Dosa

Ingredients
Urad dal - 1 cup
Paraboiled Rice - 4 cups
Fengureek Seeds - a pinch
Salt to taste
Asafoetida Powder

To prepare dosa dough soak 1 cup of Urad dal and 4 cups of rice,Fengureek seeds for 2 to 3 hours. Soak them separately. Then grind them in a mixer grinder or grinder.
After grinding mix them and add salt to the mixture. Keep side for over night or more than 8 hours. The dough will ferment and it will 'come up'. Add soda then mix it well and make dosas out of it. Serve with any chutney.
Notes:-Fenugreek Seeds will give a good aroma and good colour to the Dosa.

Rotti Noodles

Ingredients:
Chapathi / Roti - 4
Onion - 1
Cabbage - 1/4 cup chopped lengthwise
Carrot - 2 medium sized chopped lengthwise
Capsicum - 1 medium sized chopped lengthwise
Garlic - 5 pods chopped finely
Lemon juice - 1/2 tsp
Pepper powder - 1 tsp
Soya Sauce - 1 tsp
Tomato sauce - 2 tsp
Salt - as required
Olive oil/ Cooking oil - 2 tbsp

Stack the 2 chapathis and cut into four squares and then cut along thin strips lengthwise Chop all the veggies lengthwise and keep aside. Heat oil, add onion and garlic saute until browned. Now add carrot, capsicum and cabbage, saute them for a minute. Then add soya sauce, tomato sauce and pepper powder , mix well. Add required salt.Saute till the veggies are slightly soft and raw smell of the veggies leave, sprinkle little water if you want at this stage. Now add the chapathis cut lengthwise and mix well. Simmer for 2mins, give a quick stir and switch off.

Notes: You can garnish with spring onions at the end, Olive oil gives a nice flavour to the chinese dishes. The veggies are up to ur choice, you can plus or minus the quantity as per your taste. You can also add egg with the veggies while sauting. On the whole the chapatis and veggies should not be very soft it should be crunchy and slightly soft like in noodles and veg fried rice.Sometimes just add sambar powder, coriander powder and make it indianised. So no more second thought when there is left over chapathi at home :) 

Onion Kulcha

Ingredients
2 cups all purpose flour
2 tablespoon yogurt
1 teaspoon baking soda
1 tablespoon Oil
1 teaspoon Salt As per taste
1/4 teaspoon Sugar
2 medium onion chopped
1 green chilli
1/2 teaspoon cumin seeds
1 teaspoon ginger grated

Make a soft dough by mixing and kneading flour with oil, yogurt, salt,sugar, baking soda and water. Rest the dough for at least an hour Mix onions, green chilli, cumin seeds,ginger and salt together to make the stuffing . Now take one ball and roll it into a small round. place some stuffing in the middle of the rolled ball, Fold the filled rounds and seal the edges by pinching the dough. Roll out the kulcha with a rolling pin using dry flour as required to prevent it from sticking. Place the kulcha on a hot tawa with very little oil or ghee toast on both sode till cooked good or place on a grill in the oven till slightly brown and soft. 

Baked Puff Fish

Ingredients
300 gm fish fillets
1/2 kg puff pastry
1/2 cup mayonnaise
1 egg
1 lemon
1 small onion, finely chopped
1 green bell pepper, finely chopped
4 green chilies, finely chopped
1 tsp garlic paste
1 tsp black pepper
salt to taste

Method:
Place fish fillets in a bowl.Add garlic paste and lemon juice in it.Season with salt and pepper.Cover and Marinate for 2 hours.After 2 hours preheat the oven to 180 degree C.Now roll puff pastry with a rolling pin.Place chopped vegetables and marinated fish on it.Pack the fish and vegetable with puff pastry.Brush with beaten egg.Bake in the preheated oven for 20 to 25 minutes or until golden brown.
Take out of the oven.

ULLUNDHU VADAI

Ingredients :

Ullundhu (Full) - 2 cups
Green Chilli - chopped 1 tsp
Onion - chopped - 1 cup
Ginger - chopped - 1 tbsp
Curry leaves few
Salt to taste
Oil to fry - 3 cups
Kayam a pinch

Preparation :

Add water to ullundhu and let it soak for 1 to 2 hours Then drain water and put in a jar to grind. Add little water to grind. Till you get a smooth texture. Dont add more water, it will spoil the vadai.You can take the ground paste in a bowl and add chopped onion, chilli, ginger.Then add salt, kayam and curry leaves.In a pan, heat the oil. Check whether it is ready to fry.Now with your hand touch water and then take the batter, make a hole in the center drop in oil. If you dont get the hole, you can use a zip lock cover or a banana leaf. Just apply little oil, drop the mix and make a hole and then drop in the oil. Fry till it is light brown. Take out from the oil and drain the oil in a tissue.
Serve it hot with chutney. Yummy yummy! Enjoy !

