Soya Tomato Dosa

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Pressure situations result in some fun inspiration and quick fix dishes. I overslept last weekend and that coincided with the husband and daughter waking up early and being very hungry before I had time to sip my tea. So I needed a quick breakfast to keep them calm. One thing led to another and I was able to feed them before they ate me up.

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Makes around 10-12 dosas

WHAT WE NEED

Soya flour                                3/4 cup

Rice flour                                 1 cup

Tomato, medium                    1

Salt

Water

WHAT TO DO

  • Cut the tomato and blend it into a paste / puree in a mixer
  • Take the rice flour, soya flour and salt in a bowl
  • Add the tomato paste and mix
  • Add enough water to make a dosa batter. The batter should be slightly runny, not as runny as a rava dosa batter
  • Heat a tava and once it is hot, add a ladle full of batter and gently spread it on the tava
  • Add oil at the edges of the dosa and once it starts browning gently release the dosa from the tava with a spatula
  • Repeat the process till you have as many dosas as you need
  • Serve warm with idli gunpowder or chutney
  • Enjoy!

 

This is my post for the Blogging Marathon under the theme, ‘Crepes all the way’.

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Millet Dosa

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The husband has been asking me to reduce the carbs in our daily diet since he has to lose only a few more kilos to reach his ideal weight. It is tough to take him seriously because he makes these requests while munching on a bag of chips or biting into a milk chocolate. But I also needed to finish my packet of millets and so I agreed to go along with his request. I have been making millet dosas and idlis for quite a while now but I have not been able to simultaneously please both the husband and daughter. If he likes it, she wouldn’t and vice versa. Finally I cracked the perfect balance between taste and there being reasonable amount of millets in the batter to make some difference. Of course, the battle will be on to somehow try and add more millets in but that is a fight for another day.

I have tried this recipe with all the millets but all three of us agree that little finger millet or sama arisi is the best of the lot while thinai or foxtail millet is our least favourite. But thinai makes for a delicious pongal and so we end up eating enough of that too. I use the same batter for both idli and dosa. While grinding the batter, I add water to make a thick batter which is suitable for idlis. When I need to make dosas, I take some batter in a separate vessel and add some more water to make dosas. I use only the wet grinder to make this batter because I don’t get satisfactory results in my mixer. But my mother swears by her mixer for the idli batter and so you can try and see how you like it.

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Makes around 25 idlis or 30 dosas

WHAT WE NEED

Little finger millet 1 1/2 cups

Idli rice 1 1/2 cups

Raw rice 1 cup

Split skinless black gram / urad dal 1 cup

Fenugreek seeds 1/2 tsp

Salt

Water

Oil, to make dosas

WHAT TO DO

  • Soak the millets, idli rice, raw rice and split skinless black gram in adequate water in separate vessels for 6 hours or overnight
  • In a grinder, add the split skinless black gram and grind till it is smooth
  • Take a small portion of it and drop it in a bowl of water. If it floats then it has been properly ground
  • Transfer it to a large vessel and set aside
  • Add the millets, idli rice and raw rice to the grinder
  • Add the salt and fenugreek seeds and grind to a near smooth paste
  • Just add 1-2 tsp of salt. This salt ensures that the batter ferments well. You can adjust the salt for taste before making the dosas / idlis
  • Transfer the millet rice mixture to the ground urad dal and combine the two with your hand
  • The vessel needs to be large enough that the batter fills only half of it
  • Cover and set aside for 8 hours or till the batter ferments and expands to fill the entire vessel
  • The batter is ready for use. If you are not using it immediately then refrigerate it until you need it

To make dosas

  • Add sufficient water to the batter to make it like regular dosa batter
  • Heat a tava
  • Once it is hot, pour a ladle full of batter on it and spread it in circular motions to make a round dosa
  • Dot the edges of the dosa with some oil
  • Once it starts browning at the edges, use a steel spatula and release the dosa from the tava
  • Turn it over to ensure the other side of the dosa is cooked
  • Take it off the gas after 30 seconds
  • Repeat the process till you get as many dosas as needed
  • Serve hot with coconut chutney, sambhar or gunpowder
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, ‘Crepes all the way’.

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Moong Dal Chilla

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My mother turned 60 a couple of months ago and to celebrate the occasion we went for a family lunch to this small but amazing restaurant called Swati Snacks in Mumbai. Every item on the menu was so delicious that we ordered quite a few of them multiple times. One of those dishes was this thin, crispy, buttery moong dal chilla. When I asked them about it, the restaurant guys insisted it had nothing but moong dal and it alone could result in a crispy crepe. I had two reasons to be suspicious – one, I am a typical South Indian and for me, lentil based crepes are thick and massive like ‘adai’ and secondly, I did try having besan chills and it did not work for me. Maybe I didn’t do it right but even after multiple attempts the husband refused to eat it and for once, I couldn’t fault him.

