Instant Bread Dosa

Ingredients :

• Bread slices - 8 to 9 
• Bombay rawa  [ sooji ] - 1/2 cup
• Rice flour  2 table spoon
• Curd - 1/4 cup
• Water - as required
• Salt - as required

Method :

Take bread slices and cut the edges. Crumble the bread with your hand , then add rawa, rice flour, curd, salt and water. Mix them well and soak for 20 minutes. Now blend it with blender , so that you will get smooth dosa batter consistency. Add water if required.  Take  dosa  tawa,  sprinkle  some oil and wipe of with a landle. Once tawa is hot pour a landle of batter and speard out in a circular motion. Add some oil on top of dosa. Cook for 15 to 30 seconds till it turns golden brown and crisp. Remove from  the  tawa. Serve with  chutney sambhar or melaga podi.
Add in potato subji filling center of the dosa to make masala dosa.

Idli Fry (Restaurant Style)

Ingredients :

• Left over idlis - 8
• Onion - 1 (Medium)
• Tomatoes - 3
• Ginger garlic paste - 1/2 tsp
• Red chilli powder - 1 tsp
• Garam masala - 1/2 tsp
• Turmeric - 1/2 tsp
• Salt - As required
• Oil - As required
• Curry leaves - Little

Method :

Take left over idlis & cut them into cubes. Cut onion & tomatoes finely.

Heat oil for deep frying the idlis. When the oil becomes hot, fry the cut idlis into golden brown color & keep aside in another pan. Heat 2 tsp of oil, add fennel seeds, curry leaves & fry for a minute. Now add finely chopped onions & fry till it becomes transparent. Then add chopeed tomatoes, chilli powder, dhaniya powder, garam masala powder & salt. Mix well till it becomes mushy. Sprinkle little water, add the fried idlis & cook in medium flame for 2-3 mins. Garnish with chopped coriander leaves. Serve hot.

Version of Vatha Kuzhambu

Ingredients:

• Dhania - 2 tsp
• Chana Dal - 1 tsp
• Methi seeds - 1/2 tsp
• Raw rice - 1 tsp
• Curry leaves - 1 hand full
• Dry red chillies - 8-9
• Tamarind paste - 2 tsp
• Jaggery - 1 small piece
• Salt - As required

Method:

Dry roast the ingredients mentioned above, cool & powder. Mix the powder with tamarind water & keep aside. In a kadai, add 3 spoons of seasame oil, mustard seeds, curry leaves & asafoetida.

Once done, add tamarind mixture, turmeric, jaggery & salt to taste. Allow to boil well. This is the main base for any vatha kuzhambu.

You can also add any veggies, onion or garlic (Either cooked or sauted).

In a separate kadai, roast any vathals of your choice & add to the kuzhambu. Can make the main base of vatha kuzhambu in big quantity & can be stored in fridge for 1 month but you need to add little more oil.

Aaloo Chana Chat

Ingredients :

• Cooked boiled chana - 2 cups
• Boiled potatoes - 2 (chopped)
• Green chutney - 1/2 cup
• Sweet chutney - 1/2 cup
• Garlic chutney - 1 tsp (beaten)
• Curd - 1/2 cup (beaten)
• Onions - 2 (finely chopped)
• Chat masala - 1 tsp
• Red chilli powder - 1/2 tsp
• Sev - little
• Chopped coriander leaves - little
• Chopped tomatoes - 1
• Finely chopped raw mangoes - 1/4 cup
• Lemon juice - 1 tsp

Method :

Soak 1/2 cup of chana overnight.

Then boil the same in a cooker & wait for 5-6 whistles to come. Take 2 cups of boiled chana in a bowl. Add boiled potatoes, papdi, green chutney, sweet chutney & garlic chutney. Then add finely chopped onions, tomato, raw mango, chopped coriander leaves & curd. Mix everything well. Take a serving plate. Put one portion chana. Sprinkle a pinch of chat masala, salt, red chilli powder as required. Sprinkle sev on top. Finely drizzle some lemon juice if you prefer. Serve immediately.

