Indian Recipes
Masala Dosa Recipe
Ingredients
For dosa:-
1. Plain rice (1c)
2. White udad dal (1/4c)
3. parboiled rice (1c)
4. oil or ghee (10-12tsp)
5. methi seeds (1/2tsp)
6. curd (1/2c)
7. soda bi carbonate (1/2tsp)
8. water for grinding
For masala:-
1. Onions (2large)
2. boiled and peeled potatoes (2large)
3. udad dal (1/2tsp)
4. cumin seeds (1/2tsp)
5. mustard seeds (1/2tsp each)
6. chopped coriander (1tbsp)
7. green chillies (4-5)
8. cashew halved (8-10)
9. oil (2tbsp)
10. turmeric (1/4tsp)
11. salt to taste
Method of preparation:-
1. For masala:- Chop the potatoes coarsely. Chop green chillies. Heat oil in a pan, add cashew and brown them lightly. Add dal, seeds, chillies and onions. Fry then until get tender. Now add turmeric, salt, potatoes, coriander and mix well.
2. For Dosa:- Take rice and dal, wash them together in a bowl and then soak them in plenty of water and methi seeds for 7 to 8 hours or overnight. Again wash the rice and dal mixture by draining the water 2-3 times.
3. Put the rice in the grinder and grind them to paste. Rava like grains should be felt. Add salt and soda bi carbonate and mix it well. Keep it aside for 8 to 10 hours in a warm place. Beat the curd well and then add to the batter. The batter should be thickly coat on a spoon when dipped.
4. Heat the non stick tawa. Pour a spoonful of batter on the center of the tawa, and spread it to a thin round with the back of the spoon. Pour a teaspoon of oil over the dosa then spread the chutney over the dosa.
5. Place a tablespoon of masala in the centre of the dosa and then fold it into triangle to cover the masala.when the dosa gets crispy then remove it from the tawa with a spatula. Serve it hot with chutney or sambar.
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Mixed Dal Dosas Recipe
Ingredients
1. Rice (1c)
2. curd (2tbsp)
3. yellow moong (1/3c)
4. channa dal (1/3c)
5. udad dal (1/3c)
6. oil (2tbsp)
7. soda bicarb (1/2tsp)
8. oil to shallow fry
9. salt to taste
Method of preparation:-
1. Take rice and wash them. Now take all the three dals and wash them together. Soak in the plenty of water and then keep them aside for 5 to 6 hours.
2. Take wet dals mixture put it in the grinder to grind. Grind it until semolina type grain can be felt. Then grind the wet rice until get fine. Mix both the batters and add curd, soda, salt and oil in the batter. Mix this batter until it gets fluffy and light. Keep it aside for about 3 to 4 hours before making the dosa.
3. Now heat the griddle, and then pour a spoonful of batter in the center, spread with the back of the spoon to a thin round. Put a teaspoon of oil over it. Remove it with spatula when it gets crispy. Serve it hot with chutney.
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Rava Dosa Recipe
Ingredients
1. Rice flour or plain flour (1/2c)
2. Semolina or fine suji (1c)
3. buttermilk (2-2 1/2c)
4. oil (1tbsp)
5. fine chopped green chillies (2)
6. fine chopped coriander (1tsp)
7. soda bicarbonate (1/8tsp)
Method of preparation:-
1. Take a large bowl, mix all the ingredients in it and blend them together. Add more buttermilk if necessary. Add grated ginger and salt to taste. The batter should be relatively thin, keep it aside for 20-30 minutes.
2. Heat the griddle and then pour 1 large spoon of batter on it. Rotate the griddle to spread the batter then put 1/2teaspoon of oil over dosa. Cook it from both sides. When it gets ready, remove it from the griddle and then serve it hot with chutney.
Makes – 10-12 thin dosas.
