Vegetable Idli.
Idli batter is prepared with idli rawa and urad dal. Choice of raw vegetables are finely chopped. Idli batter and the chopped vegetables are layered in the idli moulds and the idlis are steamed till soft and fluffy. Serve vegetable idli with any spicy chutney of your choice.Makes: around 4 – 8 Vegetable Idli
Ingredients:
Urad Dal 1/2 Cup
Idli Rawa 1 Cup
Idli Rawa 1 Cup
Carrots 4 Tbsps
Bell Pepper 4 Tbsps
Cilantro few Sprigs
Green Chiles 1
Ginger 1 inch Piece
Salt to taste
Ghee a Dollop
Bell Pepper 4 Tbsps
Cilantro few Sprigs
Green Chiles 1
Ginger 1 inch Piece
Salt to taste
Ghee a Dollop
Method of preparation:
Wash and peel carrots.
Wash the bell pepper and cilantro.
Remove stems, wash and finely chop the green chiles.
Finely chop the carrots, bell pepper and cilantro.
Peel and mince the ginger.
Lightly crush the ginger and green chiles with a pinch of salt.
Mix all these ingredients in a small bowl.
Wash the bell pepper and cilantro.
Remove stems, wash and finely chop the green chiles.
Finely chop the carrots, bell pepper and cilantro.
Peel and mince the ginger.
Lightly crush the ginger and green chiles with a pinch of salt.
Mix all these ingredients in a small bowl.
Soak urad dal in water for 3 – 4 hours.
Soak idli rawa in water for around half an hour.
Grind the urad dal into smooth paste and remove onto a mixing bowl.
Squeeze out most of the water from the idli rawa and add the idli rawa to the urad dal paste.
Mix thoroughly and add few tbsps of water if the mixture is too thick.
Leave the batter aside and let the batter ferment for atleast 2 – 3 hours.
Soak idli rawa in water for around half an hour.
Grind the urad dal into smooth paste and remove onto a mixing bowl.
Squeeze out most of the water from the idli rawa and add the idli rawa to the urad dal paste.
Mix thoroughly and add few tbsps of water if the mixture is too thick.
Leave the batter aside and let the batter ferment for atleast 2 – 3 hours.
Grease the idly moulds with little ghee.
Place around a tbsp of the mixed vegetables in the idli mould.
Layer few tbsps of the idli batter on the vegetables.
Finally layer few tsps of the mixed vegetables on the idli batter.
Repeat the same with remaining moulds.
Steam the idly for 8 – 10 minutes and remove from heat.
Let the idlis stand outside for couple of minutes before removing the idlis from idli moulds.
Apply a drop of ghee to each idli to avoid them drying out before serving.
Serve vegetable idli with any spicy chutney of your choice.
Notes: Refrigerate the remaining batter for next time.
Place around a tbsp of the mixed vegetables in the idli mould.
Layer few tbsps of the idli batter on the vegetables.
Finally layer few tsps of the mixed vegetables on the idli batter.
Repeat the same with remaining moulds.
Steam the idly for 8 – 10 minutes and remove from heat.
Let the idlis stand outside for couple of minutes before removing the idlis from idli moulds.
Apply a drop of ghee to each idli to avoid them drying out before serving.
Serve vegetable idli with any spicy chutney of your choice.
Notes: Refrigerate the remaining batter for next time.
Suggestions: If the idli is still wet inside, steam them for couple more minutes to cook through.
Variations: You can also add your choice of vegetables like peas, potato, beans etc..
Other Names: Vegetable Idli
Poha Onion Chaat.
Tomato Dosa.
Variations: You can also add your choice of vegetables like peas, potato, beans etc..
Other Names: Vegetable Idli
Peanut Brittle.
This is a quick and tasty brittle made with peanuts. Raw peanuts are roasted till golden brown and ground into coarse powder. Sugar is melted into syrup without using any water. Peanuts powder is mixed with the syrup and poured on a greased plate to harden.
Makes: around 10 (2 x2 inch) pieces of Peanut Brittle.
Makes: around 10 (2 x2 inch) pieces of Peanut Brittle.
Ingredients:
Peanut Powder 1/2 Cup
Sugar 1/2 Cup
Sesame Seeds 1 Tbsp
Ghee few Drops
Sugar 1/2 Cup
Sesame Seeds 1 Tbsp
Ghee few Drops
Method of preparation:
Grease a glass flat dish with ghee.
Alternatively use the counter top in the kitchen to do the same.
Sprinkle the sesame seeds on the ghee.
Alternatively use the counter top in the kitchen to do the same.
