Bread Uthappam

This is an instant dosa recipe and requires no fermentation or soaking of urad dal,rice etc. Can be made in few minutes.

Preparation Time: Under 20 minutes
Cooking Time : Under 7 minutes

INGREDIENTS:

White bread - 6 slices
Rava/Semolina/Sooji - 1/2 cup
Rice flour - 2 tablespoon
Yogurt or plain curd - 1/4 cup
Water - as required
Salt - as required
Capsicum,Onion,Carrot - chopped finely

METHOD:

1. Take white bread and cut the edges and remove it. Now crush the white part of the bread to  pieces. Add rava,salt,rice flour,yogurt and 1 cup of water and mix well. Allow it to rest for about 20 minutes.

2. In the meantime, cut onions and capsicum finely. Grate carrot.

3. Now blend the batter smooth in mixer. When you blend, you can add some water. But do not make the batter too watery, because it will become difficult to flip the dosa. Make the batter little thick. Now heat the pan, pour batter over it. As it is uthappam, no need to spread the batter. Now add chopped onions,capsicum and carrot.

4. Keep the flame in medium low. Now wait for 4 to 5 minutes, and flip the dosa to other side.

5. Take from the pan. Serve the uthappam with any chutney or idly podi !.

Bread Uthappam with idly podi !

NOTES:

1. If you added extra water in the batter by mistake, add equal proportion of rice flour and rava to the batter. The batter would get thick and it will be easy to make dosas.

2. SEE ALSO : Dry fruit and nut rava dosa, Vermicilli biryani, Barnyard millet khichdi 

Paneer Capsicum Frankie

Frankies are road side street food in northern part of India. Veggies are cooked and kept inside a rotti and rolled over. Tasty and delicious snack !

Preparation Time: Under 15 minutes
Cooking Time: Under 10 minutes

INGREDIENTS:
Home made paneer crumbs - 1 cup
Capsicum - 1 no. chopped finely
Onion - 1 cup chopped finely
Garlic - 2 to 3 pods chopped finely
Red chilli powder -3/4 teaspoon
Garam masala - 3/4 teaspoon
Salt- as required
Tomato ketchup -2 tablespoon
Butter - 2 tablespoon

METHOD:

1. Boil 1 liter milk and add 1 table lime juice . It breaks to paneer crumbs. Filter the water and squeeze out all water from paneer . Chop garlic, onion and capsicum finely.

2. In a pan, add 2 tablespoon of butter. Once it melts, add some garlic and fry.

3. Now add some onions and fry for few minutes. Add salt. Do not add more because, in the end we will add tomato ketchup which has salt already .

4. Now add capsicum and fry for few more minutes. Do not cook more and  turn capsicum mushy. It should be crunchier .

5. Now add paneer crumbs and mix well. Add red chilli powder and garam masala.

6. Finally add tomato ketchup and mix well.

7. Make normal chappathi or rotti . Place the above prepared filling in one corner of the rotti.

8. Now roll it over.

9. Place the chappathi roll on a aluminium foil and cover the bottom part as shown below.

10. Fold the aluminium foil around the chappathi. Paneer capsicum frankie is ready !

11. Serve with tomato onion chutney or tomato ketchup !.

NOTES:

1. You can vary the fillings inside the chappathi. You can also add potato,paneer instead of capsicum.

2. You can also stuff the filling inside the dough and make stuffed parathas.

3. SEE ALSO: Wheat ladoo, Rice flour adai, Pav bhaji

Cabbage Dumpling

Dumplings are cooked balls of dough with fillings inside. There are many varieties of fillings inside dumpling.Most of them are non veg items. I have prepared a simple filling made of carrot and cabbage. I have also made spicy red chutney as side dish for this dumpling.

Preparation Time: Under 20 minutes
Cooking Time: Under 20 minutes
Yields - 4 to 5 no.s of dumplings

INGREDIENTS:

FOR DUMPLING:
All purpose flour/maida - 1 cup
Salt- as required
Water -as required
cabbage - 1 cup chopped finely.
carrot - 1 cup grated
Ginger and garlic -1/2 table spoon chopped finely.
Pepper powder -1/2 teaspoon
Green chilli - 1 chopped finely
Oil - 1 tablespoon

FOR SPICY RED CHUTNEY:
Tomato -2 no.s
Red chilli -3 no.s
Ginger and garlic -1/2 tablespoon chopped finely.
Oil -1 tablespoon.

METHOD:

DUMPLING:

1. Take all purpose flour, add salt and oil and mix well. Add required water and make a soft dough.Allow it to rest for 1 hour.

