Wednesday, August 27, 2014

Rava onion dosa

rava onion dosa
Rava onion dosa

Ingredients (makes around 10 dosa)

sooji / rava / semolina - 1/2 cup (1 cup size = 240 ml)
rice flour - 1/2 cup
maida - 1/4 cup
pepper - 1 teaspoon
cumin seeds - 1 tsp
green chili - 2 nos
ginger - 1 inch piece
onion (medium size) - 1
salt - as needed
oil - as needed
curry leaves - 2 sprigs
coriander leaves (chopped) - 3 tablespoon


  • fine chop ginger, green chilli, curry leaves, coriander leaves and onion
  • mix rava, rice flour and maida together
  • add chopped ginger, green chili, pepper, cumin seeds, curry leaves and coriander leaves
  • add water, salt and mix well without any lumps. The batter has to be very thin of running consistency. Then only the dosa will be thin, crispy and it will get pores.
  • add chopped onion and mix well. You can either cook the onions till transparent and add it to the batter or you can add the raw onions directly. 
  • If you leave the batter for sometime, then the flours will get sedimented at the bottom, so mix well everytime before you pour the batter on the dosa pan
  • heat a pan, keep in medium flame and pour the batter slowly starting from the outer and fill towards the center. Just pour the batter from the laddle (like drizzling) , don't smoothen out using laddle. If you smoothen it out, you won't get pores and the dosa will become thicker.
  • drizzle some oil and cook in medium flame till the bottom side of dosa becomes golden brown in color.
  • As we are cooking in medium flame, you don't have to flip the dosa. As we are making thinner dosa with pores, the top layer will also get cooked. But it takes some time. 
  • Ensure both sides are cooked and bottom side becomes golden brown in color before taking it out. 
  • Serve hot with chutney and sambhar of your choice. 

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Monday, August 25, 2014

Onion tomato chutney

Onion tomato chutney
Onion tomato chutney

onion tomato chutney

Ingredients (serves for 2)

onion - 1
tomato - 2
garlic - 2 cloves
red chili - 3 - 4
salt - as needed
urad dal - 2 tsp
mustard seeds - 1 tsp
curry leaves - few
oil - 2 tsp
coriander leaves - few


  • roughly chop onion, tomato
  • heat 1 tsp of oil  in a heavy bottomed vessel and add urad dal, garlic, chopped onion and red chili
  • once the onion becomes translucent, add chopped tomato
  • cook till the tomatoes become soft
  • add coriander leaves, saute it for a minute and switch off the flame
  • let it cool down. add salt and grind it to a smooth paste
  • heat 1 tsp of oil in the same vessel and add mustard seeds, urad dal and curry leaves
  • once it splutters, add the grounded paste
  • cook for 2 mins and switch off the flame
  • serve as a side dish for idli, dosa etc.,

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Tuesday, August 19, 2014

Egg fried rice

Egg fried rice
Egg fried rice

Ingredients (serves for 2)

rice - 1 1/2 cup (1 cup size = 150 ml)
eggs - 4
olive oil - 4 - 6 tsp
soy sauce - 1/2 tsp
chili sauce - 1 1/2 tsp
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Friday, August 15, 2014

Watermelon Granita

Watermelon granita
Watermelon granita

I got this recipe from food network channel's "Pioneer Women"
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Wednesday, August 13, 2014

Dum Aloo

dum aloo

Ingredients (serves for 4)

baby pototoes - 15 - 20 nos
onion - 1
tomato (medium size) - 2
oil - 3 tsp
bay leaves - 1
cumin seeds - 1 tsp
cinnamon stick - 1 small piece
cloves - 2
ginger garlic paste - 1 tsp
salt - as needed
red chili powder - 1 tsp
coriander powder - 1/2 tsp
garam masala - 1/2 tsp
cashews - 5 -6 nos
curd - 1 cup (1 cup size = 150 ml)
coriander leaves - for garnishing
kasuri methi (dry methi leaves) - a pinch


  • pressure cook the baby potatoes for 4 - 5 whistles. Remove the skin and prick holes using a fork
  • chop onion,  puree the tomatoes in a mixer and grind the cashews to a fine paste
  • heat a heavy bottomed vessel with oil and add the cooked potatoes
  • fry till the outer part starts browning. take it out and keep it aside
  • in the same vessel, (there will be some oil left) add cumin seeds, bay leaves, cinnamon stick and cloves
  • once it splutters, add chopped onion
  • fry till it becomes transparent, add ginger garlic paste and fry till the raw smell is gone
  • add coriander powder, red chili powder, salt and garam masala. Mix well. 
  • add pureed tomato paste now and cook covered till the raw tomato smell is gone
  • add cashew paste and cook till the gravy becomes thick
  • add curd little by little , stir it continuously
  • add 1/4 cup of water and bring it to boil in medium flame
  • add the cooked potatoes and cook covered for 5 - 10 mins until the gravy becomes thick.
  • garnish with coriander leaves and kasuri methi leaves. 
  • Serve with hot rice or side dish for roti , chappathi, parathas. 

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Monday, August 11, 2014

Cauliflower rice in a kadai

Cauliflower rice
cauliflower rice in a kadai

Ingredients (serves for 2) 

Basmati rice - 1 1/2 cup (1 cup size = 150 ml)
cauliflower - 20 -25 florets
onion - 1
tomato - 1
bay leaves - 1
cardamom - 2
fennel seeds - 1 tsp
cinnamon - 1 small stick
ginger garlic paste - 1 1/2 tsp
green chili - 3 - 4
red chili powder - 1 tsp
garam masala - 1 tsp
salt - as needed
water - 2 1/2 cups
oil -  3 tablespoon
ghee - 1 tsp
curd - 2 tsp
salt - as needed

Method: (no pressure cooker used)

  • wash and soak basmati rice in water for atleast 30 minutes
  • parboil cauliflower in boiling water and drain the water completely
  • fine chop onion and tomato. Slit the green chilies lengthwise
  • heat a heavy bottomed vessel (kadai) with oil and add fennel seeds, bay leaves, cinnamon stick and cardamom
  • once it splutters, add chopped onion, green chilies
  • fry till onion becomes transparent and then add ginger garlic paste
  • saute till the raw smell is gone. 
  • add chopped tomatoes and salt. Saute till the tomatoes become mushy
  • add caulifower florets and mix well
  • add garam masala and red chili powder. mix well and cook covered till the cauliflower is 3/4th cooked
  • mix curd and add soaked basmati rice
  • mix well and add 2 1/2 cups of water. Adjust the salt and spice according to your taste
  • cook covered till the water is gone.
  • once the water is gone, reduce the flame to medium, leave it open and cook for 6 - 8 mins.  Make sure rice does not stick to the bottom. Stir often. 
  • if the rice starts burning in the bottom, you can place dosa pan in the flame and then keep the vessel over the top. Pic shown below. 
  • cook covered for 8 - 10 more mins until the rice is completely cooked.  Finally add 1 tsp of ghee and mix well. 
  • Serve hot with onion raitha. 

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