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Cook with Budgett works in a joyous manner to serve you the best yet tast recipe that are irresistable 

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Lunch - masala Dosa. Did you know that Dosa is listed in the top 50 must-try foods ? #sagarestaurant #coventgarden #dosa #glutenfree #healthy #lunch 😀 http://ift.tt/2q6Mbkl

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Amazing facts  to know about. Thank you anjula devi for that 

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https://www.instagram.com/p/BdwHZnaBnUv/

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Amazing Cook with Budgett appreciate your cup cream 

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Rawa Dosa Recipe Without Maida

Cook with Budgett - Simply best yet tasty recipes brings another South Indian Breakfast Recipe called as Rava dosa this is a quick and most lovable variant of dosa from the South Indian cuisine. These are crispy, netted and almost thin crepes made with semolina (rava), rice flour, all purpose flour and with some spices. 

These are incredibly easy and tasty to make and require no grinding or fermenting process, unlike the traditional Dosa Recipe available of all. Make a truly crispy rava dosa recipe with Cook with Budgett – which will make you go for it again and again when the craving of quick breakfast or snack will arise.

Rava stands for suji or semolina. Hence this dosa is named after one of its key main ingredients. While preparing this, the type of rava used is the fine variety of rava called as Bombay rava.

Rava is coarsely or finely ground husked wheat available. Depending on the type of dish, the type of rava is used accordingly to that. For other examples to quote fine rava is used in making Rava Idli, Upma, sooji halwa, sheera etc.In western and southern parts of India, mainly ‘rava’ word is used. 

In northern parts of India the word ‘sooji’ or ‘suji’ are used. Thus another  name of rava dosa are ‘suji ka dosa’ or ‘suji dosa and you all know that Cook with Budgett - simply best yet tasty recipes believes in healthy recipes and this rava dosa recipe without "maida" will prove it.

Ingredients

▢Half cup unroasted fine rava (suji or fine semolina)

▢Half cup rice flour

▢Quarter cup all-purpose flour

▢1 to 2 teaspoon finely chopped green chillies or Serrano peppers or 1 to 2 green chillies

▢⅓ cup finely chopped onions or 1 medium-sized

▢1 teaspoon finely chopped ginger or ½ inch ginger

▢1-2 tablespoon chopped curry leaves or 8 to 10 curry leaves, chopped

▢1 to 2 tablespoons chopped coriander leaves (cilantro) – optional

▢Half teaspoon crushed black pepper

▢Half teaspoon cumin seeds

▢2.25 to 2.5 cups water or add as required

▢salt as per it's required

▢oil or ghee or butter for cooking, if required

Instructions

Making Batter

Take unroasted fine rava, rice flour and maida in a single bowl.

Add some of the chopped onions, chopped green chilies with some ginger.

Also add crushed black pepper, cumin seeds and chopped curry leaves, add salt as required.

Add water. Depending on the quality and making of rava and rice flour, you can add or subtract water – from 1 to 2.5 cups water. I particularly added 2.25 cups water.

Whisk till it gets smooth without any lumps visible in it. The batter has to be flowing and in thin consistency.

If the batter seems to be thick or has a medium consistency to look into, then add more water accordingly to it. If the batter looks very thin and runny, then add some rice flour to it.

Cover and let the suji dosa batter rest for 10 to 20 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.

Making Rava Dosa recipe without maida

Now before preparing dosa, mix the batter very finely. Spread some oil on the top of tawa. Do make sure that the tawa is properly heat up.

With a ladle, now pour the dosa batter. Start from the edges and move it towards the center.

If there are big or small gaps in it, then fill them lightly inside the batter.

On a medium-low flame, cook the suji ka dosa.

When the top side looks to be cooked, then sprinkle Half to 1 teaspoon oil on the top and sides of it.

Spread the oil all over dosa with a spoon.

Rava dosa making can take a little longer time to cook in comparison of regular dosa.

Cook till the base gets completely golden and crisp. The edges will also start separating from the pan.

The more you will cook the rava dosa and the more golden in color it becomes, the more crisp it will be. Flip and cook the 2nd side for 1 to 2 minute.

Fold and then serve suji ka dosa with hot coconut chutney and with sambar.

The flours used to settle down at the bottom of the batter. So you have to stir and mix the batter very well each and every minute you make dosa. In case the batter becomes thick after making a dosa, then add some water and stir again.

Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice. They also taste good with peanut chutney or tomato chutney or ginger chutney or onion chutney.

For best taste and texture I recommend to serve these as soon as they are made. This recipe can be easily scaled to make a small or a big batch.

Store any leftover batter for a couple of hours in the refrigerator.

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TASTY PEANUT CHIKKI RECIPE

Cook with Budgett - simply best yet tasty recipes bring out today with an all-time favorite sweet of winter called popularly as Peanut Chikki. These sweet, nutty, and crunchy peanut chikki recipe ingredients are just easy to make.

