This dosa can be made with left over idli batter or masala dosa batter. Onion, coriander, green chilies, grated carrot or pumpkin make it a nutritious breakfast. This is another of my favorite tiffin recipe.
Ingredients
2 cups rice
1 cup urad dal or black gram
1/2 teaspoon methi or fenugreek seeds
1 teaspoon salt
oil
1/2 cup grated carrot or grated pumpkin
8-9 tablespoon chopped coriander or cilantro leaves
1 medium onion chopped
1 teaspoon grated ginger(optional)
4 tablespoon finely chopped coconut pieces(optional)
1/2 teaspoon chopped green chili (optional)
Method
Soak urad dal, methi and rice separately for around6-8 hours. Grind half of urad dal and methi till you obtain a very fine paste. Then add 1/2 of the rice to the urad dal and grind it as finely as possible. Repeat the same procedure for the rest of the urad dal and rice. Mix salt into the batter and keep it in a warm place for 10-12 hours. I turn on my oven on the "WARM" setting for 15-20 minutes and keep the batter inside the oven for fermentation in winter.
Take just the amount of batter you require to make the number of dosa you want to make and store the rest of the batter inside the refrigerator. If you add the chopped onion to all the batter and store it inside, the batter will acquire a strong and unpleasant smell of the onion. Hence, for eg. if you want to make 6 dosas, add onion and rest of the ingredients to the batter needed for 6 dosas, and store the rest of the batter in the fridge for later.
Chop the onion, green chilies, ginger and corinader leaves finely. Mix in these ingredients into the batter along with coconut pieces. Oil a tava or a flat skillet and spread the batter evenly on the tava. Cover and cook the dosa and once cooked flip it to the other side. Now cook uncovered on the other side. Serve hot with coconut chutney.
I had this sabzi at one of my friend S's home when she had called us home for dinner. I usually buy organic carrots from farmer's market. As carrots have greater tendency to absorb heavy metals from the pesticides and insecticides, it is safer to use organic carrots if it is being consumed daily as a part of the meal or salad. This is a very simple sabzi as it can be prepared in a jiffy and makes a great tiffin item. I am sending this to roundup organized by Suma and Siri.
Ingredients
3 cups carrots chopped into approx 1cm by 1 cm pieces. Optionally carrot can be grated.
1/4 teaspoon turmeric powder
1 teaspoon chili powder or as per taste
1/4 teaspoon garam masala
1/2 teaspoon jeera
1/2 teaspoon coriander powder
3 tablespoon coriander leaves or cilantro chopped
1 teaspoon mustard seeds
pinch full of asafoetida
salt as per taste
oil
Method
Heat oil in a pan and add mustard seeds. Add asafoetida. Add the cumin seeds, coriander powder, chili powder and turmeric powder. Saute for a minute. Add the carrots and cook covered till the carrots are soft. Add salt as per desired. Garnish with garam masala and coriander leaves. Serve hot with roti.
Preparation time: 30 minutes
Serves: 2
My parents got Hurigalu from Bangalore when they visited us during the summer. I loved the concept of eating all the protein rich beans in such a great way. It makes a very healthy snack. I was not sure if we could make this at home till I found this recipe yesterday on Lakshmi's blog. It is a mixture of all kind of beans, peanuts and split dalia. I used moong, matki, black eyed beans, kabuli chana, split dalia and peanuts. My husband and I both love munching this snack while working. Click here for the recipe.
I had some surti val left in the freezer and I tried a usal like curry with a blend of Konkani curry. I used the spice or coffee grinder to grind the whole spice and the normal blender to blend the coconut for the gravy. It goes well with roti or chappati.
