PODI DOSA WITH PEANUT CHUTNEY

Podi dosa is nothing but dosa topped with Idly podi or Spicy powder. Its a variety type dosa which tastes soo good and which makes its even more delectable. It goes well with any type of chutney or sambar. I served with Peanut chutney which equally tasted YUM :) 

INGREDIENTS FOR IDLY PODI

1 Cup Urad dal

2 tsp Jeera

3 Dry Red Chillies

3 tsp Coriander seeds

1 tsp Peppercorns

8 to 10 Curry leaves

Pinch of Hing

Salt to taste

METHOD

Dry roast all the ingredients one by one except hing and salt. Let it cool down and grind the mixture into coarse powder adding salt and hing. Keep it in a air tight container. It will stay fresh more than a month.

INGREDIENTS FOR PEANUT CHUTNEY

1 Cup Roasted Peanuts

1 Onion

1 tsp Urad dal

3 Dry Red chilly

Small piece of Ginger

2 3 Garlic pods

1 tsp Tamarind extract

1 tsp oil

INGREDIENTS FOR TEMPERING

2 tsp Coconut oil

1 tsp Mustard seeds

1 tsp Jeera

Pinch of Hing

Few curry leaves

METHOD

Heat oil in pan. Add urad dal, ginger, garlic, red chilly followed by onion and fry well till onion becomes becomes translucent. Let it cool down and grind those along with roasted peanuts, tamarind and salt adding adequate amount of water. Transfer them into the bowl. For tadka - Heat oil in a pan. Add mustard seeds, jeera, hing and curry leaves and pour the tempering over the chutney. Mix well and keep it a side.

Now the fun part comes. Heat tawa. Grease with oil. Pour the dosa batter on tawa and start spreading in concentric circle. Now sprinkle the idly podi evenly. Drizzle oil on top to make the dosa crispy. Once the sides turns brown, transfer them on plate and serve with peanut chutney or with ur fav dip.

ENJOY!!

NEI APPAM

Nei appam is one of the popular sweet originally from Kerala and is usually prepared during festival occasion. These are the rice pancakes fried in ghee or oil. Its crispy outside whereas when you have a bite its soft with a crunchy munchy bite inbetween and that;s due to the addition of  fried coconut pieces. 

NOTE : If the batter turns watery, then add riceflour to get the right consistency. It should be thicker than dosa batter. Dont skip adding ghee fried coconut pieces.

INGREDIENTS

1 Cup Raw rice.

3/4 Cup Grated Jaggery

2 Ripe Banana (small)

1/2 Cup Ghee Fried Coconut pieces.

1/2 tsp Cooking soda

1/2 tsp Cardamom powder

1 tbsp Sesame seeds ( black will be best but I added white as i did not had a stock of black one)

Pinch of Salt

Oil or ghee for deep

METHOD

Soak rice for atleast 3 hours.

First will make Jaggery syrup. For that, In a kadai, mix jaggery with water. Boil the mixture till jaggery melts. Now allow it to cool and then strain the syrup to remove the impurities. 

Now grind the rice along with jaggery syrup to a fine paste. Add in the banana's and mix well. If needed can add water as well. The batter should be thicker than the dosa batter. Pour them into a bowl. Add cardamom powder, soda powder, sesame seeds & ghee fried coconut pieces and mix well. Let the batter rest atleast for half an hour. Heat oil for deep frying. Add 2 tsp of ghee. Pour a ladleful of the batter into the pan and allow to fry. Once u get to see the sides gets crispy flip to other side and cook till golden brown.

Serve hot :)

Enjoy!!

OMLETTE MASALA CURRY

Hey all :) This time I have come up with a yummy curry using eggs. I agree most of the time we make egg curry ending up using boiled one becoz thats the easiest method ;) hehe. Once in a while do try out this delicious curry adding omlette. The gravy can be of your choices just like you make for paneer masala or any other varieties. This goes well with the rotis or simple jeera rice.

INGREDIENTS FOR PREPARING OMLETTE

3 Eggs

1 Big Onion chopped

3 Green chilly

1 tsp Grated Ginger

1 tbsp Milk

Salt to taste

Butter for greasing the pan.

METHOD

Beat the eggs in a bowl. Add all the ingredients one by one and mix well. Heat butter in a pan. Pour the egg mixture and allow it to cook on both the sides. Remove and allow it to cool. Cut into medium size pieces and keep it aside.

INGREDIENT FOR THE GRAVY

2 Onion chopped

2 Tomatoes (boil and make a puree)

2 tsp Cumin seeds

2 tsp Ginger Garlic paste

2 tsp Red chilly powder

1/2 tsp Turmeric powder

2 tsp Egg masala or Garam masala

1 tsp Jeera powder

2 tbsp Cashew paste

Water as needed

Salt to taste

Oil

Coriander leaves for garnish.

METHOD

Heat oil in a kadai. Add jeera followed by Onion. Season with salt and saute till the onion turns slight brown. Now add all the masala powder except Garam masala. Fry it well till the oil leaves the sides. This is the time when you add tomato puree. Cover with a lid and allow to cook for another 1 2 min under low flame. Add adequate water and bring the gravy to boil. Add cashew paste and garam masala at the end and mix well. Finally add the omlette pieces and top it with fresh coriander leaves. Serve hot with rice or roties

ENJOY!!