Mysore Masala Dosa

One more yummy addition to "Dosa Corner ".Mysore Masala Dosa !!! Got this recipe from my FB friend  Nandini Kini, who is great chef and  owns blog " Kini 's Kitchen ". Thanks Nandini akka for the super recipe.


Ingredients :

• Dosa rice 1 cup
• Urdal ( Split Black Gram ) 1/4 cup
• Chana Dal  ( Bengal Gram ) 2 tbsp
• Meethi Seeds ( Fenugreek) 1 tsp
• Cooked rice 2 fistful
• Salt to taste
• Sugar 1 tsp
• Oil for making dosa

Method :

• Soak all the ingredients except cooked rice for 5 to 6 hours.
• Grind it along with cooked rice into fine paste , add salt & keep it for fermentation.
• Next day add sugar & mix well
• Make dosa & serve hot with potato bhaji & chutney.

Taushe Idli ( Cucumber Sweet Idli ) - Version 2

This one is healthy feeling breakfast specially during hot summer :) Cucumber has soo many health benefits, it keeps us hydrated,lavishes us with vitamins, revives the eye and the list goes on. Do try this healthy yummy  idli . Here goes the recipe.

Ingredients :

• 2 medium cucumbers
• Semolina / sooji 1 cup
• Powdered Jaggery 1/2 cup (adjust according to sweetness you prefer )
• Grated coconut 1/4 cup
• Salt to taste.

Method :

• Peel and grate cucumbers, keep aside ( Donot discard the water )
• Roast sooji on medium flame till you get nice aroma.
• Grind grated coconut into coarse paste, use kept aside cucumber water for grinding.
• Now mix grated cucumber, roasted sooji, powdered jaggery, ground coconut & salt
• Consistency should little thicker than normal idli batter consistency
• Keep aside batter for 10 minutes.
• Grease the idli mould, pour the batter & steam it for 15 to 20 minutes.

Serve hot with butter or ghee 

Phova Usli ( Seasoned Rice Flakes )

One of the easy breakfast / evening snack recipe which can be prepared in jiffy :) Here is the recipe.

Ingredients :

• Phova ( Rice Flakes ) thick variety  1 cup
• Finley chopped green chilles 2 to 3
• Curry leaves 1 spring 
• Mustard 1 tsp
• Urdal 1/2 tsp
• Salt to taste
• Sugar 1 tsp
• Oil 2 tsp
• Fresh grated coconut 1 tbsp. 

 Method :

• Soak phova in enough water for 20 minutes.
• Squeeze out the water & spread it on a plate apply salt & sugar mix well, & keep aside for 10 minutes.
• In a wok heat oil & season it with mustard, when it splutters add urdal, chopped chillies, curry leaves.
• Now add phova sprinkle little water & mix well 
• Finally garnish with grated coconut.

Serve with thin shev or mixture.

   

Rava Dosa - Version 1

Ingredients :

• Rava/ Sooji/ Semolina   1/2 cup
• Rice flour  1/2 cup
• Maida/ all purpose flour 1/4 cup
• Crushed black pepper 2 tsp
• Jeera   1 tsp
• Chopped coriander leaves 1 tbsp
• Curry leaves 1 spring , torn into small pieces.
• Salt
• Oil/ ghee for making dosa.  

Method :

• Mix all the ingredients except salt & oil
• Add water & make it thin batter,whisk the batter well with egg beater to avoid any lumps.  The batter should be thin butter milk consistency. Keep aside the batter for 15 minutes.
• Heat a tava  preferably non stick tawa, it should be really hot, when you drizzle water it should sizzle, then its perfectly hot . 
• Pour a batter with ladel ,  first cover the outer layer & then fill in the center
• Add tsp of oil / ghee & keep the flame to medium & allow the dosa to cook till its crisp.
• Donot flip, just fold & serve hot with chutney of your choice.

Note : 

• Mix the batter every time before pouring batter, as rava has the tendency to settle down in the bottom.
• Cook the dosa only in medium flame,  if you cook in high flame dosa will not cook perfectly.

