Salsa recipe | How to make restaurant style salsa at home

Salsa recipe | How to make restaurant style salsa at home

This homemade salsa comes together in minutes and tastes just like it came from your favorite Mexican food restaurant! But better! Better than a store, better than a restaurant.

Chips and salsa are a way of life. A staple food in our home and in the state of Texas. This homemade salsa is one of the easiest to make, and it’s one of my personal favorites.

Ingredients for Salsa Recipe

3 cups chopped tomatoes

1/2 cup chopped green bell pepper

1 cup onion, diced

1/4 cup minced fresh cilantro/coriander leaves

2 tablespoons fresh lime juice

4 teaspoons chopped fresh jalapeno pepper (including seeds)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Process For salsa Recipe

1.Add all ingredients together.

2.Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Note:-

While using a food processor is completely optional, it is recommended. It's the easiest and fastest way to blend all of the ingredients together. A blender can work as well, but I would recommend either working in batches or stopping to stir a few times, so that the bottom doesn't become pure liquid! 

Chopping all of your vegetables by hand would take a bit of time, but you can do that for more of a pico de gallo–style salsa, if you prefer! 

Veg Momos Recipe | How To Make Veg Momos

Veg Momos Recipe | How To Make Veg Momos

Veg momos recipe is one of the most requested among Indian Chinese Food Reciepe. Veg momos are a tantalizing, traditional food of Tibet and Nepal. Momos, dim sum, wontons are different names of a variety of savory dumplings that are popular China, Nepal, Tibet, Bhutan and in many North Eastern states of India. These cute culinary beauties are equally popular in the Hindi speaking states and South India. Walk down to most popular street hawkers selling Indian Chinese food, you are sure to find a variety of momos on their menu list. Momo is a small bite sized savory snack or steamed dumpling with a filling which vary from mixed vegetables, greens, mushrooms, tofu, meat, chicken and shrimp.

You will find a variety of momos with different fillings both vegetarian and meat based, different folding techniques, steamed and deep fried, at Indian Chinese food stalls manned by street hawkers especially in North Eastern states. If you are yet to try veg momos then you are missing one incredible culinary creation. You must try these cute vegetable momos at least once as you are sure to get mesmerized by a burst of flavors and textures in each bite. These minimally flavored veg momos with red chutney make for a light yet satisfying dinner.

I love to make veg momos at home as it’s an easy peasy process and way better than restaurant style momos. I do not use store bought wonton wrappers and I make veg momos from scratch by making the momo dough, preparation of vegetable filling, shaping and steaming. Like bread dough kneading, There are hundreds of momos recipes available online with a lot of variations in terms of the fillings used. I am sharing a simple, step by step veg momos recipe.

IngredientsFor veg momos stuffing:

1 tablespoon Oil

2 teaspoons Garlic finely chopped

1 teaspoon Ginger finely chopped

½ cup Onion finely chopped

½ cup Cabbage finely chopped

½ cup Capsicum (Green bell pepper) finely chopped

½ cup Carrot finely chopped

Salt to taste

¼ teaspoon Black pepper powder

¼ cup Spring onion (green onion or scallion) , green part only finely chopped

1 ½ teaspoons Soy sauce

For outer cover:

1 cup All purpose flour (Maida)

Salt to taste

¼ cup + 1 tablespoon Water

Instructions For Making Veg Momos Stuffing:

1.Heat the oil on medium-high heat and fry ginger, garlic for few seconds.

2.Then stir fry chopped vegetables with stirring continuously for 3-4 minutes.

3.Now add salt and pepper, stir fry again for 2 minutes.

4.Then mix in spring onion greens and soy sauce and turn off the stove.

5.Let the stuffing cool down.

CHILLI POTATO RECIEPE | HOW TO MAKE CHILLI POTATO

Shaping and steam cooking Veg momos:

1.To make outer covering dough, mix all purpose flour and salt in a bowl, knead into a smooth yet stiff dough by adding little water at a time.

2.Cover the dough and let it rest for 10-15 minutes.

3.Then divide the dough into 20 equal portions and make smooth balls.

4.Work with one ball at a time and roll into 4 inch diameter circle.

5.Put a tablespoon of stuffing in the center and shape the momos as shown in step by step photos above.

6.One shaped all of them. Prepare the steamer by adding a glassful of water in a steamer pan and bring it to a simmer on medium heat.

7.Grease the steamer tray with oil and arrange shaped momos on it.

8.Steam cook them for 6-8 minutes or till the outer layer looks shiny, transparent and by touch it doesn’t feel sticky.

