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Thursday, August 21, 2008

Onion Rava Masala Dosa

Ingredients:
1 cup White Rice
1/2 cup Bombay Rava / Semolina / Sajjige
1 tsp All Purpose flour / Maida hudi
2 tsp grated Coconut
8-10 Coriander leaves
1-2 Green Chillies
1 medium sized Onion
10-12 Cumin seeds
2 tsp Curd /Yougurt / Mosaru
Salt to taste
Oil/Ghee

Recipe:
Soak white rice in water for about 5-6 hrs. Wash the soaked rice 2-3 times and keep it aside.
Grind soaked rice into smooth paste by adding sufficient amount of water. Pour this ground rice to a vessel. Add bombay rava, all purpose flour and mix well by adding sufficient amount of water.(Consistency of the batter should be like that of milk.) Add finely chopped onion, coriander leaves and green chilly to the same vessel. Add cumin seeds, grated coconut, curd, salt to the same vessel and mix them well.

Heat the Tava(Iron Tava preferred). Stir the batter and take a spoonful of batter and splash it over the tava as shown in the picture below.

Add 1-2 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Roast other side of the dosa for about 4-5 mins in medium/low flame. Put the Bhaji as shown in the picture below.

Roll the dosa as shown in the picture below and serve hot along with any chutney or sambar. The ingredients mentioned above will serve 6-8 onion rava masala dosas.

Badane Nugge Sambar

Ingredients:
1 medium sized Brinjal / Badanekayi / Eggplant
3 - 4 Drum Sticks / Nugge Kaayi
3/4 cup grated Coconut
1 Green Chilly
1/4 - 1/2 cup cooked Yellow Lentils / Thogaribele / Toor dal
Pinch of Turmeric powder
Grape sized Tamarind
Grape sized Jaggary
3 Red Chillies
2.5 - 3 tsp Coriander seeds
1/2 tsp Fenugreek seeds
1/4 tsp Cumin seeds
3/4 tsp Black Gram seeds
Small piece of dried Turmeric or 1/8th tsp Turmeric powder
Bi pinch of Asafoetida powder
Salt to taste
11/4 tsp Mustard seeds (1/4 tsp for Masala +  1 tsp Seasoning)
1.5 strands of Curry leaves (1/2 strand for Masala + Remaining for Seasoning)
1 - 2 broken Red Chillies
2 tsp Oil

Recipe:
Put water and little amount of buttermilk in a vessel. Chop eggplant into medium sized pieces and put it in a vessel containing buttermilk water and keep it aside for about 4-5 mins. Chop drum sticks into 2 inch sized pieces as shown in the picture below. Cut the green chilly into two halves.

Put tamarind and little amount of water in a bowl. Mash it and keep it aside.
Put chopped vegetables, pinch of turmeric powder, jaggary, tamarind water, salt, required amount of water and cook them well by covering the lid. Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, black gram seeds, dried turmeric(If it is a turmeric powder, add it along with asafoetida powder), 1/4 tsp mustard seeds, 1 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida, 5-6 curry leaves and fry them for about 1 min in low flame. Grind grated coconut and fried sambar masala into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.)

Add this ground coconut masala to the vessel containing cooked eggplant and bring it to boil (Add salt, water if required).

Put mustard seeds, broken red chillies and 1 tsp oil in a pan. Once it starts spluttering, add curry leaves and add it to Sambar. Mix well before serving.

Carrot Kosambari

Ingredients:

1 medium sized Carrot

2-3 tsp grated Coconut

Salt to taste

3-4 tsp sprouted Greengram seeds

2-3 Coriander leaves

1 Green Chilly

2-3 Curry leaves

1/4 tsp Mustard seeds

Pinch of Asafotida powder

4-5 drops of Lemon juice

1 tsp Oil

Recipe:

Grate the carrot and put it in a bowl.

Add chopped coriander leaves, sprouted greengram seeds, grated coconut, salt, lemon juice, chopped green chilly and mix them well.

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds. Add curry leaves and then add it to kosambari. Mix them well before serving. It goes well with Rice.

Southekai Palya / Cucumber Palya

Ingredients:
1 medium sized Cucumber / Southekai
2-3 tsp grated Coconut
Salt to taste
Pinch of Turmeric powder
1/4 tsp Chilly powder
2-3 Curry leaves
1/4 tsp Mustard seeds
1/2 tsp Black Gram seeds
1 tsp Oil

Recipe:
Remove the seeds of cucumber and chop it into medium sized thin pieces as shown in the picture below.
Add mustard seeds, black gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves and chopped cucumber. Add turmeric powder, chilly powder, salt, water and cook them well by covering the lid. Once the water content is almost dried, add grated coconut and stir it. Keep the palya in low flame for about 2-3 minutes. It goes well with Rice.