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Recipes from Rahul’s mom

Masala Dosa
1 cup urad dal
2 cups rice
1/2 tsp fenugreek seeds

Soak the until soft, then blend together with water until smooth. Let the batter ferment in a warm place overnight before frying.

Bhaji (potato filling for dosa)
Around 5 small potatoes
Black mustard seeds
A pinch of cumin
A pinch of turmeric
A couple of curry leaves
1-2 onions, cut into half-moons
1-2 green chilies, sliced
A piece of ginger, peeled and chopped
Salt
Lemon juice
Cilantro (optional)

Boil and peel the potatoes, then dice into small cubes.

Heat oil in a pan over high heat. Add the mustard seeds. When they begin popping, add the cumin, turmeric, and curry leaves. Fry for a minute. Add the onions, chilies, and ginger, and fry the mixture for a few minutes. Add some water and salt to the potatoes. Cook over low/medium heat. After the mixture is cooked, season with lemon juice and cilantro.

Fried Cauliflower
Cauliflower
Whole coriander seeds
Rice flour
Chickpea flour
Salt
Chili powder

Make a batter from the coriander, flours, salt, and chili powder mixed with water until just liquid. Batter the cauliflower and deep-fry it. Serve with sweet Thai chili sauce.

Doodh Peda (condensed milk candies)
1 can sweetened condensed milk
1/2 cup whipping cream
1/2 cup powdered milk
1/4 cup sugar
Ground cardamom
Saffron

Cook all ingredients together over medium heat until caramelized. Let cool slightly, then roll into balls and let cool. These candies should be soft.

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Written by orata

June 11, 2006 at 6:02 pm

Posted in Uncategorized

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