Search This Blog

Showing posts with label indian recipes. Show all posts
Showing posts with label indian recipes. Show all posts

Sunday, March 1, 2015

Capsicum Masala Rice / Bell pepper Rice




This is a simple and easy to make rice recipe that is nutritious as well as tasty.

INGREDIENTS:
  • Cooked basmati rice - 2 cup
  • Chopped onion - 1 small
  • Capsicum / Bell pepper (chopped) - 2 nos
  • Peanut - 3 tsp
  • Cumin seed - ½ tsp
  • Urad daal - 1 tsp
  • Chana daal (optional) - 1 tsp
  • Coriander seeds - 2 tsp
  • Red chilly - 1 no
  • Fennel seed - ½ tsp
  • Black pepper - ½ tsp
  • Cinnamon – 1 inch stick
  • Cardamom – 2 nos
  • Cloves – 2 nos
  • Turmeric powder - 2 pinch
  • Ghee - 2 tbsp
  • Cashew nut - 1 tsp
  • Mustard seed - 1 tsp
  • Red chilly - 2 nos
  • Salt to taste

PREPARATION METHOD:
  • Dry roast 2 tsp peanut, cumin seed, red chilly, coriander seed, urad daal, chana daal, fennel seed, black pepper, cardamom, cloves and cinnamon.
  • Grind all the roasted ingredients together.
  • Heat ghee in a heavy bottomed pan.
  • Add mustard seeds and red chilly, let it splutter.
  • Add 1 tsp peanut and cashew nut into it and fry them.
  • Add chopped onion and saute for 2 minutes.
  • Add chopped bell pepper, turmeric powder and salt into it and saute for a minute.
  • Add cooked rice, ground masala and salt into it and mix well.
  • Cook for a minute, turn off the stove and serve it.

Recommended Combination: Serve hot with raita.



Sunday, April 20, 2014

Paneer Biriyani / Paneer Rice



INGREDIENTS:
  • Paneer - ½ lb or 250 gm
  • Chopped onion - 1 cup
  • Chopped tomato - 2 no
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tsp
  • Slit green chillies - 2 nos 
  • Coriander powder - 2 tsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - ½ tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 2 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • kasoori methi - 1 tsp
  • Finely chopped coriander leaves - 2 tbsp
  • Ghee - 1 tbsp
  • Salt to taste
  • Oil 

PREPARATION METHOD:
  • Cut paneer into small pieces, lightly fry and keep aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom, bay leaves and cloves together for a minute. 
  • Add drained rice and fry for a minute.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook until the rice is cooked and all water has been absorbed.
  • Remove the rice from the fire and let it cool.
  • Heat 2 tbsp oil in a pan.
  • Add onion, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, turmeric powder, salt and sauté.
  • Add tomato and sauté well till the oil separates from the masala.
  • Add fried paneer into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves into it and cook for a minutes.
  • Add Kasoori methi and mix well.
  • Add cooked rice into it and mix well.
  • Let it cook for a minute.
  • Turn off the stove.
  • Garnish the biryani with chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.





Friday, November 29, 2013

Baked sweet potato



INGREDIENTS:
  • Sweet potato -  1 (large)
  • Pepper powder -  1/2 tsp
  • Garlic ( crushed) - 2 nos
  • Oil - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Scratch off the potato skin and wash it.
  • Cut it in to small wedges.
  • Add garlic, pepper powder, oil and salt into the potato wedges.
  • Mix them together.
  • Preheat oven to 350 deg F.
  • Grease the pan with oil.
  • Spread the marinated wedges in the pan.
  • Bake for 5 to 7 minutes in the oven.
  • Turn the other side and bake  for another 5 mins.
  • Remove it from the oven when it turns light golden color.

