Bread Dosa

BREAD DOSA

Every time I churn the cream that I collect for butter I end up with buttermilk.  Sometimes I make dhokla out of it sometimes it gets converted into bread dosa.

Bread Dosa that I used to make used Eno’s fruit salt but nowadays I use methi/fenugreek seeds.

The ingredients are:

1 cup rice

1 cup buttermilk

1 tsp methi/fenugreek seeds or

1 tsp fruit salt

Salt

Method:

1.       Wash and soak the rice in the buttermilk for 4 hours. If you are using methi/fenugreek seeds soak them too.

2.       Next grind fine to a smooth paste.

3.       Let it ferment for 4 hours. 

4.       In case you are not using methi/fenugreek seeds mix well the fruit salt make dosas immediately.

5.       In the initial recipe we used to ladle one spoonful batter in a heated kadhai, drizzle about a tsp of oil at the sides then cover, cook and serve. The whole dosa used to fluff up like an idli.

6.       In the present refined version taking into account that we have to control fats I just ladle it on the non-stick tava, cover and cook.

7.       Serve hot with chutney.

Bhopla che Bharit or Pumpkin Salad or Raita

Pumpkin Salad

Many times my MIL made "Bhopla che Baharit" which is red pumpkin mashed salad. There are no fixed proportions that make this simple yet tasty salad.  You can boil the peeled pumpkin in the cooker with your rice and daal.

Today I added grated carrots since I like the colour of these carrots known locally as Delhi gajar.

Ingredients:

1 Cup boiled pumpkin

½ cup curds

A little cream (optional)

Oil

 Mustard

Jeera/cumin seeds/jeerigi  seeds

 Hing/asafoetida

1 green chilli (adjust as per taste)

Curry leaves

Coriander

Method:

1.       Mash the boiled pumpkin.

2.       Beat the curds and cream mix, add salt with the pumpkin.

3.       Heat oil and crackle mustard, Jeera/cumin seeds/jeerigi  seeds, hing/asafoetida, curry leaves and green chillies.

4.       Serve chilled.
I am sending this to Taste of Pearl City's event Any One Can Cook

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Cucumber Paneer Salad

      

      When Pia announced her event of Innovative Salads I was really in a fix. Most salads that I make are the in the lines of Koshambri or Koshimbir always a side dish to be eaten either with chapatis or rice this had to be the main dish.

How does one innovate salad? And that too with cucumber?

So I started Googling for ideas I saw a few salads but rejected them , as  they  needed exotic  vegetables that meant it had to be planned and ordered with the Bhajiwala definitely not the best of situation ( what if we do not like the taste of the vegetable I ordered)!

So I went to my best friend and worst critic, my Better Half( who has   great suggestions  and I generally do not heed)    who suggested I make a plain salad that  I had made some time ago when we wanted to eat salad only and nothing else.  

 Ingredients:

1 red capsicum

1 cucumber

¼ kg paneer

4-5 olives

A handful of green peas

1 tsp lime juice

1 tbsp olive oil

Salt

 Sugar

2 tsp Pepper powder

Method:

1.       Mix the lime juice, oil, salt, sugar and pepper till the sugar dissolves.

2.       Cut the paneer into pieces.

3.       Pour the lime juice mixture on the paneer and toss well. Marinate for   10-15 minutes.

4.       Cut the deseeded capsicum in to pieces.

5.       Peel and make pieces of the cucumber.

6.       Toss all the ingredients just before serving.

Will taste great chilled but since I generally avoid cucumber and that to chilled I did not.

I am sending this salad to Pia's Innovative Salads,

This salad is going to participate in the 'Only' Salads event hosted by me,which is started by Pari of Foodelicious.

  

Tiranga Chitranna

 Wishing all a Happy Republic Day!!

Chitraanna

 Being Republic Day in a patriotic mood I made what my kids called "Tiranga Chitranna".

Ingredients:

2 cups rice

2 onions, chopped fine

1 cup peas

1 carrot, grated

1 green chilli,slit

1 tbsp oil

Mustard

Urid daal

Curry leaves

salt

Coriander

Lemon juice (adjust as per taste)

Method:

1.       Wash, drain and cook the rice with 3 ½ cups water. Cool.

2.       Heat oil in a Kadhai. Add mustard, when they splutter add the urid daal.

3.       When the urid daal reddens add curry leaves and green chillies. Stir

4.       Add the peas with a little salt. Stir fry for about a minute. Now add the onions and cook till the onions are translucent.

5.       Now add the rice, salt and mix well. Add carrots and remove the pan from fire.

6.        Add the lime juice. Mix well.

7.       Serve hot.