MIXED VEG UTHAPPAM

MIXED VEG UTHAPPAM

MIXED VEG UTHAPPAM

INGREDIENTS:  

Dosai batter            - 2 cups

Onion                       - 2 

Carrot                      - 2 

Cabbage                   - 1 cup

Beans                       - 5 

Peas                         - 1/4 cup

Onion                       - 2 

Tomato                     - 1 

Ginger                      - 1" piece

Green Chilli             - 2

Curry leaves             - 2 tbsp

Coriander Leaves     - 2 tbsp


Chilly Powder           - 1/2 tsp


METHOD:


Finely chop the beans, onions, tomatoes, green chilli, ginger, coriander leaves and grate carrot and cabbage and set aside.


Take dosai batter and add all chopped vegetables to the batter..


Save some of carrot, cabbage, beans for sprinkling on top of the uttapam.

Add chilly powder and salt to the batter and mix well.

Heat dosai Tawa..

Pour a ladle of batter and spread it into a thick circle. 

Add little oil to the side.

Sprinkle the some carrot,beans, cabbage mix over the uthappam and cook in medium flame.

Once uthappam in cooked, flip it to the other side and cook for a min.

Yummy mixed veg uthappam is ready to taste..

Serve Hot with Sambar and Chutney.

RAGI IDLI

RAGI IDLI

RAGI IDLI

INGREDIENTS:

Ragi  flour                  - 2 cups

Urad dhal                   - 1 cup

Fenugreek seeds         - 1 tsp

Salt                              - to taste

METHOD:

Soak urad dhal along with the fenugreek seeds.

Grind the dhal into smooth paste in grinder.

When done, add the Ragi flour and blend everything together to a smooth paste.

Add salt to the batter and mix everything well.

Let it sit overnight allow  to ferment. 

Pour them into into idli moulds and let it steam for 10 minutes.

Remove and serve the idlis with chutney  and sambar.

ALOO PARATHA

ALOO PARATHA

ALOO PARATHA

INGREDIENTS:

For dough:

Wheat flour                   - 2 cups

Butter                           - 2 tbsp

Salt                               - to taste

Oil                                - 1 tsp 

Water                           - 3/4 cup


For stuffing:

Potatoes                       - 2

Onion                           - 1

Green Chilli                - 1

Cumin seeds                - 1/2 tsp

Turmeric powder         - 1/4 tsp

Red chilli Powder        - 1 tsp

Amchur Powder          - 1/2 tsp

Garam Masala             - 1/2 tsp

Curry leaves                 - 2 tsp

Coriander leaves          - 3 tbsp

Oil                                - 2 tbsp

Salt                               - to taste


METHOD:

FOR DOUGH:

Mix wheat flour,butter and salt. Make a dough by adding water and make a chapathi dough.

Cover using wet towel and keep aside.


FOR STUFFINGS:

Pressure cook the potatoes and once cooked, mash it well and keep aside.

Heat oil in a pan and add cumin seeds. when splutters.

Add onion, green chilli and saute till golden brown.then add curry leaves.

Add mashed potatoes, red chilli powder, turmeric powder, garam masala, amchur powder  and salt. 

Cook till water evaporates.

Put down the flame and add chopped coriander leaves and mix well. set aside.


FOR  PARATHA:

Divide the dough into equal sized balls.

Divide stuffing also to the same count as balls.

Take a dough ball roll it to a small round place a stuffing ball in  center close and make a ball again.

Gently press the stuffed dough ball using rolling pin and make a paratha.

Repeat the same procedure with other dough and stuffing balls.

Heat the Tawa place paratha and cook it.

When one side is cooked, turn it to cook other side in low flame applying oil around paratha.

Serve hot with Mint Yogurt or Chilli Sauce.

KADAI PANEER

KADAI PANEER

KADAI PANEER

                                                            
INGREDIENTS:

Paneer                                - 250 gms

Capsicum                            - 2 

Clarified butter                   - 4 tbsp

Onion                                  - 2

Tomato                                - 3

Ginger                                 - 1"piece
   
Garlic  cloves                      - 3 

Red chilly Powder              - 3 tsp

Garam Masala Powder      - 1 tsp

Cloves                                 - 2

Cinnamon                           - 1"  stick

Star Anise                            - 1   
        
Cardamom                          - 1

Marathi Moggu                  - 1

Black pepper                       - 1 tsp

Cumin                                 - 1 tsp

Fenugreek seeds                 - 1 tsp

Coriander leaves                 - 3 tbsp

Salt                                      - to taste

Method:

Cut paneer to small cubes and set aside

Grind tomato, ginger, garlic, red chilli and black pepper.

Take a frying pan  or kadai.

Heat clarified butter.

Add cumin, cardamom, Marathi moggu, star anise and fenugreek seeds. then

Add chopped onions saute till transparent.

Add chopped capsicum and saute well..

Now add tomato, ginger garlic ground paste and salt.

Cook in medium flame, till oil separates.

Add paneer pieces and saute until the paneer is coated well. 

Cover and cook, until it is done.

Remove from flame.

Garnish with coriander leaves.

