How to Make Mysore Sada Dosa

Learn how to make Mysore Sada Dosa. If you are board from typical dosa recipe, this is a spicy version of same sada dosa. In this recipe batter is same of sada dosa but we are going to spread spicy garlic chutney over dosa. And as all south Indian recipes it has to be served with sambhar and coconut chutney. So enjoy the spicy Mysore Sada Dosa for breakfast or dinner.

Preparation time - 10 minutes
Cooking time 10 minutes
Serves - 4 person


Ingredients to make Mysore Sada Dosa:


Dosa batter as needed 
Butter and grated cheese as needed


For spicy red chutney:


1/4 cup grated dry coconut
1 table spoon chana dal 
1 table spoon urad dal
2 cloves garlic
Salt to taste
1 tea spoon sugar
1/2 table spoon oil
3 to 4 dry red chilies
1 to 1/2 tea spoon red chili powder
1 table spoon tamarind


To serve with:


Sambhar
Coconut chutney 


Method to make Mysore sada dosa:


For Chutney:

• Heat oil in a pan and add chana dal, urad dal, garlic clove and red chilies to it. Cook for 1 minute or till it turns to light brown. 
• Add coconut, red chili powder and tamarind to it, again cook for 1 minute. Add salt and sugar.
• Remove from flame and let it cool at room temp. 
• When cool grind to smooth paste by adding little water. (make sure to add less water.)

How to assemble:

• Heat non stick tavi - griddle and spread batter as sada dosa. 
• Spread 1 to 2 spoons of red chutney over it and spread little butter over it. Cook for 40 to 50 seconds. 
• Spread grated cheese (opt.) over it. When dosa is crisp fold it.
• Serve hot and spicy Mysore Sada Dosa with sambhar and coconut chutney.

How to make Choco Creme Gol gappe

Learn how to make Choco Creme Gol gappe. Surprised! Yes it's a homemade recipe for sweet gol gappe. A delicious sweet gol gappe with the all time favorite taste of chocolate and coffee. Specially for this summer this is a new verity of desert. It can be served for late night parties or evening snack also instead of tea in summer. This recipe will surely change the party mood.

Preparation time - 30 minutes
Cooking time - nil 


Ingredients to make Choco Creme Gol Gappe:


For GolGappe:


1/2 cup semolina - sooji
1/2 cup refined flour
Soda water (bottled) as needed
Oil for deep frying


For filling:


1/2 cup sweet bundi
1/2 cup chocolate sauce
1/2 cup chocolate cheeps
1/2 cup sweet cream 
1/4 cup sliced almonds and pistachio


For garnishing:


Drinking chocolate powder
Coffee powder


To serve with: 


Cold coffee


Method to make Choco Creme Gol Gappe:

For Golgappe:

• Mix semolina and refined flour in a bowl and knead dough with soda water. (approx. 2 to 3  spoon soda water will required.)
• Keep aside covered for 10 to 15 minutes.
• Again knead and make small balls from it. (approx. 40 to 45 balls.)
• Roll them and keep aside covered with wet muslin cloth for 5 minutes. 
• Heat oil in a pan and deep fry gol gappe at medium flame. When ready remove from flame and drain on absorbent paper.

How to assemble:  

• Make small hole in a gol gappa and fill bundi, chocolate chips, sweet cream, chocolate sauce and sliced dry fruits in to it.
• Sprinkle drinking chocolate powder and coffee powder on it.
• Sweet and yummy Choco Creme Gol gappe are ready to serve. Serve them with chilled cold coffee.
• Serve immediately.

Tips:

• Mix single or low fat cream and powder sugar to make sweet cream.

How to make Pani Puri

Learn how to make Pani Puri. Pani Puri which is called gol gappa in northern India and poochkas in west bengol is very delicious in taste. It is one of the most favorite street food in India. It's a homemade recipe for this street food to make it healthy without compromising taste. We are going to use potatoes and beans and sweet chutney to make it more tangy. You can say that it's a semolina puri stuffed with sprouts and potatoes. Sometimes sprouts can be replaced by hot ragda with chilled minty water. It's a great refresher for summer, ideal for dinner and cool evening snack. So, enjoy this cool cool Pani Puri this summer.

