BM #131 Week 3 Day 3 -

For day 3, I showcase this nutritious Adai made with Foxtail Millet and a few varieties of lentils. Traditionally Adai is made with rice but I have replaced it with millet. The addition of the super healthy Moringa leaves (Drumstick leaves) makes this extra special.

Here are some more Dosa varieties made with Foxtail Millet -


Ingredients - 

Foxtail Millet 1 cup
Toor Dal handful
Moong Dal handful
Chana Dal handful
Urad Dal handful
Red Chilies 2-3
Coconut 2-3 Tbsp
Moringa leaves 1 1/2 cups 
Onions, finely chopped 1/2 cup
Cumin Seeds 1 tsp
Salt as needed
Curry leaves few
Coriander leaves finely chopped few



Method Of Preparation -

Wash and soak all the dals and foxtail millet for about 4-5 hours. Add 2-3 red chilies into the soaked dals.

Drain and grind the dals and millet along with the soaked red chilies, cumin, coconut, into a coarse batter adding as much water as needed.

Set the batter aside for a few minutes. Fermentation is optional.

When ready to prepare the Adai, chop the onions, and clean the moringa leaves and add them to the batter.

Add the coriander leaves and curry leaves to the batter.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make adai/dosas. Spray some oil if preferred. Let the adai/dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. 

Serve with any choice of chutney.

BMLogo


Preparation Time soaking time 5 hours + preparation time 20 minutes
Makes 10-12

Read More


BM #131 Week 3 Day 2 -

For the Letter E, here is a classic street food from the Rayalaseema region of Andhra Pradesh. There are multiple layers of textures and flavors that go on top of the Dosa. There is a burst of flavors with every bite.

I have posted another version of Erra Karam Dosa which is equally interesting.

Recipe Source here
Ingredients - 

Oil/Ghee needed to shallow fry
Dosa Batter -
Rice 2 cups
Urad Dal 1/2 cup
Poha 1/2 cup
Chana Dal handful
Methi Seeds 1 tsp
Erra Karam - 
Onions 4-5 Medium sized roughly chopped
Salt, Red Chilies and Garlic as needed
Oil 2 tsp
Bombay Chutney -
Besan / Senagapindi 1/4 cup
Onions, finely chopped  2 Tbsp
Turmeric and Salt as needed
Oil 2 tsp
Roasted Gram / Putnalu 1/2 cup
Coconut Powder 3 Tbsp
Garlic 2-3 pods
Salt and Red Chilies as needed



Method Of Preparation -

To Make Dosa Batter - 
Wash and soak rice, fenugreek seeds, chana dal and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside.

In a blender add the soaked rice, chana dal,  urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.


To Make Erra Karam - 
Grind the onions and Red Chilies into a coarse paste. Mix in salt and set aside.

It can be used as is or it can be cooked in a teaspoon of oil until the raw smell of the onions disappears.

To Make Bombay Chutney - 
Make a slurry of besan and water and set aside.

In a heated pan add oil and sauté the onions until they are translucent. 

Slowly pour the besan slurry and salt and mix well. Keep stirring until the besan is cooked well. Adjust water so that the chutney is slightly runny. Keep in mind that besan thickens upon cooling.

Allow the chutney to cool before using in the Dosa Prep.

To Make Pappula Podi - 
Blend the ingredients by pulsing them in the grinder. Transfer into an air tight container.

To Make Erra Karam Dosa - 
On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

On the top side of the dosa apply a thin layer of the Bombay Chutney, then a thin layer of Erra Karam and then sprinkle the Pappula Podi. Fold the Dosa into half and cook  on both sides for a few seconds.

Remove and continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time Soaking time 4 hours + Fermentation Time 8-10 hours + Making time 30 minutes
Makes 12-14

Read More


BM #131 Week 3 Day 1 - 

I have started a series of A-Z Dosas last month and this month I will be posting Dosas starting with the letters D, E and F.

These delightful Butter dosas have their origins from the city of Davanagare in Karnataka, hence the name. There are many variations to the recipe. I have chosen to go with this version as it suits our palate.

