Thursday, December 29, 2011

Fish Fry!!

Be Careful what you FISH for ;-) "

We visited our friends for dinner last night. Toddler girl of theirs came running into my arms- she is such a crowd-pleaser, I tell you. So  much so- that whether she is asked or not, she will recite her nursery rhymes to you, Bollywood songs too at times:-)

As I looked at her, I recalled my mom telling me how I used to be the same, that is- when I was too young to know better. As time passed by she said, " It was impossible to get you out of your room to even say a hello."

Sometimes tho, I did come out of the room and insisted on helping her in the kitchen. Truth be told- The mess on the kitchen floor was more than the helping done!! More than often I remember telling her, "I loooovvvvveeee Fish Fry but I hate to smell like one, so I won't be helping you Mommy.'" I only offered helping my mother on one condition-I was told! I always insisted on wearing that one little chiffon white dress with pink roses all over it and a bow! Boy! wasn't that a gorgeous dress*sigh*. I also promised to sleep in the kitchen and work like a horse and obey her rules if I was allowed to wear that dress every single day at school! That didn't happen but I insisted on wearing that same dress to every single party we were invited to. Later as I grew, it was " BlackBlack and even more Black"...so much so- that I also wore a black lipstick! (I don't wear it anymore, but I do have one- just in case:-) The metamorphosis was unbelievable- tho I won't get there anytime soon-but YOU FOLKS STILL GET THE IDEA RIGHT?

Anyways on that lil' fishy note, I share My Mom's recipe for Fish FRY!!

Ingredients:-
2 Tsp of Turmeric Pwd
2 Tsp of Red Chili Pwd
2 Tsp of Cumin Pwd
2 Tsp of Ginger-Garlic Paste(optional)
1/2 Tsp of Amchur Pwd (optional)
3 Heaping tbsp of Rice Flour
2 Heaping tbsp of Rawa/Sooji Semolina)
4 Whitefish fillets (Tilapia, Catfish or Cod)
4 Tbsp of OIL
(or generous helping of oil preferred than quick burst of cooking spray I'd say)
1 Tbsp of Lemon Juice or Tamarind Pulp
Salt to taste

Method:-
1. In a shallow dish, rub the tamarind pulp/lemon juice and very little salt on the fish fillet and keep it aside (15-20 mins)
2. In a second dish, combine the turmeric, red chili, cumin powder, amchur powder with ginger-garlic paste and mix well.
3. Now in another dish, combine rawa, rice flour and salt-mix well and keep it aside.
4. Coat each fish fillet with the spicy mix and keep it aside for 10 more mins.
5. Heat some oil in a medium skillet.
6. Now, take the coated fish(coated with spicy mix) and gently coat it with the rawa, rice flour and salt mixture.
7. Discard any remaining spic mix and flour.
8. On the heated medium skillet, fry each fillet, for about 3-4 minutes or until golden brown on each side.
9. Drain on a paper towel.
10. Serve immediately, sprinkled with lemon juice!

Comfort Food- Shrimp Patio!


"Comfort Food- Just tend to make you feel better about life!!"
Another Thursday morning and I am ready for some meaningless chater! This chatter never really drives me nuts. In fact it has always made me remember something or the other from my childhood.The time spent with My Mom and Ragini- I simply adored those bonding sessions (that is what I realize/understand now), but I remember clearly, how much I hated mothers instructions while being there in  her "Charming Retro Kitchen," tho I must admit-that the Do's and Don'ts were also rewarding and fun at the same time! 

Me and my Brother used to finish the last speck of everything with mighty proud delight as if we have had a hand in the food prep work- Ahh!! Biggest pride ever!


From Help To Pride- let me share this incident with you my Friends about
 "MY TINY LIL' HELPER " - Ritvik !!!

Parth was working from home that day! Ritvik (pic on the left)must be a year and a half then. It was one of those lazy and lousy afternoons, when one craves for piping hot chai every half an hour. This must be our 3rd cuppa chai since morning. Just so you know, I like to have my tea with a dash of ground cardamom (it's a warmimg spice like nutmeg and cinnamon and is equally valued for it's aroma and flavor).


I went to the kitchen for the 4th time to make some tea for us. As I was getting the tea-pot ready with some water boiling, I realized, I was out of ground cardamom!  But I knew-I had some green cardamom pods on the top shelf of the cabinet (in the kitchen). Since I stand 5ft nothing :((:(( , I could not reach to the top shelf of the cabinet, so  I called out," Parth, I need YOUR help."  Parth who was busy, asked my lil' helper to look into the matter.


