GREEN GRAM SAMBAR IDLIES

 INGREDIENTS 

FOR SAMBAR

1. Green gram              2 cups
2. Onion                       2 big
3. Tomatoes                 3
4. Coriander powder    2 tbsps
5. Jeera powder            1 1/2 tbsp
6. Chilly powder          2 tsp
7. Turmeric                   1 tsp
8. Jaggery                     1 tsp
9. Salt                           3 tsp
10. Water                        1 liter
11. Coriander leaves       little
12. Green chilies             5

FOR SEASONING SAMBAR

1. Oil                            3 tbsps
2. Mustard seeds          1 tsp
3. Urad dhal                 1 tsp
4. Bengal gram dhal    1 tsp
5. Hing                         1/2 tsp
6. Red chilies               2 broken
7. Curry leaves            few

INGREDIENTS

FOR SIDE DISH

1. Cooked green gram       1 cup
2. Onion                            1 cut
3. Green chilies                 5 slit
4. Coconut                        1/2 cup
5. Oil                                1 tbsp
6. Mustard seeds               1/4 tsp
7. Urad dhal                      1/4 tsp
8. Bengal gram                  1/2 tsp
9. Hing                              1/4 tsp
10. Curry leaves                  few
11. Salt                               1 tsp
12. Turmeric                      1/4 tsp

METHOD

FOR SAMBAR

• Wash and cook green gram for 3 whistles.
• Drain water and keep it aside.
• Grind 1 cup of green gram and add to the dhal water.
• Cut onion, tomatoes, green chilies and coriander leaves.
• Heat oil in a pan add seasoning and splutter mustard, fry dhal.
• Add red chilies, curry leaves, hing add cut onion and saute for a minute.
• Add tomatoes, turmeric, chilly powder, coriander powder, jeera.
• Mix and cook on low heat until tomatoes are mashed well with closed lid.
• Stir the dhal and water, pour into the pan, add salt and jaggery.
• Boil once and simmer for 15 minutes on low heat.
• Garnish with coriander leaves.

METHOD

 FOR SIDE DISH

• Heat oil in a kadai add mustard, urad and bengal gram.
• Splutter mustard and add green chilies, curry leaves, hing and cut onion.
• Fry till translucent and add cooked gram, salt and fry forv a minute.
• Sprinkle grated coconut and fry for another minute.
• Serve sambar on small idlies, garnish with green gram, and ghee.
• This sambar, small idli and green gram makes a good combination.

SEASONED IDLI

 INGREDIENTS

1. 
   Small idlis                 2
2. Coriander leaves       handful
3. Green chilies             5
4. Curry leaves              few
5. Ginger                       1/2"
6. Oil                             1 tbsp
7. Mustard seeds           1 tsp
8. Urad dhal                  1 tsp
9. Bengal gram             1 tsp
10. Hing                         1/4 tsp

METHOD

• Cut green chilis, coriander leaves, curry leaves, and ginger to a tiny pieces.
• Heat oil, splutter mustard and fry the dhal, hing, ginger, and curry leaves.
• Pour on idlis, mix well and keep aside for 5 minutes.
• Garnish with coriander leaves and serve with sambar and white chutney.
  

BLACK CHANNA GRAVY

 INGREDIENTS

1. 
   Black channa             1 cup
   
2. Onion                         2 nos
3. Tomato                       3 nos
4. Salt                             2 tsp
5. Turmeric                     1 tsp
6. Chilly powder             2 tsp
7. Oil                               1/4 cup
8. Water                           6 cups
9. Ginger - garlic paste   1 tbsp

MASALA POWDER

1. Coriander seeds          1 tbsp
2. Fennel seeds               1 tsp
3. Jeera                           1 tsp
4. Cinnamon                   2"  
5. Cloves                        5
6. Roasted gram             1 tbsp
7. pepper                        1 tsp

  FOR SEASONING

1. Red chilies               2
2. Curry leaves             few
3. Mustard seeds          1 tsp
4. Urad dhal                 1 tsp
5. Bengal gram            1 tsp
6. Hing                         1/4 tsp

METHOD

• Soak channa dhal over night.
• Wash and cook till soft. Retain 1/2 cup channa dhal and grind to a smooth paste.
• Cut onion, tomatoes to small pieces, dry fry masalas and powder it
• In a kadai heat oil and splutter mustard, fry dhal, curry leaves, red chiles and hing.
• Add onion and saute for a minute, add tomatoes, ginger- garlic paste.
• Close a lid and cook on a low flame until the tomatoes are mashed.
• Add masala powder, turmeric, chilly powder and cook for another few minutes.
• Stir in the cooked channa and mix well.
• Bring to a boil and add the ground channa paste, salt.
• Cook for 15 minutes and serve hot with chapati, appam, bread, and any dosas.