9.Remove from the steamer and serve hot or warm

Veg Manchurian Recipe | How To Make Veg Manchurian At Home

Notes:-

firstly, knead the dough well; else the momos will be chewy.

also, add vegetables of your choice in momos stuffing.

additionally, steam the momos just before serving. cooled momos will not taste great.

finally, veg momos recipe tastes great when prepared with spicy and with more filling.

Veg Manchurian Recipe | How To Make Veg Manchurian At Home

Vegetable Manchurian is belongs to specifically Indian Chinese Cuisine. Manchurian is an indian chinese fried food item popular in India due to adaptation of  chinese cooking to suit indian taste.
There are two different variety of Vegetable manchurian is popular dry and with gravy.Both had it’s unique taste, both are prepared by using common ingredients like cabbage, carrot, capsicum, spring onion, corn flour and refined flour etc.Dry Vegetable Manchurian is best served as starter and in my home this dish is liked by all.
For Healthy Version You can bake Vegetable Manchurian Balls, instead of deep fry them. You can bake these balls in airfryer with greasing ½ tsp oil at 180 degree for 15 minutes.these Vegetable Manchurian Balls are equally tasty and crisped as compare to deep fried balls.
In Indo Chinese Cuisine there are some few most popular recipe like, Chili Paneer, Corn Soup, Fried Rice,Hakka Noodles and Vegetable Manchurian.
Vegetable Manchurian With Gravy also goes well with fried rice, schezwan fried rice or any type of noodles.
Vegetable Manchurian Gravy recipe, I presented here is fully tried and tested recipe, like all my recipes.
In Vegetable Manchurian Gravy  recipe deep fried vegetables balls are cooked in soya sauce based gravy and served with  fried rice or hakka noodles.

Ingredients For Veg Manchurian Recipe

For the Manchurian Balls

• 1 Cup Shredded Cabbage

• 1/2 Cup Shredded or Grated Carrot

• 1/4 Cup Capsicum, finely chopped

• 1/2 Cup Onion, finely chopped

• 1/4 Cup Spring Onions, finely chopped

• 1/2 Tablespoon Ginger-Garlic Paste

• 2 Tablespoon Cornstarch or Cornflour

• 1/4 Cup All purpose Flour (Maida)

• 1 Teaspoon Salt, or to taste

• 1/2 Teaspoon Black Pepper

• 1 Teaspoon soya sauce

• Oil for Frying

For the Gravy

• 3-4 Cloves of Garlic

• 1 Inch Piece of Ginger

• 1-2 Green Chillies, finely chopped

• 1/2 Cup Onion, finely chopped

• 1/2 Cup Spring Onion, finely chopped

• 1 Teaspoon soya sauce

• 1 Teaspoon Chilli vinegar

• 2 Teaspoons green chilli sauce

• 1 Teaspoon red chilli sauce

• 1/2 Teaspoon Salt, or to taste

• 1/2 Teaspoon Black Pepper

• 2 Teaspoons Oil

Instructions For Veg Manchurian Recipe

Preparing the manchurian balls

1.Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls.

2.Add Ginger Garlic Paste, Salt, Pepper and Soy Sauce. Take care not to add too much of Salt because Soy Sauce already has some in it.

3.Add All Purpose Flour (Maida) and Corn Flour / Cornstarch.

4.Mix all the ingredients well. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.

5.Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside

6.Make sure that the oil is sufficiently hot before adding the the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.

7.Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.

8.Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.

Preparing the gravy

1.Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them.

2.Add onions & Spring Onions and fry them on high heat till they turn golden brown.

3.Then add Soy Sauce, Vinegar, Green Chilli Sauce, Red Chilli Sauce, salt & pepper.

4.You can add 1 teaspoon corn flour to thicken the gravy if required.

5.Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.

6.Gravy Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onion greens or with other Indo-chinese dishes like rice and noodles.


If you’ve tried this Manchurian Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

Pizza Reciepe | How To Make Pizza | Homemade Pizza Reciepe

pizza recipe with detailed recipe. pizza is a flat bread which is prepared with all purpose flour and fermented with yeast. it is typically topped with mozzarella cheese, pizza tomato sauce and other vegetarian pizza toppings. pizza can be consumed as snack, but not limited for lunch and dinner too.

Traditionally it is an italian cuisine recipe but very well popular all over the world. there are several variations and varieties of pizza recipe. however this recipe is simple veg pizza recipe with yeast and baked in oven. the toppings can be changed as per the preference.

I have also shared the tip for Pizza On Tawa/cooktop for all readers who does not have oven in home so that they can asily make this pizza reciepe. Mushroom haters can skip It if you do not wish too.

