MASALA DOSA

Masala Dosa

For potato masala

Ingredients

1. Potato-(boiled and lightly mashed)- 3 large
2. Mustard seeds- 3/4 tsp
3. Cumin seeds- 1/2 tsp
4. Asafoetida- 1 pinch
5. Curry leaves- 1 sprig
6. Ginger-finely chopped- 1 tsp
7. Green chilies-chopped- 2 nos( or to taste)
8. Onion-sliced- 1 no
9. Red chili powder- 1/4 tsp(optional)
10. Turmeric powder- 1/2 tsp
11. Water- 1/4 cup( or as required)
12. Lemon juice- 1 to 2 tsp( or to taste)
13. Coriander leaves-chopped- 1 to 2 tbsp
14. Salt- to taste
15. Oil- as required

Directions

• Heat oil in a pan.Add mustard seeds ,let it splutter.Add cumin seeds and saute for few seconds.
• Add asafoetida,curry leaves ,ginger and green chilies.Saute for few seconds.
• Add sliced onion and saute until it turns translucent.
• Add red chili powder,turmeric powder and salt to taste.Saute for few seconds.
• Add water and mashed potato, mix well.
• Add lemon juice and coriander leaves.Add more salt if required,mix well and cook for a minute or two.

To prepare masala dosa

Directions

• Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter) 
• Spread a ladle full of batter to form thin and large circle.Drizzle oil or ghee over the dosa ( use  ghee for best results)

• When it is cooked and the edges starts to brown .Place 2 to 3 tbsp of the potato masala over the dosa,

• Fold the dosa and serve with sambar and coconut chutney.

For dosa batter

Ingredients

1. Dosa rice/idli rice- 1.5 cup
2. Urad dal- 1/2 Cup
3. Fenugreek seeds- 1/8 tsp
4. Cooked rice- 1/4 Cup
5. Water- about 2 cup( or as required)
6. Salt- to taste

Directions

• Wash and soak rice in plenty of water for about 4 to 5 hours.
• Wash and soak urad dal for 2 to 3 hours along with fenugreek seeds.
• Drain urad dal and reserve the water to use it for grinding.In a griner/blender grind urad dal  and fenugreek seeds to form a smooth and fluffy batter.(During grinding ,add 1/4 cup water at a time as required.I used about 3/4 cup water.)Transfer this urad batter to a large bowl.
• In the grinder ,grind together drained rice , cooked rice and just enough water to form a smooth batter.(Add 1/4 cup water at a time,as required.I used about 3/4 to 1 cup water.)Mix the rice batter along with the urad dal batter.
• Add salt to taste and mix well.
• Keep the batter aside to ferment in a warm place for about 10 to 12 hours.The bowl should be large enough to accommodate twice the volume of the batter.After fermentation the batter will be light and fluffy.

This is the basic recipe for dosa batter.Use sufficient quantity of this batter to prepare masala dosa.You can refrigerate the remaining batter for later use.

Beetroot Brownies / Beet Brownies / Beetroot Chocolate Brownies

 

            Being a mother its always a concern to feed my little one with vegetables. That is the most difficult part for me but blogging has led me to try out different recipes where I can make her eat veggies by hiding them as ingredients in some of her favorite foods. Well one such attempt is my Beetroot Brownies. I know this is not as healthy as eating vegetables directly but a slice or two with some veggies mashed in them is infact a better snack option than without them.

          Now your mind will pop this question -  How were these goodies?. The best part of these brownies were that they were moist, creamy, crumbled on the inside and had no signs of the secret ingredient "BEETROOT" until told to anyone who tasted it. The brownies did not smell the rawness of beets but its taste can be felt. I got around 12 medium pieces of brownies for the listed ingredients. Trust me, from elders to little ones - no one will stop with one slice. So what are you waiting for, just get your counter top ready and start mixing in your BEETS...

