Dosa is one of my favourites over the weekend, it is a hands-on recipe. Whenever a weekend approaches I always opt to have this batter handy which allows me to enjoy this delicious dish. So let’s start.
Ingredients (Serves 4)
For the batter
- 4 cups fat rice
- 1 cup urad dal (black Lentils without skin)
- Grated Cheddar Cheese
- Chopped green chillies
- Salt to taste in the batter
- 2 tbsp. oil for the whole batter
- 1 tsp. soda bicarbonate for the whole batter
I do have this batter recipe in my blog, but no harm sharing it again.
For the Chutney
- 1 fresh whole coconut
- 4 green chillies
- 1 cup fresh coriander
- ½ tsp. salt
For the temper to add to the chutney
- 2 Dry red chillies
- 1 tsp. Urad Dal
- 1 tsp. Mustard seeds
- 1 Tbsp. oil
- A few Curry Leaves
- Soak the lentils for 4 hours minimum to overnight maximum, blend with very little water to a smooth thick paste.
- Let it rest for another 4 hours minimum to overnight maximum, you will see it will have fermented. Remove the much you need and freeze the rest.
- Add water to it, 1tsp oil, ½ tsp. soda bicarbonate, now heat a non-stick pan and pour the dosa batter, roll out in circular motion, immediately done, sprinkle the much cheese you want, top with some green chillies.
- Let the cheese melt, the dosa will automatically separate itself from the non-sick pan, roll it out and serve with coconut chutney.
Method for the Chutney
- In a chopper or a food processor, cut coconut into medium sized cubes, add green chillies, coriander, salt and a little water. Using a chopper the coconut shall automatically grate itself.
- In a pan heat oil, Mustard seeds, urad dal, dry red chillies and curry leaves, once they pop up well, add it to the chutney and hurray it is done.
Indians and the variety of sweet dishes, well today’s sweet dish is one of my favourites and my grandfather is the one who introduced me to it. Initially I thought it was never possible to make it at home, but I truly thank shital, who shared with me her awesome recipe of ghari. Made with simple ingredients and tastes delicious. It is a famous dish of Surat in india. Thanks shitu
For the stuffing
• 300gms Mawa (Khoya, made from dry evaporated milk, available in dairy shops)
• 1 cup unsalted powdered pista
• 1 cup powdered almond
• 2 tbsp gram flour
• 1 tbsp coarse semolina (Sooji)
• 2 cup powdered sugar (can be adjusted to your taste)
• 1 tsp Cardamon Powder
• 1 tsp kesar
• 3 tbsp ghee (Clarified Butter)
• Oil for deep frying
For the Puri
• 2 cups all purpose
• 2 tbsp. ghee
• Mix both milk and water to knead the dough in equal quantities
For the Outer Cover
• 4tbsp ghee
• 3 tbsp Icing sugar
• In a non-stick pan, heat ghee, and add the grated mawa, roast for 5 to 7 minutes and keep aside in the bowl you will use to mix, now add the gram flour and semolina to the pan, roast it until it changes colour and the aroma spreads. Add the pista and almond powder to it and cook for further 3-5minutes.
• Add sugar to the above mixture and pour it to the mawa bowl, mix well, add the cardamom powder and saffron.
• Make round balls of the stuffing, alternatively you can press them in the measuring cups to get the round perfect shape.
• Roll out small puris and stuff the balls like you make kachoris. Seal the balls and lay them in a tray.
• Deep fry them in hot oil. Now as these are hot, mix 4tbsp ghee and 3 tbsp, pour this on the fried balls(so the sugar paste sticks to the outer cover of the puri) and garnish with grated pista and almonds.
Mushrooms! One of my favourite dish, after heaps and heaps of trial and error, I could finally make to this recipe. Whenever I tried they would never turn out crispy, but now finally I know. You guys would definitely think, how does it taste without onion and garlic, but if you trust me you will not even miss those flavours in the below recipe. So let’s start!
