DUM KOBI

Cauliflower in Gram Flour Sauce

Ingredients:

Cauliflower 1
Besan / Gram Flour 3 tbsps
Onion 1
Ginger 1 inch piece
Green Chiles 2
Garam Masala 1 tsp
Red Chile Powder 1 tsp
Cumin Seeds 1 tsp
Yogurt 1 cup
Cashews 3
Turmeric Powder a big pinch
Lemon Juice 1 tbsp
Oil 1 tbsp
Salt to taste

Method of preparation:

Remove hard stem, break cauliflower into big florets and wash them under water thoroughly.
Peel and finely chop onion.
Remove stems, wash and slice the green chiles.
Peel and mince ginger.
Chop cashew nuts into small bits.

Bring to boil 2 cups of water, add cauliflower florets, lemon juice, turmeric powder and salt.
Boil for 2 - 4 minutes or until cauliflower becomes soft but not mushy.
Strain the cooked cauliflower and reserve for later use.

Heat oil in a non stick pan on medium flame, add cumin seeds and onion.
Once onion turns translucent, add green chiles, ginger and besan.
Fry until besan changes to golden brown or until the raw smell of besan has gone.
Stir in yogurt, red chile powder, garam masala powder and salt.
Add half a cup of water to besan mixture if the sauce seems too thick.
Boil and remove from heat.

In a baking bowl, add cooked cauliflower florets.
Pour the besan sauce on top of the cauliflower florets and cover.
Bake the dish for 5 minutes and garnish with chopped cashews.
Serve dum gobi with steamed rice or roti.

Notes: Alternatively, fry the boiled cauliflower florets in little bit of oil before pouring the sauce.

Amaranth Leaves Wada

Thotakura Garelu

Ingredients:

Amaranth Leaves 2 cups packed
Urad dal 1 cup
Green Chillies 2
Ginger 1 inch piece
Cumin seeds 1 tsp
Salt to taste
Oil for deep frying

Method of preparation:

Soak urad dal in water for two hours.
Grind the soaked urad dal into thick smooth paste adding minimum amount of water.

Wash thoroughly and finely chop amaranth leaves.
Remove stems, wash and finely chop green chiles.
Peel and mince ginger.

In a mixing bowl, mix ground urad dal paste, chopped amaranth leaves, green chiles, ginger, cumin seeds and salt.

In a deep frying pan, heat oil on medium high.
Wash left palm and let it be wet all through the process.
Using right hand, make lemon sized ball with urad dal mixture.
Place in on left palm and flatten it.
Make a small hole in the middle, remove from left palm and slowly leave in hot oil.
Fry on both sides until golden brown.
Repeat the same with remaining urad dal amaranth mixture.
Serve amaranth leaves wada hot with coconut chutney and sambar.

Notes: Storing the ground urad dal mixture in refrigerator and using it the next day soaks more oil. So use immediately.

Deep Fried Chana Dal

Vepudu Senaga Pappu

Ingredients:

Chana Dal 1 cup
Red Chilli Powder to taste
Salt to taste
Oil for deep frying

Method of preparation:

Soak chana dal in water for 3 - 4 hours.
Place the soaked chana dal on kitchen towel and pat it dry.

Heat oil in a deep frying pan on medium high heat.
Slowly drop soaked chana dal into hot oil.
After few minutes, oil stops bubbling.
Stir and fry the chana dal for one more minute.
Remove the completely roasted chana dal onto absorbent paper.
Pour the fried chana dal into a jar while its still hot, sprinkle sufficient red chilli powder and salt.
Mix thoroughly, let it cool and serve fried chana dal as a snack.

