Rava Dosa

Dosas come in many varieties and these Rava Dosas are full of flavour and are crisp too. This is a foolproof recipe. In my family, we have made it this way for years and what's more, just add any healthy millet flour to this and it will still come out well. In restaurants, this Dosa is made with Maida instead of the wheat flour. You can do that too. I'm partial to what flour so have replaced Maida/ refined flour with it.

Let's get to the recipe right away.

PREP TIME: 10Mins                                           COOK TIME: 40Mins

TOTAL TIME: 50 Mins                                       COURSE:  MAIN 

CUISINE: SOUTH INDIAN                                SERVINGS: 4

                                                                              AUTHOR: Rajni Ram

Ingredients: 

Rava/ Sooji 1 cup( roasting Rava is optional, but I would  recommend it)                Rice flour 1 cup

Wheat flour 1 cup

Curd 1 cup

Water -around 1 litre or a little more 

Roasted cumin and pepper powder

Green chillies 2

Ginger 1 inch piece

Curry leaves- few leaves cut fine

Coriander leaves finely chopped.

Salt  as per taste( I used 1.5 tsp)

Directions: 

Take a 1-litre vessel. Put in all the three flours.

Add the curd to it. Add in the salt and the roasted cumin pepper powder. Add a little of the water from 1 litre and mix well forming a paste without lumps. Once that's done mix in the remaining water little by little and stirring every now and then so lumps don't form. Don't pour all the water at a time. Depending on the quality of the Sooji, you might use, less too. The batter should neither be too thick nor too watery. It should be a little loose than the normal Dosa batter. Take 3 tsp oil in a small tadka karahi and heat.  Add the mustard and Cumin and once they crackle put in the finely cut green chillies, ginger and curry leaves. Also, add 1/2 tsp of Hing/ Asafoetida and turn off the stove. Add this tempering to the batter. Let the batter stand for 10 mins and you are ready to pour the Dosa on the girdle. There your crispy Rava Dosa is ready. Enjoy. Bon Appetit!

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. 

2. Take a 1-litre vessel and add in Rava/ Sooji, wheat flour and Rice flour. Add in the curd.

3. Add the salt and the roasted cumin- pepper powder( to make powder take 2 tsp Jeera and 1 tsp pepper and roast on low fire to get the aroma of the spices. Cool and grind coarse).

4. Add water( up to 1 litre) little at a time and stirring constantly so that no lumps are formed. Pour the remaining water until you achieve the consistency shown in the picture( a little thinner than the regular Dosa).

5. Take oil in a small tadka karahi. Add the mustard and cumin seeds. When they crackle add the cut green chillies, ginger and curry leaves. Add Asafoetida too and crush a little. Pour this tempering into the batter. Add the chopped coriander and let the batter stand for 10 mins atleast. There your batter is ready.

6. To make crispy Dosas, put a girdle on the Tava( I used a non-stick one). The girdle has to be really hot or else your dosa will be lumpy. 

7. Now pour the batter on the girdle forming a circle. You cannot spread the batter like the regular dosa, you'll have to pour it as shown in the picture. Drizzle oil over the Dosa and cook.

8. Cook until it becomes crisp and is a golden brown, then flip over and cook again. If you want it crisper be generous with the oil. 

Your crisp Rava Dosa is ready. Enjoy with chutney( check out the recipe in chutney section)  and idli podi ( check out the recipe in powders section).

 

NOTES:

1. As said earlier it's a  foolproof batter and won't let you down. Just stick to the measurements.

2. Rava Dosa is usually made with Maida in restaurants as it gives that extra crispy edge, feel free to use that too. Since I am partial to wheat flour have replaced Maida with it.

3. Instead of wheat flour or Maida, you can use Ragi flour, Jowar flour or any other millet flour and the Dosa will still come out well.

4. If you are sceptical of replacing the wheat flour with any millet flour, just add a cup of millet flour along with the other flours. That works too.