Sprinkle the sesame seeds on the ghee.
Roast the raw peanuts on heavy bottomed pan till golden in color.
Cool the roasted peanuts to room temperature and grind them into coarse powder using a spice blender.
Cool the roasted peanuts to room temperature and grind them into coarse powder using a spice blender.
Heat a heavy bottomed vessel like a thick pressure cooker on medium high heat.
Add sugar and stir till the sugar just melts without any particles left.
Immediately stir in the peanuts powder and remove from heat.
Immediately pour the mixture onto the greased plate and trowel to equally flatten the mixture.
You can also use a flat bowl greased with ghee to press the mixture uniformly.
Let the mixture cool completely to room temperature (around 5 minutes).
Break the solidified mixture into pieces or cut them into squares.
Store peanut brittle in a dry jar and it stays fresh for couple of months.
Notes: Make sure not to delay the process once the sugar melts.
Add sugar and stir till the sugar just melts without any particles left.
Immediately stir in the peanuts powder and remove from heat.
Immediately pour the mixture onto the greased plate and trowel to equally flatten the mixture.
You can also use a flat bowl greased with ghee to press the mixture uniformly.
Let the mixture cool completely to room temperature (around 5 minutes).
Break the solidified mixture into pieces or cut them into squares.
Store peanut brittle in a dry jar and it stays fresh for couple of months.
Notes: Make sure not to delay the process once the sugar melts.
Suggestions: If the sugar doesn’t melt quickly, increase the heat but make sure to stir and use a heavy bottomed vessel.
Variations: You can also look at the recipes made with peanuts here.
Other Names: Peanut Brittle.
Variations: You can also look at the recipes made with peanuts here.
Other Names: Peanut Brittle.
Jeedipappu Putnala Pappu Laddu.
Cashews are roasted till golden brown and ground into very coarse powder. The cashew powder and chopped cashews are then mixed with dalia powder and sugar. This mixture is rolled into laddu with help of ghee.Makes: around 8 Easy Cashew Roasted Gram Laddu.
Ingredients:
Cashews 1/2 Cup
Dalia / Roasted Gram / Putnala Pappu 1/3 Cup
Sugar 1/2 Cup
Ghee 1 – 2 Tbsps
Dalia / Roasted Gram / Putnala Pappu 1/3 Cup
Sugar 1/2 Cup
Ghee 1 – 2 Tbsps
Method of preparation:
Grind roasted gram into fine powder using a spice blender.
Grind sugar into fine powder and keep aside.
Warm up the ghee and keep aside.
Grind sugar into fine powder and keep aside.
Warm up the ghee and keep aside.
Heat a tsp of ghee in a pan, add cashews and roast them on low flame till golden brown in color.
Cool the cashews to room temperature.
Grind half the cashews into coarse powder and very finely chop the other half.
Cool the cashews to room temperature.
Grind half the cashews into coarse powder and very finely chop the other half.
In a mixing bowl, add cashew powder, chopped cashews, roasted gram powder, sugar and remaining ghee.
Take a small handful of mixture and roll it into lime sized laddu with help of hands.
Add another tbsp of ghee if necessary.
Repeat the same with remaining mixture.
Store the cashew laddu tight in a dry jar and they stay fresh for couple of weeks.
Notes: Make sure to roast the cashews right.
Take a small handful of mixture and roll it into lime sized laddu with help of hands.
Add another tbsp of ghee if necessary.
Repeat the same with remaining mixture.
Store the cashew laddu tight in a dry jar and they stay fresh for couple of weeks.
Notes: Make sure to roast the cashews right.
Suggestions: Add a few tbsps of milk instead of ghee to roll the laddu.
Variations: You can also add roasted white or black sesame seeds to the cashew mixture.
Other Names: Easy Cashew Dalia Laddu, Jeedipappu Putnala Pappu Laddu
Variations: You can also add roasted white or black sesame seeds to the cashew mixture.
Other Names: Easy Cashew Dalia Laddu, Jeedipappu Putnala Pappu Laddu
Bangala Dumpa Samosa.
Potatoes are boiled, peeled and chopped. Oil is tempered with spices and potatoes are briefly cooked with whole spices. A soft dough is made with maida. The potato mixture is stuffed in the dough and formed into samosa. The samosa are then deep fried till golden brown and served with chaat chutney.Makes: around 5 Potato Samosa with Whole Spices.