Notes: Add a small pinch of soda bi carb in soaked chana dal if you wish

Indian Vegetarian Moong Dal Kichari Recipe

Rice and Moong Dal Kichari with Cauliflower and peas

Preparation time (after assembling ingredients): 5 minutes
Serves: 4 to 6

1 cup basmati rice
1 small cauliflower, washed, dried and cut into flowerets
1 pinch of hing (asafotida)
4 tablespoons ghee or vegetable oil
1/2 tablespoon shredded fresh ginger root
1 tablespoon minced seeded hot chilies (or as desired)
1 tablespoon cumin seeds
2/3 cup split moong dal (or split peas)
3/4 cup fresh green peas
7 cups water
2 1/2 teaspoons salt
1 tablespoon ghee

1. Clean, wash, soak and drain rice and dal.

2. Have the cauliflower and hing ready next to the stove. Heat 4 tablespoons of ghee in a 4-5 quart saucepan over high heat. When it is hot, stir in ginger root, chillies and cumin seeds. Fry until the cumin seeds turn brown (they will darken in seconds).

3. Quickly add the hing and immediately follow with the cauliflower. Turn it about with a spoon, frying for 4-5 minutes or until slightly browned and partially cooked. Add the rice and dal and fry for about 1 minute.

4. Pour in the fresh peas, water and tumeric and bring to a full boil over high heat. Reduce the heat to low, partially cover and slowly cook, stirring occasionally, for 1- 1 1/2 hours or until rice and dal are soft and the mixture is similar to oatmeal in consistency. As the kichari thickens, stir frequently to prevent sticking. Before serving, add the salt and 1 tablespoon ghee.

Indian Vegetarian Halavah Recipe

emolina Halavah with golden raisins

Preparation and cooking time (after assembling ingredients): about 25 minutes
Serves: 6

2 cups water
3/4 cup sugar
1/3 cup golden raisins
1/2 cup ghee
1 cup semolina
1/4 cup sliced almonds

1. Combine the water and sugar in a heavy 2 quart saucepan over low heat and, while stirring, dissolve the sugar. Raise the heat and bring the mixture to a boil. Gently boil it for a few minutes. Add the raisins and set aside, covered.

2. Heat the ghee in a large saucepan over moderately low heat. When it is hot, add the semolina and rhythmically stir-fry until the grains swell and darken to a warm golden color, about 10 minutes. Remove the pan from the heat.

3. Stirring steadily, gradually pour syrup into the semolina. At first the grains may sputter, but will quickly cease as the liquid is absorbed. Place the pan over very low heat and, stirring steadily, cook until the grains absorb the liquid and the texture is fluffy, up to 10 minutes. Best if served hot or warm.

Indian Vegetarian Pakora Recipe

The preparation and cooking time after assembling ingerdients: about 10 minutes.
Resting time of the dough: 10 minutes
Cooking time: about 30 minutes

Batter:

1 1/3 cup chickpea flour (garbanzo bean flour)
3/4 teaspoon baking powder
1/2 teaspoons crushed chillies
3/4 teaspoons salt
1/2 teaspoon cinnamon
1 teaspoon ground cumin seeds
9 teaspoons cold water

Pakora suggestions
(you can use the vegetable of your choice):
Thin rounds of zucchinu
Small cauliflower flowerets
Potato rounds
Carrot rounds or strips
Thin-sliced eggplant wedges
Under-ripe banana, thinly sliced
Pumpkin, cut into squares
...Be creative

1. Sift the flour. Add spices and salt. Miw well. Add water slowly, beating with a whisk until batter is smooth. The batter should have the consistency of heavy cream.

2. Cover the batter and set aside for 10 minutes.

3. Whisk again for a couple of minutes and stir in the baking powder. Set aside.

4. Heat 3 inches of ghee or oil in a wok or pan until it is hot (355 F). Dip 5 or 6 of your selected ingredients in the dough and slip them one at a time in the hot ghee or oil. Fry until the pakoras are golden-brown, turning to brown evenly. Leavy greens may take as little as 1 minute per side, potaios may take up to five minutes per side. Remove with a slotted spoon. Serve hot.

Indian Pann - served as a digestive after meal

Paan' is served as a digestive after some meals. The dark-green leaf of the betel-pepper plant is smeared with a little bit of lime and wrapped around a combination of spices like crushed betel-nuts, cardamom, aniseed, sugar and grated coconut. It is an astringent and is believed to help in clearing the system. Mumbai is known to be a good place for connoisseurs of paan.

