RECIPES Aharayogam /

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Soya Dosa RECIPES :

1/4 cup Soya Beans flour
1 cup rice flour
1/4 cup Urad dal flour
1/2 t-spoon cumin seeds (Jeera) salt to taste
1 1/2 table-spoon Oil to make each dosa

How to make Soya Dosa :
Prepare a Dosa Batter :
  • Combine all the above ingredients along with water. Make a thin batter.
  • Cover it and keep it at room temperature for 1 hour before making dosa.
  • Make Soya Dosa RECIPES :
  • Heat Dosa tava or non-stick flat pan over medium-high flame. Sprinkle few drops of water to check whether the pan is sufficiently hot or not. When the water drops starts cracking, rub the pan with a cloth.
  • Now spread 1 table-spoon of oil on the pan. Take 1/2 cup of dosa batter and spread it properly in circular motion to form a thin circle on a hot pan. This will form a thin crust of dosa.
  • Add 1/2 table-spoon oil more on the dosa crust. After 2 minutes or so, you will find brown spots on dosa. Cook the dosa from one side only. Roll the dosa out from the tava
  • Crispy Soya Dosa is ready to serve with chutney and Sambar.

    1/2 cup buckwheat (kutto or kutti no daro)
    1/4 cup soya curds/ low fat sour curds (dahi)
    2 tsp ginger-chilli paste
    2 tbsp ragi (nachni / red millet) flour
    1/4 tsp fruit salt
    1/4 tsp oil for greasing
    1 tbsp chopped coriander (dhania)

    How to make BUCKWHEAT DHOKLA :

  • Grind the buckwheat coarsely. Wash, drain and keep aside.
  • Add ½ cup water to the soya curds and whisk well. Add this to the buckwheat.
  • Add ragi flour and ginger chilli paste to the mixture, and mix well to make the dhokla batter.
  • Keep aside to ferment for 2 to 3 hours.
  • Add salt to the batter and mix well.
  • Just before steaming add ¼ packet of fruit salt to the batter and sprinkle a little water to enable bubbles to be formed.
  • Mix gently and pour the batter into a 200 mm. (8") diameter greased thali.
  • Steam for 15 to 20 minutes till the dhoklas are firm.
  • Cool slightly and cut into diamond-shaped pieces.
  • Serve hot garnished with coriander.

    1 tablespoon(s) olive oil
    1 small onion, chopped
    1 teaspoon(s) coriander seeds, crushed
    1 pound(s) carrots, sliced
    3 cup(s) vegetable stock
    1 bunch(es) (about 1 cup) fresh cilantro, chopped, plus more for garnish

    How to make SOUPS :

  • In a large, heavy-bottomed pan over medium heat, heat olive oil. Add onion and coriander. Reduce heat to low and cook, covered, until onion is softened but not browned, about 5 minutes, stirring occasionally. Add carrots. Cook, covered, until softened, 15 to 20 minutes, stirring occasionally.
  • In a separate pot, bring stock to a boil. Add onion-carrot mixture and bring back up to a boil. Transfer to a blender or food processor and blend (in batches, if needed) until smooth. Season with sea salt.
  • To serve, return soup to pot, stir in chopped cilantro, and reheat on low. Ladle soup into warmed bowls and garnish with cilantro.

    Rice flour - 4 cups, home made (refer 'tips' below)
    Roasted chickpeas powder - 1 cup (dalia, putnala pappu)
    Cumin seeds - 1 tsp
    Red chili powder - 1 tsp
    Asafoetida - 1/2 tsp, optional
    Butter - 3 tbsps, melted
    Salt - 1 tsp
    Oil for deep frying

    How to make SNACKS :

  • Heat 2 cups water and a tsp of salt in a stainless steel vessel. Bring to a boil and reduce flame. Slowly add the rice flour and mix to form a gooey paste. Place lid and keep aside to cool.
  • Once the rice flour paste cools, add roasted chickpeas powder, cumin seeds, red chili powder, asafoetida powder and melted butter. Mix well to make a smooth dough. If required add a little more rice flour to form a smooth dough. Alternately, if you feel that the dough needs some water to form a dough, sprinkle some warm water and mix to form a smooth dough. Ensure that the dough is not too soft or hard, It should be just right to come through the press to form murukkus.
  • Heat oil for deep frying in a heavy bottomed vessel. While the oil is heating prepare the murukkus for deep frying.
  • Place a single star shaped disc in the murukku press, grease the insides of the mold, fill the mold with some of the prepared dough and make concentric shaped murukkus on a wax paper/greased banana leaf or a greased plastic sheet. This helps to easily transfer them into the hot oil. Prepare 6 to 7 for each batch based on how large the vessel is for deep frying.
  • To test if the oil is hot enough for deep frying, drop a small ball of the dough into the oil. If it sinks to the bottom of the vessel with a sizzle and come right up. The temperature of the oil is right for deep frying.
  • Reduce flame to medium and place 5 to 6 of the prepared murukkus and deep fry to a golden brown shade. Do not deep fry on high flame.
  • Remove onto absorbent paper. Once cool, store in air tight container.