Bachelors & New Admissions

Indian Tea

How to make good Tea with milk:

Milk - 1/4 cup
Water - 3/4 cup
Tea powder - 1 level teaspoon
Sugar - 2 tsp or according to preference

1. Take about 3/4 cup water in a sauce pan and bring to boil.
2. Add tea powder and keep boiling for 30 seconds on medium low flame.
3. Now add milk to it and bring to boil again. Turn off stove. Strain the mixture into a cup using strainer.
4. Add sugar as required and stir well.
5. Enjoy your tea.

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Indian Coffee

Milk - 1/2 cup
Water - 1/2 cup
Instant coffee powder - 1/2  teaspoon for normal coffee
Sugar - 2 tsp or according to preference

1. Take about 1/2 cup water in a sauce pan and bring to boil.
2. Add coffee powder
3. Now add milk to it and bring to boil. Turn off stove.Transfer it to a cup.
4. Add sugar as required and stir well.
5. Enjoy your coffee.

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Instant Oats Dosa:

Oats - 1 cup(Powdered)
Rava- 1/4 cup((roast on low flame for 2 mins)
Maida - 1/4 cup
Rice flour - 2 tbsp
Curd/Yoghurt - 1/2 cup
Water as required
Salt
Curry leaves - 5 to 6 leaves
Cilantro 3-4 stems chopped into bits
Oil to drizzle

1. Powder the oats in blender.
2. In a large bowl, mix all the ingredients. Add enough water to make the batter slightly loose.
    Not too watery.Should be buttermilk consistency. Check by pouring small portion on hot tawa.
    If you are able to make crispy dosa, then the consistency is right.  If not add little more water.
    Also check salt.
3. Leave aside for 15 minutes.
4. Heat a tawa and drizzle few drops of oil and spread it. The dosa will have small holes and
    look like lace.
5. Check if its brown & flip over. Don't do it in a hurry. When both sides turn brown and
    crispy, remove it from tawa.
7. Sprinkle water and rub the tawa and repeat the above process.
6. Serve hot with chutney.

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Coconut Chutney

To grind:
Coconut grated - 1 cup
Green chilli - 1
Roasted gram (Pottu kadalai) - 1 full tsp
Ginger - very small piece
Salt as required

Seasoning:
Oil - 1 tsp
Mustard - 1/2 tsp
Dried red chilli - 1
Curry leaves - 5 leaves

1. Grind all ingredients under "to grind title".
2. Heat oil in a pan and when hot turn to meduim low flame, add mustard followed by
    other ingredients.
3. Turn off flame and add the seasoning to the chutney.
Serve with Dosa or Idly.

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Easy and Tasty Pasta recipe:

Ingredients:

Pasta 1 1/2 cup

Tomatoes ripe medium blanched and ground to paste

Onion 1 small chopped 

Salt

Pepper 1/2 tsp

Mayonaise 2 tsp

Oregano 1 tsp

Basil 1/2 tsp optional

Garlic 3 pods chopped 

Capsicum 1/2 chopped 

Paneer 1 cup 

Method:

1. Pressure cook pasta for 1 whistle 

2. Chop onion. Blanch tomato(Put in boiling water and remove skin)Grind to paste.

3.Heat oil and put capsicum and saute till raw smell goes.Now add onion and garlic and saute till onion turns translucent.

4.Now add tomato paste and cook till water evaporates and mixture gets thick.Add 1/4 tsp sugar and mix well.

5.Add herbs and salt. Now toss in paneer cubes. Cook till it turns soft.

6.Add pepper and Pasta to the mixture.Mix and add the mayonnaise to it atlast and mix till it coats well.

Serve with tomato ketchup.

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Sambar recipe - Restaurant style

Sambar Recipe

Toor dal - 1/2 cup
Tomato - 1 small diced
Onion - 1 small sliced
Green chilli - 1 slit
Garlic - 2 pods
Tamarind - 1 small gooseberry size(put in 1/4 cup hot water and extract juice)
Jaggery - 1/4 tsp powdered(optional)
Sambar powder - 2 tsp
Coconut - 1/4 cup ground to paste(optional)

Oil - Sesame oil(if available)
Vegetables - (1 small potato cut to cubes, 1 drumstick cut to 2 inch pieces)
Curry leaves - 10

Seasoning:
Ghee - 1 tsp
Shallots - 2
Sambar powder - 1/4 tsp
Dry red chilli - 2
Mustard - 1/2 tsp
Fenugreek(vendhayam) - 1/4 tsp
Aesofoetida - 1 pinch
Curry leaves - 3

Method:

1. Wash toor dal in water and keep soaked for 15 mins.
2. Meanwhile cut all the vegetables and keep aside.
3. Heat sesame oil in preassure cooker and toss in the onion and green chilly and saute for 2 mins. Add Dal and preassure cook for 4 whistles.
4. Open and add salt. Then add garlic,tamarind paste,sambar powder and all the vegetables except tomato. Preassure cook for 1 whistle.
5. Open and add tomato and curry leaves and bring to boil for 5 mins.
6. Add coconut paste and enough water approximately 1/2 cup. Again bring to boil and add jaggery and mix well. Check salt and turn off flame.

For seasoning:
Heat ghee in a pan and splutter mustard and then add fenugreek and aesofoetida, shallots, dried red chilly,curry leaves. Fry on low flame for a minute till shallots starts
turning golden brown. Now sprinkle 1/4 tsp sambar powder and mix well.
Pour it over the curry and keep covered for 10 mins so that the flavours infuse into the gravy. Serve hot with rice,dosa or idly.