INGREDIENTS FOR MAKING PIZZA RECIEPE

• 2.5 cup whole wheat flour/all purpose flour

• 2-1/4 teaspoon active dry yeast

• 1 teaspoon Sugar

• 1.5 teaspoon Salt

• 1 cup Lukewarm water

• 2 tablespoon oil

VEGGIES FOR PIZZA

• 2 cup Pizza Sauce/Tomato Sauce

• 1/2 cup Sliced Mushrooms

• 1 medium Sliced onion

• 1/4 cup Sliced black olive

• 2 medium Sliced Capsicum (green and red)

• 3 cup Low Fat Shredded cheese

• Salt to taste

INSTRUCTIONS FOR MAKING PIZZA RECIEPE

MAKING PIZZA DOUGH

Assemble ingredients..

Measure flour.

To activate yeast - combine yeast and sugar in lukewarm water.

Stir and let it sit for 10 minutes.

It will become all bubbly and frothy.

Combine everything together and..

Knead a soft dough. Cover and let the dough rest for 30 - 1 hour.

Dough will double in size.

Pizza dough all set and ready.

ASSEMBLING PIZZA

Assemble ingredients for pizza.

Dust the dough with dry flour..

Divide the dough in equal portions. Above measurements make 2 pizzas.

Preheat oven @ 400 degree F. Roll the dough into a circle.

Grease a baking tray and transfer the rolled dough onto the baking sheet.

Keep spreading it around.

Using a fork make holes at the base of the pizza.

Feel free to bake the dough for 10 minutes before spreading the sauce.

Baked pizza dough...

Spread sauce over the dough.

Sprinkle cheese..

Add veggies..

More veggies..

Add salt and pepper..

Generously sprinkle some more cheese.

Bake for 20 - 30 minutes or until crust is golden. First one without olives and only baked.

Cut in slices of your choice.

Sprinkle some red chili flakes and

Enjoy your Pizza!!

Tip
If You want to bake Pizza on a Cooktop:-

You can bake this pizza on a cooktop. Heat a heavy bottom tawa/griddle. Transfer pizza onto the hot griddle, maintain a medium low heat, cover and let the cheese melt. Once cheese is all gooey and soft, increase the heat to medium and cook the base until it is crisp and brown. Please keep a watchful eye on the pizza do not leave it unattended, the base may get burned or overcooked.

Chilli Panee Reciepe | How To Make Chilli Paneer Dry And Gravy

Hot and spicy chilli paneer prepared with step by step is delicious delight anytime. Whether served as starter or served as side dish with Chinese fried rice or schezwan fried rice, it’s definitely going to leave your taste buds wanting for more. This recipe is for preparing dry Chinese paneer chilly. It uses and recommends deep-frying of marinated paneer cubes for best taste but you can shallow fry and can make it a healthy dish.

Ingredients To Make Chilli Paneer

For Frying Paneer

Paneer - 400 gm Cut in Big Cubes

Maida / White Flour - 1/2 Cup

Corn Flour / Corn Starch - 1/2 Cup

Black Pepper Powder - 2 Tsp

Salt - 1/2 Tsp

Sugar - 1/2 Tsp

Soy Sauce - 2 Tsp

Kashmiri Red Chilli Powder - 1 Tsp

Water - 1/2 Cup

Oil to Fry

Gravy

Seasme Oil / Til oil - 2 Tbsp

Garlic - 2 Tbsp Chopped

Ginger - 1 Tbsp Chopped

Green Chillies - 5

Onion - 1 Big Cut in Triangles

Red Bell Pepper / Red Capsicum - 1/2 Cut in Triangle

Green Bell Pepper / Green Capsicum - 1/2 Cut in Triangle

Ketchup - 3 Tbsp

Chilli Sauce - 2 Tbsp

Soy Sauce - 1 Tbsp

Vinegar - 2 Tsp

Salt - 1/2 Tsp

Red Chilli Powder - 1 Tsp

Water - 2 Tbsp + Corn Flour - 1 Tbsp

Black Pepper - 1 Tsp

Spring Onion Green To Garnish

Instructions To Make Chilli Paneer

For Frying Paneer

In a big bowl Take Maida, , Corn Flour, Black Pepper, Salt, Sugar, Soy Sauce, Kashmiri Red chilli powder. Mix well.

Now add water and mix well so that there are no lumps.

The liquid should be medium thick consistency.

Now Coat all the Paneer cubes in this batter so its covered completely.

Let it sit for few minutes.

Now In a Wok or Kadai take oil for frying and heat it to 375 F.