If you want to be successful in the first trial, follow the instructions, ginger used in this is diced not paste same with green chillies they are chopped. The secret is 3:2:1 ratio!!!!!
Ingredients (Serves 3)
For the frying batter (Most Important)
- 3 tbsp. all purpose
- 2 tbsp. corn flour
- 1 tbsp. rice flour – (this is the secret to my recipe for making the mushrooms crispier)
- Salt & Pepper to taste
- Ginger paste(Optional to put in the batter, you can ignore it)
- Enough water for a semi-thick smooth paste; (this is because the mushrooms release water so it’s important they are well coated with the batter).
- Oil for deep frying
For the Mushroom Masala
- 1 pkt. Of Mushrooms, leave them whole if small, if big chop them into 2 halves
- 1 Large green capsicum diced big cubes
- 2 tbsp. sesame oil
- 1 tbsp. tiny diced ginger
- 5 chopped green chillies (haha you can reduce it to your chilli intake)-the outcome should be like they have been deep fried so sauté them on high flame.
- 1-2 tsp. soya sauce
- 1 tsp. tomato sauce
- 11/2 tsp. Vinegar
- 1 tsp. sugar
- 1 tbsp. corn flour melted in water, should be watery say like 7 tbsp. water
- Salt to taste
- ¼ cup fresh chopped Cilantro
- 1 tbsp. Gravy Browning
- Mix the above for the batter, heat oil, fry them in hot oil reducing to medium high, until they are golden, remove and place them aside.
- Now in a non-stick pan heat sesame oil, let it release the aroma, add the tiny diced ginger, followed by the chopped chillies, sauté for a while on high flame, add the green capsicum and sauté until cooked, add salt to the mixture.
- Once the capsicum is cooked, add tomato sauce, soy sauce, vinegar, sugar and the corn flour paste, cook for further 5 to 7 minutes. Once the gravy thickens up, add the fried mushroom and sauté on high flame until the sauce sticks to the mushrooms. Haha
- Finally garnish with fresh cilantro and enjoy!
The day of love is finally here, all the streets are painted red and I have some thing special for you loved ones who have a sweet tooth.
Running out of valentines ideas? Well here are some yummy donuts to make those close to heart. I personally love donuts; just have a look at them, aren’t they temping? So dive right in. I gazed them with white linings but you can also opt to add some sprinkles to add some colour.
Ingredients; (Makes 12pcs Medium Sized)
- 2 Cups Home Baking
- 1/4 ts Baking Powder
- 1/4 ts Vanilla Essence
- 1/2 tsp. Pinch of Salt
- 3-4 tbs Melted Butter
- 21/2 tsp. Yeast
- 3-4 tbs Sugar
- 1/2 cup Milk
- Oil for Deep Frying
Extra flour for Dusting/Rolling
- In a bowl warm the milk, add sugar to dissolve, add dry yeast cover it and leave it aside for 10minutes.
- In another bowl, add flour, salt and baking powder, you can sieve all of this together, add melted butter, vanilla essence and the yeast mixture, mix well.
- Make the dough sticky, I used a little water, dust kitchen surface and knead the dough until it gives you a smooth texture.
- Cover the dough for 40minutes, until it is double the size, once it double the size, punch it and knead for further 2 minutes.
- Make 2-3 portions and roll out thick circle, using a donut cutter or even a bowl, cut them into small circles, use the smallest cutter to get the donut shape.
- Let them rest for another 30minutes, until they rise, heat oil and fry them on medium flame until golden brown. They are ready enjoy!
Ingredients for the Chocolate Dip
- 1 Cup Chocolate (Dark Compound, Milk Compound) I use the dairy land brand
- ½ cup White chocolate Compound
- Water for double boiling
- 1 tsp. corn oil
- In a pan heat water, place the dark and milk chocolate compound in another bowl, which will be kept in the boiling water, once you see the chocolate melt, add oil and mix till you get a smooth shinning look.
