Sabudana / Saggubiyyam Dosa

Recipe Source: From My Mom-In-Law.

Makes: Around 12 dosas

Ingredients:

• ½ cup of rice flour

• ½ cup of maida / all purpose flour

• 1 cup of saggubiyyam / sabudana

• 2 cups of fresh curd

• 4 cups of water

• Salt as per taste

• 2 medium size onions --- finely chopped

• 6 green chilies of medium size --- finely chopped

• 1 carrot --- grated (optional)

• 1 small bunch of coriander leaves --- finely chopped (optional)

• Oil to sprinkle on the top of dosas

Prerequisite:

Soak 1 cup of sabudana overnight in 2 cups of fresh curd.

Process:

Add ½ cup of rice flour and ½ cup of maida to the soaked sabudana.

Add around 4 cups of water to it.

 Mix well with a whisk to avoid lumps.

 Add enough salt to it.

 Add finely chopped green chilies, onions, coriander leaves and grated carrot to it.

 Let it sit for a while (10-30 mins).

 Heat a non-stick griddle.

 Pour dosa batter on the heated griddle like how you pour for rava dosa.

 Cook it for a while. It takes little longer time to cook like rava dosa.

 Sprinkle little oil on the top and at the rims of the dosa.

 Flip over the dosa and let it cook for a while on the second side of the dosa too.

 Flip over the dosa and fold it to half and transfer it to a serving plate.

 Have it with tomato pickle.

 To make another dosa just rub over the griddle with a paper towel.

Oats Dosa

Want to try something easy, healthy and tasty? Then just give a try to this "Oats uthappam".

Recipe Source: My Sister-in-law (Lakshmi)

Makes: 6 of this size.

Ingredients:

1 Cup of Quaker Oats


1/2 Cup of Sooji Rawa

A Big Pinch of Asafoetida / Hing

Salt as per taste

Approximately 2 Cups of Water

And Oil to sprinkle on uthappam

For Topping:

6-8 Green Chilies --- Sliced

1 Carrot --- Grated

1/2 Of The Big Onion --- Finely Chopped

& A Small Bunch Of Coriander Leaves / Cilantro --- Finely Chopped (Optional)

Process:

Soak 1 cup of oats, 1/2 cup of sooji, a big pinch of asafoetida, enough salt in 2 cups of water.


Let it sit for 30 minutes.


Add 2 ladle-fulls of batter onto the griddle and spread it around the griddle.


Immediately add sliced green chilies, finely chopped onions and grated carrot as a topping to the dosa. Pat them gently with a spatula. Sprinkle little oil on the top of it.


When the bottom is cooked, flip over the dosa with help of a spatula and cook till done.


Transfer the uthappam to a serving plate.


Have it with coconut chutney or curry leaf powder. It tastes great.

Ragi Dosa

Recipe Source:

One of my friends Archana told me about these dosas long back. She told that these are very healthy so they have once in every week. But I thought Ragi flour means it may not taste good and didn't try. After 2 years I tried it for my in-laws who visited my place. These are really very tasty and we all loved them.

But I tried the recipe from this blog… Curry In Kadai She explained the recipe very nicely.

Makes: 15-16 Dosas

Ingredients:

• Ragi Flour --- 2 cups
• Rice Flour --- 1 cup
• Beaten Curds --- ½ cup
• Salt --- to taste
• Green Chilies --- 5
• Cumin Seeds --- 1 tsp
• Onion --- 1 big
• Coriander Leaves --- 20-25 strands
• Curry leaves --- 2 strands
• Oil --- to sprinkle on dosa

Process:

Add 2 cups of ragi flour and a cup of rice flour.

Beat a cup of curds till soft and add it to the flours.

Mix well with a whisk by adding water (it takes approximately 5-6 cups --- [adjust]) to make a thin batter like ravva dosa.

Slice 5 medium size green chilies to small pieces. And add it to the flour.

Chop a big onion into small pieces. And add it to the flour.

Chop coriander leaves and curry leaves into small pieces and add them to the flour.

Mix well.

Let it sit for 15-30 minutes.

Heat a non-stick griddle and pour the batter around it and make a round dosa. Holes will form by itself.

Fry both the sides by adding little oil.

Transfer the dosa to a serving plate and serve hot with tomato pickle.