Add Paneer pieces one by one and fry till Golden Red.

Gravy

In a Pan on medium high heat add Seasme Oil.

Not add Garlic, Ginger and Green Chillies. Cook for a minute.

Now Add Onions cook for a minute. Add capsicum as well and cook till onions and capsicum are half cooked.

Now add Ketchup, Chilli Sauce, Soya sauce , Vinegar, Salt , Kashmiri Red Chilli Powder. Mix well.

Add Water+Cornflour mix. Cook for a minute.

Add Black Pepper, Mix well.

Now add the fried Paneer and mix. Let it cook for 2 minutes.

Garnish with Spring Onion Greens.

Recipe Notes:-
To make this dish even more spicy, Replace Kashmiri red chili powder with Half quantity of regular red chilli powder.


If you’ve tried this chilli paneer Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

CHILLI POTATO RECIEPE | HOW TO MAKE CHILLI POTATO | CHILLI ALOO RECIEPE

Chilli Aloo is an excellent Indo-Chinese dishes in Golden fried potatoes tossed with bell peppers, onions and the exotic sauce adds remarkable taste and flavour to the dish.

Everything about this starter is peppy – from the potato fingers to the sauce. Unlike many recipes, which derive the flavour mainly from the sauce and seasonings, here the potatoes perked up with garlic and chilli powder, even before deep-frying, to make sure that the flavour seeps in right to the core. The crisp potato fingers are then tossed with more garlic, spices, sauces and of course, honey, to make mouth-watering Honey Chilli Potatoes. This sweet and spicy treat can be served as a starter or as an accompaniment for noodles or fried rice.

Ingredients To Make Chilli Potato

• 3 medium Potato

• 2 tablespoons corn starch or corn flour

• ¼ teaspoon red chilli powder

• Salt to taste

• Oil for frying

For making chilli potato

• 2 teaspoon Oil

• 1 tablespoon garlic

• 1 tablespoon spring onion white chopped

• 1 medium onion sliced

• 1 small capsicum

• 1 green chilli

• 1 teaspoon soya sauce

• 1½ teaspoon Tomato ketchup

• ½ teaspoon red chilli powder

• ½ teaspoon Vinegar

• Salt as needed

• 1 tablespoon Spring onion greens

Instructions To Make Chilli Potato

-Wash and peel the skin from potatoes. Slice them into wedges in the same way as we do for french fries. Soak them in cold water for 30 minutes.

-After 30 minutes, drain the excess water from potatoes, and wipe them well with a kitchen towel to remove all the moisture from the potato pieces.

-In a bowl, add corn flour, pepper powder, salt and mix well. Add the drained and wiped potato pieces to this bowl, and toss gently so that the mixture gets coated on the potatoes.

-Heat oil in a pan. When the oil is hot enough, add the potato pieces in batches and fry them on medium flame till they become golden brown colour.

-Remove the potato pieces using a slotted spoon and transfer them to a kitchen tissue or an absorbent paper to remove excess oil. Keep them aside.

To make chilli potato

-Heat 1½ - 2 teaspoons of oil in a pan.

-When the oil is hot enough, add finely chopped garlic, slit green chilli, and saute well till the raw smell goes off.

-Add spring onion white, thinly sliced onion, and saute again on high flame till onion turns transparent.

-Add tomato ketchup, soya sauce, red chilli powder, sugar, vinegar and salt.

-Take care while adding salt, as salt is contained in the sauce. Add few tablespoons of water to the pan and mix well. Stir well until it reaches a saucy consistency.

-Add sliced capsicum, and stir well until it gets cooked.

-Add the fried potato pieces, and mix well so that the sauce gets coated well on the potato pieces.

-Finally, add  chopped spring onion greens. Turn off the flame

-Serve chilli potato as a starter or as a side dish with fried rice.

MCDONALD’S McAloo Tikki Burger

MCDONALD’S McAloo Tikki Burger

If you are wondering why you have never heard of this burger before, thats because McDonalds serves localized burger in different countries based on regional flavors. MCAlooTikkis (Where aloo means potatoes) is a popular burger in India. Aloo tikki being a famous snack and a street food in India, Mcdonalds has created a fusion in a perfect east meets west style and ever since this item has surged in popularity among India crowd, one reason being, majority of Indians are vegetarians. So this reciepe is purely vegetarian. The slight tangy flavor will send your tastebuds craving for more.

