Padenji -Bajil / Whole moong dry curry with Poha:

Instant Ragi Rava Dosa:

Instant preparations are always handy when you are in a hurry or in a “no mood to cook” situation. I usually prefer Ragi Rava dosa to make, because it has the goodness of Ragi/ finger millet and everyone likes it in this form. Dosa turns out very crispy and tasty. One can have it with coconut chutney or any leftover sambar or with pickle or as it is. It has a nice natural flavour as well.

If you plan to make Rava dosa, you can mix the batter and keep it at night itself. Otherwise, no worries, mix and proceed to make dosas. Even some ingredients are optional; if you add coconut, greens, it would surely enhance the taste. 

Ingredients:

Ragi flour – ½ cup

Fine Rava – ½ cup

Rice flour – ¼ cup

Salt

Hing – a pinch

Black pepper – ½ tsp

Cumin – ¼ tsp

Grated coconut – ¼ cup (optional)

Coriander leaves – 2 tablespoons (optional)

Methi leaves – 2 tablespoons (optional)

Method:

-Crush black pepper and cumin in a mortar and pestle.

-For dosa mix: Mix in Rava, rice flour and Ragi flour, salt, hing, crushed cumin -pepper and a little water and keep aside at night (optional) otherwise mix in the morning and proceed.

– If you have mixed and kept it at night, add in grated coconut, chopped coriander leaves or methi leaves in the morning.

-Make batter into pourable consistency like Rava dosa or neer dosa batter and check for the salt.

-Now keep Iron griddle for heat.

-When it is ready, grease with oil, pour one serving spoon of batter-like how we make Rawa Dosa, you can see it in the picture below.

-Now close the lid by keeping the gas on full flame.

-After two minutes, remove the lid and keep the gas in simmer. The edges of the Dosa rise a little.

-Now flip this Dosa on the plate, leave for 2 minutes, then fold like this.

– Now keep repeating this with the remaining batter and stack one over the other or take one big plate and stalk one opposite another alternately.   

-Serve these Dosa with coconut chutney or with any other gravy of your choice or have it as it is.

 

 

 

 

Paneer Pulav:

This is a one pot meal and is wholesome and quick. Working days are always hectic and when you have to pack dabbas, it is a challenge to think of some interesting wholesome food. This pulao is one such thing, my family doesn’t mind having even in dabbas when cold or piping hot for a quick weekend lunch.

It needs very little ingredients as well as time. Here I have taken Beans, carrot, peas along with paneer chunks to enhance the nutrition.

Ingredients:

Basmati rice or any rice of your choice – 3 cups

Veggies of your choice – 1 bowl (Beans, carrot, peas)

Paneer – 200 grams

Bay leaves – 2

Cinnamon- 1 “

Cardamom – 2

salt

Oil – 3 to 4 tablespoons

For Masala:

Cinnamon – 1”

Clove – 4

Ginger – 1”

Garlic – 10 cloves

Green chillies – 5 to 6

Coriander leaves – little

Pudina – little

Coconut – 2 tablespoons

Curd – 1 small cup

Method:

-Wash rice and soak for 20 minutes. Drain and keep aside.

-Chop veggies, grind masala and keep aside.

-For masala: Fry clove, cinnamon, green chillies, garlic, sliced ginger, coriander, pudina and coconut by adding little oil, cool and grind into smooth paste by adding curd.

-Take one cooker, add oil, drop cinnamon, bay leaves ,cardamom. Add chopped veggies and fry until raw smell vanishes.

-Next, add masala, add salt and fry until oil leaves at the sides.

-Add drained rice, fry for 2 minutes. Add paneer chunks mix gently and add water (1:2 cups) and when it starts boiling, close the lid.

-Cook for one whistle, keep in a simmer for 1 to 2 minutes and switch off.

-When pressure releases, mix everything and serve with onion raita.

