Adai Dosa



Adai Dosa

 

 It is our anniversary today – and we have planned to go out to dinner, but I had wanted to make something different, something special at home…so decided I would make dosa the previous evening for dinner along with sambhar, potato veggie, chutney….hubby loves dosas ( I think he married a south Indian hoping he would have dosa, idli  everyday,  didn’t happen ) …...but as I said special occasion calls for special dosa…and so today it was the turn of adai dosa…....a mix of various dals (lentils) & rice …..

For a South Indian idli, dosas are normally a common affair…. at Mom’s place she would make the regular rice-udad dal dosa, or else neer dosa – which is only rice ( some make it with coconut & rice ), and she had her own concoctions when she had leftover batter – she would add rava, or maida or even egg and increase the quantity so that she had sufficient dough for another breakfast ( that was when we normally had it ) ….

In my case initially I would make only the regular dosa – rice-udad dal combo, tried neer dosa a couple of times without much success…it requires a skill to pour the batter and turn the skillet  to cover the entire pan and make a paper thin dosa – my mom’s were so amazing that we would generally coax her to make some for us.

Later I broadened my scope ( thru net, friends etc..) and tried  few other variations of dosa – one of which is already on my blog – pesarattu and the other is adai dosa. Am hoping to attempt the neer dosa one day ( hopefully with more success than my previous attempts, wish me luck )….nyways thought I should post my adai on the blog, this is one of the tastiest dosa and sometimes I feel that it can be had on it’s own ( almost )…it is that good….and here’s how I go about it…..

Oh and before I get down to the recipe let me tell you that there are many different combinations and proportions for this recipe – you could try out your combi too….so not too worry about the exact proportions….if you do not have any one dal, omit it or use more of the others…

Ingredients:

1 cup regular rice

½ cup idli rice, or you can use boiled rice

½ cup each of tuvar, moong, chana, udad dal  ( total 2 cups )

1 tsp fenugreek seeds

2-3 green chillies

A few sprigs of coriander

1 medium onion chopped ( optional )

 

Method :

1)      Soak  both rice, all dals, fenugreek seeds in sufficient water for 6-8 hrs or overnight.

2)      Chop green chillies  roughly…and add to above mixture.

3)      Grind with little water to make a fine batter. Do not add too much water initially, you can add it later if required to get dosa batter consistency.

 

4)      Keep for 6-8 hrs or overnight, the batter will ferment and rise to twice it’s quantity.

5)      Add salt to taste and chopped coriander and lightly mix it in.

6)      Take a ladle full of batter and pour onto a non-stick pan. Keep on high heat for a minute and then reduce the heat, keep covered, after a minute check if dosa is done on one side, turn the dosa over and keep for a minute on medium to low heat on the other side.



 

7)      Once done on both sides – take out and serve hot.

8)      If adding onions  - you could either put it in the batter along with coriander or after pouring the batter onto the pan you could sprinkle the onions on the top.

Enjoy !!!

The dosa was a big hit – took some over to Mom’s too…she too loved it, made some mini masala utappam with it the next day ( day of anniversary – so breakfast also was made special )…..here’s wishing my dearest hubby a very happy anniversary….and a big thank you for all the wonderful years that we have spent together.

Eggless Carrot & Apple Muffins

Eggless Carrot Apple Muffins

The rain gods have really been showing their might the past few days, this in the month of September ...is most unusual - but then this year - the monsoon has been very weird - in the months of June to August ( when it should have been at it's peak ) it hardly rained - a few short bursts of rainfall and then hot & dry the rest of the time....we were all worried for our yearly water supply, which if the lakes were not filled would be short ....well now I think that problem should be taken care of....

But all this unprecedented rains is causing a lot of gloom....we generally tend to avoid going out - due to the roads being bad ( potholes etc...) and traffic slowing down...and being at home more than a couple of weekends brings in a feeling of claustrophobia...so it was with a sigh of relief that I greeted the news that we were going to meet up with some friends this weekend....some gupshup...some chai / shai...a welcome change.

So now that was set...my mind got whirring...what do I take with me....ran through my list of cakes/ muffins....our friends would prefer something without eggs...thought of my favourite eggless chocolate cake...but having made that a couple of times recently, decided against it, thought of a carrot cake - had a great eggless recipe ( had made it once before - my sister's friends had given it a thumbs up...awarded it the no. 1 place )...so went ahead with that plan...even started with the carrots...but then while going thru the recipes I had noted with me ( on the search for the above carrot cake recipe ) ....found this carrot & apple muffins....it also had coconut ( which I was keen on )...and there the capricious mind was hooked...