We all understand that fast food is not a good option and its growing concerns of health. So here is an easy homemade version of the famous crispy aloo tikki burger or the Mcveggie burger. This recipe uses a portion of vegetables and potatoes and the outer crisp coating will remind you of the famous burger. This is ideally served with tomato mayo instead of the regular mayo. There are vegetarian mayo available with no eggs in it.

So let's get started the recipe of Mcdonalds burger.

Ingredients For Making MCDONALD’S McAloo Tikki Burger

For Burger Patti:

Diced Carrot

Green peas

Diced Green pepper

Diced Beans

1 tbsp Butter

Finely chopped Onion

2 medium size boiled, peeled and smashes Potatoes

Garlic powder

1/4 tsp Turmeric powder

2 pinches of Black pepper powder

1/2 tsp Paprika / Red chili powder

1/2 tsp Parsley

1/2 tsp Mixed herbs / Italian seasoning

Salt to taste

1/2 cup thick Poha

For Veggie burger coating:

1/2 cup Maida

1 tsp Corn flour

2 tsp Corn meal / Corn flour

Salt to taste

1 tsp Oil

1/2 cup Ice cold water

For Burger Buns:

Burger Buns

Butter

For Frying Patti:

Breadcrumbs

Oil for frying

For Making Burger:

Cheese slice

Sliced Lettuce leaves

Eggless Mayonnaise

Sliced Tomatoes (Optional)

Sliced Onion (Optional)

Method  For Making MCDONALD’S McAloo Tikki Burger

For Burger Patti:

Heat up some water in a pan.

When water comes to boil, add diced carrot, green peas, diced green pepper and diced beans.

Boil the veggies for just about a minute and nit more than that. Do not overcook the vegetables.

You can also microwave the veggies by adding water for just about a minute.

Turn off the gas and pour them out into a strainer. Drain out all excess water and keep them aside.

Heat up a pan. Add butter.

When butter melts, add finely chopped onion. Saute the onion for just about 3-4 minutes.

Just make the onion soft and do not caramelize it.

Add boiled veggies and saute them for about 3-4 more minutes. Turn off the gas.

Add boiled, peeled and mashed potatoes.

Do not cook the potatoes completely. Cook until they are 90% cooked.

If you care cooking potatoes in pressure cooker, then cook them on medium high heat until 2 whistles.

Add garlic powder, turmeric powder, black pepper powder, 1/2 tsp paprika/red chili powder, parsley, Italian seasoning / mixed herbs and salt. Mix well.

Take poha, wash it 2-3 times under water.

Drain all excess water, cover and let it rest for about 10 minutes.

Take the soaked poha and mash it into vegetable mixture.

Poha will give nice binding and crunch to patti.

Mix poha and veggi mixture really good and make it into a dough.

Take a clear wrap and put the patti mixture into the wrap.

Shape the mixture into a round log cover with wrap, twist the edges.

Transfer the mixture log into freezer for just about 20 minutes.

For Veggie burger coating:

Take maida into a bowl.

Add corn four, corn meal, salt and oil.

Add ice cold water and make batter of medium thick consistency.

It should be neither too thick nor too thin.

This batter in enough for just 3 patties.

For Burger Buns:

Heat up a pan/skillet

Take burger buns and cut them into half.

Spread some butter and slightly toast the buns from one side on a skillet.

Toast them and keep aside.

For frying Patti:

Remove the patti mixture from the wrap and cut it into patties.

Press the patti well and make sure it fits into the burger bun.

Give it nice and round shape.

Take the batter and mix again.

Put the patti into the batter and coat it with batter from all sides really good.

Dip the patti into breadcrumbs and coat it from all the sides really good.

After coating it well with breadcrumbs keep it into a dish.

Heat up oil in a pan. When oil is enough hot, take the patti into a strainer and drop it into oil carefully.

Fry it until it gets deep golden color from both sides.

After a few minutes, flip over and fry from another side as well.

Take it out, drain the excess oil and put it on tissue paper.

For Making Burger:

Take one toasted bun. Put fried patti on it, add cheese slice.

Take another part of the bun spread some eggless mayonnaise on it.

Add some sliced lettuce leaves, sliced tomato (Optional).

You can also add slices onion.

Flip it over the cheese slice and veg burger is ready.

Recipe Notes:-
To freeze: Line a sheet or a plate with plastic foil and place the coated patty on the sheet, keeping enough space so that they don't touch. Once it hardens in an hour or two, remove and place it in freezer bags or freezer boxes. When ready to use, thaw in the refrigerator (If you transfer the burger from the freezer to the refrigerator at night, it should be ready for frying by morning). Alternately you can place in the counter to thaw for 30 minutes to an hour or thaw in the microwave for few seconds.

