HESARAU BELE DOSE/ GREENGRAM LENTIL CREPES

Breakfast recipes for dosas and idli require methodical planning. 4-5 hrs of soaking the dals/lentils and then fermentation time of 8 or more hours.

 This dosa is a simple and nutritious break fast which doesn't require much of pre planning.

This doesn't require any fermentation of the batter and can be even eaten as an evening light snack.

The green gram/moong dal can be soaked for just 1 1/2 to 2 hrs before preparation.

INGREDIENTS

1 cup green gram dal/moong dal

2 tsps rice flour (optional)

1'' piece ginger

2 green chillies

2 tsp fresh corriander leaves

1/4 tsp haldi/ turmeric powder

1/2 tsp jeera/ cummin

salt to taste

METHOD 

• Soak the moong dal for about 2 hrs
• Grind to a smooth batter along with chillies , coriander leaves and ginger.
• Mix rice flour, jeera, turmeric and salt.
• Heat a flat pan and grease with very little oil.
• Add about a ladle of the batter and spread into a circular shape, like dosas or pancakes.
• Add a little oil and cook on medium flame.
• Flip on the other side and allow to cook.
• Serve hot with coconut chutney.

ADDING RICE FLOUR WILL MAKE THE DOSA CRISP. 

SOME LIKE IT SOFT, SOME LIKE IT CRISP.

You can make it as per your taste.

THE BATTER

ON THE TAWA

GETTING ROASTED!

FLIPPED OVER!

READY!

CAULIFLOWER AND CARROT PICKLE

Beginners in cooking do not like the thought of preparing a pickle at home.
It brings to mind a tedious and elaborate process. But here is a pickle which is very easy to make and can be prepared very quickly.
This pickle can be stored for 5-6 months and goes very well with Parathas.

DURING PICKLE PREPARATION ALL THE INGREDIENTS AND  VESSELS SHOULD BE COMPLETELY DRY .
EVEN A SMALL AMOUNT OF MOISTURE CAN SPOIL THE PICKLE WHEN STORED.

CUT VEGETABLES

THE MASALA

MASALA MIXED WITH VEGETABLES

PICKLE READY AFTER A WEEK

INGREDIENTS
4 cups cauliflower
1 cup carrot
1/2 cup lemon juice
1/2 cup mustard powder (grind whole mustard seeds to get mustard powder)
1/2 cup salt
1/2 cup red chilli powder
1/2 cup groundnut oil or til oil
1 tsp haldi /turmeric powder
1/4 tsp hing/asafoetida


METHOD

• Wash and cut the cauliflower and carrot into small pieces and spread it on a cloth and allow to dry. 
• In a bowl mix all the ingredients and then mix the cauliflower and carrot pieces.
•  Fill  into a glass jar and keep it aside.
• After 2 days mix the mixture in the jar.
• The vegetables get seasoned and the oil starts floating on top.  
• The pickle will be ready to eat in a week's time.

Didn't I tell you it's simple ? :)
Do try it and let me know how you relished it!

: BALEHANNINA SUTTAVU/ BANANA FRITTERS

My Kitchen Diary: BALEHANNINA SUTTAVU/ BANANA FRITTERS
https://www.youtube.com/watch?v=IONXYWSROxw&list=PLkYI5CcDyqVUlX8DJ5mQrCwKeDzUMT9Gc&feature=share&index=15

BALEHANNINA SUTTAVU/ BANANA FRITTERS

Warm Greetings to all my readers.

Some months back , I got an opportunity to participate in a cookery show "Bhappare Bhojana"

telecast on Udaya TV, a kannada language channel.

The series was about sharing traditional Indian recipes.

I have shared the link of that program on pinterest in "MY KITCHEN DIARY"
The link can be found in the next post
Hope you all like it.