Plain Preferred Masala Dosa

Plain Preferred Masala Dosa

Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding

Directions:
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
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Remove with spatula when crisp.
Serve hot with chutney and/or sambar.
For masala:
Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.
50. Chutney spread:
1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste
Grind all ingredients together to form a firm chutney. Use very little water.
51. Channa Bhatura
Ingredients
For Channa
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds
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Dry masalas :-
1 tsp. red chilli powder
1/2 tsp. each cinnamon - clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste
For Bhatura
2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry
Method:
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and
slices of onions and lemon.
Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.
Making time :- 30 mins (excluding pressure cooking)
Serves - 5
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52. Pav Bhaji
Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.
For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled
peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon
Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.
For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.
Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)
53. Vegetable Pie
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Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
Method
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.
54. Poha
1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
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1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.
Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
After 15 minutes loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add seeds and
then potatoes. Stir for
2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt
and lime as per taste.
Return to low flame till hot. Stir gently every now and then. Transfer to serving dish and garnish with coriander and
coconut. Serve hot with
freshly brewed coffee.
Making time: 15 mins (excluding soaking time)
Serves: 3
Shelflife: best fresh
55. Bhel
1 1/2 cups puffed rice
1 onion
1 tomato
1 small boiled peeled potato
1/2 tbsp coriander leaves
1/2 cup fine sev
1/4 cup parboiled moong sprouts -- optional
1 tsp roasted peanuts -- optional
1 tsp hot green chutney
1 1/2 tsp tamarind chutney
salt to taste
1/4 lime juice
10-12 puries (used for bhel or panipuri optional) crushed
Method
Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix
well. Sprinkle a few
drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish.
Serve immediately.
Making time: 15 minutes (excl chutney making time)
makes: 3 servings
Shelf life: best fresh.
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56. Tandoori Roti (without Tandoor)
Ingredients
2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.
Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
Serve hot with desired vegetables.
57. Naan
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading.
METHOD
Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is
like course crumbs, add
milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep
aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if
required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert
griddle and roast over
the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.
58. Spicy Roti
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
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1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
METHOD
Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato
sized balls. Roll to 3-4
mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff,
with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with
sweetened mango preserve
(chunda) or curds or jam.
59. Baked Bread Rolls
Ingredients
6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese
Method
1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.
Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.
Remove toothpicks
before baking.
Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls
60. Simple Potato Cake
Ingredients
3 large potatoes
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1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method
1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.
Variation: Bake the same if desired, instead if roasting.
Making time: 40 minutes
61. Mix Veg Curry
Ingredients
1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1" piece cinnamon
2 tbsp. butter
Method
1.Drain the boiled vegetables, keep stock aside.
2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3.Heat butter, add seeds, allow to splutter.
4.Add ginger, garlic and paste.
5.Stir fry for 3-4 minutes.
6.Add vegetables except tomatoes.
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7.Add 1/2 cup stock. Cover, simmer for 5 minutes.
8.Add salt, chilli powder,tomatoes and cook till gravy is thick.
9.Serve hot with parathas or chappatis.
Making time: 20 minutes.
Makes: 2 servings
62. Palak Paneer
Ingredients
Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder
Method
1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis.
63. Mysore Pak (South Indian Dish)
Ingredients
Besan (chick-pea flour) 1 cup
Sugar 1 1/2 cups
Ghee 2 cups
Water 1 3/4 cups
Procedure
1.Dissolve the sugar in the water and heat it.
2.Keep stirring till you get a thread consistency.
3.You can check for this by feeling the syrup between your fore-finger
and thumb. (If the syrup has reached the required consistency, then
you will able to pull it out like a thread).
4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1
table spoon at a time.
5.Reduce the heat and add 2 teaspoons of ghee.
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6.Stir, till the flour and ghee has completely blended with the syrup.
7.Repeat procedure 2 till you finish all of the besan.
8.Continue to stir and keep adding ghee 1tsp. at a time till the mixture
changes color and texture. At one point, you will observe that the
mixture is not able to absorb any more ghee. Also, the whole mixture