Ghee Dosa

Ingredients:

Rice(Preferably parboiled rice) - 3 cups
Urad dhal - 1 cup
Salt to taste
Ghee

Method
Wash the rice and urad daal well.
Soak the rice and urad dhal separately in water for 2 to 3 hrs
Wet grind the dhal and rice separately to form a smooth batter
Mix the rice and dhal batter along with salt and set it aside overnight
The batter would have risen the next morning
Allow the dosa pan to get heated and then spread the batter into flat round plates.
Pour a tsp of ghee around it and allow it to get cooked
Turn over to the other side and reduce the flame and wait till the dosa becomes crisp
Serve hot with chutney & sambar

Rice and Coconut Pancakes

ingredients
2 cups Raw Rice, soaked for 4-5 hours
4 cups dessicated Coconut
1 cup Cooked Rice
1 cup Coconut Water
1/2 teaspoon Yeast Granules,
dissolved in some Coconut Water or little hot Water
Salt and Sugar to taste

Method of cooking "Appam (Rice and Coconut Pancakes)"

Drain the soaked rice and grind it along with the coconut and cooked rice to a fine thick paste.Coconut water may be preferably used instead of water for grinding.
Add the yeast and mix lightly.Mix in the salt and sugar to taste.
Allow to ferment at room temperature for at least 6 hours.
Heat a small non-stick wok.Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
Cover with a lid and cook each appam on medium heat for about 3 minutes or till the edges have become golden crisp and the center is soft and spongy.
Another sign of doneness would be when the edges start coming off the wok.

Tomato Dosa

The tomato dosa look delicious….Will try it.Looks colorful and awesome.

Ingredients
ponni rice (pacharisi) - 1 measure
moong dal (pasiparuppu) - 1/2 measure
tomatoes - 3 to 4 big
green chillies - 2
ginger - a small piece
hing/perungayam - a small chunk
salt to taste
cilantro and curry leaves for garnishing.

Soak the ponni rice and moong dal for at least 5-6 hours. In the blender first grind
tomatoes, chillies, hing, and ginger.
Keep it aside. Then grind the rice and dal mixture until fine. Make sure you don't add too
much water while grinding.
To this, add the pureed tomato mixture and blend well. Add the salt to it at this stage.
Keep the batter in the fridge for a good one hour, and then pour it over the tava like any
dosa.
This tastes good with chilly powder or a green chutney.

Buttermilk Pancakes

ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup well-shaken buttermilk
Vegetable oil for brushing griddle

Preheat oven to 200°F.

Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Cooks' note:
Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

cheese and leek tart

INGREDIENTS

1 sheet ready-rolled butter puff pastry
plain flour
20g butter
1 tablespoon olive oil
1 large (500g) leek, sliced thinly
140g goat’s cheese, sliced
2 eggs
2/3 cup (160ml) cream
salt and freshly ground black pepper
frisée lettuce
1 tablespoon vinaigrette

METHOD

Lightly oil a 23cm round, loose-based flan tin. Place pastry on a lightly floured surface; dust top with a little more flour. Roll out until large enough to line tin. Lift pastry into tin, gently ease pastry into side of tin; do not stretch pastry or it will shrink during cooking. Lightly prick base with a fork; place tin on an oven tray. Refrigerate for 20 minutes.

Preheat the oven to hot (220°C/200°C fan forced). Cover pastry with baking paper; fill with uncooked rice or dried beans. Bake in a hot oven for 15 minutes, then remove the paper and rice. Return pastry to oven for a further 1 minute
or until browned. Cool. Reduce oven temperature to moderate (180°C/160°C fan-forced).

Meanwhile, melt butter with oil in a medium frying pan. Add leek; cook,
stirring, for about 10 minutes or until very soft, but not colored. Spread leek onto pastry base; top with the goat’s cheese.

Whisk together eggs and cream, then season well with salt and pepper. Pour over leek and cheese. Bake tart
in a moderate oven for 25 minutes or until set. Cool tart in tin for 5 minutes before lifting out.

Raisin bread.

