Fed up of having a normal masala dosa, here is a twist to the dosa/ crepe. Here is my recipe for the mintymasala dosa. Please note I do not make idli and dosa batter separately, the below proportion I use for one week to make my idli and dosas. The first 3 times I make idli and then you can make nice crispy dosas or uthappams or whateveryou feel like having.
Ingredients: For the dosa: Idli rice– 3 ¼cups De-husked black gram dal / Urad dal – 1 cup Fenugreek seeds / Methi dana – ½tsp.
Pathiri the soft and fluffy rotis one of the speciality of Malabar cooking,During my childhood days my neighbor aunty would make these very often at their place and I have seen her make these in huge piles as their family was big. I wondered what was so great in this. Believe me once I made at my place I loved it so much that I make this often at my place, this goes well with any nadan curries. Not going to chat more and getting on the recipe.
Rice Flour – 1 cup (I used double horse pathiri podi) Water-12 cup Salt-to taste Thick Coconut Milk- ¼ cup
This chicken curry is very simple and yummy curry. Not much of ingredients and asyou cook the flavor of the coconut oil and the shallots is too good and enhances good aroma and you will love it. Increase or decrease of the spice level is upto your taste. Goes very well with pathiri. You can keep it thick or little watery its upto you J
August is a month of celebrations in my family, as its my hubby’s B'day and thencomes our wedding anniversary. So its perfect time for me to do some good baking for these occasions. My hubby did not want chocolate in the cake for his birthday, then was contemplating to make a fruit cake or a pineapple however I feltI would bake apineapple cake as I had not shared the recipe here.
Wellthe flavor of the pineapple with the combination of soft spongy vanilla and whipping cream and with some chunky pineapples in between is really amazing.Infact I love baking these layer cakes wonder whyI like that so much.
For the vanilla sponge:
Eggs – 6
Sugar – 1 cup
Cake flour – 1 cup all purpose flour minus 2 tbsp + 2tbsp cornstarch/ flour
Vanilla extract - 1tsp
Mix thebelow ingredients and make the soaking liquid
Pineapple can : 1 tin *
Water – 1 cup or the pineapple juice from the can **
Sugar – 6 tbsp
Pineapple essence - 2 tbsp
* Cut some pieces of the pineapple andkeep some rings for garnishing on the top of the cake
** If the canned pineapple is not sweet then you may have to add more sugar to your taste as we need the syrup to be sweet and not sour. Be generous and make the cake moist with the pineapple soaking liquid. The cake will taste amazing.
Whipping cream – 400ml
Powdered Sugar - 4 tbsp
For the Butter cream for yellow flowers:
Butter : 4 tbsp
Food Colour : I used yellow or your choice of the colour
Powdered Sugar : 1.5 tbsp
Beat this well to a creamy form and let it sit in the refrigerator for 10 minutes and put this into a piping bag and decorate as you wish.
Preheat the oven to 180 C.
Grease and linethe tin with a bit of butter and put ½ spoon of the flour and dust the pan and keep it aside.
Sift thedry ingredients together and keep aside.
Beat the eggs and sugar on a high speed using an electric beater for about 10 to 15 minutes. This step is highly important because we are not using any oil or margarine. The beating of the mixture will cause air to be incorporated and later give volume to the cake.
Now fold the dry ingredients into the batter carefully so that you do not lose the air incorporated. The mixture will deflate a little but that is ok and go ahead making it.
Pour the batter into the prepared tin and bake in the preheated oven for 25 to 30 minutes until a toothpick inserted comes out clean. Remember Oven temperatures do vary, keep an eye on the cake after 20 minutes so that it is not burnt.
Cool the cake completely.
Now cut the cake into 2 or 3 rings and keep aside.
Keep one ring on the flat surface and pour the soaking liquid little to make it moist and spreadsome whipped cream and chopped pineapples on this layer. Place the2nd ring and do the same as the 1string and if you have third keep that on the 2 layers and then spread the whipped cream all over the cake and garnish with chocolate flakes and pineapple slices and decorate using your imagination.
Let it chill in the fridge for few hours, the more chill the cake is so tastier and yummy. Believe me we both loved the cake so much.
Idlis, is a savory of South Indian origin popular throughout India and is served for breakfast, usually served in pairs with chutney, sambar, or other accompaniments.
For me idli batter is a must in my kitchen, as its my life saver for breakfast. So I make it a point to grind this over my weekend and store for the rest of my working days.I just make some different chutney each day so that don’t get bored of having idli.More than anything it saves my time in the morning during my rush hours to work.
