पेसरट्टू / Green Gram n rice dosa

One more Dosa without fermentation which makes me feel a healthier Dosa. Also, whole Green gram makes it rich in Protein and energy. Green gram is one of those who doesn't loose their protein profile even after cooking. :)

I think that is why green gram curries are so healthy.

Alright then, Enjoy your healthy Andhra cosine's Pesarattoo :) Green gram Dosa....

To give a spicy edge, i made Potato Bhaji (which is used in usual masala Dosa)

Preparation time: 15 minutes

Serves - 8 to 10 Dosas

Ingredients:

1 cup rice

1 cup whole green gram

2 T spoon grated ginger

4-5 green chillies

2 spoons cumin seeds

4-5 sprigs of coriander leaves

salt to taste

1/4 T spoon sugar

Procedure:

1. Soak rice, green gram together for 7-8 hours.
2. Grind rice-gram together in mixer along with grated ginger,green chillies,coriander leaves,cumin seeds,salt,sugar. While grinding add little water.
3. Keep the consistency of batter little thin than normal dosa.
4. Heat the griddle with little oil.
5. Spread the batter in circular motion to make dosa.
6. Roast well. Flip the Dosa and keep it on griddle for a minute or two. Don't overcook the other side.

Serve hot with coconut chutney or potato dry curry.
Note: If you want Dosa to be more crispy, take 1:2 proportion of Rice-Dal. That is if you take 1/2 cup rice, take 1 cup whole green gram. This serves ( 1/2 cup rice+1 cup green gram) around 8 Dosas.

खमंग आलू टिक्की / Spicy Chatpati Aloo Tikki

Yesterday I felt like having 'chaat' like anything....imagined all kinds of chaats we get in India.... mouth watering......and so tried Aloo Tikki...

Whatever we do, of course the chaat wala's taste wont come..don't know why.. it becomes 90% like that but something you will feel missing in chaat. isn't it?

Anyways...but this recipe will surely help you to have some spicy hot..Aloo Tikki...To make a chaat with Aloo tikki make sure you have any kind of small 'sev' , tamarind-jaggery sauce, curds (optional). Otherwise you can also have just Tikkis with pudina chutney/ any favourite sauce.

Enjoy!!!!!!!!!

Preparation time: 10 minutes

Cooking time:10 minutes

Serves: 10-12 tikkis

Ingredients:

6-7 medium sized potatoes

4-5 Green chillies

2 T spoon grated ginger

1 slice white bread

coriander leaves around 4-5 sticks

2 T spoon corn flour

salt to taste

For garnishing:

finely chopped cilantro

finely chopped onion

sev

curds

Tamarind-jaggery sauce

Procedure:

1. Cook the potatoes in pressure cooker. Should be well cooked in order to mash them easily.
2. Meanwhile, first grind the bread slice in mixer into a fine powder.Make sure there is no water content while grinding it.
3. Now grind chillies,coriander leaves,grated ginger together in mixer into a paste.Not a fine paste but little coarse is also nice. But not very fine nor too coarse.
4. Mix the ground paste and ground bread together.
5. Peel off the boiled potatoes and mash them nicely. No lumps in it.
6. Add the bread-chili mixture to mashed potatoes, add salt.
7. Mix well. Dough is now ready.
8. Take a shallow non stick pan, pour 3-4 T spoon oil. Let it heat.
9. Make medium sized balls from dough press it to make fine tikkis.
10. Dust very little of corn flour on each side of tikki. Just 3-4 pinches is enough.
11. If oil is hot enough, put the tikkis one by one.
12. Shallow fry them.
13. Once tikki gets a dark golden brown color, flip it and fry other side also.

Serve hot with a 'chaat' style garnishing of chopped onion,chopped cilantro, khatta meetha sauce(preferably tamarind sauce), sev and if you like Curds in chaat then curds also. To add healthy contents, you can garnish grated Carrot,grated Beet root as well. Grated Beet root gives nice color combination to the dish.

Aloo tikki chaat is ready to eat now!!!!

Have a nice evening!!!!!!!!

दाल मखनी / Daal makhani

One of the very delicious punjabi recipes..and my favourite too..daal makhan marke..:) daal makhni :)

Preparation time:10 minutes
Cooking time : 15 minutes

Ingredients:

3/4 cup split black urad daal
3 T spoon chana daal(Bengal gram)
3-4 green chillies or to taste
2-3 garlic cloves ( 3 if large otherwise 4 medium)
cumin seeds 1 T spoon
dry coconut grated 2-3 T spoon
puree of 2 tomatoes.
grated ginger around 1 T-spoon
salt to taste
2 T spoon butter
for tempering: turmeric, mustard seeds,cumin seeds,curry leaves.
Whole garam masala : 2 Cloves, 2 cardamom,small stick of cinnamon,bay leaf

coriander leaves finely chopped for garnishing

Procedure:

1. Cook urad daal and Bengal gram together in pressure cooker.
2. Heat up 1 T spoon oil in wok.Once oil is hot put cumin seeds and let it splutter. Then put cloves, cardamom, cinnamon,bay leaf ( Whole garam masala). Stir well. Add a ground mixture of garlic,ginger,green chillies,1 T spoon cumin seeds,grated coconut(dry). Stir well.
3. Now,Pour tomato puree and mix everything well and keep stirring. Add little water.
4. Add 3-4 T spoon of Butter. And mix well while stirring.
5. Add cumin seeds powder,coriander powder,red chili powder,turmeric. Add curry leaves.
6. Let the mixture come to a proper boil closing with the lid .
7. Once the mixture is properly boiled,Pour the cooked urad daal now along with the drained water.
8. Mix well and stir gently.
9. Add salt to taste. Check the taste and add salt/spices if needed.
10. Put finely chopped coriander leaves generously.

