Curry Leaves Dosa\Crepes

Curry leaves are mostly consumed in south Asia and you can see that effect of it,many people will have long lenghty hairs. Yes, its good for hair.
Found this breakfast recipe on web search. It looks similar to green-gram dosa(pesarttu) but tastes different.

Ingredients
1 cup Par-boiled rice
2 cups Regular Idli/ dosa rice
5 tsp Pigeon peas(toor dal)
5 tsp Black gram (urad dal)
1/4 tsp Fenugreek seeds
1-1/12 cup Curry leaves
Salt to taste
Water

Soak all the ingredients except curry leaves for 4 to 5 hours
Grind the soaked grains with curry leaves.
Allow it to ferment overnight.
Heat the griddle and pour the batter, spread and cook both sides.
Serve with coconut chutney.

Poori and Vegetable Korma

It's been long time I haven't made this. Just because I don't want to make whole house frying oil smell. But, from past 2 days weather was so gloomy our food sense was craving for home fried food.
It's a famous recipe in Bangalore restaurants they either serve with the aloo masala or korma

Vegetable Korma
Ingredients
1 cup mix vegetables of your choice(I used carrots, turnips, potato)
1/3 tsp turmeric powder
Salt to taste
1/2 tsp Lemon juice
Cilantro for garnish

Paste
1 garlic clove
1'' inch ginger
3-4 green chilies(If you want to have red color korma, go with red chilies)
1 tsp poppy seeds
5-6 black peppercorns
2 tsp coriander seeds
1 tsp cumin seeds
2 tbsp roasted Bengal gram
4 tbsp coconut grated

Boil 1 cup water add turmeric and vegetables cover and cook until the vegetables are soft and tender.
Mean while, grind all the ingredients from paste list to fine. keep aside.
Once the vegetables are cooked add salt and ground paste. cook for 5-10 mins.
Lastly add lemon juice and garnish with cilantro. Korma is ready!

Poori
Ingredients
1 cup wheat flour
water
Oil for frying

In a mix bowl, Mix wheat flour and water as required and make a dough and knead well. Keep aside for 30 mins.
Again knead well and make small balls and roll out with help of oil and Fry.

Note: The Poori dough should be little harder than chapati in that way it won't take much oil while frying.

Toor Dal Idlis(Pigeon peas Steamcakes)

This is one of regular breakfast of Malnad(Southern part of India).Most of idlis are prepared using the banana leaf or jack fruit leaves called Kotte and steamed in a heavy copper untensils which tastes delicious.

Ingredients
1 cup Parboiled rice
1 cup Toor dal /pigeon peas
Salt
1/4 tsp Baking soda

Soak parboiled rice and toor dal for 4 hours separately and grind the dal finely and rice to coarse.
Add salt and baking soda, mix evenly and allow for frementation for 8 hours.
Heat the steamer and grease the ildi moulds(I used Stainsteel glasses and the steaming time would be 20mins) pour the batter and steam for 20 mins(If you use the regular ildi moulds- steam it for 10 mins)
Serve with any chutney.

Note: You can add some chopped cilantro, curry leaves and ginger to batter.

Navil Kosu Idli / German Turnip steam cakes

Ingredients:
1 1/2 cup coarse semolina
1 cup mix of sour yogurt and buttermilk
1 German turnip/ Navil kos grated
salt to taste
1/4 tsp baking soda
1 tsp mustard seeds
1 tsp bengal gram
2-3 green chilies
few currry leaves chopped
cilantro chopped

Heat 2 tbsp oil in a pan, add mustard seeds and bengal gram. when mustard seeds starts splutters add semolina and fry for 2-3 mins on medium flame. Keep aside for cooling.
Now, add grated turnip, chopped green chilies,curry leaves, cilantro, salt and yogurt. Mix well and keep aise for 10 -15 mins.
Add baking soda, if batter is too thick add buttermilk as required.mix well.
Heat the steamer, grease the idli plates and pour the batter to the plate moulds and steam in high for 10 mins. Let it cool and serve with  any chutney.

Herb Bread/Masala Bread

I have been looking for the recipe Bread with herbs since long time.Most of the herb bread made here in US  consists of rosemary which I personally don't like.It has a very strong aroma. Finally, I found Indian version - Sanjeev's Kapoor Masala Bread.

