Spicy Wheat Dosa

Wheat Dosa is one of the healthiest breakfast can be served with chutney or podi. For busy mums this recipe is just for you in morning time. Also attention Bachelors Wheat Dosa is one of your best friend 🙂 Once you come from office, this instant Dosa recipe will be helpful to you to finish your dinner.

To be honest in my family my kids and my hubby does not like Wheat Dosa 🙂 My sons likes crispy white Dosa very much. To over come this I came up with an idea by adding some spices in wheat flour.

As I have added only wheat flour I got my dosa like Uthappam. To get crispy Dosa you can add rice flour too.

 

Ingredients:

  • Wheat Flour – 3/4 cup
  • Water – 2 cups
  • Salt to taste
  • For Seasoning:
  • Mustard seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Ginger – a small piece finely chopped
  • Green chillies – 2 finely chopped
  • Coriander leaves finely chopped few

Preparation:

  • In a bowl add wheat flour and water . Mix well so that there should be no lumps.
  • Add required salt and keep it aside.

  • Heat a pan with oil and add all the ingredients under ‘For Seasoning’ section.
  • Transfer the mixture to the batter which we kept aside.

  • Mix well once again and the batter is ready.
  • Heat a tawa and pour a ladle of batter. Spread it carefully as it wont be easy like normal white dosa.

  • Pour a drop of oil on the sides and flip it to other side once it gets cooked.
  • Repeat it for rest of the batter.

Serve hot with chutney, sambar or Podi.

Mashed Spinach

Mashed Green or Keerai Masiyal/Kadaithal in Tamil is one of our favorite recipes at our home. My MIL often makes a mashed green called ‘Kattu Keerai’ which is available only in Coimbatore. It gives a unique taste with hot rice melted with ghee. She uses earthen pot and ‘mathu’ for mashing the greens.

Spinach is a fast growing green grows in cool weather. Once it harvested it grows again called ‘Cut and Come’. Spinach is high in Vitamain A, C, E and K and low in fat.

Today I have prepared my Mother – In Law’s Keerai Kadaithal recipe with Spinach. The Spinach which I used is a fully organic one which was grown in my garden. Me and my Hubby love gardening!!!

Ingredients:

  • Spinach – 300 gm
  • Green Chillies -1 or 2
  • Shallots/Small Onion – 5 peeled
  • Coconut Oil – for seasoning
  • Salt to taste

Preparation:

  • Wash the spinach well and put it in a drainer.
  • Cook washed spinach and green chillies together in a medium flame about 5 min.
  • Do not add water as spinach leaves water.

  • Once cooked switch off the stove and allow the green to cool down.
  • In a separate pan add coconut oil and peeled shallots.
  • Fry until its get golden brown colour. Let it be cool.
  • In a mixie or blender, add the fried onion and cooked green together.
  • Add required salt and grind it into a smooth paste. Do not add water.

Serve hot with steamed rice and Appalam.

 

Tomato Pickle (Andhra Style)

Pickles hmm yummy. Who does not like pickles? It’s been long time I made pickle at home.Summer has started and hope everyone in India are busy in making Vathal, Vadam and pickles.

Last week one of my friend who hails from Andhra Pradhesh visited my house. She taught me how to prepare this tomato Pickle (Andhra Style) at my home. This is a very easy preparation of recipe which can be used as side dish for Idli, Dosa, Chapathi, Bread, any variety rices.

Ingredients:

  • Ripened tomatoes – 6
  • Tamarind – Pea size

For Seasoning:

  • Sesame Oil – 200 ml
  • Mustard Seeds -1 tsp
  • Fenugreek Seeds – 1/2 tsp
  • Garlic chopped – 1 Pod
  • Hing – A pinch
  • Turmeric Powder – 1/4 tsp
  • Raw Chilli Powder – 2 tsp
  • Curry Leaves – few
  • Salt to taste

Preparation:

  • Wash the tomatoes well and cut into small pieces.
  • Heat a pan. Add the chopped tomatoes and tamarind together.
  • Cover the pan with a lid and allow to cook well.

  • Keep a stove in medium flame and let it to be cooked.
  • Do not add water. Let the tomatoes gradually gets cooked with its own water.
  • Check often by stirring. Once it gets mashed switch off the stove and allow it to cool down.
  • Now heat an another pan with sesame oil , add all the ingredients which I mentioned in ‘For Seasoning’ Section.

  • Allow the mixture to cool down for 5 min.
  • After 5 min , add the mashed tomatoes to this seasoned mixture and stir well.
  • Store in a air tight jar and keep refrigerated.

Note : If handled well it comes for a month.

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