Battered Onion Rings!!!

Crispy batter fried onion rings   Preparation Time :10-15 minutes   Cooking Time :10-15 minutes   Servings :4

Ingredients

Onions, thickly sliced 4 large Refined flour (maida) 2 cups Cornflour/ corn starch 3 tablespoons Salt to taste White pepper powder 1/2 teaspoon Baking powder 1/2 teaspoon Oil 1/2 cup+ to deep fry

Method

Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings. Sieve together refined flour, cornstarch, salt, white pepper powder and baking powder. Add half cup of oil and sufficient water to make a thick batter. Whip this batter with whisk or hand continuously for a long time - say five to ten minutes. Heat sufficient oil in a kadai. Dip onion rings in the batter and deep fry till crisp. Remove and drain on an absorbent paper. Serve hot.

Baby Utthapam!!!

Bite sized uttapams served with a variety of toppings – simply delicious Preparation Time :24 hours Cooking Time :15 minutes Servings :4

Ingredients

Rice 2 cups Split black gram with skin (chilkewali urad dal) 1 cup Salt to taste Butter 1/2 cup Onions, chopped 2 small Tomatoes, chopped deseeded 2 small Green capsicums, chopped deseeded 2 small Split green gram skinless (dhuli moong dal) Fried,Salted 1/4 cup Green chillies, chopped 2 Cheese, grated 1/2 cup

Method

Soak rice in six cups and urad dal in four cups of water separately overnight. Drain and grind them separately, using a little water, to a smooth paste. Mix them in a deep vessel. Cover and keep the batter to ferment for a minimum of six to eight hours in a warm place. Take required quantity of batter in a bowl, add salt and sufficient water to get the desired consistency and mix well. Heat a thick tawa (griddle) or a non-stick pan. Put two drops of oil and wipe the tawa clean with a wet muslin cloth. Add a tablespoon of butter to the tawa and pour half a ladleful of batter and spread it into a three inch round. Make as many as would fit on the tawa. Sprinkle each with a topping of your choice and cook on low heat for three to five minutes. Flip side and cook further, if desired. Serve hot. Recipe Tip You can also serve a plain uttapam with jam

TAFTAN!!!

Indian bread a must to try Preparation Time :8-9 hours Cooking Time :15 minutes Servings :4

Ingredients

Refined flour (maida) 1 1/2 cups Milk 1/2 cup + 1/2 cup for basting Yeast 1 tablespoon Sugar 3 teaspoons Eggs 2 Salt 2 teaspoons Yogurt 2 tablespoons Oil 1 tablespoon Ghee 1 tablespoon + 1/4 c for basting Onion seeds (kalonji) 1 tablespoon

Method

Warm milk, sprinkle yeast and sugar and keep aside till it starts to froth. Beat eggs. Sift refined flour with salt. Make a well in the centre. Pour the fermented yeast mixture, yogurt, eggs and oil. Knead the dough to a smooth and elastic consistency. Place in a greased bowl and keep in a warm place for six to eight hours. Punch the dough and make medium-sized round balls of equal size. Brush with ghee and again keep aside for another twenty minutes. Roll out each with a rolling pin so that it is broad at one end and very narrow at other. Then pull the narrow end gently so as to give it the shape of a teardrop. Brush with ghee, sprinkle kalonji and cook in a hot tandoor, basting with milk and ghee. Serve hot.

Brown Pohe!!!

A healthier version of good old pohe

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Servings : 4


Ingredients:
 
Brown pressed rice 3 cups
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 10-12
Onion , chopped 1 medium
Green chillies, seeded and slit 2
Potato, boiled and 1/2 inch cubes 1 medium
Roasted peanuts 3 tablespoons
Turmeric powder 1/4 teaspoon
Salt to taste
Green peas, boiled 1/4 cup
Lemon juice 1 tablespoon
Fresh coriander leaves 3 tablespoons

Method:

Soak brown pohe in water for fifteen to twenty minutes. Drain. Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes. Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix. Add soaked brown pohe and salt and stir to mix. Cook for two-three minutes. Add green peas and lemon juice and mix again. Garnish with coriander leaves and sev, toss and serve hot.

Coriander and Carrot Soup:

A coriander and carrot combination together makes the soup delicious.

 

Preparation Time :2 minutes

 

Cooking Time :15minutes

 

Servings :4

 

 

Ingredients:

   

Carrots, chopped         650 grams

Fresh coriander leaves 1 medium bunch

Butter                         2 tablespoons

Bay leaves                         2

Black peppercorns         1 teaspoon

Onion , chopped         1 medium

Garlic, chopped                 6-8 cloves

White pepper powder         1/2 teaspoon

Salt                                  to taste

 

Method:

 

Chop fresh coriander leaves finely and reserve the stems.Heat butter in a deep pan, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes. Add carrots, coriander stems and five cups of water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. Boil and reduce the stock slightly and strain. Take the puree in a deep pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot.