15 July 2020

Dosa with Leftover Rice

Our Moms and Grandmoms have always nailed it when it comes to making the best of leftovers and not letting anything go waste. Agree? Here's a simple Dosa recipe made with leftover rice.

DOSA WITH LEFTOVER RICE
& GINGER CHUTNEY


Ingredients: (Makes about 9-10 dosas)
Leftover rice - 1 cup
Sooji - 1 cup
Yogurt - 1 cup
Curry leaves - a few (optional)
Green chilies - 1 medium (optional)
Salt to taste

Method:
1. Whisk together Sooji and yogurt. Blend it along with the cooked rice, curry leaves and green chili in a mixer to a smooth batter.
2. Let the batter rest for at least 2 hours before use.
3. After the resting period, add a little salt and whisk the batter well. Add water to adjust consistency.
4. Prepare dosas as you always do.
Serve with Ginger chutney

Ginger Chutney:
1.5 inches Ginger, roughly chopped
2 dried red chilies
Urad dal/Black gram - 1 tbsp
Tamarind  - 1 small lemon size
Salt to taste
Oil - 1/2 tsp
Jaggery - 1 tsp (optional)

Method:
1. Heat oil in a small pan and roast ginger, red chilies and Urad dal till the dal is golden brown.
2. Add the tamarind bits in the end and saute a little. Let cool a bit.
3. Grind to a smooth chutney in a blender along with salt to taste and jaggery (optional).
Check for salt and serve with any dish of choice.

23 June 2020

Atte Ke Namak Pare

Perfect season for crisps and what better than homemade fried food isn't it :)
Try this recipe for Whole Wheat flour salted biscuits or Namak Pare as they are called.

ATTE KE NAMAK PARE
Atta Namak Pare

INGREDIENTS:
Atta - 1 cup
Sooji - 1 tbsp
Hot oil - 3 tbsps
Salt to taste
Ajwain - 1/4 tsp
Black pepper powder - 1/4 tsp
Water as required
Oil for frying

METHOD:
1. Mix together the dry ingredients.
2. Add hot oil and mix again for a crumbly mixture but that holds shape to an extent.
3. Add enough water to make a stiff dough.
4. Heat oil for frying on medium flame.
5. Divide dough into equal portions.
6. Roll out into thin rotis nd cut out strips of desired shapes.
7. Drop them into the oil and fry till golden brown.
Drain excess oil and store in an air-tight container.

24 May 2020

Spicy Mango Curry

Come summer and it's unquestionably Mango time :) And also when pictures and videos of Poori-Aamras start making the rounds.
Luckily got hold of some good mangoes amidst this Lockdown so thought of ticking that box. But wanted to try something different. That's when I remembered the Mangalorean delight - Ambe Upkari.
This Mango curry is not the same but inspired by it.
If you are using the Sugar Baby Mango, then take 4-5 for this recipe, whole, not chopped. I had the Badami so roughly chopped and used it.
Here's my recipe..

SPICY MANGO CURRY

Ingredients:
For the Spice Paste
1 tbsp Coriander seeds (Dhaniya)
1 tsp Cumin seeds (Jeera)
2-3 Medium Dry Red Chilies
1 tsp Black Peppercorns (Kali Mirch)
1 tsp Fenugreek seeds (Methi)
2 tbsps Coconut, grated
1 inch piece of Ginger

Main Ingredients:
1 Ripe Mango, medium size, chopped into big pieces ( I used Badami, if using smaller mangoes, take 3-5, whole not chopped)
1 cup Mango puree
1 Medium potato, Boiled, peeled & chopped
1-2 tsps Tamarind (Imli) paste
Salt to taste
1 tsp Kashmiri (or normal) Red chili powder

For Tempering
1 tbsp Oil
1/2 tsp Mustard seeds
2 medium Dry Red Chilies
A few Curry leaves

Method:
1. Dry roast the ingredients for spice paste, except for grated coconut and ginger. Add the Methi seeds towards the end and take care not to over-roast it. Remove from flame and let cool.

2. Grind to a smooth paste along with grated Coconut and ginger using a little water. Keep aside.

3. Heat oil in a pan and add mustard seeds. Once they splutter add the red chilies and curry leaves. Saute a bit.

4. Add the ground spice paste, a little water and fry for 2-3 minutes on low-medium heat. Drop in the chopped boiled potatoes, add red chili powder and salt to taste and mix well. Cover cook for 5-6 minutes till spices coat potatoes well.

5. Keep the flame low, add the mango puree and little water more (about 1/4 cup) to adjust consistency. Stir well and check for salt and spice. If too sweet, add a little more chili powder to suit your taste.

6. Finally add Imli paste and stir. Cover-cook on low heat for 3-4 minutes. Remove from flame and serve hot with Roti/Poori or Rice too.

22 May 2020

Chocolate/Bournvita/Maltova Burfi

Who says no to Chocolate!! Chocolate does make everything more cheerful right? :)
A simple besan burfi is a must try and must have in any home. Add the chocolate touch and it becomes even more special!!
Try my simple recipe for a super soft Chocolate Burfi.

CHOCOLATE BURFI

Ingredients:
Gramflour/Besan - 1 cup
Sugar - 1 cup
Water - 1/2 cup
Milk powder - 2 tbsps
Bournvita /Maltova - 1/4 cup
Ghee - 1/4 cup

Method:
1. Grease a cake tin or steel plate with ghee and keep aside.

2. Prepare sugar syrup by adding sugar to water and bringing it to a boil on low-medium flame. Let simmer till you get a 1-string consistency.

3. Heat ghee in a kadhai and roast the besan till you get a nice aroma. Do not brown it too much. Keep aside.

4. Dissolve the Bournvita/Maltova in just 1 tbsp water to make a thick paste.

5. Once sugar syrup is done, add it to the roasted besan and stir quickly leaving no lumps.

6. Add the Bournvita /Maltova paste and milk powder and keep stirring on low flame till the mixture starts to leave the sides of the pan.

7. Turn off the flame and quickly pour into the greased plate/tin. Grease the bottom of a flat steel bowl with ghee and quickly flatten the mixture to spread it out evenly.

8. Let cool a bit and while it's still soft and warm, use a greased knife to cut into desired shapes.
Let cool completely and store in an air-tight container.

8 April 2020

Restaurant Style Poori Masaal

Poori Masala or Poori-Masaal as it's called is a popular tiffin item served in most South Indian restaurants, especially Tamil Nadu. There are no complex spices or a gravy as such. But the combination is divine and one of the most sought after dishes on the menu. Here's how my mom makes it.

POORI MASAAL

Ingredients:
5-6 potatoes, medium
2 Onions, medium, sliced
2 Green chilies, medium, chopped
1 tsp Mustard seeds
Curry leaves
1 tbsp ginger, finely chopped
1 tbsp Chana dal
1 tbsp Gramflour (Besan)
Salt to taste
2 tbsps oil

Method:
1. Boil, peel and roughly chop the potatoes or hand-crush them.
2. Heat oil in a wok on medium heat. Add mustard seeds and let splutter.
3. Add chana dal, green chilies, ginger and curry leaves. Fry for a min.
4. Add the onions and cook till translucent. No need to brown them.
5. Now add the potatoes and salt and stir well. Cover cook on low for 2-3 mins.
6. Meanwhile mix gram flour in enough water to make a really thin kadhi type mixture. Need not be pasty.
7. Add this to the potatoes and stir on low heat till the gravy starts to thicken.
When it does, remove from flame and serve hot with Pooris.