Next, I hear some soft footsteps approaching and my heart pounds to see a lil' shadow over on my kitchen wall. I turn around and look- It's Ritvik! He looks at me and wonders if I'd called and asks "(h)ELP?". I point my finger towards the top shelf and say" I need some green cardamom pods for my tea." Ritvik, then takes one glimpse at me(5 ft nothing :(( :(() and himself (a foot TALL maybe) and the top shelf- figures instantly that it's not our cuppa chai :-) and without sparing another minute calls out " PARTH hELP"!!


My Husband-Parth is 6"3...hmmm TALL :-) reaches out soon enough for our HELP! Need I say more:P ?

On a lazy afternoon all you need is One Hot Cuppa Chai to relax and feel magnificent! And on a Lazy evening, I'd say, simply follow this recipe as is! If you have a packet of Shrimps sleeping in the cold, its time to get them out folks...Time to give these Shrimpi's a lil' warm n' spicy spa treatment, a lil' oil dipping n' some fresh air!!

!!! This is a COPY CAT RECIPE !!!
I have followed this recipe closely from Monica Bhide's Cookbook, (A Gift From Parth's  Colleague)
"The Everything Indian Cookbook"...
Please Feel Free To Borrow:-)

Ingredients:-
4 dried red chilies
2 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
4 fresh garlic cloves
1/4 teaspoon black peppercorns
1 x 1-inch cinnamon stick
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 cup white vinegar
3 tablespoons vegetable oil
1 large red onion, minced
1 1/2 lbs. shrimp, peeled and deveined
1 tablespoon jaggery or brown sugar
Table salt to taste

Method:-
1. In a spice grinder, grind together the red chilies, coriander seeds, cumin seeds, mustard seeds, cloves, black peppercorns and cinnamon, as finely as possible. Place in a glass bowl and add the turmeric, red chilies and vinegar and mix well. If you need more liquid, use water. Set aside
2. In a large skillet, heat the vegetable oil. Add the onions and sauté for about 7 - 8 minutes or until the onions are well browned. Add the spice paste (from Step 1) and cook for another minute. Add the shrimp and cook for 2 - 3 minutes.
3. Add the jaggery and salt to taste. Add about 1 cup of water. Bring to a boil. Reduce heat and simmer for two minutes.
4. Serve hot with Roti/Jeera Rice.

Thalipeeth (Kepra Bhajani)!!


"Life is not measured by the number of breaths we take 
but
 by the moments that take our breath away " Unknown

"The Aroma and the flavorsome Thalipeeth in my kitchen trigger many a memories for me!
Reminiscing- how best things/moments in life have always been and will be Really Free :-)"

I still remember the stressed out days and nights when Mom had no time for cooking. Phew-Those were some busy days! But instead of relying on another of the Restaurant Take outs, Mother used to simply Take a Deep Breath and her hands would automatically reach out to the Food Pantry to grab some Home-made Thalipeeth Bhajani!! She then used to ask us (my brother and me) to gather all our friends in the garden area. It was so much of fun back home, to just call over your friends on a sticky summers night and simply lie down together on the tender green grass under the sky. When we did that, we often looked like those spokes of a huge "Ashoka Chakra Wheel" with our heads in the center! The best and spontaneous tales were frequently exchanged on such events!! Some shared tales from the books while others from their hearts! Sharing one such gasping and eventful moment of my life!

"आठवणीत आजही आहे मैत्रिणीन बरोबरचा एक उनाड दिवस ! 
आणि पाठोपाठ आईचा ओरडा " उकिरडा फुकायाला कुठे गेला होता ?"
 अश्रुने भरलेले डोळे पुसायला शेजारच्या काकूचा मायेचा पदर ! 
समजूत काढून जेवायला बसवणाऱ्या माई आणि सगळा विसरून प्रेमाने गरम गरम थालीपीठाचा घास भरवणारी ती माझी आई !"


"This is the One and Only Store Bought Favorite Comfort Food of mine!!"
So BE QUICK!!!
Take a guilt free trip to your closest Indian Grocery Stores and pick up A Packet Of "Kepra Thalipeeth Bhajani"...
not for me:-) but for you!! 
I already have my Pantry stashed up with these heavenly goodness!!