 They are simple and tasty to make and you only need two major key ingredients! Grab some jaggery and peanuts and make these delicious sweets in a maximum of less than 20-30 minutes.Peanut Chikki is an Indian sweet candy made traditionally with the vital ingredients called jaggery and nuts like roasted peanuts or cashews and even coconut as well.

 Some of its variants are also made with roasted chana dal, puffed rice even with roasted amaranth seeds or sesame seeds, last but not least a mix of various nuts and dry fruits.This mouth-watering candy is referred to as chikki in the Marathi version and gajak in Hindi. Chikki has a separate fan base among kids and is usually made and enjoyed during the winter season in India and the Makar Sankranti festival.

Ingredients

▢1-2 cup peanuts – 160 grams

▢Half cup jaggery powder or chopped jaggery (tightly packed) – 110 grams

▢2-3 tablespoons water

▢2-3 teaspoons oil or ghee for greasing

Instructions to make this simply best yet tasty recipes - Winter special Peanut Chikki Recipe

Roasting Peanuts

Heat up the thick-bottomed heavy Kadai or pan. Add some of the peanuts to it.

Flame variation from low to medium-low heat, completely roast the peanuts by stirring often till they become completely crunchy.

Roast till you see some black spots over the top of peanuts and they should consist of crunch in them. Taste a few peanuts and if it feels raw, then continue to roast it up.

Once the peanuts have gotten roasted well, then remove them on a separate plate. Let them cool down properly.

Grease the back of a metal tray or opposite side of a steel plate or marble board with some oil or ghee greased.

When the peanuts get cool down, then rub them between your palms. The husks over the peanut peels of easily.

Now to get rid of the husks, you can use a winnow. Add the peanuts to the sieve and sift down. The husks will get sifted easily. Remove the husked peanuts and keep them aside.

Making Jaggery Syrup

In the same Kadai which we used above or pan, take the jaggery powder. Jaggery block can also be used to chop and grind. If there are impurities, then you will need to strain the jaggery syrup.

Add some water to the jaggery powder.

Heat the Kadai or pan on a low-medium flame. With a spoon, begin to stir, so that all the jaggery gets dissolved completely without any lumps.

Keep on stirring the mixture often and swiftly.

Cook the jaggery syrup on low-medium heat with frequent stirrings.

While the jaggery syrup is getting ready, also keep a bowl of cold water where you can check the consistency of the syrup side-by-side.

Keep on cooking till the mixture reaches the hardball formation stage.

Add a few drops of the syrup into the cold water. It should be firm and snap easily.

Making Peanut Chikki

When the jaggery syrup reaches the hardball consistency, quickly add the peanuts into it and give a quick stir and mix it all very well.

Switch down the heat and quickly pour the chikki mixture on the top of a greased plate or what we say a marble board.

Then quickly place butter paper or parchment paper over the chikki mixture.

With a rolling pin roll to even out the chikki layers smoothly and firmly. Roll to a neat even layer.

Next, remove the paper, and then with a knife, cut horizontally and vertically to make squares. Let the peanut chikki cool at room temperature.

Once cooled, break them and serve peanut chikki. If not serving, then store them in an airtight jar at room temperature. Here we go with our complete winter Indian recipe called as Peanut Chikki

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Cook with Budgett Bella Ciao to the great food which always there to adore and cherish your cravings. Come visit our instagram handle and website, mention below us what’s your favourite Bella Ciao dish and tag us on our instagram handle we will dedicate that dish with your image on the official poster of Cook with Budgett 

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Check this out and Bella Ciao to it 

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fun fact: the samosa is technically a pie

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Amazingly you curated the fact which got the fun element in it 

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Cook with Budgett Bella Ciao to the great food which always there to adore and cherish your cravings. Come visit our instagram handle and website, mention below us what’s your favourite Bella Ciao dish and tag us on our instagram handle we will dedicate that dish with your image on the official poster of Cook with Budgett 

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Cook with Budgett - Simply best yet tasty recipes 

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Cook with Budgett - Simply best yet tasty recipes 

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Simply best yet tasty recipes got some grooves check it out

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Cook with Budgett focuses on simply best yet tasty recipes and we love to share the enjoyment of that with you all as well. So what are you waiting for Join us on our Instagram handle @cookwithbudgett or visit our website and let us know what you feel about our recipes and we would love to hear it and implement it with whole heart

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Cook with Budgett presents before you the Punjabi style Saarso ka saag which will make you feel amazing and awestruck 

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Cook with Budgett brought you yet again a simply best yet tasty recipe that will make you feel irresistible once you will taste it . Join us on our instagram handle @cookwithbudgett and tell us what you feel about it. for detailed recipe visit us at www.cookwithbudgett.com

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Cook with Budgett feels to share the vibe of weather with you by the amazing recipe of Punjabi style chole bhature which will make you awe by just looking at it and just think how it will be when you gonna make by your hands too. Join us @cookwithbudgett instagram handle and website for detailed recipe at www.cookwithbudgett.com

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Egg-less Tutti Frutti Cake

Today Cook with Budgett would love to bring you a recipe of cake which is called Egg less Tutti frutti Cake. It is the most lovable variety of cakes in India. 

