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2 Dosa Chutneys Recipe – Nariyal and Peanut Chutney for Idli – CookingShooking

Hey Foodies,

All the Chutney lovers, here is a recipe for you. Here is a delicious chutney recipe not one but two, Coconut Chutney and Peanut Chutney. Super easy to make and with minimal effort, make it at home with just your house hold ingredients from your kitchen. Widely popular in south India, no breakfast is complete without serving the chutney as an accompaniment to your Dosas, Idlis and Vada. Made with fresh coconut and roasted peanut, blended with some fragrant spices and tempered with little oil and some Indian masalas. Begin your day with a hearty breakfast and you’ll be on a roll.

Recipe below!

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Sambar Recipe – Homemade Powder, Idli Dosa Hotel Sambhar – CookingShooking

Hey Foodies,

Making sambar powder from scratch is not an easy task, especially for the untrained. The secret to a great sambar lies in the freshness of the quality of spices that are used to make the sambar powder and of course the method in which it’s made. In today’s recipe we will not only learn to make the traditional sambar powder from scratch but we will also make yummy traditional authentic flavorful sambar with the homemade sambar powder.  To simply explain what sambar is all about, it’s a lentil based vegetable stew, which is cooked with freshly ground aromatic masala. Tamarind and jaggery gives the sambar the extra zing and sweetness and elevates the taste.  So let’s begin!

Recipe below!

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Medu Vada Recipe – Fluffy & Crispy Sambar Ulundu Vadai Tricks- CookingShooking

Hey Foodies,

A traditional favorite breakfast and snack of south India, non-other than the classic Medu Vada. Very popular all over India, and is relished by all. Small ring shaped dumplings made with flavorful urad dal batter, deep fried until golden. Crispy from outside and super fluffy from the inside. The flavor is insane when served with sambar and coconut chutney. Sheer delight to start off your day.

Recipe below!

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Atta Dosa Recipe – 2 Minute Healthy Indian Breakfast – CookingShooking

Hey Foodies,

This instant Atta dosa or whole wheat dosa is a healthy and unique dosa recipe. A healthy version and interesting variant to the ever popular South Indian dosa recipe. It is very easy to prepare, it only contains wheat flour and salt that is diluted in water and then to ferment it we use Eno. Cooked on a dosa tava, drizzled with oil and then served with sambar and chutney. Kids and adults alike will love these sumptuous and delicious dosas, these atta dosa are a savior for those busy breakfast day. So, go ahead and try out our healthier version of Atta dosa.

Recipe below!

 

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Spot Idli – Unique & Crispy Hyderabadi Recipe using Idly Rava and Dal Batter – CookingShooking

Hey Foodies,

Idli is a perfect south Indian dish which is widely popular in different states of India. So today we will make variation of their classical dish but in Hyderabadi style, let’s make the ever so famous Hyderabad’s unique and crispy Spot Idli. Made with long hours of soaking and fermented Idli & Dal batter, mixing it with homemade Karam Podi fragrant powder and cooking it in a masaledar mixture of onion, tomatoes and green chilies. Yummy !!!!

Recipe below!

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Pesarattu Recipe – Crispy and Healthier No Fermentation Moong Dal Dosa – CookingShooking

Hey Foodies,

Let go green today at breakfast, I mean let’s make a gluten free and healthier version of the dosa. A signatory breakfast from the region of Andhra Pradesh the ever so famous Pesarattu Dosa or whole Green Gram / Sabut Moong Dosa, The uniqueness of this dosa is, it’s made with green moong dal, which does not need any fermentation and is quick to make. This dosa is most commonly eaten at breakfast and because you do not have to ferment the batter, we can soak the grain, grind it and prepare quickly. Crispy Pesarattu Dosa filled with your choice of filling and served with allam chutney and korma. Sounds delicious, perfect way to begin your day. Let’s start!

Recipe below!

