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CHICKEN KARAHI

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Chicken_Karahi-4Chicken Karahi is traditional spiced tomato based gravy that is arguably the most popular dish in Pakistan (Lahore). Karahi is a circular, thick and deep cooking pot like wok and originally was cooked in that. Karahi is like kadai or chatti in tamil. Lot of people adds onions to bring sweetness to it. There is a difference of opinion on this from me as I cook it with just spices and tomatoes only which brings that rustic color to it.

I like that there are not too many spices involved.

 Serve with hot rice, chicken biryani, ghee rice or Indian bread like naan, roti.

Other favorite chicken dishes : chicken kurma, chicken roast

 

HOW TO DO CHICKEN KARAHI VIDEO:

 

Chicken_Karahi-4

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CHICKEN KARAHI
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Chicken – ½ kg, cut into cubes. (Boneless/with bone works)
  • • Oil/Ghee (clarified butter) – ½ cup
  • • Bay leaf – 1
  • • Clove – 1
  • • Cinnamon stick – ½ inch
  • • Green Cardamom – 2
  • • Ginger garlic paste – 1.5 tbsp
  • (or)
  • Garlic – 3, crushed. Ginger – 2 inch, crushed
  • • Tomatoes – 2 (large)
  • • Water – ½ cup
  • • Yogurt – ¼ cup
  • • Red chilli powder – 1 tsp
  • • Coriander cumin powder – 1 tsp
  • • Pepper powder – ½ tsp
  • • Green chillies – 4
  • • Water – 1 cup
  • • Salt – 2 tsp
  • • Garnish:
  • • Cilantro – 2 tbsp, finely chopped
  • • Ginger - 1 inch, Julienne cut
Instructions
  1. HEAT; MEDIUM HIGH HEAT
  2. Crush ginger and garlic using mortar-pestle. Or blend in a blender. You can use ginger garlic paste.
  3. In a pan over medium high heat, add oil.
  4. Once oil is hot, add the bay leaf, clove, cinnamon stick and green cardamom.
  5. Add the chicken, salt and ginger garlic paste.
  6. Let it get slightly brown on few pieces (pink→white→ white with mild brown roasted pieces)
  7. HEAT: LOW HEAT
  8. Add rough chopped tomatoes , 1 cup water and close the lid. Turn the heat to low
  9. After 10 mins, open and mix well. The tomatoes at this point will be mashed when we mix.
  10. Add yogurt, red chilli powder, coriander cumin powder, pepper powder and green chillies. Mix well. Close the lid.
  11. Let it cook for 12 minutes in low heat.
  12. Open the lid, at this point all the water would gone and the gravy would have oozed out oil.
  13. Now add the ginger and cilantro. Add lime juice if you had also.
  14. Close the lid for 2 minutes and serve with hot rice or Indian bread like naan/roti.
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Spicy Masala Roasted Baby Eggplant

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Spicy Roasted Baby Eggplant_-4This time, I cut them in half and then made criss cross cuts on each face for masalas to get in. Then stuffed a spice mix made of roasted kashmiri chillies, fennel seeds, peanuts and sesame seeds. It is an extremely easy vegan eggplant recipe. Baby eggplants are absolutely delicious cooked anyway.

It is perfect for rice or roti. I love this recipe because you don’t have to chop anything much other than eggplant. And it is very quick to make this. I dint know what to make today. Thought for a while and made this today as I dint have patience to stand in the kitchen more than 30 minutes today. I tried this and it turned out so roasted and beautiful. Anybody would love to make quick lunch or dinner, if they are given an option. So, these days I am trying to make a lot of quick recipes. This recipe is good only for the smell tender eggplants. You can surely use the big eggplant, but I am not sure how it will turn out. This recipe taste good for the small eggplants because of the cutting style and the roasting style.

I know these days everyone wants to make the stuffed ones. I love them too and I have the recipe here. Sometime I want everything simple, quick and comforting.

Brinjal is one of the low calorie vegetable when it comes with antioxidants, magnesium but it takes a lot of oil. So add as much of oil you want and do not add more, so make it with the same amount of oil and roast it.  have few more eggplant recipes if you would like to have a look – Masala Stuffed Baby Eggplants/Ennai Kathirikkai,Roasted eggplant mozzarella pasta and Honey garlic EGgplant.

This roast is perfect for rice and tomato rasam/Buttermilk rasam/dal/sambar!