Ingredients:
4 Cups All pupose flour
1 tbsp Yeast
4 tsp Salt
1 1/2 tbsp Sugar
2 tbsp Butter
1 tsp Black pepper powder
Few fresh coriander chopped
Few fresh mint leaves chopped
3-4 Green chillies chopped
1 inch Ginger finely chopped
4-5 cloves Garlic finely chopped
2 Eggs
3 tbsp Oil
2 tbsp Sesame seeds

In a Large bowl,mix  flour, yeast, salt, sugar, butter and pepper powder.
Add ginger, half of the coriander leaves, mint leaves garlic  and egg to the mixture and knead to a soft dough using water as required and knead well. Add 2 tbsp of oil and continue to knead.
Spread some flour on a flat surface, place the dough on it and knead till the dough is absolutely soft.
Put dough back into a bowl, grease some oil and cover with a damp cloth and leave it to rise for at least 30 minutes.
Preheat the oven to 400 F. Divide the dough into smaller portions depending on the shapes required.  Spread some sesame seeds on a flat surface and roll one portion over it so that the entire portion is covered with the seeds. Beat an egg yolk with a little water and brush the dough balls.
Lastly,add the remaining chopped coriander leaves,mint leaves and chopped garlic.
Leave it covered for another 15-20 minutes to rise more.
Bake in the preheated oven at 400 F for 20-30 minutes.
Let it cool before you serve or cut into pieces.

Winter Melon Dosa/Crepe

Ingredients:
2 cups Winter melon(peeled, deseeded & chopped )
2 cups RawIdli  rice
1/3 cup Black gram (urad dal)
1 tsp Methi seeds

Soak the rice,methi seeds and lentils separately for 4-5 hours.
Wash and grind the lentils by adding little water to smooth first and transfer it to mixing bowl.
Now, grind the rice,methi seeds and wintermelon together with little water(melon contains water in it)
mix altogether add salt and keep aside for frementation for 8-10 hours or till the batter is double.
Heat the griddle and grease 1/2 tsp of oil and pour the batter,spread the batter in round and cook both sides.
Serve with coconut chutney.

Blueberry Pancakes

1 cup all-purpose flour
1 tbsp baking powder
1 1/4 tsp white sugar
1 egg
1 cup milk
1/2 tsp salt
1/2 tbsp butter, melted
1/2 cup fresh blueberries

 

In a large bowl, sift together flour, salt, baking powder and sugar.
In medium bowl, beat together egg and milk. Add this beaten eggs and milk to flour mixture. Mix in the butter and fold in the blueberries. Let it set for 45-60 mins.
Heat griddle or frying pan over medium heat and grease oil. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with butter and maple syrup.

 

Sending these Pancakes to Priya's Pancakes Event

Kachipuram Idlis

Kanchipuram Idli's are traditional tamilnadu recipe and perfect for winters with a flavour of peppercorn-ginger-cumin. I made a slight variation by adding mix of idli rice and rosematta rice (Red parboiled rice) to get the light reddish color. Another recipe from the below book Dakshin.
Kanchipuram Idli:

Ingredients:
1 cup Black gram (urad dal)
2 cups Idli rice white.
1 cup rosematta rice
1/2 tsp asafoetida powder
1 tsp peppercorn crashed
1 1/2 ginger grated
1 tsp cumin seeds
salt to taste
few curry leaves
Oil

Soak the black gram and rice separately for 5 hours. Wash and grind black gram to fine paste and rice with little coarsely by adding little water.The batter should be thick.
Mix the batter with asafoetida powder, crashed peppercorns, grated ginger,cumin seeds and salt to tasteby hand. Allow to frement for 10 hours or until the batter turn sour.
Just before making idlis, heat a pna add oil and saute curry leaves add it to batter and mix well.
Grease the idli plates with little oil and pour the batter. In pressure cooker, steam it for 15 mins.
Serve with below coconut chuteny recipe.

Coconut Chutney:
5 tbsp grated coconut
2 tbsp roasted channa dal
2 green chilies
small piece of tamarind (a pinch)
salt to taste
cliantro 4-5 leaves
Grind all the above ingredients to fine paste by adding little water.
Temper : Heat oil in a small pan add 1tsp mustard seeds,1 tsp urad dal and 1 red chili add to chutney.

Flat round Idlis

The Idlis are already made an entry on Ma recipes. The ingredients are same but this time I have used the regular Idli plates.
How to make -  http://marecipes.blogspot.com/2009/11/idli-steamed-rice-cakes.html

Vegetable Upma

I always like upma for dinner rather than having it for breakfast. In southern India, It's called as Khara bath. It is usually serve with kesari bath which is sweet so, also named as Chow chow bath.

