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FRENCH FRIES [Sugar soaked]

1/3 cup white sugar

2 cups warm water

2 large russet potatoes - peeled, and sliced into 1/4 inch strips

In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture
for 15 minutes. Remove from water, and dry thoroughly on paper towels.


Heat oil in deep-fryer to 375 degrees F. Add potatoes, and cook until golden, 5 to 6
minutes. Drain on paper towels. Season with salt to taste.

Moong dal dosa is easy breakfast and can be prepared instantly. Soak moong dal
for 1 hour only and also there is not need to ferment the batter. You'll surely relish
eating these mouth drooling, crispy moong dal dosa.
Ingredients for Moong Dal Dosa
Moong dal - 1/2 cup
Rice - 1/4 cup
Green coriander - 2 tbsp (finely chopped)
Salt - more than 1/2 tsp (as per taste)
Green chilly - 1
Oil - for roasting dosa
How to make Moong Dal Dosa?
Soak green gram split (moong dal chilka) in water for 3-4 hours. Clean, wash and
soak rice in water for same duration in separate utensil.
Rub the dal thoroughly to remove its skin. Remove the dal skin floating on water, this
method can be seen in video. Strain dal and rice. Now coarsely ground them. Add
green chilly and water (as per requirement) to grind. Take out batter in a big bowl.
Mix salt and green coriander in the batter. Batter should not be too thick or too thin , it
should have appropriate consistency. Prepare the batter for making dosa like this.
Batter for making dosa is now ready.


Preheat non stick tawa. Pour some oil over it and spread evenly all around. Take 11.5 tsp batter and spread it evenly over the tawa. Spread some oil all around the
dosa with help of spoon. Roast on high-medium flame until it turns golden brown in
color from beneath.


Dosa has turned golden brown in color from beneath. Dosa is now ready and is
crispy. Place it over plate and reduce the flame before making other dosa. Sprinkle
some water on tawa to make it cool. Now with help of paper napkin or wet cloth,
clean the tawa. Make sure tawa is not too hot else it might get difficult to spread the
dosa evenly. Likewise take spoon full of batter for making another dosa and spread it
evenly. Roast until it turns golden brown in color. Like wise prepare all dosas.
Piping hot moong dal dosa is ready. Serve with tomato sauce or peanut chutney and
relish eating.
You can replace green gram split with washed green gram.
Make sure tawa is aptly hot. If the tawa is too hot, dosa might stick to pan and it
will be difficult to spread it evenly.
You can use masala potato stuffing or paneer stuffing for making dosas

South Indian tempting dish, dosa is also prepared in many other ways instead of the
traditional one like cheese dosa, Chinese dosa or palak paneer dosa. Today we will
make palak paneer dosa.
Ingredients for Palak Paneer Dosa
Dosa batter - 2-3 cup
Spinach paste - cup
Salt - 1 tsp (as per taste)
For stuffing:
Spinach - 2 cup (chopped)
Paneer - 200 grams (crumbled) (1 cup)
Oil - 2-3 tbsp
Salt - tsp (as per taste)
Cumin seeds - tsp
Green chilly - 1-2 (remove seeds and chop finely)
Ginger - inch baton (grated)
Red chilly - less than tsp (optional)
How to make Palak Paneer Dosa

How to make dosa:

Preheat nonstick tawa. When tawa gets hot, pour some oil and spread it with help of
a napkin paper or clean cloth. Pour 2 tsp dosa batter on warm tawa and spread it all
spread in a round shape. Cook until it gets golden brown in color from beneath. Place
1-2 tsp stuffing in center and spread in thinly. Fold the tawa and take it off from flame.


How to prepare stuffing for palak dosa:

Add 2 tsp oil in a pan. When oil gets hot add cumin seeds and saut for while. Now
add green chilly, ginger paste and saut for while. Add chopped spinach, salt, red
chilly and paneer. Mix all ingredients nicely. Take out the stuffing in a bowl.
Add spinach and salt in dosa batter. If the batter is thick add some water into it.

Before making other dosas clean the tawa with wet muslin cloth so that tawa remain
appropriately warm. If the tawa is too hot then it gets difficult in spreading the dosa
and it starts burning. Like wise prepare all dosas.
Serve piping hot palak paneer dosa with sambar or coconut chutney or peanut
chutney and savor the delectable taste.