Ingredients:

Semi Sweet Chocolate - 3 ounces / 85 grams (chop to melt easily)
Beetroot - 85 grams (Fresh beet cooked and pureed)
Butter - 1/2 cup (1 stick or 8 tablespoons at room temperature)
Cocoa Powder - 1 tablespoon
Sugar -  (Ground to fine powder)
Vanilla Essence - 1 teaspoon
Eggs - 2 no's (at room temperature)
All Purpose Flour / Self Raising Flour - 2/3 cup (I used APF)
Salt - 1/4 teaspoon (If unsalted butter is used)
Almonds - 1/4 cup or 30 almonds (Crushed or roughly powdered)



Pre - Arrangements:

• Clean the beetroot well. Take a pan, place the beetroot and add water above 1/2 inch of beet and close cook until the beets are soft or tooth pick can be inserted easily when poked. Once cooled, drain the water and peel the skin. Make a paste of this cooked beetroot without adding water in a food processor.

• Mix Flour, salt, cocoa powder in a bowl, Powder the sugar, Roughly crush the almonds, Beat egg and vanilla essence together. Keep these things ready in separate bowls.

• Grease and line a parchment paper in an 8x10 inch pan. Pre-heat your oven to 350'F / 180'C for 10 minutes and place the rack in the center.

Method:

• Melt Butter and Chocolate together in a stainless steel bowl placed over pan of simmering water. Remove the Melted butter chocolate and add in the powdered sugar, Mix well. 

• Whisk by adding Egg and vanilla extract mixture little by little to the same bowl (Whisk well fast to avoid the egg from cooking because of melted chocolate heat). Once its beaten well, add Flour, salt, Cocoa powder mixture little by little. Fold everything together lightly(to avoid letting in air into the batter).

• Add Beetroot puree and crushed almonds to the batter and fold in from all sides. Beautiful Red brown batter is ready.

• Pour the batter to the greased pan and spread neatly. Bake it for about 20-25 minutes or until a tooth pick comes out with baked crumbles (Remember we do not want them baked fully as brownies needs little moisture inside but cooked too. it took me 25 minutes exactly).

• Remove the brownies from your oven and let it rest in the bake tray for 10 minutes. Then remove the brownies to wire rack, cool down completely and cut down to pieces. 

My Notes:

• Always remember that the amount of chocolate and beetroot should be the same. If you take 100 grams of chocolate then add in 100 grams of Beetroot.
• If you dont prefer to add cooked beetroot then simply grate them in the thinner blade and add directly or grate/slice beats, steam cook and then add it but little bit of raw smell and taste tends to exist and so I am adding completely cooked beets. 
• Do not waste the water of cooked beets as it can be used while making chappathi dough or for boiling pasta like i did though pasta turned red :).
• I used only 1/2 cup+2 teaspoon of sugar when I made as my beets were very sweet. So please adjust if your beets are very sweet after cooking.
• When eggs are added try to whisk fast and quickly as our butter chocolate melt will be slightly hot and that might make the eggs to cook.
• After adding flour, fold in from all sides so that too much air does not get inside the batter which would let the brownies raise.
• Baking time might differ according to the oven used so the best way to check if the brownies are ready is by pricking a toothpick inside and you get cooked crumbles on the toothpick. Please note to not over bake them or to get the toothpick clean because brownies need to be moist.

This week Summer Fest features "Beetroot"... do check for more beetroot recipes from the links below from other summer fest friends.

Jeanette's Healthy Living:Star Anise Ginger Pickled Beets
The Heritage Cook:Rosemary Roasted Beets, Potatoes and Peppers
Dishing:Beetroot Brownies / Beet Brownies
Devour: 4 Beet Salad Best Bets
Napa Farmhouse 1885:Beet Greens with Balsamic Glazed Beets
Red or Green:Sweet and Spicy Roasted Beet and Bacon Salad
Virtually Homemade:Beet Risotto with Goat Cheese
Domesticate Me:Ginger-Soy Glazed Salmon with Asian Beet Slaw
Dishin & Dishes:Roasted Beet Salad with Garlic Vinaigrette
Taste With The Eyes:Shrimp, Beet, Raspberry, Radicchio and Rose Salad
Weelicious:Red Beet and White Bean Hummus
FN Dish:5 Ways to Brighten Beets

Fig Lassi - Fresh Fig Yogurt Smoothie / Anjeer Lassi

        "Lassi" is a traditional yogurt based drink made in India. This is a thick, sweet and creamy drink made with churning yogurt, water and sugar. Some Nuts/Spices/Fruits are also added in modern times. We also have a yogurt based drink called Chaas/Mahi that is the lighter version of lassi but salt is added along with some cumin powder. The thicker and more well churned the lassi is - the tastier it becomes. Slightly sour curd adds a great taste to it.

