MORINGA DOSA WITH LEFTOVER CURD RICE


This is the first time I have tried with leftover

curd rice.It was soft and the blend of Moringa,

gave out an appetising flavour.

If you have left over dosa batter,you could mix

2-3 batter with 1 cup left over curd rice .

What I did today -I mixed urad flour,rice flour

and poha with curd rice,and freshly plucked

moringa leaves…..to a healthy breakfast .

To the recipe now

INGREDIENTS

1 cup leftover curd rice

1/2 cup urad dal flour

1 cup rice flour

A handful of poha ( aval ,rice flakes )

A handful of moringa leaves

1 onion chopped fine

1 tbsp chilli flakes

1 tsp cumin seeds

A pinch of baking soda

Salt to taste

METHOD

•Mix all the ingredients together,and set aside

for 20 minutes.

•Pour a ladle,do not spread much .It should

look an uthapam ( thick ).

•Pour oil/ ghee around and cook on both sides .

Serve with any chutneys of your choice .

RAWA MASALA DOSAI


Rawa/Semolina dosai is the easiest dosa anyone

could make.Crispy,lightly spiced,and no

fermentation required.

If you are making plain rawa dosai,you can add

chopped onions,green chillies,grated carrot,and

the needed aromatic curry leaf.

The specialty in making this dosai,is that it

should look porous.

In order to get this look,the batter is made thin

and watery.

You should have a wide dosa skillet,as rawa

dosa is normally poured into big crepes,and

served folded.

Today,my recipe is for Masala dosa with rawa

dosa.

Usually, we make the yellow potato masala,

served with poori and masala- dosa .

https://calinskitchen.com/2014/12/04/masala-dosai/ check this link for the yellow potato

masala.

Today’s recipe will be one with garam masala,

and spices .Trust me,it was very,very tasty.

So,do try this as a filling for dosa or poori and

post in your comments.

INGREDIENTS

For the rawa dosa

1 cup rawa ( semolina )

1/2 cup rice flour

1/4 cup gram flour

2-3 tbsp all purpose flour

4-5 cups water

1 tsp sugar

1/2 tsp coarsely ground pepper

1/2 tsp chilli powder ( optional )

3/4 tsp coarsely ground cumin seeds

Onions, green chillies,curry leaves,cashewnuts

( this has to be added when you are making

plain rawa dosa)

1 tsp salt

Oil/ghee/butter ( to drizzle while cooking )

Method

•Mix all the ingredients,and set aside for half

an hour.

•After the set time , heat the dosa pan .

•Add a tsp of oil ,and pour a ladles of the batter,

to look like a perforated crepe .

• Drizzle oil or ghee, and cook on a low flame

till crisp and golden . Cooking,one side is more

than enough .

•Place two tbsp of the potato mixture,and fold

into any shape you like .

•Serve with coconut chutney.

For the potato masala

4-5 boiled and mashed potatoes

1 tomato

2 onions chopped fine

2 green chillies chopped

A small piece ginger chopped

Curry leaves

1/2 tsp mustard seeds

1 tbsp gram dal ( kadala parippu)

2 tbsp oil / ghee

A pinch asafoetida

For the garam masala

3-4 dry red chillies

1 tbsp coriander seeds

10 peppercorns

1 tsp cumin seeds

1 tsp white khus khus seeds( poppy seeds)

1/2 tsp saunf

5-6 cashews

2 cardamons

3 cloves

1 inch piece cinnamon

Dry roast for 5 minutes ,powder and use whole

quantity .

Method

•Heat oil ,add mustard,curry leaves,asafoetida.

• Next add the onions,ginger,green

chillies,gram dal and cook till onion is

translucent.

•Add tomato, and sauté for 2-3 minutes.

•Add mashed ( not fine )potato and the ground

masala and mix well

•Mix till the spices are well blended with

potatoes.

•Use as a filling for dosa.

This potato mixture can be served with poori

also .

RAWA IDDLI (Instant +Oil free)


This is a 30 minutes rawa iddli.

Soft and spongy oil- free iddlis.

The key ingredient,and tip to a good rawa iddli

is thick curd .This is very tasty iddli with

cashews and vegetables .

So,do try this method and post in your

comments .

To the recipe

INGREDIENTS

1 cup rawa ( semolina)

2 cups thick curd

1 tsp baking soda

1/2 tsp baking soda(to mix before steaming)

1/2 cup water

1 tsp salt

10 cashewnuts chopped

Few coriander leaves chopped

1 small carrot grated

1 green chilli chopped fine

METHOD

•First mix the semolina,curd,salt and 1 tsp

baking soda and set aside for 30 minutes.

•After 30 minutes,add 1/2 cup water and the 1/2

tsp baking soda and mix well.

•Add in the cashews ,vegetables and mix well.

•Pour into greased iddli moulds and steam for

10 minutes or till done .

Serve with sambhar/ chutneys/ korma .

SWEET POTATO FRIES


Sweet potato has numerous health benefits.

Sweet potatoes help to improve insulin

resistance,and it is found that people who

consume lot of sweet potato have a less risk of

diabetes due to its fibre content.

