Cut into one-inch-long pieces.In the same pan, add ghee and season with mustard seeds, cashew nuts and bay leaves.Tapioca dosaIngredients:Tapioca sliced thinly-1 glassRaw rice -1/2 glassGreen chillies- 2Asafoetida- a pinchSalt- to tasteGingely oil or cooking oil according to tastePreparationSoak the rice for 2-3 hours.Mix the two together. Grind the rice also into a fine paste.It can be used instantly also without much fermentation.Add all China Small red onion Wholesale the ingredients for seasoning, when they splutter, lower the flame. Stir occasionally.To make the dosa, heat a pan or tawa, lower the flame, spread a ladle of batter on the tawa, put some oil around the dosa, flip it when cooked on one side. When the water starts boiling, add the broken wheat and stir.Serve with coconut chutney or any other chutney.Keep it on medium flame for a few minutes till it is cooked.
The consistency of the batter should be like dosa batter. Serve it hot. Saute, add tomato pulp and fry for a few minutes. Cook both sides.Bhindi riceIngredients:Raw rice-1 cup Ladys finger (bhindi)-200gmBig onion-1Tomato pulp-1/2 cupGrated coconut- 5 tbspRed chilli powder to taste (one can also use slit green chillies)jeera (cumin) powder -1/2 tspTurmeric powder-1/2 tspSalt to tasteGhee -2 tspBroken cashew nuts-1 tbspMustard seeds-1 tspBay leaves (Tej patta)- 2Cooking oilMethod of preparationPressure cook rice and keep aside. This dish can be paired with raita or even tomato ketchup. Add salt and asafoetida powder. Then add onion, tomato and chopped vegetables. When the nuts turn brown, add the finely chopped onion.Saute for a few minutesAdd two spoons of ghee. Remove and keep aside. Mix gently. Heat oil.Add salt to the water. Add all the powders and fry till the oil floats. Wash and wipe bhindis. Grind the sliced tapioca with the green chillies into a fine paste.
درباره این سایت