Receitas : South Indian crpe. This food, high in carbohydrates and proteins, is a typical South Indian breakfast recipe.

Regular dosa batter is made from rice and split, skinned urad bean blended with water and left to ferment overnight. ! modified form of the same batter can be used to make idlis. "haracteristically, the rice in idli batter is coarsely ground and in dosa batter, the rice is very finely ground. #urthermore, the rice to lentil ratio varies in both.$ The rice can be uncooked and%or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa. The batter is then ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served, or it may be flipped to cook on the other side and then served. ! masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. &ne variant of the 'asala dosa, the 'ysore 'asala (osa, is served with both coconut and onion chutneys. In )engalooru, the masala dosa is usually served with a red chutney applied to its inside surface. This peculiarity lends itself to a uni*ue taste and is something that is not found elsewhere. The red chutney usually has generous amounts of garlic traditionally garlic is not used in masala dosa especially in )rahmin community$, and adds a nice flavor to the dosa when it is fried with ghee. In recent times this has become popular in other parts of +arnataka. Davanagere benne masala dose is another variant of the masala dosa from +arnataka. It is named after (avanagere in +arnataka. It is prepared by adding liberal doses of butter benne$ and also a potato filling palya$ that is uni*ue. It is devoid mostly of any e,tra ingredients and is -ust mashed potato. The Rave dosa or Rava dosa is another variant that along with, Rave idly was popularised by 'avalli Tiffin Rooms of )engalooru. Ragi dosa and Ade or Aday dosa are other variants that are native to +arnataka.

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Masala Dosa
Ingredients: . cup plain rice. . cup parboiled rice. .%/ cup white udad dal. .%0 tsp. methi fenugreek$ seeds . %0 tsp soda bi carbonate .%0 cup curds the batter. .12.0 tsps. ghee or oil as preferred water for grinding Method: 3ash the rices and dal together. !dd plenty of water and methi seeds. !llow to soak for 425 hours or overnight. Rewash the rice by draining the water 026 times. 7rind to a paste. Rawa2like grains should be felt in !dd soda bicarb and salt and mi, well. +eep aside in a warm place for 52.1 hours. )eat the curds well. !dd to the batter, add more water if re*uired. The consistency of the batter should be enough to thickly coat on a spoon when dipped. 8eat the iron griddle or non2stick tawa well. 9our a spoonful of batter in the centre, spread with the back of the spoon to a thin round. 9our a tsp. of ghee or oil over it. Spread chutney spread over dosa. 9lace a tbsp. masala in the centre. #old into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and%or sambar. For masala: Ingredients 0 large onions in vertical slices 0 large potatoes boiled and peedled /2: green chillies . tbsp. chopped coriander 52.1 cashews halved .%0 tsp. each udad dal, cumin ; mustard seeds 0 tbsp. oil .%/ tsp. turmeric "hop potatoes coarsely. "hop green chillies. 8eat oil, add cashews and brown lightly. !dd dal, seeds and splutter. !dd chillies and onions. #ry till tender. !dd turmeric, salt, potatoes, coriander. 'i, well.

salt to taste Chutney spread: .%0 cup grated coconut / red chillies or . tsp. red chilli powder . long bean tamarind 0 flakes garlic . tbsp. groundnuts salt to taste 7rind all ingredients together to form a firm chutney. <se very little water. Makes:.12.0 dosas of 4 = diameter Shelflife: )atter: 6 days in refrigerator Chutney:0 days in refrigerator Masala:. day in refrigerator.

ngredients: 4 medium potatoes, boiled, peeled, and mashed 2 tbsp. finely chopped coriander leaves 1/2 tsp. cumin seeds 2 green chillies, chopped 2 cups wheat flour (plus more for dusting) 1 tbsp. oil (plus extra for brushing) Salt to taste Method: Mix all of the ingredients together in a large bowl to firm a smooth, soft dough. Add very little water to make a stiff dough.Cover and set aside for 1-2 hours. Divide the dough into equal portions. With floured hands, roll each portions into a ball. Dust each ball with flour and roll them into circles on a lightly floured board. Heat the griddle over a medium heat. Place one parota in the hot griddle and brush with a little oil and cook for few seconds. Turn the parota over and brush with little oil, cook another few seonds, or until it is crisp and brown on both sides. Place the parota in a tight-fitting container or wrap in aluminum foil to prevent it from drying out. Fry the remaining parotas in the same way. Serve warm with Curry/Chutney

