SOoji poha dosa

This is an instant dosa ! soft and spongy !! followed Shobana's blog for this !!

Ingredients :.

1. Rava :  1 cup

2.  poha : 1/2 cup ( i used thick )

3.  Curd : 3/4 cup

4. Fruit salt : 1/2 tsp

5. Salt : as per taste 

Method 

1. Soak Rava and poha separately in just enough water. ( so that they become soft.

2.  Grind the sooji and poha with the curd to get a nice smooth batter.

3.  Add eno fruit salt and salt (as per taste). mix gently and make dosas 

Sponge Dosa ( curd dosa )

This is another type of dosa without urad dal, but uses curd. it is from Hebbars kitchen and the dosas came out soft and yumm... i have used a combination of dosa .rice and millet ( saame akki or varai)

Ingredients :

1. 1 cup dosa rice 

2.  1/2 tsp methi

3.  1 cup thin poha

4.  3/4 cup fresh curd

5.  salt

Method :

1. wash and soak the rice and methi for at least 5 hours.

2.  Blend the rice along with the poha adding water as required.

3.  Add the curd and mix well.

4.  let the batter ferment for 8 - 10 hours.

5.  Add salt and water of required, Do not over mix the bater

6.  Make soft spongy dosas 

Methi Dosa

We amchis have so many types of dosas ! i find making dosas for breakfasteasy as the batter is there u just have to make an accompaniment like sagu, chutney or kurma !

this is from Hebbars kitchen and make nice soft dosas.

Ingredients :

3 cups idli rice

3 tbsp methi

salt

Procedure :

1. Soak the  rice and the methi for at least five hours..

2.  Grind to a smooth batter adding water as required.  Make a slighlty thin batter as methi will thicken the batter.

3. ferment the batter for 8 hours or till it doubles. 

4.  Mix it gently and add salt as required. 

5.  Make soft crispy dosas !!

Beetroot Rasam

This recipe is by Asha Philar.  Was a bit apprehensive to try it thnking it might be very sweet but it came out osm and all loved it at home.  planning to add a two seeds of pepper next time.  I added a bit of rasampwd while making the masala.

Ingredients :

 Beetroot ; 1 small

green chillies : 2 -3

garlic : 3 - 4 cloves

jeera : 1/2 tsp

 hing : 2 pinch

rasam pwd ; 1 tsp 

tamarind  : 1 small piece

coconut : 1 tbsp

 Tadka : oil, mustard, red chillies, curry leaves or garlic tadka

Method :

1. clean the beetroot with the skin and cut into four pieces.  Cook in the pressures cooker for 4 -5 whistles adding enough water.

2.  Remove the skin of the beetroot and keep the pieces aside, ( use only 3 -4 pieces of the beetroot, remaing can be used for sabzi)

3.grind jeera, hing, coconut, green chillies, tamarind, rasam pwd, garlic and beetroot pieces to a smooth paste.

4.  Add this ground mixture to the beetroot water and boil well.  add salt as per taste.

5.  Season with mustard and curry leaves or just garlic.

Ashtami Laddoos

This is usually made during janmashtami ... This is a healthy and a favourite ladoo.  I have made this with Manna health mix, atta ( whole wheat flour ) with jaggery.  Usually made  with the special sticky jaggery which is usually available during the shravan month. (during ashtami and chauthi). But it can be made wih normal jaggery also.

Ingredients :

Groundnuts

Jaggery.

Whole wheat flour

Manna health flour 

Chutney dal

a small bowl of water

half glass of water

cardamom powder

ghee 

Method:

In a kadai, dry roast the groundnuts, till the skin comes off. Remove from fire and rub the groundnuts till the skin is gone. 

In the kadai, add the ghee and when it is hot, add the whole wheat flour and roast on medium flame till a nice smell comes and the flour is nicely roasted.

 Powder the chutney dal and keep.

Now in the kadai, add half cup water and the jaggery and stir occasionally till the jaggery is fully dissolved.  keep on flame till when a drop of the syrup when added to a bowl of water comes together . ( or you shud be able to make a sfot round with it)

Switch off flame immediately and add the flours quickly and also the cadamom pwd and groundnuts.  mix thoroughly .  the quantitiy of flour depends on the jaggery.

