Uttapam Recipe

Uttapam Recipe

Uttapam or Flat Rice Bread is a very popular South Indian dish, sometimes called an Indian pizza or pancake. It is often eaten with sambar or chutney. Here is the recipe.

Ingredients

1 Cup lentils or urad dal

2 Cups raw rice

1 Cup beaten rice

Chopped onions - 1/2 Cup

Chopped Green Chillies - 2 or 3 (depening on your spicy)

Chopped coriander leaves - 2 tbps

Grated Carrot - 1/4 Cup

Chopped Tomato - 1

Salt to taste

Oil

Preparation:
1. Soak in water lentils/urad dal, rice & beaten rice separately for 5-6 hours.
2. Wash and drain the water, place in blender and grind them seperately to smooth paste or batter (same as Idli) using some water.
3. Mix them and add the salt and keep in for whole night for fermentation.
4. Heat a nonstick pan or flat griddle. apply some oil or ghee or butter on it.
5. Pour some batter on it to a thick circle.
6. Sprinkle chopped carrot, chopped onion, finely chopped green chilis, chopped cilantro, tomato.
7. Cook over low heat until small bubbles appear on the surface, until golden color.
8. Cook it on the other side.
9. Its good with Peanut chutney and Sambar. Enjoy it.

Chinese Vegetable Fried Rice Recipe

Chinese Vegetable Fried Rice Recipe

Ingredients

Rice:

2 Cups Basmati rice

3 Cups water

1/2 tbsp oil

1/2 cup Carrot pieces

1/2 cup Green Beans pieces

1/2 cup chopped cabbage (cut into thin long strips)

1/2 cup chopped Spring onions

1 tbsp minced Garlic or finely chopped Garlic

1 tbsp finely chopped Ginger

4/5 chopped Green Chillies (add more for spicy)

1/4 tbsp Garam masala

Salt and pepper to taste

2 tbsp oil

2 tbsp Soya sauce

1 tbsp rice Vinegar

Preparation:


1. Cook rice as usual (add 1/2 tbsp oil) on the stove or cooker. Remove from cooker, spread on plate and cool.

2. Heat oil in the frying pan on high heat.

3. Stir fry Ginger and Garlic.

4. Add Green Chillies, Carrot, Beans pieces and stir fry 1/2 min

5. Add Soya sauce, Vinegar, salt, Cabbage, Spring onions mix well and stir fry, take care that vegetables are not overdone, they should be crisp.

6. Add Cooked rice, Garam masala, black pepper powder and slowly mix well with the vegetables without breaking the rice grains.

7. Serve hot.

Carrot Pickle Recipe

Carrot Pickle / Gajar Ka Achaar Recipe

Ingredients
2 Cups Carrot pieces
4 tbsp Red Chilli powder

Salt to taste (or) 2 tbsp Salt

1/4 tbsp turmeric powder

Sufficient Oil (or) 1/2 cup oil

1/4 tbsp Lemon juice

1 tbsp Sliced Garlic (or) Minced Garlic

Roast & Powder

1 tbsp Mustard seeds

1/2 tbsp Methi seeds (or) Fenugreek seeds

Tempering

1/4 tbsp mustard seeds

1/4 cumin seeds

2 red chillis

4/5 curry leaves

Preparation:

1. Peel and wash carrots, cut into small pieces.

2. Roast Mustard and Methi/Fenugreek seeds, make a powder.

3. Mix well carrots, red chilli powder, salt, turmeric powder, garlic, lemon juice, oil and mustard & methi powder.

4. Tempare 1/4 tbsp mustard seeds, 1/4 tbsp cumin seeds, 2 red chillis, 4/5 curry leaves with 1 tbps oil.

5. Mix and keep it aside overnight. Next day put it in Jar and store in Fridge.

Hint: Use dry spoon on jar otherwise Pickle will be bad.

