Semolina Dosa

I am glad to share this recipe with you all today. As the title suggests, it is ” Semolina Dosa ” but of a different kind.This is part of our blog hop with the theme “dosas” . Hence, you can have a galore of dosas today.

Usually semolina dosa, is an instant dosa , which is made by mixing a few flours and other ingredients together.. But, here,the urad dal is soaked and made to a batter.  it is then mixed with semolina and  let to ferment  for  eight hours, the outcome is a wonderful blend of aromatic and crispy dosas. I am really in awe with this dosa, thanks to my mom.

Ingredients :

urad dal 1 cup

semolina 2 cups

salt to taste

oil 

Method :

Soak urad dal for two hours. Grind to a fine paste. Mix the semolina  and allow to ferment. The batter is thick, unlike other dosa batters. One needs to add water to the required consistency. Heat a skillet, smear some oil, take a ladle full of batter, pour it and sizzle it in circular shape, from inner to outer side. Put a spoon of oil and let cook till brown. Remove and serve with coconut chutney or onion chutney.

taken by : http://www.evergreendishes.com/2015/04/10/semolina-dosa/

ajma and Corn Pulao

A very healthy one-pot meal option is Rajma-corn pulao. It has all the goodness of rajma or kidney beans with a touch of paneer or tofu, making it a wonderful protein-rich recipe. Pulao recipes are my go-to options for lunch as I can mix everything up and pressure cook it and the cooking is done.
Peas pulao, vegetable pulao and palak rice are some of my favorite one-pot meals. These can be eaten simply with curd on the side too.I added corn in this recipe because I like the small sweetness that comes from its bite and it goes well with rajma which is pretty bland in taste by itself. You can make this recipe spicier by adding some more of chili and other masala powders but I prefer it on the milder side

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Serves: 2

Preparation time: 8 hrs Cooking time: 20 mins

Check out my other rice recipes here – Rice varieties
Ingredients:                             
Rice – 1 cup (soaked in 2 cups water for 30mins)
Rajma or kidney beans  – 1/2 cup (soaked in water for atleast 8 hours)
Corn kernels – ¼ cup (fresh or frozen)
Tomato paste or puree – ¼ cup
Paneer or tofu – 1/8 cup, optional
Mint leaves – ¼ cup (tightly packed)
Coriander leaves – ¼ cup (roughly chopped)
Onion – 1 small (finely chopped)
Biryani masala – 1 tbsp
Ginger-garlic paste – 1 tbsp
Green chilli – 2 (slit lengthwise)
Cloves – 2
Peppercorns – 5
Cumin seeds/jeera – 1 tsp
Cinnamon – ½ inch piece
Green cardamom – 2
Salt – to taste

Oil – 1 tsp

 

Procedure:

1. Heat oil in a pan. Add cloves, jeera, cinnamon, peppercorns, cardamoms and fry for 2 minutes till a nice aroma comes.
2. Add the green chili, ginger-garlic paste and onions. Fry till onions become soft.
3. Add the corn and rajma and fry for a minute.
4. Add the biryani masala, tomato puree, mint and coriander leaves, paneer and give a good mix.
5. Then add the drained rice (do not discard the water, we will use the same water for cooking the rice) and with a gentle hand combine well. Fry for 2-3 minutes.
6. Transfer them to a bowl good enough to pressure cook the rice. If using rice cooker, you may do all the cooking directly in the rice cooker.
7. Add the drained water obtained from soaking the rice, salt to taste.
8. Pressure cook for about 4-5 whistles. Remove from heat and let it rest for about 15 minutes.
9. Remove and serve hot!!

Note:

1. You may add garam masala powder instead of biryani masala.

taken by : http://pkskitchenequations.com/rajma-and-corn-pulao/

Gobi Paratha

Being in North-India since last 5 years I tried to adopt many good component of the North-Indian Cuisine which includes making stuffed Parathas…In North India, Parathas are prepared with Whole Wheat Flour and stuffed with veggies… These Whole Wheat Stuffed Parathas are much healthier than the Typical Bong style Triangular Paratha prepared with All Purpose Flour or Maida  and moreover stuffed Parathas are wholesome option that the plain Paratha… I opted for different types of Stuffed Parathas that include Gobi Paratha, Onion Paratha, Paneer Paratha etc however, Gobi version is my little one’s favourite..

Gobi Paratha or Cauliflower Paratha requires no special introduction I guess.. A famous Paratha from the State of Punjab and one of the popular dishes from North-Indian Cuisine…. In North India people mostly have Gobi Paratha in Breakfast along with Lassi or Chaash.. However, I like a typical Bong love to serve Paratha in Dinner instead of Breakfast….

