Dosa + coconut chutney

Dosa is an Indian pancake, from the same batter of idli's you can prepare another dish for breakfast, the balance batter i made as dosha, the only different you have to add more water on the batter so will be little loose.



Add more water to idli's batter if required. The consistency of the batter should be bit loose coat on a spoon when dipped. Heat the iron griddlel. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp oil over it. Remove with spatula when its hot. Serve hot with chutney and / or sambar.

For Chutney:
-coconut grind 1/2 cup
-green chili 3
-mustard seed 1/2 tsp
-curry leaves one spring

Blend together coconut with green chili in blender or wet grindder until smooth with add little water, around 10-15 min, keep aside
Heat little oil in the pan and add mustard seed, after cracker the mustard add dry red chili and curry leaves then pour the coconut grind and bring boil, seasoning with salt.
serve with dosa

Theyal

My work is related with cooking and kitchen. Its interesting job, you will be able to manage your team work in kitchen and offcource you will learn alot of things from them also. Theyal is Kerala tradional dish, i know how to prepare this curry after somany times seeing my cook preparing the curry. yes learning by doing right?

If you like to enjoy vegetables with coconut theyal may good option for you. Its just simple to prepare and real authentic taste of south Indian. Best serve with boiled rice and pickles :)

Recipe source: pachakam and modify by me ;)

-bottle gourd 1

-egg plant 2

-carrot 1

-potato 1

-drumstick 1

-yam 50 gr

-curry leaves 1 spring

-onion 2 big size, chopped

-tamarin i tsp, soaked with water

Wash all the vegetables and cut into desired shape

Ground to paste:

-coconut grated 1 cup, fry with little oil until brown colour

-fenugrek 1/8 tsp

-coriander powder 1 tsp

-chili powder 1 tsp

-dry red chili 3

-mustard seed 1/2 tsp

-turmeric powder 1

-salt as required

Direction:

1. Fry the grated coconut without oil until brown colour with very low flame

2.Add chili pow, turmeric, coriander and fenugrek and stir for 1 min. Let it cool

3. Grind together the coconut and spices with little water util became paste

4. Add vegetables along with water and salt cook until vegetables tender

5. Add the tamarin water let it to boil

6. Next add coconut paste and stir well and let it boiled for one more time, be carefull should not too much water

7. Remove from the flame

8. heat little oil in the pan and add mustard seed until splutter then saute dry red chilis and curry leaves.

In the end pour fry mustd seed over the curry

Potato Baaji

Potato baaji common served for Indian breakfast, we can enjoy with any type of Indian rotis. Yesterday we have enjoy potato baaji with homemades chapati. Its simple preparation, and i added some carrot to make baaji more colourful :D



INGREDIENTS
250 gr potato boiled, peeled and mashed
carrot 1 pieces, boiled and cut
4-5 Green chillies
½ tsp Red chilli powder
1/2 tsp Turmeric powder
1 Tbsp oil1 tsp Mustard seeds
6-8 curry leaves
1/8 tsp Asafoetida
Coriander leaves for garnish ( i don't use)
ginger choped 1 tsp
Salt

METHOD
1. Boil potatoes, peel and coarsely mash
2. Heat the oil in a medium-sized pan and add the mustard. When the mustard begins to crackle reduce the flame to low and add the chopped green chillies, ginger, curry leaves (whole or cut to small pieces with scissors directly into the pan), asafoetida, turmeric, chilli powder and salt. Cook for a minute.
3. Add the mashed potatoes and boiled carrot to the above mixture and cook on medium flame for few minutes with some water to blend in the tastes.
4. Garnish with coriander leaves

Cheera Thoran

Another simple Indian food, its vegetarian version. Cheera or spinach is rich in vitamins and good sources of anti oxsidant. I do love red spinach stated from here. some of my friend they cooked spinach for diffirent varieties. And thoran is one of my favorite, remind me of Indonesian Food "urab" :D

Ingiderents:
Cheera/Spinach wash and chopped 2 bundle
Grated coconut - 1/4 cup
Shallots chopped - 1 big size
Green chillies chopped - 4
cumin seed - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves - a sprig
Salt - to taste
Oil - as needed

Grind grated coconut,turmeric powder,green chillies,jeera seeds and garlic into a coarse paste and keep aside.Heat oil in a pan and add mustard seeds into it.Allow it to splutter,then add curry leaves,stir and add the chopped spinach.Stir for few minutes and mix in the ground paste.Add salt,stir and cook until all the water absorb and becomes dry.Serve with rice.