Smear your hands with ghee and make laddoos as quickly as possible.  

These laddoos become harder overnight .

Idly / Dosa Pudi

This is a slight variation from the Molaga or rice pudi.  A little more spicier.  Molaga pudi is used with dal and rice and it gets over in a jiffy at home.

My daughter and I have it with literally everything.  So decided to make this , whichcan be had as a topping for dosas , akki roti and also idly !!

It is from Jayshree's insta story and also from my favourite blog, Hebbars Kitchen.  

Ingredients :

1. Urad dal : 1 cup

2. Tuar Dal : 1/2 cup

3. White til  : 1 tbsp

4.  Red chillies  : 20 - 25 

5. Hing : 1/4 tsp

6. Tamarind Pwd : 1 tsp

7.  Salt as per taste

8. Oil : 1/2 tsp

Method;

1. In a kadai , dry roast the urad dal and then the tuar dal ( separately ), till they become light red. remove and keep in a plate.

2.  Wash the til and strain and then dry roast teh til ( it is ok if it is wet) till it starts popping.  Remove and keep on a plate.

3.  Take a tsp of oil and rosat the red chillies and the hing.  

4.  When the dals cool,  take everything in  the moxie jar, add some salt and the tamarind powder and powder the mixture.

5.  Make the powder as fine as you want and check the seasoning.

Baigan Bhartha (Brinjal roast )

Baigan bhartha is a simple typicla north indian dish.. made with the usual masala.  The trick is to roast the brinjal

 through and get a piece or two of the charred skin too in the gravy, not too much just a little bit.  I started making this with the matti gul , and 

first attempted the gulla gojju ( another amchi delicacy loved by basrur gang).  and then just decided to make this once.  It came out nice and kids

loved it too.

Ingredients :

1.  brinjal 1 large round, or can use two medium ones too.

2.  onions : cut fine 1 medium 

3. ginger garlic paste ( at times i use ginger garlic and green chilli paste made at home )

4. tomatoes cut fine  1 medium 

5.  masala pwd : dhania pwd, 1tsp, jeera pwd ; 3/4 tsp, red chillie pwd : 1 tsp ( as per taste ), garam masala pwd 1 tsp, haldi pwd ; 1/4 tsp

6.  tamarind paste : 1/4 tsp ( 1/2 tsp if needed )

7.  coriander leaves finely chopped : 1 tbsp

salt as per taste , oil 2 tsp + to coat the brinjal

Method.

1.  wash the brinjal and pat dry.  smear it with oil.  take a fork or a cake tester and poke a few holes around he brinjal.

     keep the brinjal directly on the flame of the gas and keep turning it every few minutes.  Roast the brinjal till it is done throughly.

    remove from flame and keep it in a dish, cover the dish with a plate.  Once it is cooled, gently peel off the charred skin and discard.  

    Gently mash the brinjal , remove any seeds if they are too many.

2.  Heat oil, add the chopped onions and fry till golden brown.  add the ginger garlic paste and fry till the raw smell goes . Add the chopped tomatoes 

     and fry well till it becomes a pulpy mass.

3.  Add the dry masalas and a little salt and the tamarind paste. fry well till the oil leaves the masala.  Add some salt and mix well.

4.  Add the brinjal pulp and add some water and mix well.  Check the seasoning and the consistency.   give it a boil and keep on low flame for a 

     couple of minutes. 

5.  Garnish with coriander leaves . Serve hot. 

maavinakayi chitranna

Mavinkayi chitranna is another speciality to be had in the times of mangoes.  This is made with raw tothapuri mangoes.  Have adapted the green chitranna recipe told to me by my friend Geetha .

Masala :

1. Coriander leaves

2. Mint leaves (optional)

3.  Garlic (optional) 

4 : ginger 

5.  Green chillies 

6.  Whole garam masala (clove, cinammom)

7.Tamarind : (if not using raw mango)

8.  rock salt

9.  coconut grated

 

     Grind ingredients 1 - 8 to a smooth paste and then add the coconut and just whir the mixie once.  

     the coconut shud not be fine. the masala shud be tari tari.

