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Thursday, July 21, 2011

Instant Savory Spring Onion Dosa

I know, 'Instant' sounds always good. No soaking, no grinding and no fermenting, totally free from all these time consuming process. This is such a dosa where you can whip up the batter with a few ingredients already available from your pantry. This savory dosa had a great crunch from the spring onions and a spicy kick from the green chilies. You can also add grated carrot or zucchini and make it more colorful and healthy. And here goes the recipe,


1 cup Besan flour 
2tbsp Sooji (Rava)
1tbsp Rice flour
1/4tsp Turmeric powder
1/4tsp Ajwain seeds
1 pinch Baking soda
1/4 cup plain Yogurt 
1 cup Water
1tsp minced Ginger
2 small Green chilli (minced)
3 stalks Spring Onion/Green Onion (finely chopped)
1tbsp Cilantro (chopped)
1tsp Salt
How to:
  • In a big bowl, mix together the dry ingredients: besan, sooji, rice flour, turmeric powder, ajwain and salt.

  • Add yogurt and water and whisk well to form a lump-free batter.

  • Now add the green chilli, ginger, cilantro and spring onions, and mix'em well. 

  • Let the batter sit for 15-20 mins. Add baking soda just before using the batter.

  • Apply oil on a hot tawa/griddle, pour a ladle full of batter and spread it out.

  • Cook for 2-3 mins or until evenly browned and flip the dosa. 

  • Continue cooking for another couple of mins and serve hot with chutney or sambar.

Wednesday, July 13, 2011

Anaheim Pepper Stir-fry

Anaheim pepper is a very mild variety of chili pepper. These peppers are mainly used in mexican dishes for stuffing the cheese and frying the same. In our cuisine, this is a perfect crunchy stir-fry for accompanying our rice dishes. With a few ingredients, you can make the mild peppers spicy and flavorful. Here goes the recipe, 


4 Anaheim Peppers (de-seeded & chopped)
1/2 Red Onion (finely chopped)
5-6 Curry leaves
1/4tsp Turmeric powder
1tsp Coriander powder
1tbsp Masala powder
1/2tsp Cumin seeds
1/2tsp Mustard seeds
1/2tsp Urad dal
1tbsp Oil
Masala powder:

4 dry red chilli
1/2tsp mustard seeds
1/2tsp Cumin seeds
1tbsp Coriander seeds
1tsp urad dal
2tbsp peanuts
6-7 curry leaves
  • In a pan, dry roast the following in the same order: dry red chilli, mustard seeds, cumin seeds, coriander seeds, urad dal, peanuts and finally curry leaves.
  • Now let the mixture cool and coarse grind it.
How to:
  • Heat oil in a pan, add the mustard seeds, cumin seeds and urad dal.

  • Then add the onions and curry leaves, followed by salt and turmeric powder.

  • Now add the coriander powder, saute for a min and add the peppers.

  • Add another pinch of salt and the masala powder and cook for 3-4 mins or until the peppers are tender.

  • Check salt for taste and switch off.

  • Serve hot with dal or sambar rice.

Monday, July 11, 2011

Basbousa / Hareesa

Basbousa or Haressa is a sweet cake made of semolina and coconut soaked in syrup. It is famous dessert in Eastern mediterranean cuisines which has a variety of names. The syrup makes the cake super moist and juicy. Just like the different names, there are a few different recipes to prepare it. Actually it is quite simple to make and really delicious. I first had this dessert at our usual eatery 'Aladdin gyro-cery' here at Seattle. Its a treat for your sweet tooth. Its open on all days until 3 am i guess. We love our late night dinners there, and i mean really late, like 2am after finishing our road trip. Oops! got carried away with my story. And here goes the recipe.
1 1/4 cups Semolina/Rava
1/4 cup All purpose flour/Maida
2 1/4tsp baking powder
1/4 cup +1tsp shredded Coconut (frozen and thawed)
1/4 cup Ghee(melted)
1/4 cup Olive oil
1/2 tsp Almond extract
1/4 cup + 2tbsp plain Yogurt
1/4 cup Sugar
15  raw Almonds
For Syrup:

3/4 Sugar
1/2 cup Water
3/4tsp Rose water

How to:
  • Preheat the oven to 350 degrees. 
  • Grease and flour a baking dish/cake pan and keep it aside.
  • Roast the shredded coconut in a medium flame until dry and keep it aside. (Instead you can use store bought dry coconut flakes.) Also dry roast the almonds.
  • In a bowl, mix together the semolina, flour, baking powder, sugar and the roasted shredded coconut.

  • Then add the wet ingredients; ghee, olive oil, yogurt and almond extract. (The original recipe calls for 1/2 cup butter, but i used 1/4 cup each ghee and olive oil. Its up to you to use whichever you prefer.)

  • Knead into a soft dough and transfer it to the baking pan. 

  • Press and spread the dough with you hands to equal thickness.

  • Sprinkle the roasted 1tsp coconut flakes over the top and place the almonds pressed over it.

  • Bake the cake for 35 mins.

Meanwhile, lets prepare the rose water syrup.
  • In a sauce pan, add sugar and water and bring it to a boil at medium heat.
  • Simmer for 5 more mins, pour the rose water and switch off.
  • Let the syrup cool down.
  • Remove the baked cake from the oven and immediately make squares with a sharp knife.

  • Now pour the syrup all over the hot cake to absorb it.

  • Allow the cake to sit for 2-3 hours to soak up all the goodness before you serve it.


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