Ingredients:
2 cups Semolina coarse
4 cups water
1 small Onion chopped
1 tomato chopped
1/4 cup beans and carrot chopped
small piece of ginger grated
4-5 green chilies chopped
1 - 2 tsp lemon juice
salt to taste
4-5 tsp coconut grated
1 tsp mustard seeds
1 tsp channa dal
1 tsp urad dal
5-6 cashewnuts
curry leaves
cilantro for garnish

Heat a pan with 3 tsp of oil/ghee add mustard seeds, when it sluptters add urad dal,channa dal, curry leaves and cashewnuts. Once the nuts turn light golden brown add semolina coarse and roast till it turn golden brown and transfer it to plate.
Meanwhile, add beans and carrot to 4 cups of boiling water.
Heat a pan with 5-6 tsp oil and fry onions, once the onions turn to golden brown add green chilies,ginger and saute it.
Now, add roasted semolina, coconut and salt, mix well. Add boiling water and tomato mix well and close the lid for 3 mins. Once the semolina is well cook add lemon juice and garinsh with cilantro.
Serve with coconut chutney.

Vegetable Uttapam/Pancakes

A slight deviation of set dosa is Uttapam and topping fresh veggies comes vegetable Uttapam.
Normally, We (Humans) don't want to see the same type of food every day. Need varieties moreover should look good to our eyes, senses .So, from leftover batter of Set dosa I added vegetable topping and made Uttapam.

Ingredients:
3 cups idly rice
1/2 cup Black lentils(Urad)
1 tsp fenugreek seeds(methi seeds)
1/4 cup beaten rice (Poha)
1/4 cup sour yogurt
Salt to taste
Soak rice, fenugreek seeds separately and black lentils separately for 4-5 hours. Wash the beaten rice and soak in the sour yogurt. Grind all to fine add salt and mix well and keep in warm place for fermentation (8-10 hours)
Toppings:( Depends on how many Uttapam you need to prepare)below measurement is for 8 Uttapam
1 small Onion sliced thinly
1 chopped tomatoes
1/2 carrot grated
2-3 green chilies
Cilantro for garnish
Note: You can add any veggies.

Heat a griddle/tava , put a ladle full of dosa batter on griddle. Do not spread. Add veggies close the lid and leave it for min or so turn other side grease oil on it , transfer to serving plate.
Serve with coconut or mint chutney and enjoy!

Set Dosa/crepe

Here is another set of dosa called Set dosa. Since childhood I have been fan of Dosas. no matter what dosa it is just want to see my plate with round, well cooked, spongy dosa.

Set dosa is very soft and serve with vegetable kurma/Saagu, coconut chutney.

Ingredients for dosa:
3 cups idly rice
1/2 cup Black lentils(Urad)
1 tsp fenugreek seeds(methi seeds)
1/4 cup beaten rice (Poha)
1/4 cup sour yogurt
Salt to taste
Soak rice, fenugreek seeds separately and black lentils separately for 4-5 hours. Wash the beaten rice and soak in the sour yogurt. Grind all to fine add salt and mix well and keep in warm place for fermentation (8-10 hours)

Ingredients for Vegetable Kurma/Saagu:
1/4 cup chopped beans
1/4 cup chopped carrot
1/4 cup chopped potato
1/4 cup chopped Kohlrabi( Navil kosu)
handful of peas(optional)
1 tsp turmeric powder
salt to taste
1-2 tsp lemon juice
cilantro for garnish

For grinding
1 tsp coriander seeds
1 tsp cumin seeds
1-2 tsp roasted channa dal
small inch of cinnamon
1 cardamom
2-3 cloves
2-3 peppercorns
1 garlic clove
1 small piece ginger
4-5 red chilies
2 mint leaves
1/2 cup grated coconut
Grind all the ingredients for masala to fine paste.
Firstly, Cook the veggies then add turmeric powder, salt and ground masala paste. Bring it to boil and add lemon juice mix well & garnish with cilantro.
Coconut chutney:
5-6 tsp of grated coconut
3-4 tsp roasted channa dal
3 green chilies
small piece of tamarind
Salt to taste
2-3 leaves of cilantro
Grind all to fine paste and temper it(heat a pan add mustard seeds, one red chili and 2-3 curry leaves)
Making Dosa:
Heat a griddle/tava , put a ladle full of dosa batter on griddle. Do not spread and close the lid and leave it for min or so , transfer to serving plate.
Serve with vegetable kurma and chutney and relish!!