This simply best yet tasty recipe of tutti frutti cake recipe is made completely without eggs and has a soft cum light and moist crumb while eating it.

The Cook with Budgett recipe is always easy, accessible and even newcomers in baking can kick start their baking cake journey with this tutti frutti cake easily and securely.

Ingredients you can buy with us. As to serve you in every possible manner is our duty

For Dry Mixture

▢0.45 cups all-purpose flour - about 190 grams

▢0.50 pinch salt

▢1 teaspoon cinnamon powder - optional/ Not necessary

▢0.30 teaspoon baking powder

▢0.15 cup tutti frutti - approx 80 grams of tutti frutti which is available in the market.

For Sugar Solution

▢0.15 cup water

▢0.30 cup organic unrefined cane sugar or regular sugar (165 grams) – add as required. 

▢0.20 cup melted butter or neutral-flavored oil, 72 ml.

▢0.30 teaspoon vanilla extract or vanilla powder or half of a vanilla bean, scraped

For Curd Solution

▢1 tablespoon fresh curd (yogurt or dahi) (dairy or vegan)

▢0.30 tablespoon water

▢0.30 tablespoon apple cider vinegar or white vinegar

▢0.15 teaspoon baking soda.

Instructions Sifting Dry Ingredients through Sieve(Channi)

Take a sieve. Keep a mixing bowl below the sieve. In the sieve, all-purpose flour (maida), -1-1.5 pinch salt, cinnamon powder, and some baking powder.

Mix all the dry ingredients.

Now add the tutti frutti.

Just mix the tutti frutti along with the flour so that they get completely coated and properly covered with the flour.

Grease the cake pan with butter and oil and keep it aside. You can use the cake pan with butter paper or parchment paper over it inner sides. Also preheat the oven at 180 degrees Celsius for 15 minutes.

Making Sugar Solution

In a bowl take a quarter cup sugar (165 grams sugar) and half a cup water.

Mix the sugar with water till all the sugar granules get completely dissolved.

After all of the sugar gets dissolved, add melted butter or oil. Meltdown the butter in a small pan and keep it ready. with a whisk and mix it very well.

Add 1 teaspoon vanilla extract. Mix again well. Keep this sugar solution aside.

Making Curd Solution

Take another bowl pour 3 tablespoons fresh curd or yogurt, 1 tablespoon water, and 1 tablespoon vinegar into the mix.

You can use white vinegar. You can also use 1.5 tablespoons of lemon juice instead of vinegar. mix very well.

Now add half a teaspoon of baking soda. stir and mix very well.

You will see the solution frothing and bubbling.

Making Tutti Frutti Cake Batter

Quickly add the sugar solution to the mixture which we prepared above in the section of Sifting Dry Ingredients through Sieve.

Then immediately add the bubbling curd solution which we prepared.

Mix gently until a smooth batter with light pressure from the hands over the whisk felt. Do not overdo the mixing. You can even merge the wet ingredients into the dry ingredients. Tiny lumps are acceptable in the batter.

Pour the tutti frutti cake batter into the greased cake pan.

Gently tap the cake pan on the kitchen table top twice.

Baking Tutti Frutti Cake

Place the cake pan in the oven or in the pressure cooker by putting the batter in a utensil called a cake pan and grease it from the sides and there we go.

Bake the cake at 180 degrees Celsius in a preheated oven for 45 to 50 minutes or more or less as required. Baking time may vary depending on the temperature conditions in the oven and the size of the oven.

Check with a skewer or fork and it should come out clean not sticking up of cake particles over it.

Place the pan on a rack to cool it down.

When the tutti frutti cake has completely cooled at room temperature, then using a butter knife loosen down the edges of the cake. 

Upside down the pan on a chopping board or any plate. Gently tap the bottom of the cake pan and remove the cake safe and sound as you don't want the crumbled.Slice down the cake.

Serve the egg-less tutti frutti cake plain or complementary with some milk, tea, or coffee.

 The remaining cake can be refrigerated and lightly warmed up while serving it. This simply best yet tasty cake recipe is ready to crave and get into the belly of 4 people. Enjoy with cook with Budgett. Visit our Instagram handle @cookwithbudgett for amazing updates 

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Cooking is an emotion and we love to celebrate it with our lushful recipes. So to make it grandeur more we love to showcase you a video which will test your quotient , comment us and let us know what i will be cooking today . Follow for more videos like this 

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Cooking is an emotion and we wish to celebrate with the lush recipes. Be with us and there’s something awaiting for you which is definitely simply best yet tasty recipes. Follow for videos which will test your quotient, Comment us and let us know what it would be