Moong Dal dosa / Pesarattu Dosa

                                        Moong Dal Dosa Recipe......!!!!!!!!!!!!!

Pesarattu Dosa or Moong Dal Dosa is a popular breakfast recipe of Andhra Pradesh.

Ingredients:
1 cup green moong dal (soaked for 4 hours)
1/4 cup  rice 
coriander leaves
1 tbsp. cumin seeds
4-5 green chillies chopped
1 inch ginger 
oil
salt to taste

Method:
- Soak moong dal and rice for 4-5 hours

- For the dosa batter, grind green chilies, cumin seeds, coriander leaves, ginger and moong dal, rice  well into a coarse paste. Add water if required.

- Add  salt and 1/2 tsp. oil to the paste. Mix the batter well.

- Add water to make the batter of a spreading consistency.
- Heat a flat non-stick pan and get it off the flame. 
- Pour the batter with a spoon and spread it into a circle  motion till you get a 5 inch diameter round thin crepe

- Get it back on the flame and cook it.
- Once the water dries out, brush some oil over the dosa. Cook till it is brown in colour and fold it over.

- Remove the dosa from the pan carefully making sure that it is cooked from everywhere.
_ serve immediately with any kind of chutney, sambar and upma 

Chum Chum Recipe....!!!!!!!!!!

 Diwali Spacial Recipe....!!!!!!!!!!

 Chum Chum is traditional Bengali sweet. this is Bengali delicacies apart from resgulla, sandesh and rasmalai. Ovel shaped chenna or paneer balls are cooked in sugar syrup just like the rasgulla.

Ingredients:-
Milk :- 4 cups
lemon juice :-3 tbsp.
sugar :- 2 cups
water :- 4 cups
cardamom powder:- 1/4 tbsp.
chopped pistachios :- 2 tbsp.
Method:-
1. Heat the pan and 4 cups of milk. Keep stirring unto the milk starts to boil. Meanwhile dilute the lemon juice with 1 tablespoon of water and keep it ready.
2. Milk is boil, switch off the flame and add the lemon juice little by littele. When.When milk starts to curdle, stop adding the lemon juice.
3. wash it under running water and set aside.
4. Cover the cloth and squeeze the cloth gently to remove excess water from the chenna
5. Hang tried chenna for around 30-45 minutes or keep it under heavy weight for 7-8 minutes to remove excess moisture.

6. Transfer to a large plate. crumble it using your plam the chenna is very soft and spongy.

7. Make 4 round balls form it. Give them ovel shape and set aside.

8. Add 2 cups of sugar and cardmom powder boil for 7 minutes.

9. Place the cham cham in it and cook for 15-20 minutes in pan. You could see the size of the cheese balls gets doubled when they are fully done. Switch off the flame once they are done.

10. Let it soak in the sugar syrup for 1 hour or till its cooled arrange the serving plate and garnish with pistachios.
 Chum Chum is ready to serve Enjoy....!!!!!!!!!!!!

Spicy Aloo Sandwich Recipe....!!!!!!

 Spicy Aloo Sandwich is very popular in Maharashtra. This is snack and tea time Recipe....!!!!!!!!

Ingreadients:-
6 slices bread
Aloo curry
green chutney
besan batter
peanuts garilc powder

Inspiration; Ruchiairen

Method:-
For the Aloo Filling
Heat the oil add cumin and mustard is crackers add finely chopped onion, green chill paste and turmeric powder is little brown in clour add bolied potato and coriyander leavs, salt mix it will and cook for a minute switch off the flame and keep it aside.

Green chutney:-
coriyander leaves, mint, green chillies, lemon juice, cumin seeds, salt and grind it make smooth paste.

For the dry Peanut garlic chutney...
peanut, chana dal, cumin seeds, dry coconut, garlic, red chilli powder, salt, chaat masla Roast the all ingreadients and make fine powder

Besan batter:-
Make thick batter using besan, red chilli powder, salt, baking soda, water and redy to batter

process the sandwich:-
* Now spread the green chutney and red peanut garlic powder on one slice of bread.

* And anthor bread slice spread the layer of  aloo mixter.

* Top with the green and red spicy slice to form a aloo sandwich.

* Heat the pan and spread a thin layer of besan on the top side of the sandwich and place on the hot pan and add 1tbsp of oil on side and cook it golden brown.

* One of the side is cooking and turn the anthor side spred a thin layer of besan and cook for golden brown two sides.

* Transfer to plate and cut into triangles....

* Serve hot or at room temperature...These spicy Aloo sandwiches are ready....Enjoy u and ur family friends...!!!!!!

Talikala Paayasam Recipe....!!!!

Talikala Paayasam Recipe....!!!!!

talikala payasam is tradiotnal recipe made especially on Ganesh festival .this is a kind of noodles made from mixing wheat flour and jaggery water and cooked in milk with some dry fruits.
Handmade Noodle Sweet -- Talikala Paayasam dessert India

Ingredients:-

Whole wheat flour 1 cup

Jaggery 1 cup

poppy seeds ½ tsp.

Cashew nuts

Almonds
Raisin

wheat flour 2 tbsp.

Coconut powder 2 tbsp.  
Ghee  2 tbsp.                  
Method:-
1. Take a bowl adds jagerry & water mix it till this is dissolve.
                                               

         
     2. Take a bowl add whole wheat flour, jagerry water mix like a soft dough  

3. Divide the dough in them in to equal portions and convert them in to noodles shape,keep it aside.

4. Heat water in a pan adds jagerry, when jagerry dissovles add handmade noodles and cook in a slow flame.

5. Fry the cashew nuts and almond in a hot ghee.
6. In the wheat noodles cook slowly about 20 minutes.

7. Add cardamom powder, coconut powder, cashew nuts, almonds and poppy seeds.

8. Add wheat flour mix in the water in pour consist ant for thickening, put the lid on foe 10 minutes then switch off the flame.  

                                                                     

Baingan Bharta Recipe....!!!!

Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish. This is a very popular dish in Punjab usually served with roti.

Ingredients:
4 small Eggplants
1 Finely Chopped Onions
1 Finely Chopped Tomatoes
Coriander leaves
2 Tbsp Oil
1/2 Cup Boiled Green Peas
1/4 tsp Turmeric
1/2 tsp Garam Masala
Salt
1 tsp  Cumin Seeds
1 1/2 tsp Red Chilly Powder
1 tsp ginger garlic past
1 tbsp.coriander power


Method:
- Make slits in the eggplants
- On medium Flame, put the eggplant and roast it and keep turning it slowly over time to time till everything is nicely roasted, Soft and cooked.

- Once its cooked, put the eggplants in a bowl remove the burnt skin from eggplant and mash it make smooth past.

- Meanwhile in a heated pan, put some oil.
- Add cumin seeds to it & let it crackle
- Add onions and ginger garlic paste and saute it till its nice and cooked

- Add tomatoes  and mix everything well

- Add turmeric powder, garam masala, coriander powder, red chilly powder, salt and mix everything well.

- Add the boiled green peas and coriander leaves and mix everything well

- Add the eggplant mash to the tomato mixture.

- Add 1/2 cup water and salt so that everything cooks well and the dish is ready to be served with chapati, naan any kind of indian bread....enjoy