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Masala Dosa

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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

Preparation: Masala:
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 f…

Apple for Breakfast

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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'sShow me your salad. And you can view the round up here.




Ingredients: 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

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

Minty potatoes and Garlicky Long beans - A dinner combo

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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!!



Ingredients:

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

Method:

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 l…

Lemon-Chilli Pickle

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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'sGrow 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.


Ingredients: 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

Method:
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 h…

Tangy Strawberry jam

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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 :)

Ingredients:

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

Method:




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.