- Do the same for the white compound.
- Once the donuts cool down dip them in the chocolate dip and let it rest, the white dip should be filled in a polythene bag and make a very small hole at the end, draw lines of it on the donuts and the attractive donuts are ready to eat.
Happy Valentines Day!
The much bread is unhealthy, i still love it, when i discovered making these spicy buns at home, my joy knew no bound, so here you go, its so so so easy.
For the Buns
- 2 Mug Glass All purpose/ Home Baking
- 1tsp salt, sugar and Yeast (melt these together)
- 21/2 tsp oil
- Warm water just enough to knead a soft dough
- ½ tsp. soft butter
- Sesame seeds to sprinkle
For the stuffing
- 2 Medium Sized Potatoes peeled and chopped into small cubes
- 1 carrot peeled and chopped into small cubes
- 1 Cup fresh green peas
- 2 tsp. oil
- 1 tsp. ginger chilli paste
- ½ cup fresh chopped cilantro
- ½ squeezed fresh lemon
- Salt to taste
- ½ tsp. sugar
- 1 tbsp. garam masala
- Sieve the flour, add the melted yeast mixture, and knead the dough with warm water. Let the texture be soft. Let the dough rest for 30mins until it rises
- Wash the chopped veggies, drain the water away and place them in a pressure cooker, when one whistle is about to blow switch it off, let the veggies cool down
- Now add oil and the ginger chilli paste with fresh cilantro, add this temper to the veggies along with the other spices
- Cut the dough into 9 portions, roll out them a little inorder to stuff the buns, seal the bun with your palm to give it a smooth texture it round and place it in the baking tray, brush with soft butter and sesame seeds. Leave them to rise a little, as you will see in the image below.
- Bake at 180c for 20 mins
A perfect healthy snack for all times, Indians usually buy these ready-made, but when I discovered how easily they can be made at home, I could not resist to share my happiness. It is very high in protein and a perfect snack if you’re on a low carb diet. So let’s make these super simple grams at home. A secret to this recipe is my mom. She is the one who taught me.
Ingredients (Serves 3)
- 2 cups of brown grams
- 1 tbsp. milk
- ½ tsp. turmeric powder
- 1 tsp. salt
- 500 gms. Salt to roast them
- In a bowl pour the grams, add 1tbsp milk, turmeric powder and 1 tsp. salt, mix well. Now spread them out in a cloth and place them outside to dry. It necessarily does not need the sun to dry, so do not worry, even shade dry can work
- Once you see the wetness of milk has dried up, in a pan put 500gms salt. Let the salt heat and place handful chana (grams) into it and mix well.
- Surprise surprise they shall pop out itself and trust me you will be so happy to see them pop. Use a spotted spatula to remove the popped grams out from the salt. Repeat the process for the rest and enjoy!
Hurray for this one, I love baking but my cakes go through a lot of trial and error processes, well this recipe I got after trying several other recipes. I realised if you use oil in your cake batter instead of butter, the cakes are softer and moist as oil is way much lighter than butter. The even have a longer shelf life. Ill post a picture of the cups I use for my cake measurements, alternatively you can buy a scale that depicts the exact grams you need. But I personally don’t have that patience so I prefer using the cup measurements.
For the batter Ingredients (Makes 24 pcs)
- 1 Mug glass Buttermilk (I used homemade curd and added some water) normal glass. (Chaas)
- 2 cups Sugar (whole sugar)
- ½ cup corn oil
- 11/4 cup home baking
- ¼ cup cocoa powder
- 1 tsp. baking powder
- ¼ tsp. soda bicarbonate
- ¼ cup milk
- 1 tsp. vanilla essence
For the frosting (just enough for the 24pcs)
- 5 tbsp. soft salted butter
- 2 tbsp. cocoa powder
- 1 cup powdered sugar
- 1 tsp. vanilla essence
- Oreo Sprinkles
- In a bowl, add buttermilk, oil and sugar, whisk it until you get a pasty texture until the sugar melts. Sieve in all the dry ingredients and MIX THE BATTER WITH A SPATULA until you get a proper Cake batter.