Wednesday, December 28, 2011

Pahadi Paneer Tikka


"I'd take more hikes & fly more kites, 
I'd stop playing serious & seriously play, 
I would run through more fields & gaze at more stars, 
I'd do more hugging & less tugging :-)
U think if you could? you would do the same?"
Stepping Out Of The Pahadi's into The Hariyali ...(Paneer Tikka)!

1st Marinade- (Grind to a fine paste and keep it aside)
Ingredients:-
1 Cup fresh green cilantro
2 tsp of fennel seeds(saunf)
5-6 garlic cloves(optional)
1" piece of ginger
3-4 tbsp of lemon juice
salt to taste


2nd Marinade-(Mix all the ingredients and keep it aside)
Ingredients:-
400gms of Paneer Cubes
1-2 tbsp of gram-flour
2-3 tbsp of Hung Curd
1 tsp of oil
salt to taste


Method:-
1. Grind together the above mentioned ingredients(1st Marinade) and rub it all over the Paneer cubes. 
2. Refrigerate this Marinade for at least 1/2 an hour.
3. Once the Marination process is done, generously dip and then dunk the Paneer cubes in the rich hung curd mixed with 1-2 tbsp of besan(gramflour) and 1 tbsp mint chutney. Refrigerate this marinated Paneer for at least 45 mins.
4. Gently now, thread the Paneer cubes onto the skewers. 
5. Heat an oven to 180°C or a gas/tandoor on moderate flame.
6. Grill Paneer for 15 minutes.
7. Spoon some drops of oil on the paneer pieces in the oven/tandoor and grill further for another 5 minutes.
8. Serve hot with tomato slices and lemon wedges.

Nariyal-Alu Kachori!! (CoCoNut Kachori)


Howdy People!!! 
Christmas was here n' So was SANTA :D
now
Christmas is Gone n' So has Santa :(


Christmas always brings back tons n' tons of memories to me n' has always been my Favorite Holiday too!!


Christmas Eve like today's (24th December) are so mean't to kick in that real atmosphere of "Fun n' Celebration"- Unbelievable !! Today, On X'mas eve, I ran out of cookies :(( so fed SANTA some CoConut Kachori's :-) were a lil' too spicy for him (just a hunch, since my box of soft tissues later was missing) )but I think he must have quite liked them, for he took a few for his Adorable Mrs. Santa, The Elves n' Rudolph!


CUT II !! This year we had a Super Duper Christmas! Perfect Crispy Weather to die for-One living in Cincy couldn't have asked for a more beautiful day in December! It was a perfect weather to work in the yard minus the sunburn. An absolutely gorgeous day, where I kept all the windows open all day long and found all the unwanted sounds completely lost in the whistle of air humming, dishes humbly agreed to "sit in the sink" and the floor simply danced to "skip a mop"!!

On that Skippy note, don't skip to jot down this recipe for " CoCoNut Kachoris" 

This is one of the most wanted vegetarian delicacy 
from my Menu  "SizzlingSwirls"(Website Coming Soon). 


Ingredients For the CoConut Kachori filling:
1 cup fresh grated coconut
2 tsp of finely chopped cilantro
3-4 tsp finely chopped green chillies
1-2 tsp of finely chopped cashews 
1 tsp golden raisins
1 tbsp poppy seeds
1 tsp sugar
salty to taste


Method:-
Next, Roast 1 cup of fresh(Thaw if frozen) grated coconut with a dash of sugar(very little), 3-4 finely chopped green chillies, 1 tsp of finely chopped Cilantro, 2 tsp of khus khus(poppy seeds), dry fruits like golden raisins and cashews, till it is nice and crispy. Tadaa your CoConut Kachori filling is ready!


Ingredients for the CoConut Kachori Cover/Coating:-
Take some(2-3) boiled/grated potatoes.
Add 1/2 a cup of Fresh Bread crumbs and a bit of cornflour (for binding), 
A pinch of salt and knead into a dough


Method:-
Mash the potatoes and knead into it the bread crumbs and salt. The dough should be wet very soft.
Our CoConut Kachori Filling is All Ready, So we now shape small baskets of the dough in your palm (wet your palm with very little warm water if its too dry) and add the yummylicious flling-about a spoonful in the basket and then collect the edges and seal to get a stuffed ball.
Deep fry these CoConut Kachoris in oil/ghee on medium heat till golden brown!


