Wednesday, February 27


For Batter
Idli rice- 4 cups
Urad dal(whole)-1 cup
fenugreek seeds- 1 tsp
salt to taste
For Uthappam
Red onions- 2 chopped finely
tomatoes- 1 chopped finely
green chillie-1 chopped finely
ginger- a small piece chopped finely
coriander leaves - a few chopped finely


Wash and soak the rice and and dal+fenugreek seperately for 4 hrs. Grind the dal first into a smooth paste by adding water little by little. Then grind the rice seperately into a fine paste. Mix the dal and the rice paste together , add salt and keep aside for 8 hrs or more, till the batter is fermented well. This is the basic dosa batter.
U can make uthappam with this basic dosa batter. But uthappams will taste best when the batter becomes a bit sour , that is after 2 or 3 days. So usually i make uthappams with the left over dosa batter.
Heat tava and spread little oil on it. Pour a ladleful of batter and spread the batter into a thick pancake with the ladle. Add little of the chopped veggies and drizzle a tsp of oil on the sides. When it is cooked on one side, carefully turn over and cook for a couple of minutes.
Serve hot with idli podi or any chutney.

Thursday, February 14

Stir Fried Vegetable Noodles


Asian noodles- 1 pack
olive oil/or any oil of ur choice- 2 tbsps
soy sauce- 1-2 tsp
vinegar- 1 tsp
salt and pepper powder - acc to ur choice
garlic- 2 cloves finely chopped
onion- 1 small chopped into thin slices
carrot - 1 medium julienned
snow peas- 1/2 cup
green pepper-1 small julienned
yellow or red pepper- 1/2 small julienned
zucchini- 1/4 cup julienned
broccoli- 1/4 cup chopped into small florets


Cook the noodles as per the package instructions.
Heat oil in a pan and add chopped garlic and onions. Saute for some time till the onions become transparent and then add the julienned vegetables. Stir fry in high flame for a few minutes. The vegetables should only be half cooked and should remain crisp . Now add the soy sauce, salt, pepper and vinegar. Then finally add the cooked noodles and mix it well . Noodles stir fry is ready to serve.

Tuesday, February 5

Ragda Patties


For Patties
Large potatoes-3
Bread slices-2(optional)
salt to taste
coriander leaves- a few chopped finely
turmeric powder-1/4 tsp
oil- a few tsps
For Ragda
Whole yellow peas(soaked overnight)- 1 cup
onion-1 chopped finely
turmeric powder-1/4 tsp
coriander powder- 3/4 tsp
cumin powder- 1/4 tsp
green chilli-3-4
ginger and garlic- 1" pieces

For serving
Ingredients for Date chutney
Dates- 6
Extract form small lime sized tamarind
jaggery-2-3 tsp
chilli powder- 1/2 tsp
cumin powder-1/2 tsp
Ingredients for green chutney
mint leaves- 1/2 cup chopped finely
coriander leaves- 1 cup chopped finely
green chillies-6
lemon juice- 2 tsp
cumin- 1/4 tsp
rock salt-a pinch

Thin sev
finely chopped onion, tomato and corainder leaves- little

Pressure cook the potaotes, peel the skin, mash well and add salt and turmeric powder. Wet the bread slices in water, squeeze it and add to the potatoes. mix everything well and make small patties. Heat little oil in a tawa and shallow fry the patties until golden brown on both sides. patties are ready
Heat oil in a pan/pressure pan and add the finely chopped onions. grind green chilli+ginger+garlic to a coarse paste and saute it along with onions. Add the soaked peas, all the powders and cook till they are soft and mushy. ragda is ready now.
soak the dates in hot water or boil it in water for 2 minutes. Grind the dates to a fine paste and add all the other ingredients in a pan and bring to boil. When the mixture becomes thick ,date chutney is ready
Grind all the ingredients together for the green chutney.
For serving, place one or two patties in a plate, pour a ladleful of ragda on top of it, add little of date and green chutneys, sprinkle sev on top and garnish with chopped onion, tomato and coriander bits.