Spicy Roasted Baby Eggplant_-3

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Spicy Masala Roasted Baby Eggplant
Author: 
Recipe type: Indian
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Small Eggplant/ Kathirikkai – 12
  • • Curry leaves – 1 sprig
  • • Turmeric powder – ½ tsp
  • • Salt – 1 tbsp
  • • Oil – 2 tbsp
  • •


    [To grind:]
  • • Red chilly – 6
  • • Cumin seeds – 1 tsp
  • • Fennel seeds – 2 tsp
  • • Peanuts – 2 tbsp
  • • Sesame seeds – 2 tbsp
  • • Coriander Seeds – 1 tbsp
Instructions
  1. Roast the under “to grind” in medium flame for 2 minutes and blend them smoothly.
  2. Remove the ends/stems of the eggplant and cut into half lengthwise. Put a slit in the middle of the eggplant and soak them in water until you cook. Slitting helps in masala’s to get in.
  3. Heat a wide pan with oil and, add the curry leaves.
  4. Now add the eggplants to it. Add the ground paste,turmeric powder,salt and add 3 tbsp of water. Mix it well and cover it for 7-8 minutes.
  5. After 7-8 minutes, open the pan, the water would have evaporated and now turn the eggplant to the other side and cook it uncovered in medium heat till both sides get evenly roasted.
  6. Switch it off and serve with some hot rice and dal.
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Butter Paneer curry

by 9 Comments

PaneerMasala-4Marinated paneer pan fried and added in rich buttery almond gravy. A Classic Indian treat!

This is my own version of paneer curry. However this recipe is totally tasty. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. Goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.

Paneer as I always say they are delicious. You can never go wrong with paneer recipes  somehow the end result will be good. And when you do recipes with paneer, it will be great for any get together or parties  .I always say I cook recipe for someone, but this recipe I totally made for myself. You know you will feel like cooking for yourself sometimes and not for anyone else. Let it be anger 😉 or selfishness! 😀 I cooked capsicum corn rice, parotta with this.

Vegan note: Replace paneer with tofu, ghee/butter with oil.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

PaneerMasala-5

4.0 from 1 reviews
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Butter Paneer curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Cashews - 4 whole
  • • Almonds – 5 whole
  • • Turmeric – 1 tsp
  • • Oil – 1tbsp
  • • Salt - As needed
  • • Unsalted Butter - 2 Tbsp
  • • Paneer - 250gms
  • Onion - 1¼ cup, chopped finely ( approx. 1 medium sized onion)
  • Tomatoes - 1 cup, chopped finely ( approx. 2 small tomatoes)
  • • Chilli Powder - 1 Tbsp
  • • Coriander powder – 1 tbsp
  • • Cumin Powder – 1 tbsp
  • • Kasturi Methi - 1 tbsp
  • • Sugar - ½ tsp
  • • Water – ½ cup
  • • Cream/almond milk - 2 Tbsp
  • •

    Paneer Masala:
  • • Paneer - 250gms
  • • Chilli Powder – ½ tsp
  • • Coriander powder – 1 tsp
  • • Cumin Powder – 1 tsp
  • • Kasturi Methi - 1 tsp
  • • Mango powder – 1 tsp
  • • Yogurt – 1 tbsp
  • • Unsalted Butter - 2 Tbsp
  • • Coriander – 1 tbsp, chopped finely(garnish)
Instructions
  1. Marinate paneer with the ingredients under the “paneer masala” except the unsalted butter. Take 1 tbsp of butter in a pan, place the marinated paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  2. Take 1 tbsp of oil in a pan, Add the chopped onions, garlic, ginger and green chillies and sauté till they become transculent. Now add the tomatoes, turmeric, chilli powder, cumin powder, coriander powder and salt. If you want rich color, you can add kashmiri chilli powder. I used normal one.
  3. Cook for about 10 minutes on a medium flame till everything gets cooked. Allow this to cool. Add the almonds and cashews.
  4. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  5. Heat butter in the same pan. Add the jeera, blended paste and stir well.
  6. Stir well &sauté the masala on a medium flame for a minute, add the water and mix well. It has to be sauted really well till butter ooze out.
  7. Add sauted paneer, dry methi leaves, cream, sugar, water and boil for five minutes and switch off.
  8. Garnish with chopped coriander or grated paneer, ginger or cream.
Notes
1. Its better to close the vessel with a lid when we add the blended gravy as it may spilt up some outside as it boils
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Taste great with rice/biryani varieties, plain rice/naan, ghee rice, peas pulao, parotta/tofu mint paratha, chana dal lentil paratha.

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Lentil Malai Kofta

by 5 Comments

MalaiKofta-2Paneer and Potato cheese dumplings in an almond-cream sauce. A royal Indian treat!

