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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