Ragi Rava Dosa

Ingredients:

1 cup fine semolina
1 cup ragi flour
1/2 cup urad dal (black lentil) soaked for 1/2 an hour
Water
Salt
Oil

Method:
1) Grind the urad dal into a fine paste.
2) Add rava, ragi, 2 cups of water and mix. Add more water to thin the batter - consistency should be like butter milk. Check for salt
3) Heat a frying pan on medium heat. Once hot, pour a ladleful of batter at the centre and spread it into a circle. Add a few drops of oil. Fry for a minute.
4) Flip to the other side and fry for 10 seconds.
DONE!!!

Serve with chutney.

Neer dosa

Ingredients:

2 cups rice (soaked for at least 3 hours)
3/4 to 1 cup grated coconut
Water
Salt

Method:
1. Grind rice, coconut into a smooth thin batter. Consistency should be like butter milk. Check for salt.
2.  Heat a pan on medium. Once hot, take a ladleful of batter and spread in a zigzag motion. Note: You cannot spread this batter like normal dosa batter.
3. Once the top of the dosa looks cooked (15 seconds usually), flip it and cook for 5 seconds.
DONE!!!

Serve with a chutney of your choice. 

Oats Rava Idli

Ingredients (Makes 16 idlis):

1/2 cup rolled oats
1 cup coarse semolina
1 cup yogurt
1 tsp yeast
1/2 tsp baking soda
1/2 cup finely chopped coriander leaves
1 sprig curry leaves finely chopped
2 green chili - finely chopped
2 tbsp chana dal
2 tbsp urad dal
1 tbsp mustard seeds
1/2 tsp cumin seeds
Water
Salt
Oil

Method:
1) Dry roast rolled oats until the colour starts to change. Keep aside to cool.
2) Dry roast semolina until an aroma wafts out.
3) Grind oats and yogurt into a fine paste. Add semolina and mix into a thick batter. Add more water if needed. Mix in the yeast. Cover and wait for it to raise for 30 mins.
4) After 30 minutes, heat 3 tbsp oil in a skillet. After a minute, once sufficiently hot add urad dal, chana dal and mustard seeds. Wait for it to splutter. Add cumin seeds, curry leaves and fry for 5-10 seconds. Mix this to the batter with coriander leaves and green chili.
5) Grease idli moulds with oil. Heat 2 cups of water in the steamer. Add baking soda to the batter and spoon the batter into the moulds. Place the moulds in the steamer. Cover and cook on medium heat for 10-15 minutes.
6) Once done, scoop out the idlis using a spoon.
DONE!!!

Serve with coconut chutney

Tip 1: You can make these idlis more healthy by adding 1 grated carrot and more herbs like dill or spinach to the batter.
Tip 2: Pressure cooker can be used to steam as well. Steps remain the same except do not place the weight on top.

Vegetarian Big Brekkie

Ingredients: (Serves two)

Sweet Potato Hashbrowns:
1 sweet potato - peeled and grated
½ medium sized onion - finely sliced
1 tsp paprika powder
1 tbsp corn flour
Olive Oil
Salt

Grilled tomato:
2 cups cherry tomato - sliced into 2 halves
½ tsp dried Italian herbs

Sauteed Mushrooms and Spinach:
2 cups button mushrooms
1 cup baby spinach
2 garlic pods - finely diced
2 tbsp butter
1 tbsp white wine vinegar
Fresh coarsely ground pepper
Salt

½ slab of Haloumi cheese
2 vegetarian sausages
2 slices of mixed grain bread

Method:
Hashbrowns:
1) Mix sweet potato, onion, paprika powder, corn flour, 1 tbsp olive oil in a bowl. Check for salt. keep aside for 15-20 mins
2) Pour oil into the frying pan (1 mm deep) and heat it on medium heat.
3) Once hot, gently place 1 heaped tbsp of hashbrown, flatten it with a spatula so that it is about ½cm thick. Depending on the size of the pan, you could get multiple hashbrowns to shallow fry at once.
4) Cook for 3-5 minutes. Once it is done, flip to the other side and fry for 3-5 minutes.
5) Remove and pat with paper towel to remove excess oil

Sauteed mushrooms and spinach:
1) Heat butter in a pan, add garlic anc fry until it starts to change colour.
2) Add mushrooms and fry for 3 minutes. Keep stirring.
3) Add vinegar, salt and pepper to taste. Stir fry it for another 2 mins. Stir in spinach. Cook until spinach wilts.