Just clean the griddle with a paper towel or a paper after every dosa. So that, the griddle won't get spoilt and each and every dosa comes nicely. (Got this tip from my friend Kalyani.)

Vegetable Burger & Cutlets

Recipe Source: My friend Kalyani. She told the recipe long back. But I tried out recently.

Ingredients for the Vegetable Patty & Cutlets:

Potatoes --- 3 big
Carrots --- 4 big
Frozen Green Peas --- 1 cup
Oil --- 2 tblsn + for deep fry
Ginger-Garlic Paste --- 1 tsp
Salt --- to taste
Red Chilly Powder --- 1 tsp
Garam Masala --- ¼ tsp
All Purpose / Maida Flour --- 1 tsp + ¼ cup
Corn Flour --- 1 tsp
Chilly Garlic Sauce --- 1 tsp
Tomato Ketchup --- 1 tsp
Coriander Leaves --- 15 stalks
Cake Rusks or Bread Crumbs --- to dip the cutlets

Other Ingredients for the Burger:

Hamburger Buns --- 4 buns
Tomato Ketchup --- as required
Ripe Tomato --- 1 medium
Lettuce --- 8 leaves (small)
Ranch Sauce (for dressing) --- as required (I have used ‘Hidden Valley’s ‘The Original Ranch’)
Black Pepper Powder --- a pinch (Optional)

Process Of Making Cutlets & Burger Patties:

Boil, Peel & Grate Potatoes.
Peel the skin of carrots. Chop and add these to the pressure cooker bowl. Clean and add a cup of frozen green peas too. No need to add water in the bowl. Just add water at the bottom of the pressure cooker.

Pressure cook it for 3 whistles. Wait till the pressure goes off.

Drain the water from the pressure cooker bowl if any. Mash the cooked carrots and peas with the help of the masher.

Add the stuff to a muslin cloth or a neat and new hanky. Squeeze it tightly to remove the excess water from the vegetables. Try to remove all the moisture from the vegetable. (Don’t skip this step) Keep it aside.

Chop 15 strands of coriander leaves. Keep them aside.

Heat 2 tblsn of oil in a wide non-stick pan.

Add 1 tsp of ginger-garlic paste. Sauté for a while.

Add cooked, mashed & squeezed carrots and green peas.

Add a tsp of corn flour and a tsp of all purpose flour.

Add a tsp of red chilly powder, a quarter tsp of garam masala, enough salt, a tsp of ketchup and 1 ½ tsp of chilly garlic sauce.

Stir fry till the rawness of ingredients and the excess moisture from the vegetables goes off. At the same time the bottom should not be burnt. Look at the bottom how clean it is. Try to use a non-stick pan for this.(Do this step perfectly.)

Add chopped coriander leaves. Stir fry for a minute.

Turn off the heat.

Add mashed potatoes. Mix well. Adjust salt and mix well.

Make soft and small round balls. Give a shape to them as you wish. Keep them aside. (I made 4 patties for burger and 7 as cutlets.)

Heat oil in a steel pan for deep fry. (Next time I will try to shalllow fry the vegetable patties instead of deep fry.)

In the meanwhile, take a bowl add ¼ cup of all purpose flour. Add equal amount of water and mix without lumps. Add ¼ th cup of water again and make a thin batter out of it.

Grind 4 cake-rusks to a coarse powder. You can use bread crumbs too.

When the oil is at right hot. Dip the cutlets or burger patties in the maida batter just to coat them. Take the cutlets or burger patties immediately out of it. Don’t let them stay in it. Drop them immediately in the cake-rusk powder or break crumbs.

Drop them gently in the hot oil and fry till golden brown.

Have / Serve the cutlets with tomato ketchup.

In the same way, fry the burger patties too.

Process Of Making Burger:

Divide the hamburgers into half. No need to toast them.

Place the vegetable/burger patty which you have made on one of the tops of the burger like this and add little ketchup on the top of it.

Place sliced tomato on the top of it.

Add little Ranch sauce as a dressing. I like this so much. So, I will add more than required.

Add chopped lettuce or a small lettuce leaf on the top of it.

Cover it with another half of the burger.

Have it. (By looking at theses pics again I want to eat burgers. I looooooove Burgers.)

Masala Dosa

Learnt From: One of my friends Charu.

Makes: for 6 dosas.

