Category Archives: Lunch and Dinner Ideas

Recipe – Podi Masala Dosa

Recipe – Podi Masala Dosa

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Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 12-15 Dosas

Ingredients

For the dosa batter

  • Urad Dal (white lentils): 1/4 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Podi Masala

  • Peanuts: 2 Tablespoon
  • Chana Dal: 2 Tablespoon
  • Urad Dal: 2 Tablespoon
  • White Sesame seeds (Til): 1 Tablespoon
  • Dry Red Chili: 4
  • Hing: 1 pinch
  • Salt: 1 Teaspoon or as required

Others

  • Oil/ghee: as required for greasing

Method

For the dosa batter

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the Podi

  • In a small pan, in medium heat, dry roast the peanuts for 2 minutes.
  • Now roast the chana dal for 3 minutes.
  • Roast Urad dal for 3 minutes
  • Roast sesame seeds for 30 seconds
  • Roast dry red chili for 30 seconds.
  • Turn of the heat and transfer this to a bowl.
  • While it is hot, add hing and salt and mix well.
  • After 5 minutes, when the mix cools down, grind it to fine powder.

For the podi masala dosa

  • Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
  • Spread little podi masala in one side of the dosa.
  • Drizzle little oil over it and cook in medium flame until bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
  • Serve hot with coconut chutney.
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Recipe – Lauki Masala Curry

Recipe – Lauki Masala Curry

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Prep Time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients

  • Lauki: 1 medium sized
  • Mustard Oil: 2 Tablespoon
  • Onion: 1 medium sized, finely chopped
  • Ginger: ½ Teaspoon, chopped
  • Garlic: ½ Teaspoon, chopped
  • Tomato: 2 medium sized, chopped
  • Green chili: 2, chopped
  • Mustard seeds: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Turmeric: ¼ Teaspoon
  • Red chili powder: ½ teaspoon
  • Coriander powder: 2 Teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Cumin Powder; 1/4 Teaspoon
  • Water: 1/2 Cup
  • Coriander leaves: 1 tablespoon, chopped

Method

  • Trim the edges of lauki and peel it. Using a for prick the lauki all around.
  • Now cut the lauki, discard the seeds and pulp. Cut into 1 inch square pieces.
  • In a pressure cooker add the lauki pieces, salt, turmeric powder and 1/2 cup water. Do not add more water. Now cook it for 3 whistles.
  • Turn off the heat and let the pressure goes off from cooker. Open lid and keep it aside.
  • Heat oil in a pan.
  • Add mustard seeds.
  • After 30 seconds, add the chopped onion, garlic and ginger. Sauté for 3 minutes.
  • Add tomato and green chili. Sauté for another 3 minutes.
  • Add red chili powder, garam masala powder, cumin powder , coriander powder. Roast for 1 minute.
  • Add the cooked lauki pieces with water. Cook in high heat for 10 minutes or till it is dry.
  • Turn off the heat.
  • Add coriander leaves and serve with rice or chapati.

Recipe – Soy Tofu Tikka Masala

Recipe – Soy Tofu Tikka Masala

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Prep Time: 45 Minutes

Cook Time: 35 Minutes

Serves: 4-5

Ingredients

  • Soy Tofu Cubes: 300 Grams
  • Hung curd: 1/2 cup
  • Salt: 1 teaspoon or to taste
  • Onion: 2, chopped into 1 inch pieces
  • Tomato: 2, chopped into 1 inch pieces
  • Green Bell Pepper: 1, chopped into 1 inch pieces
  • Ginger-Garlic paste: 1 tablespoon
  • Green chili: 2, finely chopped
  • Red chili powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Oil/butter: 2 tablespoons
  • Tomato Ketchup: 2 Tablespoon
  • Soy Sauce: 1 Teaspoon

Method

  • To make hung curd, take curd on sieve, place a bowl below the sieve, cover the sieve with a plate and keep it hung for minimum 1 hour.
  • In a big bowl transfer the hung curd. Add all ingredients mentioned above and toss everything gently.
  • Cover it and let the mix marinade nice for 2 hours.
  • Bake in preheated oven in 400 F / 200 C temperature for 30 minutes.
  • Or else, heat 2 tablespoon oil/butter in a non-sticky pan and roast the marinade mix in high heat for 20 minutes.