Easy method to prepare Instant Bread Dosa

Ingredient:

Bread : 4 slices

Suji/Rava : 1/2 cup

Rice flour : 1 cup

Curd : 1 cup

Salt : To taste

Red Chili Powder : 1/2 tsp

To Temper/ Seasoning/ Popu:

Oil : 1 tsp

Onion : 1 small ( chop it)

Chopped coriander leaves : 2 tsp

Cumin seeds : 1/2 tsp

Mustard seeds : 1/2 tsp

Salt : To taste

Method: 

Cut sides of the bread and sprinkle some water and keep aside for 2-3 minutes. Squeeze excess water.

In mixer jar add curd, rice flour, rava and squeeze bread with required salt. Add enough water to help in grinding. Grid them ino a smooth batter. It should be a pouring consistency.

In a pan hit oil and temper with items under “To temper”. Add chopped onions and fry till onions becomes slightly brown. Add chopped coriander, stir well and turn off the gas.

Add this mixture and chilli powder into above ground batter. Mix well.

Now heat pan, sprinkle some oil in the pan and gently rub it with wet kitchen towel or paper. Now spread a ladle full of batter evenly. Drizzle some oil and cook until its golden brown. Roast other side as well.

Serve hot dosa with chutney .

Dosakaya Dosa / Cucumber Dosa

Ingredients:

Grated Dosakaya / Cucumber : 2 Cups

Fenugreek seeds : few

Atukulu / Flattened rice : 1/2 Cup

Rice : 1/2 Cup

Salt : to taste

Oil : as required     

Method:

Soak rice, flattened rice and fenugreek seeds separately in water for 3 - 4 hours.

Grind Soaked rice, soaked flattened rice, soaked fenugreek seeds and grated cucumber into  a paste without adding any water.

Cucumber gives out enough water while grinding, to make a smooth batter. Also, we want a thick batter with thick consistency, so do not add any water while grinding.

When you have a smooth batter, add salt and grind for a minute or two so that they mix well with the batter.

Transfer the finely ground batter into a vessel, close it with a lid and allow it to rest for atleast 7-8 hours ( over a night ).

During the resting time, fermentation takes palce. The more time you allow the batter to rest, the more it ferments. The more the batter ferments, the better the dosa tastes. Adding of salt fastens the fermentation during the resting period.

Once the batter has rested for 7-8 hours, the batter rises - that means the batter has fermented well and is ready to make dosas. Give the batter a nice mix and make yummy dosas.

Heat up a frying pan, take a laddle full of batter and make beautiful round dosas. Fry the dosas on both the sides using oil until they are golden brown. 

Machha Besara

Ingredients:

Fish : Rohu or cat fish (2 lb thin steak pieces)
Onion : 1 big sliced
Tomatoes : 2 Medium diced
Potatoes : 1 medium sliced (optional)
Mustard seeds : 50 gms about 10tbsp soaked in water for 2-3 hrs
Garlic : 3 cloves

Ginger : 1 inch
Red chilli powder : 1 tsp

Tumeric powder : 1/2 tsp
Salt to taste

Water : 1 1/2 cup
Oil : about 5 tbsp
Curd : 1/4 cup
Coriander leaves to garnish

Method:

Grind mustard seeds, ginger and garlic together to a fine paste and keep aside

Wash the fish properly and marinate for 10 - 20 mins with 1/2 tsp chilli, pinch of turmeric and pinch of salt

In a frying pan in medium heat, put 3 tbsp of oil and fry the fish until brown on each side. Keep aside.

Take another deep bottom wide pan, add oil and heat in medium flame

Add sliced onion, fry until they into golden color

Add potatoes and tomatoes and fry for 3-4 minutes

Add the blended mustard paste and fry for 5 minutes until the paste sticks to the pan and oil seperates

Now, Add turmeric, salt and chilli powder

Now, Add water and cover the pan for the water to simmer

Now, Add curd and let it simmer for 2-3 minutes.

Now, Add fish to the pan without overcrowding, lay the fish flat in the pan and not on each other( separately ).

Cover the pan and let it boil for 5 mins then turn the fish to cook on the other side.

Garnish with coriander leaves and enjoy with your family and friends.

Andhra Chicken Pickle recipe

Ingredients:

Chicken with bones : 1 kg ( cut into bite sized pieces )

Ginger - garlic paste : 1 1/2 tsp

Red chilli powder : 1 1/2 tsp

Turmeric powder : 1/2 tsp

Juice of 3 lemons, heat it for 3 minutes and allow it to cool

Salt : as required

Oil : 4 tsp

Dry roast and make a powder:

Coriander seeds/dhaniyalu : 3 tsp

Cumin seeds/jeera : 1 tsp

Poppy seeds/khus-khus/ghasagasalu : 1 tsp

Methi seeds/methulu/fenugreek seeds : 1 1/2 tsp

Cloves : 6 no's

Cinnamon stick : 2"

Elaichi/cardamom : 1 no's

Star anise : 1 no's

For tempering/poppu/tadka/Seasoning:

Pinch of methi seeds

Fresh curry leaves : few

3-4 dry red chillis

15 cloves garlic, slightly crushed

3/4 cup oil

Method : 

Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.

Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.

Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

Note:

Prepare this pickle when you have some time on hand and refrigerate it for a longer shelf life. The recipe I follow calls for heating of lemon juice so do not skip this step. Dry roast the spices well over low heat. Cloves, cinnamon, star anise and cardamom can be roasted together.

Hyderabad Special Lukhmi filled with kheema ( easy method )

Ingredients:

For Dough:

Maida / All purpose flour : 2 cups

Semolina/ Rava : 1/2 cup

Yogurt : 1/2 Cup
Dalda / Ghee /Oil : 2 tsp

Black cumin seeds ( Jeera ) : 1 tsp

Baking Soda : a pinch

Salt : to taste
Warm Milk : 1/2 Cup
Water : as required

Filling / Kheema (Minced Meat)

Kheema : 500 gms
Ginger & Garlic Paste : 2 tsp
Salt : to taste

Red Chilli Powder : 2 tsp
Dhaniya / Coriander Powder : 2 tsp
Garam Masala Powder : 1 tsp
Finely chopped mint : 1 Bunch

Finely chopped coriander : 1 bunch
Tomato : 1 medium ( Chopped  )
Onion :  1 big ( Chopped )
Lemon Juice : 1 lemon
Oil: 1tsp

Oil deep Fry

Mothed: 

Dough

In a  large bowl, 
add flour,semolina or rava , cumin seeds,baking soda,salt and mix well and make a well in the centre, and add  yoghurt, warm milk,then knead thoroughly with fingers until the mixture is combined and add Ghee then turn the dough onto the floured surface and knead until smooth and elastic.
Then place the dough in a bowl  and cover the bowl with the plastic wrap and leave for 1/2 - 1 hours.

Kheema

Wash and drain your minced meat.

Marinade it in ginger and garlic paste, salt, red chilli powder and lemon juice for 2 hours – marination is very important you can marinade this overnight as well since we wont be using any oil to cook the kheema.

Take a heavy base or non stick vessel. Add the marinated kheema, chopped onion and tomato, coriander and mint .   Do not add any oil.

The kheema will get cooked in the water it looses with onions and the juice of tomato.

Cook till its done. You know the kheema is cooked when the water dries up and it starts sticking to your vessel’s base.

Just before turning off the heat add 1 tsp oil (NOT MORE!) and the garam masala. Saute’ it for 2 -3 minutes and your kheema is ready.

Scoop it out in a bowl and let it cool.

Rolling and Frying

Roll the dough, cut out squares. Fill in the kheema and seal it with another square by applying a little water over the edges. Make sure you seal the corners properly, if the corners are not properly sealed the lukhmi will open up whilst deep frying.

Deep fry on medium heat till golden brown.

Serve it hot with mint chutney and onion.

Easy method to make Chena poda

Ingredients:

Milk : 1 1/2 ltrs

Sugar : 1/4 cup

Cardamom powder : 1 tsp

Bombay ravva : 2 tsp

Baking powder : 1 tsp

Raisins ( chopped ) : 2 tsp

Cashew ( chopped ) : 2 tsp

Pistachio ( chopped ) : 1 tsp

Ghee / Butter for greasing

Method :

Making panner:

Boil the milk in a heavy bottom pan in medium heat. Stir in between to prevent from sticking it to the bottom.

As the milk boils, gradually add the lime juice and stir. You will notice that the milk gets curdled into white solids and whey gets separated now turn off the heat.

Strain the curdled milk through a sieve lined with cheese cloth or a piece of muslin cloth.

Press the chena to take out the whey. Now the chena would be very hot. Run cold water through the chena. It helps to remove the smell of lime juice from the chena as well as prevent the chena from getting hard.

Tie the chana in the muslin cloth and hang it for 15-20 min, so that the water drains out.

But make sure you do not drain it for too long and the chena does not get too dry. It should be moist enough to knead it smoothly.

Now a take cake mould ( baking tray ), apply ghee to it.

Now take a bowl add all ingredients ( expect milk as we made panner with milk ) to panner and combine well.

Add this mixture to cake mould and cover it with butter paper.

Keep this in Oven at 175 degrees for 45 minutes.

Insert a toothpick or a knife at the center of the baked chena, if it comes out clean then your chena poda is done. If you found sticky chena mixture on the toothpick or knife then bake it for some more time.

