Todays recipe is Homemade Masala dosa😋😋
Masala dosa ingredients:
1-1/2 cups long grain rice1/2 cup urad dal (polished black lentil or white lentil)3 quarts waterSalt1 medium onion, chopped1 – 2 green chilies, chopped1 Tbs. ghee (clarified butter) or regular butter1/2 tsp. black mustard seeds1/2 tsp. chana dal (split black chickpeas)1 sprig curry leaves1/2 tsp. turmeric powder2 large potatoes, boiled8 oz. coconut, cilantro and tomato chutney (optional)16 oz. sambar (vegetable lentil stew, optional)
Directions:
1.Prepare Dosa Batter:Soak rice and urad dal in separate bowls for 4-6 hours. Strain.
2.Process rice and urad dal mixture in commercial grinder or food processor. While grinding, add water a cup at a time until it reaches the consistency of pancake batter.Salt to taste.
3.Cover mixture and let sit overnight. Do not refrigerate; it needs to ferment.Prepare Masala Dosa Filling: Add oil or ghee to a skillet.
4.Add mustard seeds and chana dal.Shake mixture over the flame until golden brown.Add curry leaves (whole leaf), green chiles, and onions.Sprinkle turmeric powder and salt (for taste). Stir.Break up boiled potato into small chunks and add them to your mixture. Add water and stir.
5.Prepare Masala Dosa: Pour refrigerated dosa mixture into a small bowl with a flat bottom.Pour batter into a greased skillet.Immediately, starting from the center, begin forming a circular shape with the batter using the flat-bottomed dish.Brush on ghee (or regular butter) to frying dosa.Place filling near the center of the dosa.Lightly lift the edges of the dosa.Begin rolling from the edge of the dosa as you would a wrap.
6.Remove dosa from hot top or skillet.Masala Dosa is typically served with coconut, cilantro and tomato chutney as well as sambar (vegetable lentil stew.
Tips/technique:
Use the right kind of rice, and also add the chana and toor dal to the batter. This helps to get crispy dosa.
do you want to try it?? If you like it please share like and comment💬
I would like to suggest you to eat sprouts daily in morning Sprouts can make for an extremely nutritious breakfast, with less hassle. Sprouts are very low in calories but are full of proteins. This is why many people regard them as excellent breakfast food.
Ways to eat sprouts safely:
put some oil in the pan and saute the sprouts for a while to kill the bacteria or can either boil in salt water for 5-10 minutes. Cooking them is even better for your digestive system and the absorption of nutrients.
#sprouts
my hobby is to cooking 👨🍳
i love to cook new and variety of dishes today i have cooked a dish fish fry.
Let’s see how I made:
step 1:1 kg singhara-cut into thick slices and with skin1 tbsp chilli powder1 Tbsp chilli powder2 tsp ajwain2 Tbsp gram flourSalt to taste2 tsp garlic pasteMustard oil to deep-fry the fishChaat masala and lemon wedges for garnish.
step-21.Mix all the ingredients except the oil and apply to the fish. Marinate for about 1/2 an hour.
2.Heat the oil in a kadahi; when hot, add as many pieces as fit in comfortably. Fry over high heat till lightly coloured, and the masala forms a coat over it.
3.Remove fish from oil, and set aside over a colander.
4.Heat oil again, before frying the remaining pieces.
5.Before serving, heat the oil and add the pieces of fish to it; press them down a little and fry till cooked through and crisp on top.
Drain on an absorbent paper and serve hot, sprinkled with chaat masala and lemon wedges on the side.
benefits of eating fish:
Fish is filled with omega-3 fatty acids and vitamins such as D and B2.
Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium.
