Tag: Dosa

Categories
Healthy food

(278)Mix Dal Dosa

Ingredients

Method

  1. In a saucepan mix all Dals and Rice together.
  2. Wash two times and fill the sauce pan with water to soak for 8- 10 hours.
  3. Grind it into coarse batter. See video for consistency.
  4. Heat nonstick tawa and spread ⅓ cup of batter evenly in a circular manner.
  5. Drizzle ghee or oil or butter and roast till golden brown.
  6. Give a single cut from the centre towards the periphery. Now lift from the cut and fold dosa. So you will get a crispy cone shape Dosa.
  7. Serve hot with Coconut chutney, Green chutney, Milega podi and Sambhar. Enjoy
Consistency of the batter

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Categories
Quick Cooking Tips

(255) Curry Leaves Dry Chutney

Ingredients

  • 1 cup fresh Curry leaves.
  • ½ cup Peanuts.
  • ⅓ cup White sesame seeds.
  • 1 tbsp. Cumin seeds.
  • 1 tsp. Dry Mango powder (Aamchur).
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 6-8 whole Dry Green chillies.
  • 1 tbsp. Oil.

Method

  1. Pluck curry leaves from the stalks. Wash and dry for 10 to 15 minutes on the kitchen towel.
  2. Heat oil in nonstick kadhai and add Mustard seeds in it. Wait for the crackling sound and then add Asafoetida powder and dry green chillies. Stir and now add Sesame seeds and Peanuts. Saute for 1 minute and add Curry leaves. Saute on medium flame and stir continuously till all leaves turn crispy.
  3. Switch off the flame and add Dry Mango powder.
  4. When cool completely, grind in a grinder and make a coarse powder.
  5. Serve Curry leaves chutney with Rice, Idli, Dosa or as you wish.
Dry Chutney

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Quick Cooking Tips

(241)Mix Dal flour OR batter

Ingredients

  • 1 cup Masoor dal.
  • 1 cup Moong dal.
  • 1 cup Chana dal.
  • 1 cup Tur dal.
  • ½ cup Udad dal.
  • ½ cup Rice.

Method

  1. Mix all dals and make coarse flour in a flour mill.
  2. OR Mix all dal in a big sauce pan .
  3. Wash thoroughly for 2 times and soak for 8-10 hours.
  4. Drain all water and add dal, finely cut 2 inches ginger, 2-3 green chillies, ½ cup Coriander leaves and salt. Grind it in a mixture grinder and make smooth batter without water.
  5. Enjoy Chila, Dhokla, Uttapam, Idli and Dosa from this batter. For chila, dosa and uttapam, you have to add some water to meet the consistency. Whereas the flour can  be used for making Thepla, Puri, Paratha, Muthiya and also for Chila, Dosa, Idli and Dhokla.

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Categories
Healthy food

(237)Instant Soft Dosa

Ingredients

  • 1 cup tender coconut.
  • 1 cup of Rice flour.
  • 2 ¾ cup water.
  • ½ tsp. Soda bi Carb.
  • 1 tsp. Salt.
  • 1 tbsp. finely chopped Coriander leaves.

Method

  1. Make a smooth paste of tender coconut.
  2. In a mixing bowl mix rice flour and coconut paste thoroughly by adding water. Add salt and soda bi carb and prepare the flowing consistency of the batter.
  3. Spread either on non stick tawa or in an appum vessel and prepare instant soft dosa.( See vidio)
  4. Serve with Coconut chutney.
Making soft dosa in Appum vessel
Categories
Healthy food

(198)Tomato ketchup

Ingredients

  • 1 kg Red Tomatoes.
  • 1 tbsp. Oil.
  • ½ inch Cinnamon stick.
  • 6 whole Clove.
  • 6 whole Black pepper.
  • 1 Onion( optional).
  • 3 Garlic pods (optional).
  • 1½ tsp. Salt.
  • 3 tbsp. Sugar.
  • 1 tbsp. Red chilli powder.