Ingredients:

Potatoes --- 6

Onion --- ½ big (finely chopped)
Green chilies --- 4 small with less hot (chop into tiny pieces)
Curry leaves --- 6-7 (chopped)
Salt --- to taste
Turmeric Powder --- a pinch

For Seasoning:

Oil --- 2 tblsn
Mustard Seeds --- 1 tsp

Process of making curry:

Boil Potatoes and mash them.
Heat oil in a pan. Add mustard seeds. Fry till they splutter.
Add chopped green chilies, curry leaves and onions.

Stir fry till onions turn translucent.
Add mashed potato, a pinch of turmeric powder and enough salt to it. (I forgot to add turmeric powder.)


Add ¾ th cup of water to the pan if you have boiled them in micro-wave.
Cook for 5-7 minutes.
Turn off the heat. Transfer the curry to a bowl.


Process of making dosa:

Pour a ladle full of dosa batter on the hot griddle.
Spread the dosa batter to a thin sheet.


Let it cook for a while till it cooks. (You can see the white colour of the batter losing its whiteness.)
Add ¼ tsp of oil to the rims and top of the dosa.
You can keep the curry at the center.


Or you can spread the curry on the dosa.


Cook it for a while.
Fold the dosa in this matter.

Serve hot with dalia chutney.

Pongal

Learnt From: My Sister-In-Law (Lakshmi).

Serves:

As a full meal for 2 people.
As a break-fast for 3-4 people.

Ingredients:

Raw-Rice --- ½ cup
Yellow Moong Dal --- ½ cup
Water --- 6 cups
Salt --- 1 ½ tsp (adjust)
Ghee --- 1 tsp
Coriander Leaves --- 10 strands (chopped)

For Seasoning:

Oil --- 4 tblsn
Black pepper seeds --- 20 or 1 tsp
Ginger --- 2 inch piece or 1 ½ tblsn chopped


Cumin seeds --- 1 ¼ tsp
Black pepper powder --- ¼ tsp
Curry leaves --- 6-7

Process:

Take half cup of raw-rice and yellow moong dal to a pan.
Clean twice with water.
Add 6 cups of water to the pan.
Cover it and cook for a boil.
In the meanwhile, chop ginger and coriander leaves.
Remove the lid. Cook till the rice cooks (when you press a grain it should cut into two pieces).
Add approximately 1 ½ tsp of salt.
Cook till it becomes bit thick.
Add chopped coriander leaves. Stir well. Turn off the heat.
Heat 4 tblsn of oil in a pan. Stir fry Black pepper seeds, chopped ginger, cumin seeds, black pepper powder and curry leaves.
Add a tsp of ghee to the pongal. Mix well.
Transfer the seasoning to the pongal. Mix well.


Serve hot with dalia chutney or with tamarind chutney (it is made especially for pongal … soon will post tamarind chutney too).


Note:

As the pongal cools down it becomes thick. So cook till it is bit liquid consistency.

Potato Sandwich

This is one of the easiest and tastiest dishes.

Learnt From: One of my friends Saroj.

Makes: 5-6 Sandwiches

Ingredients:

Wheat / Plain Bread --- 12 slices
Potatoes --- 4 big
Salt --- as per taste
Red chilly powder --- ½ tsp
Coriander powder --- ½ tsp
Cumin powder --- ½ tsp
Garam masala --- ½ tsp
Onion --- ½
Tomatoes --- 1 big
Cucumber --- 1
Lettuce --- 1

Note:

You can use vegetables of your choice.

For Seasoning:

Oil --- 1 tblsn
Mustard seeds --- ¾ tsp
Curry leaves --- 5-6 leaves

Process:

Boil & Mash Potatoes.

Heat a tblsn of oil in a pan.
Add and toast mustard seeds.
When the mustard seeds splutter add curry leaves.
Turn the heat to medium-low.
Add mashed pototoes.


Add enough salt, red chilly powder, coriander powder, cumin powder, and garam masala.
Cover it and cook till the rawness of the powders go off. Stir occasionally.



In the mean while, slice onions, tomatoes, cucumber and Chop lettuce.
Toast the bread slices if you like. But we don’t like toasted bread. We don’t like that crispiness.

Place a toasted bread slice on a plate.


Take a small amount of potato curry with a spoon and apply it on the bread slice like you apply jam.


Top it with sliced onions, tomatoes, cucumber and chopped lettuce on it.


Cover the stuffing with one more slice on it.


Have or Serve it. It tastes so good.