Spring Roll Dosa

How about a Healthy and tasty dosa with a chinese touch ??/ Am sure Kids would grab the plate and finish it..

For the filling :

Cabbage -2 leaves grated
Carrot -1 grated
Onion -1 small  grated
Ginger -1/2 inch size  grated
Garlice -3 cloves grated

Saute the above ingredients in oil. No need to cook it thoroughly. Have to maintain the crispiness for that crunchy taste. Remember the crunchiness of the veggies and the crispiness of the dosa are the real secret of this awesome taste Dosa

Add a pinch of salt, soya sauce, chilli sauce, tomato sauce/ketchup  with the vegetables

Heat the tawa /dosa pan and pour a laddle of batter .spread evenly to a circle. Keep the flame of the stove at minimum while spreading. and then slowly increase the heat to get the crispiness.

Spread 2 tablespoon of the vegetable on one side of the dosa.

Roll on the dosa with the vegetables inside.

Cut the dosa into three (or two ) depending on the length of the roll. Now isnt it looking like a spring roll? Enjoy with green chutney or spicy onion chutney. This can be had as such as it tastes excellent...beyond words....Enjoyyyyyyyy

Pazham pradhaman

Pazham pradhaman -- (Banana- Moong dhaal Paayasam ) 
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Pradhaman is a typical Kerala dish made on Special occasions/ celebrations like Onam, Vishu etc. Its a variety of paayasam made with coconut milk and jaggery.. there are variations in making a pradhaman as many items like chana dhaal, Kerala banana, moong dhaal , Ada (rice flakes cut to square) are used in the preparation of a Pradhaman.. Here I have tried making a pradhaman using Kerala variety of  Banana called Nenthran and for that crunchiness have added roasted moong dhaal too.

Ingredients:

Ripe Banana ( Nenthran variety/ Kerala banana) - 2 nos boiled
Jaggery- 1/2 kg
Coconut milk Extracted out of 1& 1/2 coconut.. Take the second extract and First extract 
Moong dhaal - 1/2 cup

Jeera powder- a pinch
Cardamom Powder -a pinch
Nuts and raisins as required
Dried coconut - roasted a tbspn

Boil and peel the bananas. Mash the bananas using hand to fine paste.
Melt the jaggery with little water and strain. In an Uruli ( a bronze vessel) heat 2-3 tbspn of ghee. Can also use a kadai if uruli is not there. Wash the dhaal and roast it in ghee till crispy. Add mashed banana now. Saute till ghee is coated very well. Add melted jaggery into this. Allow it to boil and thereby cook the dhaal. After 5 minutes add the second extract of coconut milk. Allow it to boil for few minutes. Add the first extract of coconut milk towards the end.Add elaichi and jeera powder and mix well. Add roasted coconut, cashew nuts and raisins to the boiled paayasam. 

Serve hot with fried papad and banana.. Yummiest paayasam with the soft taste of boiled banana and crunchiness of dhaal.. Generally this paayasam is made without dhaal.. I have made it with a difference to get that crunchy taste and it was super yumm.

Beetroot Halwa

Not heard of it? Juts try it and find out the taste.. ;)
Recipe is same as that used for carrot halwa. Please seemy recipe given in the sweets and snacks section

Diamond cuts

I used to crave for this sweet during childhood. Even now also my likeness for this sweet is the same. A very easy to make and yet tasty sweet. I hope you will also love this.

Here  goes the recipe

Maida - 1 cup
With the required amount of salt and water make a smooth dough of maida. Remember the dough should be soft to get it crispier. Can add 1 tbspn of oil and 2 tbsp of curd to the batter while kneading. Keep it for 1 hr.

Make some balls our of the dough. Roll into into large chappathis. Now using a knife cut lengthwise and breadthwise ( all diagonally). u can see small diamond bits made now. keep it seperate. similarly make diamond out of the whole dough.
Deep fry the diamonds in oil and drain.

For the sugar syrup
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Sugar - 1 & 1/2 cup
Water - 1 cup
Make a syrup of 1 thread consistency.  Pour the warm syrup over the diamonds and shake well all the diamonds gets coated with the syrup.

Rava/Sooji/Semolina Ladoos

I know that this is our all time favourite one. I will tell you how to make this. please see the recipe below.

Recipe :
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Rava/Sooji (roasted)-1 cup

Sugar 1 cup
Water- 3 cup
Ghee-5 tbspn
Milkmaid-1/4 tin
Cashew and Raisins -for decoration
saffron food colour - a pinch
Cardamom powder 1/4 spn  

In a pan melt 2tbspn ghee, fry cashew and raisins and keep aside. Roast the rava in the same ghee til it get mixed well and turns light brown and also the raw smell is gone.
In a seperate vessel add 3 cups of water, when the water starts boiling add sugar,when the sugar is completely dissolved add food colour & cardamom powder. Finally add rava & mix thoroughly till it is cooked well. add milkmaid in between , finally add ghee .when it starts separating from sides put on very low flame and cook covered for 2 min.

Roll on to small balls with raisins and cashew while warm. this will remain very soft even after hours.

Please note you can taste the level of sweetness in between and adjust accordingly by adding more milkmaid. I used only medium sweetness here.

