Masala Dosa Recipe

Masala Dosa is a famous recipe not only in India but abroad too.  Its on the menu list of many North Indian Specialty restaurants too. Though making Masala Dosa is a long process, but its worth it.
There are different types of Dosa one can make like Plain dosa, Masala Dosa, Paper dosa and Paneer dosa etc. You can have Dosa with Sambhar for lunch, dinner or for breakfast on a holiday. Dosa can be eaten along with Sambhar, Coconut Chutney, Groundnuts Chutney. So let us start preparing Masala Dosa.
- Ingredients for Masala Dosa

• Rice - 3 cups
• Urad dal(washed) - 1 cup
• Methi(fenugreek) seeds - 1 tsp
• Baking soda - 3/4 tsp
• Salt - add to taste
• Oil - to cook Dosa

Spices for Masala Dosa :

• Potatoes -  400 grams (6-7 medium sized)
• Peas - 1 small bowl(peeled)
• Oil - 2 tbsp
• Rie - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander(dhaniya) powder - 1 tsp
• Green chillies - 2 to 3 (finely chopped)
• Ginger - 1 1/2 inch long piece(grated)
• Salt - add to taste (3/4 tsp)
• Amchur(mango) powder - 1/4 tsp
• Red chilly powder - less than 1/4 tsp
• Green coriander - 2 tbsp(finely chopped)

Chicken 65 Recipe - Restaurant Style | Chicken Recipes

I've always wondered how chicken 65 in restaurants alone turn very soft and juicy. I didn't give a serious thought until the little one started tasting and liking chicken. Now that she likes chicken 65, I browsed around and finalised this recipe which turned out to be a hit. Also one of my friend and regular reader had asked for this recipe long back and this is for you Manjula :) For all the vegetarians check out gobi 65 recipe :)

Make your chicken 65 just like in restaurants, am sure you will love this recipe as we did!

Chicken 65 Recipe Recipe - Ingredients

Preparation Time : 2 hrs | Cooking Time : 15 mins | Serves : 2
Recipe Category: Starter | Recipe Cuisine: Indian | Recipe Reference: Sashi Recipes

For the marinade:

Cleaned Boneless Chicken - 1/2 kg (15-20 small bite size pieces)
Ginger Garlic Paste - 1 tsp
Coriander Powder - 2 tsp
Red Chili Powder - 3 tsp
Cumin Powder - 1/4 tsp
Turmeric powder- a generous pinch
Corn Flour - 2 tsp
Rice Flour - 3/4 tsp
Red Food Color - 1/4 tsp
Lemon Juice - 1 tbsp
Egg - 1
Salt - to taste

Chicken 65

Chicken 65

Chicken 65 recipe at last!
Isn’t that the reaction of many of you dear readers? I know that you have patiently waited for the recipe of chicken 65. There have been numerous requests for chicken 65 recipe and somehow I never got down to blogging it. This is one of the most popular Indian chicken starter recipe and being able to re-create restaurant style chicken 65 at home, successfully, gives one a high. A favorite appetizer in our home along with Chicken Manchurian.

Chicken 65 Andhra Style

There are numerous theories doing the rounds on the internet on the origins of Chicken 65. Whatever the real story, must thank the creator of this delicious chicken starter recipe.
I am going on a short summer holiday in a while (an hour to be precise) and will see you all after the first week of June. Hope you are having a good summer break.

Chicken 65 Recipe

Prep time: 10 min

Cook time: 30 min

Yield: 4

Main Ingredients:

Ingredients

• Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
• Oil for deep frying
• Yogurt - a little less than 1/2 cup (perugu/curd)

Indian Street Food ~ Pani Puri (Gol Gappa)

Puchka aka Pani Puri

March will be ‘Indian Street Food’ special on ‘Sailu’s Kitchen’ where I will be featuring Chaat and snack recipes. I will try to cover as many recipes as I can prepare during this month. Chaats are India’s National Snacks like hot dogs or burgers are to America or Tacos are to Mexico. The innumerable Chaats and snacks showcase a myriad of flavors and textures – sweet, salty, tangy, spicy, soft and crispy, that epitomize Indian food.
Today, I’m blogging a tongue tickling crowd pleaser, popular all over the country. It is known by different names based on the region – Gol Gappa (East India), Pani Puri (West & South India) or Puchka (North India). This street food sensation is popular among all age groups as it adds a flavorful punch to the palate. Each region or home have their own version of Pani Puri, in terms of fillings.