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Sada(Plain) Dosa Recipe
Ingredients
1. Plain rice (1c)
2. oil (10-12 tsp)
3. white urad dal (1/4c)
4. parboiled rice (1c)
5. curd (1/2c)
6. methi seeds (1/2tsp)
7. soda bi carbonate (1/2tsp)
8. water for grinding
9. salt (to taste)
Method of preparation:-
1. Take dal and rice, wash them together then add plenty of water and methi seeds in it. Keep them to soak overnight or 7-8 hours. Again wash the rice by draining the water 2-3 times.
2. Put the mixture of dal and rice in the grinder and then grind it to a paste. Grains should be felt in the batter. Add salt and soda bicarbonate and mix it well. Keep it for 8-10 hours in a warm place.
3. Take curd and beat it well then add it into the batter, add water if required. The batter should be thick enough ti thickly coat on a spoon when dipped.
4. Take a non stick tawa, place it over heat. Heat the tawa then pour a spoonful of batter in the centre of the tawa, spread it with the back of the spoon to a thin round.
5. Pour a teaspoon of ghee or oil over it.fry it from both sides, when it gets crispy then remove it from tawa. Serve it hot with chutney or sambar.
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Mitha Khaja Recipe
Ingredients
1. Plain flour or maida (1 1/2c)
2. ghee (1tbsp)
3. water (1c)
4. jaggery (1/2c)
5. cardamom powder (1/4tsp)
6. ghee to deep fry
Method of preparation:-
1. Take a pan, place it over heat. Heat water and jaggery in it until it gets dissolve. Strain it and keep it to cool.
2. Take a bowl, put flour in it and add ghee and cardamom in the flour. Knead the flour with the jaggery water to make soft dough. Divide the dough into 20 parts and then knead each part with your palm and then roll it into 4 inches rounds.
3. Take knife or fork to make many tiny slits on each round on its both sides. Keep them aside on a clean cloth to dry a bit. Now put them in hot ghee to deep fry on low heat until get light golden in colour.
4. Drain them and cool them. When the khajas get cool then they become crisper and harder. Keep them to cool and then store them in air tight container.
Make – 20-25 pieces
Making time – 45 minutes
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Boondi Recipe
Ingredients
1. Gram flour (1c)
2. ghee (to deep fry)
3. sugar (1/2c)
4. chopped almonds (6-8)
5. water (1c)
6. cardamom powder (1/4tsp)
7. milk (1tbsp)
Method of preparation:-
1. Take a pan, place it over heat and boil water and sugar in it. Add 1 tablespoon of milk in it to clean the syrup. Boil it until the syrup gets sticky to the fingers. Keep it aside but keep it warm for use.
2. Take a bowl; make the batter of gram flour in it. The batter should not be too thin. Take a heavy kadai, heat the ghee in it. Take a perforated spoon; hold it a little above the hot ghee. Now pour some batter on the spoon.
3. Tap very lightly on the edge of the spoon then the droplets of batter fall in the hot ghee. Stir the boondis in the ghee and fry them until get crispy but not brown. Drain them and put them in the syrup. Keep them in the syrup for 3-4 minutes.
4. Now drain them from the syrup and place on a wide plate. Then add chopped almonds and cardamom and then mix them gently. Keep the boondis to cool completely and then separate them with your fingers. Now store them in air tight container.
Makes – 3 cups
Making time – 30 minutes
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Karanji Recipe
Ingredients
For cover:-
1. Plain flour or maida (1c)
2. ghee (1tbsp)
3. water to knead
For filling:-
1. Fine coconut flakes (1/2c)
2. ground sugar (1/4c)
3. khoya (1/2c)
4. crushed almonds (tbsp)
5. poppy seeds or khuskhus (1tbsp)
6. cardamom powder (1tsp)
7. raisins (10 to 15)
Method of preparation:-
1. Take a sauce pan, place it over heat. Roast khoya in it until it gets light pink over low heat by stirring it continuously. Keep it to cool and then break it in fine crumbs with your fingers.
2. Now mix flour and ghee in it, mix it well and then add enough water to make soft dough. Cover it with clean cloth and keep it aside.