Uzhunnu Vada (Urad dhal vada)

This is a very famous snack in South India . I was thinking this is very tougher to make and only bakery walas or professionals can make it until I tried myself and believe me now am making it very often and it is not a rocket science :)))) .You can also try at any time on any day

Here goes the recipe :

Urad dhal -1 cup
soak urad dhal in water with a pinch of methi seeds and 2 tbspn or raw rice for 3-4 hrs . Grind the dhal without a trace of water to a very thick batter. Keep it as such for 1/2 hr til it slightly ferments ( this helps it to make it softer)
Add chopped onion, green chillies, curry leaves and crushed pepper along with salt to the batter and beat thoroughly using hand with ups-down strokes. This gives very good aeration to the batter and this helps in easy flowing of the batter into the oil.
Now keep a bowl full of cold water near you. Heat a kadai or pan of oil necessary for frying. Let it boil. Wet your hand with cold water. Make small patties of the dhal batter on ur palm . Make a hole using ur thumb and slip it into the hot oil. Make vadas in the similar manner. Remember to wet your hands in water so as to prevent the sticking of batter on to your hand. Pls. note -Take care that the water drops not fall on the hot oil or else it can turn dangerous to you
Make crispy vadas in this manner. Serve hot with green chutney or tomato sauce
Enjoyyyyyyyyy :)

Rasgulla

Picture -1

Paneer -200 gm

Maida -2 tspn

Sugar 2 cups

water- 1/2 cup

Cardamom powder -1 pinch 

Knead the paneer into  small dough using maida as in picture 1. Make a syrup out of the sugar into a one thread consistency. Can add cardamom powder now. Add the paneer balls (rasagulla balls) into the syrup and cook on the sugar syrup till well cooked (picture -2)

         

Picture -2

Serve with syrup and balls and a topping of chopped almonds or nuts. 

Few tips to make it softer and sweeter:
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1) knead the paneer with 2-3 tbspn of maida. (Dont use more of maida).. The more u knead the more softer it will be. U can feel the softness while rolling to balls

2) If using ready made paneer ( i used the same ;-)] add 2 tbspn of milk too while kneading.
3) Boil in pressure cooker for 1 whistle. Dont cook too much as it will make it harder and after the pressure subsided u can heat it on low flame for 3-4 min if needed

Never thot it is such an easy sweet to prepare.. Felt it very tougher when the paneer got harder the next day.
Try and Enjoy..

Eggless Cheese cake with Curd

Recipe courtesy to my friend nitu didi.(cooking with Nitu.)
Its a very soft and melting in mouth cake. I tried this with chocolate sauce on top and its really yumm.. very easy to make.
Here goes the recipe

150 grams crushed biscuits mixed with 60 grams of melted butter, put it in the base of a spring form tin and press gently with your fingers so it sets we.. Mix 375 grams of thick dahi with 1 small can of condensed milk and pour it on top of the crushed biscuits and put it in a preheated oven at 180 for 15 mins. Cool the cake and then spread chocolate sauce on it and refrigerate. To make chocolate sauce melt the chocolate bars with little milk and spread it on top of cake

Badam Peda

Got a nice compliment from my husband too for the excellent taste of it.. { i know Badam tastes Good ;). so cant take the credit on head ..lol}

Recipe:
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Badam - 1 cup peeled ( dip the badam in warm water for few minutes and it will be easier to peel)

sugar - 1 cup
milk -1/4 cup ( enough to grind it into a paste)
2 tspn butter and 2 tspn ghee


Blend well sugar and badam with 1/4 cup milk. Add one cardamom also to this to enhance the flavour.
In a non stick pan heat some butter and add the Badam paste to this. Saute well. Keep on sauting without taking your hand out. Otherwise it will be charred. Once the paste becomes thicker and start leaving the sides add 2 tspn of ghee and again saute. remove the pan from heat and spread on a greased plate to cool

If you want to make burfi out of it u have to keep a little more time on heat so that the consistency changes to a little more thicker like a chappathi dough. I took a little before that and rolled to balls and pressed gently in the shape of pedas. decorate with whole badam or Kismis. If you add yellow food colour and saffron to it then it will look exactly the same as bakery bought pedas..
Taste was so good and in par with the same pedas we buy from stores. I hope you all will try.

Banana cutlet with cheese

Recipe:
Raw banana- 1 no
potato -1 small
carrot -1 half

onion -1 small
ginger 1/4 " grated
cheese -1 tbspn (can add more if it for kids alone)
Maida -2 tbspn made into a loose batter with some water
bread crumbs - enough to roll on
Oil - enough for frying

pressure cook the above ingredients with 1/2 cup water, salt, 1/4 tspn chilli powder, 1/4 tspn gharam masala for 4-5 whistles

Let it cool for sometime. mash everything together and add 1 tbspn cheese spread on to it . mix well using hand. make patties out of it.

Dip in maida batter, roll on bread crumbs and deep fry.
Serve with tomato ketchup

Home made Paneer Masala Dosa

Got the idea from the menu of "Dosa plaza" in bangalore. Tried at home and this is my version of how I made this

Recipe for the crispier dosa

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Raw rice and urad dhal in 3 : 1 ratio
Put a teaspoon of methi seeds to urad dhal and soak for 4-5 hours

grind seperately with a handful of poha and mix thoroughly .keep it for fermentation overnight. 

Recipe for Paneer masala
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Paneer -100 gms
Carrot -1 half
Onion- 1 big
garlic- 4-5 cloves chopped
ginger -1/2 inch size thinly sliced

Boil the above ingredients with little salt, turmeric powder, chilli powder (can use green chillies instead for better taste.) and a pinch of gharam masala. Boil till carrots are cooked. Add paneer (crushed) towards the end and saute till the gravy is thick.
In a kadai heat some oi,l splutter mustard seeds , half a teaspoon of jeera, 2-4 curry leaves, add the cooked veggies to this and saute till well mixed.

In a dosa pan pour 1 laddle of batter spread nicely. keep on low flame now and after spreading increase the flame. Pour 1 tbspn of ghee or oil on sides of dosa . keep it on high flame till the edges become crispier. spread 2 tbspn of masala in the centre , longitudinally. keep it for few seconds. roll it and serve hot .