Ingredients: Dosa Batter – 1 cup Onion, finely chopped – ½ cup Capsicum, finely chopped – ½ cup Red chilly powder – 1 Teaspoon Salt to taste Sambhar masala – 1 Teaspoon Green chilly, chopped – 2 Oil – as required Method: Take one bowl, add required batter, salt and add water to adjust consistency of batter. Batter should be of pouring consistency. Heat non stick tawa, pour 2 to 3 ladleful of batter and spread it into 3 inches. …
Ingredients: Green chillies, slit, seeded – 5 to 7 Oil – to deep fry Besan – 1 cup Water – as required Salt to taste Turmeric powder – ¼ Teaspoon Soda- ¼ Teaspoon Ingredients For Stuffing: Dabeli masala – ½ cup Roasted sesame seeds – 2 to 3 Tablespoons Roasted nuts – 2 to 3 Tablespoons Salt to taste Garlic paste – 2 Teaspoons Method: Take one mixi bowl and blend all the stuffing ingredients coarsely. Keep aside. Stuff stuffing …
Ingredients: Palak (spinach) leaves – 10 to 12 Gram flour (besan) – 1 cup Water – as required Salt to taste Turmeric powder – ¼ Teaspoon Carom seeds (ajwain) -1/4 Teaspoon Soda – ¼ Teaspoon Oil – to deep fry Chat masala – as required Method: Heat oil on kadai for deep frying. Take one bowl, add besan, salt, turmeric powder, ajwain and mix well. Add required water, make pakoda batter. Add soda and hot 2 to 3 tablespoons oil …
Preparation time – 18 to 20 hoursCooking time – 40 minutesIngredients: Rice – 3 cup Urad Dal – 1 cup Curd – 3 to 4 Tablespoons Garlic Paste – 3 Tablespoons Ginger Paste – 1 Tablespoon Green Chiily Paste – 3 Tablespoons Soda – 1/2 Teaspoon Salt to Taste Red chilly powder – 1 Teaspoon Turmeric powder – 1 Teaspoon Bottle gourd, peeled, grated – ½ cup Curry Leaves, chopped – 8 to 10 Sugar – 2 to 3 Tablespoons …
Serving – 15 to 20 pakodas Ingredients: Chana dal (split bengal gram), soaked – 1 cup Onion, chopped – 1 medium Green chilly, chopped – 2 Red chilly powder – ½ Teaspoon Turmeric powder – ¼ Teaspoon Salt to taste Hing (asafoetida) – ¼ Teaspoon Oil – to deep fry + 2 Tablespoons Carom seeds (ajwain) – ½ Teaspoon Method: Soak chana dal for 4 to 5 hour. Blend coarsely chana dal and green chilly. Make sure don’t add water. …
Serving – 2 Ingredients: Broken wheat / daliya / fada, soaked – ½ cup Water – 1 cup Oil – 2 Tablespoons Cumin seeds – ½ Teaspoon Hing (asafoetida) – ¼ Teaspoon Onion, chopped – 1 medium Green peas – ¼ cup Carrot, chopped – ¼ cup Green chilly, chopped – 1 Salt to taste White pepper powder – ½ Teaspoon Stir fry spinach(palak) – for garnishing Method: Soak broken wheat for 1 hour. Wash it well and presser cook …
Serving – 2 Ingredients: Palak (spinach), finely chopped – 2 cups Methi (Fenugreek), finely chopped – 1 cup Ginger paste – 1 Teaspoon Garlic paste – 2 Teaspoons Green chilly paste – 1 Teaspoon Wheat flour – 2 Tablespoons Gram flour (besan) – 4 Tablespoons Semolina/suji/rawa – 2 Tablespoons Cumin seeds – ½ Teaspoon Soda or fruit salt – ¼ Teaspoon Sugar – 1 Tablespoon Lemon juice – 1 to 2 Tablespoons Oil – 1 Tablespoon Salt to taste Ingredients …
Serving – 2 Ingredients: Sabudana/sago, soaked – ½ cup Oil – 2 Tablespoons Cumin seeds – ½ Teaspoon Roasted peanut – ¼ cup Green chilly, chopped – 3 Pepper powder – ½ Teaspoon Sugar – 2 Tablespoons Lemon juice – 3 Tablespoons Salt to taste Potato, chopped – 1 medium Curry leaves – 4 to 5 White sesame seeds – 1 Tablespoon Black sesame seeds, for garnishing – 1 Teaspoon Method: Wash sabudana 2 to 3 times and then soak …
Ingredients: Rawa – 1 cup Curd – 1 cup Water – ¼ to ½ cup Ginger paste – 1 Teaspoon Garlic paste – 2 Teaspoon Salt to taste Oil – 1 Tablespoon Fruit salt ( ENO) – ½ Teaspoon Ingredients for topping: Oil – 1 Tablespoon Mustard seeds – 1 Teaspoon Sesame seeds – 1 Teaspoon Green capsicum, chopped – 1 medium Red chilly powder – ¼ Teaspoon Salt to taste Method: Take one bowl, add rawa, curd, salt, ginger …
Ingredients: Leftover idali, cut into small pieces- 4 to 5 Palak (spinach), chopped – ½ cup Oil – 2 Tablespoons Cumin seeds – ½ Teaspoon Hing (asafoetida) – ¼ Teaspoon Red chilly powder – ½ Teaspoon Salt to taste Method:Heat oil in kadai, add cumin seeds, hing, palak and cook for 1 to 2 minutes or palak cooked. Add red chilly powder, salt, idali pieces and mix well. Cook for 4 to 5 minutes. Serve hot.