 

Steel cut Oats and lentil Dosa:

It is a no rice urad dal Dosa. I have used Steel cut oats  or broken Oats instead of rice and avoided rice fully in this batter. These oats are considered as cut pieces of original grain. It is healthy compared to quick cooking oats. It takes much longer time to cook but when it is soaked and ground, almost tastes like rice and you can’t figure out the difference. This is Gluten free, high in fibre, protein and iron. It is low in glycaemic index.

I have bought Kosh broken oats to try out my experiment and it is whole oat grains cut into smaller pieces. It looks like broken wheat. When it is cooked, tastes like our broken wheat with outer thick skin with nutty taste. Loaded with insoluble fibre which helps in our gut health as well. Because of its low glycaemic property, it is a very good option for diabetic people and its fibre level will help to keep them full for longer hours.

I have used my regular plain Dosa batter recipe. I simply avoided rice and added broken oats.

Ingredients:

Steel cut Oats – 2 cups

Urad dal – ½ cup

Methi – 1 tea spoon

Chana dal – 2 table spoons

Poha – 1 fist full (optional)

Salt

Method:

-Wash oats, urad dal, methi, chana dal twice and soak this with poha (if you are using) for 3 to 4 hours.

-Grind this soaked ingredient by adding soaked water little by little with added salt.

-Ferment this batter over night or 8 to 10 hours according to the climatic condition.

-When it is ready, mix nicely, adjust the consistency of the batter and start making dosas by heating iron griddle.

-Take one ladle spoon of batter, spread into thin Dosa, pour oil or ghee and roast on one side, then flip and cook the other side, remove and serve with chutney or sambar.

Neer Dosa:

Hi all! Today I’m posting a south Karnataka special- Neer Dosa! Its literal translation to English is watery Dosa and we call this as “Thellavu”. It is soft lace like and many people enjoy this Dosa. Friends always want to have this Dosa when they visit our home and it is a joy to prepare and eat. Everyone keeps asking for the recipe and I thought I would post it. So, here’s how you make this simple, soft and delicious Dosa. This Dosa stays fresh for hours and very good option for tiffin boxes or gatherings. One can prepare in advance and keep it in a hot box.

 

Ingredients needed:

Dosa rice -2 cups

Salt

Iron griddle /tawa.

Method:

  • Wash and soak Dosa rice at night or 2 to 3-hour soaking is needed.

dosa rice

  • In the morning grind this soaked rice into fine paste with water (I use soaked water while grinding, it gives nice aroma for the Dosa) and salt as per requirement.
  • Make batter into pourable consistency like this and check for the salt.

Ribbet collage 1

  • Now keep Iron griddle for heat.
  • When it is ready, apply oil like this.
  • Pour one serving spoon of batter like how we make Rawa Dosa, you can see it in the picture above.
  • Now close the lid by keeping the gas on full flame.

Ribbet collage 2

  • After two minutes, remove the lid and keep the gas in simmer the edges of the Dosa rise a little(See in 2nd picture “cook in a simmer”)
  • Now flip this Dosa on the plate, leave for 2 minutes, then fold (upper shiny part will stay upwards) 
  • Now keep repeating this with the remaining batter and stack one over the other or take one big plate and stalk one opposite another alternately.
  • This type of folding will help to keep Dosa without sticking to one another.

neer dosa 7

  • Serve these Dosa with coconut and grated jaggery mixture or coconut chutney. People even enjoy Neer Dosa with Egg curry or Chicken curry as well.

Note:

  • Use soaked water while grinding.
  • If you are using any other variety of rice,please add half cup of fresh coconut to give softness to Dosa.

Kumbalakai/Ash gourd Dosa:

When I prepared Kashi halwa, so much quantity of the inner fleshy part was left and I was not in the mood to throw it away. I immediately made a couple of breakfast options from the remaining inner fleshy part, which can be made by adding ash gourd pieces as well. I feel that the inner core has more flavour than real ash gourd: D Ash gourd is considered as super food which has many healing properties and it is very good for the human body. It is low in calories hence it is good for weight watchers as well as diabetics.

Ash gourd main 1

This Dosa batter is like normal urad dal Dosa and one can prepare paper thin roasted Dosa or thick set Dosa as you wish.

