dosa repaired)

8/7/2019 Dosa Repaired)

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Ginger coconut chutney

Ingredients1. Chopped Ginger 2 long piece

2. Urad Dal (Uzhunnu Parippu) 1 tbsp3. Bengal Gram Dal (Kadala Parippu) 1 tbsp

4. Dried Red Chillies 4

5. Grated Coconut 1 cup6. Tamarind small lemon sized ball

7. Grated Jaggery 1/2 cup (2 medium cubes approx)

8. Oil 1 tbsp9. Salt to taste

10. Water as required

Preparation Method1. Soak tamarind in 1/2 cup of warm water for around 10 minutes and extractthejuice. Keep aside.

2. Heat oil in a panand splutter bengal gram dal and urad dal. Add the ginger piecesand red chillies and saute for a few minutes and remove from stove top. Allow it to

cool.

3. Grind coconut, above roasted ingredients and tamarind pulp along with salt to

form a smooth paste. If required, you can add little water while grinding.

4. Serve this chutney along with Dosa.

VEGETABLE IDLI - PRESSURECOOKINGUnique combination of idli and vegetablesPreparation Time : 8 hoursCooking Time : 20-30 minutesServings : 4

INGREDIENTS

Rice, parboiled1 cup

Split black gram skinless (dhuli urad dal)1/2 cup

Saltto taste

Carrot, grated1 medium

French beans, chopped4-5

Cauliflower, grated2-3 florets

Green capsicum, chopped1/2 medium

Ginger1 inch piece

Oil
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2 tablespoons

Black peppercorns, crushed15-20

Fresh coriander leaves, chopped2 tablespoons

METHOD

Soak the rice and urad dal separately for at least four hours. Drain and grind the rice with some waterto a coarse batter; grind the dal with water to a thin batter.Mix both the batters together, adding waterif necessary, to make a batter of dropping consistency. Add the salt, cover and leave to fermentovernight or for four or five hours, in a warm place. Add the vegetables to the fermented batter andmix well. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Sprinkleeach idli with crushed peppercorns and chopped coriander leaves. Heat some water in a pressurecooker and place the idli stand in it. Seal the cooker with the l id and steam without the weight for tenminutes, or till done. Serve hot with chutney.

DUM ALOO AMRITSARI

Punjabi baby potatoes in mustardoil.Preparation Time : 30-40 minutesCooking Time : 30 minutesServings : 4

INGREDIENTS

Baby potatoes20-24

Oilto deep fry

Mustard oil2 tablespoons

Cumin seeds1 teaspoon

Asafoetidaa pinch

Onions, chopped2 large

Ginger-garlic paste1 tablespoon

Tomatoes, chopped3 large

Red chilli powder1/2 tablespoon

Cumin powder1/2 teaspoon

Coriander powder1 tablespoon

Turmeric powder1/2 teaspoon

Saltto taste

Garam masala powder1/2 teaspoon

Fresh coriander leaves, chopped1 tablespoon

Ginger, cut into thin strips1 inch piece

METHODPeel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes.


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Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain andplace on an absorbent paper and keep aside.Heat mustard oil in a pan to smoking point. Cool andheat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds changecolour. Add onion and saut for three to four minutes or till the onion turns light golden. 3Add ginger-garlic paste and saut for a minute. Add a little water and stir. Add tomatoes and saut for a minute.Add a little water and cook till tomatoes turn pulpy. Add red chilli powder, cumin powder, corianderpowder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook fortwo minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes

absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnishedwith coriander leaves and ginger strips.

SABUDANA VADA

Fried dumplings of sago and potatoes great duringfastPreparation Time : 2 hoursCooking Time : 15-20 minsServings : 4

INGREDIENTS

Sago (sabudana)1 1/2 cups

Potatoes, boiled and mashed3 medium

Roasted peanuts, coarsely ground1 cup

Green chillies, finely chopped3

Fresh coriander leaves, finely chopped2 tablespoons

Lemon juice1 tablespoon

Saltto taste

Oilfor deep-frying

METHODSoak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mixtogether sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mixthoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficientoil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot withchutney of your choice.

Type of Meal :Simple home made cake

Preparation Time : 20 minutes.

Cooking Time : 40 minutes.

