Garlic Chutney | Easy Chutney for Dosa / Idli

Garlic Chutney

Spicy garlic chutney for Dosa /Idli.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped- 1 medium( 3/4 cup)
2. Garlic,sliced - 6 to 8 cloves
3. Dry red chilies - 3 to 4( or according to taste,see notes)
4. Salt - to taste
5. Tamarind - 1/4 to 1/2 tsp( or according to taste)
6. Water- as required
7. Oil - as required

Instructions:

Heat oil in a pan,add onion and saute until it turns translucent.

Add red chilies and  garlic.Saute till onion turns golden brown.Switch off the stove.Now add salt and  tamarind .Allow it to cool slightly and grind to form a smooth paste adding 1 or 2 tbsp of water.

NOTES

• I used 4 Kashmiri red chilies,if you are using regular red chilies adjust according to your taste. 

Aloo Paratha| Potato Masala Stuffed Indian Flatbread | Step by Step Recipe

Aloo Paratha

Potato masala stuffed Indian flatbread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 parathas
Ingredients:

1. Whole wheat flour- 1 Cup( extra for dusting)
2. Water - as required
3. Salt - to taste( about 1 cup)
4. Oil / Ghee - as required

For Potato stuffing:

1. Potato,boiled and cubed- 2 medium
2. Cumin seeds - 1/2 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/4 tsp
6. Kashmiri chili powder- 1/4  tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Garam masala powder- 1/4 to 1/2 tsp
9. Coriander leaves,chopped - 1 tbsp
10. Salt- To taste
11. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 15 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger.Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder and garam masala powder.Saute for few seconds.Add potato , coriander leaves and salt to taste.

Mix well until it is smooth.Divide the stuffing into 6 equal parts.

Divide the dough into 6 equal parts and roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.Place the filling ball in the center.

Bring all the sides to the center and seal tightly.Pinch off the excess dough,if desired.

Press it lightly using your finger tips to form a circle.

Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.

Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 

Mutta Puttu | Egg Puttu | Steamed rice flour cake with egg masala

Mutta Puttu

Steamed rice flour cake with spicy egg masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Egg- 3 small ( or 2 large)
2. Black pepper powder - to taste
3. Onion,finely chopped - 1 large( about 1 cup)
4. Green chilies,finely chopped - 1
5. Ginger and garlic ,finely chopped - 1 tsp
6. Curry leaves,chopped - Few
7. Turmeric powder - 1/8 tsp
8. Kashmiri chili powder- 1/2 to 1 tsp ( or according to taste)
9. Coriander powder - 1 tsp
10. Garam masala powder- 1/2 tsp
11. Tomato,finely chopped- 1/2 of a medium (about 1/4 cup)
12. Water - 1 tbsp
13. Salt- To taste
14. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

In a bowl,combine together eggs,salt and pepper powder to taste.Lightly beat the eggs and keep aside.

Heat oil in a pan  add the beaten eggs and scramble them.Transfer to another bowl and keep aside until required.

Heat oil in the same pan,add onion,green chilies,ginger,garlic and curry leaves.Saute until onion turns golden brown.

Now add turmeric powder,Kashmiri chili powder,coriander powder and garam masala powder.Mix well and saute for about 30 seconds over low flame.Next add tomato and salt to taste and mix well.

Cook over medium heat until tomato turns mushy and masala starts to leave the sides of the pan.Now add 1 tbsp of water and mix well for few seconds .Add the scrambled eggs .

Mix well until combined.Add more salt if required.Turn off the heat and keep aside.Now to prepare puttu place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.

Next add 2 to 3 tbsp of the egg masala mixture .Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut.if desired.

Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the quantity of chili powder according to your taste. 

Soft and Fluffy Milk Bread | Eggless White Bread | TangZhong Method

Soft and fluffy milk bread

Soft and fluffy bakery style milk bread.
Prep Time: 45 minutes + 1 hr 40 minutes proving time.
Cooking Time: 40 minutes
Makes: 1 loaf
Recipe source: Sara's Kitchen, You can find the original recipe here.
Ingredients:

1. Active dry yeast- 2.5 tsp ( see notes)
2. Luke warm milk - 2/3 cup( 150 ml)
3. All purpose flour - 2.5 cups
4. Milk powder - 1 tbsp
5. Caster sugar /Superfine sugar - 1/4 cup
6. Salt - 3/4 tsp( or to taste)
7. Butter- 2 tbsp (at room temperature)
8. Lukewarm water - as required( i used 1/4 cup /see notes)
9. Milk- 1 or 2 tbsp (to brush the loaf )

