DHAL KESARI AND KICHIDI

INGREDIENTS

FOR KESARi

1. 1/2 cup           green gram
2. 1 cup              Rava
3. 1 1/2 cups       sugar
4. 1 tsp               cardamom powder
5.  1/4 tsp           saffron color
6. 2 1/4 cup        water
7. 5 drops            rose essence
8. 1/4 cup            ghee or oil
9. 1/4 cup            milk

METHOD

• Boil green gram add 2 1/4 cup water.
• Fry Rava adding 1 tsp of ghee.
• Mix dhal, water, and cook for 3 minutes.
• Now add sugar, milk, essence and saffron color.
• Cook for 2 minutes and add ghee or oil.
• Add cardamom and fried cashew nuts and raisins.

FOR KICHIDI

1. 1 cup                       rava
2. 1/2 cup                    green gram
3. 1/2 cup                    tur dal
4. 1/2 cup                    bengal gram dhal
5. 2 tsp                        salt
6. 1/4 cup                    oil
7. 2                              onions chopped 
8. 5                              green chilies slit
9. 1                              tomato chopped
10. 6 leaves                   curry leaves
11. Handful                   coriander leaves
12. 4 cups                      water
13. 1/2                           lemon
14. 1 tsp                        ginger- garlic paste
15. 1/4 tsp                     turmeric
16. 1 tsp                        mustard seed
17. 1 tsp                        urad dhal
18. 1 tsp                        Bengal gram dhal

Method

• Fry rava in 1 tsp of oil.
• Pressure cook dhal adding turmeric.
• Heat oil add seasoning splutter mustard
• Add onion, green chilies, curry leaves, and ginger- garlic paste.
• Now add cooked dhal,rava and salt.
• Cook for 5 minutes and add lemon juice.
• Garnish with coriander leaves and ghee.
• Mix well and serve with Kesari bhath.

Veg rice with green kofta gravy

INGREDIENTS

1. 1 cup                 boiled rice
2. 1                       onion chopped
3. 1 tsp                 ginger- garlic paste
4. 1 tsp                 chilly powder
5. 1                      carrot chopped
6. 10                    beans chopped
7. 1/2                   cabbage
8. Handful           coriander leaves
9. 2 tsp                Salt                   
10. 1 tbsp              oil
11. 1/2 tsp             lemon

Method

• Heat oil add onion, ginger- garlic paste and fry.
• Add vegetables and close the lid for 3 minutes.
• Open the lid and add chilly powder, salt.
• Mix and keep the lid closed for again 3 minutes.
• Finally add rice, lemon, and fry.
• Garnish with coriander leaves.

RAW BANANA FRY [PODIMAS]

INGREDIENTS

1. 1               raw banana
2. 4              green chilies
3. Few               curry leaves
4. 1 tsp         ginger- garlic paste
5. 1/4 tsp      turmeric
6. 1 tsp         salt
7. handful    coriander leaves
8. 1 tbsp      grated coconut
9. 2              onions chopped
10. a pinch    asafoetida[ hing]
11. 1 tbsp      oil
12. 1 tsp        mustard seeds
13. 1 tsp       urad dhal
14. 1 tsp        lemon juice

METHOD

Halve banana and boil adding turmeric.
Cool and remove the skin and grate.
Add lemon juice .asafoetida, salt and mix.
Heat oil and splutter mustard seeds,
Then add onion, curry leaves, ginger-garlic paste and green chilies.
Fry well and add grated banana to it.
Fry till dry and at last add coconut and coriander leaves.

MIXED DHAL DOSA

INGREDIENTS

1. Tur Dhal                      1/4 cup
2. Red gram                     1/4 cup
3. Green gram                  1/4 cup
4. Bengal gram                 1/4 cup
5. Urad dhal                     1/4 cup
6. Rice                              1 cup

For Grinding

1. 
2.  4             red chilies
3.  1/2"        cinnamon
4.  4            cloves
5.  1 tsp       fennel seeds
6.  1/2 tsp    cumin seeds
7.  1/2"        ginger
8.  3 flakes  garlic
9.  1 tsp       rock salt

Method

• Soak rice and dhal together for 2 hours.
• Grind them adding the above masala.
• Add salt while grinding.

For dosa batter

1. Onion                        2 chopped finely
2. Green chilis              6 chopped
3. Curry leaves             handful chopped
4. Coriander leaves       handful chopped

Method

• Mix the above ingredients to the batter.
• Add water if the batter is thick.
• Pour a ladle full batter on hot Tawa and roast on both sides adding ghee or oil.
• Serve with tomato chutney.

EGG PLANT GREEN CURRY

INGREDIENTS

1. 3 long   size eggplant cut lengthwise
2. 2           onions chopped
3. 1           tomato chopped
4. 1 tsp     salt to taste
5. 1/4 tsp   turmeric
6. 1 cup    water
7. 1 tsp     garam masala powder

FOR GRINDING

1. 3                green chilies
2. 1/2 "          ginger
3. 6 pods       garlic
4. 1 bunch     coriander leaves

FOR SEASONING

1. 1 tsp mustard seeds
2. 1 tsp urad dhal
3. curry leaves
4. 1 tbsp oil

METHOD

• Heat oil in a pan add seasoning, curry leaves and splutter mustard seeds.
• Add onion and fry for 2 minutes and mix with eggplant and tomato.
• Fry till eggplant changes its color.
• Add grounded masala, turmeric, salt, and fry.
• At last add water, boil, and simmer for 15 minutes.
• Serve with chapattis and curd rice.