Method

  1. Wash and cut each tomatoes into roughly 8 parts.
  2. Peel onion, wash and cut into roughly 8 parts.
  3. Cut Garlic pods into 2-4 parts.
  4. Heat oil in nonstick sauce pan.
  5. Soute Clove, Cinnamon stick and pepper corns for 30 seconds and add onion pieces, garlic and tomato pieces.
  6. Cook for 15 minutes on slow flame.
  7. Switch off the flame and once whole content has cooled down, grind into fine puree.
  8. Strain the puree and again heat to reduce water to get saucy consistency .Stir continuously otherwise it will stick to bottom of the pan.
  9. Store into air tight jar for 3-4 weeks in refrigerator.
  10. And if you want to store more, make cubes and store these cubes in deep freezer for 3-4 months.
Categories
Healthy food

(160)Palak Kofta Curry

Spinach Kofta Curry

Ingredients

  • 1½ bunch of Spinach.( Approx.300 gms)
  • ¼ cup beat curd.
  • Onion gravy Ingredients
  • 2 tbsp.Oil
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 3 Cloves.
  • ½ inch Cinnamon stick.
  • 1 Green Cardamom.
  • 1 Black Cardamom.
  • 4 whole black pepper.
  • 2 Garlic pods.
  • Tempering Ingredients
  • 2 Bay leaves.
  • 8-10 Curry leaves.
  • 1 Whole red chilli.
  • 1 tsp. Cumin seeds.
  • Ingredients for Kofta
  • ½ bunch finely chopped Spinach.(100 gms.)
  • ¾ cup wheat coarse flour.
  • 2 tbsp. Chickpea flour ( besan).
  • 1 tsp. red chilli powder.
  • ½ tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • ⅛ tsp. Asafoetida powder.
  • 2 tsp. Sugar.
  • 1 tsp. Salt.
  • 2 tbsp. Oil.
  • Oil for frying.
  • Garnishing.
  • ¼ cup finely chopped coriander leaves.

Method

  1. Wash Spinach leaves thoroughly and finely chopped ½ bunch of Spinach for kofta
  2. Marinate finely chopped Spinach with salt and sugar and keep aside.
  3. Blanch remaining Spinach and keep aside.
  4. Cut onions for gravy.
  5. Heat oil in nonstick pan and soute all dry ingredients and then add onion wedges, garlic pods and ginger .Soute till onion becomes translucent.
  6. Make a paste once it is cool down and keep aside.
  7. Make a puree of blanched spinach and keep aside.
  8. In marinated spinach mix wheat flour, besan and all spices.
  9. Mix all the ingredients thoroughly and make a kofta batter.
  10. Heat oil for kofta frying.
  11. Half fry all kofta and keep aside.
  12. Heat oil in nonstick pan and add Cumin seeds. After crackling sound add Asafoetida powder, bay leaves, curry leaves, red chilli. Quickly stir and add onion gravy . Soute till oil separates. Add curd and Spinach puree. Give quick stir for 2-3 times and then add 1 cup water.
  13. Once gravy starts boiling add all kofta , close the lid and cook in slow flame for 5 minutes.
  14. Switch off the flame and garnish with coriander leaves.
  15. Taste the dish before serving. Serve hot Spinach kofta Curry with paratha, kulcha, nan, roti, bhakri , rice or as you wish.
Washed spinach.
Spinach kofta batter
Onion gravy
Blanched spinach
Spinach puree with curd.
Categories
Quick Cooking Tips

(146) Mixed Herbs Butter.

Ingredients

  • 100 gms. Amul butter.
  • 1tbsp.finely chopped fresh Parsley.
  • 1 tbsp. finely chopped fresh Basil.
  • ¼ tsp. Oregano powder.
  • ½ tsp. Chilli flakes ( optional)
  • 4 Garlic pods or 1 tbsp. green garlic paste.

