Black Channa Dry Masala

Black channa dry masala is one of the best combination for variety rice like tamarind rice, lemon rice, tomato rice, curd rice and so. In my family we have a habit of doing lemon or tamarind rice with this channa dry masala when we plan a short one day trip. I still remember the fun having home made food on a trip. Will find a nice calm shady place, spread bed sheets and will have food singing, sharing fun and even playing games.

This is a good one for bachelor's. Do it and store it so if you feel lazy to prepare side dish for rice this will definitely help you. Channa has all proteins and nutrition that our body needs.

It is a simple dish and easy to make while you plan a trip. Just 3 steps. Soak, pressure cook, add masala and boil it. Even store it for days. The day i did this, there was no curry leaves and coriander leaves, so i dint add.  Please add curry leaves and coriander leaves when you try it..

Ingredients:

Black Channa - 1 cup soaked over night
Shallots - 2 finely chopped
Mustard seed - 1 tsp
Split urud dhal - 1 tsp
Chili powder - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - pinch
Asafoetida - pinch
Curry leaves - 1 spring
Salt as required
Oil - 1 tbsp
Water as needed

Preparation:

1) Soak black channa overnight in water and cook in pressure cooker until 2 or 3 whistle.

2) Once done drain the water and keep it aside.

3) In a pan add oil and heat it. Add mustard seeds, urud dhal, curry leaves and let it splatter.

4) Add chapped onions and fry it until translucent. To this add chili powder, cumin powder, coriander powder, turmeric powder, asafoetida. Mix the masala and let it fry in oil for 10 secs.

5) Now add cooked black channa, required salt and mix well.

6) To this add little water and mix.

7) Reduce heat to simmer and cover the pan with a lid. Let it cook for 5 mins.

8) Open the lid and mix well. Let it cook uncovered until all the water reduces. Mix in between to make sure it is not burnt.

9) Garnish with coriander leaves and remove it from heat.

Notes:

1) Do not over cook channa first time as we again cook it with masala for atleast 7 - 8 mins.

2) While pressure cooking channa add salt if desired.

3) Pressure cook channa in high flame until first whistle and then reduce it to medim low until 2 nd whistle.





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Channa Masala (Chick peas masala)

I would like to say channa masala as Punjabi dish because no one can make this dish as punjabis make it. This is paired with chapati, puri and even some add in chaat items. This dish is also knows as Chole bhature in North India.

Vathal Kulambu - Sundaikai vathal kulambu

Vathal or vatral are nothing but sundried vegetables. The one in this recipe is sundaikai. My mom taught me how to make this sundaikai vathal which i will post later. You will also get this vathal in stores. It is an authentic south Indian speciality dish. You can also do it with manathakkali vathal or other mithukku vathals.

Pulicha keerai / Gongura thokku

Pulicha Keerai or Gongura leaves are very famous in Andra Pradesh (South India). If you want spicy spicy side dish to go with rice, then this thokku should be your choice. You can even call it as chutney, where you can pair it with dosa varieties.

Golgappa / Pani Puri's puri

Pani puri is one of the famous mouth watering street side food in North India. Origin from Bihar and got its fame from Calcutta. The puri recipes are called Chaat items in common. This is no 1 street food in Calcutta and all over India. I love to have it in any season and any day for "n" no of times.

The puri used in pani puri is also known as Gol Gappa. Gol means round and gappa means one at a time. Pani puri means spicy mint water served in puri. The pani is of spicy and tangy taste and its main ingredient is mint, which is good for health. Very soon will post the recipe on how to make this spicy and tangy pani for pani puri.

Aval Uppma / Poha uppma

Aval uppma is one of the easiest and healthy morning breakfast. This not require much ingredients. I do this when i get up late in the morning, it is time effective and taste good. Aval is nothing but flattened rice.

There are two types of aval - Thick and paper thin aval. I use paper thin aval which is more easy to prepare. Thin aval uppma is more tasty than thick aval. North Indians call it poha. This recipe is one of the easiest dish to do in morning for working ladies, bachelors.

Mushroom Curry for Chapathi

Mushroom curry is rich and nutritious dish, south Indian version. As spicy vegetarian mushroom side dish for chapathi. It is quick and simple to make. Mushroom naturally grows in rain.

