BEFORE SLEEPING KNOW THIS..
Travel Guide TASTE ATLAS has ranked DAHI PURI as India's WORST rated Street Food.
Sev is ranked 2nd worst and 3rd on the list is Dabeli
Sorry Taste Atlas..you dont have a taste for good food!!

Perfect Vegetable Pulao | Easy/ Simple Veg Pulao Recipe | Vegetable Rice in a Few Minutes
Video Recipe 👇
https://youtu.be/mM2WLDWgnK0
INGREDIENTS :
3 cups basmati rice
3-4 tbsp ghee
9-10 cashew nuts
Whole Spices ;
½ tsp peppercorns
3 green cardamom
1 tbsp cumin seeds
2 bay leaves
1 small stick cinnamon
OTHER INGREDIENTS
1 sliced onion
1 cup carrot cubes
1 cup fresh French beans
½ cup green peas
2-3 slit green chilies
salt to taste
METHOD :
In a cooking pot heat ghee, Add cashew nuts, saute for a few seconds or until golden, and then remove and keep aside.
Add whole spices, peppercorns, cardamom, cumin seeds, bay leaves, and cinnamon, and saute on low flame until the spices turn aromatic.
Now add sliced onion and saute until the color changes slightly. Further, add vegetables, carrots, and beans and saute for a minute on low heat.
Add washed & drained rice and gently mix, ensuring not to break the rice. Let the rice get coated in ghee.
Now add 6 cups water (for 3 cups of rice) and gently mix well. Add salt, and 1 tbsp lime juice and cook on high flame until the water is reduced to the level or a little below the rice.
Now add green peas, cover, and cook on low heat until the water is absorbed and the rice is cooked completely. Make sure there is no moisture at the bottom.
Add roasted cashew nuts cover and let it rest for 5-10 minutes. Serve hot with any side dish or raita and enjoy!

Video Recipe 👇
https://youtu.be/mM2WLDWgnK0

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Perfect Vegetable Pulao | Easy/ Simple Veg Pulao Recipe | Vegetable Rice

Hi Viewers! If you like my recipes please like & Subscribe to support my channel, Thank you ***😍*** #merecipesaaataste #rice #ricerecipe #pulao #vegpulao #vegrecipe #vegan #veganfood #mangaloreanrecipes #food #southindiancuisine ******************************…

SWEET AND SPICY NEER DOSA
INGREDIENTS
FOR SPICY NEER DOSA
White rice-2 cups
Coriander seeds-1 tbsp
Jeera-1tsp
Onion small-1/2
Long red chilies -2
Grated coconut-1 cup
Jaggery - small piece or ac to taste
Salt
Oil for grease dosa pan
PLAIN NEER DOSA
INGREDIENTS
White rice-2 cups
Grated coconut-1/4 cup
Salt to taste
Oil
METHOD
1.Grind all the above sweet and spicy Neer Dosa ingredients adding water to a fine paste.
2.For plain Neer Dosa , Grind separately above ingredients
3.Batter should be ground fine paste
4.Remove from mixer add salt and water to make thin consistency(dilute)
5.Heat the dosa tava , apply or grease little sesame oil, pour 1 ladleful of batter, so that it spreads to a thin even layer
6.Or if you are using a non stick pan pour a ladleful of batter and just swirl it in clock wise direction so it spreads evenly around the pan
7.Cover and cook for a minute or 2 minutes, cook one side only
8.Remove the dosa carefully and fold it like triangle shape
9.Plain Neer Dosa can Serve with chicken curry or with chutney
10.Sweet and spicy Neer Dosa can be eaten plain or with ghee or honey.

https://youtu.be/y5oWQ1VaczI?si=mUBrnXiBO4ot4Pj9

My interview by No.1 You Tube channel in Kannada
Please go through the video & share your comments

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ನೀವು ದುಡ್ಡು ಉಳಿಸುವುದನ್ನು ಭಗವದ್ಗೀತೆ ಮತ್ತು ರಾಮಾಯಣದಿಂದಲೂ ಕಲಿಯಬಹುದು!!

ನಾವು ನಮ್ಮ ಅಳತೆಗೆ ತಕ್ಕ ಟೈಲರನ್ನಿಟ್ಟು ಕೊಂಡಿದ್ದೇವೆ. ಆರೋಗ್ಯದ ಸಮಸ್ಯೆಗೆ ಡಾಕ್ಟರನ್ನು ಗುರುತು ಮಾಡಿ ಇಟ್ಟುಕೊಂಡಿದ್ದೇವೆ. ಆದರೆ ಹಣಕಾಸಿನ ವ್ಯವಹಾರಕ್ಕೆ ಹೂಡಿಕೆಗೆ ತಜ್ಞರನ್ನು ಇಟ್ಟುಕೊಳ್ಳುವ ಗೊಡವಿಗೆ ಹೋಗಿಲ್ಲ. ಏಕೆಂದರೆ ನಮಗೆ ಮಾರುಕಟ್ಟೆಯ ಸಂಪೂರ್ಣ ಅರಿವು ಇಲ್ಲದಿರುವುದು ಮತ್ತು ಶಾಲೆ ಕಾಲೇಜುಗಳಲ್ಲಿ…

https://srikavimoney.blogspot.com/2024/05/reaching-realistic-guide-to-crorepati.html

Yes.. with just Rs.30,000 salary, you too can become a CROREPATI!
A realistic guide to become CROREPATI

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REACHING THE CROREPATI CLUB WITH JUST RS.30,000/- SALARY, A REALISTIC GUIDE

Many people dream of joining the coveted  CROREPATI CLUB,   but with a salary of Rs 30,000 per month , it can seem like a distant goal. Ho...

