Quinoa Dosa / Quinoa and Lentil Savory Crepes

Quinoa - 2 cups
Urad Dal / Skinned Black Lentils - 1 cup
Chana Dal / Split Chickpeas - 2 tbsp
Rice - 2 tbsp

Soak together in plenty of water overnight.

Drain water, add a couple of cups of fresh water and blend together in a high speed blender till smooth.

Cover the batter and leave it in a warm place to ferment for a few hours.

Add salt and a little water , if required, to make the batter like pancake batter consistency. Make crepes on a cast iron skillet. Serve with potato curry or any curry of your choice.

Adapted from http://onehotstove.blogspot.com/2017/05/quinoa-dosa-with-quirky-fillings.html

Instant Tomato Pickle

Fresh Tomato - 2 lbs
Oil - 2 tbsp
Tamarind - 2 tsp
Jaggery / Date Palm Sugar - 2 tbsp
Red Chili Powder - 1 tsp
Salt - 1 tsp
Methi / Fenugreek Powder -1 tsp (optional)
White Vinegar - 2 tbsp. (optional)

Oil - 2 tbsp.
Mustard Seeds - 1/2 tsp
Methi / Fenugreek Seeds - 1/4 tsp
Dried Whole Red Chili - 1
Curry Leaves - 10 (optional)
Garlic Cloves - 10, smashed in a mortar pestle

Heat a heavy bottomed pan and add the oil. Add the tomatoes and cook on high heat for a few minutes. Then reduce the heat, add jaggery and cook the tomatoes for around 20 to 25 minutes till they are completely cooked and oil begins to float on top. Remove from heat and add the dry tamarind, red chili powder, salt and methi powder. Mix well. If desired, you can also add 2 tbsp. of white vinegar. If you want a smooth paste, you can cool and run this mixture in the blender. I wanted some texture, so I left it as it is.

Heat a small pan and add 2 to 3 tbsp. of oil. Add mustard seeds, methi seeds, curry leaves, whole red chili and garlic cloves. Cook till the cloves slightly change color and curry leaves get crunchy.

Remove from heat and add this to the tomato mixture. Mix well, cool completely, transfer to a clean glass jar and refrigerate. Goes well with dosa and parathas. Should stay fresh in the fridge for a month.

 

 

 

 

Savory Lentil Crepe

Green Mung Beans - 1 cup
Urad Dal / Black Gram - 1 cup
Onion - 1/2 cup, very finely chopped
Cilantro - a handful, finely chopped
Green Chilies - 4, finely chopped
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric - a pinch
Red Chili Powder - 1/4 tsp
Fresh Ground Black Pepper - 1/2 tsp
Ginger Powder - 1/4 tsp
Salt - To Taste
Water
Olive Oil

Soak the Mung Beans and Urad Dal together in plenty of water for at least 6 hrs or overnight.

Drain the lentils, wash with clean water and blend it into a smooth batter with  little water till it is smooth and fluffy. Add salt to taste and mix well with hand and keep the batter, loosely covered (or covered with a cling with a small hole on top), inside a cool oven to ferment for 8 hours.

After the batter has fermented, add black pepper, cumin powder, turmeric, chili powder, ginger powder, green chilies, chopped cilantro, chopped onion, a little water to make a pancake like batter. The thinner the batter, the crispier will be the crepe.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the crepe.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with your favorite chutney or pickle.


Adapted from http://kichukhonn.blogspot.com/2015/06/saantlano-pithe-tempered-savoury.html

 

 

 

 

 

Mung Beans Dosa / Mung Beans Savory Crepe

Mung Beans - 2 cups
Salt
Grated Ginger - 1 tsp (optional)

Soak green mung beans in plenty of water overnight.

Drain and wash in running water once. Add a little water and grind in a blender to make a smooth paste.

Add salt and mix the batter well with your hands.

Cover with a plastic cling loosely (or make a few holes on the cling) and place the batter inside the oven to ferment for 8 hours.

Remove and mix the batter well. You can add some ginger paste and chopped green chilies to the bather. Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with sambar and potato curry.

