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Monthly Archives: September 2017

MIXED RICE DOSA 

This is a famous konkani styled dosa made using two types dosa ,tastes awesome with a good flavour and taste… This dosa is populary known as Surai Ukde polo in konkani language..😀 Surai means sona masoori or dosa rice and Ukde means boiled rice also known as red or matta rice….

The dosa batter doesn’t need any fermentation but you need to soak rice for around 4 hours before grinding so that it can be broken easily ,the batter can be ground coarse or fine . If u coarse grind the batter then u need to make slightly thick dosa but i prefer to make it as per my family choice fine and make medium thick dosa.

Here i have served dosa with coconut jaggery mix  known as choorn tastes best with this or this dosa can be relished with any chutney or pickle of our choice or even with butter

INGREDIENTS 

•1 cup sona masoori 

•1 cup red rice 

•1 cup grated coconut 

•Salt to taste

•Oil to drizzle 

METHOD 

▪Wash and soak both rice together for around 3-4 hours 

▪Grind rice along with coconut gratings to fine batter using water

▪Remove to container add salt and mix well

▪Heat dosa griddle  well,simmer the flame and pour laddle full of batter and slightly spread or pour batter as u do while making neer dosa

▪Drizzle oil and cook closed on medium heat till the base is cooked

▪Flip dosa and cook other side till golden spots appear 

▪Serve with chutney of your choice or with Jaggery coconut mix

Coconut Jaggery mix: 

Freshly grated coconut (only white part),jaggery grated as per sweetness,a pinch salt and 2 pinch cardamom powder,mix everything well till combined .

NOTE l

Tip for beginners  :As there is no use of urd dal the batter sticks to the pan as u spread so always see that you keep flame on low heat then try to spread dosa evenly and then higher the flame to cook well..

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Posted by on September 25, 2017 in BREAKFAST RECIPES

 

EGG WITH POTATO CURRY

An Aromatic Egg curry recipe with no oil or no garam masala ,yet a fingerlicking curry ❤.. Its a bunt style preparation ,i simply loved it with my plate of hot steamed rice 😍

Its filled with lots of Flavour and taste ,i really wonder how🤔…. Using of pototo is something which adds plus point to the dish, How? ..Both an egg lover and egg hater can enjoy this dish to the fullest at the same time 😍 as my family do,my elder son likes eggs ,no potatoes and younger loves potato ,no eggs …i will always be in delima what to make 😓 so here is an end to it now 😍….

This curry is perfect with Parota ,neer dosa, chapati or even with steamed rice or matta rice (red rice) 😊….

Learnt this simple recipe from a very dear bunt friend Raksha Shetty .. 

INGREDIENTS 

•4 Eggs

•1 large /Medium pototo (washed and cubed with peel or without)

•1 medium Onion chopped/sliced

•1 cup grated coconut 

•12 fried badgi chilles(as per need)

•4 seeds Fenugreek 

•11/2 tsp coriander seeds 

•1/2 tsp cumin seeds 

•8-10 peppercorns 

•Small piece cinnamon (opt)

•2 cloves(opt)

•6 flakes garlic 

•A small gooseberry size tamrind 

•Turmeric

•coriander leaves chopped finely for garnish 

METHOD 

▪Heat a pan add 2 drops oil ,and fry coriander seeds, cumin, Methi, cinnamon, cloves, pepper, garlic till a good aroma … remove this to grinding jar
▪Add tamrind ,fried chilles, turmeric , coconut to grinding jar along with enough water and grind masala to very fine paste. 

▪In a pan add potatoes,water and boil till done add onion salt and boil awhile add ground masala and simmer the gas and allow to boil well with closed lid ,when it starts to bubble check salt ,drop eggs(break eggs directly) one by one and turn flame to medium ,close lid and cook till eggs get cooked

▪Garnish with freshly chopped coriander leaves and relish with hot rice or anything of your choice..

NOTES

*Curry consistency is medium thick not runny ,you check below picture for reference 

*i have used cinnamon and cloves here but as per my friends suggestion there is no need of it 😊

*Its always better to break egg  in a bowl first then drop in the curry one by one ,sometimes spoilt egg can’t be detected by outside and by doing this the risk is reduced 😀 a tip to be noted dear friends 🖒Happy cooking !…

 
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Posted by on September 18, 2017 in EGG, Uncategorized