MILK BREAD

 INGREDIENTS

1. Maida flour             3 cups heap
   
2. Corn flour               1 tbsp
3. Milk                        1 1/2 cups
4. Yeast                       3 spoons levelled
5. Sugar                      3 tbsp or more
6. Salt                         1 tsp heap
7. Unsalted Butter       3 tbsps
   

METHOD

1. Warm milk and add yeast, sugar.
2. Mix well and keep it aside for 10 minutes.
3. Mix maida, corn flour, salt, .
4. Pour the yeast milk over the maida flour.
5. Mix well and knead for 5 minutes.
6. Now add butter and knead again until the butter mixes up.
7. Close a lid and let it rise for 1 hour.
8. Knead again for 5 minutes  and close it to rise for 3 hours.
9. After three hour knead the dough on working board adding little flour.
10. Make it smooth dough and shape it as bread.
11. Brush butter into the tin and keep a butter paper inside the tin.
12.  Keep the dough and close a cloth on top of the tin for an hout.
13. Make a deep cut o top of the dough and brush some water.
14. For baking in oven, pre heat at 180 degree and bake for 15 minutes.   
15. For baking on stove, heat dosa pan and place the tin on it.
16. Keep a baking sheet on dosa pan, turn the tin once in 5 minutes on all the sides.
17. Bake on low heat, small burner is enough to bake.
18. This sponge bread tastes with butter, jam, mayonaisse.

SEASAME BREAD

 INGREDIENTS

1. Maida flour            3 cups heaped
2. Yeast                      3 tsp levelled
3. Baking powder      1 tsp
4. Baking soda           1/4 tsp
5. Sesame seeds         1 tsp
6. Water                      3/4 cup
7. Salt                         2 1/2 tsp levelled
8. Sugar                     3 tbsps
9. Oil                         3 tbsps

METHOD

• Warm water add sugar, and yeast, mix and close a lid and let it ferment for 10 minutes.
• In a bowl mix maida, baking powder, baking soda, and salt.
• Pour the yeast mix to the maida flour.
• Add oil and knead well as chapati dough.
• Close a lid and keep it in a warm place to arise for 1 hour.
• After one hour again knead it to a smooth dough and keep it aside to rise in double size.
• Leave it for 3 hours with closed lid or close by a cloth.
• After three hour put the dough on working board and knead for few minutes.
• Brush oil to bread tin and place a baking sheet and again brush with oil.
• Shape the dough as bread and transfer to the tin.
• Close a cloth on tin and let it rise till the top of the tin.
• Finally brush some water on top of bread and sprinkle sesame seeds.
• Press the sesame seeds by finger lightly.
• Pre heat the oven for 180 degree and bake for 20 minutes. OR
• In a pan, heat dosa pan and keep the tin over the pan.
• Bake for 15 minutes turning the tin for 5 minutes once.
• You will get a beautiful and tasty bread.

KARI MEEN ROAST

 INGREDIENTS

1. Kari meen                    3 pieces
2. Ginger- garlic paste     2 tbsps
3. Chilly powder             3 tsps
4. Masala powder           1 tbsp
5. Bengal gram flour       1 tbsp
6. Corn flour                   1 tbsp
7. Lemon                        2
8. Salt                             2 tsp
9. Oil                              1 tbsp
10. Turmeric                    1 tsp
11. Curd                          1/2 cup

FOR MASALA POWDER

1. Coriander seeds          1 tbsp
2. Jeera                            1 tsp
3. Fennel  seeds              1 tsp
4. Cinnamon                   3"
5. Cloves                        5
6. Ellachi                       2

METHOD    

• Dry fry masalas and powder it.
• Soak fish in salt water for 5 minutes, then wash in clean water.
• Make small cuts on fish body.
• Mix curd, ginger - garlic paste, masala powder, turmeric, salt, chilly powder, bengal gram flour, corn flour and lemon.
• Mix to a smooth paste and marinate fish, keep it in fridge for 3 hours.
• Heat dosa pan brush oil and arrange fish and roast on both sides.
• Fry on low heat for 10 minutes, turning once in five minutes.
  
• Serve with sliced onion and cut lemon.

PLUM CAKE

 INGREDIENTS

• Maida flour              3 cups
• Eggs                         3
• Sugar or jaggery       1 1/2 cups
• Salt                           1/4 tsp
• Baking powder         1 1/2 tsp
• Baking soda               1/4 tsp
• Orange juice             1 packet
• Pista                         1 cup
• Badam                     1 cup
• Walnut                     1 cup
• Raisins                     1 cup
• Tutti Fruitty             1 cup
• Orange Rind            1 cup
• Coffee powder         1 tbsp
• Vanilla essence        1 tsp
• Nutmeg powder       a pinch
• Butter or oil             1 cup

