Ingredients
2 cups Rice
1 cup Urad Daal (white)
A pinch of Baking Soda
1 1/2 tablespoon Salt
Oil for greasing
How to make Idli Sambhar
First of all pick, wash and soak the daal overnight or for 8 hours.
Then pick, wash and drain the rice. Grind it coarsely in a blender.
Then grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Then mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Now Idlis are ready to be cooked when the batter is well fermented.
Then grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Then steam cook idlis on medium flame for about 10 minutes or until done.
Now use a butter knife to remove the idlis.
Finally serve them with sambhar or chutney
Hari Mirch Pakora Recipe – How to make Hari Mirch Pakora
Ingredients
8 – 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling
1 Boiled Potatoes
1/2 teaspoon Red Chilli Powder
1 teaspoon finely chopped Mint Leaves
1/2 teaspoon Ajwain
1/4 teaspoon Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tablespoon Rice Flour
1/2 teaspoon Red Chilli Powder
1 Pinch Soda Bicarb
1/4 teaspoon Ajwain
1 Pinch Turmeric Powder
How to make Hari Mirch Pakora
First of all wash, wipe and slit the chillies along the length.
Now remove the seeds from the chillies.
Then mix all the ingredients for the stuffing and fill it inside the chillies.
Then mix all the ingredients for the covering and add enough water to prepare a thick batter.
Now dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
Finally serve hot with tamarind chutney and hari chutney.
Curd Rice Recipe – How to make Curd Rice
Ingredients
3 cups Plain Curd
6 cups Uncooked Rice
2 tablespoon Cooking Oil
1 twig Curry Leaf (Kadipatta)
2 teaspoon Coriander Leaves (chopped)
1 teaspoon Mustard Seeds
2-3 Dry Red Chilies
Salt to taste
How to make Curd Rice
Wash rice, put it in a pressure cooker and cook it till done.
Take a small pan and put some oil into it. Heat the oil.
When the oil becomes hot, put mustard seeds, curry leaves and dry red chilies into it. Cook till the chilies are almost black.
While stirring, add curd and salt to it.
Now, add the cooked rice to the curd mixture and mix them well.
Garnish the rice with coriander leaves.
Curd Rice is ready to serve.
Besan Ki Roti Recipe – How to make Besan Ki Roti
Ingredients
2 cups Gram Flour (Besan)
2 cups Whole Wheat Flour (Atta)
Butter / ghee for serving
How to make Besan Ki Roti
Mix the flours together and gradually add enough water to make pliable dough.
Divide it into ten portions and flatten them out using rolling pin.
Pre-heat the griddle and cook the rotis on each side.
Butter the besan roti generously and serve hot with lentils, vegetables or curries
Aloo Poha Recipe – How to make Aloo Poha
Ingredients
2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
Few Coriander leaves
1 teaspoon Chana dal
1 teaspoon Urad dal
2 teaspoon Peanuts
1/4 teaspoon Mustard Seeds
1 sprig Curry leaves
1 Lemon
4 tablespoon Oil
1 pinch Turmeric powder
2 Green Chilies
Salt to taste
How to make Aloo Poha
First of all soak the poha in water. Wash and drain all the water.
Then add some salt, turmeric powder, keep aside.
Now peel and cut the potatoes into small cubes, chop the onions, chilies, coriander leaves.
Then heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
Then add potatoes, sauté for few minutes, then add chopped onions, chilies.
Then cook till they are done. Add the poha, coriander leaves and stir.
Now keep it on slow flame for 5- 7 minutes.
Finally let it cool for sometime and add then lemon juice.
Rawa Idli Recipe – How to make Rawa Idli
Ingredients
1 cup Rava (medium thickness)
2-3 Finely chopped green chillies
1 tea spoon Channa Dal
3/4 cup Grated carrot
1/2 teaspoon Mustard seeds
1/4 teaspoon Soda
1 tablespoon Cashews (adds a little zing to the dish)
1/2 teaspoon Ginger paste
2 tablespoon Freshly grated coconut
2-3 strands Coriander leaves
1 cup Yogurt or curd
1-2 tbl spoon Oil
Salt to taste
How to make Rawa Idli
Heat the oil and add mustard seeds.
When they start popping, add ginger paste, green chillies, channa dal and allow them to splutter for sometime.
Reduce the heat and immediately add rava, mix well.