*** A Useful Tip From My Di To All of YOU :-) "Yummy, one of my favorite Indori chat items.. Try dry plain mashed Potatoes from the box with your grated boiled aloos. And then coat them with finely powdered bread crumbs and fine rawa mixture! No bread at all. I mash the potatoes after grating them put salt and dry potato flakes, it helps get the stickyness out, fill it with coconut dry fruit mixture, make small balls and then coat it well with rawa/ breadcrumbs mixture". 


*** My SIL(Beena) says " in the coating mix along with aloo.. add araroot.. it will turn out smooth"
"Have Fun My Friends n' I'll see you all in a few hours with the recipe for Pahadi Paneer Tikka"

Monday, November 21, 2011

Kheema Bharee Aloo Tikki!!

Back In Action :D


"No I Haven't Gone Missing 
Neither have I stopped Cooking  
Nor have I Given Up Writing :-) !!"

"Stay tuned.. as I shall bring some Fragrant Dishes n' Spicy Moments 
from My Kithcen (My Life) to My Blog - Sooon!"

On that promising note- here is One heck of a Yummyliciously Promising Dish 
" Kheema Bharee Alu Tikki Aka Kheema Pattice "


"I made these yesterday on the 2oth of November 2011- Cincy had such rough weather :(( i think at times the weather does dictate so much about what you wanna eat n' cook! "

Ingredients:- 
2 lbs of Kheema(Goat/Lamb)
2 Medium Sized Finely chopped Onions(Deep fry 1 onion and make a paste, keep it aside and use it for the marination )
1 tbsp Tomato Puree(optional)
8-10 Garlic cloves
2 inch Of Ginger
1 tsp ginger garlic paste
4-5 Finely Chopped Green Chillies
1 tbsp Finely Chopped Cilantro
1/2 Red Chilli Powder
1/2 Turmeric Powder
1 -2 tsp of Garam Masala Powder
Salt to taste


For The Outer Covering
2 medium sized potatoes (boiled and grated)
2 garlic cloves
2-3 Finely Chopped Green Chillies
1 tbsp Finely Chopped Cilantro
2 slices of bread (dip it in water and mash it)
1 inch small piece of ginger(optional)
salt to taste
Bread crumbs
Rice Flour (Optional)
1 egg (optional)


Method
STEP I- Kheema Marination!
1. Deep fry 1 onion to make a paste.
2. Now add ginger-garlic, green chillies, cilantro and grind it together.
3. Add this paste to kheema, also add salt, red chilli powder, turmeric (If you are using lamb meat)
4. Keep this marination for atleast 1 hour.


Step II- Cooking Of the Kheema!
1. Heat oil in pan and add the chopped onions to it. 
2. Fry onions untill the color changes to pink.
3. Now add ginger garlic paste.
4. Saute and add some tomato paste/puree (optional).
5. Next, add kheema to the pan and let the kheema cook until it becomes dry.Pour some water if desired and let it cook on low to medium flame for about 25 minutes.


For outer covering 
1. Mix grated potatoes,garlic,ginger,mashed bread and salt.
2. Make slightly deep bowls of potato mixture in your palm and add a spoon full of kheema in it.
3. Do not overstuff or else it will be difficult to close the open end of that covering.
4. Break the egg in a plate and whisk it. 
5. Dip the pattice in it and roll it in bread crumbs or rice flour(optional)
6. Take a flat pan and shallow fry these pattice until it looks golden brown.


Tadaa- Your Kheema Pattice is Ready!!!
 Call in your lovelies n' your friends n' don't forget to snug a couple of pieces for yourself ...I'd say, you are all set once... you have your hubby AKA assistant ;-) handy to make some kewl n' divine beverages for you! 



Monday, June 27, 2011

Chicken 65!!


" Are you Ready to Stumble 
If YES,  then just Relax n' Let go of the Steadiness !! "
"Sit on your Rocking Chair or a Deck Chair and Tantalize your tongue with the Juicy n' Spiced Up 
Chicken 65 and a Bottle of Wine ! "


Ingredients:-
1 lb Chicken (1/2 kg approx, cut into small pieces)
4 tsp Red chilli powder
2 tsp Kashmiri Red Chilli powder(for color)
1 tsp Cumin Powder
¼ tsp Garam Masala powder
5 tsp Lemon juice
1-2 tsp of Conflour
1-2 tsp Ginger garlic paste
2 cup Oil (for deep frying)
1 Egg
a Pinch Orange red food colour (optional)
a Pinch Turmeric powder (optional)

