Instant suji dosa/ Instant semolina dosa

Instant suji dosa/ Instant semolina dosa 

Instant suji dosa is quick, easy and hassle free dosa. It requires no fermentation. This dosa is prepared by grinding suji to fine powder and then mixed with rice flour, wheat flour, curd and water. 

Recipe notes -

1. Grind suji to a fine powder.

2. Add little sour curd. 

3. Add baking soda before making dosa. 

Ingredients for dosa batter - 

1 cup suji/ semolina

2 tbsp rice flour

2 tbsp wheat flour

1/2 tsp sugar

To taste salt

1 cup curd

1 cup water

1/4 tsp baking soda

Ingredients for stuffing -

6-7 boiled potatoes

1 onion chopped

To taste salt

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp carom seeds/ ajwain

1 tsp chat masala

3 tbsp coriander leaves chopped 

Method for stuffing -

1. In a mixing bowl add potatoes, onion, salt, red chilli powder, turmeric powder, carom seeds, chat masala and coriander leaves. 

2. Mix everything well. Stuffing is ready. 

Method for dosa - 

1. Add suji in mixer jar. 

2. Grind it to a fine powder. 

3. Remove suji powder in a mixing bowl. Add rice flour, wheat flour, sugar and salt. Mix well. 

4. Add curd and mix. 

5. Add water and mix well.  

6. Mix well to a smooth lump free batter. Cover and keep aside for 10-15 minutes. 

7. After 15 minutes add baking soda and mix well.  

8. Mix well. 

9. Heat dosa tawa on slow flame till hot. Wipe it with wet cloth. Pour a ladleful of dosa batter on the tawa and spread it with back of the ladle. Drizzle oil on sides. Cook on slow flame for 1-2 minutes. 

10. Cook on medium slow flame till golden and crispy.

11. Slow the flame. Place stuffing in the centre. 

12. Fold it from sides. 

13. Turn the side and cook on medium slow flame. 

14. Cook till both sides are golden and crispy.  

15. Instant suji dosa is ready. 

16. Transfer to a serving plate. Serve hot with chutney. 

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Achari masala poori/ Achari masala puri

Achari masala poori/ Achari masala puri 

Achar and puri is a great lip smacking combination since ages. When pickle is combined with flour and than deep fried, it turns out to be a yummiest spicy achari masala puri. This delicious crisp achari puri can be served with hot chai. Achari masala puri is ideal to pack in tiffin or can be packed and carried it along while traveling. 

Ingredients -

2 cup wheat flour

2 tbsp achari masala

1 tbsp masala from mango pickle (optional)

1/4 tsp salt

3 tsp + 1 tsp + 1/2 tsp sesame oil

As needed (1 cup + 2 tbsp) water 

Method - 

1. In a bowl mix wheat flour, achari masala, masala from mango pickle, salt and 3 tsp oil.

2. Mix water little by little.

3. Knead it to a semi soft dough. Rub 1 tsp oil on it. Cover and keep aside for 15-20 minutes. 

4. After 20 minutes add 1/2 tsp oil and knead gently. 

5. Take small lemon size ball from the dough. 

6. Roll it with rolling pin like puris.

7. Heat oil in a wok for deep frying puris. Drop puri in hot oil one at a time and puff it up. 

8. Deep fry it till golden and crisp from both sides. 

9. Achari masala poori are ready. Transfer to a serving plate. 

10. Serve hot with black chana curry, raita and salad. 

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Tomato Rice/ Thakkali Sadam

 Tomato Rice/ Thakkali Sadam 

Tomato rice is an easy, quick, flavourful one pot meal. 

.

Quick tips -

1. Adjust spices according to taste.

Ingredients :

5-6 tbsp oil

1 chopped green chilli

1 tsp Mustard seeds

2 chopped Onions

1 tbsp Urad dal

1 tbsp Chana dal

2 tbsp thinly chopped fresh coconut

8 cashews chopped

2 cups tomato puree/ 4-5 Tomatoes  pureed

Salt to taste

To taste Red chilli powder 

1/2 tsp Turmeric powder 

1 tsp Sambhar masala powder

5 cups boiled rice 

Method : 

1. In a wok heat oil. Add mustard seeds and green chilli. Let it sizzle for few second. Add onions. Fry till translucent.

2. Add urad dal and chana dal. Fry fir 2-3 minute.

3. Add fresh coconut and cashews. Fry for few minutes.

4. Cook on slow flame for 2-3 minutes.

5. Now add tomato puree and cook for 10 minute on slow flame. 

6. Add turmeric powder,  salt, red chilli powder, sambhar masala powder and mix well. 

7. Cover and cook on slow flame. Stir in between. 

8. All the water will evaporate. 

9. Tomato puree is cooked properly.

10. Now add boiled rice. 

11. Mix well on slow flame. 

12. Transfer it to a serving bowl and garnish with fried cashews. 

13. Serve hot with raita and coconut chutney or eat it as it is.

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Aloo palak ki sabzi/ Potato spinach dry sabzi

 Aloo palak ki sabzi/ Potato spinach dry sabzi 

Vegan and gluten free 'Aloo palak ki sabzi' is an easy and quick side dish. It is prepared by stir frying potatoes and spinach tossed with spices, onion and garlic. This lip smacking North Indian cuisine is served with makki ki roti, raita and pickle. 

.

Quick recipe tip -

1. Adjust spices according to taste.

2. Wash and chop spinach finely.

Ingredients -

4 potatoes chopped

3 cups spinach/ palak

2 tbsp mustard oil

1/2 tsp cumin seeds

1 tsp garlic minced

1 green chili grated

1 onion chopped

1/2 tsp fennel powder

To taste salt

1/4 tsp red chili powder

1/4 tsp coriander powder

1/4 tsp black pepper powder

1/4 tsp cumin powder

1/2 tsp garam masala 

Method -

1. Heat oil in a wok. Add diced potato pieces. Mix well and cook on slow flame stirring in between untill potatoes are golden.

2. Cover and cook for 1-2 minutes potatoes will be partially cooked. Take out the potatoes from the wok. 

3. In the same wok. Add cumin seeds, green chili grated, garlic and saute on slow flame. Add onion and fry till translucent.

4. Add chopped spinach and mix well. Cook for 2 minute on medium flame.

5. Add salt, red chilli powder, fennel powder, coriander powder and mix well. Cook on medium high flame till the leaves are tender. 

6. Add black pepper powder, cumin powder and mix. Add cooked potatoes and mix well. 

7. Cover and cook for 3-4 minute. Switch off the flame. Add garam masala and mix.

8. Aloo palak ki sabzi is ready. Transfer to a serving wok. Serve hot.

Method with step photos -

1. Heat oil in a wok. Add diced potato pieces. Mix well and cook on slow flame stirring in between untill potatoes are golden.

2. Cover and cook for 1-2 minutes potatoes will be partially cooked. Take out the potatoes from the wok. 

3. In the same wok. Add cumin seeds, green chili grated, garlic and saute on slow flame. Add onion and fry till translucent.

4. Add chopped spinach and mix well. Cook for 2 minute on medium flame.

5. Add salt, red chilli powder, fennel powder, coriander powder and mix well. Add 2-3 tbsp water if required.

6. Cook on medium high flame till the leaves are tender. 

7. Add black pepper powder, cumin powder and mix. Add cooked potatoes and mix well. 

8. Cover and cook for 3-4 minute. Switch off the flame. Add garam masala and mix.

9. Aloo palak ki sabzi is ready. 

10. Transfer to a serving wok. Serve hot with makai ki roti, paratha or rice.

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