Follow me on Amara Recipes- Facebook

Monday, September 26, 2016

Ragi Dosa

Ragi dosa is an instant dosa where the batter doesn't need any fermentation. The process is similar to that of Rava dosa but ragi flour makes these dosas much more healthier.

Preparation Time: 5 minutes 
Cook Time : 2 minutes per dosa
Serves : 2-3

Ragi Flour : 1 cup
Sooji/bombai rava : 1/4 cup
Rice flour : 1/4 cup 
Onion : 1 medium chopped finely
Green chilies: 3 chopped finely
Ginger : 1" piece chopped finely 
Jeera/cumin seeds : 1 teaspoon 
Yogurt/ curd : 1/4 cup
Salt to taste
Water : 2 cups

Mix all ingredients really well where the batter should look like rava dosa batter which is watery.
Heat the dosa tawa, rub some oil and pour a large laddle of batter on the tawa, add some oil around the dosa and cook the dosa until it's crisp on the edges and cooked in the middle.
Serve hot with any chutney.

Sunday, September 25, 2016

Red Bell Pepper / Red Capsicum Chutney

Red Bell Pepper / Red Capsicum Chutney

Red Bell Pepper Chutney is a simple yet delicious dish that goes well with rice, roti or dose. Red peppers have a little bit of tangy and a variant taste to them which adds to the taste to this chutney. 
Initially I only used these red peppers in Italian cuisine in my kitchen but I was just running out of ideas to make Chutney that goes well with rice and I tried this chutney which surprisingly became a hot favourite in my family.

Preparation Time : 5 minutes
Cook Time : 10 minutes
Serves : 4-5

Red bell Peppers : 3 Large deseeded and chopped
Green Chilies : 8-10 medium chopped
cumin seeds/jeera : 1 teaspoon
Tamarind Extract : 1 teaspoon / size of a small lemon
Turmeric : 1/2 teaspoon
Garlic Cloves : 4 peeled 
Oil : 1 teaspoon 
Salt to taste

For Tempering:

Chana Dal/ Senagapappu : 1/2 teaspoon
Urad dal/Minappappu : 1/2 teaspoon
Mustard Seeds/ Aavalu : 1/2 teaspoon
Curry leaves : 1 sprig


Heat oil in a pan add chopped red pepper pieces, green chilies, turmeric, cumin seeds and salt.
Sauté for 8-10 minutes on high until the pieces are cooked well but they still need to be crisp.
Let it cool off, add this mixture, tamarind and garlic cloves to a blender. Pulse it for couple of times. The chutney cannot be really soft, let it be a little coarse.
Heat oil in a small pan and add all the ingredients listed under for tempering and fry them for 2 minutes until the seeds are splattered.
Add this tempering to the chutney. Mix well.
Serve with rice, Roti or dosa.

Kothimera rasam/Coriander Rasam

I love rasam with rice or just to drink as soup. So, I keep trying out different ingredients to make the rasam interesting.
I have a lot of cilantro/ coriander leaves on hand, so the idea of making this rasam came into my mind. It turned out well and kids loved it.

Preparation Time: 5 minutes 
Cook Time: 20 minutes 
Serves : 4-5

Cumin Seeds / Jeera : 1 teaspoon 
Dry Red chilies : 2 broken in half
Coriander powder : 1 teaspoon 
Garlic : 10 cloves crushed
Tomatoes: 3 small chopped
Asafoetida/ hing : 1/2 teaspoon
Tamarind Extract : 2 teaspoons or a small lemon size
Chili powder : 1 teaspoon
Fresh ground pepper : 1 teaspoon
Sugar : 1 teaspoon
Turmeric : 1/2 teaspoon
Water : 4 cups (250 ml each)
Oil : 1 tablespoon
Curry leaves : 1 sprig
Cilantro/Coriander Leaves : 1 small bunch chopped
Salt to taste


Take the Garlic cloves, peel the skins off and crush them in a mortar pestle.

Heat oil in a pan, add cumin seeds, dry red chilies and hing. Fry until the seeds splatter, about 45 seconds. add coriander powder and crushed garlic and sauté for 30 seconds.

add chopped tomatoes and cook until they turn mushy. Add water, tamarind extract, turmeric, curry leaves, salt, pepper, chili powder and sugar. Bring it to a boil and let the rasam boil for 3-4 minutes. Add cilantro/coriander leaves and turn off the stove.

Serve hot with rice.