PLATES OF FLAVOUR

Hello readers🙏 Welcome to today's blog.We all love dosas right?

South indian food in itself is nutritious and healthy. It can be steamed or less oil. Dosa, idly, uttapam, appe. We all love these breakfast ideas.. Let's make dosas with murmura( kurmura/puffed rice). I tried it for first time and it came out perfect. Let's begin the recipe.. Let's get started..

Ingredients needed:

1.Puffed rice / murmura-1 cup

2.Raw rice ( short grain)-1 cup

3.Urad dal-1/4 cup.

4.Methi seeds( fenugreek)-1 tsp

5.Oil for applying on dosa.

6.Salt- as per taste.

Procedure :( Serves -3-4 people)Time taken: 5-6 hrs for soaking and overnight for fermentation.

1.Take 1 cup murmura, raw rice and 1/4 cup urad dal and wash it for 2 times well.

2.Soak it with 1 tsp methi seeds.

3.Now grind the mixture finely.

4.Add in a big utensil and add salt and 1 tsp oil. First mix it with hand as it helps with natural fermentation.

5.Now cover and keep it for overnight and let it ferment.

6.Now heat the nonstick tawa and sprinkle some water+ oil and let it crackle. Now wipe it with a cloth.

7.Now spread the batter on the tawa evenly and apply oil. Now flip it after it leaves it sides.

8.Cook from other side till brown. Our murmura dosa is ready.

Kara chutney recipe:

1.Tomatoes -2( big size),onion-1,garlic pods-6-7,ginger-1 inch.

2..Urad dal-1 tbsp, chana dal-1 tbsp, dried red chilli-1-2,Cumin seeds-1 tsp.

3.Oil- as reqd, tamarind- lemon size

Steps:

1.Take a pan,add oil, heat it well and add 1 tsp cumin seeds, and dals and roast it till golden brown.

2.Now add onion, tomato( roughly chopped).

3.Add dried red chilli, salt and tamarind and cook them till tomatoes are soft.

4.Now cool off the mixture and grind it finely.

5.For tempering: Add oil, mustard seeds, curry leaves and asafetida( heeng) and let it crackle and add to the chutney.

Our kara chutney is ready.

Trust me the dosa+ chutney combination is awesome.

You can add poha also ( 1-2 tbsps) to the batter for extra crunchiness.Add 1-2 tsp oil in batter so that the batter doesn't become dry after 2-3 days.

Try the recipe and do comment. You can follow my insta and fb too.

Take care and always stay beautiful🙏

Hello readers 🙏I am going to share an easy n instant recipe. Today I am sharing beetroot and bottlegourd idly which is made of rava/ sooji and rice flour. Its yummy and healthy too. So lets begin the recipe. Lets get started...

Source: simplytadka.com

When I made this, light went off and then we ate it.😅

Ingredients needed:Time taken( max. 1.15 hrs and min:30 mins)

1.Sooji/ rava/ semolina-1.5 cups

2.Rice flour-1/2 cup

3.Veggies: Beetroot-1/2, bottlegourd( lauki)-1/2,capsicum-1/2[all grated], green chilli-1( finely chopped), onion-1/2(finely chopped), ginger( finely chopped ), curry leaves-7-8,coriander + mint leaves for garnishing

4.For tempering in masala:

Cumin seeds-1/2 tsp, mustard seeds-1/2 tsp,cashews -4-5( broken), Curry leaves-7-8, urad dal-1/2 tsp, chana dal-1/2 tsp, oil, heeng-2 pinches.

5.Curd-1 cup( sour)

6.Sugar-1/2 tsp

7.lemon juice -1 tsp

8.Salt as per taste.

9.Eno-1/2 tsp

Procedure:

1.Take a big bowl, add 1.5 cup sooji/ rava, 1/2 cup rice flour, curd, sugar, salt and lemon juice and mix it well. If you have time soak it for 1 hour, if you dont have much time, soak it for 15 mins.

2.For tempering :

1.Add oil in a pan, when hot add cumin seeds, mustard seeds, heeng, curry leaves, green chilli and chopped ginger. Add the dals( urad dal, chana dal). Roast them till brown. Now add the veggies( onion, capsicum, beetroot and bottlegourd( lauki)).

2.Add salt and let it cook until soft.

3.When masala is done and on room temperature, add it into the batter and let it sit for sometime.

4.Now after 1 hr or 15 mins( acc to your time), Heat the idly cooker or a big utensil, add water and 1/2 lemon and let it steam.

5.Now comes the fast part, check the batter's consistency, it will be not flow, add water and make it flowy. Add 1/2 tsp eno and add some water and mix it in one direction and pour the batter into idly moulds.

6.Place it in cooker and let it steam on medium flame for 7-10 mins.

7.Our idlies will be done.