- Pour the mixture into the cake cups, ¾ filled up. Preheat the oven for 10minutes and bake for 20minutes at 200C.
- For the frosting mix all the ingredients above except the sprinkles. Use a whisking machine until you get a smooth creamy texture; fill it in a piping bag.
- Now once the cupcakes cool down, using the piping bag lay the design and sprinkle the Oreo sprinkles.
There is something special about the Kenyan potatoes guys, especially the ones you get from Bomet, they are very good in cooking and the outcome you get is simply spectacular and delicious. I personally prefer Kenyan potatoes. This recipe can be eaten when fasting on ekadashi. Super easily made for the lazy bums haha J
Pepper Potatoes (Serves 3)
- 6 Medium sized potatoes, washed and unpeeled
- 3 tbsp. Black pepper coarse powder
- 1 tbsp. salt
- 1 tbsp. black salt
- 1 tbsp. red chilli powder
- 250ml sunflower oil
- In a pressure cooker, heat the oil, all the 250ml.
- Mix all the dry spices in a bowl.
- Cut the potatoes into 4 side openings, stuff in the dry spices into the openings of the potatoes and press well.
- Place them in the pressure cooker, and just before the whistle is about to blow, switch off the gas. Let them simmer for 15mins.
Bounty lovers are all over, but trust me once you taste this home made bounty you will never want to buy the bounty chocolate. Hehe it’s super yummy and super easy to make. So here we go!!!!!!!!!!
Ingredients (Serves 10)
For the stuffing
- 6 tbsp. full fat milk powder
- 5 tbsp. icing sugar
- 16 tbsp. dry dessicated coconut
- 3 tbsp fresh milk
- 2-3 drops pepper mint essence
Sieve icing sugar and milk powder, mix it with all the other ingredients, as though your kneading a dough. Make small round portions of this mixture.
For the Coating
- 16 tbsp. icing sugar
- 8 tbsp. full fat milk powder
- 9 tbsp. drinking chocolate
- 4 tbsp. butter
- 3 tbsp. milk
- ½ tbsp. lime juice
Sieve milk powder, icing sugar and drinking chocolate, add the rest of the ingredients and knead like a dough, the butter will melt gradually so make sure the dough is hard.
Now make small round portions of the coating, spread it on the palm place the stuffing and make roung balls, you will notice as your using the palm to make them round, the butter will shine the outer layer. Now with a folk press them to make a design and voila ready!
The very famous bhajias of kenya, popularly known as Maru bhajias, served with some tomato carrot dip, serves best on a saturday night. So readers here we go;
Ingredients (Serves 3)
- 4 Large Potaoes peeled and cut into thin to medium slices
- 3 Tbspn gram flour
- 2 tbspn rice flour (this flour gives the crunchy texture)
- 1 tsp Carom seeds (Ajwain)
- 1 tbsp ginger chilly paste
- 1/2 a cup fresh chopped coriander
- Salt, Tumeric powder, Red chilli powder to taste
- Water to make the batter
- 500ml Oil for deep frying
- In a bowl mix the sliced potatoes, add the gram flour, rice flour and all other ingredients, mix well.
- If the batter s too dry, sprinkle some water to make it pasty so the potato slices are halfy covered with the flour, taste the paste and add the spices accordingly.
- Once the oil heats, place the potato slices one by one, fry on high flame for the first 2 minutes, then to medium flame, until they get the crispy texture
- Served with tomato carrot dip, for this take 1 tomato and 1 carrot, 1 green chilli and salt, blend it together, garnish with fresh coriander and tada. 🙂