Tuesday, September 25, 2012

Dosa/ Crispy pancakes/ Basic Dosa batter

Dosa or Polo as we call it in Konkani was my last favorite while growing up. I used to hate because if mom would pack it for my lunch box, it would be cold and I didn't like it a bit. I would be grumpy and complain all the time to mom if she ever pleaded to me to take Dosa for lunch box. Now that I think back, I feel bad for her. Really, mom's have such thankless job. I don't think we realize how much they do until we get married and have our own family to feed.

But then there were our Sunday special breakfast that mom used to make. They were Masala Dosa days! Potato being my favorite, I would be ready to help her out to make the filling right away. Then we would sit one after another to eat literally hot off the skillet. Ummmmm.. those were the days!. So as you can see I always had love hate relationship with this incredible, versatile breakfast item. 

And now it turns out Dosa is one of the favorites in my household (Thank God it's a favorite, since it's my savior!!!) I used to struggle with US made blenders (Coz duh they are not made for Indian cooking!) to make dosa and idli batter. Then I bought the little grinder to fit in. Now I have perfectly fermented batter for all our South Indian delicacy that can be done using this simple batter. Without much ado, am getting to share the recipe with you now. 

Prep Time: 4 to 6 hours (to soak) | Cooking Time: 2 min (for each Dosa) | Serves: 6 to 8 people


Long grain Rice/ Ponni Rice - 2 cups
Urad Dal/ Black Gram Lentil - 1/2 cup
(If using a normal blender, it's better to have 3:1 proportion. I use Grinder, so 4:1 proportion)
Methi/ Fenugreek Seeds - 1 tsp.(optional)

For making Dosa -

Salt - 1/2 tsp
Oil - 1/4 tsp per dosa.

THE Batter :o)

Method of Preparation:

~ Wash and rinse rice in one container and Urad dal and Methi seeds in another. Keep it soaked overnight or atleast for 4 to 6 hours.
~ Throw away this soaked water when you are ready to grind.
~ Now grind the urad dal using water until a smooth paste is formed.
~ Do the same with rice.
~ Mix both the batter and keep it in warm place for fermenting (about 4 hours).
~ If not making dosa immediately, put it in the refrigerator covered tightly, so further fermentation can be stopped.
~ To make dosa, add salt to the batter and mix well.
~ Heat a skillet and add a little oil, if using non-stick you can skip this step.
~ Using a ladle, spoon out the batter onto the skillet and quickly moving hand in circular motion spread the batter to shape it round.
~ Sprinkle some oil at the edges.
~ Let it cook on one side until crisp.
~ To get a softer dosa, flip it over and cook for a few seconds. We like it crispy, so I just do one side until it's evenly cooked. 
~ Enjoy it with lassan chutney/ Green chutney and Sambar.

Sending this to event at my blog, Bon Vivant #8 - Rice Recipes

Also sending it to South Indian Cooking hosted at Spicy Treats

Wednesday, September 19, 2012

Modak for Ganesh Chaturthi

Wishing everyone a very happy Gowri and Ganesh Chaturthi. Hope everyone is enjoying the festivities with their beloved ones. Gowri Ganesha is celebrated in pomp and show all over India. Ganesha being the Remover of Obstacles is always prayed before any occasion. He receives the first offerings. For this year's Chaturthi, I prepared the deep fried version of his favorite sweets Modak. Last year I had opted for steamed modak. You can find that recipe here

In the deep fried version the filling remains the same. But I am going to reiterate the same here. I prepared 21 modak for the offering. I knew we have to use 5 ingredients and make 21 modak's. I was recently reading this very interesting article on what is the significance of number 21 in Ganesha puja. If you are interested click on the link and let me know what you think. 

Prep Time: 20 min | Cooking Time : 30 min | Makes about 21 to 25 modaks


For Filling -
Grated Jaggery - 1 1/2 cup
Grated Coconut - 1 1/2 cup
Black and White Sesame seeds - 1 tsp. each 
Cardamom powder - 1/2 tsp.

For outer layer
Wheat flour - 2 cup
Water - 1 cup
Salt - 1/2 tsp.
oil - 1 tbsp.

Canola oil (or any other) for Deep frying

Method of Preparation:

~ In a heavy bottom pan, fry sesame seeds for few minutes. Add jaggery and lower the heat. 
~ Once jaggery is melted, continue to cook for few more minutes, add grated coconut, mix it well and switch off the heat.
~ Mix cardamom powder and keep it aside.
~ Take wheat flour in a bowl, add salt and mix with water to prepare dough.
~ Add oil in the end. Now make small lime size balls out of the dough.
~ Roll out each one to a small circle of about 4 inch in diameter.

~ Take a tablespoon full of filling, put it in the center and pull up all the sides to form modak shape. 
~ Prepare all the Modak like this and keep it ready.
~ Heat the oil for deep frying. Since in India we hardly learn using thermometer for checking the right temperature, here is what I have learnt from my mom. 
~ Take a pinch of wheat dough and drop it the oil. If it immediately floats up, that means the oil is ready. Do not wait until the oil starts to fume
~ Now deep fry all the Modak's until golden and take it out on paper towel to drain the extra oil.
~ Offer it to Lord Ganesha and see him smile with satisfaction. May you all have a blessed year ahead.

Wednesday, September 12, 2012

Guest hosting VFAM - Beetroot & Cranberry

For the month of September and October 2012 I am guest hosting Priya’s ”Veggie-Fruit A Month". Since I am doing for two months, you have an option of picking veggie, that is Beetroot or fruit Cranberry to be the star of your recipe. Thanks Priya for letting me host the event. 

