Ragi dosa

RAGI DOSA

Category : Dosas, Lentils, Rice
Servings : 4
Time Taken : 15-30 mins


Method
1. Soak black lentils and fenugreek seeds together in some water.
2. Soak both the rice together in another bowl.
3. After soaking them for 3-4 hours, grind the rice first in your wet grinder or processor.
4. The rice batter will still feel coarse when you touch it but otherwise it should have ground well.
5. Pour it out in a large bowl.
6. Next in the same processor/grinder (no need to clean it), add the black split lentil + seeds and grind it until fluffy and velvety smooth.
7. Now pour this batter, adding it along with rice batter.
8. Add this along with the rest of the batter.
9. Add salt and mix well until blended well.
10. Set aside to ferment overnight.
11. A successful fermentation is when you see the batter doubling up and you will get a sour smell wafting from the batter. There is something about sprouts which make fermentation a dream.
12. Mix it well once again.
13. Heat an iron skillet (low heat) or non stick skillet.
14. Add a little vegetable oil.
15. Cut half of an onion and rub the cut side down on the skillet.
16. It helps to avoid the batter from sticking to the skillet.
17. Once greased, drop a ladle of batter on the skillet.
18. Using the bottom of the ladle, in a circular motion, spread it around.
19. You can make it thick or thin.
20. The thicker crepes are soft while the thinner ones are for crisp.
21. Increase the heat and cook until you find that the ends of the crepes lifting slightly up.
22. Or if you try removing it, it comes easy from the skillet; turn it over.
23. It should be golden-reddish-brown in colour.
24. Grease it with onions again while starting the next crepe or simply drizzle some oil if dont want to use onion.
25. Fold it and serve these crepes hot and fresh with sambar or any chutney you like.

Baked cheese fish

BAKED CHEESE FISH
Category : Desserts and baking dishes, Fish



Servings : 4
Time Taken : 15-30 mins


Method
1. Arrange the fish fillets in a greased shallow baking pan.
2. Brush with a little butter and sprinkle with mustard and salt.
3. To the remaining melted butter add the flour.
4. Gradually add the milk stirring all the while to avoid lumps.
5. Bring to a boil and add the cheese.
6. Add the salt and simmer till the cheese has melted.
7. Remove from the fire, add the parsley and pour the sauce over the fish fillets.
8. Bake in a moderate oven (177oC) for 30 minutes.
Note:
Fish and cheese are high in protein.
Ingredients:
1 kg - fish fillets
1 cup - milk
1 1/2 tsp - flour
175 g - grated cheese
pinch of mustard
1 1/2 tsp - butter (melted)
1 tbsp chopped parsley
salt to taste

garlic rasam

GARLIC RASAM
Category : Garlic, Tamilnadu, Easy cooking
Servings : 2
Time Taken : 15-30 mins

Method
1. Heat the oil in a kadai.
2. Add the mustard seeds and allow it to splutter.
3. Add all the other ingredients and bring to a boil.
4. Serve hot with rice.
Ingredients:
4 - crushed garlic pods
1/2 tsp - mustard seeds
1/2 tsp - tamarind paste
1 tsp - rasam powder
1 cup - water
A pinch of asafoetida
A pinch of turmeric
1 tsp - finely chopped coriander leaves
Salt to taste
1 tsp - oil

DAHI RICE

Category : Rice, South indian, Festive series, Yogurt



Servings : 2
Time Taken : 15-30 mins

Method
1. Cook rice and keep aside.
2. Heat ghee in a tawa, add all spices including red & green chillies one by one, finally adding asafoetida.
3. Add curry leaves.
4. Finally add curds to the above and add rice.
5. Top with coriander.
Note: Curd is a rich source of calcium and contains intestine-friendly lactobacteria that contributes to colon health
Ingredients:
2 cups - dahi
2 cups - cooked rice
1/2 tsp - black pepper
a pinch - asafoetida
2 - slit red chilli
2 - slit green chilli
1/2 tsp - black gram
1/2 tsp - yello gram
1/4 tsp - methi seets
1/4 tsp - musterd
1/4 tsp - jeera
curry leaves
coriander
ghee for frying

INDIAN CUISINES and receipi

INDIAN CUISINES
Most Indian cuisines are related by similiar usage of spices. Often, Indian cooking is distinguished by the use of a larger variety of vegetables than many other well-known cuisines. Within these recognisable similarities, there is an enormous variety of local styles.
In the north and the west, Kashmiri and Mughlai cuisines show strong central Asian influences. Through the medium of Mughlai food, this influence has propagated into many regional kitchens. To the east, the Bengali and Assamese styles shade off into the cuisines of East Asia.
All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables. The use of tamarind to impart sourness distinguishes Tamil food. The Andhra kitchen is accused, sometimes unfairly, of using excessive amounts of chilies.
All along the northern plain, from Punjab through Uttar Pradesh and Bihar, a variety of flours are used to make chapatis and other closely related breads. In the rain-swept regions of the north-eastern foothills and along the coasts, a large variety of rices are used. Potatoes are not used as the staple carbohydrate in any part of India.
Modern India is going through a period of rapid culinary evolution. With urbanisation and the consequent evolution of patterns of living, home-cooked food has become simpler. Old recipes are recalled more often than used. A small number of influential cookbooks have served the purpose of preserving some of this culinary heritage at the cost of homogenising palates. Meanwhile restaurants, increasingly popular, encourage mixing of styles. Tandoori fish, mutton dosas and Jain pizzas are immediately recognisable by many Indians in cities.