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.

Mung Dal Khichdi

Brown Basmati Rice - 3/4th cup
Yellow Lentil (Mung Dal) - 3/4th cup
Olive Oil - 1 tbsp
Cumin Seeds - 2 tsp
Green Chillies - 4 cut into half
Shallots - 3, finely sliced
Ginger - 1 inch grated
Tomato - 1 small
Turmeric
Salt
Sugar - 1/2 tsp
Fresh or frozen green peas (optional) - a handful
Cumin powder - 1/2 tsp (optional)
Ghee

Wash the rice and soak in water for atleast 30 minutes. Wash the lentil and keep aside.

Heat oil in a big pan. Temper with cumin seeds and chopped green chillies.

Add the shallots and cook on low fire till they are translucent. Add the grated ginger and fry for a few minutes more.

Then add the washed rice and salt and toss gently for 5 minutes. Next add the washed lentils and turmeric and toss for another 10 minutes.

 Add the chopped tomato, green peas, cumin powder and cook for a few minutes more.

Boil three and a half cups of water in rice cooker. Pour the khichudi mixture in a vessel, add 2 and a quarter cup water, insert the vessel in the ricecooker and cook till the water dries up. Alternatively cook in the pressure cooker with three and a half cups of water for 12 minutes.

Bharli Vangi / Stuffed Eggplants

Baby Eggplants - 8
Onion - 1/2 chopped


Tamarind paste - 1 tbsp
jaggery - 1 tbsp

cilantro for garnishing

Masala Mix:
Roasted peanuts - 1/3 cup
Sesame Seeds - 2 tbsp
Grated fresh coconut or dried coconut - 1 tbsp.
Goda Masala - 1 tsp
Coriander Powder - 1 tsp
Red Chili Powder - 2 tsp
Salt

Grind the above masala mix in a dry grinder. Add the tamarind and jaggery paste. If required add a little bit of water to make a dryish thick paste.

Heat oil in a large pan. Add the chopped onion and fry till transparent.

Take each eggplant and slit it open from below leaving the stem intact. Stuff the eggplants with the ground masala and add to the pan. Cook in the open pan for a few minutes on high heat gently tossing once.

Then lower the heat, add any remaining masala mix, 2 cups of water and cook covered for about 15 minutes in between turning the eggplants once. Sprinkle with cilantro and serve hot.

Shak Bhaja / Spinach with Eggplants and Peanuts

Fresh Baby Spinach Leaves - 1/2 lb
Garlic- 10 pods
Brinjal - 4 small (cut into small pieces)
turmeric - a pinch
Roasted Peanuts - handful
Dried Red Chillies - 3
Salt
Olive Oil - 1 tbsp

Wash the spinach leaves and leave them in a colander.

Heat oil in a pan and fry the brinjal pieces with a little salt and a pinch of turmeric on medium heat till they are cooked. Keep aside.

Add some more oil in the pan and add chopped garlic and the red chillies. Fry till light brown.

Add the spinach leaves and cook covered. When the water is absorbed, add the brinjals and peanuts. Toss for a few minutes more and serve.

Batata Vada/Fried Potato Dumplings

Yukon Gold / Red Potato - 3, boiled and coarsely mashed
Garlic - 3 pods
Ginger - 1 inch
Green chillies - 4
Curry leaves - 6
Cilantro - 1/2 bunch, chopped
Salt
Turmeric - a pinch
Lemon Juice - 2 tsp
Hing / Asafoetida - 2 pinches
Mustard Seeds - 1 tsp
Urad Dal / Black Gram - 2 tbsp, soaked for an hour in a little water
Besan / Chickpea Flour - 3/4th cup
Brown Rice powder - 1 tbsp
Red chilli powder - 1/4 tsp
Baking soda - a pinch
Oil - 2 tsp
Peanut Oil for deep frying

Mix besan, rice powder, salt, soda, red chilli powder, a pinch of hing, 2 tsp oil with sufficient water to make a thick paste. The paste should be very thick, like thick heavy cream. Keep aside for atleast 15 minutes.

Make a paste of green chillies, ginger and garlic. Heat oil in a pan and temper with mustard seeds, hing, urad dal and curry leaves. Add the green chilli paste and cook for a few minutes.

Then add the mashed boiled potato, turmeric and salt. Toss for a few minutes for all the flavors to blend in the potato. Remove from heat, add lemon juice and cilantro and cool.

Make medium sized balls of the potato mixture, flatten with the palm, dip them in the besan paste and deep fry on medium heat till light brown. Serve hot with garlic chutney.

Fresh Cranberry Compote

Fresh Cranberries - 1 lb
Ginger crystals - 3
Orange juice - of 1 orange
Cinammon Stick - 2
Nutmeg - a pinch
Sugar - 1 cup
Water

Mix 1 cup sugar with 1/2 cup water and bring to boil. Add the orange juice, cinammon sticks and the fresh cranberries. Add nutmeg and ginger crystals and cook till the berries are soft and the sauce is thick. Discard the cinammon sticks and serve at room temperature.

