Masala Dosa

Masala Dosa 

Ingredients for the Dosa Batter:

• 2 cups of regular rice(I use Kolam rice)
• 11/2 cups of  boiled rice
• 2 cups of split urad dal 
• water
• salt
• oil 

Ingredients for the Masala - (Potato filling):

• 4 potatoes boiled & mashed
• few curry leaves
• 1/2tsp chana dal/bengal gram
• 2 onions sliced or chopped
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• 2 chopped green chillies
• 1tsp chopped ginger 
• 2tbsp chopped coriander leaves
• ½ tsp turmeric powder
• a pinch of asafoetida
• 2 tsp oil 
• salt

Ingredients:

Dosa Batter:

Wash both the rice and urad dal and soak in water for 7 hours both (rice & dal  separately.

Drain the soaked urad dal n rice. 

Grind the urad dal along with water to a smooth batter.

Grind the rice to make a smooth batter.

Mix both the batters together in a large vessel and cover the batter to  ferment overnight after the fermentation process is over, the batter will be double in size and rise.This depends on the climate & outside temperature.. If the climate is too cold it will take time to ferment for this u can tied the vessel with a cloth & keep in a warm place or even inside a microwave.. If the climate is hot no need to do anything the batter will get fermented......

Gently mix the batter and add salt to it.Keep aside...

Preparing the potato filling:

1. Soak the chana dal in hot water for 30 minutes.
2. Later drain the chana dal and keep aside.
3. Heat oil add rai, hing add cumin seeds and chana dal.
4. Fry the chana dal well. Now add the onions and curry leaves.
5. Fry the onions till they become soft. Add the green chilies and ginger.
6. Add the turmeric powder and asafoetida. Mix well.
7. Now add the boiled chopped potatoes and the salt mix well....
8. Cook for few minutes stir well. Add chopped coriander leaves. Stir and keep aside.

Preparing the Masala Dosa:

1. Heat a tava or a non-stick pan.Smear some oil on the tava....
2. Spread the dosa batter on the tava. Add some oil on top
3. Flip and cook the other side. Flip again.
4. Remove from the tava & plate it.Spread the potato sabzi filling on one side of the dosa.
5. Cover with the other half and let the dosa.
6. Serve masala dosa hot with coconut chutney and sambar..But i like to have it without the chutney or sambhar...

Dosa

Dosa 

I have already posted the recipe for idli the ingredients are almost the same as used in making idli only one more ingredient has been added & that is (fenugreek) methi seeds...

Ingredients:

2 cups of regular rice(I use Kolam rice)
11/2 cups of  boiled rice
2 cups of split urad dal 
1 tsp of methi seeds & water
salt
oil 

Method:

1. Wash both the rice, methi seeds and urad dal and soak in water for 7 hours both (rice & dal  separately.
2. Drain the soaked urad dal n rice. 
3. Grind the urad dal along with methi seeds with water to a smooth batter.
4. Grind the rice to make a smooth batter.
5. Mix both the batters together in a large vessel and cover the batter to  ferment overnight after the fermentation process is over, the batter will be double in size and rise.This depends on the climate & outside temperature.. If the climate is too cold it will take time to ferment for this u can tied the vessel with a cloth & keep in a warm place or even inside a microwave.. If the climate is hot no need to do anything the batter will get fermented......
6. Gently mix the batter and add salt to it.
7. Grease the tava or a non stick pan with oil and now pour 1 ladle full of batter and  spread evenly and cook until its golden in medium flame.Now you need to flip to cook the other side also...Onces done remove & plate it..
8. Serve hot with coconut or coriander chutney.........

Idli

One of the famous breakfast which each and everyone enjoys having it with sambhar or chutneys....It's not only easy to make but also healthy and easy to digest. One of the food i used to have while growing up.It was our sunday breakfast at home and there would be idlis for breakfast along with coconut chutney. Even today I make it but not on sunday's now it's any day in between...This is my standard recipe used for making both idlis and dosa...Here goes the recipe...

Ingredients:

2 cups of regular rice(I use Kolam rice)
11/2 cups of boiled rice
2 cups of split urad dal
water
salt
oil to apply to the idli moulds

Method:
Wash both the rice and urad dal and soak in water for 7 hours both (rice & dal separately.
Drain the soaked urad dal n rice.
Grind the urad dal with water to a smooth batter.
Grind the rice to make a smooth batter.
Mix both the batters together in a large vessel and cover the batter to ferment overnight after the fermentation process is over, the batter will be double in size and rise.This depends on the climate & outside temperature... If the climate is too cold it will take time to ferment for this u can tied the vessel with a cloth & keep in a warm place or even inside a microwave.... If the climate is hot no need to do anything the batter will get fermented.........
Gently mix the batter and add salt to it.
Now grease the idli moulds with coconut oil or any other cooking oil.
Pour the batter in the moulds steam the idlis in a pressure cooker or steame now keep the remaining batter in the refrigerator......
if using pressure cooker remove the whistle.
Steam for 15 mins or until the idlis are done for this check it with the help of a knife insert a knife on the idli to check if the knife comes out clean that means the idli is ready if not then steam for extra 5 mins....
Onces it's done remove the moulds allow the idli to be cooled then you can remove it with the help of ur hands or with the butterknife...
Serve the steaming hot idlis with coconut chutney or sambhar.... I prefer to have it with coconut chutney.....