Jalebi Sweet Recipe

Jalebi Sweet Recipe

Ingredients

Jalebi batter

1 cup all purpose flour (maida)

1/3 cup of corn starch

1 tbsp basen powder

sufficient curd

1 tbsp sugar

Pinch of food color

Oil for deep fry

Syrup:

2 cups sugar

1 cup water

1/4 tbsp Cardamom powder

1 tbsp lemon juice

Preparation:

Jalebi batter

1. Mix yogurt, all purpose flour, corn starch, basen powder, sugar to a paste. Keep it overnight to ferment.

2. After fermentation add pinch of food color, pinch of baking soda and mix well.

Syrup

3. Take a bowl 1 cup water add 2 cups sugar, lemon juice mix well. Heat to a boil on medium heat. Keep cooking, you should get a single thread consistency sugar syrup. Add Cardamom powder to syrup.

4. Heat oil on wide pan for deep frying.

5. Take a ketchup bottle or polythene ziplock bag, cut the corner. Put jalebi batter in the bottle/bag. Gradually swirl the batter outward in a circular motion about 2" to 3" round.

6. Deep fry them both sides until they are golden and crisp all over but not brown.

7. Take out from fryer and keep on kitchen paper/towel to remove excess oil.

8. Place Jalebi in the warm syrup 2 or 3 min on both sides.

9. Server on hot.

Pav Bhaji Recipe

Pav Bhaji Recipe

Ingredients

1 Medium size Potato - small pieces

2 Medium size Tomato - small pieces

1 Medium size Carrot - small pieces

2 tbsp Green peas

5 or 6 Green beans - small pieces

2 tbsp chopped onions

3 or 4 Green Chillis - Finely chopped

1 tbsp finely chopped Coriander leaves

Small cube or 2 tbsp Butter

1/4 tbsp of Garam Masala

1 tbsp Pav Bhaji Masala

Salt to taste

1 tbsp Ginger & Garlic paste

1/4 tbsp Red chilli powder

1 tbsp Oil or Ghee

Preparation:

1. Heat Oil or Ghee on Pan/Cooker on medium heat. Fry chopped onions and green chllis till the brown color, add giger & garlic paste, green peas, carrot, green beans and fry 1 min then add potato fry 1 min, then add tomato, red chilli powder, salt mix well on medium heat.

2. If its a cooker, keep for 4 to 5 whistle. if its a Pan, stir and mash for 8 to 10 minutes.

3. Once its done sprinke Garam masala, pav bhaji masala, finely chopped coriander leaves. Mix well and add butter on top.

4. Fry Bun halves with ghee.

5. Server with chopped onions with lemon wedges.

Masala Vada Recipe

Ingredients:

1 Cup : Channa Dal

3-4 : Green Chillis - finely cut

7-10 : Curry Leaves

1/2 cup : Onion - finely chopped

1/2 spoon : Ginger, garlic paste

1/4 cup : Coriander Leaves

3-4 : Red Chillies

Cinnamon stick -1

Cumin seeds

1/2 table spoon : Coriander power (if required)

Salt to taste

Oil for deep fry

Preparation:

1. Wash and soak chana daal in enough water for about 4-5 hours.

2. Drain the water completely and keep 2 tbsp chana dall aside.

3. Grind together cinnamon stick, red chillies, cumin seeds, curry leaves, chana dall. Make a thick coarse paste. Do not add any water.

4. Transfer to a bowl add chana dall (2 tbsp asided), chopped onion, finely cut green chillies, finely chopped coriander leaves, ginger & garlic paste and salt. Do not add any water.

5. Heat oil in deep wide kadai/pot

6. Mix paste thoroughly and check for taste. Add more salt if necessary.

7. Make lemon size balls with this channa mixture and on wet palm pat them into small patties keeping the centre thick and tapering towards the end with approximately 2 inch diameter.

8. Once the oil is heated nicely drop these channa patties into it and deep fry them. Fry first one side then the other till golden brown.

9. Add about 4-5 depending on the size of the pan at the same time.

10. Remove from oil, when done and place on tissue paper to remove excess oil.

11. Serve these hot vada with any type of chutney or sauce or ketch up.