Crispy Masala Dosa with Spicy Spread

Spicy Crispy Masala dosa, with Spicy spread & Potato filling

South Indian famous breakfast or snacks Make this Crispy Masala dosa which tastes just like Hotel's Masala dosa at home easily with following steps


Ingredients for Dosa
Urad dal : 3/4thcup
Chana Daal(Bengal gram): 1/4 cup 
Toor dal (yellow lentil): 1/4 cup 

Dosa Rice: 3cups
Beaten Rice: 4sps
Oil: 2 sps per dosa
Ghee: 1sp per dosa

Method:

Soak all the daals & Dosa rice in water for 4-5 hrs
Just before grinding soak Beaten rice in water till soft
Grind all together with 1-2 cup water to smooth & bit thick paste
Ferment for 6 hrs or Overnite

While making dosas add salt & mix well.
Place a tawa(griddle) on heat pour one bowl of batter then spread out evenly with the base of a ladle or bowl to form a thin pancake, apply oil to the sides 
Sprinkle ghee 1sp on the top of dosa & cook with lid for 3-4 min
Slow roast the dosa till it turns crisp
Turn the dosa & cook other side for 2 min, Remove when crisps up
Apply Spicy spread on the dosa
While serving Keep Potato filling inside & close

Note: Dosa batter should be bit thick for crispy dosas & Oil should be spread generously 
Always once the Griddle(Tawa) is heated turn the flame down to medium/slow & Roast the Dosa on slow flame till it turns Golden this way the dosa will be crisp

Enjoy Masala Dosa with spicy spread & Potato Filling

Accompliments:

Recipe for garlic chutney to spread on masala dosa..

Garlic pod-1(medium size)
byadagi red chillies- 6 to 7(Soaked in water)
Tamarind-small piece 
Poppu(Fried gram): 4sps
Salt as per taste.

Method:
Soaked in water Red chilies for 4-5 hrs or Overnite
Remove & add with other ingredients in a Blender to form a Coarse paste with little water.

Potato Filling

Boil & peel potatoes & dice them
In a pan heat 2 sps Oil add mustard once splatters 
add chana dal & fry, add jeera(cumin)1/2 sp
Then add Greenchilies 2 fry add Onion chopped 1
Fry onions add salt to taste, turmeric &mix
Add diced potatoes toss mix well
Garnish with coriender leaves

You can even try this Dosa with Mutton Korma: Recipe of mutton korma

Mixed Veg Cutlet

Evening snacks special, Mixed veg Cutlet for tasty & nutritious snacks

Making kids eat vegetables is a hard job, so try this Mixed veg cutlet for evening snacks its so tasty kids will definetly love it

My toddler who hardly chews his food, also enjoyed this cutlet & ate it all, mission successful, Make these Veggie cutlets or try other Evening snacks like Soya cutlets or Crab cutlets 

For this healthy vegetable cutlet all you need are following Ingredients & follow this simple procedure below

Ingredients Needed
Boiled Potato(2) : 1cup
Mixed vegies: 2cups
(I have used Carrot,French beans,boiled Peas)
Bread crumbs: 1cup
1 tbsp Ginger garlic paste
1 medium sized onion: finely chopped
1 tbsp Redchili powder
1/2 tbsp coriender powder
1tbsp All spice( Garam masala) powder
1/2 cup Rava/ suji to coat
Salt to taste

4-5 sps Oil to fry

Procedure to follow:
Firstly boil the potatoes(I have pressure cooked it)
Once cooled down mash it nicely without any lumps
Then make the bread crumbs by using the sides of bread loaf
Make a fine powder in dry blender(you can even use white part of bread)

In a pan take 2 sps Oil add add Chopped Onion & fry  
Then add add ginger and garlic paste  & saute it

Add all the spices, red chili powder, Coriander powder, garam masala
Sprinkle little water so that it doesnt burn
Add mixed vegetables & fry nicely so that it gets cooked add salt to taste & mix

Remove from heat & Add boiled & mashed potato & mix
Keep this mixture aside, once cooled down completely add bread crumbs & mix
Check the consistency, if the mix is too soft add more bread crumbs

Take a portion of this mix in your hands,make  small balls and shape like tikkis.....

