Wednesday, June 29, 2011


  • 4 cups rice
  • 1 cup cooked rice
  • 3 cups coconut milk (thick and thin)
  • 1/4 tsp yeast
  • salt to taste
  • 2 tsp sugar

  1. Wash and soak rice for 3 hours or more, grind the rice with cooked rice,coconut milk and salt.The batter should not be very fine and it should be thinner than normal dosa batter,once the batter ferments it will thicken.
  2. Pour the batter into a big vessel add yeast and mix well.Keep in a warm place overnight and let it ferment.
  3. After the batter ferments ,mix well ,add water to adjust consistency and pour into appam tava(as shown in the video.)
  4. Serve with stew or kori ghassi or egg curry.

how to make coconut milk

Print this recipe
  • 1 coconut grated
  • 3 cups water
  1. Grate 1 coconut.
  2. Put the grated coconut in a mixer add 1 cup water and grind for few minutes.
  3. Pour the ground coconut into a sieve and squeeze out the coconut milk,keep the coconut aside.
  4. Now you have thick coconut milk.
  5. For thin coconut milk put the coconut back into the mixer jar and add 2 cups of water.Grind for few minutes and pour into sieve and remove thin coconut milk.
  6. Coconut milk can be used for stews and appam and kori ghassi

Monday, June 27, 2011

Rich chocolate cake with chocolate ganache

It was my Mom's birthday on 25th and I was all prepared to bake a cake for her,something went wrong and it failed,the cake just did not rise,it was like a flat ,hard piece of cake and whats worse it had that EGGY smell.I was so disappointed,I had no time to bake another cake.We had to settle with a store bought cake.But I was determined to make a cake for my mom,the next day with my sister Devinas help,we made this amazing cake.

This cake was yummmm,the chocolate cake,whipped cream and ganache makes an amazing combination.I would like to thank Devina for helping me out and also for sharing her friends recipe for the whipped cream frosting.I would also suggest you use a 9 inch baking pan,coz we used 8 inch pan and the cakes looked so chubby and each slice was very tall.

 Ingredients for Cake- recipe source hersheys perfect chocolate cake
Print this recipe
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup  Cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 tsp instant coffee powder(got this idea from Divya Kudua's blog easycooking )
 Ingredients for Whipped cream frosting 
  • 3tbsp  unsalted butter (softened)
  • 6 tbsp caster or icing sugar
  • 400ml whipping cream (I used Emborg)
  • pinch salt
  • 2 tsp vanilla essence
Ingredients for ganache (recipe from blog easycooking)
  • 200 grms semi sweet chocolate chips
  • 200 ml heavy cream
Method for Cake
1. Grease two 8 or 9 inch cake tin and keep aside.
2.Pre heat oven at 175 degree C.
3.Mix 2 tsp instant coffee powder in the boiling water and keep aside.
4. Sieve flour, baking powder, baking soda ,cocoa powder and salt.Place it in a big mixing bowl,add the sugar.
5.Add eggs,milk,oil and vanilla essence into the mixing bowl.Beat with an electric whisk on medium speed for 2 minutes.Pour in the boiling water (with coffee powder) into the batter and mix well.The batter will be thin.
 6. Divide the batter into the prepared tins and bake for 30 to 35 minutes at 175 degree C till the cake is done.
7.Cool the cake for 5 minutes in the tin,then cool it completely on wire rack before icing it.
 Method to prepare Ganache
  1. Pour cream into a thick bottomed vessel, place on  low flame.When the bubbles form around sides of the pan,remove from flame and pour on to the chocolate chips.Let it stay for a few minutes,mix till the chocolate and cream is well blended and the chocolate chips are melted.
  2. You will have an amazing smooth and silky batter.let the ganache cool down completely before using.If it hardens then heat in a microwave for few seconds.keep this aside.
Method to prepare whipped cream frosting
  1. Beat sugar and butter in a bowl using an electric whisk,when its creamy add the salt, vanilla essence and cream.
  2. Whip on high speed till thick and fluffy.Place in the fridge till further use.
 how to assemble
  1. Place one Chocolate cake on a cake tray. slice the top part of the cake to make it even(at this point you can place three strips of baking paper around the edges of the cake,this helps in keeping the cake tray clean while you are icing the cake.after the icing the cake just pull away the baking paper).Put 4 to 5 tbsp of whipped cream frosting on the cake and spread it evenly. Pour around 4 tbsp of cooled ganache on the whipped cream and spread.Place another cake on top of the ganache.
  2. Slice top of the cake to make it even and flat.Use all the whipped cream frosting and cover the cake the cake in the fridge for 10 minute,
  3. Remove the cake and pour the ganache on top of the cake,You can let the ganache drip down the sides of the cake or spread it around the entire cake.
  4. Place the cake in fridge till the ganache sets, once its set remove the baking paper on the sides of the cake (ganache would have dripped on it)
  5. Decorate the cake .I have used sprinkles to decorate this cake.
  6. Serve with vanilla icecream .

