AroundTheKitchen

INGREDIENTS: FOR DOUGH: MAIDA/ALL PURPOSE FLOUR - 2 CUPS RAVA/SEMOLINA - 2 TBSP SALT- 1/2 TSP OIL - 1 TBSP WATER - AS PER REQUIRED TO KNEAD THE DOUGH FOR STUFFING: CORIANDER POWDER/धनिया पाउडर CUMIN/JEERA POWDER/जीरा पाउडर RED CHIILI/लाल मिर्च पाउडर FENNEL POWDER/सौंफ पाउडर AMCHUR POWDER/आमचूर पाउडर GARAM MASALA/गरम मसाला BLACK PEPPER/काली मिर्च SALT/नमक JAGGERY SYRUP/गुड़ METHOD: To make the dough, add 2 cups of maida in a container, add 2 tbsp of rava, rava makes the kachori crispy, add 1/2 tsp salt and 1 tbsp of oil to the flour now, add water accordingly to knead the dough the dough should be stiff and not soft once the dough is kneaded, apply some oil on the dough cover the dough for 15 mins and leave it aside To make the stuffing, take 1 cup of channa dal, soak the dal for 15/20 mins drain the excess water after soaking and boil the dal for 2 mins on high flame, now, grind the dal in a blender coarsely once the

INGREDIENTS: COCONUT - 1 CUP GINGER - 4 SMALL PIECES GARLIC - 4 URAD DAL (ROASTED) - 1 TBSP GREEN CHILLI - 2 SALT        FOR TADKA: OIL - 1 TBSP MUSTARD SEEDS - 1 TSP RED CHILLI - 1 CURRY LEAVES - 5/6 METHOD: FOR CHUTNEY: -  In a Mixer, add COCONUT add GINGER & GARLIC CLOVES add URAD DAL (ROASTED) add Green Chillies and finally add salt according to your taste FOR TADKA:- heat 1 tbsp oil add 1 tsp MUSTARD SEEDS once the mustard seeds starts spluttering, add 1 RED CHILLI, finally add CURRY LEAVES, AND POUR THE TADKA OVER THE CHUTNEY. OUR CHUTNEY IS READY TO SERVE WITH IDLI/DOSA! FOR MORE SUCH RECIPES FOLLOW US ON AroundTheKitchen ON OUR YOUTUBE CHANNEL!

INGREDIENTS: RICE - BOILED/KERALA RICE - 3 CUPS SALT - 1 TSP WATER - AS REQUIRED METHOD: 1 . WASH AND SOAK RICE FOR 6 TO 7 HOURS 2. AFTER 6/7 HOURS, GRIND THE SOAKED RICE INTO A FINE PASTE WITH 1/2 TSP         SALT 3. AFTER GRINDING THE RICE MIXTURE - (THICK IN CONSISTENCY) 4. HEAT A PAN AND ADD THE RICE PASTE 5. ADD 1 CUP WATER AND MIX UNTIL WELL COMBINED AND THICK  6. MAKE SMALL CYLINDRICAL SHAPE OUT OF THE MIXTURE 7. HEAT A STEAMER AND PLACE THEM & COOK FOR 15 MIN   8. AFTER 15 MINS  9. TAKE A SEV MAKER AND PLACE THE STEAMED BALLS IN IT

INGREDIENTS: OIL/तेल                                                 -   1 tbsp JEERA/जीरा                                          -   1 tbsp BAY LEAF/तेज पत्ता                                    -    2 BIG CARDAMOM/बड़ी इलाइची CARDAMOM/इलाइची                      -    2/3 CINNAMON/दाल चीनी                                  -   2/3 CLOVES/लौंग                                         - 3/4 BLACK PEPPER/काली मिर्च                            - 6/7 GREEN CHILLI/हरी मिर्च                             - 2 CASHEW NUTS/काजू                            - 4/5 BASMATI RICE (COOKED)     -  SALT/नमक  METHOD: Heat a pan, add 1 tbsp OIL, After the oil is hot enough, add 1 tbsp JEERA fry the jeera nicely until aromatic, add   BAYLEAF,  BIG CARDAMOM,  SMALL CARDAMOMS,  CINNAMON,  CLOVES,  BLACK PEPPER,  CASHEWS, GREEN CHILLIS,      5.  After all the spices are sauted well enough, add cooked basmati rice to the pan and mix                   everything well to

Pundi or Pundi Gatti, usually a round shaped soft steamed rice dumpling belonging to Mangalorean cuisine, native to Tulu Nadu region of India, prepared by soaking, grinding, tempering, cooking and finally steaming the rice. INGREDIENTS: RICE RAVA - 3 CUPS WATER - 3 & 1/2 CUPS SALT - 1/2 tsp CLICK BELOW TO WATCH THE VIDEO RECIPE METHOD: In a pan, heat 3 and 1/2 cups of water add 1/2 tsp of Salt to the water and let the water come to a boil once the water is boiling, add 3 cups of Rice Rava to the water and mix well continue mixing till the rice rava is well combined and forms dough like consistency this will take upto 3/4 mins Now, switch off the flame and let it cool down for 3/4 mins it shouldn't be completely cool, it should be slight warm to handle now take small portions of the rice rava mixture and make small balls out of it now heat a steamer with some water and place all the rice balls in the steamer close the stea