Posts by OCS | Saute Fry N Bake

Chocolate rasagulla

Preparation time : 10 minutes
Cooking time : 12 minutes
Serves : 6 members

Description

Who would say no to chocolate in any form… the word chocolate always relates to high end dishes and recipes like cakes and puddings to me. For a change I wanted to pair it with an authentic desi Indian dish. The Bengali rasagulla’s did pop up in my mind. First thought of infusing cocoa powder to the panner and soak it in sugar syrup. As I was gearing up.. I was like the sugar syrup always goes for a waste as no one actually has it much. Hey, why don’t you make a chocolate syrup instead so all get to lick their bowls. Changed my mind immediately and went further with this plan. All done. Looked at the fusion dessert, it was not eye popping. Looked like a mass of brown rounds with liquid. Tasted it and yummy yum.. I swear, I could not stop with one. It was so Very addictive that I had my late night nigella lawson moments of sneaking to the refrigerator in the night ..

Chocolate rasagulla

Ingredients

Ingredients	Quantity
Condensed milk	140 milli litter
Milk	1 cup
Cocoa powder	4 tablespoons
Vanilla essence	1 teaspoon
Rasagulla	12
Almonds,cashew nuts and pistachio	few peeled and chopped to garnish
Rasagulla sugar syrup	as required to dilute the chocolate syrup

Method

Squeeze out the sugar syrup out of the rasagullas and keep aside.
Mix milk, cocoa powder, condensed milk and sugar syrup from the rasagullas together. Strain and bring to boil until well combined and runny.
Add the squeezed rasagullas and cook for 3 minutes in medium heat. Add the vanilla essence and mix well. Remove from heat and cool completely.
Place in the refrigerator for four hours. Serve chilled with a good garnish of the chopped nuts.

Notes

In case the chocolate syrup thickens dilute it by adding more rasagulla sugar syrup.

Paneer caramel pudding

Preparation time : 15 minutes
Cooking time : 15 minutes
Serves : 8 members

Description

When ever pressed for time and I have to come up with a dessert to entertain guests at home. The mighty caramel pudding is first on my list as it’s easy to make and high in taste. But it’s a very cliche pudding too as the entire world makes it with so many versions of its own. So to break my monotonous cook off and to add a bit of zing to my table spread, I tried adding panner to the pudding . Went ahead with my gut instincts. I was wrong just with one thing of assuming the time to cook the pudding. Other than that I nailed it right. The slight bite that you get from the crumbled panner bits sure was the surprise element ending with raised eyebrows that day in the table.

Paneer caramel pudding

Ingredients for the pudding

Ingredients	Quantity
Milk	1/2 litter
Eggs	5
Sugar	1 cup
Panner ( ricotta cheese )	300 grams grated
Vanilla essence	1 teaspoon
Cardamom powder	1/4 teaspoon
Cinnamon powder	1/4 teaspoon

Ingredients for the caramel

Ingredients	Quantity
Sugar	2 teaspoon
Water	1 teaspoon

Method

Heat caramel ingredients together in a pudding mould that can be pressure cooked. Once the sugar melts and starts to brown to a golden colour, remove from heat and cool completely to set for ten minutes.
Blend eggs, sugar, milk, cardamom powder, cinnamon powder and vanilla essence together until sugar dissolves. Add the grated panner and blitz just for a second or two just to mix well. Make sure you do not grind it.
Pour this mix over the set caramel. Close with a kid or foil paper. Double boil in a pressure cooker with the weight on for ten minutes in high flame and in low heat for five minutes. Remove from heat and open the pressure cooker only once the whistle sound subsides.
Remove and cool completely. Place in the refrigerator to chill for four hours. Run a sharp knife around the cooled pudding. Tilt over a flat pate. Cut into pieces and serve chilled.

Rabdi mousse delight

Preparation time : 10 minutes
Cooking time : 40 minutes
Serves : 8 members

Description

This fusion dessert is a share with no changes from my fellow foodie friend Mubeen sulthanas blog mubilicious. I think she had posted this around two years back. I did save it then but got to tick the cook off only now. When ever I try a new recipe, I add my twist to it but when it comes to desserts and cake I make sure to follow it precisely for best results. When get to a comfortable level with the dessert, that’s when I add my twist. But with this dessert, I did not want to spoil the taste of simple ingredients put together to taste divine. Like this dessert, the person who shared the recipe is also very sweet and beautiful. I did get to meet her just once when on a holiday in Dubai. Awaiting my next meet with her soon. Food plays such an interesting and important role in my life as the new people I get to know or become friends with are also food fanatics.. me and my crazy little world .

