Showing posts with label Onions. Show all posts
Showing posts with label Onions. Show all posts

Aloo Palak



BM #138 Week 2 Day 3 - 

Aloo Palak is a more of an everyday kind of a sabji at home and also very popular with the kids.

I tend to add more spinach than potatoes but that is a personal preference. So feel free to adjust the quantity of greens.

Ingredients - 

Spinach chopped 2 cups
Potatoes peeled and diced 2 medium sized
Onions finely chopped 1/2 cup
Salt, Turmeric, Red Chili Powder, Coriander Powder as needed
Ginger-Garlic-Green Chili Paste 1-2 tsp (or to taste)
Seasoning (Oil 1 Tbsp, Cumin Seeds 1 tsp, Dry Red Chili 1)


 Method Of Preparation -

In a heated heavy bottomed pan, add oil, cumin seeds and red chili. After the cumin seeds crackle, add the onions, ginger-garlic-green chili paste and sauté until the onions are translucent. 

Then add the diced potatoes and turmeric and sauté until the potatoes are cooked through. Add in the spinach, salt, coriander powder, red chili powder, mix well and cover the pan.

Let the spinach cook and the flavors blend in for about 2-3 minutes and remove from heat.

Serve it warm with Roti or Rice.

BMLogo


Preparation Time 20 minutes
Serves 2-3

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Posted by Harini R on Monday, September 12, 2022
2 comments
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Xacuti Masala Dosa



BM #137 Week 4 Day 3 - 

For the letter X, Xacuti masala came to the rescue and so I tried out this variation of the traditional Masala Dosa using the Xacuti masala to flavor the aloo sabji. 

The Xacuti masala powder I made at home was mildly spiced as opposed to the store bought one. I shared these Dosas with my Goan friend and she said she loved the variation and that until then she never had a chance to taste a milder version of the masala. :)

 Ingredients - 
Oil/Ghee needed to shallow fry
Dosa Batter -
Kodo Millet 1 cup
Rice 1/2 cup
Urad Dal 1/2 cup
Chana Dal handful
Methi Seeds 1 tsp
Xacuti Aloo Masala - 
Onions, finely chopped  2 Tbsp
Potatoes boiled and roughly mashed 2 cups
Xacuti Masala 2 tsp
Turmeric and Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, curry leaves few)


 Method Of Preparation -

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

In a blender add the soaked rice, chana dal,  urad dal, fenugreek seeds and the millet. 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 Xacuti Aloo Masala - 
In a heated pan, add oil and rest the seasoning ingredients. 

Saute onions and add the roughly mashed potatoes, salt, turmeric and xacuti masala. Add about 1/4 cup of water to let the masala blend in. Adjust the consistency of the sabji.

Remove form heat and allow it to slightly cool.

To make Xacuti Masala 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 place a ladleful of the xacuti aloo masala Fold the Dosa into half and remove from the pan.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time 30-40 minutes + soaking and fermentation time 15 hours
Makes 12-14

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Posted by Harini R on Friday, August 26, 2022
3 comments
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Vellulli Karam Dosa



BM #137 Week 4 Day 1 - 

This week I shall continue with the A-Z Dosa series. This month the starting letters are V, W and X.

This version of Vellulli karam Dosa (Vellulli means Garlic; Karam means Spicy) is inspired by the Erra Karam Dosa I frequently make at home. Since my family adores garlic flavor, these dosas have been super popular at home.

 Ingredients - 

Dosa Batter 3 cups (I used Kodo Millet Dosa Batter)
Onions, finely chopped 1/4 cup
Oil to shallow fry the dosas
Vellulli Karam - 
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Coconut Powder 1/4 cup
Garlic pods handful
Dry Red Chilies 2-3
Salt as needed



 Method Of Preparation -

To prepare Vellulli Karam - 
Dry roast coriander seeds, cumin seeds, coconut powder, dry red chilies and set aside.  Lightly roast the garlic pods and remove from heat. 

Allow them to cool and grind into a coarse paste adding very little water and set aside.

To make Dosas - 
On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. 

Spread about a tablespoon of the vellulli karam evenly all over  the dosa, sprinkle finely chopped onions (optional) and gently pat the onions so they stick to the dosa.

Fold the dosa into half and gently remove from heat. 

Continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


BMLogo


Preparation Time 30 minutes excluding the batter preparation time 
Makes 10-12 dosas

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Posted by Harini R on Wednesday, August 24, 2022
3 comments
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Tomato Millet Dosa



BM #136 Week 3 Day 2 - 

The letter T was very easy as I had listed down Tomato Dosa a while ago. I decided to make a watery tomato chutney and add it to the Dosa batter. 

It was super easy to make and the Dosas turned out super crispy and vibrant colored. I would think any tomato pickle can be added to the Dosa batter and the result would be similar.

 Ingredients - 

Dosa Batter 3 Cups
Spiced Tomato Puree 1/2 cup to 3/4 cup
Oil to shallow fry Dosas
For Dosa Batter - 
Note ** Any Dosa batter can be used. I used the following..
Urad Dal 1/2 cup
Chana Dal handful
Foxtail Millet 1 1/2 cups
Fenugreek seeds 1 tsp
Salt as needed
For Spiced Tomato Puree - 
Oil 1 tsp
Onions chopped 1/2 cup
Tomatoes cubed 3 cups
Salt and Red Chili  powder as needed


 Method Of Preparation -

To Prepare the Dosa Batter - 
Wash and soak urad dal, chana dal, fenugreek seeds for 4-6 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the dals into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste. Set aside for fermentation in a warm place. 

To Prepare the Spiced Tomato Puree -
In a heated pan, add oil and saute chopped onions. After the onions are cooked through, add in the chopped tomatoes. 

Sprinkle salt and red chili powder. Cover and allow it to cook. After 10-15 minutes, remove from heat, allow to cool and puree in a blender. 

When ready to prepare Dosas, whisk the batter and add in the spiced tomato puree little by little. When the color looks bright red, Check taste and the batter is ready. 

In a heated no stick griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Peanut Chutney.

BMLogo


Preparation Time 30 minutes + Batter preparation and Fermentation Time 10-12 hours
Makes 12-14

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Posted by Harini R on Monday, July 18, 2022
3 comments
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Sabudana Millet Dosa



BM #136 Week 3 Day 1 -

This week I shall continue the A-Z Dosa Series and this month the starting letters are S, T and U.

With the letter S, I was thinking about Sabudana Dosa for a long time but never got to make it. I found many online resources and all of them were using Rice in the preparation.

Since I wanted a no rice dosa, I substituted rice with Foxtail millet and added in a few other things (like onions, carrots, coriander leaves etc) to make it interesting. 

Please note that it is a no ferment dosa. Even the ENO fruit salt is optional. I have tried the same dosa without ENO and it tasted perfect except a slight change in texture. 
 
Ingredients - 

Sabudana 1/2 cup washed and soaked
Foxtail Millet 1 cup washed and soaked
Salt as needed
Onion, finely chopped 1/2 cup
Green Chili-Ginger paste 2 tsp (or as needed)
Carrot finely grated 2 Tbsp
Coriander leaves finely chopped
Cumin Seeds 1/2 tsp
Asafotida 1/4 tsp
ENO fruit salt 1/2 tsp 


 Method Of Preparation -

Wash and soak sabudana, and foxtail millet separately for 4-6 hours. 

Drain and grind sabudana into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste.

Add the chopped onion, coriander leaves, carrot, green chili-ginger paste, cumin seeds and asafotida into the batter.

Mix well and set aside for a few minutes.

When ready to prepare Dosas, whisk the batter and sprinkle ENO fruit salt. Gently mix the batter.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Peanut Chutney.

BMLogo


Preparation Time 30 minutes + Soaking time 4 hours
Makes 7-8 Dosas

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Posted by Harini R on Sunday, July 17, 2022
3 comments
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Peanut Besan Dosa



BM #135 Week 3 Day 1 - 

This week I shall continue with the A-Z Series featuring Dosas alphabetically. This month the starting letters are P, Q and R.

With P I have tried this unique Peanut Besan Dosa and instantly fell in love with it. In this recipe the peanuts are soaked and ground to a fine paste. 

Recently, I have heard a few experts talk about the benefits of soaked peanuts versus the fried /roasted peanuts. They say that the soaked peanuts give out peanut milk whereas the fried/roasted peanuts give out oil and therefore the soaked ones are healthier.
The A-Z series so far..
Recipe Inspiration - here
Ingredients - 

Peanuts soaked for 4-5 hours 1 cup
Besan/Gram Flour 1 cup
Salt as needed
Green Chilies-Ginger Paste 2 tsp (or as needed)
Ajwain, crushed 1/2 tsp
Cumin Seeds crushed 1/2 tsp
Asafotida 1/4 tsp
Chopped Vegetables 2-3 cups (I used Carrot, Onion and Sweet Peppers)
Coriander Leaves finely chopped 3 Tbsp



 Method Of Preparation -

In a mixing bowl, add all the finely chopped vegetables, coriander leaves, ginger-green chili paste, cumin seeds, ajwain, asafotida, and salt.

