Sunday, 2 August 2015

Adai Dosa Recipe-How To Make Adai-Ada Dosa


Adai dosa recipe - is a famous, healthy and tasty South Indian dosa recipe.  Adai dosa / ada dosa is prepared for breakfast.  It is made with a combination of rice and lentils.  It is filling and healthier than the regular dosa.  It is a protein-packed dish and can be served for breakfast or for dinner.  Ada avial is a very famous combination.  

Adai dosa should neither be too thick nor too thin.  Another advantage of this dosa is that there is no fermentation required which saves the time.  You can just soak all the dal together, grind it and immediately make dosa.  Perfect adai are those which are not too hard or not too soft.  Take care to keep the flame in high while pouring the batter, and then reduce the flame to medium, until the adai gets cooked well. 

The batter for adai dosa should be coarsely ground.  You can grind rice and dal separately or together.  But while grinding take care that the batter should be coarse not too soft.  If the batter is soft, then you will not get crispy adai.  

Adai dosa will be slightly orangish in color due to the addition of dry red chilies.  My mom usually adds 7 - 8 red chilies, but I have reduced the number of chilies as I have to give to my kids.  

You can also add finely chopped cabbages, drumstick leaves or grated carrots to the adai batter.  This makes it more healthy.   

Serve adai dosa with avial, coconut chutney or jaggery.

Other similar recipes:

1.  set dosa
2.  masala dosa
3.  idli recipe
4.  Idli in mixie
5.  rava dosa


Adai dosa recipe - Ingredients

  • raw rice - 1 cup 
  • idli rice - 1 cup
  • kadala paruppu / bengal gram dal - 1/4 cup
  • urad dal - 2 tablespoons
  • toor dal - 2 tablespoons 
  • green chili - 2
  • dry red chili - 3 - 4
  • peppercorns - 1/2 teaspoon 
  • ginger - one small piece
  • cumin seeds / jeera - 1 teaspoon 
  • shallots (small onion ) - 3 - 4
  • asafoetida powder / hing - 1/4 teaspoon 
  • salt- to taste
  • oil - as required for making dosa
To add in batter 

  • shallots (small onion) - 10 - 15 
  • curry leaves - few (chopped)
  • coconut bits - 1 tablespoon (optional)

How to make adai dosa

1.  Wash and soak rice and dal together for 2 - 3 hours. 

2.  Add green chilies, dry red chili, peppercorns, cumin seeds and ginger to a mixer jar and grind it coarsely. 

3.  Then drain the water from soaked rice and dal, and add the rice dal mixture to the mixie.  Add little water and grind it.  (Add less water.  Don't grind too much.  When you touch it, it should be coarse)


4.  Transfer the batter to a bowl.  Add chopped shallots, curry leaves, hing and salt to the batter and mix well.  Add little water if necessary.  The batter should not be runny nor too thick. Keep it aside. 

5.  Heat the dosa tawa.  When hot enough, add a ladleful of batter to the tawa and spread it in a circular motion.  Drizzle little oil around the edges and in the center.  Keep the flame in medium.  

6.  When one side is cooked, flip it to the other side and let the dosa get cooked on that side too.


7.  Transfer the dosa to a serving plate.  

8.  Serve adai dosa with coconut avial, coconut chutney or jaggery.


Hope you liked this post.  Do leave your comments, suggestions and views in the box given below. This will keep me motivated. 

Enjoy cooking and serving

Wednesday, 29 July 2015

Sanna Pakora Recipe-Sindhi Pakora


Sanna pakora recipe - Pakoda or pakora is a very famous and easy snack  which is made all over India.  Sanna pakora is a pakora / fritters made with onion.  You can also call it as sana pakora or Sindhi onion pakora.  

Sanna pakora, a Sindhi dish is a tasty fritters made with gram flour / besan, onion and spiced with coriander seeds, pomegranate seeds, cumin seeds, green chilies and other spices.  

