Masala Dosa

Masala dosa is made up with the same dosa batter that I have written before. The only deference is you need to stuff your dosa with potato mixture. Follow the “dosa”recipe for the dosa.

Ingredients for stuffing:-

Boiled & smashed potato-2 cups

Mustard seeds-2 tea spoons

Curry leaves -7

Channa dhal-2 tea spoons

Whole red chili-3

Oil to fry

Red chili powder- 1 tea spoon

Turmeric powder-1/2 tea spoons

Salt to taste

Method:-

1)   Heat oil in a pan.

2)   Throw mustard seeds & channa dhal in there.

3)   Now throw whole red chili crushed in to pieces & fry them until they get roasted.

4)   Now add curry leaves & fry for another few seconds.

5)   Add turmeric powder & chili powder now &  stir it.

6)   Add  potato mixture soon after you add curry powders & stir fry until oil come out from the mixture.

7)   Now make dosa as per my  previous direction of dosa making & stuff the dosa with a big spoon of potato mixture & roll it.

8)   Served it with coconut chutney that I have written under snacks section.

** If you wish to apply some red chill paste over dosa's you can grind soaked red chili , salt, garlic , ginger in to a paste & fry it in a little oil until oil separates from the mixture. Before you stuff your dosas with the potato mixture you can apply this paste over the dosa. It is improve the taste of dosa. 

Dosa

Ingredients:-

Urad dhal(Black gram)-1 cup

Raw rice-2 cups

Salt to taste

Channa dhal-1/4 cup

Fenugreek seeds-1 tea spoons

Water as required

Oil as required

Method:-

1) Take a bowl & add channa dhal,urad dhal (black gram),rice,fenugreek seeds. Wash it & soak it for 4-6 hours.

2) Grind it in to a slightly course paste. Do not over grind it if you wish to get crispy texture. Do not add too much water to grind. Your paste should be neither too thick nor too thin.

3) Allow it for fermentation overnight.

4) Finally add salt as per the taste & cook it in a non stick pan adding little oil or ghee.

5) To do this heats your pan first.

6) Add tea spoon of oil on the pan & even spread it over the pan.

7) Now take medium spoon of batter & pour the batter on the pan using same spoon you can spread it like a circle.

8) when one side cooked turn the other side & cook it using little oil.

Medu vada (Uludu vade) recipe

Ingredients:-

Oil to fry

Cumin seeds- 1 tea sppon    

Hing (Asafetida) -1 tea spoon

1 Chopped Onions

Pepper powder 2 tea spoons or whole pepper 3 tea spoon

Urad dhal (Uludu ata) -200g

Method:-

1) Soak urad dhal (black gram)over night.

2) Grind it in to a course paste without adding extra water.

3) Heat oil in  a pan.

4) Add cumin seeds,hing(asafetida),pepper & onion. Stir fry them until onion become translucent.

5) Now allow this to cool & add the mixture in to grinded urad dhal (black gram) dough alone with coriander leaves.

6) Now make donuts out of this & deep fry them until they become golden brown.

7) Serve with coconut chutney that I have written in the snakes section.

* Most importantly you should not add water to grind the urad dhal(black gram ). If you do so you would not be able to get the exact shape & texture.

Fried potato balls(Ala bola)

Ingredients:-

Boiled & mashed potatoes 250g

Coriander leaves

Turmeric powder-1/2 tea spoon

Finely chopped green chilies-4

Coriander powder-1/2 tea spoon

A pinch of jeera powder(Cumin powder)

Chopped onions            

Oil to fry              

Ingredients for the cover:-

Basan powder (Chick pee powder)-200g

Turmeric powder-1/2 tea spoon

Salt to taste

A pinch of baking powder

Water

Method:-

1) Heat oil in a pan & add onion & stir fry them until translucent.

2) Now add turmeric,coriander,Jeera powder & continue to cook for a 30 seconds.

3) Now add the boiled & mashed potatoes & mix well.

4) Continue to cook this mixture for about 6-7 minutes.

5) Now turn off the stove & allow it to cool.

6) Mix all the ingredients together under ingredients for batter section.

7) Allow it to rest for 10 minutes.

8) Now make a thick batter by adding water little by little.

9) Make small balls out of potato mixture.

10) Dip the potato balls in the batter.

11) Deep fry them until they become golden brown under medium flame.

A Chutney that goes well with the potato balls

Ingredients:-

2 hands full of curry leaves

1 hand full of coriander leaves

1 tea spoon mango powder or small piece of raw mango

7 Green chilies

Salt to taste

3 table spoons of coconut

½ chopped onions

Method:-

1) Grind all the ingredients together.
2)Heat oil in a pan & crackle some mustard seeds in it & then add grounded mixture.
3)Stir it constantly for about 4-5 minutes.
4) Turn off the fire.

    

Vegetables & Noodles Pakoda

Ingredients:-

Boiled Egg Noodles (or ordinary Noodles):- 250g

Carrot: - 150g

Cabbage:-150g

Onions:-100g

A hand full of Chopped Coriander leaves

Chopped Green Chilies:-5

Eggs:-2                              

American flour: - 3 table spoons

Method:-

1) Cut Carrot, Onions & Cabbage in to very thin Julian’s.

2) Heat oil in a pan throw onions in there first. Stir fry for some times. Now add carrot,cabbage & continue to stir fry for another 2 minutes.

3) Turn off the heat & allow it to cool.

4) Now add all other ingredients to this & mix it well using hands.

5) Now make small balls out of this mixture & deep fry them till it comes to golden brown.