Add salt, soda, carrot, coriander leaves, coconut, curd and mix well.
Leave it for around 30 mins ( something like fermenting).
Smear the idli cups with a little oil or wet it with water. this will prevent the idlies from sticking to the surface
and helps in easy clean-up.
Keep one full cashew at the center of every cup and then pour the mixture on top ( so that, when the idlies are removed, the
cashew can be seen on the top).
Steam for around 12-15 mins ina pressure cooker (Just like the cooking time of normal idlies).
Serve hot.
Plain Dosa Recipe – How to make Plain Dosa
Ingredients
1 cup plain rice
1 cup parboiled rice
1 /2 teaspoon soda bi carbonate
1/4 cup white udad dal
1/2 cup curds
10-12 teaspoon ghee or oil as preferred
1/2 teaspoon methi (fenugreek) seeds
Water for grinding
How to make Plain Dosa
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar.
Instant Dhokla Recipe – How to make Instant Dhokla
Ingredients
1 cup Besan
½ teaspoon Salt
½ cup lukewarm water
½ teaspoon Sugar
1 tablespoon Oil
1 pinch of Citric acid
2 -3 Green Chilies
1 teaspoon Black Mustard seeds (Rai)
1 teaspoon ENO fruit salt (ENO is an antacid, available in supermarkets easily )
1 teaspoon Lemon Juice
How to make Instant Dhokla
In a cooker or a steamer take 1 cup water and put the stand in it.
In a bowl put besan, salt, sugar, ENO, citric acid and water and mix well so that no lumps are formed. Simultaneously put the cooker on gas and when the water starts boiling , simmer the gas.
Transfer the batter to a greased aluminum bowl and place in the cooker on the stand.
Now close the lid , WITHOUT THE WEIGHT, cook on high flame for 3 minutes, then on low flame for 15-20 minutes.
Check with a knife, if the batter doesn’t stick on the knife it is ready.
Take it out from the pan and cut into pieces.
In a kadahi, take 1 tbsp oil, put rai seeds when they start cracking add 2-3 green chilli, let them turn golden brown.
Switch off the gas and put the dhokla pieces and mix nicely. Put a few drops of lemon juice over it and serve
.Pyaz Ki Kachori Recipe – How to make Pyaz Ki Kachori
Ingredients
For the dough
2 cups Maida (Plain Flour)
½ teaspoon Salt
¼ cup melted Ghee
For filling
2 cups finely chopped Onions
2 tablespoon Besan (Bengal Gram Flour)
2 teaspoon Dhania Powder (Coriander)
1 teaspoon Kalonji (Nigella Seeds)
2 teaspoon Saunf (Fennel Seeds)
2 Bay Leaves
3 tablespoon Chopped Coriander
½ teaspoon finely chopped Green Chillies
2 teaspoon Chilli Powder
1 teaspoon Garam Masala
2 tablespoon Oil
Salt to taste
Other Ingredients
Oil for frying
How to make Pyaz Ki Kachori
First of all to prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 – 7 minutes.
Then divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
Now for the onion filling heat oil in a pan.
Then add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
Then add the besan, coriander powder, chilli powder, garam masala and salt and sauté for 2-3 minutes.
Then add the chopped coriander and mix well.
Now remove the bay leaves.
Then allow the mixture to cool completely.
Then divide into 12 equal parts and keep aside.
Now to make kachoris roll out each portion of the dough into a 2 inch diameter circle.
Then place one portion of the filling in the centre of the rolled dough.
Then surround the filling with the dough by slowly streching it over the filling.
Then seal the ends tightly and remove excess dough.
Then roll each filled portion into a 2 ½ inch diameter circle taking care to ensure that the filling does not spill out.
Then gently press the centre of the kachori with your thumb.
Now repeat with the remaining dough and filling.
Then deep fry the kachoris in hot oil over a slow flame till golden brown.
Then the kachoris should puff up like puris.
These kachoris take a long time to be cooked in the inside too.
Finally serve hot with tamarind chutney and hari chutney.
Pav Usal Recipe – How to make Pav Usal
Ingredients
1 cup Green Peas
6-8 Pavs
1 Lemon Juice
2 tablespoon Oil
1/4 teaspoon crushed Cumin Seeds
1/2 teaspoon Garam Masala
Salt to taste
Make Paste
1/2 cup fresh grated Coconut
1 small bunch fresh Coriander
8-10 Green Chillies
For Garnish
Lemon Quarters
Chopped onions
Fine Sev
How to make Pav Usal
In a heavy bottom vessel and heat oil in it.