Chole Masala

Chole Masala

Ingredients:

• 2 cups of kabuli chana or chole soaked overnight with sufficient water
• 2 medium sized onion, finely chopped
• 2 medium sized tomato, finely chopped
• 2 to 3 small garlic cloves + ½ inch ginger, crushed to a paste or ½ tsp ginger-garlic paste
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• ¼ tsp garam masala powder 
• 1/2 tsp amchur powder
• 2 green chilies, slit
• 1cup water
•  2 tbsp oil
• salt as required

• 2 black cardamoms
• 1 inch cinnamon/dalchini
• 3 to 4 peppercorns
• 2 cloves
• 1bay leaf / tej patta
• ¼ tsp carom seeds
• 1 tsp cumin pdr
• 1 tsp coriander pdr
• 2 Tea bags

•  chopped coriander leaves

INSTRUCTIONS

1. Rinse and soak the chole in enough water overnight add enough amount of water as the chole increase in size after soaking it. rinse it to give a dark color to the chole add tea bags or tea powder tied in a cleaned cloth.
2. In a pressure cooker add the chole along with the tea bag and then add water along with salt and pressure cook the chana for 8 to12 whistles the chana should be cooked well....
3. In a pan, take all the whole spices for the chole masala and on a low heat begin to roast them.
4. stir often and roast the spices till they get browned don't burn them.
5. Now the chana will be cooked n you will see a darker brown shade in the safed (white chana) remove the  tea bag Or cloth drain the water...
6. Heat oil in a pan add ginger-garlic paste and saute till their raw aroma goes away.
7. Then add chopped onions and saute till the onions turn translucent or light brown.
8. Add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala then add the red chili powder, turmeric powder & garam masala powder.
9. Stir the masala and then add slit green chilies add the cooked chole n stir well.
10. Add salt n then add water stir and cover the chana.
11. Simmer on a low to medium flame you can also cook without the lid the gravy will thicken and reduce mash a few chana if u want this will help thicken the gravy. simmer till you get the consistency you prefer.
12. Garnish chole masala with coriander leaves.
13. serve  chole with bhaturas, pooris, rotis, chole also tastes good with steamed rice or jeera rice.

Onion Uttapam

Onion Uttapam

A popular south indian breakfast snack as they are healthy and easy to make.I usually make with the leftover idli or dosa batter.

Ingredients:

• 4 cups dosa batter
•  2 finely chopped onions
• 1 or 2 green chili finely chopped
• 1 to 2 tbsp finely chopped coriander leaves
• ghee or butter or oil, as required

Method:

First make dosa batteror you can also use leftover dosa batter.

Mix the chopped onions,green chili and coriander leaves together in a bowl.

Heat a non stick tava take 1 ladle of the batter and spread it in a circle on the tava only the quantity of batter should be thick top the uttapam with the onion, coriander and chili mixture add some ghee or butter on the sides and top of the uttapam.

Turn it when the base is cooked apply some ghee/butter on the cooked side the onion side is cooked now n flip when this side also gets cooked flip it again if you see the first side is not cooked or browned.

When they are crisp and cooked on both sides, then serve it hot with coconut chutney. Serve onion uttapam hot to.

Mushroom & Peas Masala

Mushroom & Peas Masala

Ingredients:

• 1 pack of mushroom
• 1 cup shelled peas
• ½ inch ginger and 4 garlic made into a paste
• 1 medium size onion finely chopped
• 2 medium size tomato chopped
• ½ cup cashews ground to paste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• ¼ tsp fenugreek seeds
• 1 sprig of curry leaves 
• 2 tbsp oil or butter.
• 1 cup of water
• salt as required

Method:

1. First boil the peas & keep aside. Heat 1 tbsp oil or butter add the mustard seeds and let them crackle then add the cumin,fenugreek.
2. Now add chopped onions & fry the onions till light brown,add the ginger-garlic paste or crushed ginger-garlic.Fry till the raw smell goes away.
3. Now add all the dry powders coriander powder, red chili powder, turmeric powder and garam masala powder.Stir and then add chopped tomatoes fry this whole mixture till oil starts to leave the sides add the cashew paste along with curry leaves.
4. Stir for 3 minutes let the curry come to a boil and now add the mushrooms and peas add salt, stir and let the mushroom peas masala simmer for 5 minutes garnished with some coriander leaves.
5. Serve mushroom peas masala hot with plain rice or chapati, 

Chicken fry

Chicken fry

Ingredients:

250 gms of chicken washed & cleaned

1 tsp haldi,

1 tsp red chilli powder

1 tsp soya sauce

1 tsp red chilli sauce

salt & lemon juice as per taste

2 tsp cornflour & rice flour

1 egg beaten

Method:

1. In a bowl marinate the chicken pieces along with turmeric, red chilli powder, soya sauce, red chilli sauce, salt & lemon juice for 5 to 6 hrs...

2. Before frying it add cornflour & rice flour along with beaten egg mix well and keep aside for 5 mins...

3. Heat oil & drop the chicken pcs one by one n fry it till its cooked...

4. Serve hot....

Njoy yummy yummy chicken fry......