Watermelon Neer Dosa

Try this Watermelon Neer dosa using watermelon or just the rind(white part of watermelon)

Usually after eating watermelon, we through away the Rind of watermelon. Instead you can use it in Dosas & Surnali's(soft spongy doas) to make watermelon flavoured dosas, one such dosa is Watermelon Neer Dosa, which is made with the white part of watermelon

For this Neerdosa ingredients needed:

DosaRice :3 cups 

Coconut 1 cup

white part of watermelon: 1cup

Just soak DosaRice for 4-5 hrsor leave it soaked overnite

Then grind all the ingredients in the Morning

Adding Coconut 1/2 cup with watermelon rinds make a paste in the blender

Then add the Rice with 1 cup water to this paste & grind to a smooth batter

Remove in a big dish add more water(1 to 1+1/2 cups) & make it thinner than Normal dosa 

Batter should be watery, add salt & MIX 

In nonstick pan grease with Oil...we usually grease oil using Onion for this to get flavour 

Then Pour Thin batter & keep Moving the pan in circles to form thin coating of Dosa

Or else sprinkler the batter like splashing it on hot griddle left & right side to form pancake

cook for a min each side with lid then turn around.....

Soft Watermelon flavoured Neerdosa Ready to be served with Chutney for Breakfast

Idli with Sambhar hotel style

Idli with Sambhar hotel style breakfast special

South Indian special breakfast Idli with Sambar, make fluffy soft Idli's at home easily combine it with Hotel style Sambhar

Can be served Dipped in Sambhar:

Ingredients for Idli
For Idli Batter:
Urad Daal: 1 cup

Raw Rice(Idli Rice): 3 cups

• Soak Urad Dal & Dosa Rice in separate containers for  4 hrs 
• Wash & Grind Urad dal with little water to fine paste
• Remove in a big vessel
• Then Wash & Grind soaked Rice with little water to a coarse paste, mix this with Urad dal
• Keep in warm place to Ferment Overnite (6hrs)

Procedure is as follows:
After fermentation when making Idli add Salt to batter & mix

Grease the Idli mould with Oil

Pour a laddle full of Idli batter in each section of Idli

Keep in Idli steamer(Keeping water below)& steam for 20 min

After 20 min switch off the heat & let it cool down a bit

Then remove the Idli stand, let it release its steam a bit

Then with help of a wet spatula(ie dip the spatula in water)

Remove the Idli from each section & serve

Ingredients for Sambhar:

1 Potato: Cubed

Lentils( Toor daal): 2 cups

Tomatoes: 2 chopped

Tamarind: 2sps

Jaggery: 1sp

Sambar powder: 3 sps

For tempering:

Oil: 3sps

Mustard seeds: 1sp

Curry leaves: 5-6

Procedure for Spice mix(Sambar powder):
This spice mix is used for hotel style Sambhar & also very famous South Indian gravy "Udupi Style Sambar"

Ingredients needed:
Black gram(Udal daal): 2Tbsps
Bengal gram(Chana daal): 4 tbsps
Red chilies(Byadgi/Kashmiri): 6-7
Coriender powder: 2Teaspoon
Jeera: 1 teaspoon
Methi(Fenugreek seeds): 1Tsp

Method to prepare this spice Mix powder:

In a pan dry roast chana daal & urad daal till it slightly changes color & remove
Similarly dry roast the red chilies
Then lastly roast Jeera(cumin) & methi & coriender just for a min & remove
Let the spices Cool down then transfer to a dry blender & make a fine powder

                  
Store in an airtight container, 

Procedure for Lentil sambhar:

Wash the daal & soak it in water for 15-20 min

This way the daals will get cooked easily

Wash the Potato peel the Outer skin

Cut it to get cube size pieces

Pressure cook the lentils(Daal) along with the chopped potato

For the Tempering:

In a deep dish, Add Oil heat it then add mustard seeds

Once it splatters add curry leaves &  chopped Tomatoes

Fry the tomatoes till mushy, add salt to taste, this way tomatoes will soften fast

Add little water & cook the tomatoes, then add the cooked lentils with potato

Add 2 cups water (Depending on the consistency you need) add the sambar powder 3tbsp

Bring it to boil, the gravy will thicken, now add Tamarind paste & jaggery & mix

Add more water if the gravy is still very thick,check the taste,(if you want it move spicy you can add chili powder)