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Gobi Paratha             Servings Prep Time 4 People 30 Minutes Cook Time Passive Time 20 Minutes 50 Minutes

Ingredients

For the Dough:

• 250 g Whole Wheat Flour
• 1 tbsp Vegetable Refined Oil
• 1/2 tsp Salt

For the Stuffing:

• 1 Cauliflower (Medium size)
• 1 tsp Ginger paste
• 2-3 Green Chillies
• 1/2 tsp Cumin Seed
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• 1 tsp Aamchoor Powder
• 1/2 tsp Salt (as per taste)
• 1 tbsp Vegetable Refined Oil

For Frying the Parathas

• 4 tbsp Vegetable Refined Oil

Servings: People

Instructions

Making of the Dough:

1. Take all purpose Flour along with salt and oil in a deep vessel and mix properly.
2. Make semi-soft dough by adding water at a time. It took me 1 Cup of water for making the dough of 250g Whole Wheat Flour.
3. Cover the dough with a muslin cloth for 20 minutes before preparing the Paratha.

Making of the Stuffing:

1. Wash the cauliflower thoroughly and grate it using a grater or food processor.
2. Take oil in a frying pan and heat the oil in medium flame.
3. Temper the oil with Cumin seed and then add Ginger paste and cook for ½ minutes in low flame
4. Add Grated Gobi/ Cauliflower and cook for 2-3 minutes in low flame. Stir in between.
5. Add salt to the mixture and stir once again and then add chopped green chillies, Cumin powder, Coriander Powder, Garam Masala Powder and Aamchoor Powder to the mixture and mix properly and then cook for 2 more minutes.
6. Adjust the salt if required and cook till the mixture dries completely. Switch the flame off and let the mixture cool completely.

Making of the Paratha:

1. Knead the previously prepared dough one more time and make 8 equal sized balls out of the dough.

   
   
2. Now take one Dough ball and roll it into a circle of 3” diameter. Put 2 tbsp of the Stuffing in the middle of the circle and bring all the sided of the circle together and seal properly..
3. If required spread little water while sealing the dough.
4. Following the same process make Stuff rest of the Dough Balls. Take one stuffed Wheat ball and roll it into a circle of 6” diameter Paratha.
5. Dust the Paratha with little Flour while rolling it.
6. Now take a Griddle or Tava and heat it sufficiently on medium heat.
7. Place the Paratha over the Tava and cook for ½ minutes or so and then flip it and cook from the other side too.
8. Apply ½ tsp oil on the Paratha and shallow fry it for around ½ minute from one side by pressing it with the help of a spatula and when it turns golden brown in colour flip it and again apply little oil and then shallow from the other side too.
9. Remove the Paratha from Tava and following the same process prepare remaining Parathas.

   
   

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taken by :http://kitchenofdebjani.com/2015/03/gobi-paratha-html/

Unniyappam - South Indian traditional snacks

Unniyappam (small appam) is famous in south Indian traditional snacks and special taste of this comes with sprinkled Jaggery on it, It is an unavoidable dish in special occasions celebrated in the house south India. Kottarakkara is very famous for unniyappam and its a small town in Kerala and it has famous traditional temples and churches. In old days when the unniyappam is cooked, you can smell its delicious flavour kilometers away. It contains coconut oil ,ghee, Jaggery, Jackfruit, Banana.

Ingredients for Unniyappam:
Rice Flour – 2 Cups
Maida Flour – ¼  cups
Jaggery – 300 gms
Banana – 2 ( any type or you can use jack fruit)
Coconut – ½ cups (cut into small tiny pieces)
Ghee – As you needed
Oil – As you needed

1. Here I mix Ghee and oil in a bowl and keep it aside. If you want to use oil alone, you can use.
2. Grind the banana or jack fruit into paste, and melt the Jaggery in to water ¾ th of rubber consistency.  
3. Fry the coconut pieces with ghee until the pieces get golden colour .
4. Now add the Rice flour ,maida flour, banana mix, fried coconut, salt in to melted jaggery , mix it by adding water little by little until you get the consistency of idli batter.  
5. Leave the batter for one hour to set it down.
6. Heat the mixed oil with ghee in a pan (Kuzi paniyara chatti), and reduce the flame to low , drop the batter in to the pan of ¾ th of full space.
7. Keep on turning the unniyappam till you get golden brown color on both sides. Finally you got the traditional south Indian snacks “unniyappam”.

taken by : http://foodsuite.tumblr.com/post/105949132021/unniyappam-south-indian-traditional-snacks