Friday 28 March 2014

Mumbai Mysore Masal Dosa

Mumbai Mysore Masal Dosa :)

         


Ingredients :

Dosa batter2-3 cups
chopped Coriander leaves1/4 cup 
Butter and Oilto roast

for Potato Stuffing:
Potatoes,boiled and mashed2 medium 
Onion,finely chopped1 small 
Green chillies, chopped2 nos

Cumin seeds1/2 tsp 
Mustard seeds1/2 tsp  
Turmeric powder1/4 tsp 
Curry leaves,choppeda sprig
Asafoetida(Hing)a pinch 
Saltto taste 
Oil2 tsp  

for Vegetable filling:
mixed finely chopped Vegetables
(tomato,onion,capsicum,cabbage)
3/4 cup 
grated vegetables(carrot and beetroot)1/4 cup 
Garam masala/sambar powder
1/4 tsp

Pav Bhaji masala1 tsp
Red chili powder1/4 tsp
Saltto taste 
Oil2 tsp  

for Red Garlic Chutney:

Byadige Red chillies3-4
Garlic Pods7-8
Salt to taste


Method:

to prepare Potato filling:( common for both versions)
  • Heat oil in a kadai/pan and crackle mustard seeds and cumin seeds and then add asafoetida.
  • Add finely chopped green chillies and curry leaves and fry until they wilt.
  • Now add chopped onions and fry well until they turn translucent.

  • Add turmeric powder to it and mix.Add nicely mashed potatoes and salt to it and mix it properly. Keep it ready.

                Version 1: (with garlic chutney and masalas)                           
to prepare Red Garlic chutney:
  • Soak red chillies in hot water for 10-15 mins.Drain them and grind with garlic pods and salt to a fine paste.Add water if needed while grinding.


to prepare Veg filling: (to be used only in version 1)

  • Heat oil in a kadai/pan and add finely chopped onions and fry until they turn translucent.

  • Add grated carrots and beetroots and finely chopped capsicum and fry on high heat for 1-2 mins.
  • Now add chopped cabbage and quickly fry for another minute.The crunchiness of vegetables is to be maintained and hence do not over cook the vegetables.

  • Add red chili powder, garam masala, pav bhaji masala and salt to it and mix well and switch it off and keep the mixture ready.

to make Dosa:

  • Keep the masalas- potato masala and mixed vegetable mixture ready.

  •  Make the tawa ready for preparing dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 7-8 " THIN dosa and pour some oil (1 tbsp roughly) all over the edges and in the center cover it with a lid.

  • Add 1 tsp butter, 1 tsp red garlic chutney, 1 tbsp chopped coriander leaves and 2-3 tbsp prepared potato filling and 2-3 tbsp prepared vegetable stuffing mixture.

  • Mix and spread them using a spoon or spatula or the masher according to your convenience. Level the mixed stuffing using the spatula. Keep the flame on HIGH and let it roast for another minute until it turns golden brown and crispy. Do not over roast it as it will be difficult to fold it as shown.



  • Roll the dosa carefully to form a roll.
  • Remove it from the tawa and cut it into 3-4 pieces using a pizza cutter or sharp edge of spatula or knife.You can even cut it diagonally.

  • Serve it with Coconut Chutney and Sambar.
                               

                      Version 2: (without garlic chutney or masalas)

to prepare Veg filling:

  • Heat oil in a kadai/pan and add finely chopped onions and fry until they turn translucent.
  • Add grated carrots and beetroots and finely chopped capsicum and fry on high heat for 1-2 mins.
  • Now add chopped cabbage and quickly fry for another minute.The crunchiness of vegetables is to be maintained and hence do not over cook the vegetables.

  • Add red chili powder, sambar powder and salt to it and mix well and switch it off and keep the mixture ready.


to make Dosa:

  • Keep the masalas- potato masala and mixed vegetable mixture ready. Make the tawa ready for preparing dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 7-8 " THIN dosa and pour some oil (1 tbsp roughly) all over the edges and in the center cover it with a lid.

  • Add 1 tsp butter, 1 tbsp chopped coriander leaves and 2-3 tbsp prepared potato filling and 2-3 tbsp prepared vegetable stuffing mixture.