Recipe Source various sources
Ingredients - 

Rice 1 1/2 cups
Urad Dal 1/2 cup
Poha 1 cup
Methi seeds 1 tsp
Yogurt 1/4 cup
Butter cubed as needed


Method Of Preparation -

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside for 10-15 minutes.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt and yogurt and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make thick dosas. Place a few butter cubes on the dosa and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with Aloo Palya (Aloo Muddha Koora) and any choice of chutney.

BMLogo


Preparation Time soaking time 5 hours+ fermentation time 8 hrs + preparation time 20 minutes
Makes 12

Read More


BM #131 Week 2 Day 3 - 

The third recipe in this Biryani/Pulao series is here. I have been hearing a variety of reviews regarding the Raw Jackfruit Biryani. But it is not an understatement to say that the texture of raw jackfruit is a matter of preference.

The flavor of all the spices shines through all the jackfruit cubes. I have also heard from multiple chefs never to skimp on fresh mint leaves in any kind of biryani. This biryani is not an exception either to the mint leaves.

Ingredients - 

For Boiling Basmati Rice - 
Boiling Water 8-10 cups 
Oil 1/2 tsp
Cloves 3-4
Cinnamon 1 inch piece
Cardamom 2-3
Salt 2 tsp
Basmati rice 2 cups
For Boiling Raw Jackfruit - 
Raw Jackfruit 300 grams (I used a frozen pack)
Salt 1 tsp
Turmeric 1/4 tsp
For the Biryani - 
Oil 2 Tbsp + 1 tsp of Ghee
Onions sliced 1/2 cup
Ginger-Garlic Paste 2 tsp
Cloves 4-5
Cinnamon 2 inches
Cardamom/Elaichi 3-4
Star Anise 1 
Marathi Mogga 2-3
Shahjeera 1 tsp
Japatri / Mace 1 strand
Salt as needed
Turmeric 1/2 tsp
Mint and Coriander leaves 2-3 handfuls
Yogurt 1/2 cup
Biryani Masala Powder 1 tsp
Fried Onions handful (Store Bought)
Rose Water 1 Tbsp (Optional)
Few Saffron strands soaked in 1/4 cup of warm milk (Optional)


Method Of Preparation -

Pressure cook for about 1-2 whistles (or approximately 15 minutes) the raw jackfruit cubes adding a little salt and turmeric. Set it aside.

Wash and soak basmati rice and set aside for 30 minutes.

In a heated pan add 2 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, marathi mogga, japatri, salt, and turmeric.

After the onions are sautéed well add 1/2 cup of yogurt, salt, coriander-mint leaves, biryani masala powder and the cooked raw jackfruit cubes. 

Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat. 

In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.

When the rice is 80% cooked, drain the water and gently spread the rice on top of the raw jackfruit mixture in the pan. Top it with mint-coriander leaves, fried onion. Also sprinkle some rose water and the saffron infused milk. 

Add in the the raw jackfruit mixture that was set aside and the remaining rice with some more fried onions and coriander-mint leaves. Sprinkle some rose water and the saffron infused milk.

Cover making sure the steam doesn't escape and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend. 

Fluff gently just before serving with Raita.

BMLogo


Preparation Time 1 hour 30 minutes
Serves 3-4

Read More


BM #131 Week 2 Day 2 - 

Khuska Pulao is a spicy pulao with no vegetables in it and a handy and flavorful addition to any meal. It is best served with any vegetable kurma and raita.  It is a one pot Pulao and Instant Pot makes it easier.

I served Khuska Pulao with Navratan Kurma and Raita.


Ingredients - 

Basmati Rice 2 cups
Oil 2 Tbsp + 1 tsp of Ghee
Onions sliced 1/2 cup
Ginger-Garlic-Green Chili Paste 3 tsp
Cloves 4-5
Cinnamon 2 inches
Cardamom/Elaichi 3-4
Star Anise 1 
Shahjeera 1 tsp
Japatri / Mace 1 strand
Nutmeg Powder a pinch
Tomatoes 1/2 cup
Yogurt 1/4 cup
Salt as needed
Turmeric 1/2 tsp
Red Chili Powder 1 tsp
Mint and Coriander leaves 2-3 handfuls


Method Of Preparation -

Wash and soak basmati rice and set aside for 30 minutes.

