SOoji poha dosa

This is an instant dosa ! soft and spongy !! followed Shobana's blog for this !!

Ingredients :.

1. Rava :  1 cup

2.  poha : 1/2 cup ( i used thick )

3.  Curd : 3/4 cup

4. Fruit salt : 1/2 tsp

5. Salt : as per taste 

Method 

1. Soak Rava and poha separately in just enough water. ( so that they become soft.

2.  Grind the sooji and poha with the curd to get a nice smooth batter.

3.  Add eno fruit salt and salt (as per taste). mix gently and make dosas 

Sponge Dosa ( curd dosa )

This is another type of dosa without urad dal, but uses curd. it is from Hebbars kitchen and the dosas came out soft and yumm... i have used a combination of dosa .rice and millet ( saame akki or varai)

Ingredients :

1. 1 cup dosa rice 

2.  1/2 tsp methi

3.  1 cup thin poha

4.  3/4 cup fresh curd

5.  salt

Method :

1. wash and soak the rice and methi for at least 5 hours.

2.  Blend the rice along with the poha adding water as required.

3.  Add the curd and mix well.

4.  let the batter ferment for 8 - 10 hours.

5.  Add salt and water of required, Do not over mix the bater

6.  Make soft spongy dosas 

Methi Dosa

We amchis have so many types of dosas ! i find making dosas for breakfasteasy as the batter is there u just have to make an accompaniment like sagu, chutney or kurma !

this is from Hebbars kitchen and make nice soft dosas.

Ingredients :

3 cups idli rice

3 tbsp methi

salt

Procedure :

1. Soak the  rice and the methi for at least five hours..

2.  Grind to a smooth batter adding water as required.  Make a slighlty thin batter as methi will thicken the batter.

3. ferment the batter for 8 hours or till it doubles. 

4.  Mix it gently and add salt as required. 

5.  Make soft crispy dosas !!

Beetroot Rasam

This recipe is by Asha Philar.  Was a bit apprehensive to try it thnking it might be very sweet but it came out osm and all loved it at home.  planning to add a two seeds of pepper next time.  I added a bit of rasampwd while making the masala.

Ingredients :

 Beetroot ; 1 small

green chillies : 2 -3

garlic : 3 - 4 cloves

jeera : 1/2 tsp

 hing : 2 pinch

rasam pwd ; 1 tsp 

tamarind  : 1 small piece

coconut : 1 tbsp

 Tadka : oil, mustard, red chillies, curry leaves or garlic tadka

Method :

1. clean the beetroot with the skin and cut into four pieces.  Cook in the pressures cooker for 4 -5 whistles adding enough water.

2.  Remove the skin of the beetroot and keep the pieces aside, ( use only 3 -4 pieces of the beetroot, remaing can be used for sabzi)

3.grind jeera, hing, coconut, green chillies, tamarind, rasam pwd, garlic and beetroot pieces to a smooth paste.

4.  Add this ground mixture to the beetroot water and boil well.  add salt as per taste.

5.  Season with mustard and curry leaves or just garlic.

Ashtami Laddoos

This is usually made during janmashtami ... This is a healthy and a favourite ladoo.  I have made this with Manna health mix, atta ( whole wheat flour ) with jaggery.  Usually made  with the special sticky jaggery which is usually available during the shravan month. (during ashtami and chauthi). But it can be made wih normal jaggery also.

Ingredients :

Groundnuts

Jaggery.

Whole wheat flour

Manna health flour 

Chutney dal

a small bowl of water

half glass of water

cardamom powder

ghee 

Method:

In a kadai, dry roast the groundnuts, till the skin comes off. Remove from fire and rub the groundnuts till the skin is gone. 

In the kadai, add the ghee and when it is hot, add the whole wheat flour and roast on medium flame till a nice smell comes and the flour is nicely roasted.

 Powder the chutney dal and keep.

Now in the kadai, add half cup water and the jaggery and stir occasionally till the jaggery is fully dissolved.  keep on flame till when a drop of the syrup when added to a bowl of water comes together . ( or you shud be able to make a sfot round with it)

Switch off flame immediately and add the flours quickly and also the cadamom pwd and groundnuts.  mix thoroughly .  the quantitiy of flour depends on the jaggery.

Smear your hands with ghee and make laddoos as quickly as possible.  

These laddoos become harder overnight .

Idly / Dosa Pudi

This is a slight variation from the Molaga or rice pudi.  A little more spicier.  Molaga pudi is used with dal and rice and it gets over in a jiffy at home.

My daughter and I have it with literally everything.  So decided to make this , whichcan be had as a topping for dosas , akki roti and also idly !!

It is from Jayshree's insta story and also from my favourite blog, Hebbars Kitchen.  

Ingredients :

1. Urad dal : 1 cup

2. Tuar Dal : 1/2 cup

3. White til  : 1 tbsp

4.  Red chillies  : 20 - 25 

5. Hing : 1/4 tsp

6. Tamarind Pwd : 1 tsp

7.  Salt as per taste

8. Oil : 1/2 tsp

Method;

1. In a kadai , dry roast the urad dal and then the tuar dal ( separately ), till they become light red. remove and keep in a plate.

2.  Wash the til and strain and then dry roast teh til ( it is ok if it is wet) till it starts popping.  Remove and keep on a plate.

3.  Take a tsp of oil and rosat the red chillies and the hing.  

4.  When the dals cool,  take everything in  the moxie jar, add some salt and the tamarind powder and powder the mixture.

5.  Make the powder as fine as you want and check the seasoning.

Baigan Bhartha (Brinjal roast )

Baigan bhartha is a simple typicla north indian dish.. made with the usual masala.  The trick is to roast the brinjal

 through and get a piece or two of the charred skin too in the gravy, not too much just a little bit.  I started making this with the matti gul , and 

first attempted the gulla gojju ( another amchi delicacy loved by basrur gang).  and then just decided to make this once.  It came out nice and kids

loved it too.

Ingredients :

1.  brinjal 1 large round, or can use two medium ones too.

2.  onions : cut fine 1 medium 

3. ginger garlic paste ( at times i use ginger garlic and green chilli paste made at home )

4. tomatoes cut fine  1 medium 

5.  masala pwd : dhania pwd, 1tsp, jeera pwd ; 3/4 tsp, red chillie pwd : 1 tsp ( as per taste ), garam masala pwd 1 tsp, haldi pwd ; 1/4 tsp

6.  tamarind paste : 1/4 tsp ( 1/2 tsp if needed )

7.  coriander leaves finely chopped : 1 tbsp

salt as per taste , oil 2 tsp + to coat the brinjal

Method.

1.  wash the brinjal and pat dry.  smear it with oil.  take a fork or a cake tester and poke a few holes around he brinjal.

     keep the brinjal directly on the flame of the gas and keep turning it every few minutes.  Roast the brinjal till it is done throughly.

    remove from flame and keep it in a dish, cover the dish with a plate.  Once it is cooled, gently peel off the charred skin and discard.  

    Gently mash the brinjal , remove any seeds if they are too many.

2.  Heat oil, add the chopped onions and fry till golden brown.  add the ginger garlic paste and fry till the raw smell goes . Add the chopped tomatoes 

     and fry well till it becomes a pulpy mass.

3.  Add the dry masalas and a little salt and the tamarind paste. fry well till the oil leaves the masala.  Add some salt and mix well.

4.  Add the brinjal pulp and add some water and mix well.  Check the seasoning and the consistency.   give it a boil and keep on low flame for a 

     couple of minutes. 

5.  Garnish with coriander leaves . Serve hot.