Ingredients:-

Moong dal (green)-500 gm
Sugar-500 gm
Ghee-500 gm
Saffron soaked in a little milk
Elaichi powder
Water about 250 ml.

Method:-

1. Soak the dal for about 5-6 hours.
2. Wash and remove the skin of dal properly.
3. Grind dal finely either in a stone grinder or electric grinder or mixie.
4. Use as little water as possible.
5. Take a pan , put sugar and water and  boil.
6. Once sugar gets dissolve add a few tblsp. of milk in it.
7. As the syrup boils the scum will rise so you can remove it with a strain.
8. Further boil till the syrup become sticky between the fingers.
9. (One thread should fall when poured from a tilted spoon) and keep it aside.
10. Heat the ghee in a heavy kadai (vessel) and add dal.
11. Keep stirring rigorously to avoid burning.
12. Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
13. Pour the hot syrup, add elaichi and dissolved saffron.
14. Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
15. Decorate with chopped dry fruits and serve hot.

 Photograph courtesy by http://farm3.static.flickr.com/2795/4276625085_c639df1d70.jpg

Ingredients:-

For Dosa:

• 1 cup plain rice.
• 1 cup parboiled rice.
• 1/4 cup white udad dal.
• 1/2 tsp. methi (fenugreek) seeds
• 1 /2 tsp soda bi carbonate
• 1/2 cup curds the batter.
• 10-12 tsps. ghee or oil as preferred
• water for grinding

For masala:

Ingredients:-

• 2 large onions in vertical slices
• 2 large potatoes boiled and peedled
• 4-5 green chillies
• 1 tbsp. chopped coriander
• 8-10 cashews halved
• 1/2 tsp. each udad dal, cumin & mustard seeds
• 2 tbsp. oil
• 1/4 tsp. turmeric
• salt to taste

Method to make masala:

1. Chop potatoes coarsely. Chop green chillies.
2. Heat oil, add cashews and brown lightly.
3. Add dal, seeds and splutter.
4. Add chillies and onions. Fry till tender.
5. Add turmeric, salt, potatoes, coriander and Mix well.

Method to make masala dosa:-

1. Wash the rices and dal together.
2. Add plenty of water and methi seeds.
3. Allow to soak for 7-8 hours or overnight.
4. Rewash the rice by draining the water 2-3 times.
5. Grind to a paste. Rawa -like grains should be felt in
6. Add soda bicarb and salt and mix well.
7. Keep aside in a warm place for 8-10 hours. Beat the curds well.
8. Add to the batter, add more water if required.
9. The consistency of the batter should be enough to thickly coat on a spoon when dipped.
10. Heat the iron griddle or non-stick tawa well.
11. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
12. Pour a tsp. of ghee or oil over it.
13. Spread chutney spread over dosa.
14. Place a tbsp. masala in the centre.
15. Fold into triangle to cover masala.
16. Remove with spatula when crisp.
17. Serve hot with chutney and/or sambar.

Photograph Courtesy by feministjulie

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I had plans of writing about 3 ebooks in the time duration that I wrote this single ebook. But I am happy that I have finally got a start.

Let me tell you about this first ebook of mine.

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