6:47 pm by Unknown
Ingredients(makes 5-6 pancakes)All purpose flour/ plain flour(Maida) 1 cup
Milk 1 cup
Brown or white sugar 1 tblsp
Salt 1/2 tsp
Oil 1 tblsp
Baking powder 1 tblsp
Butter and honey For topping
Method
Mix flour,baking powder, salt and sugar with the whisk. Add milk along with oil and mix gently. Set aside for 10 minutes
After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot. Switch off the stove and leave it for 5 minutes. Again switch on the flame and put it in medium flame. Grease with butter and pour one big laddle full of batter carefully. Do not spread
Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate.
Serve hot with generous butter topped and honey or your favourite sauces like caramel, butterscotch or even maple syrup. Smells divinely and stays soft even after cool down. Soft, spongy,
12:34 pm by Unknown
By : Vasanthi
Ingredients:
Boiled Rice- 2 cups
4- 5 Green Chillies
1 inch piece Ginger
Salt (according to taste)
Methi Leaves - 1 cup
Oil for frying
Method
Soak boiled rice for 2 hours. Clean it and grind to a fine paste after adding all the ingredients except methi leaves.
Leave this for about 7-8 hours to ferment.
Add methi leaves.
Heat Tava on medium heat and spread the batter on the tava like dosa and fry till it is done. (Iron tava will be very good).
Serve with chutney of your choice. Happy cooking!! Healthy eating!!
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12:32 pm by Unknown
Chef's Name : Chef Rajdeep Kapoor
Intercontinental, ParkRoyal
Ingredients5 cups whole wheat flour
For the Stuffing:
3 onions chopped
2 Tbsp green chillies
2 Tbsp coriander leaves
1 tsp mint leaves
2 tsp ginger-chopped
1 tsp carom seeds(ajwain)
1 tsp red chilli powder
1 tsp coarsely ground pomegranate seeds
Salt to taste
Method
Prepare dough with flour and water (the dough has to be a little hard). Allow to rest for an hour.
Divide the dough into four equal parts and make round balls using dry flour.
To prepare the stuffing:
Use chopped onions, green chillies, coriander and mint leaves. Add seasoning and carom seeds.
Stuff each ball of dough with a portion of the filling in the middle.
Fold the filled balls of dough and pinch the edges to seal the dough.
Roll out the kulcha with a rolling pin.
Place the kulcha on a plate and put it in microwave to grill 10 minutes on both sides.
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12:28 pm by Unknown
Ingredients
For utthapam:
1 cup oatmeal
2/3 cup whole wheat flour
1 Tbsp baking powder
1 Tbsp sugar
1/4 glass soya milk
1/4 glass orange juice
1 cup mashed banana
For stewed fruit:
1 tsp sugar
1 cup diced pears
Method
Take oatmeal in a bowl, add wheat flour, baking soda, mashed banana, soya milk, orange juice. Mix it well till it turns into a smooth free flowing batter. Set aside for 10 mins.
Heat a kadhai, pour little water. Add sugar, diced pears and let it simmer.
Heat oil in a pan and add two ladlefuls of the batter. Flip when the bottom side is golden or when the top side begins to bubble.
After the top side is also golden, remove from the pan.
Serve with stewed pears on centre of the utthapam.
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12:25 pm by Unknown
Chef's Name : Niru Gupta
IngredientsOven Temp: 200 C - 400 F
4 cups refined flour
1 1/4 cups yoghurt
1 tsp baking soda
Salt to taste
Onion seeds for garnish
Method
Mix together the flour, salt and baking soda. Knead into a soft, smooth dough using as much yoghurt as required.
Cover with a damp cloth and leave to rise in a warm, draught-free place, till double in volume. If in a hurry, place the container in a larger container of hot water.
The time taken for the dough to rise varies according to the weather - about 3 hours in summer and 7 hours in winter.
Punch the dough and leave to rise again. This time it will take much less time.
Break the dough into pieces of desirable size and smooth into rounds.
Cover with a damp cloth and keep for at least 15 minutes.
Roll the balls into flat ovals or rounds. You can also flatten them by slapping them between your palm - as experts do, stretching and pulling with your hands when required.
Smear the surface with water and sprinkle with onion seeds.
Grease a baking tray and bake the naans in a pre-heated oven for about 5 minutes.
Better still is to grill them, if your grill has elements both above and below. If you have a tandoor, wet one side of the naan with water and stick it to the walls of the tandoor.
You can also stick it to a hot griddle and turn the griddle upside down over the flame. The naan will fall off when cooked.
Brush the hot naan with butter or ghee and serve.
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12:22 pm by Unknown
Ingredients
200 gm moong dal
4-5 diced paneer pieces
1 tsp crushed paneer mixed with chaat masala
1 tsp capsicum and cabbage - chopped
1/2 tsp onions - chopped
1 tsp cashewnuts
Salt - to taste
Ghee - for frying
Method
Soak the moong dal overnight and grind it with some salt into a consistent flowing batter.
Heat tawa and spread some batter in a circular motion over it.
Add the cashewnuts and all the vegetables.
Dab some ghee on top and flip it over to cook for a few minutes.
Serve with mint chutney and sweet chutney>
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12:22 pm by Unknown
Chef's Name : Niru Gupta
Ingredients1 cup besan
1 cup water
2 tsp salt or to taste
1/2 onion, sliced
1 tsp chilli powder
1 tsp ajwain
1 green chilli - finely chopped
1/2 cup methi leaves-finely chopped
4 tsp oil for frying the chelas
Method
Mix all the ingredients, except oil, to a thick pouring consistency, adding the water a little at a time.
Leave to rest for 15-20 minutes.
Heat a tbsp or so of oil in a frying pan, then pour it off into a container.
Keeping the heat high pour some batter in the center of the pan, spreading it out a little.
Lower the heat and let cook till the edges brown a little and can be lifted easily.
Dribble a little oil around it, turning the pan so the oil goes under the cheela.
Flip it over to cook slightly on the other side and before serving it hot with a green chutney.
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