All the varieties of paan preparations can be made in any of the three types of paans - Kalkatta, Banarasi, Maggai.

After mixing the common ingredients,

For Meetha Paan add :
• Gulkand
• Kharik
• Munakka
• Khopra (Grated Coconut)
• Badam Powder (Almond)
• Kaju Powder (Cashew)
• Pista Powder (Pistachio)
• Cherry
• Special Salli Supari
• Gulab Powder (Rose )

For Sada Paan add:
• Special Roasted Supari
• Kalkatta Supari
• Special Salli Supari
• Badam Chutney
• Hari Patti (small Green Leaves)

For Sada Meetha add:
• Roasted Supari
• Kharik
• Special Salli Supari
• Gulab Powder
• Elaichi Water (Cardamom Water)

For 120 Paan: 120 No. Tambaku (Tobacco) is added to any of the paan preparation. Similarly Tambaku No. 160, 300 and 600 are also available.

Two more types of Tambakus added in the paan are:
• Nautan Kimam - It is a readymade preperation of Kesar Kimam
• Bhola Tambaku

Stuffed Cabbage Role

Ingredients:

1 large cabbage
2 jars of sauerkraut
1 lb. lean ground beef
1 lb. lean ground pork
1/2 cup cooked long grain rice
1 raw egg
1 large onion, finely chopped
2 garlic cloves, crushed
2 cans chopped tomatoes
1/4 cup bread crumbs
2 cups of water
1 Tbsp. peppercorns
6 bay leaves
1 Tbsp. Hungarian paprika
salt and black pepper

Zaprashka: 
4 Tbsp. butter
4 Tbsp. flour

Instructions:

1. Remove core from the cabbage, place in a large saucepan, cover with water, then bring to the boil and cook until the outer leaves begin to loosen.

2. Lift out the cabbage, remove the softened leaves and return the head of cabbage to the pan of boiling water to soften more leaves. Repeat until all leaves are removed.

3. Once all the leaves have been softened, remove the center stalks from each leaf and set aside.

4. Meanwhile, place the beef, pork, rice, salt, paprika, pepper and egg in a large mixing bowl and mix well. Set aside.

5. Place the onion and garlic in a saucepan and sauté until the onion is soft.

6. Add the onion mixture to the beef mixture and mix well.

7. Spoon half the sauerkraut into the bottom of a large cast iron pot and set aside.

8. Using the largest cabbage leaves, place about a handful of the meat and rice mixture on each cabbage leaf and roll up, tucking in sides. Lightly press the mixture into the leaves. Place the cabbage rolls with the seam side down on top of the sauerkraut in the cast iron pot. Sprinkle the peppercorns and add the bayleaves on top.

9. Add the unused cabbage leaves, chopped, on top of the stuffed cabbage rolls.

10. Mix the tomatoes, water and remaining sauerkraut together and add to top of stuffed cabbage rolls.

11. Cook on medium until mixture begins to bubble, turn down heat to a simmer and allow to cook for 3 hours. I like to let it simmer on the stove a little longer.

12. Near serving time, prepare the zapraska in a skillet, pouring liquid from the stuffed cabbage into the zapraska and then add back to the pot. The stuffed cabbage rolls should simmer for another 15 minutes with the added zapraska.

13. Grandma always served her stuffed cabbage rolls with home made mashed potatoes, adding the liquid from the stuffed cabbage rolls to the potatoes! YUMM!

South Indian Dish-Idli

Preparation

Idli batter is poured into the round indentations of the idli pans (pictured) and placed into a pressure cooker.

To make idli, two parts uncooked rice to one part split black lentil (Urad dal) are soaked. The lentils and rice are then ground to a paste in a heavy stone grinding vessel (Oralu kallu). This paste is allowed to ferment overnight, until it expands to about 2½ times its original volume. In the morning, the idli batter is put into theghee-greased molds of an idli tray or "tree" for steaming. These molds are perforated to allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10-25 minutes, depending on size). The idli is somewhat similar to the dosa, a fried preparation of the same batter.

