Doughnuts (italian style)

This is Italian Donuts which is made by pizza dough!

Ingredients:

• Home made pizza dough or Store bought
• Oil for deep frying
• 1/4 Cup Sugar
• 1 tsp Cinnamon powder
• Chocolate chips
• Heavy cream
• Dry nuts (as Ur liking) (chopped)
• Dry coconut

Method:

Roll the pizza dough with dusting some flour about 1/2 inch thick. Cut with the cookie cutter cut the each doughnut round. Use small cookie cutter and cut the hole in the center of each doughnuts.

Heat the pan with oil and fry these doughnuts and for minute or so or till they turn bit golden color.

When they are hot, sprinkle the sugar and Cinnamon mixture over the donuts.

Heat the chocolate chips over the double boiler and melt the chocolate chips with little heavy cream. Dip these donuts and sprinkle dry nuts.

With same chocolate mixture dip these doughnut balls and roll them over dry coconut.

Note: These doughnuts will be chewy a bit. Good for 1-2 days. Make sure that you don't add lot of salt to pizza dough.

Spinach /Palak Rice

Ingredients:

• 2 cups Rice (uncooked)
• 1 cup Spinach (chopped) (used frozen)
• 1 tsp Ginger & Garlic paste
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 4-5 Green Chilies (chopped)
• 1 tsp Cumin seeds
• ½ tsp Black pepper corns
• 1 Bay leaf
• 2-3 Cloves
• 1 Cardamom seeds
• ¼ tsp Termeric powder
• 1 ½ Tbsp Oil/ Ghee/ Tup
• Salt to taste

Method:

Heat the pressure cooker, add ghee, cumin seeds, coves, cardamom, bay leaf, back peppercorns let them splutter. Add ginger & garlic paste, onion and fry till onion turns brown. Add tomatoes, spinach and fry2-3 minutes or \till spinach starts to leave some water. Add rice turmeric powder, salt and mix it well and fry for a minute or so. Add required amount of water and pressure cook with 2-3 whistle.

Serve hot with Tomato Raita.

Variation:

Cook the rice first and let it sit for awhile. Heat the ghee, add cumin seeds, coves, cardamom, bay leaf, back peppercorns let them splutter. Add ginger & garlic paste, onion and fry till onion turns brown. Add tomatoes, spinach and fry2-3 minutes or \till spinach starts to leave some water. Add cooked rice turmeric powder, salt and mix it well and fry for 4-5 minute or so.

Tomato Raita

Ingredients:

• 2 cups Curd/ Yogurt
• 2 Tomatoes (chopped)
• 1 Onion (chopped)
• 1-2 Green chilies (chopped)
• ¼ cup Coriander leaves
• ½ tsp Cumin powder
• ½ tsp Coriander powder
• ¼ tsp Chat masala (optional)
• Salt t taste.

Method: In a bowl first beat the yogurt well (can add little water if yogurt is thick).Add chopped tomatoes, onion, green chilies, coriander leaves, cumin powder, coriander powder, chat masala and mix it well. Add salt before serving.

Serve with Spinach Rice.

Bisi Bele / Bhisibele Anna

Ingredients:

Masala Powder:

• 1 tsp Cumin seeds
• ½ tsp Fenugreek seeds (methi)
• ½ tsp Termeric powder
• ½ tsp Black pepper corns
• 2 tsp Coriander seeds
• 3 cloves
• 4-5 dry Red chilies
• 2 tsp Urad dal (black gram)
• 1 tsp Channa dal (split check pea)
• ½ cup Coconut
• Oil/ Ghee/ Tup for roasting.

Method: Roast all the above ingredient one by one in a little oil/ ghee and make coarse powder in a mixie/ grinder.

Note: The above masala can be stored in air container.

Rice/ Anna:

• 1 cup Rice (uncooked)
• ½ cup Toor dal (uncooked)
• 2 cups Vegetables (chopped) (used carrots, green beans, potatoes, peas)
• ½ cup Tamarind juice
• 4 Green chilies (chopped)
• ½ Mustard seeds
• 1 tsp Channa dal (split check peas)
• 1 tsp Urad dal (black gram)
• 2 tsp Cashew nuts
• 1 string curry leaves
• 2-3 Tbsp Oil/ Ghee/ Tup
• 4-5 tsp Masala powder

Method:

In a pressure cooker heat the oil/ ghee add mustard, green chilies, curry leaves, cashew nuts, urad dal, channa dal and let them splutter. Add tamarind juice, Masala powder and mix it well. Add vegetable ,rice , toor dal, turmeric , salt and required quantity of water. Pressure cook with 2-3 whistle.

Serve hot with Bundi.

Note:Add more water for watery or gravy thick style.

Variation:

Pressure cook the rice, daal and vegetables till completely done. Now Add tamarind juice to the above rice/dal/veggies and mix it well. Add Masala powder and mix it well and set it aside.

Heat the pan with ghee, add mustard seeds, green chilies, curry leaves, cashew nuts, urad dal, chana dal let them splutter. Add turmeric powder and turn off the heat. Add this to cooked rice, add salt and mix very thing well.

Pongal/ Venpongal

Ingredients:

• 1 cup Rice
• 1 Cup Moong dal
• 3-4 Green chilies (slit open chopped)
• 1 tsp Ginger (grated)
• ½ tsp Whole Black Pepper
• 1 tsp Cumin seeds
• 1 Tbsp Ghee/ Tup
• ¼ cup Cashew nuts (more or less)
• 1 string Curry Leaves
• Water to cook Rice
• Salt to taste.

Method:

Mix rice, moong dal and water. Pressure cook the rice and daal till is soft or over cooked.

Heat the frying pan add ghee, add whole black peppers, cumin, curry leaves allow to splutter. Add chilies, ginger and cashew nuts and roast everything till you get nice aroma. Add this to cooked rice. Add salt and mix it well.

Serve hot and pour some ghee while serving.

Tastes good with Sambar.

Variation:

In a cooker or a heavy bottomed pan, add ghee, add whole black peppers, cumin, curry leaves allow to splutter. Add chilies, ginger and cashew nuts and roast everything till you get nice aroma. Add washed rice- moonga dal mix , salt, pinch of turmeric powder and fry for few minutes. Add required amount of water and pressure cook. Note: This type pongal will be bit mushy.

Sambar

Ingredients:

• 1 cup Toor dal
• Tamarind Lemon size
• 1 string curry leaves
• ½ tsp Jaggery
• ¼ tsp Turmeric powder
• 2 Green chilies
• 1 tsp Red chili powder (more or less as per taste)
• 2 tsp Smabar Powder (used MTR’s sambar powder)
• 1 tsp Cumin seeds
• ½ tsp Mustard seeds
• 1-2 dry Red chilies
• A pinch of Asafeotida / Hing
• ½ tsp Urad dal (black gram)
• 1 Tbsp Oil
• Coriander (chopped)
• Salt to taste
• Vegetables- 2 cups (used sambar onions (very small onion/ shallots), Drumsticks, Radish or muli , cluster beans(optional), white pumpkin cubes)

Method:

Pressure cook toor dal. Soak tamarind in 1 cup of water for 15-20 minutes and squeeze out all the juice. Cook all vegetables in boiling water till they tender (but not mushy) Drain and keep some water .Heat the pan with oil, add hing, cumin seeds, mustard seeds, urad dal, curry leaves and dry red chilies and allow them to splutter and roast for minute or so. Add red chili powder, turmeric powder, sambar powder and mix it well. Add tamarind juice, jaggery and cook for few minutes. Add cooked toor dal and vegetables, salt and some water if required. Cook till everything is mixed well or for 3-5 minutes.

Garnish coriander leaves.

