Mysore Masala Dosa !

In the Indian state of Karnataka.. ' Mysore Masala Dosa ' - The crispy dosa folded over a spicy potato filling has a very special place among the wide spread variety of breakfasts…..here is the recipe for you all...

Mysore Masala Dosa

INGREDIENTS :

Dosa Batter - 1 to 2 cups [See the 'NOTE' below for the dosa batter recipe]

For the potato filling :

Potatoes - 1 to 2 (depends on the size)

Green Chilli - 2

Curry Leaves - 2

Chopped onions - 1/2 cup

Turmeric powder - 1/2 tea spoon

Chopped Coriander Leaves - 1/4 cup

Mustard seeds - 1/4 tea spoon

Oil - 1 table spoon

Water - 2 to 3 table spoons

Salt - as per the taste

For the Red Chutney :

Chopped Onions - 1/2 cup

Roasted Chickpea - 1 table spoon (chutney dal)

Dry red chilli - 2 

Tamarind - a small quantity about 1 tea spoon

Garlic cloves - 2

Jaggery / Sugar - 1/4 tea spoon (OPTIONAL)

Salt - as per the taste

oil - to fry the onions & garlic

PREPARATION :

Potato Filling :

- Boil the potatoes, peel off the skin and mash and keep them ready.

- Heat the oil and add the mustard seeds, curry leaves & onions and fry until onions turn translucent.

- Add the mashed potatoes, split green chili, turmeric powder, salt & water, stir well and let it cook under low heat.

- Once done, turn off the heat and add the chopped coriander leaves.

Mysore Masala Dosa

Red Chutney :

- Soak the dry red chili & tamarind in some warm water.

- fry chopped onions and garlic in some oil.

- Grind fried onions & garlic, soaked red chilli, tamarind, jaggery, salt and chutney dal into paste.

Masala Dosa

Making Masala Dosa :

- On a Nonstick pan take a spatula full of dosa batter and spread into a thin sheet just like regular dosa.

- Add some oil / ghee / butter on dosa, then take a spoon full of red chutney and spread over the dosa gently.

-Once you see the edges of Dosa turning golden brownish, add the potato filling in the middle of dosa..

& fold over the dosa over the filling like a wrap & take the Masala Dosa on to a serving plate.

Mysore Masala Dosa

Serve the Spicy Mysore Masala Dosa with Coconut Chutney & Sambar on the side !!!

Mysore Masala Dosa

NOTE(Dosa Batter) :

- Soak 2 cups of parboiled rice (idly rice) along with 1/4 cup urad dal, fist full of split chickpea dal, fist full of raw rice (can be replaced with soaked stamped rice / poha), 1/2 table spoon fenugreek seeds (Methi seeds) overnight & grind all the soaked ingredients into fine batter adding as little water as possible.

Leave the batter to ferment for at least 4 hours (preferably 8 hours) & add some salt and the batter is all ready to make crispy Dosa !

Ajwain Cookies / Cookies with Carom Seeds !

Ajwain Cookies (Cookies with Carom seeds) are one of my favorite ♥ tea time snacks ☕ !!!

Ajwain Cookies

I, personally prefer salty.. ajwain cookies, so I bake them with minimal sugar but you can add as much sugar, as per your preference ☺

Ingredients :

All purpose flour / Maida - 2 cups
Butter - 1/2 cup (melted)
Powdered white sugar - 2 table spoons
Milk - 4 to 5 table spoons
Ajwain / Carom seeds - 1/2 table spoon
Salt - 1 tea spoon

Preparation :

- Sieve the flour into a mixing bowl.

Ajwain Cookies

- Mix all the dry ingredients with the flour.

- Add the butter to the flour and mix.

- Start adding the milk to the flour little by little and knead the dough. (DON'T add all the milk at once, it might make the dough runny!)

Salty Ajwain cookies

- Pre heat the oven to 350 ℉

- Dust the board with little flour & roll the dough (keep the thickness max by 1/2 inch) and use a cookie cutter / any bottle lid to cut out the cookies.

- Take them onto a cookie sheet and bake them for 12 to 15 minutes.

Ajwain Cookies

I preferred the cookies to be deep golden brown so, baked them for 15 minutes, if you prefer lighter just let them bake for 10 to 12 minutes.

- Once done, take them onto a cooling rack, let them cool down to room temperature, afterwards…Ajwain Cookies are all yours !!!

Lamb Biryani / Mutton Biryani !

" Biryani " ♔ ♨ doesn't require any introduction, whether it is a veg or non - veg biryani..we equally appreciate & enjoy  ♥The Biryani♥ !! Don't we ?!! Earlier, I posted Chicken & Mixed vegetable biryani recipes here and now it's time and space for The Mutton Biryani !!

