Dosaay or Dosa, when I hear that word my mouth waters, at least, I would say for most of the south Indians it would right?  If you got the batter ready your breakfast is easy peasy.  Just like Idlies it is comfort healthy and classic. A must breakfast in every south Indian home with lots of variations. If I make the batter once it stays up to almost a week and we can make as many variations as we like.  I haven’t kept the batter for a week usually 3 days max and a minimum of 2 days at most.

Back home in Bangalore we have lots of Darshini’s and exclusively Dosa joints who make just Dosa, there is always a big crowd, any time of the day.  When you spread the Dosa on the tawa (Girdle) whole house is filled with the aroma and all I can say is you just can’t say no.  The bile juices are aroused and fill your tummy making you run to the kitchen.  That’s what my children say!

Every morning at least 4 to 5 times I need to keep calling them to come down and have their breakfast. I mean  Literally break the fast as they don’t get up until past 12 (that’s when they have their holidays).  When it's Dosa they come running down when they get the aroma of Dosa right into their Duvet.

When I say dosa their next question is ‘’amma jothegenoo’’ (what’s with it?) aloogadde palya maadideeyaa?  (Have you made potato curry to go with it?)  Standard question and answer which they ask and answer themselves.  Because I don’t have to because they know I would definitely make it!  Do you know why my children love to go to India just to eat masala dosa their first preference then visiting the family, Last time when we visited almost 4 days in a week we had breakfast outside, I thought my mum had some time off from her cooking spree up and early in the morning so she can plan and cook leisurely our Lunch and Dinner :).  Every time when we visit India and every hotel they visit especially my twins - one orders Dosa and the other Idli.

When they come home from Uni now, the first thing they text me is Amma make Dosa/ Idli.  Especially my son thinks I am the loveliest/greatest/awesome etc etc, mum in the universe on every morsel he eats. My girls keep laughing and tell me amma he is buttering you up.   He brings out all the Adjectives possible to praise me.

So, all this started because of these twins from past 2+ years.  I make a lot of readymade stuff at home for my hubby who keeps travelling even though he loves Dosa and Idli he prefers to take something he can cook quickly like a one pot meal.  When my children left for Universities I started worrying about their food habits, especially my son who loves south Indian food, my daughter she manages with pasta but not him.  He needs his rice and sambhar at least once in a day.

That’s when I started planning to make readymade food and freezer meals.  I cook and freeze some meals so that they can just take it out and warm them up (and I keep filling up their freezer now and again!)  I make readymade Idli batter and Dosa batter because they did not like the shop bought ones, unfortunately.  This Dosa batter seems to be close to the home-made authentic Dosa batter so my children say that's their verdict.  That’s what my family say!  I had never thought of sharing it.  One of my friends asked me as she liked it when she had it at my place and suggested why not post it on the blog.  Sometimes I get scared to post thinking people may not like it or if it is not up to the mark, but as my friend said ‘’Jay you can’t please everybody, at least, it may be useful for some, go ahead and post it’’ my kids wanted me to share it as they said, it’s useful for their friends too. I have a few fans because of my children's friends.  I will share some of my ready-made mixes.  Keep checking my blog for updates.  So here is my recipe.

I would like to tell you before that it is not the original authentic batter which is usually soaked for few hours and had to get fermented before use.  This is nearly there.  Tastes good (I won’t say great because I want you to try and tell me if it is really a great recipe).

INGREDIENTS:

2 1/4 cups of Rice flour
½ Cup Urad Dal flour (I use readymade powder)
½ Cup Aval/Poha
½ Cup fine Semolina (Upma Rava)
1 tbsp powdered Methi flour
4 tbsp of Gram Dal flour (Besan flour)
1 tsp Eno fruit salt (check my notes)

METHOD:

Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough.  Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well.  Allow it cool down as well.

Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours.  To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together.  I pack these in small air tight pouches so they can use one pouch at a time.

TO MAKE DOSA BATTER

To the above mix, you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed to make Dosa as is usually done.  This Dosa turns out to be very crispy and has a good colour as well.

NOTES

• You can use this Dosa batter as said above like readymade mix.
• You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning!  You don’t have to grind anything saves your time.
• I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points.  I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
• For the above flour mix, I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
• I make my own methi powder.