In the olden days, when the idli mold cooking plates were not popular or widely available, the thick idli batter was poured on a cloth tightly tied on the mouth of a concave deep Cooking pan or tava half filled with water. A heavy lid was placed on the pan and the pot kept on the boil until the batter was cooked into idli. This was often a large idli depending on the circumference of the pan. It was then cut into bite-size pieces and eaten.

Contemporary Idlis and variations

Rave idli, a specialty of Karnataka

Southern Indians have brought the popular idli wherever they have settled throughout the world. Cooks have had to solve problems of hard-to-get ingredients, and climates that do not encourage overnight fermentation.

Newer "quick" recipes for the idli can be rice- or wheat-based (rava idli). Parboiled ricecan reduce the soaking time considerably. Store-bought ground rice is available, orCream of Rice may be used. Similarly, semolina or Cream of Wheat may be used for rava idli. Yoghurt may be added to provide the sour flavor for unfermented batters. Prepackaged mixes allow for almost instant idlis, for the truly desperate. However, the additional health benefits of fermentation process will be lacking. Idli Burger is another variation that can be made easily.

Besides the microwave steamer, electric idli steamers are available, with automatic steam release and shut-off for perfect cooking. Both types are non-stick, so a fat-freeidli is possible. Table-mounted electric Wet grinders may take the place of floor-boundattu kal. With these appliances, even the classic idlis can be made more easily.

The plain rice/black lentil idli continues to be the popular version, but it may also incorporate a variety of extra ingredients, savory or sweet.Mustard seeds, fresh chile peppers, black pepper, cumin, coriander seed and its fresh leaf form (cilantro), fenugreek seeds, curry leaves , freshginger root, sesame seeds, nuts, garlic, scallions, coconut, and the unrefined sugar jaggery are all possibilities. Filled idlis contain small amounts of chutneys, sambars, or sauces placed inside before steaming. Idlis are sometimes steamed in a wrapping of leaves such as banana leaves or jackfruit leaves.

A variety of nontraditional idlis exist these days, namely, standard idli, mini idlis soaked in sambar, rava idli, Kancheepuram idli, stuffed idli with a filling of potato, beans, carrot and masala, ragi idli, pudi idli with the sprinkling of chutney pudi that covers the bite-sized pieces of idlis, malli idli shallow-fried with coriander and curry leaves, and curd idli dipped in masala curds.

Ramasseri Idli : Ramasseri, an offbeat village in Palakkad is known all over Kerala for the idlis it make - the delicious Ramasseri Idli. Spongy and soft Ramasseri Idli is slightly different in shape from the conventional idlis. It is a little flat and round. Ramasseri Idli is eaten with Podi mixed in coconut oil. The beginning was from a Muthaliyar family living near Mannath Bhagavathi Temple in Ramasseri near Elappullly.The recipe of Ramasseri idli dates back to about one century,which again is a trade secret. The Muthaliyar family was migrated to Palakkad from Kanchipuram in Tamil Nadu. The new generation in the profession says that the secret of the recipe and taste were handed down to them from grand old women of the community. Now the idli business is confined to four families in Ramasseri. Selection of rice is very important in making Ramasseri idli. Usually the varieties used are Kazhama, Thavalakannan, Ponni etc. The taste starts from the boiling of paddy itself. Drying and dehusking are also important. It is done in a particular way. The combination of rice and black gram is also equally important. For 10 kg of rice, one kg of black gram is used. Idli is made only after four hours of fermentation. Steaming of the idli is done on a cloth covered on the mud pot using firewood. This provides special taste to the preparation.

Leftover Idli can be torn into crumbs and used for preparing dishes such as Idli fry and Idli Upma.

