tag:blogger.com,1999:blog-51653965030683637402024-03-18T03:35:32.439-04:00TamalapakuHarinihttp://www.blogger.com/profile/12494045455121978273noreply@blogger.comBlogger1933125tag:blogger.com,1999:blog-5165396503068363740.post-25093999801920560962022-12-19T23:53:00.001-05:002022-12-20T11:08:25.607-05:00Vaamu Annam ~ Ajwain Rice (Ver 2)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE15FZfJl57u66r0bYMzBQdfSyM7IqVVgOMgN3wRx5CBCZ0QJ3wbEKl-eIPE_MJPH0Jl4o5Ga5WoErPLGxZIglU-vrLANQGouhvLtL4nIyTYbCPwVQFCzRj0rLOwBs1lwl17r5oGID8aEvjgbehXdpc-iGOPw9Oa032DO93eqNrfSejxS2qzEiaw/s644/Vaamu%20Annam%20ver%202%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="456" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE15FZfJl57u66r0bYMzBQdfSyM7IqVVgOMgN3wRx5CBCZ0QJ3wbEKl-eIPE_MJPH0Jl4o5Ga5WoErPLGxZIglU-vrLANQGouhvLtL4nIyTYbCPwVQFCzRj0rLOwBs1lwl17r5oGID8aEvjgbehXdpc-iGOPw9Oa032DO93eqNrfSejxS2qzEiaw/s16000/Vaamu%20Annam%20ver%202%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #141 Week 3 Day 3 -</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ajwain/Vaamu/Omam is one of the wonder herbs/spices from the Indian kitchen with numerous health benefits. So it is not surprising to see another version of Ajwain rice, is it?</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">This version is simple yet flavorful and quick to make. Here is the previous version of <a href="http://www.tamalapaku.com/2019/04/o-omam-saadam-ajwain-rice-vaamu-annam.html">Vaamu annam</a>.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Recipe Source Anjani</span><br />
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Leftover Rice 2-3 cups</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt, Turmeric as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 2 tsp, Garlic chopped 2 tsp, Curry leaves few, Red Chilies 2, Ajwain 2 tsp lightly crushed)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hMLMrmlnlqtJ4otKKLFRRzB8VBTWcVLeKTLqk8jL3q4E0T4SndvsO4gDRUFSbU5PY-FgzeV1ttaAwdAKdkYDsWkamMrFd5zp1inPomCGQkbafluFN8yOTVzo4ZxIEYNaVVMdQcHWscyoEgU00hTcaEWbyg7_9ZLwdR2IeV3B_TYfWs1nB1gGkg/s644/Vaamu%20Annam%20ver%202%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hMLMrmlnlqtJ4otKKLFRRzB8VBTWcVLeKTLqk8jL3q4E0T4SndvsO4gDRUFSbU5PY-FgzeV1ttaAwdAKdkYDsWkamMrFd5zp1inPomCGQkbafluFN8yOTVzo4ZxIEYNaVVMdQcHWscyoEgU00hTcaEWbyg7_9ZLwdR2IeV3B_TYfWs1nB1gGkg/s16000/Vaamu%20Annam%20ver%202%20(1).JPG" /></a></div><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />In a heated pan, add oil the rest of the seasonings one by one. After the dals are brown, add the ajwain in the end. Sprinkle salt and turmeric and the leftover rice.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Reduce the heat and mix well until well combined.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve warm.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;"><br /></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 15 minutes</i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Serves 2</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com1tag:blogger.com,1999:blog-5165396503068363740.post-57216730477374840552022-12-18T23:51:00.001-05:002022-12-19T09:11:08.639-05:00Kandi Pacchadi ~ Toor Dal Chutney - Version 2<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbvl6pnTc7uuOn7-BIWBgDiNxf19jX-M4iB7EBH7vZ4t-E7_SVykCwsViwdG111snfushegHm-_6Qqr8tDT-US9F_PB3gR6FR1jBIh3eNrNszIoHn2xDvOPxCZLXRjArt6FODmy-Ja5YUUEPqDuEp1MF4D0YiwyhbOy38cHG841nShkp_OnexMA/s644/Kandi%20Pacchadi%20ver%202%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="484" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbvl6pnTc7uuOn7-BIWBgDiNxf19jX-M4iB7EBH7vZ4t-E7_SVykCwsViwdG111snfushegHm-_6Qqr8tDT-US9F_PB3gR6FR1jBIh3eNrNszIoHn2xDvOPxCZLXRjArt6FODmy-Ja5YUUEPqDuEp1MF4D0YiwyhbOy38cHG841nShkp_OnexMA/s16000/Kandi%20Pacchadi%20ver%202%20(1).jpg" /></a></div><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #141 Week 3 Day 2 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Our love for chutneys is well known in our families. So I keep varying the ingredients and sometimes they turn out to be our favorite versions. and this chutney is one such.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Here is the other version of <a href="http://www.tamalapaku.com/2012/01/toor-dal-chutney-pigeon-pea-chutney.html">Toor dal chutney</a>.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Toor Dal 1/3 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Dry Red Chilies 5</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cumin Seeds 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ghee 1/2 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Tamarind Extract 1-2 tsp (as per taste)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Fresh or Frozen Coconut 2 Tbsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves few, Asafotida 1/8 tsp, Red Chili 1 )</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KGTlWMyr43mIA9c1k7ydswTocGCXsjBKRiDBGob8zmlrvElw-6iyoRcbHZFpB6klNLqLkzEGLBVLZ8Gf1qAEhouh51rHd-N6KxDCa4Ab2sWriEGIpQNxnz5ku6ppstO3TV6ga1s6DgtiUdxA-P_iCOhBi0XigY_bGxYvHy-B_3x8Y7H6SPHr7g/s644/Kandi%20Pacchadi%20ver%202%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KGTlWMyr43mIA9c1k7ydswTocGCXsjBKRiDBGob8zmlrvElw-6iyoRcbHZFpB6klNLqLkzEGLBVLZ8Gf1qAEhouh51rHd-N6KxDCa4Ab2sWriEGIpQNxnz5ku6ppstO3TV6ga1s6DgtiUdxA-P_iCOhBi0XigY_bGxYvHy-B_3x8Y7H6SPHr7g/s16000/Kandi%20Pacchadi%20ver%202%20(2).jpg" /></a></div><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />In a heated pan add ghee and fry the toor dal and dry red chilies until the toor dal turns into a golden brown color. Before removing from heat add cumin seeds and fry for a few seconds.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Transfer the above onto a plate allowing them to cool.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">After they cool, transfer in to a blender jar adding salt, tamarind extract and coconut. Make a coarse paste, remove onto a bowl and prepare the seasoning.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">In a heated pan, add oil and the rest of the seasoning ingredients. After the dals are brown and the mustard seeds pop, remove from heat and pour into the chutney.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve it with rice.<br /></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 15 minutes</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 1/2 cup</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com1tag:blogger.com,1999:blog-5165396503068363740.post-45572417159002994302022-12-17T23:27:00.002-05:002022-12-17T23:27:41.314-05:00Coconut Milk Vegetable Kurma (Version 2)-Vegan<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLPvHdWXIcp_axR6Hs6AxFAn4FFSH_u8ONtGlTB1GKsIuvyou65jvlo1c0NoxeOQ8DpunpNCo5WTGE7MCCFrTTlYdFfonapTfKc2MqUzCO4ACg6VHRiUbFBXcz6hgF-pvNbCnaVdwWNZwaYpGLlcGROUq3rJEko1KJi4sbsgmxyMo3HrmJAl8MQ/s644/Coconut%20Vegetable%20Kurma%20ver%202%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLPvHdWXIcp_axR6Hs6AxFAn4FFSH_u8ONtGlTB1GKsIuvyou65jvlo1c0NoxeOQ8DpunpNCo5WTGE7MCCFrTTlYdFfonapTfKc2MqUzCO4ACg6VHRiUbFBXcz6hgF-pvNbCnaVdwWNZwaYpGLlcGROUq3rJEko1KJi4sbsgmxyMo3HrmJAl8MQ/s16000/Coconut%20Vegetable%20Kurma%20ver%202%20(2).JPG" /></a></div><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #141 Week 3 Day 1 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">This week I shall highlight some of our family favorites. I have another version of <a href="http://www.tamalapaku.com/2018/04/coconut-milk-vegetable-kurma-in-instant.html">coconut milk veg kurma</a> and found that we love another version of it as well and thought to highlight in this series.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Onions finely chopped 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ginger-Garlic-Green Chili Paste 2-3 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: large;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Potatoes </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">bite sized pieces 1 cup</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: large;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Carrots, </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">bite sized pieces 1/2 cup</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Peas handful </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: large;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Beans, </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">bite sized pieces handful</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Bell Peppers bite sized pieces handful</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt, Turmeric, Kashmiri Chili Powder as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coconut Milk 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coriander leaves finely chopped for garnish</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><span style="color: #2b00fe;">Masala Powder -</span></i><span style="color: #274e13;"> </span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cashews 5-6</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Almonds 5-6</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Poppy Seeds 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coriander Seeds 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cumin Seeds 1/2 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cardamom 2-3</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cloves 3-4</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cinnamon Stick 1/2 inch</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Dry Red Chili 1</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkcRiMEbcJGcvXTn9wPnqmcIHhu6-UW7_0-dzcYz5xA84X9meMF2RBOb8OrJog7aQHQk1Z7h4DfBG5vFIBcaZH9ktruHu_Wm7WCBKwiEfiZZkd5Et-JIHbSuJgbLcjF9VZSxClcAvIDDy5oWsJUzyP41bp-8xVJTZPvI9BQJrVfwKXg87pGbIcw/s644/Coconut%20Vegetable%20Kurma%20ver%202%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="511" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkcRiMEbcJGcvXTn9wPnqmcIHhu6-UW7_0-dzcYz5xA84X9meMF2RBOb8OrJog7aQHQk1Z7h4DfBG5vFIBcaZH9ktruHu_Wm7WCBKwiEfiZZkd5Et-JIHbSuJgbLcjF9VZSxClcAvIDDy5oWsJUzyP41bp-8xVJTZPvI9BQJrVfwKXg87pGbIcw/s16000/Coconut%20Vegetable%20Kurma%20ver%202%20(1).JPG" /></a></div><br /><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Pressure cook or steam the vegetables until they are cooked well. Set aside.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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 turmeric, ginger-garlic-green chili paste and stir for a few seconds.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Make a powder of all the ingredients under Masala Powder. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Transfer the paste into the simmering onion mixture and let it cook until the oil oozes out.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Add in the steamed vegetables, salt, red chili powder and mix well.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Lastly add the coconut milk , mix well and let it come to a gentle boil. Remove from heat, garnish with chopped coriander leaves and cover. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve with rice, roti or naan. I served it with dosa as well.<br /></span><div class="separator" style="clear: both; text-align: left;"><br /></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i><br /></i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time </i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Serves/Makes</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com2tag:blogger.com,1999:blog-5165396503068363740.post-51158779754141132142022-09-19T22:29:00.000-04:002022-09-19T22:29:11.118-04:00A-Z Dosa Series Recap<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2g3QCpl6Um8dZwicGyH1MXqgRiS50vTMiuqUVOC1aHOkAX4JqZ4yaflxidMI2EcLUo7Rn7-REs5lsc57aYu8pbZzSa3bad7DYmq0Ou89N3WFBDzEUMmCrevUBjTCGyT7LaDeATO6AwDFVMMYy7Grb5mNU2M8_-w7G_30m2V0Vk35C8NQyKM4EA/s624/A-Zdosas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2g3QCpl6Um8dZwicGyH1MXqgRiS50vTMiuqUVOC1aHOkAX4JqZ4yaflxidMI2EcLUo7Rn7-REs5lsc57aYu8pbZzSa3bad7DYmq0Ou89N3WFBDzEUMmCrevUBjTCGyT7LaDeATO6AwDFVMMYy7Grb5mNU2M8_-w7G_30m2V0Vk35C8NQyKM4EA/s16000/A-Zdosas.jpg" /></a></div><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">BM #138 Week 3 Day 3 -</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">I have been posting Dosa recipes from January 2022 alphabetically with 3 recipes every month. It has been a fantastic learning experience and my family thoroughly enjoyed all the new variations of Dosas.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">I present a recap of all the Dosa recipes I had posted in this series. Click on the name of the recipe to view the recipe in full in a different page.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><span id="docs-internal-guid-da9237b3-7fff-a086-372c-749c8db93f64"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/01/atukula-dosa-poha-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Atukula Dosa ~ Poha Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgx6cnUheIHW0MpH53RdZQWu4m46hE_1qKR2YpSgTG9pnnDYVnXvU8TVZejaa-qpwCFb98fI-IdK9sFA-MSvZmDBOuDNd-RoDaj2Yz2mbhPo4pw52LcWQtcs80aMFcRylw4Wp6t9eRfuG-nH3TbuWC_PQS7jkip1IA4ek-R_DE-qR-9NUwaNIfkCA=s644" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="466" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgx6cnUheIHW0MpH53RdZQWu4m46hE_1qKR2YpSgTG9pnnDYVnXvU8TVZejaa-qpwCFb98fI-IdK9sFA-MSvZmDBOuDNd-RoDaj2Yz2mbhPo4pw52LcWQtcs80aMFcRylw4Wp6t9eRfuG-nH3TbuWC_PQS7jkip1IA4ek-R_DE-qR-9NUwaNIfkCA=s320" width="232" /></a></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/01/bellam-dosa-jaggery-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bellam Dosa ~ Jaggery Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgeuDbKS6gCXkavy7K85NDHIKrLtvo2VEQjmtxRWRID0830egMLiPsjqA221HaHPJoNM_8p6biPkfWtFPgQJLn7zzMdc2-vOrJ660gPhlQzodUw5FSKeFEPAlrs7fZnq4UkLnbTr6On_4eBnTWmrx8XIm9uezqh3riCOuRdplVgKPFOIiCcyxjIBg=s644" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgeuDbKS6gCXkavy7K85NDHIKrLtvo2VEQjmtxRWRID0830egMLiPsjqA221HaHPJoNM_8p6biPkfWtFPgQJLn7zzMdc2-vOrJ660gPhlQzodUw5FSKeFEPAlrs7fZnq4UkLnbTr6On_4eBnTWmrx8XIm9uezqh3riCOuRdplVgKPFOIiCcyxjIBg=s320" width="214" /></a></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/01/chakuli-pitha-coconut-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Chakuli Pitha ~ Coconut Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7gVwsPO10H02KWdPpPll64lc0dnqhqnfOZVuE08aKsEZu2IDa2-fPV1pIEgwFVVYuJU7dWa7N8mpLY3dpBGatjnpPGuQ-5SvvsZO2gqzcWjoPyfMUVyd2FjqavzcqCEjMukpIGiVv7uOj3RN_tzdowlQUbxaS22cSWCwObzbqZ7McI1_kCmOdtw=s644" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7gVwsPO10H02KWdPpPll64lc0dnqhqnfOZVuE08aKsEZu2IDa2-fPV1pIEgwFVVYuJU7dWa7N8mpLY3dpBGatjnpPGuQ-5SvvsZO2gqzcWjoPyfMUVyd2FjqavzcqCEjMukpIGiVv7uOj3RN_tzdowlQUbxaS22cSWCwObzbqZ7McI1_kCmOdtw=s320" width="214" /></a></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/02/davanagare-benne-dose.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Davanagare Benne Dose</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjeDSFy_8NQrMMtjAd3SZTb1oWuThrjUc9nOlqx8FG4s7TE7CLAI-pdnHZMhSF2tvAIBbR0P8eV277yceittKBfPao4kxQ_8hn91BpyktUeqpY4ngLWcrxz5IIra7KNxG0bmy8APzKzThmanfl0U0OIEb91hR9mVL1ggwRjTn4s8kxYOisOGzt-aQ=s644" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjeDSFy_8NQrMMtjAd3SZTb1oWuThrjUc9nOlqx8FG4s7TE7CLAI-pdnHZMhSF2tvAIBbR0P8eV277yceittKBfPao4kxQ_8hn91BpyktUeqpY4ngLWcrxz5IIra7KNxG0bmy8APzKzThmanfl0U0OIEb91hR9mVL1ggwRjTn4s8kxYOisOGzt-aQ=s320" width="214" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/02/erra-karam-dosa-version-2.