Masala Dosa

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
Ingredients for the Dosa Batter:

• 1 cup regular rice
• 1 cup parboiled rice/ukda chawal
• ½ cup spilt black lentils or urad dal
• ¼ cup poha/flattened rice
• ¼ tsp fenugreek seeds (methi)
• salt to taste
• water as required

Ingredients for the Masala - Potato filling:

• 4-5 potatoes/aloo
• 10-12 cashewnuts/kaju (optional)
• 10-12 curry leaves/kadi patta
• 1 tbsp chana dal/bengal gram
• 3 onions sliced or chopped
• ½ tsp mustard seeds/rai
• 1 tsp cumin seeds/jeera
• 1 or 2 chopped green chillies/hari mirch
• 1 or 1.5 tsp chopped ginger or grated ginger
• 2 tbsp chopped coriander leaves/dhania
• ½ tsp turmeric powder/haldi
• a pinch of asafoetida/hing
• 3 tsp oil or ghee
• salt

INSTRUCTIONS
Preparing the Dosa Batter:

• Rinse the rice and urad dal separately first.
• Soak the parboiled rice, regular rice and poha in a bowl or pan.
• In another bowl soak the urad dal-methi in enough water
• Grind the urad dal with methi to a fine and fluffy batter.
• Grind the rice and poha to a smooth batter.
• Mix both the rice and urad dal batter with salt.
• Cover and let the batter ferment for 8-9 hours.
• Preparing the potato filling-sabzi:
• Soak the chana dal in hot water for 30 minutes.
• Later drain the chana dal and keep aside.
• Heat oil or ghee. Fry cashew nuts and keep aside.
• Splutter the mustard seeds. add cumin seeds and drained chana dal.
• Fry the chana dal well. Now add the onions and curry leaves.
• Fry the onions till they become soft. Add the green chilies and ginger.
• Add the turmeric powder and asafoetida. Mix well.
• Now add the boiled chopped potatoes. Add the fried cashew nuts and salt
• Cook for 2-3 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.

Preparing the Masala Dosa:

• Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle. don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter.
• Spread the dosa batter in a circular way on the pan. Add some oil on top
• Flip and cook the other side. Flip again.
• Spread the potato sabzi filling on one side of the dosa.
• Cover with the other half and let the dosa cook for 15-30 seconds.
• Serve masala dosa hot with coconut chutney and sambar

Corn Cheese Balls Recipe

Ingredients
Preparation Time : 15 mins 
Cooking Time : 20 mins
Makes : 30 balls

• Sweet Corn - 1 cup
• Grated Cheese - 1/3 cup
• Potato - 1 medium sized
• Maida - 1 tbsp + 2 tbsp
• Cornflour - 1.5 tbsp
• Red Chilli Powder - 1 tsp
• Garam Masala Powder - 1/2 tsp
• Pepper powder - 3/4 tsp
• Oregano - 1/2 tsp
• Bread Crumbs - as needed
• Salt - to taste

Method:

• Rinse potatoes, cut into half and Pressure cook for 4 to 5 whistles.Peel off the skin,and mash it well.Set aside.Pressure cook sweet corn for 5 whistles with little salt and required water.Drain water completely and set aside.
• In a blender, add corn and blend it to a coarse mixture. Do this in batches and collect in a bowl.Add mashed potato,grated cheese,1 tbsp maida,cornflour,red chilli powder,garam masala powder,pepper powder,oregano and required salt.
• Mix well to form a thick dough.Shape them into balls and arrange them in a plate.I just made few balls for click sake and reserved the rest for later use.
• Take 2 tbsp maida in a bowl , add little water and make a thick paste.Dip each ball in the maida mixture coat it well.Then dip it in breadcrumb mixture.Roll over to make sure it is coated evenly.
• Heat oil, deep fry the balls in oil till golden brown.Fry in batches, I used my small pan so fried just 3-4 balls at a time.Drain in tissue paper.
• Serve hot 

Vada Pav Recipe, How to make Mumbai Vada Pav | Mumbai Street food

Vada Pav is the most popular street food of Mumbai. This vada pav recipe is easy and the chutneys could be made in advance.
Prep time 1 hour
Cook time 20 mins
Total time 1 hour 20 mins