Ingredients

Plain flour (maida) - 1 and 1/2 cup Powdered sugar - 1 cup Refined oil or plain butter - 1 cup Baking soda - 1 teaspoon Milk - 1 cup


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Vanilla essence - 1 teaspoon

Method

Mixture Preparation ( Batter )

1. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.2. Now prepare a mixture of "all purpose flour" (maida) and baking powder and sieve it to avoid any lump.3. Now gradually add this maida mixture, to the batter prepared by mixing sugar and oil mixture.Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep onrepeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/soft) and you find air bubble in the batter4. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

5. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.

6. Pour the mixture into the greased baking tin.Note: Baking Tin should be made of Aluminium7. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake.Remedy: Use cooker container which has big holes in it. You can put the baking tin on that container and then putit inside the presure coker. Even if you do not have the cooker container cake can be made, but there is a bigchance of getting its lower part overbaked

8. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressurecooker)9. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes.10. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.

Cooked Cake Testing

11. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake. (Skewer - along thin pointed piece of metal or wood, used to test whether something is completely cooked )

12. If the mixture will not stick on it, means that cake is done.13. Serve.

Icing method :

1. For white icing mix equal parts of powdered sugar and butter .2. For chocolate icing mix cocoa powder to the butter powdered sugar mixture.

3. I used a knife to apply chocolate icing on top and white icing on the sides.Then I filled

white icing in a polythene cone for the writing.

Homemade Chocolate Recipes

Recipe 1


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Ingredients

Butter

Powdered Sugar

Baking Cocoa

Milk Powder

Hot Water

Instructions

Combine one cup of cocoa powder and 2 cups of milk powder in a bowl and mix well.

Put two cups of sugar in a pan and place it on flame. Let it caramelize, while stirring the mixture so that it doesnt get

burnt.

Add the mixture of cocoa and milk powder to the caramel and stir it well. Mix it till it thickens and then add lukewarm water

to it, to form a slightly thick paste.

Beat the mixture well, to form a smooth paste. Take a mould or tray and pour the liquid chocolate in it.

Put the mould/tray in freezer for 5- 6 hours. Take the chocolate out of the mould and serve

KADAI CHOLE

chick peas cooked with chana masala in kladaiPreparation Time : 20-25 minsCooking Time : 15-20 minsServings : 4

INGREDIENTS

Chickpeas (kabuli chana)2 cup

Saltto taste

Tea leaves1 teaspoon

Dried Indian gooseberry (amla)1-2

Oil5 tablespoons

Cumin seeds1 tablespoon

Onion1 large

Ginger paste2 tablespoons

Coriander powder1 tablespoon

Red chilli powder1 1/2 teaspoons

Garlic paste1 tablespoon


Cumin powder2 teaspoons


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Garam masala powder2 teaspoons

Green chillies, slit2-3

Tomatoes2 medium

FOR CHANNA MASALA

Pomegranate seeds (anardana)

1 tablespoonCumin seeds1/2 teaspoon

Coriander seeds1 teaspoon

Black peppercorns7-8

Kachri powder1/2 teaspoon

Whole dry red chillies2

METHODWash and soak kabuli chana in three cups of water overnight. Take chana in a pressure cooker along withthree cups of water and salt. Tie up tea leaves and dried amla in a small piece of muslin cloth to make a

potli and add to chana. Pressure cook till soft. Discard the potli. Prepare chana masala by coarselygrinding all the ingredients together in a grinder. Heat three tablespoons of oil in an iron kadai (lohe kikadai) and add cumin seeds. When they begin to change colour, add onion and saut till pink. Add gingerand garlic pastes, powdered chana masala, coriander powder, red chilli powder, turmeric powder and halfof the cumin powder. Add boiled chana with cooking liquor, salt, garam masala powder and let it cook forfive to six minutes. In another pan, heat two tablespoons of oil, add slit green chillies, remaining cuminpowder and tomatoes. Cook for a minute and transfer the mixture into the kadai. Stir and allow it cook onlow heat till almost dry. Serve hot.