Let it cool down, take it out on a plate, cut into slices and serve.

Spicy Vegetable Egg fried rice

Ingredients:

Basmati rice: 250 grams

dry Red chilli : 3 no's

Garlic : 4 pieces ( rebbalu )

Oil : 2 tsp

Grated Ginger : 1 tsp

Carrot : 2 no's ( chop them )

Grated Chinese Cabbage: 1 cup

Egg : 2 no's

Spring Onions : 3 no's

Fresh Peas : 200 grams

Soya sauce : 1 tsp

Salt : to taste

Coriander leaves : 1 tsp ( chopped )

Method :

Cook Basmati rice and keep aside.

Beat the eggs and add salt.

Beat the mixture until foamed.

Grind Garlic, dry red chillis and pinch of salt and a make a paste.

Take a pan add oil and heat it.

Fry grated ginger.

Now add chopped carrot and fry for 5 minutes.

Add grated Chinese cabbage, chopped spring onions, fresh peas, chilli paste and fry for 1 minute.

Add soya sauce and combine well.

Now, add cooked rice, salt and combine well.

Bring this mixture to one side of the pan.

Add egg mixture, Cook over low heat till mixture is firm and flip it and fry the other side.

Beat it and combine it with rice mixture.

Season it with chopped with coriander leaves.

Enjoy with your famly

Raw Mango pulao

Ingredients:

Basmati rice: 2 cups

Raw mango : 1 ( grated )

Cummins : 1/2 tsp

Green chilli : 2 no's

Cinnamon : 1"

Cardamom : 4 no's

Clove : 4 no's

Pepper : 6 no's

Ghee : 2 tsp

Turmeric powder : 1/2 tsp

Cummins powder : 1 tsp

Grated Ginger : 1 tsp

Salt : to taste

Garam Masala : 1 tsp

Coriander leaves : 1 tsp ( chopped )

Water : 3 cups

Method :

Soak Basmati rice in water for 15 minutes.

Take a pressure cooker add ghee, heat it and add Cummins, green chilli, cinnamon, cardamom, cloves, pepper fry them.

Now add grated ginger, fry it .

Now add grated raw mango cook it for 2 minutes on low flame.

Add turmeric powder, Cummins powder cook it for 2 minutes.

Add soaked Basmati rice and combine well.

Add 3 cups of water and cover the pressure cooker.

Allow it cook for two whistles.

Let it cool, remove the lid and add garam masala and coriander leaves .

Enjoy with your famly

Surmai Omand curry/ Surmai King fish curry / King fish Curry

Ingredients:

Big fish pieces : 8 no's

Fresh grated Coconut : 3/4 cup

Onion (big ) : 2 ( chopped )

Green chilli: 3 no's

Ginger : big piece ( chopped )

Garlic : 8 pieces (rebbalu )

Red chillis : 4 no's ( soak in water )

Pepper :  1 tsp

Coriander seeds : 1 1/2 tsp

Turmeric powder : 1/2 tsp

Ghee : 1 tsp

Mustard : 1 tsp

Salt : to taste

Oil : 2 tsp

 Method :

Wash fish pieces with water and marinate with turmeric powder and salt, keep aside.

Grind fresh Grated coconut, soaked red chiilis, pepper, coriander seeds, ginger and garlic pieces into paste and keep aside.

Take a pan add ghee and heat it. Roast mustard, now add green chillis, chopped onion , fry them for 2 minutes  ( till onion changes its colour ).

Now, add that paste and oil. Bring flame to low medium. cook till oil floats on top.

Now add some water and marinated fish, cook for 10 minutes.

Serve hot with rice.

Popcorn Laddu /Mokka jonna pelala Laddu

Ingredients :

Mokka Jonna pelalu ( Popcorn ) : 4 cups

Fried peanut/Groundnut powder : 1/4 cup

Putnala Pappu / Roasted gram dal powder : 1/4 cup

Grated dry coconut : 1/4 cup

Ghee : as required to make balls

Grated Jaggery : 3 cup

Cardamom Powder : 1 tsp

White Gingerly seeds : 2 tsp

Cashew nuts : few

Method:

Grind Popcorn into powder

Take a pan add 1/4 tsp ghee, heat it and fry cashew nuts till they turn into golden colour.

Now take bowl, add popcorn powder, fried peanuts powder, Putnala pappu, grated dry coconut , grated jaggery, cardamom powder, white gingerly seeds and Mix them.

 

Add 1 tsp of ghee. Mix it again. This should get you a texture that will hold it together.

Make tight balls from the mixture and adjust the ghee to see if the balls are holding it together.

Season them with fried Cashew nuts.

Enjoy Popcorn laddu

This can be Store in air tight container for a week.