Set Dosa

Back after long time !!! Here comes one more easy breakfast menu " Set Dosa " !!! This is one of the famous breakfast menu in most of the restaurants in Bangalore ;) So here comes the recipe.

Ingredients :

• Dosa rice 2 cups
• Split black gram ( Urdal ) 1/2 cup
• Methi seeds 2 tsp
• Thin phova 1 cup.   
• Salt
• Oil to make dosa.

Method :

• Soak dosa rice, split black gram & methi seeds in water for  minimum 4 hours.
• Grind everything together with phova previously soaked in water for 2 minutes.
• Add salt & keep it for fermentation overnite.
• Next day keep dosa tava when its  hot add ladel ful of batter, don't spread it much, apply oil to the sides & cook it both the sides.

Your dosa is ready to serve ! Relish with your favourite dip :)

  

Karathe Chutney ( Bitter Gourd Chutney )

Ingredients  :

Bitter gourd 1 medium

For the masala :

Grated coconut 1/2 cup
Roasted red chillies 3-4 or as per your taste
Coriander seeds 1/2 tsp
Tamarind small piece

For Seasoning :

Oil 1 tbsp
Mustard seeds 1/2 tsp
Curry Leaves - few
Broken red chilli -1
Chopped onion -1

Method :

Chop bitter gourd into small pieces & soak it in salt water for 30 minutes. Squeeze out extra water & either deep  or shallow fry it, you can even microwave it  for 5- 10 mins by adding little oil.

Now grind masla item by adding little water into smooth paste.

In a kadai heat oil & season it with musturd, curry leaves & red chillies, now add chopped onions & fry till it becomes brown, add the ground masala and fry for few mins switch off the flame .

Finally add fried bittergourd pieces mix well & serve it with rice or roti .
  

Misal

Misal famous breakfast item from " Maharashtra ". There are many ways of preparing this misal. Usually sprouted moth, green gram or green peas are used. This version which I am posting is not a authentic misal recipe but tastes really yummy & most importantly no much preparation needed except soaking part. So here is the recipe.

Ingredients :

Green peas 1 cup
Potatoes 1 medium
Onion 2 small or 1 large
Tomato 1 medium

Jeera 1/2 tsp
Oil 2 tbsp

Masala Powder :

Garam masala 1/2 tsp
Red chilli powder 1 tsp
Goda Masla ( Here have used Bedekars  Goda Masla powder ) 2 tsp

Besan/ Gram flour 1 tbsp
Salt to taste

To Garnish

Coriander leaves
Chopped onions
Thin sev

Method :

Soak green peas overnite & next morning pressure cook it along with cubed potatoes for 2 whistles.

Now in a kadai add oil & season it with jeera, now add chopped onions & fry till it turns translucent now add tomatoes & fry till it turns mushy.

Now add masla powders one by one & mix well , & add salt.

In a little water add 1 tbsp of besan & mix well so that no lumps are formed , add this paste to the curry, at this stage add lil water if you feel curry is too thick, boil for 2 minutes mix well and turn off the heat.

Garnish it with coriander, chopped onions & sev .

Serve hot with pav or bread :)


Note : If you don t get Goda Masala powder replace it with "Kitchen King Masala" :)

Nanchane Udda ( Finger Millet Juice ) Version 2

 Perfect  thirst quencher  to keep your body cool & healthy during hot summer :)!!!  Have already posted another version using milk. In this version its just 4 ingredients and your drink is ready !!! 

Ingredients   

Whole ragi 1 cup
Powdered jaggery 1/2 cup or more
Water 3 cups
Cardamom powder 2 tsp

Method :

Just clean the whole ragi and wash it twice you get rid of any impurities.

 Sun  dry this ragi on thin muslin clothes for 30 minutes. ( I normally buy kg of ragi, clean, sun dry & store it )

Now grind this ragi with the help of little water n strain it in strainer, you will get thick paste, continue this grinding  process thrice  adding water to residue left in strainer.  At this stage you will collect good amount of  ragi paste.