5. Be generous with the oil for crisp Dosas and be patient. Unlike the regular Dosas, they take a little longer to cook and get crisp, and the patience will be worth it.

6. It's important to get the girdle quite hot. Do the little test of sprinkling water on your girdle when it's hot. If the water evaporates very quickly, that's the right heat. You can start pouring the batter on the girdle.

If you tried this recipe and liked it please comment below. Would love to hear from you. 

Dal Makhni

Dal Makhni or Dal Makhani is one of the all-time favourite dishes of my family, whenever we are at a North Indian joint. So I have tasted many versions of it and used to make this recipe at one point in time with cream, as most recipes suggest. I found the dal to be heavy when made this way and then I chanced upon the recipe for Dal Makhni that I'm blogging now on a spice packet, I tried it and it tasted almost like the restaurant ones, so have been following this recipe for a long time now. 

Dal Makhni is a dish from Punjab and the main ingredients are black lentils( Black Urad dal whole) Rajma, butter and other spices and condiments. It gets the creamy texture and taste from butter and slow cooking. The longer you cook it on low fire, the tastier. That said, this dal can be made without butter/ cream too. And it tastes all the same. 

While you are here please checkout my other recipes like Choley, Pakode wali Dal, 

Hari Moong Dal, Rajma and more...

Here is the recipe of Dal Makhni for you--

PREP TIME: 10Mins+soak time(8hrs)         COOK TIME: 1 hour

TOTAL TIME: 1 hr 10 Mins                         COURSE:  MAIN 

CUISINE: NORTH INDIAN                         SERVINGS: 4

                                                                        AUTHOR: Rajni Ram

Ingredients:

Black Whole Urad 200 gm ( black lentils) Soaked overnight

Rajma 1 handful (soaked overnight)

Chana dal 1 tbsp.

Garlic 8 pods (finely chopped)

ginger 1-inch piece chopped

Butter 2 tbsp

Tomato 3 medium pureed

Salt as per taste

Red chilli powder 1 tsp( more if you like it spicy)

Dal makhani masala 1.5 tbsp

Kasoori Methi 1 tsp crushed

Directions: Soak the Black Urad, Rajma and Chana dal overnight. Once soaked put them in a pressure cooker with 2 pods of garlic and the ginger and cook for 6 to 8 whistles. Heat 1 tbsp butter in a pan and heat. Put in the Cinnamon stick and garlic and fry don't brown them. Add in the Kasoori Methi and fry for half a minute. Now add the tomato puree and cook for 3 minutes. Add in the Dal Makhni masala, Red chilli powder, salt and cook until the butter floats. Lightly mash the cooked dals and add them to the tomato mixture. Stir nicely and add 2 cups water and reduce the heat and cook on low fire for about 25 to 30 minutes. Switch off the stove and add another tablespoon of butter and garnish with finely chopped coriander. Creamy Dal Makhni is ready to serve. This Dal goes really well with Parathas, Roti, Jeera rice and other Indian bread. Enjoy and Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Soak the dals overnight.

2. Cook the soaked dal in a pressure cooker along with some garlic and the ginger and a piece of cinnamon stick for 8 to 10 whistles.

3. Take some butter in a pan and heat. Put in the Cinnamon stick and garlic and fry for 1/2 a minute. The garlic must not turn brown. Add in the crushed Kasoori Methi and fry for a minute.

4. Now add in the pureed tomatoes followed by salt, red chilli powder and Dal Makhani masala and cook. Cook until the butter floats/ forms a layer on top.

5. Now add the cooked dal, stir nicely and add 2 cups of water and cook on low fire for 25 to 30 minutes.

6. After 30 mins put off the stove and add a tablespoon( or more)of butter to the dal and garnish with chopped coriander.

NOTES:

1. The Chana dal gives the creaminess to this dish, so don't do away with it, at the same time don't put too much of it or the taste may vary.

2. If you don't have Dal Makhni Masala, use a small quantity of garam masala. For the measures that are given above 2 tsp garam masala should be sufficient.

