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Rawa Upma Recipe

About Rawa Upma Recipe: A delicious south Indian breakfast dish made with semolina, vegetables and topped with some grated coconut

How to Make Rawa Upma

  • 1.Boil water.
  • 2.Slice onions and cut the chillies lengthwise.
  • 3.Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden.
  • 4.Add onions, curry leaves, cashew nuts and green chillies. When the onions are translucent add semolina and sauté.
  • 5.Add the boiling water and stir rapidly with the salt. When the moisture is absorbed, the upma is cooked.
  • 6.Mix well and garnish with grated coconut and coriander leaves.

Key Ingredients: Semolina, Water, Ghee, Mustard seeds, Black gram dal, Bengal gram dal, Onions, Green chillies, Cashew nuts, Curry leaves salt, Coriander leaves, Coconut

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Onion Rava Dosa Recipe

About Onion Rava Dosa Recipe: A crisp dosa made with rava an topped with a onion-green chilly mixture.

How to Make Onion Rava Dosa

  • 1.Mix the rice flour and rava with some water and mix till its a smooth batter.
  • 2.Add the asafoetida, cumin seeds and salt.
  • 3.Cover and keep it in a warm place for a few hours to ferment.
  • 4.Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside.
  • 5.Heat a flat pan (tawa) and grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter.
  • 6.Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter.
  • 7.Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown.
  • 8.Using a spatula carefully fold the dosa and remove from the pan. Serve hot with chutneys or sambhar.

Key Ingredients: Rava (semolina), Rice flour, Green chillies, Ginger, Black pepper, Cumin seeds, Asafoetida, Onions, Cashew nuts (broken), Salt, Oil

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Buttermilk Sambar Recipe

Sambar is one of the most loved dishes in the south Indian cuisine. Lady finger and brinjal cooked in a sambar paste and buttermilk base. A tempting tadka poured over the sambar and served piping hot!

How to Make Buttermilk Sambar

For the vegetables:

  • 1.In a wok add coconut oil, turmeric powder, red chilli powder. Saute.
  • 2.Add chopped bhindi and a pinch of salt. Add the tamarind extract, mix. Add a little water and cook for 4-5 minutes.
  • 3.Now add brinjals and cook till the brinjals are in a half cooked stage. Turn off the fire and keep aside.

For the sambar paste:

  • 1.In a pan dry roast urad dal, tuvar dal, cumin seeds, fenugreek seeds, coriander seeds, black pepper, garlic, ginger, coconut, turmeric powder, red chilli powder and sea salt.
  • 2.In a mortar and pestle grind the dry roasted spices. Add a little water to facilitate the grinding process. The paste is ready. Keep aside.

For the base:

  • 1.In a pan add coconut oil and the sambar paste. Add a little water to make the paste smoother. Cook till the oil starts to leave on the sides.
  • 2.Add tamarind extract, jaggery and salt. Mix well.
  • 3.Now slowly and gradually add the butter milk and keep stirring.
  • 4.Add the vegetables. Cover and cook the sambar on low to medium heat till the vegetables are done. Pour over the tadka.

For the tadka:

  • 1.In a small pan add coconut oil, kashmiri red chili, mustard seeds and curry leaves. Let them crackle.
  • 2.Add a pinch of sea salt and grated coconut. Mix well.
  • 3.Add to the sambar.

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Kowloon, Hong Kong

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