Rabdi mousse delight

Ingredients

Ingredients	Quantity
Milk	2 cups
Cornflour	1/2 teaspoon mixed with 1/4 teaspoon of water
Saffron	2 pinches
Sugar	3/4 cup + 3 tablespoons
Rose essence	a drop
Whipped cream	1 1/4 cup
Gelatine	1 tablespoon
Rasagulla	12
Yellow food colour	a drop
Pistachio and almonds	peeled and chopped few

Method

Boil milk with 1/4 cup sugar and one pinch saffron. Add the diluted cornflour and keep stirring until the milk thickens. Add rose essence and remove from heat. Cool completely and keep aside.
Cut each rasagulla into equal 2 halves.
Soak gelatine with 4 tablespoons of water for five minutes. Microwave the soaked gelatine in a microwave safe bowl for 30 seconds until the gelatine is dissolved and gets to a watery stage.
Remove and cool down to room temperature.
Whip the whipping cream according to packet instructions to stiff peaks.
Add the cooled gelatine cooled rabdi milk mixture, 3 tablespoons sugar and yellow food colour together.
Place one piece of cut rasagulla into individual small pudding bowls. Top with whipped cream mix. Flatten the top evenly. Place in the refrigerator for four hours or more until the mousse delight sets.
Remove the set mousse delights from the pudding moulds. Garnish with chopped nuts and saffron and serve chilled.

Chickoo pudding

Preparation time : 30 minutes
Cooking time : 10 minutes + 3 hours setting time in the fridge .
Serves : 5 members

Description

This year my chickoo plant at home surprised me by giving triple the amount of fruits it usually does. As always, I shared it with friends and relatives. Still, having loads of left over’s, I was left to make good use of these beauties. I did make ice cream with a few which was a smashing hit. So this time it had to be a pudding. Our family eid milan get together of nearly 60 members was coming up as well. I made good use by trying this recipe that came up to mind. At the eid Milan lunch get together, once the dessert’s were tasted. I could see every one relishing the chickoo pudding, followed with recipe please. The best part, the small amount of left overs also vanished away in seconds with all of them wanting a share to take away. Such a simple recipe with yumminess over loaded. I have planned to try the same with other fruits as well. Let’s see the results.
Before that, give a try to this recipe and let me know the results please.

Ingredients

Ingredients	Quantity
Chikoo purée	1 cup
Chickoo chopped	1 cup
Cream	1 cup
Milk	1 cup
China grass / agar agar	10 grams
Water	1 cup
Sugar	1 cup or more to taste
Salt	a pinch

Method

Soak China grass in water for ten minutes. Bring the soaked China grass to boil. Cook until the China grass has dissolved completely. Add sugar and milk. mix well to dissolve. Remove from heat and strain.
Mix in the chikoo purée, chikoo pieces to the strained milk mixture. Add the cream and a pinch of salt. mix well. Taste and adjust sweetness.
Pour into a pudding bowl. Place in the refrigerator to set for three hours or more. Serve chilled.

Chicken 65 biriyani

Preparation time : 50 minutes + marination time
Cooking time : 1 hour
Serves : 4 members

Description

Fusion food is the thing now a days. So fed up with the regular mutton, chicken, fish, prawn and vegetable biriyani’s I make at home, made sure to try a new fusion recipe instead to entertain my daughter and son in law on their recent visit. My daughter and myself discussing about what fusion to do with hubby dear beside. He was like no way a fusion biriyani, make mutton biriyani as that is the king of all biriyani’s ( being his real self sticking on to what he likes to eat and make others eat as well. My girl was like no we are going to try some thing new today. Hubby dear with a naive smile told us.. No problem, my friend is sending over some good madras style biriyani so I will not touch the so called fusion or confusion what ever it is going to be. I felt so in peace as I there is no need to cook another dish for hubby dear as his friends madras style biriyani will do justice for him. We settled down on chicken – 65 biriyani . Now how to start was the next question. I started with the chicken 65 part which was the easiest out of the entire recipe. Then with the biriyani gravy and then the rice. With the three components ready, I layered them and cooked in dum style for the final product. Tasted a tiny bit first and I loved it. Now at the lunch table, with no sign of hubby dears madras biriyani arriving.. We start our lunch. First helping done and as the second helping was to start.. I ask hubby dear if he wants white boiled rice? He’s like ” NO, NO.. I WILL HAVE THE FUSION BIRIYANI, IT TASTES NICE ” .. We all burst out laughing. Hubby dear pretending as if he didn’t hear or see anything was busy indulging himself with more biriyani. Happy me as I proved him wrong and my assessment of combining three authentic recipes of chicken -65 + biriyani gravy + ghee rice together doing the magic was epic. I wish this magic spreads at all your homes too through this fusion but not confusion recipe