Curd Rice

Soft Cooked Brown Rice / Leftover cooked brown rice - 2 cups
Greek Yogurt - 2 cups
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Urad Dal / Split Black Lentils - 1 tbsp
Green Chilies - 2, chopped
Dried Red Chili - 2, broken into pieces
Ginger - 1 inch, grated
Hing / Asafoetida - 2 pinches
Curry Leaves - 4
Salt

Mash the soft cooked brown rice coarsely. Add yogurt, salt to taste, mix well and keep aside.

Heat oil in a skillet. Add the mustard seeds and once they start popping, add the urad dal. Reduce heat and roast the dal till golden brown.

Add grated garlic, green chilies, dried red chili, curry leaves and hing. Saute for a couple of minutes.

Remove from heat and immediately add the rice yogurt mixture.

Mix well and serve.

Spinach Adai / Spicy Spinach Crepes

Split Chickpeas / Chana Dal / Bengal Gram - 1/3 cup
Yellow Pigeon Pea / Tur Dal - 1/3 cup
Brown Rice - 1 cup
Baby Spinach - around 3 packed cups (around 8 oz)
Fresh Coconut - 1/4 cup, chopped
Black Pepper - around 20 peppercorns
Dried Red Chili - 3
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tsp
Oil - 2 tsp
Salt
Green Chili - 2 (optional)
Makes around 20 small adais.
Soak rice and the lentils together for 2 to 3 hours.

Heat 2 tsp oil in a skillet. Add the cumin seeds, coriander seeds, red chili and black peppercorns and saute for a minute. Then add the baby spinach and cook for a couple of minutes till the spinach leaves are just wilted. Remove from heat and cool.

Mix rice lentil mixture, wilted spicy spinach, chopped coconut pieces and salt together. If using green chilies, add the chopped chilies as well.

Blend everything together to a smooth mixture by adding a little water. The mixture should be like a pancake batter.

Heat a cast iron skillet on medium low heat. Dip a small piece of folded paper towel in oil and rub over the skillet. Pour a ladle full of batter on the skillet and spread to make a thin dosa with the back of the ladle. Add a few drops of oil around the dosa. Once the bottom side has properly cooked, the edges of the dosa begin to brown and it can be easily flipped. Cook on the other side for a couple of minutes more.

Serve immediately with savory tomato and onion chutney and gun powder.

Adapted from http://www.loveandlentil.com/2012/03/spinach-adai-rice-lentil-crepe.html

Sending this recipe to the following event hosted by http://briciole.typepad.com/blog/2012/07/annuncio-legumi-che-passione-numero-49.html started by
http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html

Savory Tomato & Onion Chutney

Roma Tomatoes - 3 (big), chopped
Sweet Yellow Onion - 1 (big), chopped
Fresh Grated Coconut / Dry shredded coconut - 1 tbsp or around 4 tbsp roasted peanuts
Roasted Coriander Powder - 1 tsp
Dried Red Chili - 3
Garlic - 2 cloves, minced
Paprika - 1/4 tsp
Virgin Coconut Oil - 2 to 3 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches (optional)
Urad Dal / Split Black Gram - 1 tsp (optional)
Curry Leaves - 4 leaves (optional)
Cayenne Pepper - a pinch (optional, depending on the desired hotness)
Salt

Heat a tsp of oil in a skillet and add the dried red chilies and garlic. Saute for a minute and add the chopped onion.

Saute till the onion starts to brown. Add the coconut /peanuts and cook till the coconut / peanuts becomes toasted

Add a tsp of oil and add the chopped tomato, a little salt, 1 tsp roasted coriander powder, paprika. Cook covered till the tomato becomes mushy.

Cool down the mixture, add a few tbsp of water, if required and blend in a blender to make a smooth paste. If the tomato is not sour enough, you can add a splash of lemon juice or 1 tsp tamarind paste.

Heat a tsp of oil and add the mustard seeds. Once they begon to pop, add hing, urad dal and curry leaves. Then pour over the tomato onion paste, mix and serve.

The chutney is thick, creamy, hot and tangy and goes very well with Spinach Dosa.