To the above paste add 3 cups of water, powdered jaggery &  cardamom powder  mix well till jaggery dissolve & refrigerate it.

Tastes superb when served chill !!!

Karathe Nonche ( Bitter gourd Pickle ) Version 2

Bitter gourd a vegetable which many people hate cos of its bitterness, but  consumption of this vegetable give you  innumerable health  benefits like it reduces blood sugar levels,it purifies the blood. This vegetable is high in fibre thus prevents constipation & also cures any stomach disorders, and the list goes on !!!  Bitter gourd  pickle a yummy, spicy, tangy pickle which accompany well with rice or even with roti. Tried this recipe from  one of the cook book written by Smt. Jaya V Shenoy. So here is the recipe.

Ingredients :

Medium bitter gourd 2

Huge piece of jaggery ( More or less depending upon ur taste )

Tamarind  2 marble size 

Oil 3 tbsp

Salt to taste

To roast & Grind 

Coriander seeds  2 tsp

Feenugreek seeds ( Methi Seeds ) 1 tsp

Mustard seeds   2 tsp

Asafoetida - small piece

Turmeric - 1/4 tsp

Red chillies 5-6 ( more if you prefer more spice )

To Temper 

Mustard 1 tsp

Curry leaves 1 spring  

Method :

Chop the bitter gourd into small piece  and soak it in water for 30 minutes.

Now boil  tamarind in  2 cups  water  till you get thick tamarind juice.

Roast " to roast item" in lil oil, take care not to over roast  any item, which will make you pickle bitter.

Now grind the roasted item into smooth paste.

Cook the bittergourd in tamarind pulp till it cooks well, once its cooked add ground masla, jaggery, salt & lil water boil it for 2 minutes.

Finally season it with seasoning item.

Enjoy bitter gourd pickle !!!

  

Rulava Rotti ( Sajjige Rotti )

Easy peasy  breakfast item which can be prepared in jiffy spl on lazy mornings :) Tastes super delicious  when served with butter :) Do try this simple recipe n for sure you will love this :)

Ingredients :

Semolina / sajjige  1 cup
Grated coconut 2 fistful
Phova ( Thin variety ) 2 fistful
Green chillies 2-3
Ginger 2 inch piece
Water 1/2 cup ( appro)
Sugar 2 tsp 
Salt to taste 
Oil for roasting.

Method :

Dry roast semolina on a medium flame until you get nice aroma, keep this aside.

Grind grated coconut along with green chillies & ginger by adding lil water into coarse paste ( grind it for 2 pulse )

Now add grated coconut mixture, phova ( soak in water just for 2 minutes and squeeze out water  ) to roasted semolina , add salt, sugar & water and mix well.

Now heat tawa, smear some oil, take some batter & flatten it on tawa patting with fingers to form a round shape , apply oil on sides & roast it both sides  till crisp !!!

Enjoy with butter :)

Bitter Gourd Rava Fry

"Bitter gourd rava fry" tastes heavenly with bowl of curd rice or even with dal rice :) I bet you wont stop at one  as you can hardly make out its bittergourd :P.  My sis told me this recipe :) so here comes the recipe :) 

Ingredients : 

Bitter gourd - 1 medium
Red chilli powder - 2 tsp
Asafoetida  powder -1/4 tsp
Salt to taste
All purpose flour - 1/2 tsp
Semolina/ Medium Rava -2 tbsp
Oil for deep frying.

Method :

Chop the bitter gourds into thin round.

In a bowl add red chilli powder, asafoetida & salt mix well.

Add chopped bitter gourds, mix well so that spice powders coats well

Now sprinkle all purpose flour ( it acts as binding agent )  again give a good mix.

Keep this mixture aside for at least one hour.

After an hour roll them over rava & deep fry them in batches :)

Enjoy super crisp fries :)!!!!

