Ingredients:
- Arati Dhantu (Banana Stem) - 1’ lenth
- Oil - 2 to 3 Tea spoons
- Mustard Seeds - 1/4 Tea spoon
- Urud dal - 1/4 Tea spoon
- Jeera seeds - 1/4 Tea spoon
- Green chillies - 2 - chopped
- Red chillies - 3
- Onion - 1 - Medium - Finely chopped
- Curry leaves - 1 stem
- Salt - To taste
- Turmeric powder - 1/4 Tea spoon
- Fresh grated coconut - As desired (Optional)
Procedure :
- Cut the Banana stem into round slices, remove the fibers and cut into long stripes length wise.
- Put the chopped pieces in salt water in order to avoid discoloration.
- Heat oil in pan, add mustard, urud dal, dry chillies, jeera seeds and wait till mustard pops down.
- Later on add chopped onions, green chillies, curry leaves and saute them, till the onion pieces turn transparent.
- Once done, add banana stem pieces, salt, turmeric and sprinkle hand full of water. Close with a lid.
- Allow them to cook, till the pieces turn soft and the water gets completely absorbed.
- Finally garnish with fresh grated coconut, combine well and switch off the stove.
- Serves as a side dish for sambar, rasam etc.,,
Ingredients:
- Oats - 3 cups
- Raw Rice - 1 cup
- Fenugreek seeds - 1 Tea spoon
- Urud dal - 1 cup
- Salt - To taste
Procedure:
- Soak raw rice and fenugreek seeds overnight.
- The next day morning, soak urud dal and oats (for 3 cups of oats, 2.5 cups of water) separately for an hour.
- After an hour, first of all blend raw rice and fenugreek seeds by adding 3/4th cup of water or more if required. Once done, add urud dal and grind the total mixture well.
- Once completed, pour the batter into a vessel and keep aside.
- Then, take oats which has been already soaked and grind well until soft. No need to add water again.
- Finally combine all the three batters together and mix with hand.
- Allow the batter to ferment for 8 hours and later on it should be preserved in refrigerator and can be used whenever we need.
- Once the fermentation is done, the batter is ready to use.Add some salt to the batter, heat a non-stick tawa, put some batter on it and prepare like a dosa. Enjoy with your favorite chutney.
Note:- Don't allow to ferment the batter for more than 8 hours. There are chances to spoil. So, preserve the batter in refrigerator after 8 hours without fail.
- While fermenting the batter in a vessel, make sure that there should be some gap on top of the batter in the vessel. It avoids spilling of batter outside the vessel during fermentation
Ingredients:
- Baby corn - 200 Gms
- Maida flour - 1 Table spoon
- Rice flour - 1 Table spoon
- Corn flour - 2 Table spoons
- Lime juice - 2 Tea spoons
- Soya sauce - 1 Tea spoon
- Black pepper powder - 1/4 Tea spoon
- Capsicum - 1 - chopped
- Onions - 2 - Medium - chopped
- Ginger - 1 Tea spoon - Finely chopped
- Garlic - 1 Tea spoon - Finely chopped
- Green chillies - 1 Tea spoon - Finely chopped
- Salt - To taste
- Oil - To deep fry
Procedure:
- Mix maida, corn flour, rice flour, soya sauce, lime juice, salt and baby corn in a bowl and sprinkle little water, so that the ingredients will bind well.
- Heat oil in pan and deep fry the marinated baby corn pieces till golden brown and keep them aside.
- Heat another pan with 2 to 3 tea spoons of oil, add chopped onion, ginger, garlic, chillies and saute them till the onion pieces turn transparent.
- Later add chopped capsicum and stir fry the whole mixture for 2 to 3 minutes.
- Finally add fried baby corn, pepper powder, salt and gently combine the whole mixture, so that the ingredients should mix up well.
- Serve hot as an evening snack. It even tastes good as a side dish for fried rice.
Ingredients:
- Pesalu (Green gram) - 2 cups
- Raw rice - 1/2 cup
- Ginger - medium size piece
- Green chillies - 5 to 7
- Jeera seeds - 1 tea spoon
- Inguva - 3 pinches
- Baking soda - 2 pinches
- Salt - As required
Procedure:
- Soak green gram and raw rice over night.
- The next day morning, grind soaked green gram and raw rice along with chopped ginger, chopped chillies, salt and jeera seeds.
- Now, take the grounded batter in a a vessel, add inguva, baking soda and mix well.
- Add water to the batter as per your desired consistency and adjust salt if required.
- Meanwhile take another vessel, mix chopped onions, chopped coriander, jeera powder, pepper powder and little salt and keep aside.
- Heat pan, take a small amount of batter and put like dosa, sprinkle the chopped onion and coriander mixture( which has been already prepared and kept aside), pour oil and turn it on to the other side.
- once this got fried on both sides, pesara attu is ready to serve with ginger chutney or ground nut chutney or tomato chutney etc.,, based on your choice.
Ingredients:
- Paneer - 2 cups - cut into cubes
- Capsicum - 1 - cubed
- Onion - Large - 1
- Green chillies - 3
- Ginger garlic paste - 1 tea spoon
- Tomatoes - 2 - Pureed (To make tomato puree all u need to do is boil some water and to this boiling water add in the amount of tomatoes u want to puree. Remove the tomatoes from the water and place it on a plate and peel off the skin. Take these peeled tomatoes and put it in a blender and blend it till u find a smooth paste. Please do not add in any water while blending. Now the tomato puree is ready to use.)
- Kasuri Methi - 1 pinch
- Red chilli powder - 1 Tea spoon
- Turmeric Powder - 1/4 Tea spoon
- Jeera Powder - 1/2 Tea spoon
- Dhaniya Powder - 1/2 Tea spoon
- Coriander leaves - To garnish
- Oil - 4 Tea spoons
- Salt - As required
Procedure:
- Grind onion and green chillies into a fine paste, heat oil in a pan and fry this for 2 to 3 minutes.
- Add chilli powder, dhaniya powder, turmeric powder, ginger garlic paste, jeera powder and mix well frying for another minute. If needed, little water can be added.
- Later, add tomato puree to the mixture and fry till the oil comes out of it and should leave the borders of the pan.
- Now add capsicum, kasoori methi with some salt and fry for 3 minutes until the capsicum gets cooked but still crunchy.
- Finally add paneer cubes and gently combine the whole mixture till all the ingredients get mixed well.
- Now simmer for 3 minutes and switch off the stove.
- Garnish with chopped coriander and now kadai paneer is ready to serve with rotis or kulchas or chapatis or hot steamed rice.