Serve hot with hot chapatis or naans. :)

Note: Add or reduce green chillies,garlic cloves as per your taste.

Happy eating!!!!!

Spicy Poories with Koool Aloo Raita!!

I got this label 'Duo recipes ' to portray some recipes which comes in mind together. I mean if recipe 'A' comes in mind then automatically B comes along to compliment A :)

Alright, so here comes one of my favourite...Spicy poories...a simple recipe with very few ingredients..and yet so yummy :)

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients:

Puri:

2 cups wheat flour

water to make a dough

Ajwain seeds

Sesame seeds

oil for deep frying

salt to taste

Red chili powder as per taste

2 tsp Turmeric powder

Half tsp Garlic paste(optional)

2tsp Gram flour/ Besan

For Raita:

7-8 small or 5-6 medium sized potatoes.

Yogurt

salt to taste

4 green chillies chopped

pinch of asafoetida powder

1 tsp sugar

1 tsp mustard seeds powder

coriander powder

For tempering: 2 tsp oil,mustard seeds,cumin seeds,1 tsp urad dal,curry leaves.

chopped cilantro for garnishing

Procedure:

Puri:

1. Mix all the ingredients together along with 2 tsp oil and knead a stiff dough.
2. Make small sized balls and apply little oil on ball and then roll them into round puris.
3. Heat the oil in a nonstick pan or a wok.
4. Deep fry the puri. As soon as you put the puri in pan, press it gently with the spoon.This makes the puri to puff well.

Raita:

1. Cook the potatoes in pressure cooker.
2. Once they are cooled down, peel them off.
3. Cut into small cubes.
4. Churn the yogurt well so that it will not leave water once mixed with potatoes.
5. Add this yogurt in chopped potatoes along with sugar.
6. Heat up the oil in small kadhai and put mustard seeds,cumin seeds,urad dal,asafoetida powder,chopped green chillies and curry leaves.
7. Pour this tempering on Raita.
8. Mix well.
9. At the end just before serving add salt as per taste.
10. Garnish with chopped cilantro.

कैरीचे पन्हे / Raw mango cool drink ( sharbat)

Ingredients:

1 Big raw(green) mango or 2 medium sized mangoes

Sugar ( Quantity will be known in the procedure followed)

1 tsp Cardamon powder

Procedure:

1. Cook the whole mango in a pressure cooker(around 4-5 whistles. depends on your cooker) It should be well cooked, soft to make a pulp.
2. Once cooker is cooled, remove the mango(es).
3. Peel the mango.
4. Mash the mango well to make a pulp.
5. Take the quantity of sugar as much as the pulp quantity.
6. Grind pulp,sugar,cardamon powder together in mixer.
7. Take 2-3 spoons of this mixture and mix well in water,put pinch of salt for taste and churn it well to make a smooth transperent 'Sharbat'.
8. Add sugar if still necessary to be added as per taste.
9. The above mixture is now can be stored in a airtight bottle in fridge .
10. Whenever you want to make sharbat, take 2-3 spoon of this mixture and make sharbat.

आंबे डाळ / Mango-chana daal

This is a traditional Maharashtrian recipe prepared during 'चैत्र मास' that is Summer :)Mango is a summer (seasonal) fruit and so is a keen ingredient in this recipe.

Women in Maharashtra arrange for a get together called as 'हळदि कुंकू ' means they perform Godess Gauri puja at home and then invite married women at home for a religious function.There are 2 main dishes served for this function. Ambe daal ( amba means mango in Marathi and daal is known to all :)

Traditionally it is accompanied with sweet and sour पन्हे a cool raw mango drink/Sharbat.

Which will be my next recipe.

Preparation time : 20 Minutes

Ingredients:

200gm split bengal gram/chana dal

1/2 cup shredded raw mango

3-4 green chillies

4 T spoon oil,mustard seeds,asfoetida powder,turmeric powder

salt to taste

half tsp sugar

finely chopped coriander leaves.

procedure:

1. Soak Chana daal in water for 5-6 hours.
2. Drain water totally.
3. Grind chana daal, green chillies together in a mixer. Grind it coarsely. In between coarse and fine. Not too coarse not too fine.
4. Peel raw mango and grate it. Add this shraded mango in ground daal.
5. Heat up oil in a small iron wok/kadhai.
6. Once oil is hot, put asafoetida powder, mustard seeds.
7. When mustard seeds crackle, put turmeric.
8. Turn off the heat and put this Tempering on ground chana daal.
9. Add sugar.
10. Mix well.
11. Add salt just before you serve this daal otherwise it may leave water.
12. Garnigh with chooped coriander leaves and serve.