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Mysore Bonda Recipe – Bajji Preparation in South Indian Style – CookingShooking

Hey Foodies,

Mysore bonda as the name says is a popular snack recipe from Mysore. They are deep batter fried bajji or commonly known as bonda’s, made mostly with urad dal, but this recipe is made with yogurt and rice flour. It is a very famous vegetarian snack which is super scrumptious and easy to make in a jiffy. You can serve it at breakfast or serve it as a snack. Here is a quick recipe of Mysore bonda.

Recipe below!

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Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe

Hey Foodies,

We love Moong Dal ke Cheela, and we love Dosas.. Have you tried something in between?

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Here’s adai for you all, which is a awesome snack recipe from South India.. Well, not only snacks this is a perfect dish to pack in your lil one’s lunch box! One of my friend used to bring these almost daily and while it was a regular in his home it was something new for me and a few of my friends and we used to enjoy these..

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These are a little different than Dosas and pretty close to Moong Dal ke cheele.. But has its own uniqueness, rich in protein and healthy! So, let’s get into the easy recipe which requires no fermentation! Kind of instant dosas or crepes, which everyone would enjoy!

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Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe
 
Ingredients
  • Rice - 1 Cup
  • Skinless Black Gram / Urad Dal - ¼ Cup
  • Split Bengal Gram / Chana Dal - ¼ Cup
  • Split Pigeon Peas / Tuvar Dal - ⅛ Cup
  • Skinless Split Green Gram / Moong Dal - ⅛ Cup
  • Dried Red Chilies - 6-8
  • Asafoetida / Hing - ¼ Tsp
  • Curry Leaves - Few
  • Cumin Seeds - ½ Tsp
  • Salt - To Taste
  • Oil - As required
Instructions
  1. In a bowl, add the rice, and all the dals. Add water and wash-rinse twice.
  2. Then add the chilis, curry leaves, cumin seeds and hing. Add 2½ cups of water and let it soak for a minimum of 2-3 hours.
  3. After it has been soaked, blend to a kind of coarse paste. Transfer to a bowl, add salt and mix well.
  4. Heat a tawa, smear a lil bit of oil and remove off the excess using a tissue/cloth. Spread a ladle full of batter and make a adai somewhere between a thickness of a uttapam and a dosa.
  5. Cook in medium flame, once the top dries a little smear oil in the sides and cook till the edges are brown. Using a turner take the adai off the pan and serve! Tastes best with some onion chutney to me 🙂

Now, whether you enjoy these as a snack or in breakfast or pack it in your lunch box this is an fantastic snack! This comes down to be the last recipe for the amusing 2014 year.. Thanks for lot for being with me all the time, Do watch the lookback video on our Channel 🙂 All the best for the New Year, may god bless you with happiness, peace, health, prosperity, success and all you desire for 🙂 Wishing you a very Happy and Delicious New Year 🙂

That’s it for this year, See you next year with more lipsmacking dishes 🙂

 

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Tricolor Uttapam & Chutneys Recipe | Without Artifical Colors | IndependenceDaySpecial

JAI HIND!

Let’s celebrate our Independence 🙂

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What I believe in is, we should celebrate festive(s) through food.. Hence, Here I bring my Tricolor Uttapam Recipe along with Tricolor Chutney..

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A little more in detail about the natural things used..

#Roasted Red Bell-Pepper, Carrot and Tomato Uttapam with Grated Carrot Topping as Kesariya/Orange Layer | Onion and Tomato Chutney accompanied

#Plain Uttapam with Onion and Cheese topping as White Later | Coconut Chutney accompanied

#Spinach and Coriander Uttapam with Green Bell-Pepper as Green layer | Mint-Coriander and Yogurt Chutney accompanied

Sounds interesting right? It is definitely, Let’s dive right into the recipe 😀

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Video Recipe :

Text Version, WARNING 😛 Pretty Long Recipe Ahead.
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Tricolor Uttapam & Chutneys Recipe | Without Artifical Colors | IndependenceDaySpecial
 