Sprinkle coriender leaves, Enjoy spicy tangy hotel style Sambhar

Serve with Idli by dipping the Idlis in sambhar
Enjoy super breakfast

Pudina Chicken(Mint chicken) & Ghee Rice

Pudina Chicken flavorful gravy goes well with Ghee Rice

This is a Spicy Tomato Based chicken gravy with Mint(pudina) flavor, Finger licking chicken Gravy combine it with Mild Ghee rice made with Basumati for perfect blending of flavours

Ingredients:

Marinate:
Chicken: 500 grms
Onion Paste:2 No
Green chilies: 4
Coriender leaves: handfull
Ginger garlic paste: 2 sps

For tempering:
Oil: 2-3 sps
Cinamon: 1 inch
Cloves:4-5
Bay leaves: 2

Other Ingredients:
Tomato puree: 2 No
Pudina leaves: 1 cup full
Red chili powder: 1 tbsp
Aachi chicken masala powder: 1 tbsp

Method:
Wash the chicken thoroughly till clean
Add Onion, greenchilies, coriender & gingergarlic in a Mixer
Blend these to form a paste & marinate the chicken for 1/2 hr

In a pan take Oil & heat up once its hot add all ingredients under temper
Then add marinated chicken & fry till it changes color 

Once its nicely fried add all the left juices of marinade
Then add the Chopped pudina leaves & mix cook for 2 min

Then add the tomato puree mix & cook covering lid
Now add Spices: red chili powder & chicken masala powder & salt mix 

Cook it covered with lid if it thickens add water & cook till the chicken gets cooked
Adjust the gravy by adding water, if you want more spicy check the taste & adjust accordingly

Pudina Chicken Gravy is ready:

Garnish with Pudina(Mint leaves) Serve it with Hot Ghee Rice & enjoy this combo

Chocolate Cake with dark chocolate

Super soft Chocolate cake , Enjoyed baking this on our wedding anniversary this May

Moist Double chocolate cake, using dark chocolate gives it a nice color & balances the sweetness 
I have iced it with Chocolate Ganash & whipped cream decorated with chocolate shards, doesn't this look delightful

Ingredients:
All Purpose flour( Maida): 1 cup(150grms)
Cocopowder: 2tbsp
Dark Chocolate: 50 grms
Butter(unsalted): 100grms
Baking powder : 1 tbsp
Eggs : 3
Sugar:Measure 1cup (then powder it)
Vanilla extract: 1tsp
Milk: 1 cup

Method:
Preheat Oven @ 150*

With whisker  whisk 3 egg whites for 2-3 min, whisk more.
In food processor whisk the egg yolks 

Add sugar to egg yolks whisk all together for 2-3 min
Sieve Flour (maida)  baking powder & coco powder together.
Slowly add Flour mixture & whisk for a minute till all combines
Add melted Butter & whisk

Melt chocolate with help of double boiler & keep aside
(Keep the chocolate bowl over steam on a boiling water pan)
Add melted chocolate & vanilla essence & mix

Add 1/2  cup Milk & mix  again add 1/2  cup Milk mix another minute
Lastly add the Egg whites & just fold it till combines

Grease cake tin with butter & dust flour to make a thin layer remove excess

Pour cake batter & pat so it settles down.
Bake for 40 min @ 150*........

Note: Temperature of Oven May Vary for OTG & Microwave so check Your Instuction Pamphlet of Oven for Baking

Once the Cake cools down Remove from tin & decorate Our Anniversary special chocolate Cake

For Chocolate Ganash

Amul fresh cream: 100grm
Chocolate : 150 grm

Procedure

Remove fresh cream in a pan & keep it on Heat
Bring to boil & remove from heat 
Immediatly add Chopped chocolate & stir till it melts
If chocolate is not melted completely keep on Double boiler & stir till it dissolves completely
Keep this mix to cool down for 1/2 an hr till it sets thick

Cut the cake in 2 layers

Spread Ganash on 1st layer nicely, 
Then spread the whipped cream
keep The secomd layer on top & add Ganash & spread


Keep it in fridge for sometime to get the glaze

Garnish with grated chocolate or Chocolate shards

Soft Double chocolate Cake is Ready enjoy the Moist chocolaty Cake

Veg Thali for special occasions

Season Of Thali...Veg Thali today with Rice, Black eye pea & cabbage sabji & Vermicelli Kheer

