Cumin seeds 1 tsp
Red chilli flakes 1/2 tsp
Fresh chopped coriander
Idlis with chutney
1 Cup Urad Dal
4 Cups Rice
2 tbps fenugreek
2 tbps Salt
Soaked all ingredients separately for a minimum of 3-4 hours and then ground
Wash all the ingredients in the beginning and then soak it in water. Wash the rice 3-4 times .
Grind the soaked fenugreek seeds in a cup of water for 3-4 mins.
Grind all separately with water required Once ground, transfer the batters in big bowl.
And add salt to the batter before fermenting.
Usually the batter needs to ferment for 8-12 hours.
Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.
For the idlies : Steam the idlis as per your apparatus. I steamed in M/W full power for six mins.. Serve hot with your favorite chutney .
Ripened Tomatoes 6-7
Red onion 1
Dry red chillies 3
Corriander seeds 1"tsp
Cumin seeds 1 tsp
Garlic cloves 6-7
Olive oil 3 tbsp
Chaat masala 1 tsp
Mustard seeds 1/2 tsp
Cut tomatoes and onion roughly.
Peel garlic cloves.
In a pan put oil and heat on low flame.
Add cumin seeds and corriander seeds. When crackle add onion , dry red chillies, tomato and garlic cloves. Saute till tomatoes softens and onions become pink.
Add salt and chaat masala.
Switch off gas and let it cool.
Transfer everything from pan to blender bowl.
Grind to make a smooth paste.
In same pan with little oil, heat at low flame and add mustard seeds. When splutter add mixture to tomato chutney.
Add lemon juice and enjoy with idli, dosa, prantha or anything.
Refreshing tomato smoothie
2 ripened tomatoes
1 small cucumber
1 lime - juiced
1 pinc black pepper
1 cup water
1 cup ice.
Wash toms and cucumber. Peel cucumber. Cut both veggies in pieces. Blend everything in a blender. Srain it . Pour in serving glass . Add crushed ice and sprinkle crushed bkack pepper . Smoothie is ready.
This is actually a Sindhi recipe of dal pakwaan. Pakwaan is a crispy deep fried bread. A hybrid of poori and matthi.
1 Cup white Chana (Soaked overnite)
2 tblsp Tamarind Chutney
1/2 tsp Garam Masala
1/2 tsp Red chilly powder
1/2 tsp Cumin Powder
1/2 tsp Amchur Powder
1/4 tsp Turmeric powder
Salt to taste
2 tblsp Desi Ghee
1Cup Refined Flour
1 cup wheat flour
1/2 tsp Salt
2 tblsp Desi Ghee
Water to knead the dough
Ghee for frying
Boil the chana in 3 cups water by adding salt and turmeric powder.Boil it till tender.
Add tamarind chutney. Mix well. In wok add ghee put Chana and all masalas . Simmer till all water evaporates.
To make the pakwan mix salt and ghee in the refined flour. Knead a soft dough.
Divide in small equal balls and roll into thin pooris. With fork prick poori allover.
Deep fry till brown.
One big potato
3 tbsp oil
1 small onion thinly sliced
5 large eggs, well beaten
2 Green chillies chopped
Coriander leaves bunch
Red chilli flakes.
Peel and cut potatoes in cubes . Roast to brown or fry. Keep aside
Heat oil in deep sauce pan. Cook onions till translucent.
Add potatoes and make a base by spreading them in pan.
Season with salt and red chilli flakes
Mix together eggs, green chilli and chopped coriander. Beat well. Add salt to taste. Reduce heat to medium.
Pour egg mixture into pan and cover all potato base. Cook until edge is set, about 2 minutes.
Carefully place a plate over pan and take out the frittata over it. Simply slip the uncooked side in pan again and cook it further two mins.
. Invert frittata onto a plate. . Serve warm
I love it with sour cream.
Soya chunks 1 cup soaked in water for one hour
Capsicum deseeded chopped 1
Onion chopped 1
Green chilli 2 chopped
Red chilli flakes 1 tsp
Besan. 2 tbsp
Oil to fry
Squeeze soya chunks from water well. Put every ingredient in blender with soya chunks except besan
You will get a courses mixture .
Add besan and with wet hands make kababs and fry till golden in hot oil.
Serve with coriander yogurt dip.
JAI Mata Di Chaats are Indian Heartbeat . You find it in every nook and corner of India. Many varieties , hot or cold, crunchy or ...