Watermelon Rind Dosa

Watermelon Rind dosa...

Tasty and healthy dosa. Watermelon is very rich inVitamin B and Amino acids. Very good for athletes. I am enjoying the innovation in developing new recipes with our weight loss challenge group.

Ingredients:

Watermelon rind- 3 cups

Rice flour- 1 cup

Fine ravva- 1 cup

Besan- 2 tbspn

Green chillies- 5

Salt- to taste

Ginger- 1.5 inch

Method:

Grind all the above items together and add required amount of water for dosa consistency and smear oil on pan and make dosas.

Sabudana upma/ Sabbakki Uppittu with Moon Dal

Sabudana Upma. Mostly it is considered as fasting food in Maharastra. Back in Karnataka, They do it for evening snack or for lite dinner. Sabudana with combination of moong dal makes this dish more tastier. Got this recipe from my dera mom. I have made this in several kitty parties, potlocks too. Everybody liked it. It should be tasted while it is hot!

Ingredients:-

Sabudana- 1 cup
Moong Dal- 1/2 cup
Green chillies- 8
Curry leaves
Oil
Mustard seeds-1/2 tspn
Jeera- 1/2 tspn
Coriander leaves-for garnishing
Grated coocnut- for garnishing
Lemon juice- 1 tbspn
Salt- to taste


Method:-

• Soak Sabudana for atleast 5-6 hrs in enough water.
• If you are planning to make thsi upma in teh evening. Soak it in morning or if you are planning to do it for breakfast soak it night only.
• Boil water in a bowl.Add Moong dal. Let it cook 3/4. Dal should not become mushy. Strain it and keep it aside. Make sure there is not much water left inside dal.
• Add oil in a deep pan. Add seasoning with mustard seeds, Jeera, hing, curry leaves.
• Add Green chillies. Fry for some time. Add Sabudana and fry for 2-3 mins until the sabudana pearls fades in to different color. Add salt and keep frying.
• Finally add moong dal and mix it gently.Turn off the stove,
• Add lemon juice. Mix it well. Garnish it with Coriander leaves and grated coconut

Sending this to Vrat ka khaana event hosted by Kalyani Mom chef

Borugula Upma- Puffed rice upma

This is basically karnataka dish. I tasted this in one of my friends house for breakfast. It was really good. They served us with hot mirchi bhajjis. It was really delicious and yummy. It is similar to my Khara bath recipe. Ingredients:- 

 Puffed rice-4 large cups Green chillies-8 Ginger-1 inch Garlic- 4 flakes Corinader leaves- 1/2 bunch Jeera- 1 tspn Onion- 1 Channa dal- 1 tspn Uradh dal- 1 tspn Mustard seeds and Jeera for seasoing Hing- little Salt- as per taste Lemon juice- 1- 2 tspns ,Roasted  Peanuts(optional) Method:-

• First soak and clean the puffed rice in water. Squeeze little and take out from the water immediately and keep it aside.
• Meanwhile make a grounded paste with ginger garlic, coriander leaves and green chillies and keep aside.
• In a large pan, Add oil and add the seasoning stuff along with urad dal, channa dal, hing and curry leaves. Add chopped onions and fry it.Add the above said grounded paste and fry it in oil till the raw smell goes away and oil oozes out.
• Finally add puffed rice that has been taken out from water. Fry for a min and combine till all the masala gets well coated on to it. Add salt and chopped coriander leaves. Add lemon juice and serve it hot by adding grated coconut on top of it.
• Serve hot and relish it
• 

Huli Avalakki/ Pulusu Atakalu/Teeka poha

Very simple and tasty tangy breakfast at our place. My sis loves this breakfast. We were in hostel and when we visit our home during weekends, she used to ask mom to make this as a special breakfast. Mom used to ask for other options where she can spend more time on cooking with more effort. But this simple recipe is effortless and simple and tasty. We used to eat the leftover poha for evening snack too. It tastes good when it is not hot:-)



Ingredients:-

• Poha/ Avalakki/ Atakalu- 1 Large cup ( Use the thick Rice flakes)
• Tamarind pulp- 1/4 cup
• Jaggery- Crushed in to powder- 1tbspn
• Green chillies- 8-10
• Uradh dhal- 1 tspn
• bengal gram dhal- 1 tspn
• curry leaves- 4-5
  