Ingredients:
1 package active dry yeast
1/4 cup warm water
1 cup raisins
1/4 cup soft butter
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup scalded milk
3 3/4 cups all-purpose flour
2 eggs, beaten

Preparation:
Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well. Add enough of the remaining flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375° for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.

Egg Paratha

ingredients

2 cups of Wheat Flour
4 Eggs
2 medium Onions (chopped)
1 Capsicum (chopped)
1 Tomato (chopped)
A few Fresh Coriander
1 tsp. Red Chilli Powder
Salt
2 tbsp. Cooking Oil
Clarified Butter (Ghee) or Butter (for preparing dough and frying parathas)

Pour oil into a frying pan and heat it.
Add chopped onions and fry on medium heat till they become golden brown.
Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done.
Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside.Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough.
Roll the balls to give them roti shape.
Take one roti and put the egg mixture. Cover it with another roti.
Roll this roti a little and fry both sides properly in butter.
Egg Paratha is ready to serve.

Brown Bread

ingredients
250 g Whole Wheat Flour
10 g Fresh Yeast
3/4 tsp Sugar
1 tsp Butter
3/4 tsp Salt
Warm Water

Take the flour and sieve it.
Add sugar, yeast and a little warm water to the flour and wait for 5 minutes.
When bubbles start coming on top, put butter and salt in it and make soft dough, by adding some warm water. Knead it for 2 minutes and keep it aside for approximately 20 minutes.
After 20 minutes, work on the dough again, for a few minutes and give it the shape of a loaf.Press it in the greased loaf tin.
Wait for 25 minutes and then bake the bread in oven for 10 minutes, at a temperature of 200 degrees C.
Reduce the temperature to 150 degrees C and further bake it for 15 minutes.
Your brown bread is ready.

Cheese Dosa

Ingredients:
50 gm Cheese (grated)
1 cup Urad Dal (soaked for 5-6 hrs.)
1 Onion (finely chopped)
2-1/2 cups Raw Rice (soaked for 5-6 hrs.)
3-4 Green Chilies (finely chopped)
1/2 tsp Salt
Oil for cooking
Fresh Coriander Leaves(chopped)
1 tsp Fenugreek Seeds (soaked for 15 mins.)

Make a smooth paste of separately soaked fenugreek seeds, rice and dal.Mix salt to the paste and leave it covered for 8 hours.Grease a griddle lightly with oil.
Pour the batter on the griddle with a ladle and spread in a circular motion immediately with the help of ladle back.
Sprinkle with oil on the sides and then cover it with a lid for few seconds.
Remove the cover and add a tbsp of grated cheese, bits of green chilies, onion and chopped coriander.
Fold over the cooked Dosa and put off the flame.
Cheese Dosa is ready.

Potato Pancakes

Ingredients:
4 Potatoes -- shredded
1/4 cup flour
1/2 cup sour cream
Salt
1 Egg
Onions to taste


Shred potatoes and dry in paper towels.
Mix all ingredients together.
Spoon in hot oil and turn when browned..

Hash Browns

ingredients
8 large russet potatoes, peeled
4 tablespoons butter
1 tablespoon salt
1 teaspoon ground black pepper

In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side

Potato Onion Pancake

ingredients
All purpose Flour 2tsp
baking powder 1tsp
egg 2
oil to fry
onion 1
salt to taste
pepper to taste
potato 2

wash and peel the potatoes and onion.Grate Potatoes and Onion in grates using the bigger holes.Once grated,squeeze out the excess water.To this mixture, now add the eggs,all purpose flour,baking powder ,salt n pepper.Mix well.In a pan take about 2 tbsp of oil,one oil oil. drop in the mixture using spoon and flatten it to a round Once it gets brown on both sides,take it out from pan.Spinkel a little powder sugar or cream before eating

Upma

upma Rava 1 Cup
Ginger 1 " inch piece chopped finely
Chilies red or Green 2 Nos
Onion medium size 1 No chopped lengthwise
Salt Acc to taste
Oil 2 tbsp.
Water 2 Cups

Seasoning
Mustard Seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing 1 tsp
Curry leaves few.


Dry roast rava for few minutes & keep aside.Take care not to brown them.
Heat Oil in the same pan & do the seasoning.Add chilies, ginger & Onion fry till translucent.Add salt,water & let it come to boil at which point add the rava gradually. Keep stirring & take care as not to form lumps.simmer the stove,cover & let it cook for 5 minutes. Switch off the stove,combine & Serve hot.