Cornmeal Rava Dosa with Purple Cabbage Chutney

Cornmeal Rava Dosa

If you love dosa and suddenly you are craving for one then you do not have to worry here is simple rava dosa recipe. It’s a crisp, tasty and quick dosa.

Ingredients:

Rice flour	1 cup
Cornmeal (coarse)	1 cup
Gram flour (besan)	2 tbsp
Maida	Half cup
Grated coconut	2-3 tsp.
Green Chillies	2
Zinger	1”inch
Cashew nut (chopped)	10-12
salt	To taste
sugar	Pinch
Cumin seeds	2 tsp
Mustard seeds	2 tsp
Curry leaves	8-10 leaves
Coriander leaves (finely chopped)	Half cup
Turmeric	1 tsp
Onion (finely chopped)	1
Oil	For frying
Water	4-5 cups
Black pepper (crushed)	2 tsp

Method:

In a mixer grind coarsely zinger, green chillies, curry leaves, cashew nut, and coconut.

Now in a big bowl add rice flour, cornmeal, besan, maida, coriander leaves and the above mixture.

Add salt, sugar and mix the mixture with the help of a spoon. Now in a small pan add 1 tbsp. oil when oil is hot add cumin seeds, mustard seeds, turmeric and fry for 1 minute, turn the off the heat. Now you can add this to the above mixture. It’s the time you can add water slowly and mix the mixture. You can also add buttermilk instead of water but I always use water, and make it a thin batter. Use non-stick tava (pan), when tava is hot add 2 tsp of oil and gently wipe it with cotton. Now add few of chopped onions and then sprinkle the batter and apply butter or oil. Cook until dosa leaves sides and you can hold easy.

Serve hot with coconut chutney or sambar or you can simply eat with any tender mango pickle.

Serves- 3-4

Tip: For crispy dosa use butter while frying.

Purple Cabbage Chutney

Ingredients

1½ Cups Red cabbage, grated

3 Cloves of garlic, peeled

½ teaspoon Fresh ginger

5-6 Stalks Fresh coriander leaves removed

2 Dried red chilies

3-4 Curry leaves, fresh

½ teaspoon Cumin seeds

½ teaspoon Mustard seeds

¼ teaspoon Hing (asafoetida powder)

¼ teaspoon Turmeric powder

½ teaspoon Coriander powder

¼ teaspoon Black pepper powder

2 Tablespoons Olive oil

Salt to taste

Method:

Grind the fresh coriander, garlic and ginger in a mortar and pestle to a rough paste.

Heat oil in a non-stick pan. Add the cumin, curry leaves, dried chilies and mustard seeds and cook till the seeds begin to splutter. Add the coriander-garlic-ginger paste and cook for another minute. Add the dry spices.

Now add the purple cabbage along with ¼ cup water. Cover and continue to cook till cabbage is cooked.

Turn heat to high and sauté till any excess liquid has been absorbed.

Turn off heat, cool to room temperature and grind to desired texture using a fork or grinder.

Serve with dosa, idli, crackers, chips or roti.

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Tamarind Dates Chutney

Tamarind Dates Chutney

Ingredients: 

1⁄2 cup tamarind paste

1⁄2 cup dates, deseeded

2 cups water

1⁄2 teaspoon red chili powder

1⁄2 teaspoon cumin powder

1⁄2 teaspoon ginger powder

1 teaspoon salt

3⁄4 cup jaggery or 3⁄4 cup brown sugar or 3⁄4 cup sugar

Method:

Place the jaggery, dates and water in a deep boiling pan for about 2 hours.

After the dates become smooth, blend in a mixer till smooth.

Strain and transfer to the pan again.

Add the tamarind paste and seasoning.

Boil till thick enough to coat the back of a spoon thinly.

Cool again.

Store in clean airtight bottles and refrigerate.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

* Here, I have used tamarind paste. But in case you do not have tamarind paste, soak the tamarind in water and extract its paste.

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Recipe link to Kiwi chutney http://yuvikasrecipes.blogspot.co.uk/2018/03/kiwi-chutney.html

Recipe link to Plum chutney https://yuvikasrecipes.blogspot.co.uk/2018/03/plum-chutney.html

Recipe link to Pear chutney https://yuvikasrecipes.blogspot.co.uk/2018/03/pear-chutney.html

Recipe link to Coriander chutney http://yuvikasrecipes.blogspot.co.uk/2017/04/oats-appoappe.html

Recipe link to Two magical powders http://yuvikasrecipes.blogspot.co.uk/2018/02/metkut-and-milagai-podi.html

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Kiwi Chutney

Ingredients:

Kiwi – 400 gms (remove the skin and roughly chop)

Cinnamon stick- 1

Black pepper pwd.- ½ tsp

Salt- ½ tsp

Jaggery- 2 tsp

Pistachio- 6-8

Green cardamom- 3

Lemon juice – 1 tsp

Method:

In a saucepan, combine all ingredients. Bring to the boil, reduce heat, and cover. Simmer 20 minutes, stirring frequently, until the kiwi are tender.

Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place. After opening, chutney should easily keep 3 to 4 weeks in the fridge.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

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Plum Chutney

Ingredients:

Plum – 400 gms (chopped and seed removed)

Star anise- 2

Cinnamon stick- 1

Cloves – 5-6

Melon seeds- 3 tsp (roasted)

Raisins- 6-8

Salt- ½ tsp

Sugar – 2 tsp

Method:

In a saucepan, combine all ingredients. Bring to the boil, reduce heat, and cover. Simmer 20 minutes, stirring frequently, until the plums are tender.

Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place. After opening, chutney should easily keep 3 to 4 weeks in the fridge.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

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Spicy Cabbage Dosa- Sanna Polo

Konkani cuisine has delicious, spicy, tiny dosas, known as Sanna Polo. This savoury, vegan dosas are served as a side dish for lunch & dinner.  A simple, spicy rice and toor dal batter is made by grinding together rice, grated coconut, dried red chillies, tamarind & salt. To this batter chopped cabbage and onions are added to make delicious dosas.

Ingredients:

3/4 cup finely shredded cabbage

1/2 cup finely chopped onion - 1 medium sized onion

1 cup rice - any medium grained rice

1/4 cup Toor dal

3/4 cup grated coconut (the more you add the better, softer dosas you make)

6-8 dried red chillies

1 lemon sized tamarind

Salt to taste

Oil for frying the dosas

Method:

Wash and Soak rice and toor dal for a minimum of 30 minutes.

During this time you could keep ready grated coconut, wash well & then finely chop cabbage and onion. Drain out all the water from cabbage using a strainer and keep them aside.

After 30 minutes of soaking, wash rice and dal well, drain all the water & grind it along with grated coconut, tamarind, salt, dried red chillies into a smooth paste using just as much water as needed. We need a semi-thick batter in the end.

Transfer this ground batter into a bowl, add in finely chopped cabbage, onion and mix in well.

Make sure cabbage, onions do not have any water in them. It’ll make the batter watery. We want a semi-thick batter in the end. If your batter gets watery, you’ll not be able to make dosas.

And if your batter is too dry/thick even after you mix in cabbage, onions into it, add 1/2 cup of water to obtain a semi-thick consistency.

Check & adjust salt.

Then heat up a frying pan, once it's hot, add a laddle full of batter onto the pan. Spread it out a little using the back of the laddle. Make small, round, thin dosas.

Fry them closed until they change colour completely on one side.

Drizzle a tablespoon of oil all over the dosa, flip it and cook it on medium flame until it cooks completely on the other side. You know it by the change in colour of the dosa.

Remove the dosas off the frying pan, serve them hot as a side dish for lunch, dinner.

Similarly, make dosas using remaining batter.

Serving Suggestion: 

Serve these dosas hot along with curd rice, lemon rice for lunch, dinner as a side dish.

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Kolhapuri Quorn Curry

The uniqueness, flavour, and taste of the dish  comes from the freshly roasted and grounded spices. The #Kolhapuri recipe tickles the taste buds of people who love spicy food. This curry recipe includes lots of spices and is known for its fiery taste. Try out this flavoursome recipe that goes well with rice, chapatti.

Ingredients for Kolhapuri Masala:

Poppy seeds- 2tsp

Sesame seeds- 2 tsp

Red chilli – 4-6

Coriander seeds- 4 tsp

Fenugreek seeds (methi dana) – 5-6

Cumin seeds – 2 tsp

Fennel seeds- 2tsp

Black pepper -5-6

Cinnamon stick- 2

Green cardamom – 3-4

Cardamom – 2

Nutmeg – ¼ tsp

Star anise- 2

Cloves- 5

Turmeric- ½ tsp

Dry roast all the ingredients put turmeric at last. Let it cool down now grind to fine powder.  Your #KolhapuriMasala is ready to use. It can also be stored in air tight container.

Ingredients for curry

Onion- 2

Garlic- 8

Grated coconut- 4 tsp

Tomato – 1

Coriander leaves- 2 tsp for garnishing

Red chilli- 2-3 garnishing

Salt to taste

Oil

Quorn- 300g

Method:

Marinate the Quorn – with 1 tsp salt, 2 tsp of ginger garlic paste, ½ tsp of haldi, 1 tsp of red chilli powder, 1 tsp of lemon juice. Let it rest for 15 mins.

