Dosa and potato curry

This is one of my families favourite breakfast and sometimes I make it for dinner also.This dish is from south India which is simly tasty.

Dosa:

Ingredients:
3 cups Rice
1 cup Urad daal
¼ cup cooked rice or thin poha
4-5 methi seeds
Salt to taste
Oil

Preparations:
Soak Urad daal , rice and methi seeds in a bowl with 5 cups of water at least about 5 to 6 hours. If you are taking poha then soak it into ½ cup of water just before grinding urad daal and rice. Now add urad daal and rice in the mixer with very less water and add soaked poha’s into it while grinding so poha’s will also get mixed with dosa batter if you are using cooked rice just grind it with urad daal and rice. Let the batter get smooth and keep it for fermentation for 12 hours in a wide and big bowl. Once batter is ferment it's ready for making dosa. Now add little water into batter and salt for taste. Heat the Non-stick fry pan/Tawa on high and put the batter with round shaped big spoon in the middle of tawa and spread it round till it spreads evenly thin and in a round shape. Put some drops of oil from side of the dosa let it get cooked light brown and turn onto other side for another 2 minutes and Dosa is ready. You can eat it with chutney, sambar and potato curry.

Tips:

You can store rest batter in the air tight container for 6-7 days in the freeze or you can make Uttapa's next time with the same batter and enjoy with chuttney.

Potato curry

Ingredients:
2 big cooked potatoes
1 medium chopped onion
3-4 green chilies
5-6 curry leaves
2 tsp oil
1tsp mustard seeds
A pinch hing
1tsp haldi
Salt to taste

Preparation:
Half mashed potatoes. Take a kadhai , add oil let it get hot now add mustard seeds let them crackled. Add hing, haldi, curry leaves and finely chopped chilies. Add onions and let them cooked. Add potatoes and let them cooked together with onions .Now add salt for taste and enjoy with Dosa.

I have mensioned about the chutney and sambar recipes in Idli preparation.

Zucchini pepper stir fry

I love all types of stir fry this is one of them with beautiful colors and very healthy. Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a quick sauté over high heat, occasionally followed by a brief steam in a flavored sauce. I do it in my version because I don't use much sauces in cooking.

Ingredients:

½ zucchini or 1 small
½Redbell pepper
½Greenbell pepper
½ red Onion
2 pinch Red chili flakes
2 pinch black pepper powder
1tsp olive oil
Salt to taste
Dry parsley flakes

Preparation:

Chop all vegetables into cube size except zucchini cut them into round shape. Take one skillet and add oil into it and add all the vegetables and keep the flame on high and sauté well for 2-3 minutes and add chili flakes, black pepper and salt and let them burn little and finally add parsley and take out from gas and serve into plates. You can add parmesan cheese also on the top.

Nimbu(Lime) Sharbat

Yesterday was a hot day and I was not having any juice at home and my son was asking me for some juice. I was so bored to go out and get some juice. Suddenly my son reminded me about nimbu sharbat and luckily I was having limes at home and we made Nimbu sharbat together. It was fun for my son to make it and then we enjoyed cold Nimbu sharbat on a hot day.

Ingredients:
2 big Limes
¾ cup sugar
6 glasses of cold water
¼ tsp salt
3 cardamoms powder

Preparation:

Remove juice from the limes and add sugar, salt, water and cardamom powder and mix it well till sugar and salt dissolves in the water. If you like to add Ice cubes then add them and enjoy.

Simla Mirch (Capsicum) Chi pith perun bhaaji

Ingredients:
3 medium chopped capsicums
3 tsp oil
¼ cup besan
1tsp mustard seeds
½ tsp turmeric (Haldi)
A pinch hing
1tsp red chili powder
1tsp coriander powder
¼ tsp sugar
Salt to taste

Preparation:

Take one kadhai and add oil and let it get hot. Then add mustard seeds, hing, haldi. Now add chopped capsicum and saute for 1 minute and cook it until it soft and add besan, salt, red chili powder, coriander powder, sugar and salt. Sprinkle some water and mix well and cook again for another 3-4 minutes till besan gets cooked and capsicum bhaaji is ready.

Beet, Tomato, Kanda Koshimbir

Ingredients:
1 cooked Beet peeled and chopped into small cubes
1 small Tomato chopped into cubes
1small onion chopped into cubes
¼ cup chopped coriander
1tsp lemon juice
A pinch sugar
Salt for a taste

Preparation:
Mix all ingredients in the bowl and koshimbir is ready.

Cabbage Spinach Rice

Once I was thinking about what to cook for lunch box and I was having very less cabbage at home and some spinach. Thought to make rice out of it and started cooking cabbage rice. It turned out so well that my husband’s colleagues appreciate it a lot. Even I like it so much that I had 2 servings of it. Usually I eat very less rice but that day had a lot.

Ingredients:
2 cups Basmati rice
2 cups chopped cabbage long length
1 cup chopped spinach
3green chilies finely chopped
1 garlic Pod finely chopped
1 medium sized onion long length chopped
1tsp cumin seeds (jeera)
4 Black peppercorns
3 cloves
2 inches cinnamon
½ tsp turmeric (haldi)
1tsp sambar masala
3tsp oil
1 tsp ghee
4 cups water
Salt to taste

Preparation:
Wash Basmati rice 3 times and keep it aside for 10 minutes. Now take one kadhai and add oil followed by cumin, black pepper, cinnamon, cloves, chilies, onions and haldi. Stir it for 2 minutes and add cabbage, Spinach with pinch of salt and cook it for 3-4 minutes. Then add basmati rice into it and mix well and roast for 2-3 minutes. Add sambar masala, salt and water. Keep it for cooking on medium heat. Once it’s cooked add 1 tsp of ghee and mix well. Ghee gives best aroma and taste to cabbage, spinach rice.

Flaxseeds (Javas/ Alashi) chutney

Recently I read one article about flaxseeds and went to the market for searching how they look and to see what it is exactly and came to know its Alashi. My mom used to make chutney out of it and there are various benefits of it.It lower cholesterol, protect against heart dieses, control high blood pressure and help to protect from cancer.

Ingredients:
1 cup Flaxseeds
6-7 Dry red chilies
4 tsp Peanuts
5-6 curry leaves
Salt to taste

Preparation:
Roast Flaxseeds for 5 minutes and keep it in one plate. Then roast chilies and curry leaves together for 2 minutes and keep them in the same plate of roasted flaxseeds. Now roast peanuts for 7 minutes on medium flame till they become brown and keep them in the same plate let everything get cool. Take a coffee grinder or small mixer attachment for making half crushed powdered chutney with some salt for taste.