I have used Almond Breeze almond milk for this recipe. I always like to use almond milk for my recipes to replace cream for my gravy recipes  for a healthier option. And I always use them for my milkshakes. And if I wanted to make vegan recipes, almond milk always stays in my refrigerator. You can find these Almond Breeze products in the refrigerated section of your grocery store. 

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Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. This healthy and delicious vegetarian curry can be on your plate in one hour. It is one of the popular recipe amongst the north Indian recipes. I have seen that it’s a part of most restaurants menu. Goes well with steamed rice, ghee rice, Pulao,paratha, parotta, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste.

 Vegan note: Replace paneer with tofu, ghee/butter with oil. 

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

4.5 from 2 reviews
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Lentil Malai Kofta
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • For koftas: (roughly makes 10 kofta balls)
  • • Paneer/Firm Tofu(if vegan) - ½ cup,grated
  • • Potatoes - 2 , medium, boiled and washed
  • • Split Bengal gram (chana dal) - ¼ cup
  • • Salt to taste
  • • Red chilli powder - 1.5 tsp
  • • Garam masala powder - ½ tsp
  • • Cashew nuts - 5, broken
  • • Green chillies - 1, finely chopped
  • • Cumin powder- ½ tsp
  • • Coriander powder-1.5 tsp
  • • Cornflour/ corn starch - 4 tbsp
  • • Oil - to deep fry


    For gravy
  • Oil - 2 - 3 tbsp
  • • Onion - 2 medium, roughly chopped
  • • Garlic - 4, roughly chopped
  • • Ginger paste - 1inch, roughly chopped
  • • Turmeric powder - ¼ tsp
  • • Tomato - 2, medium,roughly chopped
  • • Coriander powder - 1 tsp
  • • Cumin powder = ½ tsp
  • • Chilli powder - 1.5 tsp
  • • Dry Methi Leaves - 1 tsp
  • • Cashewnuts - 6
  • • Almond milk - ¼ cup
  • • Fresh coriander leaves chopped 2 tablespoons
Instructions
  1. Wash and Soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
  2. Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.



  3. Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.



  4. Meanwhile, for the gravy, heat 2 tbso of oil in a pan in medium flame, add chopped onions, garlic, ginger and saute until golden brown. Add tomatoes, turmeric powder, chilli powder, coriander powder and sauté for few mins till it oozes out oil. Add 2 tbsp of water, cashew nuts and cook for 5 mins till they mix together and raw smell goes away. Switch off, cool and blend it into a smooth paste.

  5. Take the same pan, add 1 tsp of oil/butter, add the blended paste, almond milk, dry methi leaves, 1.5 cups of water , mix and bring to boil for 5-7 mins in medium-low heat.

  6. It will form into a correct gravy consistency, now add the kofta balls, top up with chopped coriander leaves, switch off and serve hot.

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Disclaimer: This post has been sponsored by the Almond Breeze and I have been compensated monetarily! However all opinions are my own as always.

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Paneer Mushroom Bell Pepper curry

by 14 Comments

PaneerCApsicumMushroomCurry-16A vegetarian Indian dish made with two vegetarian star ingredients paneer & mushroom in a spiced creamy sauce. It is quick to make it.

I always make recipes with paneer and capsicum (bell pepper), it is a classic combo I believe. When I was in Vancouver, I went to VJ’s Rangoli (Candian famous chef Vikram) and I got a chance to try his mushroom capsicum curry. I totally loved the combo except that I did like the capsicum chop style. 🙂 So, this is my version of preparing a curry with paneer, bell pepper and mushroom. Whenever I have guest over and want to make vegetarian recipes, it is a must mushroom or paneer dish! I am sure if we have this recipe in the restaurant, it would always be the first preference for all the vegetarians at the restaurants or parties.

Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat bread like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win.

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I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at 🙂

Vegan Note: You can replace paneer with firm tofu for this recipe. And also avoid cream and use coconut milk instead.