Saturday, June 25, 2011

idli- steamed rice cakes

If its Sunday,then idli for breakfast without fail.Soft and fluffy idlis.If mom makes idli on a Thursday,then I will definitely think its a Sunday.
Don't mistake this for sannas,sannas are usually made using yeast or toddy (kali).We don't like the overpowering smell of yeast in idlis, we use yeast only for bread and appam (recipe coming up next week).
These are just plain simple idlis,the leftover batter is used to make dosa the next day and if we are unlucky the third day too:)

Print this recipe
  • 1 cup urad dal
  • 2 1/2 cups rice (idli rice )
  • 1/4 cup puffed rice or hard beaten rice
  • water
  • 1 tsp salt
  1. Wash urad dal 3 to 4 times,till the water runs clear.soak it in water for 5 hrs or overnight.
  2. Wash idli rice and soak it in water for 5 hrs or overnight.
  3. Grind the urad dal to fine and thick batter using little water,pour into a big vessel.
  4. Grind rice and puffed rice into a fine batter using water.Pour onto the urad dal batter and mix well.Whisk the batter with your hand to incorporate air.
  5. Cover the vessel with a cloth tightly,place a plate on top and keep in a warm place overnight to ferment.
  6. Next day ,the batter would have risen,mix well add salt and water to adjust consistency.The batter should be thicker that  dosa batter.
  7. Pour water into the idli steamer cover and bring the water to boil.
  8. Meanwhile oil idli bowls,we also use small steel tumblers (lota).Pour the batter into the steel bowls and place inside the idli steamer.
  9. Steam on medium low flame for 15 to 20 minutes.
  10. Serve with sambhar and chutney.

bhindi with coconut

  • 1/2 kg bhindi (lady finger)
  • 5 cloves of garlic
  • 1/2 inch ginger
  • 2 green chillies
  • 2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder
  • pinch hing
  • 1/2 cup coconut
  • 3 tbsp oil
  • salt to taste
  • coriander leaves for garnish
  1. Crush ginger,garlic and green chilli to a coarse paste.
  2. Add red chilli powder,coriander powder and cumin powder to the coconut and mix well,or grind for few seconds.Keep this aside.
  3. Clean ,pat dry and chop bhindi and keep aside.
  4. Place a pan on medium high flame,add oil,when oil is hot add ginger.garlic and green chilli paste and fry for a minute,add hing,now add the chopped bhindi and stir till the stickiness disappears.
  5. Add salt.When bhindi is almost cooked add the coconut masala .Stir for a minute and cover and cook till the bhindi is done.
  6. garnish with coriander leaves.

Friday, June 24, 2011

jack fruit mulka- deep fried jackfruit

Print this recipe

  • 5 cups jack fruit

  • 2 cups rice

  • 1/4 cup coconut

  • 1/2 cup jaggery (according to taste)

  • oil to deep fry

  • method
    1. Wash and soak rice for 3 hrs, grind rice along with jack fruit ,jaggery and coconut to a very thick paste (use very little water).
    2. Heat oil in a pan,when hot ,take spoon full of jack fruit batter and drop into hot oil.
    3. Fry till the mulka turns dark brown.
    4. Remove from oil and place on kitchen paper to remove excess oil.
    5. serve
    (note:do not reserve the batter for next day,it will taste sour)

    jack fruit week in our house,got this humongous jack fruit from our native place,it was soooo huge that we had to share with all our neighbors .

