Tuesday, March 19, 2019

Indian Coffee House Style Beetroot Masala Dosa



I haven't visited an Indian Coffee House till date,but have heard so much about it from Ajay who used to frequent it a lot when he was in college and during his travels.Among other things,one thing which I always wanted to try was their Vegetable Cutlet or Chops as it is commonly named.Also the red masala dosa,which is actually Beetroot Masala as opposed to the regular potato masala.

Long back,I have made a potato and beetroot masala dosa(though not combined in one)named Kanchipuram Masala Dosa.Do check it out :)


How do you recreate something which you haven't seen or tasted?I kept asking Ajay about it's appearance and taste and came to a conclusion that I have to tweak my regular potato masala to make the Beetroot version.I have to say the resulting recipe is amazing.One more way I can sneak Beetroot into Arjun's meal,that's a win-win situation right?


Indian Coffee House Style Beetroot Masala Dosa


Ingredients

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chilly - 1,broken into 2-3 pieces
Curry leaves - 1 sprig
Green chilly - 2,sliced into 2-3 pieces
Ginger - 1 tsp,finely chopped
Onion - 1,finely chopped
Haldi powder - 1/4 tsp
Potato - 2 medium,cubed
Beetroot - 1/2 of one Big Beetroot,cubed
Salt to taste

Method

In a pressure pan,add oil and splutter mustard seeds and urad dal.
Add curry leaves,red chilly,green chilly and ginger.
Mix in onions and saute for a minute.
Add the haldi powder and stir for a few seconds.
Mix in the potato and beetroot,add salt to taste and about half a cup of water.
Cook the masala for one whistle on high and then for about 10 minutes on low flame.
Once the pressure settles down,open the cooker and mash the veggies a little.
Use this masala as the filling for dosa and there you have it-the famous beetroot masala dosa :)

Step by Step Tutorial

In a pressure pan,add oil 
and splutter mustard seeds 
and urad dal.
Add curry leaves,
red chilly,
green chilly and ginger.
Mix in onions and saute for a minute.
Add the haldi powder and stir for a few seconds.
Mix in the potato and beetroot,
add salt to taste 
and about half a cup of water.
Cook the masala for one whistle on high and then for about 10 minutes on low flame.
Once the pressure settles down,open the cooker and mash the veggies a little.
Use this masala as the filling for dosa and there you have it-the famous beetroot masala dosa :)

Heat a dosa tawa and pour a ladleful of dosa batter and spread in a concentric circle.Pour few drops of oil and let it cook for a minute or so or until it starts browning.
Spread the beetroot masala on the dosa with a spoon and spread a little.

Fold the dosa and serve with chutney of your choice.


Tuesday, March 12, 2019

Maggya Koddel | Mangalore Cucumber & Jackfruit seeds curry

There are a few recipes which gets etched in your mind because of the stories associated with them.For me,this curry always reminds me of my mil's sister Vasanthpachi.It seems,she made such a fuss once when this curry was made without Jackfruit seeds in it.I always smile and think of her when I prep the jackfruit seeds/Bikkand while making this Koddel.
Koddel is a curry made with vegetables or pulses using a ground masala of coconut,red chilly and tamarind and finished with a garlic tadka.I always have a love-hate relationship with garlic.Having grown up without eating it,I wasn't quite fond of it except for maybe using ginger garlic paste without any problem.But now slowly,I'm open to the idea of using it in my regular cooking and also eating it without any issues.
Here I have made the Koddel with Magge/Mangalore Cucumber,Drumstick and Jackfruit seeds.You can use any combination of vegetables as per choice.I do have some Koddel recipes posted here a while back.



Maggya Koddel | Mangalore Cucumber,Drumstick & Jackfruit seeds curry

Ingredients

Magge/Mangalore Cucumber - I used 1/2 of one medium sized cucumber
Drumsticks - 2,sliced into roughly 2' sticks
Jackfruit seeds - about 5-6,peeled and crushed
Grated coconut - 1/2 cup
Roasted red chillies - about 4-5
Tamarind - a small piece
Coconut oil - 1 tbsp
Garlic(with skin) - 10-12,crushed
Salt to taste

Method

In a pressure cooker,add magge/mangalore cucumber,drumsticks,jackfruit seeds and salt to taste.Add about a cup of water and cook for 2 whistles.(if you are cooking in a pan,cook till the vegetables are soft and tender)
Grind coconut,red chillies and tamarind to a smooth paste.
Add the ground masala to the cooked vegetables and bring to a boil.Simmer for about 5-7 minutes while you get the tadka ready.
For the tadka,add oil into a tadka pan and add the crushed garlic.
Cook till the garlic turns golden brown.
Add this to the Koddel and switch off the flame.

Step by Step Pictorial

In a pressure cooker,add magge/mangalore cucumber,drumsticks and jackfruit seeds.
Add about a cup of water and cook for 2 whistles.
(if you are cooking in a pan,cook till the vegetables are soft and tender)
Grind coconut,red chillies and tamarind to a smooth paste.
Add the ground masala 
and salt to taste to the cooked vegetables and bring to a boil.
Simmer for about 5-7 minutes while you get the tadka ready.
For the tadka,add oil into a tadka pan 
and add the crushed garlic.
Cook till the garlic turns golden brown.
Add this to the Koddel and switch off the flame.





Tuesday, February 19, 2019

How to Roast Red Chillies | Kitchen Basics

During my initial days of cooking,while writing down recipes given by my MIL,I always wondered about the ingredient - roasted red chillies.At home,amma added red chillies as is to the coconut and made masala.But most recipes from South Canara(Mangalore side) used chillies in the roasted form.



MIL always has a big container of roasted chillies ready to be added to make chutney or any coconut based masala required for most of the curries in our cuisine.Initially,I roasted the required amount of chillies and used but that was tedious.So I started doing this.It is not actually a recipe or such.Just a method to keep the chillies roasted and ready to be used.



I use a mix of regular red chillies and Byadgi chillies.It gives the required spice and a lovely colour to the curry.You could use either chillies or a mix of both like how I am doing.



In a kadai add a couple of Tbsp of coconut oil and 
roast the byadgi chillies for about 5 minutes.

Then mix in the regular chillies 
and roast further for 10-15 minutes.The chillies become crisp and break when you crush it.That is the stage when you should switch off the kadai and let it cool down completely.Store in an airtight container.

Here are some recipes which use the roasted red chillies

Kellya Koddel

Palak and Vegetables Ambat

Alambe Saung

Ambya Gojju

Karaate Saglen

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