Recipe: Light White Dosa

(It’s easy, light on the stomach and soft)

You can sprinkle it with coconut chutney or dust it with a little gun powder and its read to go.

Ingredients:

1 Cup soaked rice (soaked for at least 3 hrs)

½ cup grated coconut

½ tsp salt

5 cups water

1 tbsp oil

Method:

-Grind Rice and coconut to a very fine paste then add 5 cups water and salt

-Heat a non-stock pan and pour for ½ a minute or so

-Lower the heat and cover pan for ½ a minute or so

-Then dribble a few drop of oil around the Dos and serve.

 pic courtesy:http://static.flickr.com/81/225919677_c0d06bf7d6.jpg

Recipe: Dal Katchori

(Puffed fried breads with black lentil stuffing)

Preparation time: 40 minutes

Cooking time: 20-25 minutes

Serves: 4

Recipe Ingredients:

-1 Cup husked Black Gram split lentils (dhuli urad dal)

-3 Cups refined flour

-4 tbsp Clarified butter+ oil to deep fry

A pinch of asafetida

-2green Chilies (chopped)

-1 inch piece of Ginger (Chopped)

-1 tsp Raw Mango Powder

-1 tsp Garam Masala

-1 tsp Cumin seeds (Coarsely powdered)

½ tsp Red Chili powder

-1 tsp Coriander Powder

Salt to taste

 Recipe Method:

-Wash the lentils well and soak in three cups of water for three to four hours.  Drain and grind coarsely.

- Heat tablespoons of oil in a frying pan, add asafetida, green chilies, ginger, Garam Masala, Mango powder, red chili powder, coriander powder and cumin seeds. Mix well and add salt to taste.

-Add ground lentils. Mix and continue to sauté for two to three minutes till mixture is dry. Remove from heat and divide into 12-16 portions.

-Rub in the clarified butter and salt to taste into the flour.  Knead into a stiff dough using water as required.

-Divide dough into 12-16 portions and roll into small balls.   Flatten slightly and stuff portion of the mixture.  Shape into a ball and roll out into three-inch discs so that they are thinner around the edges and thicker in the center.

-Head sufficient oil in the pan.  When moderately hot, add a few Katchori.  Continue to fry on low heat, turning Katchori once or twice till crisp and golden.  Drain onto an absorbent kitchen paper.

Serve hot with any pickle, chutney or sauce of your choice.

 pic courtesy:http://i349.photobucket.com/albums/q371/d-k-photos/khasta-kachori-recipe31.jpg

Recipe: Masala Omelette

(Masala omelette is an all time favorite.  The easiest dish to prepare on the go, you can fluff it up and add a variety of toppings, like mushrooms, capsicum, cheese and boiled potatoes).

Ingredients:

 -4 eggs

-4 onions, finely chopped

-2 green chilies, finely chopped

-2 tbsp milk

-4 tbsp capsicum, finely chopped

-4 tbs tomatoes, finely chopped

-Salt to taste

-1/4   tsp black pepper powder

-1/4   tsp turmeric powder

A few coriander leaves, finely chopped

2 tbsp olive oil (or butter)

Method:

-Beat the eggs till frothy (the more you beat the egg the fluffier it will come out to be). Add the rest of the ingredient except the oil and whisk well.

-Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan.  Cook on low to medium flame till the sides are cooked and the underside is slightly browned.

-Slowly flip over and cook the other side.

-Slide the omelette on to the plate and serve with bread or buns.

 pic courtesy:http://toastedspecial.files.wordpress.com/2009/07/masala_omelette_1.jpg