    Thursday, June 23, 2011

    mom's chicken biryani

    Or should I say Shakila aunty's biryani.

    soum this one is for you,stop haunting me in my dreams:)

    Print this recipe
    • 1 kg chicken (with bone cut to medium pieces)
    • ghee rice
    • 3 medium onion (roughly chopped)
    • 2 inch cinnamon
    • 5 cloves
    • 25 garlic cloves
    • 1 1/2 inch ginger
    • 6 tbsp coriander leaves(chop 3 tbsp finely and keep aside)
    • 4 tbsp mint leaves(chop 2 tbsp finely and keep aside)
    • 1 tsp turmeric powder
    • 4 green chillies
    • 10 to 12 cashew nuts
    • 2 tomatoes (chopped finely)
    • 25 to 30 green chillies (slit slighty in the top)
    • juice of 1 lemon
    • 1/2 ghee or more (be very generous)
    • salt to taste
    1. Grind onion, turmeric ,ginger,garlic,cinnamon,cloves,cashewnuts,4 green chillies,3 tbsp coriander leaves and 2tbsp mint leaves into very fine paste (do not use water)
    2. Place a big vessel on medium high flame, add ghee,when hot add tomatoes and little salt,fry the tomatoes till its melted,now add the slit green chillies.Stir for a minute.
    3. Now add the ground masala and fry till the raw smell dissappears and ghee leaves the sides.
    4. Add chicken ,salt,chopped coriander and mint leaves.Cover and cook (add 1/2 cup water or less if required)
    5. When chicken is almost done add lemon juice and mix,adjust salt to taste.
    6. Good sign for a good gravy is when the ghee is floating on the top,
    7. Prepare ghee rice
    To assemble

    Take a big vessel apply little ghee to the bottom of the vessel,put one layer of ghee rice and a layer of chicken masala.Continue the layering till you are done with the chicken and rice.
    Place a flat pan on low flame and place the biryani vessel on top of the flame and cover and cook for 5 minutes.
    Mix carefully and serve with raita


    Print this recipe
    • 2 cups yogurt
    • 1 cup water
    • salt to taste
    • 1 tomato (finely chopped)
    • 1 onion (finely chopped)
    • 1 small cucumber (finely chopped)
    • 2 green chillies (slit)
    • 3 tbsp corainder leaves (finely chopped)

    Mix all the ingedients and pour into a serving dish. Serve with ghee rice, vegetable puloa and peas puloa.

    Wednesday, June 22, 2011

    chilli chicken dry

    Chilli chicken is a perfect appetizer,this recipe is from another blog 'Tasty appetite'.
    • 1/2 kg boneless chicken (cut to cubes)
    • 2 medium onion (cut to cubes)
    • 1 capsicum (cut to cubes)
    • 1 egg(beaten)
    • 2 tbsp green chilli sauce
    • 2 tbsp soya sauce
    • 3 tsp black pepper powder
    • 1/2 tsp vinegar
    • 2 tsp ginger garlic paste
    • 2 tbsp cornflour
    • 8 cloves garlic (finely chopped)
    • 4 green chillies (slit)
    • salt to tatse
    • oil to deep fry + 3 tsp oil
    • spring onion for garnish

    1. Marinate chicken for 1 hr in egg,cornflour,1 tbsp green chilli sauce, 1 tbsp soya sauce.ginger garlic paste,2 tsp pepper and salt (do not put too much salt coz soya and green chilli sauce already has salt in it)
    2. Heat oil in a pan to deep fry, when oil is hot, deep fry the marinated chicken,till done.Remove from oil and place on kitchen paper to remove excess oil.Keep  aside.
    3. In another pan ,heat oil when hot add garlic,green chillies and onion and fry for 2 minutes,now add the fried chicken and capsicum and stir, add in remaining soya sauce ,green chilli sauce and pepper.Fry for few minutes till the chicken are well coated.
    4. Adjust salt and add the vinegar. Remove from flame and granish with chopped spring onion.
    5. Serve with fried rice or as an appetiser.

