OATS DOSA / OATS CHE DHIRDE

I found this recipe on sweet n spicy and it turned out very well. Try it out. 

OATS DOSA / OATS CHE DHIRDE

INGREDIENTS

Oats	¼ cup
Rice flour	¼ cup
Wheat flour	¼ cup
Semolina	3 tbsp
Onion (minced)	1 no
Scraped fresh coconut	2 tbsp
Ginger grated	1 inch piece
Curry leaves	1 sprig
Gr. Chillies	1 no
Coriander leaves	3 – 4 sprigs
Salt	T.T.
Cumin seeds / Jeera	1 tsp
Pepper corns crushed	1 tsp
Curd or buttermilk	As req.

METHOD:

1.       Lightly dry roast the oats in a pan. Cool and powder it.

2.       Mix together all the given ingredients and make a lump free batter.

3.       Thin out the batter with buttermilk or water whatever is available.

4.       The batter should be quiet runny. Adjust the batter consistency as required.

5.       Keep for 10 minutes.  Heat a griddle, smear a little oil and pour ladleful of the batter.

6.       Spread the batter thinly on the griddle in a circular motion. If you want it crisp keep the flame high, and if you like it soft then reduce the flame and cook covered for some time.

7.       Flip over and cook the other side. Serve with coconut chutney or tomato ketchup.

KAIRI CHE SAAR

KAIRI CHE SAAR

INGREDIENTS

Raw mango / kairi pulp (boiled & strained)	½ cup
Fresh coconut (scraped)	6 tbsp
Jaggery	½ - ¾ cup
Water	As req.
Salt	T.T.
FOR TADKA
Ghee	1 tsp
Jeera	½ tsp
Gr. Chillies	1 no
Asafetida / heeng	¼ tsp

METHOD:

1.       Put ½ cup hot water in the scraped coconut. Keep for some time and squeeze out the coconut milk. Repeat the process again and strain again.

2.       Mix together the raw mango pulp, jaggery and coconut milk. You can adjust the quantity of the jaggery as per the sour taste of the mango.

3.        Bring to a boil and then simmer. Keep on mixing with a ladle in between or the coconut milk might separate.

4.       Heat ghee, add jeera, heeng and the gr. Chillies and give this tadka to the kairi saar.

5.       Serve with boiled rice or drink as an appetizer.

TIP: In case you dont have time to remove the coconut milk use coconut powder or tinned coconut milk instead.

DAHI CHYA VADYA / CURD VADI

DAHYACHYA VADYA

INGREDIENTS

Curd	1 big cup
Granular Sugar	½ big cup
Ghee	½ tbsp
Powdered sugar	2 tbsp
Cardamom pdr/ Elaichi pdr	Of 1 elaichi

METHOD:

1.       Mix together the curd and grain sugar. Keep on a medium flame. Keep on moving the mixture in the pan.

2.       In a separate plate or a saucer keep some water handy.

3.       When the sugar melts and it starts to bubble or foam remove from heat. Put a drop of the mixture in the saucer. Check the consistency of the drop. It should be able to be rolled into a soft ball.

4.       If it doesn’t then put the pan back on heat for some time. Repeat the process till the above mentioned consistency is achieved.

5.       As soon as this consistency is achieved remove the pan from heat. Add the ghee in it and keep on mixing till the mixture cools a little and the spoon starts taking a little effort to move. This is because as the mixture cools it starts to thicken making it a little difficult to mix it with the spoon.

6.       When the pan cools enough that even though its still hot you can manage to handle it with your bare hands add the powdered sugar and elaichi pdr.

7.       Grease a plate with ghee and pour this mixture in the plate and spread evenly.

8.       Depending on how thick you want the vadis you can increase or decrease the size of the plate.

9.       Cut them as per the size required. Remove them when they cool.

PREAUTIONS:

1.       If powdered sugar is added when the mixture is hot then eventually the mix becomes very runny and you need to mix it for a very long time till it thickens into a ball like consistency. When it reaches this stage roll it out like a chapatti but a little thicker. Cut, cool and then remove.

