NEER DOSA WITHOUT COCONUT !!!!!!

This awsome recipe i got from my friend LAXMI SHENOY who is an ace cook. She has many interesting & easy recipes. Yet to try her other recipes like undi, buns etc. First i took my step back to try this recipe as recipe says no coconut. I felt neer dosa will become harder. But to my surprise it turned out even more soft. Ingredients are only white rice & salt. Sounds interesting na ? 

INGREDIENTS:-

white rice - 1 cup
salt - to taste (1 tsp, not heaped)
oil - as needed

METHOD:-

1. Soak the Dosa rice in water for 3 hours.
2. Drain and wash it.
3. Add water and salt and grind to make a very fine batter.
4. Add more water make a thin batter of pouring consistency.(batter should be watery)
5. Heat a non-stick tawa, grease with a little ghee or oil, & pour a laddleful of batter from a little height so that you get plenty of holes. Do not try to spread the batter with a spoon. Instead turn the non stick tawa using handle to spread d batter. Pour little more batter if required.
6. Cook the dosa on one side only and fold it twice.
7. Serve hot with your choice of side dish.

HAPPY COOKING :))))))

JHATPAT BABY CORN RAVA FRY !!!!!

Looks like this season is jhatpat/instant season :P Here is another instant recipe...JHATPAT BABYCORN FRY which needs no soaking & grinding. I adopted this recipe from the blog KINI'S KITCHEN. It is a must try recipe. I tried bhindy fry also using same dough. It tasted ok.

       (Bhindi rava fry/ladies finger rava fry)

INGREDIENTS:
6  nos Baby cornS
1/4 Cup fine rava
Oil for deep frying

FOR THE MARINATION:
3 tblsp corn flour
2 tblsp rice flour
2-3 tp red chilli pdr
1 tsp ginger garlic paste
2 tblsp finely chopped curry leaves
Salt to taste
Add water to the above ingredients and make a semi thick paste

PROCEDURE:

• Wash the corn and marinate with the prepared paste
• Keep for 10 mins 
• Roll each corn in rava and deep fry in oil on a medium flame till it becomes crispy
• Serve hot with rice and dal !!

HAPPY COOKING :))))))))

EGGLESS CARAMEL CUSTARD !!!!!!

I adopted this recipe from SARITHA BHAT. I felt this is nothing but mishti doi recipe, only we have to add caramalised sugar coating on it. Still it tasted great as usual. Those who don't eat eggs can definately give it a try. 

          (I used above ingredients for eggless caramel custard)

INGREDIENTS:-

sugar - 1/4 cup
thick milk - 3/4 cup
thick dahi - 3/4 cup
condensed milk - 3/4 milk
cournflour - 2 tblsp
vanilla essance - 1/4 tsp

METHOD:_

1. Mix together sugar and 2 tablespoons of water and heat in a pan. Allow it to boil and lower the heat and cook till it becomes dark brown in colour. 
2. Now pour the caramel in a round tin and spread it along the tin. 
3. In another bowl mix together  milk+ thick dahi or yogurt,+condensed milk+ cornflour+vanilla essence. Mix everything well. 
4. Pour this mixture over the caramel and steam in a steamer for 30 mins.
5. Check with a fork whether the custard has been cooked properly. If the fork comes out clean it means it is done.
6. Allow it to cool and then refrigerate for an hour. 
7. Slowly pour the custard on a serving tray and cut into desired shape and serve chilled.

HAPPY COOKING :)))))))

INSTANT CABBAGE VADAS !!!!!!!

Now we can eat cabbage vadas/fritters at any time quickly. No soaking & grinding. Just chop & mix all the ingredients & deep fry. I got this recipe from a food group in facebook called KONKANI AMCHI FOOD posted by Mangala S. Rao. & she told she learnt this recipe from her mother in law. I really love such food groups where we get so many yummy & easy recipes. One of my friend suggested to add small boiled & mashed potatoes to this batter & it binds well. I didn't add in this recipe btw.