Button mushroom is one of its famous and peoples favourite type. It has high water content. Mushroom seems to appear overnight and grow rapidly. It is a low calorie food, good source of B vitamins. Mushrooms sold in super markets are grown on farms. So select mushroom which are white. Lets start to make some healthy and delicious curry for chapathi.

Ingredients:

Mushroom - 250 gms
Onion - 1 big (chopped)
Tomato - 1 big (chopped)
Chili powder - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Kadugu & Urud dhal - 1 tsp
Coriander leaves - To garnish.
Oil

Method:

1) Rinse and clean all the mushrooms. Chop it in medium sizes.

2) Chop onion and tomato, keep aside.

3) Heat a pan with oil, splatter kadugu and urud dhal. Then add chopped onions and saute it until translucent.

4) Then add tomato and saute until tomato smashes.

5) Now add chopped mushroom, close with lid and allow it to cook for 2 mins, as mushroom has lot of water in it, it cooks in it.

6) Add chili powder, cumin and coriander powder and required salt, close lid and cook for another 3 -5 mins.

7) Open lid and mix it well. Put heat in simmer, do not close lid.

8) Once you get the consistency you want, turn off the heat and garnish with coriander leaves.

Note:

1) You can also add peas or capsicum with this to add taste and color.

2) Adjust spice level as per your requirement.

3) You can also pressure cook it, but make sure you keep only one whistle. Transfer to another pan and let excess water evaporate in simmer.

4) Those who like garam masala taste, can replace it for cumin, coriander powder.



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Brinjal and Capsicum Curry (with msala)

Brinjal or Eggpant is native to the Indian Subcontinent. There are different varieties of different sizes, shapes and color. Brinjal becomes tender when cooked and develop a rich flavor. It is low in fat.

This is my mom's recipe. She do a lot of varieties with brinjal. I love it all. One of my favourite is this brinjal and capsicum recipe. This goes well with dhal. If you add spicy to this recipe, you can match it with chapathi/ paratha. This both vegetable together make a nice pair.

Ingredients:

Brinjal/ Eggplant - 1 medium
Capsicum - 1 ( Sliced)
Onion - 1 chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seed - 1/4 tsp
Urud dhal - 1/4 tsp
Salt - As required
Oil

To Grind:
Channa dhal - 2 tsp
Cumin seeds - 1 tsp
Red chili - 2 nos
Coconut - 1 slice chpped
Pepper corns - 1 tsp

Method:

1) Heat a pan with 1 tsp oil. Add cumin seeds and allow it to splatter. Then add channa dhal, red chili, coconut and pepper corns. Saute it for 1 min.

2) Allow it to cool and grind into a fine paste. Add water very little while grinding.

3) In a pan heat 3 tsp oil, add mustard and urud dhal, once splattered add chopped onions and saute it until onions become glossy. Add ginger garlic paste and saute it for another 1 min.

4) Now add turmeric powder, chopped brinjal and capsicum. Mix well. Close and cook for 5 mins.

5) Capsicum has water content in it. After 5 min you can see brinjal and capsicum half cooked with the water.

6) Add required salt, and cook for another 2 mins. Now add the grind paste, and mix well.

7) Close it with lid, let it cook for 5 mins. After 5 mins masala will be well mixed with brinjal and capsicum.

8) Add chopped coriander leaves, garnish and serve. Yummy delicious brinjal and capsicum curry is ready.....

Note:

1) If you are using Indian brinjal, then chop 3 - 4 brinjal (medium size).

2) Do not chop brinjal or capsicum finely. Make it medium size.

3) If you like to store this dish for another day, do not add coconut while grinding.

4) Adjust the amount of pepper corns based on your spice level.

5) If pressure cooking, just wait until 1 whistle and put in simmer for 5 mins.

6) You can also do it without grind masala. Add cumin powder and chili powder for spicy while cooking.




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Mint rice/ Puthina Rice

Hi all, this recipe is my favourite. I like the aroma of mint. Mint is a aromatic, herb. Mints are easily grown around your home. It grows even in full sun. In stores, it is available in all forms like fresh leaves, dry powders or mint paste. Making this recipe with fresh mint gives a special aroma and flavor. It is best to give it in kids lunch box. Because of the color kids love to eat.

