Instant Methi dosa ( Instant Fenugreek leaves Dosa)

Instant Methi dosa ( Instant Fenugreek leaves Dosa)



Hello all, well I am back after a long maternity break and it has been an exciting journey from being a wife to a mother of a baby boy. 
 

This long break had put a question in my mind that what shall be my first post that would get me back into blogging. Well after some hard thinking, I found below recipe, its simple and at the same time unique. As I write this,  I also have an idea on posting some simple recipes that would help expectant mothers to taste foods that is suitable during this wonderful journey called Motherhood.

So let's enjoy this recipe and I am confident that i will have your wonderful support as always.

This is one of the unique dosa prepared at our place. You may not find it any where else other than my blog. This tastes very heavenly with pudina chutney. Can be prepared within minutes. It is very healthy as methi has many health benefits.

Ingredients:

• 2 cups finely chopped methi leaves
• 3 cups rice flour
• 2-3 tea spoon besan
• 2 tea spoon ginger and garlic paste
• 1 tea spoon green chilli paste
• 1/2 cup curd
• salt to taste
• water as required
• oil for frying

Method:

In a bowl take methi leaves, add ginger and garlic paste, green chilli paste, salt and curd, mix all of it together.

Now add rice flour and besan, mix well. Add water as required to make a thin batter. As shown in the picture below.

 

Keep aside for 10 to 15 minutes.

Now heat an iron tava, put 1 tea spoon oil on it, spread the batter, cover and cook.

When one side is done flip it over and fry till the other side is done.

 

 

Serve Hot with pudina chutney.Tastes best when eaten hot.

 



Rava Upma/ Rava Uppit ( Maharashtrian Style )

Rava Upma

Upma/Uppit is a popular breakfast across India. Today, I am blogging what I call the Maharashtrian style upma/uppit.  You can also check my other post on Andhra style upma.

Ingredients:

• 1 1/2 cup rava/suji/semolina
• 1 big onion finely chopped
• 1 tea spoon finely chopped ginger
• 3 slit green chillies
• 6-8 curry leaves
• 1/2 tea spoon mustard
• 1/2 tea spoon cumin seeds
• 1/2 tea spoon urad dal
• 1/2 tea spoon hing
• salt to taste
• 1 1/2 tea spoon sugar
• 2 table spoon oil
• 2 table spoon fresh grated coconut
• 1 table spoon finely chopped coriander leaves
• 3 cups water

Method:

Heat a kadai and dry roast rava for five to eight minutes stirring continuously, till a nice aroma comes out. Don't let the rava turn brown. Remove from heat and keep aside.

Now, heat oil in a kadai, add mustard seeds when they splutter, add cumin seeds, urad dal, ginger, curry leaves, green chillies and hing. Fry for a minute and add chopped onion, fry till its turns transparent.

Add 3 cups water, salt and sugar.

Once the water starts boiling, add the roasted rava/semolina slowly little by little, stirring constantly to prevent lumps from forming.

Cover and cook till the upma becomes thick. Then add grated coconut and coriander leaves. Mix well.

Now cover and let it heat through for a minute or two. Turn off the heat.

Serve hot garnished with fresh grated coconut and coriander leaves.

Rava Upma - Andhra Style

Rava Upma - Andhra Style

Upma is originally from South India and is a popular breakfast across India.

There are many ways of preparing upma. Today, I am blogging what I call the Andhra style upma recipe. I have noticed a lot of difference in the upma that is made in Maharashtra and Andhra. In Maharashtrian upma, we add sugar and the upma is a bit thick. But in Andhra most of the times, I have had upma in restaurant's which was quite different in taste, texture, and a bit liquidy. It was also served with a special chutney that adds to the taste of this upma and is called tomato pachadi which I just loved. So at Home, I make two types of upma one is the Maharashtrian style upma ...and the other one is the Andhra style upma...which I am blogging today. You can also check my other post on Upma - Maharashtrian Style.

Ingredients:

• 1 cup rava/suji/semolina
• 1/2 onion finely chopped
• 1/2 tea spoon finely chopped ginger
• 2 finely chopped green chillies
• 5-6 curry leaves
• 1/2 tea spoon mustard
• 1/2 tea spoon jeera
• 1 tea spoon peanuts
• 2 tea spoon cashew nuts
• 1/2 tea spoon chana dal
• 1/2 tea spoon hing
• salt to taste
• 2 table spoon oil
• 2 table spoon fresh grated coconut
• 1 table spoon finely chopped coriander leaves
• 5 cups water
• 1-2 tea spoon ghee

Method:

Heat a kadai and dry roast rava for five to eight minutes stirring continuously, till a nice aroma comes out. Don't let the rava turn brown. Remove from heat and keep aside.

Now, heat oil in a kadai, add mustard seeds when they splutter, add cumin seeds, peanuts, cashew nuts, chana dal, ginger, curry leaves, green chillies and hing. Fry for a minute.

Add chopped onion, fry till its turns transparent.

Now, add 5 cups water and salt. Once the water starts boiling, add grated coconut and coriander leaves. Mix well.

