TASTY AND DELICIOUS RECIPES: 08/31/09

Monday, August 31, 2009

HALEEM RECIPE,HYDERABADI HALEEM

HALEEM RECIPE

Ingredients:

• 200 gm Wheat (washed and soaked for 2 hrs)
• 300 gm Boneless Mutton
• 100 gms Cooking oil
• 3 Onions (sliced)
• 2 Lime
• 2 tsp Garam Masala
• Salt to taste

For paste:

• 20 gm Fresh Green Chillies
• 2 inch piece Ginger
• 6-8 flakes Garlic

How to make Haleem:

• Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour.
• Pressure cook the soaked wheat and marinated meat for about 45 minutes.
• Mince and grind to a fine paste.
• In a Pan heat oil, add the finely sliced onions, fry till brown, add the garam masala.
• Add the ground paste and keep stirring on slow flame, till the mixture leaves the sides of the pan.
• Serve hot, with lime wedges

HYDERABADI HALEEM

Ingredients :

* 1 kg: Mutton-boneless, cubed
* 1 kg: Cracked wheat-soaked in water for » one hour and drained
* 1 ½ cup: Yogurt
* 1 tbsp: Ginger-garlic paste
* 1 ¼ cup: Onions-chopped fine
* 1 tsp: Green chilli paste
* 2 tsp: Green coriander paste
* ¼ cup: Lemon juice
* 3-4: Black cardamoms-seeds only 3
* ½ tsp: Cinnamon-broken and powdered
* 1 tsp: Chilli powder
* 1/2cup: Oil
* 2 tsp: Salt
* Green chillies and mint leaves for garnish

Method :

1. Mix together the yogurt, lemon juice, chilli and coriander paste, cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt.
2. Marinate the meat in this mixture and leave 3-4 hours. Add enough water to the wheat and cook till tender. When cool enough to handle, blend to a paste in a blender.
3. Heat the oil and add the meat mixture. Turn around over high heat, till opaque.
4. Add water to cover and cook, covered over low heat till tender.
5. Add the wheat paste and continue to cook another 15-20 m

UTHAPPAM,COCONUT UTHAPPAM,MASALA UTHAPPAM,PIZZA UTHAPPAM

UTHAPPAM

* Par boiled rice - 4 cups,

* Urud dal -1/2 cup,
* fenugreek seeds - 2 tsp
* Coriander leaves for garnishing

Soak the above in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour. Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it(it should be thicker than a normal dosa). When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. Serve with chutney.

COCONUT UTHAPPAM

INGREDIENTS :

1 grated coconut, dosa batter,
amul butter or coconut oil.

PREPARATION:

Make uttapam and sprinkle coconut over it. Apply coconut oil from the side and roast on both the sides and serve.

MASALA UTHAPPAM

INGREDIENTS :

Dosa batter, 2, 2 tomatoes,
3-4 green chilies, salt

PREPARATION:

Cut and tomatoes into small pieces. Chop chilies and mix all the three with a little salt. Spread the batter on a non stick pan and sprinkle mix masala over the batter. Apply butter or oil and roast on both the sides.

PIZZA UTHAPPAM

INGREDIENTS :

Dosa batter, 3 tomatoes,
3 bell peppers, 3-4 cubes cheese,
1/4-cup tomato sauce, 4 tbsp. green chutney.

PREPARATION :

Cut, tomatoes and bell peppers into fine slices. Make a uttampam and roast on both the sides. On one side apply sauce and chutney and arrange slices of, tomatoes and bell peppers. Sprinkle a little salt. Grated cheese over it and serve with chutney.

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TOMATO DOSA

Ingredients:

1 1/4 cups raw rice (chawal)

1/4 kg tomatoes (tamatar)
5 red chillies
a pinch asafoetida
2 tblsp red gram dal (tuvar dal)
tarmarind small ball sized (imli)
1 cup par boiled rice (chawal)
1 grated fresh coconut (narial)
salt (namak) to taste

How to make tomato dosa:

* Soak rice for 2 hours. Grind rice and other ingredients.
* Add salt at the end of grinding.
* Prepare dosa immediately after grinding.
* Pour a laddle of batter in the tawa in circular motion in such a way that outer circumference is formed first.
* Add one teaspoon of oil around it.
* Fry on both side.