The recipe of sanna pakora is very similar to South Indian ulli bajji or vengaya bajji.  The main ingredient in both being onion and gram flour / besan / kadalamavu.  The main difference between sanna pakora and vengaya bajji is that sanna pakora is a doubly fried pakora. First the batter is fried in big chunks, then they are cut into bite sized pieces.  These pieces are again fried.  The second frying makes the fritters extra crispy and tasty.  I have already shared the recipe of koki roti which was also a doubly fried paratha.  

Pakora is a tasty fritter which is made throughout India.  The main ingredient of pakora / pakoda is gram flour or kadalamavu.  

Sanna pakora is a veg pakora and is one of the very famous in Sindhi food recipes. Double frying of pakora makes it more crispy, crunchy and delicious.  But it is crunchy from outside and soft inside. Sana pakoras are very easy to cook and takes less than 20 minutes for the entire preparation.  These pakoras are very delicious and can be served as a tea time snack along with a cup of tea or coffee.

Serve sanna pakora with green chutney or with tomato sauce. 

Other similar recipes:

1.  punugulu (with dosa batter)
2.  rava appalu (semolina sweet patties)
3.  goli bajje (mangalore bajji)



Sanna pakora recipe - Ingredients 

  • gram flour / besan / kadalamavu - 1 cup
  • onion - 1 (small -finely chopped)
  • coriander leaves - chopped
  • cumin seeds - 1 teaspoon 
  • anardana (dry pomegranate seeds) - 1 teaspoon 
  • coriander seeds - 1/4 teaspoon 
  • green chilies -2 (finely chopped)
  • salt - to taste
  • red chili powder - 1/4 teaspoon
  • baking soda - a pinch
  • water 
  • oil - for frying

How to make sanna pakora 

1.  In a bowl add all the ingredients for making pakora except oil.  

2.  Mix well by adding water to make a lump free batter of dropping consistency.  

3.  Add a teaspoon of hot oil to this batter.  Mix again.


4.  Take a spoonful of this mixture and slowly drop them into hot oil.  Fry on medium heat till the pakoras are cooked well.  (Don't overcrowd the pan. )

5.  Take them out using a slotted spoon.  Spread them on an absorbant paper or kitchen towel and let the excess oil drain completely.  Wait till the pakoras cool down.  

6.  Once cool, break them into bite sized pieces.  

7.  Fry them again till it becomes golden brown and crisp.


8.  Serve sanna pakora with green chutney or with tomato ketchup.


Hope you liked this post.  Do leave your comments, views and suggestions in the box given below.  

Enjoy cooking and serving

Tuesday, 28 July 2015

Sooji Halwa Recipe-How To Make Sooji Halwa-Rava Sheera Recipe


Sooji halwa recipe with step by step pics - Sooji halwa is an easy halwa which is made in many Indian families.  It is made at home especially during festive season and also as a prashad for deity.  But I must say, it is one of the easy to prepare dessert.  

Rava sheera and Rava kesari are variations of sooji ka halwa.  The method of preparation of all the three is almost the same except for a few changes here and there.  But in all the three recipes, semolina or sooji or rava is the main ingredient.  But one difference I noticed in sooji halwa is that here you are adding sugar syrup to the roasted rava.  Also the amount of ghee and water added also differs.  You can also add milk while preparing this halwa.  

The key to getting a tasty sooji halwa lies in the way rava is roasted.  Rava should be roasted well.  Always while roasting rava for halwa, add ghee and then roast in low flame while stirring continuously. This will ensure even roasting of the rava.  

Sooji ka halwa is prepared especially during festivals.  It can be made during festivals like ganesh chathurti, diwali.  And for me, I make this halwa or rava kesari when ever possible.  

A lot of ghee is needed in the preparation of this dish.  You can see from the picture above how much of ghee has been used to get the perfect halwa.  If you want, you can reduce the amount of ghee.

The amount of water added for making sooji ka halwa is three times the amount of semolina or sooji used.  I have used 1/2 cup of sooji and one and half cups of water along with 3/4 cup of sugar.  You can increase or decrease the amount of sugar as per your taste preference.    

