Mysore Sada dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Mysore chutney-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.Sprinkle 1 tsp of  Mysore Chutney  over one side of dosai.(Recipe of Mysore Chutney is available in the link http://charanyaskitchen.blogspot.ch/2013/07/mysore-chutney.html)
11. When the dosai becomes light brown just fold it.
12.Repeat the same process until the batter gets finished.
13. Mysore Sada dosai is ready to serve.

Mysore Sada dosai can be served with sambar/chutney.

Mysore Chutney

Ingredients

1.Channa Dal-1 tsp

2.Urad Dal-1 tsp

3.Red Chilly-2 medium sized

4.Coconut-1 tsp

5.Ground nut/pea nut/varu kadalai-2 tsp

6.Garlic- 6 to 8 cloves

7.oil-2 tsp

8.water-0.25 cup

9.Salt-adjust to your taste

Method

1.In a dry pan add 1 tsp of oil and add the garlic and wait until it gets fried.

2.Transfer it to the bowl and then add Ground nut/pea nut/varu kadalai to the pan and stir it and allow it to cook  until it becomes golden brown.

3.Then Transfer this to the bowl containing fried Garlic.

4.Then add 1 tsp of oil and add Channa Dal,Urad Dal,Red Chilly and allow it to cook until it becomes golden brown.

5.Then Transfer this to the bowl containing fried Garlic and Ground nut/pea nut/varu kadalai.

6.Now add coconut to the pan and allow it to cook until it becomes golden brown.

7. Then Transfer this to the bowl containing mixture.

8.Allow it to cool at the room temperature for 5 mins.

9.Then add the mixture,salt,water to the blender and blend it well.

10.Mysore Chutney is ready to serve.

Mysore Chutney can be served with dosa/idly/upma.

Masala Dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Masala Curry-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.
11. Once it is cooked on the other side also just turn the dosa again and  add 2 tbsp of masala curry and fold the dosa.(Recipe of Masala Curry is available in this link http://charanyaskitchen.blogspot.ch/2013/07/masala-curry.html).
12.Repeat the same process until the batter gets finished.
13.Masala Dosai is ready to serve.

Masala Dosai can be served with chutney/sambar.

Masala Curry

Ingredients

1.Potatoes-4 Medium sized

2.Onion-2 medium sized

3.Green Chilly-2 medium sized

4.Hing-a pinch

5.Salt-adjust to your taste 

6.Red Chilly Powder-1 tsp

7.Turmeric Powder-1 tsp

8.Oil-2 tsp

Method

1.Wash and pressure cook the potatoes for 2 to 3 whistles.(Easy way of making it soft).

2.Once you are able to open the pressure cooker,Take out the potatoes and peal off the skin.

3.In a dry pan add oil wait until it gets heated now add chopped green chilly,chopped onion,red chilly powder,turmeric powder,hing,pinch of salt and stir it well and allow it to cook until Onion is shallow fried.

4.Now cut the potatoes into pieces add it to the pan and add adequate salt and stir it well and allow it to cook for 5 to 7 mins,in medium flame.
5.Masala Curry is ready

Masala Curry can be served with dosa/chappathi/Side dish for Rice.

Rajma Curry/Kidney Beans Curry

Ingredients

1.Rajma/Kidney Beans-1 cup

2.oil-1 tsp

3.cumin seeds-1 tsp

4.red chilly powder-1 tsp

5.Hing-a pinch

6.turmeric powder-1 tsp

7.salt-adjust to your taste

8.Onion-2 medium sized

9.Paprika Powder-0.5 tsp

10.Green chilly-2 medium sized

11.coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.water-2 cups 

15.Coriander Powder/Dhania-1 tsp

 

 

Method

1.Soak the  Rajma/Kidney Beans in adequate water for 4 to 6 hrs.

2.After 4 to 6 hrs drain the water from the Rajma/Kidney Beans.

3.In a pressure cooker add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder,Chopped Green chillies,finely chopped onions,chopped ginger,chopped garlic and stir it well and allow it to cook till onion gets shallow fried.

4.Once onion is fried add  Rajma/Kidney Beans,paprika Powder,salt,Coriander Powder/Dhania,hing and water and stir it well it everything gets mixed up,then close the lid and presure cook it for 3 to 4 whistles.

5.Then switch off the flame.

6.Once you are able to open the pressure cooker keep the pressure cooker on the medium flame and add salt(adequate amount)and stir it well and allow it to boil for 2 mins in open pan method.

7.Meanwhile chop the coriander and just spread it out on the Rajma/Kidney Beans for garnishing .

8.Rajma Curry/Kidney Beans Curry is ready to serve.

Rajma Curry/Kidney Beans Curry can be served with Roti Varities/rice/dosa.

 

 

 

Papaya Milkshake

Ingredients

1.Papaya-1 medium sized

2.Milk-1 cup

3.Sugar-2 tsp

4.Vanilla essence-2 drops 

 

Method

1.Chop the Papaya into very fine pieces.(Take out all the seeds).

2.Add the Chopped papaya,Milk,sugar,Vanilla essence to the Blender and blend it well.

3. Papaya Milkshake is ready to serve.

Instead of Vanilla essence you can use Vanilla Scope Ice cream also.

 

Eggless Black Forest Cake

Ingredients

1.Yogurt-2 cup

2.All purpose flour-3 cups

3.Baking soda-0.5 tsp

4.Baking Powder-0.5 tsp

5.Vanilla essece-2 tsp

6.oil-0.5 cup

7.Sugar-2 cup
8.Cocoa Powder-2 tsp 

9.Cherry-6 to 8 pieces

10.Heavy cream-1 cup

11.Shredded Choclate-2 tsp

 

Method

1.Just prepare 2 Eggless chocolate cake of round shape(same size).(Recipe for Eggless chocolate cakeis available here http://charanyaskitchen.blogspot.ch/2013/06/eggless-chocolate-cake.html).Just do it in a round shaped vessel so that you will get a Eggless chocolate cake of round shape.

2.Allow it to cool at room temperature for half an hour.

3.Then Just take out both the cake gently from the vessel(since you have greased it will come out if u upside down the vessel and tap it).

4.Then line up the cake and then apply cream in between the cakes.

5.Then using the Heavy cream  decorate the cake.

6.Place cherries on each corner of the cake.

7.Spread the Shredded Chocolate pieces over the cake.

8. Eggless Black Forest Cake is ready to serve.

Eggless Black Forest Cake can be served as a dessert.