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SPRING DOSA

INGREDIENTS :

250 grams cabbage, 1 bell pepper,
2 tomatoes, 3-4 green chilies,
finely chopped, 1/2-cup grated coconut,
2 tbsp. red chili powder, salt , oil, butter.

PREPARATION :

Chop cabbage, bell pepper and. Make tomatoes into pulp.

Heat oil in a pot and add cabbage, and bell pepper and stir for 5 minutes. Mix tomato pulp, green chilies, grated coconut, red chili powder and salt. Mix well and stir for 2 minutes and remove.

Make plain dosa and spread the vegetable in the center and roll the dosa and serve warm.

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SET DOSA

* Par boiled rice- 2 cups

* raw rice- 2 cups
* Black gram - 1 cup
* Saffron color- 2 pinches
* Cooking soda- 1/4 tsp
* Salt 4 Tsp
* Oil enough for frying

Serves about 25 dosas

Soak rice and dhal together in water for 4 hours. Grind to a smoth paste. Add salt just before taking out from the mixer/grinder. Allow to ferment for 15 hours. The next morning, add colour and soda to the batter. Mix well and pour dosa thick. (like uthappam) and let the circles be small. Fry both sides with little oil. Serve hot with Vegetable Kurma

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RAVA DOSA

INGREDIENTS :

500 grams cream of wheat (rava),
50 grams all-purpose flour or rice flour,
1-cup urad dal,
4-6 green chilies, butter-milk,
salt , oil.

PREPARATION:

Soak urad dal for 5-6 hours. Soak cream of wheat in butter-milk for 2 to 3 hours. Grind urad dal and mix in the cream of wheat. Add all-purpose flour or rice flour to make soft batter. Mix salt.

Heat a pan. Sprinkle water. Keep the heat slow. Add 1 tsp. ful of the batter and quickly spread into thin dosa. Sprinkle a little chopped chilies on top. Add oil. Turn the heat to medium. Roast on both the sides. Serve with chutney and sambhar.

Note: Masala rava dosa can be prepared by adding vegetable of masala dosa.

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CARROT DOSA

Carrot Dosa made with carrots and rice is highly nutritious and tasty. Learn how to make/prepare Carrot Dosa by following this easy recipe.

Ingredients:

• 2 cups Dosa Batter
• 1 cup Carrot (grated)
• 1 cup Onion (finely chopped)
• 1 green Chilli (finely chopped)
• 1tsp Cumin Seeds (jeera)
• 8-10 Curry Leaves
• Oil (as required)
• Salt to taste

How to make Carrot Dosa:

• Take 2 tablespoon of oil in a pan and heat it.
• Now add cumin seeds into it. When the seeds splutter, add onions and saute for few minutes.
• Pour the grated carrot, salt, chopped chillies and curry leaves and fry again for few minutes.
• Remove from the heat and keep it aside.
• Take a tawa and grease it with oil.
• Put one ladle full batter on the tawa and spread it evenly.
• Now spread the carrot mixture over the dosa and sprinkle little oil on it.
• Cover it with a lid and cook for sometime on medium heat.
• Remove the lid and see if the top portion has turned brown.
• Now carefully flip the dosa and allow the other portion to turn brown.
• Serve hot carrot dosa with mint or onion chutney.

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PAPER DOSA

Ingredients:

1 cup rice
1 cup boiled rice(ukdo tandul/rosamatta rice)

1/2 cup urad dal
1/2 tea spn fenugreek seeds
1 cup rice flour
Salt
Oil

Method:

Soak both rices, urad dal and fenugreek seeds for about 4-5 hrs.
Grind it to a smooth batter. Add rice flour, salt, mix well and leave for overnight. Make the batter thinner than normal dosa batter.
Next day make thin dosas.

Serves : 4-5
Preparation time : 30mins

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PANEER DOSA

This is a different kind of a Dosa with Paneer (Cottage Cheese) as the main ingredient. An excellent recipe to impress guests for a quick snack!
Ingredients:

Raw rice-1 cup
Boiled rice-1 cup
Grated paneer-1 cup

Green chillies-2-chopped
Salt to taste
Chopped coriander leaves- 1 tsp
Oil roasting

Method:

Soak raw rice and boiled rice together for about 2 hours. Thereafter grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chillies, chopped coriander and mix the batter well.

