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. 

Healthy Oat and Date Laddu | Oat and Date balls | No Added Sugar

Oat and Date Laddu

Healthy Oat and Date balls( Vegan, No added Sugar)
Prep Time: 10 minutes
Cooking Time: 5 minutes
Maked: 15 to 18 laddus
Ingredients:

1. Olive oil /coconut oil- 2 tsp
2. Oats- 1 cup
3. Pistachios - 1/4 cup
4. Cashew nuts - 1/4 cup
5. Flax seeds - 2 to 3 tsp
6. Soft Dates - 20 to 24( or according to taste)

Instructions:

Heat  oil in  a pan,add oats,pistachios and cashew nuts.Fry for about 5 minutes over medium low flame.Allow it to cool slightly  and grind to form a coarse powder.

Add the oats and nuts powder to a mixing bowl.Add the pitted dates and flax seeds.

Mix well using your fingertips ,until combined.( use a food processor ,if desired.)Roll it into 1.5" balls.Store in an airtight container.

NOTES

• You can also use almonds ,walnuts or any other nuts of your choice.
•  Adjust the quantity of dates according to your taste.
• I halved the recipe as you can see in the pics.

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.

Kerala Appam Recipe | Palappam | Kerala Laced Rice Pancakes | Step by Step Pictures

Kerala Palappam

Kerala style laced rice pancakes ( Gluten free and vegan)
Prep Time: 4 hours, + more for fermentation
Cooking Time: 45 minutes
Makes: 18 to 20 palappam
Ingredients:

1. Raw rice ( Pachari) - 1.5 cups( see notes)
2. Grated coconut - 3/4 cup ,heaped
3. Cooked Rice - 1/2 cup
4. Sugar- 1.5 to 3 tbsp 
5. Yeast - 1/4 tsp
6. Water - 1.5 cups
7. Salt-  to taste

Instructions:

Wash the rice well and soak it for about 4 to 5 hours.

Grind together drained raw rice, grated coconut , cooked rice and 3/4 cup water to form a smooth batter.

Next add sugar,yeast and remaining water and blend for about 30 seconds or until sugar and yeast is completely dissolved.

Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.

After fermentation( for about 5 to 8 hours) add salt to taste.Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit and will be light and foamy.

Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.

Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.

Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

STEP BY STEP PICTURES:

In a bowl,add rice ( i used 1 cup raw rice and 1/2 cup basmati rice)and water , rinse it well.

Soak the washed rice in plenty of water for about  4 to 5 hours. 

Add grated coconut and cooked rice into a blender.

Add the drained ,soaked rice and 1/2 to 3/4 cup water to the blender.

Grind to form a smooth batter.

Next add sugar to the batter.  

Add yeast and the remaining water ,blend until sugar and yeast is completely dissolved ,for about 30 seconds.

Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.

The batter will look something like this,after fermentation.

Now add salt to taste.

Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit.

Now the batter will be light and foamy.

Heat the appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.

Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.

Carefully remove the appam from the pan.Serve with vegetable curry/egg curry /chicken curry.

NOTES

• You can also use 1 cup raw rice and 1/2 cup basmati rice ,if desired.I feel adding 1/2 cup basmati rice makes appam more soft  and fluffy.
• Adjust the quantity of water depending upon the type of rice you use.Basically the batter should be a bit watery so that the edges turn out really thin.
• Adjust the quantity of sugar according to your taste.Adding a bit more sugar will help to get the edges golden brown.
• Leftover batter can be refrigerated for upto 2 days.Bring down to room temperature before making appams.
• You may serve appam with Nadan Mutta curry, Kerala Egg curry,Egg curry with potato ,Kadala curry,Kerala vegetable stew,Mutton stew,Kerala duck curry or even fish molly.