For Tempering:-
1 tsp of cumin seeds(optional)
2-3 tbsp of Yoghurt mixed with 1/2 tsp each of red chilli powder, garam masala powder and kashmiri red chilli powder
5-6 Tempered curry leaves
Finely chopped Cilantro leaves (for garnishing)

Method:-
1.Wash and cut the boneless chicken in desired size, small portion tastes good but don't cut them very small.
2. Take a deep bowl, mix red chilli powder, kashmiri red chilli pwder, cumin powder, turmeric powder, salt, garam masala, cornflour, egg, food, colour, ginger-garlic paste and lemon juice.
3. Make a thick paste.
4. Now add the chicken pieces to this and rub to coat the chicken with the masala.
5. Marinate this for at least an hour in the refrigerator.
6. Heat oil in a kadai and deep fry on medium high flame until done. This should not take more than 5-7 minutes.
8. In another flat bottom pan, add a tsp of oil, add the curry leaves, cumin seeds and let it splutter.
9. Add the yoghurt mixed with spices and saute well for a minute on low flame.
10. Add the deep fried chicken to the yoghurt mix and saute for a minute or two.
7. Drain excess oil and garnish with cilantro.
Serve with lemon wedges and onions rings.

Saturday, June 25, 2011

Rogan Josh!



            Shor in the City ? BCUZ therz (Rogan) JOSH in the KITTY !!
Ingredients:-
1 kg/2.2 lb of Clean and cut lamb 
1 Cup of whisked yoghurt
4 Cloves
1 -2'' Stick of cinnamon 
3 Black cardamom pods
2-3 Bay leaves
2 tsp of Red chilli powder
2 tsp of Ginger powder
4 tsp of Aniseed powder
1 tsp of Garam masala powder
1/2 tsp of Saffron(optional)
3/4 Cup of Ghee
A pinch of Asafoetida
2 Cups of water
Salt to taste


Method:-
1. Marinate the lamb pieces in yoghurt, cloves, cinnamon stick, black cardamom and bay leaves for 10 minutes.
2. Heat oil in a deep pan, add the lamb pieces and cover it till it stops spattering.
3. Add salt and asafoetida and stir.Cook on medium heat till the yoghurt dries. 
4. Lower heat, and stir briskly to prevent from sticking.
5. Sprinkle a little water and stir till the meat browns.
6. Repeat this twice, cook till the oil separates.
7.  Add the red chilli powder mixed with a little water.
8.Cook on high heat, stirring briskly. Add water, ginger powder and aniseed powder.
9. Cook for 10-15 minutes. 

10. Soak saffron in 4 tsp of warm water, grind and add to the lamb.
11. Cook until the lamb is tender and oil begins to separate.
12. Sprinkle Garam Masala and Serve Hot with Egg Parantha!

Kathi Kebabs/ Mumbai Frankie Rolls!

"Undoubtedly The Best Roll on my Blog!!
 It's my all time favorite-quite a belly filling roll...
...seriously delicious!"

Ingredients :-
For the filling:-
500 gm/1.1 lb of Boneless Chicken cut into 5cm pieces
2 tbsp of Chopped onions
1 tbsp of Chopped tomatoes
2 tbsp of Ginger-garlic paste
1 tbsp of Coriander powder
1/2 tsp of Turmeric
1 tsp of Garam masala powder
2 tsp of Chopped hot green chillies
1/2 cup of Thick Hung Curd(for marination)
1 tbsp lemon juice
1 tsp of Amchur powder
1/2 tsp of Red chilli powder

For the Salad Filling:-
1 Finely sliced large red Onion 
5-6 tbsp Finely chopped fresh coriander leaves
5-6 tbsp of Green Chilli Chutney
5-6 tbsp of Mint Chutney diluted
5 tbsp of Chaat powder(optional)

For the Parantha:-
(Use Medium Sized Phulkas or Chapatis)
3 cups of Refined Flour(maida ) OR Whole Wheat Flour (gehun ka atta)
Water  and 1 tsp oil to knead
3-4 tbsp of Vegetable oil for frying
½ tsp of Salt
12 Eggs

Method:-
(I)1. Mix all the ingredients except for chopped onions and tomatoes and marinate for at least 2 hours.
2. Skewer the kebabs and cook on embers of charcoal fire or bake at 180 deg C/350 deg F for 20 min or till soft and done.
3. In a pan, heat 1 tbsp of oil and  add 1 tsp of the ginger-garlic paste and saute.
4. Add the chopped onions and saute some more.
5. Now add the chopped tomatoes and saute some more.
6. Remove the kebabs from the skewers and add them to this pan of chopped onions and tomatoes and saute for about 4-5 minutes or until some oil separates. (Do not add water, we want the chicken to  be moist and juicy and not watery)
7. Remove the dry chicken pieces/ chicken kebab masala  from the pan and keep it aside. 

