Keep as it is further for two days. Dish is ready on Thursday evening.

kanji Bara a Rajasthani dish is now ready after four days of prep. It is nutritious and easily digestible, Enjoy (less)

Keep as it is further for two days. Dish is ready on Thursday evening.

kanji Bara a Rajasthani dish is now ready after four days of prep. It is nutritious and easily digestible, Enjoy (less)

The roasted toor dal is then ground into fine powder with spices and herbs. Serve spicy toor dal powder with steamed rice and ghee or with idli, dosa etc… Makes: around 3/4 Cup of Spicy Powder.

Ingredients: 1 Cup 1/2 tsp Whole Red Chiles 2 – 3 1/8 tsp 4 6 – 8 Salt to Taste Oil few Drops Method of preparation: Heat a heavy bottomed pan on low heat, add toor dal and roast until the dal turns light golden in color. Remove the toor dal onto a plate.

Add few drops of oil in the same pan, add broken red chillies. Fry for few seconds until red chillies change color and turn crisp.

Remove the red chillies from heat. Add cumin seeds, black peppercorns, curry leaves and asafoetida and fry for few more seconds and remove from heat.

Grind all the ingredients into somewhat coarse powder using a spice grinder. Store spicy toor dal powder in a tight jar and it stores fresh for months.

Serve spicy toor dal powder with steamed rice and ghee or with idli, dosa etc… Notes: Make sure not to burn the toor dal while roasting. Suggestions: Adjust spice with red chillies.

Variations: You an also check other Other Names: Spicy Powder, Kandi Podem (less)

Off the flame, add salt, pepper and mix well. Cool it naturally.

Collect it in an air tight container. A salty nutritious dish is ready (less)

Off the flame, add salt, pepper and mix well. Cool it naturally.

Collect it in an air tight container. A salty nutritious dish is ready (less)

Dosa batter is prepared with urad dal and rice flour. The batter is made into somewhat thin dosa and layered with freshly prepared peanuts powder.

Once the dosa is cooked and is in light golden in color, it is served. Makes: around 10 Dosas with Powder.

Ingredients: 1/2 Cup 1 Cup Salt to taste Oil as required Spice Powder: Raw 5 Tbsps Red Chile Powder 1/4 tsp 3 Tbsps Whole Red Chiles 1 1/4 tsp Salt to taste Oil 1 tsp Method of preparation: Soak urad dal in water for around 3 hours. Refresh the urad dal in fresh water and grind it into fine paste adding enough water.

Remove the urad dal onto a mixing bowl, add rice flour and salt. Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.

Heat oil in a pan, add peanuts and fry till golden in color. Remove the peanuts from heat and add the sesame seeds.

Fry till sesame seeds turn light golden in color. Remove sesame seeds from heat and add the broken red chiles.

Fry till red chiles are crisp and remove from heat. Grind peanuts, sesame seeds, red chili powder, red chiles, cumin seeds and salt into fine powder using a spice blender.

Remove the peanuts powder onto a bowl. Heat a flat pan on medium – high heat.

Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion into thin dosa. Layer the dosa with around a tablespoon of the peanuts powder and a pinch of red chili powder.

When the bottom of the dosa starts to change color, turn on other side and pour around quarter tsp of oil around the dosa. Cook for a minute and carefully remove the dosa from heat.

Repeat the same with remaining batter. Also, store the dosa batter covered in a refrigerator for couple more days.

Serve dosa with peanuts powder with chutney of your choice. Notes: Make sure the dosa is cooked properly and don’t over fry the peanuts.

Suggestions: Adjust the peanuts powder and red chile powder to taste. Variations: Check other Other Names: Dosa with peanuts Powder, Pallilu Podem Dosalu (less)

Remove from the oil and put on a plate. In the same oil, add and fry the peanuts until brown color and keep them aside.

Now deep fry the cashews until light brown color and remove from the oil. Combine the deep fried poha, peanuts, cashews and all the spices in a wide bowl and mix well.