Grilled tomato:
1) Mix tomato with italian herbs. Check for salt. Keep aside for 15 mins
2) Heat an oven on grill setting. Spread the tomatos on a baking tray and grill it for 5 mins

Grilled haloumi cheese:
1) Cut 1 cm thick slabs of haloumi cheese. Grill in oven for 5

Grilled sausages:
1) Grill in oven for 5 mins or as per instructions on the package

Toast the bread. Spread some butter if you like

DONE!!!

Instant Oats-Red Lentils Dosa

Ingredients:

1 cup Oats
1 cup Red Lentils
2-3 dry red chili
1 green chili
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 onion
Salt
Oil
Water

Method:
1) Soak lentils in hot water for 20-30 mins.
2) Grind it along with the rest of the ingredients into a dosa/pancake batter like consistency. Check for salt
3) Heat a pan on medium-high. Once it is sufficiently hot, pour a ladleful of batter on the pan and with circular motions spread it into a circle.
4) Add a few drops of oil. Flip and cook the other side after a minute. Remove it after 15-20 seconds.

DONE!!!

Serve it with chutney :)

Tips:
1) I soaked lentils in hot water as I was short on time. Soaking it in cold water for couple of hours does the trick as well.
2) The spices and herbs you want to use is left to your imagination. Krupa's version added coriander leaves, onion and green chili
3) You can substitute red lentil with moong dal as well :)

Vegetarian Congee with sauteed turnip and tofu

Ingredients: (Serves two)

For congee:
3/4 cup rice
10 cups water
1 stock cube
1/2 tsp grated ginger
1 tsp salt
1 Tbsp soy sauce
1/4 tsp black pepper powder

Accompaniment:
1 tbsp sesame oil
1 turnip diced
1 bunch of spinach - finely chopped
1/4 tsp turmeric powder
1 tsp red chili powder

1/2 cup diced tofu
Soy Sauce
2 Tbsp roasted sesame seeds
Salt

Method:
Congee:
1) Take a heavy bottomed pan and wash the rice. Add water, stock cube and bring it to boil.
2) Once it starts to bubble, reduce the heat and simmer for 45 minutes. Stirring it once every 10 minutes
3) Add ginger, salt, pepper powder and soy sauce. Continue to simmer for another 30 minutes until the rice half dissolves and becomes creamy in texture. Take care to stir every 5 minutes.

Sauteed turnip:
1) Heat sesame oil in a frying pan. Add turnip and fry for a minute.
2) Add 1/2 tsp salt, turmeric powder, red chilli powder and mix. Lower the heat, cover and cook for 2 minutes.
3) Add spinach and cook for 2 minutes

To serve:
Take 3-4 ladleful of congee in a bowl. Add 2-3 tbsp sauteed turnips on the side, diced tofu. Garnish with sesame seeds and soy sauce.

DONE!!! 

Spinach dhokla

Ingredients:

1/2 bunch spinach
2/3 cup semolina
2/3 cup chickpea flour/besan
1 green chilli
1 tsp grated ginger
1 tbsp sugar
1/2 cup yogurt
1 packet dry yeast
1 tbsp milk
1 tsp fruit salt/baking soda
Water
Salt

Method:
1) Bring about 4-6glasses of water to boil. Remove it from heat and add spinach. Allow it to blanch for 2 minutes. Remove the spinach and cool.
2) Mix milk with 2 tbsp water and warm it up. Add yeast and wait for it to activate - will take 10-15 mins
3) Dry roast semolina until it starts to change colour and a beautiful aroma wafts out.
4) Grind the spinach with green chilli, ginger, sugar, yogurt.
5) Mix this with semolina, chickpea flour, yeast. Set aside for 30 mins.
6) Add fruit salt/baking soda. Add water if the consistency is too thick. Check for salt.
7) Line a plate with cling wrap or grease it. Pour the batter and place it in a steamer. Steam it for 15 mins.
8) Allow it to cool. Cut it into squares.
Done!
Garnish with mustard seeds, curry leaves, sesame seeds fried in oil. I had some left over chutney that I used as a topping. :)

