Proso Millet Set Dosa

 

              Millets in general are very popular these days. So start your day with some yummy Proso Millet Set Dosa, accompanied with coconut chutney and sambar. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet dosa and introduce something new to your family and dear ones.

 

                You can either ferment the batter or make it instantly. Both ways they come out really well. However, for the instant version, just add a tsp. of eno fruit salt to make them fluffy and soft. Add water accordingly to the batter for the right consistency. 

                Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. So check out the step by step pictorial recipe to prepare these amazing and healthy set dosas.

• 1 cup Proso Millet
• 1/4 cup urad dal (split black gram lentil)
• 1/3 cup poha (beaten rice) I have used brown poha here
• 1/2 tsp. fenugreek seeds
• oil as needed

         Wash the millet, dal and fenugreek seeds well and then soak them in sufficient water overnight. Wash the poha well and soak for 15-20 minutes.

         Grind all the soaked ingredients into a smooth paste. The batter should be of pouring consistency. 

          Ferment for 6 hours. By now the batter would have raised. Add salt to taste to the fermented batter and mix well.

          To make the dosa, heat a tawa / griddle. Smear some oil and pour a ladle full of the batter in the centre. Do not spread it as you need small and thick dosa. 

          Drizzle some oil around the edges. Cover and cook on a low flame till you notice nice porous texture on the surface. Your super soft and fluffy set dosa is ready.

          Transfer to a serving plate. Make similar dosas with the remaining batter. Serve them hot with sambar and coconut chutney.

                                 Soak the millets, dal & fenugreek seeds in water overnight. 

                                Wash the poha well & then soak for 15-20 minutes.

                                Grind all the soaked ingredients into a smooth paste. 

                                Ferment for 6 hours. Add salt to taste & mix well.

                      Heat a tawa & smear some oil. Pour a ladle full of the batter. Do 

                             not spread it. Drizzle some oil around the edges. Cover & cook 

                             on a low flame till you notice porous texture on the surface. 

                                Serve them hot with sambar and coconut chutney.

Eggs Kejriwal

 

           Eggs Kejriwal is an iconic dish from South Mumbai since decades. It is named after Late Devi Prasad Kejriwal, a regular in Willingdon Sports Club. He started requesting for this recipe which is a combo of eggs, pav, onion, tomato, cheese, etc. 

          This dish later became very popular. and was included in the menu of that club. Thus, a new recipe was created. So check out the step by step pictorial recipe to prepare this heavenly delight.

             There is an interesting story behind this particular dish. It is said that Mr. Kejriwal was a vegetarian. However, he loved eggs. Hence, on his visits to this particular club, he would request for toasted bread / pav with eggs, cheese, sautéed onion, tomato and green chilies to camouflage the eggs. 

           

                At present there are many versions of this Iconic dish. You can customize it according to your preference. It has also become popular in New York where it is served with cheddar cheese, Dijon mustard and few other toppings. Anyway, Eggs Kejriwal, no doubt is a great comfort food, that can be enjoyed for breakfast, as a snack or any time you wish.

• 2 eggs 
• 2 pav bread
• 2 cheese slices
• butter as required
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tomato, chopped
• 2 tbsp. coriander leaves, chopped
• salt, pepper & red chili powder to taste

                 Heat butter in a pan and sauté the onion till it turns translucent. 

               Then add the chopped green chilies, tomatoes, salt to taste, pepper powder and red chili powder.

               Give it a mix and continue sautéing till the tomatoes turns slightly soft. Add the chopped coriander leaves and give it a toss. Keep aside.

               Butter the pav on both sides and lightly toast them on a pan. Add a cheese slice on each of the pav. Cover and cook for few seconds till it melts a little. Transfer to a serving plate.

              Heat 1 tsp. butter on a pan and carefully break open an egg. Be carefully not to break the yolk.

              Sprinkle some salt, pepper and red chili powder. Add 1-2 tbsp. of the onion mix over the white part of the egg. Cover and cook for 30-40 seconds. 

               Place 1-2 tbsp. of the onion-tomato mix on the pav. Then gently place the omelette over the pav and serve as breakfast or as a snack. 

                        Heat butter in a pan & sauté the onion till it turns translucent. 

                               Add the chopped green chilies, tomatoes,

                          salt to taste, pepper powder & red chili powder. Give it a  

                       mix & continue sautéing till the tomatoes turns slightly soft. 

                     Add the chopped coriander leaves & give it a toss. Keep aside.

                        Butter the pav on both sides & lightly toast them on a pan. 

                       Add a cheese slice on each of the pav. Cover & cook for few                                                seconds till it melts a little.

                      Transfer to a serving plate. Place 1-2 tbsp. of the onion-tomato 

                       mix on the pav. 

                     Heat 1 tsp. butter on a pan & carefully break open an egg. Be 

                     carefully not to break the yolk. Add 1-2 tbsp. of the onion mix 

                     over the white part of the egg. Cover & cook for 30-40 seconds. 

                       Gently place the omelette over the pav & serve as breakfast 

                       or as a snack. Serve as breakfast or as a snack. 

Narkel Er Payesh (Coconut Kheer / Pudding - Bong style)

 

           Narkel Er Payesh is a very easy and simple Bong style kheer / pudding. This delectable dish is made of fresh grated coconut. Sometimes a small quantity of Gobindo Bhog rice (small variety rice) is added. 

