Monday, November 17

Adai/Lentil Dosa

Adai is a very famous South Indian dish which is made out of mix lentils and rice. You can add your choice of green leaves or veggies to make it more healthier and It is usually prepared for breakfast, but I even prefer to eat any time of the day. It is very simple to prepare and does not need much planning as for dosa and the good thing about this adai is, it does not need fermentation and you can prepare in no time. All you have to do just soak the rice and mix lentils for about 2 to 3hours. Then grind it to paste and make adai. Adai is usually little thicker then the dosa. It goes well with avial, coconut chutney or as it is.

1cup rice
1/2cup mix lentils(toor dal, urad dal, channa dal)
5 to 6 dry red chillis
10 curry leaves
1/2tsp finely chopped ginger
1/4tsp asafoetida/hing
Salt to taste
Oil for making adai.

Cooking Method.
Soak rice and dal together for 2- 3 hours.
Grind it to smooth paste along with red chilli, curry leaves, ginger, hing and salt. The batter should not be thick nor watery.
Heat a griddle or a non stick tawa and pour a ladle full of batter and spread it in circular motion. Drizzle a tsp of oil around the adai. Let it get cooked. Once cooked remove from tawa.
Serve it hot with coconut chutney, avial or as it is.

Sunday, November 9

Mutton Kofta And Potato Curry.

Mutton Kofta And Potato Curry. Making kofta use to be always a big task for me in the beginning but now it is one hand game and I try making more and more kofta's using many kinds of meat and even vegetables. Though this recipe takes a bit more time compare to the other recipe but trust me it is worth trying and this yummy curry can making a nice combination with rice or roti.

Ingredient's for kofta.
100 gram mutton kheema
2tsp coconut paste, 2 green chillies
2tbsp chopped coriander leaves
6 curry leaves
1tsp ginger garlic paste
2tbsp besan (chickpeas flour)
1/2tsp red chilly powder, 1/2tbsp coriander powder, 1/4tsp turmeric
1/2tsp black pepper
Salt to taste.

Ingredient's for curry.
2 medium potato (cut into small pieces)
1 small onion, 2 small tomatos, 3 green chillis
Handful of chopped coriander leaves, 8 curry leaves
1tsp ginger garlic paste
1/2 tsp black pepper
1/2tsp red chilli powder, 1/4tsp turmeric, 1/2 garam masala
Salt and Oil to taste.

Cooking Method
Step-1. Mix all the kofta ingredients in blender and blend it together. (Dont add water while mixing)
Remove in a plate and make small balls and set a side. 
Step-2. In a different blender add, coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper, tomato, onion and blend it to a coarse paste.
In a deep frying pan, add oil, when oil is hot, add the Ground masala, red chilli powder, turmeric and garam masala and fry till oil starts separating from the sides. that will take about 10 to 15 minutes.
Then add the potato and fry for a minute or 2. Now add 1 cup of water and cover the lid and allow the potato to cook for another 2 to 3 minutes. Then add another 1cup of water and give a good mix. then add the kofta's and close the lid and cook for 5 to 6 minutes on a low flame or till gravy becomes thick.
Mutton kofta and potato curry is ready to serve with Roti or Rice.

Tuesday, October 28

Vegetable Fried Rice/Indo Chinese Style.

Vegetable Fried Rice. This is one of simple recipe to make and this can be made with left over rice and all you have do is just put everything together and stir fry and your fired rice will be ready in no time and it makes a very good combination with dry or gravy Manchurian. Anything Chinese food is my weakness and if it comes to my mind that I have to eat Chinese then nothing can stop me. It will be so difficult for me to stop thinking about the Chinese food and If I can't cook at home then I don't know how but my H has to get it or take me to the good Chinese restaurant. Getting it from out it is bit difficult here, because of that only I keep trying new dishes at home only. Try this simple and time saving recipe and enjoy.

2 cup boiled rice (you can use leftover rice to)
1cup vegetables finely chopped (cabbage, carrot, beans, capsicum, mushroom)
2 strand of spring onion, finely chopped
1 green chilli, finely chopped
1tsp grated ginger garlic
1tbsp soya sauce, 1tsp white vinegar
1/4tsp ground black pepper
Oil and Salt to taste.

Cooking Method
In a wok, add oil, when it is hot, add ginger garlic, spring onion white and green chilli. sauté for a minutes.
Then add all the vegetables and stir fry for a minute or 2 on a high flame. Then add the soya sauce, white vinegar and salt mix it well. Now add the boiled rice and spring onion green, mix it gently and sprinkle black pepper from top and stir fry the rice for another minute.
Serve hot with Dry or Gravy Manchurian.

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