Sweet corn dosa

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KONICA MINOLTA DIGITAL CAMERA                                                                                        Ready to serve sweet corn dosa with coconut ginger chutney

Makes 10-12

Time taken: 45 minutes (other than soaking & grinding)

Sweet corn is so popular that it is being used in almost all salads and also in the preparation of parathas which i have already put up on this blog.  I have also put up corn curry, corn vada to name a few.  It can be eaten roasting on the charcoal and sprinkle with a little salt, chili powder and the chat masala which will be out of the world and is a time pass chat dish for one and all. I tried out this dosa  too and tasted great to add to the long list of dosas on this blog.  Here is my version of this dish.

What you need to have:

1. Sona masooree raw rice – 1 cup

2. Fenugreek seeds – 1/3 teaspoon

3. Sweet corn kernels – 1/2 cup

4. Green chili – 1 or 2

5. Ginger – 1 teaspoon (chopped)

6. Onion chopped – 1/4 cup

7. Cilantro chopped – 2 Teaspoons

8. Salt – as needed

9. Olive oil – as needed  to fry dosa

10. Dosa skillet -1

KONICA MINOLTA DIGITAL CAMERA

                                                                                                                Ingredients of sweet corn dosaKONICA MINOLTA DIGITAL CAMERA

      Other ingredients of sweet corn dosa

What you do with what you have :

1. Sort out corn kernels from the whole corn  and keep it aside.  Chop ginger, onion , cilantro fine and keep it aside.

2. Soak raw rice and fenugreek seeds in water for about 3-4 hours.  Grind it  in the mixy along with sweet corn kernels ginger, green chili . chopped onion to a fine consistency adding water in steps so that the dosa batter is adjusted to a falling consistency.  Add salt as needed also add chopped cilantro.

KONICA MINOLTA DIGITAL CAMERA                                                                                                                                              Dosa batter

3. Place a dosa skillet on low/medium flame.  Splash a little olive oil on it and rub it with a coconut coir  and splash a little water on it.  Splash a laddle of dosa batter on the skillet in a circular manner and close it with a lid.  The wholes appear and sides of the dosa is roasted to brown.KONICA MINOLTA DIGITAL CAMERA                                                                                                                       Corn dosa being cooked

4. Flip it and splash a little oil.  It is as thin as the usual rava dosa.  Relish when hot it self.KONICA MINOLTA DIGITAL CAMERA                                                                                                                    Corn dosa being flipped and roasted

5. Transfer it to a serving plate and enjoy with the chutney of your choice.  YummmmmKONICA MINOLTA DIGITAL CAMERA                                                                                              Ready to serve corn dosa with coconut-ginger chutney

Makes 10-12

Time taken: 45 minutes ( other than soaking and grinding)
 
Good to remember:
1. Use quality rice for flavour and taste.
2. Grind to a fine consistency to turn the dosa crispy.
3.No need to ferment at all.
4. Dosa batter should be watery to make thin and crispy dosas.
5. Relish it instantly to avoid it from turning soggy later.

Thambdi bhaji sasam (Red Amaranth leaves sasam/ side dish)

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KONICA MINOLTA DIGITAL CAMERA                                                                                                        Ready to serve Red Amaranth leaves sasam

Serves : 3-4

Time taken: 30 minutes

Red Amaranth leaves , Spinach’s lesser cousin these edible greens have always been a part of indian traditional cooking.  Though little different in taste Is available in two colours, and red seems to be the most popular one.  Amaranth has been found to be a good home remedy for premature greying and hair loss too.

I have put up Red Amaranth leaves masala a couple of years ago and today i would like to put up a side dish also a semi dry dish called sasam/sasmi.

What you need to have:

1. Chopped Amaranth leaves – 5 cups(when cooked it would be 2 and 1/2 cups)

2. Green chili -2

3. Fresh grated coconut – Little more than 1/3 cup

4. Bilimbi /Tamarind paste – 1/a little paste

5. Raw mustard seeds – 1/2 Teaspoon

6. Salt – to taste

6. Mustard seeds – 1/2 Teaspoon(to season)

7. Curry leaves – A few(to season)KONICA MINOLTA DIGITAL CAMERA                                                                                                     Ingredients of Red amaranth leaves sasam 

KONICA MINOLTA DIGITAL CAMERA                                                                                                        Ingredients of wet masala & Seasoning

What you do with what you have:

1. Wash  the red leaves a couple of times under running water and chop it fine and keep it aside.  Cook it along with green chili in the cooker without adding water to the chopped veggie.  On cooking it would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                                                             Cooked Amaranth leaves with green chili

2. Grate coconut and along with fresh grated coconut,  tamarind pulp, and cooked green chili, salt grind it in the mixer to a fine consistency.  Add raw mustard seeds at the end and grind again.  Add the cooked red leaves and grind it in the whipper mode again for a few seconds in such a way that it should be a little coarse.KONICA MINOLTA DIGITAL CAMERA                                                                                                                                 The grind wet masalaKONICA MINOLTA DIGITAL CAMERA                                                                                            Cooked Amaranth leaves being added to grind again

3. When done, transfer it to a bowl adding a pinch of sugar and stir well.  Place a spatula with a little oil in it on low/medium flame.  When heated add mustard seeds to it.  When it splutters, add curry leaves to it.  Season it to the dish.KONICA MINOLTA DIGITAL CAMERA                                                                                  Ready to serve Amaranth leaves sasam/Thambdi bhaji sasam

Time taken: 30 minutes

Serves: 3-4

Good to remember: 1. Always use fresh Amaranth leaves for the dish for better flavour.

2. Chop it very fine as well so that it cooks well.

3. One can use curds in place of Bilimbi.

4. A pinch of sugar enhances the flavour of the dish.

Alu-palak

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KONICA MINOLTA DIGITAL CAMERA                                                                                                                             Ready to serve Alu-palakKONICA MINOLTA DIGITAL CAMERA

                                                                                               Ready to serve Alu-palak with chapati

Time taken: 45 minutes

Serves – 3-4

Alu and palak  both are so popular that it needs no introduction at all.  I have already put up a host of palak dishes like the Dal-palak, palak-moongdal masala, palak soup, Palak lachcha paratha and also Plak-paneer to name a few.  Today i would like to put up Alu-palak which is also as popular as palak-paneer  which is a good combo for roti and chapati.  Here it goes….

What you need to have:

1. Chopped Palak – 2 cups and green chili -2 (to be blanched together)

2. Cooked & cubed potatoes – 2 cups

3. Chopped Tomatoes – 1 cup

4. Chopped onions – 3/4 cup

5. Ginger garlic paste – 1 teaspoon

6. Cumin seeds – 1/4 teaspoon

7. Cloves – 2

8. Cinnamon – 1″ piece

9. Turmeric powder – 1/2 teaspoon

10. Coriander powder – 2 teaspoons

11. Garam masala powder – 1/4 teaspoon(home made)

12. Kasuri methi – 1/2 teaspoon

13. Sugar – 1 teaspoon

14. Milk cream – 1 tablespoon (optional)

15. Water – 1 cup (as needed)

16. Cooking oil – 2 tablespoons

17. Salt – as per tasteKONICA MINOLTA DIGITAL CAMERA                                                                                                                                   Chopped palakKONICA MINOLTA DIGITAL CAMERA                                                                                                                         Cooked and cubed potatoes

KONICA MINOLTA DIGITAL CAMERA                                                                                                               Ingredients of seasoning & garnishing

1. Wash and peal  also chop potatoes and cook it in cooker without adding water to the veggie till soft.  Remove it and keep it aside on cooling as shown in image-2.

2. Wash and chop palak and cook it in a wide bowl with green chili , sugar and a little salt till done.  On cooling pulse it in the mixer to a medium soft consistency without adding extra water to make puree.

3. Heat oil in a wide skillet  and add cumin seeds, cloves and cinnamon to it and fry till aromatic.KONICA MINOLTA DIGITAL CAMERA                                                                                                                      Spices being fried till aromatic

4. While being aromatic add chopped onions to it also a little salt, turmeric powder and fry till transparent.KONICA MINOLTA DIGITAL CAMERA                                                                                                                     Chopped onions being fried in oil

5. When done, add chopped tomatoes to it and fry till mushy.KONICA MINOLTA DIGITAL CAMERA                                                                                                                     Chopped tomatoes being added to it

6. When done, add ginger garlic paste, dhania powder and stir till aromatic.KONICA MINOLTA DIGITAL CAMERA                                                                                                          Dhania powder & ginger garlic paste being added

7. Add palak puree from step-2 to it and cook for a while adding a little water as well to it to bring it to the desired consistency.KONICA MINOLTA DIGITAL CAMERA                                                                                                                         Spinach puree being added 

