Mini dosas

I really dunno what to call this, a dosa, or pathiri or pancakes :) anyway I did a quicky thing for a weekend which doesnt need a side dish .. infact you can have it even without a chutney too. So following  is the recipe.

Ingredients 

Unpolished rice - 1 cup

Coconut- half  of one coconut

Shallots- 5-6 no.s

Jeera- 1 tspn

Green chillies- 1-2 or more if u want it spicy

Method

Soak the rice overnight or for 5-6 hours. Grind rice, grated coconut, shallots, jeera and green chillies to a smooth batter. The batter need not be watery and can be certainly slightly thicker than the dosa batter.

Heat up the dosa tava, I use my iron tava and using a small laddle pour little of the batter to the hot tava. Flip when one side is done and remove from the tava when both sides are cooked.

It is certainly nice to eat it on its own  or you can have it with any side dish or chutney of your choice. I was plain lazy to make a chutney too :P

Done!

Spicy roasted peanuts

I love spicy roasted peanut tho some claims it is certainly unhealthy,  and I know many people who love roasted spiced peanuts. I never use to get the correct recipe until recently when my friend's mother in law shared it with me. The recipe is very simple the deal is just to know it right and get it right.

Following is the same

Ingredients

Peanuts- 1 cup
Chilli powder- 1/2- 1 tspn
turmeric powder- 1/2 - 1 tspn
chaat masala- 1/2 - 1 tspn
salt
Oil- 2-3 tspn

Roast the peanuts in oil in medium flame, switch off the flame and add the masalas to your taste. Done!

Note: If you wish to have peeled nuts may dry roast the nuts and remove the peels and then follow the recipe.

Drumstick leaves pooris

I have tried puris with spinach, fenugreek leaves, tomato, but today it was with drumstick leaves. And as always the verdict are given my my little judges and they happily approved it during their snacks time.

Ingredients

Wheat flour- 2 cups

Drumstick leaves- 1 cup

Green chillies- 1 

Cumin seeds- a pinch

Ajwain seeds- a pinch

Turmeric powder- 1/2 tspn

Garlic - 2-3 cloves

Salt - a pinch

Garam masala- a pinch

Method

Grind the leaves with all the other ingredients and mix with wheat flour and required amount of water to a stiff smooth dough. Heat up the oil in a kadai. Make a slightly bigger ball from the dough,roll it out , cut into four pieces and fry in the hot oil. Remove when cooked and drain in a kitchen towel and serve hot with potato curry, chana curry or spicy chutney or simply tomato ketchup :)

You can make small balls and roll out smaller puris, I mentioned the above method to only save time and effort.

You can replace the Drumstick leaves with any greens or vegetable of you choice and change the flavours/masalas according to you taste.

Done!

Jowar idlis

You would have realised by now that I try making dosas, idlis, cookies and cakes with anything edible :) . So this is another attempt making idlis with another millet called jowar. I know jowar roti been made by Marathi neighbour which requires a lot of skill and experience. And we south indian can eat anything if it is in the form of idlis and dosas specially when it comes to kids. Hence this experiment and needless to say my family dint realise much about my experiment :) Served with curry leaves chutney !

Ingredients

Urad dal : 1 cup

Idli rava- 1 cup

Jowar flour- 2 cups

Soak urad dal for around 5 hours and grind it well till soft and fluffy. Add in the idli rava and jowar flour and mix well with required amount of water to an idli batter consistency. Let it ferment overnight and then steam as usual idlis. Serve hot with sambhar or any chutney of your choice. Done! :)

Pathiri with kadla curry

Pathiri is nothing but thin crepes made of rice flour. No this is not made with rice batter but with rice dough. You get pathiri flour in the market, you can just follow the instructions or if you have veyr fine roasted rice flour add hot water and knead to a fine smooth dough. Make small balls from the dough and then press it in a roti maker , so that you get a thin flaky rice sheet. Grill in both sides on a tava without oil. Serve hot with any spicy dish of your choice.

I made kadala ( black gram) curry and the accompaniment for this pathiri. Kadala curry is a famous side dish of keralites and is mainly eaten with another keralite dish called puttu, which is again steamed rice flour.

Yesterday I did pen the recipe about the kadala curry and I am wondering where and how it disappeared. Anyway following is the recipe

Ingredients

Black gram - 1 cup ( soak it over night)

Onions- 2 med ones

Ginger - one inch

Green chillies- 2-3 

Turmeric powder- 1/2 tspn

Pepper powder- 1/2 tspn

Coriander powder- 2 -3 tspns 

Garam  masala- 1/2 tspn

Jeers- 1/2 tspn

Fennel seeds- 1/2 tspn

Coconut -1/2 cup ( grated)

For seasoning

Mustard- 1/2 tspn

Dry red chillies- 2-3 

Curry leaves

Cut coconut or Kopra pieces

Method

Drain the soaked black gram and then add in the chopped onions, ginger and green chillies and pressure cook until soft. You can wait for the first whistle and then simmer for around 20 minutes to get it cooked.

Grind the coconut with all the masalas and two laddles of the cooked black gram to a very fine paste. Add it to the cooked black gram and mix well and keep it on the stove again and let it boil for around 5 minutes. Remove from fire and do the seasoning. Serve hot !