GREEN GRAM DAL & COTTAGE CHEESE DOSA ( SPICY PANCAKE)

½ cup green gram dal  ( pre-soaked,

grind into smooth paste )

¼ cup cottage cheese ( paneer )

¼ cup oats

3- 4 tbsp yogurt

1 onion minced

1 red chili minced

1 green chili minced

1 small piece ginger minced

1 stalk spring curry leaves chopped

1 stalk coriander leaves chopped

Salt to taste

Water to make batter

Mix all the above ingredients well keep

aside for 10-15 minutes.

Oil for cooking

Grated cheese ( optional )

METHOD:

Heat up a nonstick frying pan /dosa pan.

Take ladle full of the mixture, spread like pancake.

Sprinkle few drops of oil around the edges & top.

Let it cook for few minutes until golden brown.

Flip & cook other side, turn sprinkle some

cheese fold & serve.

Serve hot as plain or with any dip 

Chutneys, Curries or Tomato Ketchup.  

FRIED ANCHOVIES MASHED WITH BIRDS EYE CHILIES ( Sambal Ikan Billis Tumbuk Cili Api )

A:

100 gm dried anchovies cleaned & wash

100 gm shallots sliced

10-15 bird’s eye chilies

2 cloves garlic sliced

1 stalk curry leaves ( optional )

Oil for deep frying 

Deep fry all the above ingredients

separately until crispy, keep aside.

B:

Salt to taste

¼ tsp sugar

1 lime juice

METHOD:

Pound A, add in B mix well.

Serve with hot plain rice or as

a side dish for any dish.

DAL CURRY WITH VEGETABLES

A:

½ cup green gram dal

1 potato cut

1 tomato cut

1 carrot cut

1 long beans cut

2 shallots cut

2 cloves garlic cut

5 birds eye chili cut

½ tsp turmeric powder

Salt to taste

Cook all the above ingredients together.

B:

½ cup coconut milk /

3 tbsp creamer

C:

1 sp oil / ghee

½ tsp mustard seeds

¼ tsp cumin seeds

1 dried chili cut small

1 stalk curry leaves

2 shallots sliced

METHOD:

Once A is cooked add B.

When curry start to boil remove from fire.

Heat up ghee /oil, fry mustard seeds,

dried chili, cumin seeds & curry leaves.

Add in shallot & fry till golden brown.

Pour the fried C into the dal curry & mix well.

Serve with Rice or Roti’s.

PURPLE CABBAGE PAKORAS ( FRITTER )

 1 small purple cabbage washed & cut

Oil for deep frying

A:

½  cup chickpea flour

½  cup rice flour

½ tsp white pepper powder

¼ tsp asafetida

½  tsp ginger & garlic paste

Salt to taste

Water to mix

B: Things to mince

1 onion

1 red chili small

1 green chili small

1 stalk curry leaves

METHOD:

Heat up oil.

Mix A into thick paste without lumps,

add B, cabbage  to it & mix well

Deep fry the cabbage in hot oil ( adding

little by little ) until golden & crispy.

Serve hot as a snack with tomato ketchup

or as a side dish for the meal.

SPICED MULTIGRAIN & LEGUMES ( BROWN ) RICE

A:

1 cup multigrain brown rice

( Wash & soaked in hot water for 30 minutes,

stain & keep aside )

B:

½ tsp mustard seeds

½ tsp cumin seeds

1 dried chili cut into small pieced

1 stalk curry leaves

5 shallots sliced

1 green chili cut small

1 tsp ginger & garlic paste

1 sp ghee for cooking

C:

1 cup ideal milk

1 ½ - 2 cups water

Salt to taste

D:

Extra ghee

METHOD:

Heat up ghee fry mustard seeds, cumin seeds,

dried chili & curry leaves.

Add shallots fry till golden brown.

Add green chili, ginger & garlic paste stir for

1 minute.

Now add the stained rice & stir-fry for few more minutes.

In the Rice Cooker add D, rice mix well & cook.

Once rice is cooked add extra ghee & mix.

Cove & keep warm till serve.

Multigrain & Legunes:

STIR-FRIED SWEET SOUR SPICY EGGPLANT

A:

2-3 eggplant medium size

½ tsp turmeric powder

¼ tsp salt

¼ tsp ginger & garlic paste

Cut the eggplant, mix all above ingredients

together, deep fry & keep aside.

B:

½ tsp mustard seeds

1 dried chili cut into pieces

1 small piece cinnamon

1 star anise

2 cloves

2 cardamoms

Things to pound: C

2-3 dried chilies

5 shallots

3 cloves garlic

1 small piece ginger

Few curry leaves

D:

1 tbsp chilly sauce

1 tbsp tomato sauce

1-2 tbsp cooking caramel or can

replace with brown sugar ( jaggery )

Salt & tamarind  to taste

E:

1 chili green cut

1 chili red cut

1 stalk curry leaves

¼ tsp garam masala

Oil for cooking

METHOD:

Het up oil fry B, then add C & fry till golden brown.

Add D stir-fry for few minutes, add 2-3 tbsp water.

When sauce start to boil add the fried eggplants,

both chilies, garam masala, curry leaves & quick stir-fry.

Serve hot with plain rice, fried rice or any types of breads.