Sunday, August 29, 2010

Masala Dosai II


       In this type of masala dosa, red chilly chutney is not spread on the dosa like Spicy Masala Dosai I. This masala itself includes spices & tastes different than the plain potato stuffing.

  • Fermented dosa batter - 2 cups
Potato stuffing
  • Potato - 2 medium size (boiled & mashed)
  • Onion - 1 medium size
  • Tomato - 1 medium size
  • Cumin - 1/2 tsp
  • Aniseed - 1/2 tsp (crushed)
  • Ginger-garlic paste - 1 tsp
  • Mustard & urad dal - 1/2 tsp
  • Curry leaves - few
  • Green chillies - to taste
  • Sambhar powder - 1 tsp or to taste
  • Pepper corns - 1 tsp (crushed & not powdered)
  • Coriander leaves - few
  • Oil - as required
  • Salt to taste

  • Heat oil in kadai, on high medium flame.
  • Splutter mustard, urad dal, cumin seeds & aniseeds one by one.
  • Add the ginger-garlic paste & fry till the oil separates.
  • Add onions, green chillies, curry leaves and fry till it becomes light brown in color.
  • Add the chopped tomatoes & continue frying till it becomes mashy.
  • Now add sambhar powder, turmeric powder & salt.
  • Fry for 1 minute.
  • Now add the potato & mix well.
  • Then add the crushed pepper & coriander leaves & mix well.
  • Heat the Dosa tawah on medium high.
  • Rub the pan with oil/ghee dipped cloth or tissue towel.
  • Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
  • Drizzle some oil & cover the dosa for few seconds.
  • Now remove the lid & spread the potato stuffing.
  • Fold the dosa to cover the stuffing & serve it with coconut chutney.

Sunday, August 22, 2010

Special egg omelette


  • Egg - 1 (slightly beaten)
  • Onions - 1 medium size (chopped)
  • Sambhar or chilly powder - 1/2 tsp or adjust
  • Curry leaves - few (chopped)
  • Garlic - 2 (crushed & chopped)
  • Channa dal - 1 tsp
  • Salt to taste
  • Oil as required


  • Heat oil in the pan & fry channa dal till it turns golden brown in color.
  • Then add garlic & curry leaves fry for few seconds.
  • Now add the onions & fry well until the quantity reduces to 1/2.
  • Add salt & sambhar powder.
  • When you see the sides of the onions getting darker, reduce to flame to low-medium.
  • Gather the onions in the center of the pan & evenly spread it like a layer without much gap between the onions.
  • Now slowly pour the beaten egg on top of the onions & cover the onions completely.
  • Drizzle some oil. Adjust salt.
  • Flip the omelet & cook both the sides.

Tips for the recipe - It is good to use non stick tawah for this recipe. Do not let the onion mixture to get stuck on the pan, so that it becomes easy to flip the omelet.

Sunday, August 15, 2010

Log cake


  • Eggs - 4 (separated)
  • Sugar - 3/4 cup
  • Self rising flour - 3/4 cup
  • Vanilla essence - 1 tsp

  • Clean kitchen towel to roll the cake
  • Powdered sugar to dust the towel
  • Butter or oil spray to grease the pan


  • Beat the egg whites till it becomes stiff.

  • Add sugar & continue beating till you get a creamy texture.

  • Add essence & yolks & then beat moderately for few minutes.

  • Add the flour slowly & fold it gently.
  • Fold it in the same direction (till you finish) by rotating the mixing bowl slightly.
  • Do not mix it too hard or in different directions as this will affect the texture of the cake by breaking the air bubbles.

  • Grease a 15x10x1-inch jelly-roll pan & line with waxed or parchment paper.
  • Also grease the waxed paper with little butter & then dust some flour on top of it & keep the pan ready.
  • Pour the prepared mixture on it & place it in preheated oven at 350 degree Fahrenheit.

  • Bake it for 15-20 minutes or till it is done.

  • Sprinkle some powdered sugar on the clean kitchen towel & keep it ready.
  • When the cake is out from the oven, remove it from the pan with in 5 minutes & place it on the towel.

  • Remove the waxed paper & roll it up.

  • Allow it to cool completely (approximately 1 or 2 hours).

  • Unroll the cake & apply a layer of the white cream as shown in the picture.
  • Now roll back the cake carefully.

  • You can divide the cake into three pieces(1/2 " round pieces, 1 1/2 " round piece & remaining as third long piece) as shown in the picture or use it as a single log cake or any other shape of your choice.
  • Arrange the cake on the serving tray & spread the dark chocolate cream lengthwise using fork, so that it resembles like a tree bark.

  • Then spread the light chocolate color to the cut sides of the cake & finish it off.

Simple Test - Gently press the cake using clean hand on the top of the cake. It should spring  back. Then your cake is ready.
Put a sharp knife in the cake. When you take it out, it should come out clean. If it comes up with some wet batter, then it needs more baking.

 If you don't have self rising flour you can make your own self rising flour at home by mixing & sieving all the following ingredients together.
1 cup of plain flour/All purpose
1 1/2 tsp of baking powder
1/2 tsp of salt

Tips for the recipe - You can use any cream (whipped cream, butter cream, cheese cream) of your choice. If you dont have waxed or parchment paper at home, go-ahead & pour the batter directly on the pan. But take care that the pan should be prepared properly. Grease the pan & then dust some flour. I used icing colors to get good dark & light brown color.

Chocolate Whipped Cream

  • Heavy whipping cream - 1 cup
  • Cocoa powder - 1 1/2 tbsp
  • Sugar - 1/3 cup

  • Add all the ingredients together & beat till stiff peaks form.

Tips for the recipe - Chill the utensils that you are going to use for the preparation of the cream. Fill the tray with an ice cubes. Place the bowl (in which the cream is going to be prepared) on the ice tray & start preparing the cream. Maintain the temperature of the cream till you finish your work. So that the cream stays fresh & stiff.

Monday, August 9, 2010

Spicy Masala Dosai I

  • Fermented dosa batter - 2 cups
Red chilly chutney (group I)
  • Red chillies - 10 long variety
  • Garlic  - 2
  • salt to taste
Potato masala (group II)
  • Potato - 3 medium size (boiled & mashed)
  • Green chillies - 4 (chopped)
  • Onions - 2 medium size (chopped lengthwise)
  • Curry leaves - few
  • Mustard & urad dal - 1/2 tsp
  • Channa dal - 1 tsp
  • Turmeric powder - few pinches
  • Coriander leaves - few
  • Oil - 1 tbsp
  • Salt to taste
  • Grind group I chutney ingredients together to make a spicy chutney.
  • Heat oil in the pan & splutter mustard seeds.
  • Add urad dal & channa dal.
  • Then add chillies, curry leaves & onion. Fry for few minutes.
  • Add salt & turmeric powder.
  • Also add the mashed potato & mix well.
  • Sprinkle some water & continue mixing.
  • Add coriander leaves & remove from fire when it reaches the desired consistency.
  • Heat the Dosa tawah on medium high.
  • Rub the pan with oil/ghee dipped cloth or tissue towel.
  • Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
  • Drizzle some oil & cover the dosa for few seconds (or you can flip the dosa & cook both the sides).
  • Now remove the lid & apply a very thin layer of red chilly chutney on the dosa.
  • Then spread the potato stuffing in the center of the dosa.
  • Cover the stuffing by folding the dosa like a triangle.
  • Serve it with coconut chutney.