Breakfast
Once the batter is ready, pour enough batter on a hot griddle and spread in a round, even shape. It should be thicker than the normal dosas. Then, lay finely chopped onions over the uthappam. Sprinkle some gingelly oil and turn to cook the other side.
I normall add fresh finely chopped cilantro leaves and red chillies too, but didn't get any this weekend and I was out of red chillies too. Do try the variation. The crunchy onion pieces that you come across while you eat is divine!
Serve hot with coconut chutney and sambhar.
Egg Dosa with Onion-Tomato Chutney/Mutta Doshayum Ulli-Thakkali Chammanthiyum
I love egg, be it omelette, or curried, or hard boiled, or even on a dosa! (Only exception being bull's eye). Egg dosa is a favourite at home and normally we have it for dinner. Last week, we had this for breakfast though, with spicy onion-tomato chutney. Mom either makes tomato chutney or onion chutney but both are a little time consuming, especially the tomato chutney which requires a lot of time on the stove and when it boils, it falls all over the stove, dirtying it. Needless to say, I am too lazy to follow that so went for an equal amount of tomatoes and onions for this chutney.
Egg Dosa
I used readymade batter for the dosa. To make the batter at home, take rice : urad dhal in 3 : 1 ratio, soak overnight (or atleast 5-6 hours) in water separately, grind separately and then mix together, adding salt. This batter should be kept covered for another 5 hours or so before you can start making the dosa.
Using this batter, pour a dosa on the griddle, break an egg and lay on top of dosa. Lightly sprinkle with gingelly oil, carefully turn and cook till the egg is cooked.
Onion - Tomato Chutney
What I Used:
Onions - 2 medium
Tomatoes - 2 large
Hing - 1 pinch
Red Chillies - 4-5
Garlic - 8 cloves
How I Made It:
1. Fry onions in very little oil till it they turn golden brown.
2. Add the red chillies, hing and chopped garlic.
3. When the masala is done, add the chopped tomatoes, mix well and cook till the tomatoes are soft.
4. Cool this mixture and grind well in mixie.
Serve with hot egg dosa.
Serves : 4
What I Used:
Bread Slices, cubed - 15
Onions, chopped - 4 medium
Green chillies, chopped - 4
Ginger, chopped - a 2" piece
Tomatoes, cubed - 3 large
Hing - 1 tsp
Garam masala - 2 tsp
Pepper powder - 2 tsp
Coriander powder - 2 tsp
Mustard seeds - 2 tsp
Fresh coriander leavs - for garnishing
Salt - to taste
How I Made It:
1. Heat oil, cackle the mustard seeds, add onions, green chillies and ginger and fry till golden brown.
2. Add the hing, garam masala, pepper powder, coriander powder and fry well for 2-3 mins.
3. Add the tomatoes next and cook for another 3 mins. At this time, the gravy becomes loose and a little watery. Add salt to taste.
4. Next, add the cubed bread pieces and mix well. Cook for another 2 mins, garnish with coriander leaves and serve hot.
It was so yummy that I made it again for dinner the next day at home.
Poori Masala
I think this is one meal that can classify as truly Indian since its available and cooked in almost all the states of India, in some form or the other. In most cookbooks that feature state-specific specialties in India, this recipe finds its way in.
I have started using Canola Oil for my cooking since I came to Singapore and it does seem really light and healthier than other cooking oil options. Its comparatively cheaper too. Read more about it here.
Now, onto the recipe.
For the PoorisWhat I Used:
Makes about a dozen pooris
Wheat flour/atta - 2 cups
Salt - 1 tsp
Warm water - approx. 1 cup
Oil - to deep fryHow I Made It:
1. Mix salt into the atta and make a thick dough (than used for chappathis) adding the warm water little at a time.
2. You can leave the dough to rest for an hour, covered, but mostly when I make this for dinner, I don't get time to do this and it comes out well anyway.
3. Divide the dough into 12-15 small balls and roll out with a pin, making sure the thickness is even. Only then the pooris will puff out when frying.
4. Deep fry in the oil till turning over until both sides are golden brown.
For the Potato MasalaWhat I Used:
Potatoes - 3, boiled, cubed and peeled
Onion - 1 small, or half of a big one, chopped
Green chillies - 3, slit
Grated ginger - 1/2 tsp
Jeera - 1 tsp (I powder it before use)
Turmeric - a pinch
Mustard seeds - 1/2 tsp
Urad dal/Channa dal - 1/2 tsp (optional)
Curry leaves - 10
Salt - to taste
Oil - 2 tspHow I Made It:
1. Heat oil in a pan and add mustard seeds and urad/channa dal. Wait for them to splutter and then add the green chillies and onions. Saute till translucent.
2. Now add the jeera, ginger and turmeric and fry for 10-15 seconds.
3. Finally add the potatoes. Mass a few of the pieces to form a gravy, mix well with added salt and remove from fire.
Serve hot with pooris.
Arisi Upma Kozhakkattai
First of all, I want to thank everyone for their comments, both good and constructive, on my basics of photography series introduction. I have some more lined up and will be posting them soon. So don't give up on your poor point and shoot cameras just yet :)
Now, let's move onto the arisi upma kozhukkattai. Arisi upma aka dli rava aka cream of rice, is a coarsely powdered rice of a particular variety that is used to make idlis, a South Indian delicacy. I didn't know about the existence of such a thing until we were invited to a relative's place for dinner. She had cooked these amazingly light, yummy kozhakkattai (steamed rice balls) and even though there were other dishes in the menu, I had just these for dinner. The picture is from her table since I don't see myself making this any time soon. TH is averse to anything steamed, unfried and healthy, of course!
