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.

Soya chunks biryani

Ingredients:

15 soya balls - soaked in water for 20 minutes
1 cup finely chopped spinach
1/2 peas
1/2 onion - finely chopped
1 tomato - finely chopped
2 cups basmati rice
1 cup thick coconut milk
3 cups water
3 green chilli
1/2 Tbsp ginger garlic paste
3 cloves
Seeds from 2 cardamom pods
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp coriander powder
Pinch of asafoetida
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp pepper powder
2 slices of bread - cut into 1 cm cubes
1 Tbsp coriander leaves - finely chopped
1-2 Tbsp ghee
2-3 Tbsp oil
Salt

Method:
1) Wash basmati rice, add 3 cups water, coconut milk, 1/2 tsp salt and cook (I used microwave). Keep aside
2) Squeeze out water from soya balls and keep aside. If you have the time, halve it - so that it can absorb flavors better. Heat ghee in a small frying pan, fry bread pieces and keep aside
3) In a mortar, take cumin seeds, cloves, cardamom seeds, fennel seeds and pound - until it has broken into pieces (need not be fine)
4) Heat oil in a pan, add the coarsely ground spices from step 3 and wait for it to splutter. Add onion and fry until its starts to turn golden brown.
5) Add green chilli, soya chunks and fry until the chunks start to change colour. Add ginger garlic paste and fry for another minute.
6) Add tomato and fry until it blends well with the rest. Reduce heat to medium - add spinach, peas and fry for a minute.
7) Add the remaining spice powder, 1/2 tsp salt and mix.
8) Once the rice has cooled a bit, mix it with above. Check for salt. Add more of red chilli/pepper powder if you like it more spicy.
9) Mix fried bread pieces and garnish with coriander.

DONE!!!

Mango Lassi

Ingredients:

1 ripe mango - peeled and cut into pieces
1/2 cup thick yogurt
1/2 cup milk
1/4 tsp cardamom powder
2-4 tbsp sugar

Method:
1) Blend all of the above with 2 Tbsp sugar. Depending on how sweet the mango is or how much of a sweet tooth you have ;) - add more sugar :)
DONE!!!
Serve chilled

Note: In total add about a cup of milk and yogurt. So, if the yogurt is not thick - add more yogurt and reduce the milk.