Then I figured I would try the moong dal chills. I mean, what was the worst that could happen? So I soaked some split moong dal and blended it with some salt and ginger. Voila, the results were fabulous. Then the next time I tried, I had some sour curd which I thought I could use up in this batter and the dosas were soft and delicious. So thanks to the people at Swathi Snacks for that amazing chilla and though mine isn’t as good, I still get a tasty and easy breakfasts dish on the menu.

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Makes around 8-10 chillas

WHAT WE NEED

Split moong dal 1 cup

Ginger, grated 1/4 tsp

Sour curds 1-2 tbsp

Water

Salt

Oil

WHAT TO DO

  • Soak the moong dal in water for around 3 hours. If you are in a hurry, then you can soak it in hot water for 1/2 hour.
  • Drain the water and set aside
  • Add the moong dal in the blender / mixer
  • Add the ginger and salt and enough water to make a smooth batter
  • Transfer the batter to a vessel.
  • The batter should be smooth and not very thick. It needs to be slightly thinner than the regular dosa batter but not too runny
  • Heat a tava and once it is hot, pour a ladle full of batter on it
  • Spread the batter with the back of the ladle to form a thin circular shape
  • Pour a little oil around the edges and let it cook for almost a minute on high flame
  • Once it is nearly cooked on the top side, lower the flame and use a spatula to gently separate the chilla from the tava
  • Once it comes off fully from the tava, turn it over to cook on the other side
  • Leave it on the tava for about 30 seconds on low flame
  • Repeat the process till you have made as many chillas as you need
  • Serve warm with some paneer bhurji and green coriander chutney
  • Enjoy!

NOTES

  1. You can also add some finely chopped onions and fresh coriander to the batter or to the chilla once it has been poured on to the tava
  2. Leave out the curds if you want a crisp chilla and add a little more curd for a softer chilla.

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This is my post for the Blogging Marathon under the theme, ‘Crepes’.

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Potato Skins

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My third recipe for this theme of USA cuisine was supposed to be this awesome s’mores mug cake. The only mistake I did was to wait to make it till the last minute because, mug cake. How difficult can it be? Mix ingredients and microwave for a minute, duh! But then I tried to be smart and made some changes to the ingredients and then it crashed badly, like really badly. Then I figured I would stick to the recipe but found I was out of some ingredients. Yeah, mug cake can actually cause so much grief. Anyway I fell back on potatoes which is the ultimate saviour as also very American. The added benefit is that the daughter loves it and I figured a cool way to sneak in veggies inside all that cheese. So not everything ended badly!

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The original dish is potatoes, bacon and cheese. But I needed a vegetarian version of it and so I replaced the bacon with some vegetables and also some cheese with butter and landed with a super easy evening snack.

Recipe adapted from here

WHAT WE NEED

Potatoes 4

Garlic butter 2 tbsp

Onion, small 1/2

Tomato, small 1/2

Mozzarella, grated 4-5 tbsp

Salt

WHAT TO DO

  • Preheat the oven to 220C
  • Cut the potatoes vertically in half and scoop out the flesh as much as you can leaving just the skin and little flesh
  • Melt the garlic butter and apply it on both sides of the halves and scooped potatoes
  • Place it on a baking tray skin side down and bake for 10 minutes
  • Turn the potatoes over and bake for another 10 minutes
  • Finely chop the onion. Deseed and finely chop the tomato
  • Mix the two with salt and pepper or any other seasoning
  • Take out the potatoes and turn them over
  • Fill each half potato with the onion tomato mixture
  • Top it with grated mozzarella cheese
  • Bake for 2-3 minutes or till the cheese melts
  • Serve warm
  • Enjoy!

NOTES

  1. You can use plain butter or any other flavoured butter instead of the garlic butter
  2. The filling can be any vegetable of your choice like carrots, peas, corn, mushroom, etc. In that case you have either sauté it before adding it to the potatoes or bake it for 10 minutes with the potatoes but add the cheese in the final 2 minutes.

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This is my post for the Blogging Marathon under the theme, Cuisine of USA.

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Quick Bread – Zucchini Bread

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We had the children’s day celebration at our apartment complex for which they organised a drawing and colouring contest. Sounds good, right? But no. Parents were breathing down the necks of the little ones (read 8 to 10 year olds!) giving them detailed instructions on what they need to draw or the colour they need to use. My daughter made those sad puppy dog eyes making me feel like an ignorant negligent parent in contrast. I have been ranting ever since to all and sundry about how parents need to leave their kids alone to take their own decisions and make their own mistakes so that they can learn their own lessons. Then I found out that the kid whose mom gave the maximum instructions actually won the contest. Now I am in two minds – maybe I should have helped her afterall. She would not have been heartbroken about not winning. But then maybe this will help her deal with life better in the long run. Parenting is tough! Rant complete and I am feeling better already.