Serve hot with Pongal/ Rice

Kachori

Ingredients: (makes 10-12 pieces)

Dough:

• 1 and ½ cup All purpose flour/ Maida
• Salt to taste
• 3 Tbsp Oil
• Water to knead dough (use cold water)

For Filling:

• 1 Cup Moong dal (soaked for ½ hr)
• ½ tsp Mustard seeds
• ½ tsp Coriander seeds ( crushed coarsely)
• ½ tsp Cumin seeds
• 1 tsp Garma masala
• 1 tsp Red chili powder
• ½ tsp Coriander powder
• ½ tsp Fennel seeds (saunf) (crushed coarsely)
• ¼ tsp Asafoetida
• 1 Tbsp Oil
• Coriander leaves (finely chopped)
• Salt to taste
• Oil to deep fry.

Method:

In a bowl mix all purpose flour, add salt, oil and mix it will. Knead into soft pliable dough. Let the dough sit for ½ hr or so. Cover the dough.

Filling:

Boil the moong dal for 5 -6 minutes and drain thoroughly and let it cool.

Heat the pan with oil, add mustard seeds, cumin seeds, fennel seeds, coriander seeds allow to splutter. Add asafetida, red chili powder, garam masala, coriander powder, coriander leaves, salt and sauté it well. Add cooked and dried moong dal and mix it well. Don’t smash the dal. Turn off the heat and let it cool completely.

Divide the dough into 14-16 portions and shape them into ball shape.

Take the ball size dough and roll into 4 diameter circle. Put the Moong dal filling and pick up the round and warp the ball into like a pouch. Break off the excess dough. Press the ball with palm or roll out very gently by dusting some flour and make a flat round.Repeat the same with rest dough.

Deep fry in to hot oil (on low flame). Fry till kachori bubbles, golden and crisp.

Serve hot with Tamarind and Green chutneys.

Note: If kachori get a hole any where, apply some dough or paste ( make a paste with water, flour for patching).

While deep frying keep the heat on low. If hurried frying is done then kachories will result in oily, soggy. So fry with patience.

The kachories can be stored 2 days.

Cabbage upakari/ Sabji

Ingredients:

• 1 Cabbage (finely chopped)
• 1 Onion (chopped)
• A pinch of Asafeotida / hing
• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Channa dal (split check pea)
• 5-6 dry Red chilies
• ¼ tsp Termeric powder (optional)
• 2 Tbsp Coconut ( fresh Shredded)
• 1 spring Curry leaves
• 2 Tbsp Oil
• Salt to taste .

Method:

Heat the pan with oil, add mustard seeds, urad dal, channa dal, red chilies and curry leaves. Allow mustard to splutter. Add onion and fry till it turns brown and tender. Add the cabbage, termeric powder, salt to taste and sprinkle some water and cover and

cook till cabbage is done. Add the coconut and hing mix it well.

Garnish with coriander leaves

Serve hot with Chapati & Rice.

Note: Can add Lemon juice to cabbage upkari before serving.

Bele kadabu/ Wheat square dumpling in Toor daal Gravy

A healthy kadabu
Ingredients:

1 cup Toor Daal
2 cups Wheat flour (chapatti atta)
4-5 Garlic cloves
3-4 tsp Oil puls more for rolling the chapaties
Salt to taste.

Method:

In a bowl add wheat flour, salt and some oil and make asoft dough (chapatti dough). Keep it a side for 1 hr or so.

In a heavy bottom pan add toor dal and required quantity amount of water and bring it to boil. Once it start to boil add garlic, oil and salt.

Mean while roll the dough just like chapatti(not making any folds) and cut into diamond or square shapes.
Add these into boiling daal gravy. Cook till the dumpling are cook thoroughly and desired consistency. Garnish with coriander leaves (optional).

Serve hot with Balloli / lasun/ Red chili & garlic chutney and few drops of oil.