Ingredients:

Dosa rice / White normal rice – 3 cups

Urad dal – ¼ cup

Ash gourd inner soft part – 3 cups (you can use ash gourd pieces as well)

Salt

Method:

-Wash Ash gourd, peel outer skin and remove inner core with seeded part. (Core part can be used to make Dosa batter)

Ribbet collage 1

-Remove seeds and take white part and keep it ready.

-Wash rice and dal together. Soak for 2 hours.

Ribbet collage 2

-Grind soaked rice and dal with ash gourd core part or pieces by adding sufficient salt.

-Batter should be smooth and consistency is like normal Dosa batter.

-Ferment this ground batter for 8 hours or overnight.

-Next day prepare Dosa as you wish.

Ribbet collage 3

-If you like crisp roasted one, spread as thin as possible on heated iron griddle.

-If you wish soft, porous kind, spread like a set Dosa and enjoy with coconut chutney.

 

 

Sabudana Rice Rotti:

Akki rotti is an integral part of Karnataka cuisine. When we mix Soaked Sago/ Sabudana/ topiaco pearls in this dough, we get super soft mouthwatering fragrant flat bread. It is regular in our house hold and it usually stays fresh and soft for long hours and fulfills the need as a tiffin box option as well. I usually serve this sago rotti with peanut chutney and it is the most liked combination in our household.

pic main

Ingredients:

Sabudana – 1 cup

Curd or buttermilk – 1 cup

Rice flour – 1 to 1 ½ cups

Green chilli -1 (chopped)

Coriander leaves – 2 table spoons (chopped)

Cumin – 1 tea spoon

Salt

Method:

Wash Sabudana with water, drain and soak with curd.

Keep it overnight or for 5 to 6 hours.

The next morning, add required amount of rice flour, chopped chilli, coriander, salt, cumin and mix nicely to make pliable dough.

If dough is very stiff, add little water and adjust the consistency.

Ribbet collage 1

Keep it aside for 5 to 10 minutes to absorb all the seasoning as well as to soak.

When you want to make rotti, take one piece of banana leaf or butter paper.

Take a little rotti dough in your moist hand, and start patting in a circular motion by dipping your hand in water in-between.

Sprinkle one teaspoon of oil over this patted rotti and keep it ready.

Ribbet collage 2

Heat iron griddle and cook oil sprinkled rotti by putting upside down on it.

After 2 to 3 minutes, peel off banana leaf or butter paper.

Sprinkle little oil over it and flip.

Cook and serve hot with chutney.

Note:

– I usually prepare the dough, the previous night and keep the dough under refrigeration.

-In that case, I soak sago in the morning and prepare dough in the evening.

-Keep one bowl of water in a reachable distance to dip your hand in-between.

-While patting the rotti, dip your hand in a bowl of water which you have kept aside.

– wetting your hand will help to avoid the dough sticking to your fingers while patting.

 

 

 

 

How to cook Vermicelli:

Initial days of cooking are very challenging. We face lots of hardships at the kitchen. Generally in south Indian cooking,  the quantity of water used, is crucial and the end result is depends on that. So, if we know the requirement of water for cooking that particular ingredient, half the battle is won.

Usually I get a query in my message box regarding some doubts or the other from my near and dear ones. In one such query’s person had asked me, why she can’t cook perfect vermicelli Upma?  Further she said, her preparation becomes little soggy each time she makes vermicelli upma. That day, while answering her query, I thought of making one separate category for learners in my future blog and today here I am, writing my first post, dedicated to cooking learners.

Here, I will guide you to make simple Vermicelli Upma

pic-9

Ingredients:

Vermicelli – 2 cups

Onion – 2 medium

Green chillies -2

Salt

Grated coconut – 1 table sp

Lemon – 1/2

For seasoning –

Mustard – 1 teaspoon

Urad dal – 1teaspoon

Curry leaves – 1 spring

Cumin- ½ teaspoon

Red chilli -1

Oil /ghee – 2 table spoon.

