Tuesday, July 29, 2008

Dalia (Broken Wheat)



















ooooooooH! Dalia, this is one of the simplest recipes of the world but one must know that this is one of the most nutritious recipes of the world, do you know that Doctors recommend Plain Dalia or Dalia Kheer After sickness and ever after operations, one must not forget that this recipe is one which is recommended specially to young children and to sportsmen too, so let us gear up to make dalia you can choose any one of the three mentioned below, so enjoy.


























































































1- Dalia Khichadi ( Namkeen Dalia)
( Vegetable Daliya )
















Ingredients:-


  1. 1 cup Bulgar wheat (i.e., dalia, the fat variety)

  2. 2 3/4 cups water

  3. 2 onions, chopped

  4. 1 green chilies, slit

  5. 1 teaspoon mustard seeds

  6. 1 1/2 teaspoons cumin seeds

  7. 3 tablespoons chopped fresh coriander leaves

  8. 3 cauliflower florets
  9. 10 French beans, washed, ends trimmed and chopped

  10. 1 medium tomato, chopped

  11. 1 tablespoon chopped carrot

  12. 1 tablespoon fresh green peas

  13. 1 1/2 teaspoons salt (to taste)

  14. 2 tablespoons oil

  15. 4 sprigs of fresh curry leaves, washed and torn

















Directions


  • Dry roast the dalia in a wok until lightly brownish in appearance and it smells aromatic.



  • Remove from flame and transfer to a plate.



  • Now heat oil in the same wok.



  • Once hot, add cumin and mustard seeds.



  • Allow to splutter.



  • Once they stop spluttering, add curry leaves, green chili and onions.



  • Stir-fry until the mixture smells aromatic and the onions are lightly browned.



  • Add coriander leaves and mix well.



  • Fold in the veggies, salt and tomato. Mix again.



  • Stir in about 2 tbsp. of water to prevent the mixture from sticking to the bottom of the wok.



  • Cook on medium flame for 5 minutes.



  • Fold in the roasted dalia and mix thoroughly.



  • Add water and then transfer the whole mixture to a pressure cooker.



  • Cover and pressure cook for 2-3 whistles.



  • This takes about 5 minutes.



  • Switch off the gas, and then let the dalia cook in its own steam inside the cooker for 2-3 minutes.



  • After 3 minutes, remove from cooker, garnish with coriander leaves and serve hot.





























2- Dalia ( Plain Dalia)















Ingredients:-


  1. 1/4 kg wheat

  2. 1/4 kg dalia ( Gram)

  3. a little cardamom

  4. nutmeg

Additional

  1. malai and sugar (as required)


Method:



  • Wash the wheat with plenty of water.



  • Spread it out to dry on a piece of cloth, preferably in a little sunlight.



  • Roast dalia on a slow fire. Mix the dalia and wheat.



  • Add a little cardamom and nutmeg for seasoning.



  • Grind to powder.


  • Serve with Malai extracted form milk and add sugar for taste











3- Dalia Kheer ( Milk Dalia )
















Ingredients:


  1. Dalia (lapsi) 1/2 cup



  2. Sugar 1 cup



  3. Ghee 1/4 cup



  4. Milk 2 cup



  5. Water 2 cup



  6. Eliachi Powder 1/2 tsp



  7. Kismis 8-10















How to make Dalia Kheer:



  • In a pan heat ghee and fry dalia over low flame till light golden.Add hot water and milk.



  • Allow to cook for 4-5 min.



  • Then add sugar and kismis.



  • Add water or milk if necessary.



  • Lastly add elaichi powder and mix well.



  • Dalia kheer is ready.














































Monday, July 28, 2008

Poha

















From western India, Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney. This easily digestible form of raw rice is very popular across India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine style, so enjoy poha and you can have it everyday....