Then Roll in Rava/ Suji so that it gets well coated
In a pan Add Oil & once heated shallow fry 2-3 min till both sides are golden

Enjoy crispy Mixed veg cutlets for evening snacks

Potato sabji with Square Chapati/Paratha

Breakfast specials, Potato Rassa sabji with Square chapati/Paratha

Every one loves this combination of chapati & Potato/ Aloo Sabji, this spicy potato Rassa sabji is a semi gravy potato mix which is best for Breakfast/ Lunch

Square chapati is soft as it has an extra layer of ghee this chapati is loved by kids as its flavorful as well as different shape, so kids eat this with ease

Potato sabji Ingredients

Potato: 2-3
Onion: 1
Tomatoes: 2
Green chili: 1
Chana daal(lentil): 2sps
Oil: 2-3 sps
Mustard seeds: 1sp
Red chili powder: 1sp
Turmeric little

In a pan heat Oil, add mustard seeds & let it splutter
Then add chana daal & fry add slit greenchili & Onions
Fry till onions are little brown then add cubed potatoes & fry
Add chopped tomatoes, salt & chili powder & let the tomatoes become mushy add 1cup water & cook this closing the lid for 10 min
In between check if the water has decreased add little more water & cook till potatoes are cooked
Potato sabji is ready

For chapati Ingredients:
Wheat flour: 2 cups
Salt to taste
Water: 1 cup
Oil: 2-3 sps

For assembly
Ghee(Clarified butter): 4sps
Wheat flour for dusting
Oil: 4sps for frying

Follow these simple Steps for Square chapati/ Paratha

• First mix Wheatflour salt Water & Oil to make dough
• You can Even make this dough in Food processor
• Let this Dough rest for 10 min
• Then make medium size Balls & Roll out little to form a puri
• Apply 1sp Ghee & fold to form half moon 
• Again apply ghee  Then Fold to form triangle
• With the help of Rolling pin press lightly
• So applying very less pressure Roll out paratha first length wise then width wise repeat till it forms square
• Repeat this process for the Rest of the dough
• Heat the griddle(Tawa) place this Paratha
• Cook both sides applying Oil 2sps
• Once cooked Remove from Tawa & keep in a hot box

Serve with Potato sabji, enjoy this for breakfast or lunch 

Chickpeas Chole

Chole  is a dry chickpeas side dish. along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder crushed pomegranate seed (anardana) and garam masala. It is fairly dry and spicy with a sour citrus note

Ingredients Chickpeas chole
Soaked Chickpea: 2cups
Onion: 2
Tomato: 2
Gingergarlic paste: 1sp
Coriender powder: 1sp
Garam masala: 1sp
Amchur(dried mango powder): 1sp
Redchili powder: 1+1/2 sps
or (Everest chole masala: 2sps optional)
Grated coconut: 1/2 cup
Oil: 2-3 sps
Salt to taste
Cilantro for garnishing

Procedure
Soak chickpeas overnite or 5-6 hrs
Then presurre cook the Chickpeas( Chana )with little salt & water for 5-6 visels 

In a heated Pan, Add Oil  saute Onions chopped till light golden
Add ginger garlic paste, fry add chopped Tomatoes fry till mushy

Add salt to taste & all Masalas or (else You can Omit these & add Everest Chole masala Instead)
Fry the masalas & Add cooked Chana (Chick peas) Mix everything add little water & cook 2-3 min

Lastly add grated coconut & mix cook for 2 min
Garnish with cilantro....
Spicy tangy Chole is ready serve with Chapati/Roti

Garlic bread with cheese

Quick & Easy Garlic bread with cheese

Best Accompanied with Pizza, you can make Garlic bread with ease follow this simple steps

Ingredients

French loaf: 1
Butter: 5-6 sps
Garlic grated: 4-5 flakes
Mixed herbs seasoning
Mozzarella cheese: 1/2 cup
Tomato sause: little
Chili flakes: little

Method

Cut the french loaf bread to diagonal slices
Butter the bread both sides & slightly roast it one side

Apply grated garlic rubbing it on bread on the roasted side
Add tomato sause little & sprinkle mixed herbs on top
Then grate the cheese on top 
Then place on heated griddle & roast closing lid
Roast this for 5 min till cheese melts
Garnish with chili flakes

Serve along with Homemade pizza

Badam Mix( Almond Mix for beverage)

Simple & Nutritious Badam mix for beverage, Mix this with milk for rich & tasty almond milk or Use this for poridges to make it more nutritious & tasty

This Mix is suitable for both children as well as aldults, Homemade fresh Badam Mix is better than one we purchase from the stores, make a batch & store in airtight containers you can preserve this for a month