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Erra Karam Dosa (Version 2)</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhD2o5TB7iIiqJZ8fsWHPsMy8b-j1fKZhkK5-1RugMzuWBDrgPqmikLE2_C0KkTp5jiHkWJmZoSXM-PmZGyq_Jlln8Tbawd-TQaCqQTjt7zGdzD7vUvET6sPsWeHOkWls-Am6m5x6D7xZYHdQdiFkU4Oo5UDFgnbkXSGkEuHv_A1P3gUlm_rBMLbw=s644" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhD2o5TB7iIiqJZ8fsWHPsMy8b-j1fKZhkK5-1RugMzuWBDrgPqmikLE2_C0KkTp5jiHkWJmZoSXM-PmZGyq_Jlln8Tbawd-TQaCqQTjt7zGdzD7vUvET6sPsWeHOkWls-Am6m5x6D7xZYHdQdiFkU4Oo5UDFgnbkXSGkEuHv_A1P3gUlm_rBMLbw=s320" width="214" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/02/foxtail-millet-moringa-leaves-adai.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Foxtail Millet Moringa Leaves Adai</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgcne1WUl8BMNLaZ4FhQoLJDTn6eSwkWmDEpFsMF5dLqo1HkL1MLd3aJ67gq81M9RfNW2xyeiDiokqsDbSOLr6AbV0q5I0I23qW8_2XhbmAaMNKapEzk_LV1QJ9stNho8qDL7qOUv9DRFOXIdxEHtZGWrLVH_pdHlinB5rFlv0-6gZvQ1G4cm7f4A=s644" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgcne1WUl8BMNLaZ4FhQoLJDTn6eSwkWmDEpFsMF5dLqo1HkL1MLd3aJ67gq81M9RfNW2xyeiDiokqsDbSOLr6AbV0q5I0I23qW8_2XhbmAaMNKapEzk_LV1QJ9stNho8qDL7qOUv9DRFOXIdxEHtZGWrLVH_pdHlinB5rFlv0-6gZvQ1G4cm7f4A=s320" width="214" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/03/godhuma-pindi-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Godhuma Pindi Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhUA7khcZ3rcNonhhNyORqVMIEdFI_MKkL3MLtfUXxOYeNF7OnHHs6QCB6KAmjanKTo2Sb9xMKz29nJbIUWjGPjqt5PxYNa4dagG1IhkNGBGFjCow5lI2rip1kIq_IBIMiTOzBkU0bkrKztd7as6pEhik7mhWfEN3Gi5neamkt5Td0XE3YkwvPXYg=s644" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhUA7khcZ3rcNonhhNyORqVMIEdFI_MKkL3MLtfUXxOYeNF7OnHHs6QCB6KAmjanKTo2Sb9xMKz29nJbIUWjGPjqt5PxYNa4dagG1IhkNGBGFjCow5lI2rip1kIq_IBIMiTOzBkU0bkrKztd7as6pEhik7mhWfEN3Gi5neamkt5Td0XE3YkwvPXYg=s320" width="214" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/03/horsegram-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Horsegram Millet Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgefmgLlrARh9gvpO1OXCsAj5IEorgQzDyeQZ-RKHinQUZL-Ld01AK-WSifwAMCPJrjuav6jJkHtjpYQ5Rmg05yqQyWs6iEVA1N5DaNTaZVw0TfQhYXfVY8mvfYflDeWmCVCItNCTGr2GR3IDghesjiDeNB3hziaMnuyRTOyPVOgFeur5AlSC8H_g=s644" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="429" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgefmgLlrARh9gvpO1OXCsAj5IEorgQzDyeQZ-RKHinQUZL-Ld01AK-WSifwAMCPJrjuav6jJkHtjpYQ5Rmg05yqQyWs6iEVA1N5DaNTaZVw0TfQhYXfVY8mvfYflDeWmCVCItNCTGr2GR3IDghesjiDeNB3hziaMnuyRTOyPVOgFeur5AlSC8H_g=s320" width="213" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/03/instant-set-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Instant Set Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiEcr-plPFxxK83wTXnSThvQ1qaPjJ-9J0_bIj5RZR8sfIAt40_muNNRRrCooXSyLn_0K2YXw_ZNJZLgX7Td8TdKnZyO5hKunUlJIDvKm31oX5u30i-HcY9QsNfej0gkEcG8oHYCx7NtDmRpXnCcERCMmXnwD7LMDToHBqIZsoeUhZtlCorFoilEg=s597" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="597" data-original-width="427" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiEcr-plPFxxK83wTXnSThvQ1qaPjJ-9J0_bIj5RZR8sfIAt40_muNNRRrCooXSyLn_0K2YXw_ZNJZLgX7Td8TdKnZyO5hKunUlJIDvKm31oX5u30i-HcY9QsNfej0gkEcG8oHYCx7NtDmRpXnCcERCMmXnwD7LMDToHBqIZsoeUhZtlCorFoilEg=s320" width="229" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/04/jowar-flour-vegetable-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Jowar Flour Vegetable Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtGjYKq8XbfJ05rhtnsAR8YrqFR1bJYD9nWwWy_SG6Ak2fis06JHWirVWV8qqArj7VUQ1yGh8B5zq8CQbSLFUaGhcvEl1wo5TTOoM4Lu0JGxB8bySmhdX7W2nAsyFmJf54CJH4zsxLNVCw2rdq0ygbJsXOw5MCKy2XY35K-8AGYsCcviadELoDQ/s644/Jowar%20Flour%20Vegetable%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtGjYKq8XbfJ05rhtnsAR8YrqFR1bJYD9nWwWy_SG6Ak2fis06JHWirVWV8qqArj7VUQ1yGh8B5zq8CQbSLFUaGhcvEl1wo5TTOoM4Lu0JGxB8bySmhdX7W2nAsyFmJf54CJH4zsxLNVCw2rdq0ygbJsXOw5MCKy2XY35K-8AGYsCcviadELoDQ/s320/Jowar%20Flour%20Vegetable%20Dosa%20(1).JPG" width="215" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/04/kodo-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Kodo Millet Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-hWYExYJJmf-KUxVZSYrMHfxVn5jLEOQ2gCNMPjaNzorlpMePeyCMluuLHdtqQ08NNn4CcXpNu64CGm1us3UilkBGsOfIo_le5WjuOp_XL6aDaoHRXaNQ8FEOxITbbzUnWrnma0ACDhF1iHvSgY1LfLZKUdXyh1b8fDQ47FVzRuWKKp1gm6XUQ/s644/Kodo%20Millet%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="447" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT-hWYExYJJmf-KUxVZSYrMHfxVn5jLEOQ2gCNMPjaNzorlpMePeyCMluuLHdtqQ08NNn4CcXpNu64CGm1us3UilkBGsOfIo_le5WjuOp_XL6aDaoHRXaNQ8FEOxITbbzUnWrnma0ACDhF1iHvSgY1LfLZKUdXyh1b8fDQ47FVzRuWKKp1gm6XUQ/s320/Kodo%20Millet%20Dosa%20(1).JPG" width="222" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/04/little-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Little Millet Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MqO1dufGJoA8pglBHnnIQhtvx9kf1lxVZRPBL1-HwOxsUSHFTo-UFivlRqsLnTMYTxslxAP08DNqLbJs3xuZTqhAyFvP96-p69BjTmAuzydZNkusYg2mCqY0fMIdYPKf_byz9jGQ3U1yNfJpktaKyq8PK9qU_oQv0VfIh5MCgo40W0-5D14k3Q/s644/Little%20Millet%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="444" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MqO1dufGJoA8pglBHnnIQhtvx9kf1lxVZRPBL1-HwOxsUSHFTo-UFivlRqsLnTMYTxslxAP08DNqLbJs3xuZTqhAyFvP96-p69BjTmAuzydZNkusYg2mCqY0fMIdYPKf_byz9jGQ3U1yNfJpktaKyq8PK9qU_oQv0VfIh5MCgo40W0-5D14k3Q/s320/Little%20Millet%20Dosa%20(1).JPG" width="221" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/05/methi-leaves-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Methi Leaves Millet Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXe3v9UOxVOKQo0_Au08G0KpYeAZubd-GGsCkjI8jMOi5UcVXRDsZuPHSxQA2XKo3jZFP1VTBZj-zl9KG_3nSIn9rZI-CECvML5vebGWYwBHw7TZh-gqAOD9WkRQZfSEqShf1sCBs7-8Vpt1soN48_JJvwN3QVWy_FLK5LtCFCwplTHkiASxbGA/s644/Methi%20Leaves%20Dosa%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="462" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXe3v9UOxVOKQo0_Au08G0KpYeAZubd-GGsCkjI8jMOi5UcVXRDsZuPHSxQA2XKo3jZFP1VTBZj-zl9KG_3nSIn9rZI-CECvML5vebGWYwBHw7TZh-gqAOD9WkRQZfSEqShf1sCBs7-8Vpt1soN48_JJvwN3QVWy_FLK5LtCFCwplTHkiASxbGA/s320/Methi%20Leaves%20Dosa%20(2).JPG" width="230" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/05/navadhanya-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Navadhanya Millet Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKVLQHSyRI3NgJ8oeZjK-jdxeLTb3zSzrCsxOudBjYAppmmcfS1oTa9TgrCd03VfuRmaEAuTjjXR62Ry8-F3gQPj4s40WJm36eP2y5NMd8lfUNXlg2s_3AUY0CEUOcR_sg9WRj0joLcu-lOsv6mKFwa9gUap5N7PkSWV6ndzIlufbyAxM0P6hKQ/s644/Navadhanya%20Millet%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="453" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKVLQHSyRI3NgJ8oeZjK-jdxeLTb3zSzrCsxOudBjYAppmmcfS1oTa9TgrCd03VfuRmaEAuTjjXR62Ry8-F3gQPj4s40WJm36eP2y5NMd8lfUNXlg2s_3AUY0CEUOcR_sg9WRj0joLcu-lOsv6mKFwa9gUap5N7PkSWV6ndzIlufbyAxM0P6hKQ/s320/Navadhanya%20Millet%20Dosa%20(1).JPG" width="225" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/05/oats-millet-rava-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Oats Millet Rava Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixC-syYMAvxL6kLBS73E01mJlTiHyrZCLSlcvMNHsK8RPAyZW25q829cndG9il5bz3Lb969YX23JiWiLhK625IwqIidtFPjy-dwNCx73l3h7T3WL-UPHptK_hCx0BwMzlHO2v6K2Y8fZSqt27LIoO0O71o5yJqpf3XCMplFgKNmV-KpTbERY7_fQ/s644/Oats%20Millet%20Rava%20Dosa%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixC-syYMAvxL6kLBS73E01mJlTiHyrZCLSlcvMNHsK8RPAyZW25q829cndG9il5bz3Lb969YX23JiWiLhK625IwqIidtFPjy-dwNCx73l3h7T3WL-UPHptK_hCx0BwMzlHO2v6K2Y8fZSqt27LIoO0O71o5yJqpf3XCMplFgKNmV-KpTbERY7_fQ/s320/Oats%20Millet%20Rava%20Dosa%20(2).JPG" width="214" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/06/peanut-besan-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Peanut Besan Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Xbah19r3-ryVVZ1a2n-zTKXNdFJe1TXl8C6ZM0-NVvsRmrq2j3X5_3fWj0x7sMwjp4lukPK1SPNX5FUjUDxFcKBduJUiAtfi_ypXAAplD5U0_vn2rjRwteNlyZEK6M0gJ7HA8LYt9pBbEUo34DCZ0_A_k1WpxOoksopTrK-u0wv25dD8BBQwQ/s644/Peanut%20Besan%20Dosa%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Xbah19r3-ryVVZ1a2n-zTKXNdFJe1TXl8C6ZM0-NVvsRmrq2j3X5_3fWj0x7sMwjp4lukPK1SPNX5FUjUDxFcKBduJUiAtfi_ypXAAplD5U0_vn2rjRwteNlyZEK6M0gJ7HA8LYt9pBbEUo34DCZ0_A_k1WpxOoksopTrK-u0wv25dD8BBQwQ/s320/Peanut%20Besan%20Dosa%20(2).JPG" width="214" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/06/quinoa-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Quinoa Millet Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUC1fWs634AKdyGq1HkIe5XvLwnFJDqo92leqol1yiSZd8azk8Qs4Y9Ql998pbCnGxXERcINXqgGSwoEph-ed8Wp4db4tL6E5VzoHVYYbA1tY07sXe_nPm3WJ4jkk-XBd9OuzUgHC30INRTf5YQYdkKaSKMM6VuwcHfDEOjYMLEkr7rQSPSTSzg/s644/Quinoa%20Millet%20Dosa%20%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="429" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUC1fWs634AKdyGq1HkIe5XvLwnFJDqo92leqol1yiSZd8azk8Qs4Y9Ql998pbCnGxXERcINXqgGSwoEph-ed8Wp4db4tL6E5VzoHVYYbA1tY07sXe_nPm3WJ4jkk-XBd9OuzUgHC30INRTf5YQYdkKaSKMM6VuwcHfDEOjYMLEkr7rQSPSTSzg/s320/Quinoa%20Millet%20Dosa%20%20(1).JPG" width="213" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/06/ragi-foxtail-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Ragi Foxtail Millet Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYVEgir50WkhUF6JZXJ9iHILTRebj1E1xIiEQyd9Twr38pIJpCoeJNW_lV2YvQ9toRBntBpBblyw5DJa-9UP6yUYmNq-n0zkJ8j5Iag_JaEBF__TaC2Dx_IlZCGGNwK3GwQNqeA6o0JmrEF0LL2ql-KHHqzg-icmsbFxRq2hPDleVhsnWuRsswA/s644/Ragi%20Foxtail%20Millet%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="426" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYVEgir50WkhUF6JZXJ9iHILTRebj1E1xIiEQyd9Twr38pIJpCoeJNW_lV2YvQ9toRBntBpBblyw5DJa-9UP6yUYmNq-n0zkJ8j5Iag_JaEBF__TaC2Dx_IlZCGGNwK3GwQNqeA6o0JmrEF0LL2ql-KHHqzg-icmsbFxRq2hPDleVhsnWuRsswA/s320/Ragi%20Foxtail%20Millet%20Dosa%20(1).JPG" width="212" /></a></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Sabudana Millet Dosa</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoZmzc1vL5XermuxlEWObXdrIosva7mUbMFEO4oDDZdoiC3pa_OaTtQoSXT1riAbE-NWVWUQOkR8ZSp4sEbFisHbB-4t1XNkv7fkRAN7NBB7BNkGy14NwQQoXq5D6Zvn_tQI6-wKZ9INrZXsoxxIzad5JAbN8eoEsfHx81NjPdLUT60mOTGTM3g/s644/Sabudana%20Millet%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="438" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoZmzc1vL5XermuxlEWObXdrIosva7mUbMFEO4oDDZdoiC3pa_OaTtQoSXT1riAbE-NWVWUQOkR8ZSp4sEbFisHbB-4t1XNkv7fkRAN7NBB7BNkGy14NwQQoXq5D6Zvn_tQI6-wKZ9INrZXsoxxIzad5JAbN8eoEsfHx81NjPdLUT60mOTGTM3g/s320/Sabudana%20Millet%20Dosa%20(1).JPG" width="218" /></a></div><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Tomato Millet Dosa</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOy_0tzSE-c4JmGnqlWRSHpa53k0pH75S2_nYf3lAP4HgioGO9ricd8diyx08ht5SsamckKNeCJPTSw6reG6T-WtXXF-SEg8RzZZdcwPcccS5dFsO3_ZHHC5qrgkPPe8QkWpNv9WVL-YeVcbZXshnL3A5HXJDyr1KsBIwzgkD9-hYdLHLvBAUqiQ/s644/Tomato%20Millet%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOy_0tzSE-c4JmGnqlWRSHpa53k0pH75S2_nYf3lAP4HgioGO9ricd8diyx08ht5SsamckKNeCJPTSw6reG6T-WtXXF-SEg8RzZZdcwPcccS5dFsO3_ZHHC5qrgkPPe8QkWpNv9WVL-YeVcbZXshnL3A5HXJDyr1KsBIwzgkD9-hYdLHLvBAUqiQ/s320/Tomato%20Millet%20Dosa%20(1).JPG" width="215" /></a></div><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Uppu Huli Dosa</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPK1kAPtd8y78eazww3n2b-ko5Sb-mdXteROxvvZ2QQYv-X7ZjXgGBxFkqrcx9FEVbuN5tdp0RjPdzk-ZMYFTUxtE_hWez3kbfLjQpTjEL_ZOyq2eASF4vCsteaFQFfoDcO4oS17oStOPcdQYXJ5HW2kCozwG9AQAX7jXZRcarbBRaW1xWRfIDaQ/s644/Uppu%20Huli%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="453" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPK1kAPtd8y78eazww3n2b-ko5Sb-mdXteROxvvZ2QQYv-X7ZjXgGBxFkqrcx9FEVbuN5tdp0RjPdzk-ZMYFTUxtE_hWez3kbfLjQpTjEL_ZOyq2eASF4vCsteaFQFfoDcO4oS17oStOPcdQYXJ5HW2kCozwG9AQAX7jXZRcarbBRaW1xWRfIDaQ/s320/Uppu%20Huli%20Dosa%20(1).JPG" width="225" /></a></div><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/08/vellulli-karam-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Vellulli Karam Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZClpb3CGkCnMCQU1PjNFO7JEyEE5D2c2HWpDZ_6oljL8p-aVOCzEUwVli2gSlqrcnkOdNa_xmV8N1ZAr3dwhqmTmt_L0hilnkTcTYq715iGqF_IUIev8ZgPPJ5sBuodDrYQfXOYnCmrC1fiaJlndxPwILSg9GE0nfYDChQ0klubzpflzeyc_UQ/s644/Vellulli%20Karam%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZClpb3CGkCnMCQU1PjNFO7JEyEE5D2c2HWpDZ_6oljL8p-aVOCzEUwVli2gSlqrcnkOdNa_xmV8N1ZAr3dwhqmTmt_L0hilnkTcTYq715iGqF_IUIev8ZgPPJ5sBuodDrYQfXOYnCmrC1fiaJlndxPwILSg9GE0nfYDChQ0klubzpflzeyc_UQ/s320/Vellulli%20Karam%20Dosa%20(1).JPG" width="219" /></a></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/08/watermelon-rind-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Watermelon Rind Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOK5FxPTCIga9H197FaFmSU4MCYDGCUGE_2Ijix6Nlb8KsTuDWs1C6kdfkzb2F1CtKknjOqVOyedmAu22OXjBedvjbBxO5YE8rnL7hOW9ZNwlafT5InkknaxtttZljFC8Tj4exCrIk6j8T6gUc09g_bXm5bqZmRzdGQ6QjfrFQtEbU5BrDM4EqSg/s644/Watermelon%20Rind%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="466" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOK5FxPTCIga9H197FaFmSU4MCYDGCUGE_2Ijix6Nlb8KsTuDWs1C6kdfkzb2F1CtKknjOqVOyedmAu22OXjBedvjbBxO5YE8rnL7hOW9ZNwlafT5InkknaxtttZljFC8Tj4exCrIk6j8T6gUc09g_bXm5bqZmRzdGQ6QjfrFQtEbU5BrDM4EqSg/s320/Watermelon%20Rind%20Dosa%20(1).JPG" width="232" /></a></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/08/xacuti-masala-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Xacuti Masala Dosa</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9yZuVe24k53c5AihqUNBXg8ZDeiaUinD2l90TN1ry_FilnPcS_V08971OEkyAOB-av181tMSwzTP8OfCmRcbXTkWUymIzXiZF_gB0vBLDyD4mt0VX6KrNcF_UTjFT9fi_1I5b_3r8WBbEc_VhbqBcsxNHQ9tc2rlT5mg44f0E-JvXOR0E91nhg/s644/Xacuti%20Masala%20Dosa%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9yZuVe24k53c5AihqUNBXg8ZDeiaUinD2l90TN1ry_FilnPcS_V08971OEkyAOB-av181tMSwzTP8OfCmRcbXTkWUymIzXiZF_gB0vBLDyD4mt0VX6KrNcF_UTjFT9fi_1I5b_3r8WBbEc_VhbqBcsxNHQ9tc2rlT5mg44f0E-JvXOR0E91nhg/s320/Xacuti%20Masala%20Dosa%20(2).JPG" width="214" /></a></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><br /></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Yellow Dosa</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAGotk9C-wxOlFbOnj1mEsXXPextRUzvXIsDfvb1ZnSuIS-DTDOwuIzEWVgf1gfoFdm7byPM299lsTedGmyJkSpcWJ3ZNE3eNUDmyIKBd4MZLTjY3afyg0sIffo6wK_J1JUeU11qGnbZLU7MbVoBEEk_H9bO75Q9VXybsNmlnVcPkzpnbWFRG8g/s644/Yellow%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="461" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAGotk9C-wxOlFbOnj1mEsXXPextRUzvXIsDfvb1ZnSuIS-DTDOwuIzEWVgf1gfoFdm7byPM299lsTedGmyJkSpcWJ3ZNE3eNUDmyIKBd4MZLTjY3afyg0sIffo6wK_J1JUeU11qGnbZLU7MbVoBEEk_H9bO75Q9VXybsNmlnVcPkzpnbWFRG8g/s320/Yellow%20Dosa%20(1).JPG" width="229" /></a></div><br /><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Zucchini Dosa</span></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblIl11_QvYS5H4D8oXASMI6i7XdVFFMR5R1f7uve63oW5bk-LV3-TrR1R70hJxeiy-jRZfqsUVhHccOq7Pj7P1Fds9OJIOq95URIR5GpkrWYr_i1i_6aEDmHR0BeIyaf7M2hC7yctSuqeC_51jcNxhzo6LMh1UObdBQwJQVtSI6qYN8kuBRvxFw/s644/Zucchini%20Dosa%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="443" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblIl11_QvYS5H4D8oXASMI6i7XdVFFMR5R1f7uve63oW5bk-LV3-TrR1R70hJxeiy-jRZfqsUVhHccOq7Pj7P1Fds9OJIOq95URIR5GpkrWYr_i1i_6aEDmHR0BeIyaf7M2hC7yctSuqeC_51jcNxhzo6LMh1UObdBQwJQVtSI6qYN8kuBRvxFw/s320/Zucchini%20Dosa%20(2).JPG" width="220" /></a></div><br /><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time </i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Serves/Makes</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-75909141538495546432022-09-18T23:13:00.001-04:002022-09-19T01:29:25.413-04:00Zucchini Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2vKnJ8570qCr5scuAh6Y3OcUZ7Z-5Wp2fSdnfVAlSf_4iVz6U0TxexcXT3rMOmsEZ8nqX0RrfC9i6nWH5XMnelAz3kLm5whmukb0vvBXOPRTQmekCbv6-QFiVoiv5LaXpW8RRdjGJ_KO1fwKdS6axajPqt7y1F0PLeBcDBOR9ujtIypXaG8iVw/s644/Zucchini%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2vKnJ8570qCr5scuAh6Y3OcUZ7Z-5Wp2fSdnfVAlSf_4iVz6U0TxexcXT3rMOmsEZ8nqX0RrfC9i6nWH5XMnelAz3kLm5whmukb0vvBXOPRTQmekCbv6-QFiVoiv5LaXpW8RRdjGJ_KO1fwKdS6axajPqt7y1F0PLeBcDBOR9ujtIypXaG8iVw/s16000/Zucchini%20Dosa%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #138 Week 3 Day 2 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">To conclude the A-Z Dosa Series here is the dosa with Z - Zucchini Dosa.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">I have used the <a href="http://www.tamalapaku.com/2022/04/kodo-millet-dosa.html">Kodo Millet Dosa</a> Batter here but any dosa batter or Idli batter will work. I have tried idli batter as well previously.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span>
