03
Dec 16

Bhature

Bhature linked with tradition from Punjab and they love it. It is originated with Punjab and now popular across India, it is also popular as street food and highway eateries. Addition of Sooji brings crispiness. Have it any time either breakfast or meal.

Ingredients:

  • Maida (refined flour): 250gm (2 cups)
  • Sooji/rava: 2 tablespoon
  • Curd:  ¾ cup
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  • Baking powder: ½ teaspoon
  • Sugar: 1 teaspoon (optional)
  • Yeast:  ½ teaspoon (optional)
  • Refined oil: for deep fry

Preparation:

For making dough:

  1. Take a wide vessel; pour Maida with all other ingredients except oil), knead them to make soft dough.
  2. (The dough can be made in food processor also), Cover with cling wrap and Keep aside, to be used after an hours.
  3. After an hour divide the dough into 10-12 parts and make balls, grease all balls with oil and again cling wrap for half an hour, keep aside.

Method:

  1. Roll the bhature ball ~6-7”diameter circle.
  2. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly otherwise wait and test again.
  3. Deep fry the bhature on high flame, after they start to puff slowly turn over fry till it becomes golden brown.
  4. Now, mouth watering bhature is ready to eat with Chhole along with onion salad and mango pickle.
Bhature

Bhature

Ingredients

Ingredients

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

soft dough

soft dough

soft dough

soft dough

Cover with cling wrap

Cover with cling wrap

Cover with cling wrap

Cover with cling wrap

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

slowly turn over

slowly turn over

fry till it becomes golden brown.

fry till it becomes golden brown.

fry till it becomes golden brown.

fry till it becomes golden brown.

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature


02
Dec 16

Ragi (Finger millet) Paniyaram

Travel food:

Paniyaram is the one of the very famous breakfast recipe in south India; it is made for eating on long distance trip also.

Good things come to small package ‘Ragi Paniyaram’ is the powerhouse of healthy nutrition, helps to reduce weight, stress and anxiety. Ragi is the cereals consumed in the purest form, does not need to be polished, it is also called super cereal.

Ingredients:

For dough:

  • Ragi (Finger millet): 1 cup
  • Boiled rice/parboiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

For seasoning:

  • Chana dal (split Bengal gram): 1 tablespoon
  • Urad dal (split black gram): 1 teaspoon
  • Onion: 1 no. (Small size)
  • Green chili: 2 no. (As per taste)
  • Mustard seed: ½ teaspoon
  • Asafoetida: 1 pinch
  • Curry leaves: 2-3 twigs
  • Salt: ¼ teaspoon

Preparation:

  1. Wash Ragi, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak, Ragi, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~5 -10minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the Ragi with required quantity of water to a fine and smooth paste, add the rice into Ragi paste with required quantity of water and grind to a fine paste.
  5. Take out this paste and mix with dal paste, add salt, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Seasoning:

  1. Take a fry pan, put oil  heat it on medium flame in it, when smoke begins to come, add mustard seed; split black gram and split Bengal gram, sputter it for few seconds, when light brown color comes, add onion,  green chili, curry leaves and salt, fry for couple of minutes, put off the flame. Transfer into batter bowl. Mix it well. Now Paniyaram batter is ready to make Paniyaram.

Method:

  1. Pre heat Paniyaram mould and Smear the Paniyaram cups with little ghee/oil.
  2. Pour ladleful prepared batter in the cavity, cover it; allow it to cook for 2-3minutes on medium low flame.
  3. Turn each Paniyaram with the wooden spoon or fork; allow it to cook 1-2 minutes on medium low flame, Turn once or twice if required for uniform cooking.
  4. Transfer it and serve it in plate/or transfer into casserole, Ragi Paniyaram is ready to serve with masala Sāmbhar and coconut chutney.
  5. You can also serve with tomato onion chutney and dry sesame seed chutney.
Ragi (Finger millet) Paniyaram

Ragi (Finger millet) Paniyaram

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Seasoning, add mustard seed

Seasoning, add mustard seed

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add split black gram and split Bengal gram

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

add onion, green chili, curry leaves and salt

fry for couple of minutes

fry for couple of minutes

Transfer into batter

Transfer into batter

Transfer into batter

Transfer into batter

Mix it well

Mix it well

Pour ladleful prepared batter in the cavity

Pour ladleful prepared batter in the cavity

Turn each Paniyaram with the wooden spoon

Turn each Paniyaram with the wooden spoon

Ragi (Finger millet) Paniyaram

Ragi (Finger millet) Paniyaram


02
Dec 16

Ragi (Finger millet) idli

Ragi is small wonder-super cereals, best source of calcium, dietary fiber, high protein and rich source of minerals .it is the supplement especially for those who is suffering at the risk of osteoporosis or low hemoglobin level.

