Posts Tagged ‘vahrevah recipe’

Bhagara Baingan – South indian Recipe

Posted by: admin   
August 6th,
2009

Bhagara Baingan – South indian Recipe

bhagara-baingan

Ingredients

250 gm: Baingans of the small variety
1/2cup: Onions-finely chopped
½ tsp: Garlic paste
½ tsp: Ginger paste
1/4cup: Grated dry coconut
2 tsp: Tamarind paste or to taste
1 tbsp: Coriander seeds-roasted
2 tsp: Cumin, roasted
2 tsp: Sesame seeds, roasted
1/4tsp: Turmeric
1/2tsp: Powdered red pepper
7-8 : Curry leaves
1 tbsp: Hara dhania for garnish
1/4cup: Oil
Oil for deep frying
2 tsp: Salt or to taste

Method


Slit the baingans and deep fry over high heat, till glossy and a little tender.
Remove from oil and keep aside.
Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be.
Heat the 1/4cup of oil and sauté the onions, ginger and garlic till onions are soft and a little transparent. Add curry leaves and turn around, then the ground mixture and sauté till the fat separates.
Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. Turn around a few times.
Add about a quarter of a cup of water.
Bring to a boil and simmer and cover for about 5 minutes.
Serve hot garnished with the hara dhania.

Idli Sambhar – South Indian Recipe

Posted by: admin   
August 6th,
2009

Idli Sambhar – South Indian Recipe

Ingredients

idli sambhar

4 cup: Long grain rice
2 cup: Uncle Ben’s Converted rice
1 cup: Urad dal whole
Salt to taste

Method

Soak the long grain rice for 6-7 hours and urad dal for an hour.
Dry grind the Converted rice.
Grind the soaked rice to a coarse paste & urad to a fine paste.
Mix all three, add salt and let it ferment at least for a day.
Steam them and serve hot with chutney or sambhar.

Masala Dosa – South Indian Recipe

Posted by: admin   
August 6th,
2009

Dosa – South Indian Recipe

masala-dosa

Ingredients

For Dosa
2 cup: Rice – preferably parboiled
1/2 cup: Split and husked Black Gram (Dhuli Urad) – soaked with rice for 5-6 hours
1/2 tsp: Fenugreek Seeds
Oil to smear the pan for cooking the dosas
2 tsp: Salt

For Masala
500 gm (3 cups): Potatoes – boiled, peeled and cubed
1 1/2 cups: Onions – sliced not very thin
1/4 tsp: Powdered Turmeric
2-3: Green chillies – chopped coarsely (optional)
6-7 : Curry leaves or 1/2 tsp dried curry leaves
2 tbsp: Oil
1 tsp: Mustard seeds
2 tsp: Salt
1/2 cup: Water

Method
Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.

If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.

After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.

Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney

For the Masala Filling

Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.

Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.

For Chutney :

1\2 cup grated coconut
2 roasted red chillies
3 green chillies
1\2 tsp. mustard seeds
1\2 tsp. black gram dal (udad)
8-10 curry leaves
1 tsp. oil
1\2 tsp. coriander seeds
a little tamarind (soaked in water)
salt to taste

Grind the coconut, red chillies and tamarind. Add green chillies and coriander seeds while the coconut mix is being ground. Make a fine paste and add a little water.

For the seasoning, splutter udad dal, mustard seeds and curry leaves in hot oil and pour over the chutney.

Add salt to taste and serve with a hot, hot dosa

Rava Dosa – Dosa Recipe

Posted by: admin   
July 27th,
2009

Rava Dosa – South Indian  Recipe

    |    


free invisible web counter
web counter html code My Blog on VerveEarth