Hope this helps any questions write to me. Try out and tell me if you like it.

Print

Home made Masala Dosa Mix

A perfect ready made mix for Dosa, turns out beautifully crispy and tasty. A south Indian breakfast Delicacy

Course Breakfast

Cuisine South Indian

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 25

Author Jayasri

Ingredients

• INGREDIENTS:
• 2 1/4 cups of Rice flour
• ½ Cup Urad Dal flour I use readymade powder
• ½ Cup Aval/Poha
• ½ Cup fine Semolina Upma Rava
• 1 tbsp powdered Methi flour
• 4 tbsp of Gram Dal flour Besan flour
• 1 tsp Eno fruit salt check my notes

Instructions

• Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough. Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well. Allow it cool down as well.
• Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours. To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together. I pack these in small air tight pouches so they can use one pouch at a time.
• TO MAKE DOSA BATTER
• To the ab<g class="gr_ gr_159 gr-alert gr_gramm undefined Punctuation only-ins replaceWithoutSep" id="159" data-gr-id="159">ove</g> mix you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed making Dosa as is usually done. This Dosa turns out to be very crispy and has a good colour as well.

Notes

You can use this Dosa batter as said above like readymade mix.
You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning! You don’t have to grind anything saves your time.
I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points. I read that if you have IBS problems or digestive problems it might trigger on a longer usage.
For the above flour mix I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.
I make my own methi powder.

The post Home made Masala Dosa Mix (Ready made Dosa mix) appeared first on My Veg Fare.

Well anyway, let me not get you bored with my problems, and talk about this lovely chutney I made.  When Kalyani announced, this month's Magic Mingle, which is hosted by Vaishali this month, announced two ingredients which we need to come up with in our cooking they are Fenugreek (Methi) and Coconut.
These are two are my favourite ingredients, but joining these two in a dish is a bit of a problem. So, wearing my thinking cap I have been wondering,  when I was making Dosa, Mum was asking me what chutney should she make for it, I was telling her I will make the chutney, and started looking around and my eyes fell on the Plums, I had bought some plums to eat, and they all got ripened very quickly, so I planned to make chutney out of it.  Here is how I made it...

PLUM AND TOMATO CHUTNEY

INGREDIENTS:
8 Plums
2 Tomatoes
2 flakes of Tamarind
First full of Channa Dal
3 tbsp Fresh coconut
1/2 tsp Fenugreek seeds
7 to 8 twigs of Coriander leaves
6 to 7 dry Red chillies
1 twig Curry leaves
1/2 tsp Mustard seeds
2 tsp Coriander seeds
1 tsp salt ( or as required )
1 tsp Oil + 1 tsp Oil

SEASONING:
1 tsp Oil
1 tsp Mustard seeds

METHOD:
In a pan heat a tsp of oil, add mustard seeds and fenugreek seeds, when the mustard seeds splutter and fenugreek seeds change colour to golden brown,
Add coriander seeds saute them with channa dal and chillies  once they change colour,
Add Tamarind flakes and coriander leaves and saute,
Add chopped coconut pieces and saute for an other 2 minutes Remove them on to a plate and allow it to cool.
Cut open the plums remove the seeds and chop them into pieces and also chop 2 Tomatoes.
In the same pan heat a tsp of oil,  add chopped plums and chopped Tomatoes and saute them for 2 minutes, close a lid on to the pan and allow it to cook.
Once they are well cooked, keep sauting until water in it drains out, it will not drain out completely though.
Grind the Dry Ingredients that is kept in the plate for cooling, into a coarse powder with salt first then to this add the sauted and cooled cooked plum into it and grind them into a smooth paste.
Adjust salt, In a pan heat oil and mustard seeds when they splutter add it to the prepared chutney.
Serve and Enjoy with your choice.

It had a wonderful colour and was very delicious to eat, especially my kids loved it. you try it and let me know. This goes to Magic Mingle #10

The post Plum & Tomato Chutney appeared first on My Veg Fare.

 Hi everybody,  this is particularly my favourite recipe, this recipe brings me my childhood days, my school mate /dosth, my school days, etc.., This recipe is by my friend's mom, hope she sees this recipe and recalls the days we used to spend together.