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Idli/Dosa Batter 2 cups</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Zucchini finely grated 1 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Carrot finely grated 1/4 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt, Crushed green chilies, Cumin seeds as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblIl11_QvYS5H4D8oXASMI6i7XdVFFMR5R1f7uve63oW5bk-LV3-TrR1R70hJxeiy-jRZfqsUVhHccOq7Pj7P1Fds9OJIOq95URIR5GpkrWYr_i1i_6aEDmHR0BeIyaf7M2hC7yctSuqeC_51jcNxhzo6LMh1UObdBQwJQVtSI6qYN8kuBRvxFw/s644/Zucchini%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblIl11_QvYS5H4D8oXASMI6i7XdVFFMR5R1f7uve63oW5bk-LV3-TrR1R70hJxeiy-jRZfqsUVhHccOq7Pj7P1Fds9OJIOq95URIR5GpkrWYr_i1i_6aEDmHR0BeIyaf7M2hC7yctSuqeC_51jcNxhzo6LMh1UObdBQwJQVtSI6qYN8kuBRvxFw/s16000/Zucchini%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />In a mixing bowl, add the batter, grated zucchini, grated carrot, salt, crushed green chilies, and cumin seeds. Add water and mix well to get a pancake consistency.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><div dir="ltr" trbidi="on">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. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Gently flip the dosa and cook for a few seconds so the underside is just about cooked.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Continue with the rest of the batter. Refrigerate any left over batter.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Serve with any choice of chutney.</div></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 12-14</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-54958315030475443592022-09-17T23:03:00.002-04:002022-09-17T23:03:25.419-04:00Yellow Dosa With Millets<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJbKYUYos0vORbCpBGuvKR_pn6HNoijHxXyFVQdWym0wvU3iX-Eu0xdFJ2Y5ybOdEgSp0gLIT5rFbi1LB8fibaxVGRsQc93pwjipsjF52uXlRLfL7MJ-6y1jSch4xtNk4ZUIvfzivF6uiRvYRKCzZ3thfRycZLVgVTFJpEqB2tciXbZYSRI5Fsw/s644/Yellow%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJbKYUYos0vORbCpBGuvKR_pn6HNoijHxXyFVQdWym0wvU3iX-Eu0xdFJ2Y5ybOdEgSp0gLIT5rFbi1LB8fibaxVGRsQc93pwjipsjF52uXlRLfL7MJ-6y1jSch4xtNk4ZUIvfzivF6uiRvYRKCzZ3thfRycZLVgVTFJpEqB2tciXbZYSRI5Fsw/s16000/Yellow%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM 138 Week 3 Day 1 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">This week I shall conclude the A-Z Dosa Series for this year. So to include the dosa starting with Y, I have chosen to use the letter yellow for this unique chana dal dosa where I have replaced rice with millet.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">I have used Kodo Millet here but any other millet can be easily substituted. Rice was used in the original recipe.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Recipe Inspiration <a href="https://www.youtube.com/watch?v=GzoU673UrhA">here</a></span><br />
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Chana Dal 1 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Kodo Millet 1/2 - 3/4 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Urad Dal 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Fenugreek Seeds 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Turmeric 1/2 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Oil to shallow fry the Dosas</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAGotk9C-wxOlFbOnj1mEsXXPextRUzvXIsDfvb1ZnSuIS-DTDOwuIzEWVgf1gfoFdm7byPM299lsTedGmyJkSpcWJ3ZNE3eNUDmyIKBd4MZLTjY3afyg0sIffo6wK_J1JUeU11qGnbZLU7MbVoBEEk_H9bO75Q9VXybsNmlnVcPkzpnbWFRG8g/s644/Yellow%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="461" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAGotk9C-wxOlFbOnj1mEsXXPextRUzvXIsDfvb1ZnSuIS-DTDOwuIzEWVgf1gfoFdm7byPM299lsTedGmyJkSpcWJ3ZNE3eNUDmyIKBd4MZLTjY3afyg0sIffo6wK_J1JUeU11qGnbZLU7MbVoBEEk_H9bO75Q9VXybsNmlnVcPkzpnbWFRG8g/s16000/Yellow%20Dosa%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Wash and soak Chana dal, U</span><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;">rad Dal and fenugreek seeds in a pot with about 6 cups of water for 5-6 hours.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;">In another pot, wash and soak the millet </span><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;">for 5-6 hours</span><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;">.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;">Drain the dals and blend into a fine paste. Add the drained millet and blend until grainy. Add as little water as needed.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;">Add salt and set aside in a warm place for fermentation. Depending on the temperature of the location, fermentation might take anywhere between 5-15 hours. It usually takes about 8-10 hours for me.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">After the batter is fermented, adjust the consistency of the dosa. It should be slightly runny. Mix in the turmeric and whisk well. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">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. </span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Gently flip the dosa and cook for a few seconds so the underside is just about cooked.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Continue with the rest of the batter. Refrigerate any left over batter.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Serve with any choice of chutney.</span></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes + Soaking, grinding and fermentation time 15-16 hours</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 20-24 dosas</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-29283357313743079172022-09-12T23:15:00.000-04:002022-09-12T23:15:08.029-04:00Aloo Palak<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWU-jcU7wZtOqXJaigrqugVD27t7pQbLSJr_oogDp6gxshK35DqETLJo610Q_hrenWbREIjf8fcrqjPfC7D3r6jAzQcP0iS0rtdz64-LLmy6D9vbnBZQEiGNQwwtGHk1WN9gcZ-ChzSn0Y72LiGKXszxsFcL5MQaBz-nkKtnPD5RGYJ1yfRLO4A/s644/Aloo%20Palak%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="446" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWU-jcU7wZtOqXJaigrqugVD27t7pQbLSJr_oogDp6gxshK35DqETLJo610Q_hrenWbREIjf8fcrqjPfC7D3r6jAzQcP0iS0rtdz64-LLmy6D9vbnBZQEiGNQwwtGHk1WN9gcZ-ChzSn0Y72LiGKXszxsFcL5MQaBz-nkKtnPD5RGYJ1yfRLO4A/s16000/Aloo%20Palak%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #138 Week 2 Day 3 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Aloo Palak is a more of an everyday kind of a sabji at home and also very popular with the kids.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">I tend to add more spinach than potatoes but that is a personal preference. So feel free to adjust the quantity of greens.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Spinach chopped 2 cups</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Potatoes peeled and diced 2 medium sized</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Onions finely chopped 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;">Salt, Turmeric, Red Chili Powder, Coriander Powder as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ginger-Garlic-Green Chili Paste 1-2 tsp (or to taste)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Seasoning (Oil 1 Tbsp, Cumin Seeds 1 tsp, Dry Red Chili 1)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5P4Z0NhoYapfNa5dzDr6D-odg4odVtYJdZtdOAq_oczZsxh3s4_aZVUlO1oAh7yWXlxFCSbdOPIuj-wO-nNh6ufjGIHvdRzoWIPItkLlrcd7SUVw-tKTcPrU4ZKaqzbH4iW48MxYPJlq9qohBEzb-wRT95qvt7nv_lPx0_XBTnA_IUkkSbmW92g/s644/Aloo%20Palak%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5P4Z0NhoYapfNa5dzDr6D-odg4odVtYJdZtdOAq_oczZsxh3s4_aZVUlO1oAh7yWXlxFCSbdOPIuj-wO-nNh6ufjGIHvdRzoWIPItkLlrcd7SUVw-tKTcPrU4ZKaqzbH4iW48MxYPJlq9qohBEzb-wRT95qvt7nv_lPx0_XBTnA_IUkkSbmW92g/s16000/Aloo%20Palak%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />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. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Let the spinach cook and the flavors blend in for about 2-3 minutes and remove from heat.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve it warm with Roti or Rice.<br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i><br /></i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 20 minutes</i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Serves 2-3</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com2tag:blogger.com,1999:blog-5165396503068363740.post-83262458073151741932022-09-11T21:40:00.004-04:002022-09-11T21:40:35.421-04:00Green Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LOlh9L7FT-iSmSUebxsy97EJcA_9cP5FYdAohyTcx09NynUncGSPJji68Xhf3DU57CW1PwZx7KLwgSD0CDmF5HLVLx2hjLIPum3sOprbn8oqETFWUPEf03wPZhsEJByq6vQgwYHm24LdHh1fAphla9gOneTioJySd7RwI4afCwgFSzaaJ1t8dQ/s644/Green%20Salad%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LOlh9L7FT-iSmSUebxsy97EJcA_9cP5FYdAohyTcx09NynUncGSPJji68Xhf3DU57CW1PwZx7KLwgSD0CDmF5HLVLx2hjLIPum3sOprbn8oqETFWUPEf03wPZhsEJByq6vQgwYHm24LdHh1fAphla9gOneTioJySd7RwI4afCwgFSzaaJ1t8dQ/s16000/Green%20Salad%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #138 Week 2 Day 2 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">This week I shall highlight this unique salad which is very nutritious, filling and vibrant in color.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">A few months back, my kids were after me to make this green salad and they showed me a vegan version. But I added some more ingredients to make it suitable to my palate.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9B-KHRRh0kef0i8yxnZSgMc6C-_jkwVNussMeJoDT6DIz-dpihXqNqSD2lLrpQbo_-38aIEV6bIzpCQiJV-_iSWE0BnmkYyAK0a5U1577KbbNl-MoztMc5f7JqoW6EftGSJGVCejaMPHqtRtMu7sjjLpSQAWFv3cQ2737RBZdnFfhtH1SmgHpQ/s644/Green%20Salad%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9B-KHRRh0kef0i8yxnZSgMc6C-_jkwVNussMeJoDT6DIz-dpihXqNqSD2lLrpQbo_-38aIEV6bIzpCQiJV-_iSWE0BnmkYyAK0a5U1577KbbNl-MoztMc5f7JqoW6EftGSJGVCejaMPHqtRtMu7sjjLpSQAWFv3cQ2737RBZdnFfhtH1SmgHpQ/s16000/Green%20Salad%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Recipe inspiration - social media feed</span><br />
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Zucchini, finely chopped 1 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;">Cabbage, finely chopped 1 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Carrot peeled and finely chopped 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt, Pepper Powder and Red Pepper Flakes as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">For the Dressing - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Spinach 2 cups</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cashews handful</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Roasted Peanuts handful</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Paneer, grated 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coconut Oil 1 Tbsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Garlic 2-3 cloves</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Water and Lime juice as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8UWAai2E9g_i2OY6S3dkB3vZVFGpKpCL9UKlIO3LqfqwUL9MWHTgPrg0P_MKcUxDvOY5_Y1mW8GHwHkbs8UG29IdyN20bkIpKvLilforJtsVFylilunJbw9-mR_T6R9Qp4hxu0fa9jSf-PXCKE1ct_2abDjodr0ig9eyHDGdbJuvTPL0jVQLcA/s644/Green%20Salad%20(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8UWAai2E9g_i2OY6S3dkB3vZVFGpKpCL9UKlIO3LqfqwUL9MWHTgPrg0P_MKcUxDvOY5_Y1mW8GHwHkbs8UG29IdyN20bkIpKvLilforJtsVFylilunJbw9-mR_T6R9Qp4hxu0fa9jSf-PXCKE1ct_2abDjodr0ig9eyHDGdbJuvTPL0jVQLcA/s16000/Green%20Salad%20(3).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />In a wide mixing bowl, add the chopped vegetables, sprinkle salt, pepper powder and red pepper flakes and mix well. Set aside.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">In a high power blender jar add all the ingredients listed under 'For the Dressing ' and blend into a smooth paste adding as much water as needed.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Pour the dressing into the vegetable bowl and mix. Store the excess dressing in an air tight container in the refrigerator for the future.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">The refrigerated dressing stays fresh for upto 2-3 days in the refrigerator.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve the salad as needed.<br /></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i><br /></i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 20 minutes</i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Serves 2-3</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com2tag:blogger.com,1999:blog-5165396503068363740.post-6312890083567528522022-09-10T23:29:00.002-04:002022-09-10T23:29:30.745-04:00Chinta Chiguru Mamidikaya Pappu<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJq4lf3MybgcSib2vYLYVzM6sbdHicqQ_29sK-1YrkGFrkUMwyRaHQbd5UKUhQoebn04fXbnaIGKjYHKfOGf2aQJh5QSnZPszhEW4gR2MAwzugwWXLBXYH65GD2GfG1mfHuNWOBbINI0o1copFZt55Sf0j-aZ3xFEXJrF86PsI7DkgcFWbTLqHw/s644/Chintachiguru%20Mamadikaya%20Pappu%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="429" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJq4lf3MybgcSib2vYLYVzM6sbdHicqQ_29sK-1YrkGFrkUMwyRaHQbd5UKUhQoebn04fXbnaIGKjYHKfOGf2aQJh5QSnZPszhEW4gR2MAwzugwWXLBXYH65GD2GfG1mfHuNWOBbINI0o1copFZt55Sf0j-aZ3xFEXJrF86PsI7DkgcFWbTLqHw/s16000/Chintachiguru%20Mamadikaya%20Pappu%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #138 Week 2 Day 1 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">This week I shall highlight some of my favorite recipes using Green Vegetables. The spotlight is on Chinta Chiguru (Tender tamarind leaves). This dal was a classic preparation in my maternal grandparent's place. The combination of chinta chiguru and raw mango is absolutely divine. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Thinking about Tender tamarind leaves brings back so many childhood memories at my maternal grandparents place. Even as I was cooking the dal at home, my mind was far away - went back a few decades, to a different place and time surrounded with so many memories.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">I was fortunate that my mom could pre treat these tender tamarind leaves for me when they were freshly available for them in their local market over the spring. I have since stored them in my freezer to extend their shelf life.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Recipe Source amma</span><br />