Mint is also a medicinal herb. It is good for stomachache and helps in for a good deep sleep. It is good for summer.

Ingredients:

Basmati Rice - 1 cup
Mint leaves - 1 cup full
green chili - 2 (adjust to your spice level)
Ginger garlic paste - 1 tsp
Jeera - 1 tsp
Cloves - 3
Cinnamon stick - 1 inch
Curry leaves
Coriander - to season
Water - 1 1/2 cup
Oil

Method:

1) Soak 1 cup of basmati rice for 30 mins.

2) Wash mint leaves thoroughly. Grind it to a paste.

3) In a cooker heat 2 tsp oil, once heated splatter jeera, cloves and cinnamon stick. Add theginger garlic paste and mint paste to it and saute it for 5 mins or until you get the mint flavor (raw smell should go off). Mix well and add salt required for mint.

4) To this mixture add the soaked basmati rice with measured cups of water (1 1/2 cup). Now add required salt for rice alone as salt for mint is already added.

5) Let it boil in medium heat until you get the first bubble. At this point you will notice that water content is reduced and rice is well mixed (coated) with mint.

5) Close the lid and pressure cook it for 1 whistle. Then put the heat to simmer and leave for 5 mins.

6) After 5 mins remove from heat and keep it aside till pressure is all released.

7) In a small pan heat oil and splatter curry leaves and mix it with rice. Season with chopped coriander leaves.

Method 2

There is another way of preparing this rice. You can saute the mint paste separately, prepare rice separately and mix it together. The picture i have shown here is made as of method 1.

Notes:

1) You can add chopped onions while sauteing mint paste. Also add peas while cooking rice if you like.

2) Can also season with roasted cashew to enrich the flavor. Or replace it with peanuts.

3) Adding hand-full coriander leaves while grinding mint, adds extra flavor.



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Onion Chutney

Onion chutney is one of my favourite side dish for idly, dosa varieties. It is a south Indian dish. I too like to pair it up with upma as i do not like sugar. My friend like it with appam. So you can pair with anything.

From all usual coconut and tomato chutney this is a little different, done with onions. This is good for diabetic patients. Small onions ( pearl onions) are low in fat and lightens balance of the blood.

Pearl/ small onions have a special taste, but you can also use big onions. If your kids not like this chutney and if they are fond of tomato chutney then just add 1/2 tomato to this when you grind. Here am not using tomato.

Ingredients: 

Small Onions - 1 cup peeled.
Red chillies - 5 nos
Tamarind - small gooseberry size (1/4 tsp paste)
Channa dhal/ urud dhal - 1 tsp
Mustard seed - 1 tsp
salt - As required
Oil

Method :

1) Heat a pan with 2 tsp oil. Add mustard seeds, once splattered add dhal and red chilli. Once it turns golden brown add onions.

2) Onion should turn shinny on the outside. Now add tamarind and turn off the heat. Keep it aside and let it cool for 5 mins.

3) Now grind the mixture with required salt. Mostly no need to add water but if you need add little.

4) Grind until smooth paste.

5) Heat oil in a pan, splatter mustard seed and curry leaves. Add grind paste. Let the flame in simmer.

6) Oil starts to ooze out. At this point turn off the heat and transfer to a serving plate.

7) Delicious Onion chutney ready.

Note: 

1) You can store it. Should not place spoon while storing.

2) You can also use big onions in place of small onions.

3) Adding garlic is optional. If added it adds flavor.

4) If kids do not like this chutney add 1/2 tomato while grinding.


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Oats Kolukattai/ Steamed Oats Dumpling

Kolukattai is a Indian dish which is steamed and served hot. There are too many varieties of doing kolukattai. Kids love kolukattai because of its shape and taste. So lets add something healthy for their after school snack.

Anything done with oats is good for health. This is good for diabetics people and who are in diet. Any one can eat oats as this has a specific type of fiber which is very good for health. People may be tired of eating oats just with milk. Lets add some flavor to it. It is a tasty and healthy food which you can have in morning or even as evening snack.

Oats have many nutritional values. Oats is good to reduce cholesterol. People who hate oats also will fall in love for this kolukattai. Until you say it is made of oats, no one can find it. So lets surprise kids and guest with this delicious food.

