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Posted by : indian restaurant

Tomato Onion Uttapam

Ingredients:

2 cups Idli rice
1 cup Urad dal
Handful of poha/avalakki
Handful of cooked rice

Soak the idli rice and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.
Let it ferment overnight, or keep in a warm place for about 8-10 hours.

To make Uthappam, you will need:

Finely sliced small red onions
Thin sliced tomatoes
Fine sliced green chillies and coriander leaves.

Method:

Pour the batter over a hot tava like you would, for a dosa, garnish with all the ingredients above.
Serve hot with onion chutney or coconut chutney.

Posted By : Indian Restaurant

Rava Dosa

Ingredients

3/4 cup semolina (rava)
3/4 cup rice flour (chawal ka atta)
1/2 tsp cumin seeds (jeera)
2 green chillies, chopped
 a pinch of asafoetida (hing)
a few curry leaves (kadi patta), chopped
a few cashewnut (kaju) pieces and a few dry coconut (kopra) pieces (optional)
1/4 tsp baking soda
3 tsp oil
ghee for frying
salt to taste

 

Method

1. Mix both the flours and add the soda bi-carb, salt and enough water (approximately 4 cups) to make a very thin batter.
2. Heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, asafoetida, curry leaves and fry for a few seconds. Add this mixture to the batter.
3. Heat a tava and grease it lightly with ghee. Pour 1/2 cup batter in a circular manner. If you like, add a few cashewnut pieces and coconut pieces.
4. Pour a little ghee in the holes of the dosa, fold in a triangular shape and cook until crisp.
5. Serve hot with coconut chutney.

Posted By : Indian restaurant

Misal Pav

Misal pav is a famous street food of Maharashtra. Cooked sprouted dals also called ‘usal’ is served with chopped onion, sev, farsan on top of it along with pav bread is called misal pav or missal pav. It’s a very tasty food and if you don’t add sev or farsan over it, it’s a low calorie, healthy food.

Recipe of misal pav

2 cups sprouted moong dal (green gram) and moth dal (matki/ brown gram)

2 onions- chopped

2 green chillies- slit

1 tsp ginger-garlic paste

1/2 cup farsan

Coriander leaves- chopped

1/2 tsp rai (small mustard seeds)

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

Salt to taste

1/2 tsp coriander powder

1/2 tsp cumin powder

Few curry leaves

1 tbsp oil

A pinch of hing (asafoetida)

Lemon juice

Lemon cut into slices

6-8 pav

1. Heat oil in a pan and add rai. When it splutters, add hing. Add curry leaves and half of the chopped onions. Sauté till onion turn light pink.

2. Add ginger-garlic paste and green chillies. Saute for 1 minute.

3. Add sprouted dals. Add coriander, turmeric, red chilli and cumin powders. Mix well.

4. Add 3 cups of water and salt. Bring it to boil.

5. Add garam masala and cook covered for 10-12 minutes.

6. To serve the misal pav, place ladleful of cooked dal or usal in a bowl. Sprinkle remaining onion, farsan over the dal. Pour lemon juice and coriander leaves over it.

7. Serve it with pav and lemon slices.

Posted By : Indian Restaurant

Jeera Rice

Ingredients:

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):

• Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
• Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
• When Cumin seeds are done add the rice and salt, mix well.
• Add water.
• When it starts boiling low down the flame of the gas and cover it partially.
• Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
• Serve the jeera pulao hot with any gravies or raita.

Posted By : Indian Restaurant

Dal Fry

Ingredients

1 cup red masoor dal (split red lentil)
1/4 cup yellow moong dal (split yellow gram)
2 green chillies, slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
1/4 tsp turmeric powder (haldi)
 salt to taste

For the tempering 
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 red chilli
1 onion, sliced
1 tomato , chopped
2 tbsp ghee

For the garnish 
3 tbsp chopped corriander (dhania)
1 tbsp butter

 

Method

1. Wash the dals together.
2. Combine the dals, chillies, ginger, garlic, turmeric, salt and 3 cups of water and pressure cook till the dals are tender.
3. Remove the chillies and discard. Whisk the dal till it is smooth. Keep aside.

For the tempering 

1. Heat the ghee in a pan and add the mustard seeds, nigella seeds and red chilli.
2. When the mustard seeds crackle, add the onion and saute till it is translucent.
3. Add the tomato and saute for another 3 to 4 minutes.

How to proceed 

1. Add the dals to the tempering, mix well and bring to a boil.
2. Serve hot, garnished with the coriander and butter.

Posted by : Indian Restaurant

Mysore Masala Dosa

Ingredients
For the Masala:
3 cups boiled and slightly mashed potatoes
2 cups chopped onions
1/2 cup boiled peas
3-4 finely chopped green chillies
1/4 inch piece of ginger (finely minced)
2 cloves of garlic (crushed finely)
3 tbsp. olive oil
1 tsp. mustard seeds
1 pinch asafoetida
4-5 curry leaves
salt to taste
1 tsp. turmeric powder
1 tsp. cumin powder
chopped coriander
1/2 cup grated fresh coconut

For Dosa Mix:1/2 cup urad dal
1/2 cup tuvar (arhar) dal
1/2 cup chana dal
4 cups rice
salt to taste

For the Chutney:
2 cups fresh grated coconut
3/4 cup chopped green chillies
1 cup roasted bengal gram (daalia)
8-10 curry leaves
lemon juice
salt

Method
For the Dosa Mix:
Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a
blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix
in the salt and set aside the mixture in a warm place. Allow to rise for 16-18 hrs.

For the Chutney:
Grind the coconut, chillies, curry leaves and daalia in a blender. Add enough water to
form a smooth consistency. Mix in the lemon juice and salt. Spread butter evenly over the
layer. Flip over and repeat the same. Spread a layer of the chutney. Top with the masala
and fold into an envelope. Remove from pan and serve hot with coconut chutney and
sambhar.

Read more: Indian Restaurant