Ambuli Chutney ( Raw Mango Chutney )

Yummy, tangy. spicy, lip smacking chutney which goes really well with rice & dal or even with idli, dosa etc. :) I just love this chutney with dal & rice. So here is the simple recipe of yummy chutney :)

Ingredients : 

Chopped raw mango pieces ( Preferably totapuri ) 1/4 cup

Grated coconut 1/2 cup

Green chillies 2-3 ( more if you prefer more spice )

Garlic pods 4

Salt to taste.

Method :

In lil oil fry 2 garlic, when  it becomes light brown add green chillies fry it for a minute.

Now grind roasted item along with grated coconut, mango pieces, 2 raw garlic pods & salt into fine paste.

 Enjoy it with rice, dosa or idli :)

Jeev Kadgi Phodi ( Bread Fruit Fritters )

Ingredients :

Thinly sliced bread fruits  15-20
Besan/ chickpea flour - 3/4 cup
Cumin seeds / jeera 1/2 tsp
Red chilli powder - 1 tsp or more depending upon spice level you prefer
Asafoetida -1/4 tsp
Salt for taste
Oil for deep frying

Method :

In a bowl  add besan, red chilli powder, asafoetida, cumin seeds, & salt mix it well.

Now add water to form a lump free batter. The consistency of the batter should be thick enough to coat the bread fruit slices.

Now dip the slices of bread fruit one by one & deep fry them in batches until golden brown & crisp.


Relish it hot with cup of coffee or tea :)

Gardudde Halwa ( Bottlegourd Halwa )

Ingredients :

Grated bottle gourd 2 cups

Powdered Jaggery 3/4 th to 1 cup ( as per sweetness you prefer) 

Ghee 2 tbsp

Cardamom powder 1 tsp

Fried nuts 1 tsp.


Method :

In a nonstick pan add grated bottle gourd, & cook it on medium to high flame, until water evaporates, & bottle gourd cooks well.

Add powdered jaggery &start stirring  till jaggery dissolves completely,  and it forms a huge mass.

Now add ghee, cardamom powder & fried cashew nuts & mix well.

Halwa is ready to relish !!!

Serve hot or chilled :)

Phova Panchkadayi ( Sweetened Rice Flakes )

Phova Panchkadayi is one of the simple dish, which is normally prepared  as " Naivedya  ". Its one of the konkani dish. In konkani Phovu means rice flakes, & panchkadayi means rice flakes mixed with jaggery, ghee & cardamom powder. I got this dish from my mother. So here is the recipe.


Ingredients :

Rice flakes 1 1/2 to 2 cups

Jaggery 1/2 cup

Grated fresh coconut 1/2 cup

Black sesame seeds  1/2 tsp 

Ghee  2 tsp.

Water 2 to 3 tsp ( Melt the jaggery )


Method :

Dry roast the sesame seeds  until it splutters, keep it aside.

Take wide bottom kadai, add jaggery & water and allow it to melt.

Once it melts completely & comes to boil add grated coconut mix well & heat it for further 2 mins & switch off the flame.

Now add ghee, cardamom powder, mix well & allow it to cool.

Once it cools completely add rice flakes in small amount until you get homogeneous mixture.

Phova Panchkadayi   is ready!!! 

Carrot Milk Shake

Delicious, thick, creamy carrot milk shake which tastes heavenly when served chilled :) one of the yummy shakes to beat the heat :)!!!!

Ingredients 

Carrot 4-5
Sugar 4-5 tbsp ( depending upon sweetness you prefer )
Thick milk 2 cups.

Method :

Peel the carrots & chop them into big chunks.

Cook it in 1/4 cup of milk until its soft or pressure cook it for one whistle.

Now blend cooked carrot along with remaining milk until everything blends well.

Serve it chilled :)

Bhenda Upkari ( Ladies Finger Stir Fry )

  Ingredients :

  Ladies finger ( Tender ones ) -20 to 25

  Seasoning items :

Oil 2-3 tsp
 Mustard seeds 1 tsp
 Urdal  -1/2 tsp
Chopped green chilles 2-3

Salt to taste.

