Instant Bread Mysore Dosa

   Instant Bread Mysore Dosa-- a unique combination of ingredients and a modern way of preparing a instant dosa. This recipe is for those people who crave for fresh south-indian breakfast, but is always short of time in the morning. A hassle free recipe for Dosa lover:) Let's check the recipe real quick;)

 

 My entry for #foodiemonday #blohop #southindianbreakfast theme....

 

Ingredients:

8 Bread slices

½ cup Sooji (semolina)

2 tbls Rice flour

¼+1tbls Yogurt

½ cup Water or more as require

Salt to taste

Oil for roast Dosas

1 cup Mysore Chutney (quick recipe below)

Method:

Mysore Chutney:

*Roast 2tbls chana dal with 1 tsp oil till the chana dal turns golden brown. To the same pan add 1/2 chopped onion, 3-4garlic and 1 in. ginger and 3-4red chillis. Fry for 2-3 mins till the raw smell goes away.take all roasted ingredients in a blender along with some aamchur or small amount of tamarind paste,  turmeric and salt. Adding very little water blend to a smooth paste.

 

Dosa:

* Take 8 bread slices and cut the edges.

* Crumble the bread slices well with you hand. Make sure there are no big pieces of bread

* Now add half cup sooji (rava / semolina), rice flour, yogurt,  water and some salt to taste.

* Mix well and allow to soak for 20 to 30 minutes.

 

* Now throw the mixed soaked ingredients into a blender jar and blend to smooth dosa batter consistency. (add some water if required)

 

* Heat the griddle.

* Smear some water over the tawa and wipe off with wet paper  towel.

* Sprinkle some oil and wipe off again.

* Pour a ladleful of batter and spread out in a circular motion.

* Apply some oil on top of the Dosa.

* Cook it from both sides.

* Spread some Mysore Chutney inside of the Dosa.

 

* Cook for 10-15 seconds or till it turns golden brown and crisp.

* Fold Dosa  into your favorite shape and serve it with your favorite chutney or sambhar...

Note:

* you can use any filling for this dosa.

* you can make it masala Dosa from this batter too.

* You can also prepared the Dosa plain.

* Instead of using oil, you can use butter or ghee for roasting Dosas.

* You can prepare Uttapam pour this Dosa batter bit thick and some toppings of onion and tomatoes.

 

 

 

 

Tandoori Potatoes (in microwave)

     Potatoes are always find place in all parties and this particular recipe for Tandoori Potatoes or Aloo Tikka is a wonderful starter for a party or snack for any occasion and can be had as an accompaniment to any meal. I made this delicious Tandoori Potatoes in microwave today, so it's like Cherry on top!!!

     Baby potatoes ,cooked with a special dry-red chili based masala paste, kasoori methi(dry fenugreek leaves) and hint of fresh cream...hum, I know you are all ready craving for this. Combination of these all  magical ingredients, results in a flavorful treat that taunts the taste buds with its spicy, tangy and creamy hues. Cooking it for the right duration and using the right methods in the microwave oven gives the Tandoori Potatoes a rich aroma, as if cooked in an authentic tandoor.. Strikingly, all it takes is less than 20-25 minutes to prepare this delicacy from start to end! Can't believe it?? Try it now.

    My entry for #foodiemonday #bloghop challenge #microwavecooking. Let's celebrate #foodiemonday today with all super easy and modern #microwavecooking challenge today.

 

Ingredients:
1 cup washed and peeled Baby potatoes
1 tablespoon oil
1 teaspoon Tandoori or Tikka masala( adjust according to your taste)
1 tablespoon Whipping-cream or fresh cream or Milk (I personally prefer whipping-cream)
1/4 teaspoon dried Kasuri methi (dried fenugreek leaves)
Salt to taste
For Smooth Paste:
2-3 Dry Kashmiri red chilies (If your chilies are too spicy, use just1-2)
1 tablespoon chopped Garlic
1/2 tablespoon chopped Ginger
2 teaspoon Dhana-Jeeru powder(coriander-cumin seeds' powder)
1/4 cup Water
Method:
* First, grind all the smooth paste ingredients in a grinder and make smooth paste.

 * Keep paste aside.
* Peel the baby potatoes and wash them.

* Prick them with the fork evenly all over.

* Place them into microwave safe bowl or dish and cook for 2-3 minutes or till they are partially cooked. ( time is totally depend up to potato's size)

* Keep them aside.
* In another microwave safe bowl, heat the oil on high for 30 seconds.
* Add the prepared smooth paste, mix well and microwave on high for another 1 minute.

* Add partially cooked potatoes, whipping-cream, kasuri methi, tandoori or tikka masala and salt, mix all well.

 

 

 

 

* Microwave on high for another 2 minutes.
*If potatoes are not fully cooked than microwave them again for 1 minutes or they get cooked fully.

* Squeeze some lemon juice and serve.(optional)

* Serve it with mint chutney.

I know, it smells so amazing that you can't resist to have it once it is made...

       Stay connected on FB Page and follow me on Insta for more updates..
    Happy cooking until next time..!
 

Spinach-Chutney Sandwich

                    "You can make any meal into a sandwich, and any sandwich into a meal." -jeff Mauro
           How true is this.! Sandwich, itself has so many variations. And the great thing is any kind of sandwiches are the best for anytime and or anybody. Kid's love to eat sandwich all the time. and this is one of the best recipe for fuzzy kids, who don't like to eat spinach at all. This recipe also best for kid's lunch box. "Spinach-Chutney Sandwich" has all the healthy ingredients in it. I usally pack this sandwich to kid's lunch once in a week. It boost your energy and mood for a day. Spinach is one of the healthiest food in the world. Try this "Spinach-Chutney Sandwich" once and you will fall love in spinach again.
          So let's gear up our energy and protein with this healthy version of spinach-chutney sandwich.