Ingredients (used american measuring cup, 1 cup = 250 ml)
For the green chutney:

• 2 tbsp water
• ½ cup coriander leaves
• ¼th cup mint leaves (optional)
• 3-4 green chilies or as required
• 3-4 garlic cloves
• ½ lime juice
• black salt as per taste

For the sweet chutney:

• 1 cup pitted dates (khajoor)
• 2 tbsp tamarind pulp (imli)
• ½ t/s kashmiri red chili powder
• ½ cup jaggery powder (gur)
• ½ t/s fennel powder
• 1 t/s roasted cumin powder
• ¼th t/s garam masala powder
• ¼th t/s black salt (kala namak)
• 1 and ½ cup water or as consistency required
• salt as required

For the red dry chutney:

• 1 cup garlic cloves chopped coarsely
• ¼th cup desiccated coconut
• ¼th cup roasted groundnut
• 1 tbsp coriander seed
• 2 tbsp kashmiri red chili powder
• 2 tbsp oil
• salt as per taste

For the vadas:

• 3 cups oil + 1 tbsp oil for tempering
• 4-5 medium sized potatoes
• 10 curry leaves
• 1 t/s mustard seed (rai)
• 1 t/s cumin seed (optional)
• a pinch of asofoetida (hing)
• ½ t/s turmeric powder
• ½ cup chopped coriander leaves
• 2-3 green chilies chopped finely
• ½ inch ginger chopped finely (optional)
• 1 t/s chat masala
• 1 t/s coriander seed powder
• ½ t/s garam masala powder
• salt as per taste

For the batter:

• 2 cups of sifted gram flour
• 1 cup water or as required
• ½ t/s turmeric powder (haldi)
• 1 t/s cooking soda
• ½ t/s red chili powder (optional)
• salt as per taste
• Other Ingredient:
• 8-10 pav (bread)
• 1 chopped onion (optional)
• 3-4 green chilies

Instructions:-
Preparing Green Chutney:

• Grind everything into a blender with water until smooth paste is formed. Place it aside.

Preparing Red Chutney:

• Boil tamarind or dates in water for 3-4 mins. Allow to cool and remove if any seed.
• Grind them with a cup of water until smooth.
• Take a pan and add the puree.
• Add ½ cup water and mix nicely.
• Also add jaggery powder, spice powder and salt.
• Mix and simmer for 4-5 mins, allow to thicken.
• Switch off the gas and allow to cool.

Preparing Red dry chutney:

• Take little oil on a pan. Fry the garlic for 2 mins on low heat.
• Also add the desiccated coconut, roasted groundnut and coriander seed.
• Saute for 2 mins and add salt.
• Now pestle it with a mortar until coarse mixture is formed.
• Place it aside.

Preparing the filling:

• Firstly boil the potatoes until tender and cooked. Peel and mash them.
• In a pan take oil once hot add curry leaves, mustard seed, cumin seed and hing.
• Add this mixture to the mashed potatoes.
• Also add all spice powder, coriander leaves, chilies, ginger and salt.
• Combine all nicely. Make medium sized balls and gently flatten them with your palm.
• Place aside.

Preparing the vadas:

• Prepare the batter by mixing all the ingredients. The batter should be smooth and thick enough to coat the vadas.
• Place a pan with oil on high heat. Once oil is hot reduce to medium.
• Dip the vadas in the batter and coat from all sides.
• Fry until golden brown and crisp from all sides.
• Slit the pav from center. Apply the green chutney, sweet chutney on both sides of the pav.
• Also put some dry red chutney. Top some chopped onion if using.
• Lastly fry some green chilies.
• Serve your vada pavs hot with a cup of tea.

Masala papad

Ingredients

• Papads 4
• big onion chopped thinly 1
• small tomatoes chopped finely 2
• green chillies chopped thinly 4
• red chilli powder 1 tsp
• chaat masala powder 2 tsp
• nylon sev 2 tsp
• fresh cilantro chopped 2 tsp
• Salt to taste
• Oil for deep frying

Method

• In a mixing bowl add chopped onion, tomatoes, green chillies, salt and fresh cilantro. Mix well and keep aside.
• Heat up sufficient oil in a deep pan.
• Deep fry papad as usual, but be careful while frying, papad should not get fold or twisted.
• Take out fried papad on tissue paper.
• Sprinkle some red chilli powder and chaat masala powder over the papad.
• Now spread the topping of onion and tomatoes over the masala papad.
• Again sprinkle some chaat masala over the topping.
• Lastly garnish with nylon sev and serve immediately.