Yummy Kadai Paneer is ready to taste..

Goes well with Rotis, all types of  Chapathis and Naan...

OATS CHAPATHI

OATS CHAPATHI

OATS CHAPATHI

INGREDIENTS:

Wheat flour          - 3 cups 

Oats                      - 2 cups 

Salt                       - to taste

Oil                        - 6 tbsp

Water                   - to make dough

METHOD:

Using Blender make a fine powder of oats. 

Take a bowl, add  wheat flour, oats powder, salt to taste, and add a tbsp of oil and mix well.

Add water to it and make a dough.

keep in room temperature for 15 mins. 

The dough is now ready to roll out into chapatis.

Make a  ball of the dough and roll out the chapati.

Heat  tawa and place the chapathi on in..

Flip the chapati while adding a few drops of oil till its completely cooked. 

Yummy tasty Oats chapathi is ready to taste...

Serve hot ...

BEETROOT VADAI

BEETROOT VADAI

BEETROOT VADAI

INGREDIENTS:

Grated   Beetroot           - 2 cups

Channa dhal                  - 1 cup

Toor dhal                      - 1/2 cup

Rice flour                     - 2 tbsp

Fennel seeds                 - 1 tsp

Dried red chilly            - 1 

Asafetida                       - 1/4 tsp

Curry leaves                  - 2 tbsp

Coriander leaves           - 2 tbsp

Grated coconut             - 2 tbsp

Chopped onion             - 1/2 cup

Salt                                - to taste

Oil                                 - for deep frying

Method:


Soak the dhal and fennel seeds and chillies for half an hr.

Drain water completely.

Grind in a blender with fennel seeds, salt and red chilly.

Add  onion, coconut, asafetida and curry leaves and grated beetroot and mix well.

Make  small balls with the dough and flatten it.

Heat oil in a pan for deep frying.

Drop vadai in hot oil one by one..

Deep fry till golden brown.

Serve it hot.

Yummy beetroot vadai is ready to taste...

HYDERABADI VEG DUM BIRYANI

HYDERABADI VEG DUM BIRYANI

HYDERABADI VEG DUM BIRYANI

INGREDIENTS:

Basmati Rice                      - 2 cups

Carrots                               - 1/2 cup

Cauliflower                        - 1/2 cup

Beans                                  - 1/2 cup

Peas                                    - 1/2 cup

Potato                                 - 2

Tomato                               - 2

Green chillies                     - 3

Yogurt                                - 1/2 cup

Milk                                    - 1/4 cup 

Oil                                       - 5 tbsp 

Ghee                                   - 3 tbsp

Cashew Nuts                       - few

Raisins                                - 2 tbsp

Saffron                               - 6  strands 

Cloves                                 - 6

Black cardamom                - 2

Green cardamom                - 3

Star Anise                           - 2

Cinnamon                           - 2 " stick

Bay leaves                           - 2 

Coriander powder               - 1 tbsp

Garam masala                     - 1 tbsp

Ginger and Garlic paste      - 1 tbsp

Chilli Powder                      - 1/2 tbsp

Coriander leaves                  - 3 tbsp

Mint leaves                           - 3 tbsp

Fried onions                         - 1/2 cup

Salt                                       - to taste 

METHOD:

Fry onions and cashews in oil till golden brown and drain all oil and keep aside.

Soak saffron in warm milk and keep aside.

FOR RICE:

Wash and soak rice in water for 30 mins.

Add 2 cloves ,one green cardamom, 1 tbsp oil to it and cook till 3/4 done.

Drain the water and keep it aside.


FOR GRAVY:

Chop carrot ,beans ,potato, cauliflower  into big florets , tomato into big squares and simply add peas.

Marinate the vegetables with  ginger and garlic paste, chilli paste, coriander powder, garam masala powder, coriander leaves, mint leaves, oil 1 tbsp and 1 tbsp of salt.

Mix them well ,close with a lid and marinate for 15 mins.

Take a large pan.when hot.

Add 4 tbsp oil then. 

Add 4 cloves , black cardamom,  green cardamoms , star anise,bay leaves,cinnamon and saute for a min.

Add ginger garlic paste and saute till the raw smell fades.

Add chopped tomatoes and saute for 2 minutes.

Now add the marinated vegetables , chillies  to the oil. saute  well 

Add 1/2 cup of curd and mix well 

Cook on a medium flame till the vegetables are 3/4th cooked.

Remove from  flame and keep it aside.

Take a wide bottomed vessel..

Spread half of the masala as a first layer. 

Throw in coriander leaves, mint leaves, on the top of the first layer of gravy.

Second layer is rice ..spread half of the cooked rice.

Again the third layer is done with the remaining masala, throw in mint, coriander leaves on the top of the gravy.

Spread the remaining rice on the top of the gravy.

Add  milk on the top most layer of rice in a circular form.

Spread fried cashew nuts and fried onions and apply ghee on the top of the rice and cook on a very low flame covering with tight lid for 30 mins.

Then remove from flame.Open just before serving.

Yummy Hyderabadi Veg Dum Biryani is now ready to taste.

Goes well with any raita.