3. Adding Kashmiri red chilli powder will give the dish a good colour. I have added a mix of both regular red chilli powder and Kashmiri red chilli powder, so that spice and colour are balanced. 

If you tried this recipe and liked it please comment below. I would love to hear from you.

Masala Rice

Masala Rice is flavourful rice with vegetables and a ground paste. The aroma that fills your home while making it will bring in everyone to the kitchen. It is a very simple Rice and wholesome too. Just serve it with Raita and papad and all hungry souls will be content.

Let's get to the recipe right away.

PREP TIME: 15 Mins                             COOK TIME: 25Mins

TOTAL TIME: 40 Mins                            COURSE:  MAIN 

CUISINE: SOUTH INDIAN                      SERVINGS: 4 

 

 Ingredients:                                                AUTHOR: RAJNI RAM

 

Uncooked Rice 1 cup (Regular/ Basmathi, both are fine)

Water( to cook rice, 2.5 cups for regular rice and 2 cups for Basmati)

Carrot 1 small

Potato 1 medium

Beans 4 long

Brinjal/Eggplant(any variety other than globe)

Red chilli powder 1 tsp

Garam masala powder 1/2 tsp

Coriander/ Dhaniya powder 1 tsp

cloves 3

Cardamom/ Elaichi 3

Cinnamon 1 inch stick

Saunf/ fennel seeds 1/2 tsp

Star anise 1

Peppercorns a few

Fresh Coriander leaves finely chopped

Oil for tempering

Cashewnuts 5 to 6

Raisins  5 to 6

Paste ingredients:

Coconut 3 Tbsp

Green chillies 2

Garlic 5 to 6 cloves

Ginger 1 inch piece

Directions:

Wash rice and soak for 15 minutes. Cut vegetables into cubes and keep ready. 

In a deep Karahi take about 2 Tbsp oil . Once it's hot, add all whole masalas like Cardamom, Star anise, Cinnamon, Fennel, Peppercorns, and Cloves. Fry until they turn aromatic. To this, add the cut vegetables and saute for a few minutes. Now add in the soaked rice after draining the water. Saute all of them for a few minutes. Add all the masala powders like coriander powder, red chilli powder, garam masala powder and mix well. Add water and put the stove on low. Now put the coconut, ginger, garlic and green chillies into the blender and give it a nice turn. Add some water and grind it to a smooth paste. Add the paste to the Karahi, stir all the contents well and close the Karahi with a lid. The rice takes up to 15 mins to cook. Keep stirring the rice every now and then so that it doesn't stick to the bottom of the Karahi. The Masala Rice is ready. Enjoy with Bhindi Raira( recipe in Raitas section). Bon Appetit.

STEPWISE RECIPE FOLLOWS: 

1. Assemble all ingredients.

2. Wash the rice and soak it for 15 minutes.

3. Take a deep Karahi, you can use a cooker too. Pour in 2 Tbsp oil and heat. Add the Cashewnuts and Raisins, fry and set aside. To the same oil as all whole masalas and fry until aromatic.

4. Add in the Vegetables and saute for 2 mins. Add the soaked rice after draining the water and saute all of them together.

5. Add all masala powders to this and mix well. Add the water now, give it a nice stir and lower the heat of the stove. 

6. Grind a smooth paste with all the paste ingredients and add the paste to the rice. Now increase the heat and cover the Karahi/ cooker and cook the rice. Takes up to 15 mins. If using cooker put off the stove after 3 whistles.

7. Masala rice is ready, garnish with some coriander leaves and the Cashewnuts and Raisins kept aside. 

Notes:

1. You can cook the Masala rice in either a Karahi or Cooker. If using cooker put off in exactly 3 whistles, otherwise, rice may get soft.

2. You can use regular rice or Basmati. I have used the regular one.

3. Don't hesitate to add vegetables of your choice.

4. Serve Masala rice with Bhindi Raita( recipe in Raita section) and papad.

5. You can roast the nuts and Raisins in ghee too.

If you tried this recipe and liked it, comment below. Would love to hear from you.

