Set Dosa

Set Dosa Recipe:
Ingredients Needed
Raw Rice - 1 & 1/2 cups
Beaten Rice / Atukulu / Poha - 1/2 cup
Fenugreek / Methi seeds - 1/2 tsp
Urad Dal - 1 tbsp
Curds / Yogurt - 1 tbsp
Salt - 1/4 tsp
Soda a small pinch

How to make the batter

Soak rice along with fenugreek and urad dal together for 4-5 hours.

Soak beaten rice in separate bowl with beaten yogurt for 2 hrs.

Drain water from the poha and grind with very little water to a smooth paste, set aside .

Then continue grinding the rice mixture to a smooth paste adding water. Again make sure not to add too much 

water during grinding. Once done, add salt and leave the batter for fermentation overnight or for  5 -6 hrs.

Once the batter is fermented, refrigerate the batter, use only amount you require.

Before making the dosas, add in the soda and beat well. 

Heat griddle or tawa in medium heat. Pour a ladleful of batter. Do not spread it but rather make sure the batter is little thin so that it spreads on it's own. Cook on medium heat and flip it to the other side and cook for couple of minutes. It should not brown.

Serve hot with coconut chutney  and saagu.

Butter Chicken

Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad. This is my recipe for Butter Chicken and it is the real deal! It has been tried and tested numerous times and is loved by everybody that has eaten it. I hope you will like it too.

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 6 cloves
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food processor
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves to garnish

Preparation:

• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with naan and kaali dal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

Badusha

Hot summer cool shakes

Basic Information

Prep Time: Under 15 min

Serves: 2 people

Ingredients

• 3 small ripe mangoes (or use 1 large mango. See Note below)
• 1/4-1/2 tsp cardamom powder (start less and increase as per taste)
• 2 tbsp sugar (depends on the sweetness of mangoes)
• 1 cup milk (fat free/low fat also works)
• Ice cubes
• 1 dollop of vanilla ice  cream (optional)

Tips

Note: You can use frozen mangoes for this recipe. You can vary the amount of mangoes/puree depending on how strong you prefer the taste of mangoes in your milk shake. Canned Mango puree will also work. Just make sure to add sugar only after tasting since canned mango purees already have sugar added to them.

Method

Peel the mangoes (if using fresh) and add the pulp to a blender.

Add the milk and cardamom powder. Start with the minimum - since some may find the flavor of cardamom too overpowering. You can skip using it too.

Blend it well until frothy along with ice cubes. Taste and add sugar if needed and give it another whirl if adding.

Pour into glasses, top with ice cream (which I didn't have on hand sadly!)  and enjoy.

SAPOTA MILK SHAKE

Preparation: 5-6 mts

Serves 3 persons

.

Ingredients:

2 cups ripe chikoo, peeled and de-seeded

1/2 lt low fat cold milk

honey as per taste

1 Blend the chikoo along with a cup of milk for 20-30 seconds.
2 Add the remaining milk and honey and blend for few secs. Serve chilled with ice cubes.

Ingredients

3 scoops chocolate ice cream
Chocolate syrup

1/2 cup of milk

Directions

In blender combine all ingredients and blend until smooth. Pour into glass and serve.

pav bhaji

pappu chekkalu

dry fruit  cake
 డ్రైఫ్రూట్ కేక్

capsicum kura

ugadi pachadi

purnam boorelu

Kobbari annam

Vegetable pulao

nuvvula undalu

ravva laddu

Veg Manchuria

Ingredients

For The Vegetable Balls3 cups finely chopped cabbage
1 1/4 cups carrot , grated
1/2 cup chopped onions
2 tbsp cornflour
5 tbsp plain flour (maida)
3 to 4 clove of garlic (lehsun) , finely chopped
1 slit green chilli , finely chopped
salt and freshly ground black pepper powderto taste
oil for deep-frying

For The Sauce1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
1 cup clear vegetable stock or water
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup of water
2 pinches of sugar
2 tbsp oil
salt to taste

Method 

For the vegetable balls

1. Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl. Mix well.
2. Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
3. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce

1. Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
2. Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

How to serve

1. Just before serving, put the vegetable balls in the sauce and bring to a boil.
2. Serve hot.

Tips

1. Add some water or vegetable stock to thin down the sauce if it is too thick.

chekodilu