INGREDIENTS:-                                                               

3-4 cups chopped cabbage                      

1-2 cups chopped onions
2 tsp red chilli powder
Rice Flour as needed (1-2 cup)
Tamarind - chana size..( soak in water n use )
salt to taste
oil for frying.

METHOD:-

1. Chop cabbage and rinse it with cold water. 

2. Shake it and let all the water drain. 

3. Mix cabbage, onions, Tamrind and salt. Keep this mixture ready.

4. To the cabbage-onion mix, add 1-2 cup Rice Flour and red chilli powder and mix.

5. Add little water and mix thoroughly. It should just form a lump. Try to add less and just enough water such that when you take a tablespoon of the mix and make a ball it holds the shape.

6. Now Deep fry these in Oil.

HAPPY COOKING :))))))))

BAINGAN KA BHARTHA !!!!!!!!

Baingan Ka bhartha was in my wish list since long time. One day saw bhartha baingan in a grocery store MORE and couldn't stop myself from buying it. Bhartha baingan is slight different from usual baingans. Belive me it tasted awsome with that unique smell. But i felt i made it little dry but still not added water by thinking that unique smell will go. Btw, i adopted this recipe from VEG RECIPES OF INDIA. 

INGREDIENTS:-

Aubergine/egg plant - 1 large
onion, finely chopped - 1/2 cup
tomato, finely chopped - 1 cup
garlic flakes, finely chopped - 5-6 medium
green chilly, chopped - 1
red chilly powder - 1/4 tsp
oil - 1.5 tblsp
coriander leaves, chopped - 1tblsp for garnishing
salt - as required

METHOD:-

1. Rinse the baingan/egg plant/ aubergine in water & pat dry it using kitchen napkin. Apply some oil all over & keep it for roasting on an open flame.You can also grill or roast the baingan in oven. But then you won't get smoky flavour of the baingan. Keep the egg plant turning after a 2-3 mins on the flame, so that it's evenly cooked. 
2. Roast the aubergine till it is completely cooked & tender. With a knife check the doneness. The knife should slid easily in aubergines wihout any resistance. 
3. Peel the skin of roasted baingan.
4. Chop the eggplant finely or you can even mash it.
5. In a kadai or pan, heat oil. Then add finely chopped onion & garlic.
6. Saute the onion till they are translucent. Don't make them brown.
7. Add chopped green chillies & saute for a minute.
8. Add in the chopped tomatoes & mix well.
9. Saute the tomatoes till oil gets seperating from the mixture.
10. Now add the red chilly powder, stir  & mix well.
11. Add the chopped/mashed cooked baingan.
12. Stir the baingan very well in the onion-tomato masala mixture.
13. Season with salt. Stir & saute for 4-5 mins more.
14. Finally stir in the coriander leaves with the baingan bhartha or garnish it with them.
15. Serve hot with rotis/rice.

HAPPY COOKING :))))))

and here's an tip:-

While buying baingan for bhartha , go for the ones which are light. Heavy brinjal indicates that there are ripe seeds in it & this may spoil the taste of the bhartha.

ROTI NU SHAAK / ROTI KI SUBZI !!!!!!!

My today's recipe is ROTI NU SHAAK from TARLA DALAL. It's a gujju dish from leftover chapathis. In original recipe they have not added onion & garlic. But i found it tasteless so added onion & garlic. While eating i added raosted ground nuts too. & it tasted much much better. originally it is a microwave recipe but i prepared it on stove top.