IDLI RECIEPE | HOW TO MAKE SOFT AND SPONGY IDLI RECIEPE

If you will go in the south, there are only a handful of dishes that you will come across. However, it doesn’t mean that there are fewer dishes there. There are a few dishes that are more popular than the others and one of them is Idli. It is known as one of the most popular dish of the South Indian cuisine and is best enjoyed with a mouth-watering sambhar and coconut chutney. Some people also like to have tomato-garlic chutney with plain idli, which is orange in colour as it gives the dish more taste and flavour. Traditionally, idli is prepared using soaked basmati rice, urad dal and fenugreek seeds. However, these days you can easily find idlis made of semolina, which is a little difficult to digest. Here’s an easy recipe of plain-old idli which requires very basic ingredients and can be prepared very easily. It is suggested to have idli in breakfast and brunch, though you can have it anytime. The nutrition content of idli is very high and it is said to be low in calories. Those, who are looking to lose weight, can try this easy yet quick recipe.

INGREDIENTS TO MAKE IDLI

1 cup Parboiled Rice (idli-dosa rice or short-grain rice)

1 cup Basmati Rice (or any rice)

1/2 cup Whole Urad Dal (skinned) or split Urad Dal

1/4 cup Poha (flattened rice / aval)

1/2 tablespoon Fenugreek Seeds (methi)

Salt to taste

Oil for greasing

INSTRUCTIONS TO MAKE IDLI

1.Rinse urad dal and fenugreek seeds in water for 2-3 times.

2.Soak urad dal, fenugreek seeds and poha (flattened rice) together in 1-cup water for 4-5 hours. (Dal’s size and volume would increase to almost double after soaking.)

3.Rinse both parboiled and basmati rice together in water for 3-4 times. (Place both types of rice in a large bowl and fill it with water till ¾th height. Rub rice grains between your fingers; this will make water turn cloudy. Drain the water and repeat the process for 3-4 times to rinse them properly.) Soak them together in 2-cups of water for around 4-5 hours.

4.Drain excess water from soaked urad dal and reserve it to use in grinding process in next step. Transfer drained dal and fenugreek seeds into large jar of mixer grinder or wet grinder.

5.Add 1/2 cup water (preserved in step-4) and grind until smooth texture. Gradually add more water (as needed) and grind until smooth and fluffy texture. To grind 1/2 cup urad dal, you would need approx. 1½ cup water. The amount of water required greatly depends on the quality of urad dal; so add water gradually and only as required. Ground dal mixture should have light and fluffy texture as shown in photo and it should not be very thin or very thick.

6.Transfer it into a large container.

7.Drain excess water from rice. Add drained rice in the same mixer-grinder or wet grinder jar.

8.Add water in small quantities as needed (approx. 1/2 cup total) and grind until slightly coarse texture.

9.Transfer ground rice mixture to the same container in which urad dal mixture is stored.

10.Add salt and mix it well. Batter should not be very thick or very thin. Idlis will turn hard if batter is too thick, and idlis will turn flat if batter is too thin. Cover it with a plate and keep it in warm place (at room temperature in summer, and in warm place in winter) for 8-10 hours. If you are living in cold place, place the batter in oven and keep the oven light on.

11.Size and volume of batter would increase as it ferments.

12.Stir the fermented batter with a clean ladle or a large spoon. You should see the tiny air bubbles in the batter as shown in the photo. These tiny air bubbles are critical to make idlis soft and spongy.

13.Check batter for salt and if required, add more salt and stir. Pour 1-2 glass water in the steamer and place it on the stove to heat over medium flame. Grease idli moulds with oil and pour batter over it.

14.Place moulds in the steamer. Cover steamer with a lid and steam the idlis for 10 minutes over medium flame. Check whether idlis are cooked or not by inserting a knife or a toothpick in the center of idli take it out. If it comes out clean, it means idli is cooked; if it doesn’t, then idli is not cooked yet; steam it for 3-4 minutes more and check again.

15.Remove idli moulds from the steamer and let them cool for few minutes. Remove idlis with a wet spoon; this will help you remove it easily from the mould.

16.Transfer them to a plate or in a casserole and cover with a lid to keep them hot. Serve hot with sambar and coconut chutney in the breakfast.

Tip: The type of rice used plays a major role in getting soft idlis. Idli rice sold exclusively for idlis is the best.

Medu vada | how to make medu vada at home

A traditional favorite breakfast and snack of south India, non-other than the classic Medu Vada. Very popular all over India, and is relished by all. Small ring shaped dumplings made with flavorful urad dal batter, deep fried until golden. Crispy from outside and super fluffy from the inside. The flavor is insane when served with sambar and coconut chutney. Sheer delight to start off your day.

