KITCHEN TIPS & TRICKS

Ingredients semolina/rava - 1 cup flour(preferably wheat flour) -1 cup lassi -1 -2 cups to get a loose paste.(or plain water and lime juice can do) finely cut onion - 1 1/4 tsp each chilli powder and pepper powder ginger 1", finely sliced (an even use readymade ginger paste) coriander leaves - 1 small bunch. jeera-1 teaspoon hing-solid pinch salt (-about 1 tsp(according to taste) optional shredded carrot/cabbage/capsicum/radish/or few methi leaves/palak finely cut)- just a little. Method Mix the atta, semolina, add salt and hing and mix into loose paste, with lassi or water and lime juice or plain water. Add the other ingredients and mix well. Heat the tava, spread a little oil with half an onion (spreads evenly and better that way) and pour a big ladle of the dough and move the tava around to ensure it spreads. Turn over after two minutes. And then just eat it. If you think you want it. Have it with anything on hand. Even plain salted butter! Source: http://food.sify.com

Ingredients , 2 cups raw rice 1/2 cup of tofu (any variety soft, firm, extra firm) salt to taste 1/2 tsp jeera Method Wash and soak rice for 2 hours. Grind with tofu to a fine paste. Add jeera seeds (optional). Add water to make the batter thinner than the normal dosa batter. Heat tava, apply oil and splash 1 ladle of batter on the tava to form a dosa. (Note that the batter cannot be spread with the ladle on the tava like other dosas). Cover it and leave it for 2 minutes and turn it over on the tava carefully. Let it stay for a couple of minutes, uncovered. Source: http://food.sify.com