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><div dir="ltr" trbidi="on">*Tender Tamarind Leaves / Chinta Chiguru chopped 1 cup</div><div dir="ltr" trbidi="on">Toor Dal (Kandi Pappu) 1 cup</div><div dir="ltr" trbidi="on">Raw Mango peeled and diced 1/2 cup</div><div dir="ltr" trbidi="on">Salt as per taste</div><div dir="ltr" trbidi="on">Jaggery marble sized (Optional)</div><div dir="ltr" trbidi="on">Turmeric 1/4 tsp</div><div dir="ltr" trbidi="on">Green Chillies 3-4 (or as per taste)</div><div dir="ltr" trbidi="on">Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">*If you have access to fresh tender tamarind leaves, gently separate the tender leaves from the tougher ones, wash and chop them. But I got the dried, pre-treated with salt and turmeric version from my mom. I have been sparingly and fondly using them as needed. :)</div><div dir="ltr" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNysaFWEfbX-u_xKNusY2nF-hTdiUNbEMgmqoBmVeCUWAujmSuMsIj5n-y8HbRnlW43OHojGpokLI-HTwwOebas4AoAoGF3g7OAij1aZ7RRKYKVIp5SKUcmCJ7KHFZtavw35pBZoT9HiJDJCrjlCjmE1Vjbupx_ssxF-qY8iS0LpydTBsgy3Y3jA/s644/Chintachiguru%20Mamadikaya%20Pappu%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNysaFWEfbX-u_xKNusY2nF-hTdiUNbEMgmqoBmVeCUWAujmSuMsIj5n-y8HbRnlW43OHojGpokLI-HTwwOebas4AoAoGF3g7OAij1aZ7RRKYKVIp5SKUcmCJ7KHFZtavw35pBZoT9HiJDJCrjlCjmE1Vjbupx_ssxF-qY8iS0LpydTBsgy3Y3jA/s16000/Chintachiguru%20Mamadikaya%20Pappu%20(2).JPG" /></a></div><div dir="ltr" trbidi="on"><br /></div></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Wash and boil Toor Dal either in a pressure cooker or Instant Pot. Set aside.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Heat a sauce pan and add oil and rest of the seasoning ingredients. Wait until the mustard seeds splutter and the urad dal is brown. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Add the raw mango bits, chopped green chilies, turmeric, salt, jaggery (if using) and about 1/2 cup of the pre-treated tender tamarind leaves.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Add about a cup of water, cover and let the vegetables cook through.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Let the dal simmer for couple of minutes and serve over hot rice and ghee.</div></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes</i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Serves 5-6</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com2tag:blogger.com,1999:blog-5165396503068363740.post-4954532974774310342022-08-26T23:32:00.000-04:002022-08-28T18:34:01.002-04:00Xacuti Masala Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlnGoO4ifvw6nOGxuK0bmGnQIVXgxTmAy0wR9p0QVOjXJ2MV_rb7HPsILvGIo-L_BsCC8YRe0yqzUJxmJMevrr9SdUmiLXWZhEXBOTrLMt6eORrh3Jux3BA7N89shz1KNnJGHtYjhtyD3olDzJEUpjm5iDF7gR0qaVf8uuZeeBj6l98K15Ym-wQ/s644/Xacuti%20Masala%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlnGoO4ifvw6nOGxuK0bmGnQIVXgxTmAy0wR9p0QVOjXJ2MV_rb7HPsILvGIo-L_BsCC8YRe0yqzUJxmJMevrr9SdUmiLXWZhEXBOTrLMt6eORrh3Jux3BA7N89shz1KNnJGHtYjhtyD3olDzJEUpjm5iDF7gR0qaVf8uuZeeBj6l98K15Ym-wQ/s16000/Xacuti%20Masala%20Dosa%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #137 Week 4 Day 3 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">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. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">The <a href="http://www.tamalapaku.com/2013/09/xacuti-masala-powder.html">Xacuti masala powder</a> 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. :)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span>
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br /><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><div dir="ltr" style="color: #274e13;" trbidi="on">Oil/Ghee needed to shallow fry</div><div dir="ltr" trbidi="on"><i><span style="color: #2b00fe;">Dosa Batter -</span></i></div><div dir="ltr" style="color: #274e13;" trbidi="on">Kodo Millet 1 cup</div><div dir="ltr" style="color: #274e13;" trbidi="on">Rice 1/2 cup</div><div dir="ltr" style="color: #274e13;" trbidi="on">Urad Dal 1/2 cup</div><div dir="ltr" style="color: #274e13;" trbidi="on">Chana Dal handful</div><div dir="ltr" style="color: #274e13;" trbidi="on">Methi Seeds 1 tsp</div><div dir="ltr" trbidi="on"><span style="color: #2b00fe;"><i>Xacuti Aloo Masala -</i></span><span style="color: #274e13;"> </span></div><div dir="ltr" style="color: #274e13;" trbidi="on">Onions, finely chopped 2 Tbsp</div><div dir="ltr" style="color: #274e13;" trbidi="on">Potatoes boiled and roughly mashed 2 cups</div><div dir="ltr" style="color: #274e13;" trbidi="on">Xacuti Masala 2 tsp</div><div dir="ltr" style="color: #274e13;" trbidi="on">Turmeric and Salt as needed</div><div dir="ltr" style="color: #274e13;" trbidi="on">Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, curry leaves few)</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9yZuVe24k53c5AihqUNBXg8ZDeiaUinD2l90TN1ry_FilnPcS_V08971OEkyAOB-av181tMSwzTP8OfCmRcbXTkWUymIzXiZF_gB0vBLDyD4mt0VX6KrNcF_UTjFT9fi_1I5b_3r8WBbEc_VhbqBcsxNHQ9tc2rlT5mg44f0E-JvXOR0E91nhg/s644/Xacuti%20Masala%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9yZuVe24k53c5AihqUNBXg8ZDeiaUinD2l90TN1ry_FilnPcS_V08971OEkyAOB-av181tMSwzTP8OfCmRcbXTkWUymIzXiZF_gB0vBLDyD4mt0VX6KrNcF_UTjFT9fi_1I5b_3r8WBbEc_VhbqBcsxNHQ9tc2rlT5mg44f0E-JvXOR0E91nhg/s16000/Xacuti%20Masala%20Dosa%20(2).JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><div dir="ltr" trbidi="on"><span style="color: #2b00fe;"><i>To Make Dosa Batter - </i></span></div><div dir="ltr" style="color: #274e13;" trbidi="on">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.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">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.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">Transfer the batter into a big vessel, add salt as needed and mix well.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">Cover, set aside in a warm place for 8-10 hours allowing it to ferment.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><span style="color: #2b00fe;"><i>To make Xacuti Aloo Masala - </i></span></div><div dir="ltr" style="color: #274e13;" trbidi="on">In a heated pan, add oil and rest the seasoning ingredients. </div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">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.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">Remove form heat and allow it to slightly cool.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><span style="color: #2b00fe;"><i>To make Xacuti Masala Dosa - </i></span></div><div dir="ltr" style="color: #274e13;" trbidi="on"><div dir="ltr" trbidi="on">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. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Continue with the rest of the batter. Refrigerate any left over batter.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Serve with any choice of chutney.</div></div></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30-40 minutes + soaking and fermentation time 15 hours</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 12-14</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-67679999259706595762022-08-25T23:28:00.007-04:002022-08-25T23:28:50.138-04:00Watermelon Rind Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOGMqgXlVNMsrR6qYKt3kJkSq5ELoECcb2DMOARw1AEU6RYZI03SIvshoR-4mcX0I2t6ePe3j2mjb6lWg4oDGHXUeeVFRKHPdFa20H62eVZtF4P5Aij3NK-zFefrYFnE__bRt2c_2CPoyMt4RPXUaIbVzRXp2fnOc-bGn5GYw176_aUOBuLUgDg/s644/Watermelon%20Rind%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="451" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOGMqgXlVNMsrR6qYKt3kJkSq5ELoECcb2DMOARw1AEU6RYZI03SIvshoR-4mcX0I2t6ePe3j2mjb6lWg4oDGHXUeeVFRKHPdFa20H62eVZtF4P5Aij3NK-zFefrYFnE__bRt2c_2CPoyMt4RPXUaIbVzRXp2fnOc-bGn5GYw176_aUOBuLUgDg/s16000/Watermelon%20Rind%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #137 Week 4 Day 2 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">For today, I present these Watermelon Rind dosas which has been in my to-do list forever. They are also known as Kalingana Polo, I have adopted a mixture of recipes from the web to come up with my own combination of ingredients to suit our dietary needs.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">I have substituted foxtail millet for idli rice and have fermented only for 5-6 hours. There was no after taste of the watermelon if anyone is wondering. :)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: large;"><span style="color: #274e13; font-family: georgia, times new roman, serif;"><br /></span>
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Foxtail Millet 1 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Watermelon rind, shredded 1 cup (Only the white part)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coconut, shredded handful</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: large;">Oil to shallow fry the dosas</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOK5FxPTCIga9H197FaFmSU4MCYDGCUGE_2Ijix6Nlb8KsTuDWs1C6kdfkzb2F1CtKknjOqVOyedmAu22OXjBedvjbBxO5YE8rnL7hOW9ZNwlafT5InkknaxtttZljFC8Tj4exCrIk6j8T6gUc09g_bXm5bqZmRzdGQ6QjfrFQtEbU5BrDM4EqSg/s644/Watermelon%20Rind%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOK5FxPTCIga9H197FaFmSU4MCYDGCUGE_2Ijix6Nlb8KsTuDWs1C6kdfkzb2F1CtKknjOqVOyedmAu22OXjBedvjbBxO5YE8rnL7hOW9ZNwlafT5InkknaxtttZljFC8Tj4exCrIk6j8T6gUc09g_bXm5bqZmRzdGQ6QjfrFQtEbU5BrDM4EqSg/s16000/Watermelon%20Rind%20Dosa%20(1).JPG" /></a></div><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Wash and soak foxtail millet for 5-6 hours. Grind into a fine batter adding shredded coconut and shredded watermelon rind.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Set aside the batter for fermentation.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><div dir="ltr" trbidi="on">On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Flip onto the other side and allow it to cook for a few seconds. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Remove and continue with the rest of the batter. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Serve it hot with a chutney of your choice.</div></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes + Batter prep time and fermentation time 10 hrs </i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 10-12</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-3385300015991372332022-08-24T21:48:00.000-04:002022-08-24T21:48:06.238-04:00Vellulli Karam Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hk1j_3CQz4YG1HmkSWuN4m1dDtqF3e3Ekh9XO1sRAMVgt1KW4NnQ8syObn8SsjyDHnpsgNOxbRxvXpA4gTZSoDrhMelfIulPJUI2r9GlSoiC23R3KWYWRqWC8waSBpl4jCIP-yeJ_QjQipE4-qgZcgcTvKbAR5apFPsaHRt05g72GaQ8dv_BYg/s644/Vellulli%20Karam%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5hk1j_3CQz4YG1HmkSWuN4m1dDtqF3e3Ekh9XO1sRAMVgt1KW4NnQ8syObn8SsjyDHnpsgNOxbRxvXpA4gTZSoDrhMelfIulPJUI2r9GlSoiC23R3KWYWRqWC8waSBpl4jCIP-yeJ_QjQipE4-qgZcgcTvKbAR5apFPsaHRt05g72GaQ8dv_BYg/s16000/Vellulli%20Karam%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #137 Week 4 Day 1 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">This week I shall continue with the A-Z Dosa series. This month the starting letters are V, W and X.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">This version of Vellulli karam Dosa (Vellulli means Garlic; Karam means Spicy) is inspired by the <a href="http://www.tamalapaku.com/2013/04/rayalaseema-erra-karam-dosa.html">Erra Karam Dosa</a> I frequently make at home. Since my family adores garlic flavor, these dosas have been super popular at home.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: large;"><span style="color: #274e13; font-family: georgia, times new roman, serif;"><br /></span>
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Dosa Batter 3 cups (I used <a href="http://www.tamalapaku.com/2022/04/kodo-millet-dosa.html">Kodo Millet Dosa</a> Batter)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Onions, finely chopped 1/4 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Oil to shallow fry the dosas</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Vellulli Karam - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coriander Seeds 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cumin Seeds 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coconut Powder 1/4 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Garlic pods handful</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Dry Red Chilies 2-3</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZClpb3CGkCnMCQU1PjNFO7JEyEE5D2c2HWpDZ_6oljL8p-aVOCzEUwVli2gSlqrcnkOdNa_xmV8N1ZAr3dwhqmTmt_L0hilnkTcTYq715iGqF_IUIev8ZgPPJ5sBuodDrYQfXOYnCmrC1fiaJlndxPwILSg9GE0nfYDChQ0klubzpflzeyc_UQ/s644/Vellulli%20Karam%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZClpb3CGkCnMCQU1PjNFO7JEyEE5D2c2HWpDZ_6oljL8p-aVOCzEUwVli2gSlqrcnkOdNa_xmV8N1ZAr3dwhqmTmt_L0hilnkTcTYq715iGqF_IUIev8ZgPPJ5sBuodDrYQfXOYnCmrC1fiaJlndxPwILSg9GE0nfYDChQ0klubzpflzeyc_UQ/s16000/Vellulli%20Karam%20Dosa%20(1).JPG" /></a></div><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;"><b>Method Of Preparation -</b></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><b><br /></b></span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">To prepare Vellulli Karam - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Dry roast coriander seeds, cumin seeds, coconut powder, dry red chilies and set aside. Lightly roast the garlic pods and remove from heat. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Allow them to cool and grind into a coarse paste adding very little water and set aside.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">To make Dosas - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: large;">On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Fold the dosa into half and gently remove from heat. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Continue with the rest of the batter. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Serve it hot with a chutney of your choice.</div></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;"><br /></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes excluding the batter preparation time </i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 10-12 dosas</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-30271192354033099282022-07-19T20:00:00.001-04:002022-07-19T20:00:00.269-04:00Uppu Huli Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBUjtNglvC1MGmzEDd3qJhDJmqfF4DskEkzkDBsyUnUYZSyFwwfNccftOTqFXX31Vmc2amgdg11Js2VaNWRybkJNn9IPhBoUuTDrkp8-2K9hAFWj6yMim0cn4KSYbHY4g667ZiikUnKJ3VcFXvZbldEnuHORXqjN_8bMNGMeyQOdJKBfPqWnOcA/s644/Uppu%20Huli%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="452" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBUjtNglvC1MGmzEDd3qJhDJmqfF4DskEkzkDBsyUnUYZSyFwwfNccftOTqFXX31Vmc2amgdg11Js2VaNWRybkJNn9IPhBoUuTDrkp8-2K9hAFWj6yMim0cn4KSYbHY4g667ZiikUnKJ3VcFXvZbldEnuHORXqjN_8bMNGMeyQOdJKBfPqWnOcA/s16000/Uppu%20Huli%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #136 Week 3 Day 3 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">I thought I hit a road block with the Dosa for the letter U. I had Ulavala Dosa (Horsegram Dosa) noted down for the letter U. But I had made Horsegram Dosa earlier in the series. So I had to revise my list again and look for another recipe.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">But a simple google search took me to this site where I came to know about Uppu Huli Dosa. Apparently it is a very famous recipe from the Udipi region. It is a sweet, spicy and tangy kind of dosa and is a very treasured recipe of the region. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">The original recipe used only rice, urad dal and fenugreek seeds for the Dosa batter. I have used the foxtail millet dosa batter instead. Also please note that the original recipe is a no ferment recipe whereas I am using a fermented Dosa batter.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Recipe Source <a href="https://marudhuskitchen.com/udupi-famous-food-uppu-huli-dosa/">here </a></span><br />