  • Mix and spread them using a spoon or spatula or the masher according to your convenience. Level the mixed stuffing using the spatula. Keep the flame on HIGH and let it roast for another minute until it turns golden brown and crispy. Do not over roast it as it will be difficult to fold it as shown.



  • Roll the dosa carefully to form a roll.
  • Remove it from the tawa and cut it into 3-4 pieces using a pizza cutter or sharp edge of spatula or knife.You can even cut it diagonally.

  • Serve it with Coconut Chutney and Sambar.

Tuesday 19 November 2013

Jalebi

Jalebi Recipe :)

         

Ingredients :

Maida/All purpose flour1 cup
Corn Flour 2 tblsp 
Thick Curd 3/4 cup(approximately) 
Cooking soda 1 pinch 
Ghee 2 tblsp 
Yellow/orange food colour 1/2 pinch 
Oil + ghee for deep frying

Sugar Syrup:

Sugar1 cup
Water1 cup
Lemon juice1 tsp
Rose essence/elachi powderOptional / one drop


Method:

  • Mix maida,corn flour, cooking soda,ghee and yellow food colour in a bowl. Add curd and make a thick batter by adding more water... Consistency should be like vada batter. Keep it in a warm place for 12 hours/overnight or until it ferments well.Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency            


  • In another stove, boil sugar with water,food colour, until one string consistency. Say 15 minutes in medium high flame. Then add lemon juice, essence/elachi,saffron and keep in lowest heat possible.                               


  • In a flat bottomed pan, heat oil+ ghee. Level should be very low as shown in the pic. Take a cloth with a smallest hole in the middle or a durable Ziploc bag/ milk cover or a cloth with hole in the middle. Fill with the batter and draw circles in a medium heated oil. oil should never fume. Also  it should be enough to fry the jalebis porous and crisp. So adjust the heat accordingly. Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape wont be good.

  • Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup. Let it be dunked in the syrup for 2 minutes at least. After some time, drain it and arrange in a plate.                   
Note:
  • The batter consistency is very important,it should be thick like vada batter. If its runny, then jalebi will become flat.
  • Don’t add cooking soda too much.
  • While cooking jalebi, keep flame medium to make it crisp.
  • Fermentation is very important. If you doubt if the batter will ferment or no, you can add a tsp of dried yeast and ferment for less hours.

Green Chutney

Green Chutney Recipe :)


Ingredients :

Mint leaves1/2 cup
Coriander leaves1/2 cup
green chillies4 nos.
Onion1/2
Garlic3-4 flakes
chaat/garam masala2 tsp
Lemon1/2
Saltas needed
Wateras needed

Method:
  • Clean the leaves and chop the coriander with stem.Peel garlic and cube the onion.                                                
    • Grind the leaves with green chilli,onion,garlic,chaat/garam masala ,salt and little water…to smooth paste
                                                
    • Squeeze the juice from half of a lemon and mix well with spoon.
    • Store in a clean,air tight container,keep refrigerated


          Monday 18 November 2013

          Sweet Chutney

          Sweet Chutney Recipe :)


          Ingredients :

          Dates(de seeded)12-14 nos
          Tamarind1 tblsp(lemon/amla sized)
          Jaggery1 tblsp
          Red chilli powder3/4  - 1 tsp
          Garam masala3/4 tsp
          Jeera,roasted and powdered1 tsp
          Salt and waterAs needed

          Method:
          • Pressure cook the dates and tamarind with very little water upto 3 whistles 


          • Cool down and extract a thick juice from tamarind,grind the dates in to smooth paste.

          • Mix the tamarind extract,dates paste,jaggery,water and bring to boil

          • Add red chillie powder, garam masala .
          • Add the roasted jeera powder lastly and give a boil.

          • Let the chutney be thick like the tomato sauce in consistency.
          Note:
          • You can refrigerate this chutney for a month.

          • For making pani puri, you can use this chutney. For that you just need to make it in a liquid form by adding good amount of water.

          • Drinking the liquid water of this chutney is good treatment if you have swelling in your mouth.

          • You can use sugar instead of jaggery if you like it.
          • You can pour this yummy chutney on top of dhahi vada to make them more tasty.



