Veg Masal Stuffed Red Rice Dosa

Masal Dosa is everyone's favorite, and yes there are varieties too, this one here is really simple to make, the same old masal dosa with a vege twist. Wana try??

Veg Masal Stuffed Red Rice dosa

Ingredients for Dosa (serves for 2 to 3 members)
Idly Rice - 1/2 cup ( pulungal rice)

Red or Brown Rice - 1/2 cup

Whole urad dhal(black gram) - 1/4 cup

Wheat Aval (Poha) - 1/4 cup (If not available use any type of Aval)

Fenugreek seeds - 1 tsp

Salt to taste

(Maintain proportion of rice, urad dal and aval as 4:1:1)

Method of preparation

Soak all the above ingredients in water for 5 to 6 hours (Water level must be 2 inches above the ingredients) and grind the mixture to the dosa batter consistency.

Keep the dough overnight or 8 hours to ferment.

Now the dough is ready to make dosa. Before making dosa check the salt in dough. To get more taste spread dosa in thin layer.

After 3/4^th roasting has happened on both sides spread the masal in one half of the dosa (on the dosa tava) and fold.

Now spread one teaspoon ghee or butter on dosa and roast both sides for few more seconds. Now the masal dosa is ready to serve. It is to be served hot otherwise it might become soggy.

Side dish preferable

Coconut chutney

Masal preparation method

Ingredients for Masal

Finley chopped big onion – 1(large)

Chopped Tomato - 1 (large)

Ginger - 1 inch piece (grated)

Chopped boiled vegetables, slightly mashed

(Carrot – 1,beans – 4, Cabbage - 2 leaves, Potato - 1, Beetroot - ½, frozen green peas - 1 handful, sweet corn - 1 handful, Broccoli flowerets as per taste (Optional - according to availability at the time of cooking)

Turmeric powder - 1 pinch

Salt to taste

For the seasoning

Cooking Oil - 2 tsp
Mustard seeds -1 tsp

Urad dhal -1 tsp

Slit Green chilies - 4
Curry leaves - 1 bunch

Asafoetida - 1 pinch 

Method of preparation

In a Frying pan put 1 tsp of oil and fry the masala ingredients listed for seasoning.

Add the remaining oil and fry the onion pieces with little salt to golden brown.

Add grated Ginger and fry for a minute.

Add the chopped Tomato and turmeric powder, sauté for a minute

Now add the slightly mashed vegetables along with salt and sauté for few minutes so that all the ingredients mix to form masal consistency.

Lastly add chopped coriander if preferred.

Now the masal is ready to spread.

Don’t add water, spreading the masal on dosa will be a problem.

Beetroot Milkshake

Summers' already begun, are you waiting for a variety? Check this one out!! All of us would have ate beetroots in salads or curries but milkshake from beetroot, I was puzzled too when i heard it first, but when i gave a try, it was amazing. It did not have the slightest hint of eating beetroot, except by its color.

Beetroot Milkshake

Ingredients

Cold milk - 2 cups (250 ml)
Almonds - 12 no.s
Beetroot - 1/2 (medium size)
Cashew nuts - 8 no.s
Milk powder (without sugar) - 1 tbsp
Sugar/Palm Sugar/Honey – as per taste

Preparation

Boil the beetroot and soak the almonds for around 5 hours.

Directions
In a blender add soaked almonds, boiled beetroot, cashew nuts, milk powder and the water used for soaking almonds along with honey or sugar as preferred and mix them until you get a fine smooth paste, then add milk and blend.

If you don't have cold milk, do the milk shake and refrigerate it.

Strawberry Cup Cream

Take the cup from cup cake and cream from ice cream, give it a strawberry flavor and cover it with nut...sounds interesting,right??!!

Strawberry Cup Cream

Ingredients (serves for 3 to 4 members)

For cup:

Almonds (badam) - 66

Dates - 12

Fig (dried) - 6

Palm sugar crystals - 1 tbsp

Cinnamon powder - 1 pinch

For cream:

Strawberry - 4 to 5

Cashew nuts - 5

Palm sugar crystals - 1 tbsp

Lime juice - 2 drops (optional)

For decoration and improved taste

Honey – few drops

Preparation

Wash the almond, dates and figs thoroughly with water and let the moist stay.

Method

In a mixer add the washed almonds, dates and fig along with palm sugar crystals and cinnamon powder and grind them coarsely. Transfer them to a bowl and make them into cups with the bottom being a little thick.

Next grind the strawberries, cashew nuts and palm sugar crystals without adding water into a fine paste, you can add lime juice if preferred.

Arrange the cups on a freezer safe dish and pour the paste into the cups, add a drop of honey for added flavor. Keep in the freezer for 2 hours to make the paste taste like ice- cream and serve cold.

 

Schezwan Capsicum Fried Rice

An awesome recipe to order in restaurants now can be created in your own kitchen!! I wonder which restaurant sells this though....

 

Schezwan Capsicum Fried Rice

Ingredients (serves for 2-3 persons)

Capsicum - 3 (very small size) different colours

Basmati rice - 1 cup, 200 grams, of rice

Big onion - 1 (medium size)

Kashmiri chilli - 2

Red chili - 2

Frozen Green peas - 3 handful

Frozen Sweet corn - 3 handful

Tomato sauce - 2 tsp

Soya sauce - 2 tsp

Pepper powder - 1 tsp

Salt to taste

For the seasoning

Butter - 2 tsp
Oil - 3 tsp
Sombu (Aniseed) broken - 1/2 tsp

Preparation

Chop the onion and capsicums in long size pattern.

Make the Szechwan sauce:

Method - Soak the Kashmiri chilies and Ordinary Red chilies in little hot water for 5 minutes, grind the same and make paste without making it watery.

Method

In a Frying pan add 2 tsp of butter and fry Sombu. Add the remaining oil and fry the onion pieces with little salt to golden brown.

Add the half boiled fresh green peas, sweet corn and fry for a minute.

Add the chopped Capsicum of all colors available and small amount of salt.

On fried vegetables add the Szechwan sauce, Tomato sauce, Soya sauce and Pepper powder and sauté until the vegetables become soft.

Now add the cooked rice and salt to taste in the mixture, mix well in high flame for a while and switch off the flame. Now the dish is ready to serve.

Tips

For boiling fresh green peas, sweet corn (available in frozen form) it is enough to keep the peas and sweet corn with some little water in a small flat bowl on the pressure cooker while cooking the rice.

Add little salt to rice before mixing the rice with the main dish so that the salt will spread evenly in the rice/dish.

Take care while sprinkling the salt because it is used in various stages. If the dish becomes salty, the taste will not be good.