• Wash and soak the dals overnight.The next morning, grind the rice separately with minimum water.
• Grind the dals coarsely with the red chilli, ginger, asafoetida and curry leaves.Mix with the ground rice.
• Add black pepper and mix.Your mixture should be a thick batter.
• Heat a non-stick pan and oil and spread it evenly.
• When the oil is hot, drop a large ladle of the batter on it.
• Spread the batter to make a it round .
• Drizzle with oil.
• When one side is done, flip the pancake and cook the other side till it’s crisp.
• Serve hot.

Reblogged from ãhãram:

Sometimes, I have leftover Idlis or a little leftover Idli batter. In either case, I use the resulting Idlis to make Idli Upma. This is a dish that tastes best when made with Idlis that are at least a few hours old.

I keep the extra Idlis in the an air-tight container and leave them overnight in the fridge.

Read more… 87 more words

Reblogged from Easy Recipes:

3-4 chopped green chillies

1 cup Rajma or Red Kidney Beans
2 cloves
1 cinnamon stick
1 bay leaf
1 tsp oil
1 tsp cumin seeds
1tsp turmeric powder
1 tsp cumin seeds
1 tsp garam masala 
1 finely chopped red onion
3 tblsp ginger-garlic paste 
3 chopped tomatoes
Salt to taste

• Wash and soak rajma overnight or for at least for 8 hours. If you want to cook rajma immediately then just immerse rajmah in pressure cook and let it boil for sometime and after that pressure cook it.
• Pressure cook the soaked rajma in the same water in whicn it was soaked .Add more water if required until rajma is soft and tender. Keep the rajma along with stock in another container.
• Heat oil in pressure cook, fry cinnamon stick, cloves ,bay leaf and cumin seeds for a minute. Then add chopped onions. Saute it for 3-4 minutes.
• Add ginger garlic paste. Add chopped tomatoes, turmeric powder ,salt , green chilles and Pressure cook.After second whistle turn off the gas flame.
• Oopen pressure cook after 15-20 minutes and mix all the ingredients till everything si turned into fine paste and oil starts to separate.
• Now add little bit of boiled rajma to the mixture and mash it. Mix it well and saute for 2 -3 more minutes.
• Now add all the remaining rajma along with stock and mix it well. In case you feel the gravy is less, you can add some water. Cover it and let it simmer it for 20-30 minutes. When the rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish.
• Garnish it with few coriander leaves and serve with hot rice

It is a very easy recipe and very tasty too… Following are the ingredients

Eggplant
1 finely chopped red onion
2 finely chopped tomatoes
Salt according to taste
Chilli according to taste
2-3 Chopped green chillies
finely chopped cilantro

1.First roast egg plant in a oven for 40 to 45 min at 400 degrees celcius, until cooked and roasted well.The egg plant’s skin turns into wrinkly form.
2.Put it into cold water and after sometime remove skin and chopped it into small chunks 3.Take a preheated vessel, add oil when it gets hot add onion and cook it till it is light brown and soft.
4.Now add chilli powder, chopped tomatoes and chopped green chillies and mix well, stir it for few minutes , so that it is roasted well.
5.Now add chunks of eggplant and add some salt.
6. Mix it well and lower the gas. Cover it and let it simmer for 10 minutes.
7.Garnish with cilantro

Potatoes
Oil
Salt as per your taste
1 tsp cumin seed
1 tsp turmeric
1 tsp coriander powder
2 cups water
1 finely chopped onion
1 tomato finely chopped(puree)
Frozen Peas

1)Peel potatoes and dice as evenly as possible.
2)Heat oil and add cumin seeds.
3)Once it crackles add onion and saute till it is translucent.
4)Add tomatoes and all the other spices. Add little water to cook it perfectly.
5)Let simmer for 2 to 3 minutes, then add potatoes and stir well to coat with oil and spices.
6)Continue for 5 to 10 minutes so potato cubes absorb all the spices.
7)Add water, lower heat and simmer slowly for 30 minutes, stirring occasionally, until potatoes are tender.
8)Add peas, heat for another 5 minutes and serve.

spinach,
2 garlic cloves,
chopped ginger,
1 finely chopped onion,
1/2 finely chopped tomato
finely chopped green chilies as per your taste,
2 potatoes,
Oil or ghee as per your taste
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon ground coriander powder

Pressure cook spinach with garlic and ginger.
In pan add ghee/oil .Add cumin seeds and saute onions and the green chilies for about 5-10 minutes. Add tomatoes and saute it for another 2 minutes.
Blend spinach mixture and onion /tomato mixture into a fine puree and keep aside.
In the meantime boil the potatoes and set aside when done. Peel the potatoes and cut into fine cubes.
Heat pan and add spinach-onion/tomato puree and simmer for a few minutes.
Add the cooked potatoes,salt, garam masala and coriander powder and a little water if needed.
Simmer for few minutes till the potatoes absorb the flavor.
Serve it with roti/naan.

Paneer
1 finely chopped Onion
1 finely chopped Tomato
finely chopped Green chillies according to taste
1/2 tbsp Ginger garlic paste
1/4 tbsp Turmeric powder
1/2 tbsp Chilly powder
1/4 tbsp Cumin seeds
1/4 tbsp Garam Masala
finely chopped cilantro
salt to taste

In a Pan heat refined oil and add cumin seeds.Add onion and green chilly and saute till onion changes color. Add ginger garlic paste and saute for 2-3 minutes.

Add diced tomatoes and saute for a minute till it is cooked .Add all the spices into the pan and saute for 1-2 minute.

Crumble the paneer over the mixer. Combine them well together.

Add fresh coriander leaves and serve hot with naan/parantah or bread toast. You can add a tbsp of butter to enhance taste.

5 cups full cream milk

4-5 saffron threads

1/4 cup rice – washed

1/2 cup sugar

10-12 pistachios

4 green cardamoms

10-12 almonds – blanched, shredded

Soak rice in water for an hour.

Drain the rice and place it in a large, heavy saucepan with the milk over low heat.Add Saffron thread and cook for 50 minutes, stirring occasionally, until tender.

Add sugar and cardamom and cook 20 minutes more.

Remove from the heat. Serve topped with almonds and pistachios.