Kandhari Kebab

KANDHARI KEBAB

Recipe of Kandhari Kebab will update Soon

Dosa

DOSA

ACCOMPANIMENT: Sambhar and chutneys

S. No.	Ingredients	Qty.
1	Raw rice	2kg
2	Boiled rice	1kg
3	Urad dal	1.2kg
4	Moong dal	250gms
5	Fenugreek	20gms
6	Salt	To taste
7	Sugar	150gms
Dosa masala
8	Boiled potato	200gms
9	Onion slices	100gms
10	Mustard seeds	2gms
11	Chana dal	3gms
12	Urad dal	2gms
13	Cashewnut	5gms
14	Red chilly	1no.
15	Chopped green chilly	1no.
16	Chopped ginger	5gms
17	Curry leaves	1sprig
18	Coriander leaves	10gms
19	Refined oil	10ml
20	Ghee	10ml
21	Salt	to taste
Coconut chutney
22	Grated coconut	50gms
23	Roasted channa dal	5gms
24	Green chilly	2gms
25	Salt	to taste
26	Ginger	2gms
27	Tomato chutney
28	Tomato	50gms
29	Red chilly	2gms
30	Cumin seeds	1gm
31	Channa dal	1gm
32	Coriander seeds	1gm
33	Curry leaves	1gm
34	Turmeric powder	a pinch
35	Salt	to taste
36	Refined oil	2ml
37	Urad dal	1gm
Coriander chutney
38	Coriander chop	50gms
39	Green chillies	3gms
40	Channa dal	1gms
41	Urad dal	1gms
42	Salt	to taste
43	Curry leaves	2gms
44	Onion slices	5gms
45	Tamarind	2gms
46	Sambhar	150ml

METHOD:

1) Soak the rice and lentils together for 4 hours.

2) Grind it together to a coarse texture then mix it with the salt.

3) Keep it under the room temperature for minimum 5hours for natural fermentation.

4) After fermentation mix the batter, by using the round flat kattorie spread the batter on the hot tawa cook it for 2 minutes.

5) Roll the dosa serve with the accompaniment of sambar and chutney. It can be stuffed with potato masala.

6) Tawa should be at right temperature once you add water to the tawa it should form bubbles that is the right temperature.

COCONUT CHUTNEY: Mix all the ingredients (grated coconut, roasted channa Dal, green chili, ginger and salt) and grind it to a coarse paste and add seasoning.

TOMATO CHUTNEY: Heat oil crackle cumin seeds, red chili, channa Dal, coriander seed, curry leaves then add turmeric powder, tomato and salt, now make a fine paste and give a tempering with curry leaf, mustard seeds ,urad Dal and red chili. Add seasoning and serve with south Indian breakfast items.

CORIANDER CHUTNEY : Heat oil in a pan add urad Dal, curry leaf, garlic, ginger ,green chili ,onion slices and  fresh coriander leaves sauté it well. Take out from the range add grated coconut and make a fine paste give the tempering with mustard seeds, curry leaf, urad Dal and red chilies. Add seasoning and serve with Dosa and wada.

Chef's Tip

Bean sprout and Peanut salad

BEAN SPROUT AND PEANUT SALAD

S.NO	INGREDIENTS	QTY	UNIT
1	Beans sprout	100	gm
2	Boiled peanut	75	gm
3	Capsicum Juliennes	1	no.
4	Onion Juliennes	1	no.
5	Cherry tomatoes	10	no.
For Dressing
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1 tspn
10	Crushed black pepper	1 tspn

METHOD:

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper and salt and keep it a side.

* Mix all the vegetables and boiled peanut with the dressing.

* Serve in room temperature.