Veggie of the month - Beetroot. This is one of my favorite veggie. My mom would always tease me that since she ate beets just before leaving for my delivery I love it so much. :o) I use it in many ways in many dishes. This humble root is packed with nutrients, it's low in calorie and has zero cholesterol. To come to think of it, I haven't posted many recipes other than this Beetroot chutney

Fruit of the month - Cranberry. I had not eaten fresh cranberries until 3 or 4 yrs back. I was taken aback by the sourness of it. But then using them in sauces and chutney have been a treat. I keep dried cranberries to add to my morning oats or cookies or bread or to saute with asparagus

The event runs from 1st Sept – 31st Oct 2012. Rules are as follows - 
~ Link up any dish that uses Beetroot or Cranberry or both. Cranberry can be fresh fruit or the dried version. 
~ Only vegetarian dishes please. Eggs are allowed in baking.
~ Usage of the logo is appreciated as it helps spread the word.
~ All the recipes must be linked back to this event announcement page and to Priya’s Page. Just copy this (Linking this to Priya's VFAM event hosted by Sumee's Culinary)
~ Only fresh entries posted during the month of Sept & Oct 2012 are accepted since we are looking for new innovative ideas.
~ Non bloggers can also send in their recipes to the email sumeesculinary(at)gmail(dot)com.

Saturday, September 8, 2012

Raita/ Yogurt Salad

This simple Raita can be served along with flavored rice or just as a coolant after a spicy lunch/ dinner. With the event on my space, Bon Vivant #8 - Rice Recipes, I thought I have to post the recipe for this raita, since it's the most common type of yogurt salad that I make whenever there is a rice dish. 
Below is a list of vegetables that we all prefer at home. You can change the quantity of veggies depending upon your taste.

Prep Time: 10 min | Serves: 4

Cucumber - Finely chopped - 1 Cup
Tomato - Finely chopped - 1/2 Cup
Onion - Finely chopped - 1/2 Cup
Yogurt (Beaten) - 1 1/2 Cup - If the yogurt is too sour add 2 tbsp of milk.
Salt to taste

For seasoning:
Oil - 1 tsp.
Mustard - 1/2 tsp
Asafetida/ Hing - 1/2 tsp.
Green Chili - 2 slit
Kadipatta/ Curry Leaves - Few leaves

Method of Preparation:

~ In a serving bowl add all the cut vegetables and add salt.
~ Next prepare the seasoning. In a small pan, heat oil, add mustard seeds and let it crackle.
~ Now add hing, green chilies and curry leaves. Take it off of the heat and immediately pour it on top of the vegetables. Mix it all up.
~ Lastly add the beaten yogurt, mix and serve it cold.

Wednesday, September 5, 2012

Tomato Rice/ Tomato Bhaat

Tomato rice is one of my favorite kind of rice. Flavorful, yet simple to make. To come to think of it, I have never asked my mom how she makes it. I just recreated this recipe thinking about all the flavors in the rice. My kids love different variety of rice types, like Lemon Rice, Tamarind Rice, Fried Rice.. So when tomato rice is on the menu, it goes down easily with them. 

Prep Time: 10 min| Cooking Time: 20 min | Serves: 4


Cooked Rice - 4 Cups
Tomato - 7 medium sized - Cut fine
Onion - 1 medium - Cut fine
Mustard seeds - 1 tsp.
Cinnamon stick - 1
Black Pepper seeds - 1 tsp.
Kadipatta - 1 spring
Garlic pods - 3 - 5 ~ Crushed with skin on.
Chili Powder - 1 tsp.
Garam Masala - 1 tsp.
Coriander Powder - 1 tsp.
Turmeric Powder - 1/4 tsp.
Oil - 1 tbsp.
Sugar - 1/2 tsp.
Salt to taste

Method of Preparation:

~ In a wide pan, heat oil and let the mustard seeds crackle.
~ Add cinnamon stick, pepper seeds, crushed garlic and kadipatta.
~ Now add the onion and saute until they become soft and transparent.
~ Add all the masala powders, and fry for few seconds.
~ Add tomato, fry for some time. Now cover, lower the gas and continue to cook until tomatoes are cooked.
~ Open the cover, mix everything thoroughly and add salt to taste and some more.
~ Add rice and mix it up with the tomato paste. 
~ Serve it hot with some Cool Raita.

Sending this to event at my blog, Bon Vivant #8 - Rice Recipes

Also sending it to 30 minute meal mela, South Indian Cooking

Monday, September 3, 2012

Roundup Bon Vivant #7 - Baked Goodies

Wow, another month ended and another great rounup coming your way. There were so many dishes baked and enjoyed. Here is feast to your eyes. Click on the images below to make and enjoy the recipes. Thanks to all those who participated.

Saturday, September 1, 2012

Bon Vivant #8 - Rice Recipes

Rice is a staple food in India and whole of Asia. It’s very versatile grain that can be used in any kind of dish. So all this month long we are looking for your best rice dishes. Anything made using rice grain or flour, anything from plain simple rice to pulav, biriyani’s, desserts, dish made using rice noodles. You get the idea right? So cook it up and then link it up using linky below.

Rules for the event :
~ Multiple entries are allowed. Usage of the logo is a must.
~ Linking back to this announcement page is mandatory to get the word out.
~ Vegetarian and non-vegetarian recipes are allowed. No pork or beef ingredients please.
~ Blog post should be in month of September.
~ Two old posts are allowed, if re-posted again in Sept.
~ Please link up your post using the linkz below. In case of any problem linking please send me an email with your name, recipe name, recipe click and url to sumeesculinary@gmail.com
~ Non-bloggers can email the recipe along with a picture of the dish to the above email addres

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