Chana Masala Dosa

Chana Masala Dosa - Masala Dosa is a famous South Indian breakfast generally served with potato masala filling. Nowadays we find varieties in this masala dosa with some other healthy ingredients such as peas, cauliflower, paneer, channa etc. Today i have come up with a tasty masala dosa which is rich in protein. You could also  make this instantly by using tinned chickpeas.

Well regards to the taste of the dosa it does not require any side dish like chutney or sambar as it is spicy. You could serve with any chutney or samabar of your choice. Easy tasty healthy filling breakfast. Kids too love the chana filling. We loved this masala dosa and i have to say it taste so yum. Do try this healthy dosa!

INGREDIENTS:
White Chana/ Bengal gram/Chickpeas- 1 cup
Oil- 3+3 teaspoons
Onion, chopped- 1 large
Ginger, chopped- 1 inch
Garlic, chopped- 3 big cloves
Tomato, chopped-3 large
Peppercorns- 1/4 teaspoon
Fennel seeds- 1/2 teaspoon
Jeera- 1/2 teaspoon
Cinnamon- 3 small piece
Cloves-3
Bay leaf- 1
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder-1/2 teaspoon
Kasuri methi- 1 teaspoon
Lemon juice- few drops

To sprinkle on top:
Coriander leaves- 2 tablespoons
Onion, chopped- 1

PROCEDURE:

• Soak the chana over night or minimum 6 hours and pressure cook it with some salt for 3 whistles till soft and reserve the cooked water.
• Heat 3 teaspoons of oil in a pan and add the chopped onion, ginger and garlic together and saute for fifteen to thirty seconds till the raw flavour from them leaves and slightly cooks.

• Now add the tomatoes and cook for few minutes till it starts to become mushy.
• Switch off the gas and allow the mixture to cool.
• Transfer the mixture on a blender jar and add pepper corns and fennel seeds and grind as a fine puree; set aside.

• Heat 3 teaspoons of oil in a pan an fry jeera, cinnamon, cloves and bay leaf. Once the garam masala roasted and gets the flavour add the ground puree and mix well and cook till the oil starts to separate on sides.
• Add the chilli powder, coriander powder and garam masal powder and mix well; cook for fifteen seconds to releive the raw flavour of the masala.

• Then add the channa cooked water/ water for about one and half cups and allow the mixture to boil well.
• Once the mixture starts to bubble add the cooked chana and salt; mix well.

• Cook till the gravy starts to thicken. Crush kasuri methi with hand and sprinkle over the curry and mix well;  switch off the gas. sprinkle some coriander leaves.
• Heat a dosa tawa and grease it wil oil. Add a big ladle full of dosa batter and make concentric circles.
• Drizzle half a teaspoon of oil and roast the dosas till crisp.

• Once the dosa almost cooked add the chana masala and sprinkle some chopped onions and fold the dosa like a triangule or fold in to half.
• Serve hot with any kind of chutneys or sambar.

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Broccoli Masala Dosa

I have already shared the North Indian style of Broccoli Aloo Masala recipe in my blog. This Broccoli potato masala is entirely different from that one both in looks as well as taste. This one is a bit mild and less spicy. The north Indian style preparation is a tomato based spicy preparation.

You could prepare that north Indian style filling too for this dosa, but that's is purely your choice. Today I have come up with a south Indian style of Broccli and potato masala to serve with dosa. You could serve masala with chapatis, pooris, dosa..etc. I have given a healthy twist to the South Indian Potato masala by adding the healthy ingredient, the broccoli.

INGREDIENTS: 
Broccoli, cut- 1/2 big head
Potatoes, boiled and cut- 2-3
Onion, chopped- 1 large
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand

PROCEDURE:

• Pressure cook the potatoes till soft for about 4 whistles. Peel and cut the potatoes into bite sized pieces.
• Wash and cut the broccoli in to medium sized pieces.
• Heat oil in a pan and add the mustard seeds and urad dhal.
• Once the mustard seeds splutters add the curry leaves and fry for a second.

• Now add the chopped onion and green chillies and cook for fifteen seconds.
• Add the finely chopped ginger and garlic and saute for fifteen seconds.
• Add the broccoli and saute for thirty seconds.

• Now add the potatoes and turmeric powder, salt and about 1 and half cup of water.
• Allow the mixture to boil well and cook till the broccoli florets becomes slightly soft and the potato starts to become mushy.
• Cook according to your palatte. Because some likes to have pieces of potatoes in the masala some like it like mashed consistency and switch off the gas.

• Heat dosa tawa and grease with oil; add a ladle full of batter and spread with the ladle into concentric circles.
• Drizzle half a teaspoon of oil;once the batter starts to cook add big scoop of broccoli potato masala over the dosa and roast the dosa till crispy.

• Fold the dosa as per your desired shape triangle or fold into half.
• Serve with any chutney or sambar.

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Chicken Perattu | Porattu

Chicken Perattu| Porattu is an authentic Kerala nadan chicken recipe, which is generally prepared using nadan chicken. But here I have used broiler chicken to make this recipe which is easily available every where. The way chicken is prepared in this ecipe is, with full of nadan flavours. The main flavours are from the coconut oil, curry leaves, garam masala. This is a simple tasty dry chicken preparation which could be consumed with rice, rotis, puttu, kappa, appam, etc,.