This is just an outline of the health benefits.

If more healthy tips are preferred,you could

search the Internet.

Now to the recipe today.

INGREDIENTS

Sweet potatoes ( the quantity is your requirement) peeled or unpeeled and cut into strips.

1-2 tbsp vinegar

1 tsp salt

Cornstarch ( a little to coat lightly)

Oil for frying

METHOD

•Boil the sweet potatoes with vinegar and salt.

•After it reaches a good bubbling boil,strain

and allow to cool lightly.(Spread it on a kitchen

towel )

•Add cornflour to a bowl and mix the sweet

potatoes lightly with your fingers.

•Fry till golden brown and crisp .

Tip : Fry 3/4th,and remove from oil .After

you have fried all the chips,refry to retain

crispness

This tip applies to all fried food .If you need

the crunchiness to last for some time you

could try this method .

INSTANT HOPPERS


This is a recipe which can be done within 30

minutes.I have posted 5 types of hopper recipes

before https://calinskitchen.com/2018/04/15/variations-of-hopper-mix/

This one is for hoppers with red rice

https://calinskitchen.com/2020/06/14/red-rice-hoppers/

This is my 6th hopper variant .If you have no

time to organise a meal quickly,this recipe will

definitely help you .

There are some things that you can never leave

or replace . Yes ,I’m referring to my appam /

hopper chatty in the photo.There are non stick

categories,and new ones too,but I never get the

texture that I get from this pan.So please do not

mind my hopper chatty 😊.

Moving on to the recipe now

INGREDIENTS

3 heaped cups rice flour

1.5 tsp instant yeast

1/2 cup coconut water ( optional)

2 tbsp sugar

1 tsp salt or to taste

2 – 2.5 cups thick coconut milk

METHOD

•Mix rice flour,sugar,yeast,coconut water and

set aside for 20-30 minutes.

•After 30 minutes add the coconut milk little by

little to get a pancake consistency ( not too thick

or too thin ).

•Heat an appam or hopper chatty .

•Use a small cloth and grease the inside with oil

•Pour a ladle of the batter ,swirl all around only

once, cover and cook till crisp and golden .

•Remove slowly from pan,and repeat process .

•You can add egg in the centre for egg hoppers.

CREAM CHEESEBUNS


This is my version of the Russian Vatrushka

bun. I prepared two types of buns with the

same dough.One batch of savoury buns,and

another batch of sweet . Both fillings were with

cream cheese.It was one of the best buns I have

made,it was very soft and creamy .

The filling had no cooking involved,so no time

consuming.

The savoury had grated red capsicum ,and the

sweet had apple slices .

Amazing recipe worth trying.!

To the recipe now

Ingredients for the dough

3 cups flour

50gm+1 tbsp butter

1+1/2 tsp instant yeast

2 tbsp brown sugar

1 egg ( vegans can opt out )

1 tsp salt

1 tbsp milk powder

1-2 cups water

Method

Melt 50gm butter,and add water to it.

Once it reaches a lukewarm stage,switch off

the flame.

Add yeast,sugar and the rest of the ingredients,

except 1 tbsp butter,and knead to a soft dough.

Allow 1 rise .

Knead lightly and stretch the dough .

Apply the remaining butter,and knead for 5

more minutes.

Cover and allow another rise .

Divide into portions and place on a greased

tray.

Let it rise on the tray .

Make an impression with a cup on each piece

of dough to resemble like cups .

Keep filling and bake in a 200C oven for 20-25

minutes.

You could apply egg wash on the sides if you

like.I did not use any wash.

For the savoury filling

150 gm paneer or cream cheese

2 tbsp butter

1 red capsicum grated

1/4 cup any cheese ( I used Gouda cheese)

1 egg

1/2 tsp chilli powder

1/4 tsp pepper powder

Salt to taste

Method

Blend the butter,and paneer till creamy .

Add the rest of the ingredients,and use as filling

For the sweet filling

100 cream cheese/ paneer

25 gm butter

Sugar to taste

Apple slices

1 tsp lemon juice

Brown sugar to sprinkle

Method

Mix the cheese,butter and sugar.

Place filling on each dough .

Mix lemon juice with the apple slices.

Arrange on the top on sprinkle brown sugar.

Bake at 200C preheated oven for 20 minutes .

EASY LAZY WHEAT PIZZA


This is the easiest anyone could make,no sauce

Only cheese ,cut capsicum and tomatoes .

Simple but exotic in taste.

This will make 2 big pizzas.

So, do try and post in your feedback.

INGREDIENTS

2.5 cups wheat flour

1/4 cup flour ( optional)

1 heaped tsp yeast ( instant)

25 gm butter melted in 1 cup milk

2 tsp sugar

1 tsp salt

METHOD

Take a mixing bowl and add the ingredients

except butter mixed in milk, and salt

Mix well and add the lukewarm milk,salt .

Knead to a soft dough.

Cover and allow to rise .

After the dough is risen double, knead lightly,

on a floured board .

