Pizza Dosa

We have tried plain dosa, masala dosa, uthappa and many more, but this is my mothers recipe I named it as Pizza Dosa because it will have many vegetables few dhals and spicy too.

Preparation time: 20mins

Cooking time: 20mins

Number of Pizza Dosa: 10

Ingredients:

3 cups Dosa Batter

1 cup finely grated Carrot

1 cup finely shredded Cabbage

½ cup chopped Coriander leaves

 ½ cup chopped Curry leaves

8 Green chillies

1 tsp Jeera

1 tsp Channa dal

1 tsp Urad dal

2 tsp Ginger

½ tsp Turmeric powder

½ tsp Mustard seeds

Vegetable oil or ghee

Salt

Water

Procedure:

1.     Grind green chillies, ginger and jeera, keep aside.

2. Keep a frying pan to heat add 1tsp oil followed by mustard as its splutters add ground paste and sauté.
3. Add channa dal, urad dal and fry till they turns golden brown, later add cabbage and turmeric powder, fry till cabbage becomes crunchy.
4. Take a bowl add the dosa batter, fried contents from pan, carrot, curry leaves, coriander leaves, salt and mix well.
5. If the mixture is too thick you can add little water and bring it back to batter state.

              6.  Now spread this mixture as thick dosa on tava.

7. Cook on both sides.

8. Hot and tasty Pizza Dosa is ready to eat, we can have this with coconut chutney if required.

Sweet Corn Rice Bath

Here I have tried a bath using sweet corn, as name itself shows its very sweet and tasty, I have given a spicy touch to it, really it’s very tasty, cook and relish Sweet Corn Rice Bath with plain raitha.

Preparation time: 20mins

Cooking time: 15mins

Serves: 6

Ingredients:

1 cup fresh sweet Corn

2 cups basmati or other long-grain white Rice
1 cup Bread crumbs

½ cup grated fresh Coconut

½ cup Mint (Pudina)

5 Green chillies

4 Tomatoes

4 Cloves

1 inch Cinnamon stick

1 tsp Fennel seeds (Saunf)

1 tsp Ginger

2 tsp Coriander seeds

1 tsp Poppy seeds (Gasa gase)

3 tsp vegetable oil or Ghee

3 tsp Curds

3 Bay leaves

½ tsp Black pepper

½ tsp Turmeric powder

3 tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1.     Wash sweet corn and rice separately and keep aside.

2.     Keep a frying pan to heat, add green chillies, coriander seeds, mint, black pepper, cloves, cinnamon and fry for 2mins. In the end add poppy seeds and sauté.

3.     Grind the fried items, coconut, 2 tomatoes, turmeric powder and coriander leaves into fine paste.

4.     Keep pressure cooker to heat, add ghee followed by fennel seeds, bay leaves and sauté.

5.     Later add ground paste and fry for 2 mins, then add sweet corn, curds and 2 chopped tomatoes to it and fry for 2 more mins.

6.     Add cleaned rice, 4 cups of water and required amount of salt at the end, close the lid and wait for 2 whistles.

7.     As pressure cooker cools, open the lid add bread crumbs to it. serve hot spicy Sweet Corn Rice Bath with raitha.

Stuffed Kova Jamun

Jamun, hearing the name itself your mouth watering, am i right? Here I changed plain jamun a bit more special by stuffing dry fruits in it, cooking is as usual, taste this delicious, luscious Stuffed kova Jamun and serve your loved ones.

Preparation time: 15mins

Cooking time: 25mins

Number of Medium size Jamuns: 15

Ingredients: 

150gms plain fresh Kova

250gms Sugar

25gms Cashew (break into 2 pieces)

25gms Dry grapes

200gms Ghee

2tsp Maida (Refined flour)

1tsp Cardamom powder

1 pinch Cooking Soda

Water

Procedure:

1. Take a bowl add sugar and water (water level should be just above the sugar) and heat till the sugar completely dissolves, then sugar syrup is ready, keep aside.
2. Take a bowl add kova, maida and cooking soda, make as dough without using water, because wetness in fresh kova is sufficient.
3. Make the dough in to equal parts, take each part and stuff a cashew piece and a dry grape, roll as round and follow same for all and keep aside.
4. Keep a frying pan with ghee to heat.
5. Deep fry the prepared kova balls in it (fry in less flame) till it turns dark brown.
6. Transfer fried kova balls into hot sugar syrup, then add cardamom powder and close the lid of the bowl (closing helps kova balls to absorb sugar syrup properly).
7. Garnish using cashew before serving.
8. Sweet soft mouth watering Stuffed Kova Jamun is ready to swallow.

Spicy Capsicum Rice

Capsicum is a tasty vegetable, we have prepared curries and sabji’s with it but rice, so I have tried to prepare Spicy Capsicum rice and succeeded. It’s very easy to prepare, try it I am sure you like it!!!!

Ingredients:

4 big green Capsicum

2 cups basmati or other long-grain white Rice

5 Green chillies

10 Cashew half piece

2tsp chopped Ginger

2 tsp vegetable oil

2tsp Ghee

½  tsp Mustard seeds

½ tsp Jeera

10 Curry leaves

½  cup chopped Methi leaves

½ cup Pudina(Mint) leaves

3 tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1.     Wash rice and cook in a pressure cooker and keep aside.