As I told she was my classmate and our friendship goes so long back, say from nursery!, after marriage, we had lost connection with each other, the only thing I knew was I had been to her new house, when we left college, and never went to see her at all after that, That area where her new house was not very well developed and I had a very vague memory of her house, funnily when my marriage got fixed I wanted to invite her to my wedding, but when I went so confidently that I would track her house down, I was amazed how the area had developed, well people living in Bangalore know about this I don't have to say much right ?, Now after coming her I get scared that I might not recognize lot of places when I go back, so coming back to my story, I walked up and down 2 to 3 roads, and finally zeroed it to one road, now I had to find the house, I kind of had a very vague memory, even though it was changed a bit I just went knocked on the door keeping my fingers crossed, that hopefully I will see a familiar face. To my surprise, her mom opened the door, O' my goodness, I was so delighted, chattered away so much right on the door step, even she was so excited, I would like to remember that during my 10th standard exams, my parents moved to a different area, so they left in my aunt's house, as both of lived as neighbours and B's house was down the road, so nearing exam time, three of us used to do combined studies and I used to sleep in her place most of the time, bless her and her mom they were so sweet, I can never forget those days, so we got back together again, but circumstances changed and again I lost track of her, again after 5 to 6 years I met her again, she used to come in my dreams and I thought I had to see her, we met again and now we are in touch with each other, as we now know our permanent bases :).., Remember B this is for you and your mom..,
Coming to the recipe, she served me this once, and I just got hooked to it.., love it and would love to share it...
This is a very easy peasy recipe, Here I get two kind of citrus fruit - Lemon and Lime, In India we use Limes to make our pickles, Here I have used Lime as you guessed that I made pickle recently and I was left with 6 Lime peels, don't wonder why would I be left with 6 Lime peels, If you check this recipe of mine on how I make pickles you would know why ?.
Anyways I will tell you why ?, just to get more juice in my pickles I squeeze an extra of 6 to 7 Lime Juices into my marinating Pickling Jar, this way, pickle get more juice and not water which has longer shelf life and I don't have to use too much oil :).
So, everytime I make pickle and left over with the peels, this is what I turn it into.., why waste the peel right ?.., Let's see how I make it into a lovely Thokku or spicy paste.., which goes well with rice and tsp of oil - Lemon chadam (rice), nice with chapatis, Dosas etc.., well you can use it however you want..., Here is how I make it.., Hope fully this is how she makes it, I hope B will come back to me.., if for any corrections..

LEMON / LIME PEEL THOKKU OR SPICY PASTE

INGREDIENTS:
Recipe source: sudha aunty
6 Lemon Peel (see notes)*
3 tbsp of oil
1 to 2 tbsp Chilli Powder*
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
1/4 tsp Asafoetida/Hing
1 Cup water
2 tsp Salt

SEASONING:
1tbsp of oil
1 tsp mustard seeds

METHOD:
*Squeeze the juice out of the Limes as shown in my click (not a good one), hope fully you can understand, if you want you can keep the pith with it, I use every thing once I squeeze the juice out of it, then cut them into bits and added the amount of water I have used here, use water accordingly as how much peel you use an one inch extra level of water of from the peel would be sufficient I suppose.

Take the chopped peel and water in a bowl and cook it in a low flame, until they well cooked
Once the Lime is cooled grind it in a mixie ( I use Indian mixie / Processor) to a smooth paste
well, not all of them will be become smooth paste you might find little chunks so that's alright not to worry.
In a Kadai or deep wok fry in a low flame,  mustard seeds and fenugreek seeds separately without oil.
Mustard seeds change colour a bit of whitish you would know as its starts spluttering making noises, frying them in low flame ensures perfect roasting and smells wonderfully.
Next fry fenugreek seeds again in low flame, be extra sure not to fry it into dark brown colour as it will spoil the taste of the end product and gives a tart taste, fry these fenugreek seeds to golden yellow/brown in colour.
You need a small jared mixie to blend these spices, blend these spices together with Asafoetida/Hing, when cool,  into a fine powder.
I have mentioned using Chilli powder*, you can use dried chillies if you want, then you must fry this in a wok, using a one or two drops of oil other wise you might feel irritation in your throat as it gives a strong smell.

