Ingredients:
- 1 cup coconut (narial) (scraped)
- 1 tsp rice (chawal)
- 4 cup buttermilk
- 4 tblsp oil (tel)
- 6 red chillies whole
- 1 tsp mustard seeds (raai)
- 1/2 tsp fenugreek seeds(methi seeds)
- 10-12 curry leaves (kari patta)
- salt (namak) to taste
How to make puliseri:
- Soak rice in warm water, drain and grind with the coconut to a smooth and thick paste.
- Add the butter milk to this paste and make a batter of medium thick consistency.
- Heat two tablespoon oil and fry the four red chillies and pound to a powder.
- Heat the remaining oil and temper with mustard seeds, methi seeds and remaining red chillies.
- Add the chilli powder and curry leaves. Stir well and pour the batter.
- Bring to boil and simmer till it thickens slightly. Add salt to taste.
Ingredients:
- 2 cups semolina (sooji, rava)
- 1 carrot (gajar)
- 1/4 cup french beans (flas beans)
- 1 small cauliflower (phool gobi)
- 1 capsicum (shimla mirch)
- 1 onion (pyaj)
- 1 inch ginger (adrak)
- 4 green chillies
- 1 lemon
- 6 tblsp oil (tel)
- 1/2 tsp mustard seeds (raai)
- 4 red chillies whole
- 2 tsp black gram split (urad dal)
- 10-12 curry leaves (kari patta)
- 1/4 cup green peas (matar) (shelled)
- 1/4 tsp asafoetida
- salt (namak) to taste
How to make vegetable rava uppuma:
- Roast the rava in a dry kadai without the color changing, remove and cool.
- Wash, peel and cut the vegetables to small dices of equal size.
- Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the lemon, strain and keep juice.
- Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve.
- Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir.
- Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas and sauté for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste.
- Pour 4 cups water and bring to boil.
- When the water starts boiling, add the rava in a flow, stirring continuously to prevent lumps from forming.
- Cook for a few more minutes stirring all the while.
- Remove, drizzle lemon juice and serve hot.
Ingredients:
- 2 cups semolina (sooji, rava)
- 1/2 cup rice (chawal) flour
- 1/2 cup buttermilk
- 1/4 tsp asafoetida
- salt (namak) to taste
- 1 inch ginger (adrak)
- 4 green chillies
- 10-12 curry leaves (kari patta)
- 1/4 cup coconut (narial) (scraped)
- 12 cashewnuts
- 2 tblsp peppercorns
- 1 tsp cumin seeds
- 2 tblsp vegetable fat (ghee)
- refined oil (tel) to fry
How to make rava dosai:
- Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
- Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
- Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
- Mix the chopped greens, coconut and cashew into the batter. Stir well.
- Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
- Pour a tablespoon oil around and on the dosa.
- Cook till it is crisp and golden in color. Remove and serve hot.
Ingredients:
- 2 cups rice (chawal)
- 1/4 cup black gram split (urad dal)
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- salt (namak) to taste
- 1/4 cup white butter
- coconut (narial) oil for frying
How to make murukku:
- Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.
- Broil the urad dal to light brown colour, cool and grind into a smooth powder.
- Sieve both the flours together through a fine sieve.
- Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.
- To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.
- Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
- Drain and let it cool before serving them. Store in a dry air-tight container.
Ingredients:
- 2 cups Grated Cabbage
- 2 cups Grated Carrots
- 1 Chopped Spring Onion
- 2 Chopped Green Chilies
- 3-4 Crushed Garlic Flakes
- 2 tbsp Corn Starch or Flour
- Oil for deep frying
- 1 tbsp Soya Sauce
- Salt to taste
- 1 tsp Pepper Powder
- 1 tsp Sugar
- A pinch of ajinomoto
- 2 tbsp oil
Preparation of vegetarian manchurian :
- Mix grated cabbage and carrots and squeeze the water out from them.
- Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
- Make small balls (like koftas) of the mixture .
- Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
- Now in a separate pan heat 2 tbsp oil.
- Sauté garlic, green chilies and spring onions.
- Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
- Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
- Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.
