Tips for fast cooking

On your off days you can do the following to save you time during further cooking:
1. Vegetables – after getting from market, wash, clean, dry and refrigerate inside a cotton bag. 2. Chicken, mutton, fish – cut into pieces as per your choice; wash; marinate with salt, chilli powder, turmeric powder (optional) and refrigerate in deep. You should keep it in a covered container.
3. Peel off onion and keep in plastic container and refrigerate.
4. Make onion, ginger, garlic paste separately and refrigerate

Instant Dosa

INGREDIENTS:

· Rava/sooji – 3 cups

· Moong dal – 1 cup

· Green chilli – 4-5 (deseeded)

· Fenugreek seeds – 10-12

PROCESS:

1. Soak rava separately for 45 minutes.

2. Soak moong dal and fenugreek seeds in other bowl also for 45 minutes.

3. After soaking make a paste of ginger, chilli and moong dal.

4. Then mix the rave in the mixer and grind for 3-4 minutes adding salt.

5. Mix dal and rava nicely and pour water to make dosa batter.

6. Batter ready for making dosa.

7. On tawa pour batter, spread it in circular manner from centre to edge.

8. Sprinkle little oil on it.

9. Turn upside down.

10. Serve hot and crispy dosa with ‘Jhot-Pot chutney’.

Jhot-POT Chutney

INGREDIENTS:
· Medium size onion-1
· Pea-nuts – 2 table spoons
· Dry chilli – 2-4
· Tomato/tomato paste – 2 table spoon
· Salt – as per taste

PROCESS:
In oil, shallow fry all ingredients and make a paste in mixer.