Heat a thick tawa (Dosa pan) and pour a ladle full of batter on to the tawa and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.

Serve the hot dosas accompanied with coconut or onion chutney and sambhar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.

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PALAK DOSA

Make more with Palak (Spinach) with this unique Palak Dosa recipe.

Ingredients:

Raw rice-1 cup

Boiled rice-1 cup
Grated paneer-1 cup
Green chillies-2-chopped
Salt to taste
Chopped coriander leaves- 1 tsp
Oil roasting

Method:

Soak raw rice and boiled rice together for about 2 hours. Thereafter grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chillies, chopped coriander and mix the batter well.

Heat a thick tawa (Dosa pan) and pour a ladle full of batter on to the tawa and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.

Serve the hot dosas accompanied with coconut or onion chutney and sambhar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.

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PAV BHAJI DOSA

INGREDIENTS :

Dosa batter, 150 grams peas,
150 grams tomatoes, 3-4, 2-3, 3 bell peppers,
salt , 2 tbsp. pav-bhaji masala,
2 tbsp. paste, 2 tbsp. green chili paste,
1/2-tsp. sugar (optional), butter.

PREPARATION:

Chop and bell pepper into pieces and boil with peas. Mash them and keep aside.

In a pot melt butter and sauté. Add finely chopped tomatoes and cook. Mash them and add pav bhaji masala, green chili paste, paste, and salt. Mix well. Add mashed, bell pepper and peas. Mix well and add a little water and boil.

Make dosa from the batter and put pav bhaji in the center and roll it. Cut into pieces and serve warm.

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MYSORE MASALA DOSA

INGREDIENTS :

Dosa batter, red chutney, 1/2-cup urad dal,
1/2-cup grated coconut, 5-6 dry red chilies,
4 tbsp. tamarind water, curry leaves, 1/4 tsp. oil, salt

PREPARATION:

Roast urad dal in oil. Add curry leaves and red chilies and stir for 5 minutes. Grind all the ingredients. Add tamarind water and make a paste.

Prepare a dosa and spread red chutney and fold and serve.

Note: In the chutney a little and tomato can also be added.

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PESARATTU OR MOONG DAL DOSA

Ingredients:

• 2 Cups moong dal
• 1 Cup urad dal
• 4 or 6 Green chilli
• Salt to taste
• 1 tsp Grated ginger
• Coriander leaves for garnishing

Preparation :

• Soak moong dal and urad dal for 2 hours in warm water.
• Blend moong dal, urad dal, green chillies and ginger together with required water.
• Add salt to taste.
• Garnish it with fresh coriander leaves.
• Heat a dosa pan.
• Pour the mixture and spread it from the centre.
• Sprinkle 1 tsp oil on it.
• Cover the dosa pan with a lid.
• Fry until the dosa becomes brown.
• Fold it and serve hot with peanut chutney, ginger chutney, or coconut chutney.

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MIXED DAL DOSA RECIPE

Ingredients:

1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry

Method:

Wash rice separately and dals toghether.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt
Wet grind rice till fine.Mix both batters.
Add the curds, salt, soda and oil.
Mix well till fluffy and light.
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney.
Make thin or thick as desired.

Makes: 8-10 medium sized dosas
Shelflife: 1 day refrigerated.
Texture: Light and thin, foldable but crisp.

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MASALA DOSA

For the Batter :

* 1 cup plain rice
* 1 cup parboiled rice

* 1/4 cup white urad dal.
* 1/2 tsp. methi (fenugreek) seeds
* 1 /2 tsp soda bi carbonate
* 1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred
* water for grinding

For the masala :

* 2 large onions in vertical slices
* 2 large potatoes boiled and peedled
* 4-5 green chillies
* 1 tbsp. chopped coriander
* 8-10 cashews halved
* 1/2 tsp. each udad dal, cumin & mustard seeds
* 2 tbsp. oil
* 1/4 tsp. turmeric
* salt to taste

For preparing the masala:

Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,potatoes, coriander. Mix well.

