PALAK & BEET MASALA DOSAS, how to make healthy Palak and Beet dosas filled with aloo bhaji

 

Feeling bored of our usual Masala dosas????

Here are two new variety of Dosas, loaded with health!!

                                                                 The regular Masala Dosa

Ingredients

Dosa batter - 10-12 ladles

Masal made out of 4-5 potatoes. How to make masal??

Quick pressure cooker masal

For Beet batter

Beet - medium sized - 1, chopped and cooked

Jeera - 1 tsp

Grated ginger - 1/4 tsp

Red chillies - 2

Salt to taste

For Palak batter

Palak leaves - 11/2 cups, washed and chopped

Oil - 1 tsp

Jeera - 1 tsp

Green chillies - 1=2

Grated ginger - 1/4 tsp

Salt to taste

Recipe Cuisine: South Indian; Category: Breakfast/Lunch/Dinner

Prep time: 20 mts; Cooking time: 3-4 mts for each dosa

Yields 10-12 dosas

You can , down below, see the cooked and chopped beets in the blender jar, along with red chillies, jeera and ginger. Then you can see the ground paste, after letting it cool down.

Then see the ground paste being added to batter, and finally the batter mixed with beet mixture

Here, you see...oil heated in a pan, jeera, green chillies, ginger and palak leaves added, then salt to taste added, sauteed little bit, let to cool, loaded in blender jar, ground to paste, then you see the ground paste being added to batter, and finally the palak dosa batter

Make dosa like our regular dosa, turn, cook well, then fill the masala

Same steps for palak dosa

Enjoy these Masala dosas, made with healthy batters!!! With chutney and sambar!!

We can make slightly thicker, soft dosas too, with these batters

This post first appeared in www.malpatskitchen.com

QUICK ALOO BHAAJI/POTATO MASAL, how to make masal in pressure cooker

At times, these pressure cooked recipes turn out to be as tasty as the traditionally made ones, and save lot of time and hassle for us, especially the working people, the moms who have to pack kids' lunch boxes....
The traditional masal is here

Ingredients

Potatoes - 4-5, peeled and cubed

Onion - 2, medium sized, finely chopped

Tomatoes - 2, chopped

Salt to taste

Lemon juice - 3 tbsps

To season

Gingely/cooking oil - 3-4 tsps

Hing powder - 1/2 tsp

Turmeric powder - 3/4 tsp

Green chillies - 3, slit or chopped, however you wish...I just slit

Ginger paste/chopped or grated ginger - 1/2 tsp

Mustard seeds - 1 tsp

Split urad dhal - 1 tsp

Channa dhal - 1 tsp

Curry leaves - few

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner

Prep time: 5 mts; Cooking time: 5-7 minutes

Serves 3

Heat oil in a pressure pan, add hing and turmeric powders

Add mustard seeds, split urad channa dhals

Add ground ginger

Now, the onions and slit green chillies, and saute till the onions turn translucent

Now, the chopped tomatoes and curry leaves

Now the cubed potaotes

Salt to taste

Add water, till the potatoes are 3/4 immersed, close the lid, put the weight and cook for 3-4 whistles. If the whistles are long, 3 are enough, if they are short, bring 4 whistles.

After the pressure releases by itself

Mash with a masher. If you want small potato lumps here and there, then do not mash very finely.

Add lemon juice...tada!!! see how soon the masal is done!!!!

Serve with hot poories and enjoy!!!

This post first appeared in www.malpatskitchen.com

MALPAT'S THAALIS - 48 - SOUTH Indian thaali

                                                                   Menu
                                                           Moong dhal payasam
                                                            Paruppu vadas
                                                            Kadhamba rice
                                                            Curd rice

This post first appeared in www.malpatskitchen.com

BROWN RICE -POHA DOSAS, how to make dosas with brown rice and poha

A very healthy and tasty dosa variety!! infact there is no difference in taste! and on top, its very healthy!
Please refer my other dosa varieties

Ingredients

Red rice - 2 cups (Kullakar variety)

Idli rice + boiled rice - 1 cup

Urad dhal - 1 cup

Poha/flat rice - 1/4 cup

Methi seeds - 1 tsp

Salt to taste

Enough oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner

Soaking time : 7-8 hours; Cooking time: 4-5 minutes for each dosa

Yields roughly 20-22 dosas

Red rice, Idli rice+boiled rice taken in a bowl, washed well, and soaked

Poha, urad dhal and methi in another bowl, washed well and soaked

Ground to a fine batter; Normally I grind urad batter for 45 minutes; ruice batter for 30 minutes, then mix together with hand, adding salt to taste

After 10-12 hours of fermentation

Pour like regular dosa, drizzle some oil around

Flip over

Serve with chutney or sambar, or both...

They can be made as soft dosas too.

Serve with any chutney variety

This post first appeared in www.malpatskitchen.com

VELLA & SAVORY PUTTU - EASY METHOD, how to make two kinds of Puttu quickly

I have already given the recipe for the traditional Vella Puttu and the Kerala puttu with Kadala curry.
Now I am going to tell you how to make 2 varieties of Puttu very easily and quickly with store bought Puttu flour. And needless to say, these are perfect neivedhyams for Lord Shiva, especially on Shivarathri.
Normally I buy Nirapara or Doublehorse  brands.

Ingredients

Puttu powder - 2 cups, 1 each for each variety

Water - 2 cups

Salt a pinch

Turmeric powder -1/2 tsp

For vella puttu

Jaggery - 1 cup + 2-3 tbsps ( if you need it sweeter)

Cardamom powder - 3/4 tsp

Ghee - 2-3 tsps

Few broken cashews

Fresh grated coconut - 2 tbsps

For savory puttu

Pulikachal - as required

Salt - as required

Peanuts - 1/8 cup

Curry leaves - few

Seasonings:

Cooking oil - 2 tbsps

Hing powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Split urad dhal - 1 tsp

Channa dhal - 1 tsp

Broken red chillies - 1 or 2

Recipe cuisine: South Indian; Category: tiffin/evening tea/dinner/festival neivedhyam

Soaking time:  30 minutes; Cooking: 20-25 minutes (for both)

Serves  3-4 

COMMON FOR BOTH

Measure and take the puttu powder, add a pinch of salt. We can either add turmeric powder now or later. I actually forgot, so I added later. Ideal thing would be to add now itself

Add measured water and leave aside for 30 minutes

It would have drunk all water and will be like this

Stir with a spoon or fluff with a fork, it will become grainy

The picture below shows the steamed puttu for 7-8 minutes

Add turmeric powder, and fluff the steamed puttu, and let it cool down.

In the meantime, make vella paagu/jaggery syrup. Add 1/2 cup water

Let it boil nicely

Right consistency is, it should form a soft ball

Switch off now

Divide the puttu into 2 containers. To one portion, add the jaggery syrup and cardamom powder

Roast the cashews in ghee and add

Mix well

In the same pan, the stickiness of ghee will still be there. Or add 1/2 tsp ghee, and slowly roast the coconut to golden color

Add that too

SAVORY PUTTU

                                       Heat oil in a pan, add all the above mentioned seasonings

Separately roast peanuts and curry leaves

To the steamed puttu, add required amount of pulikachal

Mix well, add the peanuts, curry leaves and seasonings

This post first appeared in www.malpatskitchen.com