Tuesday, August 16, 2016

Sichuan Chilly Oil

Ingredients :

Cinnamon Stick - 1 inch
Cloves - 2
Star Anise - 1
Cardamom - 2
Sichuan pepper corn whole - 2 tsp
Dry chilli flakes or coarse Chillies powder - 1/4 cup
Oil - 1 Cup

Method :

1.Take chilly flakes / Powder in a glass bottle or big bowl
2.Heat oil with all spices except chilly flakes / Powder.
3.Don't burn the spices , Once it's boiling use a metal strainer to strain the oil and pour it over the chilly flakes .Watch your hands and eyes it's hot oil ,do it in ventilated area to prevent the smoke from bothering your eyes
4.Discard the whOle spices from strainer.5.Let the oil sit for 12 hours ,transfer it to a tight lid bottle and serve it over dumplings ,noodles or as a dipping oil.

Dal Tadka with Coriander Tempering

Ingredients :

Moong dal - 1/4 cup
Masoor dal - 1/4 cup
Turmeric pd - 1 tsp
Salt - 1 tsp
Hing - a pinch
Tomato - 1 small

For tempering :

Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Dry red Chilly - 2 broken
Curry leaf - 1 sprig
Coriander leaf - 1/4 cup chopped finely.

Method :

1.Cook dal with 1 1/2 cup of water with all the ingredients (not the tempering ingredients) and pressure cook for 3 whistles.Open cooker when the pressure is gone.
2.Make a tadka with Oil , mustard seeds, dry chillies ,curry leaf , coriander leaf and pour it over the dal and mix well and let it get warm.

Serve hot with white rice and ghee.

Chicken Pakodas

Ingredients :

Chicken breast - 4 , cut into very small pieces.
Chicken Fry Masala /  chicken 65 masala any store bought masala would do - 2 tbsp
Salt - Add according to the masala powder,some may have added salt
Turmeric pd. - 1 tsp
Ginger Garlic paste - 1 tsp each
MSG (optional ) - 1/2 tsp 
Pepper powder - 1 tsp
Soy sauce -  1 tbsp
Vinegar - 2 tbsp
Lemon juice - 1 lemon
Kashmiri chilly powder / Regular chilli powder - as spice level 2 tsp or more
Gram flour - 1 cup
Rice flour - 1/2 cup
Green chilly - 4 broken in half
Curry leaf - 1 Sprig

Method :

Mix all these with chicken and let it sit for 30 min.
Fry them like regular pakodas in medium hot oil.

Serve as a snack or with any rice dishes.

Instant Khuska

Ingredients :

Rice - 1 Cup
Briyani Masala Pd - 1 tbsp ,if need more spice add 2 tbsp
Dry Mint pd - 1 tsp
Dry Dill Powder - 1 tsp
Shah jeera - 1 tsp
Ghee - 1 tbsp
Tomato - 1 medium ,sliced very small and thinly
Fried Onion - 3 tbsp
Salt - 1 tsp
Water / Coconut Milk - 2 Cups (I used water)
Lemon juice - Juice of 1/2 lemon
Optional - Add a tbsp of yogurt if needed for sourness.I didn't add this time,I used lemon juice.
Coriander leaves - for garnishing

Method :

1.Wash rice and add all ingredients except lemon juice and let it sit for 20 min.
2.Then cook as normally you would cook rice.

3.Garnish with lemon juice and coriander leaves and gently mix and leave it in dum for 20 min before serving.

4.Serve with with fried Chicken pakodas

Dumpling/ Momos Dipping Sauce (Indian Style)

Ingredients :

Tomato - 3 medium
Red Dry Chillies - 8
Ginger piece - 1/2 inch
Garlic - 1 very small pod
Soy sauce - 3 tbsp
Vinegar - 3 tbsp , I used black vinegar but any vinegar would do
Sugar - 1 tsp
Cashews - 5 (Any nuts or seeds or gram flour can be Used to give thickness to sauce)
MSG - 1/2 tsp (optional)

Method :

1.Boil tomato whole and red chillies till the skin of the tomato is peeled and shrunk.

2.Take it out and let it cool.

3.Peel the skin of tomato and grind all the other ingredients to a smooth paste.

4.Serve with steamy hot dumplings.

Onion Pakoda


Onion - 3 big sliced
Green Chillies - 4 cut in half
Ginger - 1/4 cup sliced thinly in Julianne
Curry leaf - 2 Sprig chopped finely
Coriander Leaf - 1/2 Cup chopped finely
Gram Flour - 4 Cups .
Rice Flour - 2 Cups
Salt - as needed
MSG - 1 tsp
Chilly Pd - 2 tsp
Fennel Seeds - 3 tsp, Slightly Crushed
Oil for frying
Hand Gloves - Important or your hands will burn for a week.


Mix all the ingredients except flours with hand using gloves.
Don't add water as the onion will produce water on its own
Then add gram flour and Rice flour little by little  ,we can add more gram flour or reduce if the onion is producing more or less water.

Batter should be semi thick (drippage consistency) not too watery too or it will absorb more oil while frying.
Heat oil ,once it's medium hot (that you can find by dropping a drop of batter in oil,it should go down the oil raise up immediately) add tablespoon of drops of batter one by one.

Fry them in medium flame till its golden brown in color .

Drain the pakodas in a sieve.

Tips : Reduce the amount to chilly and chilly powder if you are not into spicy pakodas.

Monday, August 1, 2016

Rawa/ Semolina Dosa

Ingredients :

Bombay rava / suji / semolina - 1 cup
Rice flour - 1 cup
Maida / all purpose flour - 1/2 cup
Green chilli, finely chopped - 2 tbsp
Ginger, finely chopped - 1/2 inch
Curry leaves , finely chopped - 1 sprig 
Coriander leaves, finely chopped
Cumin seeds / jeera - 2 tsp
Carrot , shredded - 1 

Oil for roasting dosa
Salt to taste
Water as required

Method :

1.Mix all the ingredients except water and carrot.
2.Add 3 tbsp of oil and mix the flour mixture thoroughly.
3.Then add water almost it takes more than 4 cups and make the batter in a very very thin runny consistency.Add carrot and mix well.
4.Then let the batter sit for 15 min.Add water if batter becomes thick.
5.Then take a cast iron tawa(Rava dosa comes better in cast iron as uniform high temperature is applied,but if you don't have it use regular tawa)
Pour batter in tawa to make a thin layer on tawa.
Use oil to make it crisp.Flip it once done on one side and cook on other side.
Serve hot with sambar.

Instant Egg Adai

For crispness add Rice flour or rava.

Egg - 3
Gram Flour - 4 tbsp
Oats - 1/4 CUP
Chilly pd - 1 1/2 tbsp
Coconut - 3 tbsp
Curry leaf
Onion - 1/ 4 size
Milk - as needed

Grind all to a fine paste and make dosa