          Dhahi Poori

          Dhahi Poori Recipe :)

                        

          Ingredients :

          Mini poori12
          Potato1, boiled & cubed
          Green peas or whole green gram8 ounces
          Onion 1 no
          Sev3/4 cup
          Green chutneyas needed
          Sweet chutneyas needed
          Dahi/ plain yogurt/ curd1 cup (beat smoothly with a tblsp of sugar) 
          Chaat masala, red chilli powderFor sprinkling on top
          Black saltas needed
          Coriander leaffew for garnishing

          Method:

          • Get poori, green chutney and sweet chutney
          • Gather the ingredients needed together and then its easy. Break the poori's in the middle to make a hole.
          • Mix boiled potatoes, green peas, black salt and masala/chilli powder
          • Stuff loosely the mixture and add onions on top. Add a dash of sweet and green chutneys over it. Above this, add the thick beaten sweet curd.
          • Pour the remaining curd over the poori and again sprinkle green and red chutneys over the puris. Sprinkle sev all over and red chilli, chaat masala powder and coriander leaves too.
          Note:
          • You can always make use of ready-made items too. If you are in India then these poori and chutneys are readily available.
          • Use thick curd and beat it with sugar for tasty dahi poori.



          Friday 1 November 2013

          Cream of Mushroom Soup

          Cream of Mushroom Soup Recipe :)



          Ingredients :

          Milk1 Cup
          Butter2 tblsp
          Mushroom8 ounces
          Onion 1 no
          Water2 cups
          Maida flour3 tblsp
          Saltto taste
          Pepper powderfor seasoning
          Corn flour1 tblsp
          Garlic/ garlic bread4-5 Nos
          Clintro/Spring onion/Coriander leaffew for garnishing

          Method:
          • In a large sauce pan heat butter and add the garlic's grated and finely chopped onions(u can also grind the onions to paste if required)
          • Stir well till the onions turn transparent. now add the chopped Mushrooms(chop it to thee size u desire).
          • Now add milk, and mix the maida flour with 1 cup water in a bowl without any lumps.(out of the 2 cups of water specified use 1 cup of water with maida)
          • Stir til the soup starts to boil , then mix cornflour with one cup of water without lumps (this is the second cup of water mentioned)
          • Add Salt and stir till the soup become thick.
          • Cook until mushroom become soft in texture and top with water (add water ) every now and then if needed or to get desired consistency of the soup. 
          • Season generously with pepper.
          • Garnish with clintro/spring onion/coriander leaves.
          • Serve hot ! 
          Note: Remove the stock if your using button  mushroom and clean the buttons well before chopping.






          Thursday 31 October 2013

          Rasgullas

          Rasgullas Reciepe :)



          Ingredients :

          Milk1 Litre
          Lemon juice3 tblsp
          Ice cubes12 nos
          Water3 & 1/2cups
          Elachi powder/full1 pinch/2Nos
          Sugar2 cups
          Nuts for garnishingPista/badam   (if required)

          Method:

          • Heat the milk in a container,when it start to boil,sim the flame, add the lemon juice and stir well.
          • Continue heating until the water clearly separates and the milk turns into small lumps. Put off the flame.
          • Add  the Ice cubes and mix well. ice cubes are added to stop the curdling at that instant. It prevents the paneer to become hard and helps for soft texture.
          • Take a metal strainer, cover it with a cotton cloth(I use dupatta). Pour the curdled milk in it.
          • Wash it well in the running water/place the strainer over another vessel and wash the curdled milk with stored water to remove the lemon smell and sourness.
          • Then squeeze the excess water gently see to that the paneer has not much water in it.When touched by dry hands it should be like chapathi dough and hang it for 30 minutes in dried cotton . see to that the paneer look like a dough. 
          • After 1/2 hour,transfer the paneer in a bowl.It will be now more like a crumble look wise.
          • Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
          • Make smooth equal sized small balls (Small Lemon size). I made some 17 balls,you can adjust the number according to the size you want it to be.
          • Apparently take the sugar,elachi powder and water in a pressure cooker and boil it.
          • After the sugar gets dissolved completely and the syrup starts to boil , now add the balls made carefully one by one.
          • Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle,simmer more(low flame) and keep for another 4-5 minutes.
          • Put off the flame and let the pressure gets released by itself,then open the lid to see the rasgullas – by now it would have doubled in size.
          • Cool down and then refrigerate and serve chill !