Healthy Spiced Carrot Soup

Ingredients
• 2 cups (295 g) carrots, cut
• ¾ cup (90 g) red bell peppers, cut
• 1 garlic clove, crushed
• ½ (60 g) yellow onion, peeled, cut
• ¼ piece (5 g) fresh ginger root, peeled
• 4 Tablespoons fresh cilantro leaves
• ½ teaspoon garam masala
• ½ teaspoon salt, optional
• ¼ teaspoon cayenne pepper
• 1 Tablespoon extra virgin olive oil
• 2½ cup (600 ml) vegetable broth

✅Directions:

1 Preheat oven to 400° F (205° C).

2 In a bowl, combine carrots, peppers, garlic, onion, ginger, cilantro, garam masala, salt, optional, pepper, and olive oil. Toss well to coat. Spread mixture on a sheet pan and bake in preheated oven for about 45 minutes. Remove and cool slightly.

2 Place stock and roasted mixture into the Vitamix container in the order listed and secure lid.

3 Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes or until steam escapes the lid; or select the Hot Soups program and allow the machine to complete the programmed cycle.

Set Dosa
-----------------

#themanagaloreancuisine
#dosa #setdosa #breakfastrecipes #spongedosa #southerntastes #breakfast #breakfasttime #yummyfoods #brunch
#southindianfoodies

Ingredients for Set Dosa:-

1. 2 cup - Dosa Rice
2. One pinch - Fenugreek Seeds
   3.1/4 cup - Urad dal
   4.1/4 cup - Beaten rice ( poha)
3. Salt - As per taste
4. Oil/ ghee - For frying

Method:-

1.Take a bowl soak rice,fenugreek seeds and urad dal together in a bowl for 5 hours, wash and drain.

1. Add rice, fenugreek seeds, urad dal and beaten rice to mixer and grind to fine batter (rinse beaten rice just before grinding).

2. Transfer the batter to a vessel, add water as per dosa consistency, mix it very well with hands and keep it for fermentation for 7 - 8 hours at warm place.

4.You can see the batter has raised slightly indicating it was fermented.

1. Mix the batter slightly and and add salt to taste.

2. Now set the dosa tawa for making dosa. Once the tawa is hot enough, simmer, pour a ladeful of dosa batter in a circulsr motion to make set dosa, do not try to spread it thinly it should be thicker. Close it with a lid. Once cooked you will see lot of holes in them.

3. Once fried sprinkle oil or ghee and remove from tawa. This dosa should not be flipped to the other side. This is cooked on only one side. Repeat the process to make more dosas. Turn off the flame. Serve it hot with chutney, Sambar or any other curries.

Ingredients:-
1. Raw dosa rice - 2 cups
2. Urad dal - 1/2 cup
3. Chana dal - 2 table spoon
4. Fenugreek seeds - 1/2 tea spoon
5. Beaten rice - ( poha) - 1/2 cup
6. Oil / ghee / butter -2 table spoons
7. Salt - as per taste
8 . Water - as needed
Method:-
1. To make crispy paper dosa, wash and soak raw dosa rice, urad dal, chana dal and fenugreek seeds together in a bowl for 4 hours and drain well.
2. Combine the rice, urad dal, chana dal, fenugreek seeds and beaten rice in a mixer and prepare a fine batter by adding water, to get a batter of pouring consistency.
3. Transfer the batter to a big bowl and mix well. Ferment in a warm place for atleast 8 hours or until the batter doubles in volume.
4. After fermentation add salt and give a good mix.
5. Heat a tawa and grease it with ghee. Sprinkle a little water on the tawa and wipe it off gently with a cloth.
6. Pour a ladleful of the batter on it and spread it in a circular motion to make a thin circle.
7. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. ( Do not need to cook the other side. )
8. Fold over to make a roll.
9. Repeat the remaining batter to make dosas.
10. Serve the " Crispy Paper Dosa" immediately with sambar, coconut chutney and potatoe bhaji.

#themangaloreancuisine

Medu Vada

Recipe link: https://rustictadka.com/medu-vada-recipe/

Ingredients

1 cup Urad Dal (Skinned Split Black Gram)
3 cups Water, for soaking the dal
1 teaspoon Cumin Seeds (Jeera)
6-8 Curry Leaves, roughly chopped
3-4 Green Chillies, finely chopped
1 teaspoon Ginger, chopped
1/4th teaspoon Hing (asafoetida)
Salt to taste
Oil, for deep frying

Method

Soak urad dal overnight or for 6-7 hours.

Once soaked, drain the water and wash it with fresh water.

Add the soaked urad dal to a blender.

Gradually add water as needed and blend it to a smooth paste. Blending this dal takes time, we need thick paste here, so adding water little by little we need to make a fine paste.

Urad dal paste (black gram paste) is ready.

Add roughly chopped ginger, cumin seeds, green chillies, and 6-7 curry leaves.

Add salt to taste and hing (asafoetida). For gluten-free vada, skip adding hing.

Mix the batter well and whisk it for a couple of minutes so the batter gets nicely aerated and the vadas become light crispy and fluffy.

Meanwhile, in a kadai heat oil for the vadas to deep fry.

Apply water to your palm and take a ball of this urad batter. Using your thumb make a hole in the centre.

Gently drop the vada into the hot oil. Do not overcrowd.

Fry the medu vada from both sides till they are golden brown in colour. Keep the flame on medium. Fry the remaining vadas in the same manner.

Delicious crispy, fluffy medu vadas are ready.

Serve with hot sambar along with coconut chutney and coffee by the side!