2. Now, cut cabbage finely and grate carrots. Chop ginger ,garlic, green chilli finely.

3. In a pan add some oil. Then add green chilli,ginger and garlic. Fry for few minutes and now add cabbage and carrot. Add required salt and pepper powder. Fry for few minutes . Switch off the stove.

4. Now take lemon size dough. Flatten it to the size we usually make for poori. Dont roll it too thin, as the filling may come out. Roll it little thick .

5. Place the cabbage carrot fillings which you prepared in step 3.

6. Cover it up all the sides and press well , so the fillings doesn't come out.

7. Steam them in idly cooker or steamer for about 12 minutes and switch off .

SPICY RED SAUCE:

1. Boil , Tomatoes and red chilli in water for at least 5 to 6 minutes.

2. Remove the tomatoes and chilli from the boiling water. The skin of tomatoes would automatically come off. Remove it. Now blend the tomatoes and chilli to a puree. In a pan, add some oil. Add 1/2 tablespoon of ginger and garlic and fry for few minutes. Then, add the tomato puree and required salt and fry for few minutes,till the raw smell is gone.

Serve Dumplings with spicy red sauce !.. It is a great snack for evening . It can also be taken as a tiffin.

NOTES:

SEE ALSO : Veg samosa, Tape murukku, Maida biscuits

Dal Fry(Restaurant Style)

Dal Fry is usually made of Tuvar dal/Tuvaram paruppu/split pigeon peas . It is cooked with onions and spice powders. Dal fry makes an excellent side dish to rice or rotti or paratha. I have provided a restaurant style version of this dal fry, taste similar to what you get in restaurants.

Preparation Time: Under 10 minutes
Cooking Time : Under 15 minutes

INGREDIENTS:
Tuvar dal/Tuvaram paruppu - 1/4 cup
Onion- 1 cup chopped finely
Green or red chilli - 2 no.s
Ginger garlic paste - 1 teaspoon
Turmeric powder -1/2 teaspoon
Red chilli powder -3/4 teaspoon
Asafoetida powder - as required
Salt - as required
Dry fenugreek leaves(kasturi methi) - 1 teaspoon
Garam masala - 1/2 teaspoon
Ghee - 1 tablespoon
Oil - 1 tablespoon
Mustard -1 teaspoon
Cumin seeds -1 teaspoon

METHOD:

1. Wash and drain tuvar dal . Add 1/2 cup of water and cook in high for a whistle and keep in sim for 10 minutes and switch off. The dal should be cooked well .

2. Now in a pan, add ghee and oil. Add mustard and cumin seeds. Once they crackle, add onions. Add pinch of salt and sugar for the onions to get saute well.

3. Now add ginger garlic paste and fry for another few minutes.

4. Now add spice powder - Turmeric powder,redchilli powder,asafoetida powder and mix well and fry for another few minutes. Keep the flame inbetween meidum to low, so the powders doesnt get burnt.

5. Now add cooked dal. Also add about 1 cup of water and salt. Water depends on the consistency you want. If you feel the dal is too thick, you can add little more water.Usually dal fry is not thin . It will be in medium to thick consistency and would taste better if it is in that way.

6. Allow it comes to boil and keep in sim mode for another 2 to 3 minutes.

7. Now switch off the stove add dry fenugreek leaves and garam masala and mix well. Sprinkle some asafoetida powder. Dal fry is ready!

8. Serve with rice or rotti !

NOTES:

SEE ALSO: Dal tadka(Punjabi style), Panchmela dal, Moong dal 

Potato Tamarind Gravy

Potato tamarind gravy, popularly known in Tamilnadu as "Potato puli kuzhambu" , is similar to sambar , but in this gravy, we skip the dal and also this gravy is little more spicier and thicker in texture.. Potato tamarind gravy is usually mixed with white rice and eaten. White rice mixed with this gravy and fryums (vadgam) as side dish gives an heavenly taste and no restaurant or outside food can match this taste !

Preparation Time : Under 15 minutes
Cooking Time: Under 15 minutes

INGREDIENTS:
Potato - 1 large sized
Onion - 1 cup chopped
Tomato - 1 medium sized chopped
Tamarind - 2 gooseberry sized
Sambar powder - 1/5 tablespoon
Dry red chilli - 2 no.s
Salt - as required
Oil - 2 tablespoon
Mustard -1 teaspoon
channa dal -1 teaspoon
Toor dal -1 teaspoon
Fenugreek seeds -1/2 teaspoon
Asafoetida powder - as required

METHOD:

1. In a pressure cooker, cut potatoes with skin in to 2 halves and add some water. Cover the lid and cook in high for 2 to 3 whistles. Switch off the stove and open the lid after the pressure settles.