becomes porous and starts leaving the edges of the vessel.
9.At this point, transfer the mixture into a greased plate and with a
spatula press the mixture down till the excess ghee surfaces. Do not
remove the excess ghee.
10.Allow it to cool for 10 minutes. Then, cut it into desired shape and wait
for another 10 minutes. Carefully remove each piece and arrange on
the serving tray.
Cooking time: 45 minutes.
Yield: 40 medium sized pieces.
64. Cabbage Kofta Curry
Ingredients
For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying
For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes
Method
1.Take the shredded Cabbage in a bowl, add flour & make small round
balls with the same.
2.Deep fry the balls in the hot oil & keep aside
3.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt
according to taste & little bit of sugar.
4.Let the paste cook till the oil seperates.
5.Can add little water if the paste is too thick.
6.Switch off the flame add the Kofta's & Cover till Serving.
7.Before serving garnish with fresh coriader leaves.
65. Pineapple Gojju
Ingredients
1 canned (small) crushed pineapple
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1 table sp sesame seeds
1 table sp urad dhal
1 table sp channa dhal
3 red chillies
2 green chillies
1 tsp chick peas
1/4 tsp asafoetida (hing)
1/2 tsp tamarind paste
a small piece of jagerry OR 1 table sp brown sugar
1/2 cup grated coconut
Salt to taste
1/4 tsp turmeric powder
4-5 table sp's Oil for frying
1 tsp mustard seeds
Method
1.Dry fry sesame seeds, urad dhal, channa dhal, red chillies and
asafoetida till they all turn roast(frying time 5-6 mins)
2.Grind the fried ingredients with green chillies, chick peas, tamarind
paste, jaggery (or brown sugar) and grated coconut to a smooth paste
(add little water while grinding).
3.In the meantime, keep oil in a kadai and let it heat for a minute. Then
put mustard seeds and turmeric powder and allow mustard seeds to
pop.
4.Then put the canned crushed pineapple to it and fry the pineapple for
about 15 mins approximately.
5.Later on, add the ground paste to the fried pineapple and fry further 10
mins.
6.Add salt according to taste
7.Remove kadai from the heat.
8.This goes well as a side dish with chapatis or rice & rasam and can be
eaten hot or cold.
66. Tur Dal Kofta
Ingredients
2 cups tur dal
6-7 green chilles, chopped
3tb.spoon cumin seeds
1 pinch asafotida
Salt to taste
3tb.spoon finely chopped corriander leaves
3-4tb spoon grated coconut
Method
1.Soak tur dal over night. Then wash it thoroughly.
2.Grind it coarsly.
3.Then add chopped chillies, corrinder leaves, grated coconut, cumin
seeds, asafotida & salt mix it thoroughly.
4.Then make small koftas (balls) with the mixture pressure cook for 15
min.
5.Serve hot with rice dishes.
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67. Tikha Baigan Masala
Ingredients
1/2 kg brinjal (small size)
3-4 onions (cut in big pieces)
2 tbsp of grated coconut (dried)
1 whole garlic
ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera
Method
1.Take all the ingredients grind it at once in mixer, do not add water.
2.Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
3.Fry the mixture properly. Take of the pan from stove and let it cool.
4.Take the brinjal slit it in 4, fill the mixture in the brinjal.
5.Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal,
cook it.
6.Add little water to the brinjal. Put small piece of jaggery to taste if
required.
7.Let it cook for 15-20 minutes.
Your tikha brinjal masala is ready
68. Vaangi Baath (Brinjal Rice)
Ingredients
Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves
Method
1.Cut the brinjal & onions to not very fine pieces. If u cut the brinjals
too fine, they will get mashed up and will lose their taste.
2.Saute the onions till they get transparent. Then, add the brinjals also.
3.Add the spice powders and saute the curry for 4-5 minutes.
4.Cook the rice in the quantity of water mentioned above. Do not
overcook.
5.Allow it to cool and then mix it with the curry just prepared above
taking care to see that u do not mash them up.
6.Garnish with finely chopped coriander leaves.
7.Serve hot.
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69. Bread Besan Bajji
Ingredients
4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.
Method
1.If you prefer onions you can put 1/2 onion cut into small pieces.
2.Make the paste of channa dal by adding some water and mix salt,
chilli, corriander powder and some corriander leaves for taste.
3.Cut the bread into four pieces and dip them in channa dal paste and
deep fry them in the oil till golden brown.
4.Serve them with some hot sauce or ketchep.
70. Vegetable Cutlet
Ingredients
1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sizes onion finely cut & keep.
To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)
Powder
Take 3-4 slices of bread & powder them. (you can use either breads
crumbs)
Method
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder &
salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked
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vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry
for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to
cool.
7.Then make them into small balls and dip it in the above said Maida
consistency & immediately smear them in the above said powder and
spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them
by adding little bit of oil till it turns into brown in the wok or thava.
Servings: 12-15 (depends upon the balls you are making)
Side Dish: Ketchup, Chilly chutney
71. Kesar Pista Kulfi
Ingredients
Take two cans of evaporated milk.
One can of condensed milk
One 16 Oz wipped cream
1\4 cup pista
1 pinch safron
Method
1.Take a pot and mix evaporated milk, condensed milk and wipped
cream with the hand grinder (mixer grinder)
2.Now mix pista and saforn in it
3.Put into a air sealed container and put in the freezer for 4 hours.
Note: It will taste authentic with falooda.
72. Apple, Banana & Carrot Halwa (ABC Halwa)
Ingredients
1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar
Method
Grind carrot & milk.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa
becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.
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Preparation time: 40 minutes
Serves: 4
Required