Mixed Lentil Dosa

Whole Green Mung Beans - 1 cup
Urad Dal / Split Black grams - 1/4 cup
Chana Dal / Split Bengal gram - 1/4 cup
Methi / Fenugreek Seeds - 1/2 tsp
Ginger - 1 inch grated
Green Chili - 3, chopped
Salt
Water - about 1/4 cup to aid in grinding

Soak mung beans, urad dal, chana dal, methi in plenty of water overnight.

Drain and wash in running water once. Add grated ginger and chopped green chili, a little water and grind in a grinder to make a smooth paste.

Add salt and mix the batter well with your hands.

Cover with a plastic cling loosely (or make a few holes on the cling) and place the batter inside the oven to ferment for 8 hours.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with your favourite chutney.

Kancheepuram Dosa / Savory Lentil Crepes

Green Mung Beans / Yellow Split Moong Dal - 1 cup
Urad Dal / Black Gram - 1 cup
Cumin Seeds - 1/2 tsp
Fresh Ground Black Pepper - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Asafoetida - 1/2 tsp
Curry Leaves - 5, finely chopped (optional)
Cilantro - a handful, finely chopped
Turmeric - a pinch
Green Chillies - 4, finely chopped
Ginger - 1 inch piece, grated
Onion - 1/2 cup, very finely chopped
Salt - To Taste
Water

Soak the Moong Beans and Urad Dal together for at least 6 hrs or overnight.

Drain the dals, wash with clean water and grind it into a smooth batter with very little water till it is fluffy. Add salt to taste and mix well with hand and keep the batter, loosely covered, inside a cool oven to ferment for 6 to 8 hours.

After the batter has fermented, add black pepper, cumin seeds, cumin powder, turmeric, asafoetida, curry leaves, ginger, green chillies, chopped cilantro, chopped onion, a little water to make a pancake like batter.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with your favourite chutney.

Savory Finger Millet Crepe / Instant Ragi Dosa

Finger Millet / Ragi Flour - 1 cup
Brown Rice Flour - 1/2 cup
Greek Yogurt - 3 tbsp
Onion - 1/2 cup, finely chopped
Green Chili - 3, finely chopped
Cilantro - a handful, chopped
Cumin Seeds - 1/2 tsp (optional)
Salt
Water
Oil

Mix the greek yogurt with a cup of water and whisk well so that it becomes smooth buttermilk without any lumps.

Mix finger millet flour, brown rice flour, buttermilk, onion, green chili, cilantro, salt together and add required water to make a batter thinner than pancake.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp.

Serve with Spicy Sesame Powder. I even like having mine sometimes with raw honey.

Mung Beans Idli / Steamed Mung Beans dumplings

Whole Green Mung Beans - 1 cup
Urad Dal / Split Black grams - 1/4 cup
Chana Dal / Split bengal gram - 1/4 cup
Methi / Fenugreek Seeds - 1/2 tsp
Ginger - 1 inch grated
Green Chili - 3, chopped
Salt
Water - about 1/4 cup to aid in grinding

Soak mung beans, urad dal, chana dal, methi in plenty of water overnight.

Drain and wash in running water once. Add grated ginger and chopped green chili, a little water and grind in a grinder to make a smooth paste.

Add salt and mix the batter well with your hands.

Cover with a plastic cling loosely (or make a few holes on the cling) and place the batter inside the oven to ferment for 8 hours.

Grease idli moulds lightly and put 2 tbsp of batter in each slot and steam for around 10 to 15 minutes.

Remove and serve immediately with coconut chutney.

Adapted from http://www.ohtastensee.com/2012/04/04/mung-bean-idli-with-celery-walnut-chutney/

Sending this recipe to the following event hosted by - http://naliniscooking.blogspot.com/2012/07/show-me-your-hits-legumes-and-lentils.html and started by http://sangeethaskitchen.blogspot.com/p/spicy-treats-event-schedule.html

Coconut Chutney

Fresh / frozen coconut - 1 cup, grated
Dalia / Roasted Chickpeas - 1/4 cup
Green Chili - 3
Ginger - 1/2 inch, grated
Shallot - 1 to 2 shallots or 4 to 5 red pearl onions, chopped
Cilantro - a handful, chopped
Tamarind - 1/2 tsp, soak in a little water for 15 minutes and discard the pulp
Salt
Raw Sugar - 1/2 tsp

For tempering:
Peanut Oil - 2 tsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Curry leaves - 5
Green Chili / Dried Red Chili - 2

Grind coconut, dalia, green chili, ginger, shallot, cilantro, tamarind extract, salt and sugar together in a grinder to make a smooth paste. Keep aside.