INGREDIENTS FOR MAKING MEDU VADA

• 2 cups urad dal (husked & split black gram)

• 1 teaspoon cumin seeds

• 1 teaspoon black peppercorns, whole or crushed (optional)

• 1 or 2 sprig curry leaves, chopped

• 1 medium onion, finely chopped (optional)

• 1 or 2 green chilies, chopped

• 1 tablespoon finely chopped ginger

• ⅓ cup chopped coconut pieces, optional

• few sprigs of coriander leaves, chopped (optional)

• salt to taste

• oil for deep frying

• some water if needed to grind the batter

INSTRUCTIONS FOR MAKING MEDU VADA

soak the urad dal for 4 hours or overnight.

grind the soaked dal to a smooth batter with little water if required.

if the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. otherwise also you could add some semolina to the batter.

add the spices, herbs, onions and salt. mix well.

take a bowl of water. apply some water from the bowl on both your hands. take some batter in your right hand from the bowl. give it a round shape.

with your thumb make a hole in the center. you can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.

making medu vada

In a kadai heat oil. keep the flame to medium.

once the oil becomes hot, slid the vada into the hot oil.

once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.

fry them till crisp and golden. the oil should be not very hot, but medium hot. you want the vadas to be cooked from inside. very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. less hot oil will make the medu vada to absorb too much oil. even if the batter is thin then also the medu vadas will absorb too much oil.

fry all the medu vada this way till they become evenly browned and crisp.

drain them on kitchen tissue to remove excess oil.

serve the medu vada, hot or warm with sambar and coconut chutney.

Notes:

• Soak the urad dal for maximum for 6 hours, if it’s less, then the medu vada will turn out tough.

• Use as little water as possible while grinding.

• Dipping your hands in water is essential; it helps in shaping the vada.

• Do not fry on high heat they will give you the colour but inside will be raw. And do not fry on low heat they will absorb lot of oil.

MASALA DOSA RECIEPE | HOW TO MAKE SOUTH INDIAN STYLE MASALA DOSA

Masala Dosa Recipe is a very popular dosa recipe in all of the dosa varieties. This dosa is made by spreading a potato mixture or aloo masala as a dosa topping.

This is the most preferred dosa all across south india.

Dosa are usually in the form of pancakes and one of the common Indian breakfast recipes usually made by using the batter of rice and urad dal.

It does take a while to make this dosa as we need to keep the batter ready and this south indian masala dosa requires to make potato masala topping for the dosa.

It is a delicious breakfast recipe and a healthy one too and is mostly eaten by south indians with sambar or chutney. The south indian masala dosa needs a lot of patience and is definitely not an instant breakfast.

I love to try out various dosa varieties and with time would love to update different kinds of dosa recipes. The basic method of dosa making is always the same but, to it we can add different spreads as per our preference and relish its flavor.

Masala dosa is called with that name as we usually add potato masala as the topping to it where the potatoes are boiled, peeled and mashed and a masala is made with flavorful tempering.

Let me take you into insights of making this wonderful dosa recipe.

To the plain dosa, if masala that  is potato filling is added then it becomes masala dosa. If the batter is made perfectly then the dosa comes out very crispy and also gives an amazing golden or brown color if methi(fenugreek seeds) or chana dal is added.

INGREDIENTS TO MAKE DOSA

For Dosa Better

• 1 1/2 cups rice

• 1/2 cup urad dal

• salt to taste

• Oil

Masala Filling:

• 2 large potatoes

• 1 medium onion (chopped)

• 1/2 teaspoon yellow split peas

• 1/2 teaspoon mustard seed

• 1/2 teaspoon turmeric

• 1-2 green chili

• 1 tablespoon oil

• salt to taste

METHOD TO MAKE DOSA

Separately soak rice and urad dal at least 6 hour or overnight in  to water.

Grind the paste separately.

Mix together, add salt with water to make batter.

Leave in room temperature overnight.

Mix onion and chilies to the thin batter.

Heat pan or griddle with little ghee or oil.

Spread the mix on pan in circular motion to make thin Dosa.

Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.

Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

Add potatoes and mix and cook some more.

Add filling inside dosa shell and roll. Serve hot with chutney.

Tips to make perfect Masala dosa

• The consistency of the batter is very important while making the dosa.  

• While making the masala dosa, make sure the tava is very hot.

• Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosa to spread easily in a circular motion.

• Cook the masala dosa on a medium slow flame to make it crispy.