Ingredients :-





  1. 1 cup poha (flattened or beaten rice)

  2. 1 large onion chopped

  3. 4 green chillies halved

  4. 1 tsp. lemon juice

  5. 1/4 tsp. sugar

  6. 1 tbsp. grated coconut

  7. 1 tbsp. peanut crushed

  8. 1/2 tsp. each cumin & mustard seeds

  9. 1 tbsp. oil

  10. salt to taste

Method:-


  1. Wash poha gently till the water drained is clear.

  2. Drain the water and keep aside for 10 minutes.

  3. Loosen the poha gently with fingers and sprinkle some water.

  4. Keep aside for 10 more minutes and loosen again.

  5. Add the peanut powder, salt, sugar, turmeric, lemon juice and mix well.

  6. Heat oil, add seeds to splutter.

  7. Add onion, potatoes and chillies.

  8. Stir fry till the potato is tender.

  9. Add the mixed poha, and stir gently, with a wide spatula.

  10. Cover and cook on low for 3-4 minutes, stirring in between.

  11. Mix in the coconut and chopped coriander.

  12. Serve hot with steaming hot filtered coffee or tea.

Bhaji (Pav Bhaji)




















Pav bhaji is a fast food dish native to Maharashtra and is popular in most metropolitan areas in India, and particularly in the Maharashtra city of Mumbai. Pav means bread and bhaji, which is a term for a curry and vegetable dish. The serving of pav bhaji consists of the bhaji (a potato based curry) and the pav (bread) garnished with coriander and chopped onions.This is one of the Indian originated fast food. So lets enjoy...





















Ingredients:-


  1. Peas ,boiled : 3/4 cup


  2. Carrots , boiled : 1/2 cup


  3. Cauliflower , boiled : 1 cup


  4. Onions , chopped: 1.5 cup


  5. Capsicum , chopped : 3/4 cup


  6. Tomatoes , chopped : 2.5 cup


  7. Potatoes ,boiled & mashed : 1.5 cup


  8. Ginger , chopped : 1 inch


  9. Green chilly , chopped : 1


  10. Lemon : optional


  11. Salt to taste


  12. Turmeric powder : 1/4 tsp


  13. Black salt : 1/2 tsp


  14. Red chilly powder : 1/4 tsp


  15. Pav bhaji masala : 2 tsp


  16. Butter : 5 tbsp


  17. Kashmiri red chilly : 2


  18. Garlic : 3-4 no.


  19. Coriander leaves : 2 tbsp


  20. Dried fenugreek leaves : 1 tbsp


Method:-

  1. Heat butter in a kadai .


  2. Make a paste of kashmiri red chilly and garlic .


  3. Add onions & capsicums , green chilly & ginger to the same kadai & cook for 1 min .


  4. Add the chilly garlic paste & cook till onions turn golden brown .


  5. Add the tomatoes & cook till oil separates.


  6. Add the pav bhaji masala , salt ,black salt , chilly powder & turmeric powder .Cook for another 1 min.


  7. Add cauliflower , carrots , peas & potatoes.


  8. Mash the bhaji & add water ( as required ) & cook till done .


  9. Sprinkle coriander leaves & dried fenugreek leaves & add lemon juice .


  10. Now take the pavs and place them on the pan with pre-heated butter, turn pavs continuously and make them light brown.


  11. Serve hot with cooked pavs, onions, lemon, slice of butter.
































Sambhar Vada















Time for the Queen of South Indian breakfast dish Vada with Sambar. The little spicy and tasty Vadas dipped in delicious Sambar… Awww…. Nothing is better than that. I won’t talk a lot about it....So talk less and work more is today's theme .so.......... Here we go…


















Ingredients:-





  1. 1/2 cup Urad Daal

  2. 1/2 cup Moong Daal

  3. 1 Onion finely chopped

  4. 1 tsp Ginger

  5. 1-2 Green Chilies

  6. finely chopped

  7. Salt to taste

  8. 1/4 tsp Baking Soda

How to make vada sambhar :






  1. Pick, wash and soak daals for 3-4 hours.

  2. Grind them coarsely in a blender.

  3. Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.