Ingredients: 1 cup grated coconut 1 tbsp. coriander leaves 1 tsp. tamarind juice 1/2 tsp. sugar or jaggery 3-4 green chillies,chopped 1 long spring curry leaves Salt to taste

For Seasoning: 1 tsp. oil 1/2 tsp.mustard seeds Asafoetida a pinch

Method: Fry green chillies, curry leaves in little oil. Combine coconut, coriander leaves, tamarind juice, salt,sugar, fried chillies, curry leaves in a blender. Blend to a smooth paste with little water. Heat oil in a pan, add seasonings when it starts to split, pour it over the ground paste. Mix well. Serve with idli/dose.

CHAPATI (PO INDIANO) INGREDIENTES: 1 xcara de ch de farinha de trigo integral 1 xcara de ch de farinha de trigo 1/2 colher de ch de sal 3/4 de xcara de ch de gua morna 3 colheres de sopa de ghee ou manteiga

MODO DE PREPARO: Numa tigela, misture as farinhas e o sal. Adicione a gua e trabalhe bem a massa at que no grude nas mos. Se estiver muito seca, acrescente aos poucos, mais gua morna para que a massa fique bem fofinha. Polvilhe uma superfcie lisa com farinha de trigo e trabalhe bem a massa at que fique elstica. a!a uma bola, coloque numa tigela ligeiramente untada com "leo e cubra com um pano #mido. $ei%e descansar por &' minutos. (ais uma ve), polvilhe com farinha uma superfcie lisa, trabalhe a massa mais uma ve) e divida em *' a *+ bolas. Abra as bolinhas em discos bem fininhos com um rolo de macarro. Aque!a uma frigideira anti, aderente grande, coloque os discos, um por ve), e co)inhe at que inche, cerca de * minuto. -ire e co)inhe mais uns segundos, at dourar. .spalhe ghee num dos lados do po, e coloque numa cestinha. /ubra com um pano para mant0,lo aquecido at a hora de servir. OBS: 1hee a manteiga indiana. Tempo de Preparo: 1hora - Rend men!o: " por#$e%

Ingredients: 0 cups Rice . cup <rad (aal white$ . .%0 tblsp Salt ! pinch of )aking Soda &il for greasing

8ow to make idli sambhar:

9ick, wash and soak the daal overnight or for 5 hours. 9ick, wash and drain the rice. 7rind it coarsely in a blender. 7rind the daal into a smooth and forthy paste. >ow mi, the grinded rice and daal together into a batter. 'i, salt and set aside in a warm place for 52? hours or overnight for fermenting. Idlis are ready to be cooked when the batter is well fermented. 7rease the idle holder or pan well and fill each of thm with 6%/th full of batter. Steam cook idlis on medium flame for about .1 minutes or until done. <se a butter knife to remove the idlis. Serve them with sambhar or chutney.

MIX FRUIT RAITA

Ingredients:

0 cups "urd yogurt$ 6 )ananas . small 9ineapple 0 !pples . Ripe 'ango . cup 9omegranate seeds "hopped coriander leaves Sugar to taste Salt to taste )lack pepper powder to taste 9reparation:

Stir the curd with hand mi,er 'athni$ properly and mi, salt, sugar, and curd is thick add little milk or water. "up all fruits in small cubes and add to the curd. 7arnish the fruit raita with chopped coriander and pomegranate.

!I ! RAITA "Curd #reparation$

Ingredients:

.%0 kg curd 0 onion finely chopped$ . green chiily finely chopped$ . ginger finely chopped$ few coriander leaves finely chopped$ . tsp oil for tadka .%/ mustard seeds small$ . tsp salt 9reparation:

)eat curd. !dd onion, salt, green chilly and coriander leaves. 8eat oil in a large spoon. !dd mustard seeds. !dd it to the raita. 'i, well. Refrigerate for .20 hours before serving. Serve the onion raita with imli rice.