Make the paste of coriander, green chillies and grated coconut.
Stir fry this paste in the oil for 2 minutes.
Add 3 cups water and bring to a boil.
Add all the other ingredients, stir and boil.
Simmer for 15-20 minutes with stirring occasionally.
Cook till oil separates and floats on top and peas get soft.
Check the seasoning.
To garnish sprinkle chopped onions, pieces of lemon and sev.
Serve hot with bread or pav.
Paneer Sandwich Recipe –
Ingredients
8 slices Brown Bread
½ cup Cabbage (shredded)
½ cup Onions (chopped)
½ cup Cucumber (grated)
1 cup Paneer (grated)
2 teaspoon Black pepper
1 tablespoon Butter
Salt to taste
How to make Paneer Sandwich
Mix the paneer with cucumber, onions, cabbage, salt and pepper in a bowl.
Spread a layer of butter on one side of the bread slice.
Now take other bread slice and repeat the same procedure.
Put some paneer mixture on a bread slice evenly and cover it with another slice.
Press slightly and roast it till it turns crispy.
Paneer Sandwich is ready to savor. Serve with chutney.
Missi Roti Recipe –
Ingredients
1 cup besan (gram flour)
1 cup atta (whole wheat flour)
2 tablespoon oil or ghee
1/2 teaspoon red chilli powder.
1 tablespoon kasoori methi (dry fenugreek leaves)
A pinch of haldi (turmeric powder)
1/2 teaspoon jeera (cumin seeds)
A pinch of hing (asafoetida)
1/2 teaspoon salt
How to make Missi Roti
Mix all the ingredients. Add enough water to make a dough of rolling consistency.
Cover it and keep aside for half an hour.
Make small balls and roll them slightly thicker than the usual chapati.
Cook on hot tawa with or without oil or in a hot tandoor.
Moong Dal Vada Recipe
Ingredients
300 gram moong dal (green gram)
6 green chillies chopped
2 onions chopped
2 tablespoons coriander powder
2 tablespoon ginger garlic paste
Salt as to taste
2 tablespoons red chilli powder
1 teaspoon turmeic powder
1 teaspoon sugar
1/2 tsp soda bi carb
How to make Moong Dal Vada
First Soak moong dal for 3 to 4 hours.
After wash dal properly and remove the skin of moong dal.
grind dal. dont over crushed.make coarse paste without adding water.
add all spices,salt, ginger garlic paste, green chillies chopped and onion chopprd.
add chopped coriander leaves and sugar mix properlly make thick consistoncy of batter.in batter add soda + heat oil(2 tbsp) mix well.
heat oil fry the vada. and remove in plate.then press these vada and fry again in high flame
serve with tomato sause.
Paneer Dosa Recipe –
Ingredients
3 cup rice (chawal)
1 ½ teaspoon salt (namak)
150 gram cottage cheese (paneer)
1 teaspoon fenugreek seeds (dana methi)
400 gram potato(alu)
2 large sized onion (pyaj)
1 cup split black gram lentil (urad ki dhuli dal)
¼ teaspoon turmeric powder (haldi)
3 green chilly (hari mirch)
1 teaspoon mustard seeds (rai)
10-12 curry leaves (kadi patta)
Oil as required
How to make Paneer Dosa
First of all soak rice, dal and Dana methi for 6 hours.
Then grind them to a fine thin batter by adding little water.
Then add salt to it and leave it covered for 12 hours for fermentation.
Now peel potato and cut into small pieces.
Then chop onion also into long pieces.
On the other hand grate paneer.
Then finely chop hari mirch also.
Then 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, hari mirch and paneer and mix well.
Now put 1/2 tsp salt, lal mirch and haldi in it.
Then 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.
Now when cooked spread paneer mixture on it.
Then grease all the corners with oil.
Then roll and remove it from the gas.
Now put little water on the tawa and wipe it with a clean cloth before making each dosa.
Finally serve them hot with hot sambhar and chutney.