KEEMA PARATA

Ingredients for stuffing’s:-

Any kind of mince meat: 300g ( 5 paratas) (use lean meat)

Hand full of Coriander leaves

Coriander powder-2 teaspoons

Turmeric powder- 1 teaspoon

Chilly powder -2 teaspoons

Indian Garam masala -1/2 teaspoon (optional) or Srilankans can add their tunapaha kudu

Geera powder-1/2 teaspoon

Salt to taste

Chopped Onions-1

Ginger garlic-3 teaspoons

Tomato-Chilies

Ingredients for dough:-

American flour-400g

Ghee or butter-2 table spoons

Salt to taste

Preparations of dough:-

Follow the same procedure as Alu Parata.

Preparation for filling:-

1) Heat oil in a pan & add chopped Onions, green chilies & stir  fry. Now add Turmeric & ginger garlic paste. 

2) Fry for  a while & now add chopped tomatoes  & fry till the mixture get dried. That’s when you add your mince meat & add all the curry powders.

Stair it well. After 10-15 minutes your meat will get cooked & moisture will evaporate fast.

3)Now at this stage your keema get dried out & you can finish it with chopped Coriander leaves.

Make the paratha’s as same as Alu paratha’s

Alu Paratha

1) press the dough ball it in the center & flatten it slightly.



2) Place the stuffing's on the middle.



3) Gather all edges together.


4) Seal it thoroughly.


5) Roll out to a flat bread using some flour to avoid any leakage.


6) Aloo paratha is ready :) enjoy :)

Ingredients for dough:-

American flour- 350 g (for 3 parathas)

Ghee or oil -1 table spoon (you can use butter if you can’t get ghee)

Salt to taste

Ingredients for Stuffing’s:-

Boiled & mashed Potatoes - 2 (Medium size)

Green Chilies- 3

Chopped Onions – 1 table spoon

Red chili powder-1 tea spoons

Salt to taste

Coriander leaves (optional)

Ghee, Oil or Butter to fry

Preparation of Dough:-

1)Mix all the Ingredients for dough with 1 cup of water (use adequate water to make smooth a dough ball, it should not be sticky).

2)Now knead the dough very well on a plywood tray or any surface that can be used to knead the dough.

3)Now allow this bough to rest for 10-15 minutes to sure that we can roll this dough very easily. Make small balls  out of this dough. (Size should be bigger than what we make for Rotties)

Preparation for stuffing’s:-

1)Mash the boiled Potatoes. Heat little ghee in a pan & add chopped Onions, Green Chilies, Salt to taste, Chili Powder & stair constantly.

2)You can add mashed Potatoes & stair constantly for about 3-4 minutes & turn off the fire. Bring it to cold.

Method

1) Now take a dough ball & sprinkle little bit of flour & then press it in the center & flatten it bit.

2)  Put that stuffing in the center & now take these edges & bring them together. Seal it thoroughly in such way when you roll it to a paratha the stuffing won’t leak out.

3) Now press this whole thing slowly & roll out this slowly & evenly. If feel stickiness you can sprinkle little flour over the parata & roll it evenly in such a way that stuffing’s get distributed evenly. 

4) Now just toss it both sides so that the additional flour will come out & when you cook it won’t become discolored.

5) After you throw it to the pre- hot pan you can take a towel & press little bit & keep rotating it so that it will not burn at one place. It would get colored evenly.

6) Now turn other side & cook same way. Once both side cooked properly add little butter or ghee on top of the parata & spread it evenly. Who prefer more oil in their food can add more butter or ghee in both sides.

You can use olive oil instead of oil/butter/ghee for healthier version.

Most importantly….

·    Be care full when you put water to knead dough. Because when you add more water it is more likely that your parata will get break when you roll it & you get messed up.

·    Close tightly after you stuff your dough balls with potatoes otherwise when you roll it mixture will come out easily.

·    Thickness of the Parata should be 2mm to 3 mm .

Samosa

Ingredients for the batter:-

All purpose flour-3 cups

Ajwan (carom seeds)-1 tea spoons for 3 cups flour

Oil -1/2 cup

Salt to taste

Ingredients for the filling:-

Boiled  & mashed potatoes -2 (Big in size) or take as much as you preferred to stuff these Samos’s

Cumin Seeds

Green Chilies

Fried Cashew nuts

Ginger garlic paste -2 tea spoons

Chopped Onions-1 small

Turmeric-1 tea spoon

Lime Juice-1 table spoon

Red chili powder 2 teaspoons (if you preferred)

Coriander Powder -2 teaspoons

Coriander seeds - ½ teaspoon

Oil

A hand full of coriander leaves

Method for Stuffing:-

1)      Heat oil & add cumin seeds, ginger garlic paste, green chilies, Turmeric powder, and Coriander powder, Chili Powder & mix well & add Coriander seeds and cashew nuts; now add boiled Potato & then mix well.

2)      Add Salt to taste. Now add lemon juice last & mix well. You can make stuffings of your choice with any variations.

Method for dough:-

1)      Take a bowl & add all the ingredients for dough & add water to make a dough ball. Now mix well all the ingredients & make a smooth ball of dough.

2)      Leave this to rest for about 15 minutes. 

3)      Now make small balls from this dough. After 20 minutes make balls out of this dough as many as you can & roll out  the dough  in to thin circles & make oval shapes  using any equipment available at home & cut that also in to two. Now take a half & apply water or egg whites on all the edges.

4)      Now fold the straight edge at the center and join by one half overlapping the other to form in to a cone. Press the over lapping portion & fill the cone with potato.

5)      Now you can deep fry them till  they get golden brown. Most importantly fry these Samos’s in 200 C temperature(medium flame).