Add the roasted rava/semolina slowly little by little, stirring constantly to prevent lumps from forming.

Cover and cook till the rava absorbs the water and becomes slightly thick, thick dosa batter consistency (as shown in the picture below). Add ghee and mix. Please note that the upma gets thick once it becomes cold. So, it is better to have when it is really hot.

Now turn off the heat. Your upma is now ready to be served.

 

Serve hot with Tomato pachadi.

Mooli Paratha/Radish Paratha

Mooli Paratha/Radish Paratha

 Mooli Paratha, is popular in most regions of Northern India and the Punjab.


Ingredients:

For Stuffing:

• 2 medium radish/mooli along with its leaves
• 1/2 table spoon red chilly powder
• 1/2 tea spoon cumin powder
• 1/2 tea spoon coriander powder
• 2 finely chopped green chillies
• salt to taste

For Dough:

• 3 cups whole wheat flour
• 2 table spoon ghee
• salt to taste
• oil for frying

Method:

For Stuffing:

Grate mooli/radish and finely chop its leaves. Apply salt and mix all of it together. Keep aside for 15 minutes. Radish will leave some juice. Squeeze out the extra juice from the mooli mixture. Do not throw the juice, reserve it. It can be later used for making the dough.

Now mix in green chillies, cumin powder, coriander powder, red chilly powder and salt if required.

For Dough:

Sieve atta and rub in two table spoon of ghee. Add in the reserved juice, salt and knead into a stiff dough. Add water if necessary.

For paratha:

Take a palm full of dough to form a small ball, dust the board with some wheat flour and roll the dough with a rolling pin gently to form a small chapati. Place the mooli filling in the centre of the dough.

Now close the dough from all the sides to form a small modak (Dumpling). As shown in the picture below. If there is some extra dough on top remove it and seal it properly.

Now, turn the ball upside down, dust the board with wheat flour and flatten the stuffed dough using a rolling pin, gently flatten it to form a thick round circle. Do not make the parathas very thin. Be careful not to be too hard or the filling may come out.

Heat a tawa/griddle and fry the paratha with oil or ghee from both the sides on a medium flame. When both the sides turn golden brown your paratha is ready to be served.

Serve hot with dahi, raita, pickle, butter or sauce.

Vegetable Sagu

Vegetable Sagu

Mixed vegetable sagu is a popular dish in most parts of South India. This dish goes well with puris, Chapati, dosas, appam, and rice. The first time I had this dish was in one of the restaurants in Hyderabad and just loved it. Tried it many times at home and finally came up with this recipe. There are various ways of making sagu, but this is how I prepare it.


Ingredients:

For sagu masala: (makes around 1/2 cup of masala)

• 2 tea spoon urad dal
• 1 -2 roughly chopped green chillies
• 4-5 kalimeeri (peppercorns)
• 2 tea spoon coriander powder (dhania)
• 1/2 tea spoon cumin seeds (jeera)
• 1/2 inch cinnamon stick (dalchini)
• 3 lavang (cloves)
• 4 table spoon grated dry coconut

Other Ingredients:

• 2 cups chopped mixed vegetables (carrot, beans, green peas, potato)
• 1 finely chopped onion
• 8 -10 curry leaves
• 1 tea spoon mustard seeds
• 1/2 tea spoon hing
• 1 tea spoon urad dal
• 2-3 dry red chillies broken into half
• 1/2 tea spoon turmeric powder/Haldi
• 2 1/2 table spoons sagu masala
• 2 tea spoon red chilli powder
• 5 table spoon freshly grated coconut
• 8-10 cashew nuts
• coriander for garnishing
• 2 table spoon oil

Method:

To make sagu Masala:

Take a pan and dry roast urad dal on a medium flame, stirring continuously till it becomes golden brown in colour and keep aside.

In the same pan dry roast grated dry coconut on medium flame till it becomes golden brown and keep aside.

Then dry roast green chillies and keep aside.

When cool, take roasted urad dal, roasted dry coconut and roasted green chillies in a blender along with all the other ingredients listed under sagu masala and grind it into a fine powder. You sagu masala is now ready to be used in the vegetable.

 

To make vegetable sagu:

Heat oil in a vessel (kadhai). Add mustard seeds when they splutter, add urad dal, curry leaves, dry red chillies, hing and haldi. Fry well. Add onions and saute them on medium flame till they turn translucent.

Now add all the vegetables and saute them for a minute, then add 2- 3 cups of water and salt, mix well, cover and cook the vegetables till they turn tender. Do not overcook the vegetables. The vegetables should neither be raw nor too mushy

In a small pan take some oil and roast 2 1/2 table spoon of sagu masala and 2 tea spoon of red chilli powder for half a minute, then add 1/2 cup of water and boil so that the masala doesn't burn. Now add this to the above vegetable.

Make a fine paste of freshly grated coconut and cashew nuts with a bit of water and add this to the vegetable. Mix gently, add water if required and simmer it for five to ten minutes. Turn off the heat.

Garnish it with coriander leaves

Serve it hot with puri, chapati, dosa etc...

