Wednesday, February 18, 2009
Friday, February 13, 2009
Wednesday, February 11, 2009
Thursday, February 5, 2009
Tuesday, February 3, 2009
Friday, January 30, 2009
Neer dosa is a thin pancake/dosa made from rice.'Neer' means 'water' in Kannada and Tamil.So one can guess that its made from a watery batter.The batter is made by grinding soaked rice and shredded coconut and adding enough water to make a thin batter.It is a very popular cuisine in udupi district.It can served with chicken curry or chutney and sambar or with sugar/jaggery mixed with coconut.
Raw rice - 2 cups
shredded coconut - 1 1/4 cup
salt to taste
Soak the rice for atleast 3 hrs.Grind the rice and coconut separately to a smooth paste.Add enough water to make a thin batter ,the consistency similar to that of buttermilk.Add salt.Let it rest for half an hr.
Heat a tawa/griddle.Pour a laddleful of batter on it and swirl it in a circular motion to spread it.Cover with a lid and let it cook till the top becomes dry.Serve with warm chicken curry or chutney.
Chicken breast - 1 large , cut into cubes
turmeric - 1/4 tsp
kashmiri red chilli pdr - 1 tsp
salt and pepper
onion - 1 medium size,thinly sliced
tomato - 1 medium size,sliced thin
coconut - 1 cup
cumin seeds - 1 tsp
turmeric - 1/4 tsp
kashmiri red chilli pdr - 1 1/2 tsp
curry leaves - 1 sprig
coriander leaves - a bunch,chopped
Onion - 1 medium size,roughly chopped
tomato - 1/2 a piece,rougly chopped
garlic cloves - 2 nos
ginger - 1 tsp,chopped
cinnamon stick - 1" piece
cloves - 4-5 nos
cardamom pods - 2 , peeled
fennel seeds - 2 tsp
black peppercorn - 10 nos
coriander pdr - 1 tbsp
cumin pdr - 1 1/2 tsp
kashmiri red chilli pdr - 2 tsp
lemon juice - 2 tsp
In a bowl mix the ingredients for the marinade and add chicken into it.Marinate it for about 2 hrs. Grind all the ingredients for the masala and keep aside.Also grind the shredded coconut adding some water and keep aside.
Heat some oil in a pan and add the grinded masala in it.Fry it slowly on a medium heat until the mixture turns dark brown and the raw taste of onion completely disappears.Remove and keep aside.This is the most important part in the dish so be careful not to burn it.
Heat some oil in the same pan.Add cumin seeds and curry leaves. Saute it for a few seconds and then add the sliced onions. Saute until they become soft and translucent.Add turmeric pdr and the chicken pieces.Stir for a couple of mins.Then add the grinded masala and stir until they are well mixed.Add the grinded coconut and water(if needed) to bring it to the consistency you like.Add salt.Lower the heat and let it simmer for 5-8 mins or until the chicken is fully cooked.Garnish with coriander leaves.
Tuesday, January 27, 2009
Wednesday, January 21, 2009
Here first the rice is cooked along with moong dal(yellow) and then the seasonings and nuts are added to it.Its one of the most popular breakfast dishes in South India.I came across so many pongal dishes last week, but the one that really popped my eye was Sukanya's Pongal with Gotsu. I have eaten pongal many times but its usually along with chutney or shallot sambar.Gotsu was new to me.
We loved it.Thank you sukanya for the recipe.
Monday, January 19, 2009
rava-1/4 cup(for extra crispness)
Channa Masala - Click on the pic below for the recipe
Sift the flour,salt and the baking pdr into a bowl.Break the bread and add it in the bowl.Add the curd and knead to a smooth dough adding little water.Cover it with a moist cloth and keep it aside.Allow it to ferment for 5-6 hrs or overnight.Make small size balls out of it and roll it out just like a chapathi.Dont roll out too thin ,it should be slightly thick and even ,otherwise it wont puff up.Heat the oil and fry the flattened dough.Serve it hot with chana masala.
Friday, January 16, 2009