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Author Archives: Laxmi Bhandary

Paper Dosa

Ingredients

1/2 cup raw rice (chawal)
3/4 cup urad dal (split black lentils)
1/2 cup rice flour (chawal ka atta)
salt to taste
ghee for greasing and cooking

For Serving
sambhar
coconut chutney

Method: Wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well

Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency

Add the salt and mix well

Heat a non-stick tava (griddle) and grease it lightly using ghee

Sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth

Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle

Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
Fold over to make a semi-circle or a roll

Repeat with the remaining batter to make 9 more dosas. Serve immediately with sambhar and coconut chutney.

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Posted by on November 16, 2017 in Breakfast

 

Rose Laddos

Ingredients:

2 cups grated coconut.
200 gms condensed milk
1 tbsp green cardamom powder
Rose essence a few drops
Pink food colour a pinch.
3 -4 tbsp pure Ghee
1 cup dessicated coconut powder.
Method:
Take a pan, add Ghee, heat a little, add grated coconut, and the condensed milk, stir well. Let it cook till the mixture becomes thick. It will take only a few minutes.
Then add Rose essence and a pinch of food colour and stir till it mixes well. Put off the flame. Let it cool down a little
When the mixture is a little warm start moulding into balls and roll them into dessicated coconut powder. Your Rose pink Laddoos are ready in less than half an hour. Serve chilled if you wish.

laddu

 
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Posted by on November 9, 2017 in Sweets

 

White Sauce Pasta

Ingredients
for white sauce:
  • 1 tbsp butter
  • 2 cloves garlic, finely chopped
  • 1 tbsp maida / plain flour / all-purpose flour
  • 1 cup milk
  • ¼ tsp pepper, crushed
  • ¼ tsp red chilli flakes
  • salt to taste
for boiling pasta:
  • 1 cup penne pasta / any pasta of your choice
  • 5 cups water or as required to boil
  • salt to taste
for pasta:
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • ½ green capsicum, finely chopped
  • ½ red capsicum, finely chopped
  • 10 florets broccoli
  • 3 tbsp water, or as required
  • ¼ tsp pepper, crushed
  • salt to taste
  • few basil leaves, chopped
  • ¼ tsp red chilli flakes
  • 3 tbsp parmesan cheese, grated
Instructions ( 1 cup =255 ml)
white sauce for pasta recipe:
  1. firstly, in a large vessel add butter and saute garlic.
  2. also saute maida.
  3. furthermore, add milk in 3 batches and whisk 2-3 times.
  4. continue to whisk till a thick paste is formed.
  5. further, add pepper, red chilli flakes and salt.
  6. mix well and get the sauce to a boil. keep aside.
cooking pasta recipe:
  1. firstly, in a large vessel add water, pasta and salt.
  2. cook the pasta for 10-12 minutes.
  3. finally drain the pasta and keep aside.
white sauce pasta recipe:
  1. firstly, in a large pan heat butter and saute onions.
  2. also saute vegetables.
  3. then add prepared white sauce and saute well.
  4. also add little water.
  5. further, add boiled pasta.
  6. then season with salt and pepper.
  7. give a good mix and add basil leaves, chilli flakes.
  8. further mix and transfer to a serving bowl.
  9. finally grate parmesan cheese and serve.

Thanks to http://hebbarskitchen.com

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Posted by on June 13, 2017 in Veg Dish

 

Dahi Baigan ( Eggplants in Spicy Curd)

A FAMOUS RECIPE FROM ORIYA CUISINE

INGREDIENTS

Eggplant /Baigan – 250 Gms round one
Fresh curd – 2 Cup
Roasted cumin powder – 1 Tsp
Chilly powder – 1/4 Tsp
Black salt – 1/2 Tsp
Common salt – to taste
Sugar – 2 – 3 Tbsp /to taste
Oil – 1/3 Cup

Temparing

Onion – 1 medium finely chopped
Garlic cloves – 5 finely chopped
Red chilly – 4
Mustard seeds – 1 Tsp
Curry leaves – few leaves
Mustard oil – 1 Tbsp
Coriander leaves – 1 Tsp finely chopped

METHOD

1 – Wash eggplants and cut into 1/2″ thick pieces. Sprinkle 1/4 tsp salt on pieces and rub it. Keep aside.

