Food Corner

Ingredients:

Rice                                     -1-cup
urad dal                              -1-cup
Yellow moong dal              -1-cup
Sour buttermilk                  -3 cups
chillies crushed fine          -2 green
Ginger grated fine             -1/4 tsp.
Soda bicarb                      -1/2 tsp
Oil                                     -2 tbsp.
Pinches red chilli powder  -2-3
Coriander finely chopped -1/2 tbsp.
Salt to taste

Process:

1.Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2.The granule must be fully. Mill to a coarse flour in dry chopper or at the flour mill.
3.This flour should be like very fine soji in texture. Store up in hermetic bottle and use as required.
4.Will keep good able to 2 months.
5.To make khaman, take 1-cup flour in a bowl.
6.Add buttermilk, and mix well. Keep- aside for 4-5 hours.
7.melt sodabicarb in the oil. Add to thrash.
8.Mix all ingredients except red chilli powder and coriander.
9.Pour immediately in a 6″ diam. greased plate.
10.Steam over water either in a cooker or steamer.
11.Pierce knife, and check, should come out clean if done.
12.Sprinkle the chilly powder and coriander, steam again for 2-3 minutes.
13.Cut into squares or diamonds and serve hot with coconut chutney.

Making time: 15 minutes including flour grinding and fermenting time
Makes: 12-14 pieces

For making masala dosa Made with rice flour, with fillings like masala, which is potatoes and onions and spices.

Ingredients

Dosa mix:

Basmati rice- 100g

Udad dal- 50g

Split chickpea dal- 30g

Salt- 10g

For preparation

Peeled potatoes- 200g

Small tomato sliced- 1

Onion sliced (approx 50g) -1

Curry leaves- 5g

Cumin seeds- 5g

Turmeric powder- 5g

Cooking oil- 10g

Salt- 10g

Method

To make the dosa, during the night soak the basmati rice, salt and dal Grind into a paste and add water to make a batter. Leave this during the night to prove.

The next day, heat a flat non-stick frying pan and place four tablespoons of the batter in to the centre of the pan. Spread the mix in a circular motion, from the inside out to make the dosa thin. Cook pending you see brown coming through the batter. Peel the dosa off and cook the reverse side.

To make the filling, first boil and mash the potatoes. Heat the oil in a wok and add the cumin seeds, curry leaves and sliced onion.Mix in the tomatoes and then add the tumeric powder. Finally add the mashed potatoes and salt and stir thoroughly.

Place the filling in the centre of the dosa and roll over. Serve with hot sambhar and cold coconut chutney.

Christmas is coming up in few days many people are ready for the celebration. In Turkey, People has enjoying differently a study has shown in all over the world that 6000 journeys Christmas dinner table will have a carbon footprint corresponding. The dinner creating for eight people is to produce 20kg of release carbon dioxide. In dinner there are many Varieties of food  ingredients including stuffing, roast turkey, vegetables, roast potatoes, cranberry sauce, bread sauce and many others trimmings.

In UK the researchers have understood that one-third of population is eat this typical food in Christmas 51 tones of carbon dioxide make release for serving significance food. The Food manufacture and processing are responsible for three quarters carbon footprint, by the largest fraction 61% creature is connected to the existence sequence of the turkey. This was including that the carbon dioxide release due to energy utilization.

Turkey is increasing for growing the food storage, vegetables consumer shopping cooking the serving of food on house and waste supervision

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