Heat oil and add the mustard seeds. Once they begin to pop, add the urad dal, chili and curry leaves. When the urad dal changes color, remove from heat and pour over the coconut mixture. For a variation, can add a tbsp of yogurt or a tsp of lime juice and mix well before serving.

Serve with idli or dosa.

Adapted from http://www.nandyala.org/mahanandi/archives/2006/02/16/coconut-chutney-kobbari-pacchadi/

Okra Sambar

Fresh tender Okra - around 20, cut off both the edges but keep the okras whole
Tur Dal / Yellow Split Pigeon Peas Lentil - 3/4 cup
Peanut Oil - 1 tbsp + 2 tsp
Mustard Seeds - 1/4 tsp
Asafoetida / Hing - a pinch
Pearl Onion - 10
Cherry Tomato - 10
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Curry leaves - 5
Homemade Sambar Powder - 2 heaped tsp
Tamarind - 1 tsp
Salt

Soak the tamarind in 1/4 cup warm water for half an hour. Squeeze the juice and discard the pulp.
Add 4 cups water, tur dal, salt and a pinch of turmeric and cook the dal in a pressure cooker till it is soft. Mash with a fork and keep aside.

Heat 2 tsp oil in a skillet Add the whole okra, a little salt and a pinch of turmeric. Cook on medium low heat till the okra gets soft and brown spots all over. Keep aside.

In the same skillet, add 1 tbsp oil. Add the mustard seeds. Once the seeds begin to crackle, add hing, curry leaves and pearl onion. Cook till the onion begins to change color.
Add cherry tomato and cook for a minute more.

Now add the cooked dal, a little water, tamarind extract, sambar powder and bring it to boil. Cook till desired consistency is reached. All the cooked okra and mix well.

Serve hot with steamed brown rice and a dollop of homemade ghee.

Mixed Vegetable Sauteed with Fresh Coconut

Mixed Vegetable - 3 cups ( a combination of beans, carrots, green peas, frozen corn, cauliflower)
Virgin Coconut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches
Green Chili - 2, finely chopped
Curry Leaves - 5
Ginger - 1 inch, grated
Urad Dal - 1 tbsp
Roasted Chana Dal / Dalia - 1 tbsp
Fresh / Frozen shredded coconut - 1/2 cup
Turmeric - 1/4 tsp
Salt

Cut all the vegetables into tiny same size pieces. Heat oil in a pan. Add the mustard seeds.

Once the seeds begin to pop, add the cumin seeds, green chili and hing.

Then add the grated ginger, urad dal and dalia and fry till the urad dal begins to change color.

Add all the vegetables except frozen corn and peas. Sprinkle turmeric powder and salt. Mix well. Cover and cook till the vegetables are half done.

Then add the corn and green peas and cook till the vegetables are slightly soft but still crisp.

Add the shredded coconut and mix well. Cook for a minute more and serve hot with steamed rice.

Sending this event to Cooks Joy Healthy Vegetarian Side Dishes  started by Priya at Priya's Easy and Tasty Recipes

Mixed Vegetable Curry in Coconut Milk Sauce

Mixed Vegetable - 3 cups (I used 20 green beans, 2 carrots, 2 red radish, handful green peas, 1 small potato, sweet potato)
Oil - 2 tbsp (preferably coconut oil)
Cumin seeds - 1/2 tsp
Curry Leaves - 15
Ginger - 1/2 inch, grated
Green Chili - 8
Turmeric - 1/4 tsp
Salt
Coconut Milk - 10 oz (I used Trader Joe's Light Coconut Milk which is natural and without any added preservatives or color or flavor)
Greek Yoghurt - 3 tbsp

Cut the vegetables into longish, thick 1 inch pieces and keep aside.

