Thursday, August 29, 2013

CAULIFLOWER MASALA DOSA

CAULIFLOWER MASALA DOSA

Ingredients

Dosa/idly batter- 6 cups
Cauliflower- 1 medium size
Onion- 1 no (finally chopped)
Tomato-1 or 2 (finally chopped)
Ginger garlic paste-1 tsp
Turmeric powder-1/2 tsp
Garam masala- 1tsp
Coriander powder-1 tsp
Red chilli powder-1 or 2 tsp
Cashew nuts- 10 no (soaked)
Mustard seed-1 tsp
Green chillies-1 no (finally chopped)
Cilantro- 3 tbsp
Salt- to taste
Oil- 2 tbsp

Method

Blanch the cauliflower with salt and turmeric powder & Mash it roughly.
Heat oil in a pan, add mustard seed & allow to temper.


Add chopped green chillies, onion & sauté.
Add all dry masalas & mix well.



Add chopped tomatoes & sauté .
Grind the cashew nuts  & add to the pan.



Mix well . Add cauliflower. allow to cook & finish with cilantro.




Heat the tawa pan in medium flame . Make a pan cake with the batter , add 1 tsp of oil around the dosa.



Allow it to crisp, add the cauliflower masala in centre .
Cover the dosa on both sides,
Serve with chutney and sambar.


CAULIFLOWER MASALA DOSA

Tuesday, August 27, 2013

UPPU SEEDAI-VELLA SEEDAI- GOKULASTAMI RECIPES







Ingredients

Rice - 1/2 kg

Soak the rice min one hour & drain the water.
Dry the rice in newspaper as it helps to observe excess water.
leave it for 30 mins & grind to a fine powder.



Sieve the flour & do this process 3 to 4 times.
Dry roast the flour until it is free from dampness.Make it cool.
If the flour has lumps then sieve the flour once again.

UPPU SEEDAI



Ingredients

Rice flour- 1 cup ( Above mentioned flour)
Roasted urad dhal powder-1 tbsp
Soaked channa dal-1 tbsp
Sesame seed-1 tsp
Hing- a pinch
Salt- to taste
Melted butter-2 tbsp
Oil- for frying

Method

Roast the urad dhal & grind to a fine powder.



Take a bowl add rice flour,urad dhal powder,sesame seed, hing,salt, butter & mix well.
Add water & make a soft dough.




Take dough, make  small round shape balls in the newspaper or tissue towel.
Allow to rest for 15 mins.
Heat oil in a medium flame, add the balls slowly & deep fry.
Allow it cool & keep it in a air tight container.

VELLA SEEDAI




Ingredients

Rice flour- 1 cup*(above mentioned flour)
Roasted urad dhal powder-1 tsp
Cardamom powder-1/4 tsp
Sesame seed-1 tsp
Jaggery -1cup*
Water-1 cup*
Melted butter-2 tsp

* Rice flour : Water : Jaggery = 1:1:1


Method



Disslove the jaggery in hot water & strain it.
Allow to boil the jaggery & turn off the stove, add rice flour, cardamom & mix well.
Add butter, sesame seed & mix well.
Rest this dough for min one hour.



The dough should be tender, before it cools down.

Make a round shape balls & rest it 15 mins.
Heat oil in a pan, deep fry in a medium flame.

Saturday, August 24, 2013

RAVA LADOOS -RAVA LADDU- SOOJI LADOO


RAVA LADOOS -RAVA LADDU- SOOJI LADOO

Ingredients

Rawa/sooji-1 cup
Sugar-2 cups( i used powdered sugar)
Ghee- 5 tbsp
Cashewnuts- 2 tbsp
Cardamom powder-1/4 tsp

Method

Dry roast the rawa for 5 to 10 mins in medium flame, do not roast too much.
Allow it cool & grind this into a fine powder.

RAVA LADOOS -RAVA LADDU- SOOJI LADOO


Grind the sugar into a fine powder.
Heat ghee in a pan, add cashew nuts & roast it.
Mix rava, sugar, cashew nuts, cardamom powder & mix well.
Make round balls & keep it in air tight container.

Note

If rava is not a fine powder , sieve the rava & do this process 3-4 times.
If you dont have cardamom powder, while grinding the rava, add cardamom in to it.
The ladoo doesn't come on shape, add little ghee in it.

Thursday, August 8, 2013

BAINGAN MUTTER MASALA- AUBERGINE PEAS CURRY-KATHIRIKKAI PATTANI MASALA


Ingredients

Aubergine- 1 ea (big)
Onion-1 no (finely chopped)
Tomato-2 no (finely chopped)
Green chillies-2 (slit)
Ginger garlic paste- 2tsp
Red chilli powder-2 tsp
Turmeric powder- 1/2 tsp
Cumin powder-1 tsp
Coriander powder-2 tsp
Garam masala-1 tsp
Salt- to taste
Oil-2 tbsp
Cumin seed- 1tsp
Coriander leaves- 2 tbsp (for garnishing)

Method

Heat oil in a pan, add cumin seed,onion & allow to sauté
Add ginger garlic paste & tomatoes and mix well.


Add chilli powder, turmeric powder, cumin powder, coriander powder & garam masala powder.
Mix well , add chopped aubergine & cover with lid .


Simmer for around 20 mins.
Mix gently once every 5 minutes to avoid catching at the bottom.


Add salt and peas & allow to cook 5-7 mins.
Finish with coriander leaves.
Serve with plain rice or roti.

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