• mustard seeds- 1 tspn
• jeera- 1 tspn
• Groundnuts- 1 tbspn
• Chopped onions- 1 small cup
  
• Coriander leaves-for garnishing
• Grated coconut- For garnishing
• turmeric-1/4 tspn
• Salt- to taste
• Oil- 1.5 tbspn
• Water- 3/4th cup

Method:-

• Soak poha/Avalakki for atleast 2 hrs in tamarind pulp and water. Add jaggery powder and stir it together and keep it aside. I usually soak poha overnight
• Add oil in a heavy bottom pan. Add mustard seeds,jeera, hing and curry leaves. Once it splutters add uradh dhal, bengal gram dhal and groundnuts. Fry it in a slow flame as teh groundnuts may turn out brown.
• Add chopped onions and fry for 2- 3 mins until it becomes translucent. Add salt and the soaked poha. Stir gently on a low flame.
• Take out from the flame. Add coriander leaves and grated coconut and serve.

Tri Beans Dosa or kaall Dosa

Recipe from my mother in law for a Dosa contest in Mrs. south Indies community in orkut. This was my entry. She happened to taste this in Adigas hotel in Bangalore. We all just loved the items taht they prepare at adigas. Ravva idli, Sambhar, khara bath, kesri bath, curd vada are awesome in Adigas.

Here is the special variety of Dosa with variety of lentils on it.




Dosa batter is simple. the regular one.

Ingredients:-

Onion - finely chopped- 1 cup
Grated carrot-1/4 cup
Green chilles- small pieces-2
green gram dal- 1/4 cup
peanuts- 1/4 cup
Black eyed peas(1/4 cup)

You can even add other lentils like surti papdi lilva(Avrekaalu) or any other beans.

Method:-
Soak the beans for at least 6 hrs. pressure cook them by adding salt and keep it aside.

mix these boiled beans,chopped onion, green chillies & carrot.

After pouring dosa batter on the pan.put these beans mixture like the way you do uthappam. add some oil and slightly roast the dosa on both sides. Serve with any chutney. I have used ginger chutney and peas curry.

Poori with Bombai chutney

I got this recipe when I was newly married from my dr mom. Those were the days where i call myself 'L' board to cooking.

For Poori Ingredients:-

Maida- 1 cup
Wheat flour(atta) -1 cup
Bombai ravva or fine semolina or chiroti rava- 1 cup
Oil- 1 tspn for mixing in dough
salt- to taste
water

Method:-

Mix all the above said ingredients and make a soft dough out of it. keep it aside for 15 mins.

Make small balls out of dough and press it like small Chapathis.

Deep fry them in oil

For Bombai chutney Ingredients:-

Basin powder- 1 cup
Tamarind pulp-1/2 cup
Water- 6 cups
Green chilli paste- 1 tspn
Cinnamon- 1 inch
Clove- 1
Garlic-1 flake
Onions- 1 large Chopped finely

Method:-

• Mix basin powder along with water and tamarind pulp and keep it aside.
• In a pan , add little oil. add clove, cinnamon. remove it from the flame. crush the cinnamon and clove powder with garlic and keep it aside this mixture.
• Add some more oil in a pan. Make seasoning with mustard seeds, jeera , urad dal and channa dal. Add chopped onions, and green chilli paste.Fry until onions become translucent.
• Add basin powder mixture. stir it continuously or it will form lumps.
• Finally add salt and cinnamon, clove and garlic mixture in to it and serve hot with Pooris

Khara Bath

Khara bath--
It is like street food in Bangalore. Every Darshinis( Food Joints) has it on its menu.
Its simple to make and great to taste.

Ingredients:-

Rava - 1 cup
Onions - 1 chopped
Tomatoes - 1
Salt- to Taste
Turmeric- little
Ghee/ oil- 1 tbspn

Grind together:
Green chillies - 6
Ginger - 1 inch
Garlic - 6 flakes
Poppy seeds - 2 tsp

To temper:
Oil + ghee - 2 tbsp( ghee optional)
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Cinnamon - 1”
Cloves -2

Method:-

• -Heat oil & ghee in a kadai & temper as given.
• -Then add curry leaves & onions.When the onions are transparent, add the ground masala & Turmeric
  
• -Add 2.5 cups of water
• -When it comes to boil, lower the flame & sprinkle the rava.Cook on a very slow flame.
• -Cut the tomatoes into 4 pieces and add in to the ravva.
• -Stir carefully so that the tomatoes are not mashed.
• -Add lime juice to taste. Garnish it with coriander leaves
• - Pour 1 tbsp of ghee all over & serve hot.