Other similar recipes:

1.  Gajar ka halwa (carrot halwa with condensed milk)
4.  sathumavu halwa (protein powder halwa)

Let us start step by step rava sheera or sooji halwa recipe:



Sooji Halwa Recipe - Ingredients

sooji / rava / semolina - 1/2 cup
ghee / clarified butter - 1/4 cup
sugar - 3/4 cup
water - 1 and 1/2 cup 
cardamom powder - 1/4 teaspoon
almonds (blanched or shreaded) - to garnish
cashewnuts - 5 - 6
raisins - 5 -6


How to make sooji halwa 

1.  In a pan add sugar and water, stir and mix well.  Let the sugar dissolve completely.  Bring the water and sugar solution to a boil.

2.   In a thick bottomed pan heat ghee.  Add 5 - 6 raisins and fry till it puffs up.  Transfer it to another plate.  Add 5 - 6 cashews and fry till it starts changing color.  Transfer it to another plate.  Keep it aside.

3.  In the same pan, add rava / sooji / semolina, and saute till it starts leaving a nice aroma.  Keep stirring the sooji so that it does not stick to the bottom of the pan and gets evenly roasted.  (This step is very important, otherwise the halwa will not taste good with the raw smell of sooji)


4.  Keep stirring in a low flame until the sooji gets roasted well.  At this time, it will leave a nice aroma.  You will find ghee separating.  This will take approximately 6 - 7 minutes.  Now add the roasted cashews, raisins, cardamom powder, edible camphor and mix well.

5.  Now add the boiling sugar syrup to the rava mixture.  Be careful because it will splutter.

6.  Mix well.  Cover and cook it for 2 - 3 minutes.  By this time, sooji will absorb the water.

7.  Keep stirring.  Once the entire water is absorbed, the mixture thickens, and ghee starts separating on the sides of the pan.


8.  Sooji halwa is ready.  You can serve it hot or cold.

9.  If you like cold sooji halwa, then immediately after turning off the stove, pour the halwa into a greased plate, spread it evenly, garnish with some nuts, and leave it aside till it cools.  Then cut into desired shapes and serve.

10.  Serve sooji ka halwa hot or warm or cold.


Hope this post was useful.  Do leave your comments, suggestions and views in the box given below.  It will keep me motivated.  

Enjoy cooking and serving

Monday, 27 July 2015

Jowar Dosa-Jonna Dosa-Millet Dosa Recipe-Sorghum Dosa


Jowar dosa recipe - is a very healthy South Indian breakfast item made with jowar or sorghum. Sorghum or jowar is a millet which is very healthy.  Jowar is a very healthy cereal and is good for bones and teeth.  Jowar is also called as cholam in Tamil and Malayalam and jonna in telugu.  So this dosa can also be called as jonna dosa or sorghum dosa.  Idli and dosa are regular breakfast items served in most of the South Indian families.  Combining millets like jowar and making jowar dosa is a very healthy alternative to regular dosa.  

You can also try making jowar dosa with store bought jowar flour, but making dosa with fresh millets make it more healthy, fresh and tasty.  You can also powder jowar and then add it along with rice while grinding.  This also gives you tasty jowar dosa.  

Serve jowar dosa with sambar, or chutney

Other similar recipes:
1.  chama ari idli (little millet idli)
2.  bajra dosa (kambu soya dosa)
3.  varagu upma (kudo millet upma)



Jowar Dosa - Ingredients

  • jowar / cholam / sorghum - 1 cup
  • idli rice - 1 cup
  • urad dal - 1 cup
  • methi seeds - 1/4 teaspoon 
  • oil - as required for making dosa

How to make jowar dosa batter

1.  Wash jowar, idli rice, urad dal and methi seeds in clean water.  

2.  Soak sorghum / jowar and rice together for 8 hours or overnight.  Soak urad dal separately for 3 hours.

3.  First grind urad dal till it becomes fluffy.  Transfer it to another bowl.

4.  Next add rice and jowar, grind it to smooth paste.  Don't add too much of water.  Add urad dal batter, salt, and grind it once more.