8. Serve it with coconut chutney or mint peanut chutney.

Mint peanut chuteny:

1.Take a pan, add oil,cumin seeds-1/2 tsp,let it crackle. Add peanuts and roast it till brown.Add1 tsp chana dal and 1 tsp urad dal.

2.Peanuts should be 1/4 cup.

3.Mint+ coriander leaves should be a handful or acc to your wish.

4. Add 1/2 inch ginger and saute the peanuts well. Now add the washed mint+ coriander leaves and cover it with lid.Add lemon size tamarind, salt ( as per taste)

5.Now cool the mixture and grind it.

6.Our chutney is done. Its easy and quick. Temper it with mustard seeds and curry leaves and dried red chilli.

So you can add veggies like carrot, boiled corn, spinach puree.

Its healthy breakfast recipe. Thanks for reading the blog and giving your precious time.

Do try the recipe and always stay beautiful till then take care.

You can read my pink cutlet recipe which will be there in the last blogs.

Hello readers🙏Welcome to today's blog!Just thought of sharing dal makhni.

Basically derived from dal: mix of lentils and pulses and makhani( lots of butter/ makkhan). Let's read about it's history :

Dal makhni was invented by Kundan lal gujral and his restaurant moti mahal in 1947.Gujral thought that something interest could be made with urad dal( khadi ma ki dal)ie whole black urad.

The moti mahal restaurant named it as black gold. Its fascinating that how the simple black urad dal turned into a restaurant style dal makhni. So shall we all try it in our home? Cmon, it's easy and I am sure if you try it this way, you will feel that its restaurant style.

Source: Pinterest

My image: I forgot🤣

Wait..

Mine not that photogenic though😁

Let's get started...

Ingredients needed:

1.Kaali dal/ maa ki dal/ whole black urad dal-1 cup, Rajma-2 tsps

2.Veggies: Tomatoes-3-4,Ginger/ garlic paste or chopped ginger n garlic( roughly chopped ), green chilli-1-2

3.Masalas : Salt( as per taste),Red chilli powder-1 tbsp, kashmiri red chilli powder-1 tsp,coriander powder-2 tsp, garam masala-1 tsp, kitchen king masala-1 tsp, khada masala: cardamom-1,clove( laung)-2,Tezpatta(bay leaf)-1,Dried red chilli-1, black pepper corns-3-4,turmeric powder-1 tsp, jeera seeds-1 tsp, cinnamon stick( dalchini)-1

4.Oil-1-2 tsps, butter-1 tbsp.

5.Homemade malai-1 tbsp.

For tadka:

Ginger juliens -5-6

Butter-1 tsp, minced garlic or finely chopped garlic-10-15 pods.

Cumin seeds and kashmiri red chilli powder.

Procedure : Serves-3-4 people.

1.Soak the black urad dal overnight or atleast for 8 hrs.

2.When its soaked, it will turn dark green.

3.Pressure cook it. Add salt, 2 pinch baking soda,oil-1 tsp / ghee and cook it on medium flame for 8-10 whistles.

4.Now we will make puree, take roughly chopped tomatoes, ginger, garlic, green chilli,khada masala( elaichi, laung,black pepper, cinnamon stick/ grounded cinnamon( dalchini)), salt and homemade malai.

5.Grind the mixture finely.

6.Now take a heavy bottomed pan, add oil-2 tsps+ butter-1 tbsp and add cumin seeds. After its roasted well, add the tomato puree.

7.Add the masalas- turmeric powder, coriander powder, red chilli powder, kashmiri red chilli powder.

8.Cook the tomato puree till the oil oozes out.

9.Meanwhile, let the dal depressurize on its own. Now open the cooker and if you see more dal water/ stock then drain it. Dont mix the dal with it.

10.Take the dal and add into the tomato puree. Let it cool for few hours😁😁just joking.

11.You have to cook the dal on slow for atleast half n hour and if you have time you can cook for 2 hrs or 1 hour.

12.Cook it and add water and adjust the consistency.You will see the dal getting thick.Add garam masala and kitchen king masala.

13.Finally time for tadka.Take a pan, add butter, add cumin seeds, bay leaf and dried red chilli and let it crackle.

14.Now add the minced garlic and ginger, kashmiri red chilli powder and cook it till it is brown. Add the tadka into the dal.

15.Our makhni is ready. Serve it hot on a rainy day, with onion salad, papad and jeer rice.

16.You can serve it with naan/ tandoori roti.

Note:

1.The more you cook your dal, the more it becomes creamy.

2.Well healthwise,its of no use as its buttery. If you are health conscious, prepare your own version with less butter n oil.

Chalo then meet you in next blog, till then take care. Thanks for taking your precious time to read the blog, do try and yeah always stay beautiful! Bubye🙏