My Recipe Book

Welcome to my recipe book! Here you'll find a collection of my favorite recipes that I've gathered over the years. Whether you're looking for a quick snack or a gourmet meal, there's something here for everyone. Enjoy cooking and happy eating!

Masala dosa

• Ingredients:
  • 1 cup rice
  • 1/2 cup urad dal (black gram)
  • 1/4 teaspoon fenugreek seeds
  • Salt to taste
  • Oil for cooking
  • For the filling:
    • 2 large potatoes, boiled and mashed
    • 1 onion, finely chopped
    • 1 green chili, finely chopped
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon turmeric powder
    • Salt to taste
    • Coriander leaves, chopped
• Instructions:
  1. Soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight.
  2. Drain the water and grind the mixture to a smooth batter. Add salt and mix well. Let it ferment for 8-12 hours.
  3. For the filling, heat oil in a pan and add mustard seeds. Once they splutter, add onions and green chili. Sauté until onions are translucent.
  4. Add turmeric powder and mashed potatoes. Mix well and cook for a few minutes. Add salt and coriander leaves. Set aside.
  5. Heat a non-stick pan or griddle. Pour a ladleful of batter and spread it in a circular motion to form a thin dosa.
  6. Drizzle oil around the edges and cook until the dosa turns golden brown and crispy.
  7. Place a portion of the potato filling on one half of the dosa and fold it over. Serve hot with chutney and sambar.

Kadhai Panner

• Ingredients:
  • 250 grams paneer (cottage cheese), cubed
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 1 large tomato, pureed
  • 1 green bell pepper, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Coriander leaves, chopped for garnish
• Instructions:
  1. Heat oil in a kadhai or deep pan. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until they turn golden brown.
  3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  4. Add pureed tomatoes and cook until the oil separates from the masala.
  5. Add red chili powder, turmeric powder, garam masala, and salt. Mix well.
  6. Add chopped bell pepper and cook for 2-3 minutes until they are slightly tender.
  7. Add paneer cubes and mix gently to coat them with the masala. Cook for another 5 minutes.
  8. Garnish with chopped coriander leaves and serve hot with naan or rice.

Chole

• Ingredients:
  • 1 cup dried chickpeas (chole), soaked overnight
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 2 large tomatoes, pureed
  • 1 green chili, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Coriander leaves, chopped for garnish
• Instructions:
  1. Drain the soaked chickpeas and cook them in a pressure cooker with enough water until they are soft. This usually takes about 15-20 minutes.
  2. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.
  4. Add pureed tomatoes and cook until the oil separates from the masala.
  5. Add red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well.
  6. Add the cooked chickpeas along with some of the cooking water to the pan. Mix well and let it simmer for 10-15 minutes to allow the flavors to meld together.
  7. Garnish with chopped coriander leaves and serve hot with bhature or rice.

Note: You can adjust the spice levels in these recipes according to your taste. Enjoy your cooking!

Tip: For a richer flavor, you can add a splash of cream or a dollop of butter to the Kadhai Paneer before serving.

Serving Suggestion: Masala Dosa is best enjoyed with coconut chutney and sambar, while Chole pairs wonderfully with bhature or steamed rice.