5.  Transfer it to a big bowl large enough to hold the batter even after fermentation.


6.  Leave it covered for fermentation.  This will take around 6 - 7 hours.

7.  After fermentation, add more water if required to get a dosa batter consistency.

How to make jowar dosa

8.  Heat a tawa or a dosa pan.  Grease it with oil.

9.  Pour a ladleful of batter onto the hot tawa and spread it outwards to make thin dosa.

10. Drizzle one teaspoon of oil around the edges and in the middle.

11.  Flip the dosa to the other side when one side is golden brown.  Cook the other side for a minute or until cooked well.


12.  Fold the dosa, remove it from tawa and serve hot.

13.  Jowar dosa tastes great when hot and serve jowar dosa with sambar, chutney or idli podi.


Hope this post was useful.  Do leave your comments, views and suggestions in the box given below.  

Enjoy cooking and serving

Baked Potato Wedges Recipe-Oven Baked Potato Wedges-How To Make Potato Wedges (Indian Style)


Baked potato wedges recipe - is a wonderful appetizer and a healthy alternative to french fries.  But potato wedges are one such snack which we often end up buying from restaurants.  Making potato wedges is very easy and can be made at home.  Today, I am sharing baked potato wedges recipe. My mom usually deep fries the potatoes while making potato wedges but I prefer a less oily version of it. The main ingredients used for making potato wedges are potatoes, oil, pepper, herbs and salt.  But here I have added some Indian seasonings and made Indian style potato wedges.  Recently, I have been sharing few easy snack recipes and then I got a request for how to make baked potato wedges.  Though I have added chaat masala and red chili flakes, it is optional.  Potato wedges taste great with salt and pepper.  

Oven baked potato wedges are tasty and guilt free snack with very less oil in it.  The potatoes have to be cleaned very well before cutting.  You can also peel off the skin from potatoes if you feel that it is very dirty. 

These delicious potato wedges are very easy to prepare at home.  Mix the spices in the potatoes and bake them, potato wedges are ready.  Here, I am sharing the recipe of baked potato wedges, but if you don't have an oven then you can definitely make deep fried potato wedges.  

Potatoes are used through the world and potato wedges are also prepared in all parts of the world.  In some places they are called as apple sliced wedges where as in some other places, they are called by a different name.  But what ever be the name, it is always tasty and loved by everyone because of its crispy nature.  

I make french fries very often at home, but nowadays, my elder one has started asking for oil free snacks and hence baked potato wedges are definitely a healthier snack compared to deep fried potato wedges.  

The method of cutting potato wedges is very easy.  First clean each potato, cut them into halfs lengthways.  Place the flat side down on the cutting board.  If the potatoes are large, then cut again into half.  Otherwise, for medium sized potatoes, cut them into three pieces lengthways (ie., from top of potato to the centerline where it hits the cutting board.  You can also use an apple slicer to get even sized potato wedges.  

The key to making potato wedges is to use same sized potatoes for making potato wedges.  If you use the same sized potatoes, then it will take the same time to cook.  Otherwise, if one potato is small and the other is big, then the big potatoes will take some time to cook while the smaller ones will get cooked faster.  

With this potato wedges recipe, you will get crispy, and spicy wedges.

Other potato based recipes:

2.  aloo tikki 


Baked potato wedges - Ingredients 

  • potato - 3 - 4
  • olive oil - 2 tablespoons
  • red chili flakes - 1/2 teaspoon
  • pepper powder - 1/4 teaspoon
  • mixed herbs - 1 teaspoon
  • chaat masala powder - 1/2 teaspoon
  • garlic - 2 cloves crushed (optional)
  • salt - to taste
  • oil - for deep frying

How to make baked potato wedges 

1.  Wash potatoes well and pat dry using a kitchen towel.

2.  Slice each potato into half, then cut each half into 4 equal sized wedges.  (This is very important, otherwise, they will not cook uniformly. )

3.  Add potato pieces into a bowl.  Add red chili flakes, mixed herbs, chaat masala powder, pepper powder, crushed garlic, olive oil and salt.  Mix well.


4.  Preheat oven at 180 degree centigrade.  Line a baking sheet and brush it with oil to avoid potatoes from sticking to it.