To prepare Water -Roux paste /TangZhong:

1. All purpose flour - 1.5 tbsp
2. Water- 100 ml(1/3 cup + 2 tbsp)

Instructions:

To Prepare Water-Roux paste/TangZhong-In a small pan combine together 1.5 tbsp all purpose flour and 100ml water.Mix well until lump-free.Cook over medium heat ,stirring continuously until it turns thick.You should be able to get soft peaks out of the roux.Allow this to cool completely.

In a bowl combine together active dry yeast and lukewarm milk.Keep aside for 5 minutes or until it turns frothy.In another large mixing bowl,combine together all purpose flour,milk powder,caster sugar and salt using a fork /whisk.

Add the water- roux paste( at room temperature),yeast mixture.Mix well until combined.Gradually add sufficient quantity of lukewarm water and mix well to form a soft and slightly sticky dough.Knead for atleast 15 minutes ,until the dough turns soft.

Now add the softened butter and continue to knead for about 5 to 10 minutes ,until the dough turns soft and elastic.(When it is done, you will be able to stretch the dough into a thin translucent film without breaking.)

Transfer it to a greased bowl.Cover and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.

To see if the bread has proofed enough,gently poke your finger into it.If the dough quickly bounces back,it isn't ready,if it comes back slowly ,then the dough is ready.  

Punch down the dough and transfer it onto a lightly floured surface.Divide the dough into 4 or 5 equal parts.

Roll each  into  balls and let them rest for 10 to 15 minutes.Roll each ball into a thin rectangle.

Take one end of the sheet and  fold into the middle.Then fold the other end to the middle to form a long rectangle.

Now fold the shorter end into the middle and then fold the other short end to the middle.

Roll the folded dough from one end to the other to form a roll.Place the roll in a loaf tin lined with parchment paper  ( or a greased loaf tin).

Place all the 4 ( or 5 ) rolls into the loaf tin.Cover with a clean kitchen towel and leave to rise( 2 nd round proofing) for about 40 minutes or until doubled in size.

Preheat oven to 180 Deg C.Brush the loaf with milk and bake for about 35 to 40 minutes .Transfer to a wire rack and let cool completely.

NOTES

• If you are using instant dry yeast, add it directly to the flour along with the rest of the dry ingredients. (and add milk to the dry ingredients along with the water-roux paste.) 
• Different flour types require different amounts of liquid,so start with 1/8 cup lukewarm water and add more if required.
• 

• 

Mysore Sada Dosa | Mysore Red Chutney

Mysore Sada Dosa

Quick ,easy and delicious Mysore sada dosa with spicy red chutney/spread.
Recipe source: YummyTummy,you can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Dosa batter -1.5 to 2 cups( or as required)
2. Ghee /Oil - as required

For red chutney:

1. Channa dal /kadala parippu - 1 tbsp
2. Urad dal/Uzhunnu  - 1 tbsp
3. Gralic ,sliced- 1 large clove
4. Dry red chilies - 3( see notes)
5. Red chili powder - 1 tsp( i used Kashmiri chili powder)
6. Grated coconut - 1/4 cup
7. Jaggery- 1 tsp
8. Tamarind - 3/4 to 1 tsp(or according to taste)
9. Salt - To taste
10. Water - as required
11. Oil - as required

Instructions:

Heat oil in a pan.Add channa dal and urad dal.Saute until it turns golden brown.

Add garlic and dry red chilies and  red chili powder saute for about a minute .Add grated coconut and mix well and saute over medium flame for about a minute. 

Now add jaggery,tamarind and salt to taste.Allow this to to cool a bit and grind to form a smooth paste adding sufficient quantity of water.

 

Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter.)Spread a ladle full of batter to form a thin and large circle.Drizzle ghee /oil over the dosa.( use ghee for best results)

When it is cooked and the edges starts to brown spread 2 to 3 tsp of  the prepared red chutney over the dosa.

Let the dosa turn crisp.Fold the dosa and serve with sambar and chutney.

 NOTES

• Use Kashmiri red chilies ,if you like it less spicy and  it also gives a nice red color to the chutney .
• Adjust the quantity of jaggery according to your taste.