(II) For the Salad Filling- Mix all the ingredients together in a bowl and keep it aside.

(III)1. For the Parantha-  Using sufficient water, knead the flour gently to form a soft dough. Cover and keep aside for 15 minutes.
2. Divide the dough equally into 12 balls. Now roll out each ball in approximately 18 cm or 20 cm rounds.
3. Medium heat the griddle and lay the rolled chappati on it.
4. When one side is slightly cooked, turn and cook the other side similarly.
5. Add 1 tsp oil on each side, spread evenly and lightly fry both the sides.
6. Now break an egg over the parantha and spread it evenly. 
7. Pour a little oil on the egg and the sides. When the egg is done, remove the parantha and keep it aside.
To assemble the Kathi/Frankie- spread a sheet of grease proof paper, place the parantha on it topped with dry chicken pieces/ chicken kebab masala and the salad filling.
Roll together and serve hot with green chilli chutney and mint chutney.
"Tadaa !!! Your Belly Filling Portion is Ready!! 

Friday, June 24, 2011

Uttappam!!

"आठ्व्नीतली एक संध्याकाल"  
झीरपीत पाउस, थंडगार वारा, गरमा गरम तव्यावार्चे  गरमा गरम Uttappae आणि मित्र परिवार बरोबर रमत गमत बघितलेला एक दमदार मूवी !
 Any Such Utta(m)ppam incidents to share ?

Ingredients:-
3  Cups of boiled rice
1-1/2 Cup of black gram
1 tbsp Fenugreek seeds
3-4  Medium sized red onions finely chopped
4-5 Hot green chillies finely chopped
a few curry leaves (optional)
salt to taste



Method:-
1. Soak rice with fenugreek seeds and gram separately in two vessels for about 4-5 hours.
2. Grind rice and gram separately to a smooth paste.
3. Add salt, mix both the pastes thoroughly in a large vessel and keep overnight (7-8 hours) for the batter to ferment.
4. When fermented-add onions, green chillies and curry leaves. (The batter should be thick and not very thick-moderate thick will do, add water if the batter is too thick)
5. Mix well.
6.Now, heat tawa(griddle) on a medium flame.
7. Spread little oil on the tawa and now on this pour a scoop full of the Uttappam batter.
8. Spread evenly into a moderately thick layer.
9. When one side is done, remove carefully from the tawa and turn over on the other side.
10. When both sides are crisp and golden brown, remove from the tawa and serve hot with Grren Chutney(recipe coming soon)

Rava Dosa!! (From the Udupi Vault)




Ingredients:-
2/3 cup(4oz/125gms) fine semolina 
1/3 cup(2oz/60gms) rice flour
1/4 cup(1 1/2oz/45gms) all-purpose flour
1 cup(8 fl oz/250ml) water
1 cup(8 fl oz/250ml) beaten yogurt 
1 small sized red onion finely chopped
5-6 finely chopped hot green chiliies
2 tbsp finely chooped cilantro
1 tsp cumin seeds crushed(optional)
1-2 tsp black peppercorns
1/2 tsp crushed black pepper
1 tbsp vegetable oil, plus a lil extra for frying
salt to taste


Method :-
1. In a bowl, combine the semolina, rice flour, all purpose flour, chopped green chillies, cilantro, black peppercorns, crushed black pepper and cumin.
2. In a separate bowl mix water with yogurt until smooth.
3. Now mix all the above ingredients. 
4.Whisk until well blended and smooth.The batter should be watery and flowing.
5. Make sure the batter is very thin(thinner than the dosa batter). 
*If the batter becomes thick after making few dosas add little water to it. 
6. Now cover the batter and set it aside for an hour or so.
7. Next, heat the tawa (the tawa should be very hot while u are drizzling/pouring the batter with your hands.
8.Spread the thin batter on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. 
9.Drizzle very little oil around the corners.
10.Cook until the underside of the dosa is browned.