Garlic Dosai - provides a spicy change!! 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.
Double Decker Idli - impress your family & friends! 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'!:hide: This is the result of my watching the Master Chef Programme - Australia & India, faithfully!!:biggrin2:
`Bhavanagar Gathiyas - don’t blame me if you can’t stop munching them! 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)
Rajma-American Corn Kabab - a different combo!! 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.
Khatta Dhokla - fool proof!! 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. http://www.indusladies.com/forums/1564491-post73.html
Carrot dosai - nutrition+appealing to the eye! 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.
Bajji Chilli Kachori - serve with tea!! 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
‘Go-Green’ Dosai - is ‘Go-Green’ not our new mantra? 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.
Multigrain(Navadhanya) Upma - if in bread & roti, why not in upma?? 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 http://www.indusladies.com/forums/s...1-step-by-step-photos-tiffins.html#post967072 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.
Alu Sev - a quick Gujarathi snack. 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.