2.     Chop capsicum in to big cubes.

3.     Grind pudina leaves, green chillies and ginger using very less water.

4.     Keep a pressure cooker to heat.

5.     Add oil, ghee followed by mustard, jeera seeds, curry leaves, cashew and sauté it.

6.     Add methi leaves, ground paste and fry for 2mins, it leaves a good aroma.

7.     Later add capsicum pieces and fry till they become tender.

8.     Add salt and fry for 2mins.

9.     Now add this gravy to cooked rice and mix well.

10.   Garnish with coriander leaves and serve Spicy Capsicum Rice.

Stuffed Green Chilli Bajji

Is it raining? then everyone’s tongue asks for something hot and spicy to taste, so here is stuffed green chilli bajji, which is very much suitable for such weather. Cook and serve this spicy hot chilly bajji with tomato sauce which is much more delicious.

Preparation time: 15mins

Cooking time: 25mins

Number of Bajji's: 20

Ingredients: 

10 Green bajji Chillies

1 cup Besan

6tsp crushed Jeera

Vegetable Oil for deep fry

1/2tsp red Chiily powder

1 pinch Cooking Soda

Salt

Water

Procedure:

1.     Wash green chillies, slit them into 2 pieces long, remove the seeds and keep aside.

2.     Mix jeera and 1tsp salt in a plate.

3.     Stuff the jeera mixture into green chillies.

4.     Make a batter with besan, red chilli powder, 1tsp jeera powder, cooking soda, required amount of salt and water.

5.     Keep a pan with oil to heat (always make sure oil should not be more than half of the pan, otherwise it spills out while frying).

6.     Dip stuffed green chillies in batter and deep fry in oil tiil they turns golden brown.

7.     Move them on to a tissue paper, hot hot yummy green chilli bajji is ready to eat.

8.     Serve with tomato sauce.

Baby Corn Aloo Sabji

I tried a sabji using potato and baby corn combination, it has come well so I am posting the recipe here, you can serve this Baby Corn Aloo sabji with chapathi, roti and poori also.

Preparation time: 15mins

Cooking time: 25mins

Serves: 6

Ingredients: 

10 Baby corn sticks

3 Potatoes

3tsp Vegetable oil

1tsp Garam masala

1tsp red Chilly powder

1tsp Fennel seeds

½ cup grated coconut

10 Cashew

3tsp Tomato Sauce

3tsp coarsely chopped Coriander leaves 

Salt

Water

Procedure:

1.     Chop Baby corn and potatoes into 1inch long.

2.     Cook them in a pressure cooker for 1 whistle, after cooling strain and keep them aside.

3.     Grind coconut and cashew and keep aside.

4.     Keep a frying pan to heat, add oil followed by fennel seeds and sauté.

5.     Add the ground paste and fry for 5mins.

6.     Later add cooked baby corn and potatoes and fry (if required add little water).

7.     Add garam masala and red chilly powder and fry till baby corn and potato turns tender.

8.     At the end add tomato sauce and coriander leaves to garnish.

9.     Hot and spicy Baby Corn Aloo Sabji is ready to serve.

Mysore Pak

One of the sweet that most of us loves is Mysore Pak, so here is my recipe of soft and mouth watering, delicious Mysore Pak, very easy to prepare hence try and enjoy it.

Preparation time: 5mins

Cooking time: 25mins

Number of Medium size pieces: 12

Ingredients: 

1 cup Besan

2 cups sugar

2 cups Ghee

Procedure:

1.     Take a 1inch depth plate, spread the ghee allover and keep aside.

2.     Keep a frying pan to heat, add besan and 1 cup of ghee stir constantly.

3.     As the flour absorbs ghee, continue stiring by adding little more ghee (fry in low flame, don’t ever stop constant stiring otherwise it will become black).

4.     Add the remaining ghee also and continue stiring, if the dough leaves the ghee then it shows time to add the sugar.

5.     Continue stiring, as sugar is dissolved well and dough become little thicker, transfer it to the ghee plate.

6.     Allow it to cool for 15mins, then cut into your desired shapes and serve.

7.     Mysore Pak is ready to eat.

Hesarukalu Halwa

We have prepared halwas with carrot, pumpkin, semolina and etc. Have we prepared halwa with green gram (Hesarukalu)?? So, I tried green gram halwa, really it is mild and yummy, your tummy can have more also not a problem because green gram is more healthy.

Preparation time: 10mins

Cooking time: 25mins

Serves: 6

  

Ingredients:

200gm Green gram

150gm Sugar

75gm Ghee

50gm Cashew

25gm dry Grapes

5tsp grated dry Coconut

25ml Milk

2inch Cinnamon stick

½ tsp Cardamom powder

Water

Procedure:

1.     Soak green gram in water for 6 hours, later strain and keep aside.

2.     Cook green gram in a pressure cooker using less water.

3.     Grind cooked green gram and 25gm cashew.

4.     Season using 25gm ghee, 25gm cashew and dry grapes and keep aside.

5.     Keep a frying pan to heat, add 50gm ghee followed by cinnamon stick and sauté.

6.     Add the Ground paste and fry continuously, add milk and continue to stir till it gives a good smell.

7.      Add coconut and cardamom powder and stir for 5mins.

8.     Garnish with seasoned cashew and dry grapes.

9.     Hesarukalu Halwa is ready to serve.