Simple Ingredients

Almond(Badam): 1 cup
Sugar: 1 cup
Cardmom pods: 3-4

First slightly Roast the almonds in a pan
Then remove & cool down

Meanwhile grind the sugar with cardamom to fine powder
Then powder the almond & mix powdered sugar

Mix both till well combined
Badam mix is ready, store in Airtight containers

Mix 2sps with hot milk & enjoy Badam drink

Note: 

• While making almond powder run the blender continously on fast speed dont stop in between this way you will get fine powder
• Dont over run the blender, Stop the blender just before it becomes sticky
• If in case its over blended add the sugar powder & use but store this in fridge

Veggie Pilaf with Seasonal Vegetables

This Veggie Pilaf with special winter veggies for Sankranti

Like any other Pulav, this is a mix of veggies & Rice cooked together with spices. the veggies & peas used here are seasonal, which makes this Pilaf special

Vegeterian Rice special This Pilaf is easy to make I have combined Veggies like fresh tuvar peas(Togrikai) & Long beans which goes well together ,I have also added carrot to make it colourful

Ingredients:
Oil :3sps
Cinamin :1 inch
Cloves:  5
Bayleaf: 2
Carrot:  2
Tuvar peas: 1 cup
Onion :2
Tomato :2
Long beans: 1 cup

Pudina leaves: 1/2cup
Greenchilies : 2
Garam masala powder : 2sp
or Biryani masala: 2sps
Gingarlic paste : 2sp
Rice (soaked for 10 min ): 2cups


Recipe:

Clean the Veggies thoroughly
Chop  all Ingredients as shown below

In a Cooker Heat Oil add cinamin cloves, Bay leaf, then add Slit green chilies
Add Onion slices & fry, add gingarlic paste saute
Add all veggies one by one & fry then add chopped pudina fry, add tomatoes chopped & fry
Add salt to taste, close lid to soften tomatoes for 2 min, then add Biryani masala powder
And Finally add Rice add water 4 cups (1:2 ratio for rice)
Close & cook 2 vissels

Serve with Raita

For the Raita:

Curd: 2 cups
Onion: 1 chopped
Tomato: 1chopped
Green chilies: 1-2
Little coriender springs
Salt to taste

Beat the curd slightly the add all the chopped Ingredients, give it a mix your Raita is ready, you can even add Cucumber finely chopped to the Raita:

Soft & Spicy Dosa with Red chutney

Soft & Spicy Dosa also known as Khara dosa

This is a tasty Soft Dosa with a spicy spread on top & served with red chutney

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states
Dosa, a common breakfast dish and street food is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content

Try a variety of dosa, Masala Dosa, Crispy Dosa, Plain Dosa, Neer Dosa, Onion Tomato uttapam, Bread dosa, Rava Dosa

A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 3:1 The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. 

Ingredients:

Urad daal(Black lentil): 1 cup
Dosa rice: 3 cups
Methi(Fenugreek seeds): 1tsp
Beaten rice: 1/2 cup
Oil to spread on sides

Spicy spread:
Soaked Red chilies: 4-5
Fried gram(Putani/Poppu): 1/2 cup

Red chutney:
Coconut: 1/2 cup
Red chilies: 1
Garlic: 4 flakes
Groundnuts: 1/4th cup
Tamarind little 
Salt to taste

Recipe
Soak Urad dal with  Dosa rice & methi seeds for 5 hrs
Just before grinding, soak for 10 min Beaten rice
Wash & drain water from all Ingredients
Add in a blender Grind with 1-2 cups water to smooth batter(it should be bit thick)
Let it ferment over nite or 6-8 hrs
Then morning mix well add salt


For the chili spread
Soak Red chilies in water overnite or 4 hrs
Remove from water add Fried Gram(Putani/poppu)
Make a course paste with little water(just sprinkle few drops)
Spicy red chili spread is ready

                                   
For the Red chutney:
Roast the groundnuts for 5 min till its brown
Cool it down completely
Remove the skin by rubbing it in your palms
Add this along with all ingredients listed under red chutney
In a blender first make powder of all ingredients then add water 1cup
Make a smooth paste, Red chutney is Ready

To prepare the Dosa
Heat a griddle, Pour 1-2 ladle full batter in center
Spread with the base of laddle in circular motion to form a Round dosa
Dont make it too thin let it be bit thick, you can see the pores now
Spread 1 tsps oil towards the dosa from the sides
Close lid & cook for 2-3 min each side
Remove on a plate & spread this red chilies paste nicely 

Serve this Soft Dosa with Red chutney, Enjoy South Indian special Khara dosa