Acorn Squash Dosa Recipe / Yellow Pumpkin Dosa Recipe / Parangikai Dosa Recipe / Interesting Dosa Recipes

 

Acorn Squash Dosa

Ingredients

Idli rice - 1 cup

Sona masoori rice - 1 cup

Urad dal - 1/4 cup

Methi / Fenugreek seeds - 1/4 tsp

Grated acorn squash - 1 cup

( ass more if needed)

Salt to taste

Method

Wash and soak both the rice , urad dal and methi seeds for 3 hours.

Add this into a blender add the grated squash and grind to a smooth semi thick batter.

Add salt mix and let it ferment for 8 hours. Next day add water if needed to get a dosa batter consistency.

Heat a tawa pour a ladle of batter and spread it thin , drizzle some oil. Flip the dosa and cook the others ide too.

Enjoy these delicious dosa with chutney or sambar.

Note:

You can add yellow pumpkin instead of acorn squash in this recipe.

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Chinese Steamed Eggs Recipe / Steamed Eggs Recipe / Easy Chinese Steamed Eggs Recipe

 

Chinese Steamed Eggs

Ingredients

Egg - 1

Warm water - 1/2 cup

( Water is same volume as egg, some use vegetable or chicken stock for extra flavor))

Salt a pinch

White pepper powder - as needed

Sauce Ingredients

Sesame oil - a drop

Soy sauce - 2 tsp

Sugar - a pinch

( mix everything together in a bowl)

Garnish

Chopped spring onions or Chives - 1 tsp

Steamed Chinese Eggs

Method

Mix sesame oil, soy sauce and sugar together and keep it aside.

Crack the eggs into a bowl add warm water and salt. Whisk well till combined.

Sieve this mixture into a bowl, sprinkle spring onions on top.

Place the bowl into a steamer , spread a towel on top of the steamer and place the lid. This will prevent from water getting into the eggs.

Steam these eggs for 5 minutes or till cooked, switch off the stove.

Pour the prepared sauce mixture on top sprinkle pepper powder and enjoy warm with rice.

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Oats Paruppu Urundai Kulambu Recipe / Paruppu Urundai Kuzhambu Recipe / Paruppu Urundai Kulambu Recipe / Urundai Kulambu Recipe

Oats Paruppu Urundai Kulambu

Ingredients ground to a semi smooth thick batter

Soaked channa & thur dal- each 1/3 cup

Dry roasted & powdered oats - 1/4 cup

Small onions - 4

Curry leaves-1tsp

Ginger & garlic paste-1tsp

Fennel seeds-1tsp

Red chilies & green chilies - 2 each

Grated coconut-2tsp

Salt to taste

(without water grind it to a thick batter, roll out into small balls & keep it aside)

Tempering

Oil-8tsp

Mustard, Urad dal, Fennel seeds - each 1/2tsp

Methi seeds -1/8tsp

Other ingredients

Diluted tamarind juice-3 cups

Thick coconut milk-1/2 cup

Chopped onion- 1/2

Chopped tomato-1

Crushed garlic-4

Slit green chillies-2

Curry leaves-little

Turmeric powder-1/8tsp

Red chilly powder-1tsp

Coriander powder-1 & 1/2tsp

Salt to taste

Method

Heat oil in a broad pan temper it with above ingredients.

Fry onion, garlic, tomato & green chilies till light brown.

Add all the dry powders & fry a bit, pour the tamarind juice & the coconut milk. Give a nice boil for 5 minutes, now reduce the flame & slowly drop the balls.

Do not overlap , cook it for 10 minutes till cooked , in-between slowly give a stir make sure you don't break the balls.

You can steam the balls and drop them if you think they will break when added directly into the gravy.

Switch off the stove & garnish it with coriander & curry leaves. 

Enjoy with rice.

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Thecha Rice Recipe / Maharashtrian Thecha Rice Recipe / Green Chilli Thecha Rice Recipe

 

Thecha Rice

Ingredients to be crushed

Green chilies - 20

Garlic - 10

Salt to taste

Roasted peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

( Crush all above ingredients to a coarse mixture, keep it aside)

Other ingredients

Oil - 3 tsp

Jeera/ cumin seeds - 1/2 tsp

Curry leaves - few

Lemon juice - 1 tsp

Cooked rice as needed

Method

Heat oil in a pan and temper it with jeera and curry leaves.

Add the crushed mixture and sauté in low flame for few minutes.

Add the cooked rice and gently mix till combined.

Squeeze lemon juice mix and switch off the stove.

Enjoy with raita.

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Dhaba Style Bhindi Masala / Bhindi Masala Curry / Bhindi Masala Recipe / Okra Masala Recipe / Dhaba Style Okra Masala Recipe

Dhaba Style Bhindi Masala

Ingredients for the masala

Curd - 1 & 1/2 tbsp

Red chilly powder - 1/2 tsp

Kashmiri chilly powder - 1 tsp

Coriander powder - 1tsp

Turmeric powder - 1/4 tsp

Salt to taste

Jeera powder - 1/2 tsp

Hing - 1/8 tsp

Garam masala - 1/4 tsp (optional)

Besan- 1 tsp

( Mix all above ingredients together to form a smooth paste)

Tempering ingredients

Oil - 3 tbsp

Ghee - 2 tsp

Jeera - 1 tsp

Red chilies - 2

Cinnamon - a small stick

Bay leaf - 1

Other ingredients

Bhindi/Okra - 1 pound ( around 1/2 kg)

( trim the edges and cut in half)

Chopped onion - 1 cup

Chopped large tomato - 2

Ginger & Garlic paste together - 1 tsp heaped

Coriander leaves for garnish

Method

Shallow fry bhindi in oil with little salt till it changes its color, keep it aside.