Sunday, October 27, 2013

Simple Vegetable Biriyani




INGREDIENTS:
  • Chopped Carrot - ½  cup
  • Chopped String beans - ½  cup
  • Chopped Cauliflower - ½  cup
  • Chopped Green peas- ½  cup 
  • Chopped Potato - ½  cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Curd - 1 cup
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 2 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 3 one inch stick
  • Cardamom – 4 nos
  • Cloves – 4 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying


PREPARATION METHOD:
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, salt and sauté .
  • Add tomato and sauté well.
  • Add all vegetables into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Add curd into it and mix well and cook for 2-3 minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add cooked vegetable masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Friday, October 4, 2013

Mango Salsa



INGREDIENTS:
  • Ripe Mango - 1 no
  • Finely chopped onion - 1 tbsp
  • Finely chopped Cilantro - 1 tsp
  • Chopped bell pepper - 2 tbsp
  • Lemon juice - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Peel and chop the mango.
  • Mix chopped mango, onion, cilantro, bell pepper and salt together.
  • Add lemon juice into it and mix well.
  • Now it is ready to serve.

Recommended Combination: Serve with tortilla chips.

Wednesday, May 29, 2013

Mushroom Rice / Mushroom Biriyani




INGREDIENTS:
  • Mushroom - 20 nos
  • Basmati rice - 2 cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 1 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 3 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean and cut the mushroom into half and keep aside.
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, salt and sauté .
  • Add tomato and sauté well.
  • Add mushroom into it and mix well (no need to add water).
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add mushroom masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.
Recommended Combination: Serve hot with raita / pickle.

Saturday, August 11, 2012

Beetroot Rice



INGREDIENTS:
  • Basmathi rice - 2 cup
  • Chopped Beetroot -1 cup
  • Chopped Onion– 1 nos
  • Green peas – ¼ cup
  • Chopped Green chili - 3 nos
  • Ginger Garlic paste - 1 tsp
  • Cinnamon -2 inch stick
  • Cloves- 2 nos
  • Cardamom - 2 nos
  • Salt to taste
  • Ghee or Oil- 1 tbsp
  • Raisins - 2 Tbsp
  • Cashewnut - 10 nos
  • Chopped corriander leaves

PREPARATION METHOD:
  • Heat ghee/oil in a pan.
  • Fry raisins and cashew nut and remove from the pan and keep aside.
  • Add onion, green chili, ginger garlic paste and saute.
  • Add chopped beetroot and saute for 2 -3 minutes.
  • Add greenpeas, salt and saute for a few minutes.
  • Heat 1 tsp of oil/ghee in a pan and fry cinnamon stick,  cardamom and  cloves.
  • Add rice into it and fry for a minute.
  • Add the vegetables in rice and mix it.
  • Add 4 cups of water and salt and cook the rice and vegetables in low flame.
  • Remove from fire and garnish the rice with fried nuts, raisins and chopped corriander leaves.


Recommended Combination: Serve with Pappadam/Chips and raita.

Sunday, February 5, 2012

Soya Biriyani



INGREDIENTS:
  • Basmati rice – 2 cup
  • Soya Chunks - 2 cup
  • Chopped onions – 2 cup
  • Tomato (chopped) – 1 no
  • Diced Carrot and Peas– 1 cup 
  • Green chilly – 2 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic – 1 tsp
  • Chilly powder – 1 tsp
  • Turmeric Powder - ¼ tsp
  • Coriander powder – 1 tsp
  • Fennel seed Powder - 1 tsp
  • Garam Masala Powder - 1 tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 3 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - 1 cup
  • Ghee - 3 tbsp
  • Thinly sliced Onion - ½ cup 
  • Salt to taste
  • Oil for frying