Chutneys to be tried with dosa:

• Green chutney

• Onion tomato chutney

• Coconut chutney

• Peanut chutney

If you’ve tried this masala dosa Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

SIMPLE,EASY,QUICK,FLUFFY PANCAKES RECIEPE

SIMPLE. EASY. QUICK. FLUFFY. The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes…ever!

no fail weekend pancake recipe

Every single Sunday begins with pancakes… and ends with leftover pancakes from the morning. These are everything you want in a pancake. They’re soft and so fluffy… each mouthful melts in your mouth… you’ll be reaching for more than one. Stack. Possibly.

how to make the best fluffy pancakes

It all starts with the batter. Too thick and they will be gluggy and undercooked on the inside. Too runny, and the pancakes will spread out and won’t fluff up. I like to test the batter with my spoon or ladle, lifting it gently above the rim of the bowl. It has to be thick BUT able to run slowly and nicely off of the spoon. A couple of lumps is okay, but I do like to smooth out my batter as much as I can gently with a wire whisk.

INGREDIENTS TO MAKE PANCAKES

• 1 cup milk

• 1 large egg

• 2 tablespoons vegetable oil, plus more for cooking

• 1 cup all-purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• Powdered sugar or maple syrup, for serving

• Vanilla extract.

INSTRUCTIONS TO MAKE PANCAKES

1.Combine the flour, sugar, baking powder and salt in a large bowl.

2.In a large measuring cup, combine the egg, milk, butter and vanilla extract.

3.Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy.

4.You don’t want to over mix them or they could end up less fluffy and tough. The batter should be relatively thick, but easily pourable.

5.Set the batter aside to rest while you heat the griddle, 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.

6. Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I used about 3 tablespoons of batter per pancake.

7.Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.

8.Continue cooking with the remaining batter.

9. Serve pancakes with maple syrup or your choice of toppings

TIPS FOR THE PERFECT HOMEMADE PANCAKES:

– Be sure not to over mix your pancake batter so that you don’t get tough, dense pancakes. Lumps are ok.

– For a nice looking pancake, cook on a flat surface. A griddle is preferable.

– Don’t make your pancakes too large, or they’ll be difficult to flip.

– Your pancakes are ready to be flipped when you see plenty of bubbles coming through the surface and the edges are set.

– Mix ins make these even more fun – from sprinkles to fresh fruit!

If you’ve tried this Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

How to make Street style Aloo Chaat,

Aloo Chaat is a delicious, popular Indian street food item. This aloo chaat recipe is made with fried potatoes and topped with sev, pomegranate seeds, and green chutney.

I love chaat, and I like trying new types of chaat all the time. Today I’m sharing with you, one of my favorites: Aloo Chaat. This is a delicious, tangy spicy chaat that’s full of flavours and texture. I think that’s the best part about chaat, the different textures in each bite.

SO WHAT IS ALOO CHAAT?

Aloo Chaat is a popular street food snack, that’s made with boiled (and then fried) potatoes. It’s cooked with a handful of tangy spices and delicious green chutney. And then it’s topped with all sorts of deliciousness such as pomegranate, chopped coriander, sev and even more green chutney!

HOW DO YOU MAKE THIS ALOO CHAAT HEALTHY?

Traditionally, the potatoes in Aloo Chaat are deep fried. But I fry them in just a bit of oil in this recipe, so this recipe is fairly healthy.

However, you can reduce the oil even more to make a healthy aloo chaat. Just be sure to use a non stick frying pan!

Ingredients

For the preparation of aloo chaat:

4 Potatoes medium size, boiled, peeled and cubed

2 tbsp Onion finely chopped

1 tbsp Coriander leaves finely chopped

1 Green chili finely chopped

Green Chutney

Meethi Chutney

½ tsp Roasted Cumin powder

½ tsp Coriander seeds roasted and coarsely crushed

Chili flakes or red chili powder as required

Chaat masala for sprinkling

Lemon juice as needed

Pomegranate as needed

1-2 tbsp Oil

Black salt to taste

Fine Sev as needed

Instructions

How to make aloo chaat:

To begin with, In a pan, heat oil

Once the oil is hot, add potatoes

Then, shallow fry them until they are golden and crisp. You can also deep fry them if needed.

In a bowl, add fried potatoes, black salt, cumin powder, coriander powder, red chili powder, green chilies and lemon juice. Toss them well.

Dish out the tossed potatoes in serving bowls or plate.

Top it with green chutney and meethi chutney.

Finally, sprinkle onions and chaat masala and top the spicy aloo chaat with sev, pomegranate seeds and coriander leaves. Serve immediately