Net Masala Dosa

 

           Check out these yummy Net Masala Dosas, prepared in a unique net shape and stuffed with some potato curry. They are a real visual treat and very appetizing too. They are both healthy and nutritious. Enjoy them for breakfast, snack, lunch or dinner. Choice is yours. 

          There is a very easy way of preparing them. A squeezer bottle does the job. Cook these Net Masala Dosas on both sides as you do to your regular Dosa however, a wee bit gently or your new innovative creation will come apart. Enjoy these unique dosas with coconut chutney, sambar and a sprinkle of some idli podi.

           

            It is a new way to serve your very own Dosa in a creative way - Net Masala Dosa is not only easy to prepare but is also appealing to the eyes. 

            You can let your imaginations run wild and create your own design on the tawa. So check out the step by step pictorial recipe to prepare this yummy breakfast.

Net Dosa - 

• 2-3 cups Dosa / Idli batter or as required
• oil for shallow frying
• squeezer bottle
• sambar and chutney to serve

Potato Curry - 

• 2-3 potatoes
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. sambar powder
• 1 tsp. roasted coriander powder
• 1 tsp. red chili powder 
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

           Pour the dosa batter into a squeezer bottle through a funnel if needed.

          Heat a hot non-stick tawa / griddle and add few drops of oil. Sprinkle some water over it. After it sizzles off,  wipe it clean with a tissue paper.

          Reduce the flame and gently squeeze the bottle over the tawa and create a net pattern.

          Drizzle some oil over and it around the edges. Let it cook on one side before carefully flipping it over. Cook the other side too for a few seconds.

          Transfer to a plate carefully. Make similar net dosas with the remaining batter.

          Place a little of the potato curry lengthwise and gently fold it. Serve them hot with coconut chutney and sambar. 

Potato Curry - 

           Heat oil in a pan and temper with mustard seeds. 

         After it stops crackling, add the curry leaves, onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add all the dry spices and give it a stir. 

         Then add the mashed potatoes and continue to cook for 2-3 minutes. 

          When done, add lime juice and coriander leaves. 

                Boil the potatoes & mash them coarsely.

                  Heat oil in a pan && temper with mustard seeds.

After it stops crackling, add the curry leaves, onion, ginger, garlic & green chilies. Sauté till light brown. 

                 Add all the dry spices and give it a stir. 

          Then add the mashed potatoes & cook for 2-3 minutes. 

              When done, add lime juice and coriander leaves. 

Reduce the flame & gently squeeze the bottle over the tawa & create a net pattern. Drizzle some oil over it & around the edges. Let it cook on one side before carefully flipping it over. 

                    Cook the other side too for a few seconds.

Transfer to a plate carefully. Place a little of the potato curry lengthwise.

                   Gently fold it. 

                   Serve them hot with coconut chutney and sambar. 

Raw Banana Bharta - South Indian style

 

             You must have had baingan bharta (mashed eggplant), a very popular Punjabi dish, numerous times. So how about trying out Raw Banana Bharta in a South Indian fusion style? I added some sambar powder to the end product. It is equally yummy and tastes awesome. 

             You can add some red chili flakes for extra spiciness. It goes very well with chapatti or any flat Indian bread. However, it can also be served as a side dish with dal-chawal, sambar/rasam rice or curd rice. So give it a try by checking out the step by step pictorial recipe to prepare it.

• 2-3 raw bananas, boiled whole
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 2-3 tbsp. sambar powder
• 1 tsp. lime juice 
• 2-3 tbsp. coriander leaves, chopped

          Discard the skin from the boiled bananas and mash / grate it. Keep aside. Heat oil in a pan and temper with mustard seeds and asafoetida.  

          After it stops spluttering, add the onion, ginger, garlic, green chilies and curry leaves. Stir fry till light brown. 

          Now add the tomato, turmeric powder, red chili powder and coriander powder. Mix everything well and sauté on a medium flame till the tomatoes are mashed. Sprinkle some water if needed.

          When done, add the grated raw banana and salt. Give it a stir and continue to stir fry for a couple of minutes. 

          Now add the sambar powder, coriander leaves and lime juice. Give it a toss and switch off the flame. Keep it covered for 2-3 minutes. Serve as a side dish with either rice or chapattis.

                     Heat oil & temper with mustard seeds & asafoetida. Allow it to splutter.

                    Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown. 

                     Add tomato, turmeric powder, red chili powder & coriander powder. Mix 

                     well & sauté till the tomatoes are mashed. Sprinkle some water if needed.

                     Add grated raw banana & salt. Give it a stir & stir fry for 4-5 minutes. 

                    Add sambar powder, coriander leaves & lime juice. Give it a toss & switch 

                    off the flame. Keep it covered for 2-3 minutes.

                                  Serve as a side dish with either rice or chapattis.

Dried Green Peas Rasam

          Rasam is a must-have in any South Indian menu. It is refreshing, delicious and light on the tummy. There are many types of rasam that you can dish out. So today let me share a healthy Dried Green Peas Rasam that I prepared with some homemade rasam paste. It is a very easy and a simple recipe. 

          A nice hearty rasam is anytime welcome and is an awesome treat. It is especially comforting during winter as it helps to keep us warm. You may relish as a side dish with rice, accompanied with some papad, as an appetizer or as a soup with some bread sticks. So do give it a try by following a step by step pictorial recipe to prepare this amazing dish. 

• 1/3 cup dried green peas, soaked overnight
• 1 tsp. cumin seeds
• 1/2 tsp whole peppercorns
• 2-3 garlic cloves
• 1-2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1 dry red chili
• pinch of asafoetida
• 1 sprig curry leaves
• salt to taste
• 1/4 tsp. turmeric powder
• 2 cups water
• 1-2 tbsp. lime juice
• 1 tsp. coriander leaves, chopped
• pinch of chili flakes (opt)

          Boil the soaked green peas and then blend into a paste. Keep aside. Grind the cumin seeds, peppercorns and garlic along with some water into a smooth paste. keep aside.

         Heat oil in a pan and temper with dry red chilies, curry leaves, asafoetida and mustard seeds. Sauté for a few seconds. 

          After it stops spluttering add the cumin paste and turmeric powder. Stir fry for a minute. 

          Then add the peas paste and continue to sauté till dry. Add water and salt to taste. Bring it to a boil and simmer on a low flame for 2-3 minutes.

          Switch off the flame and add lime juice. Garnish with coriander leaves and chili flakes. Serve either with rice, as an appetizer or as a soup with some bread sticks.





Note - 
1.  You may substitute dried peas with either fresh green peas or frozen ones. 

                     Heat oil & temper with dry red chilies, curry leaves, asafoetida & mustard
                     seeds.  Sauté for a few seconds. 

                      After it stops spluttering, add cumin paste & turmeric powder. Stir fry
                      for a minute. 

                       Then add the peas paste & continue to sauté till dry. 

                       Add water & salt to taste. Bring to a boil & simmer for 2-3 minutes.

                      Switch off flame & add lime juice. Garnish with coriander leaves 
                      and chili flakes.

                    Serve either with rice, as an appetizer or as a soup with some bread sticks.