I have used Chilli powder, use chilli powder according to your taste and the kind of chilli powder you are using and how spicy you like it, do not use it directly you need to fry this in the wok, Once you roasted the seeds, switch of the flame and fry chilli powder for 2 to three minutes, that's it done.
In the same wok heat 1 tbsp of oil, add mustard seeds, they start spluttering, add curry leaves sought for a minutes, Keep the flame low, add the ground Lime paste into it mix well and allow it cook for 2 to 3 minutes, any moisture content should just evaporate during this process.
Keep stirring now and then, careful that it doesn't stick then add the powders and salt as required mix well and add the rest of the oil, combine them well together and allow it to cook for further 10 to 12 minutes, you can see that the oil starts floating soon enough.
Now your Thokku is ready to enjoy....

I am sending this to Gayatri's walk through memory lane event....

The post Lemon or Lime Peel Thokku / Spicy Paste appeared first on My Veg Fare.

BLACK GRAPES PULIYODHARAI / BLACK GRAPES IN TANGY SPICY SAUCE RICE



INGREDIENTS FOR PREPARING THE PULIKAACHAL
Black Grapes 400 to 450 gms (1and 3/4th Cup Juice)
3 tbsp of  Thick Tamarind Juice ( from 15 gms of Tamarind)
3 tbsp Salt
80 gms Jaggery
60 gms Rasam Powder (Molagapudi)
1 tsp of Asafoetida
1/2 tsp of Turmeric powder
1/4 tsp Fenugreek seeds/Menthya/Methi seeds
1 tsp Coriander seeds
1/2 tsp of Pepper corns
SEASONING:
1/4 cup oil
1 tsp Mustard seeds
few curry leaves
METHOD:
First of all pluck the grapes from their stalks, Immerse them in salted water for at least half an hour, clean the water and use fresh water and rinse them again, this is the way I always use my Grapes just to make sure that  If it is been treated with Insecticides or pesticides are removed for good.
Microwave Tamarind  for a minute with 1/2 cup of water and allow it to cool .
Meanwhile try to find seedless Grapes, which makes your job much easier, other wise find some body to help you with removing the seeds, mine had single seeds, some were seedless too, so it was quick for my family to remove the seeds. (Just be cautious like me, that they slice one and eat the next one in the process! even then I lost few grapes :)).
Once the Grapes are done, run them in a mixie, and make juice, filter it and you would be left with pith, using some of the juice with the pith again blend it well into a smooth puree. I got exactly 1 and 3/4th cup of Juice, If you have more juice either you drink it or you can use it to make the Pulikaachal only adjust the Ingredients by tasting it now and then :)).

Then take a big pan/wok, heat oil, once it is hot add the sesonings in the list above, once the mustard seeds spluttter, Add the Grape juice and allow it boil, for few minutes until it reduces a little bit, now add the Tamarind juice and allow it boil, once it starts boiling vigorously, be carefully as it starts splattering every where, so I always reduce to a medium flame, and keep stirring around very often which reduces the splattering,
Meanwhile in a pan heat 1/4 tsp of oil and  fry fenugreek seeds, coriander seeds and pepper corns, then grind it into a fine powder and keep aside.
When the Juices are boiling add the Rasam powder and the powdered Masala to it and salt and keep boiling for few more minutes, then add Jaggery and now it starts thickening very soon, so be careful keep stirring and it starts to thicken and becomes like a Gojju or should I say kind of lehya (sauce).

Once the Gojju or Pulikaachal is ready as you can see above it was quite tasty.

TO PREPARE BLACK GRAPES PULIKAACHAL/TANGY SAUCE RICE


INGREDIENTS:
2 Cups Rice
5 to 6 Cups of Water (use it according to your Rice )
Salt as per taste
SEASONINGS:
3 to 4 tbsp of Oil
2 to 3 Red Chillies
1 tsp Mustard seeds
few curry leaves
one fist ful of groundnuts/Peanuts
1 tbsp channa dal
1 tbsp Urad dal
1/2 tsp of Asafoetida
EXTRA SEASONING FOR THE RICE
3 to 4 tbsp of Til seeds
1/2 cup of Dry Copra/Dry coconut