3. To make the filling mixture, roast coconut flakes, cool them and then mix all the other ingredients of filling. Keep it aside. Now make small 4 inches rounds of the dough.
4. Place about 1 teaspoon of filling mixture in one half of round. Fold over the other half to seal the mixture. Seal the edges by pressing the ends. Make more pieces in the same way. Place them on clean cloth for 30 minutes to dry them.
5. Now put them in hot ghee for deep fry on low heat until get light brown on both sides. Drain them and cool them. When get completely cool then store them in airtight container.
Make – 13-15 pieces
Making time – 1 hour
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Shankarpala Recipe
Ingredients
1. Plain flour or Maida (1 1/2c)
2. sugar (1/3c)
3. water (1c)
4. ghee (1/3c)
5. oil to deep fry
Method of preparation:-
1. Take a sauce pan, place it over heat. Put 1 cup of water in it then add sugar and ghee in it. Warm the water, sugar and ghee together in the pan until the sugar gets dissolves.
2. Take a large bowl, put maida in it and then add warm water with dissolved sugar in it. Mix it well then knead it into soft dough. Divide the dough into 4 parts.
3. Roll it into chapattis of 1/3” thick. Cut these chapattis with knife or cookie cutter into small diamond shapes. Lift up these pieces with spatula and keep them aside on a dry cloth for about 1 hour.
4. Put them in hot oil for deep fry. Fry them until get light golden brown. Drain them and keep them aside until get cool. Now store them in clean and dry container.
Make – 2 ½ cups
Making time – 45 minutes
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Spicy Khaja Recipe
Ingredients
1. Plain flour (1/2c)
2. gram flour (2c)
3. omamor ajwain seeds (1/2tsp)
4. very finely chopped coriander (1tbsp)
5. red chili powder (2tsp)
6. cumin seeds (1/2tsp)
7. oil (to deep fry)
8. salt (to taste)
Method of preparation:-
1. Take a bowl, mix plain flour and gram flour in it.Make a well in the center of flour; add all the ingredients in the flour except oil. Mix them properly in the flour. Add enough water in the flour to make soft
dough.
2. Now divide the dough to make small thin rounds.Use fork to prick the both sides of the round dough. Keep them on the clean cloth to dry them for about 25-30 minutes.
3. Take heavy pan, put oil in it. Place it over heat.Heat the oil, when the oil gets hot then deep fry these round balls of dough until get light brown.Now drain them and cool them completely before storing.
Make – 25-30 pieces
Making time – 30 minutes
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Sweet Kachori Recipe
Ingredients
For Cover:-
1. Plain flour (250gms)
2. corn flour (1tbsp)
3. ghee (30gms)
For filling:-
1. Khoya (200gms)
2. powder milk (50gms)
3. nutmeg (1/2tsp)
4. cardamom (1/2tsp)
5. cinnamon powder (1/2tsp)
For syrup:-
1. Water (1c)
2. sugar (250gms)
3. saffron (a pinch)
4. ghee for deep frying
Method of preparation:-
1. Take a bowl. Mix all the ingredients of filling. Mix them until get crumbly.
2. Take another bowl; mix all the ingredients for cover. Add water to knead to soft dough. Cover the dough with wet cloth and keep it aside. Boil water and sugar in a pan to make syrup. Add a tablespoon of milk to clear the syrup.
3. Boil the syrup until it gets slightly sticky. Now strain the syrup and then add crushed saffron in it. Keep it aside. Take dough; divide it into 15-16 parts. Roll one part into a purl, place a ball of filling mixture in the centre of it.
4. Pull all the sides to seal the mixture and press in the center. Make about 5 to 6 such kachoris, fry them in hot ghee on low flame until get lightly brown. Make more kachoris like this.
5. When the kachoris get slightly cool then make a hole in the centre of each then pour about half tablespoon of syrup and roll the kachoris around to let the syrup spread. Keep them for about half hour before serving.
Make – 15 kachoris
Time required – 2 hours
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