5.  Place the potatoes over the plate.  Leave a little distance between each potato piece.

6.  Bake this for 15 minutes on middle rack.  Then take it out, flip each potato piece to the other side and bake again for another 15 minutes or until potatoes are done.


7.  Crunchy potato wedges are ready.  Serve potato wedges with sour cream or with tomato sauce.


Hope this post was useful.  Do leave your comments, views and suggestions in the box given below.  

Enjoy cooking and serving

Friday, 24 July 2015

Paneer tikka on stove top- tawa paneer tikka made on gas stove and without oven


Paneer tikka recipe on stove top or tawa - is one of the easiest and healthiest North Indian snack that can be made at home very easily.  Panner tikka is a very popular Indian appetizer with a nice color, taste and aroma.  Paneer pieces along with bell peppers and onion are marinated in a mixture of yogurt and other tikka spices.  They are then cooked in a tandoor to make this flavourful Indian paneer tikka.  Tandoor is a clay oven and since we donot have clay oven at home, we can also make paneer tikka using tawa or oven.  Recently when I shared paneer 65 recipe, I got a request on how to make paneer tikka on tawa.  So sharing this recipe of tawa paneer tikka.  

My daughter loves paneer and I make it very often for her school snacks.  So during morning, I really don't get enough time to do all the necessary steps.  And though I have an oven, I have to admit, I don't use it very often.  Morning hours, I just depend on my gas to finish off my work and tawa is a must. Being a South Indian family, dosa is a regular dish.  So after making dosa, I make panner tikka on tawa.  I find this very easy.  The tawa would be well heated and greased after making dosa.  Heat the tawa well enough, otherwise, paneer chunks will stick onto the tawa.  

I have tried making paneer tikka both on dosa tawa and also on non stick pans.  While using non-stick pans, panner pieces don't stick to the bottom, but with iron griddle, panner pieces stick to the bottom of the pan if it is not greased properly.  So you can use both non-stick and iron tawa, but the iron tawa has to be greased well.  Tawa's used for making roti should not be used for making paneer tikka on stove top.   

My mother normally uses a white cloth dipped in oil to grease the tawa.  But my MIL always makes use of onion for greasing the tawa.  Cut one edge of onion, dip it in oil and smear it on the tawa.  This method really useful when you are trying to make dosa or anything else on the tawa and it sticks to the pan.  I learnt this method after marriage.  I really don't know the logic behind this method, but have seen this working.  

Method of preparing paneer tikka on stove top without an oven is very easy and they taste good as the ones made in the oven.  Roast the paneer pieces first and then put them in tikka skewers.  

 I have used fresh homemade curd / yogurt for this paneer tikka recipe.  But one thing to be taken care of while using yogurt is that it should be thick.  If you are using homemade or store bought yogurt, make sure that there are not much whey in it.  If your yogurt is not thick, then add the required amount of curd / yogurt to a muslin cloth, and hang it till the entire water drips off.  Hang it out for an hour outside and then place it in the refrigerator for few hours.  

Serve tawa paneer tikka as an appetizer or also as a side dish along with roti or naan.  If you are serving panner tikka dry as an appetizer, then serve it along with green chutney.

Other paneer recipes:

1.  Kashmiri chaman
2.  paneer 65
3.  paneer bhurji / scrambled cottage cheese



Paneer tikka recipe - Ingredients

  • paneer - 200 grams
  • bell pepper - 1 (medium - red, green or yellow)
  • onion - 1 (medium)
  • tomato - 1 (deseeded and diced )( optional -I didn't use)
  • cooking oil - 3 - 4 tablespoons

for tikka marinade 

  • hung curd / thick curd or yogurt - 200 grams (1 1/2 cup)
  • kashmiri red chili powder - 1 teaspoon 
  • turmeric powder - 1/4 teaspoon 
  • pepper powder - 1/4 teaspoon 
  • ginger garlic paste - 1/2 teaspoon 
  • carom seeds / ajwain - 
  • kasuri methi - 1/2 teaspoon 
  • coriander powder - 1/2 teaspoon 
  • cumin powder - 1/2 teaspoon 
  • chaat masala - 1/2 teaspoon 
  • amchoor powder / dry mango powder - 1/2 teaspoon 
  • garam masala powder - 1/2 teaspoon 
  • lime juice - 1/2 teaspoon
  • salt - as required

How to make paneer tikka on stove top

1.  Add curd to a muslin cloth, make a knot, squeeze off the excess whey and then hang it inside refrigerator for a few hours till the curd becomes thick and entire whey drips off.  (If you are using hung curd or thick curd, then you can avoid this step. )

2.  Cut the paneer into cubes.  Dice capsicum / bell peppers and onion.  In case of onion, remove the layers.  If you are adding tomatoes, cut them, deseed them before using.  