Ingredients:
Red Potatoes 2 Large
Green Peas 1/3 Cup
Green Chiles 2 – 3
Cilantro few Sprigs
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Whole Coriander Seeds 1/2 tsp
Whole Fennel Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Salt to taste
Oil 1 tbsp + for Deep Frying
Green Peas 1/3 Cup
Green Chiles 2 – 3
Cilantro few Sprigs
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Whole Coriander Seeds 1/2 tsp
Whole Fennel Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Salt to taste
Oil 1 tbsp + for Deep Frying
For Dough:
Maida 1/2 Cup
Ajwain a Pinch
Salt a big Pinch
Lemon Juice 1 tsp
Butter 1 Tbsp
Ajwain a Pinch
Salt a big Pinch
Lemon Juice 1 tsp
Butter 1 Tbsp
Method of preparation:
Soak coriander seeds and fennel seeds in a tbsp or more of water for couple of minutes.
Wash, halve and boil the potatoes in enough water till potatoes are just soft but whole.
Cool the potatoes to room temperature, peel and chop up the potatoes.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro.
Wash peas under fresh water and keep aside.
Wash, halve and boil the potatoes in enough water till potatoes are just soft but whole.
Cool the potatoes to room temperature, peel and chop up the potatoes.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro.
Wash peas under fresh water and keep aside.
Heat a tbsp of oil in a pan, add cumin seeds.
When cumin seeds start to sizzle and change color, add peas.
Fry till peas are soft and lightly browned.
Stir in green chiles and fry briefly.
Finally stir in chopped potatoes, soaked coriander and fennel seeds, turmeric powder and salt.
Cook on medium flame till potatoes are soft and start to fall apart.
Remove from heat, stir in lemon juice and cilantro.
When cumin seeds start to sizzle and change color, add peas.
Fry till peas are soft and lightly browned.
Stir in green chiles and fry briefly.
Finally stir in chopped potatoes, soaked coriander and fennel seeds, turmeric powder and salt.
Cook on medium flame till potatoes are soft and start to fall apart.
Remove from heat, stir in lemon juice and cilantro.
In a mixing bowl, mix together maida, ajwain, butter, lemon juice and a pinch of salt into soft non sticky dough using enough water.
Keep the dough covered for around 20 minutes.
Knead the dough well and divide it into around 2 – 3 portions.
Roll each portion into around 7 inch slightly oval shaped disc.
Keep the dough covered for around 20 minutes.
Knead the dough well and divide it into around 2 – 3 portions.
Roll each portion into around 7 inch slightly oval shaped disc.
Cut the rolled out dough in half on its smallest diameter.
Apply a drop of water to half of the straight edge.
Fold the other half to overlap and form a cone.
Press to seal the edges and fill around 3 tbsps of the prepared potato mixture in the cone.
Apply a drop of water to half of the straight edge.
Fold the other half to overlap and form a cone.
Press to seal the edges and fill around 3 tbsps of the prepared potato mixture in the cone.
Apply a drop of water to the open end of the cone and press it together to seal the samosa.
Repeat the same with other half of the rolled out dough.
Repeat the same process with remaining dough.
Repeat the same with other half of the rolled out dough.
Repeat the same process with remaining dough.
Heat oil in a wok in medium – low heat.
Test the oil by dropping a small piece of dough.
If the dough takes couple of seconds to float, the oil is ready.
Slowly drop all the potato samosa into hot oil.
Fry on both sides till the potato samosa are light golden brown.
Remove the samosa onto absorbent paper and store tight for couple of weeks.
Serve potato samosa with any of these chaat chutneys.
Notes: Make sure to fry the samosa for a good amount of time on low – medium flame.
Test the oil by dropping a small piece of dough.
If the dough takes couple of seconds to float, the oil is ready.
Slowly drop all the potato samosa into hot oil.
Fry on both sides till the potato samosa are light golden brown.
Remove the samosa onto absorbent paper and store tight for couple of weeks.
Serve potato samosa with any of these chaat chutneys.
Notes: Make sure to fry the samosa for a good amount of time on low – medium flame.
Suggestions: If the oil is too hot, samosa turns dark quickly without cooking. For much crispier version of samosa, remove the fried samosa from heat, cool down and deep fry again till dark golden brown.
Variations: You can also add a pinch of garam masala or chaat masala to the potato stuffing mixture.
Other Names: Potato Samosa with Whole Spices, Bangala Dumpa SamosaBangala Dumpa Samosa.Variations: You can also add a pinch of garam masala or chaat masala to the potato stuffing mixture.
Poha Onion Chaat.
Poha / Flattened rice is either roasted or fried till crisp. Here poha is mixed with finely chopped onion along with other spices and herbs for quick and tasty spicy chaat. You need to serve the poha chaat immediately as a tea time snack.
Makes: around 4 Servings of Poha Onion Chaat.