Vegetables pulao

One of our choice if we were obstaining eating meat, very simple to prepare and rich in flavour :) Its famous dish from North Indian, was enough to enjoyed with yogurt raiata and papadam without accompanied with other side dish ;)

1 cup uncooked Rice
1 Onion (chopped)
1 tsp Ginger garlic paste
1 black Cardamom (coarsely ground)
2 Cloves
1 Cinnamon stick (small)
5 whole Black Pepper
1 Bay leaf
1 tsp Cumin seeds
1/2 tsp Red chilli powder
Mix Vegetables (carrot, beans, cauliflower, etc) i used frozhen
1½ tsp garam Masala powder
salt to taste
oil or ghee


Wash and soak rice for 15-20 minutes.
Heat oil in a cooker. Add cumin seeds, cinnamon stick and bay leaf. When it starts to crackle then add black cardamom, cloves and black pepper. Cook for 20 seconds.
Add chopped onion and ginger garlic paste and fry for couple of minutes or till light brown.
Add the cut vegetables
Add garam masala powder and red chilli powder. Mix well and cook for 2 minutes(little water can be added if required)
Add drained rice and fry for 2 minutes. Add water and salt. Mix well and close the lid of the cooker.
Cook till done.
serve hot with yogurt raita and papadam

Lentil with spinach (palak daal)

Daal or lentils was confort food for Indians. Served in any occasion and every time meal. Every part of Indian state they had their own version of daal curry. Serve with naan, pita bread or rice for great combination. Here i share with you Gujrati daal style.
To know more about daal click here and . here

1/2 cup toor daal (red), 1/4 cup yellow daal, 1/2 cup chopped onion, 2 garlic crushed, 3-4 green chili, 1 big size tomato chopped, 1/2 cumin seed, 1 tsp turmeric powder, 2 tsp chili powder, 4-6 curry leaves, salt as required and water, ghee or butter 2 spoon, a pinch of tamarin (soak in water)

Cook toor daal, yellow daal and water using pressure cooker. set a side.
Heat oil/ghee and add cumin seeds. Add garlic, green chilies and onions till onions turn slightly brown. Add tomato, salt, turmeric and cook till tomatoes become slightly tender. Grind this mixture into a coarse paste. Cook the paste with daal, and add spinach add more water if necessary. In the end add tamarin water. Remove from heat when they are well cooked.
Serve hot with hot rice and ghee.



Chapati:

INGREDIENTS
1 cup wheat (atta) flour
1 cup all-purpose flour
1 teaspoon salt
3/4 cup hot water or as needed

DIRECTIONS
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. add enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 12 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a flat pan until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin, When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, Continue with remaining dough

Vegetables curry

I got this recipe from womans weekly magazine. Vegetables Indian curry, but i felt its light beause origin Indian curries will be spicy and having strong flavour.

Recipe: Vegetables curry

Potato 1 big sizes cut into cubes, carrot 1 cut into cubes, cauliflower 1 small size, chickpeas 1/2 can (am using the fresh one, soak in water for hole night then boiled until tender). Onioin 1 big size choped, garlic 3 cloves crushed, cinnamon powder 1 tsp, turmeric powder 1 tsp, chili powder 1 tsp, 1/2 tsp cumin seed, coconut milk 1/2 cup, garam masala 1/2 tsp (optional),salt for taste

Boiled all vegetable and add some salt until just get cooked, dont over cooked, set aside.

Heat oil in the pan then saute garlic and onion for 2 min. Add all the ground masala (ingridients) and stir frequenly. Add boiled vegetables and coconut milk, Stir for 2 min and serve.

Gobi manchurian

Gobi= cauliflower. Deep fried cauliflower with tomato sauce. Actually manchurian is category on chinese dish, but i found this kind of food in Indian restauran here, so what i felt Gobi manchurian is chinese dish modified with Indian, hehehehhehe "kidding". Anyway gobi manchurian is our favorite dish, isnted using couliflower u can subtituted with boneless chicken or boneless fish. Hmm great accompanion with steam rice or nodles as variation:)

Ingederents:

Cauliflower - 1, medium

1 green bell papper, sliced thin
Spring Onion - 1 bunch, finely chopped
Ginger - 2 teaspoon, finely chopped
Garlic - 2 teaspoon, finely chopped
Flour - ¼ cup
Cornflour - 3 Tablespoons

all purpose flour 2 tablespoon
Soya Sauce - 3 to 4 teaspoons
Tomato Sauce - 2 teaspoons
Red chilli powder - ½ teaspoon
Dry red chillies - 2
Oil - 3 Tablespoons
Water - 1½ cups

Direction:

Cut the cauliflower in medium size, washed and drain. Then mixed corn flour, little salt and all purpose flour add litte watter to make semi thick batter . Dip the floretees cauliflower one by one then fried them until golden colour. Drain from the excess oil and set aside.