3.  In a bowl, add all the ingredients mentioned under the heading "for tikka marinade".  Mix well.  Add paneer chunks, diced vegetables and mix it well with hands and set it aside for 30 minutes to 2 hours.  


4.  Heat oil in a tawa or a pan.  When hot enough, add paneer chunks and the vegetables and fry it in medium flame.  Flip the pieces to all the sides so that it cooks properly.  Do not over cook the paneer as it becomes rubbery on over cooking. 

5.  You can also add all the vegetables to a skewer and fry them.  

6.  Remove the paneer chunks when it becomes golden brown color.  


7.  While still hot, skewer the paneer pieces and the veggies onto a skewer or a toothpick.  

8.  Serve paneer tikka hot with coriander chutney or mint chutney.  


Hope this post was useful.  Do leave your comments, suggestions and views in the box given below.  

Enjoy cooking and serving

Thursday, 23 July 2015

Khasta Roti-Punjabi Khasta Roti Recipe-Crisp Flat Bread


Khasta roti recipe / crisp flat bread - is a flat bread recipe from Punjab.  Khasta is a Hindi word which means crispy.  

Khasta roti is a North Indian flatbread made with wheat, sooji or semolina, and milk.  But in many places water is also used.  This bread is flavoured with ajwain and cooked in a tandoor.  You can also bake this dish in a microwave.  I am giving both the methods - tawa roasting method and oven method.   

If you are following tawa roasting method for making khasta roti, then roast it in low flame until the bread becomes crisp.  

It is a very healthy breakfast recipe.  Serve khasta roti with delicious gravy like dal curry, shorba and other delicous curries.

Other similar recipes:
1.  Sindhi koki roti / double roasted paratha
2.  Pudina paratha / mint paratha 
3.  aloo paratha / stuffed potato paratha 


Kastha roti recipe - Ingredients

  • whole wheat flour - 1 cups
  • rava / sooji / semolina - 1/2 cup
  • aniseeds / fennel seeds / perumjeerakam - 1/4 teaspoon
  • ajwain seeds / carom seeds / oman  - 1/4 teaspoon
  • water / milk  - 3/4 cup  (I used water)
  • sugar - 1/2 teaspoon
  • salt - as required
  • ghee - 2 tablespoons 
  • butter - as required

How to make kastha roti

1.  Add semolina and wheat flour into a large bowl.  

2.  Add aniseed and ajwain seeds / carom seeds.  Make a depression in the center of the flour, then add water little at a time and make a dough.  

3.  Knead the dough well for 5 minutes on a lightly floured surface.  Cover and leave it aside for 10 - 15 minutes.


4.  After 15 minutes, add ghee to the dough, and knead it gradually.  Divide the dough into equal portions, roll into balls, cover with a damp towel and set it aside for 5 - 10 minutes.  

5.  Flatten each ball with a rolling pin to make a round, then prick the entire surface with a fork. 

6.  Heat a tawa on medium heat.  Place the roti on to the hot tawa.  Cook on low flame till the roti becomes crisp.  After 10 seconds, flip it to the other side.  Press the roti lightly with a kitchen towel so that it gets cooked well.


7.  Repeat the process with all the other balls.  

8.  Brush roti with butter or ghee.

Using oven

1.  Place the roti on a greased baking sheet and bake for 10 minutes at 200 degree celcius.  Remove and brush with butter.  Serve hot.  


Hope this post was useful.  Do leave your comments, views and suggestions in the box given below.  

Enjoy cooking and serving