BELLAPPA & TOMATO FRY:))))))))))))))))

INGREDIENTS:-

For Bellapa:-

Dosa rice- 1 pav

Urad dal- 1 tbl sp

a pinch of methi seeds

cooked rice- 1 cup

yeast- 1/2 tsp

salt to tatse

For Tomato Fry:-

Toamtoes- 3-4

Onions_ 2

curry leaves - few

turmaric pow - 1/4 tsp

red chilli pow- 1 to 1 1/2 tsp

rasam pow- 1/2 tsp

hing- lil

sugar- lil

salt to taste

corr leaves - for garnishing

BELLAPPA RECIPE:-

Soak 1 pav dosa rice+1 tblsp urad dal + a pinch of methi seeds for 2-3 hrs.Grind it along with 1 cup of cooked rice and water. The batter should be thicker than neer dosa one.Add 1/2 tsp yeast and allow it to ferment overnight.Next morning add salt to taste and make bellappa in a round bottomed tawa or kadai.

TOMATO FRY:-

Heat oil in a pan. Fry 2 sliced onions till brown. Add a few curry leaves. Add haldi pdr, red chilli pdr, hing, rasam pdr and mix well. Add 2-3 chopped tomatoes, salt, sugar, little water and fry till tomatoes become soft. Garnish with dhania leaves 

HAPPY COOKING:))))))))))))

MUSHROOM-MUTTER MASALA (A SIDE DISH FOR CHAPATHI):)))))))

Ingredient

Mushrooms – 200 gms
Fresh/frozen peas – 1 cup
Onions – 2 medium,finely chopped
Tomatoes – 2 medium,finely chopped
Ginger garlic past – 2-3 tsp
Haldi/turmeric powder – ¼ tsp
Red chilly powder – 1 tsp
Coriander-cumin powder – 1 tsp each
Garam masala – ½ tsp
Salt to taste
Oil – 1 tbsp
Broken cashews – 1 tbsp
Kasoori methi – 1 tsp

Method

Heat the oil in a heavy bottomed kadai. Saute the broken cashews till lightly golden.
Add the ginger-garlic paste and onions and cook on a low flame with a pinch of salt till they soften and turn light brown.
Add the tomatoes with the turmeric powder. Stir well and cook for 5-7 minutes, till mushy.
Remove the contents of the kadai and blend to a fine puree in a blender, once cooled thoroughly. You may use upto ½ cup water to aid the blending process.
In the same kadai, transfer the fine puree. Season with spice powders (red chilli powder, cumin coriander powder, garam masala) and salt. Simmer for 3-4 minutes till the gravy is infused with the spices.
Add the boiled green peas n mushrooms( cut mushrooms into 2 equal parts) to this gravy and simmer for 5 minutes or till mushrooms cuked properly. Check for salt, sprinkle crushed kasoori methi and give it a stir.
Garnish with freshly chopped coriander leaves and serve hot with chapthis, naan, rotis, kulcha etc.

HAPPY COOKING:))))))))))