Makes: around 4 Servings of Poha Onion Chaat.
Ingredients:
Poha 2 Cups
Onion 1 Small
Tender Green Chile 1 Small (optional)
Chaat Masala 1/4 tsp
Red Chile Powder 1/2 – 1 tsp
Dalia / Roasted Gram 1 tbsp
Roasted Peanuts 2 tbsps
Lemon Juice 1 tbsp
Cilantro a few sprigs
Salt to taste
Onion 1 Small
Tender Green Chile 1 Small (optional)
Chaat Masala 1/4 tsp
Red Chile Powder 1/2 – 1 tsp
Dalia / Roasted Gram 1 tbsp
Roasted Peanuts 2 tbsps
Lemon Juice 1 tbsp
Cilantro a few sprigs
Salt to taste
Method of preparation:
Remove stems, wash, remove seeds and finely chop the green chile (if using).
Peel and finely chop the onion.
Clean, wash and finely chop cilantro.
Peel and finely chop the onion.
Clean, wash and finely chop cilantro.
Heat a flat pan on medium heat, add poha.
Fry till poha is crisp. Make sure poha doesn’t change color.
Remove from heat, add oil in the same pan while its still hot, add red chile powder and salt.
Immediately add the poha to the oil and toss well to coat the poha with red chile powder.
Fry till poha is crisp. Make sure poha doesn’t change color.
Remove from heat, add oil in the same pan while its still hot, add red chile powder and salt.
Immediately add the poha to the oil and toss well to coat the poha with red chile powder.
In a mixing bowl, add chopped onion, green chile, chaat masala, cilantro, lemon juice and salt.
Mix it thoroughly to combine all the flavors.
When ready to serve, stir the poha into the prepared mixture.
Finally stir in roasted peanuts, dalia and remove onto serving bowls.
Serve poha chaat immediately.
Notes: Don’t let the poha chaat sit for more than 5 minutes in which case it becomes soggy.
Mix it thoroughly to combine all the flavors.
When ready to serve, stir the poha into the prepared mixture.
Finally stir in roasted peanuts, dalia and remove onto serving bowls.
Serve poha chaat immediately.
Notes: Don’t let the poha chaat sit for more than 5 minutes in which case it becomes soggy.
Suggestions: If the chaat is too spicy, stir in more lemon juice.
Variations: Grated raw mango can be added for texture and sourness.
Other Names: Poha Chaat, Atulukulu Mixture
Variations: Grated raw mango can be added for texture and sourness.
Other Names: Poha Chaat, Atulukulu Mixture
Tomato Dosa.
Instant dosa can be prepared with tomatoes. Traditionally rice is soaked overnight and then it is ground into paste with tomatoes. Here, rice flour is mixed with pureed tomato for the batter. The batter is poured onto hot pan and cooked till the dosa turns crisp. Serve tomato dosa immediately with any pickle or chutney of your choice.
Makes: around 5 Tomato Dosas.
Makes: around 5 Tomato Dosas.
Ingredients:
Rice Flour 1/2 Cup
Ripe Tomato 1
Green Chile 1 – 2
Cumin Seeds 1/2 tsp
Asafoetida a big Pinch
Curry Leaves 8
Salt to taste
Oil as Required
Ripe Tomato 1
Green Chile 1 – 2
Cumin Seeds 1/2 tsp
Asafoetida a big Pinch
Curry Leaves 8
Salt to taste
Oil as Required
Method of preparation:
Wash, remove stem and roughly chop the green chile.
Wash and grind the tomato along with green chile into smooth paste.
Wash and grind the tomato along with green chile into smooth paste.
In a mixing bowl, mix together rice flour, ground tomato green chile paste, cumin seeds, asafoetida, curry leaves and salt.
Add enough water to make it somewhat thin batter.
Add enough water to make it somewhat thin batter.
Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of tomato dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 6 – 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
When pan gets hot, pour a ladle full of tomato dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 6 – 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining tomato dosa batter.
Serve tomato dosa immediately with any chutney of your choice.
Notes: Make sure tomato dosa is little crisp before removing from heat.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining tomato dosa batter.
Serve tomato dosa immediately with any chutney of your choice.
Notes: Make sure tomato dosa is little crisp before removing from heat.
Suggestions: If the tomato dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust with water.
Variations: You can also add finely chopped onion and cilantro to the tomato dosa batter. Finely chopped cashews can also be added.
Other Names: Tomato Dosa
Variations: You can also add finely chopped onion and cilantro to the tomato dosa batter. Finely chopped cashews can also be added.
Other Names: Tomato Dosa