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight.Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours.Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar.

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MAIDA DOSA

Maida - 3 Cups
Grated Coconut - 1 Cup

Green Chilly - 3-4
Ginger - 1" Piece
Sugar - 2tbsp
Salt - as per taste
fOil / Ghee
Mustard Seeds - 1 tbsp
Curry Leaves - 6-7
Rice flour - 1 1/2 cups

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spreadwith the back of the spoon to a thin round.

Mix maida:rice four in the ratio 2:1. Add about 2 tsp of ava.Add water and mix. Let it be more thin than normal dosai.To this add chopped green chillies, few cumin seeds, salt to taste(about 1 tsp). Add some splattered mustard seeds. Make dosas as described previously but make the dosas more thick. The same procedure can be followed with wheat flour instead of maida.

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KHALI DOSA

INGREDIENTS:

Dosa batter, red chutney, 2, finely chopped,
2 tomatoes finely chopped, 3-4 green chilies, finely chopped.

PREPARATION:

Make dosa and spread red chutney.
Mix, tomatoes pieces and green chili pieces. Put them in the center and fold and serve warm.

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JAGGERY , SWEET DOSA

* Wheat flour 1 cup
* Rice flour 1/4 cup

* Maida 1/4 cup
* Rava 3 tsps
* Coconut 1/4 cup finely grated
* Jaggery 1 cup
* Cardamom 2 powdered
* Ghee 1-2 t.spoons per dosai

Melt jaggery in 2 cups of boiling water and let it cool.Mix wheat flour, rice flour, rava, maida, cardamon, and coconut with the melted jaggery, and make a fine batter(Similar to Masala Dosa)

Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 tsp of ghee around it. Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of ghee around it. Wait till the dosai turns brown.

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CUCUMBER DOSA

Cut cucumber, green chilies into small pieces. Mix grated coconut and salt. Make plain dosa and spread cucumber salad and fold the dosa and serve.

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CHINESE DOSA

INGREDIENTS :

1-cup noodles, 3-4 spring,
100 grams French beans,
100 grams, salt ,
Soya sauce, 1 tbsp. chili sauce, oil.

PREPARATION:

Boil noodles. Chop French beans and boil them. Mix them and add Soya sauce and chili sauce. Mix well.

In a frying pan heat oil and roast finely chopped spring with leaves for 5 minutes and add noodles and vegetables. Mix well.

Make dosa and put Chinese vegetable in the center and fold and serve warm.

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CHANNA CHOLE DOSA

Ingredients:

250 grams kabuli channa,50 grams, 50 grams tomatoes,

1/2 tbsp. chaat masala, 2 tbsp.
Ghee , salt , 3-4 cup water.

For the Masala:

1 tbsp. pomegranate seeds, 1/2 tbsp. cumin seeds,
1 tbsp. coriander seeds, 2 pieces cinnamon,
3 cloves, 5 pepper corns,
3 red Kashmiri chilies, 3 big cardamoms.

For the Chutney:

1/4-cup mint leaves, 1 small piece,
1 green chilly, 1 small.

Preparations:

Soak channa in water for 12 hours. Boil water in pressure cooker. Add salt and drained channa. Pressure cook for 3 whistles and cook on low Heat ford 20 minutes. Remove and cool it.

Add tomatoes to warm water peel the skin and chop them.

For the chutney grind everything in mixture and prepare a paste.

In a frying pan roast all masala ingredients in a little ghee and then grind in the mixer.

Cut into big pieces. Fry in oil.

Heat ghee. Add tomatoes, chutney and roasted masala. Add boiled chana with water. Add fried and cilantro leaves. Mix well.

Make dosa and spread coconut chutney. In the center spread chole and serve warm.

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PLAIN DOSA

* 1 cup plain rice
* 1 cup parboiled rice
* 1/4 cup white urad dal
* 1/2 tsp. methi (fenugreek) seeds
* 1 /2 tsp soda bi carbonate
* 1/2 cup curds
* 10-12 tsps. ghee or oil as preferred
* water for grinding

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar.

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