Over the weekends I make it a point to make nice dosas (crepes) or uthappams with the same batter they turn out great.Infact I use a wet grinder to make thebatter and usethe same idli batter for my dosas. Grinding in a wet grinder and in a mixie varies a lot and in volume and in taste.
I am ina mood to have some nice spicy and tangy dish andhere I go with one of my favorite fish curry and we all love at home.
My lovely neighbor Rekha Susan Mathew when she returned back after her summer holidays, got me this beautiful urli sparkling like silver. My sincere thanks to Rekha for this wonderful gift. I wanted to inaugurate this urli by making this fish curry J. Remember to get the authentic fish curry it is always better to prepare in manchatti.
Kodampuli orcambogia or Kokum also known as Gambooge is an essential ingredient in all the seafood loving kitchens in Central Kerala, the coastal South Indian state. As the name suggests (Puli = sour in Malayalam), the dried fruit is used as a souring agent in Kerala’s famous fish curries and other seafood preparations.
Kodampuli is known for its medicinal values in Ayurveda. It helps to promote digestion, and a decoction (kashayam) made out of it is used against Arthritis and some uterine deceases. It is also known to cure ulcers.
I love this stuffed mushrooms as its soyummy and so delicious,I am sure you all will love this too.
Fresh White button mushrooms - 10 – 15nos Finely chopped onion 1 big size Very finely chopped green chillies – 1 Gingersqueezed – 1 inch Grated garlic – 2 pods dried or fresh rosemary – ¼ tspOR mixed Italian herbs is fine Salt and chilli powder to your level of taste Bread crumbs – About ¼ cup Chees (optional)Cashew cream ( grounded) – 2 tsp. Oil – 1 tsp.
Have not been posting any vegetarian dish for sometime. Infact I have made some small changes to the original recipe as per my taste, anyways here another delicious dish which goes very well with aany Indian bread or even jeera rice.
Adapted from Tarla Dalal
15 baby potatoes oil for deep-frying 8 pods of powdered cardamom 1 tbsp kasturi methi 1 tbsp honey (the dish will turn out little sweetish) 3 tbsp cream A small bunch chopped coriander leaves for garnish 2 tsp butter or oil Salt to taste
For the gravy:
2 large ripe tomatoes roughly chopped 1 tsp ginger garlic paste 4 dry red chillies (use dry Kashmiri red chillies) 2 tbsp broken cashew nuts * 1 tsp cumin seeds 1 tsp fennel seeds 2 ½ cups water
·Don’t add more cashew as the curry will be too thick
Personally I am not a big fan of Oats, somehowjust don’t like to have it in any form either me or none from my family. Looking at the health benefits of having Oats,I thought having oats in this form. Truly you will never know there is oats in thisat all. I need not say more on the red finger millet as to how good its for our good health.
You may add up different fruits of your choice and enjoy this drink. You can even keep it wateryso that the kids can just gulp it in the morning before they leave to school. Please ensure to keep the drink smooth if they plan to gulp it straithgt. Alternatively you can keep it thick so that they can scoop and enjoy this then may be you should garnish with nuts or dates syrup or chocolate flavour or saffron, keep changing the flavours the kids will love it.Its really a filling drink. These days this is my new breakfast J
½ cup red finger millet powder (Ragi/Nachini)
½ cup oats powder (powder the regular oats)
1cup of boiled cold milk (if you need moreyou may add)
1 tbsp of curd
1 tbsp honey (your level of sugar or you may avoid if you like)
Mint leaves2pc chopped forgarnish (Optional) Mango Puree – ½ cup
Focaccia is a very popular flat oven-baked Italian bread in Italy . Don’t get scared with the name thinking its gonna be a big task in baking this. I tell you it’s a very simple and lovely bread, especially for the kids snack box. Ofcourse don’t need any special gadgets to make this.
I have given a small twist by addinglittle bit of spices according to my taste buds. No worry on the butter or egg asjust few ingredients like flour, yeast, salt, olive oil and ofcourse the main ingredient is the Italian herbs is just enough to make this.
As I baked the aroma of the Italian herbs was completely in the nook and corner of the house. You can top this with onion, cheese and meat or flavored withyour choice of vegetable. I just loved it to be just with the onions as the taste with onion was too good.
This rustic Italian bread is perfect as an appetizer served with a dipping oil with garlic and herbs into the oil or a side to your favorite pasta dish.
I loved to have it with tea and indeed good for breakfast too.