Ingedients :

cooked rice : 1 cup

salt per taste

raw mango grated : 2 - 3 tbsp.

tadka ;

oil. 

rai, jeera, chana dal, urad dal, curry leaves,

graundnut

cashews broken (optional)

lemon juice  ( if not using raw mango or if u feel the sourness is not enough)

Method :

in a plate, mix the masala and the rice and keep aside.  ( the cooked rice should be cooled )

in a kadai,  prepare the tadka .  heat oil, add rai, when it splutters add jeera, then the urad dal and chana dal, When it becomes slighlty red add the 

curry leaves and then the Green chillies ( optional).  Then add the groundnuts and fry till the they become gloden brown or slightly red.  tehn add the cashews

and fry for a few seconds.  make the gas sim.

then add the rice mixed with the masala  and mix well.  Check the seasoning.  Sprinkle some water and then cover and cook on dum for a few minutes.  

Keep checking rice, ifrequired sprinkle a tsp of water.  

when it is done if erquired add some lime juice and mix well and serve hot.

Brinjal Rawa fry ( or Phodis)

Though we always make Matti gul phodis, never thought it would be so tasty with teh big purple brinjals too.

This is a common way of making bhajjis in our amchi cuisine.  We make rawa fry out of most vegetables.  Even seemae badnekayi, pumpkin, 

and of course common vegaetables like aloo, sweet potato etc.

Ingredients 

 for coating :

rava :1/4 cup ( can also add 2 tsp of rice flour and 1 tsp of cornflour)

red chilli pwd :1 tsp ( depends on preference)

hing 1/4 tsp

salt per taste 

Masala :

red chilli pwd : 1 -2 tsp ( as per taste )

haldi : a pinch

hing 1/8 tsp

salt as per taste

rice flour : 2 tbsp 

brinjal 1 thickly sliced in rounds 

Method :

1.  In a bowl , mix hte ingredients in the masala well, 

2.  coat the vegetable pieces with this masala and let it marinate for 20 - 3- minutes.

3.  In another flat bowl, mix he ingredients under coating and check seasoning. 

4.  Heat a tawa and grease it well.  when it is hot, roll each marinated vegetable in th ecoating and then place on the tawa.  drizzle with oil and cover.

5.  cook on medium flame and after 5 - 7 minutes, turn the vegetable and again drizzle with oil. 

6.  cook till it becomes crisp and then serve hot.

Garlic Naan

Whenever we go to restaurants , and if we have to order north Indian, Naans are usually ordereed. 

 Mom used to make Naans when I was small and I used to love the colour and the softness.. 

I have made garlic Naan today from Hebbars Kitchen, but have used a mix of maida and whole wheat flour..

Ingredients :

Maida : 2 cups ( Used 1 cup maida, 1 cup wheat flour )

baking soda : 1/4 tsp,

baking pwd : 1 tsp

salt : 3/4 tsp

oil : 2 tbsp

Curd : 1/4 cup

garlic : 1tsp grated 

water : to knead to make dough

Garlic Butter

butter : 3tbsp melted

garlic : 1tsp grated

coriander leaves : 2tbsp Finely chopped 

Instructions 

1.  In a large mixing bowl, take the flour, baking soda, baking pwd and salt and mix well.

2.  Add 2 tbsp oil, 1/4 cup curd, and garlic.

3.  Mix well, combining well.

4.  Add water as required and knead to a smooth and soft dough.

5.  Grease the dough with oil, cover and rest for 2 hours.

6.  Meanwhile prepare agarlic butter by mixing the melted butter, garlic and coriander.

7.  After 2 hours,  knead the dough lightly and then pinch out a medium shaped ball of the dough to make a naan.

8.  lightly roll the naan to an oval shape ( it should not be bigger then your tawa)  taking care not to make it too thin.

9.. Heat the tawa on the gas. Brush the naan on one side with water , covering the entire surface.  gently place the naan withe watered side down onthe tawa.

10.  After a minute flip the tawa on the gas, holding the naan directlyover the flame till it turns light brown. Brush some prepared garlic butter on the naan and then gently scrape off the tawa.

maddur vada

lockdown period and tried quite a few recipes and brushed up on a few old ones too..
this recipe link was given by Vidya kamath ( Akhi's wife) and the vadas came out perfect.  the recipe was very simple too.
this is an adaptation of amddur vada recipe from the blog veg recipes of india.