Heat oil and ghee in a pan temper it with above ingredients.

Add onion and fry till its light brown ,now add the ginger garlic paste and sauté till raw smell has disappeared completely.

Add the chopped tomatoes and cook till they are mashed well.

Now pour the curd masala mixture, in low flame cook till oil separates the pan.

Add the fried bhindi pour some water cover and cook till the masala is thick.

Switch off the stove garnish with coriander leaves.

Best served as side dish for Roti.

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Rosun Bhorta Recipe / Garlic Bharta Recipe / Garlic Bhorta Recipe / Lahsun Bharta Recipe / Easy Bhorta Recipe / Bengali Bhorta Recipe

 

Garlic Bhorta

Ingredients

Mustard oil - 1 tbsp

Red chilly - 6

Garlic - 12 cloves

Sliced onions - a handful

Salt to taste

Lemon juice - 1 tsp

Chopped coriander leaves - 1 tbsp

Method

Heat oil in a pan fry red chilly, garlic, onion seperately till light brown, transfer to a plate.

Add salt using your fingers crush everything together till combined.

Lastly add the lemon juice and coriander leaves, mix well.

Enjoy this spicy bhorta with rice.

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Tofu Rice Paper Wrap / Crispy Pan-Fried Tofu Wraps / Tofu Seaweed Rice Paper Wrap Recipe

 

Fried Tofu Rice Paper Wraps

Ingredients

Tofu slices -8

( in a pan add few spoons of soy sauce , 1tsp sesame oil and salt , fry the tofu slices till coated)

Cucumber strips as needed

Carrot strips as needed

Cooked rice as needed

Nori/ Edible seaweed sheets -8

Rice paper - 8

Japanese Mayo as needed

Black and White Sesame seeds as needed to sprinkle on both sides of the wrap

Sesame oil as needed to fry on a pan

Rice paper, sesame seeds, veggies, nori, fried tofu and cooked rice

Assembling

Dip the rice paper wrap in water quickly remove and place it on a sheet or wooden board.

Place the seaweed sheet top it up with the vegetables and drizzle the mayo.

Gently fold all four sides to make a wrap.

Sprinkle sesame seeds on both sides both.

Heat a pan add a teaspoon of oil and in low flame fry till light brown and crisp.

Enjoy with any dip of your choice.

Note:

Meat eater can add their choice of meat or seafoods.

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Kambu Idli Dosai Recipe / Bajra Idli Dosa Recipe / Pearl Millet Idli Recipe - Healthy Idli Recipes - Millet Recipes

 

Kambu Idli

Ingredients

Kambu / Pearl millet - 1 cup

Idli rice - 1 cup

Whole urad dal with skin - 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Method

Wash and soak kambu, methi, rice and urad dal together for 4 hours.

Grind the ingredients to a smooth batter add salt mix well.

Cover and let to ferment overnight or at least for 8 hours.

Next day mix the batter well , grease the idly plates pour a ladle of batter into the plates & steam them till cooked.

Serve it with any chutney you like.

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Varagu Pongal / Varag Arisi Pongal / Kodo Millet Ven Pongal / Kodo Millet Pongal - Millet Recipes

Varagu arisi Pongal

Tempering ingredients

Oil - 1 tsp
Ghee - 1 tbsp
Whole pepper - 1/2 tsp
( I usually crush and add )
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Chopped green chillies - 1
Curry leaves few
Hing - a generous pinch

Other ingredients

Varagu arisi / Kodo millet - 1/2 cup
Yellow moongh dal -  3 tbsp
Water - 3 cups
Salt to taste
Turmeric powder - 1/8 tsp

Method

Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the kodo millet and saute till its just hot.
Pour water add salt and turmeric powder, pressure cook till cooked.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.

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Nellikai Rasam Recipe / Gooseberry Rasam Recipe / Amla Rasam Recipe / Goosberry Soup Recipe

 

Nellikai Rasam

Ingredients ground to a smooth paste

Fresh amla - 3 

( remove the seed and chop the flesh )

Whole black pepper - 1/2 tsp

Cumin seeds -  1 tsp

Chopped ginger - 1 tsp

Green chilly - 1

Turmeric powder - 1/4 tsp

Salt to taste

( Grind all above ingredients to a semi coarse mixture , add water and dilute to the needed consistency )

Tempering Ingredients

Ghee - 1 tsp

Mustard - 1 tsp

Red chilly 1

Hing - 1/4 tsp

Curry leaves few

Other Ingredients

Cooked and mashed thur dal - 1/4 cup

Chopped coriander and curry leaves for garnish

Method

Heat ghee in a pan and temper it with above ingredients.

Pour the amla mixture and the cooked dal, give a boil and switch off the stove.

Garnish with curry and coriander leaves.

Enjoy with hot rice or drink like a soup.

Note:

Some add chopped tomatoes to this rasam.

You can also add garlic instead of ginger.

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