Tip:
I do not

Rava (Semolina) guliyappa

Ingredients (Serves 2):

1 cup fine semolina - dry roasted
1/4 cup rice flour
1/2 cup thick yogurt
3/4 cup onion - finely chopped
1/2 cup grated carrot
1/4 cup coriander - finely chopped
1 sprig of curry leaves - finely chopped
1/4 tsp baking soda
1/2 tsp cumin seeds
1 green chili - finely chopped
1/2 tsp grated ginger
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
Water
Oil (Optional)
Ghee (Optional)
Salt

Method:
1) Mix all of the above (except oil, ghee and salt) with sufficient water to make a thick batter. Check for salt.
2) Heat  up a guliappa pan on medium heat. Apply a drop of oil to each of the mould. Pour in the batter and fill the moulds. Cover and cook for 3 minutes.
3) Add a drop of ghee on top of each guliyappa and flip it over. Cover and cook for 2 minutes.
DONE!!

Serve with chutney pudi or coconut chutney. Yummmmm :)

Tip:
1) I used fine semolina, I guess coarse would do as well.
2) In order to dry roast semolina, heat up a pan on medium heat, roast semolina until a delightful aroma wafts out :) Make sure to keep stirring so that the semolina does not get burnt.

Guliyappa

Ingredients:

2 cups dosa batter
2/3 cup finely chopped onion
3 tbsp finely chopped coriander
1 tsp cumin seeds
1/4 tsp asafoetida powder
1 green chili - finely chopped
1/4 tsp grated ginger - optional
Salt
Oil/Ghee

Method:
1) Mix all of the above except oil. Check for salt.
2) Heat up a guliappa pan on medium heat. Fill the moulds with batter, just below  the brim. Cover and let it steam for 3 minutes.
3) Add a drop of ghee on each of the guliyappa and flip it. Remove after 20-30 seconds.
DONE!!!

Serve with yummy chutney :)

Tip: I used a non stick pan, if you have the traditional one, you'll have to oil it before pouring in the batter.
Get creative, try a variety of herbs - methi, curry, curry leaves, dill and let me know how it goes :)

Methi idli (Pathrode style)

Ingredients: (Serves 4)

1 bunch methi - chopped finely
1 cup rice - soaked overnight
1/2 cup grated coconut
3 Tbsp chana dal - soaked overnight
7-10 dry red chili
1/2 tsp tamarind concentrate
1 tsp coriander seeds
1/2 tsp cumin seeds
2 tbsp jaggery powder
1/4 tsp turmeric powder
1/2 tsp baking powder - optional
Water
Salt
Oil

Method:
1) Grind all of the above except methi. Add water if needed. Consistency should be like idli batter.  Add methi leaves. Check for salt.
2) Grease idli moulds with oil. Fill it with batter.
3) Place it in a steamer. Steam for 15 mins. Pierce a fork and check if it is done (fork will come out clean if its done). If not, steam it for longer.
DONE!!!
Serve with coconut chutney :)

Tip 1: If using pressure cooker to steam idli, add a big glass of water, bring it to boil, reduce to medium heat. Place idli moulds. Cover the pressure cooker lid. Do not place weight :)
Tip 2: You can jazz it up a bit as well by making masala idlis out of it :) Cut idli into pieces, roast it with a tadka of mustard seeds, cumin seeds, curry leaves and grated coconut.

