Mysore Masala Dosa (South Indian Breakfast)

 

           Dosa or pancakes are shallow fried South Indian breakfast which is very popular in Indian restaurants worldwide. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. 

          So check out this Karnataka special Mysore Masala Dosa that is quite similar to the regular Masala Dosa. However, the only difference is the addition of the red chutney that is smeared over the dosa along with the potato stuffing. 

          

              They can be enjoyed anytime of the day along with coconut chutney and sambar for a great comfort meal. They can also be packed for a lunch box meal too. So check out the step by step pictorial recipe to prepare this delectable stuffed dosa. 

Potato Curry - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1-2 green chilies, slit
• pinch of asafoetida
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• 2-3 medium size potatoes, boiled & slightly mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tbsp. coriander leaves, chopped

Red Chutney - 

• 1 tbsp. oil
• 1 small onion, roughly chopped
• 4-5 Kashmiri red chilies
• 3-4  garlic cloves, chopped
• 2 tbsp. roasted chana dal
• 1 tsp. tamarind paste 
• salt to taste

Tempering - 

• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves

Dosa - 

• 1 cup raw rice
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup cooked rice
• 1/4 tsp. fenugreek seeds 
• salt to taste
• oil to shallow fry

Potato Curry - 

           Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering add the asafoetida, green chilies, curry leaves and onion. Sauté till light brown.

          Add the tomatoes and turmeric powder. Cover and cook till it is mashed.

          Now add the potatoes, salt and sambar powder. Mix everything well and fry on a medium flame for 2 minutes. When done, garnish with coriander leaves and keep aside.

Red Chutney - 

          Heat oil in a pan and sauté the red chilies, onion and garlic till everything turns slightly brown in color. Leave aside to cool. 

          Then add rest of the ingredients and grind with very little water into a smooth paste. Your red chutney is ready to serve.

          Tempering - Heat oil in a pan and temper with mustard. After it stops spluttering, add the  curry leaves. Fry for a few seconds and switch off the flame. Pour this tempering over the ground chutney and mix well. 

Dosa - 

          Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. 

          Then blend them along with the cooked rice to a smooth paste with required quantity of water. 

          Transfer to a large bowl and ferment overnight. Next morning add salt to taste and mix well.

          Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.

          Drizzle some oil over and around the edges. Cook for a minute or two on a medium flame till the top of the dosa is cooked. Then spread some of the chutney all over the dosa, followed by 2-3 tbsp. of the potato curry. 

          When done, fold it and transfer to a plate. Make similar dosas with the remaining batter and serve them hot with coconut chutney and sambar. 

                    Heat a tawa & brush with some oil. Sprinkle some water and after it sizzles off,

                    pour a ladleful of the batter. Spread out into a circular motion. Drizzle some oil

                    over and around the edges. Cook for a minute on a medium flame.

                                 Then spread some of the chutney all over the dosa, 

                                 followed by 2-3 tbsp. of the potato curry. 

                                  When done, fold it and transfer to a plate. 

 

                                  Serve them hot with coconut chutney and sambar. 

Aloo Phulkophir Dalna (Potato & Cauliflower Curry)

 

          This is a traditional Bong style Potato & Cauliflower curry which is my personal favorite. I like to enjoy it with luchi (poori) for a satisfying and comforting breakfast. It is a very common everyday preparation in most Bengali household and is generally had as a side dish with parathas or chapattis. 

          It also tastes awesome with khichdi. I have omitted onion and red chili powder as it makes the dish too heavy and spicy. Instead, added green chilies. Some fried prawns can be added instead of the dried lentil dumplings for a non-veg. version. 

• 1 med. cauliflower, cut into florets
• 1 potato, cubed
• 1/2 cup green peas
• 2 green chilies, slit
• 6-7 vadi / mangodi / dried lentil dumplings
• 3-4 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. tomato paste / 1 tomato, chopped
• 1 tsp. ghee
• coriander leaves to garnish

           Heat 1 tbsp. oil and sauté the cauliflower till light brown. Keep aside. Add another tbsp. oil and fry the vadi till golden brown in colour. Keep aside.