While making stuffing make sure you dont overcook spinach, with this spinach
will becomes juicy and greasy.
For making spinach paste, clean the leaves remove stalk and wash thoroughly
twice with water. Now make fine paste of these leaves in a mixture grinder.


How to make dosa batter:

Take 3 cup rice and 1 part urad dal and soak them separately in water for 4-5 hours.
Add 1 tsp fenugreek seeds along with dal. With this dosas come out crispy. Drain out
excess water from dal and rice. Grind the rice. Add 2-3 tsp water or as per need for
grinding rice. Now finely grind dal and fenugreek seeds. Take out both the ingredients
in a bowl and mix well. Allow the batter to ferment. It takes 12 hours for batter to get
fermented during summers and 20-24 hours during winters.

Banana puri or Mangalore buns which appear like puri and are spongy with little
sweetness have a very unique and special taste. Serve during supper or enjoy eating
with chutney or kasundi, you will like it in both ways.
Ingredients for Indian Banana Buns
Wheat flour - 1 cup
Banana - 1 (ripped)
Curd - 2-3 tbsp
Sugar - 2-3 tbsp
Cumin seeds - tsp
Baking soda - tsp
Black pepper powder - tsp (optional)
Oil - for frying banana puri
How to prepare Banana buns

Dough is ready; take oil in a pan and place it on flame for heating. Make small balls
(10-12 balls) from the dough. Take one ball, grease the rolling plate with some oil and
roll the ball into a round circle with cm thickness and 2-2.5 inch diameter. Place the
puri in a plate and like wise prepare all pooris.


Peel banana and make small pieces. Finely mash the banana pieces and add curd,
sugar, baking soda and black pepper powder. Mix all ingredients really well. Take
flour in a big bowl and mix banana mixture into it. Knead hard dough for making the
pooris. If dough appears to be dry then add some more amount of curd into it.
Grease the dough with oil and keep it aside for 4-5 hours for fermenting so that it
becomes puffy.


When oil gets hot, gently place poori in the pan and press it slightly with a ladle so
that it becomes fluffy. Fry poori on medium flame until it becomes golden brown from
both sides. Like wise fry all prepared pooris.
Serve the banana poori with green coriander chutney, sour lemon pickle, aloo masala
Sabzi or any Sabzi of your preference and enjoy eating.

Mix Vegetable Uthappam is light for the stomach and nutritional at the same time.
You can have it either in breakfast or can pack it in your kid's tiffin box. Kids like to
eat Uthappanm with ketchup or chutney.
Ingredients for Vegetable Uthappam
Ingredients to Make Mixture for the Uthappam mixture.

Rice - 600 gms. (3 cup)

Urad Dal - 200 gms. (1 cup)
Salt - 1 tea spoon (according to the taste)
Baking soda - 1/2 tea spoon
Vegetables for Uttapam Topping.
Cabbage - 1 cup (chopped)
Tomato - 2 medium sized
Capsicum - 1 cup (chopped)
Beans - 1 cup (chopped)
Cauliflower - 1 cup (chopped)
Ginger - 1 inch (chopped)
Green Chilli - 4-5 (chopped)
Coriander leaves - 1/2 cup (chopped)
Oil - to fry

Method - How to make Vegetable Uthappam

Pour 3 table spoon batter in the pan and spread it in circular shape making a disc of
8-10 inch. Now put 2 table spoon chopped mixed vegetables on the Uthappam base.
Press the vegetables with a spoon to settle them down.
Cook the Uthappam base till it turns light Brown in colour. Turn over the side and
cook the vegetables at a medium flame. Take it out on a plate and serve it with green
Make all the Uthappam in the same manner.


Wash and soak dal and rice separately for 4-5 hours and grind with little water in a
mixer to make paste. Take them out in a plate and mix well. Add salt, baking soda
(optional) in it and make a slightly thick batter. The batter should not fall like a liquid
while dripping from the spoon.
Keep the mixture at a warm place to ferment it. In summers it takes 12 hours for a
mixture to get ferment and 24 hours in winters. The mixture rises and doubles up
after the fermentation process. Stir it with a spoon. The batter to make Uthappam
base is ready.
You can also use ready made Idli Dosa batter available in the market.
Vegetable Uthappam
Take a non-stick pan and pour 1 table spoon oil in it. Spread the oil evenly in all the
four corners.


You can also add Onions in the vegetable mix.