Rice Chilla

When I first heard this name I was not sure what it was, how it looked, how was it made....then I realised that it was a modified version of  what we called a tomato omelet - we use to have it in restaurants ( Mom did not prepare it at home when we were kids ) -  do not know why they called it omelet ( it did not have eggs ) - was basically made from besan and served with a couple of triangles of bread.

While the tomato omelet is made of besan & onions, chillies, tomatoes...rice chilla as the name suggests has rice flour in it too...I was introduced to the above variation by my friend.

We were invited to lunch at my friend's place, they stay in the neighbouring state - it was a hour and half drive to their place ( but since it was mainly on the interstate - not really that bad a drive and quite scenic so the time really does tend to fly by)...
 
We always have a great time at my friend's place - she is part of my group of college friends and hence we have known each other a long time...there is something very comforting about meeting up with old friends...and having known her family too for as long....you feel totally at home with them...so we were looking forward to meeting them all again and since G ( my friend ) and her mom ( aunty) are great cooks, were anticipating a yum lunch.

When we arrived there, G and aunty were busy getting the lunch organised and then after most of the main dishes were all set, G started pouring out ladle full of the batter ( rice chilla ) onto the pan...and serving it to us piping hot in turns ...it was really delicious ( chilla and the entire meal ).....so had to get the recipe from her right away.

G gave me the info on the dish - but those days we were busy with winding up our stuff in US and the move back to India and settling down and other issues ....so for a while this dish was out of my mind.
Later remembered it ( sort of ) - tried to recreate it...made some changes...not sure how true to G's recipe I have managed to come to....but have gotten an amazing result...and thought let me share it....

Rajma Tikki - Kidney Beans Cutlet

Rajma Tikki

Certain dishes just tend to happen...without planning or thought...well not exactly ( some thought does go into it )...but almost...since this is how this tikki happened...

My original plan was to make a 3 bean salad , but one of the 3 beans (the kidney beans ) that I had pressure cooked was under done...so could not use it that day...so froze them...with plans to recook and then use another time...

Recently I had made rajma curry...and then a few days later it was rajma rice...so was not too keen to do either of  those again...wanted to do something different...

Then I remembered a recipe I had watched on the Food Channel...it was a tikki with rajma and brown rice...but did not have all the ingredients ready.....so decided to go for our traditional cutlet (tikki) recipe...with potato etc...

So that's how this all came about...and boy, was I glad I went with it...it was really and truly awesome...and so I had to share the recipe with all of you...here's hoping that you all love it too...

Ingredient :

1/2 cup rajma  - kidney beans
2 medium potatoes
1 medium onion
2 green chillies
2 tsp ginger-garlic paste
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp salt or to taste
2 Tblspn of oats
1 or 2 slices of bread or bread crumbs
a few sprigs of coriander leaves.
oil for shallow frying.

 Method :

1) Soak the rajma ( kidney beans ) over night and then pressure cook it with about 1/8 tsp of salt, till done. Drain the water ( you can use it in a curry ). Mash the beans.
2) Boil and mash the potatoes after draining the water.
3) Chop the onions and chillies and coriander leaves.
4) Mix rajma, potatoes, the veggies above and the seasonings, oats, ...then if required add bread crumbs or a slice or two of bread, you need for it all to come together. The oats and bread absorb any moisture left in the cooked beans and potatoes. Do not make it too dry.
5) Form small balls the size of a lemon...flatten it slightly and then shallow fry it in a non-stick pan with a little oil. Cook on both sides till it becomes firm and browned up.
Serve hot with tomato ketchup or green chutney.
Enjoy !!!

This is good as a chaat - with beaten curds, chaat masala and roasted cumin powder sprinkled over it...you could add the green chutney and tamarind chutney too...
Or it could be had as a snack, or as a side with a meal, any which way - it is an amazing dish.

I made a few and kept the mix for the next day to make some more - had wanted to give some to my mom too to try out - she also loves trying out what ever I make...love to have her opinion on the same.
Since both T and my mom gave the thumbs up for these - guess I will be making it soon again...would be great if you try it out and let me know how you like it too....
 

Apple muffins

Apple muffin

The original recipe given to me by my friend has applesauce in it...and even when I was in the US with easy access to that product, I never used it...would generally make do with Gala apples - the red delicious apples which we would regularly stock at home...

Back here in India - I use whatever I tend to have at hand...am not sure of the names of any of the varieties - one they call Chinese, the large one sold with a mesh cover, then another small red variety and another large red types...just shows how ignorant I am....not that it matters which one but generally for these muffins if using the Chinese ones which are pretty large I use one and half - whereas if using the small red variety - I tend to use 2...