CHANA DAL CHYA GOLYANCHI AMTI / GOLE GHALUN SAMBAR (TYPE 1 )

CHANA DAL CHYA GOLYANCHI AMTI / GOLE GHALUN SAMBAR

INGREDIENTS

GOLE (BALLS)
Chana dal (soaked )	½ cup
Jeera pdr	½ tsp
Haldi	¼ tsp
Chilli pdr    OR Gr. chillies	½ tsp    OR 1 – 2 nos.
Curry leaves / kadipatta	1 sprig
Ginger garlic paste	½ tsp
Salt	T.T.
Coriander leaves / kothimbir	4 – 5 sprigs
Chick pea flour / besan	1 tsp
AMTI(GRAVY)
Oil	1 tbsp
Mustard seeds / rai	¼ tsp
Cumin seeds / Jeera	¼ tsp
Water	1 – 1 ½ cups
Garam masala pdr	¼ tsp
Tamarind / chinch / imli	Marble sized ball
Jaggery	Marble sized ball
Chick pea flour / besan	1 – 2 tbsp
Jeera pdr	¼ tsp
Turmeric pdr / Haldi	¼ tsp
Chilli pdr	¼ tsp

METHOD:

GOLE (BALLS)

1.       Put together all the ingredients for the gole except besan in a blender and coarsely grind all the ingredients. Make sure you don’t put any extra water. The mixture should be pliable enough to roll them into marble sized balls.

2.       In case you feel it needs some moisture for it to roll into shape then add a few drops of water and bring it all together adding the besan you had left out.

3.       Put the balls in a vessel and steam them or pressure cook them. Remove and cool.

AMTI(GRAVY)

4.       Soak the tamarind in a little water for 15 min. Extract the pulp.

5.       Heat oil, add rai, jeera, haldi and pour in the water. Bring to a boil.

6.       Simmer and add the masala, chilli pdr, jeera pdr, tamarind pulp and jaggery.

7.       Bring to a boil again. When it is boiling gently drop in the prepared gole.

8.       Initially they will sink to the bottom. But as they cook they will start to float on top.

9.       Dissolve the remaining besan in a little water to remove the lumps.

10.   Pour this in the boiling amti to slightly thicken it.

11.   Garnish with coriander leaves and serve with steamed rice.

TUPACHYA BERICHA CAKE

Have you make clarified butter/ ghee/ toop at home? If you have then this recipe is going to be really very useful for you. I have always seen my mother make toop at home. Getting up in the morning with the smell of freshly prepared bubbling ghee is etched in my memory, because the fragrance you just cant miss.

When you make ghee at home you will notice the browned residue at the bottom of the pan. They are the caramelized milk solids after the fat separates and floats on top. This caramelized residue is called tupachi beri / beri. You can make this beri useful by making a sweet cake as given below or a savory cake.

TUPACHYA BERICHA CAKE

INGREDIENTS

Tupachi beri	½ cup
Rawa / semolina	1 cup
Sugar	¾ cup
Milk	1 cup
Cardamom pdr./ elaichi pdr / velchi pdr.	½ tsp
Eno / soda	1 tsp

METHOD:

1.       Mix together all the ingredients except eno / soda. Pass it through a blender so that it gets even and smooth consistency.

2.       Keep this prepared mix covered for 30 min so that the semolina absorbs the moisture.

3.       Just before baking add the eno and again pass it through a blender for it to mix evenly.

4.       Pour in a cake tin and bake in the oven for 10 min at 170°C.

5.       Or microwave high for 4 min and low for 4 min.

TIP:

1.       This cake gets cooked very fast so keep a watchful eye on it.

2.       Since the beri used in it is a by product of the ghee making process there is no need of adding butter to the batter.