Masala Dosa with Brown Rice

Brown Rice - 1 cup

Urad Dal - 3/4 th cup

Methi Seeds - 10

Brown Rice Powder - 2 tbsp

Salt

Red Onion - cut in half from middle

Soak brown rice, urad dal and methi seeds overnight.

Wash, drain and grind the mix finely adding a little water as required. Add rice powder and salt and cover and leave it to ferment for 12 hours.

Mix a little water to make the consistency like pancake. Heat a cast iron tawa, rub the tawa with the cut end of the onion. Put a ladle full of mixture and fry the dosa with a little oil. Serve with sambar and dosa bhaji.

For Dosa Bhaji:

1 onion - finely chopped
3 small red potatoes - soft boiled and chopped
1/2 tea spn mustard seeds
2 tea spn urad dal - soaked for an hour
2 tsp roasted chana dal / dalia
4-5 chopped green chilies
6-7 curry leaves
A pinch turmeric and hing
1/2 tea spn finely chopped ginger
Oil
Salt

Heat oil and add mustard seeds, urad dal, chana dal.

When dal is slightly browned, add curry leaves, ginger, green chilies and onion. Fry till they turn translucent.

Pour 1/2 cup water, salt and turmeric. Cook for sometime. Now add the potatoes and mix well. Cook for a few minutes more.

Patishapta

For the crepes:
3 tbsp: Semolina / Suji
3 tbsp: Flour
1 tbsp : Rice flour
Whole Milk - 11/2 cups
sugar - 1 tsp
ghee or butter.

For the filling:
grated coconut - 3 cups
whole milk - 4 cups
sugar
cardamom powder

For the cream:
Whole Milk - 6 cups
Sugar

Makes 8 medium sized patishapta

Method:

First soak the semolina in the milk and keep aside for atleast three hours.

In the meantime make the stuffing. For that, put the grated coconut and milk in a heavy bottomed pan and cook till the water evaporates and the mix comes together. Then add the sugar and cook till the mixture leaves the side of the pan. Flavor it with the cardamom powder and mix well. Let it cool.

In another pan boil the whole milk till the quantity reduces to two third. Add sugar and reduce it some more. You can bypass this step by using only sweetened condensed milk.

Put the other ingredients in the semolina mixture and mix till everything mixes properly. The consistency of the batter is very important it should be thin but not runny. It should easily flow and coat the pan once it’s poured in the pan. If you find the batter much thick mix some more milk or water and get the required consistency.


For preparing the crepes heat a little bit of ghee in a non-stick pan and pour a ladleful of crepe mixture. Spread it quickly to cover the pan. Put a lid and keep it covered for a minute. Check if the crepes are set. Put some more ghee by the sides and cook till the lower portion is golden brown. Turn over and cook for some more time. Now spread the filling over the length of the crepe and fold from both sides. Take it out and spread some condensed milk over it.

Moghlai Parotha

For the potato curry:

Potatoes: 2 medium; Peel and cut in big chunks
Tomato: 1 medium
Methi leaves: handful; Chopped or dried kasturi methi - 1 tsp soaked in a little water
Spices:
Onion: 1
Garlic: 2-3 fat cloves
Dry red chillies: 3 pieces; I like it hot
Coriander seeds: 1 tsp
Oil: 2 tsp
Salt
Turmeric

Blend all the spices in a blender.

Heat the oil in a wok and fry this spice mix till oil separates at the side.
Add the chopped tomato and salt. Fry for a couple of minutes.
Tip in the potatoes and methi leaves. Give it a good stir and let it cook for some more minutes.
Add 11/2 cups of water, check the seasoning and cover and cook till potatoes are done.

For the Paratha dough:

Whole wheat flour: 1 cup
Flour: 1 cup
Vegetable oil : 21/2 tsp
salt

for stuffing:
onion: 1 big; Chopped
garlic: 2-3 cloves; chopped
Ginger: 11/2 “ pc; smashed
Eggs: 3
Milk: 2 tbsp
Green chillies: 1; chopped
Coriander leaves: handful; chopped
Dry roasted peanuts: 1/3 cup
oil for frying: approx 2 tsp for each paratha
Salt

Mix the dough ingredients together. With water knead to get a soft but dry dough. Make 3 balls and lightly coat them with oil. Keep covered.


Heat a tsp of oil and fry the chopped onion, garlic, ginger, green chillies with salt. Once its pink add the choppes coriander leaves and switch of the heat.
Once cool add the eggs and milk and beat to mix. crush the peanuts to small pieces and keep aside.
Roll the flour ball as thin as possible.

Put 1/3 of the egg mix in the center and spread with a spatula. Sprinkle some crushed peanuts on top and then very carefully bring the sides in to form an envelop. Once done it would be rectangle in shape.
Heat oil in a pan and carefully put the stuffed paratha on it. Fry on low till golden brown on both sides.