Category: Dinner Menu

Dinner Menu 1

Dinner Menu 1

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Egg Chapati(Roti)

Egg Chapati

 

Chapati is traditional south Asian dish prepared almost everyday. Chapati(also known as roti)  are made from whole wheat flour(atta), it means flattened round. Gujarathis’ made chapatti by adding salt and oil to the dough while punjabi’s wont add.The layered and fried version of chapatti is called paratha and poori. Stuffed parathas also made by stuffing carots eggs, potatoes,…according to their individuval preferences.its very healthy dish. Egg chapati is similar delicious dish.It is very easy to prepare and picnic/ travel time recipe.


 Ingredients:

Whole wheat flour-1 cup

Water

Oil

Egg-1 egg per chappathi

Onion-1

Tomato-1

Green chillies-2

Coriander leaves

Salt to taste

Pepper as needed


 Preparation method

  1. Take the flour in a large mixing bowl and add normal water.
  2. Add less water at a time and start to mix the flour to form the dough.
  3. We need the dough to be soft, so add less water at a time.
  4. To make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  5. Instead of water, you can also use yoghurt or milk. This makes rotis really soft.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the pan on a medium flame.
  12. Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
  13. Press it gently with spacula. This will help the roti to puff up.
  14. Whisk the eggs add chopped onions, tomatoes, green chillies, salt and pepper.
  15. Pour it into the tawa and spread like a omelette.
  16. Place the cooked roti on the top  press it gently and cook it for few mins.
  17. Flip it to the other side and cook gently.
  18. Egg chappathi is ready.
  19. Garnish it with fresh coriander leaves and serve it with raita.

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Dinner Menu 2

dinner menu 2


Scrambled egg


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Instant Semolina(Rava) idli

shallots chutney

Instant: rava idli  – is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein, prepared using mixed semolina and lentils. It is very easy to prepare, no need for the fermentation, it is an instant idli. This batter is slightly coarser from normal idli batter. To add spicy to it, you can add pepper corns .This is spicy idli, so well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.

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Recipe Cuisine: Indian;     Preparation Time: 20 mins;    Cooking Time: 20 mins;    Makes: 25

Ingredients

Ravai /semolina – 1/2 cup
Rice flour – 1/2 cup
Buttermilk-1/2 cup
Green Chillies – 1 finely chopped
Ginger – 1 inch piece
Whole black pepper – 1 tsp
Cumin seeds –1 tsp
Onion optional-1
Salt as required

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Preparation method

  1. Soak semolina in a little buttermilk For the 30 mins.
  2. Grind it in a blender coarsely with rice flour.
  3. The batter should be thin and watery.
  4. Add finely chopped ginger, finely chopped chillies, cumin seeds, whole black pepper and salt.
  5. For making idlis, grease the Idli plate  with oil(optional) .
  6. Heat the Idli

    pan with water and allow the water to boil.

  7. Pour 3/4 the ladle of idli batter to the idli plates and steam it For the 10-12

    .minutes.

  8. To check its cooked,wet the For thek and insert it into a idli if it is not sticky

    and comes out easily idli is ready.

  9. just switch off the flame and take the idli plate out
  10. Sprinkle water behind the idli plates and make it to com.
  11. After a few seconds dip a spoon in water and carefully take out the idlis.
  12. Serve it hot with chutney or sambar.

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Masala Poori

masala poori

 

Masala poori is traditional gujarathi dish. pooris  are made from whole wheat flour(atta), or all purpose flour maida. Gujarathis’ made poori by adding spices and salt to the dough.The dough flattened round and fried in the oil.


Ingredients:

Whole wheat flour/All purpose flour-500gms

Turmeric-1/2 tsp

Chilli powder-1/2 tsp

coriander powder-1/2 tsp

cumin powder-1/4 tsp

hing-1 pinch

pepper-1/4 tsp

salt to taste

Water

Oil


 Preparation method

  1. Take the flour in a large mixing bowl add all spices and add normal water.
  2. Add less water at a time and start to mix the flour to form the  dough.
  3. We need the dough to be soft, so add less water at a time.
  4. Instead of water, you can also use yoghurt or milk. This makes pooris really soft.
  5. To make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the oil for the deep frying in a thick-bottomed flat pan on a medium flame.
  12. Deep fry the Pooris one at a time, pressing very gently on each side. This will help the Poori to puff up.
  13. Fry the poori till it turns to golden colour. Drain on paper towels and serve hot.

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Rava DosaRava Dosa: – is a traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish and very easy to prepare. Same process as idli –dosa batter, but instead of rice, we use sooji /semolina. You can prepare either thick or thin crispy dosa according to your taste. This dosa well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar. ___________________________________________________________________________

Recipe Cuisine: Indian;     Preparation Time: 1 hr;    Cooking Time: 20 mins;    Makes: 25  

Ingredients

Rava -3 cup

Urad dal – 1 cup

Rice -3 tbsp

Salt – 1 tbsp

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Preparation method

  1. Wash and soak both rava and dal for the 3 hrs separately.
  2. Grind dal and rava separately. Grind the rava coarsely and urad dal to a smooth batter.
  3. Sprinkle water now and then.The consistency of the batter should neither be thin.
  4. Mix both the grounded rava and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries, you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.
  8. Heat a non stick tava, brush it with the oil.
  9. If you use same tava for the preparing roti’s cut an onion into half and rub it all over the tava to avoid dosa sticking to the tava.
  10. Take a ladle of batter, pour it in the center and spread it from the center of the skillet in a circular motion.
  11. Sprinkle oil around the dosa. When it is cooked, flip it over to the other side and cook till done.
  12. Serve it hot with chutney or sambar.