Make a fine paste of the soaked, washed and drained peanuts adding as much water as needed.
 
In the same blender, add the besan and about 1/2 cup of water and blend until there are no lumps.

Adjust water and mix into a thick batter. (It should be similar to the idli batter consistency - thick but pourable).

Cover and set aside for 10-15 minutes.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. 

Cover 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.

BMLogo


Preparation Time Soaking Time 4 hours + Preparation Time 30 minutes
Makes 12-14 Dosas

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Posted by Harini R on Friday, June 17, 2022
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Bhagara Tomato



BM #135 Week 2 Day 3 - 

I used to wonder what can be made with these teeny tiny tomatoes other than eat them as salad, of course!. Then on one fine evening, my sister's mother-in-law got this for an impromptu pot-luck and all of us there just polished off the whole dish!! 

 Curious as I am, I asked about the recipe and since then, this has become fairly a regular dish at home. I tweaked the original recipe as told by Aunty to suit our taste.

This is a perfect gravy for any flatbread and goes well even with any kind of Pulao.

Ingredients -

 Grape tomatoes 1/2 lb
Milk 1/2 cup
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional if the grape tomatoes are sour)
Jeera 1/2 tsp
Salt as per taste
Oil and Jeera for seasoning
Chopped coriander leaves for garnish
For Gravy -
Onion Chopped and Sautéed 1 medium
Tomato 1/2 (Optional)
Cashews 1 Tbsp
Almonds 1 Tbsp
Walnuts 1 Tbsp
Poppy seeds 1 tsp
Sesame seeds 1 tsp
Coconut (grated or powdered) 1 tsp
Ginger Garlic paste 1 tsp
Green chillies 2-3 (or as per taste)
Cloves 3-4 (or as required)
Cinnamon 2 inch piece
Cardamom 2
Pepper corns 4-5
Fennel (Saunf) 1/4 tsp (Optional)


Method of preparation -

 Grind all the ingredients in the 'For Gravy' list.

 In a hot pan, pour some oil and jeera. After the jeera is a little brown, pour the gravy mixture and saute till oil oozes out.

 Add Turmeric, Dhania-Jeera Powder, Amchur Powder, Salt to the above mixture. Also add a little water if it starts getting burnt.

 Slightly slit all the grape tomatoes and add them to the gravy and cover with a lid so all the flavors get mixed and the tomatoes get cooked well(about 4-5 min).

When the gravy comes together and oil oozes out, add a little milk and let it boil for a couple min to make a silky gravy! Adding cream also is a great idea and it makes the curry rich! (great for parties!)

 Switch off the flame , garnish with chopped coriander leaves and serve it hot with roti/naan or with rice!



Serves 4 Adults
Preparation Time 30 min

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Posted by Harini on Sunday, June 12, 2022
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Ghughni



BM #135 Week 2 Day 2 - 

A few months back, my friend shared an authentic Odiya recipe for Chakuli Pitha and Ghughni as that is apparently a classic combination in their families.

Now I got the opportunity to showcase Ghughni as it is a versatile dish which pairs well with many flatbreads.

The onion and garlic are optional in this recipe but I used them when I made it.

Recipe Source Padma
Ingredients - 

White Vatana 1 cup
Salt and Turmeric as needed
Onion finely chopped 1/2 cup (Optional)
Ginger-Garlic-Green Chili paste 1 tsp
Tomatoes finely chopped 1/2 cup
Coriander Powder 1 tsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Kala Jeera 1/4 tsp, Saunf 1/2 tsp and Asafotida)
Coriander leaves finely chopped for garnish


Method Of Preparation -

Wash and soak White Vatana for 5-6 hours. Pressure cook until cooked through along with salt and turmeric. Set aside.

In a heated heavy bottomed pan, add oil, cumin, saunf and kala jeera. After the cumin seeds pop, add onions if using, saute until they are translucent.

Add in ginger-garlic-green chili paste, tomatoes, salt, coriander powder and turmeric. Allow the tomatoes to become mushy.

Add in the boiled vatana and adjust the consistency of the gravy by adding water and allow it to boil and thicken. 

