Thursday, June 16, 2016

Instant dosa


Ingredients:

Rice flour - 1 cup
Urad dal powder - 1/4 cup
Baking soda - 1/4 tbsp
Salt - as required
Yogurt - 1/2 cup
Water - 1 cup
Oil - for making dosas

Method:

1) Mix all the ingredients except oil and mix until batter consistency.
2) Keep this batter aside for 10 mins.
3) Spread the batter into dosa on a pan. roast until golden brown.

Instant dosa's are ready to be served.

Note:

1) Check http://princessncooking.blogspot.ca/2016/06/urad-dal-powder.html  to make urad dal powder.
2) Pic shows instant dosa, mashed potato, and Mango seekarani.: http://princessncooking.blogspot.ca/2016/08/mango-seekarani.html




Urad dal powder


Ingredients:

Urad dal - 1 cup

Method:

1) Dry roast urad dal in a pan into golden brown.
2) When its chilled down, grind into fine powder.

Urad dal powder is ready to be used for different dishes.

Note:

1) Urad dal can also be powdered without roasting.

Monday, June 13, 2016

Banana Rotti


Ingredients:

Wheat Rawa/ Semolina  -1 cup
Fully Ripened bananas - 2
Green Chilles - 4  or according to the taste
Grated Coconut- 1/2 cup
Water- only if required
Sugar- 1tsp (Optional)
Salt -as required

Method:

1) Grind the bananas , green chilles and sugar to a smooth paste .
2) In a bowl , add semolina, salt , grated coconut n ground paste. Add water only if required. Keep this aside for about 20 minutes . ( The consistency of the batter should be thick and same like akki rotti).
3) Heat a tawa , smear little oil , take a ball lemon sized  thick batter n place it on the tawa n pat with fingers  (dip fingers in water) n spread as thin as possible.
4) On a medium flame n roast on both sides adding little oil to the edges .

Serve Hot with butter/ Ghee or chutney.



Friday, June 3, 2016

Tomato gojju


Ingredients:

Tomatoes - 4 medium
Onion - 1 Small
Green chillies - 4
Ginger garlic paste - 1 tbsp
salt - as required
Sambhar powder - 2 tbsp
Turmeric - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Tomato paste - 1/2 tbsp
Mint powder - 1/4 tbsp
Coriander leaves - 1/4 cup (finely chopped)
Oil - 2 tbsp

Method:

1) In a pan, add oil, mustard, jeera, chana dal, urad dal, curry leaves, hing followed by onions.
2) Once onions turn golden brown, add ginger garlic paste and add chopped tomatoes and tomato paste.
3) Cook until tomatoes are soft.
4) Add turmeric, sambhar powder, salt and mix well.
5) Garnish with coriander leaves and mint powder.

Note:

1) Check my recipe on how to make mint powder: 
http://princessncooking.blogspot.ca/2016/05/mint-flakes.html
2) Add Lemon juice to adjust the tangyness if needed.


Uddina Vade / Savoury Donuts


Ingredients:


Urad dal - 1 cup + 1tbsp

Rice - 1 tbsp
Black pepper - 1/2 tsp (coarsely ground)
Curry leaves -  2 strings (washed & chopped)
Ginger - 1/2 inch ( grated or finely chopped)
Green chilli - 2 nos (finely chopped)
Salt - As per taste
Coriander leaves - 1tbsp (chopped, optional)
Coconut - 1 tbsp(use finely chopped fresh coconut, optional)
Oil - For deep frying

Method:


1) Dry roast 1 tbsp urad dal and 1 tbsp rice into golden brown n powder it in mixer
2) Soak the urad dal in water for 2-3 hours.Wash the dal thoroughly & prepare a smooth paste out of it. Add 1-2 tbsp of water to prepare the paste (avoid as much water as you can).
3) Scoop out the paste, add all the above mentioned ingredients (except oil of course). Mix it gently.
4) Mix the powder to the urad dal mixture.
5) Heat the oil in a broad pan.
6) Make a small lemon sized ball of the paste. Apply water to your left palm & gently pat the ball. Make a hole in the middle of the patted ball. Dip your right hand fingers in water & gently remove the vada from the left palm & drop it in oil. The oil might sizzle as your hands are wet.
7) Repeat the process with the remaining batter.
8) Deep fry on a medium flame until golden brown.

Serve it hot with sambar, chutney of your choice.

Note:


1) Some people keep the urad dal batter for fermentation. But, it can be prepared as soon as it is scooped out from the grinder/mixer. This helps in preparing soft vada.
2) Rice flour can be substited with urad dal and rice powder.
3) Chiroti rava or fine semolina could be substituted with rice flour. Addition of either rice flour or chiroti rawa helps to obtain a crisp outer layer.
4) Some people even prepare the vada on a plastic sheet & then transfer it to oil.
5) Feel free to add onions, if your family prefers it.
6) I have made like bondas, usually its with the hole at the centre.

Mango coconut jelly


Ingredients:

Mango Layer

250 g mango flesh (for purée), roughly cubed (from about 1 ½ – 2 mangoes, scant 2 cups)
Flesh of 1 mango (for adding in), 1-cm cubes
½ cup orange juice
1 ¼ cups water
2 tsp agar agar powder
⅓ cup sugar
Lime juice, to taste
15 small mint leaves, optional

Coconut Layer

⅔ cup water
1 tsp agar agar powder
4 Tbsp sugar
1/8 tsp salt
⅔ cup coconut milk

Method:

For the mango layer:

In a blender, blend the mango cubes (for purée) and orange juice until smooth. In a small pot, add water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar and mango purée and whisk until smooth. Remove from heat and taste, adding more sugar and/or lime juice as needed.

Pour the mango mixture into a mould. You can use whatever mould you like; I used a square pan, but you can also make individual ones using cups, glasses, etc. Add the 1-cm mango cubes into the mango base, distributing the cubes evenly throughout, and pushing them down to make sure they are submerged. If desired, you can add mint leaves all throughout, pushing them into the mango base. Note: Agar agar jelly sets at room temperature, so work quickly especially if you are making small ones.

Refrigerate or leave at room temperature until the surface is set and no longer moves when you jiggle the mould.

For the coconut layer:

In a small pot, combine water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar, salt, and stir until dissolved. Add coconut milk, stir to mix and remove from heat. You can use this immediately if the mango layer has set, if the mango layer has not set, keep this mixture hot, covered, over the lowest heat setting on the stove to prevent it from setting and becoming clumpy.

Once the surface of the mango layer has set, gently pour the coconut layer over the back of a spoon on to the mango base (if you pour too hard it might break or cause dents in the mango layer). Refrigerate for a few hours until cold.

When cold, cut into cubes with a sharp knife and enjoy!

Note:

A few people have told me that their coconut layer is not sticking to the mango layer and it slides off when cut. This happens because the coconut mixture is not hot enough when you pour it on to the mango layer. The heat from the coconut mixture dissolves the surface of the mango layer, and the two layers will be fused together when set, so make sure your coconut mixture is steaming hot when you pour it on. It’ll also help if your mango layer isn’t too cold.