Saturday, October 9, 2010

Masala Dosa

The famous traditional South Indian food. Crepe filled with awesome potato masala !!!

Ingredients: Serves 6- 8 dosas
For masala:

Boiled and mashed potatoes without skin - 2 large
Onion - 1 medium chopped
Green chilli - 2 split
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Salt as required
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 tsp
Channa dhal - 1 tsp
Coriander/Curry leaves - 1 tsp

For Dosa:

Dosa batter - as required (salt added)
Oil - as required


Mash the potatoes well and give a kneading if required. Heat 2 tsp oil in a kadai. Saute the mustard seeds, urad dhal, channa dhal and green chilis. Add onions and fry well. Add turmeric and chili powder. Stir for a minute. Add the mashed potato and enough salt. Mix well adding little water if the moisture gets dry. Keep mixing in low flame for 5 mins. Garnish with coriander leaves and keep aside.

Masala Dosa:

Heat a skillet. Spread the dosa batter in a thin layer as for a regular dosa with some oil along the edge. Keep the flame in medium. Make it as thin an possible for a crisp crepe. When the dosa is almost done, place 2-3 tbsp of the masala in the center and fold the dosa as shown in the pic. After a min, masala dosa is ready for serving :) Make similar dosas with the rest of the masala.

Variation: Other vege like carrot, cauli flower, peas, capsicum can also be chopped well and added. They should be well fried before adding the mashed pototo.

Saturday, January 23, 2010

Apple for Breakfast

I'd say it is simple yet crunchy :) I had this today for my breakfast. I made it in 10 mins max !! And, there is no cooking time. I have sent this to Divya's Show me your salad. And you can view the round up here.

Peeled and cut apple - 1 (I prefer a cold one from the fridge !!)
Whipped cream - a little generous
Honey - as you like
Chopped walnuts & sliced almonds - less than a handful

Place the cut apples in the serving bowl. Top with whipped cream, followed by honey. Garnish with walnuts - almonds and serve immediately !

Sunday, January 17, 2010

Minty potatoes and Garlicky Long beans - A dinner combo

This is for the ones who like to try something new "always" like me !! This combo has got the carbs as well as proteins. So, it is filling , nutritious, yummy, spicy and tasty!!


For minty potatoes:
Peeled potatoes (With skin tastes even better !!) - 1 large, cut into wedges or any chunky size that u like !
Turmeric powder - a pinch
Chilli powder - 1/4 tsp
Mint leaves - 10 -15
Oil - 2 tsp
Water as required
Salt as required

For Garlicky Long beans:
Long beans - Ends cut and cut into 4 inch long pieces
Garlic - 2 pods cut roughly into bits
Turmeric powder - a pinch
Chilli powder - 1/4 tsp
Oil - 2 tsp
Water as required
Salt as required


Basically both recipes are similar.

Minty Potatoes:
Heat 1/2 tsp of oil in a non stick pan. Add the potaotes. Fry for a min. Add salt, turmeric powder and water, cover with a lid. When the potatoes are cooked well (firm and not mashed), make sure all water is absorbed. If not drain the rest of water. Now, add 1 1/2 tsp of oil, mint leaves and chilli powder. Roast them well and serve hot.

Garlicky Long beans:
Heat 1/2 tsp of oil in a non stick pan. Add the Long beans and Garlic pieces. Fry for a min. Add salt, turmeric powder and water, cover with a lid. When the beans are cooked well, make sure all water is absorbed. If not drain the rest of water. Now, add 1 1/2 tsp of oil and chilli powder. Roast them well and serve hot.

See ! I told you they are similar :)

Thursday, January 14, 2010

Lemon-Chilli Pickle

I got too many ripe lemons from my garden. To use them I thought of a pickle recipe. The inspiration for this recipe comes from two people. My grand pa - actually gave the base recipe. My roommate - likes this a lot. The shelf life of this pickle is about 2-3 weeks when kept in a warm place.

I've sent this recipe to House of Annie's Grow Your Own blogging event !!! It is an event featuring recipes made using home grown ingredients  :) And here it is : Grow Your Own roundup #38 - Thanks a lot, Nathan.

Lemon - 10 (small size)
Ginger - 5 one inch pieces (Skin peeled)
Green chillies - 10
Salt - 10 tsp

For thadka:
Red chilli flakes - 2 tbsp
Red chilli powder - 2 tsp
Mustard oil - 7-10 tbsp
Mustard seeds - 1 tbsp
Urad dhal - 1/2 tsp
Fenugreek powder - 1 tsp


Wash the lemons, ginger pieces and chillies. Allow them to dry completely. These and 1 1/2 tsp of salt should be arranged in layers in a sterilized dry glass jar. I used a tall and narrow jar. But, a wide one helps the mixture to soak well.  So, spread a 1 1/2 tsp of salt in the bottom of the jar. Slice 2 lemons in rings, cut a ginger piece into tiny pieces and chop 2 chillies into small pieces. Mix these and place over the salt. Sprinkle 1 1/2 tsp of salt over this mixture. Fill the rest of layers in a similar way. Use a dry spoon to add the last tsp of salt and gently stir the whole mixture. By this time the lemon juices would have got squeezed out and the salt too would have dissolved. Make sure you have enough salt in thi mixture, else fungus may start growing. Close the jar with the lid. Keep it in a warm place. Stir it thrice a day for a period of three days to mix the ingredients well. Then stir it once for a period of three days.

After about a week, the lemon skin would get softened and the chillis would lose color. Now heat a pan and add 3 tbsp of oil. Saute the mustard and urad dhal. Add the chilli flakes keeping the flame low - else flakes may get burnt. Add the chilli and fenugreek powder. After a min, remove the pan from the fire. Add the pickle mixture to the pan. Mix well. Allow to cool. Now arrange this mixture in the same jar by dividing the pickle into 5-6 parts and layering each part with tbsp of oil. Top the jar with the rest of the oil. Stir well. Close the lid and allow to rest this for another two days while stirring the mixture twice a day.

After two days, the pickle is ready to be served. Always use a dry spoon and dont leave the spoon in the jar. NEVER use water in any stage of the preparation. Else, the pickle will get spoilt in a few days. Make sure every part of the pickle is soaking the oil all the time !

Saturday, January 9, 2010

Tangy Strawberry jam

Well, this idea sudddenly dawned on me when i was brainstorming to use the left over strawberries. I made a very small batch and it turned out great !! My strawberries are a bit tangy,  so I made them real tangy :)


Strawberries - cut into small chunks - 1 cup
Sugar - 3/4 cup
Lemon juice - a min of 1 tsp upto the tanginess you desire.


Simple ! Put all the ingredients in a sauce pan. Bring it to a boil in medium flame. Remove the foam that forms on top now and them. Keep stiring and mashing the pulp with a spoon. It is ready when the pulp is all jammy and quite sticky. Store in a sterilized dry glass jar with lid. Shelf life is a week. Never use water during the process.

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