Saute ginger, garlic and dry red chilli to the oil in the pan and fry for a minute. Add the spring onions and salt. Add 1½ cups of water and bring to boil. Add 1 Tablespoon cornflour to ¼ cup water and dissolve well. Add the cornflour mix to the gravy slowly and stir continuously till it resumes boiling. Boil till the gravy becomes almost cooked. Add florettes and green bell paper, rest of soya sauce and tomato sauce. Boil for two more minutes and remove from heat. Serve hot!

Egg curry

I found this recipe from magazine special xmast edition. Then i decided to prepare it for my xmast feast tomorrow. Its simply and flexible with any accompanies food. Be careful, ones u add boiled egg, and do not over mix because egg will be break. Let it simmer for 5 min then served immadiately ;)

Onion 1 big size, choped
garlic 4 cloves, choped
green chili 3 pieces, split into two
ginger 1 inch
curry leaves 7 pieaces
mustard seed
cloves 2 pieces
cinnamon 1 stick
coconut milk 100 ml
boiled egg 5 pieces
potato 1 big size, cut into cubes
meat masala 1 spoon

1. Remove boiled egg skin, then split egg into two
   
2. Add meat 1 spoon masala by adding 50 ml water, mix and set a side
   
3. Heat one spoon oil in pan, then add mustard seed. Then fry onion, ginger, garlic, and green chili, let it brown colour
4. Add cloves and cinnamon and curry leaves, saute for 1 sec
5. Pour meat masala water into the pan then add potato, let it potato get cooked
6. Add salt and boiled egg, then pour 100 ml coconut milk
7. Let it simmer for 5 min and served hot
   

Cabbage lentils

For Indian, lentils or daal is common used for cooking. So many variation for daal recipe. Try lentils mix with vegetables, not so bad but yummy indeed :)

Ingederents:

• lentils or (urad daal) 50 gr
• cabbage shreded 200 gr
• green chili 2 pieces, cut into 2
• ginger 1 inch, choped

Seasoning:

• onion 1 big size, choped
• garlic 2 cloves, choped
• tumeric powder 1/2 tsp
• chili powder 1/2 tsp
• jeera or cumin powder 1/4 tsp
• cloves 2 pieces
• cinnamon 1 stick
• cardomon seed 2 pieces
• salt as required
• ghee or vegetables butter

Washed lentils then put in pressure cooker, boiled for 2 times vessel by adding little water, keep aside.

Hot ghee in pan, then saute cardamom seed, cinnamon and cloves for 1 min. Add choped onion and garlic, stir fry until golden colour. Then add green chili and ginger.

Add shreded cabbage and little water, put all seasoning powder ( turmeric, chili powder, jeera, and salt). let it cabbage half cooked.

Add cooked lentils mix with cabbge and stir fry together until cabbage cooked.
Served hot with chapati or paratha.

------------> red lentils

Sambar

Sambar is lentil soup mix with any kind of vegetables. Cooked with presurre cooker to make the soup thicker. This sambar is one of the loved dishes in Kerala (South India). It accompanies with every meal they ate, and off course my hubby also love it:p First time i made sambar, it was turned me worsed, its horrible tasted because over seasoning. The ingiderents supposed for 2 tsp, but i used 3 table spoon, so u can image how it was the tasted, hehehehehe....But dont asked me how is it now, always my hubby told me its great sambar :))



There are so many ways to prepare sambar, but i used the simple one, hihihihi instead using any kind of masala or seasoning, u can use ready sambar mix seasoning :)

2 cups any kind vegetables
tor daal (yellow lentil) 1/2 cup
tomato 1 big size
shallot 1 big size, choped
sambar powder 1 table spoon
salt
curry leaves 5 spring
green chili 3 pieces, split into two

• Choped into big cunks any kind ofvegetables as your choice ( beans, okra, drum stik, yam, green banana, potato, and tomato) set a side.
• Cooked toor daal with adding 1 cup water using pressure cooker until one time vessel
• Add all vegetables choped, sambar powder and tomato into pressure cooker then boil one more time vessel
• heat another pan, then saute shallot until brown colour, add curry leaves and green chili, saute until the aroma came out
• Add the seasonong of shallot into the pressure cooker and give salt also
• Let it boil for 5 min to make it thicker
• served hot with any meal accompanies
  

Chana masala

Fisrt time i couldnt enjoy chana (chick pea) but later on i couldnt resist it :)

Ingiderents: to be continue