Neer Dosa/crepe

Ingredients:
2 cups raw rice soaked
1/2 cup grated coconut(optional, adding coconut gives a flavour)
salt to taste
Oil to grease the tawa

The tawa should be a flat one not caved in the centre and has to have a lid that will close to trap the steam within

How to make
Wash the soaked rice and grind with coconut to fine. Add salt and mix well.
Keep in reserve extra water as you will be adding to the batter some water after pouring each dosa to keep the consistency thin.
Heat the tawa, pour ladle fulls from the edges towards centre or more in a linear motion than circular. You cannot spread from centre with the back of the ladle as with the rice-lentil combined dosas.
Cover with the lid.
Cook dosas for a minute or two before opening the lid.
The edges may have lifted on their own. Carefully prise them out of the tawa and place on the serving plate.
Serve with coconut chutney orJaggery and coconut or pickles or coconut milk (Mix coconut milk with jaggery and 1 pinch cardamon powder).

Onion Dosa/crepe

Ingredients:

1 cup black split lentils
3 cup rice
1 tsp fenugreek seeds
salt to taste
2 Onions chopped
1/2 tsp red chilies powder

How to make
Soak black split lentils separately and rice and fenugreek seeds separately.
Wash and grind all the lentils, rice and fenugreek seeds.
Keep aside for fermentation for 8-10 hours
Heat a pan, add oil and fry the onions until it tender soft.
Heat tava / non stick pan, spread the batter in circular motion and spread the onions on one side and turn other side cook it.
Serve with Mint/Pudina chutney.

Hotty Masala Dosa/crepe(Potato Masala, Mint Chutney and Garlic Chutney)

Well, Masala Dosa name itself says how hottie and spicy. It is rich in carbohydrates and protein.

The recipe includes potato & onion stuff(Aloo palya), green chutney , red chutney and batter.

Dosa/crepe batter:
1 cup black split lentils (urad dal)
3 cups rice
1 tsp fenugreek seeds
2-3 tsp split gram(Channa dal)
2-3 tsp yellow split gram
salt to taste
How to make- soak black split lentil separately and other ingredients listed above for 5-6 hours and wash and grind the black split lentil separately first and grind other ingredients to fine paste add salt and mix it well. keep in warm place for fermentation for about 8-10 hours.

Ingredients for chutneys
Red chutney:
1/2 cup grated coconut
3-4 tsp of roasted split gram(roasted channa dal)
2 garlic cloves
3-4 red chilies
salt to taste
Grind all the ingredients to fine paste.

Green Chutney:
1/2 cup grated coconut
3-4 tsp of roasted split gram(roasted channa dal)
2-3 green chilies
small piece of tamarind
salt to taste
3-4 Mint leaves (pudina)
Grind all the ingredients to fine paste.

Potato and Onion Palya:
2 potato boiled
1 big onion chopped
3-4 green chilies
small piece of ginger chopped
1 tsp turmeric powder
salt to taste
1 tsp lemon juice
chopped cilantro for garnish
oil
1 tsp mustard seeds
1 tsp black split
1 tsp split gram (channa dal)
3-5 curry leaves

How to make- Heat a pan with 2-3 tsp of oil/ghee add mustard seeds when it splutters add black split, split gram & curry leaves and sauté it. Add chopped onion when it turns golden brown add turmeric powder, green chilies, ginger and boiled potato mix it well and add little water ,add salt and lemon juice and mix well, garnish with cilantro.

Finally, it's time to put them all together to make Masala dosa.

Heat tava / non stick pan, spread the batter in circular motion and cook it both sides and spread the red chutney on white side of dosa, add Potato/onion palya and serve it with green chutney and butter.

Dosas/Crepes Week Series - Sweet Banana Dosa/Crepe

Ma recipes celebrating dosa/crepes week series. I am trying to make all varieties of sweet, spicy, sour and some stuff dosa/crepes.