Preparation Time

Preparation - 5 mins
Steaming - 10 mins

Ingredients:

Oats - 1 cup (rolled/ powdered)
Mustard seeds - 1 tsp
Urud dhal - 1 tsp
Curry leaves - 1 spring
Hing - Pinch
Water - 1/4 cup
Salt to taste
Grated coconut - 1/4 cup (optional)
Oil to temper

Method:

1) Heat a pan, add 2 - 3 tsp oil, once heated add mustard, urud dhal, curry leaves, hing and let it splatter.

2) To this add oats, mix well. At this point you can add coconut if desired. Add salt as required and water little by little.

3) Put out the flame and let it cool for 2 - 3 mins. If the oat mixture is little stick, it is the correct stage to make kolukattai.

4) Take a small lemon sized ball of the mixture in your palm and press evenly with your four fingers.

5) Lay all of them in idly plates and steam for 10 mins.

6) Serve hot for good taste.

Notes:

1) Add water little by little or it will become mushy.

2) I use old fashioned Quaker oats. If using different type of oats check while adding water.

3) Should not keep kolukattai open after steaming.

4) You can also add vegetables (carrot, beans - chopped) to add flavor and color.



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Aloo /Veg patties (Cutlet)

Patties or cutlet is a famous Indian snack made of aloo (potato) and vegetables. My husband felt that it reminded him of cutlet. In America you can get it in the name of Hash Browns. As it is not deep fried, it is less in cholesterol and you can add variety of vegetables. If you want to sneak in more vegetables for your little fuzzy eaters, do it. Potatoes are world favourite hence works great in this.

I cut vegetables as fine as i can and when it is mixed up with potatoes, your kids will not be eagles to pick them out. Add some spices which gives a separate flavor. It is crispy on the outside and soft and healthy inside.

One can have this as snack on a rainy day with coffee. You cant help but to love them. There are too many varities doing it. This is for veg lovers. Soon will post for Non Veggies.



Ingredients:

Potato - 3 medium sized
Carrot - 1/4 cup (cut into small cubes)
Beans - 1/4 cup (cut into small cubes)
Onion - 1/4 cup chopped (optional)
Wheat flour - 1/4 cup
Ani seed - 1 tsp
Salt & pepper - to taste.
Chili powder - 1 tsp
Hing - pinch
Oil - shallow fry

Method:

1) Boil potato in a pan with water. After 10 to 15 mins remove potatoes and cool it. Peel the skin, smash and keep aside.

2) In a bowl take wheat flour, cut vegetables, onion (optional), ani seed, chili powder, hing, required salt & pepper. Mix well.

3) To this add smashed potatoes. Mix until well combined.

4) Make small balls (lime sized).

5) Take one ball and press it in you palm to form patties (round shape). Continue with other balls.

6) Refrigerate for about 20 mins.

7) Heat 2-3 tbsp oil in a pan (i prefer non stick). When hot add patties, 4 to 5 at a time.

8) Make sure it not stick to other patties. Cook them until golden brown and flip to the other side.

9) It takes at-least 5 mins each side. (do not cook in high heat).

10) Remove from once done and transfer it on tissue to remove excess oil.

11) Serve hot for better taste.

Note:

1) remove potatoes immediately from hot water once done. If left, absorbs water and while frying oil will splatter.

2) Can add any vegetable you wish. Should not add vegetables with high water content.

3) Fry in medium heat.

4) Refrigeration of patties before frying, to help hold mixture together.

5) Can also bake it in oven at 450 F for 5 mins. Flip the patties and bake for another 5 mins. Time varies for each oven type.



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Seppankilangu Curry / Fry (Arbi fry)

Seppankilangu or Arbi is Indian vegetable dry recipe.It is one of my favourite side dish for curd rice. I like the combination very much. Some also do kulambu with arbi. Here am showing you how i do a type of fry arbi.

I usualy see this arbi roast in many marriages or receptions as this is more attracted by people. It is low in fat and protein. One should notice few things while buying seppankilangu / Arbi. Select medium size with no cracks and dark spots.

I know only Arbi roast, where we deep fry arbi with masal. But i wanted to do it a little different and tried this, which turned out delicious. My mother is good in doing Arbi roast, i use to take this to school, where i never got a single piece to taste. My friends die for this, my mom's special.

