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Wednesday, June 4, 2014

Ragi Dosa


Ingredients

Ragi (Nachni/Red Millet) Flour  – 2 cups
Rice Flour – ½ cup
Sour curd – 1/2cup
Green Chillies (finely chopped) – 3 to 4
Chopped Coriander – 1 cup
Onions finely chopped – ½ cup
Salt to taste

For the tempering

Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Asafoetida – ½ tsp
Curry leaves 5 to 6 
Oil – 1 tsp

Method

  • Mix the ragi flour, rice flour, curds, salt, coriander leaves, green chillies and onions. Add sufficient water to form a batter of thin pouring consistency. Set aside for 2 hours. Add more water if required to get a batter of pouring consistency.
  • Heat the oil and add all the ingredients for tempering. When the mustard seeds crackle, add to the batter.
  • Heat a 6” diameter non-stick pan and grease it lightly with oil. When hot, pour a ladleful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
  • Pour a little oil along the edges while cooking. When crispy, fold over and server hot.

Sunday, June 1, 2014

Prawn Samosa

Prawn Samosa Recipe

Ingredients 

Samosa Patti – 8
Prawn (small) Deveined – 20 to 25 
Onion – 1
Oil – 2 tbsp
Garlic chopped – 1 ½ tsp
Red chili flakes – ½ tsp 
Salt to taste
Coriander leaves chopped – 2tbsp
Jalapeno – 2
Medium Tomato chopped – 1
Tomato ketchup – 2tbsp
Vinegar – 1tsp
Refined Flour (Maida) – 2tbsp

Method

Finely chop onion. Heat 1 tbsp oil in a non-stick pan, add 1 tsp garlic and onion and sauté till translucent. Add prawns, ¼ tsp red chili flakes, salt and sauté. Chop 1 tbsp coriander leaves and add. Take the pan off the heat and drain the cooked prawns in a strainer. Set aside to cool. Finely chop jalapeno peppers. Heat 1 tbsp oil in another non-stick pan. Add remaining garlic, remaining red chilli flakes, tomato and sauté. Add jalapeno, tomato ketchup, salt and vinegar and reduce heat. Cook till sauce thickens. Chop 1 tbsp coriander leaves, add and mix well. Transfer into a bowl and set aside. Heat sufficient oil in a kadai. Make a cone of each samosa patti, fill with prawns mixture and fold to cover the filling completely. Seal the open edge with the flour paste. Gently slide samosas into hot oil and deep fry on medium heat till golden and crisp. Drain on tissue paper. Serve hot with jalapeno tomato sauce.