PREPARATION METHOD:
  • Wash and soak rice for 10 mins and then drain it. 
  • Soak soya chunks in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • squeeze the chunks out of water and keep aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry thinly sliced onions(for garnishing) until golden brown and remove it and keep it aside.
  • Add the remaining Ghee and fry cinnamon, cardamom and cloves together for a minute. 
  • Crush  chopped Garlic and Ginger with Green Chillies .
  • Add this to the pan along with chopped Onion and saute till translucent.
  • Add chopped tomato and saute well.
  • Add chili powder, coriander powder, fennel seed powder, turmeric Powder and garam masala and saute till the raw smell goes.
  • Add Soya chunks, carrot and peas to it.
  • Add ¼ cup water and salt to it and let it cook for 5 minutes.
  • Add mint leaves and cilantro to it and cook for a minute.
  • Add drained rice into it and mix well.
  • Add 4 cups of water, salt(to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • Remove from fire when the rice is cooked and all water has been absorbed.
  • Garnish the Biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with Chicken Curry / pickle.

Saturday, January 28, 2012

Cauliflower Mutta Thoran / Cauliflower Egg Stir fry



Combination of Egg and Cauliflower results in a delicious thoran.

INGREDIENTS:

  • Finely chopped Cauliflower- 1 cup
  • Onion(finely Chopped)- 1 nos
  • Green Chilly(roundly cut) - 3
  • Turmeric powder - ¼ tsp
  • Grated Coconut-¼ cup
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Egg - 3 nos
  • Salt – to taste
  • Oil - 2 tsp
  • Curry leaves- few


PREPARATION METHOD:

  • Cook Cauliflower in little water, Turmeric powder and Salt.
  • Beat the Eggs and keep aside.
  • Heat Oil in a pan and allow Mustard seeds and Red chilly to splutter.
  • Add Chopped Onion and Green Chilly and saute well.
  • When Onion turns transparent, add the beaten egg,  grated Coconut and salt and stir continuously.
  • Add Cooked Cauliflower along with Curry leaves  and saute well.
  • When the thoran becomes dry, remove from fire.

Recommended Combination: Serve with Rice / Chappathi / Dosa.



Friday, January 27, 2012

Rava Idli




Rava, usually used to prepare Upma can also be used to prepare delicious idli.

INGREDIENTS:
  • Roasted Rava - 1 cup
  • Curd - 1 ½ cup
  • Finely Chopped Ginger -  ½ tsp
  • Grated Carrot - 2 tbsp
  • Green Chillies - 2 nos
  • Mustard seeds - ½ tsp
  • Channa Daal - 1 tsp
  • Urad Daal - 1 tsp
  • Cashewnut - 10 nos
  • Ghee - 1 tbsp
  • Curry leaves - A few
  • Chopped corriander leaves -2 tbsp
  • Sugar - ½ tsp
  • Salt to taste

PREPARATION METHOD:
  • Heat ghee in the pan and fry cashewnut and take it aside.
  • Add mustard seeds and wait for them to splutter. 
  • Add channa daal, urad daal and fry it.
  • Add green chilies and chopped ginger and saute for a minute. 
  • Add rava, mix well and roast for a minute.
  • Remove from fire and add grated carrot, chopped corriander leaves, salt, sugar, curry leaves and curd and mix well.
  • Now the Idli batter is ready.
  • Grease the idli mould with oil.
  • Put fried cashewnut in the center of each idli mould.
  • Pour the batter in the mould .
  • Steam the vessel for about 10 - 12 minutes.
  • Turn off the stove and let it cool.
  • Remove the idlis from the mould and serve.

Recommended Combination: Serve with Chutney or sambar.



Wednesday, January 11, 2012

Soya Roast



Soya is rich in protein and fiber. This is a dry side dish which is good to go with Chappathi, Appam or Rice.