Ingredients: 
Seppankilangu / Arbi - 7-8 medium sized
Salt to taste
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/4 tsp
Hing - pinch
Curry leaves
Oil - fry
Coriander leaves - Garnishing

Method:
1) Wash and clean arbi. Microwave or cook in boiling water for 5-6 mins. To check arbi it is cooked just insert fork into arbi. Ir should pass through with no hard.

2) Drain the water, add fresh water to it and keep it aside for 5 mins. You will notice arbi's skin loosen. It is the perfect time to peel off the skin.

3) You can use it as whole arbi or cut into small pieces. Here i cut arbi into small rounds not too thin or too thick.

4) Heat oil in a pan. With not adding any masal or salt just fry arbi for only 1 or 2 mins.

5) Drain excess oil in tissue paper. Let it cool for 5 mins.

6) Add chilli, coriander, cumin, pepper, turmeric and hing to half roasted arbi's and let it marinate for 20 - 30 mins.

7)In a pan take 2 or 3 tsp oil. add mustard seeds and urud dhal. Once splattered add curry leaves and marinated arbi's.

8) Toss it frequently, cook in medium or sim. You will notice the change in colour to brown. Do not over cook or in high flame.


Note:

1) Do not over cook in hot water. If so the skin gets sticky and you will not get shape while you cut.

2) Do not fry in oil more than 2 mins as this makes it crispier and will not take the flavor you add later.

3) Onion can be added if interested. But i like the plain arbi's taste.

4) This recipe is not too crispy and chewy. Its a blend of both. So make sure you do the whole process in medium or sim flame.




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Naan - Indian bread

Naan - Indian Bread.

It is a south Asian food type. It has become favourite for all who likes north Indian food. Made of maida (all purpose flour).

Naans are traditionally made in tandoor, heat in tandoor is generated by charcoal or wood fire. Temperatures in this kind of real tandoor ranges from 800 - 900 F.It can also be made in our oven at home but it may not go up-to temperature that's in traditional oven.

Steps are not so easy but once its all done and while tasting it, you will feel the pleasure and will feel worth going through all this steps.Its a time consuming process but all the time you spend will make it more tastier.

Naan can be made with egg or egg-less. The recipe here is egg-less. I used yeast in place of egg to make naan so soft and pillowy.

About yeast - 

Yeasts are microorganisms. It is used as leavening agent in baking breads. Here i use dry yeast and it is rapid raise yeast. To activate dry yeast we need warm water and the temp should not exceed 140 C. And also it need some sugar to activate it.

Rapid rise yeast is a type of yeast which is of granular size. Other types of dry yeast are Instant yeast and Active dry yeast. Use of rapid rise yeast minimizes your time of preparation.

Preparation time - 2 hrs
Cooking time - 5 mins each

Ingredients:

Maida (All purpose flour) - 3 cups
Yeast - 1 tsp
Warm water - 1 cup
Sugar - 1 tsp
Salt as required
Yogurt - 2-3 tsp (room temperature)
Clarified Butter/ Ghee - 3 tsp

Method:
Activating yeast:

1) Heat water in a bowl not exceeding 140 C. Just a warm water.

2) Add 1 tsp of sugar to the water stirr it and then add rapid raise yeast into it.

3) Close the lid and keep it aside for 15 - 30 mins.

Making Dough:

1) Take all purpose flour in a seiver with required salt and seive it 2 times to remove residues.

2) Once the yeast is risen (water becomes foamy) add clarified butter, yogurt (curd) and maida flour little by little to the water and mix well.

3) Dough for naan should be sticky and not as chapati dough. Should be really sticky. If you find dough is dry add yogurt ( curd) to make the dough sticky and the use of curd makes the dough puff more.

4) If you don't want to add more yogurt you can add warm water. Now if your dough is soft and sticky, then its ready to raise.

5) If you have oven at home place the dough in your oven by just turning your oven light on and not with temperature. Let it raise for 30 mins. If you not have oven just keep it in room temperature for 1 hr.

6) After 30 mins, you will notice that the dough is risen than the amount you kept.

7) Take out from the oven and its time to make naan balls. You will need a lot of dusting as our dough is too sticky.

8) Make balls in the size u need but not small as for chapati.

