Adige Mane

Onion Paratha Paratha or Parota is a very common dish prepared for breakfast in North India. There are different varieties of Parathas. I thought of preparing the same on this weekend, and then got confused as to which paratha to prepare. Finally decided to try Onion paratha. I’ve mentioned two methods of preparing the onion parathas, stuffed one and the mixed dough type. Mixed Dough Paratha Ingredients for mixed dough parathas: Wheat flour –   2 cups, Onions – 2, Coriander leaves – handful, Red chilli powder – 1 big spoons, Garam masala powder – 3/4 spoons, Dry mango powder (amchoor) – ½ spoon, Cumin powder (Jeera) – ½ spoon, Turmeric powder – ½ spoon, Salt as per taste, Oil – 1 spoon for each paratha. Preparation method for mixed dough type:   -  Take 2 cups of the wheat flour, salt as required and add 1 spoon of oil.     -  To the flour add finely chopped onion, half of the finely chopped coriander,   spoon red chilli ...

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)....

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 ...

PALAK DAL I was thinking to make dal and was wondering how to prepare a different one. I started browsing and bumped into Sanjeev Kapoor (needs no introduction) website, there I found this recipe. Here it goes……………. Ingredients: Palak – 1 bunch, Onions – 2 medium seized, Tomato – 1 large, Garlic – 5 to 8 flakes, Curry leaves (optional) – 5 to 6, Jeera – ½ spoon, Mustard seeds – ½ spoon, Coriander – Jeera powder – 2 spoons, Chilli powder – 1 spoon, Cooked toor dal (ತೊಗರಿ ಬೇಳೆ ) – 1 cup, Oil – 3 spoons, Salt as per taste. Preparation Method: Wash the toor dal and cook it in cooker. Gently mash the cooked dal with a ladle.   Wash the palak and cut it into small pieces.   Heat oil in a pan and splutter the mustard and jeera.   Add crushed garlic and small pieces of onions and fry till it is cooked.   Add turmeric powder, little salt and palak. Allow the palak to cook and then add tomatoes.   Add all the dry powder and mix well. ...

PALAK PANEER Palak paneer is a spinach based recipe. Cottage cheese is cooked in spinach and other masalas. Greens are rich in iron and vitamins. I like all PANEER dishes. From many days my hubby was demanding for this and finally I prepared this on the eve of my B’day, hoping to impress my husband and also wishing that I’ll get a good gift in return… Thank god he liked it. Ingredients: Spinach leaves – 2 bunches, Tomatoes – 2 small sized, Onions – 3 finely chopped, Green chillies – 3, Garlic – 8 cloves, Turmeric powder – ¼ spoon, Coriander powder – 1 spoon, Garam masala powder – 1 spoon, Cumin powder – 1 spoon, Ghee – 1 spoon, Oil – 1 spoon, Salt as per taste Preparation Method: Clean the spinach leaves in running water properly.   Boil water (enough to immerse the spinach) in a vessel. Add salt to it.   Immerse the spinach in boiling water and switch off the stove. Leave the spinach in water for 5 mins and water it with cold water.   Grind togethe...

MINT PULAV A rice dish which is basically prepared using mint leaves (pudina) and other spices. I know many of them know how to prepare MINT PULAV (PUDINA RICE). If you want to prepare pulav which out much effort of chopping the veggies then this one is for u……. Ingredients: Basumati rice (thin long grained rice) – 3 ½ cups (normal tea cup), Mint leaves (Pudina) – 1 cup, Tomato (optional) – 1 medium size, Onions(optional) – 2 medium sized, Potato (optional) – 3 peeled, Cinnamon (ಚಕ್ಕೆ ) – 2 inch piece, Cloves (ಲವಂಗ ) – 3 to 4, Cardamom (elaichi/ಏಲಕ್ಕಿ ) – 2, Green chillies – 2, Garlic – 8 flakes, Ginger – 1 inch piece, Garam masala powder – 1 spoon, Red chilli powder – 1 spoon, Ghee – 3 spoon, Salt as per taste Preparation Method: Wash the rice twice with water and soak the rice in fresh water for about 20 mins and drain the water completely.   Cut the onions and tomatoes into long strings, Peel and dice the potato.   Wash the mint leav...