Masala Dosa

Ingredients

2 cups rice-preferably parboiled

1/2 cup split and husked Black Gram (Dhuli Urad)

1/2 tsp fenugreek seeds

2 tsp salt

Oil to smear the pan for cooking the dosas

For the Masala for Dosas:
500 gm (3 cups) potatoes-boiled, peeled and cubed

1 1/2 cups onions-sliced not very thin

2 green chillies-chopped coarsely (optional)

2 Tbsp oil

1 tsp mustard seeds

6-7 curry leaves or 1/2 tsp dried curry leaves

2 tsp salt

1/4 tsp powdered turmeric

1/2 cup water

Method

Wash and soak the rice in one container and the dal and fenugreek seeds together in another container for 5-6 hours or over night, depending on the weather.

Grind dal mixture together to a very smooth consistency. Next grind the rice smooth too and mix the two batters.

Add salt and enough water to make into a dropping consistency. Leave to ferment over-night or more depending on the weather, till a little spongy.

If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.

This will have to be very swift and will need a bit of practice.

After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under thedosa.

When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. Put desired filling in the center, and fold the two edges over.

Serve accompanied with sambhar and chutney.

Ingredients

2 cups rice-preferably parboiled

1/2 cup split and husked Black Gram (Dhuli Urad)

1/2 tsp fenugreek seeds

2 tsp salt

Oil to smear the pan for cooking the dosas

For the Masala for Dosas:
500 gm (3 cups) potatoes-boiled, peeled and cubed

1 1/2 cups onions-sliced not very thin

2 green chillies-chopped coarsely (optional)

2 Tbsp oil

1 tsp mustard seeds

6-7 curry leaves or 1/2 tsp dried curry leaves

2 tsp salt

1/4 tsp powdered turmeric

1/2 cup water

Method

Ingredients

2 cups rice-preferably parboiled

1/2 cup split and husked Black Gram (Dhuli Urad)

1/2 tsp fenugreek seeds

2 tsp salt

Oil to smear the pan for cooking the dosas

For the Masala for Dosas:
500 gm (3 cups) potatoes-boiled, peeled and cubed

1 1/2 cups onions-sliced not very thin

2 green chillies-chopped coarsely (optional)

2 Tbsp oil

1 tsp mustard seeds

6-7 curry leaves or 1/2 tsp dried curry leaves

2 tsp salt

1/4 tsp powdered turmeric

1/2 cup water

Method

For the Masala Filling:

Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and saute over high heat till the onions are a little transparent.

Add the salt and the turmeric and mix well, before adding the potatoes.

Turn the potatoes around till well mixed, and add the water, and let it simmer, for 2-3 minutes.

Onion Pakora

Ingredients

Onion –4(big)(cut length wise)
Besan Flour-2cups
Maida-2 tbsp
Jeera-1tsp
Asafoetida-1/4tsp
Chilli Powder-1tsp
Turmeric Powder-3 pinch
Baking Soda-2pinch
Butter-3tbsp
Coriander leaves-1/4 cup
Salt to Taste

Methods

Cut onion thin lengthwise.
Add salt to it. Keep aside for 5 - 10 minutes.
Add Jeera, Besan atta, Rice flour, Red Chilli powder and chopped coriander leaves to onion - salt mixture.
Mix nicely. If required use little water (Onion mixed with salt leaves water). Don't make the batter too dilute.
In kadai heat oil.
Put one spoon full of batter in to oil. Fry until brown in color.
Serve with Chutney/Tomato Ketchup.

Plain Rotis

Ingredients needed
Whole Wheat flour -1 cup
Salt – a pinch
Oil – 1 tsp
Little wheat flour or rice flour for dusting
Board and rolling pin
Tawa/skillet
Ghee ( optional)
For 1 cup of flour you will get 6 rotis.

