Archive | February, 2014

Dosas

25 Feb

Ha. So I tried making Dosas too. They didn’t come out too badly. They weren’t as super cool as Mom’s dosas obviously, but they were fine. I followed Tarla Dalal’s recipe while grinding the batter, and used Mom’s tips from memory to pour the batter and cook them properly on both sides.

For 1 tumbler (probably a little less than 100 grams) and the measurements on the site I got 9 dosas made. Each dosa was around the size of a chapati. Sorry – I am NOT going to measure a chapati and tell you its exact size.

On the 3rd day I added a little salt to the batter as per Mom’s instructions – she said that the batter becomes less salty when you keep it in the fridge. Why this happens though, I am unclear. The dosas were a little thicker than I’d like (poured too much batter on the tava/skillet) and a little too brown (too much heat). At times I felt there wasn’t enough salt either. Maybe a mix of all three left me feeling fairly unsatisfied. Maybe it’ll be better next time.

Make sure by the way that the surface of the tava is well greased before you pour the batter on it. Else the dosas don’t come off easily and it’s a pain to cook 🙂

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Steamed Dahi Vada

16 Feb

We wanted to finish off the remaining pomegranate as a topping and came upon this new recipe. It was the first time I’d heard of Dahi Vada made steamed. It came out extremely well, much to my surprise. We followed everything there, except that I made everything in the cooker as I didn’t have a microwave. The only other thing that I changed was that I didn’t soak the Moong Dal at all. Cooked it in the cooker to soften it up and then ground it and mixed it with the ground Urad Dal.

Dinesh made both those chutneys. One was peanut, coconut, sesame and sugar and the other was just normal corriander and chillies. This was because we didn’t have the usual chutneys that are used. We sprinkled some chilly powder and chat masala on the top of it – made it quite tasty. Here’s a pic.

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Vegetable Cheese Cake

16 Feb

We tried out a recipe called a Vegetable Cheese Cake from the Mummy ka Magic show on FoodFood. This was so we could finally open that Soy cheese we bought a er while ago ;). Dinesh made this pretty much on his own if I remember correctly. Honestly I don’t even remember who did what that day :D.

The big change we made was that we fried nothing and made the entire thing in the cooker instead and not in a microwave or cake oven. It came out quite well, here’s a pic of the cake.

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Dabeli

16 Feb

This one was something I’d wanted to try for a long time and we finally made it last week. We didn’t have Dabeli masala with us so I was searching for a recipe which made it without that and finally found one here. Thank You very much to the writer of that blog :). The main reason we were making Dabeli though was to use up a pomegranate we bought a million years ago 😉 and didn’t want to eat as is.

We largely followed the recipe on the link with a few minor tweaks:

– I didn’t have the time or energy to make garlic paste, so I chopped garlic up very finely and mixed it up along with the chopped onions.

– We had the thicker variety of Sev, not the thin one so we used that instead.

– We didn’t have the date-tamarind chutney so had to make do with some Chilly garlic sauce, mixed with a little vinegar and some sugar to lessen the spice a little :D.

But that apart, it came out really well – I can’t seem to find a pic, I forgot as I was too tired and well Dinesh forgets a lot in the best of times 😉

Cornflour Vegetable Pie

16 Feb

So Dinesh was browsing and saw a recipe for a pie somewhere and we decided to make one since we had an oven as well. A pie really is nothing but a lot of veggies and fruits mixed together, covered with some dough and then baked. Here’s bullet point instructions on how we baked our pie:

– Make your mixed vegetable as you usually do. Add whatever veggies you want, whatever spices…everything exactly the same. Cook it till its nearly done.

– Now mix some dough as you would for making rotis. You can use any flour you want, we just used corn flour this time.

– Take a baking tray and grease it lightly with a little oil.

– Take half your dough and roll it out into whatever shape you want, as long as it fits the baking tray and doesn’t creep out. Place this on the baking tray.

– Put all the vegetables on the dough and evenly spread it. There’s a good chance you’ve made too much vegetable, don’t try and fit every bit you made here – use some common sense while doing this.

– When you’re spreading your veggies, don’t spread any on the corners of the dough – leave that empty – you’ll need it later.

– Roll the remaining dough into the same shape and cover the veggies. Use the edges of the previous piece of dough now and fold all the edges upwards and stick it to the upper piece of dough. It’s like a big sealed sandwich now 🙂

– Bake it in the oven at around 325 F for about half an hour. But really, this is all dependent on how hot your oven is – how hot it gets how fast etc. So as long as the top seems completely raw, keep baking it. If it goes above half an hour though and it still seems raw, it’s a good idea to turn the oven off and check if the underside is very hard, if it is you’re done.

It’s a little hard to find out the exact time to cook it, but i’m thinking – keep both sides of the dough as even in thickness as you can, and you should be okay. Half an hour is a reasonable time. It turned out to be quite nice, only the top crust was very very hard – probably we kept it inside for too long. Taste wise it was quite nice.

Idlis

4 Feb

Well finally I managed to grind and make idlis on my own. All these years I’ve always just poured the batter ground by Mom and made them. I was pretty kicked about it :). Here is the site that I followed to do it.

The only thing that I’d add is to always remember that the quantity of Idli rava should be nearly 3 or 4 times the quantity of the Urad Dal added. Urad Dal also soaks up an insane amount of water too – it almost doubled up in quantity, so make sure you soak it plenty of water, it’s ok if it’s extra, you can just use the same water while grinding.

The recipe on the side mentioned to add methi seeds but I didn’t have them so I didn’t add them. If you’d like to add any other flavor to your idlis (which really I don’t – it’s such a clean clean recipe) add it before you grind.

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Mulagai podi

3 Feb

All this really is, is a sort of chutney to eat with Idlis and Dosas. It’s roasted lentils ground into a powder and eaten after mixing it with a little oil. Here are a couple of sites I looked at to make it.

http://www.chefandherkitchen.com/2013/11/idli-milagai-podi-idli-podi-recipe.html

http://www.spicytreats.net/2013/06/homemade-chutney-powder-idly-milagai.html

I used very little garlic and forgot to add Hing to it, and used about half a teaspoon of salt, it looks quite nice. Dinesh says it’s a little strong but still quite cool. Lets see how it tastes tomorrow, with something else I am trying to make :). I’ll update the blog tomorrow if it comes out as I’d planned.