Riya's Cook Book

As a Bengali homemaker I am always fond of traditional Bengali authentic food. Today I am going to share another authentic recipe, Kakrol Pur Bhaja (Stuffed Teasel gourd Pakoda). By name it may be difficult to identify the vegetable, hope you will able to recollect by the image. Availability of Kakrol is very rear in Pune, at the same time size of the vegetable should be big enough to do stuffing. Serving: 03 Person Cooking time: 20 Minutes                                                            What we Need: Kakrol (Teasel Gourd)-4-5 Pcs Soaked Rise-1.5 Cup Oil for deep frying Mustard Seeds-1.5 tsb Turmeric-1/2tsp Green Chilli- 2pcs (D epending on how much spicy you want) Salt to taste Preparation:   Wash the kakrol and section in middle. Take a pan with water,some salt and turmeric,add all the kakrol for boil to 70-80%. Once that done switch off the gas and keep pan aside. Once that somewhat cools down, scoop out the seeds and flesh part with a spoon.  Complete all of the boiled K

Dosas are integral part of the South Indian cuisine and it almost enjoyed every region in south, And most have them have their own version too. Today I am sharing the recipe of  Karnataka  Davangere  style Set Dosa, is a thick dosa that comes in a set of two / three. It is normally very soft and served with masala Poatato Sabji, Sambar and Chutney.  And Loni also added, but in my dish i have addded butter as a replacement of it.  Serving: 03 Person Cooking time: 10 Minutes                                                            What we Need: Idli Rice-1.5 Cup Urad dal- 1/2 Cup Fenugreek seeds (Methi)-1tsp Poha/ Flattened Rice-1/2 Cup Clear oil-2-3 tsp Salt to taste Method: Making Masala dosa batter First clean all the ingredients and soak for almost 5-6hrs 1.5 cups Idli rice ½ cup urad dal  1tsp Fenugreek seeds ⅓ cup thick Poha in other bowl, this you can soak just 30miute before preparing the batter Strain the water from the soaked lentils &  Fenugreek seeds and keep it ready f