MASALA DOSA RECIPE – HOW TO MAKE MASALA DOSA AT HOME

Preparation time: 10 minutes 
Cooking time: 40 minutes 
Makes: 10 dosas

INGREDIENTS:

• 3 cups of dosa batter 
• 3-4 tbsp of gingelly oil or Indian sesame oil 
• For the potato masala:
• 2 of large potatoes, boiled and peeled 
• 1 cup of sliced onions 
• 1 tbsp of chana dal, soaked in warm water for 15 mins 
• 1/2 tsp of black mustard seeds 
• 1 of green chilli, minced 
• A pinch of hing (asafoetida) 
• 1/2 tsp of minced ginger 
• A handful of chopped coriander leaves 
• 2 tsp of oil

INSTRUCTIONS:

To Make Masala for Masala Dosa:

• Heat oil in a pan and add the mustard seeds. When they pop, add the chana dal, hing, and ginger. Saute until fragrant.
• Add the sliced onions and saute for a few mins until soft
• To the onions, add turmeric, green chillies, and some salt and saute again for a few seconds
• Mash the potatoes without any large lumps and add to the above mixture. You can add a couple tablespoons of water. Mix it well and cook until the mixture thickens.
• Mix well and add the coriander leaves too. Set aside until you are ready to make the masala dosa. This potato masala for masala dosa can be prepared in advance and refrigerated for a couple days if you want to make masala dosa on a whim or for a small party.

To Make Masala Dosa:

• Using about 1/3 cup of batter (this depends on the size of your tawa), shape a dosa and drizzle gingelly oil generously over it.
• 
  
• Using your spatula, gently flatten the top of the dosa to make it as uniformly thick as possible. This will help you get a crisp dosa as they make in restaurants and also ensure even cooking.
• Add 2 spoonfuls of the potato masala towards one side of the dosa
• Fold one edge of the dosa over the other when the first side has browned reasonably well.
• Remove to a plate and serve hot with tiffin sambar and hotel-style coconut chutney

Kadai paneer recipe, how to make kadai paneer recipe

Ingredients (240 ml cup used)

• 1 ½ cup paneer
• 2 onions cubed (optional)
• ¾ to 1 cup tomatoes chopped
• ¾ cup cubed capsicums (green or red or both)
• 1 tsp ginger garlic paste or only ginger paste
• Pinch of turmeric (optional)
• 1 tbsp. Coriander seeds / Daniya
• 3 to 4 red chilies
• ½ tsp garam masala
• ¼ to ½ tsp kasoori methi
• Salt to taste
• 1 tbsp. Oil or as needed
• Few Coriander leaves chopped
• to make kadai paneer gravy (optional)
• ¼ cup cream

Instructions

• Dry roast separately red chilies and coriander seeds, cool and Pulse them in a blender to make a coarse powder.
• Heat oil in a kadai or pan, fry ginger garlic paste until the raw smell has gone.
• Fry tomatoes with salt and turmeric until mushy and soft. Add ground powder and garam masala.
• Saute until the raw smell vanishes from the tomatoes.
• Add capsicum and saute for a minute. Cover and cook for 2 minutes.
• Add panir along with kasuri methi.
• Stir and cook just for 2 minutes.
• Add chopped coriander leaves.

