Dosas are very much like pancakes but the texture is very thin and crispy, usually made from rice and urad dhal (split black lentils or black gram). They are a good source of protein and are relatively easy to make and can be stored for at least 5-6 days in refrigerator.
Ingredients:
- Urad dhal.
- Rice.
- Channa dhal.
- Fenugreek seeds.
- Salt.
- Sugar.
Method:
- First take rice and urad dhal in 2:1 ratio,few seeds of fenugreek, handful of channa dhal a wash them and soak for about 6-7 hours.
- Now grind all these into a smooth paste, add salt to taste and a 1/2 tb sp of sugar.
- Ferment it for about 6-7 hours overnight in warm place.
- If air bubbles are seen then take a scoop of batter and pour on medium heated pan in circular motion.
- Oil if required and roll it in the plate serve hot and its READY TO EAT:) with a choice of chutney or gravy.
Dosa is one of the famous breakfast in all homes and loved by one and all. Dosa batter is made and varieties of dosas can be made with variations of flour and ingredients added to it. Onion dosa is one of the yummiest dosa and very simple to prepare and can be eaten with choice of chutney or sabji.
Ingredients:
- Chopped onions.
- Chopped green chillies.
- Cilantro.
- Dosa batter.
Method:
- Take a non stick pan on a medium flame pour a scoop of dosa batter into a circular dosa.
- Now sprinkle chopped onions, chopped green chillies and cilantro.
- Roast for a minute and flip on the other side.
- Once done for a minute roll them and serve hot with a small cube of butter on to the plate with a choice of chutney its READY TO EAT :)
Jeera rice is a very simple, easy quick fix flavoured rice with spices and eaten with any gravy of choice. It can be a substitute for the normal white rice. This jeera rice can be made even more flavourable by variations in the recipe.
Ingredients:
- Cooked rice.
- Cumin.
- Oil.
- Peas.
- Curry leaves.
- Salt.
Method:
- Cook the rice and allow it to cool a little (so that they don't break) by spreading it on to a bigger plate.
- Now on a skillet on a medium flame add 2-3 drops of oil once heated add cumin, curry leaves, peas and also little salt.
- Now mix the rice and garnish with cilantro and eat it with choice of any gravy its READY TO EAT :)
Gobi 65 is one of the most ordered appetizer in restaurants and seems to be loved by almost everyone after gobi manchurian (recipe coming soon). Cauliflower florets marinated with indian spice powders and deep fried in oil . This contains no MSG, no artificial colors (like bright red seen at restaurants), no additives and is completely homemade, hygienic and delicious and must say less time to prepare them.
Ingredients:
- Cauliflower florets.
- Maida/ All purpose flour.
- Corn /rice flour.
- Ginger-garlic paste.
- Salt.
- Chilli powder.
- Water.
- Chopped garlic.
- Green chilies.
- Chopped spring onions.
- Cilantro.
- Ketchup.
- Chopped onions.
- Chopped bell pepper.
- Oil for frying.
Method:
For making Gobi florets:
- In a large bowl add maida (2 cups), rice flour (3 tb sp), ginger-garlic paste (1 tb sp), chilli powder, salt to taste and add water and make thick batter.
- Now on a frying pan add oil for frying and turn on medium flame once the oil is heated dip the cauliflower florets in batter and drop in oil for frying.
- Wait until they turn reddish golden in colour and let the flame be medium and remove them once done on a tissue paper so that they soak the residual oil.
Making the Sauce:
- Take a skillet on a medium flame add 1-2 tb sp of oil once heated throw chopped garlic, chopped bell pepper, chopped spring onions and finely chopped green chillies.
- Add 2-3 spoons of ketchup and saute all them by adding the fried florets.
- Toss them so that it completely covers and garnish with cilantro serve hot its READY TO EAT:)