See More such receipes

PANEER PAKODE

Cubes of cottage cheese dipped in a mildly spiced chickpea batter and then deep fried. Strips of freshpaneer cheese dipped in a mildly spiced chickpea batter and then deep fried.Preparation Time : 15-20 minutesCooking Time : 10 minutesServings : 4

INGREDIENTS

Cottage cheese (paneer)400 grams

Green chutney1/2 cup

Red chilli powder1 1/2 teaspoons

Saltto taste

Gram flour (besan)1 1/2 cups

Ginger-garlic paste1 teaspoon
http://www.sanjeevkapoor.com/DinnerReceipes.aspx?d1=1http://www.sanjeevkapoor.com/DinnerReceipes.aspx?d1=1


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Carom seeds (ajwain)2 teaspoons

Soda bicarbonatea pinch

Rice flour2 tablespoons


Oilto deep fry

METHODSlit each paneer cube without cutting through. Apply the green chutney in the slit and set aside. Mixhalf teaspoon red chilli powder and salt in a plate and coat the sandwiched paneer with this mixture allover. Mix gram flour with ginger-garlic paste, carom seeds, soda bi carbonate, rice flour, remainingred chilli powder, lemon juice and salt. Add sufficient water and blend to make a thick and smoothbatter. Set aside for ten to fifteen minutes. Heat sufficient oil in a kadai. Dip the sandwiched paneercubes in the batter and deep fry till golden. Drain and place on an absorbent paper. Serve hot withtomato ketchup or chutney of your choice.

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EGGLESS CHOCOLATE CAKEThis delicious chocolate cake can be enjoyed by the vegetarianstoo!Preparation Time : 15-20 minutesCooking Time : 10-15 minutesServings : 4


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INGREDIENTS

Dark chocolate100 grams

Butter1 cup

Refined flour (maida)1 1/3 cups

Baking powder2 teaspoons

Powdered sugar1 cup + 2 tablespoons

Vanilla essence1 teaspoon

Milk3/4 cup

Walnuts, peeled1/2 cup

METHODGrate chocolate. Cut the butter into cubes. Grease a Microwave proof dish. Melt butter and chocolatein a Microwave proof bowl in the Microwave oven for one minute on Microwave HIGH (100%). Inanother bowl sieve refined flour and baking powder. Mix the melted butter and chocolate well. Addpowdered sugar, vanilla essence and mix. Add the flour mixture and mix. Correct the consistency byadding milk. Add walnuts and mix gently.Transfer the mixture into the greased Microwave proof dish.Bake in the Microwave at HIGH (100%) for seven minutes. Allow standing time of five minutes. Cool,slice and serve.

KHANDVI - KHANAKHAZANA

Melt in mouth snack from Gujarat.Preparation Time : 15-20 minutesCooking Time : 20-25 minutesServings : 4

INGREDIENTS

Gram flour (besan)1 1/4 cups

Gingerone-inch pieces

Green chillies2

Oil4 tablespoons

Yogurt1 cup

Saltto taste



Asafoetidaa pinch

Mustard seeds1 teaspoon


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Coconut, scraped2 tablespoons

Fresh coriander leaves, choppeda few sprigs

METHODSieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few

thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water. Mix thebesan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care thatno lumps remain.Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes asmooth thick batter. It takes a little time to get ready. Quickly spread portions of the mixture over thegreased inverted thalis or marble table top as thinly as possible while the batter is still hot. When cool,cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch ofasafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished withscraped coconut and chopped coriander leaves.

Recipe Tip :Making Khandvi is an art. It takes some practice to get the correct consistency after cooking. Try out a small portionfirst.

BHATURE

A deep fried Indian bread usually accompanied withchole.

Servings : 4

INGREDIENTS

Refined flour (maida)2 1/2 cups

Yogurt1/2 cup

Baking powder1/2 teaspoon

Soda bicarbonatea pinch

Salt1 teaspoon

Sugar2 teaspoons

Oil2 tablespoons + to deep fry

METHODPlace flour and baking powder, soda bicarbonate and salt in a bowl. Mix well and pass it through asieve. Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mixgradually to make a soft dough by light kneading. Incorporate two tablespoons of oil into the doughand cover the dough with a wet cloth. Keep it aside for an hour. Divide dough into sixteen equalportions. Roll them into balls. Cover and keep to ferment for ten minutes. Grease your palms with alittle oil and flatten the balls. Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai anddeep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hotwith chole.

dosa repaired)

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