Happy Diwali

lapsi adai

INGREDIENTS 

Raw rice    .. 1/2 Cup

Channa daal.. 1/2 cup

Urad Daal..1/2 cup

Lapsi      ...1 1/2 cup

Green Chilli.. 2 nos

Red Chilli  ..2 nos

Curry leaves 2 twigs

Asafoetida  ...1/4 tsp

Salt  ...as per taste

Finely chopped cabbage 1/2 cup (optional)

Finely chopped onion..1 medium size (optional)

Soak 1/2 cup each of  raw rice, channa daal and urad daal for about 1 1/2 hour.. wash and Soak separately lapsi for 15 min with just enough water. Grind rice and daals along with chilles, curry leaves, and finally add soaked lapsi and grind like ada batter..Add salt and asafoetida and make ada..I added finely chopped onion and cabbage to the batter

BENNE MASALA DOSE

For batter...

3 cups idli rice

1 cup raw rice

1 cup urad dal

1 tbspn methi seeds

2 tbspn bengal gram

1 cup pori ( puffed rice)

1 tbspn salt (as reqd)

Soak rice separately ..soak dals  and methi seeds together.. for atleast 6 hours..wash and soak pori..grind rice and pori together   to a smooth paste...then grind dals nicely..mix both batters together adding required salt..keep for fermentation overnight..batter ready for making dosa..

Masala...

Ingredients

2 big onions

3 big potatoes

2 Green chillies

1 piece ginger

1/4 spoon turmeric powder

1 spoon salt

Curry leaves and coriander leaves

Tadka

Make like usual masala

Tips for dosa making...

Dosa batter should not be runny.. make thick dosa pouring two laddles of batter..the thava should not be too hot..sprinkle water and wipe between every dosa..first pour oil..after it cooks and becomes firm apply  butter over it..  cook both sides... One side cook brown..enjoy with coconut chutney..

Mysore Pak..opos

Ingredients...

Besan. ..1 cup

Ghee ....1 cup 2 tblspoon

Water ...1/4 cup

Sugar ...1 cup

Method...

Roux method of making besan paste.

Heat 1 cup ghee in a kadai and add 1 cup besan/ chickpea flour in it...fry it in a low heat till a good aroma builds up.. keep it aside.

In a 2 ltr cooker add 1 cup sugar and 1/4 cup water and cook for 5 whistles.. Switch off the stove and immediately release the pressure and add the fried besan to it and keep stirring.. 

Now switch on the stove and keep stirring adding the left over  2 tbspn ghee till it is done..transfer into a greased plate or plate lined with alluminium foil.

Allow it to cool for 5 min..mark the cutting lines with a knife..let it cool completely to take out from the plate..

Tips..

1. While roasting besan in ghee ensure that it is NOT smoking hot.

2. Add a cashew nut with the besan while roasting to judge whether it is done..i.e. when the nut turns golden you can stop roasting.

3. If you want a softer version like Krishna sweets Mysore Pak, 4 whistles will do and you need not cook it again on stove top.  Only for a firmer version 5 whistles and cooking for some more time on the stove is needed.

4. check to know whether it is done.

     A) it will leave the sides of the cooker.

     B) if u draw a line with the laddle ín the mixture, the impression will hold for some time.

5. By reducing ghee to 1/2 cup and using 1/2 cup hot refined cooking oil will give good results like porous and darker coloured Mysore Pak...in that case fry the besan in 1/2 cup ghee and add the 1/2 cup hot oil while stirring later. Oil should be super hot.

Mushroom Pulao

Mushroom Pulao:

Ingredients:

Cooked rice ..basmati preferred for better flavour

Mushroom cleaned and diced..1 1/2 cups

Onion 1 diced

Garlic 2 crushed

Ginger paste 1/2 tsp

Garam masala powder 1/4 tsp

Pepper powder 1/2 tsp

1 tablespoon butter

Salt as per taste

For tadka:

Two tablespoons oil

Cumin seeds..1 tsp

Cashew nuts 5 nos

Curry leaves 

Method:

Add oil to a frying pan and heat..add cumin seeds, cashew nuts, curry leaves..fry till it is golden brown.. add onion, garlic, ginger saute for two minutes. Add mushroom pieces..saute till it is cooked..add pepper powder, garam masala powder and salt..mix well..add butter..saute..now add cooked rice and mix well.