          Heat remaining oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Then add the potatoes and sauté for a minute or two till they change colour.

          Now add the coriander-cumin powder, turmeric powder, tomato paste, ginger-garlic paste and garam masala powder mixed with little water. Sauté well till oil separates from the sides of the pan.

          Add the fried cauliflower, fried vadi, green peas, green chilies, salt and 1/2 cup water. Cover and cook on a low flame till the veggies are cooked. When done, add ghee and mix well. Serve, garnished with coriander leaves.

Pachi Mamidikaya Pachadi (Raw Mango Chutney - Andhra style)

 

          Mango season is incomplete without preparing chutneys and pickles. So go ahead and try this classic Andhra style lip smacking Raw Mango Chutney called as Pachadi. You can store it in an airtight container in the refrigerator for a couple of days. In that case, increase the quantity of oil for preserving it in the form of a pickle. Enjoy it with hot steamed rice and ghee. You can also relish it with dosa, idli, uttapam, appam, pongal or chapattis. So check out the step by step pictorial recipe to prepare it.

   

         This mango pachadi is very commonly found in every Andhra household and is enjoyed by the family. There are many ways of preparing this yummy and easy side dish. In this recipe, I sautéed the mango in oil first with other ingredients, ground to a smooth paste and then poured a tempering over the finished product. 

          Be a bit more adventurous and try this amazing homemade chutney as a spread on sandwiches, pizzas and burgers for an Indian touch. It will turn into a finger licking and delectable meal. 

• 1 medium size firm raw mango, chopped into small pieces
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 tbsp. coriander seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 2 tbsp. peanuts
• 5-6 garlic cloves, chopped
• 8-10 dry red chilies
• 2 tbsp. fresh grated coconut
• salt to taste
• 1/4 tsp. turmeric powder

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

           Dry roast the grated coconut till light brown and keep aside. Heat 1 tbsp. oil in a pan and sauté the cumin seeds, coriander seeds, urad dal, peanuts, chana dal, garlic and dry red chilies till it turns slightly brown in color.

          Add the chopped mango, salt and turmeric powder. Stir fry for 2-3 minutes on a medium flame. 

          Switch off the flame and add the dry roasted coconut. Leave aside to cool. Then grind with very little water into a smooth paste.

          Tempering - Heat 1 tbsp. oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, urad dal and curry leaves. Fry for a few seconds till the dal changes color and switch off the flame.

          Pour this tempering over the ground chutney. Mix well and serve as a side dish with dosa, idli, uttapam, appam, khichdi, rice-ghee combo, paratha or chapatti.

                                 Dry roast the grated coconut till light brown and keep aside.

                      Heat 1 tbsp. oil in a pan and sauté cumin seeds, coriander seeds, urad

                      dal, peanuts, chana dal, garlic & dry red chilies till light brown.

                    Add the chopped mango, salt & turmeric powder. Stir fry for 2-3 minutes.

  Add the dry roasted coconut. Leave aside to cool. 

Then grind with very little water into a smooth paste.

                             Heat 1 tbsp. & temper with the mustard seeds and dry red chilies. 

                    After it stops spluttering, add asafoetida, urad dal & curry leaves. Fry for

                    a few seconds till the dal changes colour and switch off the flame.

                                 Pour this tempering over the ground chutney and mix well.

                   Serve with dosa, idli, uttapam, appam, khichdi, rice-ghee combo, paratha or

                   chapatti.

Luchir Payesh (Poori Ki Kheer) - Bong style

 

           Luchi means poori, but made of plain flour and kheer translates to milk pudding. So check out this delectable Luchir Payesh, which is a unique Bengali dessert made of luchi. This is a milk based pudding with deep fried puffed bread. 

          This dessert is almost a lost recipe now, prepared only in a very few Bengali homes. Just garnish with some chopped pistachio, dry rose petals and few strands of saffron and enjoy it chilled. It is pure divine. So check out the step by step pictorial recipe to prepare it. 

