Onion Dosa Recipe

3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp fenugreek seeds (dana methi)
400 gm potato(alu)
200 gm onion (pyaj)
1 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
1/2 tsp red chilly powder (lal mirch)
10-12 curry leaves (kadi patta)
oil as required
1 1/2 tsp salt (namak)

How to make onion dosa:

• Soak rice, dal and dana methi for 6 hours.
• Then grind them to a fine thin batter by adding little water.
• Add salt to it and leave it covered for 12 hours for fermentation.
• Peel potato and cut into small pieces.
• Chop onion into long pieces.
• Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
• Then fry onion in it until it turns light brown.
• Now put alu, 1/2 tsp salt, lal mirch, haldi in it.
• Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
• Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
• When cooked spread onion mixture on it.
• Grease all the corners with oil.
• Roll and remove it from the flame.
• Put little water on the tawa and wipe it with a clean cloth before making each dosa.
• Serve them hot with hot sambhar and chutney.

ROOMALI ROTI

Ingredients:

11/2cup Whole Wheat Flour (Atta)
50 gms Maida
1/2 tsp Baking powder
2 tbsp oil
Water to knead

How To Make Roomali Roti:

• Mix wheat flour, maida, salt and baking powder and sieve them together.
• Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
• Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue)
• Heat an inverted griddle(tawa).
• Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief.
• Serve rumali roti hot with indian curry.

my habbits

Rasgulla Recipe

Rasgulla is a very popular Bengali Sweet dish. Here is Rasgulla recipe.
Ingredients:

• Milk - 1/2 litre
• Refined flour (maida) - 2 tsp
• Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
• Sugar- 1 cup
• Water- 1 cup
• Rose essence or cardamom powder - 2-3 drops or 1/4 tsp

Method:

• Heat milk in a pan and bring it to boil. Remove from heat.
• Add citric acid or lemon juice.
• Stir slowly and gently until white curd forms on the surface and separates from whey.
• On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
• Knead chenna to make a smooth dough. Add flour and knead again.
• Make small balls of equal size (6-7) of the dough and keep aside.
• Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
• Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
• On cooling, add rose essence.
• Refrigerate and serve chilled.
• 
  
• Dough;A soft, thick mixture of dry ingredients, such as flour or meal, and liquid, such as water, that is kneaded, shaped, and baked, especially as bread or pastry.

PAN-FRIED TANDOORI CHICKEN RECIPE

PAN-FRIED TANDOORI CHICKEN RECIPE 

Chicken Tandoori Ingredients:

• 2/3 cup Sour Cream
• 2 tbsp Tandoori Masala Spice
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp lemon juice
• 4 pcs skinless chicken thighs (**recommended to debone and cut to half, as this shorten cooking time)
• 1 tsp garlic powder **Optional
• 1 tsp onion powder **Optional
• Butter/margarine

Garnish:

• 1 lemon, cut into 6-8 wedges
• 2-3 tbsp cilantro, roughly chopped

Method:

Stir and mix all the wet and dry ingredients except the butter and chicken in a large mixing bowl. Then add chicken pieces and make sure all chicken are well coated. Cover bowl with a plastic wrap or transfer it into a Zip Lock bag , store in your fridge and let it marinate about about 12-24 hours.( I prefer to marinate it for about 24- 48 hours to let the flavors infuse into the chicken).

Melt butter (approx 1-2 tbsp) in a pan and pan fry the chicken over medium heat for about 5-10 minutes on each side, making sure chicken is cooked all the way through. You can brown the chicken a little for the charred flavor. Transfer cooked meat to a platter, sprinkle some Cilantro and garnish with Lemon wedges! Serve with Rice or Naan. I hope this will be a palatable dish to most! Enjoy!

Puffed puri for Pani puri

Take Fine variety ofSuji / semolina. Use soda water to make dough.

Make dough with one 2 T bsp suji at one time. This will give 6 – 7 puris

When you add the soda water little at a time the suji will look scattered but slowly it will form a dough.