Divide into portions of your choice, and roll

each portion thin.

Transfer to greased tray .

For the topping

2-3 capsicums ( red/green/yellow )or all three

combined sliced

2-3 tomatoes sliced

Few tulsi leaves ( as I ran out of basil)

Chilli flakes ( quantity to your preference)

1 tsp dried thyme

Grated cheese ( I used Gouda cheese , you could

use your favourite cheese .

METHOD

Spread all these vegetables to cover the rolled

dough.

Sprinkle thyme,chilli flakes.

Next add grated cheese .

Bake in a preheated oven (200C)for 20-25

minutes .

The crust should be crisp .

You can serve it just like that / or with tomato

sauce only if you like .

LADIES FINGER CRISPIES


These are amazing to be served hot,as a side

dish with rice, especially with a vegan meal .

Ladies finger has to be cut into strips dipped in

batter and fried crisp.

If you are in a hurried mode , you could add

the ingredients listed for batter directly into the

cut vegetable and sprinkle a little water,and fry

I did the same hurried mode method 😀.

Those who do not like this vegetable will love it

this way,so do try this and post your comments.

INGREDIENTS

200 gm ladies finger cut into strips

1/2 cup gram flour

1 tbsp rice flour

1 tsp flour

1 tsp amchur powder

1/2 tsp cummin seed powder

1 tsp chilli powder

Salt to taste

METHOD

Wash and cut the vegetable into strips.

Mix the ingredients in a bowl with salt .

Mix into the cut vegetable till well coated .

Sprinkle a little water if needed .

Fry in oil (shallow / deep ) till crisp.

BEETROOT IDDLI


This needs no recipe if you know how to make

iddli batter,and the preparation is minutes

away.

I made this with leftover iddli batter and

beetroot ground to a paste with a few spices .

I have posted many iddli recipes . Do check

those posts too and prepare varieties of Idlis.

Kids will love colourful idlis.This iddli is not

only colourful but healthy too.

So,do try this recipe for breakfast or dinner .

If you are going to serve kids you could add

cheese or paneer before steaming.

INGREDIENTS

2 cups iddli batter

1 beetroot puréed

1/2 tsp cumin seed powder

1 tsp chilli flakes or coarse pepper powder

Few curry leaves

METHOD

Mix all together . Pour into iddli moulds and

steam till done .

Note: If your batter is watery,add a little

semolina to the batter.

PEPPER MUSHROOM,CHEESE BREAD ROLL


I consider this to be the easiest,and tastiest

breakfast I could make .All the mixing and

preparations took just 45 minutes,and the

bread turned out too good and crunchy on the

top which added to the taste.

As the title of the recipe seemed long , I did not

mention the addition of zucchini and pumpkin

seeds .Zucchini and cheese are a good pair with

breads .Adding seeds for topping can be your

choice .Few suggestions of seed varieties which

could be added are , flax seeds,sesame seeds,

sunflower seeds,almonds,pumpkin seeds ….

Now to the recipe

INGREDIENTS

For the mushroom filling

200 gm button mushrooms

4-5 cloves garlic chopped

1 tbsp coriander powder

1 tbsp coarsely ground pepper

1 tbsp Apple cider vinegar

1/2 tsp garam masala powder

1 zucchini sliced

2 green chillies chopped ( for topping)

Salt to taste

1 tbsp ghee/butter

50-75 gm cheese ( I used Edam, you could use

any of your favourite)

1 tbsp flour ( to wash mushroom)

METHOD

•Sprinkle flour on the mushroom, and wash

well.

•Heat ghee and add the mushrooms,

garlic,curry leaves ,and allow to cook for 3

minutes.

•Next add the rest of the ingredients except

pepper ,vinegar and cheese

•Cook for further 5 minutes .Add vinegar and

pepper and remove from fire .

•Spread the dough ,and add the filling with

pieces of cheese ( keep some for topping ).

•Roll the dough to one big roll , brush with egg

yolk on the top .

•Sprinkle grated cheese, pumpkin seeds , and

chopped green chilli ,and bake in a preheated

200C oven for 35 minutes .

For the dough ( no knead , no egg )

3 +2 tbsp flour

1 tsp yeast

2 tbsp brown sugar

Lukewarm water

2 tbsp milk powder

Salt

2 tbsp oil

METHOD

•Add yeast and sugar to a little warm water in

the bowl you are going to mix.

•Sprinkle 2 tbsp flour ,cover and set aside .

•Once it looks frothy ( 5 minutes),add the rest of

the ingredients with warm water and mix with

a wooden spoon . The dough has to be sticky.

•Cover and allow to stand for 15-20 minutes.

•Next add some flour onto a board and knead

lightly for 3 minutes .

•Allow to rise on a silicon mat or the tray you

are going to bake on.

•Cover and let it rise for another 10 minutes.

•Next spread the dough with your palm.

•Keep the filling , and add cheese . Seal the

edges and make like one big roll.

•Brush with egg yolk .

•Grate cheese on the bread itself and sprinkle

chillies and seeds .

Bake.