SOUTH INDIAN PADDU

INGREDIENTS:

2 CUPS DOSA RICE(SOAKED FOR 5 HOURS)

1/2 TSP FENUGREEK SEEDS(SOAKED ALONG WITH RICE)

1/2 CUP URAD DAL(SOAKED SEPERATELY FOR 5 HOURS)

3 TSP CHANA DAL(SOAKED ALONG WITH RICE)

1/4 CUP COOKED RICE(PREPARED RICE)

SALT

OIL

PREPARATION:

FIRST IN THE MIXER PUT RICE,FENUGREEK SEEDS AND CHANA DAL AND WITH LITTLE WATER GRIND SMOOTHLY TO LITTLE THICK BATTER( LIKE IDLI BATTER).GRIND SMOOTHLY URAD DAL WITH LITTLE WATER AND ALSO GRIND COOKED RICE WITH LITTLE WATER TO A SMOOTH PASTE.MIX ALL THESE PROPERLY TO THICK CONSISTENCY.KEEP OVERNIGHT.IN THE MORNING PUT LITTLE SALT.SWITCH ON THE FLAME .KEEP THE PADDU MAKER (LIKE SHOWN IN THE PICTURE) PUT THE OIL FIRST IN THE PADDU MAKER AND WHEN THE OIL(1 TSP TO EACH HOLE) GETS HEATED PUT BATTER TO THE HOLE AND CLOSE WITH THE LID FOR 5 MINUTES WITH LOW FLAME.THEN OPEN THE LID AND REVERSE IT AND AGAIN PUT OIL AND BAKE IT TILL THE PADDU TURNS LIGHT GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE BATTER.

NOTE:IN COLD COUNTRIES PUT TO THE BATTER A PINCH OF COOKING SODA.

IF U WANT MASALA PADDU:

PUT TO THE BATTER IN THE MORNING 2 FINELY CHOPPED ONIONS,3 FINELY CHOPPED GREEN CHILLIES AND 1 BLANCH OF FINELY CHOPPED SABSIGE SOPPU(DIL LEAVES OR SHEPU).AND PREPARE AS MENTIONED ABOVE.

FOT THIS GOOD COMBINATION IS COCONUT CHUTNEY AND POTATO RAS SABZI

POTATO RAS SABZI

INGREDIENTS:

1/2 KG POTATO(BOILED AND PEELED THE SKIN AND SMASH COARSELY)

2 ONIONS(CHOPPED MEDIUM)

2 CAPSICUM(CHOPPED MEDIUM)

3 GREEN CHILLIES(FINELY CHOPPED)

2 STRINGS CURRY LEAVES

1 TSP JAGGERY

1 LEMON SIZE TAMARIND(SOAKED IN LITTLE WATER)

1 TSP MUSTARD SEEDS

1 TSP URAD DAL

2 1/2 TSP SAMBAR POWDER

1 TSP JEERA

A PINCH OF TURMERIC

SALT AS PER TASTE

CHOPPED CORIANDER LEAVES

5 TSP OIL

PREPARATION:

FIRST IN A KADHA I ADD OIL .FOR THIS ADD MUSTARD SEEDS CRACKS ADD URAD DAL, JEERA AND THEN ADD ONION,CAPSICUM,GREEN CHILLIES,CURRY LEAVES AND TURMERIC POWDER.NOW ALLOW TO FRY .THEN ADD MASHED POTATOES AND LITTLE WATER(SO THAT THE MIXTURE MUST BE GRAVY ).NOW ADD SAMBAR POWDER,SALT,JAGGERY AND 4 TSP OF TAMARIND PASTE AND CORIANDER LEAVES AND ALLOW TO BOIL.

THIS IS A GOOD COMBINATION FOR CHAPATI AND PADDU.

ONION UTTAPAM

INGREDIENTS:

2 CUPS DOSA RICE(SOAKED FOR 5 HOURS)

1/2 CUP URAD DAL(SOAKED FOR 5 HOURS SEPERATELY)

1/4 CUP COOKED RICE

3 TSP CHANA DAL(GRAM DAL)(SOAK ALONG WITH RICE)

1/2 TSP FENU GREEK SEEDS(SOAK ALONG WITH RICE)

2 ONIONS (FINELY CHOPPED LENGTHWISE)

2 GREEN CHILLIES(FINELY CHOPPED)

CORIANDER LEAVES AND CURRY LEAVES FINELY CHOPPED

OIL

PREPARATION:

FIRST GRIND THE URAD DAL WITH LITTLE WATER TO A FINE PASTE.THEN GRIND RICE,CHANA DAL AND FENUGREEK SEEDS WITH LITTLE WATER TO A FINE PASTE.THEN GRIND THE COOKED RICE WITH LITTLE WATER TO A FINE PASTE.MIX ALL THESE PROPERLY AND THE BATTER SHOULD BE CONSISTENCY OF IDLI(IF REQUIRED ADD WATER).KEEP OVERNIGHT.WHILE PREPARING UTTAPAM ADD LITTLE SALT. SWITCH ON THE FLAME. ON THE DOSA MAKER PUT 1 TBSP OF THE BATTER AND SPREAD EVENLY LITTLE THICK .ON THIS PUT ONION,CHILLIES ,CURRY LEAVES AND CORIANDER LEAVES.PUT 2 TSP OIL AND WHEN THE DOSA TURNS RED (AT THE BOTTOM)NOW TURN UPSIDE DOWN SO THAT THE ONION ALSO GETS COOKED .LIKE THIS PREPARE WITH ALL THE BATTER.

NOTE:IN COLD COUNTRIES PUT TO THE BATTER A PINCH OF COOKING SODA.

FOR THIS VEGETABLE SAAGU AND COCONUT CHUTNEY IS GOOD COMBINATION.

VEGETABLE SAAGU

INGREDIENTS:
1/2 CUP CHOPPED ONION
1 CUP CHOPPED TOMATOES
1/2 CUP PEAS
1/2 CUP CHOPPED BEANS
1/2 CUP CHOPPED CARROTS
1/2 CUP CHOPPED POTATOES
4 CLOVES
2 CINNAMON STICK(1 INCH)
3 TSP ROASTED GRAM DAL(CHUTNEY DAL)

4 GREEN CHILLIES(FRIED IN LITTLE OIL)
3 TSP SAMBAR POWDER

1 TSP POPPY SEEDS
1 TSP JEERA
1 CUP GRATED COCONUT
2 TSP OIL
3 TSP DALDA(VANASPATI GHEE)

SALT AS PER TASTE
FEW CORIANDER LEAVES
1 TSP MUSTARD SEEDS
2 STRINGS CURRY LEAVES
PREPARATION:
ALL THE VEGETABLES ARE CUT IN MEDIUM SIZE.
FIRST IN PRESSURE COOKER PUT ONION,TOMATOES,BEANS,CARROTS,PEAS POTATOES WITH LITTLE WATER(SO THAT THE VEGETABLES MUST BE IMMERSED) AND PRESSURE FOR 3 WHISTLES.
FOR THE PASTE:
IN A MIXER PUT COCONUT,SAMBAR POWDER,CHILLIES,CLOVES,CINNAMON STICK,SALT,ROASTED GRAM DAL,POPPY SEEDS,JEERA AND CORIANDER LEAVES AND GRIND TO A FINE PASTE.

IN A KADHAI PUT BOTH DALDA AND OIL AND WHEN GET HEATED PUT MUSTARD SEEDS AND WHEN IT CRACKS PUT CURRY LEAVES .NOW ADD THE BOILED VEGETABLES (PRESERVE THE VEGESTABLE STOCK) AND THE ABOVE PASTE AND SALT (AS PER TASTE) AND ADD THE VEGETABLE STOCK SO THAT THE CONSISTENCY MUST BE LITTLE GRAVY AND BOIL WELL.
THIS SAAGU GOES GOOD WITH CHAPATI, PURI AND SET DOSA (ONION UTTAPAM)

SOUTH INDIAN SAMBAR POWDER

THIS IS A TRADITIONAL SOUTH INDIAN
SAMBAR POWDER.U CAN KEEP OUTSIDE
FOR 1 YEAR.IN THE FRIDGE U CAN KEEP FOR
MORE THAN 5 YEARS.WITH THIS SAMBAR
U CAN PREPARE MORE THAN 30 RECIPES
INCLUDING SABZI,SAMBAR .

INGREDIENTS:

1/4 KG CORIANDER SEEDS(FRY WELL)

75 GMS JEERA(FRY WELL)

75 GMS POPPY SEEDS(KHUS KHUS) FRY WELL

1 1/2 TBSP CHANA DAL(FRY WELL)

1 1/2 TBSP TUVAR DAL(FRY WELL)

1 1/2 TBSP URAD DAL(FRY WELL)

1 1/2 TBSP GREEN GRAM DAL(FRY WELL)

25 GMS CINNAMON STICK(FRY WELL IN LITTLE GHEE)

25 GMS MARATHI MOGGU(FRY WELL IN LITTLE GHEE)PICTURE OF MARATHI MOGGU SHOWN IN PICTURE

1/4 TBSP MUSTARD SEEDS(FRY)