Rawa Dosa Recipe –
Ingredients
2 cups Semolina (Rawa / Sooji)
2 cups Butter Milk (Mattha)
1 cup Rice Flour
2 green chilies (chopped)
1 Onion (chopped)
10-12 Curry Leaves (chopped)
¼ cup Coconut (Scraped)
8-10 Cashew Nuts (Kaju)
A pinch of Asafoetida (Hing)
4 tablespoon Oil
¼ tablespoon Sodium-bi-carbonate
Salt to taste
How to make Rava Dosa
Mix semolina, rice flour, green chilies, onion, curry leaves, a pinch of hing, sodium bi- carbonate, and salt in a vessel.
Add buttermilk to the above and make a batter of medium consistency.
Now add finely chopped coconut and cashew nut to the batter.
Leave the batter for at least 1 hour.
Grease a non-stick griddle with oil. Pour a large spoon of batter over it. Spread the batter by swirling the griddle.
Pour 1 tbsp of oil on and around the dosa.
Cook till it gets crisp and golden in color.
Roll it in a cylindrical form and remove it from the flame.
Rava Dosa is ready to eat. Serve it with coconut chutney.
Onion Uthappam Recipe –
Ingredients
2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad dal)
2 green chilly (hari mirch)
3 onion (pyaj)
1 teaspoon salt (namak)
1 piece ginger (adrak)
1 teaspoon coriander leaves (dhania patti)
Oil
1/2 teaspoon red chilly powder (lal mirch)
How to make Onion Uthappam
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
Vegetable Uthappam Recipe – How to make Vegetable Uthappam
Ingredients
2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad ki dal)
2 tomato (tamatar)
3 onion (pyaj)
A piece ginger (adrak)
1 teaspoon coriander leaves (dhania patti)
2 green chilly (hari mirch)
1 capsicum (shimla mirch)
1 cup cabbage (patta gobi)
2 carrot (gajar)
1 1/2 teaspoon salt (namak)
1/2 teaspoon red chilly powder (lal mirch)
oil for cooking
How to make Vegetable Uthappam
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.
Vada Sambhar Recipe –
Ingredients
1/2 cup Urad Daal
1 teaspoon Ginger
1/2 cup Moong Daal
1/4 teaspoon Baking Sod
1-2 Green Chilies finely chopped
1 Onion finely chopped
Salt to taste
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.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.
Upma Recipe – How to make Upma
Ingredients
1 Cup Sooji/Rawa
1 Onion (chopped)
2 Green chilies (chopped)
1 teaspoon Urad Dal
2 tablespoon Ghee
2 Cups water
1/4 teaspoon Mustard seeds
1/4 teaspoon Ginger(chopped)
1/4 teaspoon Cumin seeds
8 Cashew nuts
Curry leaves
Salt to taste
How to make Upma
Roast rawa in a dry skillet on low flame until it starts to give off a distinct aroma. Take it out.
Heat ghee in the same and add cumin seeds, curry leaves, mustard, urad dal and cashew nuts .
Now add chopped greed chilli, ginger, onions and cook again for 3 minutes.
Now add salt, roasted sooji and water.
Stir well and cover it.
Upma is ready. Serve it with pickle.
Sabudana Khichdi Recipe –
Ingredients
2 cup sago (tapioca),
1 potato,
3-4 green chilies,
1 small piece ginger (optional),
1 teaspoon lemon juice (optional),
2-3 teaspoon sugar,
1/2 cup peanut powder,
1 tbspoon oil,
Salt to taste,
2 teaspoon cumin seeds,
Coconut and coriander leaves for garnishing.
How to make Sabudana Khichdi
Soak sago in water. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
Now add peanut powder, salt, sugar and lemon juice and mix.
Cut green chilies into small pieces and grate ginger.
Heat oil or ghee in a pan.
Add cumin seeds, potato pieces and chilies.
As soon as potatoes are tender, add sago and stir.
Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.
Garnish with coconut and coriander leaves. Serve hot.
Stuffed Idli Recipe –
Ingredients
3 cups rice
1 cup urad washed
Stuffing
1 teaspoon pistachios – blanched
1 tablespoon carrot – sliced
1 tablespoon green and red bell peppers, diced
1 tablespoon roasted cashew nut
1 teaspoon kasoori methi
1 tablespoon pickle masala
How to make Stuffed Idli
Soak rice and urad dal and wet grind to make batter. Set aside to ferment.
Brush idli tray with oil. Place ingredients of the stuffing, mixed or separate in the centre of each idli space. Pour the fermented mixture over the stuffing.
Steam until idlis are cooked.
Serve hot.
