Poha Dosa

Very simple procedure to prepare and tastes great. This dosa will be good if it is little thick, small and soft texture instead of more crispy.

Ingredients

• 2 Cups of Rice
• 1 Cup Poha / Aval/ Flattened Rice flattened rice   
• 2 tbsp. Curd
• 1/4 cup Chana Dal / Split Black Chickpeas  (Optional)
• Salt to Taste
• Oil for shallow frying

Method

1. Wash and soak rice and poha separately in plenty of water.Keep aside for 5 - 6 hours. 
2.  Drain and grind them to a fine paste, using as little water as possible. 
3. Keep aside for 7 -8 hours or overnight. 
4. Add curd and salt and beat well. 
5. Add soaked chana dal/ kadalai paruppu for more crunchiness. (This is optional)
6. Put a serving spoonful of batter on a hot griddle. 
7. Spread just a little, like an omelette. 
8. Sprinkle a tsp. of oil on it. Cover with a plate/lid.
9. Allow to fry over low heat, till bottom is golden brown

Serving: Serve immediately with any chutney.

Variation:

A dash of finely chopped onions, green chilies, coriander leaves or cheese may be sprinkled
over the dosa, as soon as it is spread. Proceed to cook as above.

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Aloo Palak Sabzi / Potato & Spinach Curry

Ingredients

• 3 cups chopped spinach
• 2 Potatoes boiled 
• 2  onions chopped fine
• 1 tomato Chopped
• 2 Green Chilies
• Cumin seeds
• 1 tsp. clove powder
• 1 tsp cardamom powder
• 1/2 tsp. garam masala (mixture of many Indian Spices - available in Indian store)
• 1 tsp. red chili powder
• 1/4 tsp. turmeric powder
• 2 garlic Flakes - chopped
• 1" piece ginger grated
• 1 tsp. lemon juice
• 1/2 tsp. wheat or other flour
• Pinch of asafoetida/Hing
• 1 tbsp. butter or Oil
• salt to taste

Time Required: 45 Minutes

 

 

METHOD:

1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
2. Cover and boil over a high flame for 2 minutes. To cool quickly,  hold under running water in a colander.
3. Put in a blender, add green chili and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
4. Cut the potatoes into big pieces and boil them in microwave for 5 minutes. Drain the potatoes, keep aside.
5. Heat the pan with 2 tsp ghee add the cumin seeds.
6. Add the ginger, onions and fry till very tender.
7. Add the tomato and further fry for two minutes.
8. Add all the dry masalas and fry till ghee/butter separates.
9. Add spinach and potatoes.
10. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
11. Just before serving, heat butter in a tiny saucepan and add the asafoetida/hing and pour over the vegetable and mix gently. 

Serving: Serve hot with naan or parathas or even rice.


Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

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Microwave Besan Ladoo

Looking for fast 10 minutes sweet dish? Here is the one…  A recipe for besan ladoo that looks do-able and utterly delicious. You can prepare this in microwave no need of vigorous stirring. You don't have to struggle in front of gas stove to make these laddus:) If it's too dry , heat some more ghee and add it the mixture or you can add a tsp of milk in the dough and make Ladoos:)

Ingredients:

• Besan/Kadalai Mavu/Chickpea Flour - 1 cup 
• Sugar - 3/4 cup (powdered) 
• Ghee (Clarified butter) - 1/2 cup 
• Almonds / Cashews - Few (chopped) 
• Cardamom Powder- 1 tsp

Method:

1. Add besan and ghee in a microwave safe bowl and set for 2 minutes interval up to 5 or 7 minutes ( Keep checking and stirring after every 2 minutes)
2. When the aroma comes, remove from heat and cool. 
3. Add the powdered sugar to it and mix well. 
4. Add the almonds and shape the mixture into balls using a tsp of milk

Enjoy this super easy sweet dish for any occasion or festival.

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