Adapated this recipe from showmethecurry.com
All Purpose Flour – 2.5 cups
Warm Water – ½ + 1/3 cup
Active Dry Yeast – 1 tsp
Sugar – 1 tsp
Salt – 1 tsp
Olive Oil – 3 tbsp + 1 Tbsp for coating the bottom of the pan +2 tbsp for coating the dough
Red chilli flakes – I have used thisits optional
Rosemary but Ihave used dried mixed Italian herbs – 1 tsp
I have heard lots and lots about the street foods and chats that is basically sold on the push cart in Mumbai and the other parts of North. I never had an opportunity to try them until recently.
During my recent visit to Pune several times I had the opportunity to enjoy the chats and the delicious foodvada pav, tawa pulao, pani puri and what not. Lists are never ending as they have such fancy and eye catching names J
Its not that I have not had earlier such chats but the real taste of having it from the originated place is something different and unique.Amazing it tasted and I had the urge of having more but truly I was a bit worried with my tummy and hencerelished every bite of it on a limit .
Since its monsoon, it rains on and off most of the times and truly amazing to have these chats.By eveningthe shops are absolutely crowded to enjoy these chats.
I have seenon TV once Sanjeev Kapoortalking about the Tawa pulao as he was making this on that show, I brushed it aside and did not give much importance as it looked for me like a simple puloa and nothing more than that.
The day my tongue had a taste of the tawa pulao, I ensured that I would make this at home and grabbed the recipe to make this. Thanks to Mr Kapoor.
One of the best Indian version of the burger. Try this out, you all will love it.
Ingredients for the vada:
4-5 boiled potatoes 1 Onion finely chopped 5-6 green chillies (upto your level of spice) 2 cloves garlic 1 inch ginger 5-6 curry leaves 1 tsp mustard seeds 1 tsp cumin seeds A pinch of asafetida 1 tsp turmeric 1 ½ cups besan flour 2 tsp red chilli powder ½ tsp sodium bicarb Water as required for the batter Salt Oil for Frying
Aappam or hoppers is a type of food from South India especially a delicious dish that is very popular all over Kerala. This is served with stew, mutton or chicken curry or even with coconut milk.
Infactthe original appam is made with the mail ingredientwith "kall" (in Malayalam) means toddy, which is used for fermentation. Since fresh toddy is difficult to get in many places, it has been substituted with yeast. Here is the way I make my Aappam at my place:
The moment I say Nannari it takes me back to my wonderful childhood days andmy visit with my dad to all our relatives home (I lost him 11 years back, such a wonderful person, today whatever I am in this life I owe it to my lovely parents, miss him every moment of my life and love you dad).
Have you been to Bangalore Empire, they have so many outlets in Bangalore. If you visited thenyou must have for sure tried this chicken kebab, this is one of their specialtyand they are well know for this kebab. Being a Bangalorean I never had an opportunity to try their food in Bangalore due to my own personal reasons. The timethey opened the restaurant in Dubai my hubby insisted that I should try this chicken kebab as he saidhehad for many years this kebab from Bangalore and they were outstanding.
The first time I hadthis in their outlet in Dubai. As the kebabs came they had served it so hot that you are irresistible to wait for the kebabs to cool down and then try your luck on that. The first bite of the kebabgave me a feel that it was so juicy and the outer layer that’s the batter was so crispy. It looks like I am writing a restaurant review, sure that is not the intention at this point of time.
You all must be wondering where did I abscond? I have been in and out of Dubai for the past two months.Finally I have come back with sweet memories after my several short holidays, enjoyed my time with my lovely daughter, family and friends. Missing everyone one again and hoping to grab an opportunity to visit them soon again.
Is there anyone who don’t like this. I don’t think so. Its such an amazing tea time snack loved from the young to the old. As you go towardsdifferent parts of India you can see lot many variations to this lentil fritter/paripu Vada,some of them add fresh greens to make it more healthy. You can try making this vada with different dals like channa dal, soya bean etc. Each dal has their own crunchy effect.
Today here I am posting a very basic and simple, crunchy and yummy paripu vada. Taking my memories back to my childhood days, during the monsoon times and when we return from school, my mom would surpriseus with this tea time snack as its much easy to make with the ingredients at home. A cup of tea and a bite of this vada…yummy J my day was made.
To get the crunchy effect just stick to the proportion of the dals I have specified. When you bite you should feel the crunchy sound of the vada which means its perfect. I made thislast evening for my tea, as these days we are off early from work – due to Ramadan. Sorry I missed to greetmany of you on this wonderful occasion of Ramadan.
More than all of us guess who enjoyed the most my Kooky. He ate almost ¾ of a vada. He lovedit so much.