Method

  1. Pluck leaves of Parsely from stalks.
  2. Wash leaves and finely chop. Keep aside.
  3. With the help of rolling pin crush Garlic pods into smooth paste. Keep aside.
  4. Bring butter to room temperature .
  5. In mixing bowl, mix all ingredients- butter, Parsely leaves, Oregano powder, Chilli flakes and Garlic paste.
  6. Mix well and refrigerate.
  7. It remains fresh for 6 months in freezer.
  8. Apply this butter on bread, bhakhri, roti, paratha, kulcha, chila, Idli, Dosa or as you wish.
Mixed Herbs Butter
Categories
Protein rich food

(255)Red Lentils Dosa.

Ingredients

  • Ingredients for Lentils Dosa :- 3 cup Masoor dal, ½ cup Udad dal, ½ cup Rice.
  • Ingredients for Masala Dosa Filling :-½ cup finely chopped Coriander leaves, ½ cup finely chopped Spinach, ½ cup chopped Carrot, ½ cup Red and Yellow bell pepper, ½ cup finely chopped Spring onion, ½ cup Sweet corn and 2 cubes Tomato puree
  • 3 tbsp. butter.
  • ½ tsp. Salt. (add less salt so you can use chat masala).
  • 3 tsp. Red chilli powder.
  • Chat masala.
  • Mozzarella cheese granules.

Method

  • Wash and soak all dals and rice together for 8-10 hours.
  • Grind dals and rice into fine paste and sauce like consistency.
  • Keep aside for 5-6 hours for fermentation OR you can use immediately for making dosa.
  • Method for making filling:-
  • Heat butter in a nonstick pan and saute onion for 2 minutes. Add salt and again saute.
  • Now add all other vegetables, close the lid and cook on a slow flame till it becomes tender.
  • Add tomato puree and red chilli powder and reduce water from the puree. keep the pan open and stir occasionally. Once you get the desired dry consistency of masala dosa filling, switch off the flame and transfer into plate to cool down.
  • Heat nonstick tawa and on slow flame, pour dosa batter and spread evenly in the circular manner and drizzle ghee on the periphery and over it.
  • In the center of the dosa place the stuffing length wise and sprinkle mozzarella cheese granules and then chat masala.
  • On a slow flame each dosa will take 4-5 minutes. So have patience and you will enjoy crispy dosa with Coconut chutney.
Categories
Healthy food

(140)Kobi Dadam Dana ni Salad

Ingredients

  • 250 gms Cabbage (Kobi)
  • 1 medium size Pomogranate. (Dadam)
  • 1 tbsp. finely chopped coriander leaves
  • 1 tsp. lemon juice.
  • 1 tsp. Chaat masala.
  • 1 finely chopped green chilli( optional)

Method

  1. Shred washed cabbage with potato slicer.
  2. Remove seeds from Pomogranate and keep aside.
  3. Finely chop washed coriander and green chilli .
  4. In mixing bowl mix shredded cabbage with seeds of Pomogranate. Add coriander and green chilli, lemon juice and chat masala
  5. Cabbage Pomogranate Salad is ready to serve.
  6. Serve with fulka roti, bhakhri, puri, kulcha, thepla, khakhra or as you wish.
Categories
Healthy food

(133)Amla Pickle

Ingredients

  • 1 kg Amla.
  • ½ kg sugar.
  • 1 tbsp. salt.
  • 1 tsp. Turmeric powder.
  • 1 tbsp. chili powder.
  • ½ tsp. Asafoetida powder.

Method

  1. Wash, wipe and pressure cook amla, keeping it in a strainer, upto two whistles.
  2. When cooker cool down, take out strainer from the cooker and remove seed from each amla and cut it into small pieces.
  3. In big thick bottom sauce pan or in pressure cooker itself( must be steel cooker) mix amla pieces with sugar.
  4. Stir continuously on fast flame for 10 minutes and after that add salt, asafoetida powder, chili powder and turmeric powder and again cook for 1 more minute.
  5. Amla pickle is ready. Switch off the flame and keep aside.
  6. Bottle it in a glass jar once it cool down completely.
  7. Enjoy amla pickle with roti, bhakri, khakhra, paratha, bread, handavo, muthia, dhokla, patra pakoda, vada, chila or as you wish.

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