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Dosa Batter 2 cups (used <a href="http://www.tamalapaku.com/2021/07/foxtail-millet-idli-and-dosa.html">Foxtail Millet Dosa</a> recipe)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Oil to shallow fry Dosas</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Coconut Masala - </i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coconut grated 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Tamarind extract 2 Tbsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Salt as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Jaggery 2 Tbsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Red Chilies 4-5</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coriander seeds 4 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cumin seeds 3 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPK1kAPtd8y78eazww3n2b-ko5Sb-mdXteROxvvZ2QQYv-X7ZjXgGBxFkqrcx9FEVbuN5tdp0RjPdzk-ZMYFTUxtE_hWez3kbfLjQpTjEL_ZOyq2eASF4vCsteaFQFfoDcO4oS17oStOPcdQYXJ5HW2kCozwG9AQAX7jXZRcarbBRaW1xWRfIDaQ/s644/Uppu%20Huli%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPK1kAPtd8y78eazww3n2b-ko5Sb-mdXteROxvvZ2QQYv-X7ZjXgGBxFkqrcx9FEVbuN5tdp0RjPdzk-ZMYFTUxtE_hWez3kbfLjQpTjEL_ZOyq2eASF4vCsteaFQFfoDcO4oS17oStOPcdQYXJ5HW2kCozwG9AQAX7jXZRcarbBRaW1xWRfIDaQ/s16000/Uppu%20Huli%20Dosa%20(1).JPG" /></a></div><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><i><span style="color: #2b00fe;">To Prepare the Coconut Masala - </span></i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Blend coriander seeds, Cumin seeds and red chilies into a fine powder. Add in the coconut, jaggery and tamarind extract and blend into a fine paste.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>To Prepare the Dosa -</i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">To the Dosa batter, mix in the coconut masala and gently whisk it.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><div dir="ltr" trbidi="on">On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Flip onto the other side and allow it to cook for a few seconds. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Remove and continue with the rest of the batter. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Serve it hot with a chutney of your choice.</div></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes + Batter Preparation and fermentation time 10-12 hours</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 10-12</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-50994886535405481072022-07-18T20:00:00.001-04:002022-07-18T20:00:00.260-04:00Tomato Millet Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRUWGa_A6Bl8AA0gB6jL62WoCa6g8z8relY0uK6vjitsC3FKiOIeskFvrCyQ2e1UiTGiSZTzPktXduxlRObdeoT1a1mCOGfS-uW7nlwi73r1T0_B4rNHrxbR2I2wLS52s4uHx0lbBMHranL4CVuc0Bii2tEe7muIcJEElwV8_yDWoyoOetfYF_Q/s644/Tomato%20Millet%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRUWGa_A6Bl8AA0gB6jL62WoCa6g8z8relY0uK6vjitsC3FKiOIeskFvrCyQ2e1UiTGiSZTzPktXduxlRObdeoT1a1mCOGfS-uW7nlwi73r1T0_B4rNHrxbR2I2wLS52s4uHx0lbBMHranL4CVuc0Bii2tEe7muIcJEElwV8_yDWoyoOetfYF_Q/s16000/Tomato%20Millet%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #136 Week 3 Day 2 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">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. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">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.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span>
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><div dir="ltr" style="color: #274e13;" trbidi="on">Dosa Batter 3 Cups</div><div dir="ltr" style="color: #274e13;" trbidi="on">Spiced Tomato Puree 1/2 cup to 3/4 cup</div><div dir="ltr" style="color: #274e13;" trbidi="on">Oil to shallow fry Dosas</div><div dir="ltr" trbidi="on"><i><span style="color: #2b00fe;">For Dosa Batter - </span></i></div><div dir="ltr" trbidi="on"><i><span style="color: #2b00fe;">Note ** Any Dosa batter can be used. I used the following..</span></i></div><div dir="ltr" style="color: #274e13;" trbidi="on">Urad Dal 1/2 cup</div><div dir="ltr" style="color: #274e13;" trbidi="on">Chana Dal handful</div><div dir="ltr" style="color: #274e13;" trbidi="on">Foxtail Millet 1 1/2 cups</div><div dir="ltr" style="color: #274e13;" trbidi="on">Fenugreek seeds 1 tsp</div><div dir="ltr" style="color: #274e13;" trbidi="on">Salt as needed</div><div><i><span style="color: #2b00fe;">For Spiced Tomato Puree - </span></i></div><div style="color: #274e13;">Oil 1 tsp</div><div style="color: #274e13;">Onions chopped 1/2 cup</div><div style="color: #274e13;">Tomatoes cubed 3 cups</div><div style="color: #274e13;">Salt and Red Chili powder as needed</div><div style="color: #274e13;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOy_0tzSE-c4JmGnqlWRSHpa53k0pH75S2_nYf3lAP4HgioGO9ricd8diyx08ht5SsamckKNeCJPTSw6reG6T-WtXXF-SEg8RzZZdcwPcccS5dFsO3_ZHHC5qrgkPPe8QkWpNv9WVL-YeVcbZXshnL3A5HXJDyr1KsBIwzgkD9-hYdLHLvBAUqiQ/s644/Tomato%20Millet%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOy_0tzSE-c4JmGnqlWRSHpa53k0pH75S2_nYf3lAP4HgioGO9ricd8diyx08ht5SsamckKNeCJPTSw6reG6T-WtXXF-SEg8RzZZdcwPcccS5dFsO3_ZHHC5qrgkPPe8QkWpNv9WVL-YeVcbZXshnL3A5HXJDyr1KsBIwzgkD9-hYdLHLvBAUqiQ/s16000/Tomato%20Millet%20Dosa%20(1).JPG" /></a></div><div style="color: #274e13;"><br /></div></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><div dir="ltr" trbidi="on"><i><span style="color: #2b00fe;">To Prepare the Dosa Batter - </span></i></div><div dir="ltr" style="color: #274e13;" trbidi="on">Wash and soak urad dal, chana dal, fenugreek seeds for 4-6 hours. Wash and soak foxtail millet for 4-6 hours.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">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.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">Remove the batter into a big pot. Add salt to taste. Set aside for fermentation in a warm place. </div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><i><span style="color: #2b00fe;">To Prepare the Spiced Tomato Puree -</span></i></div><div dir="ltr" style="color: #274e13;" trbidi="on">In a heated pan, add oil and saute chopped onions. After the onions are cooked through, add in the chopped tomatoes. </div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">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. </div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">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. </div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">In a heated no stick griddle, brush with oil and wipe it with a paper towel or a cut onion.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">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.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">Drizzle oil on the edges, cover and let it cook.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">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.)</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">Remove onto a plate and continue with the rest of the batter.</div><div dir="ltr" style="color: #274e13;" trbidi="on"><br /></div><div dir="ltr" style="color: #274e13;" trbidi="on">Serve them hot with Peanut Chutney.</div></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes + Batter preparation and Fermentation Time 10-12 hours</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 12-14</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-71034604008383932482022-07-17T20:00:00.001-04:002022-07-17T20:00:00.245-04:00Sabudana Millet Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinB_9HkueRbly0n-wF9gVq65-F9kCjuHcs0u7_lJCgxaL7Bt3EcXEk5xFmO_ehrYKym45bquo7mSd5Y2reKIFRi5qBfJCvzOaeRpgkoMyiEnUbUcZ5x0Nf5ges75webw8w7_KOPWB4Kvd5J4WvpayY9hhG16J19WDwgFMh_HDflNUvxPqMUXdm4w/s644/Sabudana%20Millet%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="463" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinB_9HkueRbly0n-wF9gVq65-F9kCjuHcs0u7_lJCgxaL7Bt3EcXEk5xFmO_ehrYKym45bquo7mSd5Y2reKIFRi5qBfJCvzOaeRpgkoMyiEnUbUcZ5x0Nf5ges75webw8w7_KOPWB4Kvd5J4WvpayY9hhG16J19WDwgFMh_HDflNUvxPqMUXdm4w/s16000/Sabudana%20Millet%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #136 Week 3 Day 1 -</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">This week I shall continue the A-Z Dosa Series and this month the starting letters are S, T and U.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Sabudana 1/2 cup washed and soaked</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Foxtail Millet 1 cup washed and soaked</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Onion, finely chopped 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Green Chili-Ginger paste 2 tsp (or as needed)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Carrot finely grated 2 Tbsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coriander leaves finely chopped</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cumin Seeds 1/2 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Asafotida 1/4 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">ENO fruit salt 1/2 tsp </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoZmzc1vL5XermuxlEWObXdrIosva7mUbMFEO4oDDZdoiC3pa_OaTtQoSXT1riAbE-NWVWUQOkR8ZSp4sEbFisHbB-4t1XNkv7fkRAN7NBB7BNkGy14NwQQoXq5D6Zvn_tQI6-wKZ9INrZXsoxxIzad5JAbN8eoEsfHx81NjPdLUT60mOTGTM3g/s644/Sabudana%20Millet%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoZmzc1vL5XermuxlEWObXdrIosva7mUbMFEO4oDDZdoiC3pa_OaTtQoSXT1riAbE-NWVWUQOkR8ZSp4sEbFisHbB-4t1XNkv7fkRAN7NBB7BNkGy14NwQQoXq5D6Zvn_tQI6-wKZ9INrZXsoxxIzad5JAbN8eoEsfHx81NjPdLUT60mOTGTM3g/s16000/Sabudana%20Millet%20Dosa%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><div dir="ltr" trbidi="on">Wash and soak sabudana, and foxtail millet separately for 4-6 hours. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Remove the batter into a big pot. Add salt to taste.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Add the chopped onion, coriander leaves, carrot, green chili-ginger paste, cumin seeds and asafotida into the batter.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Mix well and set aside for a few minutes.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">When ready to prepare Dosas, whisk the batter and sprinkle ENO fruit salt. Gently mix the batter.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Drizzle oil on the edges, cover and let it cook.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.)</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Remove onto a plate and continue with the rest of the batter.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Serve them hot with Peanut Chutney.</div></span><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes + Soaking time 4 hours</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 7-8 Dosas</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-67273655227824635192022-06-19T22:46:00.000-04:002022-06-19T22:46:13.371-04:00Ragi Foxtail Millet Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlJsBDWZpySsM7MCAebfVqSX-WyGtw8Q_M80hH7kZJNfjJKyJUD_Fx0EH3GPrljDRW5hA60oHWZXPi5W2PDjmX28a9cnSnq6wWAF1K0HQfBGxP2aanz3Xrh_XBUZZ9kFaEh1kK7_aIh_TUYGDSVnfHI_a9pDGg3bMojc1GjMfI3hD-cO7gmSF3Q/s644/Ragi%20Foxtail%20Millet%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlJsBDWZpySsM7MCAebfVqSX-WyGtw8Q_M80hH7kZJNfjJKyJUD_Fx0EH3GPrljDRW5hA60oHWZXPi5W2PDjmX28a9cnSnq6wWAF1K0HQfBGxP2aanz3Xrh_XBUZZ9kFaEh1kK7_aIh_TUYGDSVnfHI_a9pDGg3bMojc1GjMfI3hD-cO7gmSF3Q/s16000/Ragi%20Foxtail%20Millet%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #135 Week 3 Day 3 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">The last recipe this week is this nutritious Ragi Dosa. I customized the recipe to avoid using rice. This works very well with the regular Dosa batter as well.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">The kids also didn't mind the color of the dosas as it had no great impact on the taste. I found this to be a very good way to get the kids to consume Ragi.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Dosa Batter 3 Cups</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Ragi Flour 1/2 cup to 3/4 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Oil to shallow fry Dosas</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #2b00fe; font-family: georgia, times new roman, serif; font-size: large;"><i>For Dosa Batter - </i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #2b00fe; font-family: georgia, times new roman, serif; font-size: large;"><i>Note ** Any Dosa batter can be used. I used the following..</i></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Urad Dal 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Chana Dal handful</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Foxtail Millet 1 1/2 cups</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Fenugreek seeds 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Salt as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYVEgir50WkhUF6JZXJ9iHILTRebj1E1xIiEQyd9Twr38pIJpCoeJNW_lV2YvQ9toRBntBpBblyw5DJa-9UP6yUYmNq-n0zkJ8j5Iag_JaEBF__TaC2Dx_IlZCGGNwK3GwQNqeA6o0JmrEF0LL2ql-KHHqzg-icmsbFxRq2hPDleVhsnWuRsswA/s644/Ragi%20Foxtail%20Millet%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYVEgir50WkhUF6JZXJ9iHILTRebj1E1xIiEQyd9Twr38pIJpCoeJNW_lV2YvQ9toRBntBpBblyw5DJa-9UP6yUYmNq-n0zkJ8j5Iag_JaEBF__TaC2Dx_IlZCGGNwK3GwQNqeA6o0JmrEF0LL2ql-KHHqzg-icmsbFxRq2hPDleVhsnWuRsswA/s16000/Ragi%20Foxtail%20Millet%20Dosa%20(1).JPG" /></a></div><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><div dir="ltr" trbidi="on">Wash and soak urad dal, chana dal, fenugreek seeds for 4-6 hours. Wash and soak foxtail millet for 4-6 hours.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Remove the batter into a big pot. Add salt to taste and gradually add Ragi flour and mix well. Set aside for fermentation in a warm place. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">When ready to prepare Dosas, whisk the batter and check for salt. Adjust the consistency of the batter and add water if needed.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Drizzle oil on the edges, cover and let it cook.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.)</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Remove onto a plate and continue with the rest of the batter.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Serve them hot with <a href="http://www.tamalapaku.com/2011/06/pappula-podi-roasted-chana-dal-powder.html">Pappula Podi</a> and <a href="http://www.tamalapaku.com/2010/03/peanut-chutneypalli-chutney.html">Peanut Chutney</a>.</div></span><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time </i></span><i style="background-color: white; color: #274e13; font-family: georgia, "times new roman", serif;"><span style="font-size: x-small;">30 minutes + Soaking time 8 hours + fermentation time 12 hours</span></i><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 24-25 Dosas</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com1tag:blogger.com,1999:blog-5165396503068363740.post-84380101848535620912022-06-18T21:49:00.002-04:002022-06-18T21:49:44.470-04:00Quinoa Millet Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUV-Ept1KWHwk8fafdyg50wIZzTnSSI_zIVsBwP2fMDs8zQq6ZQUcCEC5BxuEOXay8OcqKv6_ZKG8UU_Vfhza2xlH9LMreuGcieEmHFIYwSB-F4FR51VBXSv9bqawDpeZvcwGn9lrP_9D44Do_CCMK6bjJfLUWstVvUI_uuAuzdAUrGag2kmZoXg/s644/Quinoa%20Millet%20Dosa%20%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUV-Ept1KWHwk8fafdyg50wIZzTnSSI_zIVsBwP2fMDs8zQq6ZQUcCEC5BxuEOXay8OcqKv6_ZKG8UU_Vfhza2xlH9LMreuGcieEmHFIYwSB-F4FR51VBXSv9bqawDpeZvcwGn9lrP_9D44Do_CCMK6bjJfLUWstVvUI_uuAuzdAUrGag2kmZoXg/s16000/Quinoa%20Millet%20Dosa%20%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #135 Week 3 Day 2 -</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Today's Dosa recipe had to be something with Quinoa and so here it is as a combination of quinoa, foxtail millet and urad dal. The dosa came out very crispy and delicious.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span>