Sprinkle roasted jeera powder after the gravy is ready. Remove from heat and garnish with chopped coriander leaves.

Serve with Poori, Roti or Chakuli Pitha.

BMLogo


Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Saturday, June 11, 2022
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Mixed Vegetable Kurma With Sweet Peppers



BM #135 Week 2 Day 1 - 

This week I shall showcase some gravy curries which make a great accompaniment to any kind of flatbread.

Today's recipe was an experiment where I tried to include sweet peppers in a Kurma. My kids don't like peppers in their food but they don't object to the flavor they impart tot he dish. So I took advantage of this and blended them along with tomatoes into the gravy and used it in the Kurma and my kids loved the flavor and were happy that they didn't have to weed out the peppers from their plate.


Ingredients - 

Onions finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp
Potatoes bite sized pieces 1 cup
Carrots, bite sized pieces 1/2 cup
Beans, bite sized pieces handful
Salt, Turmeric, Kashmiri Chili Powder as needed
Garam Masala and Chaat Masala a teaspoon each
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Heavy Whipping Cream 1/4 cup
Kasuri Methi 1 tsp
Coriander leaves finely chopped for garnish
For the Gravy -
Tomatoes 2
Sweet Peppers 2-3
Masala Powder - 
Cashews 5-6
Sesame Seeds 1 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Cardamom 2-3
Cloves 3-4
Cinnamon Stick 1/2 inch
Dry Red Chili 1


Method Of Preparation -

Pressure cook or steam the vegetables until they are cooked well. Set aside.

In a heated pan, add oil and cumin seeds. After the cumin seeds crackle add in the chopped onions. Sauté until they are golden brown. Add in the ginger-garlic-green chili paste and stir for a few seconds.

Grind the tomatoes and sweet peppers and add it to the sautéed onions. Let the tomato mixture cook well.

Make a powder of all the ingredients under Masala Powder. 

In a mixing bowl, add the powder from the previous step and add a few tablespoons of water. Make a thick paste making sure there are no lumps.

Transfer the paste into the simmering onion-tomato mixture.

Add in the cooked/steamed vegetables. Sprinkle salt, turmeric, red chili powder, garam masala, chaat masala as needed.

Add water to adjust the consistency and flavor. Let it come to a boil. Add some heavy whipping cream and kasuri methi and remove from heat.

Garnish with chopped coriander leaves before serving.

This makes a great accompaniment for naan/roti. 

BMLogo


Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Friday, June 10, 2022
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Oats Millet Rava Dosa



BM #134 Week 3 Day 3 - 

We love Rava dosa very much and so when I had to think about a dosa with the letter 'O', I had a strong feeling that I could come up with some kind of rava dosa with Oats and this recipe was born.

I basically substituted Rice Flour and Maida with Oats Flour and millet flour and these dosas were a delight to have. They were not super crispy but crisp enough for my taste. :)

Here are some of the other variations of Rava Dosa I have previously made -

Ingredients - 

Rolled Oats 1/2 cup
Foxtail millet 1/4 cup
Sooji / Bombay Rava 1/4 cup
Yogurt 1/2 cup
Water 3 cups (or more as needed)
Green chilies finely chopped 1 tsp
Ginger, grated 1 tsp
Crushed pepper 1/4 tsp
Coriander leaves finely chopped 2 Tbsp
Onions finely chopped 1/2 cup
Salt as needed
Oil to shallow fry the Dosas


 Method Of Preparation -

Dry roast rolled oats and foxtail millet for about 2-3 minutes. Remove from heat and grind into a fine powder upon cooling.

In a mixing bowl, add the above flour, rava and salt and whisk well.

Add crushed peppercorns and yogurt. Whisk adding as much water as needed to make a stiff batter. Cover and rest the batter for a few minutes.

After about 10-15 minutes, add the grated ginger, finely chopped green chilies, and coriander leaves into the batter. Add about 1.5-2 cups of water to make the batter runny.

Just as for the regular Rava Dosa, heat the griddle, pour the batter from the outer circle towards the center and make sure not to spread the batter using a ladle. Spray oil as needed and allow the dosa to cook on the underside.

When the dosa is easy to peel off , flip the dosa to cook on the other side as well.

Remove and continue with the rest of the batter.

BMLogo

Preparation Time 30 minutes + Resting time 15 minutes
Makes 12 Dosas

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Posted by Harini R on Thursday, May 19, 2022
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