           Making this Bong delicacy is my very first try with few leftover luchis. It is very easy and simple to prepare. You do not get to see such out-of-the-box recipes. 

          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 have any leftover luchis, try this delectable homemade dessert and impress your loved ones and trust me, it tastes absolutely delicious.

          It is a great party recipe too and it can also be prepared for festivals, special occasions or any small gatherings.

• 2 cups evaporated milk
• 4-5 luchis (poori)
• sugar to taste (I used brown sugar)
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water 
• 1 tsp. chopped pistachios 
• few saffron strands
• a pinch of dry rose petals 

          Tear the luchis / pooris into medium size pieces and keep aside. In a heavy bottomed saucepan, add the milk and a pinch of salt and bring it to a boil. 

          Then add the cardamom powder, sugar and rose water. Give it a stir and simmer till the sugar is completely dissolved. 

          Now add the luchis. Press lightly with the back of the ladle so that it gets submerged in the milk. 

          Switch off the flame and keep aside for 1-2 hours for it to soak. Allow it to cool before refrigerating it till serving time.

          Garnish with saffron, pistachios and dry rose petals and enjoy !!!!

          

Note - 

           Instead of evaporated milk, you can take double the quantity of milk mentioned and simmer till it is reduced to half. In that case, full fat milk is ideal.

           The luchis generally absorb a good amount of milk after it cools down. So add some more if required.

                              Tear the luchis / pooris into medium size pieces and keep aside.

                  In a heavy bottomed saucepan, add milk & a pinch of salt & bring it to a boil. 

                                  Then add the cardamom powder,

                                 sugar and 

                        rose water. Give it a stir & simmer till the sugar is completely dissolved. 

                         Add the luchis. Press lightly with the back of the ladle so that it gets 

                         submerged in the milk. Switch off the flame & keep aside for 1-2 hours

                         for it to soak. Allow it to cool before refrigerating it till serving time.

                             Garnish with saffron, pistachios and dry rose petals and enjoy !!!!

Pan Fried Achari Paneer Tikka

 

           Paneer Tikka is a yummy and flavorful appetizer / snack found in most of the Indian restaurants and dhabas. This is a very easy and a quick paneer recipe that is very popular globally. It literally translates to marinated cottage cheese that is pan fried. It can also be pan / oven grilled to perfection.

          However, I gave a slight twist to the recipe by adding some homemade grated raw mango pickle for some achari flavour. This is a soul satisfying comfort food, a weekend menu and a great party recipe too. So check out the step by step pictorial recipe to prepare this delicious and succulent restaurant style vegetarian tikka.

           Paneer is traditionally grilled in a tandoor (clay oven) for an amazing smoky flavour. However, it can also be pan fried as the best alternative. For best results, marinate the paneer slices for longer duration, preferably overnight.

       

            Every individual / restaurant have their own special way of preparing it and this is my version of this yummy Punjabi style paneer tikka. It is native to the Indian State of Punjab, that is now universally popular. So do give it a try and enjoy with your loved ones.

    

• 300 gms. paneer slices
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. grated raw mango pickle
• 1 tsp. mustard oil
• 1 tbsp. yoghurt
• 1 tsp. lemon juice
• 1 tsp. besan (gram flour)
• 1 tsp. ginger-garlic paste
• 2-3 tbsp. oil to pan fry
• mint & coriander leaves to garnish
• Pickle oil to drizzle

          In a bowl, take all the ingredients (except oil to fry) and mix well. Marinate the paneer slices with the paste for a minimum of 2 hours, preferably overnight for best results. 

          Heat oil in a pan and fry the marinated paneer on both sides till light golden in colour. Serve as an appetizer / snack with or without any chutney/ dip / sauce.

In a bowl, take all the ingredients (except oil to fry).

Mix well. 

Marinate the paneer slices with the paste for 1-2 hours. 

Heat oil in a pan and fry the marinated paneer .....

...... on both sides till light golden in colour. 

                    Serve as an appetizer / snack with or without any chutney / dip / sauce.