Green Beans with Shallots and Thyme

Green beans - ends trimmed
Shallots - sliced thinly
4 garlic pods - sliced thinly
Slivered Almonds
Thyme
Salt
Pepper
Olive Oil

Boil water is a big pan. Blanch the beans in the boiling water for 2 minutes. Drain water and run cold water on the beans immediately to stop the cooking process and retain the green color. In a cast iron pan, heat olive oil. Cook the garlic slices for a minute and add the sliced shallots. Cook till they are nicely caramelised. Add dried thyme and the beans. Sprinkle salt and pepper and cook on high heat tossing gently. Remove from heat, sprinkle slivered almonds and serve.

Creamy Whipped Potato

Russet Potato - 1 big
2 garlic pods - thinly sliced
butter - 1 tbsp
salt
pepper
Half & Half - 5 tbsp
chives

Peel the potato roughly and cut into 5 thick slices. Bring water to boil and add the potato slices and cook till  fork tender. Drain the water immediately and leave the potato in the same utensil to keep them warm. In a small saucepan, add a tbsp of butter and lightly fry the sliced garlic till light brown. Mix the half & half and bring to a boil. Remove from heat and immediately add to the potato slices. Add salt and pepper and mash thoroughly. You can pass the mashed potato through a food miller (puran yantra) to make it extra light and fluffy. Garnish with chopped chives.

Sabudana Khichdi

Sabudana / Tapioca Pearls - 1 cup
Salt
Sugar - 1/2 tsp
Lemon juice - juice of half big lemon
Coarsely ground roasted Peanut - 2 tbsp + 1 tbsp

Ghee / Clarified Butter - 1 tbsp
Cumin seeds - 1/2 tsp
Grated ginger - 1 tsp
Green chili - 2, chopped finely
Potatoes - 2, cut into tiny cubes
Cilantro - a bunch, for garnishing

Soak the sabudana in water for 15 minutes. Drain water and add salt, sugar, 2 tbsp peanut powder and lemon juice and leave it for atleast 3 hours.

Heat ghee in a nonstick pan. Add cumin seeds, ginger and green chillies. Saute for a minute.

Now add the potatoes, toss well and cover and cook on slow flame till the potatoes are soft and fully cooked.

Turn the flame high and add the soaked sabudana little by little and toss well. Cook for some more time by stirring continuously without cover.

Garnish with more peanut powder and cilantro and serve hot.

Spicy Mashed Potato

Yukon Gold Potato - 3
Cumin Seeds
Whole dried red chilli
salt
ghee

Boil the potatoes in sufficient water till they are soft and mash them when they are still hot. Heat ghee in a nonstick pan. Temper with cumin seeds and red chillies. Add the potatoes, toss well  and cook on slow fire for a few minutes. Serve hot.

Mung Dal with Cauliflower

Mung dal - 3/4th cup
cauliflower - small florets
cumin seeds
whole dried red chillies
bay leaf
ghee
ginger grated
turmeric
salt

Boil the dal with salt, pinch of turmeric and water. Heat ghee in a pan. Temper with cumin seeds, bay leaf and dried red chillies. Add the cauliflower florets and grated ginger and fry on slow fire till they are almost cooked. Add the boiled dal, adjust the seasonings and cook till the desired consistency is reached.

Bhindi Tava Masala

Adapted from http://www.aayisrecipes.com/2008/07/21/okrabhindi-or-mushroom-tava-fries/

2 cups small bhindi
1 cup rava(semolina)
A pinch asafoetida
1/4 tea spn tamarind extract or aamchur mixed with a little water
1 tea spn chilli powder
1 tbl spn rice flour (optional)
Oil
Salt
Soak the skewers in water for some time

Cut both ends of the bhindi and slit slightly. Apply salt, asafoetida, tamarind, chilli powder to them. Leave it aside for 15-20mins.
Now arrange the pieces on skewers.
Roll them in a mixture of semolina and rice flour.

Shallow fry on tava. Serve hot.

Palak Masoor Dal

Masoor Dal / Dried Red Lentil - 3/4 cup
Turmeric
Salt
Oil
Red Onion - 1/4, chopped
Spinach Leaves - washed and chopped, 2 cups
Garlic - 6 pods chopped
Green Chillies - 2
Cilantro - 1/2 bunch
Boil the masoor dal  in a cooker with salt, pinch of turmeric and water. Heat oil in a pan. Add the slit green chillies and the garlic. Fry for a minute and add the chopped onion. Fry the onions till they are caramelised. Now add the boiled dal and the chopped spinach in the pan. Add a little water if required. Adjust the salt. Boil for a few minutes till it reaches desired consistency. Sprinkle chopped coriander leaves and serve hot.