  4. Heat oil in a pan or kadhai .

  5. Make small lime sized balls and press them slightly using your palm.With your finger make a small hole in the center.

  6. Deep fry them in hot oil till they turn into lovely golden brown colour.

  7. Serve with chutney as a breakfast or sambhar or rasam as a meal.

Idli










Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

















Ingredients :-
  1. 3 cups parboiled rice (washed and soaked overnight)


  2. 1 cup urad dal (washed and soaked overnight)


  3. 1/2 tsp. soda bicarbsalt to taste













Method :-


  1. Having soaked both rice and dal separately, wash well with plenty of water.


  2. Grind dal to a very fine paste.


  3. Grind rice till fine grains are left (like very fine semolina).


  4. Mix both rice and dal together after grinding.


  5. Add soda bicarb and salt and beat well.


  6. Add a little water if necessary.


  7. The batter should be fairly thick.


  8. Cover and keep aside for 7-8 hours, undisturbed.


  9. To make idlies, do not beat the batter again.


  10. Spoon batter onto an idli stand.


  11. Heat water in idli cooker, and place stand in.


  12. Steam for 5-7 minutes.


  13. Insert a clean matchstick (back end) or a skewer.


  14. The skewer should come out clean if the idlis are done.













idlis can be served hot but most people prefer normal temp. idlis along with sambhar and coconut chutney

Coconut Chuteny



























Ingredients:-





  1. 1 cup coconut, grated

  2. 2 small green chillies, chopped

  3. 1 teaspoon ginger, grated

  4. 1 tablespoon roasted split gram (daria dal), optional

  5. salt to taste


For the tempering




  1. 1/2 teaspoon mustard seeds

  2. 1 red chilli, broken into pieces

  3. 2 to 3 curry leaves

  4. 1 teaspoon oil


Method:-




  1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

  2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.

  3. Refrigerate and use as required.

Sambhar













Sambhar should be said one of the common food used with a number of snacks, list may be long but sambhar can be served with Dosa, Idli, Vada, Roti-chawal and many more.














Ingredients:-




For the sambhar





  1. 1 cup toovar dal (arhar dal)

  2. 1 tomato, chopped

  3. 1 onion, chopped

  4. 2 brinjals, cubed

  5. 1 drumstick, cut into 4-6 pieces

  6. 1 potato, peeled and cubed

  7. 1 tablespoon tamarind pulp (imli)

  8. salt to taste


For the sambhar masala




  1. 6 to 8 red chillies

  2. 1 tablespoon coriander seeds

  3. 1 teaspoon fenugreek seeds (methi)

  4. 1 tablespoon toovar dal (arhar)

  5. 1 tablespoon split Bengal gram (chana dal)

  6. 1 tablespoon split black gram (urad dal)

  7. 1 teaspoon turmeric powder (haldi)

  8. 1/2 teaspoon asafoetida (hing)

  9. 1 teaspoon oil


For the tempering




  1. 1 teaspoon mustard seeds

  2. 6 curry leaves

  3. 1/4 teaspoon asafoetida (hing)

  4. 2 tablespoons oil


Method:-

For the sambhar masala




  1. Heat the oil and roast all the ingredients for the sambhar masala in it.

  2. Grind to a fine paste in a blender using a little water. Keep aside.


How to proceed




  1. Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.

  2. Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.

  3. Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.

  4. Sambhar should be served hot, can be served with a number of dishes like Dosa, Idli, Vada.



Sunday, July 27, 2008

Dosa










Dosa is a South Indian Dish. Regular dosa batter is made from rice and split, skinned urad bean (black lentil) blended with water and left to ferment overnight. A modified form of the same batter can be used to make idlis.Though considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.

Do you know how many types of dosa are made in india? If your answer is no, then check out the list below.



