METHOD:
Now go ahead and prepare the Rice,
First of all Prepare the Rice, Make rice like you make for Chitranna/ or for any Rice bath, allow it cool and separate the grains.
Take a pan and dry fry the Til seeds once they start to splutter, switch off the stove and keep aside when it is cool, Mix it with Grated Dry copra and make it into a powder, this powder will be little moist, no need to panic it is how it is meant to be, Because Till seeds and Dry Copra release their oils when grinding :), Keep this powder ready to use later.
Take a big pan or wok heat oil then add mustard seeds once they splutter add the Ground nuts and fry for few minutes, keep the flame low the peanuts start breaking up or making noises,add the Red chillies, now add the dhals and curry leaves once they change colour put of the stove, I usually add the Pulikaachal to this and loosen it, so it is easy for me to mix it with rice, My mom she spreads the rice on a large plate, top it with the required quantity of pulikaachal/Tangy Sauce needed to the amount of rice we are using and  pour this hot Seasoning on to it. Either way it doesn't make any difference, I prefer to do it like this.
To this Seasoned Pulikaachal add Til and Copra powdered and required amount of salt, then mix it with rice throughly well incorporated.
Once it is well and evenly covered with the Tangy Sauce leave it at least for an hour before serving, this way the rice absorbs the Flavours well and will taste very well.
Serve it with popadoms or Cucumber Raitha or as I love to eat it with Carrot Kosumbari.
Here is an other click of Grapes Rice.

MY VERDICT: When I made it, I asked my Hubby to taste it, he said it has come out very well, only my friend knew I had used Grapes instead of Tamarind, I saw my H raising his eyebrows and said it was really good, My girls were very happy that their favourite puliyogarai still tastes like puliyogarai :)!, and My Son who love and can live on puliyogarai everyday said - Wow mum, an amazing creation, our favourite dish made with healthy Ingredients, He only came to know when I asked him to put the left over pulikaachal into a box and keep in the fridge.
NOTES: Pulikaachal made with tamarind usually stays up to 6 months to an year. I don't know how long this one stays, This kind of Rice, tastes better the next day!, Use pulikaachal to your taste and to the amount of rice you are using.

I like to thanks Satya, for hosting this event Twist the traditional - Puliyogarai, otherwise I would have never thought of trying this out!, Many many thanks to you Satya, this is for your event, I am also sending this to Nivedita's Original Recipes only started by Pari of Food delicious.

C u soon with a new recipe , take care , bye...

The post Black Grapes Puliyodharai / Black Grapes in Tangy Spicy sauce Rice appeared first on My Veg Fare.

GUJARATI DAL

INGREDIENTS:
1 Cup Tuvar Dal
2 Drumsticks
1 Medium sized carrot
1/2 cup Lilva Beans
7 to 8 French Beans
A fist full of Ground nuts (Peanuts)
1/2 tsp Turmeric powder
1 Green chillies
5 Nos soft dates
1/2 tsp Cumin powder
1/4 tsp Garam Masala
1 tsp Ginger
1 tsp Coriander powder
few Coriander leaves

FOR SEASONING:
1 tsp Ghee
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4 Nos Red chillies
curry leaves
A pinch of Asafoetida

METHOD
Cook Tuvar dal with turmeric powder and dates ( but in the recipe what valli sent us was you have to use dried dates soak them in warm water and cook them with other vegetables, as I had no dried dates and I did not want my kids to find out what was in it I cooked them together with Tuvar dal and mashed them well) in a pressure cooker for 3 whistles.
chop the Veggies, cook them in a vessel with 2 to 2 and 1/2 cup of water with a ladle in the vessel and close the top with another broader vessel ( say like a besan type of vessel) with a cup of water in it. This helps in cooking the veggies quicker and faster in a medium flame, keep an eye when it is boiling so it doesn't burn underneath with no water :)). Add the masala powder, tamarind and Jaggery and let it also cook when the veggies are half cooked.
Once the veggies are done, add the Dal to them mix together and cook them again for few minutes adjust salt and curry leaves.
Meanwhile in a small wok, heat a tbsp of Ghee and add all the Ingredients under seasoning fry them for 2 minutes, add this to the dal and serve hot with a dollop of ghee and rice or with chapati or pulka.l
Mmm.., very delicious, you too make this healthy recipe and enjoy it.

