RAVA DOSA

RAVA DOSA

Dosa is a convenient choice for breakfast in many south indian homes (including mine).Its a wonderful combination of a healthy and tasty meal and pretty easy to make too.The standard dosa is generally made with rice and urad flour but here is a recipe of an interesting variation.

Ingredients:

·       Rava – 1 cup

·       Rice flour- 1 cup

·       Salt to taste

·       For garnish:

 Jeera- 1 spoon

 Green chillies= 4 (finely chopped)

Coriander (finely chopped)

 

Method:

§  Mix equal amounts of rava and rice flour in a bowl.

§  Add 3 cups of water and ensure that the mixture is smooth without any lumps. The mixture should be neither too thick nor too watery.

§  Set aside this mixture for about half an hour.

§  Garnish it with the above mentioned ingredients.

§  Place a flat tava on the stove and after it becomes slightly hot, pour the mixture in a circular movement from the corner to the centre

§  Turn it over once it is cooked and allow it becomes crispy/golden brown.

§  Repeat the process.

Hot rava  dosas are now ready to be served.

BREAD ROLLS

I personally like fried foods a lot. It causes fat but when it comes to hogging i don't think we should give it a 2nd thought right??!!
My mother is an amazing cook and maybe I've some traits :P
Here is an amazing recipe from my mothers kitty prepared/ learnt by me :)

INGREDIENTS: (for 6 rolls)

For filling-
4 medium sized potatoes. boiled and mashed.
1 inch ginger made into a paste
green chilies (as per level of spice)
coriander
carom (hindi : ajwain)
salt as per taste

other ingredients-
6 bread slices
oil for frying


METHOD:

1) Mix all ingredients listed in filling
2) Cut the sides of the slice bread
3) Dip each bread slice in water (room temperature) completely (DO NOT fold the bread). squeeze the bread using palm pressure gently so that the excess water leaves the bread.
4)Fill the mixed ingredients into each bread slice and fold the bread gently so that ingredients don't fall off.
5) Now fry the rolls in a deep frying pan.
6) Serve hot.



SERVING SUGGESTION:
Rolls can be eaten with mint/ coriander chutney or chilly/ tomato sauce.

 sizzling ice creams

Sizzling Chocolate ice creams = Vanilla Ice Cream over Hot Chocolate Brownies with oodles of Chocolate Sauce! 

There is something so damningly good about chocolate that I feel like I am getting lost in the world of mouthewatering ecstasy . Do you feel that too? Please tell me I am not the only foodie-weirdo here. You’ve probably always had hot brownies with ice cream. But have you had it ‘sizzling hot‘? It will definitely leave a lasting impression on the eater’s memory.
EXACT 1 HOUR

Ingredients :   (for 1 sizzler) 

• 3 scoops of vanilla ice cream
• 3 brownies
• cashew nut pieces- 1 small bowl
• wafers - for decorations
• ½ cup Powdered Sugar (adjust to taste)
• ⅓ cup Cocoa Powder (more for darker brownies)
• ½ teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• a pinch of Salt
• ¼ cup Vegetable Oil
• ⅓ cup plain Yogurt / Curd / Sour Cream
• * water / milk (if required)

½ cup Chocolate Sauce

• ¼ cup milk or cream
• ¼ cup chocolate (dark or milk)

INSTRUCTIONS:

Instructions

For the Brownies

1. Preheat oven to 160C (150C in case of convection oven). Grease & line 8 inch square baking pan
2. Mix all the dry ingredients together and sift it once to avoid lumps.
3. Add the vanilla extract, oil and yogurt to the dry ingredients and mix until the dry mixture is incorporated into the oil-yogurt mixture. If the batter is too thick, add a few drops of milk or water.
4. Pour batter to the baking pan. Even it out. Bake at 160C for 30 minutes or until a toothpick inserted in the middle comes out clean without leaving wet batter.
5. Let it cool completely. Cut into squares and use as required

For Chocolate Sauce

1. Heat Cream / Milk till it comes to a boil. Pour in the bowl with chopped chocolate. Let it rest for 2 minutes. Stir well to form a smooth sauce.
2. If you have pre-made / store bought sauce, heat it in microwave to get bubbly hot chocolate sauce.

Building Sizzling Chocolate Brownies

1. Place your Iron Plate on the flame and let it heat for 2-3 minutes.
2. Once the plate is hot, carefully place it on the wooden stand
3. Meanwhile heat the brownie and chocolate sauce in the microwave for 30-40 seconds
4. Place brownie on it.
5. Pour some chocolate sauce on an around the brownie. You will start to see steam and hear the sizzle!
6. Place a scoop of ice cream on top of the brownie
7. Pour some more chocolate sauce.
8. Serve immediately!

Note

1. You get sizzler plates that come with a cast iron plate and a wooden stand. If you don't have them, you can use any iron plate that can handle the heat and a wooden board to place the plate on. Careful not to touch the plate as it will be very hot
2. You can make all the components a day or 2 ahead. But build the sizzling chocolate brownies right before serving.
3. Be sure to not heat for more than 2-3 minutes or the chocolate sauce and the brownies may burn.

 KOREAN RICE <3 =D

Hey guys!!!!
 here"s a delicious dish for Chinese lovers  :) which was prepared by me :p and was successfully yummy <3 :)

korean rice covers the essential veggies hence its healthy. I'm  crazy for Chinese food  . i just can't resist it .my Sunday's go busy with messing up the kitchen and coming up with new Healthy, Crispy, tasty and Speedy dishes

so here is a quick recipe  that will delight your day..

