Ragi Dosa

RAGI DOSA

S.NO	INGREDIENTS	QTY	UNIT
1	Ragi Flour	200	gm
2	Rice Flour	100	gm
3	Curd	25	ml
4	Green Chilly (chopped)	1	Medium size
5	Coriander leaves (Chopped)	1	Tspn
6	Onion (Chopped)	1	Small
7	salt	To	Taste
FOR FRYING
8	Mustard Seed	10	gm
9	curry leaves	10	pcs
10	Asafoetida	a	Pinch
11	Jeera	10	gm

METHOD:

* Mix ragi, rice flour together. Add salt, chopped coriander leaves, green chili, chopped onion, mix it well.

* Add curd and water to make consistence as dosa batter .Keep it a side for at least 30 minutes..

For Tadka-

* Heat oil in a pan. Add mustard seeds, curry leaves make a nice tadka. Add it in to ragi flour batter, mix it well. Dosa batter is ready.

* By using the round flat kattorie spread the batter on the hot tawa cook it for 2 minutes.

* Roll the dosa serve with the accompaniment of sambar and chutney. It can be stuffed with potato masala.

* Tawa should be at right temperature once you add water to the tawa it should form bubbles that is the right temperature.

Copyright ©fusionindianfoodbychefnisikant.blogspot.in

New Year event 2016

NEW YEAR EVENT 2016

Dear all,

Wish you all a wonderful happy New Year 2016

May everyday of this year usher in good health, peace and prosperity for your entire family…

GOOD LUCK…

Please find below some of the snapshots which I have taken which I have done in my place.

It also featured in some well known blog...

Indian Crepe with spicy tomato sauce

INDIAN CREPE WITH SPICY TOMATO SAUCE

  

S.NO	INGREDIENTS	QTY	UNIT
1	Carrot Juliennes	30	gm
2	Bell pepper juliennes	30	gm
3	Sliced Onion	20	gm
4	Sliced Mushroom	15	gm
5	Beans sprout	15	gm
6	Garlic	10	ml
7	Oil	15	ml
8	White Sauce	25	ml
9	Thyme	5	gm
10	Spicy tomato sauce	20	ml
11	Cheese	20	gm
12	Crepes	2	pcs

METHOD:

* Heat oil in a pan, add thyme, and then add onion juliennes.

* Sauté it for 2-3 minutes.

* Add chopped Garlic, sauté it for 2-3 minutes, then add carrot juliennes, bell pepper juliennes, sliced mushrooms and beans sprout. Sauté it for some time.

* Add white sauce, cook it for 2-3 minutes. Season it with salt, now Crepe stuffing is ready.

* Stuff the mixture in the crepes. Roll and grill it in the griller. Serve it with spicy tomato sauce.

* Garnish it with curled bell peppers.

Paneer Butter Masala

PANEER BUTTER MASALA

Paneer Butter Masala is a very popular and delicious preparation invented in English time. This is also one of the popular recipe like Palak paneer, Kadai paneer, Shahi Paneer etc. I found this recipe a long years back when I started my carrier in Food Industry. I remember once I made it at home for some guests, every one said WOW. It’s very simple and easy to make this creamy and delicious dish. Paneer Butter Masala well served with Indian breads like roti, chapatti, paratha, Naan or any varieties of rice Pulao, jeera rice, vegetable Biryani.

This paneer Butter Masala recipe has Onion, Garlic in it. You can also make Paneer Butter Masala without of it. Choose riped tomatoes to get right color, and use correct quantities of ingredients to get right consistency. Use only Kashmiri Chili Powder which will give you a correct color.

PORTION: 2 portions

ACCOMPANIMENT: Indian breads/ Pulao/ Biryani

S.NO	INGREDIENTS	QTY	UNIT
1	Paneer(Cottage Cheese)	220	gm
2	Oil	1	Tbsp
3	Onion Chopped	3	Medium size
3	Tomatoes Chopped	4	Medium size
4	Cashewnut	40	gm
	Fresh cream	30	ml
5	Coriander Powder	1	Tspn
6	Kashmiri Red Chili Powder	3/4	Tspn
7	Sugar	1/2	Tbsp
	Kasuri Methi	1/2	Tsp
	Ginger Garlic paste	1	Tbsp
7	Butter	1 1/2	Tbsp
8	Bay leaf	1	no
9	Green Cardamom	4	no
10	Cinnamon Stick	1 small	no
11	Salt	to	taste
12	Fresh Coriander split	a	piece

METHOD:

* Heat oil in a pan. Sauté chopped onions till get golden brown in color.

* Add tomatoes, and then salt to make it transparent quickly. Sauté it and cover it to make it soft and mushy.

* Add coriander powder, Kashmiri chili powder and cashew. Sauté it well. For 4-5 minutes in a medium flame. Once oil leaves in the side of the pan, switch of the fire.

* Allow the mixture to cool, blend it with the blender by adding 1 cup of water. Make it a smooth mixture and keep a side.

* Heat butter in a pan, add dry spices, and stir it for 2 minutes in a medium flame.

* Pour blended puree, stir it well. Add ½ cup of water. Cook it well. Add Cottage cheese cubes. Mix it well.

* Add Kasuri methi powder, sugar, garam masala and salt. Mix it well.

* Add fresh cream to it, mix well.

* Pour in a serving bowl. Garnish it with coriander leave and fresh cream.

Copyright ©fusionindianfoodbychefnisikant.blogspot.in