Green Gram Dosa/ Pesarattu

Have no idea if this is an authentic recipe(found different versions online) since I have tasted this dosa only from my own kitchen. But it is an easy one and nutritious too and also while the normal/sadha dosa needs overnight fermentation, this one needs no such long term planning. The other day I returned from work and only then remembered this recipe. Since most recipes ask for 6-8 hours of soaking I used water that was slightly hot. (The tap water is hot enough out here currently). I left it thus for more than an hour and then grinded it. Since it is just two of us right now, the batter was enough for dinner and for breakfast the next day.

Ingredients

1. Green Gram Dal - 1 cup
2. Raw Rice - 2 Tbsp. (I have used both rice and rice powder)
3. Ginger - 2 inch piece
4. Green Chilly - 3 nos.
5. Cumin - 2 tsp.
6. Onion - 3 nos. (you can either grind it or cut it into small pieces)
7. Salt - to taste

Method

Wash and soak the rice and dal either overnight or for minimum 2 hours. Grind it smoothly along with ginger, green chilly and onions. Add enough water while grinding to reach the right consistency of dosa. Add enough salt and the batter is ready to be made into dosas. It comes out as thin and crispy like normal dosas and can be had with chutney/sambar. One can also add finely cut coriander leaves for extra flavor.

 

Braided Bread

I ventured into bread making only recently since I thought it was time consuming, but soon I realized that it was easier than making chapatis! Braided bread lets you have some great fillings and you can get away with some salads to accompany it. The shapes are yet evolve but the taste was fine :)

Braided Bread

Ingredients

1. Flour - 3 cups ( I used 2 cups of all purpose flour and 1 cup wheat flour)
2. Yeast - 2 tspns
3. Milk - 1/2 cup
4- Butter - 2 Tbspn
5. Egg - 2 nos. (optional for vegetarians)
6. Brown sugar - 1 Tbspn
7. Salt - 1/2 tspn


For the filling

1- Onion - 1 sliced finely
2. Garlic - 5 cloves, sliced finely
3. Cheese - any kind ( I used Cream cheese)
4. Mix of herbs - 1/4 tspn each ( I used Oregon, Dill, Methi, Rosemary etc)
5. Tomato paste - 2 tbsn

Method

Warm the milk with butter and dissolve the yeast and sugar in it Leave it until yeast froths. Whisk the eggs into the milk mixture and pour the milk and eggs into the flour and stir with a large spoon, dough whisk, or spatula. If you are using a stand mixer, knead on low for a few minutes, adding flour as needed.

Place the dough in an oiled bowl and make sure to coat the dough with oil. Cover with plastic wrap and let it rise until doubled in size, about 60 minutes.

Meanwhile stir the onion and garlic in butter or olive oil until brown. Add the herbs and the tomato paste. Leave it aside.

Punch down dough and divide into 4 parts. On a lightly floured mat roll each part as thin as you can and spread the mix. You can either spread the cheese before spreading the filling or mix the cheese with the filling.Now roll each third into a 15-inch rope. Optionally one can cut each rope through the centre but not right through.  Line a baking sheet with parchment and lay 3 ropes on parchment. Braid loosely, pinch ends and tucker under to seal. Cover and let rise in a warm place until very puffy, about 30-45 minutes. Mix 1 tsp water with the tablespoon of reserved egg and brush over braid. Bake at 400F for 25-30 minutes or until golden brown. Cool completely before cutting.

The fourth roll can be made thus:

Roll the dough to half inch thickness and cut the sides. After spreading the filling, you can braid it. It is very easy!

Puri and an Easy Potato Curry

It is not everyday that I let my household indulge in puri. But it is a favourite and the easiest curry that you can make with it is the potato curry.

Now if one asks me which is the best puri that you have indulged in, then there is one answer.. those from the Indian Coffee House! Ahh... how many of you have tasted it? As children, during our long trips to Mavelikara or Trivandrum, a stop at Changanacherry Coffee House was a must. Recently I relived the memories by stopping at Ponkunnam Coffee House. The potato curry still tastes the same. The one I make at home "almost" tastes similar but without the beetroot, the riot of color is missing. I learned this recipe from my MIL who picked it up during her stay in the once thriving township of Gwalior Rayons at Mavoor, Calicut. The township housed Indians from all over the country and hence there was variety in the cuisine. Since it tasted similar to the one at the Indian Coffee House and was an easy one, I have never tried the one my Mother makes at home. She always makes the drier version which is also similar to the Masala Dosa filling. This potato curry is very easy. All you need is to chop, chop, chop and put, put, put everything into a vessel with enough water. There is no sauteing and meanwhile you can prepare the puri for frying.

Since Puri Recipe is common, I am only going to give you a link to another site.

Potato Curry

Ingredients

1. Potato - 4 medium ones, chopped into pieces
2. Big onions - 2 Nos. - finely chopped
3. Green Chilly - 3 or 4 depending on your taste, sliced lengthwise
4. Ginger - 1/2 inch - finely chopped
5. Tomato - 2 nos. - chopped into small pieces
6. Mustard - 1/2 tspn
7. Small Onions - 4-5 finely sliced
8. Red Chilly - 1
9. Curry leaves - a few
10. Coriander leaves - a small bunch

Method

Put all the items from 1-5 into a vessel and pour enough water to cover the potatoes. Once it starts boiling, add enough salt and lower the flame. When potato is cooked, add the coriander leaves and lightly mash a few pieces of potato to make the curry thick. Switch off the flame and in another pan splutter mustard seeds in 2 tbspn of oil. Add the red chilly, onions and curry leaves and fry until the onions are browned. Pour this over the curry and enjoy!