Ingredients
  • For Uttapam Batter : Parboil Rice - 2 Cups
  • Urad Dal / Split Black Gram - ¾ Cup
  • Salt - To Taste
  • Oil - To Grease / Cook the Uttapams
  • --------------------------------------------------------------------
  • Orange Uttapam Ingredients : Red Bell Pepper - 1
  • Carrot - 2
  • Tomato - 1
  • Grated Carrot - For Topping
  • ---------------------------------------------------------------------
  • White Uttapam Ingredients : Onions - For Topping
  • Cheese - For Topping
  • --------------------------------------------------------------------------
  • Green Uttapam Ingredients : Spinach - 2 Cups Packed
  • Coriander - ½ Cup [Loosely filled]
  • Green Bell Pepper - For Topping
  • -----------------------------------------------------------------------
  • Orange Chutney Ingredients : Onions - 2 Sliced
  • Tomato - 1½ Cups [Diced]
  • Garlic - 1 Tbsp
  • Ginger - ½" piece
  • Gr Chili - 1 Small
  • Oil - 3 Tbsp
  • Salt - To Taste
  • Coconut - 1 Tbsp (Chopped)
  • Tamarind - 2 Medium sized pieces
  • Puffed Bengal Gram / Futana - 3 Tbsp
  • Tempering : Oil - 2 Tbsp
  • Mustard Seeds - 1 Tsp
  • Split Black Gram / Urad Dal - 1 Tsp
  • Curry Leaves - 3
  • Asafoetida - 1 Pinch
  • Dry Red Chillies - 5
  • -----------------------------------------------------------
  • White Chutney Ingredients : Chopped Coconut - 1 Cup
  • Puffed Bengal Gram - 3 Tbsp
  • Green Chili - 1 Small
  • Ginger - 1" Piece
  • Salt - To Taste
  • Cumin Seeds - 1 Tsp
  • Curry Leaves - 2
  • Tempering : Oil - 2 Tbsp
  • Mustard - 1 Tsp
  • Curry Leaves - 2-3
  • Split Black Gram / Urad Dal - 1 Tsp
  • Dry Red Chili - 1
  • ---------------------------------------------------------------
  • Green Chutney : Coriander - 2 Cups Packed
  • Mint - ¼ Cup
  • Green Chili - 1 Large
  • Salt - ¾ Tsp
  • Black Salt - ¼ Tsp
  • Lemon Juice - 1½ Tsp
  • Cumin Seeds - 1 Tsp
  • Yogurt - ¼ Cup {Thick and Whisked}
Instructions
  1. For Uttapam Batter : Soak the Rice and Dal together overnight after washing well in running water till clear.
  2. Grind to a thick paste, add salt, cover and let it ferment for 4-6 hours. Uttapam Batter is ready.
  3. -----------------------------------------------------------------------------------------------------------------------------
  4. For Orange Uttapam: Roast a red bell pepper over fire until completely charred, and soft. Then transfer to ice cold water and rub to remove the black skin. Discard the black skin, seeds and stalk. Chop the pepper and add to a blender.
  5. Chop and boil two carrots till soft. Along with roughly dice a tomato and throw in the tomato and carrot to the blender along with the pepper, make a paste.
  6. Take ⅓ of the fermented uttapam batter and add to this paste, mix well and adjust salt if needed.
  7. Heat up a wok/kadhai and grease with oil. Pour in a ladle of batter and top up with grated carrot. Drizzle oil over the edges, place the lid and cook till golden in low flame. Flip over for a second and serve.
  8. -----------------------------------------------------------------------------------------------------------------------------
  9. White Uttapam : In a wok, pour in a ladle of batter top with onions, drizzle oil over edges, cover with lid and cook till golden on bottom then flip over for a second, flip back top with cheese cover for a second for the cheese to melt and serve.
  10. -----------------------------------------------------------------------------------------------------------------------------
  11. Green Uttapam: Blanch the Spinach by submerging them in boiling water for 30 seconds then transfer to ice cold water. Squeeze excess water and add to a blender along with coriander to make a smooth paste.
  12. In a wok, pour in a ladle of batter and then top with green capsicum, drizzle with oil, cover and cook until done, then flip for a second and serve.
  13. ------------------------------------------------------------------------------------------------------------------------
  14. For Orange Chutney : Heat up 3 tbsp oil, add ginger, garlic, gr chili stir well. Add the sliced onions, salt and saute till they sweat, there in after add the coconut, puffed bengal gram, tamarind and cook till 2-3 mins or till the onions are light brown.
  15. Add the tomatoes and cook till the mixture is pulpy.
  16. Tempering: Heat up the oil, add mustard seeds, once they splutter add in the urad dal, asafoetida, curry leaves and dry red chilies.. Pour the tempering over the pulpy mixture and make a thick chutney using sufficient water.
  17. ------------------------------------------------------------------------------------------------------------------
  18. For White Chutney : In a blender, add the coconut, puffed bengal gram, green chili, ginger, salt, cumin seeds, curry leaves and water. Make a paste and keep aside.
  19. Heat up a pan with oil for the tempering, add the mustard seeds, curry leaves, black gram/urad dal and dry red chili. Pour the tempering. Coconut chutney is ready.
  20. ----------------------------------------------------------------------------------------------------------------------
  21. Green Chutney: In a blender jar, add the coriander, mint, gr chili, salt, black salt, lemon juice,cumin seeds and a little water to make a thick paste. Then incorporate yogurt and serve. ENJOY!

