Sunday, November 30, 2014

GREEN GRAM DAL & COTTAGE CHEESE DOSA ( SPICY PANCAKE)



½ cup green gram dal  ( pre-soaked,
grind into smooth paste )
¼ cup cottage cheese ( paneer )
¼ cup oats
3- 4 tbsp yogurt
1 onion minced
1 red chili minced
1 green chili minced
1 small piece ginger minced
1 stalk spring curry leaves chopped
1 stalk coriander leaves chopped
Salt to taste
Water to make batter
Mix all the above ingredients well keep
aside for 10-15 minutes.

Oil for cooking
Grated cheese ( optional )

METHOD:

Heat up a nonstick frying pan /dosa pan.

Take ladle full of the mixture, spread like pancake.

Sprinkle few drops of oil around the edges & top.

Let it cook for few minutes until golden brown.

Flip & cook other side, turn sprinkle some
cheese fold & serve.

Serve hot as plain or with any dip 

Chutneys, Curries or Tomato Ketchup.  

Friday, November 28, 2014

FRIED ANCHOVIES MASHED WITH BIRDS EYE CHILIES ( Sambal Ikan Billis Tumbuk Cili Api )



A:
100 gm dried anchovies cleaned & wash
100 gm shallots sliced
10-15 bird’s eye chilies
2 cloves garlic sliced
1 stalk curry leaves ( optional )
Oil for deep frying 

Deep fry all the above ingredients
separately until crispy, keep aside.

B:
Salt to taste
¼ tsp sugar
1 lime juice

METHOD:

Pound A, add in B mix well.

Serve with hot plain rice or as
a side dish for any dish.



DAL CURRY WITH VEGETABLES



A:
½ cup green gram dal
1 potato cut
1 tomato cut
1 carrot cut
1 long beans cut
2 shallots cut
2 cloves garlic cut
5 birds eye chili cut
½ tsp turmeric powder
Salt to taste

Cook all the above ingredients together.

B:
½ cup coconut milk /
3 tbsp creamer

C:
1 sp oil / ghee
½ tsp mustard seeds
¼ tsp cumin seeds
1 dried chili cut small
1 stalk curry leaves
2 shallots sliced

METHOD:

Once A is cooked add B.

When curry start to boil remove from fire.

Heat up ghee /oil, fry mustard seeds,
dried chili, cumin seeds & curry leaves.

Add in shallot & fry till golden brown.

Pour the fried C into the dal curry & mix well.

Serve with Rice or Roti’s.



Tuesday, November 25, 2014

PURPLE CABBAGE PAKORAS ( FRITTER )



 1 small purple cabbage washed & cut

Oil for deep frying

A:
½  cup chickpea flour
½  cup rice flour
½ tsp white pepper powder
¼ tsp asafetida
½  tsp ginger & garlic paste
Salt to taste
Water to mix

B: Things to mince
1 onion
1 red chili small
1 green chili small
1 stalk curry leaves

METHOD:

Heat up oil.

Mix A into thick paste without lumps,
add B, cabbage  to it & mix well

Deep fry the cabbage in hot oil ( adding
little by little ) until golden & crispy.

Serve hot as a snack with tomato ketchup
or as a side dish for the meal.


Saturday, November 22, 2014

SPICED MULTIGRAIN & LEGUMES ( BROWN ) RICE



A:
1 cup multigrain brown rice
( Wash & soaked in hot water for 30 minutes,
stain & keep aside )

B:
½ tsp mustard seeds
½ tsp cumin seeds
1 dried chili cut into small pieced
1 stalk curry leaves
5 shallots sliced
1 green chili cut small
1 tsp ginger & garlic paste
1 sp ghee for cooking

C:
1 cup ideal milk
1 ½ - 2 cups water
Salt to taste

D:
Extra ghee

METHOD:

Heat up ghee fry mustard seeds, cumin seeds,
dried chili & curry leaves.

Add shallots fry till golden brown.

Add green chili, ginger & garlic paste stir for
1 minute.

Now add the stained rice & stir-fry for few more minutes.

In the Rice Cooker add D, rice mix well & cook.

Once rice is cooked add extra ghee & mix.

Cove & keep warm till serve.

Multigrain & Legunes:










STIR-FRIED SWEET SOUR SPICY EGGPLANT



A:
2-3 eggplant medium size
½ tsp turmeric powder
¼ tsp salt
¼ tsp ginger & garlic paste

Cut the eggplant, mix all above ingredients
together, deep fry & keep aside.

B:
½ tsp mustard seeds
1 dried chili cut into pieces
1 small piece cinnamon
1 star anise
2 cloves
2 cardamoms


Things to pound: C
2-3 dried chilies
5 shallots
3 cloves garlic
1 small piece ginger
Few curry leaves

D:
1 tbsp chilly sauce
1 tbsp tomato sauce
1-2 tbsp cooking caramel or can
replace with brown sugar ( jaggery )
Salt & tamarind  to taste

E:
1 chili green cut
1 chili red cut
1 stalk curry leaves
¼ tsp garam masala
Oil for cooking


METHOD:

Het up oil fry B, then add C & fry till golden brown.

Add D stir-fry for few minutes, add 2-3 tbsp water.

When sauce start to boil add the fried eggplants,
both chilies, garam masala, curry leaves & quick stir-fry.

Serve hot with plain rice, fried rice or any types of breads.