    Tuesday, June 21, 2011

    choco vanilla sponge cake

    Ok to tell you the truth,this cake started of as a marble cake and ended up as a choco vanilla sponge cake.I got the recipe from another blogger 'Edible garden',her cake had beautiful swirls and the name 'marble cake ' suited it. In my cake the chocolate was dominating hence cannot see proper swirls.But the cake was amazing,it had a nice outer crust and soft and spongy inside.Its a perfect tea time cake.We could not even wait for it to cool down and like my cousin Debs said "the house smells heavenly"

    Recipe source : edible garden

    Print this recipe
    • 2 cups flour
    • 2 tsp baking powder
    • pinch salt
    • 3 tbsp cocoa powder
    • 100 grm butter (softened)
    • 2 eggs
    • 1 tsp vanilla essence
    • 1 1/4 cup powdered sugar
    • 1 cup milk
    1.Pre heat oven at 180 degree C. Grease 8 or 9 inch cake tin and keep aside.
    2.Sift flour,baking powder and salt and keep aside.
    3. In a deep mixing bowl combine eggs, sugar,butter,vanilla essence,milk and sifted flour, baking powder and salt.
    4. Using an electric beater or hand whisk, beat the ingredients until well combined(about 3 to 4 minutes).
    5. Pour 1/2 of the batter into the cake tin.To the remaining batter sift in cocoa powder and mix till well combined.
    6. Spoon the cocoa batter onto the plain batter and using a knife swirl the batter to blend in both the vanilla and chocolate batter.
    7. Place in the oven and bake for 30 minutes or till done.
    8. Let it cool for few minutes,or just dig in.

    Monday, June 20, 2011

    kori aajadina/ chicken sukka

    Kori aajadina /kori sukka atlast,this was one recipe on popular demand list after my mom's biryani(which iam going to post pretty soon,soum please get off my back)

    I have put up a short video, please don't mind the music,my daughter keeps screaming in the background :)

    Chicken Sukka with little gravy

    Chicken Sukka dry


    Print this recipe
    • 1 1/2 kg chicken(with bone)
    • 1/2 tsp poppy seeds
    • 1 inch cinnamon
    • 3 to 4 cloves
    • 1/2 tsp turmeric powder
    • 2 onion (1 finely slice /1 finely chopped)
    • 20 roasted red chillies (15 long and 5 small)
    • 2 tbsp roasted coriander seeds
    • 1 tsp roasted cumin seeds
    • 30 roasted peppercorn
    • 25 roasted fenugreek seeds
    • tamarind marble size
    • 8 cloves garlic (with skin)
    • 1 1/2 cup coconut
    • 1/4 tsp cumin seeds
    • 1 tbsp ghee
    for seasoning
    • 1 onion finely chopped
    • 1/4 tsp cinnamon powder or 1/2 inch cinnamon
    • 4 tbsp ghee
    1. Place a flame on medium flame,add oil, when hot add poppy seeds, cinnamon,cloves stir for few seconds, add 1 finely sliced onion, turmeric and 4 garlic cloves and fry till the onions are soft.

    2. Now add red chillies,coriander seeds, cumin seeds, peppercorn, fenugreek seeds, tamarind and fry for a minute.let this cool down before grinding.
    3.Grind the above to a fine paste using water.
    4. In a deep vessel add the clean chicken ,add 3 /4 th of the ground masala to the chicken,1 finely chopped onion and salt and mix well.cover and cook.
    5.Meanwhile roast coconut with 1/2 tsp cumin seeds and 4 cloves garlic for 2 minutes.
    6. Grind the above coconut with remaining ground masala for few seconds (the coconut should be coarse)
    7.When the chicken is cooked add the ground coconut to the cooked chicken and mix well, add water if you want gravy.Cover and cook for 5 minutes and add seasoning
    8. In a pan  heat ghee ,when hot add onion and cinnamon and fry till onion turns dark brown.Add this seasoning on the chicken sukka.
    9.Take off the flame and serve.