Chicken 65 biriyani

Step -1

Ingredients for chicken 65

Ingredients	Quantity
Cleaned chicken	1/2 kg ( cut into bite size pieces )
Ginger garlic paste	1 teaspoon each
Chilli powder	1 tablespoon
Turmeric powder	1/4 teaspoon
Curd	1/4 cup
Cinnamon	1 inch piece
Cloves	2
Cardamom	1
Pepper powder	1/4 teaspoon
Cumin powder	1/4 teaspoon
Lime juice	1/2 lime
Vinegar	1 teaspoon
Salt	to taste
Orange Red food colour	a pinch
Corn flour	1 tablespoon
Flour / Maida	1 tablespoon
Egg	1
Oil	to deep fry

Method for chicken 65

Heat oil to deep fry in a heavy bottomed pan. Fry chicken pieces in batches 6 to 8 pieces at a time for 8 -10 minutes.
First 2 minutes on high heat and then on medium heat for 5 minutes and another 2 minutes on high again.
This way you get a crisp out side and a soft, moist cooked flesh inside.

Step -2

Ingredients for the gravy

Ingredients	Quantity
onion	6 sliced
tomato	4 chopped
green chillies	10 slit
coriander leaves	1/4 cup chopped
mint leaves	1/4 cup
lime juice	1 lime
ginger garlic paste	2 tea spoon each
curd	1 cup
ghee	100 gm
cinnamon	3 pieces
cloves	4
cardamom	4
turmeric powder	1/2 teaspoon
chilli powder	1/2 teaspoon
salt	to taste

Method for gravy

Heat ghee in a vessel, add cinnamon, cloves and cardamom. Top with sliced onions and fry till brown in colour for 10 minutes.
Add ginger garlic paste and fry to crisp. Top with tomato, green chillies, mint leaves, coriander leaves, curd, turmeric powder, chilli powder and salt to taste.
Mix well and sauté for another 10 minutes till all the juices are oozed out.
Add 1 cup of water, mix well. cook until oil separates and the green chilies are cooked. add lime juice. Taste and adjust. The salt, sourness and hotness should be more than what you want, so that when mixed with rice it tastes right.
Mix in the deep fried chicken 65 and mix well. Keep in low flame for 2 minutes till all the flavours infuse together. Remove from heat.

Step -3

Ingredients for the rice

Ingredients	Quantity
basmati rice	1/2 kg ( 3 cups )
ghee	1/4 cup
coriander leaves	2 tablespoons chopped
ginger garlic paste	1 tablespoon
cloves	4
cinnamon	4
cardamom	4
green chillies	2 slit
onions	2 sliced
curd	1 tablespoon
sugar	1/4 teaspoon
salt	to taste
whole cashew nuts	1 tablespoon
rose essence	1 drop
water	3 cups

Method for rice

Wash and soak the rice in water.
Heat ghee in a pressure cooker, add cinnamon, cloves, cardamom, sliced onion one. Fry to translucent.
Top with ginger garlic paste and fry to crisp.
Mix the water along with curd, salt, sugar, coriander leaves, green chillies, sliced onion one, cashew nuts, rose essence and bring to boil.
Add washed rice and toss well and pressure cook for 1 whistle and remove from heat.

