Sweet corn dosa
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
Ingredients of sweet corn dosa
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.
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.
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.
Corn dosa being flipped and roasted
5. Transfer it to a serving plate and enjoy with the chutney of your choice. Yummmmm 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)
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)
Ingredients of Red amaranth leaves sasam
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.
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.
The grind wet masala
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. 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
Ready to serve Alu-palak
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 taste
Chopped palak
Cooked and cubed potatoes
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.
Spices being fried till aromatic
4. While being aromatic add chopped onions to it also a little salt, turmeric powder and fry till transparent.
Chopped onions being fried in oil
5. When done, add chopped tomatoes to it and fry till mushy.
Chopped tomatoes being added to it
6. When done, add ginger garlic paste, dhania powder and stir till aromatic.
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.
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.
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. A closer view of the dish
10. Enjoy with chapati or roti . Yummmmmmmmmmmmm!!!!! 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
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)
Ready 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)
Ingredients 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.
Soaked millet & coconut being tratransferred a mixie bowl
The 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.
The 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.
The 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. Ready 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
Ready 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 dosas
Ingredients 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.
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!
Potato dosa being cooked
5. When done, just flip the dosa spray a little oil all over again.
Dosa 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..Ready 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)
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 Teaspoon
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.
Chopped Oregano leaves being cooked
3. When done would be as shown in the image below.
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.
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. 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.
