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Saturday, July 26, 2008

Badanekayi Dose / Eggplant (Brinjal) Dosa

Ingredients:
1 cup White Rice
2 medium sized Eggplant / Brinjal / Badanekayi (Preferred: American Eggplant / Gulla)
3 - 4 Red Chillies
2 tsp grated Coconut
8 - 10 Coriander seeds
5 - 6 Cumin seeds
Grape sized Tamarind
Button sized Asafoetida
5 - 6 Curry Leaves
Salt to taste
Oil / Ghee

Recipe:
Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.
Grind soaked rice along with red chillies, curry leaves, coriander seeds, cumin seeds, grated coconut tamarind, salt, asafoetida and water into smooth paste. Pour this ground mixture to a vessel and add water if required. Don't make the batter too thin.

Add water and little amount of buttermilk in a vessel. Chop eggplant into thin pieces as shown in the picture below and add it to the vessel containing buttermilk water.


After 5 mins remove the eggplant pieces from buttermilk water and keep them aside.

Heat the Tava(Iron Tava preferred). Dip the eggplant pieces in the prepared rice batter and place it over the tava as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 1-2 mins in medium/low flame by covering the lid.

Serve hot along with any chutney/sambar if required. It also goes well with Curd and Pickle/Chutney Powder. The ingredients mentioned above will serve 5-6 Brinjal Dosas.

Kucchulakki Dose / Boiled Rice Dosa

Ingredients:
2 cups Boiled Rice/Kuchhulakki/Brown Rice
1/2 cup Grated Coconut
Salt to taste
Oil/Ghee

Recipe:
Soak rice in water for about 5-6 hrs. Wash soaked rice 2-3 times and keep it aside.
Grind soaked rice along with grated coconut, salt into smooth paste by adding sufficient amount of water. Add water if required. (Consistency of the batter should be in between milkshake & milk)


Heat the Tava(Iron Tava preferred). Splash a spoonful of batter over the Tava. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar. It also goes well with pickle and curd. The ingredients mentioned above will serve 13-15 Boiled Rice Dosas.

Badane Nugge Boluhuli

Ingredients:
2 medium sized Eggplant / Brinjal / Badanekayi
3 - 4 Drum Sticks / Nugge Kaayi
2 - 3 Tomatoes (Optional)
1 - 1.5 cups cooked Yellow Lentils / Thogaribele / Toor dal
Pinch of Turmeric powder
1 - 2 Green Chillies
Lemon sized Jaggary
Grape sized Tamarind
1.5 tsp Sambar powder
Salt to taste
3 - 4 strands of Coriander leaves
1 tsp Mustard seeds
1 - 2 broken Red Chillies
Big pinch of Asafoetida powder / Hingu
5 - 6 Curry leaves
1 tsp Oil

Recipe:


Put water and little amount of buttermilk in a vessel. Chop eggplants into medium sized pieces and put it in a vessel containing buttermilk water and keep it aside for about 5 mins.
Chop drum sticks into 2 inch sized pieces and chop the tomatoes into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.

Put tamarind, little amount of water in a vessel, squeeze it and keep it aside.
Add chopped vegetables, green chillies, turmeric powder, jaggary, tamarind water, salt, water and cook them well by covering a lid.

Once it is cooked, add cooked yellow lentils, sambar powder and bring it to boil. Keep the boluhuli in low flame for about 2-3 mins and stir it properly. Add chopped coriander leaves, mix them well and switch off the flame.

Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder, keep it for few seconds. Add curry leaves and then add it to boluhuli. Mix well before serving.

Masala Lassi

Ingredients:
2 cups Curd/Yogurt
1/4 tsp Chunky Chat / Chat Masala
Pinch of Salt
Pinch of Pepper powder
Recipe:
Add curd, chunky chat, salt, pepper in a mixer/blender and grind it for few seconds. Put ice cubes if required.