INGREDIENTS:
  • Soya chunks - 1 cup
  • Onion - 1 nos
  • Ginger and garlic paste - 1 tbsp
  • Slit Green chillies - 4 nos
  • Coriander powder - 1 tsp
  • Red chilly powder - 1 tsp
  • Garam Masala Powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Tomato - 1 no
  • Pepper Powder - 1 tsp
  • Oil - 2 tbsp
  • Red Chilly -2 nos
  • Mustard seeds -1 tsp
  • Salt - As reqd

PREPARATION METHOD:
  • Soak soya chunks in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • squeeze the chunks out of water and keep aside.
  • Cut each balls into 2 pieces.
  • Heat oil in the pan.
  • Add Onions, Green Chillies, ginger and garlic paste.
  • Fry Onions till it turns transparent.
  • Add Tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder, salt and sauté .
  • Add Soya into it.
  • Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
  • Add Pepper powder to the curry and mix well.
  • Turn off the stove when the gravy becomes dry.
Recommended Combination: Serve hot with Rice / Chappathi / Appam

Monday, January 9, 2012

Fish Curry in Tamarind Juice



Tamarind juice give a distinct taste to the fish curry. We can use King Fish (Neymeen) or Pomfret (Aavoli) to make this fish curry.

INGREDIENTS

  • Fish (King Fish or Pomfret) - 500g or 1lb
  • Chopped Ginger - 1 tsp
  • Green Chilies (slit) - 4 nos
  • Sliced Onion - 2 tbsp
  • Tamarind - A gooseberry sized ball
  • Tomato - 1 medium size
  • Coriander powder - 1 tbsp
  • Chilly powder - 1 tbsp
  • Turmeric powder - ¼ tsp
  • Fenugreek powder - a pinch
  • Coconut Oil - 1 tbsp
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:

  • Clean and cut the fish into pieces.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tsp oil in a pan or chatti.
  • Add sliced onions and saute for a minute.
  • Add ginger, garlic, green chilly and saute well.
  • Add chilly powder and corriander powder into it and stir well till the raw smell goes.
  • Grind tomato to fine paste.
  • Add this paste into the pan. 
  • Add turmeric powder, salt and tamarind juice along with little water and allow to boil.
  • When it starts boiling, add the fish pieces and allow to cook.
  • When the fish is cooked well sprinkle fenugreek powder and remove the curry from fire .
  • Add curry leaves and remaining coconut oil.

Recommended Combination: Serve hot with Rice, Chappathi, Appam


Friday, May 21, 2010

Aval Upma / Rice Flakes Upma



Aval / Rice Flakes can be used to prepare variety of snack items.
One amoungst them is Upma.

INGREDIENTS:
  • Aval / Rice Flakes - 3 cups
  • Grated Cocount - 3/4 cup
  • Green Chillies - 3-4 nos
  • Sliced Pearl Onion -5 nos
  • Channa Daal - 2 tbsp
  • Urad Daal - 2 tbsp
  • Cashew nut -20 nos
  • Coconut Oil - 3 tbsp
  • Red Chillies- 2 nos
  • Curry leaves - A few
  • Mustard seeds - 1/2 tsp
  • Peanut / Groundnut -20 nos
  • Salt - to taste

PREPARATION METHOD:
  • Heat oil in the pan .
  • Add mustard seeds, red chillies and wait for them to sputter. 
  • Fry channa daal, urad daal, peanut and cashew nut, curry leaves and keep aside.
  • Add green chilies and pearl onion and saute till translucent. 
  • Wash the aval / rice flakes and drain the water from it.
  • Add aval / rice flakes, salt, water and mix well. 
  • Add grated coconut and mix well.
  • Stir for 2 minutes and cook the aval.
  • Turn off the stove and fried seasoning into it and mix well.
Recommended Combination: Aval Upma can be served hot with Tea or Coffee.

Tuesday, April 27, 2010

Vattayappam / Rice Cake


Vattayappam or Rice Cake is a main item in Kerala.
Rice - Coconut batter cooked in steam to prepare this item.