           Today I am adding Fresh Fig to this to make Fig lassi. Figs are basically sweet if perfectly ripe. Sweet fruit makes this lassi creamy and tasty with use of less Sugar/Honey. Any fruit like Mango, Strawberry, Raspberry can also be used for preparing this drink. Some people also add Kesar/Saffron strands to bring a vibrant colour of light yellow to this basic drink.

          Summer is coming to an end but when "Summer Fest" featured Figs for this week, I could not think something better than this to treat me in this weather.

 

Ingredients:

Figs - 6 no's (I use fresh small black figs, peel the skin and chop)

Curd / Yogurt - 2/3 cup (I used low fat yogurt, Chilled)

Milk - 1/4 cup (I used low fat milk, Chilled)

Water - 1/4 cup(Chilled)

Rose syrup - 1 tablespoon(I used my homemade Rose syrup)

Honey / Sugar - 1 tablespoon(I used honey)

(Please check and add Sugar/Honey according to your need, add less if figs are too sweet)

Method:

• Peel the skin of figs and keep them chopped. Chill Milk, Yogurt, Water.

• To a Blender add all the ingredients together and blend to fine smoothie consistency. 

• Serve cold with some drops of Rose syrup on top and Ice cubes.

My Notes:

• Figs are delicate fruits so pick ones that are lightly soft on top and smells like honey. When figs are ripe, they are really sweet in taste.
• Lassi is prepared with plain yogurt, water and sugar but fruits can be added to increase the flavor and taste. 
• I used Homemade Rose Syrup to enhance the taste and flavor but adding this is completely optional. You can click on Rose Syrup in the ingredients list for the recipe.
• Sugar is actually used but I personally love honey in my drinks and I chose to add honey.
• The drink is light pink when made but might change its colour to light brown after sometime because of oxidation similar to what happens to apple juice.

KALLAS!

 This week Summer Fest is featuring Figs, so do checkout for some Great Fig Recipes from other "Summer Fest" Friends below:

Feed Me Phoebe:Gluten-Free Cheesecake with Fresh Figs and Honey
Jeanette's Healthy Living:Roasted Fig Greek Yogurt Chai Spiced Sorghum Parfait
Devour: A Perfect Pairing of Figs and Pizza Dough
Napa Farmhouse 1885:Fig and Grand Marnier Jam
Red or Green:Roasted Fig, Beet and Orange Salad with Maple Syrup and Jalapeno Vinaigrette
Weelicious:Homemade Fig Bars
Virtually Homemade:Fig and Plum Crostata
The Sensitive Epicure:Figs with Goat Cheese, Honey, and Thyme
Domesticate Me:Flatbread with Fresh Figs, Prosciutto and Goat Cheese
Taste With The Eyes:Frozen Fig with Rose, Almond and Rosemary
Daily*Dishin:Fresh Figs with Lemon Cream
FN Dish:Go Big with Fleeting Figs

STEAMED CHOCOLATE CAKE | EGGLESS STEAMED CHOCOLATE CAKE

Steamed chocolate cake

Recipe adapted from www.bestrecipes.com .You can find the original recipe here

Ingredients

1. All purpose flour- 3/4 cup
2. Sugar- 1/2 cup
3. Cocoa powder- 2.5 tbsp
4. Baking soda- 1/2 tsp
5. Salt- 1 pinch
6. Instant coffee powder- 1/4 to 1/2 tsp( optional)
7. Water- 1/2 cup
8. Oil- 2 tbsp
9. Vanilla extract- 1 tsp
10. White vinegar- 2 tsp

Directions

• Lightly brush the sides and bottom of the baking tray with oil.Line it with parchment paper.

• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,baking soda,salt and coffee powder(if using).Keep aside.

• In another mixing bowl,combine together water,oil,vanilla and white vinegar.
• Add this to the prepared dry ingredients.

• Mix gently with a spatula ( or a whisk), just until combined.Do not over mix.
• Immediately transfer this to the prepared cake pan.Do not fill more than half of the pan.

• Cover the top loosely with a piece of aluminum foil.
• Place the cake pan in the steamer.Cover the steamer and steam for about 40 minutes,or until a skewer inserted into center of the cake comes out clean.

