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Tuesday, 27 January 2015

Masala Dosa

Does it need an Introduction......

Dosa Batter: 2 Cups (For preparation of batter see notes)
Ghee: 3 Table Spoon

For Filling

Potato: 3
Carrot: 1 Small
Onion: 1
Green Chilly: 3
Ginger: 1 small piece
Turmeric Powder: 1/2 Tea Spoon
Oil: 2 Table Spoon
Mustard Seeds: 1/4 Tea Spoon
Chana Dal: 1/2 Tea Spoon (Optional)
Coriander leaves
Curry Leaves

Cooking Time: 25 minutes

Chop carrots, onion, green chilly and ginger
Boil the potatoes and mash it and keep aside
Mashed Potatoes
To a pan pour oil and add mustard seeds, Once it begins to splutter add chana dal 
Once the chana dal becomes golden brown in color add chopped ginger and green chilly and saute for a few seconds
Then add chopped onion and saute till it becomes translucent
To this add chopped carrots, turmeric powder, salt and curry leaves
Reduce the flame and allow the carrots to cook well
Now add mashed potatoes and stir well
Add coriander leaves and switch off the flame
Making dosa 
Heat a non stick or iron tawa, 
If using an iron tawa  add a drop of oil and rub on it. 
Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.
Using the back of the ladle, spread the batter in a circular motion and make the dosa
Drizzle little ghee on the dosa 
Dosa should not be thick.  Try to make it as thin as possible
We don't flip the dosa.  So for the dosa to be cooked evenly it should be thin and should be cooked in medium flame.
When you see the dosa starts slightly browning  in the edges dosa is ready.
Combining Dosa and masala
Once the dosa is cooked spread a laddle full of the masala in the center
Now close the dosa to half
Remove from tawa and serve hot with chutney, sambhar or both
If you wish to you can allow the dosa to become golden brown in color.

To make dosa batter

Par boiled Rice/Idli Rice: 1 cup
Raw rice: 1/2 cup
Urad dal (without skin): 1/2 cup
Fenugreek seeds: 1/2 tsp
Soak par boiled rice, raw rice, urad dal and fenugreek seeds in enough water for 5 to 6 hours.
Wash and grind everything together until smooth adding water as required 
The batter should be smooth pouring consistency
Add needed salt and leave it overnight to ferment. 
Next morning the batter is ready to make idli, plain dosa, ghee roast, masala dosa etc
Before making the dosa check the consistency of the batter and add water if required
Monday, 26 January 2015

Grilled Fish

Something fishyyyyy.......

Red Snapper: 1 fish (approx 350gm)

For Marination
Garlic: 3
Ginger: 1 Small Piece
Red Chilly Powder: 1 Tea Spoon
Kashmiri Chilly Powder: 1 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Pepper Powder: 1/2 Tea Spoon
Cumin Powder: 1/4 Tea Spoon
Lemon Juice: 1 Table Spoon
Oil: 1 Table Spoon

Preparation Time: Over night
Cooking Time: 40 minutes

Clean the fish and make gashes on it
Grind together all the items mentioned under for marination adding required salt and water
Add it to the cleaned fish and marinate well and keep in fridge overnight
Preheat the oven to 180C
Place an aluminium foil on the baking tray and spread a little oil on it
Place the fish on the tray and  reduce the temperature to 160C and grill it for about 35 to 40 minutes
Turn sides in between and brush little oil on the fish at the same time
Adjust the Spices accordingly
Cooking time may vary depending on the oven, so adjust it accordingly
You can use whole fish as i did or can use fillets instead.  But make sure the fillets are not too thin
Its always better if you marinate and keep the fridge overnight.  If that's not possible at least keep it marinated for an hour before grilling
Friday, 23 January 2015

Simple Tea Cake

Easy and Tasty!!!

All purpose flour / Maida : 250gm
Powdered Sugar: 200gm
Butter: 150gm
Baking Powder: 1 Tea Spoon
Vanilla Powder: 1/2 Tea Spoon

Cooking Time: 30 minutes

Preheat the oven at 150C
Prepare the cake tin by spreading a little butter all around the tin and then add little flour and spread it to all sides uniformly.  Knock off the excess flour
Sieve all purpose flour and baking powder
Beat powdered sugar and butter until it becomes smooth
Add eggs one by one and beat well
To this add  vanilla powder and sieved flour mix little by little and mix well
Pour this to the cake tin and place in the oven
Bake at 150C for about 25  to 30 minutes
Insert a wooden skewer in the middle and check. If it comes out clean then the cake is ready
Once it cools a bit remove from cake tin and allow to cool well
Now the cake is ready to be cut and served

Baking time may vary depending on the oven, so adjust it accordingly
This is just a simple version.  If you wish to you can serve with some powdered sugar topping or any topping as per your taste buds.
Tuesday, 20 January 2015

Beetroot Pachadi

Another Pachadi...