Picture gallery

Idli and Vada served with sambar and two type of chutneys (green and red) on banana leaf or plate.	The South Indian staple breakfast item of idli, sambar, and vada served on a banana leaf. Note the stainless steel plates and cups; characteristic of south Indian dining tables.	Tatte Idli: variations from Karnataka	Sambar idli: Idli soaked in sambar. Chutney is the best companion for this dish.
MTR idli: Famous Mavalli Tiffin Room idli served with pure ghee and sambar. Pure ghee is poured on steaming idli and relished with chutney or sambar.	Button Idli. This usually contains fourteen idli and is therefore called "fourteen idli". However this name came from Floating idli (small idlis floating on sambar, rasamor butter milk)	Sanna(s), a Goan variant of idli.

South Indian dish-Dosa

Preparation

Regular Dosay batter is made from rice and split, skinned urad bean (black lentil) blended with water and left to ferment overnight. A modified form of the same batter can be used to make idlis.

Characteristically the rice is very finely ground, more so than in idli batter. Furthermore, the rice to lentil ratio varies in both. The rice can be uncooked and/or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosay or semolina for a rave dosay.

The batter is then ladled in small amounts onto a hot greased tava, where it is spread out into a thin circle and fried with oil or ghee until golden brown. This is the case in a very short time. The dosay may then be folded in half and served or rolled as in a wrap, but in both cases it is cooked on a single side. Alternatively, it may be flipped to cook on the other side and then served.

Serving methods

Though sometimes considered a breakfast dish, dosays are also eaten at other times of day. Those with wheat allergies or gluten intolerancewill find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.

Dosays are typically served with a side dish which varies according to regional and personal preferences. More common side items include:

• sambar
• wet chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dal, green chilies, and mint or coriander (cilantro)
• dry chutney pudi or powder of spices and desiccated coconut
• Indian pickle
• milagai podi, fry dry chillies, dal, asafoetida, salt and grind coarsely
• chicken or mutton curry (commonly served in non-vegetarian households in Tamil Nadu and Kerala)
• curd with chilli powder topping
• Muddha Pappu(dal) with large amount of ghee (the traditional way of eating dosa in many parts of Andhra Pradesh)

Masala dosa

Masala Dosay as served inChennai, Tamil Nadu

The ubiquitous Indian dish masala thosai has its origins in Udupi. A masala thosai is made by stuffing a thosai with a lightly cooked filling of potatoes, fried onions and spices. It wraps the thosai around a onion and potato curry or sabji.

Dosay is supposed to have had its roots in the Temple Streets of Udupi, Karnataka.^{[citation needed]}

File:Masala Thosai with kelange masala.jpg

Masala Dose showing kelange masala filling

Before it was invented, plain Dosay was served with potato curry (batata bhaji) without onions in a separate cup. During a shortage of potatoes, method was created where potato was mashed and sauteed with onions together with other spices. This was then placed inside the dosay instead of a separate cup. This was done to hide the onions which are not eaten by orthodox Hindus and Jains. People enjoyed this new dosay. It came to be known as "Masala Dosay", from the sautéeing of spices (masala) during the preparation of the bhaji.^{[citation needed]}

Variants of Masala Dosay

Due to the huge popularity of masala dosay, many variants exist for differing tastes. The following are some of the variants.

• Mysore masala dosay : Masala dosay with chutney spread inside along with bhaji .
• Vegetable masala dosay : Instead of potatoes, peas and other vegetables are mashed to make bhaji.
• Rave dosay : Rave (semolina ) is used to instead of rice.
• Chinese Masala dosa : In this noodles and other Chinese ingredients are added .