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Egg Dosai

Egg Dosai -is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein, prepared using mixed semolina and lentils. It is very easy to prepare, no need for the fermentation, it is an instant dosa. This batter is slightly coarser from normal dosa batter. It is a thin crispy dosa. To add spicy to it, you can add pepper corns / onions.This is spicy dosa, so well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.


 Recipe Cuisine: Indian;     Preparation Time: 1hr;    Cooking Time: 20 mins;    Makes: 25 

 Ingredients

Raw rice -1 1/2 cup
idly rice – 1 1/2 cup
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp

Egg- 1 egg per dosa

Pepper as needed.

Preparation method

  1. Wash and soak both rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain the water, grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
    Mix both the grounded rice and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  4. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  5. Place the batter in a large container, as the batter will increase in its volume.
  6. After fermentation you can see the air pockets in the batter, mix it well.
  7. Heat a non stick tawa, brush it with the oil.
  8. If you use same tawa for the preparing roti’s cut an onion into half and rub it all over the tawa to avoid the dosa sticking to the tawa.
  9. Take a ladle of batter, pour it in the centre and spread it from the centre of the tawa in a circular motion, Sprinkle oil around the dosa.
  10. Pour the egg at the center of dosa, sprinkle salt and pepper.cook in a low flame.
  11. When it is cooked, flip it over to the other side, sprinkle oil and cook till done.
  12. Serve it hot with sambar or chutney.

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green gram dosa

Moong dal dosa – is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein. It is very easy to prepare, no need for the fermentation, it is an instant dosa. This batter is slightly coarser from normal dosa batter. You can prepare either thick or thin crispy dosa according to your taste.This is spicy dosa, so well goes with any sour or coconut related dishes like coconut chutney,ginger chutney or red chili chutney


Ingredients

Raw rice -5 table spoons

Green gram-1 cup

 For the Grinding

Green chillies – 4

Cumin seeds -½ TSP

Ginger –1 inch

Onion-1 medium

 Ingredients added to the batter

Turmeric powder-¼ tsp

Ginger grated – ¼ tsp (optional)

Onion-1 finely chopped (optional)

Asafoetida – 2pinch

Coriander leaves chopped

Curry leaves

Salt to taste

Oil – (Ghee or Gingelly/Sesame oil is preferable)


Preparation method

  1. Wash the rice and dal mixture, and soak it For the 6 hours.
  2. Grind it coarsely, not too smooth along with onion,green chilies, cumin seeds, and ginger.
  3. Sprinkle little water, so that the batter is neither thick nor watery.
  4. Add turmeric powder, asafoetida, salt, curry leaves, coriander leaves, chopped onions, chopped and green chilies to the batter and mix it well.
  5. Heat the pan and pour a ladle of batter and spread it like a normal dosa. Sprinkle few drops of oil.
  6. Once it’s cooked and golden brown in color flip it over to the other side.
  7. Sprinkle few drops of oil to get a crispy dosa.
  8. Remove from the pan once it turns to golden brown and cooked well.
  9. Serve it hot with coconut chutney or tomato chutney.

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Rumali Roti

Rumali Roti


 Ingredients

Whole wheat flour-1 cup

All purpose flour-1/2 cup

Water

Oil


Preparation method

  1. Take the flours in equal amounts in a large mixing bowl  and add normal water.
  2. Add less water at a time and start to mix the flour to For them a dough.
  3. We need the dough to be soft, so add less water at a time.
  4. To make a smooth, soft dough. Knead well For the 8-10 minutes, adding a little flour if the dough is too sticky.
  5. Instead of water, you can also use yoghurt or milk. This makes rotis really soft.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside For the 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thin circle.
  11. Spread little oil and rice flour on the top of circle and place the other circle and roll it to make thin rotis.
  12. Heat the pan on a medium flame.
  13. Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
  14. Press it gently with spacula. This will help the roti to puff up.
  15. Remove it and separate the thin soft rotis.
  16. Brush butter and serve it hot.

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picnic idli

Sandwich Idli -is same as idli, but very easy to pack for the trip or picnic. it is spicy variety,chutney can be added while cooking process,it is similar to sandwich.


Ingredients

Idly rice – 4 cups
Urad dal – 1 cup
Fenugreek – 1 tsp
Salt – 1 tbsp
chutney-1 cup


Preparation method

  1. Wash and soak rice and dal overnight separately.
  2. Soak fenugreek seeds along with urad dal. Drain water.
    Grind dal and rice separately until smooth.
  3. Sprinkle water now and then.The consistency of the batter should neither be thick nor thin.
  4. Mix both the grounded rice and dal together. Add salt and leave it for the 7-8 hours for the fermentation.
  5. In winter it will take longer time, especially in Europe, US countries,you can use Oven to ferment
  6. Place the batter in a large container, as the batter will increase in its volume.
  7. After fermentation you can see the air pockets in the batter, mix it well.
  8. For the making idlis, grease the Idli plate with oil (optional). Heat the Idli pan with water and allow the water to boil.
  9. Pour 3/4 the ladle of idli batter to the idli plates
  10. Add a tsp of chutney and pour batter to cover the chutney.Steam it for the 10-12 minutes.
  11. To check it’s cooked, wet the fork and insert it into a idli if it is not sticky and comes out easily idli is ready.
  12. Just switch off the flame and take the idli plate out.
  13. Sprinkle water behind the idli plates and make it to cool.
  14. After a few seconds dip a spoon in water and carefully take out the idlis.
  15. Serve it hot with chutney or sambar.

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