INGREDIENTS:
  • Raw rice flour -1 cups
  • Grated Coconut - 1 ½ cup
  • Cumin Seed - pinch
  • Cream of Rice (thari)/Rava- 1 tbsp
  • Ghee- ½ tsp
  • Yeast -½ tsp
  • Sugar- 5 tbsp
  • Salt - ¼ tsp 
  • Water

PREPARATION METHOD:
  • Lightly roast rice flour about 3 minutes.
  • Mix yeast with sugar in 5 Tbsp warm water and keep aside.
  • Grind Coconut and cumin seed to a fine paste.
  • Cook the cream of rice in little water by stirring continuously.
  • Mix rice flour, cooked cream of rice and yeast and knead into a soft dough. 
  • Add the coconut paste mix to the dough with little water and mix well. 
  • Add Salt and mix well to make a thick batter.
  • Grease ghee in a pan (steel plate) and pour the batter into it.
  • Steam it well in an idli steamer for 15 minutes.
  • Remove it from the steamer. 
  • Let it cool for sometime and remove from the pan.
Recommended Combination: Vattayappam / Rice Cake can be served hot with Chicken Curry / Chicken Stew / vegetable Kurma / Chicken Kurma / Kadala Curry

Tuesday, March 23, 2010

Koon Roast / Mushroom Roast



Mushrooms are undoubtedly delicious.
This preparation method is similar to Egg Roast, replacing egg with mushroom.

INGREDIENTS:
  • Mushroom - 15 nos
  • Onion - 1 nos
  • Ginger and garlic paste - 1 tsp
  • Slit Green chillies - 4 nos 
  • Coriander powder - 1 tsp
  • Red chilly powder - 1 tsp
  • Garam Masala Powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Tomato - 1 no
  • Oil - 2 tbsp
  • Red Chilly -2 nos
  • Mustard seeds -1 tsp
  • Salt - As reqd

PREPARATION METHOD:
  • Clean and cut the Mushroom into half and keep aside
  • Heat oil in the pan.
  • Put Mustard seeds and red Chillies and allow to Splutter
  • .Add Curry leaves.
  • Add Onions, green Chillies, ginger and garlic paste.
  • Fry Onions till it turns transparent.
  • Add Tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder,Garam Masala Powder, salt and sauté .
  • Add Mushroom into it.
  • Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
  • Turn off the stove when the gravy becomes thick.
Recommended Combination: Serve hot with Rice / Chappathi / Appam

Monday, March 22, 2010

Crispy Rava Dosa



This preparation of Dosa uses Rava batter instead of Rice batter.

INGREDIENTS:
  • Rava - 1 cups
  • Rice flour -¼ cup
  • Maida /All-purpose flour- ¼ cup
  • Cumin seeds - ½ tsp
  • Finely chopped Ginger- 1 tsp
  • Finely chopped green chillies - 1 tsp
  • Curry leaves - few
  • Sesame Oil
  • Salt to taste
  • Water - 3 cups

PREPARATION METHOD:
  • Mix Rava, Rice flour, Maida, Cumin seed, Ginger, Green Chilly, Curry leaves, Salt and Water to make a dosa batter keep it aside for 30 minutes.
  • Heat a Frying Pan.
  • Take one Spoonful of batter and spread on the Pan starting from the Outside and finishing off in the middle.
  • Pour some sesame oil on dosa.
  • Turn the other side and cook both sides well.
Recommended Combination: Serve hot with Chutney.



Parippu Dosa



Parippu dosa is one amongst the different flavours of Dosa's a popular south Indian dish. A spicy combination with added grains.

INGREDIENTS:
  • RawRice - 1 cups
  • Parboiled rice - 1 cup
  • Urad Daal - ½ cup
  • Toor daal- ¼ cup
  • Channa daal-¼ cup
  • Fenugreek - 1 tsp
  • Asafoetida -¼ tsp
  • Red chilly -6 nos
  • Finely chopped pearl onion - 6 nos
  • Curry leaves
  • Water - as required
  • Salt to taste

PREPARATION METHOD:
  • Soak rice, Toor daal, Channa daal, Urad daal, Red chilly and fenugreek for 5 hours. 
  • Grind these with water.
  • Add asafoetida, chopped onion, curry leaves and salt and stir well.
  • Keep it for 2 hrs. 
  • Pour one spoon full of batter on a frying pan as thin as possible.
  • Pour some oil on it.
  • When one side is golden brown and turn the other side .
Recommended Combination: Serve hot with Tomato chutney / Coconut chutney/ Sambar


Onion Uthappam



Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Onion Uttapam is usually made with Onion and Chilli.