  1. Sada Dosa



  2. Butter Sada Dosa



  3. Cheese Sada Dosa



  4. Plain Mysore Sada Dosa



  5. Butter Plain Mysore Sada Dosa



  6. Cheese Plain Mysore Sada Dosa



  7. Garlic Roast Dosa



  8. Cheese Garlic Roast Dosa



  9. Pudy Roast Dosa



  10. Cheese Pudy Roast Dosa



  11. Prem Sada



  12. Cheese Prem Sada Dosa



  13. Maharaja Sada Dosa



  14. Cheese Maharaja Sada Dosa



  15. Harabara Sada



  16. Cheese Harabara Sada Dosa



  17. Schezwan Sada



  18. Cheese Schezwan Sada Dosa



  19. Onion Sada Dosa


  20. Cheese Onion Sada Dosa



  21. Masala Dosa



  22. Butter Masala Dosa



  23. Cheese Masala Dosa



  24. Mysore Masala Dosa



  25. Butter Mysore Masala Dosa



  26. Cheese Mysore Masala Dosa



  27. Maharaja Masala Dosa



  28. Cheese Maharaja Masala Dosa



  29. Prem Masala Dosa



  30. Cheese Prem Masala Dosa



  31. Harabhara Masala Dosa



  32. Cheese Harabhara Masala Dosa



  33. Navratna Masala Dosa



  34. Cheese Navrathna Masala Dosa



  35. Spring Roll Dosa



  36. Spring Roll Dosa With Cheese



  37. Paneer Spring Roll Dosa



  38. Paneer Spring Roll Dosa With Cheese



  39. Chinese Delight Dosa



  40. Chinese Delight Dosa With Cheese



  41. Paneer Chinese Delight Dosa



  42. Paneer Chinese Delight Dosa With Cheese



  43. American Chopsuey Dosa



  44. American Chopsuey Dosa With Cheese



  45. Paneer American Chopsuey Dosa



  46. Paneer American Chopsuey Dosa With Cheese



  47. Mushroom Chopsuey Dosa



  48. Mushroom Chopsuey Dosa With Cheese



  49. Paneer Chilly Dosa



  50. Paneer Chilly Dosa With Cheese



  51. Schezwan Dosa



  52. Schezwan Dosa With Cheese



  53. Mushroom Schezwan Dosa



  54. Mushroom Schezwan Dosa With Cheese



  55. Paneer Schezwan Dosa



  56. Paneer Schezwan Dosa With Cheese



  57. Capsicum Schezwan Dosa



  58. Capsicum Schezwan Dosa With Cheese



  59. Tom-chi Dosa



  60. Tom-chi Dosa With Cheese



  61. American Delight Dosa



  62. American Delight Dosa With Cheese



  63. American Tomato Delight Dosa



  64. American Tomato Delight Dosa With Cheese



  65. American Paneer Delight Dosa



  66. American Paneer Delight Dosa With Cheese



  67. Maharaja Delight Dosa



  68. Salad Roast Dosa



  69. Salad Roast Dosa With Cheese



  70. Salad Masala Roast



  71. Salad Masala Roast With Cheese



  72. Tomato Salad Roast Dosa



  73. Tomato Salad Roast Dosa With Cheese



  74. Paneer Salad Roast Dosa



  75. Paneer Salad Roast Dosa With Cheese



  76. Mexican Roast Dosa



  77. Mexican Roast Dosa With Cheese



  78. Red Chilly Dosa



  79. Red Chilly Dosa With Cheese



  80. Paneer Crispy Dosa



  81. Paneer Crispy Dosa With Cheese



  82. Mexi Roll Dosa



  83. Paper Roast Dosa



  84. Special Prem Paper Roast Dosa

Hoof i knew that much only if you know more please e-mail me i will add to the list but here i submit only one recipe that is of Masala Dosa which one can find throught india.

Masala Dosa

















Ingredients


Dosa Batter


Ingrediends:


  1. 1 cup urad dal

  2. 1 cup mixed dals (Chana dal, Toor dal, and little Moong dal)

  3. 1 cup Rava1 cup OilSaltHing

  4. 4 cups Rice2 tsp.

  5. Sugar


Method


  1. Wash the rice and dals and soak for about 4-6 hours.



  2. Grind to a very smooth batter, try use as little water as possible.



  3. Add the rava, oil, salt, hing and sugar and mix well.



  4. Set aside in a warm place for 8-10 hours to ferment.














Potato curry



Ingrediends:


  1. 4 large Potatoes

  2. 1 large Onion

  3. 4-6 Green Chillies

  4. Salt2 tbsp.

  5. Oil1 tsp.

  6. Urad dal1 tsp.

  7. Chana dal1/2 tsp.

  8. Mustard1/4 tsp.

  9. Turmeric2 tbsp.

  10. chopped Coriander leaves

  11. juice of 1/2 a Lemon

Method



  1. Boil potatoes, peel and mash well.



  2. Heat oil, add mustard, when it splutters, add the dals and fry till reddish in color.



  3. Add the onions and green chillies and fry till onions are cooked.



  4. Add turmeric, and fry for 1/2 a min.



  5. Pour over the mashed potatoes, add the salt, and lemon juice, and coriander leaves.



  6. Add 1/4-1/2 cup water and mix well.














Red Chutney



Ingrediends:


  1. 10 dry Red Chillies1.