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Looks a long recipe to make and quite a lot of effort right? Nothing like that, its very easy 🙂 Just try it out and enjoy the Independence 🙂

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Tawa Idli Recipe – Cooking For Mom / Mothers Day Surprise #7DaysForMom

Hey Foodies,

I and my sissy planned a surprise for our mom, have you watched it? If not watch now:

She’s the best ofcourse! We finally finalized to cook up some idlis(tawa idli/butter fried idlis) and Nutty Frappe. My momma loves idlis, and can have anytime!

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Well, it was challenging to make idli, cause of soaking, then fermenting and stuff.. But finally, We did it! 🙂 Let’s have a look at the recipe 🙂

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Tawa Idli Recipe - Cooking For Mom / Mothers Day Surprise #7DaysForMom
 
Ingredients
  • For Idlis: Normal Rice: 1 Cup
  • Split Black Lentil: ½ Cup
  • Salt - To Taste
  • Oil - 1 Tbsp
  • Fruit Salt - One Sachet
  • For The Tawa Tadka: Idlis - 9
  • Butter - 4-5 Tbsp
  • Onions - As Desired
  • Karam Podi - 4 Tbsp
  • Coriander - 1 Tbsp
  • Salt - A pinch
Instructions
  1. For Idlis: Wash twice and Soak the rice and dal for 8 hours.
  2. Grind it to a semi smooth past using as less water(if possible the same one in which you soaked it in) as possible.
  3. Add the salt and mix well and let it ferment for 5-6 hours.
  4. Heat a couple of cups of water in your idli cooker/idli pot/cooker.
  5. Grease the idli trays with oil and add the fruit salt/eno to the batter. Mix well and add that to the trays.
  6. Place the trays inside the cooker(if using pressure cooker, dont place the whistle) and steam for 7-8 mins in med-high flame and another 7-8 mins in med-low flame.
  7. Let them stand for 5 mins. Take a knife or a spoon and take the idlis out. Keep aside.
  8. For the tawa tadka, heat a pan/tawa.
  9. Add the butter, karampodi, onions, salt, coriander and stir well. {All as you prefer}
  10. Once mixed well and bubbly, place the idlis. Let them be as they are for 2 mins, then flip, then another 2 mins. Serve hot with coconut chutney.
Notes
I’ve been experimenting with Karam Podi variations. Here’s the latest one I had made. However, I’ll update the recipe if i get even deliciouser podi! But this is amazing as well!
1½ tbsp Coriander
2 tbsp Chana Dal
1½ tbsp urad dal
10 Dry Red chili
1 Tsp Ghee
5 Garlic Cloves
3-4 walnut sized Tamarind Balls
1/2 tbsp Cumin Seeds
10 Curry Leaves
1/4 Tsp Hing
1/2 tsp Methi
1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!

Watch the video recipe n the surprise 🙂

It could have been a lot better, first time na.. No worries, We’ll get used to it 🙂 No matter what, The idlis rocked and mom loved it 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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