In a pan add 2 tsp of oil then fry roughly chopped onions, garlic, chopped tomato and grated coconut. Now grind to smooth paste.

In a pan again add 2 tsp oil, add the onion –tomato paste fry for 5 -8 mins on medium flame. Now add 5 -6 tsp of Kolhapuri masala, salt, quorn pieces, ½ cup water. Mix and cook on low heat for 8-10 mins. If the curry becomes too dry add ½ cup water check for salt. Bring the curry to boil turn off the flame garnish with coriander leaves. In a small pan add 1 tsp of oil add 2-3 red chilli fry and pour it over the Curry just before serving. Serve Hot.

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Thandai Cheese Cake

No Bake Thandai Holi special Cheese Cake, presenting thandai with a little twist or can say in new avatar. I tried my thandai mix in cheesecake and it really went out yum. To  make it more easier, I went for a no-bake recipe.

Ingredients:

For Cheesecake Base:

1.5 cups digestive Biscuit crumb

1 tbsps sugar

5 tbsps butter melted , cooled

For Cheesecake filling

1 Cup cottage cheese fresh (panner)(water drained completely)( grated)

1/2 cup yogurt thick

1 cup whipping cream 

3/4 cup sugar

5-6 strands of  saffron milk soaked in warm milk

1 tbsps gelatin (bloomed in 1 tbsp boiling water)

1 tbsp rose water

Pan syrup : 2 tsp

For Thandai Mix:

http://yuvikasrecipes.blogspot.co.uk/2018/03/thandai.html

Pistachio roses, petal for garnishing

Method:

Follow the above link for Thandai pwder and use here as follows.

For crust:

In a bowl mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well-greased 8-9 inch tart pan with removable bottom. (A spring form pan can also be used).Place in the refrigerator to set while you make the filling.

Note: If you want you can bake the base for 10 minutes at 180 degree,it is optional.

In a blender blend cheese, yogurt, cream, saffron infused milk,sugar,gelatin mixture, pan syrup and rosewater until everything is well incorporated. add 4 tsp of above thandai powder and give one more whisk.

Pour the mixture into the biscuit base , smooth the top. Garnish with rose petals and chopped pistachio.

Cover and refrigerate at least 6 hours or overnight.

Rest of the mixture can be stored in a small kulfi or candy moulds and served chilled to beat the heat. So, now you have Thandai cheese Cake as well as Thandai Kulfi. Happy Holi.

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Thandai

Ingredients:

Full Cream Milk 1 1/2 litres

Almonds blanched and peeled 25

Cashew nuts soaked 20

Pistachios blanched and peeled 30

Melon seeds soaked 3 tablespoons

Poppy seeds soaked 3 tablespoons

Saffron a few strands

Sugar   1/2 cups ( you can increase the quantity of sugar to your taste)

Green cardamoms 8-10

Rose petals 20-25

Cinnamon 1 inch stick

Black peppercorns 6-8

Fennel seeds 1 tsp

Method:

Grind together almonds, cashew nuts, pistachios, melon seeds and poppy seeds with a little milk to a fine paste. Bring milk to a boil in a pan. Add saffron and mix.

When the milk begins to boil add sugar and simmer till the sugar melts. Grind green cardamoms, dried rose petals, cinnamon, fennel seeds, cinnamon stick and black peppercorns to a fine powder.

Add the paste to the milk and mix well. Simmer for three to four minutes. Add the powdered masala to the milk and mix well. Chill the milk and serve.

Note: if you want to store the Thandai Powder then , Dry roast green cardamoms, dried rise petals, cinnamon stick, fennel seeds and black pepper. In a mixer grind this mixture with rest of the ingredients mentioned above (no milk no sugar) To fine powder. Store in a glass bottle. In dry place.

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Pear Chutney

An easy pear chutney that is a must try. Pears are often overlooked, but make a lovely chutney.

Ingredients: 

600 gms pears - washed and chopped (seeds removed)

2 tsp sugar (you can increase if you like chutney to taste more sweet)

1'' inch cinnamon stick

2 star anise

1/2 tsp red chilli powder

5-6 Raisins (optional)

1-2 tsp lemon juice 

Method:

In a saucepan, combine all ingredients. Bring to the boil, reduce heat, and cover. Simmer 20 minutes, stirring frequently, until the pears are tender.

Immediately spoon the chutney into hot, sterilised jars and seal. Once cooled, store in a cool, dark place. After opening, chutney should easily keep 3 to 4 weeks in the fridge.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

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