CRISPY YUMMY MYSORE MASALA DOSA

Imagine a bright weekend and you want to do nothing but eat and sleep, then here is a dish which will satisfy your taste buds and trigger you to sleep like a lullaby. You must have guessed by now what it is?






Yes it is the famous Masala Dosa. Cool :-) but I donot know how to make it :-(
Here is the simple recipe to bring that smile back on your face

For Dosa
3 raw rice
1 boiled rice
3/4 urad dal
2tsp methi
1/4 beaten rice
1/4 cup channa dal
1/4 tsp soda
1 tsp sugar

Soak raw and boiled rice, channa dal, beaten rice and methi together for 5-6 hours.
Urad dal should be soaked separately for 45 mins before grinding only
Grind together
Let it ferment it
Just before making the dosa ensure you put soda and sugar.
Heat the iron girdle
Smear the iron girdle with oil probably using a onion
Start spreading the dosas on the girdle
Ensure the stove is working at medium flame

Chutneys

Red Chutney
2 medium size onions
6 to 7 red chilli badgi
small piece of tamarind( 1 -2 cm diameter)
salt to taste
hing

Heat a kadai
Add some oil to it
Fry onion till transparent
While the above is being done soak the badgi chillies
Transfer the onion, chillies, tamarind, salt and hing to a mixer container and churn it in the mixer
Use it on the dosa just when you about to reverse it

Green Chutney
1 cup fried gram
1 tbsp coconut
7-8 green chilli
1/2" ginger
salt
a medium piece of tamrind (about 4 - 5 cms)
one or two pod of garlic (optional)
small piece of onion (optional)
coriander leaves

Add all the above contents to a mixer and churn till 3/4 done
Add coriander leaves 10 springs and churn again
Season it with mustard, hing, channa dal, urad dal and curry leaves

Potato Curry
Potato (1 medium size potato per person)
3 tsp oil
1/4 tsp mustard
1/4 tsp ajwain
Onion (1:1 with reference to potato)
6- 8 green chillies
curry patha 2 springs
1" ginger grated
1/4 tsp haldi
salt to taste

Wash and boil potato. After it is boiled peel it and mash it. Remember to put a little salt so that it enters the potatoes
Cut Onion.
Heat a kadai
Add oil to it
Add mustard let it splutter then add ajwain
Add onion to it and fry till transparent
Add green chillies, curry patha, ginger, haldi, salt
Add the mashed potato
Mix well and use it on the dosa along with the red chutney

Let us know how was it

Gramatha Khatrikaya Gojju

I understood very well that every problem can have multiple solutions as and how I got involved in kitchen activities. You must be wondering why I say so. The beauty of the kitchen is that it gives you thoughts to do a thing in multiple ways. Written below is another way of making gundu badhane gojju. This dish need not be prepared only with gundu brinjal but it can be done with any brinjal

Ingredients
8 small gundu brinjal
medium lemon size tamarind
1 tsp Red chilli powder (add more depending on your taste)
1 1/2 tsp Dhanya powder (add more depending on your taste)
1/4 tsp haldi
medium lemon size jaggery (add more depending on your taste)
1/4 tsp mustard
hing
curry patha
salt to taste

how to make it

1. Soak tamrind and get its juice out.
2. Add red chilli powder and dhanya powder to it depending on your taste.
3. Add brinjal, which are washed first and then cut into small pieces.
4. Add salt and haldi and boil it.
5. Once well cooked then and add jaggery to it.
6. Let it boil a little.
7. Add curry patha and season with mustard and hing.

Gramatha Cool Cucumber Chutney

As Cool as a cucumber is what everyone says. So how do we become cool then using cucumber? Probably by trying to make sambar off it or raitha or salad but have heard of its chutney... If no please read further on if yes then comment improvements to it

Ingredients suggested considering you will use one medium size cucumber

1 medium size cucumber

1/2 cup coconut

1/4 cup fried gram

small lime size tamrind

Salt to taste

Green chillies to taste

1/4 tsp mustard

1/4 tsp jeera

hing to taste

2 springs curry patha

Steps to make

1. Give the due respects to cucumber by washing it and cleaning it like done usually

2. Cut cucumber into medium size piece and put into the mixer container.

3. Add half cup grated coconut to it.

4. Add green chillies

5. Add about 1/4 cupfried gram.

6. Churn all this.

7. When 3/4 done add tamrind(donot make its water) and salt.

8. Churn it again till smooth paste.

9. Heat oil in a kadai.

10. Add to it mustard, hing and jeera and let it splutter.

11. Add curry patha.

12. Once the seasoning is ready add it to mixture that your churned

What you have made now is the cool cool cucumber chutney

Did you know cucumber is called Cucumis sativus by botanist?

Gundu Badne and Black pepper gojju

For those who love black pepper and small round brinjals, here is a mouth smacking dish. This dish, for sure, will go well as a side dish with Dosa, Roti/chappathi, rice and sambar, curdrice, Akki roti etc. For those who do not like brinjal well this is not for you until and unless you decide to change your liking and try this dish. So how do you make it...

Ingredients

2tsp black pepper corns

1tsp methi seeds

2-3 badagi chillies ( badgi is the crinkled dried red chilli. It adds color more than spice)

2 Springs of Curry leaves

9 small round brinjals

2 tsp of oil

3 tsp of jaggery powder

one small medium lemon size tamrind

Ingredients for seasoning

1/4 tsp mustard

1/4 tsp jeera

hing to taste

1 tsp black channa dal

Steps to make

1. As usual wash brinjals

2. Cut them into 4 halves ( not completely)

3. Heat a kadai

4. pour the 2 tsp of oil

5. Add mustard, jeera, black channa dal and hing and allow it to splutter

6. Add half or 3/4 slit brinjals to the seasoning

7. fry for about 4 mins

8. Now add the tamrind water

9. Let it cook

10. Once it is done (which I presume you can make out) add jaggery powder and let it boil till it is done again

11. While the brinjals are cooking parallely make the powder.

12. Now in the kadai add a spoon of ghee and roast pepper, red chillies, methi seeds and curry leaves and then powder it.

13. Now add the powder to the brinjal that is cooked in jaggery and allow it to simmer for a couple of mins and then

14. Add curry leaves to it

15. Serve it and donot forget to eat it yourself