Other Mushroom recipes: Mushroom Biryani, Vegan tofu mushroom dumpling potstickers, Mushroom green toast, Mushroom Spring onion masala, Mushroom Mini Quesadilla, Malai pepper mushroom, Garlic Creamy mushroom spaghetti, Mushroom cutlet

PaneerCApsicumMushroomCurry-17

4.0 from 2 reviews
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Paneer Mushroom Bell Pepper curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Oil – 1 tbsp
  • • Spices – Cardamom – 1, bay leaf – 1, star anise – 1, clove -1
  • • Red chilli – 1
  • • Cumin/Jeera - ½ tbsp
  • • Onions - 1 (diced in a medium size)
  • • Chillies - 3 (chopped roughly)
  • • Ginger – 1 inch
  • • Garlic – 5
  • • Tomatoes - 2 (chop them very small)
  • • Cashews - 5
  • • Turmeric powder - 1 tsp
  • • Garam masala - 1 tsp
  • • Cumin powder -1 tbsp
  • • chilli powder - 1tbsp
  • • Salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • • Coriander powder - ½tbsp
  • Second pan:
  • • Butter - 2 small cubes or 2tbsp
  • • Green Bell pepper - 1
  • • Red Bell Pepper - 1
  • • Paneer cubes - 10 cubes
  • • Mushroom (white button or any variety) - 10 full, chopped big
  • • Dry Methi leaves (kasoori methi) - 3 tbsp
  • • Cooking cream - 1 cup
  • • Coriander - to garnish
Instructions
  1. Heat a pan in medium flame; add some oil, spices, cumin, Ginger, garlic, onions, chillies and with the little salt. Sauté them till they are translucent.

  2. Add the tomatoes and turmeric powder. . Sauté them for about 2-3 minutes in medium flame and then add the garam masala, chilli powder, cumin powder, coriander powder with 1 tbsp of water and rest of the salt. Sauté them for few minutes till they ooze out some oil. You will surely oil oozing out from corners. Switch it off when it happens so. Usually, it takes 5-6mins. Transfer the ingredients into a blender, cool and blend them into the smooth paste with the cashews.

  3. In the same pan, heat butter in medium flame, add some butter, add the capsicums, mushrooms and paneer together. Crush the methi leaves and top it on this. Mix them carefully without breaking the paneer. Fry for 3-5 minutes.

  4. Add the onion tomato paste that we prepared before to this pan, add ½ cup of water and cooking cream. Mix it gently and Make it boil in medium-low heat for 5 minutes.

  5. When you see oil oozing out on the top around 5-6 minutes later, switch off and garnish with coriander leaves.
Notes
1. You don't have to fry paneer separately for this recipe. When it gets sauteed with bell peppers. The flavors of capsicum get into paneer nicely.
2. The cooking cream gives a rich flavor, so you should add it. Don't skip it. You can use milk or coconut milk if you don't have cream.
3. My salt level was perfect. But if you want more or less, you can adjust as per taste.
4. You can use colorful bell peppers if you need.
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Perfect side dish with Ghee rice, peas pulao, vegetable biryani, naan, paratha or parotta!

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Pepper Paneer Do pyaza

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paneerpyaaz-8Paneer or cottage cheese cooked in a rich, creamy and mildly spiced onion based gravy.

Paneer is an Indian cottage cheese, do is double and pyaza is onion. It is paneer curry with twice the amount of onions. I have seen so many different ways to do this recipe, some add tomatoes to it and some don’t. And some mince onions ,some dice onions, some blanche onions and add to the recipe. I guess there is no specific recipe. I saw sanjeev kapoor recipe and it was done on a dum( slow cooking) but there was no chilli powder or bell pepper added to it. I guess everybody has their own way to do this 🙂 So, I did this recipe adapting from all recipes I knew. And I totally loved it. It was perfect for parathas and  peas pulao.

Onion based recipe sounds crazy as most of our recipes have onions to it. When I started cooking, I knew most of my recipes with just onion and garlic in it. But in this recipe, it is mainly onions. The onions are added in two different ways for different taste and texture. I added one as a fried onion, blended it and other as diced onions. This is semi dry kind of gravy.

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For my non-Indian readers, Paneer is a type of fresh cottage cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. I like making paneer at home. But sometimes i do buy them outside if I am very indolent. But I am sure home-made paneer is more hygienic and it saves a lot of money as well.  Here is the recipe to make homemade paneer.

After a month, I am posting this recipe. I had lot of personal commitments to work as we all have some 🙂 once in a while. I was off this Monday, and I made this with some parathas and ghee rice. It made my day! And I clicked the pictures and posting it now.

Vegan Note: You can replace paneer with firm tofu for this recipe. And also avoid cream, yogurt and use coconut milk instead.