9) Again place it in oven with lights on for another 30 mins/ at room temperature for 1 hr.

10) The naan balls will again doubles its size.

11) Preheat oven to 500. Take each ball and roll with rolling pin and not too thin. it should be 1/2 inch thick. Usually naans all are of triangle shape to get it, after rolling just pull the naan from one side. Or you can fold it into a triangle and again roll it to get this shape.

12) Place rolled naan in a oven pan or plate and place it in the oven. Set timer upto 5 mins. This is on baking mode. After 5 mins change to broil at high for 3 - 5 mins.

13) Take it out and you will see some burning marks thats the way it should be. Spread butter on naan and its ready!!!! Give it a bite when its hot.

14) Can also do it in stove top if you do not have oven at home.

14) Serve it with any spicy curry and enjoy.

Note:

1) Whatever you use for Naan use it in room temperature. If you are planning to do naan take yogurt out from refrigerator and bring to room temperature before use.

2) You can replace yogurt with baking powder and baking soda.

3) You can store Naan for 15 days

4) Toppings like Garlic, onion, cilantro can be done while rolling.


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Potato wedges

Potato Wedges - Kids favourite. I also become its fan recently after tasting it in our friends get together. It was so delicious and sure wanted to do it. So comes this oven baked potato wedges. Its a variation of french fries.

Easy to make and great for snack mostly on get together because I loved it eating with my friends. With just splash of salt and pepper you can make wedges.

Variations can be made adding herbs, spices and even cheese gives a great look. Apart from all this deep fried potato varieties here we have healthy and delicious potato dish.

Preparation Time:
Soaking - 5 mins
Baking - 40 mins
Preparation - 5 mins

Ingredients: 
Potato - 4 (medium sized)
Salt
Pepper
Crushed cilantro
1/2 tsp garlic powder
Chilly powder - 1/2 tsp

Method:
1) Wash potatoes and cut it into wedges.

Wedges - Cut potato length wise into half. cut the half into 3 piece each.

2) Soak wedges in hot water for 5 mins and then drain from water.

3) Between preheat oven to 425°F (220°C)

4) Place wedges in a large bowl or plate and add all seasonings. Toss gently to coat seasoning evenly.

5) Take a greased baking tray (grease it with butter), lay all tossed wedges in a single layer as it not touches another.

6) Once preheat is done place tray on oven and bake it up to 30 to 35 mins until potatoes turn golden brown and crispy.

Now that your waiting time is over to taste it. Serve it hot with sauce if you like.


Notes: 

1) Place wedges in tray at evenly allowing it to cook uniformly.

2) Do not soak in hot water more then 5 mins.

3) Add 5 mins in your oven for more crispy wedges, but totally optional.




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Soya Balls/ Meal maker - Dry

Soya balls or soya chunks is often used as a meat extender. Soya balls are tasteless but absorbs flovour. It has protein content equal to that of meat. It has a lot of health benefits.  It is one of my favourite dish paired with any variety rice especially with curd rice. It is easy to make.

Ingredients:

Soya balls - 100 mgs
Chilli powder - 2 tsp
Turmeric powder - A pinch
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - As required
Curry leaves

Method:
1) Soak soya balls in hot water. It makes it soft and also it doubles it in its size. Also add salt while soaking.
2) After 10 mins remove it from hot water. squeeze out all the water from soya chunks.

3) Add chilli powder, turmeric and cumin powder with enough salt and coriander powder. Marinate well and keep aside for 10 to 20 mins.
4) In a pan add little oil, heat it and add curry leaves. Add marinated soya balls. Cover and cook it for 5 to 10 mins.

5) Saute it well. Keep the flame in medium. Mix well untill half roasted. It should be dark brown colour.
6) Serve hot with any variety rice. Yummy crispy ( no deep fry) soya balls.....


Note:
1) If interested can also add onions along with curry leaves.
2) Do not soak in hot water for more than 10 mins.
3) For small sized soya balls 5 mins of soaking is sufficient.
4) Squeeze water from soya balls as much as you can, so that you get the crispiness.
5) Add green capsicum if you like it.


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Mushroom Manchurian

Mushroom Manchurian is an Indo Chinese recipe. It is a good starter. Any type of Manchurian goes ell with fried rice. You can also have this with chapati or parata. Here i have given you a dry version. I like to have it this way than gravy.