The post Gujrati Dal for ICC Challenge appeared first on My Veg Fare.

The post Green Tomato Pickle and Green Tomato Khorma appeared first on My Veg Fare.

HOME MADE LIME PICKLES

After it gets Marinated, That day you prepare the Pickle spicy powder. To Prepare the spicy powder, Take a clean wok roast the fenugreek seeds without oil and keep aside, Then roast Mustard seeds and keep aside, then roast Red chillies broken with just a 1/4 tsp of oil in a very low flame (But, if you are using ground chilli powder dry roast them in a wok for a few minutes), Once all the ingredients are finely roasted and cooled put it in a dry grinder (mixie) to make a fine powder with 1/4 tsp of Asafoetida, Take a wide mouthed big bowl and pour all the marinated lime into it then Add this powder to the marinated limes and mix well,
Now take 1/2 cup of oil heat it up and 1 tbsp of Mustard seeds, keep the oil in a low flame once they splutter put of the stove and keep it aside until it is cool, Once the oil is cool pour it into the Marinated lime spicy mixture, mix thoroughly and let it rest for few minutes
Now your Lime pickle is ready......

Now the pickle is ready. You can put this back into the same container and this kind of pickle stays for a long duration of time...they can be stored up to 7 to 8 months if it is still left over!!
Take an other look at my lovely mouthwatering pickle.

SOME TIPS:
I squeeze 4 to 5 Lime juices into it than avoiding adding water which ensures more shelf life.
Do not store pickles in steel containers as acid in the pickle and salt will cut the steel and you will have a hole!!.
If you want to use water boil the water thoroughly so the impurities are destroyed and allow it to cool down and then add.
Adding more oil keeps the pickle in good condition for a long time, I do not use too much or too little oil. Keeping this in the sun will give the process a boost in marinating and also shelf life, (But, I have never kept my pickles in sun, I just leave them on the counter top here as sunshine is something I get only in summer).

VARIATIONS:
When I was in India I used to add Maakali beru, Manga Ingi (kind of ginger),  to these pickles which gives a great smell and taste to the pickle, Maakali and Manga Ingi does not need any marinating and can be added at the end of the process too.. I also use few green chillies which I marinate with the limes cut them into small pieces and add them to the lime. This time I didn't  use anything with it.
You can also add Fresh turmeric and fresh Green peppers too.., If you are using peppers reduce the quantity of chilies in it.

Health tips: Not a very healthy option, that is why use a little  at a time!, as pickles have lot of oil and salt (that too shop bought ones) it is not good for people with high Blood pressure.

Hope you enjoy my pickles.. sorry only viewing... and please try it out and tell me how it turned out....do please remember chillies may be different so it is better know your chillies and chilli powder, so you can increase or decrease to your liking.... c u soon...

The post Home made Lime Pickle appeared first on My Veg Fare.

Ingredients:

• easy cook or Kusabalakki or Dosa Rice 1 cup
• Sona Masoori Rice (any ordinary Rice)  2 cup
• Puffed Rice / Mandakki puri or Kallepuri 1 cup
• Thick curds ( Yogurt) 2 cups (slightly sour)
• 1 tsp fenugreek seeds

METHOD:

1. Wash and Soak all the Rice with fenugreek together for 6 hours or overnight
2. Then take the kallepuri put everything in the water wash it once or twice take it out from the water and soak it in curds for 1 or 2 hours just before grinding the Rice.
3. Once everything is well soaked grind them all together into a nice smooth batter.
4. Now the Dosa batter is ready actually you can use this batter immediately as the curds would have become sour and helps the batter in fermenting in no time.
5. You can serve the Dosas with any side dish you wish

The post Puffed Rice / Kallepuri (Mandakki puri) Dosa appeared first on My Veg Fare.