It's difficult to think anything but pleasant thoughts while eating a healthy and delicious breakfast..
Adding banana in your breakfast gives an instant and sustainable boosting energy all-day and a food fiber contain.
Here is my first sweet recipes on dosa/crepes

Ingredients:
2 cups of raw rice soaked in water for 8 hours
2 ripe banana
1/2 tsp fenugreek seeds
1 cup of flattened rice (poha)
2-3 tsp Jaggery
Salt to taste

How to make:
Wash the soaked rice, flattened rice and fenugreek seeds, grind to smooth paste and add banana, make paste and mix both well. Keep the mixture for 8 -10 hours.
Add Jaggery and salt
Heat non-stick frying pan and grease with a little oil.
Spread the mixture in small rounds about (2") diameter. Put a little ghee/oil around the sides of the rounds and cook for a few minutes.
Turn and cook again.
Serve with coconut chutney

Idli (Steamed rice cakes)

I am a big fan of these Idlis.My grandma used to make it atleast 2 days in week. Its simple,easy to digest food.
Its mention in writing occurs in the kannada writing of shivakotiacharya in 920 A.D. They describes the preparation of idli by soaking the urad dal in butter milk.

Ingredients:
1 cup slipt beans (Urad Dal)-soak in water for 8 hrs
2 cups Idli rava - washed
1/2 poha -washed
Salt
water
How to prepare:
Grind the urad dal by adding little water to nice paste.(Add cold water for more thickness).
Add Idli rava and poha and grind for few rounds.(Dont make it to fine paste) Mix all and salt.
Allow to frement for atleast 10-12hrs.
After its nicely frement(It expands 21/2times its original volume) add the batter to long steel glass Steam(before pouring grease the steel glass with little oil)and steam them for 15 mins.
Serve this with Podi or pudina chutney.

Patra (Patrode) - Steamed Taro leaves recipe

Ingredients:

10-15 washed patra (taro leaves)

1 cup Slipt moong dal

1 handful of channa dal

2 and half cup of idli rava

2 tsp coriender seeds

1 tsp cumin seeds

big lemon size tamrind

7 - 9 Red chilies

1 tsp turmeric

salt

Tempering:

1 tsp mustard seeds

1 tsp urad dal

1 tsp channa dal

2 -3 red chilies

5 -6 curry leaves

lemon size jaggery

1 small cup Grated coconut

How to make Patrode

Soak Urad dal and channa dal for 8 hrs and grind with coriender-cumin seeds, tamrind,

red chillies, turmeric powder, salt. Do not put too much water, make it a thick paste. Now, grind the washed idli rava with little water and mix all.

Take 2 taro leaves add the paste to one taroleaf and place other one on reverse side of it. as shown in the photo and roll and lock the leaves with help of paste and steam it for 20-30 mins

Once its cool down, cut and heat the pan and add mustard seeds, red chillies, urad dal, channa dal and curry leaves, once it starts slupptering add the cut patra, jaggery and coconut and mix well till the patra is warm.

Also, you can cut the patra in slices and put them on pan add some butter and toast it with medium heat.

Morning Breakfast or Evening Snack! Avalakki (Poha)

Ingredients:

2 Cups of Avalakki (Poha)

3- 4 tsp Lemon juice

1 tsp Sugar

Salt

1 Chopped Onion

3-5 Green Chilies

1 tsp Turmeric powder

Few curry leaves

Small piece of ginger(optional)

4-5 tsp Grated coconut

Chopped Cilantro for garnish

For Seasoning:

1 tsp Mustard seeds

1 tsp Urad dal

1 tsp Channa dal

2-3 Red chilies

1 handful of peanuts

Method;

Wash and soak avalakki with lemon juice, salt, sugar and turmeric powder for 2 hours

Heat a pan with oil add mustard seeds, urad dal, channa dal, peanuts & red chilies, when they start spluttering add chopped onions, green chilies & curry leaves. once the onion turns its color add avalakki and coconut mix well for 2 mins and garinsh with cilantro.

Dill-Masala Dosa(Sabsige soppena chatti in Kundapur,Udupi)

Ingredients:

2 cups - Idli rice

1/2 cup - Black gram(urad Dal)

3 tsp - Bengal gram

2 tsp - Methi seeds

Soak the above ingredients for about 4 hrs.

1 cup - Dill (Sabsige soppu in kannada) take out the stem.

2 tsp - Coriender seeds

1 tsp - Cumin seeds

1/2 cup - grated coconut

1/2 tsp - tamrind paste

1/4 tsp - tumeric

1 tsp - Red chili powder

salt to taste

First grind the coriender seeds, cumin seeds, grated coconut,tamrind paste and salt.

Then grind the soaked ingredients with enough water and mix all..

Now add the Dill to the batter...Spread the batter on tava evenly.

Serve hot with Butter

Note: you can add Methi leaves, Spinach,tender banana (make a round thin slices and dip in baking soda and batter and placed on tava) instead of Dill..