Monday, November 16, 2015


Bay Area has a variety of South Indian restaurants where local spice levels match what is authentically served in South India.  UlavarcharU, Madras Cafe, Little India Cafe, Satkar, Aachi Aapakadai are some of the restaurants serving authentic food. Search for your favorite dosas at

Masala Dosa 

Masala Dosa is one of the best and very famous South Indian Recipe. The Crispy outer crust of the dosa is filled with Restaurant Style Potato or Aloo Masala Filling and served with any type of South Indian Chutney along with Sambar. Although it is South Indian (Kerala, Andhra, Tamil, Mysore) Recipe but still you can find its presence in almost every part of India specially in every hotels
Rava Dosa
Rava Dosa is very crispy and instant to make, as we need not to ferment the batter overnight and the preperation time is very less as compared to other dosas recipe. The Andhra style of making ravva dosai with onion is widely accepted. Masala filling of masala dosa can be used to stuff Rava (Suji) Dosa. easy crisp dosa made with
semolina, rice flour and all purpose flour. doesn’t require any fermentation
Tomato Dosa
Tomato dosa or Thakkali Dosa (Thakkali stands for tomato in Malayalam and Tamil) is a delicious crispy dosa which incorporates tomato in the usual dosa batter. It is a quick-to-make dosa recipe which does not require any fermentation. The tomato in the batter lends the dosa its tangy and yummy taste. 

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каталог музыкальных инструментовBesan Dosa is also known as Besan ka Cheela, gram flour dosa or puda.Besan Dosa (Besan ka Cheela) Recipe
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каталог музыкальных инструментовBesan Dosa is also known as Besan ka Cheela, gram flour dosa or puda.
Ragi Dosa

Healthy dosa made using ragi. Ragi is also known as finger millet
Mysore Masala Dosa

Crisp and soft dosa spiced with red chutney. Served with a potato dish and coconut chutney step by step recipe
Moong Dal Dosa
Crisp and delicous dosa made from whole mung beans. healthy & nutritious. vegan as well as gluten free.
Poha Dosa
This dosa is a andhra speciality also known as atukula dosa. Amazingly soft, spongy & porous.
Soybean Dosa
Soybean dosa with flaxseed
Quick Oats Dosa
Quick and crisp instant oats dosa made with oats, rice flour and rawa/sooji. No fermentation required.

Tuesday, October 13, 2015

Surti Cuisine

Surti Cuisine is distinctly pure vegetarian and traditionally served elaborately on platters accompanied with rice and a mind boggling variety of wheat breads. Ingredients for Surti food are easily available and the basic tastes have been largely retained in spite of a variety of modern influences and fusion food. A mandatory glass of chai or tea, often masala tea accompanies a Surati meal. Taste Of Surti and Spice Valley in the Bay Area are the few places to sample Surti Cuisine

Varied tastes like tangy, sweet, hot and spicy mix and mingle in strange concoctions in Surti Cuisine. Srikhand, a sweet dish made of yogurt, is an obvious name when one mentions of Surti cuisine. Farsans, theplas, kadhis and laddoos belonging to the Surti cuisine are renowned all over India. The wide repertoire of snacks, pickles and chutneys accompany the Surati dishes. The surati confectionery products also deserve special mention. 

Surti Khaman  Surti Dhokla
Khaman is a food common in the Gujarat state of India made from freshly ground chickpea meal or chickpea flour gram flour. Generally eaten as a snack, it is mostly served with roughly chopped onions, sev, fried chillies sprinkled with salt and chutney. In some shops it is also served traditionally in a large green leaf. Sometimes it is also garnished with scraped coconut. Khaman, often part of the Gujarati Thali (traditional dish containing various components of a full meal) is very similar to dhokla, in which the batter is made with a mixture of rice and lentil flour, resulting in a distinct texture and taste. Nonetheless, Khaman, Khaman-Dhokla and Dhokla are often used interchangeably and are synonymous with a steamed snack made with a batter composed of lentil flour or a mixture of lentil and rice flours. Although a Gujarati snack, it has become increasingly popular across India, as well as in other regions with a sizable Gujarati community. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably.

Surti Undhiyu

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Gujarat, India. The name of this dish comes from the Gujarati words "matlu" meaning earthen pot and "undhu" meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.
The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour, and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste that typically includes cilantro leaves, ginger, garlic, green chili pepper, sugar and sometimes includes freshly grated coconut. The mixture is slow cooked for a long time, with some vegetable oil and a very small amount of water sufficient to steam the root vegetables.

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Saturday, October 3, 2015

Rajasthani Cuisine

Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Rajasthanis love their food and it is evident in their preparations. Dal Bati Churma and Laal Maas are the most famous dishes from the state.

Bikaner Sweets and Chaat Cafe is a great little place in Sunnyvale. The food is great the service is awesome. Their Rajasthani Thali is a great sampler of their items.

Dal Bati Churma
One of the most famous dishes from the state, no Rajasthani food is complete without Dal Bati Churma. The round Batis dipped in ghee with Panchkuti dal and churma make for an appetizing combination.

Gatte ki Sabzi
A scrumptious Rajput dish, gattas made with besan dipped in a spicy gravy.

Mawa Kachori
A version of kachori,  Mawa Kachori is filled with dry fruits and khoya, deep fried and then dipped in sugar syrup. One must indulge in this dessert after lunch/dinner. If you say you don't have a sweet tooth, we say you haven't tried this one yet.

This disc shaped sweet is prepared with ghee, flour, paneer and sugar syrup. It comes in various varieties like Malai Ghevar, Mava Ghevar and Plain Ghevar. No Rajasthani ceremony is complete without this delectable dish.

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