Method

Step 1
Take 1 cup of flour, add a pinch of salt and a tsp of oil. Then mix ½ cup of warm water gradually little by little and knead it into a dough. You may need a little more or less water depending on the flour you are using.
Step 2
Knead it into a soft dough as shown in the picture.
The dough should not be sticky. Grease your hands with a little oil for kneading if required.
Step 3
Make 6 equal sized balls. Have some wheat flour for dusting.
Step 4
Roll out into round shapes using little wheat flour for dusting. With practice you can easily do this.
Step 5
Heat the tawa and place the rolled out dough on it. Let it cook for a few minutes. You will see small bubbles forming.
Step 6
Flip it over to the other side and cook, turning and pressing it with a small towel/napkin.It will puff.
Remove from the tawa , apply a little ghee (optional) and serve with any side dish of your choice.

Samosa

Ingredients;

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Chole Masala

Ingredients

Chana - 3/4 cup
Big Onion - 1 small sized chopped finely
Red Chilli Powder - 1.5 tsp
Coriander powder - 3/4 tsp
Garam masala (or) Chana Masala powder - 1 tsp
Coriander leaves - just to garnish
Lemon juice - from half a lemon
Water - 2.5 cups in total
Salt - to taste

To saute and grind:

Oil - 2 tsp
Tomatoes - 3 medium sized chopped roughly
Big Onion - 1 medium sized chopped roughly
Ginger - 1 inch piece
Garlic - 6 cloves
Fennel Seeds - 1 tsp
Pepper - 1/2 tsp

To temper:

Oil - 1.5 tbsp
Cinnamon - 1/2 inch piece
Cloves - 2
Bayleaf - 1/2

Method:

Soak chana overnight or atleast for 8 hours.Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft,Set aside.In a pan heat oil - add onion, tomato, ginger, garlic and saute till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer

Grind it to a fine paste.Set aside. In a pressure cooker heat oil - add the items under 'to temper' then add onions and fry till golden brown.Then add the tomato onion paste.

Add the spice powders, mix well.Once the raw smell of masalas leave add chana along with the cooked water to this mixture and pressure cook for 1 whistle in medium flame.Add required salt.

Once done, open and add more water if the gravy is too thick - I added remaining 1 cup water and allowed it to boil in sim for 5mins.Once oil seperates and desired consistency is reached, Garnish with coriander leaves,lemon juice and switch off.

Serve hot with bhatura / rotis!

Preparation of Ulava Charu

Ingredients

Horse gram-250 gm [ulavalu]
Green chillies-1
Red chilli-1
Onions-2
Cumin seed-1tbs
Pepper-1 tsp
Garlic - 2 bulbs
Ginger-1/2 inch
Coriander seed-1 tbs
Tamarind Extract (diluted)-1/4 cup
Mustard seeds-1 tsp
Curry leaves- 1 spring
Coriander leaves-1 spring
Salt to taste
Oil and Water as needed

Preparation

Soak Horse gram over night and pressure cook till soft
Drain the water and keep it aside for later use (Water's color will be in chocolate color)
Chop the onion
Dry roast Red chili, Cumin seed, pepper, Coriander seed and grind to fine paste.
Smash ginger and garlic.
Smash half of the cooked horse gram.
In a pan heat oil and put mustard seed.
Put curry leaves, Onion, smashed Ginger and Garlic, Green chili.
Add smashed horse gram and mix well.
Pour tamarind extract add salt.
Add sufficient water and make sure the gravy is not too thick.
Put remaining horse gram.
Sprinkle finely chopped coriander leaves over the gravy.
Remove from flame.
Serve with Chapatti or steamed rice.

Kandi Pappu-Cobari Pachadi (Tur Dal Coconut Chutney)

Ingredients:-

Tur dal 1 cup

Coconut half (fresh)

Red chillies 6

Zeera 1/2 tsp

Tamarind little

Salt as per taste

For seasoning:-

Red chillies 2

Curry leaves few

Rai few

Udat dal few

Oil 1 tbsp

Method:-

Heat oil, add red chillies and zeera roast and keep aside

In the same oil roast tur dal utill it changes colour and you get nice aroma

Grind tur dal,zeera and red chillies.

Then add tur dal,tamarind and little water.Make a fine paste.

Season the chutney with the rai,udat,curry leaves and red chillies