Eyesight increases by eating fish.
how to make mango pickle at home. Here are some points…
1) INGREDIENTS:
1 kg – Kairi (unripe mango)100 gm – Mustard seeds10 gm-Fenugreek seeds (you can add little less if you don’t like bitter taste)100 gm – Salt3-4 tsp – Chilli powder, depending upon the taste and type of chillies used. Kashmiri chilli powder gives good colour.1 1/2 tsp – Turmeric powder1 tsp – Hing (Asafoetida)250 gm – Oil
METHOD:
2) Wash raw mangoes well. Dry them completely. Cut into small pieces.*Keep in a big steel/glass vessel. Add one teaspoon of turmeric powder and the salt (preferably take sea salt/ jade mith). Salt should be heated in a pan so that no moisture remains in it.*Keep overnight.
3) Grind mustard seeds (rai) to make fine powder.*Fry methi seeds in oil till crispy. Crush them.*Add rai powder, methi seeds powder and chilli powder to the raw mangoes. Mix well.
4) Take oil in a pan, heat it and add mustard seeds. When they start spluttering, add 1 tsp of hing and half tsp of turmeric powder.*Allow it to cool down to room temperature.*Pour the oil on the raw mangoes mixed with all spices.
Pickle is ready.Please ensure that there is enough oil that it floats above the mango pieces.
would you like to try?? Try it once and then tell me how it turned out
here are few points to make it easy to prepare mandi
Ingredients of Chicken Mandi:
1) 750 gms Chicken Big pieces4 cups Basmati rice1 cup chopped onions2 tbsp ginger garlic paste4 tbsp Butter15-20 strands Saffron1 Tbsp Almonds1 Tbsp Raisins1 Tbsp Cashew NutsChopped coriander leavesChicken stock cube2 Tbsp Lime juice2 Tbsp Green chilli paste1 tsp Haldi1 tsp red chilli powderSalt as required /Oil as requiredFor Mandi Masala1 tsp Coriander Seeds1 Tbsp Cumin Seeds1 tsp Black Pepper1 Black Cardamom10-12 Green Cardamom8-10 Cloves2 Medium-size cinnamon sticks1 tsp Fennel seeds1/4 Nutmeg2 Mace.
2) How to Make Chicken Mandi:
1.In a grinder, mix all the whole spices and grind to a fine powder. This powder is the mandi masala.
2) In a bowl take 2 tbsp of mandi masala, add ginger garlic, lime juice, red chilli powder, half saffron water, and green chilli paste and mix everything together.
3)Clean the chicken pieces and make gashes on them, rub the mandi masala marinate on it properly. Let this marinate for a minimum of 30 minutes and a maximum of 4 hours.
4) In a pan take oil and fry the marinated chicken pieces for 10-15 minutes on each side in low flame.
5) Soak the rice in 2 cups of water for at least 30 mins before cooking.
6) In a handi or big pan, add butter, some oil and chopped onions. Fry until the onions are golden brown.
7)Now add the 1 tbsp mandi masala and fry for 2 minutes. Add litre water, chicken stock cubes and let it come to a rolling boil.
8)Now add the rice and let it cook until the water has dried and the rice is soft.
9)In the pan with rice, add fried chicken pieces on top, nuts and coriander.
10)Use the coal smoking method if you like at this point.
Serve this deliciousness and enjoy!
DO YOU LIKE IT??
To get you started, here are our ten best tips and tricks for cooking fried chicken perfectly.Fry it twice. … Use Crisco. … Or try frying in duck fat. … Cook it sous vide first. … Go for the dark meat. … Add dried limes. … Bake the chicken first. … For extra crunch, use a cornstarch dredge.
Biryani is prepared from basmati rice mixed with several spices and cooked in a special way.
Chicken Biryani, Mutton Biryani and Veg Biryani are some of the variants of this delicious dish
This dish is my favourite because it has a lip-smacking flavour and I love to eat it at least once a week.
What gives the dish its distinctive flavour is its unique blend of spices, perfected over time.
Typically, an Indian restaurant will marinate the chicken for hours in yogurt blended with spices like garlic, coriander, garam marsala, ginger, cumin, and others
biryani makes every bite delicious and royal
start a day with biryani and end with satisfaction.
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#food
#biryani
burger comes in different sizes and in various taste with extra filling
A bite of burger fills your mouth and heart
#burger
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#McDonald’s burger
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chinese italian,Mexican or Indian??
please comment