Lamb Biryani

Ingredients :

Lamb / Mutton - 1 lb

Sliced Tomatoes - 1 cup (Approx 2 small sized tomatoes)

Chopped Onions - 1 cup

Diced Potatoes - 1 cup (OPTIONAL)

Green chills - 3 to 4 (slitted)

Red chili powder - 1 tbl spoon

Ginger & Garlic paste - 1 tbl spoon

Turmeric powder - 1 tea spoon

Dhaniya / Coriander powder - 1 tbl spoon

Cumin powder / Jeera - 1 tea spoon

Chopped Coriander leaves - 1/2 cup 

Chopped Mint leaves - 1/2 cup

Saffron strands -  soaked in 1/4 cup warm milk

Lemon juice - 2 table spoons

Oil - 2 tbl spoons

Ghee  - 2 tbl spoons

Water - 3/4th to 1 cup

Salt - 1 to 2 tbl spoons / as per the taste

For Rice :

Rice - 2 cups ( I used basmati rice)

Water - 3 cups

Salt - 1/2 tbl spoon

Ghee / Oil - 1 tbl spoon

Whole Garam masala Ingredients :

Bay Leaf - 1 to 2

Cinnamon - 1

Cloves - 4 to 5

Green / black cardamom - 2

Anis flower - 2 to 3

Nutmeg - small piece

Preparation:

- Wash the rice thoroughly & add water, salt, ghee & all the whole garam masala ingredients to the rice and cook the rice. 

- Once done, keep the rice aside, while preparing the mutton for biryani. 

Mutton Biryani

- It is best to use a thick, wide & even bottomed utensil for cooking biryani..and I am using the pressure cooker.

- Wash the mutton / lamb pieces thoroughly with water and remove any excess fat.

- Heat the oil in the pan / cooker (whichever you have chosen to use) add the chopped onions and fry until they turn translucent & then add the tomatoes and let them cook until turn softer.

Lamb Biryani

- Add the Diced potatoes which is totally optional, if you are not using potatoes you can totally avoid this step.

- Add the meat to the pan and stir well and start adding the red chili powder, coriander powder, ginger & garlic paste, cumin powder, turmeric and the salt. Stir well & add about 3/4th cup of water, stir thoroughly and cover the pan with a lid and let the meat be well cooked under low to medium heat.

(May take approximately 10 to 12 minutes).

- Meanwhile warm a 1/4 cup of milk & add the saffron strands and keep it aside.

- Once the meat is cooked (gravy will be thickened), turn off the heat and let it sit for 5 minutes.

- Now, place half of the earlier cooked rice with whole garam masala ingredients on top of the meat, add chopped coriander, mint leaves, milk with saffron strands, slitted green chili, ghee & lemon juice.

Mutton Biryani

- And repeat the same for the second layer until the rice is finished.

- Turn on the heat, keep it low, cover the pan with the lid and place some weight on top of the lid so that steam stays inside the pan allowing biryani to be steam cooked (dhum).

- If you are using a pressure cooker, close the cooker with the lid & DO NOT PLACE THE WEIGHT / WHISTLE on.

Mutton Biryani

- Let the biryani steam cook for about 7 to 10 minutes under low heat & once done, turn off the heat, open the lid and gently run the spatula through the biryani to mix the meat with the rice while serving.

There it is.. Spicy & Smoking hot Mutton / Lamb Biryani… complement The Mutton Biryani with Korma, Raita & some onion and lemon wedges on the side !!!

Lamb Biryani

Sabudana Vada !

Sabudana (Tapioca Pearls) vada is the balanced blend of soft & crispy..and mouth melting snack, while you eat..it is hard to stop eating unless you are diet conscious ☹ !! But a perfect evening snack to go with hot tea during   ☁ ☂☃evenings !!!

Sabudana Vada

Ingredients :

Sabudana / Javvarsi / Tapioca Pearls - about 1 cup
Potatoes - 1 to 2 (depends on size)
Finely chopped Green Chilli - 1 table spoon
Cumin seeds / Jeera - 1 tea spoon
Garam Masala powder - 1 tea spoon
Ground Coriander / Dhaniya powder - 1 tea spoon
Chopped coriander leaves - 1/4 cup
Salt - As per the taste
Oil - As much required to fry
Water - about 3 to 4 tbl spoons

Preparation :

- Soak the sabudana in water for 4 to 5 hours or just leave them to soak overnight. Sabudana has to be soaked well to be soft enough to mash with the fingers.

Sabudana Vada

- Drain all the water and take the soaked sabudana aside in a mixing bowl and mash them & keep it aside.

- Boil the potatoes and peel off the skin & mash the potatoes. I used 2 small potatoes, if you are using medium to large, one potato would be enough.

Sabudana Vada

- Add mashed potatoes, chopped green chili, coriander leaves, jeera, coriander powder, salt, garam masala powder to the mashed sabudana & mix well.

- While mixing add spoon full of water little by little to get the dough consistency don't make the dough too runny / watery, it would be tough to make vada.