Bilaavalagalu/ Ujju rotti & Avrekayi Pithakapappu

Bilaavalaglu---

This is made of Rice flour.Bilaavalagulu is called in Telugu and in Kannada it is Ujju rotti.
Back at home they use special Bilavalagalu maker itself( Pressser) for making this yummy tiffin. Soft and tasty. Any south Indian or North Indian curry goes with this soft rotis.
I made avrekaayi pithakapappu with this. Best combination ever...

Check out pithakapappu recipe- http://shrunil.blogspot.com/2008/07/peas-pithakapappu.html#links





Here the recipe goes....

Ingredients:-

Rice flour:- 1 cup
oil- 1 tspn
salt- 1/2 tspn
Water:- 1.5 cup

Method:-

• Take some water in a deep vessel. Boil it by adding salt and oil.
• When the water starts boiling add rice flour slowly. Place a wooden stick in between the rice flour.
• Cover the lid by leaving some space for the steam to go.
• Leave it on a low flame for about 15 mins.
• Take out from the stove. Its time to stir properly when it is hot. Stir thoroughly with the wooden stick or any other spatula.
• Make small balls out of it and knead it as chapathi dough. Use rice flour and make it as small rotis carefully as shown below in the picture.( Dough will be softer than chapathi dough, So be careful in making rotis)
  
• Place the rotis on a pan on a medium flame and turn both the sides until it become little harder and golden brown.
• Enjoy these soft Bilaavalagalu with any curry
  

Mysore Masala Dosa

Ingredients:

For making Dosa:

1 cup- rice
2 tbspn- uradh dhaal
1/2 tspn-fenugreek seeds
1/4 cup- rice flakes.

Method:

Soak all the ingredients overnight and grind the mixture.Let the grinded batter ferment for about 12- 5 hrs.when you are making dosa, add 2 tbspn- rice flour and 2 tbspn fine ravva(chiroti ravva)
mixed with water and add it in the main batter.add little eating soda to it and mix well. And your dosa batter is ready to make dosas.


Ingredients for Red chutney:

Onion 1 (small)
Channa Daal - 1 tbl Spoon
Red Chillies-5
Grated Coconut - as needed
Tamerind paste 1 tsp
Oil - 1 tsp
Salt - to taste


Method:

Roast onions in 1 tsp oil and when onion pieces become transparent, add red
chillies and Channa daal and roast till golden brown. turn off the flame and add coconut to
the pan and mix in that heat. let it cool for a bit and grind it with tamarind paste and salt.Red chutney is ready

Ingredients for Green Coriander/Coconut chutney:

Fried channa dal- 1/2 cup
Green chillies- 5-6
Tamarind- little
Jaggery- little
Ginger- 1 inch
Coriander- 1/4 bunch
Coconut grated- 1/2 cup
salt- to taste


Method:

Grind all the above items into coarse powder except coconut. once the powder is done. add
grated coconut and little water and again grind it to get chutney consistency. Temper it with
seasoning( Mustard seeds, uradh dhal, curry leaves and hing)


Ingredients for Potato stuffing:

Boiled potatoes:-2
onions-1
green chilli paste- 1 tspn
salt- to taste
uradh dhal- 1.2 tspn
channa dhaal- 1/2 tspn
mustard seeds,
curry leaves
Turmeric:- 1/4 tspn
Roasted cashewnuts( Optional)
Oil- little

Method:

Add oil in pan. add mustard seeds, jeera. when it crackles, add chopped onion. let it
become soft till transparent. add green chilli paste and salt, finally add boiled and
little mashed potatoes in to it. fry it for ome time. add fresh coriander leaves and
roasted cashews.

Preparation:

Take one non stick pan. Make dosas on it. On one side apply red chutney and place little
potato stuffing inside the dosa. fold it. and serve it with green coriander/coconut chutney.