Shaavige baath

Ingredients:

2 cups shaavige (vermicelli)
3 cups water
1 cup mixed vegetables - boiled to soften
(I used peas, corn, 1 carrot julliened)
1/2 onion finely chopped
1 tsp mustard seeds
2-4 green chilli - finely chopped
1/2 cup grated coconut
1tsp cumin seeds
1/4 tsp turmeric powder
1-2 dry red chilli
1-2 sprigs of curry leaves
Pinch of asafoetida
2 tbsp chopped coriander
1 tbsp chana dal
1 tbsp black dal
Salt
Oil

Method:
1) Dry roast shaavige in a pan until it starts to change colour. Bring water to boil.
2) In a frying pan, heat 2 tbsp oil. Add chana dal, black dal, dry red chilli and wait for it to change colour. Add mustard seeds and wait for it to splutter.
3) Add cumin seeds, curry leaves, green chilli, onion and fry until onion changes colour.
4) Add coconut, turmeric powder, asafoetida. Fry for a minute. Add mixed vegetables (except julliened carrot) and salt. Fry for another minute covered on medium heat.
5) Add vermicelli and mix. Add boiling water. Mix until vermicelli absorbs all the water.
6) Check for salt. Garnish with coriander leaves and julienned carrot.
Done!!!

Serve with a dash of yogurt :-)

Tip: To avoid having to dry roast at the start, buy pre-roasted vermicelli.

Masala idli

Ingredients:

12 idlis - cut into chunks
1 medium sized onion - sliced along length
1 small tomato - finely chopped
1/2 cup sweet corn
1 green chilli - finely chopped
1/2 tsp red chili powder
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp grated ginger
2 tbsp kasoori methi/coriander leaves
Juice from 1/2 lemon
1/4 tsp turmeric powder
1/2 tsp coriander powder
Salt
Oil

Method:
1) Take 2 tbsp oil and heat in a pan. Add mustard seeds and wait for it to splutter. Add cumin and fennel seeds. Add green chili and ginger.
2) Add onion and fry until it changes colour. Add tomato and fry until it blends in.
3) Add corn, turmeric powder, red chili powder, coriander powder and 1/2 tsp salt. Fry for a minute.
4) Add idli and mix. Drizzle lemon juice and mix. Check for salt.
5) Garnish with kasoori methi
DONE!!
Serve with yogurt or raita :)

Green gram Idli

Ingredients:

1 cup green gram - soaked overnight
1 cup idli rava
1/2 cup black dal(uddina bele) - soaked overnight
1 tbsp mustard seeds - soaked overnight
1/2 cm ginger
1/2 tsp cumin seeds
4-5 sprigs of coriander
1/2 tsp baking soda
Salt
Oil
Water

Method:
1) Grind green gram, black dal, mustard seeds, ginger, cumin seeds, coriander leaves with water.
2) Add idli rava and mix it into a thick idli batter like consistency.
3) Keep it aside and allow it to ferment. Add baking soda to the batter and check for salt.
4) Grease idli moulds with oil.  Fill the idli moulds with batter.
5) In a pressure cooker/steamer bring a glass of water to boil. Place the idli stand in it. Lower to medium heat. Cover and cook for 12-15 mins. Pierce a fork through the idli to check if it done (if done, it will come out clean).
Serve with chutney :)
DONE!!!

Gobi Masala Dosa

Ingredients (Gobi Masala):

2 cups cauliflower florets
1 onion - finely chopped
1 tomato finely chopped
1 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp carom seeds
1 tsp grated ginger
1/2 tsp turmeric powder
1/2-1 tsp red chili powder
1 tsp coriander powder
2-3 green chili - finely chopped
1/2 tsp garam masala powder
1/2 tsp sugar
Water
Oil
Salt

Method:
1) Boil cauliflower florets in water, along with 1 tsp salt, 1/4 tsp turmeric powder. Cook until cauliflower is tender. Drain and keep aside.
2) In a skillet, heat 2 tbsp oil and add cumin seeds, carom seeds and fennel seeds. Once it starts to splutter, add ginger, green chili and fry for 10 seconds. Add onion and fry until it starts to turn brown.
3) Add tomato and fry for 3-4 minutes.
4) Add 1/4 tsp turmeric powder, coriander powder, red chili powder, garam masala powder, cauliflower florets and mix. If its too dry, add 1/4 cup water. Add sugar and check for salt. Note: If this is not dry, the dosa will become soggy.
5) Cover and cook for another 4-5 minutes until it is done.