• Remove the cake pan from the steamer.Allow it to cool completely .Then carefully run  a knife around the inside edge of the pan,and transfer to a serving dish.
• If wished decorate with chocolate ganache.

NOTE

• Line the sides and the bottom of the cake tin with parchment paper ,for cleaner sides.I did not line the sides of the pan and as you can see the sides are not that pretty.
• You can also bake the cake ,if desired,Bake at 180 deg c for 20 to 25 minutes or until a skewer inserted into the center of the cake comes out clean.
• I used whole wheat flour for the cake( in the pic), the texture will be much better than this ,if you use all purpose flour.
• You can double the recipe for an 8" cake.
• Allow it to cool completely before slicing  with a serrated knife.For perfect slices ,chill the cake in the refrigerator for 30 minutes.

Sending this to Recipe sharing monday at  Jam hands

SPICY MACARONI AND CHEESE

Spicy Macaroni and Cheese

Ingredients

1. Macaroni- 1 cup
2. Garlic-chopped- 1 tsp
3. Onion-chopped- 1/2 cup
4. Green chilies-chopped- 1/2 tsp
5. Spring onion-chopped- 2 tbsp
6. Celery-chopped- 2 tbsp
7. Tomato-chopped- 1/2 cup
8. Red chili powder-(or use cayenne pepper powder)- 1/4 to 1/2 tsp( or to taste)
9. Bell pepper-diced( use red,green and yellow)- 1 to 1.5 cups
10. Fresh dill-chopped- 2 to 3 tbsp
11. Black pepper powder- to taste
12. Salt- to taste
13. Grated cheese- 1/2 to 3/4 cup( or as required)
14. Olive oil- as required
15. Water- to cook macaroni

Directions

• In a large pan ,bring water to a boil .Reduce heat to medium and add macaroni.Cook according to package instructions.Drain and keep aside.
• Heat olive oil in a pan,add garlic,onion , green chilies and spring onion.Saute until onion turns translucent.Add celery and mix well.
• Add tomato and cook until it turns mushy.
• Add red chili powder and saute for few seconds.
• Next add bell pepper and cook for few minutes or until it is done.
• Add dill,and cooked macaroni.Mix well until combined.Add salt and black pepper to taste.
• Add cheese and switch off the stove.Mix well until combined.

NOTES: 

• Use cheddar or mozarella cheese  or even a mix.Adjust the quantity of cheese according to your taste.I used less than 1/2 cup.

Tal'er Bora (Asian Palm Fruit Fritters)

Tomorrow, on the eve of Janmashtami, the birthday of Lord Krishna. Thus it is evident that Janmashtami is celebrated in every Hindu family in India with great passion and honour. Not only the Temples but even at their respective home devotees observes the birth day of Lord Krishna. A celebration just cannot be complete without a sweet treat. Especially the Bengalis commemorate this day by preparing various sweet dishes like 'Malpua', 'Tal er Bora', 'Tal er Kheer' etc. 

Taler Bora is one of the famous Bengali homemade sweets. The 'Tal or Asian Palm' fruit is available in the monsoon seasons; so in Bengali homes Taler Bora  is prepared on Janmashtami day and offered to Lord Krishna as bhog (offering made to the Gods), "Tal er bora kheye Nondo Nache re!!" are famous lines in Bangla that roughly translate means " Lord Krishna dances in hapiness as He pops Palm Fritters. in His mouth!!" My mother and mother-in-law will always religiously make different sweet dishes out of this palm fruit during this season. I learnt this recipe from my mother and the taste of this fritters are scrumptious...

Happy Janmashtami to all my blogger friends and my readers also.......

Ingredients : 

Tal / Asian palm fruit pulp : 2 cups 
Wheat flour - 1 cup
Semolina - 1/2 cup
Sugar - 1 cup
Grated coconut - 1/2 cup
Salt - a pinch
Canola oil for deep frying

Method :

Firstly, take out the top portion. Now split out the ripened fibrous outer layer of the palm fruit. 

Take out the pulp of the fruit using the help of grater in a big bowl.

Mix all together and rest the mixture for 15-20 minutes.

Heat oil in a kadai or deep frying pan. Then make a small ball from the mixture and fry till golden brown. Soak the excess oil in tissue paper.

Gorgeous, Flavorful and Divine tasting Tal'er Bora is ready......