Kabuli Channa is used to make Chole Masala. It not only tastes good, but is also
very nutritious. Proteins is present in the channa in high quantity.
Chana Masala is normally consumed with bhatura, rice, chapati, naan or parantha.
So lets make spicy and hot Chana Masala today.
Ingredients for Chana Masala

Kabuli Chana - 1 bowl or 150 gms.

Baking soda - 1/4 tea spoon.
Tea bag - 1 (if you don't have tea bag, then take a white cloth and tie some tea
into it)
Tomato - 3-4
Green chilli - 3-4
Ginger - 1 inch long piece.
Refined oil - 2 table spoon.
Cumin seeds - 1/2 tea spoon.
Anar dana - 1/2 tea spoon.
Coriander powder - 1 tea spoon.
Red chilli powder - 1/2 tea spoon.
Garam masala - 1/2 tea spoon.
Salt - according to the taste.
Coriander leaves - 1/2 tea spoon (chopped)

Method - How to make Chana Masala

Soak the channa overnight in water.
Wash the channa and boil them in the cooker with 1 small glass water, salt and
baking soda. Also put tea bag in the cooker. Close the lid of the cooker and let it boil
for upto 1 whistle. After the whistle lower down the flame and boil for another 5
minutes. Turn off the flame and wait until the steam comes out.
Meanwhile, lets prepare the masala . Make a paste of tomato, green chilli and ginger.
Heat oil in a pan and tamper the cumin seeds in it. Now put anardana seeds and
coriander powder and red chilli powder into the pan. Roast the masala and add
tomato paste. Roast the masala until the oil starts to float at the top of the masala.
Pour 1 bowl water and let it boil.
Put the boiled channa into the curry and mix well with the help of a ladle. You can
add more water to make the curry thin. Cook the recipe for 2-3 minutes and add
garam masala ans coriander leaves to it.
Chole Masala - Channa Masala is ready. Serve it with hot paranthas, naan or

You can add onions in the recipe. Just chop the onions and put them into the pan
once the cumin seeds turns brown in colour. Roast them until they turn light pink in
colour followed by the steps mentioned above.
You can substitute anardana with 1/4 tea spoon amchoor powder.
This preparation is for 4 people.
Time-taken - 20 minutes.




Lots of spinach, some pleasant smelling soya(Dill) leaves and soft sweet corn
taken from fresh corn mixed together make a very palatable curry. You and
your family will surely love it.

Put gram flour in a small frying pan and fry without adding any water till it turns light
brown, then keep it in a plate.
Pour oil in a pan and heat, put 1/2 tsp Jeera in hot oil. Once Jeera is roasted add
turmeric powder and the grounded spices. Fry the spices till oil starts floating over
Put chopped spinach, soya and sweet corn in the fried spices with 1 cup water(with
gram flour dissolved in it) according to how thick or thin you want the Tari. Add salt
and red chilly powder then mix. After the curry comes to boil cook for 12-15 minutes



- Ingredients for Palak Soya Sweet Corn Curry

Sweet corn - 150 grams(1 cup)
Spinach - 750 grams(1 small bunch)
Soya (Dill) Leaves - 200 grams
Tomatoes - 3 to 4 (medium sized)
Green chilly - 1 to 2
Ginger - 1inch long piece
Jeera(cumin seeds) - 1 1/2 tsp
Methi seeds - 1tsp
Coriander - 1 tsp
Oil - 2 tbsp
Gram flour - 1 tbsp
Turmeric powder - 1/2 tsp
Salt - add to taste (1 tsp)
Red chilli powder - less than 1/4 tsp ( if you prefer spicy)

- How to make Palak Soya Sweet Corn Curry

Break off the stems of the spinach, wash then chop finely. Remove the stems of the
soya(Dill) leaves, wash then chop finely. Wash and clean sweet corn.
Roast Jeera, Methi and coriander on pan till they turn brown.
Wash and chop tomatoes. Wash green chillies, break its stems then peel, wash
ginger and cut into pieces. Put all these in a mixer along with the roasted spices and
make a fine paste.


till curry is uniform in texture(curry should flow freely with water when poured from a
Palak, Soya(Dill) Leaves, Sweet Corn Curry is ready.Tke out curry in a bowl and
grnish with butter. Serve hot Palak, Soya(Dill) Leaves, Sweet Corn Curry with
chapati, naan or rice.