Ingredients :
1.  rice flour : 1/2 cup
2.  maida ; 1/4 cup
3.  sooji  : 1/4 cup
4.  Onion finely chopped ; 1/2 cup
5.  green chillies : 2 -3 finely chopped
6.  curry leaves : 8-9 chopped
7.  coriander leaves  : 3 tbsp chopped
8.  hing : 1 pinch
9.  oil  : 1 tbsp to be heated and to fry the vadas
10.  salt
11.  water :  4 - 5 tbsp

Method :
1.  Take the rice flour in a bowl, add the rava and teh maida and mix well.
2.  Add teh chopped onions, greenchillies, curry leaves and the coriander leaves and mix.
3.  Add salt, hing and mix well.
4.  Heat one tablespoon of oil till it becomes hot and add it to the flour mixture.  mix well with a spoon.
5.  Add water one poon at a times and mix till you get a nice soft dough. it should not be too sticky ot dry.  If it feels sticky canadd a little maida and mix , if too dry sprinkle some water. 

heat oil to deepfry the vada.  Take a smallportion of the dough and shape it like a round patty.  Place this on a plastic sheet and press with your fingers to make it .25 to .3 mm thickness.
when the oil is hot ( a small piece of the dough should come up gradually and steadily) , add the vada into the oil gently and fry on medium flame. 
you can fry two to four vadas ata time.
let one side get well fried to a light golden brown before turning over. 

Uchellu Chutney

Always wanted to try Uchellu.  Some of my friends us it in gravies and also in salads.  Thought would get a small pack and try.  Tried out the chutney recipe from Archana' s kitchen.  Browsed through a few blogs and most of the recipes were similar. 

Ingredients
1. . Uchellu : 2 tablespoon
2.  Red chillies : 7 - 8 ( this chutney has to be a bit spicy )
3.  Chutney dal : 3 tbsp
4.  Tamarind : twice the size of goose berry seed
5.  Garlic cloves : 7 (peeled and roughly shopped )
6.  Coconut grated : 2tbsp
7.  curry leaves : 20
8..  Salt to taste
9.  oil 2 tsp

tadka
oil, rai, red chillie, curry leaves.

Method .
1.  In a kadai, dry roast the  uchellu, it will start popping.  remove from heat and keep aside.
2.  in the kadai, pour oil, and fry the garlic till light brown.  then add the  red chillies and fry,.  remove from heat. thenadd the curry leaves to the kadai and fry till they become a little crisp.
3.  in the same kadai add the coconut and fry for a minute..
4.  In a mixie, add the uchellu, redchillies, tamarind, garlic, curry leaves and the chutney daal and salt and mix till it becomes a fine pwoder. 
5.  when the powder is fine, add the coocnut and run the mixie for a few seconds.  add some water to get the required consistency and grind till it becomes a smooth paste. and check seasoning.

remove from mixie and give a tadka.
this can also  be served a gatti chutney or made into a runny chutney.

best had with akki, ragi roti.

note :  if u want . u can keep the chutney as chutney pudi in step 3. 

Burnt Garlic Fried Rice

This is a simple and easy recipe, by Nandini Kini , my Krazzy food group friend.  She has her own blog too . 

Ingredients
Rice :
garlic 7 -8 pods ( chopped finely)
green chillies - 2 -3 (slit)
onion - 1 sliced
veggies - 1 cup (carrots, beans, cabbage capsicum, mushrooms)
sprig onion greens- 1 tbsp chopped fine
soya sauce -1 tbsp (can add a bit more of u want )
pepper pwd - 1 tsp
vinegar -1tsp
salt
oil

Procedure :
Cook rice in the cooker with salt and double the water. once cooked spread on a plate to cool.
Heat two tbsp oil in a kadai. add 2- 3 fiely chopped garlic, fry till it becomes light brown,  add the slit green hillies, and the sliced onions. 
Saute on high heat.  Add the veggies, beans first and then carrot, saute for 2 - 3 minutes. add mushrooms and capsicumand saute for aminute.
add salt. and soya sauce., pepper and vinegar.  mix well
add the cooked rice and mix well.
Garnish with the remaining garlic ( roasted till brown) and spring onion greens )

