Welcome to Howuse1 As you know, I will bring you about Indian cuisine
What kind of food is made and what does it look like in that method and method in very easy language.
Oat Uttapam
Ingredients:
• 1 cup oats (grinded)
• / 2 cups semolina
• 1 cup yogurt
• 1 medium sized onion (finely chopped)
• 2 tablespoons carrots (grated grated)
• 2 tablespoons cabbage (Finely chopped or grated curry
• 2 tablespoons capsicum (grated)
• 1 - 2 green chillies finely chopped. 1 tablespoon green coriander (finely chopped)
• Oil to taste salt
Method:
• Semolina, oats and curd and some water in a large pot. Pour and mix well. Then keep it covered for half an hour. After half an hour, mix all the vegetables and salt in the mixture. If it seems too thick, then mix some water and prepare the mixture like two.
• Grease a non stick tava or pan, add some oil and make it smooth. Then put a big spoon mixture and spread it round. Reduce the flame and add some oil from each side. When Utapam started to rise from the edge, turn over and add some oil from the other side as well. Remove from pan and serve hot uttapam with coconut chutney or any favorite chutney.
• Make uttapam from this mixture with all the mixture.
• Caution - Do not make the uttapam too big, otherwise it will break in the turn.
Thank you
Flour dosa
Ingredients:
• cup flour •% cup rice flour
• 2 cups sour yogurt
• / 2 cups finely chopped onion green chillies finely chopped
• tbsp green coriander finely chopped
• / 2 tsp rye
• 8 - 10 curry leaves
• / 2 tsp cumin seeds as per taste
Method:
• Mix water in curd and dilute it.
• Take out the flour and rice flour in a big mixing vessel. Mix chopped onion, green chilli, green coriander in it. Add yogurt and water solution and mix well, there should be no clump.
• Make a thin solution, if it seems less water then add more.
• Heat a spoon of oil in a tempering pan, add mustard seeds, cumin seeds and curry leaves, turn off the flame and put the tempering on top of the flour solution. Add salt and mix well. Heat a non stick tava or dosa tava, add a spoon of oil and smooth it.
• Pour half cup of flour mixture on top of the pan (about 4-5 inches from the top), let it cook on medium flame and pour oil from all the sides. When the dosa is cooked from one side, cook it from the other side of the plate. Likewise make two from all the mixture. Serve hot dosa with coconut chutney or green chutney.
Thank you,
Bread Uttapam
Ingredients:
• 3 bread slices
• 3 tablespoons semolina. 1 cup Whipped yogurt
• / 2 cup finely chopped onions
• V cup finely chopped tomatoes. 1 green chilli finely chopped
• 1 tbsp green coriander finely chopped
• / 2 tsp black pepper powder
• salt to taste • oil to roast
Method:
Cut the bread into small pieces by cutting the sides of the bread slices. Dilute the curd a little, soak the bread in curd for 5 minutes.
• Make a smooth batter by mixing semolina with a hand mixer.
• Add onions, tomatoes, green chillies, coriander, salt and pepper and mix.
• Heat the griddle, grease it with some oil, then put batter and spread it round. Pour oil on all sides until it becomes crisp and golden;
• Roast it on the other side of the pan too. Likewise make all uttapam. Serve with green chutney or coconut chutney.
Thank you,
Tomato Rasam
Ingredients:
• Tomato - 4 - 5
• Cumin seeds - 1 tsp Black pepper - 8 - 10
• Cloves - 2 - 3 lentils - 1 piece 'Red Chilli - 1
• Ginger - 1 inch long piece (chopped Oil) or butter - 2 tsp salt - coriander as per taste - 2 tbsp (chopped) for tempering: oil or butter - less than 1 tbsp
• cumin seeds - half tsp • rye - half tsp asafoetida - 1 - 2 pinch curry leaves - 8 - 10
Method:
• Wash all the tomatoes and cut them into big pieces.
• Heat oil or butter in a pan. Add cumin seeds and fry them. Now add black pepper, cloves, cinnamon, red chili and fry it lightly. Add chopped tomatoes, ginger and 1 teaspoon green coriander to it. Cover everything and mix well. Cook them on low heat. When the tomatoes become soft, turn off the gas and let them cool down and then grind them finely in a grinder. Apply tempering: Heat oil or butter in a pan, add cumin seeds, mustard seeds and asafoetida and fry them. Add curry address and after frying it add tomato paste. Add 4 cups of water and salt and cook it till it boils. Delicious tomato rasam is ready. Take it out in a bowl and decorate it with green coriander and heat the hot tomato rasam in rice. Eat together or drink like soup.
• If you like onions and garlic then finely chop 5 - 6 buds of garlic and 1 onion. After roasting the cumin seeds and fry them
Thank you
Raw Banana Chips Ingredients:
• Rye (black mustard) - 2 tablespoons
• Yellow mustard - 2 tablespoons
• Raw mangoes - 2 or 300 grams (medium size)
• Ginger - 2 inch long piece of green chili - 4 - 5 • Red Chili - 1/2 teaspoon
• Cumin - 1 tsp
• Coriander Powder - 2 tsp
• Sugar - 1 tsp
• Mustard Oil - Half cup Asafoetida - Less than 1/4 tsp Turmeric Powder - 1 tsp Vinegar - One-fourth cup salt - 2 tsp (as per taste)
Method:
• Take salt in a vessel and add salt and turmeric and mix it well. Keep in mind that there should be enough water in which the banana chips can easily sink. Wash and peel the bananas well. After peeling, cut the banana chips with the help of a chips cutter. Put all the chips in the prepared water and leave it for 5 minutes. After 5 minutes, take them out on a cotton cloth and dry all the water.
• Traditional way banana chips are fried in coconut oil. But you can also fry it in refined oil. To fry the chips put oil in a pan and heat it.
• Take some banana chips and put them in hot oil. Fry the chips till they become crisp and then take them out in a plate. Fry all remaining chips in the same way.
Delicious and crispy banana chips are ready. Serve hot with hot tea. The remaining chips can be stored in an airtight container. these