Ingredients
1 1/2 cup surti val
1/4 cup coconut
small piece of tamarind
2-3 red chilies
1 cardamom pod
1 medium onion
1 teaspoon jeera or cumin
1/4 teaspoon black pepper
2 cloves
1 tablespoon coriander seeds
3 tablespoon coriander or cilantro chopped
1/4 teaspoon turmeric powder
pinch of asafoetida
1 tablespoon gur or jaggery
1 tablespoon oil
salt for taste
Method
Roast the jeera and coriander seeds and grind it into a fine powder along with cardamom, chilies, pepper and cloves. Pressure cook the surti val with 1/4 teaspoon salt till soft.
Heat oil in a pan and add cumin seeds. Add asafoetida. Add finely chopped onions and fry till it is light brown. Grind the coconut, jaggery and tamarind into a fine paste with little water. Add the masala and val to the fried onions. Get the gravy to a boil. Adjust salt as per taste and garnish with coriander leaves. Serve hot with roti and yogurt.
Preparation time: 1 hour
Serves: 2-3
I found Suran (also called Indian Yam or Elephant Yam) the other day at Namaste Plaza. Generally I only find the sweet potato like yam at the chinese store, so I use only frozen yam in my curries. Here is how the Indian Yam looks.
I was thrilled to find this vegetable. Kala Chana-Yam curry, yam fritters, yam sabzi are some of my favorite Konkani dishes. I was in the process of deciding wich recipe to make, when I saw this recipe in Divya's blog. The recently introduced BLOG LIST feature by blogspot has been a great advantage. I just have to add the blogs I frequently follow in my list, and it gives me a update of the most recent recipes they post. I followed Divya's recipe given here, and the pickle turned out to be wonderful. Thanks Divya for the recipe.
I am generally not a great fan of pickles as they contain a lot of salt which is added as a preservative. I guess it is okay to eat these pickles if you live in a place with hot and humid climate like India. But here in US, unless a person is an athlete or exercises regularly to work up a sweat, there is a need for an moderate amount of sodium in the daily diet. Eating lot of salty items can cause a bloating in the body due to water retention.
To make this pickle, I added 1 teaspoon salt for around 200 grams of pickle. I used around 100 grams of fried yam. For this I used 7 byadgi chilies and 2 normal hot red chilies. Great thing about this pickle is that it can be made with less salt as it is preserved like other pickles for a long time. Click here for the recipe.
One of the perfect snack to make on a cold winter evening---Kanda Bhajiya with Chai. This is an easiest snack to make and is very popular snack every where in India. Everyone who has visited Pune knows the majestic Sinhagad fort overlooking the city of Pune. Seeing the vendor's selling hot kanda bhaji's, pitle-bhakri, and sweet curd after trekking all the way up the fort is a welcome sight.When ever we went for picnics or went on a travel trip, my mom would make vegetable bhajiya including onion bhajiyas. We would place them between bread slices and devour it with tomato sauce as a dipping. Here is the recipe.
Ingredients
1 large red onion
1 1/2 cup besan or chick pea flour
1 tablespoon rice flour
1 green chili chopped
1/2 teaspoon red chili powder or as per taste
1/4 teaspoon turmeric powder
3 tablespoon chopped coriander leaves or cilantro
1/4 teaspoon ajwain or Caraway seeds
salt for taste
oil for frying
Method
Chop the onion into small pieces. Mix well with choped green chili, coriander leaves and salt. Keep aside for 5 minutes. Add 2 tablespoon besan at a time and mix well with the onion. Add rice powder. Add 2 tablespoon besan every time and mix it till the onion is well coated with the besan. Mix turmeric powder and chili powder. Now make a thick batter adding very little water. Adjust salt and red chili powder.
Heat oil in a kadai and drop the batter with a spoon into the hot oil till brown. Serve with tomato sauce and hot tea.
Tips:
I mix besan with the onion first and then add water as the onion also gives out some moisture and the besan absorbs it. If I add water and the besan simultaneously, it has many times resulted in a very liquid-ish batter and the bhajiya's don't become crisp.
Preparation time: 20 minutes
Serves: 2-3 people