Beetroot: 1 (Medium size)
Curd: 1/2 Cup (Should not be too sour)
Salt: As Required
Water: As Required
Curry Leaves

For Grinding
Grated Coconut: 1/4 Cup
Green Chilly : 3 - 4
Mustard Seeds: 1/4 Table Spoon

For Seasoning
Dried Red Chilly: 3 - 4
Coconut oil: 2 Table Spoon
Mustard seeds: 1/4 Tea Spoon

Cooking Time: 15 minutes

Grate the beetroot
To a pan put the grated beetroot and cook adding required salt and little water.  
Whip the curd well and keep aside
Grind together grated coconut, green chilly, 1/4 table spoon mustard seeds
No need to make it a fine paste, only crush it.  (Do not add water)
Once the beetroot is cooked add the crushed coconut mix and curry leaves and cook for about 5 minutes.  (For the coconut to cook)
Reduce the flame and add the whipped curd.  Give a good stir and switch off the flame
To a pan add coconut oil and add mustard seeds.
Once it pops add dried red chilly and saute till it changes color
Pour this on top of the pachadi
Serve it with rice.
Monday, 19 January 2015

Vazhutana Thoran (Egg plant / Brinjal Stir Fry)

Quick and Easy!!!

Long green brinjal: 3
Garlic: 4 - 5 Cloves
Green Chilly: 3 - 4
Turmeric Powder: 1/2 Tea Spoon
Oil: 1 Table Spoon
Curry Leaves

Cooking Time: 10 minutes

Chop the brinjal into small strips
Crush garlic and green chilly.
Pour oil to a pan and add crushed ginger and garlic
Saute for a minute and then add chopped brinjal, turmeric powder, curry leaves and salt
Stir well and close the lid and cook in low flame.  Keep stirring in between
Serve hot

Once you chop the brinjal put it in water, else it will change color
This is not a spicy dish.  So adjust the spice levels accordingly
Saturday, 17 January 2015

Mulaku Chammanthi / Red Chilly Chutney

Spicy Spicy....

Dried Red Chilly: 8 - 10
Shallots: 6 - 7
Tamarind : a small gooseberry size
Curry Leaves: 4 - 5 leaves
Coconut Oil: 1 Table Spoon

Cooking Time: 5 minutes

Pour oil to a pan and roast dried red chilly, shallots and curry leaves for 5 minutes in medium flame
Grind this adding tamarind and required salt. (Without adding water)
Serve with kappa puzhungiyathu (boiled tapioca), dosa, idli etc
Adjust the spice levels as per your tolerance
Can substitute dried red chilly with 2 tea spoon red chilly powder.  But add after you roast shallots just before after switching off the flame
Thursday, 15 January 2015

Parippu and Muringa Curry / Dhal and drumstick Curry

For all who loves naadan dishes!!!

Toor dhal : 1/4 Cup
Drumstick: 2
Green Chilli: 4 - 5
Shallots: 5
Jeera/Cumin: 1/4 Tea Spoon
Thick Coconut milk: 1/4 Cup
Mustard Seeds : 1/2 Tea Spoon
Dried Red Chilly: 2 - 3
Turmeric Powder: 1/2 Tea Spoon
Coconut Oil: 1 Table Spoon
Curry Leaves

Cooking Time: 15 Minutes

Crush shallots, green chilly and jeera and keep aside
Cook dhal adding turmeric powder
Once dhal is cooked add drumsticks, crushed shallots mix, curry leaves and salt.
When the drumsticks cooks well add the coconut milk and stir well.  Let it boil for a minute and switch off the flame
To a pan pour oil and add mustard seeds.  Once it finishes popping add dried red chilly and saute till the chilly changes it color
Pour this in the curry
Serve hot with rice
You can reduce the amount of green chilly and add red chilly powder.  But personally i like this curry with only green chilly.
Instead of coconut milk you can add ground coconut paste if you like the curry to be thick.

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Hi foodies! Thanks for visiting my blog ; my recipe book. This blog is for the real foodies, who don’t mind being called so….for the ones who appreciate cook…who love to eat, cook and serve(not necessarily in that order). I am one of your kind too. This is a part of my attempts to do something for the foodie community and for the aspiring foodies too. Here, I am putting together some easy, but delicious recipes. You just try these out and you’ll see what I mean. Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are. Remember, these are all recipes that I have personally tried out and relished. I have tried my best to add pictures of various stages of the process apart from the final product with a hope that it helps you better. Now the ball’s in your court. You just have to try it and taste it and don’t forget to share it, ‘coz a shared meal is always more filling.
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