You can adjust the spice levels according to your taste. Store the chivda in a air tight container and serve as a tea time snack.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Poha with green peas Pudina (Mint) Rice Poha kheer Oats chivda Italian mint pasta Ingredients: 1 cup - thick poha/thick beaten rice 1/4 cup - peanuts 1/4 cup - cashews 1/2 to 1 tsp - dried mint powder 1/2 tsp - red chilli powder 1/4 tsp - amchur powder (optional) Salt to taste Oil for deep frying (less)

A freshly ground mixture of grated coconut and cashews is added to the bitter gourd fry. Serve bitter gourd cashews fry with steamed rice and dollop of ghee.

Makes: around 2 Servings of Cashews Fry. Ingredients: 2 Medium Cashews 5 Grated Fresh Coconut 4 Tbsps Red Chili Powder 1/4 tsp Salt to Taste Oil 1 Tbsp Method of preparation: Lightly scrape, remove ends, wash and chop the bitter gourd into thin slices.

Grind cashews into fine powder using spice grinder. Then add the grated coconut and grind again for few seconds and remove from heat.

Heat oil in a pan, add sliced bitter gourd. Fry on medium flame till bitter gourd changes color and start to brown.

Stir in ground cashews coconut mixture and salt. Mix thoroughly and fry for a minute or two and remove from heat.

Stir in red chili powder and serve bitter gourd cashews fry with steamed rice and dollop of ghee. Notes: Make sure not to over fry the bitter gourd.

Suggestions: Adjust spice with red chili powder. Variations: Add a pinch of sugar along with red chili powder if you wish.

Other Names: Cashews Fry (less)

Grated bitter gourd is fried in oil till it changes color and starts to brown. It is then mixed with powdered spices.

Serve grated bitter gourd fry with steamed rice or with roti. Makes: around a Serving of Grated Fry.

Ingredients: 2 Red Chili Powder few Pinches Powder a big Pinch Salt to Taste Talimpu: 1/8 tsp 1/8 tsp 1/8 tsp Broken Dried Red Chiles 3 – 4 Oil 2 tsps Method of preparation: Lightly scrape, wash, remove ends and grate bitter gourd. Lightly squeeze the grated bitter gourd to remove some of the moisture.

Heat oil in a pan, add grated bitter gourd. Fry on low flame for around 5 – 10 minutes stirring frequently to avoid burning.

Let the bitter gourd change color and start to brown. Add few drops of oil in the middle of pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, mix everything well and remove from heat. Stir in red chili powder, turmeric powder and salt.

Serve grated bitter gourd fry with steamed rice or with roti. Notes: Make sure bitter gourd is not over fried.

Suggestions: Adjust spice with broken red chiles. Use thick side of the grater to grate the bitter gourd.

Variations: Add a pinch of amchur powder to the fry if you wish. Other Names: Grated Fry (less)

is cooked in oil along with bell pepper. Add the tofu as a finishing step and serve tofu spinach stir fry.

Makes: around 2 Servings of Tofu Stir Fry. Ingredients: Firm Tofu 2 Cups Cubed 2 Cups Chopped Red few Slices Green Chiles 1 – 2 1/8 tsp Salt to Taste Oil 1 Tbsp Method of preparation: Wash and finely chop the spinach.

Wash, remove stem, discard seeds and chop bell pepper into small chunks. Chop tofu into around half inch sized cubes.

Heat oil in a pan, add cumin seeds. When cumin seeds change color, add sliced green chiles and chopped bell peppers.

Fry for a minute, add chopped spinach. Fry till spinach wilts and changes color.

Stir in cubed tofu and salt. Stir fry for a minute and remove from heat.

Serve tofu spinach stir fry immediately. Notes: Make sure not to burn any of the ingredients.

Suggestions: Adjust spice with green chiles. Variations: Add sliced onion in oil along with bell pepper if desired.

Other Names: Tofu Stir Fry (less)