INGREDIENTS:-                                                                       

leftover chapathis - 3 torned into small pieces
curds - 2 tbl sp
onion, chopped - 2 small
garlic flakes, chopped - 7
tomato, chopped - 1 small
chole masala pow - 1/2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
turmeric pow - 1/2 tsp
oil - 3-4 tsp
green chillies, chopped - 1tsp
roasted ground nuts - 2 tbl sp (optional)
slat to taste
coriander leaves, chopped - 1 tbl sp for garnishing

METHOD:-

1. Combine the chapati, curds, turmeric powder, salt and ¾ cup water in a deep bowl, mix well and keep aside for 10 minutes. & then mash them nicely & keep aside.
2. Heat oil in a non stick pan & add mustard seeds, when it splutters add jeera & fry till light brown.
3. Now add onion & garlic & fry till light brown.
4. Now add tamato & fry till mushy.
5. Add chole masala powder & fry for sometime.
6. Now add mashed chapathi mixture & mix them well for 15 mins in low/medium flame.
7. When done add roasted ground nuts & mix them well again.
8. Garnish with chopped coriander leaves & serve hot.

HAPPY COOKING :)))))))

and here's a tip:-

You can add chopped & cooked veggies & fried cashew nuts to enhance the taste.

SATHWIK CHANA DAL !!!!!!!!

My today"s recipe is SATHWIK CHANA DAL from "MY SATVIK KITCHEN". in this recipe no onion no garlic added & can make it during fast. 

INGREDIENTS

• Chana Dal-200 grams
• Tomatoes puree form-2 small
• Turmeric powder-1/4 teaspoon
• Asafoetida (Hing)-1 pinch
• Cumin seeds (jeera)-1/4 teaspoon
• Coriander powder (dhania powder)-1/2 teaspoon
• Red Chilli Powder-1/4 teaspoon
• Garam Masala Powder-1/4 teaspoon
• Salt to taste
• Oil-1 tablespoon
• Coriander Leaves to garnish
• Water-2 cups
• 
  

METHOD

• In a pressure cooker, add chana dal, water, salt & half of the turmeric powder & pressure cook for the time as required by the respective pressure cooker for the dal.
• Next, we prepare tadka for the dal.
• Heat oil in a pan. Add hing & as it starts to crackle add cumin seeds.
• As cumin seeds start to crackle, add tomatoes to it & then add rest of the turmeric powder.
• As the mixture starts leaving oil, add dhania powder, red chilli powder, & garam masala powder & mix well.
• As the mixture leaves oil, add dal to the pan & cook for another 10-15 minutes.
• When the dal appears cooked, switch off the flame & garnish with coriander leaves.
• Chana dal is ready to serve.

HAPPY COOKING :))))))))

MAYO EGG SANDWICH !!!!!!!!!!

Today i am gonna post simple breakfast recipe using bread, egg & mayyonise. Actually this is my own recipe :P Recently my attended a cooking competetion & he brought back the thinks he used there such as milkmaid, bread, mayyonise, salt, sugar, biscuits etc. So, i was thinking about using them. Son told he will make his special laddoos using milkmaid for me, so now my aim is to finish bread & mayyonise. Suddenly i realised that i never prepared sandwiches using eggs. So, thought will scramble eggs & will use mayyonise too for sandwiches. I usually mix well eggs+salt+red chilly powder/pepper powder+1 tsp water in a bowl & then i prepare scrambled eggs. This time i decided to add chopped coriander leaves & chole masala powder & dried basil leaves too & it tasted yum ! So, here is jhatpat recipe of mayo - egg sandwich.

(scrambled eggs)

INGREDIENTS:-                                                                               

bread slices - 4                                                                         mayyonise - 1 tbl sp
oil - 2 tsp

To scramble:-

eggs - 2
coriander leaves, chopped - 1tbl sp
water - 2 tsp
chole masala pow - 1/2 tsp
pepper pow - 1/2 tsp
dried basil leaves - 1/2 tsp
salt to taste

METHOD:-

1. In a bowl mix well all the ingredients mentioned under "to scramble".

2. Heat oil in a non stick pan & pour mixture & make scrambled eggs & keep aside.

3. Cut the edges of the bread slices.

4. Apply mayyonise on one side of each bread. 

5. Fill one bread slice with scrambled eggs & close it with another bread slice.

HAPPY COOKING :))))))

Note:-

You can apply mayyonise on one bread slice  & tomato ketch up on another bread slice depending on your taste.