INGREDIENTS:
  • Dosa batter - 1 cup
  • Finely chopped Onion - 1 nos
  • Finely chopped Green chillies -4nos
  • Finely chopped Ginger -1 tbsp
  • Finely chopped Curry leaves / Corriander leaves-1 tbsp
  • Gingely Oil
  • Salt to taste

PREPARATION METHOD:
  • Heat 1 tsp of oil in a frying pan.
  • Spread a spoonful of the batter to a heated frying pan.
  • Sprinkle few chopped onions, green chilly, curry leaves / corriander leaves on top of the batter.
  • When the base is golden brown, turn the other side and cook well.
Recommended Combination: Serve hot with Chutney

Masala Dosa



Masala Dosa is prepared by embedding masala within the roasted Dosa.

INGREDIENTS:
For Dosa
  • RawRice -1 ½ cups
  • Urad Daal - ½ cup
  • Water - as required
  • Salt - 1 tsp 
For Masala
  • Potato - 3 nos
  • Sliced Onion(length wise)- 1 nos
  • Slit Green chillies - 2 nos
  • Chopped Ginger- ¼ tsp
  • Turmeric powder - ¼ tsp
  • Black gram(Uzhunnuparippu) - ½ tsp
  • Bengal gram(Kadalaparippu) - ½ tsp
  • Mustard seeds - ¼ tsp
  • Red chillies- 2 - 3 nos
  • Curry leaves - A few
  • Oil - 2 tbsp
  • Water- ¼ cup
  • Salt - as required

PREPARATION METHOD:
For Dosa Batter
  • Soak rice and Urad daal separately for 5 hours.
  • Grind rice and daal separately with water very finely.
  • Mix together rice, dal and salt.
  • Add water and stir well to form a loose batter.
  • Keep it overnight to ferment. 
For Masala
  • Boil potatoes ,Peel skin and mash them and keep it aside.
  • Heat oil in a pan .
  • Put Mustrard seeds and red chillies and allow to Splutter
  • Fry black gram, Bengal gram, curry leaves,.
  • Add sliced onion, Chopped Ginger and green chillies and saute well till it turns transparent.
  • Add Water,Salt,Turmeric powder and let it boil.
  • Add the mashed potatoes and mix well.
  • Cook it for a few mins until the water dries up.
  • Pour one spoon full of batter on a frying pan as thin as possible.
  • Pour 2 tsp Ghee on it.
  • When one side is golden brown, add Potato mix inside Dosa and roll.
Recommended Combination: Serve hot with Chutney.

Ney Roast / Ghee Roast



Ghee roast is prepared by roasting dosa in ghee.
Ghee roast is wafer thin and crispy and is good to serve hot with Chuttney.

INGREDIENTS:
  • Raw Rice -1 ½ cups
  • Urad Daal - ½ cup
  • Water - as required
  • Salt - 1 tsp
  • Ghee

PREPARATION METHOD:
  • Soak rice and Urad daal separately for 5 hours.
  • Grind rice and daal separately with water very finely.
  • Mix together rice, dal and salt.
  • Add water and stir well to form a loose batter.
  • Keep it overnight to ferment.
  • Pour one spoon full of batter on a frying pan as thin as possible.
  • Pour 2 tsp Ghee on it.
  • When one side is golden brown, make a Cut from the centre of the Dosa to the outer corner and roll it over to make a cone shape.
Recommended Combination: Serve hot with Chutney or Sambar.