Coconut Tomato Chutney

This chutney is very easy to make. I have added Tomato for the freshness and tang and so you don't have to add either tamarind or lemon as in the regular coconut chutney. Goes really well with Idli, Dosa, Pongal, Paniyaram etc.

Let's get to the recipe right away.

PREP TIME: 10 Mins                             COOK TIME: 5 Mins

TOTAL TIME: 15 Mins                            COURSE:  MAIN 

CUISINE: SOUTH INDIAN                     SERVINGS: 4

Ingredients:

Coconut 1 cup 

Fried chana dal/ chutney chana/Pottu kadalai 1 tbsp

Green chillie 2

Red chilli 2 

Tomato 1 large

Oil for tempering

Mustard sees 1/2 tsp

Curry leaves a few

Asafoetida 1/4 tsp

Directions: 

In a blender put in the fresh coconut, fried chana dal, green chillies and dry grind to a coarse paste. Add some salt as per taste and add in the chopped tomatoes and now grind to a fine paste. Add in some water to adjust consistency and give it a nice spin in the blender. The Coconut tomato chutney is ready to be served with Idli, Dosas, Pongal, etc. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

2. In a blender put in the coconut and grind coarse. Add the fried chana, green chillies and red chillies and grind without water.

3. Add the chopped tomato and salt and to grind smooth. Add little water to adjust consistency, add salt and give a single spin in the blender.

4. Take 2 tsp oil in small tempering Kadai and add in the mustard seeds, after they splutter add the asafoetida, and curry leaves. Pour the tempering into the chutney. 

NOTES:

1. Since we have added tomato there is no need to add any other form of sour ingredients like tamarind or lemon.

2. First, dry grind all ingredients and then only add in the chopped tomato, otherwise, they won't get ground evenly.

We would love to hear what you think of this recipe. Let us know in the comments. 

 

MATAR PANEER ( ONE POT)

Matar Paneer is an everyday dish made of Green Peas and cottage cheese in a tomato gravy. Usually had with any Indian flatbread or with rice. The sweetness of the Peas, the tanginess of the tomatoes, the texture of the Paneer, and the flavors of the spices all gel so well. It can be directly made in a pressure cooker( which I have done today) or can be made in a karahi.

In Rajjo's Kitchen whenever I say tomatoes its mostly the local one( desi) and not the hybrid tomatoes ones which are sweeter. When I'm using the Hybrid ones will always specify. 

 Let's get to the recipe right away.

  PREP TIME: 15                                         COOK TIME: 15Mins

 TOTAL TIME:30Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

                                                       

     Ingredients:

• Green Peas 100 gm
• Paneer 200 gm cut into cubes
• Tomatoes 2 large or 3 medium(pureed)
• Onions 1 large pureed
• Ginger-garlic paste 1 tsp
• Refined oil 6 tsp( 3 tsp first and 3 later, follow the recipe)
• Besan or Gram flour 1 Tbsp(or) Cashew nuts 6( pre-soaked)
• Fresh coriander leaves finely chopped 2 tsp
• Salt  to taste
• Jeera/ Cumin 1/2 tsp
• Turmeric powder 1/2 tsp
• Red chilli powder 1 tsp ( can add 1/2 tsp more if you need more spice)
• Coriander powder   
• Garam Masala powder 

   Directions:

If using a pressure cooker you don't have to precook the peas. If using the Karahi method, precook the peas( they should be cooked soft, but not mushy).

Put the cooker on the stove, heat on medium. once hot, pour oil 3 tsp.

once the oil is hot, add the cumin seeds, as they crackle add the turmeric powder.