Puri

Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. The hollow puri is slightly crushed on the top and filled with a little each of mashed potatoes, chopped onions and sweet chutney, then dipped in a chilled mint flavored tangy water, and eaten as a whole, in one mouthful. As you savor the pani puri, you can literally feel the explosion of flavors in your mouth, an assortment of crisp, tangy, spicy tastes.

Puri/Puchka Recipe

Prep: 10 mts, Sitting time: 30, Cooking time: 20-30 mts

Serves 8-10 persons

Cuisine: Indian

Source: Recipe files

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Ingredients: 1/2 tbsp maida/all-purpose flour
2 tbsps urad dal flour
1 1/2 cups ravva/semolina/sooji (very fine variety)
salt to taste
water for kneading (bottled soda water prefered)
oil for deep frying

Pani Puri Recipe-How to make Pani Poori-Golgappas-Chaat Recipes

Pani pooris are known as "Golgappas" in North India and "poochkas" in West Bengal. It is a very popular street food or chaat item in India. This snack is loved by both youngsters and adults.The crisp puris are stuffed with potatoes, moong sprouts/chickpeas and then filled with spicy chilled masala water and served. Making pani puri at home is hygienic and economical. Today we will learn a very easy method to make pani poori at home following our simple recipe. 

Would you like some pani poori?

How to make pani poori at home

Ingredients needed for the pani

Ice cold water - 3 cups
Green chutney - 3 tbsp
Sweet chutney (dates tamarind chutney) - 2 tbsp
Chilli powder - 1 tsp
Chaat masala powder- 1 1/2 tsp
Roasted Cumin/jeera powder -1 tsp (dry roast cumins seeds and powder it)
Boondi - fistful

(Click the link for green chutney and sweet chutney recipes)

Method for preparing Pani 

Take ice cold water in a bowl and mix all the ingredients mentioned above from green chutney to jeera powder. There are no hard and fast rules regarding the measurement. You can taste the pani and add more or less of chutney or spice powder according to your personal preferences. Chill for an hour for the flavors to get blended well with the pani. Add a fistful of boondi to the pani.

Vacate Office in New Delhi’: India asks UNMOGIP, the UN Observer on J&K

Indian Government has asked United Nations Military Observer Group in India and Pakistan (UNMOGIP) to vacate its Government accommodations in New Delhi.
Reacting to this, Pakistan said that such steps would not change the legal status of the Kashmir dispute and that it never accepted Kashmir’s accession to India. It said that as long as the Kashmir dispute is not resolved, the UN Security Council mandate remains.
In response to Pakistan’s statements, India said that it believes in moving forward than looking behind and discussing decade old issues. India clarified that the move on UNMOGIP was consistent with efforts to rationalize the UN body’s presence in India. It said that the measure was in line with India’s long-standing view that UNMOGIP has outlived its relevance.
India believes that the UN body had little significance after India and Pakistan inked the Shimla pact in 1972 on resolving the Kashmir dispute bilaterally. However, UN held that UN Security Council resolution mandates the body to monitor and observe the border and report violations of a cease-fire agreement between India and Pakistan.
UNMOGIP in India insisted that it will continue its operations in India in line with its original mandate. The body is now searching for new office to rent.
India had provided UNMOGIP a plush accommodation in New Delhi free of charge 40 years ago. The UN body also has offices in Islamabad and Muzaffarabad, the main city in the Pakistan-controlled part of Kashmir.

Rich nations should capitalize Green Climate Fund: India

Expressing concerns over the empty coffers of the Green Climate Fund (GCF), India urged rich countries to give their consent to a road-map for its capitalization by 2015 – the year the world will have a universal global climate treaty.
Speaking at the ‘Major Economies Forum’ (MEF) in Paris, India’s Environment minister Prakash Javadekar also suggested that part of GCF, which was launched in 2009-10, should be used for funding critical technologies and buying Intellectual Property Rights (IPRs) so that it can be made available to developing nations free of cost.
He referred to the annual Budget to inform that India had had taken a number of measures to fight climate change including earmarking Rs 100 crore for National Adaptation Fund, launching of mission for Himalayan region, Clean Ganga mission and hike in cess on coal from Rs 50 a tonne to Rs 100 a tonne.
Green Climate Fund (GCF)
GCF is a fund within the framework of the UNFCCC set up as a mechanism to transfer money from the developed nations to the developing countries, in order to help the developing nations in adaptation and mitigation practices to tackle climate change. The GCF is based in the new Songdo district of Incheon, South Korea. It is managed by a Board of 24 members.
The GCF will support projects, programmes, policies and other activities in developing nations. It intends to be the fulcrum of efforts to increase Climate Finance of $100 billion a year by 2020.