Tomato Pulav (Mumbai Style)

Ingredients :

• Basmathi rice - 1 glass (Soaked in water for 20 mins)
• Onion - 1 (chopped)
• Tomatoes - 3 (chopped)
• Ginger garlic powder - 1/2 tsp (optional)
• Green peas - 2 tbsp
• Tomato ketchup - 2 tbsp
• Capsicum - 1 (sliced)
• Cumin seeds - 1 tsp
• Cashews - 6-7
• Salt - as required
• Turmeric - 1/2 tsp
• Red chilli powder - 1 1/2 tsp
• Pav Bhaji masala - 1 tsp
• Oil - 2 tbsp
• Butter - 1 tsp
• Coriander leaves - little (chopped)

Method :

First take one pressure pan, add oil & butter. When it becomes hot, add cumin seeds along with cashews. When it changes into golden colour, add soaked rice with little salt. Pour water till the rice gets covered. Then close the lid & pressure cook until 3 whistles comes. Keep it aside.

Then take one deep kadai / deep pan & add little oil, When the oil becomes hot, add chopped onion, ginger garlic paste & stir for 2-3 mins. Then add tomatoes along with salt & other masalas. Mix well. Then add tomato ketchup. Add sliced capsicum, green peas along with 1/4 cup of water. Cook for 5 mins more. When it becomes dry, add cooked rice & mix well. Garnish with chopped coriander leaves. Your yummy Mumbai Style Tomato Pulav is ready to serve.

Kurma

Ingredients :

• Mix vegetables - 1 cup
•  [ carrot, beans, green peas, cauli flower and potato ]
• Roasted gram [ pottu kadalai ] - 1 tabsp
• Tomato - 1 [ chopped ]
• Grated coconut - 3/4 cup
• Poppy seeds - 1 tsp
• Cashew nuts - 5 to 6
• Fennel  seeds - 1 tsp [ sombu ]
• Bay leaf - 2
• Clove, star anise, cinnamon, cardamom - each 1
• Onion - 1 [ chopped ]
• Ginger garlic paste - 1 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Oil - 2 tabsp.

Method :

Boil the vegetables adding salt and turmeric. Then in mixer  grind  cashew, poppy seeds, fennel seeds, to a fine paste. Then take one kadai,  add  bay  leaf  and other whole garam masala. Fry for a second,  add chopped  onion , ginger  garlic  paste  and  chopped  tomato.  Mix well,  then  add ground  paste  along  with dry  masalas.  Cook  well  till  raw  smell  goes. Then  add  boiled vegetables along  with  water  if  required. Allow to boil for 5 minutes more.  Your tasty kurma is ready.  Serve  with  roti  or puri.

Karnataka brahmin sambhar

Ingredients :

• Tuvar dal -  1/4 cup
• Tomatoes - 2 [ chopped ]
• Tamarind paste - 1/2 tsp
• Chopped vegetables [ raw red pumpkin ] - 1/2 cup
• Jaggery - 1 tbsp [ powdered ]
• Turmeric powder - 1/2 tsp
• Salt - as required

Roast and grind  for masala :

• Coriander seeds - 1 tbsp
• Black gram [ urad dal ] - 1/2 tsp
• Cumin seeds - 1 tsp
• Dry red chillies - 6 to 7
• Asafoetida - a pinch
• Channa dal - 1 tbsp
• Fenugreek seeds - 1/2 tsp
• Greated fresh coconut - 1/2 cup
• Coconut oil - 2 tsp

[ for frying masala ingredients ]


Method :

In a pan add 1/2 tsp of oil & roast the ingredients except coconut & pottukadalai / fried gram till a fried aroma emanates.

Keep aside to cool to be ground later into a fine paste.

Meanwhile cook the tuvar dal with vegetable salt, tomatoes in a pressure cooker with 2 cups of water or enough to cook the dal & vegetables. Add turmeric powder to this while cooking.

While the pressure cooker is on & the dal & vegetables are cooking, grind to a paste the roasted ingredients with coconut& the fried gram / pottukadalai to a smooth paste with little water & keep the ground paste aside.

Meanwhile in another vessel, extract the tamarind juice around 2 cups of little thin extract & add the jaggery piece to it & let it start boiling.

Within few minutes when the raw smell of tamarind disappears & jaggery ha completely melted in the liquid, add the pressure cooked dal & vegetables, add salt & let the whole mixture come to boil on medium flame.

Add the ground paste & stir again & keep to boil for few minutes. But do not boil too much after adding ground paste.

Prepare the seasoning for ready sambhar with coconut oil, splutter the mustard seeds, add the seasoning with red chillies & a pinch of asafoetida powder to sambhar.

Garnish with curry leaves & some chopped fresh coriander leaves.

Your tasty delicious udipi sambhar is ready to be served with idlis, sambhar or plain rice.