Masala Dosa Recipe-South Indian Breakfast Recipe

Masala dosa –Needless to say its one of the most popular South Indian Special dosa varieties.My daughter Raksha is a big fan of this dosa.Recently when we went to a restaurant for breakfast,I saw a foreigner ordering Masala dosa and Filter coffee.I felt so happy & proud that the taste of our masala dosa has reached people all over the world.I also realized that I did not post this most wanted dosa recipe in my blog yet.Masala dosa is very popular in Karnataka & Tamil nadu hotels.In Karnataka, a separate batter is made using rice,dals and poha.I will try to share the authentic Karnataka masala dosa recipe with red chutney and potato palya very soon here.Today I have shared Tamil nadu style potato masala dosa using the regular idli,dosa batter.I have shared the urulaikizhangu masala recipe based on the ones I have tasted in hotels.I hope u will like this recipe & give a try.Ok,lets see how to make South Indian masal dosa at home.
Do check out my potato masala for poori !

South Indian masala dosa recipe

South Indian masala dosa using idli dosa batter - An yummy breakfast recipe !

Cuisine: Indian

Category: Breakfast

Serves: Makes 3 dosa

Prep time: 20 Minutes

Cook time: 10 Minutes

Total time: 30 Minutes

INGREDIENTS

Potato - 2 nos (medium) Big onion - 1 no ( finely chopped) Green chilli - 1 no (long, finely chopped) Ginger - 1/2 inch piece Grated carrot - 2-3 tbsp Curry leaves – few Turmeric powder – 1/4 tsp Water – very little Salt – as needed Coriander leaves - to garnish To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Asafetida/Hing - a pinch To make dosa Idli,dosa batter – as needed Water – little Cooking oil – to drizzle

METHOD

Wash and pressure cook potatoes. Peel the skin and mash it well. Heat oil in a kadai.Splutter mustard,urad dal and chana dal.Saute till dals turn golden brown.Add the finely chopped onions,grated carrot,green chilli and ginger.Add curry leaves.Saute everything well. Lastly add the mashed potato,salt,turmeric powder and hing.Mix them well and add very little water say 3-4 tbsp.Mix well and let it become a whole mass.Garnish with coriander leaves and remove. Take the required idli batter in a bowl. Add little water and make it slightly thin if the batter is too thick.Heat a dosa pan and spread a ladleful of batter.Cook in high flame for few seconds.You will see the bottom of dosa turning golden brown.At that time,drizzle a tsp of oil all over the dosa and keep some potato filling in the middle of dosa.No need to flip the dosa.Just fold the dosa and serve hot with chutney & sambar. Enjoy !

Note

Adding grated carrot is optional.In some hotels ,they add boiled peas along with potato instead of carrot. You can drizzle some ghee instead of cooking oil all over the dosa. You can fold the dosa like a triangle to attract your kids.

Enjoy this South Indian Masala dosa with chutney,sambar along with filter coffee ! Have a filling breakfast

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Kofta Biryani Recipe-Vegetarian-Sunday Lunch Recipes Series 25

Sorry for this late posting.There were unexpected disturbances in my routine and I couldn’t make any biryani last weekend.So I made this biryani recipe today morning especially for making this post.This week’s Sunday Lunch Recipes Series is somewhat special.Yes,this is my Silver jubilee post(25th post) in this biryani series.When I started this series,I never expected that I would be able to share 25 biryani varieties and that too in vegetarian version.I am really happy and proud that I did it.I have planned to continue this series for another few weeks as some interesting biryani recipes are in queue.To make this 25th post more special,I tried this rich & flavorful kofta biryani recipe.I referred this space for the biryani procedure but I made kofta following Malai kofta recipe from my handwritten cook book.I am yet to share Malai kofta gravy in my blog.Hopefully I will do it next week.As per the original kofta biryani recipe,koftas are made out of minced meat balls.But here I used paneer & potatoes to make it.It turned out really well and got a big thumbs up from my family members.I shallow fried the balls to reduce the calorie but still the taste was awesome.You can also try cooking in Appe/Paniyaram pan or bake in oven/air fryer.Friends,you can try this biryani for your guests and to celebrate special occasions like birthday,anniversary to impress your family and enjoy the day!!Kofta mixture can be prepared well in advance and refrigerated to make your job simple.Ok,Lets see how to make this awesome kofta biryani recipe with step by step pictures.