Grated coconut to garnish. ( Optional )

Method :

Wash & clean ladies finger, & pat them dry

Chop them into 1" inch pieces.

In a kadai  heat oil& season it with  seasoning items.

Now add chopped  ladies finger, & salt.

Cook it uncovered in low flame, until done, stir it in between to avoid it from burning.

Garnish with grated coconut.


Serve hot with rice or roti !!


Note :

 Cook it uncovered until its done.

 Donot add any water for this stir fry, which will make stir fry tasty & non sticky :).

Rulava Idli ( Urdal, Semolina Idli )

Ingredients :

Urdal  1 cup
Rava/ semolina - In between 1 1/4 to 1 1/2 cup ( depending upon the quality of urdal )
Salt to taste.


Method :

Wash urdal & soak it in enough water for 2 hours

Grind it to a fine batter, by adding water.

Now  to the batter add rava & salt , mix well

Preheat the steamer, grease the idli moulds, pour the batter & steam it for 20 mins.

Serve hot with chutney, sambhar or any side dish of your choice !!!

 Note :

Its no fermentation recipe, and usually prepared during fasting days , as it doesn't contain rice.

Currybevu Tambali

Ingredients :

Curry leaves 10-15
Cumin seeds 1/2 tsp
Green chillies 2-3
Grated coconut 3 tbsp
Curds  1/2 cup
Salt to taste.

For seasoning  

Oil - 2 tsp
Mustard -1 tsp
Urdal- 1/2 tsp
Broken red chilles -1

Method :

In a lil oil fry curry leaves along with green chillies & jeera.

Whisk the curds well.

Now grind fried items along with grated coconut with the help of curds into smooth paste, add more curds if you want thin consistency.

Add salt, mix well & finally season it with seasoning items.

Goes well with hot rice :)

Pathrado

One of the most famous  Konkani Delicacy which stands next line after " Dalithoy ". This is prepared with a leaf called " colocasia  leaf ". I guess no konkani people will say no to this typical dish pathrado.  My hubby is one person who dies for this dish, he always tells there should be one such software with which we can relish this pathrodo, which may be prepared in any part of the World :P. ( Jokes apart ).There are few methods with which its prepared. Here I am sharing one of the method which I normally follow :)

Ingredients 

Colocasia leaves 15-20 tender ones
Rice - 1 cup ( Dosa rice )
Grated coconut - 3/4 grated part of half coconut
Tamarind - Big gooseberry size
Asafoetida - size of chana
Roasted red chillies 15-20 ( depending upon the spiciness you prefer )
Beaten rice / phova  ( thin variety )- 1 fistful ( thats make the pathrodo soft )
Salt for taste

Method :

Soak rice in  in enough water for hour or two. drain it completely

Wash & clean the leaves, remove the fibre from the leaves.

Grind soaked rice, along with grated coconut, chillies, tamarind, phova & salt  to a semi soft paste, finally add asafoetida & grind once.

Now on a kitchen slab place huge leaf facing upside down ( back surface up, & stalk end towards  you )

Start smearing layer of masla on the leaf ( see that masala covers all over ), place smaller leaf over it & repeat the procedure for 6 to 7 leaves.

Now first fold the sides & roll them tightly to form a cylindrical shape.

Repeat the procedure with remaining leaves.

Preheat the steamer and steam it for 25 to 30 mins.

Once its done, cut it into slices of desire thickness.

Relish hot with  coconut oil as a side dish with rice & dal or as a snack with  a hot cup of chai or coffee :) 


Notes :

Make sure the batter is not too thick nor too thin, it should be in such a consistency which is easy to smear on the leaf, so take care while adding water.

 If while cleaning the leaves if you get itching in your hands, its a indication that you will get itchiness once you eat pathrodo, in that case increase the amount of tamarind, which will reduce the itchiness :)