A Chef's Melody

What do you need  2 cup Besan/Chickpea flour 1 tbsp oil 1 tbsp ginger-green chili paste 1 1/2 tsp citric acid 2 cup water 2 1/2 tbsp sugar 1/2 tsp baking soda 1 tsp Eno fruit salt(flavorless/plain version) For tempering 1 tbsp mustard seeds 2 spring curry leaves 2 sliced green chilies 1 tbsp white sesame seeds 6 tbsp sugar 1/8 tsp salt 1/4 tsp asafoetida/hing 1 cup water 1/8 cup finely chopped cilantro(for garnishing) 3 tbsp lemon juice(optional) What you need to do Sift the besan into a bowl. In another bowl,add water,oil,citric acid,sugar,salt and mix well until the sugar is dissolved. Add the besan in batches and mix simultaneously with a whisk to avoid lumps. Add the ginger-green chili paste. Put water is the steamer,let it boil. Add soda and eno to the batter.Mix well and transfer to a grease 9" thali. Steam in the steamer for 15 mins on high and 10 mins on simmer. Remove the plate from the steamer.Let the dhokla cool for 5 mins. Hear a tadka pan,add oil.When the oil is hot,a...

What do you need 1 cup atta/whole wheat chappati flour 1/2 cup oats flour 1/3 cup ghee at room temperature 1/3 cup sugar/fine jaggery powder 1/4 cup crushed nuts 1 tbsp ginger powder 1/4 tsp baking soda  1/4 cup milk,at room temperature What you need to do Sift the wheat flour,oats flour,baking soda, and ginger powder into a large bowl. In another bowl,add the ghee and sugar and whisk it until well incorporated. Slowly add the flour mixture,crushed nuts and mix everything well. Add the milk a tbsp at a time to form a dough.Do not over knead the dough. Roll the dough into a log and wrap it in a aluminum foil/cling wrap. Refrigerate for an hour. Preheat the oven to 350 deg F.Grease a cookie sheet with oil. Cut 1/2 inch disc out of the log.Place them on the cookie sheet 1 1/2 inches apart. Bake for 16-18 mins. Remove from the oven and let them cool completely on a wire rack before storing in an airtight container.

What you will need 1 cup cold homemade curd/dahi 10 strands saffron 2 tbsp milk 2 tbsp sugar 1/8 tsp cardamom powder 1 tsp crushed pistachios and almonds What you have to do Warm the milk for 10 secs in the microwave and add the saffron strands to it.Set aside for 10 mins. In a mixer/blender jar,add all the ingredients except nuts and whip for 30 secs. Pour in a glass and garnish with nuts

What do you need 1 cup white quinoa,washed and soaked for 1 hour 1/4 cup thick poha,washed and soaked for 30 mins 2 green chilies 1 inch ginger 10 sprig cilantro 2 Persian cucumbers,washed,peeled and grated salt oil  What you need to do Drain the quinoa and grind it to a smooth paste.Add couple of tbsp of water if needed. Now add the remaining ingredients and blend to a smooth paste. Remove this batter in a bowl. Heat a skillet.When hot grease the skillet with a tbsp of oil. Add 2 dollops of batter to the skillet and spread it evenly.Cover and cook for 2 mins on medium-high heat. Remove the cover,flip and cook the other side. Serve hot  with coconut chutney. Makes:10 dosas

What do you need  1 cup rice(Sona masoori/Basmati),washed and soaked for 30 mins. 1 cup chopped vegetables of your choice(cauliflower,carrots,green beans,peas,potato) 2-3 green chilies 1 medium red onion,chopped lengthwise 1/8 cup finely chopped cilantro+ 2 tbsp for garnishing 1/8 cup chopped mint leaves 1 inch ginger 2 large garlic cloves 1/4 tsp turmeric 2 cloves 1 inch cinnamon stick 1 green cardamom 1 tbsp biryani masala/garam masala salt to taste 2 tbsp ghee 2 tbsp lemon juice 1 3/4 cups water What you need to do Grind cilantro,mint,ginger,garlic,and green chilies to a coarse paste.  In a pressure cooker,heat ghee.When hot add the cloves,cinnamon stick,cardamom and saute for 30 secs. Add the onion and cook until the onion is light golden. Add the ground paste and saute for 3-4 mins. Add the vegetables,salt and turmeric powder and saute for couple of mins. Drain the rice.Now add the rice and mix gently till the rice get coated with the masala. Add the garam masala, lemon j...

What do you need 1 3/4 cups self-rising flour 1 cup full fat Greek yogurt 1 tbsp butter 1 tbsp white sesame seeds 1 tbsp black poppy seeds What you need to do Preheat the oven to 350 deg F.Line a baking sheet with parchment paper. In a large bowl,take the flour and yogurt and combine until this mix forms a ball. Place this dough on a lightly floured kitchen counter and knead the dough for 5 mins. Divide the dough in 4 equal portions. Roll each portion into a log and join the ends to form a bagel and place it on a baking sheet. Brush the tops of the bagels with butter and sprinkle the seeds. Bake for 20 mins or until golden brown.Remove from the oven. Enjoy a warm bagel with cheese/butter.

What do you need 1 bunch beetroot leaves(remove the beetroots) 1/2 cup toor dal,washed and soaked in water for 1 hour 4 garlic cloves,minced 2 green chilies,slit 7-8 curry leaves 1/2 tsp red chili powder 1/2 tsp turmeric powder 1 tbsp coriander cumin powder 1 tbsp sambar masala salt to taste 1 tbsp ghee 1/2 tsp oil 1/2 tsp mustard seeds 1/4 tsp hing Ingredients for garnishing(optional) 1 tbsp lemon juice 1/4 cup chopped cilantro What you need to do Wash the beetroot leaves.Separate the stems.Trim off the edges of the stems and chop the leaves and stems finely. In a pressure cooker,add toor dal,beetroot leaves and stems,1 1/2 cup water,1/4 tsp turmeric,1/8 tsp hing,oil,and green chilies.Pressure cook for 4 whistles. Once the pressure cooker cools,open the lid and blend the dal well with a whisk or hand blender. In a pot,heat ghee.When hot add mustard seeds,hing,curry leaves,red chili powder,turmeric,coriander-cumin powder,sambar masala,g...