Kofta biryani recipe-Vegetarian version

How to make Vegetarian Kofta Biryani Recipe

Cuisine: North Indian

Category: Rice Varieties

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

For kofta Boiled potato - 2 nos (medium size) Grated paneer - 1/2 cup Bread crumbs - 1/2 cup Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Dhania powder - 1/2 tsp Nuts - Cashews & Badam ( 2 tbsp) Salt - as needed Sugar - 1/4 tsp Chopped coriander leaves - few ( optional) For gravy Cooking oil - 2 tbsp + ghee 1 tbsp Tomato - 2 nos ( big,pureed) Cumin seeds/Jeera - 1/2 tsp G&G paste - 1/2 tsp Green chilli – 1 no (big,slitted) Red chilli powder - 1/2 tsp Dhania powder - 1 tsp Garam masala powder - 1/2tsp Sugar - a pinch Salt & water - as needed Yogurt mixture Fresh Curd/yogurt - 3/4 cup Kewra essence - few drops Rose water - few drops Crushed cardamom or cardamom essence - 1 no/ 2 drops Yellow food color - 2 pinches For Rice Basmati rice - 1 cup ( India Gate) Cinnamon - 1 inch piece Cloves - 2 nos Black stone flower - 1 no Cardamom - 1 no Salt - as reqd Water - 6 cups To garnish Fried onions - 1/4 cup Mint + coriander leaves - 2-3 tbsp

METHOD

Wash and soak the basmati rice for 30 minutes minimum.Heat 6 cups of water adding the whole spices.When the water boils,add the washed rice by draining the soaked water.Cook the rice for 5-7 minutes in medium flame till the rice is 3/4 th done.Remove the rice in a bowl and allow it to cool down completely. Boil potatoes & peel the skin. Mash it well and add the grated paneer,bread crumbs,chopped nuts,spice powders and salt.DO NOT ADD WATER.Reserve some bread crumbs for coating the kofta balls.Make small balls using the dough & coat it in bread crumbs.Arrange them in a plate. Heat oil in a pan to shallow fry the balls.Put the kofta and cook all the sides by turning them whenever needed.Cook the balls until they turn golden brown.Remove in a plate.In the remaining oil,fry the sliced onions & set aside. In a bowl whisk the curd and add the essences,food color.Mix well. Heat oil in a kadai and splutter cumin seeds. Add the g&g paste and saute well.Careful it splashes.Add the slitted green chilli & tomato puree.Mix well and add the spice powders.Saute until the raw smell leaves off and paste becomes thick by leaving oil.Add the fried kofta balls & half of the fried onion slices to the gravy.Mix well & spread the rice Sprinkle the yogurt mixture all over the rice.Garnish with the remaining fried onions and chopped mint+coriander leaves.Close the kadai with a tight lid and keep the flame completely low.Put in DUM for 10-15 minutes.Open the lid and fluff the rice with a fork.Remove in a plate and serve hot with raita ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Cook the rice till 3/4 th done else rice will become mushy after DUM. Adding kewra water gives a nice flavor.So try to use it if you have. Koftas can be baked in air fryer.For that preheat airfryer for 6 minutes in 180 c and bake the koftas brushed with oil for 25-30 minutes by turning them twice in the middle. You can also cook the kofta in paniyaram pan adding little oil.

Try this flavorful and rich Kofta biryani recipe.Enjoy your weekend !

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Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

This creamy curried vegetable dish just might be a new favorite. It's one of those dishes that tastes so divine that when sitting down to enjoy it, one would think it was complicated — but it's not! In fact, this dish of tender cauliflower and fresh spinach simmered in a fragrant coconut milk curry sauce comes together in hardly any time at all, and it's on the mild side in terms of spicing. It smells and tastes just quite as wonderful as it looks served up on the dinner table.

Take care not to overcook the cauliflower because that little bit of crunch adds a beautiful texture combined with the coconut milk and creamy spinach. Serve as a side along with rice, a legume dish and your favorite Indian flat bread for perfect meal that requires little fuss. You may also want to serve it over rice noodles.

Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on August 4, 2015 Tender cauliflower and fresh spinach simmered in a creamy, fragrant and lightly spiced coconut milk and tomato sauce Print this recipe Ingredients: 2 tablespoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower (1 lb or 450 g), cut into 1-inch florets 1 clove garlic 1 to 2 green chilies, seeded and finely chopped 1 3/4 cups (14 oz or 400 mL) coconut milk 1 large tomato, diced generous handful of dried curry leaves 1/2 teaspoon turmeric 1 to 2 teaspoons sea salt, to taste 1 teaspoon coarsely ground black peppercorns 1 lb (450 g) fresh spinach, trimmed and roughly chopped Instructions: Heat the oil in a large heavy-bottomed saucepan over medium-high heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower and sauté until it begins to lightly brown on the edges, about 2 to 3 minutes. Stir in the garlic and chilies and fry for another minute. Now pour in the coconut milk and let it simmer for a few minutes. Add the tomato, curry leaves, turmeric, salt and black pepper, reduce the heat to medium, and cover. Simmer, stirring occasionally, until the sauce begins to thicken and the cauliflower is fork-tender. Add the spinach a few handfuls at a time, stirring, until the spinach is wilted. Simmer for another 5 to 7 minutes. Serve hot over fresh cooked white rice or rice noodles. Makes 4 to 6 servings

I'm sharing this with Jacqueline's Weekly Meat Free Mondays event.

Other cauliflower recipes to explore from Lisa's Vegetarian Kitchen:
Mixed Vegetable Coconut Curry
Chickpea Mixed Vegetable Poriyal
Rice and Cauliflower Pilaf (Gobi Pulau)
Thai Red Curry Vegetable Soup

No Croutons Required - Vegetarian Soups and Salads, July 2015 Hot Weather Edition

Welcome to the July 2015 edition of No Croutons Required, a monthly roundup of vegetarian and vegan soups and salads, alternately hosted by myself and Jacqueline of Tinned Tomatoes. It's been astonishingly hot this year in the Northern hemisphere and accordingly, the majority of the contributions this month are salads. I do enjoy soup anytime of year, but salads are cooling and refreshing and, for the most part, the oven and the elements are not needed. A special thanks as always to everyone who contributed a dish this month. I'm pleased to share 16 recipes this month from participants around the world.

Recipe: Warm Spinach Salad with Sauteed Mushrooms, Red Onion and Blue Cheese

Chef: Erica
Blog: Healthy Life Lessons
Location: Toronto, Ontario, Canada

Our first submission is this lovely salad bursting with energy and flavor. Earthy mushrooms and red onion are simmered with sherry and balsamic vinegars along with tomato paste and topped with spinach and a bit of blue cheese. I'd be happy to eat this salad year round too.

Recipe: Spicy Papaya Salad

Chef: Lisa
Blog: I'll be There with a Fork
Location: Australia

Papaya is not something I use very often in the kitchen and I'm not sure why, especially after seeing this salad that is open to so many interpretations. Here we have papaya combined with green beans, carrot, cherry tomatoes dressed with garlic, chilies, lime and topped with peanuts. The longer it sits the more flavor is has once the ingredients mingle and marinate.

Recipe: Aubergine & Pickled Lemon Farro

Chef: Jen
Blog: Chardonnay and Samphire
Location: UK

Ancient grains are always a treat and here grilled eggplant, green onion, rocket and coriander shines along with farro. This beauty is dressed up with pickled lemons, garlic, olive oil and cider vinegar. Certainly a delightful contrast of flavors and textures.

Recipe: Strawberry, Nectarine and Quinoa Salad

Chef: Adina
Blog: Where is my Spoon?
Location: Germany

Some of the treats of summer are fresh strawberries and herbs, and this salad is sure to meet all of those cravings. Quinoa as always been one of my favorites and this medley of flavors and contrasts surely stimulates the taste buds. So much goodness here. Nutty quinoa, almonds, shallots, strawberries, nectarine, mint, parsley and coriander dressed with olive oil, white wine vinegar, lemon and topped with feta.

Recipe: Smoked Paprika Potato Salad

Chef: Janet
Blog: The Taste Space
Location: Canada

Surely potato salads are a favorite, especially during the summer months. And now that I am especially smitten with vegan meals, this vegan version has my mouth watering. The potatoes are roasted with paprika, tarragon, onion and garlic and then dressed with olive oil, white balsamic vinegar, lemon juice, dill, marjoram and scallions. This salad sounds and looks fabulous indeed and no mayo is needed.