Step -4

Other ingredients

ingredients	Quantity
Onions	3 sliced
Oil	to deep fry
Garam masala powder	1 tablespoon

How to proceed

Heat oil to deep fry. Drop the sliced onions in batches. Deep fry to golden in colour and crisp. Drain and keep aside.
Take a wide mouthed heavy bottomed vessel. Layer 1/4 th of the pre – cooked rice equally in the bottom, top with 1/4 th of the crisp fried onions, sprinkle 1/4 teaspoon of garam masala powder. Pour 1/4 th of the chicken 65 gravy making sure to cover the rice layer below.
Do the same until all the rice, fried onions, garam masala and chicken 65 gravy are over. Make sure to keep the rice layer the top most finally.
Close the vessel with a tight lid . Keep over a hot griddle / tawa for fifteen minutes over low heat, letting all the flavors infuse together. Remove from heat.
Serve hot with onion raitha and papadam.

Fish finger

Preparation time : 20 minutes
Cooking time : 18 minutes
Serves : 8 members

Description

Fish finger’s, I remember having it first at goa as kid at the cidadi de goa resort. Four day’s of sun, sea and good food. My best holiday till date. My bother and myself were in the pool all morning’s and by evening at the beach. In between we would relish the grand buffet spread at their restaurants. The first time I got to see so many innovative new dishes on display of sea food. The lobsters, crabs, shrimps and fish were always the catch of the day and fresh. The fish fingers were crisp, subtle and served with a ketchup and mayonnaise. Not knowing what mayonnaise was back then, I called it as Goan butter. ( crazy breed me ) From then on it was added to my must have list’s when ever we dined out at restaurants. But never has the fish finger being as tasty as the ones I had in goa. The reason being the quality of fresh fish. Now at my place we get fresh fish and I make up for all the lost time of missing the delicious finger fish. Simple to make , high in taste, very English and has a history of 60 years to it. What more do you need to give a try on this recipe. Lets continue by entertaining and passing over the age old recipe to the future generation letting them enjoy as we did.

Ingredients

Ingredients	Quantity
Sheer Fish	1/4 kg ( shin , bones removed and cut into finger size strips )
Green chillies	4 crushed
Ginger	1/4 teaspoon crushed
Garlic	2 flakes crushed
White pepper powder	to taste
Salt	to taste
Lime juice	1/4 teaspoon
Egg white 's	2 beaten with salt and pepper powder to taste
Bread crumbs	1 cup
Oil	to deep fry

Method

Marinated cleaned fish strips with crushed green chilies, ginger, garlic, salt, white pepper powder and lime juice for one hour.
Dip the marinated fish strips into beaten egg white. Remove and coat over with bread crumbs all over. Do the same with the remaining fish strips.
Heat oil to shallow fry. Fry in batches to golden in colour and serve with tomato sauce, mayonnaise and mint chutney.

Cheesy curry leaf chicken strips

Preparation time : 20 minutes
Cooking time : 18 minutes
Serves : 8 members

Description

There are times when my mind get’s to a crazy level resulting in me doing random things unplanned. This recipe also was one such that I just came up with. Started with wanting a green based masala chicken for the day, then I realized that the menu was short of a crispy dry dish. Immediately gave it a flavorful crust from all parts of the world with a mixture of the English oats, Italian cheese and South Indian curry leaves. I did have my doubts but the final product was beyond awesome. I could not get over these… The texture, the colors, the crunch being a few reasons to salivate.
This new easy treat did remind me that changing the way you cook from the regular and eat isn’t difficult. You just have to want to do it . Thank you all, for letting me live out my dream every day of cooking, experimenting and sharing. The best part is when you all get to think of me when you do cook the dish, eat it or see it .

Cheesy curry leaf chicken crisps

Ingredients

Ingredients	Quantity
Bones less chicken pieces	1/4 kg ( bite size pieces )
Oil	to deep fry

Ingredients to grind

Ingredients	Quantity
Coriander leaves with stem	1/4 cup
Mint leaves	1/8 cup
Curry leaves	few
Green chillies	6
Ginger	1/4 inch piece
Garlic	2 flakes
Lime juice	1 tablespoon
Salt	to taste

Ingredients for the crust

Ingredients	Quantity
Oats	1 cup
Grated Parmesan cheese	1/2 cup
Curry leaves	one hand crushed
Salt	to taste
Crushed Pepper	to taste
Eggs	2 beaten

Method

Grind all ingredients together mentioned under the to grind ingredients to a smooth paste. Marinate cleaned chicken pieces with the ground masala for one one hour or more.
Mix all the crust ingredients together except for the eggs. Beat the eggs with salt to taste.
Dip a piece of the marinated chicken into the beaten eggs and toss over the crust oats – cheese mix. Make sure the chicken piece is coated well from all sides. Do the same to all the chicken pieces.
Heat oil to deep fry at medium heat. Drop the chicken pieces in batches of four to five pieces and fry to crisp and golden in colour on both sides. Remove and serve hot with dips of choice.

