Ingredients :
2 cups rice
¾ cups aval/rice flakes/Poha
1 tsp urad dal
1.5 tsp salt
cooking oil
Method :
1. Soak rice, aval and urad dal in water.
2.Keep for about 1 hour.
3. Wet grind the above with salt into a fine batter.
4. Keep at room temperature for 12 hours.
5. Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 tsp of oil around it.
6.Close the dosa with a cover and allow it to cook for a few minutes.Serve Hot with Tomato Chutney
Friday, July 17, 2009
Bread Upma
Ingredients:
Bread slices - 12-15
Onions - 2
Green chilies - 5 - 6 in number
Turmeric powder - 1 tsp
Heeng powder - 1 tsp
Jeera - ½ tsp
Mustard seeds - 1 tsp
Groundnut – 4 tbl sp
Sugar - ½ tsp
Salt - as per taste
Oil for frying
Method:
1. Make bread crumbs , use blender.Mix with salt to taste and keep aside.
2. Cut onions, green chilies and keep aside. Take oil in a frying pan, add mustard seeds, jeera seeds & groundnuts.
3.Once the nuts are light brown in color, add onion and chilies and fry them well.
4. Add turmeric, heeng & sugar. Add the bread crumbs and mix it well for 3 - 4 minutes.
5.Serve hot.
Bread slices - 12-15
Onions - 2
Green chilies - 5 - 6 in number
Turmeric powder - 1 tsp
Heeng powder - 1 tsp
Jeera - ½ tsp
Mustard seeds - 1 tsp
Groundnut – 4 tbl sp
Sugar - ½ tsp
Salt - as per taste
Oil for frying
Method:
1. Make bread crumbs , use blender.Mix with salt to taste and keep aside.
2. Cut onions, green chilies and keep aside. Take oil in a frying pan, add mustard seeds, jeera seeds & groundnuts.
3.Once the nuts are light brown in color, add onion and chilies and fry them well.
4. Add turmeric, heeng & sugar. Add the bread crumbs and mix it well for 3 - 4 minutes.
5.Serve hot.
Yellow Pumpkin Curry
Ingredients:
200g toor Lentils
500 ml water,
1/4 tsp Turmeric
400 g yellow pumpkin, peeled and cut into 4cm chunks
1 Coconut, finely grated
4 green chillies, split along their length
1 tsp Cumin seeds
Method
1 tbsp coconut oil
1/2 tsp Mustard seeds
12 curry leaves
2 dried chillies, split along their length
Method 1. Place the lentils in a saucepan; pour over the water and leave to soak for 10 minutes. Add the pumpkin pieces and turmeric to the pan and bring to a boil.
2. Cook for 10-15 minutes, until the lentils and pumpkin are really soft in texture. If the lentils get too thick, add a dash more water. Stir in the coconut. The consistency should be similar to a thick soup.
3. For the tempering: heat the coconut oil in a small frying pan and toss in the mustard seeds followed by the curry leaves and split chillies. As soon as the sizzling quietens down (after about 20 seconds) tip this spice mix into the hot lentils.
4. Serve hot with boiled rice or Indian bread.
200g toor Lentils
500 ml water,
1/4 tsp Turmeric
400 g yellow pumpkin, peeled and cut into 4cm chunks
1 Coconut, finely grated
4 green chillies, split along their length
1 tsp Cumin seeds
Method
1 tbsp coconut oil
1/2 tsp Mustard seeds
12 curry leaves
2 dried chillies, split along their length
Method 1. Place the lentils in a saucepan; pour over the water and leave to soak for 10 minutes. Add the pumpkin pieces and turmeric to the pan and bring to a boil.
2. Cook for 10-15 minutes, until the lentils and pumpkin are really soft in texture. If the lentils get too thick, add a dash more water. Stir in the coconut. The consistency should be similar to a thick soup.
3. For the tempering: heat the coconut oil in a small frying pan and toss in the mustard seeds followed by the curry leaves and split chillies. As soon as the sizzling quietens down (after about 20 seconds) tip this spice mix into the hot lentils.
4. Serve hot with boiled rice or Indian bread.
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