    Sunday, June 19, 2011

    pelakai da ghatti-steamed jackfruit cake

    The literal translation of 'pelakai the ghatti' to english means 'jack fruit the strong',I means that's what it actually means if you translate word to word to english(those who know tulu will get this old joke).
    This is a very famous mangalorean cuisine,liked by everyone in my family.
    The color of ghatti is usually bright yellow,that depends on the leaf used to steam the ghatti in.Leaf from mangalore  gives the ghatti a beautiful yellow color and amazing aroma.The leaves that we used were from bangalore hence the light color.

    • 5 cups jackfruit
    • 2 cups rice
    • 1/4 cup coconut
    • jaggery (only if the jackfruit is not sweet enough)
    • 6 to 7 teak leaves

    1. Wash and soak rice for 3 hrs, grind rice along with jackfruit and coconut to a very thick paste (use very little water). Add jaggery if the jackfruit is not sweet.
    2. Place the thick paste on the teak leaves ,cover and steam for 1 hour.
    3. remove and cut to pieces.
    4. Ghatti tastes best served with kori ghassi

    Friday, June 17, 2011

    black forest gateau

    Recently I came across a blog called Passionate about baking by Deeba, she is like the mother of baking . She had this black forest gateau recipe which I had bookmarked and my mom was pestering me to do something about the canned cherries and pineapple in the pantry.Then I decided to try out the black forest gateau and it was my Hubbys birthday too.(with the canned pineapple I shall try out pineapple upside down cake,if its any good I will post it,if it isn't then you will never hear of it)
    First of all I am not a big fan of cakes with more than 2 eggs,I just hate that eggy smell,I won't even touch a cake if I get a slight whiff of egg,and imagine me baking a cake with 6 eggs.But I took it as a challenge,to be extra careful I put little more than a teaspoon of vanilla or should I say lot more than a teaspoon. I have to confess that I was effected psychologically,I felt like the whole  kitchen was smelling like an egg ,this continued even after I finished baking.But the end result was satisfying,not bad for the first time,not as good as bakery cake, but good enough:)
    The original cake from the blog passionate about baking has four layers,but trust me if you are an amateur like me then plz stick to two layers,or you will end up with a mess and then don't blame me.

    For sponge
    6 eggs (300grms)does not have to be exact
    150 grms powdered sugar
    125grms Flour
    3 tbsp cocoa
    2 tbsp cornflour
    salt pinch
    1 tsp baking powder
    1 tsp vanilla essence

    Filling and topping
    500 ml whipping cream
    5 tbsp icing sugar
    1 tin canned cherries(pitted and chopped ,reserve few cherries for decoration)
    1 cup syrup (from canned cherries)
    Juice of 1 lime
    chocolate shavings for decoration

    For sponge
    1. Pre heat the oven at 180 degree C .
    2. Grease a 9inch cake tin,I have used spring form tin.Keep this aside.
    3. Sift flour,baking powder,salt and cornflour three times and keep aside till further use.
    4.Beat eggs and sugar with an electric beater.

    5. Beat till it turns pale yellow in color and thick ribbon falls and holds in place for few seconds(I beat for little more that 10 to 12 minutes).
    6. Add vanilla essence and beat again for few minutes.
    7.Now mix in the flour mixture,fold gently to avoid the air from escaping.
    8.Pour the batter into the cake tin and bake for 30 minutes or till done.
    9.Remove from the oven and let the cake cool completely on a wire rack.
    10. Cut the cake horizontally into desired layers.


    1. Mix cornflour with 1 tbsp cherry syrup, bring half cup cherry syrup to boil.Add the cornflour mix and boil till the syrup thickens.Take off the flame and add lime juice and let the syrup cool.
    2. Whip the cream with icing sugar  till soft peaks form. 
    How to assemble
    1. Place bottom layer of the cake on a serving dish or cake tray,soak the cake with 1/2 of the cherry syrup.Spread half of the whipped cream on the cake and sprinkle the chopped cherries evenly over the whipped cream.
    2. Place the top layer of the cake over the cherries and soak with the remaining syrup.
    3. Spread the remaining whipped cream over the cake.Apply the chocolate shavings around the sides of the cake .Place the cherries on top of the cake to decorate.

