South indian

RAWA MASALA DOSAI

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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 .

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PALAK CURD VADA

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‘Vada in curd ‘known to be ‘Thayir Vada’ in

South Indian cuisine, is like comfort food

during hot summer days.

As urad dal is protein rich and curd is a

probiotic ,calcium rich healthy food ,having

this combination for breakfast contributes to

healthy living.

This combination of food is also considered to

be an alkalising agent.

I make this dish for breakfast at least once a

week,and today I thought to make it ‘green‘ by

adding spinach leaves .The addition of spinach

made the vadas super soft and tasty .

Let me share this recipe with you !

INGREDIENTS

200 gm urad dal

A small piece ginger

2-3 green chillies

1/2 tsp cummin seed powder

A pinch of asafoetida

A handful or more spinach leaves

1 tsp all purpose flour

A pinch of baking soda

Salt to taste.

Oil for frying

For the curd mix

Enough curd to immerse the vadas

A little sugar

Salt to taste

Beat curd lightly with sugar and salt.

METHOD

Soak the urad dal for minimum 30 minutes -1

hour.

Grind the urad dal first to a coarse paste, and

then add all the ingredients and grind to a fine

paste.

Heat oil and fry the vadas on medium flame ,

till golden brown.

Dip the fried vadas in water ,squeeze out the

water lightly ,and add to prepared curd.

Garnish with a sprinkle of paprika,or Kashmiri

chilli powder,and coriander leaves.

MYSORE MASALA DOSA

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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/

BRINJAL CAVIAR (GOTSU)

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This South Indian dish is well suited with

rice .The fleshy eggplant or Aubergine is the

best for these type of dishes.

The brinjal is roasted/steamed and mixed with

tamarind and spices in the authentic recipe

My version of this dish was, to add mango for

the tangy taste, and it turned to be much more

tastier than the original recipe .

The best type of rices to match this would be

plain steamed rice ,cummin seed rice ,coconut

rice or any pulaos.

Now to the recipe…

INGREDIENTS

1 big brinjal ( Aubergine,Egg plant,)

1 raw mango ( peeled and chopped)

1-2 tsp cummin seed powder

1 tsp chilli flakes.

1 tsp oil ( olive oil,sesame oil)

Salt to taste

For tempering

1 tblsp ghee / sesame oil

1/2 tsp mustard seeds

1-2 dry chillies

Small piece of ginger chopped

Few curry leaves

A tsp of jaggery powder (add after tempering)

Coriander leaves to garnish.

A pinch of asafoetida

METHOD

Steam/roast the brinjal, and mango together

with salt and a tsp of oil .

Remove after it is cooked and scoop out the

pulp if you don’t like the skin .( I blended with

skin on with the mango ).Blend with the mango

and temper with the ingredients listed for

tempering .Add cummin seed powder and chilli

flakes.Remove from fire .

If you prefer , you could add finely chopped

onions ,green chillies and a little coconut to

garnish.

So do try this recipe and post in your valued

likes and comments!

SAMBHAR MASALA EGG

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When I’m down in my energy levels , I make

dishes like this.

Even meat with sambhar masala is a delicacy ,

worth trying .

You could try with vegetables like ladies

finger,coccinea ( kovakai)raw plantain …

This dish is best with any variety rice , rotis or

bread.

To the recipe now

INGREDIENTS

4-6 boiled eggs

1 onion ( chopped)

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

2 tblsp sambhar masala powder

1/4 tsp pepper

1/2 tsp cummin seed powder

1 tomato coarsely mashed

Curry leaves

A pinch of asafoetida powder

A tsp of sugar/ jaggery

Light tamarind extract

Salt to taste

Few curry leaves

You can add 1-2 brinjals chopped into 4.

2-3 tblsp gingerly oil or any oil if your choice

METHOD

Heat oil

Add asafoetida,mustard,curry leaves,fenugreek

seeds.

After a minute ,add onions and salt.

Once the onion changes color , add tomatoes

and the sambhar powder and sauté for 2-3

minutes.

Next add boiled eggs and mix in a way that

masalas are sticking to the egg.

Finally add tamarind water and the rest of the

ingredients and cook till thick.

Garnish with dried fenugreek leaves or

coriander leaves.

SWEET POTATO POLI

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Poli is a sweet flat roti and a popular sweet in

India.

Made with all purpose flour,saffron or yellow

colouring,kneaded to a velvety soft dough,and

allowed to rest for a few hours.

Stuffed with gram dal,coconut and jaggery ,this

is a delicacy sold in almost any sweet shops of

South India .

Today’s recipe will be with sweet potato,jaggery

coconut combination and the dough with

wheat flour .

So now to the healthy sweet poli!

INGREDIENTS

For the dough

2 cups wheat flour

1 tblsp sugar

1 tblsp ghee

Salt to taste

2 tblsp heated ghee

Enough water to knead

METHOD

Bind all ingredients except curd to a soft dough.

Apply curd on the dough . Cover and start

making the filling .

For the filling

2-4 boiled and peeled sweet potato

1 cup coconut

1/2 cup jaggery ( or to taste)

1 tsp powdered cardamon

1/4 tsp nutmeg powder

1/4 tsp salt.

Ghee/ butter

METHOD

Heat the jaggery with a little water.Once it is

melted ,add coconut,and the rest of the

ingredients,and remove from fire.

Mash it well .Allow to cool .Divide portions and

make lemon sized balls.

Now , divide the dough into portions,roll out.

Keep the filing in the centre and bring the

edges in to form like a stuffed chappathi.Roll

out lightly .

Heat a griddle ,and cook on a slow fire till done.

Add a teaspoon of ghee for each chappathi.

You can add more if you like.

MANGO,CARROT ‘N’GINGER CHUTNEY

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Whew!Seems a long title to the small dish.Believe me..It’s simply amazing and addictive,and

healthy too.Mangoes all around me, make me think and think how to innovate dishes.This dish

was today morning’s spark.

Let me share this recipe with you now.

INGREDIENTS

1 big carrot/2 carrots

1 inch piece ginger

1 green mango/half of a big mango

1/2 red capsicum (optional)

10-12 dry chillies

salt to taste

1 tblsp oil

1/2 tsp.cummin seed powder

METHOD

Heat oil,and saute the bold listed till brown.

Grind with rest of the ingredients to a smooth paste.

Serve with iddli or dosai.

Sweet Pongal (South Indian)

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This is a dish traditionally prepared for the harvest festival (Pongal)in South India.This is prepared with white or raw rice and green gram sweetened and made to a very softy consistency.

image

image

Now for the recipe in an easy and quicker way.
1 cup raw rice or basmati rice
1/2 cup jaggery or vellam(check photo)
1-2 tblsp.of brown sugar or cane sugar
A pinch of salt
1 cup milk
1/4 cup grated coconut or coconut powder.
3 cardamons powdered
2 cups water
1/4 cup cashewnuts and raisins
Ghee
method: Wash the rice and the dal. Hea a thick bottomed vessel preferably a pressure cooker. Add a tblsp.of ghee and lightly toss the rice and dal for 2-3 minutes,add the coconut and water and cook  till three whistles,or till the dal and rice is cooked well. Fry lightly cashewnuts and raisins in 3 tblsp.ghee and pour over rice.Lightly mash the rice and add the rest of the ingredients and cook for a further 2 whistles or 10 minutes. Transfer to a bowl and add 2-3 tblsp.of ghee on top(optional).Serve warm.