Friday, January 29, 2010

Tellevu (Cucumber dosa)

2 cups Dosa rice
2 tbsp urad dal (optional)
1 cucmber
salt to taste

  • Soak dal and rice for at least 6 hours.
  • wash the cucumber nicely if you want to put with skin. Or peel off the skin and cut the cucumber .
  • Grind the rice dal and cucumber to very smooth paste.(do not add much water)
  • Now add the salt. Batter can be adjusted only one dosa is prepared( this is for me)
  • Now the main part comes.
  • Take a banana leaf .in that cut 5 inch width with full lenth. Fold in middle to make the dosa.
  • heat the dosa tawa. pour one laddle of batter. take the folded leaf part from fold side spread the batter to whole tawa. it should be very thin layer.
  • (I don get banana leaf so easily so i use cleaned expired credit card :) )
  • Cover the dosa for 2-3 mins to avoid white surface forming on the dosa.
  • Remove the lid. another mnute later daos will be crispy and comes out in edges..
  • Now remove the dosa (you try with hands also by just holding the edge and peeling like ) serve with greenchilli coconut chutney(if chutney is bit spicy will taste good.
  • Veriation : after removing b4 folding the dosa spread 2 -3 drops of coconut oil on the dosa and serve.

Goli Baje

1 cup Maida
1/2 cup Curds/Yogurt
1-2 green chillis cut into small
4-8 curry leaves
1/2" ginger grated
salt to taste
Oil to deep fry
Tomato Sause or spicy coconut chutney

  • mix all the ingredients except oil and sauce/chutney. 
  • keep it aside for 1 hour. 
  • heat the oil in vessel. take a spoonful of batter pour it in the oil or u can use hands 
  • fry it both side till light brown color. 
  • Serve hot with Sause or chutney

    Sunday, January 24, 2010

    Baingan Bharta

    2 Brinjals
    1 Onion chopped
    1 Tomato chopped
    1-2 green chillis
    Coriender leaves (optional)
    1/2 tsp red chilli powder
    1/2 tsp garam masala
    1/4 tsp corinder powder
    1 tsp Tamerind pulp
    hing a pinch
    termeric a pinch
    Salt to taste

    • Keep the brinjal in Oven for 7 mins tern the side and keep it again for 4 mins or dry roast on gas till the skin peels off by itself 
    • By holding by stem peel off the skin smoothly. 
    • take a spatula and crush and mash roughly. keep aside 
    • Take heavy bottomed vessel heat the oil. put hing and termeric. 
    • Then add the cut green chillis and chopped onions. saute till golden brown color 
    • Then add tomatos cook till gravy is prepared, add Tamerind pulp. 
    • Now add all the masalas and salt.
    • Finally add the Brinjal and mix it well cook for 10 mins.
    • Garnish with coriender leaves and serve.
    Note:First photo Baingan roasted on Gas stove and the 2nd one roasted in Oven

    Methi Parata

    3 cups Wheat flour
    1 cup chopped methi leaves
    1/2 tsp turmeric
    1/2 tsp garam masala
    1 1/2 tsp chilli powder
    1/2 tsp jeera
    salt to taste

    • Mix all the masalaas and methi leaves keep in microwave oven for 1 -2 mins ( Optional). 
    • Take flour in a big bowl, add 2 tsp of ghee mix it well. Now add the methi leaves mixture to it. 
    • Add water make soft dough. Keep aside for 1/2 hour. 
    • Devide the atta into small portions (tennis ball sized) shape them round and roll them into thick paratas.. 
    • Cook on both side using applying ghee on a hot tawa. 
    • Serve with chilled dahi(yogurt) or mango pickle.