Ingredients
- 2 cups any kind of rice
- 1/2 cup moong dal
- 1/2 cup udad dal
- 1/2 cup toovar dal
- 1/2 cup chana dal
- 1 tsp red chilli powder
- 7-8 curry leaves
- 1 tsp (asafotaeda) hing
- 2 tsp dhana-jeera powder
- salt to taste
Method:
- Soak all lentils & rice overnight in water
- Discard this water, the next day.
- Wash the lentils & rice in clean water and grind the lentils with red chilli powder, curry leaves and asafoetida in a grinder till smooth. Add around 1/4 cup of water while grinding.
- Season the batter with salt & dhana-jeera powder.
- On a tava or thick bottomed griddle, take a ladle of the batter.
- Pour the batter on the tava and spread the batter in a round circular portion with the ladle.
- Cook on a low to medium flame. Apply 1-2 tsp of oil/butter/ghee on the edges and top of the dosa.
- When the base is cooked and crisp…..you can check this by lifting the dosa slightly with the spatula. Turn over the dosa when the base is cooked.
- Cook the other side.
- Serve with potato sabzi, sambhar and coconut chutney.
Ingredients:
- 1/2 Cup Ghee or 1 Stick melted unsalted butter
- 1/2 Cup powdered sugar
- 1/4 tsp Cardamom Powder
- 1 Cup All Purpose Flour (Maida)
- 1/4 tsp Baking Powder
- Pinch of Salt
- Few sliced almond or pistachio
Method:
- Preheat oven to 300 degrees F.
- In a mixing bowl, combine powdered sugar (little at a time) with the ghee until mixture is light and creamy.
- Add Cardamom Powder and mix well.
- In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
- Combine Flour mixture (little at a time) with ghee & sugar mixture to form a soft dough.
- Wrap dough in plastic wrap and let it rest for 15-20 minutes.
- Knead dough once again and divide into 12-15 equal portions.
- Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave space between dough balls.
- Put few pieces of almonds or pistachios and press them into the dough gently.
- Bake on the middle rack for 22-25 minutes, nan khatai should remain white.
- Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.
Ingredients :
- 1 cup bhakri flour or jawar flour
- 2 tbsp besan
- 1 cup spinach, finely chopped
- 1 cup cabbage, finely chopped
- 7-8 green chillies, finely hopped
- 1 tsp oil
- 1/4 tsp turmeric powder
- Salt to taste
- Vegetable oil for deep frying
Method :
- In Bhakari flour, add the chopped spinach, cabbage, green chillies, turmeric powder, oil and salt, and besan mix well.
- Add little water & make a soft dough.
- Heat oil in a deep frying pan.
- Keep water handy in a bowl. Moisten your palm and fingers with the water, and take a small ball of batter and place it on your palm.
- Flatten it a little and and make a hole in the center, as in a doughnut. Drop it into the pan.
- Repeat with the remaining batter, and fry the vadas till golden brown on medium heat.
- Serve the spinach vadas hot, with tamarind sauce or any chutney of your choice.
Ingredients :
- Paneer - 1/4 Kg or 1/2 lb
- Gram flour (Besan) - 1 cup
- Green Chilli - 2 no's chopped
- Red chilli powder - 1/2 teaspoon
- Garam masala - 1/2 teaspoon
- Coriander powder - 1/2 teaspoon
- Coriandar leaves - A bunch
- Oil for deep fry
- Salt to taste
Method :
- Mix gram flour, red chilli powder, , garam masala, Coriander powder ,chopped green chillies and chopped coriander leaves and salt.
- Add little water and beat the mixture to form a thick and smooth batter.
- Cut paneer into medium size thick rectangular shaped pieces.
- Heat oil in a deep frying pan and dip the paneer pieces into the batter and deep fry on medium heat until golden brown.
- Enjoy hot paneer pakoras with mint coriander chutney.
