MASALA DOSA WITH COCONUT CHUTNEY

South indian is one of my favourite among all the indian cuisines .... Crispy dosa with a nice mouth melting coconut chutney gives a perfect meal.......

For dosa

2 cups Par boiled rice 

1/2 cup Urad dal

3 tbsp Channa dal

1 tsp Methi seeds

1/4 cup Poha

1 tsp Salt

Wash and soak rice and poha for 4-5 hrs.

Wash and soak dal and methi seeds together for 4-5 hrs 

Discard all the water and blend rice and poha  and dal separately.

There should not be any grain..

Mix both the batter and add salt.

Keep in a warn place overnight or for 12 hrs for fermentation ...

For Masala

Potato boiled 4

Onion sliced 1

Coriander leaves 1/4 cup

Mustard seeds 1 tsp

Green chili 1 chopped

Peas 1/4  cup

Coriander powder 1 tsp

Salt

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Oil 2 tbsp

Heat oil .

Add mustard seeds.

Add onion fry till pink.

Add potato and peas.

Add masala and coriander.

For Coconut Chutney

Fresh coconut 1 cup

Curd 1/4 cup

Green chili 1

Coriander leaves 1/4 cup

Salt

Blend all.

For tadka/tempering

1 tbsp oil

add mustard seed 1 tsp

Curry leaves 10

Top the blended chutney with tempering...

MILKCAKE WITH A TWIST

Wish u all a very happy and safe DIWALI

Diwali a festival of lights, diya's , sweets.......... So prepared Milkcake with a twist of Gulukand

Ingredients

Full Cream Mlik 1 l
Sugar           50 gm + 1 tbsp honey
Ghee            1 tbsp
Gulukand        1 tsp
Vingear         1 tsp

Boil milk till half.
Add vinegar and sugar.

Cook till it becomes thick.
Add honey and ghee.
Cook till it leaves sides and add gulukand.

Transfer in a greased tray.
Leave for half hour.
Top with dryfruits .

Slice in sqaure and serve.

BHEEGA KULCHE CHOLE

An Amritsar , punjab delicacy ...... Its a street food of amritsar where we get kulche dipped in chole topped with onions and chutney's .... My first try on it with freshly baked kulcha.......

For Chole

Chole 1+1/2 cup
Black cardamom 1
Green cardamom 1
Cloves 4
Butter 1 tbsp
Tea bag 1
Salt As per taste

Soak chole overnight.
In a pressure cooker melt butter . Add add whole spices and tea bag.
Pressure cook till 6 whiste or till chole are done.
Keep aside.

For Chole Masala

Coriander seeds        3 tsp
Black Peppercorns      1/2 tsp
Clove                  1/2 tsp
Black Cardamom         1
Green Cardamom         1
Dry mango Powder       1tsp
Dry Pomegranate seeds  1+1/2 tsp
Black Salt             1/2 tsp
Kalonji                1/2 tsp
Methi Dry              2 tsp
Cinamon                1" piece

Roast all the dry ingredients and take all powder ingredients in a dry grinder and grind it coarsly.

For Wet masala

Toamto 2 pureed/sliced
Ginger 1"pureed with tomato / grated
Green Chilies 2 slit
Dry red chilies 3
Ghee 2 tbsp

Take ghee in a pan add green and red chilies.
Add 4 tsp chole masala .
Add tomatoes and ginger.
Cook for 2 minutes and transfer this to the cooked chole and simmer for 30-40 minutes.

Serve with kulche.

For Kulche ( 6 kulcha)

Maida 1cup
Sugar 1/2 tbsp
Salt 1+1/4 tsp
Active DryYeast 1+1/4 tsp
Refined oil 1 tbsp
Kasoori methi / fresh dhaniya acc to taste
Water 1/3 cup

Dissolve yeast in warm water and sugar.let it rise for 10 min.

Sieve the dry ingredients other than Kasoori methi. Add yeast to the flour mix. Add the oil and knead into a soft dough.

U will know that ur dough is kneaded well when u see it's satiny and shiny to look at.

Now take a small ball and flatten it with the help of ur hands. Place in a greased baking tray.  The above ingredients make abt 6 pcs.

Now cover with a thin muslin cloth or cling foil and let it ferment for abt 15 min. U will notice that the kulchas have almost doubled in size and are soft and cottony to touch.

It's time to turn on the oven.. Pre heat the oven at 180 for 10 -15 min. Bake these kulchas for 7 min.

After baking brush the kulchas with oil/ghee. Let them cool on the wire rack.

FOR ASSEMBLING

Onions                   1 chopped
Imli Chutney             as required
Coriander mint chutney   as required
Lemon Juice              few drops.

Grill kulchas .

Place on a plate .
Add chole.

Add onions.

Add chutney's.

Top with lemon juice & coriander.
Serve hot.

NOTE
I used Coriander and little kalonji on top of kulcha.

BREAD PAKORA WITH 2 TSP OIL

Pakora are basically fried snack and a street food of  India.......available in south asia side..........

tried making healthier version of bread pakora n believe me the taste same as fried ones......

For Filling

Potato                     3 boiled and mashed
Chaat Masala               1 tsp
Salt                       as per taste
Green chili               1 chopped(optional)
Coriander and mint chutney 2 tbsp.

Mix all and keep aside.

Take 1 tsp of oil and add potato mixture in then and bhuno it for 2 min.

For Coating

Besan/Chickpea flour  1 cup
Ajwain               1 tsp
Garlic               3 cloves grated
Red chilli powder    1 tsp
Hing                 1/4 tsp
Curd                 2 tbsp
Water                to make a thin batter
Salt                 as per taste

Mix all dry ingredients and slowly add water to make a thin batter

Bread slices 8
Oil          for brushing

Assembling

Take bread slices.
Spread mint chutney.

Fill the potato mixture between two bread slices.

Cover with the other 2 slices.

Preheat Griller for 2 minutes.

Brush oil on the griller.

Dip the bread slice in the coating mixture.

Place bread slice on the griller and grill till its color changes to golden .
Cut and immediately serve

HAPPY COOKING :)

PANEER AND CAULIFLOWER TIKKA

Tikkas are originated from lucknow... Now days tikkas are famous all over north india..... Amazing taste and a very good option for people on diet...
Tikka can be made of anything.... Chicken , mutton , soya , paneer , mushroom etc......

Ingredients

Paneer 200gm
Cauliflower 6 florets
Onion 1 cubed
Yellow bellpepper 1/2 cubed
Tomato 1 deseeded and cubed

For Marinate

Hung Curd 1/2 cup
Garlic fresh 6 cloves crushed
Kashmiri red chili powder 1 tbsp
Tandoori Masala 2 tbsp
Salt as per taste
Chaat masala 1 tsp
Mustard oil 1 tbsp
Channa powder 2 tbsp(bhuna)

Method

Mix all and keep in refrigerator to marinate for half hour.
More u keep for marinate and better the result.
Take all paneer and cauliflower in a non stick pan.
Cook till all the paneer and cauliflower get dry and coated.

Arrange in skewers and grill on the gas stove.

Sprinkle chaat masala and lemon juice.
Serve hot.