BANGALORE MASALA DOSA

This is famous in my native place Bangalore. I love this dosa. So I want to share this recipe with all of them. In Hotels they grind the dough by adding different ingredients. There we get superb dosas. I do it in a simple method to satisfy ourselves at home. My children like it very much.

INGREDIENTS

1. 1 cup          Idli batter
2. 1 tbsp         rawa or wheat flour
3. 1 tbsp         sugar
4. 1 tsp           salt

• Mix and soak for 1 hour

Ingredients for grinding

1. 1 cup               Idly rice
2. 1/4 cup            urad dhal
3. 1/2 cup            rice flakes
4. 1 tsp               fenugreek seeds
5. 1 tbsp             tur dhal
6. 1 tsp               salt
7. 1 tbsp            sugar

Method

• Soak rice, urad dhal and fenugreek seeds for 2 hours.
• And rice flakes for 1 hour
• Grind all at once to a smooth paste.
• Add salt and sugar.
• Leave it to ferment for 10 hours.

For red masala

1. 1 tsp             chilly powder       
2. 1/2 tsp          turmeric
3. 1 tsp             salt
4. 2                  onion
5. 1/4 tsp         orange-red color

• Grind to a smooth paste.

For potato masala

1. 4                                boiled and mashed potatoes[boiled peas and carrots can be added]
2. 1/2 tsp                       turmeric
3. 2                                onion sliced
4. 4                                green chilies cut
5. 1 tsp                           ginger-garlic paste
6. 5                                 curry leaves
7. 1 tbsp                         oil
8. 1/2 tsp                        each of  mustard seeds, urad dhal, Bengal gram
9. 1 tsp                           salt to taste
10. Handful                      coriander leaves chopped

Method

• Heat oil in a pan splutter mustard seeds and fry dhals.
• Add onion, green chilies, turmeric, and ginger-garlic paste.
•  Fry and add mashed potatoes and salt.
• Mix well and garnish with coriander leaves.

For dosa

• Heat dosa pan and pour dosa dough on it, smear oil or ghee on the dosa.
• Take a tsp of red masala and spread on dosa and roast till crisp and turns red in color.
• Add a tbsp of potato mix on dosa and fold.
• Put 1 tsp butter on dosa and serve with chutney and sambar.

OATS FRIED CHICKEN

INGREDIENTS

1. 4 leg pieces
2. 1 cup oats
3. 1/2 cup milk
4. 1 cup all-purpose flour

TO MARINATE

1. 1 tsp ginger-garlic paste
2. 1 tsp salt
3. 1/2 tsp turmeric
4. 2 tsp chilly powder
5. 1 tsp garam masala powder
6. 1/2 lemon

Method

• Mix the above ingredients adding little water.
• Marinate the chicken pieces and keep it for 1 hour.
• After that take one leg piece and dust in the flour and later in milk.
• Now finish the leg pieces in oats. Press well and keep it for 1/2 an hour.
• And deep fry in oil or grill for 20 minutes, brush with oil.
• Serve with onion rings and mayonnaise

DHUM ROOT [PUMPKIN SWEET]

INGREDIENTS

1. 1/2 cup            semolina
2. 1 cup               pumpkin grated
3. 1 cup               carrot grated
4. 1 tbsp              raisin
5. 1 tbsp              broken cashew nuts 
6. 1 tbsp             grated Pista nuts
7. 1 tbsp             grated almonds
8. 1 tsp               rose essence
9. 1 tsp               vanilla flavor
10. 1 tsp               cardamom powder
11. 1/2 cup          oil or ghee
12. 1 cup             jaggery or sugar
13. 1 cup             milk

METHOD

• Mix all the ingredients and bake in a moderate oven for 20 minutes.
• OR
• Cook in a pressure pan on low flame for 20 minutes and put weight on it
• Mix well before serving. This is very easy to prepare and tastes good.

CORIANDER RICE

INGREDIENTS

1. 1 cup              Biryani rice
2. 1 3/4 cups      water
3. 1/2 tsp            turmeric
4. 1 tsp               ghee
5. 2 tsp               salt
6. 2                     potato 
7. 1/2 cup           paneer               
8. handful           peas
9. 1/2                 lemon

FOR GRINDING

1. 1 bunch          coriander leaves
2. 5                    green chilies
3. 1 tsp               jeera
4. 1"                  ginger
5. 6 pods           garlic
6. 1                   onion

FOR FRYING

1. Oil                        2 tbsp
2.  Bay leaves           2
3.  Marathi moggu    4
4.  Star anise             1
5. Cinnamon             1"
6. Clove                    5
7. Cardamom            2
8. Onion sliced          1
9.  Tomato                 1 cut into 4 pieces

METHOD

• Wash rice and cut potatoes.
• Heat oil in a pressure cooker, add spices and bay leaves. Fry well.
• Now add onion and fry till light brown.
• Add grounded masala and fry till good aroma comes out.
• Add tomato and potato, peas or paneer and mix well.
• At last add rice, turmeric, and salt to it and mix well.
• Add water, ghee, lemon, and salt. Stir well cook until 1 whistle.
• Serve with onion, carrot raitha.