Method:

-First, Chop the onions, chillies and measure vermicelli and keep aside.

pic-1

  • Keep one small bowl of water for boiling.

pic-2

  • In another burner, keep thick bottomed kadai; do seasoning by heating ghee or oil, or mix of both. When it is hot, add mustard. When the mustard splutters add urad dal. After it becomes light brown add red chilli, cumin, curry leaves.
  • After this add chopped onion, green chillies and fry for a while.

pic-3

  • If you wish to add turmeric, you can add it now.
  • Add little salt and fry onion until it is light brown.
  • Add vermicelli and fry for a while.
  • How to check if oil is sufficient or not: while mixing vermicelli, if oil coats vermicelli and becomes wet and shiny, oil content is perfect for this upma. If you feel vermicelli is dry and it is not holding together, add little more oil or ghee.

pic-4

  • Next- how much roasting or frying is needed? After frying it for a couple of minutes on a low flame, you will see the colour change and each strand will becomes whitish and crispy. It is now time to add boiling water.(refer to this above picture)

pic-5

  • How much quantity of water? Please refer to the picture. While pouring, Water should be just above the vermicelli. Mix the mixture and check for the salt. If salt is needed add and cover the kadai with a lid and cook it in a low flame.

pic-6

  • After a couple of minutes, open the lid, if water is evaporated and top part of the layer appears cooked, that is it. If you find, it is yet to cook, sprinkle little water and keep it covered for couple of minutes.

pic-7

  • If you like to garnish with coconut, add coconut and add lemon juice and mix.

pic-8

Serve this upma with a cup of coffee or tea.

Munge Dosey/Coconut Sprout Dosa:

Come December, coconuts start sprouting and in our native, Agricultural background people will become so busy with seasonal activities. Usually December –January is the time frame to make coconut oil. First thing of the process starts by removing all the coconuts from the attic, where it was stored after each harvest.

Then comes, removing outer husk and inner fibre. Third job is breaking each and every coconut from the lot. This is the time; we find lots of sprouts, inside the coconut and these sprouts are so tasty to eat and spongy in texture.

Sprouted Coconuts or coconut sprouts are the edible spherical sponge-like cotyledons of germinating coconuts. They have a crunchy watery texture with a slight sweetness. They are eaten in coconut-growing countries either as is or as part of various dishes. We call it as munge, “sprout” which is a default name of coconut sprout and dosey which we prepare out of it is “Munge dosey”

People eat it as it is or make some delicacies. One of such item is Coconut sprout Dosa, which is very delicious and  it has a mild earthy  flavour. When I went last month to my native, my mom in law gave me some coconuts and one of the coconuts was sprouted and I felt so happy to see this sprout. First thing that came to my mind was this Dosa and I felt Nostalgic by thinking of my childhood.

Ingredients:

Dosa rice – 2cups

Coconuts sprout -1 ( if you have 2 sprouts, no need to add grated coconut)

Grated Coconut – ½ cup

Salt

Method:

Wash and soak Dosa rice for 3 to 4 hours. Chop coconut sprout in to small chunks.

-Grind soaked rice with chopped pieces of 2 sprouts, or one sprout with grated coconut by adding little water and salt.

-Make smooth paste. This batter must be like our regular Dosa batter and there is no need for fermentation.

-You can make use of this batter straight away. Usually we prepare this batter in the morning itself.

-If you want to prepare this batter in the evening, to make the Dosa in the morning, you can store the batter in the refrigerator.

-To prepare Dosa, heat iron Dosa tawa. When it is hot, don’t apply any oil .

-You can pour one serving spoon of batter and make Dosa like our regular Dosa. Pour ½ tsp of ghee and Close the lid. Or make little thinner batter and pour like a Neer Dosa or rawa Dosa.

-When it shows little brownish spots here and there, flip the side, cook upper side and serve with Coconut and onion chutney or honey or liquid jaggery syrup with ghee.

Note: If you have more than one sprout, no need to add grated coconut while grinding. Instead of one sprout, use two.