'Uttar Pradesh' Famous Bhindi Ka Salan

Ingredients

• 3 onions
• Oil
• 10- 15 bhindi 
• 5 tsp ginger-garlic paste
• 1 cup yogurt
• 1 tsp yellow chilli powder 
• 1/2 tsp coriander seed powder 
• A pinch of turmeric 
• 1 tsp cumin powder 
• 1/2 tsp cardamom powder 
• A small pinch of mace powder (Javitri) 
• 1/2 tsp black cardamom powder 
• 1/4 tsp saunf powder 
• 1/2 cup water 

Method

• Slice the onions into big pieces and boil in salted water. Upon boiling, onions get a slightly darker color. 
• Strain the water to blend it into a fine paste by adding a little bit of water. 
• Keep the glossy onion paste aside. 
• Heat the oil in a pan. (enough to fry the bhindis)
• While the oil heats up, slice the bhindi across the centre. Make sure the cut is not deep. 
• Add the bhindi pieces in the heated oil. 
• After the pieces are fried and crispy, separate them from the oil.
• In another pan, add some ginger-garlic paste. When the paste turns brown, add the boiled onion paste. 
• While the paste is simmering on the stove, prepare a yogurt paste by adding condiments.
• For the yogurt paste, add a tsp of yellow chilli powder, a tsp and half of coriander seed powder, a little bit of turmeric and a full tsp of cumin powder. 
• Whisk the yogurt with all the spices and add it to the paste. 
• Be cautious with adding salt as the onions were earlier boiled in salt water.
• Mix the paste thoroughly.
• After the paste is roasted, add one cup of water. 
• Also add half a tsp of cardamom powder, a small pinch of mace powder, a half tsp of black cardamom powder and 1/4th tsp of saunf powder. 
• Add the fried bhindi to the mixture. Cover the pan and leave it to simmer on low heat. 
• Serve hot with most rice dishes. 

CHILLI PANEER IS A VERY SPICY RECIPE.

Ingredients:

• 350 gms Paneer 
• 2 Cups coarsely chopped onions 
• 2 tbsp Vinegar 
• 1/4 tsp Ajinomoto 
• 2 tbsp Sliced green chillies 
• 1 tbsp Soya sauce 
• Oil for frying 
• 2 tsp Salt 
• 1 Egg 
• 1/2 Cup corn flour 
• 1 tsp Ginger-garlic paste

How to make Chilli Paneer:

•Chop the paneer into cubes.
•Combine together the paneer, corn flour, 1 tsp salt, egg, ginger, garlic and little water.
•Heat oil in a frying pan.
•Fry the paneer cubes coated with mixture till golden brown.
•Take a wok and heat 2 tbsp of oil in it.
•Add the onions and fry on high heat for half a minute.
•Add vinegar, ajinomoto, green chillies, soya sauce, salt and the fried paneer cubes.
•Mix properly and garnish with finely chopped spring onions and coriander.
•Ready to serve.

How to Make a Really Good Milkshake

• First, start with milk, of course.
• Never make a milkshake without milk. It's just that little ingredient that gets it the right consistency. If you don't use milk, you'll probably end up with a super-thick, lumpy shake.
• Next, you'll need a few scoops of ice cream.
• I advise you use triple or double chocolate flavour, so it's not all plain. So try finding a really nice brand of chocolate and vanilla mixed ice cream.
• Now, it's time for some banana.
• Slice little pieces and just toss them in. Only use half the banana, or less if you're not such a fan of this fruit. But, once it's in with the rest of the ingredients, it tastes really good! So be warned, without it you're shake will be really plain!
• Next, we have some peanut butter.
• If you're allergic, it's alright, this is not one of the important ingredients. It just adds a little flavour. If you are going to use some PB, just take a nice, generous spoonful. Too much can make the shake too globby and lumpy.
• Nutella or cake frosting!
• I don't use Nutella much for this recipe, but if you're really into it, then go for it. Vanilla frosting is good, not because it actually leaves a taste, but because it makes your shake nice and creamy!
• If you have any other sensible ingredients of your own, toss in!
• Don't start using salt and pepper, or paprika. As you've seen, I've stuck to the same category of food, so don't overdo it.
• Blend!
• I usually use my Magic Bullet, and it works wonderfully, so don't be afraid to use it if you have one for yourself.
• Pour and enjoy!

