I usually do not prefer sweet items for breakfast when I am having Indian cuisine. If I must have American cuisine, then I am ok to have Waffle or Pancakes. But some how I can not resist Shepu Dosa for breakfast. While preparing the batter itself I drool smelling the aroma of the Dill leaves. I do not like to consume this vegetable in any other form other than the dosa.
The color of the batter and so the dosa is very pleasing to the eyes. Even my husband enjoys having the Shepu dosa for breakfast. Now lets move on to the recipe. The mentioned quantity of ingredients could yield around 7-8 medium-sized pancakes.
- 1/2 cup rice
- 1/4 tsp fenugreek seeds (methi seeds)
- 1/2 cup cleaned and washed dill leaves (heaped cup)
- 3-4 tbsp grated jaggery
- 3 tbsp grated coconut
- salt as per taste
- water as required
- Soak rice and fenugreek seeds for minimum 4-5 hours.
- Drain the water and grind the rice-fenugreek mixture along with jaggery, coconut and dill leaves using around 3 tbsp of water to grind to fine batter.
- Add salt as per taste and allow the batter to stand overnight (considering that you have prepared the batter in the evening intending to prepare dosa for next day breakfast).
- Next day morning, add another 3 tbsp of water to the batter and give a good stir.
- Heat a griddle and add a drop of oil on it. Spread the oil on the griddle using a tissue.
- Sprinkle a little water over the hot griddle. (This aids in remove the cooked pancake clean from the griddle)
- Drop a ladle full of batter on the griddle and spread it into a thin layer following circular motion.
- Once cooked on one side and a little crispy, apply ghee on the top side, flip and allow to cook on other side. Apply ghee on this side too.
- Dosa or pancakes are ready. Being sweet they can be had as is. Pour out more dosa using remaining batter.
Salad bhaaji is one of the quickest and easiest sabji to prepare and liked by all at home. It utilizes the readily available vegetables in any household. It is one of the commonly available and relished sabji in most cafes (khaanawal) in Goa, India. Goans usually enjoy it with pav (bread bun) but it can also be had with rotis, phulkas or chapatis.
- 2 small onions, cut length wise
- 2 medium-sized tomatoes, cut length wise
- 5-8 curry leaves
- few sprigs of coriander leaves, finely chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp asafoetida
- 2-3 green chillies, slit lengthwise
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- salt as per taste
- 2 tbsp vegetable oil
- In a non-stick saucepan, heat oil.
- To it add the mustard seeds, cumin seeds, asafoetida, curry leaves and green chillies.
- Once they begin to flutter, add the onion and saute till soft and transparent. (you can add a little salt while adding onion as it helps in faster cooking of the onion)
- Then add the tomatoes and cover and allow it to cook on low flame. Add a little water to aid in cooking.
- Then once the tomatoes are soft, add turmeric powder, red chilli powder and salt as per taste.
- Mix well and allow to cook till little water remains and the dish is not completely dry.
- Garnish with chopped coriander leaves and switch off the gas.
- Serve hot with roti, phulkas, chapatis or pav.
As my husband comes all hungry in the evening from office, I am expected to be ready with some yummy snack item in the evening. Most of the time this does not turn to be so even if I put thinking cap on still no idea pops up and I end up giving him some ready-made chips, muffins, etc along with protein milk.
But some lucky days are such that an idea just strikes like a wave and you end up making a delicious yummy snack even without having thought much or not thought at all. Yesterday evening was one such evening when I was just out of bed after having my evening nap, just washed my face and went into the kitchen. I had some slice bread, very little shredded mozzarella cheese left and some very tiny cherry tomatoes that my aunt had given me from the crop that was grown in her garden. In 5-10 mins I was ready with the chilli cheese toast.
- 4 bread slices
- 1/2 cup shredded mozzarella cheese (If mozzarella is not readily available, then you can also use grated cheese cube or cheese slices cut into thin strips)
- 2 tbsp onion, finely chopped
- 3-4 cherry tomatoes, diced
- 1 tsp green chilli, finely chopped
- few sprigs of coriander leaves, finely chopped
- red chilli flakes, pepper powder, salt, herb blend as per taste
- capsicum & minced or grated garlic (optional)
- 1 tsp olive oil
- 1 tsp milk
- Lightly toast and butter the bread slices.
- In a bowl, mix all the ingredients except milk and bread. Check the taste and add accordingly.
- If the mixture is not of spreadable consistency, add little milk.
- Pre-heat the oven at 350 F.
- Spread the mixture evenly on the bread slices.
- Place the slices on a baking tray and cook in the pre-heated oven for around 4 mins or till the cheese melts.
- Once done and out of the oven, cut the slices into triangles using pizza cutter.
- Enjoy as is or with tomato ketchup over a cup of hot tea.
Just like any child I don’t have much affection for vegetables. And if they happen to be some unusual one’s I will just run away.
One day we were invited at a friend’s place for dinner. It was vegetarian dinner as our friend’s family was celebrating some festival. Our friend’s wife served us some deep-fried vada. They tasted just awesome. When I asked her what they were made of, she mentioned “banana blossom”. I was like dumbstruck. Can this vegetable taste so good? My mother always made a dry version vegetable recipe of it, served with rice.
I was really surprised and happy too. However, I didn’t know how to clean the banana blossom. Now as my mom is here with me and the blossom was available at the grocery store, I decided to make these vada.
