Yellow Mung Dal Dosa

Dosa

Ingredients:
Yellow Pesar Pappu(Yellow Mung dal) -1 cup
ginger paste-1 tsp
green chilli-2
salt
oil


Procedure:
1)Soak the mung dal in water for 1 to 2 hrs.
2)Drain the water,add ginger paste,green chilli,salt  to the dal and grind to make fine batter by adding little water occasionally.
3)The batter should have the consistency of thick butter milk.
4)Let the batter stay over night in refrigerator.
5)In a wide open pan drop in a small amount of the batter and spread it from the centre in an outward circular fashion.
6)Add 1 tsp oil to the corners,and wait till the dosa turn golden brown and crispy.
7)Flip it around and let the other side turn to same color.
8)Remove from the pan and serve hot with chutney or have it plain.


P.S:Cumin seeds can also be added for extra flavour,just a tsp.The dosas can be prepared the same day the batter is made but should let the batter set for apprx an hour.


Storage:Best if the batter is used within two days of preparation and refrigerated of course.

Pulihora Pindi (Lemon flavoured powdered rice)

Pulihora Pindi

Ingredients:
Raw Rice semi powdered -1 cup
water-2.5 cups
salt-1/2 tsp
oil-1 tbsp
curry leaves-4
whole dry red chilli-2
green chilli slit-2
mustard seeds-1 tsp
cumin seeds-1 tsp
lemon juice-2 - 4 tbsp
chana dal-2 tsp
urad dal-1 tsp
turmeric powder-1 tsp

cooked rice

Procedure:

1)In a wide pan  convenient enough to cook rice, add the above rice after washing and draining the water twice.
2)Now to the rice add 2.5 cups of water,salt a pinch,oil so that the rice does'nt get sticky.
3)Cook on medium flame for 15 min  and keep stirring ocassionally so rice doesnt stick to the bottom of the pan.
4)In a seperate pan add some oil,mustard seeds,cumin seeds,asafoetida,green chillies,whole dry red chilli,chana dal,urad dal.Fry till the mustard seeds start to crackle on low to medium heat.
5)Sprinkle some turmeric powder on the rice and its done.
6)Now when the rice gets cooked,take off the heat and set aside for 5 minutes.When the rice  is not too hot for us break the lumps  formed with  your hands.
7)Add the fry,salt,lemon juice to the rice as per taste.Mix well .


P.S:Careful while cooking the rice donot over cook.Donot powder the rice too much,should appear like the rice grain is cut into two or 3 pieces.

Storage:Tastes fantastic for 3 days if refrigerated.

Strawberry in Margarita Soon(Non-Alcoholic version)

I love this drink a lot......

Bread Toasted with my Curry Puff

Hey remember my curry puff.In this post I will tell you what I did with my leftover curry.

Ingredients:
Bread slices-4 toasted(light brown preferred)
curry puff stuffing.

Procedure:
1)Take the toasted bread slices and just spread the curry across the slice.Then place other slice on it.
2)Follow the same procedure with other pair of slices .
3)Grab them with your teeth in no seconds.

Well I was so hungry last night it striked me after finishing them gosh!!!!! I should have taken a picture.But this is real good and fills tummy for atmost 4 hours .

Version 2 of the above recipe:
I did not try this but can be done.

1)Follow the above procedure and after spreading the curry on the bread slice add some sliced onions,a cheese slice,mayonaise,honey mustard.
2)I hope it tastes good.A different version of the regular burger.

Please let me know if tried .

Curry Puff (Vegetable stuffed Pastry sheets)

Curry Puff

This recipe goes into my all time favourites.Real quick and easy to make.


Ingredients:
Potatoes chopped(small chunks)-2 medium
Tomatoes chopped-2 medium
Onions sliced-2 medium
diced carrot-1/4 cup
green peas-1/4 cup
turmeric powder-1/4 tsp
salt
red chilli powder-1 tsp
garam masala powder-1 tsp(optional)
oil-4 tbsp
Pastry puff sheets-2 or 3

Procedure:
1)Take oil in a pan add onions,potato chunks,tomatoes,carrot and fry them together till half tender.
2)Now add peas,salt,turmeric powder,red chilli powder,garam masala and let the whole mixture cook for around 10 to 15 min on low to medium flame.
3)When all the vegetable are cooked and flavoured enough switch off the heat.

Stuffing:
1)Take the pastry puff sheets place the above mixture in the middle of the sheet and wet the sides of the sheet,above and below edges as well with slight water just enough to hold the two edges of sheet intact  when baking.
2)The sheets can be folded into any shape.They can also be cut vertically if smaller size is desired.
3)In a baking tray place the stuffed sheets .
4)Preheat the oven at 400 degrees Fahrenheit for 5 to 10 min.
5)Then place the tray inside and let it bake at 400 for 15 minutes or till the puff has flakes.
6)All set to go into our tummy.
7)Serve with tomato sauce.


P.S:Donot burn the stuffing while cooking.Bake careful its just a matter of 15 minutes.Garam masala is optional but it would add a very good flavour to the puff pastry and reminds me of the curry puff I used to eat in my country.


Storage:The curry can be relished if refrigerated for 3 days.I will let you know how I used my curry for 3 days.Well the 3rd day is a real fast recipe and fills our stomach very well.

Egg Burjhi (Spicy Egg)

I made this recipe yesterday in a hurry but forgot to take a snap.Anyways turned out really well and a very quick dish.Definitely worth giving a shot.

Ingredients:
Eggs-4
Finely Chopped onions:2 large
oil-4 tbsp
ginger garlic paste- 1 tbsp
cumin seeds-2 tsp
mustard seeds-1 tsp
chana dal-1 tsp
salt
red chilli powder-2 tsp
garam masala-1 tsp


Procedure:
1)In a pan with some oil add mustard seeds,cumin seeds,chana dal and fry till mustard seeds crackle.
2)Add onions,ginger garlic paste ,turmeric powder and fry on medium heat till tender.
3)Now add the salt,red chilli powder and garam masala and fry for 2 min on low heat.
4)Break in the eggs along with the yellow on low heat and start stirring the whole mixture in pan till the onions and egg stick well to each other.Fry and keep stirring till the eggs are done.
5)Serve with rice,rotis and parathas.


P.S:Keep stirring the egg else it would get burnt.

Storage:Better consumed the hour made.Gives a flat taste later on.

Hey checkout my second painting

Second Painting