    Thursday, June 16, 2011

    chicken momos

    momos are steamed dumplings with mince filling. This momo has chicken filling,there are also pork,prawn,squid and variety of fillings. I have made the momo wraps are home, but I would suggest you buy ready made wonton wraps,unless you can roll the wrap very thin, mine were a little thick,but was very good.

    ingredients for filling
    Print this recipe
    • 1/4 kg chicken mince
    • 1/4 tsp minced garlic
    • 1/2 tsp mince ginger
    • 1 medium onion finely chopped
    • 2 green chillies chopped
    • 1 tsp soya sauce
    • salt to taste
    for wrap
    • 1 cup flour (maida)
    • 2tsp oil
    • salt to taste
    1. mix together all the ingredients for the filling in a bowl and keep it aside.
    2. in a bowl sift flour and salt,add oil and enough water to knead into a firm dough. Cover and keep aside.
    3. knead the dough once again and form 12 lime sized balls.
    4. roll the dough into a flat thin circle, place the 1/2 tbsp of filling in the center , fold the wrap to half and pinch the corner. hold one side of wrap from the center and fold like pleats (like sari pleats) till you complete the circle. press all the pleats together and twist.(i shall make a video demonstrating that pretty soon)
    5. prepare the remaining momos in the similar way.
    6. arrange them an inch apart and steam for 15minutes.
    7. serve momos with sweet chilli sauce

    Wednesday, June 15, 2011

    yeti ghassi- prawn curry

    Print this recipe
    • 1 kg prawn
    • 2 onions(finely chopped)
    • 2 tomatoes(finely chopped)
    • 2 tsp roasted coriander
    • 1/4 roasted cumin
    • 15 roasted peppercorns
    • 1/4roasted methi
    • 1 tsp turmeric powder
    • tamarind (little bigger than marble)
    • 5 garlic (with skin)
    • 1/2 inch ginger (optional)
    • 1 cup coconut
    • 10 roasted red chilli(long)
    • 5 roasted red chilli (small)
    • salt to taste
    • 3 tbsp oil
    1. Clean and de-vein prawn. Keep aside.
    2. Grind coconut,red chillies,coriander seeds, cumin seeds,peppercorn,methi seeds,tamarind,garlic,ginger and turmeric powder into a very fine and thick paste (add little water)
    3. Place a vessel on medium high flame and add oil,when oil is hot add the chopped onion and fry till onion turns golden brown,now add chopped tomatoes and stir,add salt (its helps in melting the tomatoes).Cook till the tomatoes melt and resembles a puree.
    4. Now add the ground masala and cook till the oil seperates, stir often.
    5. Throw in the cleaned prawns  and stir till well combined.Add 1 cup water or to required consistency and bring the gravy to boil.
    6. Adjust salt and cook till prawns are done (do not over cook the prawns)
    7. Serve with rice,dosa or chappati

    Tuesday, June 14, 2011

    masala dosa

    Ok my Mother in law makes the ultimate masala dosa,trust me she does.
    I have no  words to explain her dosa,its just perfect and you will want more,I can have 4 dosas in one shot.I myself don't know how I managed to take these pictures,I just took two clicks and pounced on it.
    My MIL puts her heart and soul into each dosa she makes,its so crispy and light and she roasts the dosa a little longer for me,coz I love my dosas crispy.
    There are few things to follow ,my mother in law uses only cast iron tawa
    the flame matters a lot
    she adds maize flour ,semolina and wheat flour and
    lots of love .

    Print this recipe
    • 3 cups rice
    • 1 cup urad dal
    • 1/2 cup beaten rice (the harder one)
    • 2 tsp fenugreek seeds or 1/2 tsp roasted fenugreek powder (put this to the batter)
    • 5 tbsp semolina
    • 2 tbsp maize flour
    • 2 tbsp wheat flour
    • ghee
    • salt to taste
    • potato bhajji
    1. Wash and soak rice and fenugreek seeds in water,in another vessel soak urad dal for 3 hours or more.
    2. Grind the urad dal using little water into a smooth and thick paste,pour the batter into a big vessel.
    3. Grind rice along with fenugreek seeds to a coarse paste.Combine the urad dal batter and the rice batter and mix well,Beat with your hand,till fluffy.
    4. Cover and place the vessel in a warm place and let it ferment overnight.
    5. Before making the dosa add water to the batter if its too thick,adjust consistency.
    6. Add semolina,maize flour,wheat flour and salt and mix.
    7. Now pour a big ladle of batter onto a hot tawa (see video)
    8. Spread some oil or ghee,place  potato bhajji on the dosa and fold.
    9. Serve with chutney or sambhar.
    Below is my version of masala dosa,the batter and potato bhajji recipe are the same.My sister Niriksha akka gave me this idea of using pav bhajji masala (I know weird right,that's what I thought too,but trust me it tastes good.)
    *Pour a ladle of dosa batter on the tawa and spread it around.
     *Rub  butter on the dosa,the batter won't stick to the butter,the heat will just melt the butter.