Pinch a portion of the dough a little smaller than a marble.Roll it thinly 1mm thick into puris. Deep fry in hot oil. Turn it only once in the oil. Don’t keep frying each side many times. The puris puff up and are crisp. Remember to roll thinly. Those puri s which don’t puff up use them as papdi in papdi chat/ bhel.

PANI PURI RECIPE

Ingredients:

To make puri: 
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani: 
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

• To make pani:
• Measure all ingredients.
• Adjust spices and tangyness to taste.
• Strain through a wire strainer to remove any rough bits.
• To make puri:
• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
• Stand covered with wet cloth for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida or sooji, roll into thin rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain in a paper towel for a while to dry out the oil.
• Store in an airtight container when cool.

TANDOORI ROTI /NAAN AND KALI DAL ( DAL MAKHANI)

Most of you must be aware of how to prepare the tandoori roti . But today I am going to demonstrate how to do it in an electric tandoor and a pressure cooker.

NAAN

This recipe is from Sanjeev Kapoor’s cook book Khazana of Indian Recipes.

Ingredients:- Maida -4 cups

Milk -1 cup

Baking Powder- 1 tsp

Water- as required

Baking soda – 1/2 tsp

Oil – 2 Tbsp

Salt -1 tsp

Onion seeds- 2 tsp

Egg – 1 ( optional)

Sugar -2 tsp

Butter- 2 tsp

Yogurt – 2 Tbsp

Method:- Sieve flour with baking powder, baking soda , and salt.Add sugar ,egg,milk yogurt and water. Knead well into medium soft dough.

Apply oil and keep it under wet cloth for one hour.

Make eight equal portion of the dough. ,apply oil and put onion seeds on top.

Press sides first, and then centre of the dough ball. Give a round flat shape of 6 ” diameter.

Stretch it from one side to give it a triangular shape. Put it on a cloth and put it in a preheated tandoor or oven (200 degrees Celsius)

Remove when brown on both sides. Serve topped with butter.

TANDOORI ROTI /NAAN

Make a soft dough of atta (wheat flour) or follow the recipe for Naan. Roll the dough to make a roti. Wet one side of the roti as shown here-

Mean while heat the pressure cooker well without the lid(select an open mouth cooker ).

Carefully place the roti on the side of the cooker so that the wet side of the roti is in contact with the cooker.

Place the cooker side ways on the gas flame , so that the bottom of the roti gets cooked.

Then invert the cooker on the flame so that the top of roti gets cooked with the direct flame .

Again place the cooker side ways on the flame so that the bottom of the roti gets cooked properly .

Remove the roti and apply ghee n serve hot .

Similarly the roti / naan can be made in an electric tandoor or oven. You can get this electric tandoor in 110v also .

Like this-

KALI DAL

 The proportions are mine method is his . After lot of trial and error I have got this recipe. The taste resembles that of the dal served in Haldiram and Bengali Sweet house in Delhi.

Ingredients:- 1/2- cup urad sabut dal ( whole dal )

1 Tbsp- red rajma

1 tsp – chana dal

3 – tomatoes ( you can use ready made puree too )

1/2 cup cream

1 – tsp ginger garlic paste

salt to taste

Red chilli powder- 1/2 tsp

a pinch kasuri methi

1/2 tsp turmeric

Some ginger julienes

Method:- Soak the dals and rajma together overnight.

Next day drain the water and add 4 cups fresh water and turmeric plus ginger garlic paste. Cook this in a pressure cooker , give one whistle, lower the heat and cook for 30 minutes. Let it cool then open the lid.

Mean while blanch the tomatoes remove the skin, puree and strain the thick juice.

Add this puree plus half of the cream salt and chilli powder to the dal and cook on slow fire for further 20 minutes.Mash the dal as you stir.

I also put dal makhani masala ( ready made ) . It is optional.

Add crushed kasuri methi. Serve decorated with cream n ginger julienes.