Other favorite Paneer recipes: Methi malai Paneer, Paneer Makhanwala, How to make homemade paneer, Paneer Biryani, Matar Paneer, cashew paneer

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Pepper Paneer Do pyaza
Author: 
Recipe type: Main
Cuisine: Side
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Oil – 1 tbsp
  • • Spices – Cardamom – 1, bay leaf – 1, star anise – 1, clove -1
  • • Cumin/Jeera - ½ tbsp
  • • Onions - 1 (diced in a medium size)
  • • Mint – 2 tbsp, finely chopped
  • • Coriander leaves – 1 tbsp, finely chopped
  • • Chilli powder – ½ tbsp
  • • Crushed pepper – 1 tbsp
  • • Garam masala - 1 tsp
  • • Kasuri methi leaves – 1 tbsp, crushed
  • • salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • • Green Bell pepper – 1, diced ( I used both green & red to make it colorful)
  • • Paneer cubes - 15 cubes
  • • Yogurt – 2 tbsp
  • • cooking cream - 1 cup
  • • Coriander - to garnish


    To grind:
  • • Onions – 1, fried.
  • • Chillies - 3 (chopped roughly)
  • • Ginger – 1 inch
  • • Garlic - 5
Instructions
  1. Blend everything under “to grind”.

  2. Heat a pan in medium flame. Add some oil, cumin, onions, and salt. Sauté them till they are translucent. You can add bell peppers in this step also.

  3. Now add the blended paste and bell peppers and sauté for few seconds. Now add the yogurt, mint leaves, coriander leaves, chilli powder, crushed pepper, garam masala, Kasuri methi leaves. Mix well and sauté for a minute.

  4. Add ½ cup of water and close the lid for 4-5 minutes.

  5. Now add the cream and paneer. Add ½ cup of water again and mix gently. Close it and let it simmer for 5-7 minutes

  6. When you see oil oozing out on the top,switch off and garnish with coriander leaves.

Notes
1. Cooking cream gives a rich flavor, so you should add it. Don’t skip it. You can use milk if you don't have cream
2. My salt amount was perfect. But if you want to add more or less, you can adjust as per taste.
3. I wanted it to be colorful, so used green and red bell peppers. You can use any colors or just one.
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Taste luscious with Paratha,parotta or ghee rice,veg fried rice, Restaurant style vegetable biryani.

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Masala Spicy Kuzhi Paniyaram

by 3 Comments

Paniyaram_Relishthebite-15

To start with, This is my very first post for my website  🙂 Yipee!!! Good luck to me 🙂

These are spiced dumplings /Fried riceballs made from leftover idli/dosa batter. For now, i have made a quick short note on idli dosa batter. Will make a detailed post soon.

These are made form special authentic vessels called paniyaram chatti. You can get it in many shops in India. This recipe is very simple to do and very tasty. I always believe home cooking should be fast,simple and delicious.

I have made these for my office potluck and everyone loved it. We can use leftover idli batter. We can make sweet and savory ones. And I am going to show the savory one today.


 

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Masala Spicy Kuzhi Paniyaram
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Idli Batter – 3 Cups
  • Carrot – 1 cup, finely grated
  • Shallots / sambhar onion – 10, finely chopped
  • Salt – 1 tbsp (if not added before in the idli batter)
  • Mustard Seeds-1tsp
  • Cumin – 1 tbsp
  • Green chillies – 3, finely chopped
  • Curry leaves – 10, finely chopped
  • Coconut – ½ cup
  • Ginger – ¼ inch, finely grated
  • Black pepper- 5, finely crushed
Instructions
  1. Mix all the ingredients in the idli batter.Heat the paniyaram vessel with two drops of oil in each hole.
  3. Pour the batter into it . Pour it till there is ¾ of the paniyaram mould.Let it cook in medium flame for two minutes. When there are holes formed inside, you can Turn it carefully to other side using a wooden skewer or fork.Allow other side to cook now.
Notes
1. You can also use regular onion but using shallots /sambhar onions tastes great.
2. Cooking in medium flame will get a crunchy and crisp outer while the interior of the paniyaram will be soft and cooked.
3. Grated carrot gives great color and taste.

Quick Notes for Dosa/idli Batter:
To do Dosa/idli Batter:

Ingredients: (This serves for four)
Raw rice: ¾ cup
Urad dal: ½ cup
Idli Rice: 1 cup
Toor Dal: 2 tblsp
Channa dal: 2 tbsp
Poha/Flatterned rice/Aval - ¼ cup
Salt - As needed(i used 4 tbsp)

Procedure:
1.Soak everything together for three to four hours.(except salt)
2.Grind it smoothly
3.Place it a place like microwave oven for 8hrs to make it ferment nicely (you surely don't want to switch it on).
4. Add salt, mix it well, keep it in refrigerator and use it whenever you want
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It taste really good with chutneys like garlic coconut red chutney, ginger tamarind chutney, tomato chutney, sambhar and spicy idli powder.

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