Tuesday, December 15, 2009

Choley Masala

2 cups Choley soaked over night
1 onion chopped
1 Tomato chopped
1/2 tsp jeera
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 tsp ginger garlic paste
pinch hing
1 1/2 tsp chole masala or(2 tsp of powdered mixture of bay leaves,cloves, cardamom, cumin seeds,mustered,methi seeds,red chillies, cinnamon,peppercorns,amchur)
salt to taste
Oil for tadka
pinch of cooking soda(optional)

  • Put channa in cooker add the cooking soda and bit of salt,Pressure cook for 3-4 whistles.remove the water. 
  • Take a handful of cooked channa grind it in a mixture grinder. keep aside. 
  • Now in a kadai heat the oil and add jeera. 
  • Now add Hing and onions to it.once the onions turned to golden brown, add turmeric,ginger garlic paste as well tomato to it.(add a bit of water to make it paste) 
  • Mash the tomatoes with a ladle to make fine paste in kadai. now add the grind channa paste cook for a minute. 
  • now add coriendar powder,red chilli powder and chole masala mix well add the cooked channa. 
  • Add water,salt as per the taste. 
  • Cook the gravy to the required thickness.Serve with Rotis or Batooras

    Potato Podi

    2 potatoes/sweet potatoes /arabi
    1 cup rice flour/ Rawa(Sooji)
    1 tsp red chiili powder
    1 tsp amchur
    1/2 tsp garam masala(optional)
    salt to taste

    • Mix all spices and salt . add water to make a thin paste.adjuct the chilli powder as per taste. 
    • Keep the tawa on flame to heat. 
    • Now slice the vegetables. dip in the paste. remove and dip in the rice flour or sooji/rawa. 
    • Make a proper coat to the veggis. place it on tawa. 
    • Sprinkle some water. add a drop of oil for each piece and clos the lid. 
    • keep cooking for 2-5 mins. now turn the veggies once again sprinkle some water and put a drop of oil and cook for some time. 
    • Then remove from tawa and repeat for all the other pieces. 
    • Serve with sauce or coconut chutney.

      Monday, December 14, 2009

      Onion Uttappam

      2 cups of Dosa batter (well fermented)
      2-3 onions finally chopped
      2-4 green chillis finally chopped
      2-4 strands of curry leaves chopped
      dal podi
      salt to taste,
      ghee/ Oil

      • Mix all the ingredients except dal podi and ghee. 
      • Heat the tawa, Pour a ladleful of batter on the tawa spread it in round shape not too thin. 
      • Put dal Podi on it. Cover the lid. 
      • After 2 mins remove the lid put Oil / Ghee on edges or on it. turn it. cook for about one more minute and remove from the tawa. 
      • Serve with Chutney or sambhar.


        1 cup Rice
        2/3 cup Moong dal
        2-3 tbsp Ghee
        1-2 green chillis
        10-15 pepper
        2 tsp jeera
        1 tsp ginger garlic Paste
        1 tsp pepper powder.
        1 cup milk
        salt to taste

        • Heat a tbsp of ghee in cooker. add jeera and ginger garlic paste. 
        • Add cut green chillis and pepper corns 
        • Now add washed dal and rice to it. Pour milk on it. 
        • strill prperly. add pepper powder to it. 
        • Now add about 4 cups of water. add salt. cover the lid. 
        • wait for 3-4 whistles from the cooker then remove from the fire. 
        • when u serve add rest ghee mix well and serve hot.

          Friday, December 11, 2009


          1 cup Rice(Dosa/Idli rice)
          1/4 cup Urad dal
          1 tsp fenugreek seeds
          1 tsp channa dal
          salt to taste
          oil/ ghee

          • wash the rice, dal, channa dal and fenugreek seeds together in a vessel and soak 4-6 hours. 
          • in the night grind it to a fine paste not adding much water. 
          • keep over night for fermenting. 
          • In the morning add salt to taste add water if the batter is too thick. mix well 
          • Now heat the tawa , pour a ladle full of batter , spread it to thin and almost round in shape. 
          • cover with a lid. keep a minute. remove the lid. 
          • put some oil or ghee on the dosa(only option). if u want turn it upside down cook for around 30 seconds. 
          • Remove from tawa serve hot with chutney/ sambhar/ Idli podi

            Cabbage Dosa

            1 big bowl Dosa batter
            1/2 cabbage chopped, pressure cooked
            1 Onion cut length wise
            2-3 green chillis cut into 1" length
            1 tsp red chilli powder
            1 tsp Lime juice/ 1 tsp Amchur powder
            1/2 tsp channa dal
            1/2 tsp musterd seeds
            salt to taste
            Oil for tadka


            • Heat the oil in kadai. add channa dal and musterd seeds. 
            • when the mustered seeds splutter add oinion and green chillis. fry for a minute. 
            • now add cooked cabbage, red chilli powder, lime juice/ amchur, salt. 
            • Stirr with a ladle to mix it properly. 
            • cook for another 3-5 mins and remove from the fire 
            • Now keep tawa on fire wait for it to be hot. 
            • take a ladle full of dosa batter pour on tawa spread it round shaped with the help of ladle. 
            • Take 1-2 tbsp of cabbage masala spread it on the half dosa. 
            • Cover the lid for steam effect. remove the lid after a minute put some ghee on it. 
            • now remove the dosa from empty half end, properly fold it on the other half where masala there. 
            • above step can be delayed if u need the dosa to be bit crisp. 
            • Serve the dosa with any chutney if u like. 

            please note that you can add chutney powder or Idli Podi above the masala to added taste.

            Wednesday, December 2, 2009


            1 cup all purpose floure/ Maida
            1/2 cup buttermilk
            1 tsp cooking soda or 1 small pouch ENO
            salt to taste
            Oil to deep fry.

            • Mix the floure,soda/Eno, and salt. 
            • Add buttermilk and knead the dough. if needed add more buttermilk or water. 
            • take spoonful of oil and apply on the dough eveny. 
            • Keep the dough closed for about 4-6 hours in a warm place or under sun. 
            • take lime sized dough roll it to papad size and deep fry. 
            • Serve with Channa masala.