Friday, November 6, 2009

Masala Dosa, Mixed Vegetable Bhaji and a T n T

Update: I Tried , tasted and loved Praline vanilla sponge Gateau from Ria's blog, it tastes heavenly! the cake turned out pretty good. Thanks a ton Ria, ur recipes are damn precise :)

Masala Dosa:
Masala dosas have been a favourtie with S and me. Even though it's made at home though not so often, it's the first sought whenever we go out for breakfast :) I like my Masala Dosa crispy, So did quite a research to find the perfect recipe. I went through many blogs and sites and ...yo! I got the perfect recipe and here it is...( sorry for being a nut ;) in my excitement I didnt note down the site where I got the recipe from)

Ingredients for the Masala Dosa:
Raw rice - 1 and 1/2 cups
Udad dal - 3/4 cup
Toor dal - 1/4 cup
Chana dal - 1/4 cup
Fenu greek seeds - 2 tsp
Beaten Rice (thin poha) - fistful ( I put 2 fistful)
Sugar to taste
Salt to taste
1. Soak raw rice, fenugreek, all dals for atleast 4 hours.
2. Drain the water, grind all the soaked ingredients with washed beaten rice (poha). Make a smooth batter.
3. Use water as per requirement, dont make the batter too runny.
4. Pour the batter in a big vessel and allow it to ferment overnight.
5. Next morning the dough would have fermented, Take as much dough required for the breakfast requirement and keep the rest unsalted batter in the fridge. This can last for 3 days.
6. Now, add salt and sugar to the batter u have set aside for the day's breakfas, stir it well.
7. The batter is ready for making yummy Masala dosas :)

Mixed vegetable quick bhaji:


1 potato - peeled, cut into bite sized pieces

2 onions - sliced

1 carrot - peeled, cut into bite sized pieces

2 fistful - green peas

1 tomato - roughly chopped

2 fistful broad beans - ends trimmed, cut into bite sized pieces

1 tsp - cumin seeds

1 tsp - mustard seeds

1/2tsp- turmeric powder

1 tsp - amchur powder

1 .1/2 tsp - sambar powder

2 tsp - oil

salt to taste.


1. Pressure cook all the chopped vegetables except onion, tomato. Set it aside.

2. In a kadhai/wok, heat oil splutter cumin and mustard seeds

3. Throw in the onions and fry till translucent.

4. Add the cooked vegetables, spice powders, salt and give it a nice stir.

5. Add some water if u require gravy. Cook uncovered for sometime with occassional stirring.

6. Turn off the flame. The vegetable bhaji is ready to serve.


Sankashti Pooja: Yesterday was Sankashti . I did a simple pooja and for naivedhyam I made Hayagreeva, recipe courtesy LG's blog - Taste of Mysore , Thanks Lakshmi :) it tasted heavenly.

Pooja prasadam: Hayagreeva

Monday, November 2, 2009

Brahmi Chutney

Brahmi Chutney and Pesarattu
Ingredients for Brahmi chutney:
1 cup packed fresh brahmi leaves (ondelga in kannada, ekpaani in konkani)
Grated coconut - about 2 fistful
tamarind - small piece
Green chillies - 2
salt to taste

Grind together all the above ingredients with just enough water to get the desired consistency of the chutney. Serve it with piping hot dosa.
I made this chutney to go with moong dosa (pesarattu) I followed Indira's recipe from her blog Mahanandi. This is the 3rd time I'm making pesarattu, it's a hit recipe at home :) Thanks Indira.

An Award:
Sushma Mallya of Authentic food delights has passed on a beautiful award..psssssssssst verrrrry long back, Sorry for putting it up late dear :) Thanks a ton feels great to be appreciated:)

Tulsi puja at our new home:

Have a great week ahead!

Updated: For more info on brahmi click here