-1/4cup
• Mint leaves/Pudina(chopped)- 1/4cup
• Salt to taste
• Ghee/Oil- 1/2cup

Cooking method:

• Clean and wash the meat.Put it in a sieve squeezing out excess moisture.
• Grind cashewnuts to a fine powder and blend it with yogurt to a smooth paste.
• Heat oil in a pan and fry the onions till golden brown,add ginger and garlic paste and saute it for a minute.
• Now add the yogurt and cashewnuts paste,red chilli powder and the minced meat.Add 1/4 cup water and cook for 10mins stirring  till all the moisture evaporates.
• Now add whole green chillies,salt,garam masala powder,chopped mint leaves and corriander leaves with 1/2 cup water and cook it covered for 15 mins on a very slow flame.
• Serve hot with Cahewnuts-Rice or your choice of accompaniment.
  
  

KAJU RICE-RICE WITH NUTTY CASHEWNUTS AND GREENY CILANTRO!!!

KAJU RICE-This Rice dish is a very good accompaniment to anything from plain dal to korma to keema to any curry.
The cashewnuts makes it rich and the Ghee/butter gives it a nice flavour.This can be served at special occasions.its a quick preparation too,Good for sudden guests.
Heres the recipe:

Cooking time:30mins
Preparation time:10mins
Serves-4

Ingredients:

• Basmati rice-500gms
• Cashewnuts- 20no
• Corriander leaves/kotmir/cilantro(chopped)- 1/4cup
• Mint leaves/pudina(chopped)- 1/4cup
• Onions(thinly sliced)-1no
• Whole garam masala- Cinnamon stick/dalchini- 2"piece,Clove/laung- 3no,black peppercorns/kali mirch-4no,Green cardamom/hari elaichi-2no,Caraway seeds/shahjeera-1/2tsp.
• Salt to taste
• Ghee/Butter- 1/2cup

Cooking method:

• Wash and soak the rice for atleast 30mins.
• In a pan heat Ghee add sliced onions and fry till golden.Remove and keep aside.
• In the same ghee fry cashewnuts till golden.Remove and keep aside.
• In a deep vessel put around 8cups of water along with salt and whole garam masala let the water boil,now add the rice and cook till 3/4th done.drain the excess water.
• Now add the remaining ghee,cashewnuts,chopped corriander and mint leaves and fried onions to the rice,Mix well.Put around 1/4th cup of water and cook the rice covered for around 10mins on avery slow flame till rice is done.
• Serve hot with your choice of dish.

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FOOD EQUIPMENTS!!!

COOKIE CUTTER FROM IKEA!!!

GLOSSARY-BOTANICAL NAMES,HINDI NAMES AND ENGLISH NAMES!!!

BOTANICAL NAME: MOMORDICA CHARANTIA
ENGLISH NAME: BITTER GOURD
HINDI NAME: KARELA

BOTANICAL NAME: BRASSICA OLERACEA
ENGLISH NAME: BROCOLLI
HINDI NAME: HARI PHOOL GOBHI

BOTANICAL NAME: TRIGONELLA FOENUM-GRAECUM
ENGLISH NAME: FENUGREEK LEAVES
HINDI NAME: METHI

BOTANICAL NAME: PISUM SATIVUM
ENGLISH NAME: GREEN PEAS
HINDI NAME: MATAR

BOTANICAL NAME: ACTINIDIA DELICIOSA
ENGLISH NAME: KWIFRUIT
HINDI NAME: BAEL OR BIL

 
 
 

 

 

 

BOTANICAL NAME: CITRUS LIMON

ENGLISH NAME: LEMON

HINDI NAME: NIMBU

 
 
 

 
BOTANICAL NAME: AGARICUS BISPORUS
ENGLISH NAME:MUSHROOMS
HINDI NAME: KHUMB

BOTANICAL NAME: SPINACIA OLERACEA
ENGLISH NAME: SPINACH
HINDI NAME: PAALAK

BOTANICAL NAME: PRUNUS ARMENIACA

ENGLISH NAME: APRICOT

HINDI NAME: KHUBANI OR KHUMANI

KOFTA CURRY-MEAT BALLS IN YOGURT GRAVY FRAGRANT WITH CARDAMOM!!!

KOFTA CURRY-made with the basic kofta in a rich gravy of cashewnuts,yogurt and spices and herbs.Its a very exquisite and popular recipe served with rice and naans.
Heres the recipe:

Cooking time:30-35mins
Preparation time:10mins
Serves:5-6

Ingredients:

• Koftas(see this recipe)-15
• Yogurt- 1 1/2cups
• Tomatoes-2no
• Cashewnuts-10
• Coconut powder-1/4cup
• Red chilli powder-1tsp
• Green chillies-2no
• Dhanya powder-1tsp
• Ginger and garlic paste- 1tsp
• Turmeric powder/Haldi- 1/4tsp
• Cardamom powder/Elaichi-1/2tsp
• Corriander leaves(chopped)-1/4cup
• Salt to taste
• Oil-1/2cup

Cooking method:

• Prepare the koftas according to this recipe and keep them aside.
• In a grinder put tomatoes,cashewnuts,yogurt,coconut powder and all the ingredients except corriander leaves and grind to a very fine paste.
• In a deep pan heat oil and add the paste along with 1/2cup water and cook for atleast 15mins till oil separates from the mixture.
• Now put the koftas which are shallow fried in the gravy,coriander leaves and add water,Add water according to the desired consistency.
• Cook covered for atleast 10mins on a very slow flame.
• Serve hot with rice or naan.

KOFTAS-MEAT BALLS WITH SPICES AND HERBS!!!

KOFTAS-are very middle-eastern dish made with meat which is ground and spices and herbs added to it and shaped in to balls and then fried.The meat used can be of lamb,beef,chicken  and fish.There can be many variations of it one can make it from vegetables also,for those who dont consume meat.
These Koftas can be put in various gravies and rice dishes or can be just eaten with naans.
Heres the recipe for basic koftas which you can use in gravies and any dish.

Cooking time:30mins
Preparation time:20mins
Serves:4-5


Ingredients:

• Lamb meat(finely ground)-500gms
• Ginger paste-1tsp
• Garlic paste- 1tsp
• Red chilli powder-1tsp
• Green chillies(chopped)- 4no
• Turmeric powder/Haldi- 1/4tsp
• Garam masala powder- 1tsp
• Onions(chopped)- 1no
• Corriander leaves/kotmir/dhanya(chopped)- 1/4cup
• Mint leaves/Pudina(chopped)- 1/4tsp
• Salt to taste
• Oil for shallow frying

Cooking method:

• Wash the meat and put in a strainer,squeeze out all the excess water else the koftas wont bind and break while shaping in to balls.
• Add all the ingredients except oil.Mix well.
• Shape in to balls or any desired shapes.

• Now you can either steam the koftas first and then fry or directly fry them.
• For steaming arrange the koftas on a steamer and steam for 15 mins.
• For frying put oil in a pan and heat it and fry the koftas till golden brown on both sides.
• Serve hot.