#A%A& #A!''R R'CI#'

Ingredients:

:11gms #resh 9alak Saag$ .11gms 9aneer 8ow to make paneer 0 &nions grated 7inger, 7arlic paste :2@ tbsp oil . tsp pure ghee 7aram masala to taste Red chili powder to taste . tsp cumin powder Salt To Taste 8ow to make sag palak$ paneer: "lean and wash palak spinach$ nicely. )oil the spinach in water and cool it. >ow mash it in a mi,er. 8eat oil in a kadai. !dd ginger2garlic paste and stir2fry for a minute. >ow add onions and fry till golden brown. !dd all spices e,cept red chili powder. >ow add the spinach palak$ and little water if needed and cook for /2: minutes. "ut paneer into pieces 9aneer can be fried to golden brown in a seperate pan or can be used as it is$. !dd 9aneer pieces to the gravy and cook until done. Take out in a bowl. Aust before serving, heat pure ghee in a small pan. 8old the pan over bowl, add chili powder and immediately pour on the indian palak paneer. Caution: (onBt allow chili powder to burn .

(A!A!A %ASSI R'CI#'

Ingredients: . cup "urd (ahi, plain non2fat Cogurt$ . peeled and sliced ripe )anana +ela$ 0 tblsp Sugar "heeni$ or to taste .%/th tsp "ardamom 9owder Dlaichi 9owder$ optional$ #ew Ice2cubes 8ow to make banana lassi: "ombine all ingredients and blend until smooth in a blender. 9our in glasses and serve chilled.

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ngredients:

%ASSI R'CI#'

. cup "urd (ahi, plain non2fat Cogurt$ .cup peeled and chopped Ripe 'ango !am$ 0 tblsp Sugar "heeni$ or to taste .%/th tsp "ardamom 9owder Dlaichi 9owder, optional$ #ew Ice2cubes 8ow to make mango lassi: "ombine all ingredients and blend until smooth in a blender. Strain through a sieve, pushing as much li*uid as possible. 9our in glasses and serve. >aan SUBMITTED BY: Mi*

PHOTO BY: abrooks

=This recipe makes the best naan I have tasted outside of an Indian restaurant. I canBt make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.=

INGREDIENTS

. .0: ounce$ package active dry yeast . cup warm water .%/ cup white sugar 6 tablespoons milk . egg, beaten 0 teaspoons salt / .%0 cups bread flour 0 teaspoons minced garlic optional$ .%/ cup butter, melted

DIRECTIONS
.. In a large bowl, dissolve yeast in warm water. Eet stand about .1 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. +nead for @ to 5 minutes on a lightly floured surface, or until smooth. 9lace dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Eet it rise . hour, until the dough has doubled in volume. 0. 9unch down dough, and knead in garlic. 9inch off small handfuls of dough about the siFe of a golf ball. Roll into balls, and place on a tray. "over with a towel, and allow to rise until doubled in siFe, about 61 minutes. 6. (uring the second rising, preheat grill to high heat. /. !t grill side, roll one ball of dough out into a thin circle. Eightly oil grill. 9lace dough on grill, and cook for 0 to 6 minutes, or until puffy and lightly browned. )rush uncooked side with butter, and turn over. )rush cooked side with butter, and cook until browned, another 0 to / minutes. Remove from grill, and continue the process until all the naan has been prepared.

Palak Paneer
An all time favorite dish of spinach 2 Paneer In&red en!% +3' 1(S Spinach + chopped 4nion * tsp. each of garlic, ginger paste *5+ cup diced tomatoes + chopped green chilies + tbsp. oil or butter *5+ tsp. garam masala *5+ tsp. turmeric po6der *5+ tsp. red chili po6der +3' 1(S fried paneer &,7 tbsp. /ream Salt according to taste Ad' (e 8ou can soa9 fried paneer in 6arm 6ater for *' minutes before adding it to the spinach. :his ;ields softer cubes. Ser'e ) !h

Naan 4r <ulchas Me!hod 1* =ash and clean spinach. /ut into big pieces. +*Add a pinch of salt and boil it in minimum 6ater for >,*' minutes. ?emove from heat and cool. ,*(a9e a soft paste of spinach in a blender. "*@eat oil and add ginger, garlic, green chili and chopped onions, saut till light bro6n. -*Add diced tomato and stir. Add salt, red chili po6der, garam masala and turmeric po6der. (i% 6ell. .*Aoil for +,& minutes till it is of thic9 consistenc;. /* inall; add fried paneer cubes Bust before serving. 1arnish 6ith cream and serve hot.

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