Ingredients:
2 medium size Boiled and grated potatoes
1 tbls Butter
1 cup Chopped onions
1/2 cup Chopped red/Green bell pepper
1 tsp Green chili paste
1 tsp Garlic paste
2 cups Chopped spinach
2 tbls Green cilantro chutney
Salt to taste.
12 slices Bread
Butter

Method:
* Heat the pan, add butter in it.
* Add chopped onions and sauté.
* Add green chili, garlic paste.
* Cook for couple of minutes and spinach and chopped bell pepper.

* Cook for another 1-2 minutes and add boiled and grated potatoes.

* Add green cilantro chutney in it.

 * Mix well and seasoning with salt.
 * Turn off the stove.

* Spread butter on bread.




















* Apply about 1-2 tbls of potato-spinach filling on bread.

 













*Spread butter on another bread and close the sandwich.

* Spread butter on both sides of sandwich and grill it.
* Serve it with ketchup.

   "Life is like sandwich-the more you add to eat, the better it becomes."

           Goodbyes, are not forever and not the end. It simply means take care until we meet again. 

Sweet and Spicy Edamame

        I am pretty sure that you all tried Edamame before. I think(actually, i'm pretty sure), I'm in love with these green soybean.

Edamame is one of the most famous appetizer in Japanese cuisine. In Japan, edamame beans are often boiled in salty water still in their pods and served as an appetizer. This appetizer is pretty addictive and you can't stop eating them.
      Today I'll share you how can turn regular edamame into a Sweet and Spicy Edamame.  When you pop the edamame into your mouth, your lip touches the edamame pod that is coated with sweet and spicy and garlicky taste. I'm sure the aroma and spice excites your palate leaving you wanting more.
     When you make  this sweet and spicy edamame at home, just need to be sure of one thing: make a plate for each of you. Sharing doesn't go well with this recipe.:)=

Ingredients:

2cups Edamame(in shell)

1 1/2tsp Oil

1tsp Crushed or minced garlic

1/2tsp Crushed or minced ginger

2tbls Soy sauce

1/2tbls Vinegar(use rice vinegar if available)

2tbls Water

1tsp Brown sugar

1tbls Crushed red pepper flakes(adjust according your taste)

Method:

* Cook the edamame in microwave for about 2-3minutes.

* Take a small mixing bowl, add soy sauce, vinegar, water, red pepper flakes and brown sugar.

* Heat the oil in the pan.

* Add garlic and ginger.
* Cook for 1-2 minutes on low-medium heat.
* Stir continues.
* Add soy sauce mixture in it.
* Cook and stir until the sauce reduce on medium heat, probably about 3-4 minutes.

* Add cooked edamame and toss well.* Mix well and turn off the stove.
* Arrange edamame in the plate or bowl.
* Pour any sauce left in the pan on and alongside the edamame.

* Sprinkle some more crushed red pepper flakes if you like more spicy.

* Serve and eat right away.

          Be versatile and try all food.
Happy cooking till next time.

Cauliflower 65 (Dry)

    This blog and my readers (specially You) have been one of the beat of my heart for the past some months now. But for the past some days, I always regretted for not posting new recipe because of unpredictable schedule after vacation. But today, I’m back with some super easy and tempting recipe. Let’s cheers for my come back and start the recipe for “Cauliflower 65”……..

    Cauliflower 65 is truly enticing and mouth watery. It’s very popular appetizer. Today I am going to share recipe which has no lanky technique and process. You can call it, Instant Cauliflower 65 too. It’s just that quick.  And maybe you guys are bored of eating just two or three kind of cauliflower dishes, and if you really are ….then yes, this is great version of Cauliflower. This fried cauliflower goes with almost all kind of soups too.
   I am sharing recipe for Cauliflower 65, dry version but it is always good with some sauce and gravy (cauliflower 65 wet) too. So shall we start for recipe now…?

 

Ingredients::

*1 Cauliflower (medium- large)

*3tbls All purpose flour

*4tbls Corn starch

*½ tbls Ginger-Garlic paste

*1tsp Red chilli paste

*3/4tbls Chicken65 masala

*1/2tsp Black pepper powder

*3tbls Chopped cilantro

*1tbls Chopped Curry leaves

*1 or 2 Green chillies(slices)

*3 or 4 Curry leaves

*Salt according to taste

*Oil for deep fry

Method::

*Cut cauliflower into florets.

*Blanch them in boiling hot water for 1 minute.

*Take big mixing bowl.

*Add ginger-garlic paste, chopped cilantro, chopped curry leaves, red chili paste, chicken 65 masala,

 

black pepper powder, all purpose flour, corn starch, salt and water as needed.

*Mix all together and make thick batter.

*Pour the batter on to the cauliflower florets.

*Coat them with batter well.

*Cover the mixing bowl.

*Keep on side at least for 10-15 mints.

*Heat the oil for deep fry.

*Fry the cauliflower florets till light red color.

*Let them cool down.

*Heat the oil again and fry all the cauliflower florets along with slices and green chillies and curry leaves again for more crispy texture.

*Serve this hot.

****Remember: Deep fry the cauliflower florets twice for more crispiness.

**** If you have any leftover batter of Cauliflower 65, just add some corn in it and fry them separately and your Fulzadi Corns will ready in no time.****

                             As I always says to my family,” Eating is a need, enjoying it is an art.” So you guys do the same till next time..

  This is not a “goodbye” but a “see you soon” with some new fusion recipe…….:)