So here is the recipe from the horse's mouth. Thank you Seetha aunty for introducing me to this lovely and authentic dish :)
Ingredients:
(serves 4)
Idli rawa / cream of rice - 2 cups
Grated coconut - 1/2 cup
Water - 4 to 5 cups
Salt - 1/2 tsp
For tempering:
Oil - 1 tbsp
Chana dal / kadala paruppu - 1/2 tsp
Mustard seeds - 1/4 tsp
Dried red chillies - 3, torn into pieces
Curry leaves - a few
To Prepare:
1. Heat oil in a wide bottomed pan and when hot enough, add the mustard seeds and wait until they pop. Then add the chana dal, curry leaves and red chillies and fry on low heat for a minute.
2. Add the water and bring to boil.
3. Next, add salt, coconut, and the idli rava, little at a time, mixing continuously so that no lumps are formed. The resulting mixture should be watery. Close the pan and let the rava cook until the mixture becomes thicker thank, say, scooping consistency.
4. Let it cook a bit, adjust salt and make oval shaped balls with it. Steam for 10 mins or so and serve hot with some chutney of choice.
Wheat Dosa with Rajma/Red Kidney Beans in Onion Gravy
Dosa is the staple dinner back home. We have it almost every day, unlike most mallu families who either have chappathi or rice. On some days, when the rice batter has either turned too sour or when we don't have enough, amma makes wheat dosa/godambhu dosha. Though I prefer the rice one, this variation is very easy to prepare and a quick breakfast on a Sunday morning when one is too lazy to shop or even go out.
So last Sunday, I made wheat dosa and Rajma in onion gravy. For the rajma, I followed the recipe amma uses for paneer gravy. It came out yummy and of course, much healthier than the paneer variation.
Wheat Dosa/Godhambhu Dosha
What I Used:
Wheat flour/atta - 2 glasses
Water - enough to make a loose batter, slightly more dilute than rice batter for dosa
Salt - 1/2 tsp
Gingelly oil - to make dosa
How I Made It:
Pour it on the dosa girdle and cook both sides till golden brown. Use gingelly oil on both sides to make it non-sticky. It takes longer to cook than rice dosa so keep the fire on medium and be patient (Something I find very difficult!).
Rajma in Onion Gravy
What I Used:
Rajma/Red Kidney Beans - 1 cup, soaked overnight
Onions - 2 medium, cubed
Tomatoes - 1 big
Masala
Ginger garlic paste - 1 tbsp
Capsicum - 1 small, cubed
Chilly powder - 1 tsp
Chicken masala - 1.5 tsp
Turmeric - 1/4 tsp
Salt - to taste
How I Made It:
1. Pressure cook the rajma for upto 4 whistles.
2. Saute onions till golden brown. Add all the masala and fry for 3 mins. Add the tomatoes and stir for another minute. Remove from fire and let it cool.
3. Grind the cooled masala mix well, with a little water. Keep on fire, add the rajma and capsicum and simmer till the excess water has left and the gravy becomes thick. I crushed some rajma and added it to the gravy to make it thicker.
4. Add salt and remove from fire.
This rajma curry also goes well with chappathi and other rotis. I even had it with rice for lunch and liked it.
How to make yummy Aloo Masala Dosa
To make the dosa batter take rice : urad dhal in 3 : 1 ratio, soak overnight (or atleast 5-6 hours) in water separately, grind separately and then mix together, adding salt. This batter should be kept covered for another 5 hours or so before you can start making the dosa.
For the Aloo Garlic Filling:
Potatoes - 2 big, boiled and mashed fine.
Jeera powder - 1/2 tsp
Green chillies - 1, chopped
Crushed garlic - 5-6 pods
Red chilli powder - 1 pinch
Coriander/Cilantro leaves - a bunch, chopped
Salt - to taste
How I Made It:
1. Mash the potatoes till your fingers cry out in pain (the more sophisticated people can use a potato masher!)
2. Add all the other ingredients to the potato and mix well.
3. Pour one spoon dosa batter on a griddle and spread out into thin dosas. Spread the potato filling and sprinkle some idli podi along with it. Lightly sprinkle gingelly oil over this, cook well, fold, turn around and cook for a while more.
Serve hot with sambhar and chutney.Idiyappam with Potato Stew
To make idiyappam, you need 2 cups rice flour, 2 tsp ghee/oil, 3 cups boiled water and a pinch of salt.How to Make Them
1. Mix the rice flour and salt well. Add the boiled water when still warm little at a time till the dough is soft to touch. Mix in the ghee.
2. Take small portions and put into press.
3. Press directly onto idly moulds and steam cook till done. You can sprinkle some grated coconut before steaming, for the added 'Kerala' taste. Coconut always does that, doesn't it?
Serve warm with hot potato stew.
What You Need for the Stew
Potatoes - 6, peeled and cubed
Coconut milk - 2 cups
Onions - 2
Grated ginger - 1 tsp
Garlic - 2 cloves
Green chillies - 3
Pepper powder - 1 tsp
How to Make It:
1. Boil the potatoes and keep aside.
2. Grind the chillies, ginger, garlic and pepper coarsely. Lightly fry this in some oil.
3. Add the onions and saute till it turns transparent.
4. Add the potatoes and mix well.
5. Pour the coconut milk and remove from fire just before it boils. If you boil coconut milk, it loses it flavour. Adjust salt at this stage.
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