One variant of the masala dosay, the Mysore masala dosay, is served with both coconut and onion chutneys. In Bangalore, the masala dosay is usually served with a red chutney applied to its inside surface. This peculiarity lends itself to a unique taste and is something that is not found elsewhere. The red chutney usually has generous amounts of garlic (traditionally garlic is not used in masala dosay especially in the Brahmin community), and adds a nice flavor to the dosa when it is fried with ghee. In recent times this has become popular in other parts ofKarnataka. Davanagere benne masala dosay is another variant of the masala dosay from Karnataka. It is named after Davanagere in Karnataka. It is prepared by adding liberal doses of butter (benne) and also a potato filling (palya) that is unique. It is devoid mostly of any extra ingredients and is just mashed potato. The Rave dose or Rava dosa is another variant which is made from semolina. Ragi dosay and Ade or Aday dosa are other variants that are native to Karnataka.

Dosay variations

Home made Neer dosa with thick coconut chutney

Though dosay typically refers to the version made with rice and lentils, many other versions of dosa exist and are popular in varying degrees. This is sometimes specific to a region in India. Other types of dosa include:

• Egg dosa - a dosa spread with an omelette.
• Chilli dosa - chilli powder is spread on the dosa.
• Onion dosa - chopped and sautéd onions are spread on the dosa.
• Ghee (thuppa/neyyi) dosa - ghee is used instead of oil while frying the dosa.
• Butter dosa - butter is used instead of oil while frying dosa and a small amount on top of it while serving.
• Roast - the dosa is spread thinly and fried until crisp.
• Family roast - a long dosa which can be spread over 2 or 3 feet.
• Paper dosa - a long and very thin delicate dosa which can be spread over 2 feet.
• Green dosa - a dosa stuffed with fresh vegetables and mint chutney.
• Chow-chow dosa - a dosa stuffed with (Indian flavored) Chinese noodles.
• Cheese dosa - a dosa stuffed with cheese.
• Masala dosa - a dosa stuffed with spiced potatoes (famous in South India)

Rava dosa served at a restaurant inGuntur.

• Rava dosa - made with rava or semolina, which doesn't need fermentation and is usually considered a fast snack/tiffin.
• Wheat dosa - made with wheat flour, and served with coconut chutney,mysore masala dosa
• Vella dosa - a sweet dosai made of jaggery with ghee/neyyi.
• Ragi dosa - made of ragi or millet flour, usually considered "a poor man's fare".
• Muttai dosai - eggs are added to the regular batter; the word muttai in Tamil means "egg".
• Set dose - a popular type of dosa in Karnataka, which is cooked only on one side and is served in a set of two, hence the name.
• Benne dose - similar to masala or set dosa but smaller in size. Served with liberal helpings of butter sprinkled on it. Said to have originated in the Davanagere district of the state of Karnataka
• Cabbage dosa - a dosa made out of cabbage. Paste is prepared with rice, red chillies, Asfotedia and Turmeric. Once the batter is ready, cabbage cut into small pieces is added to the paste and left for about 30 mins.Once this is done, the batter is poured and the dosa is made crisp.
• Neer dosa - a dosa prepared from rice unique to Dakshina Kannada and Uttara Kannada districts.
• Pesarattu - a dosa prepared from moong dal; Andhra special. The variations include a) making from soaked whole moong seeds (along with green cover), which gives a greenish tint to the Dosa, and, b) making with yellow coloured moong dal (green cover removed and dal is refined), which gives a fine golden yellow tint to the dosa when roasted. Both these forms are famous in Andhra Pradesh, and are typically served with chutney made from Ginger and Tamarind.
• Adai - a dosa prepared from a combination of dals namely Urad, Channa & Moong dal.
• Appam - a dosa prepared from a combination of patted rice (Avalakki), rice & yogurt.
• 70 MM Dosa - Similar to Masala Dosa, but it is bigger in size, about 60 cm in diameter.

Instant dosa

Packs of readymade "instant" dosa batter are available all over India. These are typically available in 500g and 1 kg denominations, and are ready to be spread onto a hot plate (in some cases requiring addition of salt or water first). Typically, instant dosa batter can also be used to make idlis (see Idli).

Spelling

There are various ways of transliterating dosa: dhosa, dosay, dosai, dhosai, tosai, thosai (used in Malaysia and Singapore). But the original one is 'dosay'

Media

A colour film with sound showing a plain dosa being prepared