Now add the onions puree and cook until transparent, don't brown them. Add in the Ginger Garlic paste and saute well. The onion and Ginger Garlic paste will start releasing oil once they are cooked. Add another 3 tsp oil, reduce the flame of the stove and put in the Besan, and nicely saute it in the oil. Take care to not burn it. As the Besan browns, add the tomato puree and drop in the peas, add salt followed by all the spice powders( except Garam Masala powder). add about 1.5 cups water, close the cooker, and put on the whistle. cook for 6 whistles and put off the stove. While the pressure reduces in the cooker, let's get our Paneer ready. Cut them into cubes, and drop them in boiling water with a pinch of salt for 2 minutes. Remove immediately and transfer to a plate. Once the pressure in the cooker releases, open the cooker and drop in the cubed Paneer and switch on the stove on low. check for salt and spices at this stage and adjust it. Add the Garam Masala powder now and put off the stove. Transfer the contents to a bowl and garnish with fresh coriander leaves. You can decorate it with a little grated cheese, for the restaurant effect. Voila, your Matar Paneer is ready. Enjoy! 

STEPWISE RECIPE FOLLOWS:

 

1. Assemble all ingredients.

2. Put the pressure cooker on the stove and let it heat up.  Once hot, pour 3 tsp oil and heat. Add Jeera and as it splutters add the onion paste and saute nicely.

3. Add the ginger-garlic paste and saute further until the oil is released. At this stage add the remaining 3 tsp oil and add the besan to this and roast on low flame till it becomes a little brown. It may appear as a paste, keep stirring this paste continuously till you see a light brown color. Add the tomato puree and stir nicely so that no lumps of the paste remain.

4. Let a slight boil come and add the Green Peas followed by all the masala powders( except Garam Masala). Add salt and stir.

5. Add 1 cup water, give a nice stir close the lid of cooker and let 6 whistles come.

6. After the pressure comes down open the cooker. Switch on the stove and add the paneer cubes and let it boil on low heat for two minutes. Add the Garam Masala powder, give it a stir and empty into a bowl. Garnish with fresh coriander. You can also sprinkle some shredded cheese to decorate( I forgot to do so). 

Your tasty Matar Paneer is ready.  Enjoy with Phulkas, Rotis, or Naan on the side or just rice.

Bon appetit...

NOTES

1. As it's a simple everyday subji ( side dish) I did not add the whole masala in the beginning.  If you are cooking it for a get-together or party, you can add the whole masala like 1 or 2 cloves, 1 Tej Patha( Bay leaf), few Peppercorns along with Jeera.

2. If you want to use cashew nuts instead of the Besan then, after adding Jeera saute onion, ginger garlic paste and cut tomatoes until they turn soft. Cool and blend in mixie. Pour this paste into the cooker and continue from step 4.

3. I usually don't fry the Paneer in oil, instead, I put it in boiling water for exactly 2 mins, don't let it stay in hot water for more than that, they may stick to each other.

If following the karahi method, pre-cook the peas and follow the same method.

If you tried this recipe and liked it, comment below. I would love to hear from you.

Paneer-Palak Koftas(steamed)

If you are thinking about what is new about these koftas, well they are a healthier version of the fried koftas. These dumplings are steamed and not fried, unlike the other koftas. The all-time favourite combination of palak and paneer from the steamed dumplings and of course the usual tomato onion gravy works well with this. It's a quick recipe if you have all ingredients ready at hand. Let's get to the recipe right away.

PREP TIME: 20 Mins                                  COOK TIME: 40Mins

TOTAL TIME: 1 Hour                                  COURSE:  MAIN 

CUISINE: SOUTH INDIAN                          SERVINGS: 4

                                                                    AUTHOR: Rajni Ram

Ingredients:

Palak/Spinach 1/2 a bunch or 2 cup fulls when chopped

Paneer 200 gm crumbled

Onion 2 medium, chopped

Tomatoes 2 large chopped

Cashewnuts 8 to 10

Melon seeds( optional) 1 tsp

Rice flour 1 cup

Besan roasted 1/2 cup

Cardamom/ Elaichi 2

Cloves/Laung 2

Peppercorns 4

Cinnamon stick a small piece

Ginger garlic paste 1 tsp

Green chillies 4 ( 2 for koftas and 2 for gravy)