Ingredients (Red garlic chutney):
1 garlic pod
4 tbsp dry grated coconut
Water
Salt

Method:
1) Grind all the ingredients with 1/4 cup water and 1/4 tsp salt.


The final ensemble:
See dosa recipe here.
1) Heat a pan on medium, once done sprinkle some water and check that it sizzles. Take a ladleful of dosa batter and spread it evenly into a circle on the pan. Sprinkle oil/ghee, cover and cook for 10-15 seconds.
2) Take a tsp of red garlic chutney and spread it into a circle halfway from the centre. Cover and cook for 5-10 seconds.
3) Place gobi masala in the centre. Tease the dosa out from the sides and fold it such that it forms a semi circle. Remove from pan.

DONE!!!

Tip: If too lazy to make the red garlic chutney - add garlic to gobi masala. But its so worth to go that extra mile :)

Jowar Ragi rotti

Ingredients:

1 1/2 cup jowar flour
1 cup ragi
2 tbsp rice flour
1 medium sized onion - finely chopped
1/2 bunch coriander leaves - finely chopped
1 tsp cumin seeds
1/4 tsp black pepper powder
3 green chilli - finely chopped
Water
Salt
Oil

Ingredients:
1) Mix all of the above with water and 3 tbsp oil. Check for salt.
2) Cut out a square baking paper, spread a tsp of oil on it. Take a fistful of dough and pat it into a circle. If the dough is sticky, it would be best to dab your fingers in oil and then pat it.
3) Heat a frying pan, when hot enough place the rotti along with the baking paper. After about 2 minutes, remove the baking paper, add a few drops of oil on top and flip to the other side. Cook for a minute or two.
DONE!!!

Serve with coconut chutney :)

Kancheepuram idli

Ingredients:

½ cup black dal / urad dal
½ cup rice
1 cup idli rava
2 tbsp thick beaten rice/poha
4 tbsp Yogurt
1 tsp fenugreek seeds
2-3 tbsp ghee
1 tsp cumin seeds
1 tsp crushed pepper
1 tbsp grated ginger
2 Tbsp chana dal
Salt
Water

Method:
1) Soak the dal, rice, idli rava, thick beaten rice, fenugreek seeds for 4-5 hours. Grind it into a batter by adding water. Note: Consistency should be thicker than Dosa batter. Mix with yogurt and allow it to ferment for 8-10 hours in a warm place.
2) Take a plate/bowl that fits into a steamer or pressure cooker and line it with plastic cling wrap. Note: the sides should be at least 5 cms high.
3) Heat ghee in a skillet. Add cumin seeds, ginger, pepper, chana dal. Allow it to splutter. Add this to the batter and mix. Check for salt.
4) Pour the batter into the cling wrap lined bowl to a depth of 1 cm.
5) Get 2-3 cups water boiling in a the pressure cooker. Place the bowl/plate in it. Cover and steam for 15 mins on medium heat. Note: Do not use weight if steaming with a pressure cooker.
6) Remove the pressure cooker lid, pierce a fork through the idli. If nothing sticks to the fork - consider it done. Allow it to cool for a minute. Remove the idli from the bowl along with the cling wrap. Cut it into pieces.
Done!!!!
Serve with coconut chutney.

Tip: If the batter cannot ferment well due to cold weather- add a tsp of baking soda to the batter just before making idli.

Baghrir - Moroccan pancakes

Ingredients:

1 1/2 cup semolina
3/4 cup all purpose flour
3 cups water
1 Tbsp sugar
1/2 tsp salt
1 tsp baking soda
1 sachet dry yeast
1/4 tsp turmeric - optional
Olive Oil - optional

Method:
1) Warm 3-4 Tbsp of water, add yeast and wait until it is frothy (10-15 mins). Mix this with remaining ingredients. Either mix with hand to remove any lumps. or use a blender - easier this way.
3) Put the batter in a large container (The batter will raise at least 3 folds) - cover with plastic cling wrap and keep it in a warm place for an hour.
4) Remove the plastic wrap, and mix the batter with a ladle.
5) Heat a pan (medium heat), pour a ladle-ful of batter and ease it into a circle. Add 3-4 drops of olive oil on the top.
6) Flip to the other side once the underside is done (2-3 minutes). Remove within 5-10 seconds.
DONE!!!