Kaima urundai kozlambhu / meat ball curry

fullsizerender-4

Preparation time   : 20 minutes
Cooking time        : 18 minutes
Serves          : 8 members

Description

There are a few recipes that my mom is crazy about to cook, to master it, entertain with it and eat it too. But not always does she win with the recipe cook off. This kaima urundai kozlambhu is also one such recipe that she loves to cook and entertain with but fails always ending up with rubbery meat balls. Poor us in the table pretend it’s tasty and stuff our selves by gulping water to swallow the curry. She makes sure to ask dad if she’s made it like how my grand mother used to make it. Dad being a silent man by nature, just smiles always. The next time she says I will make the same, we all in a chorus say no, no not this time. My mom not knowing the real reason with all of us signaling and giggling with out her knowledge. Such recipes,even I don’t take an effort to try thinking if she can’t then even I can’t. But at times when you repeatedly serve the same and fall short of choice is when I take an effort to give my shot. My first few attempts did end up like moms. Rubbery meat balls. But being the never give up attitude me.. I did try over and over again. Usually I make it in the pressure cooker and it always ended in rubbery meat balls. So this time I made up my mind to make it in a pot, started and as I was dropping the meat balls, I got a call. Left the stove with the meat balls in low flame to cook. Made sure to rotate the pot once in three minutes time. Came back to the dish after nearly 12-15 minutes. Checked the meat balls to see if they were cooked through. As I pinched the meat balls, it just slit open so smoothly not as always in a hard way. I jumped up and the first thing I did was to call mom and tell her I made it exactly like grand ma. So the key was to cook the meat balls in low heat, this is where mom and myself were making a mistake. We are not to be blamed as my grand mother never ever shared her recipes with any one of us. I guess that’s why I am sharing the little I know with you all…..

Kaima urundai kozlambhu / meat ball curry

Ingredients for the meat balls

Ingredients	Quantity
Minced meat / Mutton keema	1/2 kg
Shallots	8
Ginger	1/2 inch piece
Garlic pods	6
Green chillies	6
Coriander leaves	3 tablespoons
Roasted Bengal gram dhal	3 tablespoons
Coconut grated	2 tablespoons
Turmeric powder	1/2 teaspoon
Salt	to taste
Cardamom , cloves , cinnamon	2 each

Method for meat balls

Grind all the above ingredients together in a blender without adding water to a smooth paste .

Ingredients for gravy

Ingredients	Quantity
Big onions	2 chopped finely
Cardamom , clove , cinnamon	2 each
Ginger garlic paste	2 teaspoon
Red chilli powder	1 teaspoon
Coriander powder	2 teaspoon
Turmeric powder	1/2 teaspoon
Tomatoes	3
Oil	2 tablespoons

Ingredients to grind to a smooth paste

Ingredients	Quantity
Coconut	4 tablespoons
Cashew nuts	6
Fennel seeds	1/2 teaspoon
Poppy seeds	1/4 teaspoon

Method for gravy

Heat oil in a board vessel adding the whole spices letting them to splutter. Add onions and fry to translucent. Top with ginger garlic paste and fry until raw smell vanishes.
Add red chilli powder, turmeric powder, tomatoes and sauté until oil separates. Add one cup of water and boil to take away the raw smell.
Add ground coconut – cashew masala paste and boil to thicken until desired consistency. (Semi loose will be fine as we have to boil the meat balls in it )
Roll the ground minced meat mixture into lemon size balls. slowly drop the meat balls into the boiling gravy, lower the heat and cook until the meat balls are tender and cooked by turning them over gently once after eight minutes time. Cook further to cook on the other side the same way.
Garnish with chopped coriander greens. Serve hot with ghee rice,pulaos, rotis, parata’s of your choice.