 

    RECIPE

INGREDIENTS

• green beans (crossed cut)
• cabbages grated
• carrot cut into cubes
• capsicum
• onions
• baby corn (opitonal)
• ginger, garlic and chilly freshly crushed (ggc)
• coriander paste
• boil the chicken with salt and jeera powder
• 2 eggs

METHOD :

boil 2 kg rice (as per your members) take a wok. put oil then ggc crushed. add the veges.add salt, black pepper, agino(chinese salt ), green colour (the stuff should turn full green) 1 tbsp soya sauce,2tbsp vinegar, 1-2 tbsp green chilli sauce, 1-2tbsp schezwan sauce, 2 tbsp tomato sauce, 3tbsp coriander paste  and roast  well. . after that add boiled chicken and cabbages stir it 2-3 times. add rice and eggs.after the masala is ready off the fume and add spring onions n keep it aside.

 GRAVY:

1 capsicum chopped and 1 onion

in a pan peep oil and butter add ggc crushed freshly, capsicum and onions. add chicken stock water, salt, black pepper, agino 1-2 tbsp schezwan sos, 1tbsp vinegar and 1tbsp ketchup red colour half spoon soya sos boil/heat for minutes. add chicken, 1-2 cornflour dissolved in water.

 

the dish is ready. lastly sprinkle with coriander leaves green onions and baby corns. serve garnished with gravy.

NOTICE FOR MEMBERS

Date: 14 September 2014
Time: 6:45 pm


                                                                         NOTICE
A meeting of the group members will be held tomorrow( 15 September 2014) at 1:30 pm at church square, Panjim.

                                                                        AGENDA

1) To discuss about shortfall of posts.
2) To discuss about how to improve quality of posts.
3) To discuss about the date and timing of the next meeting.
4) Vote of thanks.

Sincerely,

Tapasyya Sabharwal
(Group Leader)

LITTLE FOOD HACKS

Tired of everyday meal??? Wanna try something new (and maybe quick too!!!)??

I mean really anybody and maybe everybody at a point of time become tired of the regular and monotonous life- work, eat, sleep. And in between if we get boring food...umm....,..eeww...!

Here are little food hacks that may (or may not ;) ) help you maybe next mornin' XP

WARNING- NO PICTURES AHEAD! :P

1) LEFTOVERS:

a) chapati/roti- they can be deep fried in super hot oil until dark brown/ close to black and then can be had with lil' sugar sprinkled over.

b)rice- can be combined with veggies and some spices to make pulao/ palav.

c) dal- can be blended with dough and made chapaties of.

d) bread- in the same manner of chapati/ roti bread too can be fried and be had with sugar.

2) MAGGI:

a) can be rolled in chapati to have.

b) butter and / or cheese can be mixed with maggi for taste enhancement.

3) COLD COFFEE/TEA:

a) instead of using ice and watering down your delicacies, cofee/ tea water can be frozen and later mixed with.

4) VEGGIES:

a) chilies- stick of the chilly can be cut and then stored so that they don't rot.

b) lemons- applying oil(any) on lemons can keep them healthy for 15 days/ 2 weeks.

c) green peas- should be peeled and stored in freezer in an airtight container, keeps them healthy for about a month.

SAMBHAR

Sambhar is one of the most popular South Indian delicacies and is a staple food among us south Indians. When it comes to regional cooking, authenticity is highly desired but hard to come by. Sambhar  becomes highly appealing to me only when it is cooked by my grandma. So,here I present a classic masterpiece from my grandma’s kitchen.

SAMBHAR

Ingredients:

·        Tamarind – Size of a big lemon.

·        Sambhar powder -2 teaspoons (I prefer homemade, but a market variant is also available)

·        Salt to taste

·        Thuvar Dal – ½ cup

·        Any vegetable (Onion / Potato / Drumstick / Brinjal/ Ladies Finger)

·        Gingely Oil – ½ teaspoon (Sunflower oil can be used as a variant)

·        Mustard – ½ teaspoon

·        Fenugreek seeds – ¼ teaspoon

·        Asafoetida – a pinch

·        Turmeric powder – ¼ teaspoon

Method:

·        Soak tamarind in water for 1 hour

·        Soak Thuvar Dal in water for ½ hour

·        Pressure Cook the Thuvar Dal in water for 15 minutes( 3 whistles), after adding turmeric powder to it

·        Crush the tamarind in water & extract the juice/essence – Repeat the process in additional water to extract it to the maximum

·        Take a Dry Pan – add Mustard, Fenugreek seeds in oil & season for a few minutes

·        Add Sambar powder & Salt to the liquid

·        Add the vegetables into the Pan – Saute the mix for a few minutes

·        Pour the tamarind extract in the Pan

·        Allow the mix to boil for 15 minutes

·        Remove the Dal from the pressure cooker & mash the boiled dal to a liquefied paste

·        Pour them into the boiling Pan

·        Allow the liquid to boil for a few minutes

·        Flavour it with Curry Leaves & or Coriander

“Sambhar” is ready – Serve hot with ‘cooked rice’ or ‘Dosa / Idli’

Nivedita D

SY Bcom 'A'

C-13 148