Monday, August 29, 2011


Ingredients (Serves two):
1 cup semolina - coarse
3/4 cup thick yoghurt
3 green chilli - minced
1 Tbsp coriander leaves - minced
1 tsp ginger - grated
2 tsp yeast
1/2 tsp turmeric powder
2 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp pepper powder
2 sprigs of curry leaves - chopped
1/2 tsp asofoetida

1) In a pan, dry roast semolina until its characteristic aroma wafts out. Allow it to cool and mix it with yoghurt, turmeric powder, coriander leaves, ginger paste, pepper powder, green chilli, yeast. Add water to get a thick batter like consistency. Check for salt. Cover and let it ferment for an hour.
2) Take a pan and oil its insides. Pour the batter into it and place it in a steamer. Cover and steam for 10-15 minutes on medium heat
3) Once done, heat 2 tbsp oil in a skillet. Add mustard seeds and wait for it to splutter. Add cumin seeds, asofoetida, curry leaves. Spread it over the dhokla. Cut it into squares.
Serve with coriander-mint chutney and date-tamarind chutney

Friday, August 26, 2011

Pineapple kairasa

10 slices of Pineapple - cut to chunks
1/2 cup grated coconut
2 Tbsp roasted chana dal
1 Tbsp black gram
1 Tbsp toor dal
2 tsp cumin seeds
1 tsp coriander seeds
1-2 Tbsp red chilli powder / rasam powder
1-2 tsp tamarind concentrate
2 sugar
1 Tbsp oil
2 tsp mustard seeds
2 sprigs curry leaves
1 tsp asofoetida
1/2 tsp turmeric powder
2 dry red chilli
2 Tbsp oil

1) Dry roast toor dal, black gram, cumin seeds, coriander seeds in a skillet.
2) Allow it to cool and grind along with chilli powder, coconut and 1/2 cup of water
3) In a sauce pan, heat 1 cup of water, add pineapple chunks, 1 tsp tamarind concentrate, 2 tsp sugar, 1 Tbsp chillli/rasam powder, turmeric powder. Boil it until pineapple becomes soft.
4) Add the paste and 1-2 cups of water depending on consistency. Bring to boil.
5) Check for salt. Add more tamarind/chilli powder if you want it to be more tangy/hot.
6) Heat oil in a frying pan, add mustard seeds. Once it splutters, reduce heat to medium and add asofoetida, curry leaves, dry red chilli and fry for a minute. Add it to kairasa
Serve with rice or ragi mudde

Tuesday, August 9, 2011

Red Lentil dosa

1 cup red lentils - soaked overnight
2 Tbsp urad dal - soaked for an hour
3 Tbsp rice flour

1) Grind red lentils and urad dal with water to a thick milkshake like consistency. Add rice flour. Check for salt.
2) Heat a frying pan (on full)Take a ladleful of batter and spread into a circular disc. Add few drops of oil on top. After a minute or two, flip to the other side and cook for a minute.
Serve with chutney :)