Indian Food Recipes       Back to Home
 

Today's date is 16 April 2021 @ 10:02:21

Submit Recipes
   ::   Sri Lankan    Indian    Oriental    Western

View Recipes     ::   Sri Lankan    
Indian    Oriental    Western

:: Indian Food

Need Help?

Search Recipes::

Statistics
There are 449 recipes!

Title of the Ads. Description of the Ads.

Idiappam

Admin :: Edit

Country of the Food: South India | Email to Author               Posted on 20 April 2003 @ 16:29:00

Ingredients
1 cup ordinary rice
1 cup parboiled rice
2 tbsp. oil
salt to taste
water

Method


Wash and soak rice together overnight.
Grind together to a fine paste.
Keep aside for 5-6 hours.
Put into idli moulds and steam till cooked.
Use skewer test.
Grease a sev press. Place warm idli in it and press.
Press out sev in a 4" circle. See that ends overlap.
Allow to cool a bit. Use greased palms and lift.
Place in a double walled colander or steamer to keep warm.
Serve hot with ghee and chutney, garnished with coconut and coriander.
Variations:

Top with powdered sugar and ghee while serving.
Cool, break unevenly. Heat oil in a pan, add finely chopped chillies and onions, fry till tender, add sev, salt, lemon juice, coriander, grated coconut, and mix. Serve warm or cold.
Sun dry the idiappams till dry and crisp. Store and fry or steam when desired.
Will keep for a few weeks in dry form.
Making time: 1 hour excluding soaking and grinding time.
Makes: 18-20 idiappams.
Shelflife: Idlis can be refrigerated and resteamed the next day. Dry form 2-3 weeks.

 

Rava Idli with Sagoo

Admin :: Edit

Country of the Food: South Indian | Email to Author               Posted on 20 April 2003 @ 16:30:59

Ingredients
For rava idli:
2 1/2 cups medium semolina
2-3 stalks curry leaves finely chopped
1 tsp. mustard seeds
1 tsp. urad dal
1/2 tsp. channa dal
8-10 cashews broken into pieces
4 tbsp. oil
1 tsp. soda bicarb
2 tsp. salt
2-3 tbsp. coriander leaves finely chopped
1 tbsp. finely grated fresh coconut
2 cups fresh curds

For sagoo:
2 large onions chopped medium
2 potatoes peeled, chopped and boiled
2-3 green chillies
2 tbsp. coriander leaves
1 tbsp. curry leaves finely chopped
1 tsp. sugar
1/2 tsp. turmeric powder
1 tsp. lemon juice
1 tbsp. fresh grated coconut
1/2 tsp. each ginger & garlic grated
1/2 tsp. each mustard & cumin seeds
1 tbsp. cashew bits

Method for idlis:
Heat 2 tsps. oil in a small pan, add seeds, cashews and fry till light brown.
Remove from fire, keep aside.
Take semolina in a large plate or pan.
Make a well in the centre.
Pour remaining oil here, add all other ingredients, except coconut, curds and coriander.
Pour also seasoning of seeds and cashews.
Mix gently with hands till mixture is well blended.
The mixture should have enough oil to show on your fingers after mixing.
If too dry add some more. Keep aside till required.

10 minutes before serving:
Beat curds lightly, add rava mixture, coriander and coconut and mix gently.
Keep aside for 5-7 minutes. If too dry add some more curds.
DO NOT make the mixture too thin, and DO NOT beat too vigorously.
When spooned into the moulds, it should hold with spreading fast.
Steam in an idli cooker for 5-7 minutes.
Check by inserting a skewer or matchstick.
It should come out clean.

For sagoo:
Blend together, 1 onion, chillies, 1/2 coriander, 4-5 pieces potato, 3 tbsp. water. Keep aside
Heat oil in a heavy pan, add cashew, dals, and fry for a minute.
Add seeds, asafoetida and allow to splutter. Add garlic & ginger
Add onions, stir fry till pink and tender.
Add ground paste, potatoes and 2 cups water.
Bring to a boil, simmer for 5-7 minutes till the gravy becomes thick.
Add turmeric, salt, sugar, coriander, curry leaves, lemon juice, coconut, and stir.
Simmer further 2 minutes. Remove from fire.
Serve hot with rava idlis and chutney.
Making time: for idlis: 30 minutes. for sagoo: 30 minutes.

Makes:15-17 ildis, 4-5 servings of sagoo
Shelf life: dry rava mixture may be stored at room temperature for a week in refrigerator for a month. Make sure curry leaves are wiped dry before adding. Sagoo, fresh or refrigerated 1 day. Potatoes may be boiled ahead of time.