You can prepare chapati, dosa, upma ; see the link of ‘Indian Cooking Manual’.

Ingredients:

  • Ragi (Finger millet): 1 cup
  • Boiled rice/par boiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

Preparation:

  1. Wash Ragi, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak, Ragi, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the Ragi with required quantity of water to a fine and smooth paste, add the rice into Ragi paste with required quantity of water to a fine paste.
  5. Take out this paste and mix with dal paste, add salt, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

  1. After fermentation, stir the batter with ladle, if required add some water to get the consistency, Smear the idli stand cups with little ghee/oil.
  2. Pour ladleful fermented mixture in idli stand cavity; place the idli cooker on the gas with a cup of water, place the idli stand into the idli cooker and close the lid.
  3. Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
  4. Take out this idly with the help of spoon, and transfer into serving bowl, Light fluffy idli is ready to serve with masala Sāmbhar and coconut chutney.
  5. You can also serve with tomato onion chutney and dry sesame seed chutney.
Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ingredients

Ingredients

Ingredients

Ingredients

batter

batter

batter

batter

Cook until toothpick inserted near the centre

Cook until toothpick inserted near the centre

Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ragi (Finger millet) idli

Ragi (Finger millet) idli


01
Dec 16

Poha uttapam

A journey down to memory lane, I could still feel the aroma of deliciously hot poha uttapam with yummy coconut chutney and tomato onion chutney. So today’s recipe is cuisine from south India.

By tradition poha uttapam is served as breakfast or lazy weekend.

Ingredients:

  • Poha (beaten rice): 100gm.
  • Curd: 100gm.
  • Boiled rice/par boiled rice: 200 gm.
  • Salt: 1 tablespoon
  • Cumin: 1 tablespoon
  • Green chili: 1 no.
  • Meetha soda: 1 pinch
  • Ginger: 2-3” piece
  • Onion: 1 no. (Medium size)
  • Coriander leaves: 50 gm.
  • Ghee (clarified butter)/Cooking oil /butter/: 50 gm

Preparation:

  1. Wash poha and soak with curd for at least 6-7 hours or overnight, keep aside.
  2. Simultaneously Soak rice in separate bowl with double quantity of water for 2 hrs. Grind the rice along with equal amount of water to a very smooth batter in a ‘mixer grinder or dosa grinder’, add poha in it and grind till become fine batter. Add salt and Meetha soda; mix well Keep aside for minimum2-3 hours before use.
  3. Chop onion, ginger and green chili, and coriander leaves into very fine; take a mixing bowl, mix well along with cumin and little salt. Keep aside.

Method:

  1. Stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
  2. Take a traditional dosa tawa/non stick dosa pan; apply few drops of oil on it.
  3. Pour ladleful of batter on the centre of the tawa and allow it to flow naturally in a circle.
  4. Cook it for few seconds, spread ½-1 teaspoon of butter/ghee on the side and top. Spread onion mixture, cover and cook on medium low heat for couple of minutes till crispy brown color just appears and the edges gets light brown in color and also get lifted. Flip it and cook both sides till onion gets golden in color.
  5. Transfer the ‘Poha uttapam’ into serving plate. Along with coconut chutney, dry garlic chutney and vegetable Sāmbhar.
Poha uttapam

Poha uttapam

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Pour ladleful of batter on the centre of the tawa

Pour ladleful of batter on the centre of the tawa

allow it to flow naturally in a circle

allow it to flow naturally in a circle

spread ½-1 teaspoon of butter/ghee

spread ½-1 teaspoon of butter/ghee

Spread onion mixture,

Spread onion mixture,

Poha uttapam

Poha uttapam


01
Dec 16

Makhane fry (fox nut fry)

Makhan fry (fox nut fry), is the delicacy from Bihar. This recipe made during religious fasting days like navratri…these healthy fox nut fry can be made during regular days too and one can enjoy with tea. Children love munching fried makhana.

It is light to eat, so enjoy this Fox nut fry. It helps to deal effectively with post delivery weakness and give strength to the body. Detoxifies the spleen, it helps the spleen to function well.

So include fox nut in your grocery list.

Ingredients:

  • Makhane: 50 gm
  • Ghee: 40-50gm
  • Salt: ½ teaspoon
  • Black pepper powder: 1 teaspoon

Method:

  1. Take a heavy bottom pan. Put two table spoon of ghee in it. Add Makhana keep stirring and fry on lower flame till it become crisp, add salt and pepper.
  2. Note: you can add less or more amount of ghee as per your wish.
Makhane fry (fox nut fry)

Makhana fry (fox nut fry)

Ingredients

Ingredients

Add Makhana

Add Makhana

Makhane fry (fox nut fry)

Makhana fry (fox nut fry)

Makhane fry (fox nut fry)

Makhana fry (fox nut fry)