Ginger 1/2 an inch finely chopped

Cumin 1 tsp

Cumin powder 1 tsp

Coriander powder 2 tsp( 1 tsp for koftas and 1tsp for gravy)

Red chilli powder 2 tsp ( 1tsp for kofta and 1tsp for gravy)

Garam masala powder 2tsp( 1tsp for kofta and 1tsp for gravy)

Oil 2 tbsp

Directions for Koftas:

 Chop the palak fine and blanch( put it in hot water) it for 5 mins. Drain the water and rinse the palak with cold water( this is done to retain the colour and crispness). Dry roast the Gram flour/ Besan until it turns aromatic and light brown. Keep stirring continuously while roasting to avoid burning the besan. Now squeeze all the water from the palak and put it in a dish. Add the crumbled Paneer. Add the roasted besan and rice flour. Add in the chopped green chillies, ginger and all dry spices and salt. Combine all together and make it like a dough. Divide the mixture into 8 or 10 equal-sized balls(koftas). Put these balls in a steamer/idli cooker and steam for 10 mins. If using a microwave for steaming 4 minutes will do. Cool the koftas. 

Directions for Gravy:

 In a wok heat some oil. Add the whole masalas- cardamom, peppercorns, cinnamon, and cloves. When they turn aromatic, add the onion and ginger-garlic paste, green chillies and saute well. When the onions turn translucent add the cashew nuts, tomatoes, salt and cook until the tomatoes turn mushy. Put off the stove and cool the mixture. Once cooled, put it in a blender and make a fine paste. In the same wok heat more oil and add the cumin. Add in the ground paste. Stir well continuously for a few minutes so that it doesn't stick to the bottom of the wok. Add all the dry masalas now, except garam masala. Pour about a cup of water to the paste and bring it to a boil, cook until it thickens a little, put off the stove. The gravy is ready. You can add little Kasoori Methi for flavour, but it is optional.

Pour the gravy over the koftas and its ready to serve. The Paneer Palak koftas go well with Parathas, Rotis, Pulav or with plain rice. Enjoy Bon Appetit.

STEPWISE RECIPE FOLLOWS:

 1. Assemble all ingredients.  

2. Blanch the chopped palak, cool, squeeze the water and set aside. Dry Roast the Besan until its light brown and aromatic. Stir constantly and don't allow to burn.

3. To the blanched and cooled palak add the paneer, green chillies, ginger, roasted Besan, Rice flour and all the dry spice powders, salt and combine well. Divide the mixture into 8 or 10 Koftas/balls. Steam them in an Idli steamer for 10 minutes. If steaming in a microwave then set on high for 4 minutes.

4. In a wok heat some oil. Add the whole masalas and fry until aromatic. Put in the onions, green chillies, ginger garlic paste and saute until onions turn transparent. Add the tomatoes and salt. Cook until the tomatoes turn mushy. Cool and blend the mixture to a fine paste.

5. In the same wok pour oil and heat. Add the cumin seeds and pour in the ground paste. Stir continuously for few minutes so that the paste doesn't stick to the wok. Add all the dry spice powders now. Adda cup of water and allow it to boil until the oil separates on top. The gravy is ready.

6. Arrange the koftas in a serving dish and pour the gravy over it. Serve hot. 

NOTES:

1. Squeeze the water from the blanched palak thoroughly.

2. Roast the besan well, otherwise, the raw flavour will dampen the taste.

3. The gravy should not thicken too much, it should be neither too thick, nor too thin. If very thick, add some hot water and dilute.

4. Melon seeds used here are optional. The gravy will still taste the same if not added.

5. Adding a little Kasoori Mathi to the gravy after cooking, will give a nice flavour to the dish.

6. If you wish, you can drizzle a little cream over the dish while serving. This is totally optional.  

7. This dish can be made ahead and the koftas and gravy kept separate. Just before serving, warm up the gravy, pour over the koftas and serve.

8. For those who prefer soft koftas, allow the koftas to cook in the gravy for a minute. 

If you tried this recipe and liked it please comment below. I would love to hear from you.