Set the Instant Pot to Saute mode. In the inner pot of Instant Pot, add 2 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic-green chili paste, cloves, cinnamon, elaichi, star anise, shajeera, japatri, nutmeg powder, red chili powder, salt, and turmeric.

After the onions are sautéed well add chopped tomatoes and allow the tomatoes to cook well. 

Add 1/4 cup of yogurt, coriander-mint leaves, cook well on low heat.

After the oil separates, add the soaked and drained rice. Add about 2 cups of water and close the lid.

Set it to Manual or Pressure Cook for 4 minutes.

Quick release after 6-7 minutes. Open the lid after a couple minutes and gently fluff.

Serve with Vegetable Kurma and Raita.

BMLogo


Preparation Time 45 minutes
Serves 3-4

Read More


BM #131 Week 2 Day 1 - 

This week I shall highlight some special Biryani varieties which have been popular at home. 

We have discovered our love for Gongura Paneer Biryani when a local restaurant started serving it on weekends. But after enjoying it for a couple of times, we felt that the biryani was a tad too oily for our comfort. So I started to think how to recreate it at home. 

The challenge for me was how to source the gongura leaves during the off season months. Then I thought to try using the store bought Gongura Pickle. So that is how I recreated this delightful Biryani. 

This is not a sponsored post but I am recording the brand names of the Gongura Pickle (Telugu Foods) and the Biryani Masala (Shan Bombay Biryani Masala) I used.

The spiciness of the Biryani can be adjusted by the amount of Pickle used.

Ingredients - 

To Marinate Paneer - 2 tsp Oil, 1/2 tsp Turmeric, 1 tsp Biryani Masala (store bought), 1/2 tsp Salt, 1 tsp Kashmiri Chili Powder, 1/2 tsp Garam Masala , 1/4 cup Yogurt, 1.5 cups cubed Paneer
For Boiling Basmati Rice
Boiling Water 8-10 cups 
Oil 1/2 tsp
Cloves 3-4
Cinnamon 1 inch piece
Cardamom 2-3
Salt 2 tsp
Basmati rice 3 cups
For the Biryani
Oil 3 Tbsp + 1 tsp of Ghee
Onions sliced 1/2 cup
Ginger-Garlic Paste 2 tsp
Cloves 4-5
Cinnamon 2 inches
Cardamom/Elaichi 3-4
Star Anise 1 
Shahjeera 1 tsp
Japatri / Mace 1 strand
Salt as needed
Turmeric 1/2 tsp
Mint and Coriander leaves 2-3 handfuls
Gongura Pickle (Store bought) 1/4 cup (adjust as needed)
Biryani Masala Powder 1 tsp
Fried Onions handful (Store Bought)


Method Of Preparation -

Marinate the paneer - Mix all the ingredients listed under 'To Marinate Paneer' in a deep dish or in a ziploc bag. Toss and set aside for at least 30 minutes.

Wash and soak basmati rice and set aside for 30 minutes.

In a heated pan add 3 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, japatri, salt, and turmeric.

After the onions are sautéed well add 1/4 cup of gongura pacchadi, salt, coriander-mint leaves, biryani masala powder and the marinated paneer. Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat. 

In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.

When the rice is 80% cooked, drain the water and gently spread the rice on top of the paneer gongura mixture in the pan. Top it with mint-coriander leaves, fried onion. Add in the the paneer gongura mixture set aside in a bowl and the remaining rice with some more fried onions and coriander-mint leaves. 

Cover and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend. 

Fluff gently just before serving with Raita.

BMLogo


Preparation Time 1 hour 15 minutes
Serves 5-7 

Read More
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Followers

Member Of

All recipes are on Petitchef
Top Food Blogs
Blog Directory