Quick Dosa (No Fermentation required)

This dosa takes no time to make. Most important is no fermentation and still taste the same. It is a life saver for me.

Ingredients:

Leftover rice

Rawa (Sooji)

Salt

Method:

Take the left over rice. Grind it. Add equal or more quantity of rawa. Actually little more rawa is good. Add salt. Grind once again to mix it properly. Your dosa batter is ready and you would put the dosa batter on hot tawa and make dosas. Quick and yummy dosa ready to eat.

Eggless Chocolate Heart Cakes

Chocolate Heart Cakes
(Eggless) (Made with WholeWheat)

Egg less chocolate cake

Ingredients:

1 1/2 cup whole wheat flour
1 cup powdered sugar
1/2 tsp. salt
1 tsp. baking soda
4 tbsp. cocoa
1 tsp. vanilla essence
1 tbsp. Lime
6 tbsp. oil
1 cup cold water

Preheat microwave (MW)

Grease the baking pan or moulds.

Combine flour, sugar, salt, baking soda and cocoa. Sift all together in a bowl. Add 1 teaspoon vanilla essence, 1 tablespoon Lime and 6 tablespoons of oil. Pour over the top 1 cup cold water; stir and mix.

Bake the cake in preheated MW for about 25 or 30 minutes.

RicAloo Cutlets

RicAloo Cutlets

Method:

Boiled Rice mashed + Boiled Potatoes mashed / grated
Add Red Chilli Powder, Turmeric, Jeera Powder, Salt, Chopped Coriander.
Mix well. Make flat balls. Pan-fry them.
Tastes well and make use of leftover rice too in a nice way.

 

 

Rice Sevai (Vermicelli)

Rice Sevai (Vermicelli)

Ingredients:  

Rice Vermicelli
Chopped Spinach
Grated Carrot or Long Strip Carrot
Red Bell Pepper
Parsley
Ginger
Lemon
Spring onion
Black Salt
Extra Virgin Oil

Method:

Make creamy paste of 1/4 Red Bell pepper, parsley, ginger.

Take a bowl and put spinach, 1/4 chopped red bell pepper.

Mix this creamy paste in spinach, red pepper bowl. Add black salt. Mix well.

Boil vermicelli as given on the packet or put in warm water for 10 mins covered.

Put oil in vessel, put chopped spring onions, carrots and fry. Put the boil vermicelli. Then put the spinach creamy paste mixture and mix well. Cook for a little while and turn off the gas.

Enjoy!

Dum Aloo

Ingredients:


15 baby potatoes
2 Chopped onions
1 chopped tomato
1 tbsp Ginger Garlic paste
Cumin Seeds
Peppercorns
Corriander seeds
Dalchini
Bay leaf
Red chili
Cashews powder (optional)

Oil
Salt to taste

Method:

1. Boil baby potatoes half way adding little salt to the water. After cooling peel them and make tiny holes in them.

2. Fry the baby potatoes and keep them on absorbent paper to remove excess oil.

3. Put oil in a pan and give seasoning of cumin seeds, then put onion and fry for some time. Add ginger garlic paste and fry for some time. Put coriander seeds, peppercorns, Red chilli, Dalchini [mixture 1].

4. Grind the mixture 1 into paste.

5. Boil the tomato and grind it into paste.

6. Put oil in a vessel and put the grinded mixture 1 paste and fry for sometime till the oils separates.

7. Then put Tomato paste and fry for sometime.

8. Put some water to make the gravy thin as per your liking.

9. Add salt and cashew powder. Mix well.

10. Add the fried baby potatoes in. Mix well.

11. Serve with chapati or plain rice.

Mushroom Chettinad

Ingredients:
12-14 Mushrooms, roughly chopped
Salt to taste

For Spice Powder:
1 tbsp Channa Dal (Split Yellow Peas)
3-4 Dry Red Chillies, halved (Adjust acc to taste)
1 tsp Black Pepper Corns (Adjust acc to taste)

For Tempering:
1 tsp Mustard Seeds
Few Curry Leaves
1 tsp Oil

Method:

Wash, pat dry and chop mushrooms into bite sized pieces and keep them aside.
Dry roast channa dal, dry red chillies and peppercorns in a skillet on a low-medium flame till dal turns golden brown (Approx 2 mins). Cool and grind them to smooth powder and keep aside.

Meanwhile, heat oil in a pan and add mustard seeds. When they start to pop and splutter, add curry leaves and sauté for few seconds.
Now mix in chopped mushrooms and sauté on medium heat. When they start to sweat add salt to taste, ground spice powder and mix well. Sauté gently on a medium flame for 1-2 minutes making sure that spice mixture doesn’t stick to bottom of the pan and sprinkle little water if necessary and mix well. Cook for another minute or so on medium flame sautéing in between.
Serve hot.

Original recipe at
http://www.monsoonspice.com/2008/04/some-like-it-hot-mushroom-chettinad.html

Cheese Bread Pakoda

Ingredients:

Bread Slices
Cheese Slices
Turmeric
Red Chilli Powder
Jeera Powder
Corriander Powder
Besan powder
Water as required
Salt to taste
Oil

Method:

1. Take Besan powder in a bowl and add turmeric, red chilli powder, jeera powder, corriander poweder, salt and water to make a batter.

2. Cut Bread slices into half.

3. Cut Cheese Slices into half.

4. Take one bread slice and put one cheese slice onto it.. then put remaining bread slice to cover it.

5. Coat the Bread-Cheese-Bread with Besan batter properly [pakoda].

6. Pan-fry the pakoda.

7. Serve Hot with tomato sauce or eat simply cheese bread pakoda.