Tandala che Thalipeeth (Rice Flour Pan Cake)

Tandala che Thalipeeth (Rice Flour Pan Cake)



Thalipeeth is a type of savoury multi-grain pancake popular in Maharashtra. It is a special Maharashtrian dish.

It is usually served with white butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or "Toop" (Marathi) or sometimes even with thick curd.

It can be made for breakfast, lunch or dinner.

Ingredients:

• 3 cups rice flour
• 1 finely chopped onion
• 3-4 finely chopped green chillies
• 2 table spoon finely chopped coriander
• salt to taste
• 2 tea spoon sugar
• oil for frying
• water as required

Method:

Take all the ingredients in a bowl, except for oil and water. Mix them. Now add water to make soft dough. The dough will be a bit sticky.

Spread 1 table spoon of oil on a tava/ kadai, (If you are using non-stick tava, no need of greasing it, you can add oil later). Take a handfull ball of dough and pat it on the tava. Using your palm and fingers flatten the dough into a round even disk of 1/2 inch thickness. Make 5 small holes to thalipeeth so that it can cook evenly.You can apply some oil on your palm and fingers to make the patting easier.

Now cover and cook on a medium flame till it gets brown and crispy. No need of flipping it over as we cover, it gets cooked by itself.

Thalipeeth is now ready. Serve it hot with white butter or thick curd.





Bottle Gourd/Doodhi/Lauki/Sorakaya Paratha

Bottle Gourd/Doodhi/Lauki/Sorakaya Paratha





Lauki, dudhi or bottle gourd contains lot of water, so it is light on the stomach and good for digestion. It is ideal for those who are watching their weight.

Bottle gourd is not only rich in essential minerals, iron, protein etc; it is also rich in fibre. Fibre helps in preventing constipation and other digestive disorders.

Many of us may not want to try bottle gourd but because it has lot of health benefits it is always good to include it in our diet. So for those who still don't want to eat bottle gourd, paratha is a nice option.


Ingredients:

• 2 cups peeled and grated bottle gourd
• 2 cups wheat flour
• 2 tea spoon rice flour
• 1 tea spoon besan
• salt to taste
• 1-2 tea spoon red chilli powder
• 2 tea spoon garam masala powder
• 1-2 tea spoon ginger garlic paste
• oil for frying
• 3 table spoon finely chopped coriander leaves

Method:

Take all the flours together in a large plate, add grated bottle gourd along with its water, salt, red chilly powder, garam masala powder, ginger garlic paste and two tea spoon oil. Mix all of it together to make a soft dough, the grated bottle gourd contains lot of water so there is no need of adding water to the dough. If the dough becomes sticky you can add some more wheat flour.

Now make equal sized balls out of it and dust the surface to roll out the balls into round shaped chapatis.

Heat a tawa and put the rolled out parathas on it and cook by sprinkling oil until both sides are golden brown.

Serve hot with curd,butter,pickle or sauce.

Dadpe Pohe

Dadpe Pohe

Dadpe pohe  is a typical and easy to make Maharashtrian recipe. It is simple and can be made in 5- 10 minutes. You can have it for breakfast or as a snack.


There are different types of poha available in the market for example ..thick poha, medium thick poha and thin poha . For this recipe I have used thin poha.

Ingredients:

• 3 cups thin poha
• 1-2 finely chopped onion
• 1 /2 inch ginger finely chopped
• 4 finely chopped green chillies
• 5-6 curry leaves
• 2 tea spoon sugar
• salt to taste
• 1/2 tea spoon mustard seeds
• 1/4 tea spoon cumin seeds
• 1/4 tea spoon turmeric powder/haldi
• a pinch of asafoetida (Hing)
• 1 table spoon finely chopped coriander leaves
• 2-3 table spoon fresh grated coconut
• 2-3 table spoon oil
• juice of half lemon

Method:

Heat oil in vessel and add mustard seeds, when they splutter add cumin seeds, curry leaves, finely chopped green chillies, ginger, asafoetida and turmeric powder. Fry for a minute and add onion . Cover and cook till the onion turns soft. Now turn off the gas.

Now take poha in a large plate then add the above onion mixture, salt and sugar to it. Mix well.

Now add freshly grated coconut, coriander leaves and lemon juice. Mix properly with your hands.

Dadpe pohe are ready to be served. It can be eaten with dahi/yogurt.

Instant Rice Flour Dosa ( Tandala che Pole )

Instant Rice Flour Dosa ( Tandala che pole )

This is one of the easiest dosa that is prepared at our place. It saves time and can be served to guests visiting your place without any prior notice. You don't require to soak rice or Dal you just got to have rice flour and then your dosa is ready.


Ingredients:

• 4 cups rice flour
• 3-4 tea spoon besan (gram flour)
• salt to taste
• oil for frying

Method:

Mix all the ingredients with water to make a thin batter.

Heat an iron tava, put 1 tea spoon oil on it, spread the dosa batter, cover and cook.

When one side is done flip it over and fry till the other side is done.

Serve hot with red coconut and garlic chutney or any other chutney of your choice . Tastes best when eaten hot.