Tip 1: Traditionally, it is served with a syrup of honey and butter.
But if you are troubled by a lack of sweet tooth like me - serve with chutney/saagu ( as it is quite similar to set dosa) ;-)
Tip 2: Pancakes usually use eggs - the flour here serves as a vegan substitute :)

Masala semiya (Pakistani style)

Ingredients:

300 g thin vermicelli (Its much thinner than Indian variety)
1 large onion - finely chopped
4 medium sized tomato  - finely chopped
1 cup peas
2 green chilli - chopped
1 tsp cumin seeds
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 - 1 1/2 cups of water
2-3 Tbsp oil
1 tsp grated ginger
2 Tbsp finely chopped coriander/kasoori methi
Salt

Method:
1) Heat oil in a pan. Add cumin seed and wait for it to splutter. Add onion and fry until it changes colour.
2) Add ginger, green chilli and fry for another minute.
3) Add tomato and fry for 3-4 minutes (tomato by now would have blended in). Add peas and fry for another minute
4) Make a thick paste of red chilli powder, turmeric powder, corainder powder and 1 Tbsp salt. Mix and fry for a minute. Lower the heat if it starts sticking to the bottom of the pan.
5) Add the vermicelli, add 1 cup of water initially - cover and cook on lowest setting for 3 minutes.
6) If water is not enough, and it feels a bit dry - sprinkle about 1/4 cup of water. Check for salt. Mix it up - cover and cook for another 3 minutes.
7) Garnish with coriander/kasoori methi
DONE!!! :)

Tips:
1) Most Indian stores stock the Pakistani variety of vermicelli - its golden brown in colour and much more thinner than the Indian variety
2) I feel its easier if you crush the vermicelli in the packet before taking it out - it's much easier to mix in the pan once crushed.

Onion paratha

Ingredients (Serves 4):
For the dough:
3 cups atta(wheat flour)
Water
Oil
Salt

For the stuffing:
1 medium sized onion - finely chopped
2 green chilli - finely chopped
5-6 sprigs of coriander - finely chopped
1 tsp cumin seeds
1/2 tsp ajwain seeds
1/4 tsp turmeric
Salt

Ghee
3 Tbsp atta

Method:
1) Mix atta, 1 to 1 1/2 cups water, 2 Tbsp oil, 1 tsp salt to make the dough. Cover and keep aside
2) Mix ingredients for stuffing with 1/2 tsp salt. Keep aside for 5-10 minutes. Drain excess water.
3) Take a fistful of dough and roll it into a circle of about 6-7 cms. Place 1 tsp of the stuffing at the centre and cover it by bringing the edges of the dough together.
4) Roll it into a paratha, dabbing it in wheat flour as and when necessary.
5) Heat up a frying pan, place the paratha on it. Add a few drops of ghee on top. Flip to the other side in a minute.
6) Now add a few drops of ghee and flip to the other side once the underside is done.
7) Remove from pan and place it in a container - covered.
DONE!!!
Serve with yogurt and pickle or coconut chutney :)

Tip: As I did not drain enough water from stuffing, while rolling it would become sticky. I used kitchen paper towel to dab the water and then apply some atta on it.

Cucumber sandwich

Ingredients (Serves 2):
6 slices of bread (white preferably)
1 Lebanese cucumber
1 Tbsp dried Italian herbs
Butter
Salt
Pepper

Method:
1) Cut Lebanese cucumber into thin slices. If using continental cucumber remember to drain out excess water using paper towel or placing in a colander for 10-15 minutes.
2) Mix it with Italian herbs and pepper. Check for salt.
3) Butter just one side of all bread slices. Remove the edges.
4) Take a slice of bread, place 1-2 layers of cucumber on the buttered side. Cover it with another slice of bread (buttered side down).
4) Cut into bite sized pieces
DONE!!!