Preparation time - 20 to 25 minutes
Cooking time - 20 to 25 minutes
Serves - 4 person


Ingredients to make Pani Puri:


For Puri:


1 cup refined flour
1 cup semolina
Salt to taste
Soda water - bottled 
Oil for deep frying


For filling:


1/2 cup sprouted and boiled mung
1/2 cup boiled kabuli chana
3 to 4 boiled potatoes
Salt to taste
1 big onion finely chopped
2 tea spoon dry garlic chutney
1 tea spoon red chili powder
1/2 tea spoon dry mango powder
1/2 tea spoon black salt
1/2 cup finely chopped coriander


For Pani:


1 1/2 cup finely chopped fresh mint leaves
1/4 cup chopped coriander
2 lemon juice
1 table spoon ginger paste
5 to 6 green chilies 
1 table spoon black salt
Salt to taste
1 tea spoon roasted cumin seeds


To serve with:


Sweet chutney
Bundi - salted


Method to make Pani Puri:


For Puri:

• Mix semolina and refined flour in a big bowl and add salt to taste. Add soda water and knead semi soft dough. Keep a side covered for 10 to 15 minutes.
• Divide in to equal small balls, roll them and again keep aside covered with wet muslin cloth for 5 minutes. ( will make approx. 90 to 100 puris.)
• Heat oil and fry them at medium flame. When ready remove and drain on absorbent paper.

For filling:

• Mix all the ingredients of filling in a big bowl and mesh them lightly. 
• Add spices and mix well.

For Pani:

• Mix all the ingredients of pani in a blander and grind to a fine paste by using little water.
• Transfer in a big vessel and add salt and black salt to it. Add about 1 liter water to it and put in refrigerator for at least 2 hours.
• At the time of serving add salted bundi in it.

How to assemble:  

• Make a small hole at the centre of each puri, fill above filling in it and add sweet chutney (opt.) to it.
• Immerse it in chilled pani and eat immediately. 

Tips:

• To reduce cooking time and effort pani puri can be brought from store also.
• In stead of potato and beans mixture ragda can be used.

How to Make Samosa Chaat

Learn how to make Samosa Chaat. This is a yummy and testy chaat recipe. As we all know samosa is made with the spicy filling of fresh green peas and potatoes and ragda is a testy gravy from dry peas. So, here it's a healthy combination of fresh and dry peas.Frankly speaking both are my favorite. So I try to combine them with lots of chutneys and of course sev. It's a very testy and color full dish. Normally we are used to have samosa with chutneys and ragda with patties. But try this new combination today for dinner. It's a single menu dinner or can be served as heavy snack also. So enjoy the Yummy spicy taste of Samosa Chaat.

Preparation time - 30 minutes
Cooking time - 30 minutes
Serves - 4 person


Ingredients to make Samosa Chaat:


8 medium size samosa
4 cups ragda/peas gravy

For garnishing:


Sev
Coriander leaves
Sweet chutney
Green chutney
Finely chopped onion
Finely chopped tomatoes


How to make Samosa Chaat:

• Prepare samosa and ragda as the recipe.

How to assemble:

• Place 2 samosa in a serving plate. Pour piping hot ragda over it.
• Drizzle with sweet and green chutney.
• Sprinkle some onion, tomatoes and coriander leaves.
• At last sprinkle sev over it and serve immediately.

How to make Sada Dosa

Learn how to make Sada Dosa.  To make sada dosa is a very easy job. It's a very easy and quick recipe. It one of the kids favorite recipe. You can say it is a low fat recipe also. Simply said that it is a plane pancake served with coconut chutney and sambhar. I serve it with our all time favorite curd also. Ya it needs to make some pre preparation for making dosa at home. I use to make batter at home so planning is required. But over all it's a nice job.

Preparation time - 15 minutes
Cooking time - 10 minutes
Serves - 4 person


For Dosa batter:


3 cups rice
1 cup urad dal
1 tea spoon dry fenugreek seeds
1 cup curd
2 tea spoon semolina
Salt to taste
Butter


For sweet curd:


1 cup curd
1 1/2 table spoon sugar
Salt to taste
1/2 tea spoon oil
1/4 tea spoon mustard seeds


To serve with:


Sambhar
Coconut chutney


Method to make Sada Dosa:


For batter:

• Soak rice and fenugreek in water for 4 to 5 hours.
• In other vessel soak urad dal in water for 4 to 5 hours.
• After 5 hours drain excess water and blend them to fine paste separately.
• Mix them in another vessel and add salt and semolina and curd. Beat properly by hand for minimum 5 minutes.
• Keep a side covered for 2 hours at warm place.