The base recipe was shared by my friend to which I have made few changes. I will share how to clean banana blossom sooner.
- 1 cup banana blossom, cleaned and chopped
- 3/4 cup bengal gram ( Channa dal)
- 2 tbsp black gram (urad dal)
- 2 tsp rice
- 1/4 cup onion
- 1 1/2 tsp cumin seeds
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder ( Indian curry powder)
- dash of asafoetida
- Salt as per taste
- Coriander and curry leaves, chopped
- Oil for frying
- Soak the dals and rice overnight.(I usually prefer soaking them overnight but if you want to prepare them quickly then they need to be soaked at least for 3 hours.)
- Drain the water from the above and grind them coarsely along with cumin seeds without adding any water.
- Remove them in a bowl.
- Now drain water from the chopped banana blossom and grind this too without any water. (The water in the soaked banana blossom and the dals is enough for grinding).
- Remove the above in the same bowl as ground dals. Add rest of the ingredients except oil and mix well.
- Heat oil in a saucepan for deep-frying. Grease your palm with water and make medium-sized vada or patties.
- Fry them in hot oil till golden brown. Serve hot with ketchup or chutney.
In Goa, the place in India where I belong, rather than chapati or roti, Goans prefer eating pao (bread buns or rolls) with chicken gravy. Though now a days, many have moved to adjusting with roti or chapati due to the rising fare of pao in bakeries.
So out of habit, whenever I decide to prepare any spicy chicken curry, we plan to buy bread loaf or rolls. If none is available we settle down for slice bread which is always there at home. Slice bread is like a savior in need of calamity ;).
This once we had bought multigrain baguette. Being quite long enough, much of it had left over. How to finish it off was a question I was thinking of answering quickly.I usually have shredded mozzarella cheese readily available in my freezer. So decided to make Cheese garlic bread taking garlic bread recipe from madhura’s recipe as the base.
- 1 Baguette or few bread slices
- around 4 tbsp unsalted butter at room temperature
- 3-5 garlic cloves, minced
- 1/4 tsp pepper powder
- 1/2 tsp mixed herbs
- 1/4-1/2 tsp red chilli flakes
- pinch of salt
- shredded mozzarella cheese for garnish
- Cut the baguette into slices or if you are using bread slices, cut them into triangle shape.
- In a bowl, mix all rest of the ingredients except bread. Instead of minced garlic cloves, you can even add ginger garlic paste.
- Take a slice of bread and apply the butter mix. I prefer applying on both the sides of the slice.
- Arrange the buttered slices on an oven tray. Sprinkle the shredded cheese on each of the slice.
- Bake these slices in an oven pre-heated at 400 F for around 5 minutes.
- Serve hot.
Just like prawn rissois, chicken roll has been my favorite since childhood. I think it was one of the first bakery items my parents had given me to taste along with cupcakes. Pasteralia chicken roll was my favorite then and had set the standard for my taste buds. As years passed by different pastry shops emerged and they invented many more varieties of chicken rolls like chicken tikka roll, cafreal roll, etc and the initial chicken salad mayonnaise roll faded away.
Few years back while I was in Pune seeking my career, my husband introduced me to a cafe named Skips which served various breakfast platters. One of them was the chicken roll platter, after eating which I felt nostalgic. I was always under the impression that chicken roll was a western dish. However, I never found any roll here in US take would again make me feel nostalgic.
Here I shall share my recipe in an attempt to prepare the same Chicken salad mayonnaise roll with Indian touch.
- 200 gms of boneless chicken pieces
- One big leaf of cabbage or lettuce
- 4 small bread roll buns
- 1 tbsp olive oil
- 1 tsp ginger garlic paste
- 1/4 cup white onion, chopped
- 1/8 medium-sized capsicum, chopped
- 1/2 medium-sized carrot, cut lengthwise and fine
- 1/4-1/2 cup cabbage, shredded finely
- few sprigs of coriander leaves, chopped
- 1/4-1/2 cup mayonnaise
- salt as per taste
- 1 tsp red chilli sauce
- 1 tsp green chilli sauce
- 1/2 tsp italian herbs
- 1/2 tsp pepper powder
- Boil chicken breast pieces with italian herbs, pepper powder and salt. (Take enough water for boiling and boil till water is reduced to bare minimum. This will cook the chicken and make it soft.)
- Shred the boiled chicken.
- Heat oil in a non-stick pan. Saute the onion and ginger garlic paste till onion become transparent and paste turns little brown.
- To it add carrot, capsicum, and cabbage and saute well.
- Once cooked, add red chilli and green chilli sauce and mix well.
- Now add the shredded chicken pieces. Then add salt and pepper powder as per taste.(Remember that you had already put some while boiling chicken, so add accordingly.)
- Check the taste and add seasoning if required. Garnish with coriander leaves.
- Allow the filling to cool.
- Meanwhile, make slits into the bread bun rolls and apply butter to the inner sides of the rolls.
- Take a piece of cabbage or lettuce leaf and spread it inside the roll.
- In the filling, add mayonnaise (as much as required) and mix.
- Take 1-2 spoonful of the filling and stuff inside the bun roll either above or below the leaf. Enjoy!!
Note: Some like the veggies to remain crunchy so while you saute the veggies leave them half cooked.