Bassaru is a tomato gravy using the stock of vegetables, its a very healthy accompliment

Soaked Black eye pea: 2 cups

Cabbage chopped: 2 cups

For the gravy:

Coconut: : 4-5 sps

Tomatoes: 3
Sambar powder 1sp
Coriander leaves: handful
coriender powder: 1tbsp

For the Veggie sabji:

Mustard seeds: 1 sp

Curry leaf :4-5

Green chillies: 2

Chopped Onion:1

Oil: 2-3 sps

Gravy procedure:

Take a pressure Cooker keep  Soaked Black eye pea along with Cabbage chopped & water 4 cups cook for 2-3 vissels

Drain & collect the stock by preserving the water of Cooked cabbage & Black eye pea

In a Mixer: Blend together Coconut grated, tomatoes, Sambar powder handful of coriender leaves, Coriender powder 1sp....to a smooth paste
Add this paste to stock water & mix to form The gravy(consistency should be little runny not too thick) Give Tadka of curry leaves & bring to Boil

Black eye pea & Cabbage sabji:

In a pan Heat Oil, add mustard seeds once crackles add curry leaf & slit green chilies, Add 1 Chopped Onion & fry till translucent...Then add Cooked & drained Alsande & cabbage fry for 2-3 min till dry...Sabzi ready

For the kheer follow this recipe: Vermicelli kheer

Paneer Puffs with homemade puff sheets

Flaky crispy Puff Pockets with Paneer & Cheese Filling

Make your own pastry dough easily with these following steps for flaky puffs

Most of the times we are unable to find the filo pastry sheets in supermarkets.  So when I really felt like eating some crispy puffs , I decided to make my own Paneer Puff  & it came out nice & flaky you can see the Layers of the puff in the pic below

I don’t prefer to eat Bakery Puffs as they are too oily & most of the time local Bakery just provides with a Potato filling, so I made this Paneer & potato filling then added cheese spread to give it some creaminess, which just worked perfect

Process of making puff pastry sheet is bit time consuming, so when you are free just make the Pastry sheet & cut them keep a thin sheet in between & place them in  Zip lock bag & it freeze & your puff  Pocket sheet is ready to store

Serves: 8 Puffs

Prep time: 1+1/2 hrs(90 min)

Assembly & baking: 30 min

Ingredients:

All purpose flour: 1 cup(300grms)

Butter/ ghee(frozen): ½ cup(100 grms)

Salt to taste

Chilled water: ½ cup(150-200ml)

For the filling:

Boiled potato: 1

Paneer: 1cup

Cheese spread/ grated cheese): 4-5 sps

Onion: ½

Chili powder: 1sp

Coriender leaves: few

Lemon juice: 1-2 sps

Oil: 2-3 sps

For the filling:

In a pan Add Oil & heat it up add chopped Onions & fry

Then add Crumbled/ grated paneer & fry for 2 min

Then Add grated boiled potato mix add salt, chilli powder & cook 2 min

Latly add coriander leaves & lemon juice mix it, Switch off

Once it cooks down add cheese spread/ grated cheese & give it a mix

For the Puff sheets follow this process:

Sieve the flour add salt to taste

Slowly add little by little chilled water to make a dough

The dough should not be soft it must be a stiff dough

Keep it in the fridge for 5-10 min to rest

After resting roll the dough roughly, then take chilled(frozen butter)

Try & cut from between making slices/ thin sheets of butter,

keep the chilled butter slice on the rolled dough in the middle

Fold the dough from right side covering half, then fold left side

This is a book fold, repeat the fold once again as shown in pic below

Keep this folded sheet in the fridge to set for 20 min

Remove this folded sheet & roll the dough to form a rectangle

Fold the dough from right side covering half, then fold left side

Once again Keep this folded sheet in the fridge to set for 20 min

Repeat this process two more times then finally Roll out to form rectangle

Keep the thickness around ½ inch, cut the sides with sharp knife

Mark  horizontal lines & cut it, then cut out extra making it to small rectangle

(Ref below pic)

Keep the filing in centre of each rectangle & fold press the sides slightly

Once all the puffs are ready place them on a greased baking tray & brush with butter on top, they are ready to go in the oven for baking

Bake for 40 min @ 150*, keep checking in between if its dry  brush some more butter & bake, once it changes colour to golden its ready