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Now on to the dish of the day. I luckily found zucchinis at the local supermarket much to my surprise. I grabbed it and simply had to make a zucchini bread. It turned out fabulous especially with all that cheese in it. Since it is a quick bread, I could eat some before the daughter was back from school and became competition. Yay!

I have begun to replace all purpose flour with wheat flour in most recipes except yeast bread where I think they make a significant difference to the airiness of the bread. In muffins, quick breads, etc. I can manage a reasonable amount of lightness to the dish with whole wheat flour. You could use all purpose flour in this dish just as the original recipe.

Adapted from here

Makes one 7″ loaf

WHAT WE NEED

Zucchini, grated                      3/4 cup

Whole wheat flour                 1 cup

Baking powder                        1 tsp

Baking soda                              1/4 tsp

Salt                                             1/2 tsp

Milk                                            1/2 cup

Apple cider vinegar                1 1/2 tsp

Egg                                              1

Olive Oil                                    1 1/2 tbsp

Cheddar cheese, grated         1/2 cup heaped

Mixed herbs                             2 tsp

WHAT TO DO

  • Preheat the oven to 180C
  • Grease and line a loaf tin with parchment paper
  • Squeeze the grated zucchini gently to release some liquid. I did not do it because I used whole wheat flour which absorbs more water and I did not want the bread to be dry. Squeeze out some liquid (around 2 tsp or so) if you are using all purpose flour.
  • In a bowl, mix the flour, baking powder, baking soda and salt together
  • In another bowl, combine the milk and vinegar. Any vinegar will do. I used apple cider vinegar
  • The milk will curdle a bit. Then add the egg and oil and mix well
  • Add the wet ingredients to the dry ingredients and mix to combine ensuring no dry flour is left
  • Add the zucchini, cheese and mixed herbs and mix lightly
  • Pour the batter into the loaf tin and bake for 1 hour
  • If the toothpick inserted comes clean, the bread is done
  • Cool it for 10-15 minutes in the loaf tin and then unmould it on to the wire rack to cool further
  • Once it is completely cooled, (around an hour) slice and serve
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, Cuisine of the USA.

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Fudge Brownies 

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If there is one thing I am scared of baking then it is an eggless recipe. I panic and then mess up even the best of recipes. I have tries multiple recipes from various sources but the eggless version always betray me. My parents have now reached the stage of ‘super annoyed’ because they see the dishes I bake but can’t eat them because of the egg. So it is my endeavor to master the art of eggless baking so that my parents can have a feast of my baked goodies soon.

I have tried multiple eggless brownies but I only manage to get the ‘cakey’ version of it and never the fudgy version. Also most of them do not hold the structure and partially collapse. So for now, I continue to bake brownies with eggs. This is a recipe for keeps. The brownies turned out so fudgy and chewy and simply delicious.

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I have added chopped walnuts to the brownie. It is not mandatory but I will judge you a little bit if you don’t. It has dark chocolate in it though you can replace that for milk chocolate. The key to a delicious brownie is to not over-bake it. The pointers to figure out the brownie is done are – it starts to pull away from the sides, the top is cracked and when you insert a toothpick in it, there are a few crumbs. I halved the recipe and made adjustments because I had only 1 egg and the recipe needed more.

Recipe adapted from here

Serves 3

WHAT WE NEED

Dark chocolate                   170 gms

Unsalted butter                    56 gms

Egg                                          1

Granulated white sugar      100 gms

Vanilla extract                       5-6 drops

All purpose flour                  55 gms

Baking powder                     1/2 tsp

Salt                                          a pinch

 

WHAT TO DO

  • Preheat the oven to 180C
  • Grease a 6″ baking pan and line it with parchment
  • Melt the chocolate and butter by the double boiler method or for 50 seconds in a microwave oven
  • Mix well and let it cool
  • In another bowl, mix the egg, vanilla and sugar until frothy (4-5 minutes with a whisk)
  • Add the chocolate mixture and mix well
  • Add the flour, baking powder and salt and mix well
  • Pour into the baking pan and bake for 27-30 minutes till the top of the brownie is cracked and it has started pulling away from the sides slightly.
  • Take it out of the oven and let it cool in the pan for 2 hours at room temperature
  • Serve warm with some ice cream
  • Enjoy!

 

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This is my post for the Blogging Marathon under the theme, ‘Cuisine of USA’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM