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| BOOTIES |
This time my crochet project was a simple work... Its a simple booties for my friend's daughter...
ONE MORE BOOTIES
ONE MORE BOOTIES
This time my crochet project was a simple work... Its a simple booties for my friend's daughter...
This time my crochet project was a simple work... Its a simple booties for my friend's daughter...
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.
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| 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
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.
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| 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
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.
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| 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
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| 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
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 ...
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| 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
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...
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| 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
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...
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