Chocolate Banana Loaf

Who does not like a banana bread or cake ?  I have baked a few banana cakes and have lost the recipes so many times.  This is a recipe from my favourite site Hebbars Kitchen. 
I used less sugar and the bananas were also not very ripe.  and to top it all the there was also a power cut while the cake was in the oven ! Luckily the power came back within fifteen minutes.. but still the cake did not rise as much ! But the taste was amazing ! It came out more like a loaf as i had used less sugar.

Ingredients :

ripe Bananas ; 2
sugar : 3/4 cups ( depends on the sweetness of bananas)
oil : 1/2 cup
vanilla : 1 tsp
vinegar : 1 tsp
flour : 1 1/2 cup
cocoa pwd : 1/2 cup
baking pwd : 1 tsp
baking soda : 1/4 tsp
salt : 1/4 tsp
water : 1/2 cup
walnut 1/4 cup : chopped
chocolate chips : 3 tbsp



Procedure
1. Blend banana and sugar to a smooth puree without adding any water and transfer to a large bowl.
2. Add oil, essence and vinegar and whisk well till everything is combined.
3. Sieve flour, baking powder, baking soda, salt aand cocoa pwder a couple of times,
4. add the flour mixture to the wet ingredients and gently fold the batter.
5.  add water and mix well taking care not to over mix.  add the walnuts and mix once.
6.  Pour into a prepared cake tin and top with the chocolate chips.
7. Bake in a preheated oven at 180 deg for 30 min or till the cake is done.

microwave chocolate mug cake

A dessert ready in five minutes ! yumm and delicious ! adapted from the insta post of kitchen ninjas and is quite similar to the recipe from Hebbars kitchen.

Ingredients
 maida   3 tbsp
cocoa pwd  1 tbsp
vanilla 1/4 tsp
baking pwd  1/4 tsp
sugar  1.5 tbsp  ( actual says 3 but 1.5 is quite sweet )
milk  3 tbsp
oil 2 tbsp    (actual says 3, used a bit less tham 2) ( can use melted butter )
chocolte chips or pieces (optional)



Method
add all dry ingredients, except chocolate chips) in a bowl or a big mug
then add the wet ingredients ingredients
mix well till it becomes a dark brown colour and is smooth
(if making smaller portions put in smaller cups or ramekins)
add the chocolate chips and give a sall stir
keep in mcrowave adn micro for 90 secs or so. and enjoy !!

Pappu (dal with greens )

A mild nutritious side to have with rice or chapati.  A fave at home (yes, another andhra fave )

this is my take on the famous andhra Pappu. 

Ingredients :

Tuar Dal : 1 cup  (cooked with less water , slightly well cooked and thick )

garlic :  6  cloves cut finely

methi leaves (can even use paalak or chakotha) ; 1 cup cleaned and chopped finely (used the chopper)

salt

haldi

red chilli pwd  a little

rasam pwd  half tsp ( just for flavour)

method 

in a pan take some oil and add te chopped garlic and fry till it becomes slightly red.

add the finely chopped methi leaves and fry well till a nice smell comes.  add some haldi, red chilli pwd and rasam powder and salt. mix well and then add the cooked dal and a little water and mix well.  add water to get the required consisitency.  this dal is to be thick .  let it boil for a minute and then have it with hot rice and ghee.

Rava Roti

A typical berakfast for all amchis.. kids love it and so do I, especially with fresh butter and chutney pudi.  One can also have it with coconut chutney or have it plain.. It is great to have it hot off the pan ..

Ingredients
Rava
green chillies
banana (for one cup of rava use one banana)
cucumber Grated  ( can also use mangalore cucumber )
coriander leaves
carrot (grated )
methi leaves or dill leaves
ginger grated
bansi rava
curd
salt
sugar

mix all the ingredients together and pat on the pan.  ( Carrot, greens, ginger bansi rava are optional) 

Peas Gravy (for ragda, for masala Puri )

Chaats are an all time favourite .  Masala puri and paani puri and sev dahi batata puri !  Puris i followed the recipe from Hebbars Kitchen.  this peas gravy is an adaptation of the peas gravy from my friend Saigeetha's blog. 