     *Sprinkle pav bhajji masala
     * place potato bhajji on the dosa and fold.

    Potato Bhajji

    Print this recipe
    • 3 medium sized potatoes(boiled and cut to cubes or desired size)
    • 5 medium onion (finely slice)
    • 4 tsp oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 10 curry leaves
    • pinch hing
    • 1 small tomato finely chopped
    • 1 tsp turmeric powder
    • 2 tbsp chopped coriander leaves
    • 1 tbsp chopped mint leaves
    • 1/2 cup frozen peas (optional)
    • salt to taste
    1. Place a deep pan on medium high flame,add oil,when oil is hot add mustard seeds and urad dal.fry till the mustard splatters and urad dal turns brown,now add curry leaves and hing and stir for few seconds.
    2. Add finely slice onion and fry till the onion turns translucent, now add salt and turmeric powder and fry for a minute.
    3. Add tomato and frozen peas and cook till the peas are almost done,Now add the boiled and cubed potatoes and mix till well combined,add coriander leaves and mint leaves and mix well. Cover and cook for few minutes.
    4. Take off the flame .
    5. This potato bhajji can be used for masala dosa ,chappati and puri.

    Saturday, June 11, 2011

    spicy egg burji-mangalore style

    There are different ways to eat neer dosa
    few people like neer dosa with fesh coconut and sugar,others
    neer dosa with ghee and sugar (nai sakere)
    neer dosa with coconut chutney
    neer dosa with sweet coconut milk and banana
    neer dosa with kori ghassi and kori sukka
    I love my neer dosa with spicy egg burji (scrambled eggs)

    • 8 eggs
    • 1 onion chopped
    • 1 tomato chopped
    • 5 roasted red chillies (3 long and 2 small)
    • 1 tsp roasted coriander seeds
    • 1/8 tsp roasted cumin seeds
    • 5 to 6 roasted peppercorns
    • 5 roasted fenugreek seeds
    • 1/2 tsp turmeric powder
    • 1/2 cup grated coconut
    • 1/2 cup water
    • salt to taste
    • 1/2 onion finely chopped (seasoning)
    • 1/2 inch cinnamon(seasoning)
    • 2 tbsp oil

    1.Put red chillies,coriander seeds,cumin seeds,turmeric,peppercorn and fenugreek seeds(instead of whole masala you can also use kundapur taal powder) into a small mixer jar and grind to a fine powder.Now add coconut and grind for 4 seconds(coconut should be coarse).Keep this aside till further use.
    2.Place a vessel on medium flame,add chopped onion and tomato and 1/2 glass water.Cook till onion and tomato becomes soft. Lower the flame and break in all the eggs and scramble.
    3.Add the ground coconut masala and mix well.Add salt and cook for few more minutes.Take off the flame.
    4.In a small pan,heat oil and add onion and cinnamom,fry till the onion turns dark brown.Pour this seasoning over the spicy scrambled eggs.
    5.Serve with neer dosa or chappatis.

    Friday, June 10, 2011

    neer dosa -video

    This is the full video of neer dosa,I have posted one video last month,but that was incomplete.

    Ingredients for neer dosa:
    Print this recipe
    • 1 cup rice
    • 2tbsp grated coconut(optional
    • salt to taste

    1.Wash and soak rice in water for 3 hours.
     2.Grind rice with coconut till smooth, the consistency of the batter should be like water hence the name neer dosa(water dosa). You will know that the batter has the right consistency when it does not form a thick layer on the back of the spoon(look at the picture below)

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