Recipe: Roasted Cauliflower & Cumin Soup with Puy Lentils

Chef: Kate
Blog: The Veg Space
Location: UK

Now it is time for a lovely soup and it is surely a main meal in its own right. Roasted cauliflower, onion and garlic, tossed with cumin and garam masala are then turned into soup with puy lentils and garnished with chilies, a dollop of yogurt and lemon zest. Serve it up with crusty bread if you please, but this soup is satisfying just as is.

Recipe: Freekeh Salad with Fresh Garden Peas, Barbeque Flavoured Peppers and Mature Cheddar

Chef: The Veg Hog
Blog: The Veg Hog
Location: UK

This is certainly a salad that would fill you up and is well suited to weekday meals. Smoky freekeh with some onion and garlic are plated with roasted peppers brushed with barbeque sauce. Added to this colorful plate are some cubes of Cheddar cheese and some garden peas. Yes please, because I do like a salad with some substance.

Recipe: Raspberry Vinaigrette

Chef: Elizabeth
Blog: Elizabeth's Kitchen Diary
Location: UK

Elizabeth got an opportunity to try out a new kitchen gadget, and to put it to the test she came up with a refreshing vinaigrette to dress up some seasonal lettuce leaves. This easy dressing is made with olive oil, red wine vinegar, some fresh raspberries, a wee bit of garlic and seasoning. I'll be keeping this easy vinaigrette in mind.

Recipe: Chilled Avocado Watercress and Cucumber Soup

Chef: Karen
Blog: How to Cook Good Food
Location: UK

Next up is a perfect summer soup made with rich avocado, cucumber, shallots, fresh dill and mint, watercress, lemon juice, yogurt and coconut milk. All you need to do is blitz everything up in your trusty blender, chill for a few hours, and then enjoy this green bowl of goodness.

Recipe: Green Goddess Farfalle with Dairy Free Pesto

Chef: Jacqueline
Blog: Tinned Tomatoes
Location: Scotland

From my good friend Jac and also my co-host for this event, we have a pasta salad that surely would be fit for a goddess. It also happens to be dairy-free. The pasta is cooked, broccoli, spinach and peas are added, and then everything is dressed with a lovely pesto made up of nuts, basil and garlic and pepper. That is surely one pasta salad I wouldn't pass up.

Recipe: Tomato, Courgette and Sweet Potato Soup

Chef: Linzi
Blog: Lancashire Food
Location: UK

I am in total agreement that there is nothing quite like homemade soup to nourish and comfort. This is also a fine way to use up veggies nearing their expiry date. Onion, courgette, squash (or sweet potato if you prefer), tomatoes and stock are all whizzed up and served with crusty bread. Summer or winter, this would be welcomed on my table.

Recipe: Mexican Style Rice, Achiote Tempeh 'Steaks' and Guacamole

Chef: Shaheen
Blog: Allotment 2 Kitchen
Location: UK

Here we have an inspiring creation with a Mexican twist. Tempeh is marinated overnight in an achiote sauce with orange juice, garlic and a bit of lime. Then the tempheh is baked. Then the cooked rice is adorned with onion, garlic, black beans, sweet corn, jalapeños and lots of fresh coriander. All of this goodness is then served with homemade guacamole. Wow.

Recipe: Courgette, Lemon Thyme and Gem Lettuce Summer Soup

Chef: Dominic
Blog: Belleau Kitchen
Location: UK

I happen to enjoy soups in the summer, especially when the seasonal produce is ripe for the picking. This gorgeous green soup is another chilled one, and featured are spring onions, courgette, purple sprouting broccoli, spinach, peas, gem lettuce and lemon thyme. I do believe I will be growing lemon thyme next year — Dominic has intrigued me with his description.

Recipe: Western African Vegetarian Peanut Soup

Chef: Lata
Blog: Flavours and Tastes
Location: Lomé, Togo

I'm a big fan of peanut butter, and that includes in savory dishes, not just treats. This one is extra special because the soup was inspired by Lata's daughter and Lata even made homemade peanut butter for her soup and a homemade chili paste. Combined are those delights, along with spinach, tomatoes and fresh coriander. Served with rice balls, you have a complete but still light meal.