2 – Heat 1/2 oil in a heavy bottom fry pan on high heat. Reduce heat and fry all eggplant’s pieces both sides till golden brown colour. Again heat of oil and repeat this process on rest of pieces. Keep them in a plate.

3 – Take curd n sugar in a large bowl. Stir continuesly till turns into smooth paste. Add salt, cumin powder, chilly powder, black salt and mix very well. Now add 1/2 cup of water to make it little thin consistency.

4 – Put all fried pieces in curd and mix very gently.

FOR TEMPARING

5 – Heat oil in a small pan / temparing pan on medium heat. Now add chilly, mustard seeds and curry leaves n fry for 30 seconds.

6 – Add chopped garlic cloves and onion in oil and fry till pink colour. Add this mixture in curd and mix well.

7 – Sprinkle green coriander leaves and serve cold with rice and chapati in any meal.

Show your love as likes and comments. Feel free to ask any question regarding this recipe

baigndahi.jpg

 
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Posted by on May 20, 2017 in Veg Dish

 

Mini Malpua

  1. firstly, in a large mixing bowl take maida, rava and sugar.
  2. also add fennel powder and cardamom powder.
  3. further add milk or rabri.
  4. mix well making sure there are no lumps in the batter.
  5. add water as required and mix well.
  6. make sure the batter is of smooth poring consistency.
  7. further whisk the batter for atleast 5 minutes.
  8. cover and rest the batter for 30 minutes.
  9. pour the batter into hot oil / ghee.
  10. once the malpua starts to float, splash oil over malpuas.
  11. and also press gently with the help of perforated spoon.
  12. the malpuas will puff up like poori.
  13. now fry both sides till they turn golden brown.
  14. drain the malpuas onto the a kitchen towel to remove excess oil
  15. now soak the malpuas into hot sugar syrup.
  16. rest for 10 minutes making sure both the sides of malpua are soaked well.
  17. finally, serve malpuas hot with rabri and garnished with few nuts.

minimalp

Recipe: Hebbars kitchen

 
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Posted by on April 25, 2017 in Sweets

 

Prawns Biriyani

In a cooker add 2 tbsp of ghee & 2 tbsps of oil. Then add whole spices (Cinnamon, cloves, bay leaf & star anise) Add 3 big sliced onions. Grind 3 red chillies, 3 green chillies, 5 – 6 garlic cloves & 1 big piece ginger. When onions are slightly brown add ground masala & 3 chopped tomatoes. Cook for 2 – 3 minutes. Add 1/2 kg define prawns. Mix well & cook for some more times in low flame. Add 2 tsp then red chilli powder, 2 tsp coriander powder & 1 tsp turmeric powder & salt. Then add 2 tbsp of each coriander & mint leaves. Add 3 glasses of dialuted coconut milk. When boil, add 2.5 glasses of basumathi rice. Cook for 2 whistles. Prawn biriyani is ready. Enjoy with cucumber, onion raitha

prawbiri

 
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Posted by on April 25, 2017 in Non Vegetarian

 

Raw Papaya Halwa

Ingredients: 1 medium size half riped papaya, 2 cups milk, 1 ball jaggery, 2 to 3 tbsps ghee, 1 tsp cardamom powder, few raisins n few crushed pistas for garnishing

Method:  Grate papaya & keep aside. In a pan add 1/2 cup of water to jaggery & heat till thick syrup. Add grated papaya & stir constantly till it becomes a lump. Add ghee & stir thoroughly till ghee appears in the side of the pan. Add cardamom powder. Switch of the stove. Garnish with raisins & pistas

raw-pappaya-halwa

 
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Posted by on February 1, 2017 in Sweets