Corn Pakoda Evening Snacks

Corn Pakoda
Prep time: 15 min
Cook time: 20 min
Serves: 5
Main Ingredients:

• sweet corn
• Ingredients
• Corn kernels - 3 cups, freshly grated or coarsely ground
• Onion - 1, medium sized, finely chopped
• Green chilies - 3, finely minced
• Ginger - 1 1/2 " piece, finely minced
• Fresh coriander leaves - 3 tbsps (finely minced)
• Besan - 3 tbsps (chickpea flour)
• Rice flour - 1 tbsp
• Cornflour - 1 tbsp
• Salt to taste
• Oil for deep frying

Method

• Heat enough oil for deep frying in a heavy bottomed vessel on medium flame.
• In a bowl, add the coarsely ground corn, finely minced onions, green chilies, ginger, fresh coriander leaves and salt and mix well.
• Sprinkle besan, rice flour and corn flour over this mixture and mix well. Do not add water as the moisture from the corn will be enough to bind the mixture together. You should be able to shape small round balls out of the mixture.
• Check if the oil is hot enough for deep frying by dropping a small piece of the corn mixture into the oil. If it sizzles and comes to the surface, the oil is ready for deep frying.
• Slowly place a few corn balls (pakoda) into the hot oil and cook on medium flame. Do not crowd the vessel by adding more balls. Fry them till they reach a golden shade.
• Drain them with a slotted ladle and place them on absorbent paper. Prepare corn pakora with the rest of the mixture.
• Serve them warm with ketchup and chai.

Chilli Chicken Recipe

Ingredients-1

• 8 tenders  (about 1/2 kg boneless chicken)  
• Chicken tenders (look for details in the additional notes)
• 4 tablespoons  
• 2 tablespoons  
• 1½ teaspoon  
• ¾ teaspoon
• 1 pinch Ajinomoto(for mixing)(Optional, add a pinch of sugar or white pepper powder instead)
• 1 teaspoon  
• 2 teaspoon  
• 1 teaspoon  
• 3 cup  
• Chicken tenders (look for details in the additional notes)
• Maida / all purpose flour
• Corn starch / corn flour
• Salt (for mixing) 
• Ginger garlic paste  
• Dark soy sauce
• Vinegar
• Green chillies (finely minced) (optional) (look in additional notes)
• Oil (for deep frying)

Ingredients-2

• 2 cups (chopped)  
• 2  medium size  
• 4  long chilies
• 1 teaspoon  
• 1 tablespoon
• 2 tablespoon  
• 2 teaspoons  
• ½ teaspoon  
• 1 teaspoon  
• 1 pinch
• 2 tablespoons  
• 1 teaspoon  
• ¼ cup  
• 1 stalks  
• 1  
• Onion
• Green capsicum / bell pepper
• Green chillies (long)
• Ginger garlic paste (for sauteing)
• Dark soy sauce ( for gravy)
• Tomato ketchup
• Red chili sauce (for sauteing)
• Sugar
• Salt (or as per taste)
• Ajinomotto(for sauteing)(optional, add a pinch of sugar or white pepper powder 
• Oil
• Cornstarch (for mixing in water)
• Water
• Green onions for garnishing
• Green chili for decoration

Mathood:- 

• Wash the chicken tenders and cut into bite size pieces. Add maida, cornstarch, salt, soy sauce, ginger garlic paste, vinegar and minced green chilies to the washed chicken pieces and mix well. Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.
• Heat oil in a kadai and deep fry those chicken pieces in small batches.
• Deep frying those pieces will yield crispy chicken bhajis as shown. Drain excess oil using a paper towel and keep the fried pieces aside.
• Meanwhile slit open those long green chillies, roughly chop the onion and green peppers (about size of a nickel) and make a paste of ginger garlic.
• Gather all our hero’s for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chilli sauce, ajinomotto and corn starch. Chings brand is what I use for soy and red chili sauce.
• Heat the oil given under table -2 and fry those green chillies, onion, bell peppers and ginger garlic paste.
• Saute them for few minutes over high flame. Add soy sauce and mix.
• Add tomato ketchup and chilli sauce to that and mix.
• Add sugar, salt and ajinomotto.
• Mix well over medium high flame for few minutes.
• Add fried chicken pieces to this thick gravy.
• Saute over medium high flame until its well coated and the gravy thickens.
• This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice or serve it as an appetizer.
• Garnish with slit green chillies and green onions.
• If you wish to have it in the form of thick gravy, then follow this step. Mix the cornstarch with water, let it combine well to make a thin solution. Add this to the prepared chilli chicken and sim it for few minutes. Do not boil / just mix and heat.