 

Coconutmilk Dosas

Admin :: Edit

Country of the Food: South India | Email to Author               Posted on 20 April 2003 @ 16:31:29

Ingredients
1 cup rice
1/3 cup udad dal
2 cups coconut milk
1/2 tsp. methi (fenugreek) seeds
1/3 cup curds
1/2 tsp. soda bicarb


Method

Wash and soak the rice and dal together.
Add methi seeds and soak for 6-7 hours or overnight.
To prepare coconut milk put grated coconut in blender.
Repeat with the same residue. Restrain.
Add water and blend till smooth. Strain.
Use this milk to grind the dosa batter.
salt to taste Add curds, soda, salt and mix well.
oil to shallowfry Keep aside for 3-4 hours.
Heat griddle, pour 1 spoon batter.
Proceed as for plain dosa.
Even thick dosas may be made from the same batter if desired.
Serve hot with coconut or onion chutney.

 

Sada (Plain) Dosa

Admin :: Edit

Country of the Food: South India | Email to Author               Posted on 20 April 2003 @ 16:39:41

Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad 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

Method

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.

 

Masala Dosa

Admin :: Edit

Country of the Food: South India | Email to Author               Posted on 20 April 2003 @ 16:40:16

Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad 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

Method:

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.


For masala:

Ingredients
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

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.



Chutney spread:

1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste

Grind all ingredients together to form a firm chutney. Use very little water.


Makes:10-12 dosas of 7 " diameter
Shelflife: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.

 

Spicy Garlic Ginger Roti

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:41:05

Ingredients
2 cups wheat flour
1/2 cup plain flour
2 tbsp. ghee

Mix together:
4 tbsp. dry wheat flour
1 tbsp. rice flour
2 tsp. ginger grated
2 tsp. garlic grated
4 tbsp. coriander leaves chopped very fine
1 tsp. fresh ground black pepper

Other ingredients:
salt to taste
1/2 cup ghee approx.

METHOD


Mix wheat, plain flour and salt.
Rub in the 2 tbsp. ghee.
Add warm water to form soft pliable dough.
Cover with moist cloth and keep aside for 30 minutes.
The spicy mixture should be dry.
To proceed:


Divide dough into 9 portions.
Make ball and roll into a chappati of 7" diam.
Use dry flour for dusting while rolling.
Brush chappati with ghee.
Sprinkle some of the mixture over it.
Roll one more, place over the first.
Apply ghee, sprinkle mixture.
Follow with one more roti, ending with spicy mixture.
Gently press down, roll into a tight swiss roll.
Cut the roll into 3 parts.
Dust with dry flour, keep aside.
Repeat for other six rotis, making 2 more rolls.
Take one piece, twist and flatten gently.
Dust with flour and roll to a thick chappati.
Shallow fry on hot griddle, drizzling ghee on both sides.
Press lightly and fry to a golden brown.
Repeat with other pieces.
Serve hot with fresh curds, sauce, jam or chutney.
Making time: 45 minutes
Makes: 9 rotis
Shelf life: 2 days

Note: Leftover cold roti makes an excellent snack with your afternoon tea or coffee.

Variations: Make a sweet filling of dry flours, flaked dessicated coconut and powdered sugar, if desired.

 

Kashmiri Roti

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 16:41:37

Ingredients
3 cups wheat flour
1 tsp. black pepper freshly ground
1/2 tsp. fennel seeds coarsely crushed
1/2 tsp. cumin seeds
1/4 tsp. ajwain seeds (omum)
4 -5 pinches asafoetida
1 tbsp. butter
salt to taste
ghee for shallow frying
warm milk to knead dough

METHOD


Sieve together flour and salt.
Add all other ingredients except ghee and milk.
Mix well. Knead into a soft pliable dough.
Divide dough into 10 parts.
Roll into a thick paratha.
Prick with a knife or fork all over.
Heat griddle, roast on both sides.
Drizzle a little ghee on both sides.
Shallow fry both sides till crisp and golden spots appear.
Serve hot, with dals or vegetables, as desired.
Making time: 30 minutes
Makes: 10 rotis
Shelflife: Best fresh

 

Kulcha

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:42:09

Ingredients
3 cups plain flour
1 tbsp. oil
1 tsp. dry yeast
1/4 tsp. baking powder
1 tsp. sugar
1/2 cup warm milk
2 tbsp. curds
salt to taste
more milk for kneading if required