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Quinoa 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Foxtail Millet 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Urad Dal 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Methi Seeds 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUC1fWs634AKdyGq1HkIe5XvLwnFJDqo92leqol1yiSZd8azk8Qs4Y9Ql998pbCnGxXERcINXqgGSwoEph-ed8Wp4db4tL6E5VzoHVYYbA1tY07sXe_nPm3WJ4jkk-XBd9OuzUgHC30INRTf5YQYdkKaSKMM6VuwcHfDEOjYMLEkr7rQSPSTSzg/s644/Quinoa%20Millet%20Dosa%20%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUC1fWs634AKdyGq1HkIe5XvLwnFJDqo92leqol1yiSZd8azk8Qs4Y9Ql998pbCnGxXERcINXqgGSwoEph-ed8Wp4db4tL6E5VzoHVYYbA1tY07sXe_nPm3WJ4jkk-XBd9OuzUgHC30INRTf5YQYdkKaSKMM6VuwcHfDEOjYMLEkr7rQSPSTSzg/s16000/Quinoa%20Millet%20Dosa%20%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><div dir="ltr" trbidi="on"><div dir="ltr" trbidi="on">Wash and soak Foxtail Millet, Quinoa for about 4-6 hours.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Wash and soak Urad Dal and fenugreek seeds for about 4 hours.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Drain and blend the Foxtail millet and Quinoa into a coarse batter adding as little water as needed.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Combine both the batters, add salt as needed and mix well.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Cover and let the dosa cook.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Flip onto the other side and allow it to cook for a few seconds. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Remove and continue with the rest of the batter. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Serve it hot with a chutney of your choice.</div></div></span><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i><br /></i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes + Soaking time 5-6 hrs + Fermentation Time 12 hours</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes </i></span><i style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: small;">12-14 Dosas</i></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com1tag:blogger.com,1999:blog-5165396503068363740.post-13912175583569316912022-06-17T18:38:00.000-04:002022-06-17T18:38:11.492-04:00Peanut Besan Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5tTdSQi7HKhge4NhR1F0IMCjalSDglvtFEKL3OKhveV1hIhDJen2QlIEKCiPXPn8o2PL-k-h-bVlbkgpIW4e3lgEXJlroaYsl1M18OTvVR__f9ACtqR3GIfHzzbhRa4PxOYOY_CuvucTC0WbouKTDg4xBX3FR0MU22YkDGM8U4-spyZmbRxSPQ/s644/Peanut%20Besan%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="481" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5tTdSQi7HKhge4NhR1F0IMCjalSDglvtFEKL3OKhveV1hIhDJen2QlIEKCiPXPn8o2PL-k-h-bVlbkgpIW4e3lgEXJlroaYsl1M18OTvVR__f9ACtqR3GIfHzzbhRa4PxOYOY_CuvucTC0WbouKTDg4xBX3FR0MU22YkDGM8U4-spyZmbRxSPQ/s16000/Peanut%20Besan%20Dosa%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #135 Week 3 Day 1 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">This week I shall continue with the A-Z Series featuring Dosas alphabetically. This month the starting letters are P, Q and R.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">The A-Z series so far..</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><span id="docs-internal-guid-55c5ea89-7fff-e23c-b9d3-56a83b30190a"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/01/atukula-dosa-poha-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Atukula Dosa ~ Poha Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/01/bellam-dosa-jaggery-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bellam Dosa ~ Jaggery Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/01/chakuli-pitha-coconut-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Chakuli Pitha ~ Coconut Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/02/davanagare-benne-dose.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Davanagare Benne Dose</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/02/erra-karam-dosa-version-2.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Erra Karam Dosa (Version 2)</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/02/foxtail-millet-moringa-leaves-adai.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Foxtail Millet Moringa Leaves Adai</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/03/godhuma-pindi-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Godhuma Pindi Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/03/horsegram-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Horsegram Millet Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/03/instant-set-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Instant Set Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/04/jowar-flour-vegetable-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Jowar Flour Vegetable Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/04/kodo-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Kodo Millet Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/04/little-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Little Millet Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/05/methi-leaves-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Methi Leaves Millet Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/05/navadhanya-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Navadhanya Millet Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/05/oats-millet-rava-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-family: Georgia; font-size: 18pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Oats Millet Rava Dosa</span></a></p><div><br /></div></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Recipe Inspiration - <a href="https://nishamadhulika.com/en/2035-peanut_besan_cheela_recipe.html">here</a></span><br />
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Peanuts soaked for 4-5 hours 1 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Besan/Gram Flour 1 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Green Chilies-Ginger Paste 2 tsp (or as needed)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ajwain, crushed 1/2 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cumin Seeds crushed 1/2 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Asafotida 1/4 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Chopped Vegetables 2-3 cups (I used Carrot, Onion and Sweet Peppers)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coriander Leaves finely chopped 3 Tbsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Xbah19r3-ryVVZ1a2n-zTKXNdFJe1TXl8C6ZM0-NVvsRmrq2j3X5_3fWj0x7sMwjp4lukPK1SPNX5FUjUDxFcKBduJUiAtfi_ypXAAplD5U0_vn2rjRwteNlyZEK6M0gJ7HA8LYt9pBbEUo34DCZ0_A_k1WpxOoksopTrK-u0wv25dD8BBQwQ/s644/Peanut%20Besan%20Dosa%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7Xbah19r3-ryVVZ1a2n-zTKXNdFJe1TXl8C6ZM0-NVvsRmrq2j3X5_3fWj0x7sMwjp4lukPK1SPNX5FUjUDxFcKBduJUiAtfi_ypXAAplD5U0_vn2rjRwteNlyZEK6M0gJ7HA8LYt9pBbEUo34DCZ0_A_k1WpxOoksopTrK-u0wv25dD8BBQwQ/s16000/Peanut%20Besan%20Dosa%20(2).JPG" /></a></div><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><div dir="ltr" trbidi="on">In a mixing bowl, add all the finely chopped vegetables, coriander leaves, ginger-green chili paste, cumin seeds, ajwain, asafotida, and salt.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Make a fine paste of the soaked, washed and drained peanuts adding as much water as needed.</div><div dir="ltr" trbidi="on"> </div><div dir="ltr" trbidi="on">In the same blender, add the besan and about 1/2 cup of water and blend until there are no lumps.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Adjust water and mix into a thick batter. (It should be similar to the idli batter consistency - thick but pourable).</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Cover and set aside for 10-15 minutes.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Cover and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Continue for the rest of the batter or as required.</div></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i><br /></i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time Soaking Time 4 hours + Preparation Time 30 minutes</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 12-14 Dosas</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com1tag:blogger.com,1999:blog-5165396503068363740.post-38470102688988213562022-06-12T22:03:00.000-04:002022-06-12T22:29:36.554-04:00Bhagara Tomato<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZCxFJbSdltioxyTmEM8j7eRhR5ptb9ENF3ncK5kMj-qeIuUv_UpkbOZuHVKWD5lPfBBDEBu62wrI815kwfMrLX_ZCUFbMV6OjvPDPUcHvYiBwql3g3iDwhLGJzRcZGlPavMUxpzh4h134rQj_DxmuPXHXveTWxcsm-T-tRcJZ5kuwRmNfKUXiA/s644/Bhagara%20Tomato%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZCxFJbSdltioxyTmEM8j7eRhR5ptb9ENF3ncK5kMj-qeIuUv_UpkbOZuHVKWD5lPfBBDEBu62wrI815kwfMrLX_ZCUFbMV6OjvPDPUcHvYiBwql3g3iDwhLGJzRcZGlPavMUxpzh4h134rQj_DxmuPXHXveTWxcsm-T-tRcJZ5kuwRmNfKUXiA/s16000/Bhagara%20Tomato%20(2).JPG" /></a></div><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">BM #135 Week 2 Day 3 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">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!! </span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">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.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">This is a perfect gravy for any flatbread and goes well even with any kind of Pulao.<br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div>
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients -</b></span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Grape tomatoes 1/2 lb</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Milk 1/2 cup</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Turmeric 1/4 tsp</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Dhania-Jeera Powder 1 tsp</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional if the grape tomatoes are sour)</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Jeera 1/2 tsp</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Salt as per taste</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Oil and Jeera for seasoning</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Chopped coriander leaves for garnish</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><i><span style="color: blue;">For Gravy -</span></i></span><br />
<span style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: large;">Onion Chopped and Sautéed 1 medium</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Tomato 1/2 (Optional)</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Cashews 1 Tbsp</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Almonds 1 Tbsp</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Walnuts 1 Tbsp</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Poppy seeds 1 tsp</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Sesame seeds 1 tsp</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Coconut (grated or powdered) 1 tsp</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Ginger Garlic paste 1 tsp</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Green chillies 2-3 (or as per taste)</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Cloves 3-4 (or as required)</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Cinnamon 2 inch piece</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Cardamom 2</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Pepper corns 4-5</span><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Fennel (Saunf) 1/4 tsp (Optional)</span><br /><span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuVx4Zd-yOa6FPin4Hs2yzd3YU5ZIpWf_55oPmZmB6aWM8YAFXWl--fD_84i0dW-gfwFmkvXja-X0WGcwa3JS5l6Nd6ZoUjSCY7qdKRL5JyZi32bjidMGRuRRB44V7c4am-2mwEXmUl_TkbjJEaTsSJh_LX28KSnd2EIXAtMSkU3Lh3H3zyElwg/s644/Bhagara%20Tomato%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuVx4Zd-yOa6FPin4Hs2yzd3YU5ZIpWf_55oPmZmB6aWM8YAFXWl--fD_84i0dW-gfwFmkvXja-X0WGcwa3JS5l6Nd6ZoUjSCY7qdKRL5JyZi32bjidMGRuRRB44V7c4am-2mwEXmUl_TkbjJEaTsSJh_LX28KSnd2EIXAtMSkU3Lh3H3zyElwg/s16000/Bhagara%20Tomato%20(1).JPG" /></a></div><br />
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Method of preparation -</b></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Grind all the ingredients in the 'For Gravy' list.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">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.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Add Turmeric, Dhania-Jeera Powder, Amchur Powder, Salt to the above mixture. Also add a little water if it starts getting burnt.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">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). </span><br /><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">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!)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: large;">Switch off the flame , garnish with chopped coriander leaves and serve it hot with roti/naan or with rice!</span><br />
<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.spicingyourlife.com/wp-content/uploads/2020/11/BM_LogoNew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="565" height="320" src="https://www.spicingyourlife.com/wp-content/uploads/2020/11/BM_LogoNew.jpg" width="226" /></a></div><br />