One should be very careful while buying mushroom. It should be white, it i a good source of vitamin and rich in nutrients. Whoever love mushroom will love this recipe. You will see your guests being bowled over with this delight.


Ingredients: 
For Frying
Corn flour - 4 tsp
Maida (all purpose flour) - 3 tsp
Mushroom - 250 gm
Chilli powdre - 1 tsp
Ginger garlic paste - 1 tsp
Oil to fry
Salt
Water to make batter

For Manchurian 
Onion - 1 Chopped
Ginger garlic paste - 1/2 tsp
Soy sauce - 1/2 tsp
Green Chilli - 1 finely chopped
Tomato sauce/ Ketchup - 2 tsp
Spring onion - 1 finely chopped
Oil
Salt

Method:

1) Wash and wipe mushroom to remove dirt from it, should not soak. Wipe it off with tissue to remove moisture. Cut in to thin slices enough to dip and fry.

2) In a separate bowl mix corn flour, maida, chilli powder, ginger garlic paste and required salt. Add little water to make a batter.

3) Dip cut mushrooms in the batter and keep it aside for 10 to 15 mins.

4) Heat oil in a pan for frying in medium heat. Deep fry all marinated mushrooms until golden brown. Do not over fry as it may release water. Drain excess oil using tissue paper.

5) In a separate pan  add 2 tablespoon oil, add chopped onions, green chilies, ginger garlic paste and saute for 1 min.

6) Add 1/2 tsp soy sauce, tomato ketchup and fried mushrooms. Mix them well on medium heat.

7) Toss and mix thoroughly for 2-3 mins and add chopped spring onions.

8) Yummy delicious mushroom manchurian is ready!! Transfer it to a serving bowl.

Note:

1) Use of small onion adds more taste.

2) I used small button mushrooms, but you can use any variety of mushroom.

3) After frying mushroom do not keep it for too long, it will lose its crispiness as they release little water after cooking.

4) Adding too much of soy sauce or tomato ketchup will change the taste.



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Adai Dosai

Adai dosai origin Tamil Nadu, South India. Adai is rich n proteins as we use dhal. It is mostly paired with chutney or vegetables (aviyal).

It is slightly different from the regular dosai batter. It can be done in 2 ways. One can grind the batter coarse or fine. If grinned coarse the dosa looks thicker and also can see dhal here and there. If it is grinned finely, this similars normal dosai batter.

This dish is good for morning breakfast or dinner. Adai is a bit spicy as we have it all.

Ingrediants :

Idly rice - 1 cup
Raw rice - 1/2 cup
Urad dhal - 1/2 cup
Kadalai paruppu (Channa dhal) - 1/2 cup
Toor dhal - 1/2 cup
Moong dhal - 1/2 cup
Red Chilli - 8 nos
Hing - Pinch
Salt  - to taste
Shallots (small onions) - 1/2 cup
Curry leaves - chopped
Oil  - As required


Method:
1) Soaking: (4 - 5 hours)
Soak red chilli and idly rice seperately.
Soak urud dhal, channa dhal, toor dhal, moong dhal, raaw rice seperately. If u have rice flour then you can also use it instead of raw rice of same quantity (1/2 cup).

2) Grinding:
Can grind either fine like dosai batter or coarse. I prefer fine batter to get a smooth finish.
Grind rice and chilli seperately and others seperately.
Then mix well both the grinned batter and keep aside.

3) Using small onions give a seperate taste and it is also good for health. Or else you can go for white onions.

4) Chop onions and curry leaves and add both to the batter.

5) Add enough salt, hing and water if needed.

6) Now once your pan is heated pour a laddle batter to the pan and spread it to a circle to form a uniform shape.

7) Apply oil over it. Let it cook for 1 minute and then turn over and cook it for another 1 minute. It should be  light brown colour.

8) Serve it hot on to a plate. If u like crispier dosa make the batter litter watery and spread in pan as thin as u can.

Note:
1) Do not cook dosa in high flame, as it may not cook well.

2) Addition of more oil to adai makes it more crisper.

3) You can also add shredded carrot or other veges to the batter, add some flavour.

4) You can also replace onions with green onions.