MYSORE MASALA DOSA


I tasted this for the first time in Coimbatore.It

tasted good and very much different from the

regular masala dosai with the yellow potato

filling .

This masala had the colour from the beetroot

included .The addition of vegetables is different

and the application of iddli podi with the

masala gives you an awesome taste. I have

added beaten egg for my version .

Non vegans will love with the egg.Vegans

please opt out the egg.

To the recipe now ( I will be giving the recipe

for the filling only )

INGREDIENTS

1-2 potatoes peeled and cut

1 drumstick cut

1 carrot chopped

1 small beetroot peeled and cut

1 big onion chopped

1 tomato

2-3 green chillies

1 tsp ginger- garlic paste

1 tsp chilli powder

1/4 tsp garam masala powder

1/2 tsp saunf

Coriander leaves for garnishing

1 tblsp ghee

Salt to taste.

1 tsp gram flour mixed in a little water.

METHOD

Heat the ghee in a pressure pan .Add saunf and

onions with salt and sauté till translucent.

Add the tomato and the rest of the ingredients

except gram flour and coriander leaves.

Mix well and cook for 5 minutes in its juices.

Add just 1/2 cup water and pressure cook for 2

whistles, till potato is cooked.

Allow steam to release on its own .

Add the gram flour and cook further till it

well corporates and thick .Garnish with

coriander leaves.

Prepare Dosa crisp ,add beaten egg and remove

from fire.

Smear a little ghee and iddli podi , add 2 tblsp

of the vegetable mixture .

Turn one side of the dosa to cover.

Serve with coconut chutney !

For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it

https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/

For iddli podi link

https://calinskitchen.com/2017/04/12/iddli-podi-3-types/

KARPOORAVALLI +IDDLI PODI CHUTNEY


Karpooravalli,Omavalli,Ajwain leaf is loaded

with many health benefits.

One of the prime benefits is that,it aids to clear

congestion in the lungs . You can make rasam,

Bajji,chutney,combine with juices , or extract

the juice and treat cold and cough with honey.

You should compulsorily have this plant in

your garden,or try growing it henceforth.

Today,I combined this leaf with iddli podi ( gun

powder as some call it).The reason for this

combination was to overpower the fragrant

taste of the leaf .It worked amazing !

Can be served with iddli,dosai…,,,.

To the recipe now

INGREDIENTS

3-4 karpooravalli leaves

A tiny piece ginger

2 cloves garlic

1/4 tsp.kalonji or black cummin seeds

1/4 coconut

3-4 tblsp iddli podi

1-2 tblsp roasted gram dal ( optional)

Salt to taste

METHOD

Blend all these ingredients together to the

consistency of chutney.

If you choose to temper you can,but I prefer the

raw leaf ( not hindered of its benefits).

Do try this chutney, and send in your

suggestions!

POHA-SEMOLINA IDDLI


Healthy , low calorie,healthy iddli . Fermenting

time is just 20- 30 minutes.No need to use fruit

salt.

I tried using a pinch of baking powder in a

tsp of vinegar ,after soaking to create the

fizz ,and it worked.

Grind the poha (rice flakes /Aval in Tamil)

coarsely, without adding it whole.

Now to the recipe

INGREDIENTS

1 cup coarsely ground poha ( rice flakes/AVAL)

1/2 cup semolina ( rawa)

1 cup curd

1/2 tsp salt

1 tsp.pepper corns coarsely ground

1/2 tsp cummin seeds

Few coriander leaves chopped

A small piece ginger chopped

1 green chilli chopped

METHOD

Mix all the ingredients together ,cover and set

aside for 20-30 minutes.

After 30 minutes , add a little water to get the

consistency of iddli batter.

Pour into iddli moulds and steam for 10

minutes.

Serve hot with chutneys of your choice.

The same can be mixed and kept overnight for

the next morning breakfast.

So , do try and post in your comments and

suggestions!

SOUTH INDIAN VADA CURRY


‘Awesome’ no more words to express the taste of this dish!

Super combination with iddli and dosa .

This is made with channa dal ( kadala paruppu) ground paste, fried / steamed and added

to the curry .

I made this by making one big flattened vada ( less oil, less time),and added to the curry .

It’s your choice to fry, or steam .

So ..let’s get to the recipe now

INGREDIENTS

1 cup channa dal soaked for 2 hours.

1 big onion chopped

2 tomatoes

2 green chillies chopped

1 tsp. ginger-garlic paste

3-4 dry chillies

1 tsp. Saunf ( perumjeeragam)

Curry leaves

1 tblsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala powder

3 tblsp grated coconut / 1/4 coconut chips

3-4 cashewnuts

Mint leaves

1 inch piece cinnamon + 1/2 tsp saunf ( tempering)

Oil

METHOD

First grind the lentil, dry chilies, and saunf, little salt to a coarse paste .

Heat a tblsp of oil and flatten the paste into one big dosa.( see photo above).Once

browned turn over . Cook till brown on both sides and set aside.

Heat 2 tblsp.oil ,add a little saunf ,cinnamon, curry leaves and onions and sauté till

translucent.

Add ginger garlic paste,green chilli, tomatoes , salt .

Cook till tomatoes are soft . Add the masala powders and stir ,till everything well

corporates.

Add about 3-4 cups water ( the dal will absorb water so you have to add more)

Once it comes to a boil , crumble the dal dosa into pieces, and add to the curry.

Grind coconut and cashewnuts to a paste , and add to the boiling curry. Add the mint

leaves and simmer for 5-7 minutes.

Cover for few minutes , and serve hot.

My suggestions : Minced meat can be added to the dal and made the same way .

Send in your suggestions and comments!