8. When done add cooked and cubed potatoes from step-1 to it also add some more water if needed, since on adding potatoes the gravy may turn thicker.KONICA MINOLTA DIGITAL CAMERA                                                                                                         Cooked & cubed potatoes being added to the gravy

9. While being boiled add garam masala powder and crushed kasuri methi to it and bring it to boil on low flame as usual.  Finally add milk cream (optional), stir and transfer it to serving bowl checking for salt.KONICA MINOLTA DIGITAL CAMERA                                                                                                                                 A closer view of the dish

10. Enjoy with chapati or roti .  Yummmmmmmmmmmmm!!!!!KONICA MINOLTA DIGITAL CAMERA                                                                                                                     Ready to serve Alu-palak with chapati

Serves 3-4

Time taken: 45 minutes

Good to remember:

1. One can even use spinach in place of palak.

2. Garam masala is home made and hence only 1/4 teaspoon since it is very strong.

3. This dish can be relished the next day for better flavour.

Sankashti dates for the year 2015

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Let me wish my dear blog readers a Happy New Year. I would like to start this year with a “Sankashti dates for 2015″. This is a series I have been maintaining since 2008, so here it comes 8th year in succession.

Date Day of week Moon rise
January 8 Thursday 9:00PM
February 7 Saturday 9:14PM
March 9 Monday 9:34PM
April 8 Wednesday 10:03PM
May 7 Thursday 9:48PM
June 5 Friday 9:34PM
July 5 Sunday 10:03PM
August 3 Monday 9:32PM
September 1 Tuesday 8:56PM (Angarika Sankashti)
October 1 Thursday 9:14PM
October 30 Friday 8:45PM
November 29 Sunday 9:24PM
December 28 Monday 9:02PM

Barnyard/Kodo millet vermicelli (Varai shevai)

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KONICA MINOLTA DIGITAL CAMERAReady to serve Vermicelli

Makes: 8

Time taken: 30 minutes(excluding soaking of the millet)

I have already put up detailed introduction to this wonderful millet in my earlier recipes namely Barnyard Millet Masala Upma, Idli, Dosa and Spicy pongal/kichadi. So without formally introducing this ingredient, let me put up vermicelli recipe today.

What you need to have:

1. Barnyard millet –  1 Cup

2. Fresh grated coconut – 1/2 Cup

3. Salt – As needed

4. Water in all -1 and 1/2  Cup(including 1 cup to soak)

KONICA MINOLTA DIGITAL CAMERAIngredients of Barnyard millet vermicelli

What you do with what you have:

1. Wash and soak millet in 1 cup of water for about an hour. Grind it along with water and  fresh grated coconut in the mixer to a fine consistency.KONICA MINOLTA DIGITAL CAMERASoaked millet & coconut being tratransferred a mixie bowlKONICA MINOLTA DIGITAL CAMERAThe grind vermicelli batter

3. Transfer it to a wide bowl adding salt and required quantity of water to gain the required consistency. Heat it, stirring it all the time till it thickens.KONICA MINOLTA DIGITAL CAMERAThe grind batter being cooked till done

4. Dipping your hands in water (before it cools off) shape the batter into required shape and steam it in a wide bowl till it is cooked closing with a lid.KONICA MINOLTA DIGITAL CAMERAThe thickened dough being steamed

5. Transfer into vermicelli mould and press it and the vermicelli is as shown in the image below. Relish it with coconut chutney of your choice. KONICA MINOLTA DIGITAL CAMERAReady to serve Barnyard millet vermicelli with coconut chutney

Makes -8

Time taken : 30 minutes(excluding soaking of the millet)

Good to remember:

1. Do not soak millet for long time.

2. Add only the necessary quantity of water else the dish may turn sticky.

3. Feel free to adjust quantity of coconut.

Instant Potato dosa

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KONICA MINOLTA DIGITAL CAMERAReady to serve Potato dosa with chutney & sambar

Makes: 20-22 dosas

Time taken: 45 minutes (excluding grinding)

Any dish in combination with potato will be out of the world. Even without any other fancy vegetable, just onion and potato makes for a great side-dish. Now, if you thought potatos only go into the masala, well, here comes dosas made of potato!

What you need to have:

1. Raw rice/Sona masoorie rice – 1 Cup

2. Cooked and crushed potato – 1/2 Cup

3. Red chili – 3-4

4. Asafoetida powder – 1/4 Teaspoon

5. Curry leaves – 8-10

6. Chopped cilantro – 2 Teaspoons(to garnish)

7. Salt – As per taste

8. Cooking oil – As needed to make dosasKONICA MINOLTA DIGITAL CAMERAIngredients of Potato dosa

What you do with what you have:

1. Wash, peel and cook potato in the cooker till soft. When the pressure is released just remove and chop it on cooling.

2. Soak rice in water for about 3-4 hours. Drain water and add chopped potatoes, red chilli, asafoetida powder, curry leaves and salt to it.

