Adige Mane

PANEER PULAV Ingredients: For marinating paneer: Curds - 1 cup, Diced fresh paneer - 1 cup (200 gms), Red chilli powder - 2 spoons, garam masala powder - 1 spoon, Garlic paste - 1 spoon, Ginger paste - 1 spoon. Masala for pulav: Ghee - 4 spoons, jeera - 1 spoon, Green chillies - 4, Onions - 2, Potatoes - 2, Pudina - 1/4 cup, Cinnamon - 1/2 inch, Cloves - 3, Elaichi - 2, Jeera - Dhaniya powder - 1/2 spoon each, Coriander leaves - 1/4 cup, Basumati rice - 5 glasses, Salt to taste.        Preparation Method: Mix all the ingredients mentioned under marination and keep it aside for 20 mins. Heat ghee in a cooker and slightly fry the jeera. Add split green chillies and diced onions. Fry till onions are transparent. Add potatoes, pudina leaves, cinnamon, cloves, elaichi, jeera - dhaniya powder and mix properly. Sprinkle little water and allow to cook for 5 mins. Add marinated mixture and mix well. Add rice, salt and water (1 cup rice = 2 cups water). Close the lid of

RAVA DOSA Dosa is a typical South Indian dish which preferably served for breakfast. Rava dosa is a type of dosa prepared using rava/sooji/semolina along with flours. I've seen many versions of rava dosa on the internet. The amount of the maida can be altered and you can add just half cup of 2 tbsp. Ingredients: Bombay Rava (Medium Rava/Sooji/Semolina) - 2 cups, Rice flour - 1 cup, Maida flour - 1 cup, Cumin seeds (Jeera) - 1 spoon, Onions - 2 medium sized, Butter milk - 1/2 glass, Turmeric powder - 1/2 spoon, Coriander finely chopped - handful, Salt as per taste. Preparation Method: Mix all the ingredients adding water little by little so that no lumps are formed. The Dosa batter should not be thick like the normal dosa batter. The batter should be little watery and of pouring consistency. Heat a tava and grease it with a spoon of oil.  Take one laddle of the batter and pour it on the tava in order to cover the full tava with batter. Try to pour as thin as possib

SABASIGE SOPPU (SOYA LEAVES) PALYA Soya leaves or Dill leaves is also called as Sabasige soppu in kannada. Indian Dill is a herbaceous with pinnately divided leaves, fond practically throughout India. It is also cultivated as a cold weather crop in many parts of India. Dill, as a medicine, has been used as a digestive herb and to induce sleep. Its use has also been claimed to improve vitality and brain power. The ancient Greeks believed that dill cured hiccups. Dill water, made from the Dill seeds, is used to soothe babies. Crushed dill seeds, diluted with water, can be used as a nail-strengthening bath. Dill seeds, when chewed, can highly be effective in curing bad breath. Dill leaves are delicate and add a distinct flavor. The leaves can serve as supplement to vegetable salads. Ingredients: Sabasige Soppu - 2 bunches, Oil – 3 spoons, Mustard seeds – 2 spoons, Grated coconut – 1 ½ cups, Dry red chillies (Byadagi menasu) – 5, Jaggery – 3 spoons and salt