Kerala plantain halwa

Preparation time : 20 minutes
Cooking time : 18 minutes
Serves : 8 members

Description

My parental uncle drops in at home after years with loads ( sacks actually ) of fresh local produce as gifts from my native place palakkad. I did share it with near and dear ones. I literally fell in love with Kerala banana’s that he got. Just cut out from the tree. I love the sweet and sour flavour of plantains and made sure to keep the entire lot for myself. Crazy, greedy me. I did make maximum use of the plantains in all means I knew to put them to use. The last few remaining were turning dark skinned and begging me to use them soon. Now it was time for me to try a completely new dish. Came up with a halwa idea as I have never ever tried making halwa before. Started with a recipe instantly that I thought would work and made it. From the colour, texture,flavor and gloss it had was pitch perfect. No kids at home, so hubby dear and myself tasted by sharing one piece, shared a few with my in – laws and packed the rest for my friends. It was a super hit every where. Nothing to me is more soothing than to see my near and dear ones relish the food I cooked with love. Their umm’s ahh’s are unbeatable..

Kerala plantain halwa

Ingredients

Ingredients	Quantity
Kerala plantain	5
Sugar	1 cup
Water	1/2 cup
Ghee	5 teaspoon
cashew nuts	2 tablespoons chopped + 2 teaspoons whole to decorate
Salt	a pinch
Cardamom powder	1 teaspoon

Method

Boil sugar and water together for two minutes until sugar dissolves. Remove scums and dirt from the top. Remove from heat and set aside.
Grind the Kerala plantains to a smooth paste.
Heat ghee in a non stick pan. Add the chopped cashew nuts and fry to golden in Colour. Top with the ground Kerala plantain paste. Stir until cooked well and leaves the sides. Keep stirring and make sure it does not get burnt at the bottom.
Add the sugar syrup and mix well to the Kerala plantain mixture. Keep stirring until mixed well. Add salt and cardamom powder. Cook further, stirring through out until the halwa leaves the sides and gets to a halwa consistency.
Pour the halwa over a greased platter with high sides. Flatten the top to get equally shaped halwa pieces. Leave to set for 20 minutes at room temperature. Once set, cut into squares with a greased sharpe knife. Decorate with whole cashew nuts and serve.

Foxtail millet pesarattu/ Thinai pesarattu

Preparation time : soaking in water 6 hours + fermentation time 6 hours + 20 minutes

Cooking time : 2 minutes for each pesarattu
Serves : 8 members

Description

Ancient recipe’s festival was held at my home town recently. It was such a good effort taken by the seed foundation and jeyendra school to showcase forgotten age old recipes that our forefathers had and relished upon. I made sure to take part in the cooking work shop where we got to see many innovative recipes that can be made with locally produced millets. A class worth that alerted me with the fact that there is no ending to learning in this world. I got to know so much more about food and cooking. I made sure to have at least one meal a week made with millets mainly to support the local farmers and the Eco system. I know you all must be thinking what does Eco system have to do with eating millets? Well, when we start to eat more millets and it gets to become a demanding crop. Framers grow more millets, birds feed on them and spill the seeds all over. When it rains, the seeds grow again. This is what was happening years ago but the day we stopped respecting our local produce and started to focus more on food and produce that are flown down from other countries.. That’s when every thing around us started to work in a reverse way. So here is my first try on the andhra special pesarattu made with foxtail millets. My small first step towards helping the world to become a better place so that our younger generation too get to enjoy this earth as we did.

Foxtail millet pesarattu/ Thinai pesarattu

Ingredients

Ingredients	Quantity
Foxtail millet / thinai	1 cup
Green gram	1 cup
Dry Red chillies	4
Green chillies	2
Salt	to taste
Tomato	1 big
Ginger	1/4 inch piece
Garlic	2 flakes
Onions	1 chopped
Asafoetida	1/4 teaspoon
Coriander leaves chopped	1 teaspoon
Oil	to drizzle

wash and soak fox millet and green gram together in water for six hours.
Grind together to a coarse semi thick paste.mix well with salt to taste and let it ferment at room temperature for six or more hours.
Grind dry red chillies, green chillies, ginger and garlic together to a smooth paste. Add it to the fermented fox millet batter and mix well.
Add Asafoetida, chopped onions and chopped coriander leaves to the batter and mix well.
Heat a tawa in medium flame. Pour a ladle of batter in the centre and spread to a circle just like we do for dosa. Drizzle one teaspoon oil all around. Cook for 40 seconds to a minute until you see bubbles on top. Flip over and cook for another 40 seconds. Remove and serve hot with chutney of your choice.
Repeat the same for more pesarattu’s.