[Chitvish]

Dosa batter - 2 cups

To fry in 1 tbsp oil, in the following order:

Finely chopped garlic - 2-3 tbsp (or more to taste)

Finely chopped ginger - 1 tsp

Finely chopped onions - 3 tbsp

When aroma starts coming, lower the gas & add:

Red chilli powder - 1 tsp

Haldi, hing, little salt

Black salt - ½ tsp

Soya sauce - 1 tsp (optional)

Saute to mix & switch off.

Cool completely & add to dosa batter.

Make dosas using oil - will not be very thin because of the added ingredients.

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[Chitvish]

Make masala, fairly dry, quite spicy with potatoes, onion & tomatoes.

In any greased aluminium mould, first place a layer of masala & over that pour idli batter.

Steam for 5-7mtes.

Cool & unmould.

I used a ringmould & muffin tins.

Friends, you may think that my presentation is 'bizarre'!
This is the result of my watching the Master Chef Programme - Australia & India, faithfully!!
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[Chitvish]

I saw this on a TV programme – superb is the only word!

Whisk together, till almost white in color;

Hot oil - ½ cup

Water - ½ cup

Cooking soda - ¼ tsp

Salt

Pepper powder - 1 tsp

Shajeera - 1 tsp

Hing - ¼ tsp

Sugar - ½ tsp (optional)

Now add

Besan - 1 ½ cups

Gradually, stirring in one direction only, to get a soft dough.

Then deep fry in oil, proceeding as for

Karasev( ganthiyas)
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[Chitvish]

Mix together

Boiled, peeled, mashed potatoes - 2, medim

Rajma - ¼ cup,soaked for 8 hrs, drained, boiled till soft & crushed coarsely

American sweet corn - 2 tbsp, crushed

Green chilli – ginger paste, salt & red chilli powder to taste

Heat 1 tbsp gee ; sauté

Chopped onion - 2 tbsp

Jeera ½ tsp

Switch off when lightly browned.

Add the above to potato-corn mixture with

Cornflour - 2 tsp

Bread crumbs - 2 tbsp

Shape into tikkis

First roll in dry cornflour & then dip in bread crumbs.

Deep fry in hot oil.


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[Chitvish]

Parboiled rice - 1 level cup

Heap the above with raw rice

Gram dhal - 1 cup

Heap the above with urad dhal.

Wash & soak rices + dhals in water for 4-6 hrs.

Drain & grind coarse with sour curds to a batter.

Allow to ferment for 8-10 hrs.

Then proceed as for cabbage dhokla.
Step By Step photos for Snacks!

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[Chitvish]

Dosa batter - 1 cup

Fry in 2 tsp oil:

Minced onions - 1 tbsp

Minced garlic,ginger, green chillies, each - 1 tsp

Red chillipowder & dhaniya powder - 1 tsp, each

Finely grated carrot - 4-5 tbsp

Switch off & cool.

Add to dosa batter & make dosas. Serve with plain curds.

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[Chitvish]

The method is the same as given for

Khasta Kachori (1)

Khasta Kachori (2)

The outer dough & filling are slightly different.

Outer dough:

1 cup maida + 4 tbsp oil + just enough water

Keep for 30 mtes.

Filling:

Mix together:

Finely chopped - 3 bajji chillies

Boiled peas - ½ cup

Freshly grated coconut - 3 tbsp

Garam masala - 1 tsp

Salt, sugar, lime juice

Chopped coriander leaves - 4 tbsp


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[Chitvish]

Dosa Batter - 2 cups

In 2 tsp oil, lightly sauté, in a pan:

Chopped mint, coriander & curry leaves - ½ cup

green chillies - 3-4 (or to taste)

Onions, chopped - 2 tbs (optional)

Grind the above to a paste & add to batter. Check for salt.

Make dosais as usual.


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[Chitvish]

I used mainly whole lentils & not cereals. The photo shows the names of the ingredients.

You can omit any one lentil or two, by choice.

In navadhanyams, wheat & black til are also included. Though not shown in the photo, I dded them also, the next time I made the mix.

Take equal amounts of all lentils & roast on a dry kadai till light brown. If on a low flame, you can roast them together.

Cool & crush in a mixi, not too fine. Sieve with a rava sieve. The grains should be rava size.

Follow the recipe as in
Step By Step photos for Tiffins

This takes 2 cups of water, unless you grind it fine. It is preferable to cook it in a vessel, inside the pressure pan. Afteer the first whistle, simmer & cook for 10 mtes. Open only after 10 mtes & fluff it up with a fork.


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[Chitvish]

Believe me, with totally different masalas, it tastes very much unlike our omapodi. I think lime juice gives an interesting twist!

Booil, peel & mash fine a medium potato.

Besan - 1 cup

Mashed potato - ¾ cup

Red Chillli powder - 1 tsp

Green chilli-ginger paste - 1 tsp (grind fine, mix with water & strain – the liquid should be added to prevent the sev from getting blocked in the sev-press.). This ingredient is optional.

Lime juice - 1 tsp (this gives a nice, mildly tangy taste)

Salt, haldi, hing

Hot oil - 1 tbsp

Knead to a dough using plain water or the strained water, given above.

Heat oil; when very hot, press directly using sev press; gradually simmer the gas, flipping twice or thrice for uniform cooking. Bubbles will stop when completely cooked.

Remove to a kitchen-tissue, cool thoroughy & store airtight.


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