Happy Independence Day!

I wanted to prepare something for the independence day. Didn't know what to prepare. Finally i decided to make dosa's with frozen vegetables. This is what i did!

Frozen Vegetable Dosa!

Ingredients:

1 cup rice flour

1/2 cup frozen vegetables

2 tbs grated coconut

1/2 onion sliced

1 green chillie sliced

salt to taste

Method:

Microwave the frozen vegetables for 2-3 minutes. Mix all the ingredients and make a dosa batter along with water. Apply oil/ghee to a pan and pour the dosa batter. Make dosa's. Enjoy with chutney of your choice.

This entry goes to the event Independence Day 2008 by Pooja (click here)

Beef Sukka!

Ingredients:

1) 1 Kg beef

2) 1 large onion sliced

3) 1 pod of garlic chopped

4) 1" ginger chopped

5) 1/2 tsp turmeric pwd.

6) 2 tsp chilli powder/bafat powder (according to ur taste)

7) Salt

8) 3-4 tbs. fresh grated coconut

9) 1 tbs oil

10) 1 onion

11) Few curry leaves

12) coriander leaves

Method:

Cut the beef into medium pieces. Put the beef along with items 2-7 in the cooker. cook till 3-4 whistles depending on the tenderness of the meat.

Once the meat is cooked, remove the lid of the cooker, add fresh coconut and simmer it for 5 minutes.

In a seperate vessel, add oil and fry the onion till brown, add some curry leaves.

Mix this seasoning to the meat. Garnish with corinder leaves.

Serve hot along with rice or chapathi!

Pathrode

Pathrode is a mangalorean delicacy especially prepared in the month of monsoon as the colacasia leaves are plenty during this season!

Ingredients:


8 Nos. Colocasia Leaves or 2 bunches of palak
little tamarind
1 tsp chilli powder
1 tsp Jeera
Salt
1/4 Kg boiled rice soak for 2-3 hours

Method:


Grind the rice along with tamarind, salt, chilli powder and little water to a fine batter. Clean and chop the leaves finely and mix it to the rice batter. Steam this mixture in the thondor for 45 min.

For Grinding Masala

3 tsp coriander

4 peppercorns

6-8 chillies

1/2 tsp turmeric powder

3 cloves garlic

1 big onion

1 tsp mustard

1 tsp jeera

1/2 coconut grated

whole garam masala

Method:

Roast all the above ingredients seperately on tawa and grind together.

Chop two large onions and fry with ghee or oil. Add the above ground masala and fry for 5 mins. Add water of ground masala, 1 tin coconut milk or extracted milk of 1/2 coconut. Let it simmer for sometime. (keep the gravy thin, it becomes thick later).

Cut the pieces of steamed pathrado and add it to the gravy. Let it cook for 15 mins.

You can add cleaned prawns or mutton to the gravy which will give it a nice taste!

Black Chana Sukka

Ingredients

1 cup black chana

1 onion

5-6 cloves of garlic

1/4 tsp turmeric powder

1-2 tsp chilli powder

2 tbs fresh grated coconut

1tsp oil

1tsp mustard seeds

few curry leaves

2-3 small dry red chillies

Method:

Wash and soak the chana for 4-5 hrs. Cook chana, sliced onion, garlic along with turmeric powder and chilli powder in a cooker. Cook till three whistles. Put off the fire. Let the cooker cool. Open the cooker lid, turn on the fire and add fresh coconut.

In a seperate vessel, heat oil, add mustard, dry red chilli and curry leaves. Add this seasoning to the chana. Put off the fire. Serve hot with rice or roti!

Tendli/Gherkins Tel Piyav

Ingredients

Tendli 250g

1 big onion

4 to 5 garlic cloves

1-2 green chillies

salt to taste

2 tsp fresh grated coconut

1 tsp oil

Method:

Cut the tendli length wise. slice the onions, garlic and green chillies. Keep altogether in a vessel on the stove with little water to boil. Add salt. cover and cook till tendli becomes bit soft. Add fresh coconut. Mix nicely and cook for few minutes. Add little oil to the vessel. Mix and put off the fire.

Dosa/Pole

Ingredients

2 cups of raw rice

1/2 cup urad dal

1 tsp methi/fenugreek seeds

1 cup cooked rice

salt to taste

Method

Wash and soak the rice, dal and methi seperately for 3 to 4 hours. First grind the methi and dal with little water. Then grind the rice along with cooked rice. Mix dal and rice mixture throughly. Keep the batter to ferment overnight. Add salt.

To make dosas, heat tava, smear little oil on the tawa and pour in a big ladle of the batter on it. Allow it to spread naturally or you can spread it to the desired size. I sometimes spread to the size of masala dosa or sometime leave it to size of set dosa. Cover and allow it to cook.

Serve them hot with chutney of your choice. This goes to the dosa mela.

Jaggery Dosa

Ingredients:

1.5 cup wheat flour
1/2 cup rice flour
3/4 cup Jaggery
1/2 cup fresh coconut grated
1/2 tsp cardamom powder
1 ripe banana
Ghee or oil to fry


Method:

Mix jaggery with 1.5 cup of water in saucepan on the stove and keep stirring till jaggery dissolves completely. Turn off the fire. Add wheat flour, rice flour, mashed banana, coconut and cardamom powder into the jaggery liquid. Mix everything nicely. Let it rest for 15 minutes.

Keep the dosa tawa on medium heat. Smear little oil or ghee. Pour the batter like normal dosa. Turn both sides till light red. Serve them hot with tea/coffee.

This goes Srivalli for dosa mela (cooking4allseasons).

Recipe source: http://food.sulekha.com/