METHOD


Sprinkle yeast and sugar over warm water.
Keep aside for 5 minutes or till frothy.
Mix salt and flour, take in a large plate.
Make well in centre. Put curds in well.
Sprinkle baking powder over curds.
Allow to stand for 2-3 minutes.
Pour oil, yeast solution, in well and mix gradually.
Use milk as required, to make a soft stiff dough.
Brush dough will oil. Cover with inverted bowl.
Keep aside for 4 hours. Longer if weather is cold.
Grease palms well and punch dough till soft and elastic.
Cover again and keep aside for 10 minutes.
Break of a lump of dough.
Roll or pat to a thick round about 6" diam.
Roast on hot griddle, or tandoor, till golden spots appear.
Or shallow fry on griddle.
Serve hot with gravied vegetables, dals, etc.
Making time: 45 minutes (excluding keeping time)
Makes: 6-7 kulchas
Shelflife: best fresh, or refrigerate dough till used.

Note: Do make kulchas perfectly round, the charm is in rolling them oval or pulled from one end.

 

Moongdi

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 16:42:39

Ingredients
1/2 cup math (tiny brown gram like green gram) dal
if not available use green moong dal
2 cups wheat flour
1/2 tsp. cumin seeds crushed coarsely
1 tsp. coriander seeds crushed coarsely
2 tsp. red chilli powder
1/2 tsp. garam masala (optional)
3-4 pinches asafoetida
salt to taste
2 tbsp. ghee
oil to shallow fry

METHOD


Wash and soak dal for 4 hours, drain, skins intact.
Mix all ingredients, except oil.
Add very little water at a time, and knead into a pliable dough.
Take a small lump at a time, make round.
Using dry flour for dusting, roll into round as thin as possible.
Roast on griddle, cooking on both sides.
Drizzle a little oil on each side
Press with a small wooden presser till both sides are crisp.
Serve hot, or cool very well before storing in a tight container.
Serve with pickles, jam, chutney or curds.
Making time: 45 minutes
Makes: 15-16 moongdis
Shelflife: 2 weeks or more

 

Roghni Naan

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:43:08

Ingredients
2 cups plain flour
2 tsp. dry yeast
1 tbsp. sugar
3 tbsp. butter
2 tbsp. curds
1/2 cup warm milk
1 tbsp. milk extra
1 tbsp. poppy seeds
1 tbsp. raisins
1/4 tsp. saffron strands

METHOD


Sprinkle yeast and sugar over warm milk.
Keep aside for 30 minutes of till very frothy.
Rub saffron into remaining 1 tbsp. milk. Keep aside.
Mix flour and salt in large plate. Form well in centre.
Pour curds and yeast solution in it and keep for 10 minutes.
Add curds and knead into soft elastic dough.
Put dough in a deep vessel and keep aside covered for 10 hours or overnight.
Divide dough into 5 parts. Make rounds, place on a greased baking try.
Keep aside for 15 minutes. Roll into thick oval or triangle.
Keep centre slightly thinner than edges. Preheat oven at 350C.
Sprinkle some saffron water, khuskhus, and raisins over naan.
Wet bottom and stick to baking tray. Make as many will fit in tray.
Bake for 4-5 minutes or till done.
Remove, drizzle some butter over it if desired.
Serve hot with curries or gravied vegetables.
Making time: 1 hour (excluding maturing)
Makes: 5 naans
Shelflife: dough

 

Palak (Spinach) Phulka

Admin :: Edit

Country of the Food: India | Email to Author               Posted on 20 April 2003 @ 16:43:43

Ingredients
3 cups wheat flour
1/2 cup curds fresh
1 bunch spinach, chopped, washed, drained
1 tsp. ghee or oil
salt to taste

METHOD


Blend spinach curds in mixie, till smooth.
Sieve together flour and salt.
Add spinach mixture, a little at a time.
Knead simultaneously, to make a soft pliable dough.
Keep covered for 10-15 minutes.
Brush ghee over dough.
Knead again, till smooth and elastic.
Take a pingpong ball sized lump, make round.
Roll into a thin chappaati using dry flour to dust.
Heat tawa (griddle), cook on one side, turn.
Allow brown spots to appear on the other side.
Turn again, puff up by pressing lightly with a wad of cloth.
If desired drizzle butter or ghee over it.
Serve hot with veggies, or dal.
Making time: 30 minutes
Makes: 13-15 rotis
Shelflife: Dough refrigerated 1 day Rotis, 2 days
Variation: Add a few sprigs of mint leaves to the spinach to give that exotic aroma of mint, to the roti.

 

Tandoori Roti (without Tandoor)

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 16:44:14

Ingredients
2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.

Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.

Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.

Serve hot with desired vegetables.

 

Pages: << Previous [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] [37] [38] Next >>


Return home :: AllSrilanka.com