2. Now, once the potatoes cool down, remove its skin and dice them into big pieces. Also, chop onions and tomatoes finely. Take 2 goose berry sized tamarind and dissolve them in 1/2 cup of hot water.

3. In a pan, add some oil. Then add mustard. Once it splutters, add channa dal,toor dal and fenugreek seeds .Sprinkle some asafoetida powder.

4. Now add chopped onions and fry till the onions change color. You can add pinch of salt and sugar for the onions to get saute well. Also add some dry red chillis.

5. Now add tomatoes and fry for another few minutes, till they turn soft.

6. Now add sambar powder and mix well. Make sure the sambar powder doesn't get burned.

7. Now add tamarind water. Add about 1.5 cups of water. Also add required salt. Allow them to boil well for few minutes, till the raw smell of sambar powder is gone.

8. Now add boiled and diced potatoes and mix well. Allow it to boil for 4 to 5 minutes, till the mixture gets thickens.

9. Potato tamarind gravy is ready ! serve with white rice. Fryums(vadagam) are excellent side dish for this gravy. Also, you can have any mild dry curries also as side dish!.

Rice with potato tamarind gravy,fryums and carrot curry

NOTES:

1. If you find the gravy very watery,there is a quick way to fix it. Take some rice flour(1 to 2 teaspoon). Mix it with 2 tablespoon water without any lumps and add it to the gravy and allow it to boil for 2 minutes. The mixture will immediately thickens.

2. SEE ALSO: Morkuzhambu, Dalball gravy, Garlic kaara kuzhmabu

Tomato Onion Chutney

Many of my friends have been asking me to post simple chutney that can be made in a short time for dosa or idly. I always make this chutney, when I need to have a quick side dish for my tiffin. This is made of four main ingredients - Tomato,Onion,Garlic and chilli .

Preparation Time : Under 10 minutes
Cooking Time: Under 10 minutes

INGREDIENTS:
Tomato - 2 medium sized chopped finely
Onion - 1 cup chopped finely(You can use big or small onions of your choice. I used big ones.)
Green chilli - 2 no.s
Garlic - 3 to 4 pods
Salt - as required
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Urad dal -1 teaspoon
Channa dal -1 teaspoon
Asafoetida powder - as required
Oil - 2 tablespoon

METHOD:
1. In a tawa, add oil. Then add mustard. Once it splutters, add channa dal and urad dal and fry till they change colour. Now add garlic, and fry till they change colour.
2. Then add onions and green chilli . Sprinkle some salt and sugar. It helps for the onions to saute well.
3. Now add tomato. Add remaining salt and mix well. Cook well, till the ingredients turn mushy.

4. Allow the contents to cool down and grind them to a smooth paste. Finally, sprinkle some asafoetida powder. Tomato onion chutney is ready .This chutney doesn't need any seasoning, as we have already added the seasoning ingredients.

SEE ALSO: Combo chutney, Riceflour adai, Vegetable chutney.

Pesarattu Dosai

Pesarattu dosai is most commonly preferred food in Andhra pradesh. It is made of green moong dal/green gram,rice or rice flour . A very tasty and healthy dish, that can be taken as a breakfast also.

Preparation Time : Under 15 minutes
Cooking Time: Under 7 minutes

INGREDIENTS:
Green gram/Green moong dal - 1 cup
Cumin seeds - 1 tablespoon
Green chilli - 2 no.s
Ginger - 1 inch sized
Onion - 3/4 cup chopped
Rice flour - 3 to 4 tablespoon
Salt - As required

METHOD:

1. Soak green gram overnight. Next day,grind it with ginger,green chilli,cumin,onion,rice flour and salt in to a smooth paste. You can add some water to grind it. Make sure the batter is not too watery or thin. It should be little thick , so that it will be easy to spread on tawa.

2. Heat tawa and sprinkle some oil. Now take some batter, and gently spread the batter on the tawa. Add some oil.

3. As you see in above pic, the outer layer of the dosa is thick and not smooth. Use a wooden spatula and smoothen the dosa. This is very important because, it will make easier to flip the dosa to other side. If the outside layer of dosa is thick, it becomes very difficult to flip the dosa. So dont forget to smoothen the dosa using wooden spatula.

4. Now flip the dosa to other side.

5. Pesarattu dosai is ready. Serve with any chutney of your choice.

Pesarattu Dosai with Tomato Onion Chutney

NOTES:

1. You can also sprinkle some onion on the top of dosa, while you make it.

2. Sometimes in Andhra , they serve pesarattu dosai with rava upma inside. It is called  MLA pesarattu :) .

3. SEE ALSO: Dry fruit and nut rava dosai, Rice flour adai, vermicilli biryani