Black Chana Sukka

Ingredients

1 cup black chana

1 onion

5-6 cloves of garlic

1/4 tsp turmeric powder

1-2 tsp chilli powder

2 tbs fresh grated coconut

1tsp oil

1tsp mustard seeds

few curry leaves

2-3 small dry red chillies

Method:

Wash and soak the chana for 4-5 hrs. Cook chana, sliced onion, garlic along with turmeric powder and chilli powder in a cooker. Cook till three whistles. Put off the fire. Let the cooker cool. Open the cooker lid, turn on the fire and add fresh coconut.

In a seperate vessel, heat oil, add mustard, dry red chilli and curry leaves. Add this seasoning to the chana. Put off the fire. Serve hot with rice or roti!

Tendli/Gherkins Tel Piyav

Ingredients

Tendli 250g

1 big onion

4 to 5 garlic cloves

1-2 green chillies

salt to taste

2 tsp fresh grated coconut

1 tsp oil

Method:

Cut the tendli length wise. slice the onions, garlic and green chillies. Keep altogether in a vessel on the stove with little water to boil. Add salt. cover and cook till tendli becomes bit soft. Add fresh coconut. Mix nicely and cook for few minutes. Add little oil to the vessel. Mix and put off the fire.

Dosa/Pole

Ingredients

2 cups of raw rice

1/2 cup urad dal

1 tsp methi/fenugreek seeds

1 cup cooked rice

salt to taste

Method

Wash and soak the rice, dal and methi seperately for 3 to 4 hours. First grind the methi and dal with little water. Then grind the rice along with cooked rice. Mix dal and rice mixture throughly. Keep the batter to ferment overnight. Add salt.

To make dosas, heat tava, smear little oil on the tawa and pour in a big ladle of the batter on it. Allow it to spread naturally or you can spread it to the desired size. I sometimes spread to the size of masala dosa or sometime leave it to size of set dosa. Cover and allow it to cook.

Serve them hot with chutney of your choice. This goes to the dosa mela.

Jaggery Dosa

Ingredients:

1.5 cup wheat flour
1/2 cup rice flour
3/4 cup Jaggery
1/2 cup fresh coconut grated
1/2 tsp cardamom powder
1 ripe banana
Ghee or oil to fry


Method:

Mix jaggery with 1.5 cup of water in saucepan on the stove and keep stirring till jaggery dissolves completely. Turn off the fire. Add wheat flour, rice flour, mashed banana, coconut and cardamom powder into the jaggery liquid. Mix everything nicely. Let it rest for 15 minutes.

Keep the dosa tawa on medium heat. Smear little oil or ghee. Pour the batter like normal dosa. Turn both sides till light red. Serve them hot with tea/coffee.

This goes Srivalli for dosa mela (cooking4allseasons).

Recipe source: http://food.sulekha.com/

Wheat Bakri/Govanchi Bakri

Ingredients:
2 cups of wheat flour
1 onion chopped
2 green chillies
5 tsp sugar or according to taste
Salt to taste

Method:

Mix all the ingredients nicely to a dough by adding water. Consistency should be little watery than the chapathi dough.

Heat oil in pan. Make ball of the dough. Roll it in your palm to make a roti. Fry both sides till golden brown. This roti is sweet. So can have it plain with tea. Else avoid adding sugar and you can have it with pickle or curry.

This entry goes to Mansi for WBB#20( click here).

American Omelette

This recipe is from one of my friend 'C"

Ingredients

Eggs – 5
Green chilies – 3
Round cut Onions – 6
Round cut tomatoes – 3
Garlic cut into small pieces – 4 cloves
Salt
Oil to fry
Pepper powder


Method:

Take fry pan, put oil in it. When the oil is heated, arrange the onions in a layer as a base. Break the eggs and again put them just as a layer on these onions (don't beat them). Now sprinkle green chilies and garlic over this layer. Now finally arrange the tomatoes on top. Close the pan with a lid and cook this omelet on a very very slow fire for five minutes. Now slowly turn the omelet (always take a plate and slowly transfer the omelet to it as it is and then turn this plate on the frying pan) and fry the other side of it for 3 minutes again on a slow fire. You can have this with parata, bread or plain by sprinkling pepper powder and salt over it.

This goes to Mansi for WBB#20 (click here).

Dry Prawns/Galmbaychi Chutney

Back home, we prepare this chutney especially on Ash Wednesday and Good Friday. We serve this chutney with Kanji/Pez. I prepared this chutney on Good Friday.

Ingredients:

100 g dry prawns
1/2 fresh coconut (roast)
4-5 dry red chillies
1/2 tsp jeera
1/2 tsp turmeric powder
salt to taste
little tamarind




Method:

Clean and roast the dry prawns. Grind masala with red chillies, jeera, turmeric pwd, tamarind, salt and very little water. Once the masala is ground, add the roasted coconut for the last round of grinding. Remove from the grinder. Mix the roasted dry prawns. Chutney is ready to be served. Enjoy!