This dish has become our family favourite as it is a real toothsome recipe. Perfect dish for parties or get togethers too. Simple yet a delicious preparation. Not only the dish's taste is awesome the smell as well is also absolutely appetizing. I have followed Lakshmi Nair's recipe and made some changes. Do try and let me know the results.

INGREDIENTS:
Chicken- 1.3 kg
Small Onion/ Pearl Onion- 20 nos
Green chillies-3
Ginger-2 inches
Garlic- 8 big
Turmeric powder- 1/4 teaspoon
Chilli powder- 2 tablespoon
Coriander powder- 2 tablespoon
Garam masala powder- 1 teaspoon
Fennel powder- 3/4 teaspoon
Pepper- 1/2 teaspoon
Salt- to taste
Mustard seeds- 1/2 teaspoon
Curry leaves-3 strand
Large onion-1(1 cup)
Refined oil-2 tablespoons (Use coconut oil for more flavour)
Coconut oil- 2 teaspoon(optional to drizzle at final stage)

PROCEDURE:

• Remove the skin from the chicken and clean the chicken; cut them in to small to medium sized pieces.
• Roughly chop small onion, green chillies, ginger and garlic;grind as a coarse paste in a blender jar or crush them in a pestle and mortar.

• Add this with the cleaned chicken then add salt; add the masala powders such as turmeric powder, chilli powder and coriander powder; add1/2 teaspoon of garam masala and 1/4 teaspoon of fennel powder. Remaining garam masala powder and fennel powder we will add at the final stage to lift the flavours.
• Mix well with hand to evenly mix and set aside to marinate for 15-30 minutes.

• In a pan directly add the chicken and add 1/4 cup of water and close with a lid and cook till soft.

• In another pan heat oil and splutter the mustard seeds and add the curry leaves. Now add one chopped large onion and fry till golden brown in that oil. Add the cooked chicken masala and mix well. 

• Now increase the flame and allow to dry the chicken masala. Check for salt, sprinkle the remaining garam masala 1/2 teaspoon and fennel powder 1/2 teaspoon and mix well. If you wish drizzle coconut oil on top while the masala get dried up.

• Note: As it is a Nadan Kerala preparation using coconut oil gives real taste and flavour to the dish. To make it more healthy i have used refined oil for cooking and for flavour finally drizzled a teaspoon of coconut oil.
• You could make this dish short cut by avoiding small onions and using ginger garlic paste in that place. When you saute large onions add the green chillies too.

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Aloo Methi

Aloo Methi is a popular Punjabi dry subzi which goes well both with rotis / phulkas and with rice. Methi leaves adds flavour to this dish. This is an absolutely easy to prepare dish with limited ingredients. Tasty vegetarian dish prepared in minutes; with the inclusion of the methi leaves adds nutrition, flavour and also taste to the subzi.

Initially I had no idea about the taste of the fresh methi leaves in subzi and I guesstimated that it would taste similar to mehti seeds. But when i prepared the Methi thepla I had fallen in love with the flavour of the fresh methi leaves and that inspired me to try more methi recipes like Methi masala vada, Methi dal..etc. Quite a nice veggie to have it on summer to reduce the body heat & keep it cool.

INGREDIENTS:
Potatoes- 4 nos (1½ cups)
Methi/ fenugreek leaves-1 big bunch (3 cups)
Oil- 3-5 teaspoons
Jeera- 1 teaspoon
Green chilli, chopped- 2
Asafetida- 1/4 teaspoon
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- 1½ teaspoons
Salt- to taste

PROCEDURE:

• Wash and keep the potatoes inside the pressure cooker with enough water to submerge.
• Close with a lid and pressure cook for about 2 whistles (say 75% cooked)
• Meantime remove the methi leaves from stem and wash them thoroughly to remove the dirt and clay particles sticking on it. Then spread the leaves slightly  to dry the water. Chop the leaves if you wish.
• Once the pressure releases peel and cut the potatoes into medium bite sized pieces; set aside.

• In a pan heat oil and add the jeera once you get the flavour of jeera add the chopped green chillies and fry in the same oil.
• Now add the cut potatoes with some salt and roast in that oil.
• Once the colour of the potatoes starts to become golden add the spice . You could add the spice powder in oil before adding potatoes too. But i prefer adding on later stage; adding spices direct;y in hot oil may burn the spices.
• Add asafetida, turmeric, chilli powder, coriander powder and mix well to coat well.

• Once the raw flavour of masala leaves add the methi leaves and mix well.
• Allow the methi leaves to cook and the flavours of methi leaves mix with the potatoes.

• Methi leaves wilt and reduce in size. Once the methi leaves get cooked check for salt and switch off the gas.

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Mirchi ka Salan

Mirchi ka Salan is 'Chilli Curry' a Hyderabadi delicacy generally served with Biryanis. This curry is spicy and creamy goes well with all types of biryanis as well as rotis. This peanut based chilli gravy is generally served with Hyderabadi Biryani in all special occasions like wedding.