For sada Dosa:

• After 2 hours batter is ready.
• Heat non stick griddle - tavi and spread a spoon full batter over it at the centre. First spread with spoon and than flatten with a spatula.
• Apply some butter and cook till crisp at fast flame.
• When ready fold and remove from tavi.
• Repeat the same for remaining.
• Make sure to wipe tavi with clean cloth after every use to maintain the temp.
• Serve hot sada dose with sweet curd, coconut chutney and piping hot sambhar.

To make sweet curd:

• Mix sugar and salt to curd. 
• Heat oil in a pan and add mustard seeds and when it crackles remove from flame and add to curd. Mix well.

Lip Smackin Stuffed Bell Peppers with Rice

Article by : Sharon. Stuffed Bell Peppers with Rice. This stuffed peppers recipe makes hearty and delicious and surprisingly easy to make Stuffed Bell Peppers. Using a large skillet combine the ground meat, onions, garlic and red bell pepper, saute over medium heat until done. Next add rice and seasoning, mix and set to the side (the mixture can be refrigerated ahead of time).
Wash, dry and cut the tops off the green peppers about an inch from the top, do not throw the tops of the peppers away they can be used for the presentation later. Clean the white seeds out of the peppers and place to the side. Take your meat mixture (out to take the chill off if refrigerator to reduce the cooking time) and place it to the side. In a 3 quart pot pour in can of tomato sauce, tomato paste, vinegar, sugar and beef stock over a medium flame until it boils. Then let simmer for about 30 minutes.

Stuffed Peppers Recipe (Ingredients):

� 6 to 8 Large Green Bell Peppers

� 1 Small Red Bell Pepper (chopped small)

� 1 to 1 � lbs of Ground Beef, Turkey, Pork or a mixture

� 1 Large Onion (chopped small)

� 2 Large cloves of Roasted Garlic (minced)

� 1 � cup of Cooked White or Brown Rice

� 1 teaspoon of Fresh or Dry Basil

Sweet and Sour Tomato Sauce:

� 1 Large Can of Tomato Sauce

� 1 Small Can of Tomato Paste

� � Cup Beef Stock

� Wine or Apple Cider Vinegar to taste

� Sugar to taste

In a deep baking dish ladle enough sauce to cover the bottom of the baking dish and start to stuff the peppers. Using a tablespoon, scoop the meat mixture into the peppers and generously fill them to the top. Place in the baking dish side by side then, ladle more sauce over the bell peppers and place the reserved pepper tops back on the bell peppers. Cover with foil and bake at 350 degrees for 30 minute or until Stuffed Bell Peppers are tender.

How to make Cold Coffee with Ice Cream

Learn how to make Cold Coffee with Ice Cream. Specially in summer I just love to drink cold coffee. I always use to add chocolate flavor to cold coffee. By adding ice cream it can be stomach feeler during fasts. I have added son=me chocolate flavor in this because I just love choco - coffee flavor together. So enjoy this mocha flavor cold coffee with ice cream this evening.

Preparation time - 5 to 7 minutes
Cooking time - nil
Serves - 4 glasses

Ingredients to make Cold Coffee with Ice Cream:


3 table spoon instant coffee powder
1 table spoon drinking chocolate powder
1 table spoon hot water
3 table spoon sugar
4 cup milk
5 to 6 ice cubes


To serve with:


Vanilla ice cream
         or 
Chocolate ice cream
        or
Coffee ice cream


For garnishing:


Chocolate vermicelli
Chocolate sauce


Method to make Cold Coffee with Ice Cream:

• Dissolve instant coffee powder, drinking chocolate powder and sugar in hot water.
• In another big bowl mix crushed ice cubes and milk and add above mixture to it.
• Whisk it properly and pour to serving glasses.
• Top with ice cream and garnish with chocolate vermicelli or chocolate sauce.
• Serve chilled Cold Coffee with Ice Cream immediately. 

Tips:

• Microwave water for 30 seconds only.
• For making espresso coffee at home without coffee maker I mix all the ingredients (avoiding ice) and cook till boiling temp. Then whisk in blander. So, homemade and easy espresso is ready for winter.