Cauliflower masal dosa

Ingredients

• Cauliflower - 1 small size
• Onions - 2 small or medium size (chopped)
• Tomatoes - 2 (chopped)
• Garlic - 4 (crushed)
• Ginger - equal to garlic (crushed)
• Green chillies - 4 (crushed)
• Aniseed powder - 1 tsp
• Chilli powder - 1 tsp
• Garam masala - 1 tsp
• Cashew paste - 1tbsp
• Coriander leaves - handful
• Lemon -1/4 - 1/2 tsp
• Salt to taste
• Oil as required
• Dosa batter as required

Method

• Cut the cauliflower and wash the florets and keep it aside.
• Add oil to the pan over medium heat. Then add crushed ginger, garlic and chillies. Sauté for a minute and then add onions. Sauté then till it becomes translucent.
• Now add tomatoes and fry till it becomes mashy.
• Add spice powders and salt. Now add the cauliflower and fry. Not need to add water.
• Reduce the flame to low. Cover and cook till it is 3/4 done.
• Now open the lid and add the cashew paste. Mix well.
• Cook till the it becomes dry. Switch off the flame and add lemon juice and coriander leaves.
• Make thin dosa and spread the cauliflower masala and fold the dosa.

Eggplant parmesan

 

 I got the recipe from one of the popular tv shows & slightly altered. This is the best eggplant parmesan that i have ever tasted. Here is the recipe;

Ingredients

• eggplant - 2 (sliced 1/4 inch )
• Onion - 2 (chopped)
• Tomatoes - 6 (chopped)
• Olives - 1/4 cup
• Garlic - 10 (chopped)
• Olive oil as required
• Mixed dried herbs -1/2 tsp
• All purpose flour -  1/2 cup or as required
• Parmesan cheese - 1-2 cups or as required
• Salt to taste

Method

• Heat some olive oil in the pan over medium flame. 
• Sauté garlic and then onions till it becomes translucent.
• Add chopped olives and the tomatoes. Fry till it becomes mushy.
• Now add some salt and the herbs.
• Increase the flame and cook till it reaches the semi solid sauce consistency.
• Apply little oil to the tray and keep it ready.
• Dust the eggplant with the flour (mix little salt to the flour) and deep fry them.
• Drain the excess oil and arrange the fried slices in the tray. Pour a spoon of prepare sauce on top of each egg plant and then sprinkle some cheese. This is one layer. 
• Now repeat the process and make at least 2 or 3 more layers of eggplant. Finish the final layer with cheese.
• Preheat the oven at 350 degree and place the tray. Leave it for few minutes or till the cheese melts.

                 I had some leftover sauce. I cooked some angle hair pasta and mixed it with the sauce. so that the complete meal is ready to serve.

Pesto pasta

Ingredients
Group I

• Pasta - 1 cup
• Cream - 1 -2 tbsp (optional)
• Salt to taste

For pesto sauce (group II)

• Basil or mint or cilantro - 1 cup
• Pine nuts or almonds - 1/4 cup
• Olive oil - 2 tbsp
• Cheese - 1 tbsp
• Garlic - 2
• Salt to taste

Method

• Grind everything together(group II) and make a pesto sauce.
• Bring enough water to boil. Add salt and pasta to it. Cook till the pasta is soft. Now drain the water and keep it aside.
• Now slightly warmup the cream and mix pasta and the sauce to it.
• If you need more cheese, then sprinkle it before serving.

Tips for the recipe - You can add a spoon of oil while cooking pasta. This will prevent the pasta from sticking together. Still I didn't add it because i want the sauce to get well coated with pasta.

Green chutney

Ingredients

• Mint - 1/2 cup 
• Coriander leaves - 3/4 cup 
• Lemon - 1 tbsp or adjust
• Sugar - 1 tsp
• Ginger - a small piece
• A pinch of cumin powder
• Salt to taste
• yogurt - 2 tbsp

Method

• Blend all the ingredients together to make smooth chutney.

Onion chutney

Ingredients

• Oil - 1 tbsp
• Urad dal - 1 tsp
• Channa dal - 1 tsp
• Cumin - 1 tsp
• Coriander seeds - 1 tsp
• Whole pepper - 1/4 tsp
• Curry leaves - 1 or 2 sprigs
• Hing - a pinch
• Garlic - 2
• Red chillies - 3
• Tamarind - big gooseberry size (adjust to your taste)
• Onion - 2 big size
• Coconut - 2 tbsp

Method

• Heat oil to the pan on high medium flame.
• Add all the ingredients one by one in the same order.
• Fry till the onions turn translucent. Add the coconut & fry for less than a minute & switch off the stove.
• Cool & grind it to smooth chutney.
• This goes well with idly or dosa.

Soya chunks kuruma

Ingredients
Group I

• Soya chunks - 12 to 15 (soaked in hot water)
• Onion (big)- 1/2
• Mustard seeds-1/2 tsp
• Oil as required
• Salt to taste

Group II (to roast & grind)

• Tomato -1 medium size
• Onion - 1/2 medium size
• Coriander seeds - 1 tbs
• Cumin seeds -1sp
• Fennel seeds-1 tsp
• Cinnamon Stick - 1 inch
• Cloves-2
• Cardamon -2
• Homemade chilly powder or sambar powder - 1 tsp
• Grated Coconut - 2 tbsp

Method

• Heat little oil in the pan & roast the group II ingredients.(Last two ingredients should be added after switching off the stove.Too much of roasting sambhar powder & coconut will spoil the taste of the gravy) Grind the masala & keep it aside.
• Heat some oil & splutter mustards.
• Now fry the onions for 2 minutes.
• Wash the chunks in the running cold water. then squeeze out the excess water. 
• Add soyas, salt & the masala to the onions.
• Mix well & add some water.
• Allow the gravy to boil. Remove it from the flame when there is no raw smell.

Beetroot chutney II

     I was wondering whether adding tomatoes in beetroot chutney will taste good or not. But when i tasted such a chutney i agreed really its yummy. I got this recipe from my periamma and would like to share it with every one.

Ingredients

• Beetroot - 2 (finely chopped or shredded)
• Onions - 2 (equal to beetroot)
• Tomato - 4
• Coconut - 2 handful
• Curry leaves - few
• Green chillies - 10
• Urad dal - 1 - 2 tbsp
• Asafoetida - 1/4 tsp
• Salt to taste
• Oil as required

Method

• Microwave the chopped beetroot for 10 minutes.
• Heat oil to the pan on high medium flame.
• Add the beetroot & fry well. keep it aside.
• Fry the onions & then tomatoes. 
• In the separate kadai add some oil & roast urad dal, curry leaves, green chillies, asafoetida and finally coconut.
• Cool & grind everything together to smooth chutney.
• This goes well with idly or dosa.

Tips for the recipe - For more taste you can do the seasoning with urad dal, curry leaves & asafoetida. You can do this just before serving.