CAULIFLOWER,CARROT,POTATO MASALA


This is another version of potato masala which could be served with poori,chappathi,and

masala dosai.Poori and potato masala is a delight in the South Indian platter.This is served at

breakfast,dinner ,and also at tea.The puffed up steaming poori and this masala aroma ,surely

kindles up your taste buds.This is a one pot dish,easy and quick. (Pressure cooker is best)

For the recipe now..

INGREDIENTS

3-4 potatoes peeled and cubed (drop in water to avoid browning)

1 cup cauliflower florets

1 big carrot cut into cubes

2 onions chopped

2-3 green chillies chopped

1 inch piece ginger chopped

1/2 tsp.mustard

2 red chillies

1 small piece cinnamon

1 tomato

2-3 cloves

Curry leaves

1/4 tsp asafoetida (optional)

2 tblsp ghee / oil

1/2 tsp turmeric

1 tsp peppercorns

Curry leaves/mint leaves

1 tblsp.gram dal flour/or wheat flour(atta) mixed in quarter cup of water.

Salt to taste.

METHOD

Heat oil in a pressure pan.Add mustard,curry leaves,asafoetida ,cinnamon,cloves,and onions.

When the onions are translucent add the ginger and green chillies with turmeric,and tomato.

Sauté for 2 minutes.Next add the vegetables and the peppercorns and cook for another 5

minutes .Add 1 cup water.Cover and cook for 2-3 whistles.

Allow steam to escape on its own.

Mix in the gram flour mixture,and cook on a slow flame till thick (not very thick).Serve hot.

If you want a rich taste ,add a tsp.or more of ghee on top while serving.

IDDLI PODI (3 TYPES)


Delight of South Indian people.When iddli is served with sambhar,and varieties of

chutney ,most people always want this on their plates.It is served with sesame

oil/gingelly oil/olive oil made into a paste and served.Some have the art of making a well

in the centre of the powder ,and pouring oil in the centre  dipping the iddli pieces

and enjoying.There are health benefits too in these powders.Even iddli pieces with these

podi are sold now in the markets,but i think it’s a joy when you know the art of making

it at home.I will be giving you 3 types of podi.So let’s get into the recipes

BENGAL GRAM PODI

INGREDIENTS

1 cup red dry chillies (stalks removed)

1 cup bengal gram dal

1-2 tblsp.rock salt

1/4 tsp.asafoetida

white till seeds 2-3 tblsp (optional)

METHOD

Dry roast the chillies and the gram dal separately.Slightly roast the rock salt,and the till

seeds separately.Powder the chillies first,when it is done coarse,add the roasted dal,and

powder as per your requirement(some like it coarse,some like it fine)Powder the salt and

add .Check for taste and add salt.Add the till seeds.Allow to cool ,and store and use.This

can be stored for more than a month.

CURRY LEAVES PODI/KARIVEPILAI PODI

1 cup curry leaves

1/4 cup ulundu (urad dal)

1/4 cup green gram

1/4 cup tuvar dal

1/4 cup bengal gram dal ( kadala parippu)

1 cup dry red chillies

1/8 cup whole coriander

1 tsp.peppercorns

2 tsp.cummin seeds

8-9 pips garlic (peel on)

1/2 tsp.asafoetida.

rock salt powdered and added to taste after powdering

METHOD

Dry roast the red chillies separately.Set aside .Now dry roast the rest of the ingredients

,except salt.till you see the ulundu turning brown (not burnt).Powder and store in clean

dry jars.This too has shelf life of more than a month.

Kollu podi (for fat loss)

1 cup dry chillies

1/4 cup kollu or horsegram

1/4 cup urad dal/ulundu

1/4 moong dal or green gram

1 tsp.fenugreek seeds

few curry leaves

Garlic 8-10 pips.

1 tsp peppercorns.

rock salt powder.

1/4 tsp.asafoetida

1-2 pieces kokum/goraka fried slightly in oil (optional)

Method 

Same as the previous one.

(photo shows tiny dosai with podi)

FullSizeRender (2)

 

 

 

 

MORINGA/DRUMSTICK KOLUKATTAI


This is a dumpling served at breakfast or as a snack .These type of kolukattai or dumplings

famous in the South Asian cuisine,can be made savoury and sweet too.Most kids love the

sweet dumplings.This recipe i’m going to share is, a  very healthy one.I would like to share

a few  notes on this miracle leaf.

Moringa or the Murungai keerai(tamil) is rich in antioxidants,Omega 3 fatty acids,and  has

high  alkalizing and purifying benefits.Moringa helps maintain skin,hair,eyes ,and overall

health.Moringa has 3 times iron of spinach .Including this in your diet will positively bring

changes you could clearly feel and see.You can include in soups,curries,chappathis , or a

side dish for rice.Will be posting more on this later.

For the recipe now

INGREDIENTS

1 cup rice flour

1.5 cup water

1/2 cup moringa leaves

2 dry chillies

1/2 tsp.mustard seeds

1/4 tsp.cummin seeds

21 tblsp.bengal gram dal.

a pinch of asafoetida

1/2 cup coconut

2 green chillies chopped

2 tblsp oil

salt to taste

METHOD

Heat oil in a pan.Add mustard seeds,cummin seeds,dry chillies,asafoetida,gram dal ,and

half of the leaves ,salt and water .Allow the water to boil.Then slowly add the rice flour and

cook for 2 minutes.Add coconut ,and the rest of the leaves and mix well.

Make dumpling by slightly pressing a little dough in your palm with your fingers.(like

.clasping).Steam for 10 minutes or till done.Serve with hot tomato chutney or sauce.

Nourishing and good for snack boxes ,breakfast,and a quick gulp down meal for those who

are too busy to sit for breakfast.