Sabudana Vada

- Once the dough is ready to make sabudana vada, just wet your palms with few drops of oil and take small quantity of dough on to your palms and make small patties and keep them ready to fry in the oil.

Sabudana Vada

- Heat the oil in the pan and slowly place the patties in the pan and let them fry on low to medium heat.
NOTE: Make sure to fry sabudana vada on low - medium heat as sabudana retains water, it splatters while frying.

- Once you see the edges turning brownish, turn the sabudana vada on to the other side slowly and let them fry until golden brownish, once done take them on to a plate covered with paper napkin just to get rid of excess oil.

Sabudana Vada

Soft & Crispy Sabudana Vada are ready to be served (self too ☺)
While serving Sabudana Vada, sprinkle some Peanut Chutney powder ( Check out ☞ The Peanut Chutney Powder ) on the top and serve with coriander chutney on the side !!

Dahi Puri Chat !

Some Chat… over a 'Chat'!!!…Among my fav list of chats..undoubtedly ‘Pani puri’ tops the list and the very next place goes to ‘Dahi Puri’ chat. This is easy to prepare, as most of the ingredients are readily use & store bought items.

Dahi Puri Chat

Ingredients :

Yogurt / Curd / Dahi - 1 cup

Potatoes – 1 or 2 (depends on the size)

Chopped Tomatoes – 1/2 cup

Chopped Onions – ½ cup

Chopped Coriander Leaves – ¼ cup

Coriander & Green chilli chutney – 2 table spoons

Tamarind & Dates chutney (sweet chutney) – ¼ cup

Sev / Bhujia - 1/2 cup

Red chilli powder – 1 table spoon

Black salt / table salt – 1 table spoon

Coriander powder – 1 table spoon

Chat masala – ½ table spoon

Preparation :

- Yogurt shouldn't be too thick, just add some water and make loosely consistent yogurt for the chat.

- Boil the potatoes &  peel off the skin, cut into small chunks.

- Gently tap & break the puris in the middle & start filling with few chunks of boiled potato, onion & tomato.

- Add coriander chutney & sweet chutney, a pea sized into each puri.

Dahi Puri Chat

- Add the sev / bhujia and then fill with yogurt / curd into all the puris.

- Add pinch of red chili powder, salt, dhania powder to the each puri.

- Again add yogurt to the puris & top it with sweet chutney & sev / bhujia.

Dahi Puri Chat

- Cover all the puris with two more rounds of yogurt, sweet chutney, coriander chutney and sev / bhujia.

- Sprinkle some chat masala on the top.

- Garnish with the chopped coriander leaves.

- Just add in any remaining yogurt, chutneys,onions, tomatoes,sev / bhujia & coriander leaves around the puris before serving.

- Above ingredient quantities can make two plates of dahi puri ( each of 7 puris) & depends on how many puris you are serving..adjust the quantity of ingredients.

- Also, you can add chopped green chilli, boiled chana, chopped cucumber, sprouts as many as you want to add to the chat…explore ✶✶✶ !!!!

Dahi Puri Chat

Enjoy the chat !!!

Mint / Pudina Chutney !

I love all the chutneys & pickles for that matter whatever my mom cooks…. there must be some chutney or pickle at home always…and this time it is more special when I made this Pudina / Mint chutney and the reason is… we got The Home grown fresh Mint from ♥ly couple Ragini & Vijay Garu !! A big Thanq to them !

&….. the home grown fresh mint enhanced the taste much more !!!

Pudina Chutney

Ingredients :

Mint / Pudina Leaves - 2 to 3 cups

Dry red chili - 5 to 6 ( depends on the spicy you prefer)

Tamarind - 1 tea spoon

Garlic cloves - 2 to 3

Cumin seeds - 1 tea spoon

Coconut shred - 1 to 2 table spoons

oil - 1/4 tea spoon

Salt - As per the taste

Water - 2 to 3 table spoons

Preparation :

- Separate the Mint / pudina leaves from the strands & wash them in the cold water and lay them on dry paper towel to drain out the excess water.

Mint chutney

- We can use freshly grated coconut shred or dry coconut shred as per the availability.

Pudina Chutney

- Dry roast the dry red chili, cumin seeds, garlic cloves, and coconut shred. Once done, take them in to a separate plate and keep them aside.

Mint Chutney

- Now add the mint leaves to the pan and add the oil and let it fry under lowest heat, add the tamarind as well & cover the pan with the lid ( make sure mint leaves don't burn).

Pudina Chutney

- Don't have to fry for longer..just until the leaves turn little brownish..it just takes max 2 minutes under low heat !

Mint Chutney

- Now all these are ready to go in to the blender or mixer grinder along with salt, add water little by little and grind the chutney.

- Don't grind it in to too fine paste..just leave it little coarser.

and that is it ….Pudina / Mint Chtney is ready & can be served with dal rice & ghee, akki roti as well !

Pudina Chutney