Urd Dahl Dosa
Ingredients • Urad dahl, skinned, split or whole – 1 cup • Short grained rice – 2 cups • Water • Salt – 1 tbsp • Sugar – 1 tbsp • Chopped coriander leaves (or 1 t coriander powder if unavailable) – 2 tbsp • Chilies, minced (or 1/2 t cayenne or ground black pepper) – 1-2 • Ghee for frying • You will need a blender or food processor. Preparation 1. Sort, wash and soak the urd and rice together for at...
Chickpea Curry (Chana Masala)
Ingredients • 2 C dried chickpeas • 7-9 C of water • 3 Tbsp ghee/oil • ½ Tsp yellow asafetida powder • 2 Tsp cumin seeds • 2 Tsp garam masala • 1 Tbsp chana masala • 1 Tsp chat masala • 1 Tbsp coriander powder • 1 Tsp amchur powder (dry mango powder) • 1 Tsp turmeric powder • 1½ -inch ginger piece • 2 hot green chilies • 4-5 medium sized tomatoes, peeled and chopped • 2¼ Tsp salt • ¼ C chopped fresh coriander...
Idlis
Ingredients • 2 Cups rice • 1 C split urad dal without skins (if grinding in a wet stonegrinder, use ½ C urad dal) • 1½ C water (or as needed) • 1½ Tsp salt Preparation 1. Wash thoroughly the rice and urad dal. Soak them separately in water for 8 hours or overnight. 2. Drain the rice and dal. In a food processor or wet grinder, first grind the dal, to a fine paste by adding water little by little or as required. Scrape often to...
Roasted peanut jaggery
Ingredients •Oil- 1 tbsp •Peanuts- 1½ cup • Salt- to taste •Red chili powder- ¼ tsp •Jaggery Preparation Roast the peanuts in oil. Add salt, red chili powder to the roasted peanuts. Serve it with jaggery (optional), it taste good on rainy evenings. By...
Puffed rice snack
Ingredients •2 Tsp oil •1 Tsp cumin seeds •1 Tsp nigella seeds (kalonji seeds) •2 Tsp finely grated ginger •¼ Tsp red chili powder •8-9 fresh curry leaves •¾ Tsp turmeric powder •4 C puffed rice •¾ Tsp salt Preparation 1.Heat oil in a saucepan over moderate heat. Add cumin seeds, when they darken a few shades, reduce the heat to very low. Add the nigella seeds, ginger, chili powder and curry leaves. Saute for 1 minute or until...