Recipe: Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My own contribution this month is this refreshing and vibrant salad with black beans, juicy red mango, red onion, red pepper from my garden, jalapeños and fresh coriander, also from my garden. I dressed this up with lime juice, olive oil, red wine vinegar and, for a bit of an Indian twist, cumin and homemade chaat masala.

Recipe: Broccoli Stem Soup

Chef: Anitha
Blog: Healthy and Tasty Vegetarian Recipes
Location: India

The broccoli stems might have been difficult to chop but was well worth the effort. This soup is nice and warming for those days when it is cool outside. The stems are combined with onion, cloves, cinnamon, bay leaf and some garlic flakes. Slurp. No doubt another soup that would pair well with crusty bread.

And that concludes the July 2015 edition of No Croutons Required. Jacqueline will be hosting the August 2015 edition. Check her site soon for the announcement.

Punjabi Kadhi Pakora Recipe

Punjabi dahi kadhi with pakora recipe – I have tried it once when I made Punjabi thali and that was very long back.Recently I watched this authentic Punjabi kadhi recipe in you tube video by Chef Harpal Singh Sokhi.I got tempted and tried it along with easy dal palak.I will share dal palak recipe soon.The chef had explained so well that I was able to clearly understand the difference between Gujarati , Punjabi and Maharashtrian kadhi recipes.I was happy that I tried one of the best kadhi recipes.It was very nice & we loved with pakora.I did not add fenugreek leaves/Methi in pakora as mentioned in the original recipe.Instead I made it very simple using onions.So here you go Punjabi Kadhi recipe with pakora – Lets see how to make it.

Punjabi kadhi Pakora

Punjabi kadhi pakora recipe - Authentic recipe with stepwise pictures

Cuisine: North Indian

Category: Gravies

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

For pakora Big onion - 1 no Gram flour/Besan - 1/4 cup Red chilli powder - 1/2 tsp Carom seeds - 1/4 tsp Asafetida/Hing - a pinch Turmeric powder - a pinch Cooking soda - a pinch Salt - as needed Water - very little to sprinkle For kadhi Sour curd - 1 cup Besan flour - 2 tbsp Ginger+garlic+green chilli paste – 1 tsp( inch ginger,4 cloves garlic,2 chilli) Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To temper for kadhi Cooking oil or mustard oil - 2 tbsp Fenugreek seeds - 1/8 tsp Red chilli - 1 no Pepper corns - 1/4 tsp Cloves - 1 no Big onion - 1 no ( finely chopped) Ginger - 1 inch piece (-do-) Curry leaves - few Coriander leavs - to garnish

METHOD

Slice the onions thinly.Mix all the ingredients in a bowl for making pakora.Do not add water.Mix all the ingredients well and leave it aside for 10 minutes.After 10 minutes,onions leave water.So mix it well and if required sprinkle 1 tbsp of water.Lastly add the cooking soda and mix well.Heat oil in a kadai and sprinkle the pakora in oil. Deep fry both the sides.Remove when the pakora turns golden brown.Drain in a tissue paper.If you want thick pakoras,add more water.I made it thin and crispy.So I used less water. Whisk the sour curd to a thick paste.To this add salt,turmeric powder,red chilli powder,besan flour ,G&G&G paste and 2 cups of water.Mix without lumps. Heat oil in a kadai and splutter methi seeds,cloves,pepper corns,curry leaves,red chilli. Saute the onions,ginger bits and add the curd mixture.Let it boil for few minutes.Kadhi will thicken.So add some water if needed and boil the kadhi for more time. The raw smell of besan should go off completely.So boil the mixture in medium flame for 10-12 minutes.The color of kadhi will darken as it boils.Adjust the consistency as per your wish.Add the fried pakoras at the end and switch off the flame.Garnish with coriander leaves.Serve hot with plain rice. Enjoy !

Note

Add more water as per the consistency u like.But Punjabi kadhi is meant to be thick compared with other state kadhi. Pakora can be made adding chopped methi leaves too. While tempering addition of ginger & methi seeds are very important.So don’t skip it. Add more water in the pakora mixture if u want thick pakoras.I made it thin and crispy.so I used less water.

Enjoy Punjabi Kadhi Pakora with plain rice.It tastes yummy !

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