Ingredients :

Masala : 

1.  Coriander leaves 

2.  Mint leaves

3.  Green chillies 

4.. Ginger

5.  Garlic

6.  Cinamom

7. Cloves

8. Garam Masala (optional) 

9. cashews

10. poppy seeds (optional)

11. tamarind

Dried peas (soak overnight and pressures cook)

haldi

salt

garam masala 

tomatoes

oil

Tadka :oil, mustard, jeera, curry leaves

Procedure

Masala :

In a pan take some oil or ghee and fry all the ingredients .

when cooled grind to a smooth paste. 

In a pan , Prepare the tadka the add chopped tomatoes and fry till the tomatoes are pulpy.  then add the masala. and fry till the oil leaves.  Add the boiled peas and salt and some water... and boil .

add haldi pwd, and a bit of garam masala .  

Molaga Pudi

Whenever we go to an adhra restaurant , we are usually in a dilemma whether to have the biryani or the meal, as we would ge the famous pappu and the molaga pudi with ghee !! Super yumm with pappad !!  Always wanted to make the molaga podi and finally did it today !!  Checked many recipes and finally zeroed in the recipe from Hebbars kitchen.  It came out perfect just the way I wanted it..

Ingredients :
1.  Tuar dal :  1/2 cup
2.  Chutney dal : 1/2 cup
3.  Jeera : 1 tsp
4.  Pepper : 1/2 tsp
5..  Curry Leaves  : few
6.. Garlic : 5 cloves
7.  Dry Tamarind powder : 1/2 tsp
8.  Red Chilles  : 6 - 7 (depends on spice level)
9.  Hing : a pinch
10. Salt as per taste

Procedure :

1..Dry roast the tuar dal on low flame till it turns aromatic.  Remove from flame.
2.  In the pan, add the jeera, pepper and curry leavs and roast till the leaves become crisp.
3.  Add the chutney dal and roast for a minute or two.3
4.  Remove from flame onto the plate.
5.  Add a teaspoon of oil in the pan and roast eh finely chopped garlic and roast tillit becomes red.
6. Remove from flame.  add the hing.
7. put all the roasted ingredients in the mixer and add the salt and tamarind powder.  grind till it becomes a fine powder.  check seasoning and add salt as per taste.
8.  remove into a airtight jar.

Green Pulao 

As a kid Pulao was my all time favourite... Mom used to make it for one of the days of Diwali, I just loved it... So, of course, that was one of the first things i learnt to make and it was also my signature dish till I learnt the other types of pulao and fried rice.  But it still is my fave and my comfort food.  

Now, I make this dish only on very very special occasions..

Ingredients :

Masala :

             Grated coconut : 2 tbsp

             green chillies : 3 -4 ( as per taste)

             Ginger : 1 'inch piece 

             garlic   : 5 -6 cloves 

             whole garam masala : cloves - 3

                                     cinamom - 1 inch

                                      star anise , stone flower cardamom

            onion : 1 medium chopped roughly

            tamarind : very little

           coriander leaves _ 

           mint leaves 

 Rice : 2 cups

salt : as per taste

Chopped vegetables : (Beans , carrot, capsicum, gobhi , peas) one cup

water : 4 1/4 cup

cashews : 10- 15 broken

bay leaves _ 1

Method : .

1. grind the ingredients under masala to a fine paste sing very little water ( can also use curd )

2.  In a cooker , add 1 1/2 tbsp oil, (can also use a mix of oil and ghee)

3.  Add the tej patta , and then add the ground masala and fry well till a good smell comes. 

4.  Add the cashews and fry for a minute, then add the chopped vegetables and fry for a few seconds.  add some salt and mix well

5.  Add the washed and drined rice and mix gently.  

6.  Add the required quantity of water and mox throuughly and check the seasoning.

&.. close the cooker and cook for two whistles ( i generally keep it on sim aer tht and give another whistle)

7.  Switch off and wait till the pressure drops and enjoy with raita and pappad.

Note : .

1.  can also use soya chunks and paneer.