This gravy is totally different from other gravies which are prepared using tomato based. This is creamy and rich in flavours. As the seeds from the chillies are removed they are less spicy and could able to eat.

You could use bajji chillies  of dark colour or light colour. You could used long variety or big ones (ooty milagai) too for this recipe. I have used less oil for this recipe if you use more it floats on top and resembles the restaurant ones. But the taste remains the same so i used less oil to cut the calories.

Preparation Time:10 minutes
Cooking Time: 20 minutes
Cuisine: Hyderabad
Serves:5

INGREDIENTS:
Bajji Chillies- 15
Peanuts- 1/4 cup
Sesame seeds- 1 tablespoon
Coconut (or) copra- 1 tablespoon
Poppy seeds/ Kasakasa- 1 teaspoon (optional)
Jeera- 1 teaspoon
Fenugreek seeds- 1 teaspoon
Peppercorns- 1/2 teaspoon (use up to 1 tsp according to your spice level)
Onion- 1
Ginger,chopped/paste- 1 inch
Garlic, chopped /paste- 2 big cloves
Oil- 2+1 teaspoons
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon (adjust according to your spice level)
Coriander powder- 1 teaspoon
Tamarind water- gooseberry sized
Jaggery - 1 teaspoon
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoons
Curry leaves- 1 strand

PROCEDURE:

• Cut the coconut into pieces almost same size of peanuts and roast the peanuts and coconut together till the coconut and peanuts get roasted; transfer onto a plate and allow to cool.(If you use)
• In the same pan add the other sesame seeds, poppy seeds, jeera, fenugreek seeds and peppercorns; roast till nice aroma arises no need to roast till golden; Allow to cool(If you use grated coconut roast along with this)

• In a pan add a teaspoon of oil and cook the onion with some salt. Add the chopped ginger and garlic and cook till the raw flavour leaves for about a minute.
• Slit the green chillies using knife and remove the seeds.
• Heat two teaspoons of oil in a shallow pan and roast the chillies till it get cooked and get blisters allover the skin.

• Now add the above roasted ingredients on a blender jar and powder well. Then add the onion mixture and add a cup of water and blend well to make a smooth paste.
• Add a cup more water and mix well with a spoon without any lumps (to avoid lumps in curry) to make a creamy paste and set aside.

• Heat oil in a pan and splutter mustard seeds and curry leaves.
• Reduce the flame to low and add the turmeric powder, chilli powder, coriander powder and mix well for a second.

• Immediately add the soaked tamarind  juice and jaggery and bring it to boil.
• Now add the creamy paste and salt and allow the mixture to boil for 10 minutes and allow the gravy to become thick.

• Now add the roasted bajji chillies with the oil if any.
• Mix well and allow to cook for 2 minutes or till the chillies become soft (but not mushy)and slightly crunchy.

• Turn off the heat and serve with Biryanis or Rotis.

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Aloo Gobi Matar

Aloo Gobi Matar is a popular Punjabi side dish generally served with Indian flat breads. It is a tomato based gravy you could make it as a gravy or semi dry or dry types. Simple to prepare tasty subzi liked by the people of all around the world. This dish is so versatile you could eat this eat with rotis, rice and also you could stuff and make as a kati rolls and suits for tiffin box or lunch boxes.

I am preparing here lilttle dry to make some kati rolls. Sprinkle some chat masala over the subzi and serve with some chopped onion and wrap it with any roti. A perfect filling breakfast/ lunch or even it is good for a travel food.

INGREDIENTS:
Potatoes, cut in to cubes-2
Cauliflower, cut in to separate florets- 1/2 small head
Peas, fresh/ frozen- 1/4 cup
Oil- 3 teaspoons
Cinnamon, clove, cardamom- 3 each
Bay leaves-2
Onion-1big
Ginger- 1 inch
Garlic- 3 big cloves
Tomatoes- 2 medium
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Kasuri methi/ Dried frenugreek leaves- 1/2 teaspoon
Salt- to taste

PROCEDURE:

• In a pan add the cut potatoes and the cauliflower florets and add enough water to submerge the veggies and cook with enough salt till soft. But the veggies has to hold its shape.
• Simultaneously grind the roughly chopped onion, ginger, garlic and tomatoes together as a fine paste; set aside.

• Heat oil in a pan and fry the whole garam masala spices; cinnamon, cloves, cardamom and bay leaves till the aroma arises.
• Add the ground paste and some salt; cook till the raw smell leaves from the mixture.

• Add the turmeric powder, chilli powder, coriander powder and garam masala powder and cook for thirty seconds.
• Now add a cup of water  and cook in that oil till the oil separates on top.

• Drain water from the veggies and add the veggies and mix well to absorb the masala. Sprinkle some methi leaves and mix well.

• Add the peas(If you use fresh peas cook them for 5 minutes in water; I am using here frozen peas) and mix well. Check for salt, once the moisture reduces from the mixture becomes thick switch off the gas.

• You could serve this as a gravy by not reducing the gravy.

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