METHOD

• Break badam, pista, and walnuts into small pieces.
• Cut orange rind into small pieces.
• Soak broken nuts, raisins, tutti frutti, orange peel in orange juice.
• Add coffee powder, vanilla essence and nutmeg powder to it and mix.
• keep it in the fridge for 3 weeks. or for 3 hours.
• Mix maida, baking powder, salt and soda.
• Separate egg white and yolk, whisk egg white and keep it aside.
• In a mixy jar add powdered sugar, add yolk and oil.
• Whip for 1 minute and add to the soaked nuts.
• Now add the maida flour and mix them gently.
• Atlast add egg white and mix well.
• Brush oil or butter to the cake pan, and place a baking sheet and again brush with oil.
• Pour the cake mix and spread evenly.
• In an oven, pre heat at 180 degree and bake for 20 minutes.
• On stove place the cake mix pan on dosa pan and bake for 10 minutes on low heat.
• Close a lid and bake.
• Bake until the cake leaves the border of pan.
• Serve with butter or ice cream
  

CHEESE BREAD

 INGREDIENTS

1. Maida flour                 3 cups
   
2. 
   Yeast                           8 gms
3. Water                          350 ml
4. Salt                             1 t6sp
5. Sugar                          1 tbsp
6. Oil                              3 tbsps

VEGETABLES TO ADD

1. Carrot                       1
2. Green capsicum        1
3. Coriander  leaves     1 bunch
4. Green chilies             4
5. Onion                       1
6. Shallots                    1 bunch
7. Tomatoes                 2
8. Mint leaves             little
9. Cheese  sliced        1 cup

METHOD

• Warm water add yeast and sugar, mix well and close a lid to ferment for 10 minutes.
• In a bowl add flour, salt and yeast mix.
• Add oil and mix by a spatula for 5 minutes.
• Close the bowl and keep it in a warm place to rise for 1 hour.
• Cut all the vegetables and add to the dough.
• Mix well and finally add cheese, mix thoroughly.
• Brush pan and place a baking sheet and again brush with oil.
• Por the dough mix to the pan, spread evenly.
• Close a lid and keep it aside to rise for 1 hour.
• Bake in an oven for 10 minutes on 180 degrees,or bake directly on a gas stove for 10 minutes.
• Turn over the bread if it is baked in a pan on stove.
• Bake for 5 minutes on one side. 

MATTI FISH FRY

 INGREDIENTS

1. Matti fish                       200 gms
2. Ginger- garlic paste       1 tbsp
3. Chilly powder                2 tsp
4. Salt                                1 tsp heap
5. Lemon                           1
6. Corn flour                     2 tbsps
7. Garam masala               1 tsp
8. Oil                                for frying     
   

METHOD

• Wash fish with adding little salt, drain water and keep it aside
•  Mix ginger-garlic paste, chiily powder, garam masala, lemon juice, and salt.
• Add fish and marinate for 1 hour.
• Add the corn flour before frying.
• Deep fry until crisp and serve hot.

CHINESE NOODLES

 INGREDIENTS

1. Noodles                2 packets
2. Water                    2 liters
3. Spring onion        10 sprigs
   
4. Capsicum             1 big
5. Carrot                   2 
6. French beans       10 
7. Cabbage              1/2
8. Salt                      4 tsp
9. Pepper powder    1 tsp
10. Eggs                    4
11. Corn flour           1 cup         
12. Water                  4 cups
13. Ginger                1"
14. Garlic                  10 pods
15. Chicke fried oil   5 tbsps

METHOD

• Boil 2 liters of water, add noodles and cook for 3 minutes.
• Drain water completely, wash under running water and keep it aside.
• Cut vegetables, pound ginger and garlic, cut spring onion.
• Heat 1 tbsp of oil in an iron kadai, scramble eggs and keep aside.
• Heat the remainig oil add ginger and garlic, fry vegetables one by one and fry for a minute.
• Add 4 cups of water, salt and peppoer powder, boil for 3 minutes with closed lid.
• Mix corn flour with 1/2 a cup of water and pour into the boiling water.
• Cook on a low flame for 3 minutes. Add spring onion and noodles.
• Mix well and add eggs, serve hot. It tastes yummy.

CHINESE EGG RICE

 

INGREDIENTS

1. Eggs                          3 nos
2. Biryani rice               1 cup
3. Onion                        1 small
4. Ginger-garlic paste    1 tsp
5. Salt                             2 tsp
6. Pepper powder           1 tsp
7. Oil                              3 tbsps
8. Carrot                         1
9. Spring onion               3 sprigs
10. Water                          6 cups

METHOD

• Wash rice and cook with 6 cups of water.
• Drain water and spread rice o a plate.
• Cut onion, carrot and spring onion to a small pieces.
• Separate egg white and yolk in a bowl.
• Beat yolk ad whisk egg white for a while.
• Mix rice and egg yolk and keep it aside for 5 minutes.
• Heat oil in an iron kadai, add onion, ginger-garlic paste.
• Fry and add carrot, fry for a few minutes,
• Add rice, salt, pepper, and fry on high heat for a minute.
• Now add egg white to rice and fry until every thing mixed up.
• Add spring onion and off the stove.
• Serve hot with tomato sauce.