3. Transfer part of it to the mixer and adding water in steps , grind it to a fine consistency.  Also repeat the same process  for the leftover ingredients. Add water as much as possible to make the batter to a flowing/falling  consistency. Add chopped cilantro to it.KONICA MINOLTA DIGITAL CAMERA                                                                 Potato dosa batter

4. Place a dosa skillet on medium flame with a few drops of oil being splashed on it. When heated just rub it with a coconut coir and splash water all over. When dried splash a ladle of dosa batter in a round thin fashion like Rava dosa. Holes start appearing all over the dosa like in rava dosa!KONICA MINOLTA DIGITAL CAMERA

Potato dosa being cooked

5. When done, just flip the dosa spray a little oil all over again.KONICA MINOLTA DIGITAL CAMERADosa being flipped and roasted

6. Transfer it to a serving plate and relish it with the chutney of your choice along with sambar. Repeat the same process with the remaining batter..KONICA MINOLTA DIGITAL CAMERAReady to serve potato dosa with chutney & sambar

Time taken: 45 minutes (excluding grinding)

Makes: 20-22 Dosas

Good to remember:

1. Cook potato to a soft consistency.

2. Make the batter to a falling consistency, give 1 or 2 trial dosas in the beginning adjusting the batter, and then finally go ahead making the dosas finally.

Oregano leaf chutney (Dodpathre yele chutney)

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KONICA MINOLTA DIGITAL CAMERA                                                                  Ready to serve Oregano leaf chutney

Time taken: 20 minutes

Serves : 3-4

Oregano leaf is a wonderful herb both to use in cooking and therapeutically as needed.  Oregano/Dodpathre/Sambarbalii in English/Kannada/konkani. Oregano is the main ingredient in the Mediterranean cuisines in the U.S and is often used in Pasta sauce. Oregano contains vitamin A C E and K, as well as fiber, foliate, iron, magnesium, vitamin B6, calcium, and potassium. It’s anti oxidant contents support the immune system and its useful in treatment of upper respiratory tract infections.

My mom used to prepare this wonderful chutney and i thought of sharing it on this blog today.

What you need to have:

1. Oregano leaves – 1 Cup

2. Turmeric powder – A pinch

3. Pure ghee – 1/2 Teaspoon

4. Tamarind/Bilimbi – 2-3

5. Red chili – 2-3 (Byadgi chili)

6. Fresh grated coconut – 1/2 Cup

7. Salt – As per taste

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2.Cumin seeds – 1/4 Teaspoon

3. Broken red chili – 1 or 2

4. Curry leaves – A few

5. Cooking oil – 1/2 TeaspoonKONICA MINOLTA DIGITAL CAMERA                                                                             Fresh Oregano leaves

What you do with what you have:

1. Wash and pat dry the leaves and chop it fine and keep it aside.

2. Place a skillet with 1/2 teaspoon of pure ghee in it. When heated add chopped Oregano leaves from step 1 to it. Also add salt and a pinch of turmeric powder to it and cook it on low flame till done.KONICA MINOLTA DIGITAL CAMERA                                                               Chopped Oregano leaves being cooked

3. When done would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                                    Cooked Oregano leaves

4. Grated coconut, fry red chili in a little oil, cooked Oregano leaves and all other ingredients of chutney in a plate.KONICA MINOLTA DIGITAL CAMERA                                                            Ingredients of Oregano  leaf chutney

5. Transfer all the ingredients of chutney in the mixie bowl and adding water in steps grind it to a coarse consistency checking for salt. Place a spatula with a little oil in it. When heated add mustard seed to it. Once it splutters, add cumin seeds to it. Add broken red chili and finally curry leaves to it.  Switch off and add it to the ground chutney.

Great with Roti or rice. KONICA MINOLTA DIGITAL CAMERA                                                                       Ready to serve Oregano chutney

How long it takes: 20 minutes

Number of servings: 3-4

Good to remember:

1. Use absolutely fresh leaves. Else it will be tasteless.

2. One can even use green chili in place of red chili.

3. No other spice is added for the reason that the aroma and taste of the leaves is lost.

4. One can use jaggery/sugar if needed.