A vegetarian's adventures

The dosa is a South Indian delicacy and is basically a crepe made from rice and split urad dal. Its is typically eaten for breakfast or dinner and is rich in carbohydrates and protein. Regular dosa batter as mentioned before is made from rice and split urad dal blended and is left to ferment overnight. A variation of dosa is rava dosa that is made using rava or sooji or semolina, rice flour and maida or all-purpose flour. It can be served with sambar, chutney,indian pickle and podis. Ingredients: 1 cup rava or sooji or semolina 1 cup rice flour 1/2 cup maida or all-purpose flour 1-2 green chillies chopped (to taste) 1 inch ginger peeled and chopped 1-2 tsps jeera or cumin seeds 1 tsp black pepper powder 1 tsp hing or asafoetida powder Salt to taste Water Method: 1. Mix all ingredients in a bowl with water. The consistency should match the consistency of buttermilk. 2. Pre-heat a non-stick tawa or pan or a grill pan. 3. Do the water test by sprinking few drops of water o...

Channe Jaisalmer Ke

During my last trip to India I dined at two Rajasthani Restaurants and really enjoyed the cuisine. Thought of trying it out and so I chose this tasty but easy recipe for Kala Channa. This goes very well wit h Puris. Enjoy :) Ingredients: 1 cup Black Channa (Chickpeas) 3 tbsp Ghee 3 Green Cardamoms 4 Cloves 1 inch piece Cinnamon 1 tsp jeera (cumin seeds) 1/4 tsp Asafoetida / Hing 1 onion chopped 1/2 tsp Turmeric Powder 2 tsp Chaat Masala 1 tsp Chilli Powder 1 tsp Garam Masala Powder 2 tsp Dhania Powder 3-4 Green chillies chopped 1 1/2 cups Yogurt (Plain) 2 tbsps Besan (Gram Flour) Salt to Taste Method: 1. Soak the black channa in water overnight. 2. Drain and pressure cook the next day with just enough water to cook the channa through. 3. Heat ghee in a pan. 4. Add jeera, cardamom, clove and cinnamon. 5. When the jeera begins to splutter add hing and chopped onions and green chillies and saute till onions are translucent. 6. In a bowl pour yogurt and mix besan...