Masala Dosa

Today I am preparing Dosa which South Indian recipe made from rice and urad dal.( black lentils) Dosa is a typical South Indian food, eaten for breakfast or as a snacks.


Dosa shell


Ingredients

• 1 1/2 cups rice
• 1/2 cup urad dal (black lentils)
• 1/2 teaspoon fenugreek seeds
• salt to taste
• Oil

Masala

• 2 large boiled potatoes
• 1 medium onion chopped)
• 1/2 teaspoon green peas
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 1-2 green chili
• Karee leaves 10
• 1 tablespoon oil
• salt to taste

Method

Separately soak rice and urad dal and fenugreek seeds at least 6-8 hour or overnight in water. Grind to smooth paste. Mix together; add salt with water to make batter. Leave in room temperature overnight.
Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook it well. Now heat pan or griddle with little ghee or oil. Spread the dosa mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Add filling inside Dosa and roll. Serve hot with sambhar and Chutney.

Samosas

The increasing popularity of soya foods is mainly attributed to the large amount of health benefits which are associated with the use of soya beans. Soya has high protein content and soya is rich in vitamins, minerals and fibers.
So today I m preparing samosas from soya flakes. Which is very good for breakfast or as a snacks.



Filling:

• Treated Nutrela flakes 1 cup
• Finely chopped onion 1/2 cup
• Chilli powder 1 1/2 teaspoon
• Salt 1 teaspoon
• Raw Nutrela flakes 1/2 cup
• Garam masala 1/2 teaspoon
• Lemon juice 1 tablespoon
• Oil 2 tabelspoon

Covering:

• Flour 2 cups
• Melted vanaspati 5 tablespoon
• soda bicarb 1/2 teaspoon
• Salt 1 1/2 teaspoon
• crushed shah jeera 1 teaspoon
• approx. water 7 tabelspoon
• Oil or Vanaspati for deep frying samosas

Method

Heat oil, fry onion over low flame till light brown. Add treated Nutrela flakes, salt, chili powder, garam masala and lemon juice. Cook for a few minutes covered and uncovered, till dry.
Sift flour with salt and soda bicarb, twice. Heat vanaspati, add to flour and rub in. Add water and shah jeera covered for about an hour, before use. Take a small portion and roll out like a thick poorie. Cut it in two semi-circles. Place filling on each semi-circle and shape into samosas, taking care that all the edges are well adhered with water. Deep fry samosas over medium heat, till crisp.

Idlis

Ingredients:

• 2 cups Rice
• 1 cup White Urad Daal
• 1 1/2 tablespoon Salt
• Pinch of Baking Soda
• Oil for greasing

The idlis are a savory cake popular throughout South Indian. These are made by steaming a fermented batter. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar.
Method


Wash and soak the white urad daal overnight or for 8 hours. Wash and drain the rice. Grind it coarsely in a blender. Grind the white urad daal into a smooth and forthy paste. Now mix the grinded rice and white urad daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of them with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

Egg Masala Omelet

Omelets make a hearty meal for lunch and dinner as well as breakfast, its fast and easy to cook and good to eat. There are several ways to cook omelet even anyone can make this Egg Masala omelet , even if you don't cook only you have to arrange the ingredients and follow the simple method .

Egg Masala Omelet

Ingredients

• 2 Eggs
• 1 Onion, Chopped
• 1 Tomato, Chopped
• 2 Green Chillis, chopped
• 1 tablespoon Chopped Coriander
• 1/4 teaspoon Garam Masala
• 1/4 teaspoon Coriander Powder
• 1/4 teaspoon Cumin Powder
• Salt to taste
• 2 tbsp Oil

Method

Beat the eggs, add chopped onion, chopped tomato, green chillies and chopped coriander and beat until foamed. Add the garam masala powder, coriander powder, cumin powder and salt and mix well.

Heat the oil in a non stick pan. Pour the beaten egg mixture and cook on both sides till light brown in color .Enjoy Egg Omelets Masala.

Stuffed Green Pea Paratha (Mattar Paratha)

Parathas are one of the easiest and delicious recipes that can be prepared for a breakfast, lunch or dinner it can be plane paratha (without stuffing) or stuffed paratha also. They are various filling that can be added in stuffed paratha preparation. Today I am preparing Green Pea stuffed paratha (mattar paratha).


Stuffed Green Pea Paratha (Mattar Paratha)

Ingredients:

For Dough:
2 Cups whole wheat flour
½ cup Maida,
½ tablespoon salt
¼ cup ghee,
Warm water (as required)

For Stuffing:

2-3 cups cooked & coarsely mashed green peas (Mattar),
Green chilli paste (as per taste)
Finely chopped coriander
1 tablespoon crushed ginger
2 tablespoon lemon juice,
1 tablespoon garam masala powder,
1 tablespoon coriander powder
1 tablespoon cumin powder
2 tablespoon Oil,
1/4 Asafoetida Powder
Salt to taste
Butter for frying

Method

For Dough, Mix together salt and flour (whole wheat flour and Maida). Rub in ghee, and then add enough water to make stiff dough, and keep it at least for one hour to rest.

For stuffing, heat oil and add crushed ginger fry until its gets light brown then add asafoetida powder and then after few seconds later add mashed peas, chili paste, garam masala, coriander powder, cumin powder, salt and fry it for 5 min add lemon juice and chopped coriander and switch the flam off, and keep it aside to cool. Now divide the mixture into equal portions.Divide the dough into balls and fill the stuffing into it. Now roll the stuffed dough ball into the form of roti, taking care that stuffing does not come out. Fry the rolled paratha in low heat with butter till it becomes light brown with both sides.Serve Mattar Paratha hot it’s ready to eat.