           The consistency of this dessert can be adjusted to your preference. It is a great festive recipe that can be prepared for festivals, special occasions or any small gatherings. So check out the step by step pictorial recipe to prepare this regional dessert. 

           

           It is an old recipe that you usually get to see our mothers and grandmothers cooking. I personally am on the lookout for such rare recipes and waste no time in trying it out. 

           So next time you think of preparing any out of the box sweet dish, then try this delectable homemade dessert and impress your loved ones and trust me, it tastes absolutely delicious.

          

• 500 ml. full cream milk, boiled
• 1 cup fresh grated coconut
• 1 tsp. ghee
• 10 cashew nuts 
• 10 almonds
• 15 pistachios
• 1/4 cup sugar
• 1/4 tsp. cardamom powder
• pinch of saffron 

          Heat ghee in a pan and sauté the dry fruits till light brown. (keep a tbsp. of it for garnishing).

          Add the boiled milk and simmer for 4-5 minutes. Then add the coconut and simmer further for 8-10 minutes.

          Now add the sugar, cardamom powder and saffron. Continue to simmer till it thickens to a desired consistency.

          Keep aside to cool down and then refrigerate till serving time. Garnish with the remaining dry fruits and enjoy it chilled 

                       Heat ghee & sauté the dry fruits till light brown. (keep a tbsp. 

                     of it for garnishing).

                                  Add the boiled milk & simmer for 4-5 minutes. 

                          Then add the coconut & simmer further for 8-10 minutes.

                                  Now add the sugar, 

                           cardamom powder & saffron. Continue to simmer till it 

                        thickens to a desired consistency.

                          Keep aside to cool down & then refrigerate till serving time. 

                        Garnish with the remaining dry fruits and enjoy it chilled.

Kovakkai Paruppu Usili (Ivy Gourd / Tindora Stir Fry with Steamed Lentils- Tamil Nadu Cuisine)

             

               Kovakkai Paruppu Usili is a traditional South Indian (Tamil Brahmin) recipe where Ivy gourd / Tindora is cooked with steamed lentils. This is a simple side dish where typically tuvar dal is used. However, in this recipe I made us of mixed lentils. It turned out very yummy and takes this simple veggie into another level. Fresh grated coconut can also be added to this curry according to individual choice. 

             Ivy Gourd is a very healthy veggie as it is low in carbs and high in fibre. So it is a perfect choice for diabetics.

             Kovakkai Paruppu Usili is a great accompaniment to curd-rice, sambar-rice or dal-chawal. It also goes well with chapatti. 

             You can prepare Usili with any other veggies of your choice by following the same method. They turn out real amazing. 

              So check out the step by step pictorial recipe to prepare this healthy, yummy and a simple regional recipe. 

• 300 gms. sliced lengthwise
• 1/4 cup mixed lentil, soaked for an hour
• 3 dry red chilies
• 1 tsp. cumin seeds
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram lentil)
• 1/4 tsp. asafoetida
• 1-2 dry red chilies
• 1 onion, chopped
• 2-3 garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder 
• 1 tsp. Kashmiri red chili 
• 1-2 tbsp. coriander leaves, chopped 
• 1 tsp. lime juice

            Steam the Ivy gourd for 10-12 minutes. Heat 1 tbsp. oil in a pan and sauté the steamed Ivy gourd along with a pinch of salt and turmeric powder till light brown. Keep aside.

            Grind the soaked lentil, 2 red chilies, cumin seeds, a pinch of turmeric powder and 1/4 tsp. salt into a coarse paste without adding any water. 

            Transfer the batter into a greased steel plate and steam for 12-15 minutes. Set aside to dry and then crumble it with your hands till it resembles bread crumbs. Keep aside. 

            Heat remaining oil and temper with one dry red chili, mustard seeds, asafoetida and urad dal. Allow it to splutter.

            Then add onion, garlic, green chilies and curry leaves. Sauté for a few seconds. Add the crumbled lentil and red chili powder. Stir fry for 2-3 minutes.

            Add the sautéed Ivy Gourd. Mix well and sauté for 2 minutes more.

            When done, add the chopped coriander leaves and lime juice. Give it a toss and serve as a side dish with curd rice, sambar rice or chapattis.

                                  Steam the Ivy gourd for 10-12 minutes. Keep aside.

                        Grind the soaked lentil, red chilies, cumin seeds, a pinch of turmeric

                         powder & 1/4 tsp. salt into a coarse paste without adding any water.                                                   Transfer the batter into a greased steel plate & steam for 12-15 minutes. 

                        Set aside to dry & then crumble it with your hands till it resembles 

                        bread crumbs. Keep aside. 

                       Heat 1 tbsp. oil & sauté the steamed Ivy gourd along with a pinch of 

                       salt and turmeric powder till light brown. Keep aside.

                           Heat remaining oil & temper with dry red chilies, mustard seeds,

                           asafoetida and urad dal. Allow it to splutter.

                      Add onion, garlic, green chilies & curry leaves. Sauté for a few seconds. 

                         Add the crumbled lentil & red chili powder. Stir fry for 2-3 minutes.

                           Add the sautéed Ivy Gourd. Mix well & sauté for 2 minutes more.

                                  When done, add chopped coriander leaves & lime juice. 

                                Serve as a side dish with curd rice, sambar rice or chapattis.