4 TSP BLACK PEPPER(FRY IN LITTLE GHEE)

5 TSP FENUGREEK SEEDS(FRY WELL)

125 GMS ROASTED CHANA DHAL

10 CLOVES(FRIED IN LITTLE GHEE)

25 STRINGS CURRY LEAVES(DRIED IN SUNLIGHT AND THEN FRY WELL)

20 TURMERIC(WHOLE TURMERIC NOT POWDER)FRY WELL

1 TSP ASAFOETIDA(WHOLE NOT POWDER)FRY IN LITTLE GHEE

PREPARATION:

FIRST INGREDIENTS MENTIONED (FRY WELL) U HAVE TO FRY WELL EACH SEPERATELY WITHOUT GHEE AND INGREDIENTS MENTIONED FRY WITH GHEE U HAVE TO FRY SEPERATELY BY ADDING LITTLE GHEE.MIX ALL THESE INGREDIENTS PROPERLY AND GIVE TO FLOOR MILL TO MAKE A FINE POWDER. U CAN STORE OUTSIDE FOR ONE YEAR .IF U STORE IN FRIDGE U CAN STORE IT FOR MORE THAN 5 YEARS.IF U HAVE TO MAKE POWDER IN MIXER ITS BETTER TO MAKE WHOLE TURMERIC MAKE INTO PIECES FIRST AND THEN PUT FOR MIXER.THIS SAMBAR IS USED FOR VARIOUS SOUTH INDIAN DISHES AND SURE U WILL BECOME A GOOD COOKER USING THIS SAMBAR POWDER .WITHIN A FEW DAYS I WILL WRITE RECIPES WHICH INCLUDES THIS SAMBAR POWDER.

USING THIS SAMBAR POWDER U CAN PREPARE VEGETABLE SAAGU,POTATO RAS SABZI,DRUMSTICK SAMBAR ,BESIBELE BATH AND MANY MORE.

KABUL CHANA CUTLET

INGREDIENTS:

1 CUP KABUL CHANA(SOAKED FOR 6 HOURS)

16 BREAD PIECES(SIDES REMOVED)

1 CHOPPED ONION

3 CHOPPED GREEN CHILLIES

1 TSP GARAM MASALA

3 COARESELY CHRUSHED RED CHILLIES

2 TSP MINT POWDER(MINT LEAVES IS FULLY DRIED AND MAKE POWDER)

SALT AS PER TASTE

FINELY CHOPPED CORIANDER LEAVES

5 TBSP OIL FOR SHALLOW FRYING

PREPARATION:

FIRST IN COOKER PUT KABUL CHANA AND WATER AND PRESSURE FOR 2 WHISTLES.

TAKE THESE CHANA IN A BOWL AND SMASH COARSELY WITH HANDS.FOR THIS ADD ABOVE ALL THE INGREDIENTS EXCEPT BREAD AND MIX WELL.

IN ANOTHER BOWL TAKE WATER AND SLIGHTLY DIP TWO PIECES OF BREAD AND PRESS WITH HANDS TO REMOVE WATER .FIRST TAKE ONE BREAD PIECE AND ON IT PLACE ASMALL BALL OF THE ABOVE MIXTURE AND CLOSE WITH ANOTHER BREAD AND CLOSE PROPERLY SO THAT THE MIXTURE DOES NOT COME OUT.LIKE THIS PREPARE WITH ALL THE BREAD PIECES .HEAT OIL IN A PAN AND PUT THE ABOVE PREPARED BREAD CUTLETS AND SHALLOW FRY ON BOTH SIDES.U CAN HAVE WITH TOMATO SAUCE.

PEANUT MASALA

INGREDIENTS:

1 CUP PEANUTS

3/4 CUP GRAM FLOUR(BESAN)

4 TSP RED CHILLI POWDER

1/4 CUP GRATED CARROT

1/4 CUP FINELY CHOPPED ONION

2 FINELY CHOPPE CHILLIES

FINELY CHOPPED CORIANDER LEAVES

4 TSP OIL

SALT AS PER TASTE

OIL FOR DEEP FRYING

LITTLE LEMON JUICE

PREPARATION:

FIRST IN A BOWL ADD GRAM FLOUR.TO THIS ADD OIL ,SALT AS PER TASTE ,3 TSP RED CHILLI POWDER AND LITTLE WATER AND MAKE VERY THICK PASTE.PUT PEANUTS IN THIS AND MIX WELL SO THAT THE PASTE HAS SMEARED THE PEANUTS AND PUT THESE PEANUTS IN THE PREHEATED OIL AND FRY TILL THE PEANUTS TURNS CRISPY.

IN ANOTHER BOWL ADD CARROT,ONIONS,SALT,1 TSP RED CHILLI POWDER,CHILLIES AND CORIANDER LEAVES AND MIX WELL.WHILE SERVING PUT THE ABOVE PREPARED PEANUTS AND LEMON JUICE AND MIX WELL.THIS CAN BE USED AS A STARTER.