<div><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Serves 4 Adults</i></span></span><br /><span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Preparation Time 30 min</i></span></div>Harinihttp://www.blogger.com/profile/12494045455121978273noreply@blogger.com6tag:blogger.com,1999:blog-5165396503068363740.post-14102489128088863962022-06-11T20:09:00.003-04:002022-06-11T20:09:35.398-04:00Ghughni<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQlTpU_C09FKrONRH3W1OvuUt19ba4UhAVGR_4ih3hU0_1hAwxHJmNf7qhqDnVzBJaHYMnh8nTz84hfDlEFx3LV7MW6gvkjaWnSWBdhwfUigSbCBUKnPGn1eqU07Ozf6b-7aFgmLK-I2G0G-MLzWj65tW75lgoECQtFaWGTVBx_kVO7gEmqmjIw/s644/Ghughni%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="469" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQlTpU_C09FKrONRH3W1OvuUt19ba4UhAVGR_4ih3hU0_1hAwxHJmNf7qhqDnVzBJaHYMnh8nTz84hfDlEFx3LV7MW6gvkjaWnSWBdhwfUigSbCBUKnPGn1eqU07Ozf6b-7aFgmLK-I2G0G-MLzWj65tW75lgoECQtFaWGTVBx_kVO7gEmqmjIw/s16000/Ghughni%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #135 Week 2 Day 2 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">A few months back, my friend shared an authentic Odiya recipe for <a href="http://www.tamalapaku.com/2022/01/chakuli-pitha-coconut-dosa.html">Chakuli Pitha</a> and Ghughni as that is apparently a classic combination in their families.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Now I got the opportunity to showcase Ghughni as it is a versatile dish which pairs well with many flatbreads.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">The onion and garlic are optional in this recipe but I used them when I made it.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Recipe Source Padma</span><br />
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">White Vatana 1 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt and Turmeric as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Onion finely chopped 1/2 cup (Optional)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ginger-Garlic-Green Chili paste 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Tomatoes finely chopped 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coriander Powder 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Kala Jeera 1/4 tsp, Saunf 1/2 tsp and Asafotida)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Coriander leaves finely chopped for garnish</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVWtK48fiQMg1sy21zypkmvr9Royzj6511Su55INWakjrmkiEkinmZY78y706DOAUgEn-MqOo7iGy_Gtl5NFexgw5lxrV39EGU2Lepzr9GpVuq3H_wXI4AD1BFzKmlJOtN8fJ1PHGdwgsYfKd0f8bSGezkxz_qiDV0xpqqthRCi0BcRhjzj--ng/s644/Ghughni%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVWtK48fiQMg1sy21zypkmvr9Royzj6511Su55INWakjrmkiEkinmZY78y706DOAUgEn-MqOo7iGy_Gtl5NFexgw5lxrV39EGU2Lepzr9GpVuq3H_wXI4AD1BFzKmlJOtN8fJ1PHGdwgsYfKd0f8bSGezkxz_qiDV0xpqqthRCi0BcRhjzj--ng/s16000/Ghughni%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><b style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: x-large;">Method Of Preparation -</b></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Wash and soak White Vatana for 5-6 hours. Pressure cook until cooked through along with salt and turmeric. Set aside.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Add in ginger-garlic-green chili paste, tomatoes, salt, coriander powder and turmeric. Allow the tomatoes to become mushy.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Add in the boiled vatana and adjust the consistency of the gravy by adding water and allow it to boil and thicken. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia; font-size: large;"><span style="color: #274e13;">Sprinkle roasted jeera powder after the gravy is ready. Remove from heat and g</span><span style="color: #274e13;">arnish with chopped coriander leaves.</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Serve with Poori, Roti or <a href="http://www.tamalapaku.com/2022/01/chakuli-pitha-coconut-dosa.html">Chakuli Pitha</a>.</span><div class="separator" style="clear: both; text-align: center;">
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes</i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Serves 4-5</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com1tag:blogger.com,1999:blog-5165396503068363740.post-68982328726316445012022-06-10T17:15:00.001-04:002022-06-10T17:15:17.650-04:00Mixed Vegetable Kurma With Sweet Peppers<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8K6Y3HV-ipjFcdvsSBPSz6sYOpWIeo3FLNmJakuAREA-YWgZl4a5-flRedIgjOvpVyWjHJ_UpjqVcFTcu2gYHPZu7UlVnGa30on-YCQHGe4xca5ZnQHNVIGMl20cJE-mMeeYz8rNimKj2TiO623_-7UXcv-djeqDIGN9cprY-qXLfKs88G0X1Q/s644/Mixed%20Veg%20Kurma%20With%20Sweet%20Peppers%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8K6Y3HV-ipjFcdvsSBPSz6sYOpWIeo3FLNmJakuAREA-YWgZl4a5-flRedIgjOvpVyWjHJ_UpjqVcFTcu2gYHPZu7UlVnGa30on-YCQHGe4xca5ZnQHNVIGMl20cJE-mMeeYz8rNimKj2TiO623_-7UXcv-djeqDIGN9cprY-qXLfKs88G0X1Q/s16000/Mixed%20Veg%20Kurma%20With%20Sweet%20Peppers%20(1).JPG" /></a></div><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #135 Week 2 Day 1 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">This week I shall showcase some gravy curries which make a great accompaniment to any kind of flatbread.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPiEAV-QZye76bJmmDvUPg43NrRIP6KfRimxM6mAbWqncXFR9UqQI3l9zhlIGQY4kQy_i8li7SQsgO_dBCD5MOr0Yulma0PyHl1eNtftPSdTAktN8mRNpmKBqUu4Evp8j_NL6iKcolLEf5RTIUx05OiySrt_tnZZSd6zlKfDNlfcwm1NU3Usy-A/s644/Mixed%20Veg%20Kurma%20With%20Sweet%20Peppers%20(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPiEAV-QZye76bJmmDvUPg43NrRIP6KfRimxM6mAbWqncXFR9UqQI3l9zhlIGQY4kQy_i8li7SQsgO_dBCD5MOr0Yulma0PyHl1eNtftPSdTAktN8mRNpmKBqUu4Evp8j_NL6iKcolLEf5RTIUx05OiySrt_tnZZSd6zlKfDNlfcwm1NU3Usy-A/s16000/Mixed%20Veg%20Kurma%20With%20Sweet%20Peppers%20(3).JPG" /></a></div></div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Onions finely chopped 1/2 cup</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ginger-Garlic-Green Chili Paste 2-3 tsp</span></div><div dir="ltr" trbidi="on"><span style="font-size: large;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Potatoes </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">bite sized pieces 1 cup</span></span></div><div dir="ltr" trbidi="on"><span style="font-size: large;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Carrots, </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">bite sized pieces 1/2 cup</span></span></div><div dir="ltr" trbidi="on"><span style="font-size: large;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Beans, </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">bite sized pieces handful</span></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt, Turmeric, Kashmiri Chili Powder as needed</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Garam Masala and Chaat Masala a teaspoon each</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Heavy Whipping Cream 1/4 cup</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Kasuri Methi 1 tsp</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coriander leaves finely chopped for garnish</span></div><div dir="ltr" trbidi="on"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>For the Gravy -</i></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Tomatoes 2</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Sweet Peppers 2-3</span></div><div dir="ltr" trbidi="on"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><span style="color: #2b00fe;">Masala Powder -</span></i><span style="color: #274e13;"> </span></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">Cashews 5-6</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">Sesame Seeds 1 Tbsp</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">Coriander Seeds 1 tsp</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">Cumin Seeds 1/2 tsp</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">Cardamom 2-3</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">Cloves 3-4</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">Cinnamon Stick 1/2 inch</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">Dry Red Chili 1</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2XFIku-Un5cr1PPTdHNRKXiD7jKFjoXwwlf71NbpB6HDkfVlOXUOmIcsdk5nAf6B540ET2_pzSWUlOcTYsmJu5db-2EHkZkoNOfhymwDOJmF9ymkizHcDkvYS6vRwz66y2KCHS3tr7Gi1LHewzAEL4xeV061nMpvQQu67XrLHCRQIMn1IYkXIg/s644/Mixed%20Veg%20Kurma%20With%20Sweet%20Peppers%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2XFIku-Un5cr1PPTdHNRKXiD7jKFjoXwwlf71NbpB6HDkfVlOXUOmIcsdk5nAf6B540ET2_pzSWUlOcTYsmJu5db-2EHkZkoNOfhymwDOJmF9ymkizHcDkvYS6vRwz66y2KCHS3tr7Gi1LHewzAEL4xeV061nMpvQQu67XrLHCRQIMn1IYkXIg/s16000/Mixed%20Veg%20Kurma%20With%20Sweet%20Peppers%20(2).JPG" /></a></div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Pressure cook or steam the vegetables until they are cooked well. Set aside.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Grind the tomatoes and sweet peppers and add it to the sautéed onions. Let the tomato mixture cook well.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Make a powder of all the ingredients under Masala Powder. </span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Transfer the paste into the simmering onion-tomato mixture.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Add in the cooked/steamed vegetables. Sprinkle salt, turmeric, red chili powder, garam masala, chaat masala as needed.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">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.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Garnish with chopped coriander leaves before serving.</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">This makes a great accompaniment for naan/roti. </span></div>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i><br /></i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes</i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Serves 5-6</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com1tag:blogger.com,1999:blog-5165396503068363740.post-77016297419414913002022-05-19T21:31:00.001-04:002022-05-19T21:31:46.788-04:00Oats Millet Rava Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRgoTNiLrcm0jFRgrCyT4Oo-fVMDbZNnhljmPvMSJ4axR7erb17XrNpWeSaPno65yorvFNnDyNw9bgje-fIx-1DuR0GLW86LoNlfg5nk3pXMMf71Uqj9ScRgn6ZA51CIUvWmmczSLaW_Vyfj66H10qPnWateypBW4bVDMNpE8JiJzCmO7cySyxA/s644/Oats%20Millet%20Rava%20Dosa%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRgoTNiLrcm0jFRgrCyT4Oo-fVMDbZNnhljmPvMSJ4axR7erb17XrNpWeSaPno65yorvFNnDyNw9bgje-fIx-1DuR0GLW86LoNlfg5nk3pXMMf71Uqj9ScRgn6ZA51CIUvWmmczSLaW_Vyfj66H10qPnWateypBW4bVDMNpE8JiJzCmO7cySyxA/s16000/Oats%20Millet%20Rava%20Dosa%20(1).JPG" /></a></div><span style="color: #274e13; font-family: georgia; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">BM #134 Week 3 Day 3 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">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.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">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. :)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">Here are some of the other variations of <a href="https://www.blogger.com/blog/post/edit/5165396503068363740/7701629741941491300#">Rava Dosa</a> I have previously made -</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><a href="http://www.tamalapaku.com/2011/04/instant-cornmeal-rava-dosa.html">Instant Cornmeal Rava Dosa</a></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><a href="http://www.tamalapaku.com/2021/08/ragi-rava-dosai.html">Ragi Rava Dosa</a></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://www.tamalapaku.com/2013/11/quinoa-rava-dosa-instant.html"><span style="font-family: georgia; font-size: large;">Quinoa Rava Dosa</span></a></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;">So far in the A-Z Dosa series, I have posted the following..</span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><br /></span></div><div dir="ltr" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><span id="docs-internal-guid-d0e9355f-7fff-8b69-9e54-ee6d53ef468d"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/01/atukula-dosa-poha-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Atukula Dosa ~ Poha Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/01/bellam-dosa-jaggery-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Bellam Dosa ~ Jaggery Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/01/chakuli-pitha-coconut-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Chakuli Pitha ~ Coconut Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/02/davanagare-benne-dose.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Davanagare Benne Dose</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/02/erra-karam-dosa-version-2.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Erra Karam Dosa (Version 2)</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/02/foxtail-millet-moringa-leaves-adai.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Foxtail Millet Moringa Leaves Adai</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/03/godhuma-pindi-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Godhuma Pindi Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/03/horsegram-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Horsegram Millet Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/03/instant-set-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Instant Set Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/04/jowar-flour-vegetable-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Jowar Flour Vegetable Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/04/kodo-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Kodo Millet Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/04/little-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Little Millet Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/05/methi-leaves-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Methi Leaves Millet Dosa</span></a></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><a href="http://www.tamalapaku.com/2022/05/navadhanya-millet-dosa.html" style="text-decoration-line: none;"><span style="color: #274e13; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Navadhanya Millet Dosa</span></a></p><div><br /></div></span></span></div></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Rolled Oats 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Foxtail millet 1/4 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Sooji / Bombay Rava 1/4 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Yogurt 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Water 3 cups (or more as needed)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Green chilies finely chopped 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ginger, grated 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Crushed pepper 1/4 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coriander leaves finely chopped 2 Tbsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Onions finely chopped 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Oil to shallow fry the Dosas</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixC-syYMAvxL6kLBS73E01mJlTiHyrZCLSlcvMNHsK8RPAyZW25q829cndG9il5bz3Lb969YX23JiWiLhK625IwqIidtFPjy-dwNCx73l3h7T3WL-UPHptK_hCx0BwMzlHO2v6K2Y8fZSqt27LIoO0O71o5yJqpf3XCMplFgKNmV-KpTbERY7_fQ/s644/Oats%20Millet%20Rava%20Dosa%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixC-syYMAvxL6kLBS73E01mJlTiHyrZCLSlcvMNHsK8RPAyZW25q829cndG9il5bz3Lb969YX23JiWiLhK625IwqIidtFPjy-dwNCx73l3h7T3WL-UPHptK_hCx0BwMzlHO2v6K2Y8fZSqt27LIoO0O71o5yJqpf3XCMplFgKNmV-KpTbERY7_fQ/s16000/Oats%20Millet%20Rava%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><div dir="ltr" trbidi="on">Dry roast rolled oats and foxtail millet for about 2-3 minutes. Remove from heat and grind into a fine powder upon cooling.