Heat 1 tbsp oil in a big pan. Add the cumin seeds and half of the green chilies.
Once the cumin seeds begin to sizzle, add all the vegetables except frozen green peas. Sprinkle some salt and turmeric and grated ginger. Cook on medium low flame till the vegetables are almost cooked.

Add the frozen peas and the coconut milk. Let the mixture come to a boil, check for seasoning and cook for a few minutes more. Remove from heat and add the beaten greek yoghurt and mix well.

Heat 1 tbsp oil in a small pan. Add the remaining curry leaves and green chilies, wait for a few seconds and then pour the hot oil over the gravy. Serve hot with steamed brown rice.

I am submitting this recipe for IndianFoodPalooza for March 2012

Tomato Rasam

Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Green Chili - 2, chopped
Hing / Asafoetida - 2 pinches
Curry Leaves - 10
Turmeric - a pinch
Ripe Toamto - 3 big, grated
Tur Dal / Split Pigeon Peas - 1 tbsp
Water - 4 cups
Homemade Rasam Powder - 1 tsp
salt

Heat oil in a pressure cooker pan. Temper with mustard seeds. Once the seeds start popping, add green chili, hing and curry leaves and saute for a few seconds.

Add the grated tomato and turmeric. Cook on medium low heat till the tomato becomes mushy and the paste becomes oily.

Add a tbsp of tur dal, salt, 4 cups water and rasam powder, close the pressure cooker and cook under full pressure upto 5 whistles.

Serve as a hot and spicy soup or with steamed brown rice and a vegetable curry.

Quinoa Bisi Bele Bhath

Adapted from http://priyaeasyntastyrecipes.blogspot.com/2011/08/quinoa-bisi-bele-bath.html

Quinoa - 3/4 cup
Tur Dal / Yellow Split Pigeon Peas - 3/4 cup
Olive Oil - 1 tbsp
Bay Leaf - 2
Dried Whole Red Chili - 2
Curry leaves - 10
Onion - 1/2, chopped
Tomato - 1, chopped
Mixed Vegetables - 2 cup (carrot, green beans, peas, eggplant, cauliflower)
Tamarind - 1 tsp, soaked in 3 tbsp warm water for 30 minutes and discard the pulp
Salt
Bisi Bele Bhath Powder - 4 tsp
Water - 3.5 cups
Cilantro - a handful, chopped

Wash the quinoa and tur dal under running water in a strainer for a couple of minutes. Keep aside.

Heat oil in a pressure cooker pan. Add bay leaf and dried red chili.

Add curry leaves, salt and chopped onion. Cook till the onion gets slightly soft.

Add chopped tomato and cook till the tomato gets mushy.

Add the chopped mixed vegetables, salt and bisi bele bhath powder. Saute for a few minutes. Add the tamarind extract.

Now add the washed quinoa and tur dal and 3.5 cups of water. Cook in the pressure cooker for 3 whistles.

Garnish with chopped cilantro and serve along with papads.

Medu Vada / Fried lentil Dumplings

Makes around 15 small vadas
Urad Dal / Black gram - 1 cup
Water - 1/4 cup
Salt
Coarsely Ground Black Pepper - 1/2 tsp
Green Chili - 2, finely chopped
Ginger - 1/2 inch, grated
Coconut - 1 tsp, grated (optional)

Peanut Oil for deep frying

Soak the urad dal overnight in 3 cups of water.

Wash well a few minutes and drain water.

Add about 1/4 cup water and some salt and blend in a blender to make a smooth paste. Add as little water as possible so that the mixture is very thick and not too watery. This is required to give the vadas a round shape with a centre hole.

Add ginger, chili and black pepper. Using a fork beat the mixture for 5 minutes. This will help to make fluffy vadas.

Heat peanut oil for deep frying. The oil should be hot so that the vadas do not soap up excess oil. Apply some water on your palms. Take a lemon size quantity of the batter and make a ball with it. Now with your fingers flatten it lightly and make a hole in the centre.

Gently drop it in the hot oil. Deep fry till golden brown on both sides.

Serve with hot sambar.