MENTHYADA GOJJU (FENUGREEK TANGY GRAVY)

2 tsp of Fenugreek/methi/menthya/ Venthyam seeds
1/4 tsp cumin seeds
8-5 Red chillies (Guntur-Badgi)
a pinch of asafoetida
Gooseberry sized Tamarind ( around 20 to 25 grms)
1 sprig of curry leaves
2 to 3 tbsp of oil
1 tsp mustard seeds
2 tbsp Jaggery (optional)

METHOD:

1. Fry fenugreek seeds, cumin seeds and red chillies in a wok and keep aside to cool, fry fenugreek seeds until they are golden brown in colour do not allow it go black in colour.
2. Soak tamarind in 1 cup of warm water and extract thick juice out of it, filter keep it aside.
3. Take a deep bottomed wok, heat oil and a tsp of mustard seeds when it splutters add curry leaves and  the extracted Tamarind juice and allow it boil in a low flame for a few minutes, until the raw smell of Tamarind disappears.
4. Meanwhile fine powder the fried ingredients in a mixie and make it into a paste with very little water 
5. When the juice boils for few minutes and the above paste and mix well together with required quantity of salt and asafoetida and leave it on the stove for few more minutes.
6. If you want you can add a little bit of jaggery it is optional keep stirring , when you leave it in the wok for few more minutes it starts to thicken, switch off and remove it from the stove and now it is ready to serve.
7. It goes very well with chapatis, rottis and with rice too!!

The post Menthyada Gojju (Fenugreek Tangy Gravy) appeared first on My Veg Fare.

Print

Crispy Mysore Masala Dosa with different kind of Chutneys and Potato curry

This is such a versatile dosa recipe, you can make it thin like a plain dosa, or like a uttapam,tastes delicious.

Course South Indian Breakfast

Cuisine Indian

Author Jayasri

Ingredients

• INGREDIENTS FOR MASALA DOSA
• 4 cups of Ordinary Rice
• 1 cup of Kusbalakki White Easy cook rice
• 1 heaped cup of Urad dal/Black Gram dal
• 2 tbsp of Green Gram
• 2 tbsp of Fenugreek Seeds
• 2 tbsp of Chenna dal
• INGREDIENTS FOR POTATO CURRY:
• 1/4 Kg Potatoes
• 1/4 Kg or little less Onions
• 4 to 5 Green chillies
• 1 tbsp of channa dal
• 1 tbsp of Urad/Black gram Dal
• 1 tsp Mustard seeds
• 1 tsp of turmeric powderNumbered List
• 1 sprig of curry leaves
• 4 to 5 sprigs of coriander leaves
• 3 to 4 tbsp of oil
• INGREDIENTS FOR RED CHUTNEY
• 5-5 Guntur-Badgi Red chillies
• 1 tsp jeera
• 3 to 4 flakes of Tamarind
• little jaggery
• 1 big onion
• 2 to 3 pods Garlic optional
• salt to taste
• INGREDIENTS FOR GARLIC CHUTNEY POWDER
• 1/2 cup of Garlic peeled
• 1/2 cup of dry coconut or copra
• 5 to 6 flakes of Tamarind or gooseberry size
• 1/2 tsp of Ghee
• 6 to 7 Red chillies
• little jaggery
• salt to taste
• INGREDIENTS FOR COCONUT CHUTNEY
• 1 or 1/2 coconut
• 2 to 3 tbsp of Chutney Dal/Hurigadale/Pottukadalai
• Tamarind Gooseberry sized
• 5-6 Green chillies
• 2 to 3 sprigs of coriander leaves
• a pinch of asafoetida
• salt to taste
• 1/4 tsp sugar