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">In a mixing bowl, add the above flour, rava and salt and whisk well.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">When the dosa is easy to peel off , flip the dosa to cook on the other side as well.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Remove and continue with the rest of the batter.</div></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes + Resting time 15 minutes</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 12 Dosas</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-14222738253672846162022-05-18T20:42:00.000-04:002022-05-18T20:42:27.383-04:00Navadhanya Millet Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2m59tLkjoTdD7iKI7r5Bg4vKmf2fVDepyOIh-6gvJ-HLRUtgQ1dmHiRYpFWGBwKARfVEGdp2xKUVEsYPcsIARwVxqugMiFl3Otk5VhN1Lwu57wqe7DU5lP7vmLLZzoJtuDbIi84GzBBGSGu1t0BUqH_Fn7Hr8YBmefcdH8BrXkN7bTBfOTI9pbw/s644/Navadhanya%20Millet%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2m59tLkjoTdD7iKI7r5Bg4vKmf2fVDepyOIh-6gvJ-HLRUtgQ1dmHiRYpFWGBwKARfVEGdp2xKUVEsYPcsIARwVxqugMiFl3Otk5VhN1Lwu57wqe7DU5lP7vmLLZzoJtuDbIi84GzBBGSGu1t0BUqH_Fn7Hr8YBmefcdH8BrXkN7bTBfOTI9pbw/s16000/Navadhanya%20Millet%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #134 Week 3 Day 2 -</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Navadhanyas are 9 different pulses and grains which according to Hindu mythology represent the 9 planets. Black Sesame seeds, Whole Toor Dal, Horse Gram, Whole Moong Dal, Rice, Black eyed beans, Kala Chana, Whole Urad Dal and Wheat are the typical navadhanyas. Sometimes there might be regional differences and a few legumes might be different.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">In the picture below, I observed that wheat is missing and in its place there were cow peas or whole moth dal. I used what I had on hand. This pack of Navadhanyalu was used during the Sri Satyanarayana Puja we performed a few months earlier. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHiEkif5INx-E3qXgEv01C4alaudRtYQFKS-2Mv9Ua_CCYIaoqkmciTPX4ZsgDPve7GbCfhWTRBu5S2cPvYt9AR3qXT0y0TeJ1pduInGHb-Y2dxZ8P0bi6-lbJj6pSg5QKgqsS4YquhRx9N4YVfaojFzcva41O7bJleEa69NwXL6KEp7MToO_mg/s644/Navadhanyalu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="577" data-original-width="644" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHiEkif5INx-E3qXgEv01C4alaudRtYQFKS-2Mv9Ua_CCYIaoqkmciTPX4ZsgDPve7GbCfhWTRBu5S2cPvYt9AR3qXT0y0TeJ1pduInGHb-Y2dxZ8P0bi6-lbJj6pSg5QKgqsS4YquhRx9N4YVfaojFzcva41O7bJleEa69NwXL6KEp7MToO_mg/w400-h359/Navadhanyalu.JPG" width="400" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Our priest suggested that we make dosas with the navadhanyalu to better utilize them. These dosas turned out super crispy and needless to say filling and nutritious. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Navadhanyalu 1 1/4 cups</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Foxtail Millet 2 cups</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt as needed</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Oil to shallow fry the dosas</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKVLQHSyRI3NgJ8oeZjK-jdxeLTb3zSzrCsxOudBjYAppmmcfS1oTa9TgrCd03VfuRmaEAuTjjXR62Ry8-F3gQPj4s40WJm36eP2y5NMd8lfUNXlg2s_3AUY0CEUOcR_sg9WRj0joLcu-lOsv6mKFwa9gUap5N7PkSWV6ndzIlufbyAxM0P6hKQ/s644/Navadhanya%20Millet%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKVLQHSyRI3NgJ8oeZjK-jdxeLTb3zSzrCsxOudBjYAppmmcfS1oTa9TgrCd03VfuRmaEAuTjjXR62Ry8-F3gQPj4s40WJm36eP2y5NMd8lfUNXlg2s_3AUY0CEUOcR_sg9WRj0joLcu-lOsv6mKFwa9gUap5N7PkSWV6ndzIlufbyAxM0P6hKQ/s16000/Navadhanya%20Millet%20Dosa%20(1).JPG" /></a></div><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br />Wash and soak the Navadhanyas for 8-10 hours. Wash and soak foxtail millet for 4-6 hours.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Drain and grind the navadhanyas into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Remove the batter into a big pot. Add salt to taste and set aside for fermentation in a warm place. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">When ready to prepare Dosas, whisk the batter and check for salt. Adjust the consistency of the batter and add water if needed.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><span><div dir="ltr" style="background-color: white;" trbidi="on"><div dir="ltr" trbidi="on">In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Drizzle oil on the edges, cover and let it cook.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">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.)</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Remove onto a plate and continue with the rest of the batter.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Serve them hot with <a href="http://www.tamalapaku.com/2020/01/aloo-muddha-koora-z-andhra-dishes.html" style="background-color: transparent; outline: none; text-decoration-line: none;">Aloo Muddha Koora</a> and <a href="http://www.tamalapaku.com/2010/03/peanut-chutneypalli-chutney.html" style="background-color: transparent; outline: none; text-decoration-line: none;">Peanut Chutney</a>.</div></div></span></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes + Soaking time 8 hours + fermentation time 12 hours</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 24-30 dosas</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-57719004351199864592022-05-17T22:07:00.001-04:002022-05-17T22:12:56.804-04:00Methi Leaves Millet Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsQ-SZ8kTuwWBRPE3dWLNjHiN3dRBk9M0ayukV0w7q9fCi0jI506pFE5Pwk-1qxLJ4QvqtcFC40bJzvDPJXJ41GgHIL44ZUT22X8qJjXNL0Y8-LdUN5gWuToNu4TdbWBakZWWzXHSy8WjWDrhOAOtFl3zYXao3uAHlB8smxA2bgbuOoaoYc394A/s644/Methi%20Leaves%20Dosa%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsQ-SZ8kTuwWBRPE3dWLNjHiN3dRBk9M0ayukV0w7q9fCi0jI506pFE5Pwk-1qxLJ4QvqtcFC40bJzvDPJXJ41GgHIL44ZUT22X8qJjXNL0Y8-LdUN5gWuToNu4TdbWBakZWWzXHSy8WjWDrhOAOtFl3zYXao3uAHlB8smxA2bgbuOoaoYc394A/s16000/Methi%20Leaves%20Dosa%20(1).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">BM #134 Week 3 Day 1 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">This week I shall continue the A-Z Dosa series with the starting letters of M, N and O.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;">Today's dosa can be made with regular Dosa batter using rice. I have made this with Kodo millet Dosa batter. The addition of methi leaves enhances the flavor and I am sure this will occupy a special place in our menu from now on.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Methi leaves finely chopped 1-1.5 cups</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Onions finely chopped 1/2 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: large;"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif;">Coriander leaves </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">finely chopped 1/4 cup</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: large;">Ginger, grated 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: large;"><span style="color: #274e13; font-family: georgia, "times new roman", serif;">Green Chilies </span><span style="color: #274e13; font-family: georgia, "times new roman", serif;">finely chopped 2 tsp</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: large;">Cumin Seeds 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: large;">Asafotida 1/4 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, "times new roman", serif; font-size: large;">Oil to shallow fry Dosas</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><span style="color: #2b00fe;">For Dosa Batter -</span></i><span style="color: #274e13;"> </span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Urad Dal 3/4 cup</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Koda Millet 2 cups</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Chana Dal handful</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Poha handful</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;">Methi Seeds 1 tsp</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXe3v9UOxVOKQo0_Au08G0KpYeAZubd-GGsCkjI8jMOi5UcVXRDsZuPHSxQA2XKo3jZFP1VTBZj-zl9KG_3nSIn9rZI-CECvML5vebGWYwBHw7TZh-gqAOD9WkRQZfSEqShf1sCBs7-8Vpt1soN48_JJvwN3QVWy_FLK5LtCFCwplTHkiASxbGA/s644/Methi%20Leaves%20Dosa%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXe3v9UOxVOKQo0_Au08G0KpYeAZubd-GGsCkjI8jMOi5UcVXRDsZuPHSxQA2XKo3jZFP1VTBZj-zl9KG_3nSIn9rZI-CECvML5vebGWYwBHw7TZh-gqAOD9WkRQZfSEqShf1sCBs7-8Vpt1soN48_JJvwN3QVWy_FLK5LtCFCwplTHkiASxbGA/s16000/Methi%20Leaves%20Dosa%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><div dir="ltr" trbidi="on">Wash and soak Kodo millet for about 4-6 hours.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Wash and soak Urad Dal, Chana Dal and fenugreek seeds for about 4 hours. Wash and soak poha for 10 minutes.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Drain and blend the urad dal - chana dal - methi seeds mixture into a fine batter adding as little water as needed.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Drain and blend the Kodo millet and poha into a coarse batter adding as little water as needed.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Combine both the batters, add salt as needed and mix well.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">When it is Dosa time, mix in the Methi leaves, Onions, Coriander leaves, Ginger, Green Chilies, Cumin Seeds and Asafotida into the batter. Add the salt as needed. Mix well and add water to adjust the batter consistency.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Cover, and let the dosa cook.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Flip onto the other side and allow it to cook for a few seconds. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Remove and continue with the rest of the batter. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Serve it hot with a chutney of your choice.</div></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i><br /></i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes+ Soaking time 5 hrs+ Grinding time 15 minutes+ Fermentation Time 14 hrs</i></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Makes 16-18 medium sized dosas</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com3tag:blogger.com,1999:blog-5165396503068363740.post-35646192771697831142022-05-12T22:23:00.006-04:002022-05-12T22:27:58.790-04:00Proso Millet Daddhojanam<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4QY-rPWR6XHjW7tzVJogk9lFU4BFBLypdIr9TS_sLit1qnZWgivWJcxtso4oMBm9teRr4m_uPmKJ4tQXuQ8HhVcfzkfkflYdtiLKsxTs1MI6KhsEz_jpJaIxA142gKAbA08mZOC__YpdvsR1q04_fonbNpfzDJIYRRIj_BprrLxRC5zm7K5SZA/s644/Proso%20Millet%20Daddhojanam%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="644" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4QY-rPWR6XHjW7tzVJogk9lFU4BFBLypdIr9TS_sLit1qnZWgivWJcxtso4oMBm9teRr4m_uPmKJ4tQXuQ8HhVcfzkfkflYdtiLKsxTs1MI6KhsEz_jpJaIxA142gKAbA08mZOC__YpdvsR1q04_fonbNpfzDJIYRRIj_BprrLxRC5zm7K5SZA/s16000/Proso%20Millet%20Daddhojanam%20(2).JPG" /></a></div><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #274e13; font-family: georgia; font-size: large;">BM #134 Week 2 Day 3 - </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia; font-size: large;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: georgia; font-size: large;"><span style="color: #274e13;">Daddhojanam or Curd Rice is an essential part of our meal. It </span><span style="color: #274e13;">is often times offered to the Lord as well. I make it with different kinds of millet and here it is with proso millet.</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span>
<b style="color: #274e13; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Ingredients -</b><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #274e13; font-family: georgia, times new roman, serif; font-size: large;"><br /></span><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><div dir="ltr" trbidi="on">Proso Millet 1/2 cup</div><div dir="ltr" trbidi="on">Milk 1/2 cup</div><div dir="ltr" trbidi="on">Yogurt/Curds 1/2 cup + more</div><div dir="ltr" trbidi="on">Salt as needed</div><div dir="ltr" trbidi="on">Ginger, grated 1/2 tsp</div><div dir="ltr" trbidi="on">Carrot, grated 2 Tbsp (Optional)</div><div dir="ltr" trbidi="on">Pomegranate arils for garnish (Optional)</div><div dir="ltr" trbidi="on">Grapes chopped for garnish (Optional)</div><div dir="ltr" trbidi="on">Garnish with chopped coriander leaves (Optional)</div><div dir="ltr" trbidi="on">Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Red chili 1, Curry leaves few, Asafoetida a pinch)</div><div dir="ltr" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl55U7NoKu8yLYB02ohjTofeEsdy0KcmlNI9gzeT88g37MAKAiHDEW02bewyYhOBKFTbmL2Aj5RvfRjJfhtzm2OciVgPo_LFAJQ_PFU68Cv6QWzdd7zapQfDzcqpUdnjvgfwv3tYVRzFgwrllFyyllNEn3oqXosdLCXmSyuzpJoDVO4ijwK9sYsA/s644/Proso%20Millet%20Daddhojanam%20(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl55U7NoKu8yLYB02ohjTofeEsdy0KcmlNI9gzeT88g37MAKAiHDEW02bewyYhOBKFTbmL2Aj5RvfRjJfhtzm2OciVgPo_LFAJQ_PFU68Cv6QWzdd7zapQfDzcqpUdnjvgfwv3tYVRzFgwrllFyyllNEn3oqXosdLCXmSyuzpJoDVO4ijwK9sYsA/s16000/Proso%20Millet%20Daddhojanam%20(1).JPG" /></a></div><div><br /></div></span>
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Method Of Preparation -</b></span><br /><span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /><div dir="ltr" trbidi="on">Wash and soak the proso millet for at least 4 hours. </div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Pressure cook the proso millet by adding about 2.5 cups of water. After the pressure cooker cools down, transfer the cooked millet into a wide bowl and mash it so that there no lumps.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Add in milk and yogurt. Mix well.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">Sprinkle salt and grated ginger.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">To prepare the seasoning, heat oil, add mustard seeds, after they are ready to crackle, add the remaining ingredients in the order listed.</div><div dir="ltr" trbidi="on"><br /></div><div dir="ltr" trbidi="on">After the dals are brown, transfer the seasoning ingredients into the millet daddhojanam. Mix well, garnish and enjoy!</div></span>
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<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i><br /></i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Preparation Time 30 minutes</i></span><br />
<span style="color: #274e13; font-family: "georgia" , "times new roman" , serif; font-size: x-small;"><i>Serves 2-3</i></span></div>
Harini Rhttp://www.blogger.com/profile/17614180790402465232noreply@blogger.com4