Dosa/Idly milagai podi

Ingredients

1.Red Chilly-1 cup

2.Urad dal-0.5 cup

3.Channa Dal-0.5 cup

4.salt-as per your taste

5.oil-2 tsp

6.jaggery-1 tsp

Method

1.In a dry pan in a medium flame add 1 tsp of oil,urad dal,channa dal.stir it frequently so that to avoid over burning on a single side.

2. Allow it to cook untill  its colour changes to golden brown on all sides.

3.Allow it to cool at room temperature for 5 mins(It is to avoid lumps).

4.Transfer it to a mixer and grind it coursely.

5.In a dry pan in a medium flame add 1 tsp of oil and add red chillies and allow it to fry until its color changes to brown.

6.Allow it to cool at room temperature for 5 mins(It is to avoid lumps). 

7.Now add these fried red chillies to the mixture .

8.Add salt,jaggery to the mixture and grind it well in a pulse mode.

9.Dosa/Idly milagai podi is ready.

Dosa/Idly milagai podi  can be served with idly/dosa/upma

Tomato Chutney

Ingredients

1.Tomato-2 medium sized

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.oil-1 tsp

5.Red chilly powder-1 tsp

6.Hing-1 tsp

7.Fried Gram dal-2 tsp

8.Salt-as per your taste

9.Ginger-0.5 tsp(finely chopped)

10.Garlic-0.5 tsp(finely chopped)

 

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the finely chopped tomatoes to the mixture and allow it to cook well for 3 to 5 mins.

3.Transfer the shallow fried onion and  tomato to the mixer.

4.Add chopped ginger,green chilly,garlic,adqueate amount of salt,hing,fried gram dal to the mixer.

5.Finely grind the mixer.

6.Tomato Chutney is ready to serve. 

 

Tomato Chutney can be served with idly/dosai/upma.

 

Mint Chutney/Pudina Chutney

Ingredients

1.Mint leaves/pudina-1 cup

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.oil-1 tsp

5.Red chilly powder-1 tsp

6.Hing-1 tsp

7.Fried Gram dal-2 tsp

8.Salt-as per your taste

9.Ginger-0.5 tsp(finely chopped)

10.Garlic-0.5 tsp(finely chopped)

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the mint leaves/pudina leaves to the mixture and allow it to cook well.Both mint leaves/pudina leaves,onion should be shallow fried.You will notice that pudina/mint leaves will shrint and will change its colour.Switch off the flame.

3.Transfer the shallow fried  onion and pudina leaves to the mixer.

4.Add chopped ginger,green chilly,garlic,adqueate amount of salt,hing,fried gram dal to the mixer.

5.Finely grind the mixer.

6.Mint Chutney/Pudina Chutney is ready to serve.

Mint/Pudina chutney can be served with dosa/idly.

Idly

Ingredients

For Batter

1.Idly Rice-3 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

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

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.In a idly stand just grease it with oil and with the help of the ladle pour the batter in the  idly stand.

8.In a pressure cooker with small amount of water(less than 0.25 cup) place the idly stand gently and cover the pressure cooker.

9.Dont add weight to the pressure cooker now.allow it to cook for 7 to 9 mins.

10.Now switch off the flame and add the weight to the pressure cooker(this allows it to cook with the help of the steam if it is not cooker propely and other thing is it will remain hot).

11.Before serving gently open the weight of the pressure cooker and gently take of the idlys from idly stand(If it is sticky wait for couple of mins else just with hand spread some water on idlis and then take it.It will come out well).

12.Idly is ready to serve.

Idly can be served with sambar/chutney/milagai podi

Channa Masala

Ingredients

1.Chick peas-1 cup

2.Oil-1 tsp

3.Cumin seeds-1 tsp

4.Red chilly powder-1 tsp

5.Gram Masala powder-1 tsp

6.Turmeric powder-1 tsp

7.salt-adjust to your taste

8.Onion-3 medium sized

9.Tomato-3 medium sized

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-1 cup

Method

1.Soak the chick peas in adequate water for 4 to 6 hrs.

2.After 4 to 6 hrs drain the water from the chick peas.

3.In a pressure cooker add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.

4.Meanwhile chop the 2 medium sized onion and green chilly and grind it well in the mixer(dont add water while grinding).

5.Now add the grinded onion paste to the pressure cooker and stir it once and allow it to cook for 2 mins.

6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pressure cooker and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pressure cooker and stir it well.

9.Now add small amount of salt,gram masala powder,Chick peas,water and stir once and close the pressure cooker.

10.Allow it to cook for 3 whistles in the pressure cooker and then switch off the flame.

11.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.

12.Meanwhile chop the coriander and 1 medium sized onion and just spread it out on the channa Masala for garnishing .

13.Channa Masala is ready to serve.

Channa Masala is usually served with Naan/chappathi/rice.

Naan

Ingredients

1.All Purpose Flour-2 cups

2.Oil-2 tsp

3.Luke warm water-1.5 cup
4.Salt-1 tsp 

5.Yeast powder-1 tsp

6.Melted butter-2 tsp

Method

1.In a dry cup add 0.5 cup of water and add yeast and leave it for 5 minutes.

2.In a dry bowl add all purpose flour,salt,oil,yeast powder mixed in water and add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

3.Then mix it well and make the dough.

4. Leave it for 4 to 6 hrs.You will notice that dough size has become double after 4 to 6 hrs.

5.Divide the dough into medium sizedballs.

6.Pre heat the oven to 180 degree Celsius for 10 mins.

7.Meantime Roll the balls in a round shape with the help of dry all purpose flour.

8.In a Baking tray spread the baking sheet and greese it with oil/butter.

9.Then place the rolled pieces one by one or max 2 at a timewith suffient gap .

10.Place it in the oven and allow it to cook for 2 to 3 mins.when you find the brown spots just turn the other side and allow it to cook.

11.Then take out the Naan from oven and cut the each naan into 2 pieces and grease it with melted butter.

12.Repeat the same process till the dough is finished.Usually it will make 6 Naan.

13.Naan is ready to serve.

Naan can be served with channa masala,dal makani,panner,gobi.

Methi Chappathi using Multi purpose flour

Ingredients

1.All Purpose Flour-2 cups

2.Oil-2 tsp

3.Luke warm water-less than  1 cup
4.Salt-1 tsp 

5.Methi leaves dried/fresh- 1 tsp

6.Red chilly powder-1 tsp

7.Turmeric Powder-1 tsp

Method

1.In a Dry bowl add the all purpose flour,salt,oil,red chilly powder,turmeric powder,Methi leaves.If it is fresh Methi leaves just fry it in a pan without oil and then add it.

2.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

3. Then mix it well and make the dough.

4.Divide the dough into medium sized balls.

5.Keep the dry pan in the medium flame.

6.Meantime Roll the balls in a round shape with the help of dry all purpose flour.

7.Add the rolled chappathis in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

8.Methi chappathi  is ready to serve.

Methi chappathi can be served with potatoes,channa masala,panner,dal.yogurt,pickle.