Instructions

• METHOD FOR DOSA BATTER:
• Wash thoroughly and Soak all the above said ingredients in one vessel and Urad dal in a different vessel for 5 to 6 hours. Grind them separately into a nice paste in Grinder or mixer.
• METHOD FOR POTATO CURRY
• Wash and cook the potatoes in the pressure cooker from 2 to 3 whistles depending on the potato you are using, and allow it to cool
• Meanwhile, Chop onions finely, cut green chillies. wash and chop curry leaves and coriander leaves, keep them aside.
• Next peel the skin of the potatoes, and mash them slightly so they break into pieces.
• Take a wok, heat oil, add mustard seeds, when they start spluttering, add chopped green chillies and fry until they turn colour,
• Then add all the dhals and fry them until they change colour, add Turmeric,Then add onions and fry them until they are transparent.
• Now add the curry leaves mix once and then add the mashed potato, and sprinkle desired quantity of salt, mix well , sprinkle little water and close the lid for few minutes, allowing the potatoes to absorb all the spices into them.
• sprinkle chopped fresh coriander leaves mix well and now they are ready to serve.
• METHOD FOR RED CHUTNEY:
• Soak chillies and tamarind in water
• fry onion to transparent
• mix all the above said ingredients and grind it into a smooth paste.
• Make it little watery so that you can pour it on the Dosa, on the circles created when spreading it.
• METHOD FOR GARLIC CHUTNEY POWDER
• Peel and keep the Garlic pods.
• Heat Ghee in the pan roast the garlic pods nicely
• Then add dry coconut and Tamarind and just roast them to just warm up
• Take out and keep them aside, In the same pan add a bit of oil and fry the chillies.
• Then mix all the ingredients together and grind it into a coarse powder (chutney pudi consistency)
• Use this just like the Red chutney and sprinkle on the dosa, Then keep the potato curry and fold.
• NOTE: This Garlic powder is good for Baananthis/ Post partum
• METHOD FOR COCONUT CHUTNEY
• Slightly warm up the gooseberry sized tamarind directly on the stove holding with the help of Tongs (I got this thing from some cookery show I think it says the bad qualities of Tamarind gets diminished of doing so!)
• Then Grind grated coconut, tamarind, salt, asafoetida, sugar and coriander leaves in a mixie to a nice paste.
• Give a seasoning with a tsp of oil and 1 tsp of mustard seeds to the ground paste and now it is ready to serve.

Notes

If you are Grinding in a Grinder then I like to share somethings which I feel is important, grind Rice and other ingredients except Urad dal for 1/2 an hour to 45 minutes to a smooth paste consistency (pancake batter). Leave the gadget for 10 to 15 minutes to cool down as the motor gets heated up in the process, then grind the next batch. You don't want your gadget to spoil.
If you are using your Mixer grind little by little giving time to cool down as it heats up very quickly, If the batter gets heated up Dosa or Idlies don't turn out very well. Add water little by little and grind it you can even use the pulse setting in it.
Leave them until they ferment, may be in warm places they may ferment very soon within overnight but cold places like here you need to keep them in a warm place and allow it to ferment for 12 to 15 hours ( Check Notes)
Once they ferment add salt, mix well and it is now ready to make Dosas in the usual way (Check Notes).
Some of the Restaurants use Garlic powder as an alternative to Red chutney and above is the Recipe for garlic powder This Garlic powder is good for Baananthis/ Post partum (that is ladies who have just given birth to babies) Women who have gone through this process after the birth of a baby they give different type of foods, which helps the mothers to get their immunity and strength back to normal for all the trouble they have taken to bring a new life on to the earth!.
When you roast dosa on tawa using ghee instead of oil it gives a special aroma and gives a good colour as well. Applying butter on the dosa or before serving put some butter on top of the dosa and serve.

Cut a small onion horizontally rub on the tawa or pancake girdle before you spread the dosa, This will help you lifting the dosa more easily. Always cook in a medium heat this will keep the temperature same and tawa will not get heated up. After making 4 to 5 Dosas sprinkle some water on the tawa which will cool down the tawa and maintains the tawa well.
Here as it is cold during winter fermentation takes longer time, you can keep the batter in oven - electric ovens have light you can switch it on and leave Or keep next to Heater Or in Boiler room where it will be very warm.
Dosa batter will be thicker in consistency, Every time you plan to make Dosa take as much batter as you need add water to bring it to pancake consistency and make Dosas with it.
Serve it with Dry Potato Curry and coconut chutney and Onion Sambhar.
For MASALA DOSAS You need to make Red Chutney which is poured over on the last round of the dosa, with nice bit of oil , keep the potato curry in the middle and fold it in two's or triangles or cones or any way you like in the restaurants and is served with chutney and sambhar. Oh! just thinking of Masala Dosa reminds me of Vidyarthi Bhavan in Gandhi Bazaar he generously puts a dollop of Benne or Butter on top of it before serving. It is heavenly and the whole area is filled with the Dosa smell..... and makes you hungry!

The post Crispy Mysore Masala Dosa with different kind of Chutneys and Potato curry appeared first on My Veg Fare.