While in US, I used to make these many times, somehow here I have broadened my scope of baking and keep trying out different recipes and have not really baked these as much...but it is one of my all time favourites - the flavours, taste, smell of these are more subtle than the banana muffins which have a more intense, in your face types,  taste & smell of bananas...
The delicate taste of apples as it comes thru when you bite into it...along with the aroma of cinnamon and brown sugar is something to relish.

So when we were invited to dinner along with my visiting sis-in-law and her hubby to a cousin's place, I decided to bake these apple muffins...it was her favourite muffin and so I thought she would enjoy it...and so would our hostess and her two lovely daughters...

The dinner was amazing, we also had a delayed Raksha Bandhan since both my husband's sister and cousin had not met my husband since then...it was a fun party with lots of jokes and remembrances of past Raksha Bandhan. B ( our hostess ) is a very lively person and keeps us all in splits with her take on all matters....so thanks to all of them  for the lovely time we had...

Bajra Roti

Bajra Roti

A visit to the Salon ( Beauty parlour ) is so revitalising...both literally ( hair color takes 10 years off your age that you both look and feel younger ) and mentally ( it does relax you, a great de-stresser )....so my visit yesterday in the afternoon and all that buffing and polishing and pampering was very effective, it recharged me ....and got me going thru the list of things I had planned for this weekend...( currently I am half way thru, I think )...

Lots of baking - plan to carry some muffins to a cousin's place tomorrow ( for after dinner desert ), some cookies at my parent's place for visiting relatives, my biscotti ( baked a couple of days back ) at home, and some brownies for nephew and niece who will also be visiting...phew !!!

You would think with all of that going on, I would take a break and relax, but as the saying goes 'there is no rest for the weary'...though I wonder what does that mean ?!? ....why not ? guess if they are as crazy as me...it explains all...
I think what keeps me going is the pleasure I get when it turns out great and everyone enjoys what I have prepared...all the aches and pains vanishes...

Nyways so after all the above baking...(i.e at the halfway point of my list)...got sidetracked with lunch .... in mood for something different from our regular roti, went in for a more elaborate affair...bajra roti, and along with that a mixed dal (udad, tuvar, moong), baigan ka subzi ( brinjal vegetable ), and grated jaggery, chaas ( buttermilk ), mmmmhhhh....

That meal so hit the spot - pleasure in food  ( preparing and eating ) also is a good revitaliser...the rotis were just so, chaas amazing ( courtesy T ), dal, subzi, jaggery the perfect additions ....only problem...after that substantial meal - had to go in for an afternoon siesta...so after all there is rest for the weary :-)....and list is still pending....

Chocolate Almond Biscotti

Chocolate Almond Biscotti

Biscotti...the word conjures up images of travel, exotic places, romance, intrigue...makes you wish you were all dressed up in a pretty frock(with frills & lace), gloves & hat...like you see in some old British movies...and sitting down to tea ...
The origin of biscotti ( which means twice baked ) is from Italy and it is from this that the English biscuit got it's name...though here it was refered to any biscuit and not particularly those that are twice baked.

Why is it that though it is our regular fare of dal-chawaal ( lentil-rice ) or chapati-subzi (flat bread and vegetable ), and curds ?...is what satisfies us most when we have it for lunch or dinner....it is when we talk of dishes from far away lands we feel as we have had something really good....words like pasta, enchilada, risotto, spaghetti, haka noodles...they all sound so sophisticated, romantic, and grand...like something special...

So anyways when I came upon this recipe of biscotti,  I could not resist trying it out...had been bookmarked it, but kept putting it off only cause I felt the whole process would be time consuming, making of the mix, then baking, waiting for it to cool, then cut it, and bake it again...
But surprisingly it was not that bad...blanching the almonds for this dish took more time, I think :-)...next time around the almonds will go in with the skin....in fact in oldtimes that was how they baked it...and in some modifications they also added some spice...so could try that too.

I saw a couple of recipes, one from Joy of Baking, and second adapted from it..in EasyCooking Blog...both amongst my favourites sites...decided to use that ....and of course as usual I made my own changes...and it turned out FAB !!! ..... using new lingo in the hopes that it will go with the word Biscotti... ha, ha, ha, ha...rather than my usual delicious or amazing...really do have to upgrade my vocab ...since the number of blogs are increasing, am finding it increasingly difficult to come up with new words to compliment the dishes...
Of course would love it if any of my tasters ( subjects ? ) could help with the words...but today after tasting this biscotti...the expression on T's face told more than words...and he went for seconds right away...and that told me that I had a hit on my hands...