  2. 5 tsp. Urad dal

  3. 1.5 tsp. Chana dalfew sprigs Curry Leaves

  4. 1/4 cup grated Copra (dry coconut)Salt

  5. 1/2 tsp. Tamarind pastegenerous pinch of Hing





Method


  • Fry the dals and the red chillies. Mix remaining ingredients and grind to a fine paste.










Assembling Masala Dosa:




  • 1 small cup oil


  • 2 tbsp. shortening (like Ghee-Pure cow fat)


  • Mix the two together.










































Method


  1. Heat a dosa griddle (cast iron preferred).



  2. Adjust the consistency of the dosa batter (try out one before starting the actual process).



  3. Spread a spoonful of oil/ghee mixture.



  4. Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat).



  5. Spread a few drops of oil around the edges.



  6. Cook till dosa is done, flip and cook for a 1/2 a min or so.



  7. Flip again.



  8. Spread 4 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.



  9. Serve with sambar, and coriander chutney.



















Confused with point no. 9 click here

How to make sambhar and coconut chutney.

Dhokla













Dhokla is a Gujarati delicacy. One of the best snacks of the day if you are able to find fresh spongy dhokla, however the recipe is a bit long but the end product will let you forget all the time you put in making .










At present there are various kinds of Dhoklas made in India, actually Dhokla recipe differs as per the area, as the region changes the taste and variety changes. Most famous of them are besan dhokla and sooji dhokla. This is one of the best tea time snack.It has a unique sweet,sour and spicy taste













Ingredients:-

for the dhokla
  1. 1 cup (160 gm) Bengal gram (chana dal), soaked overnight

  2. 4 green chillies

  3. 1 inch piece of ginger

  4. 3 tbsp vegetable oil

  5. salt to taste

  6. 1/4 tsp asafoetida (hing)

  7. 1/4 tsp bicarbonate of soda




for the tempering


  1. 1 tbsp vegetable oil

  2. 1/2 tsp mustard seeds

  3. 1/2 tsp cumin seeds

  4. 3-4 dry red chillies, whole

  5. 10 curry leaves



for the topping


  • handful of chopped coriander

  • handful of chopped coconut



for the chutney


  1. 2 cups chopped mint leaves

  2. 1 cup chopped coriander

  3. 1 large onion, sliced

  4. juice of 1 to 2 lemons

  5. 1 tbsp sugar

  6. 4 to 6 green chillies

  7. salt to taste.

Process:-

  • grind the green chillies and ginger to a smooth paste. keep aside.


  • grind the Bengal gram coarsely; whisk to incorporate air in it.


  • keep aside to ferment in a warm place for at least 10 hours or till tiny bubbles appear.

  • add the oil, asafoetida, bicarbonate of soda, and green chilli-ginger paste to the bengal gram paste.


  • add a little water and whisk the mixture thoroughly once again.


  • grease a flat stainless steel plate or a baking dish (2 inches deep).


  • spread the mixture to a thickness of one inch.

  • steam till it is done.

  • to check if the dish is ready, pierce with a fork. if the fork comes out clean, then the dhokla is ready.

  • allow to cool and then cut into squares or diamonds.

  • for the tempering, heat the oil in a pan; add the mustard seeds, cumin seeds, and dry red chillies.


  • when they start crackling, add the curry leaves and pour over the dhokla. garnish with chopped coriander and coconut.
















for the chutney










combine all the ingredients and grind to a smooth paste in a blender using very little water.




SERVE LIKE YOU SEE IN THIS PICTURE WITH CHUTNEY IN A SEPARATE PLATE AND DHOKLAS WITH FRIED CHILLIES IN A SEPARATE PLATE.