Sunday, July 29, 2012

Purple Cabbage Uthappam

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A delicious twist to the uthappam who I consider as a cousin to the all time favorite south indian breakfast dosa.While dosas are thinner savory crepes made out of ground rice and urad dal,uthappams are thicker versions,more like pancakes.Here I have added one of the gorgeously colored and deliciously rich in vitamins vegetable-purple cabbage.For kids it can be made more enticing by adding shredded cheese on top if preferred.

Ingredients
1 cup finely chopped purple cabbage
2 cups dosa batter
Oil
Seasonings - Optional
1/4 cup chopped onions
2-3 green chillies chopped
2 tsp chana dal
Salt
Oil

Method
Heat oil in a pan add chana dal when roasted add chopped onions,salt,green chillies and saute till cooked.Set aside to cool.In a bowl add the batter and the chopped cabbage and mix to blend well.Add the cooled seasonings(optional) to the mixed batter.In a flat pan add few scoops of the batter and make thick crepes.Add oil as needed and flip cook on both sides.Enjoy with roasted dal powder,chutnies or sambar.

Dosa batter:

  • Soak 3-4 cups Idli Rice to 1 cup whole Urad Dal for 8 hrs.Grind with some salt and store till well fermented.
  • Soak 1 cup whole Urad Dal for 5 hrs.Grind to a smooth fluffy consistency.Add 4 cups Rice Flour to the grounded dal,add salt and mix to blend well.Store to ferment well.

Sides to go with this:

Saturday, July 21, 2012

Ridge Gourd Chutney/Peerkangai Thogayal

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One of my favorites is this flavorful and easy to make spicy chutney using Ridge Gourd Peels.This vegetable is also known as Chinese Okra.The outer layer of this vegetable which is not soft, is edible and gives this chutney a natural coarse consistency.It goes well mixed with plain rice or as an accompaniment to dosas and idlis.

Ingredients - Serves 3
2 cups Ridge Gourd Skin-Peeled
5 Cloves Garlic
1 inch piece ginger-both Width and Length
10 Red Dry Chilli Peppers
Tamarind - Marble size - Adjust to the heat of the peppers
Salt
1-2 tbsp Oil

Seasoning
1/2 tsp Mustard and Cumin Seeds Each
Curry Leaves Few Sprigs
1-2 tbsp Oil

Method
In a pan heat oil,add garlic,sliced ginger,red dry peppers,then add peeled chopped gourd skin.When roasted,add salt,tamarind and allow to cool.Add some water and blend to a coarse consistency in a blender or mixer.Heat oil in a pan and add mustard,cumin seeds and curry leaves for seasoning.Transfer to a bowl add the chutney and mix to blend well.Enjoy with plain rice or as an accompaniment to dosas, idlis or bread- however you like it.

Note
For thogayals add the ground chutney to the seasoning in the pan and stir cook till the liquid is absorbed and a thicker consistency is achieved.

Wednesday, July 11, 2012

Quick Dessert with Dessert Shells

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This colorful creamy,fluffy,flavorful dessert is a nice way to round off a meal or to cool off from the heat of the summer.With a little prep these impressive dessert shells can be made in seconds and is sure to give you that extra time to relax.
Ingredients
Dessert Shells as required
Ice Cream -Flavor of choice
Assorted Fruits of choice
Syrup- Flavor of choice
Method
Scoop ice cream of your flavor into the shells and top with your favorite fruits and syrup.Enjoy!!!

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