What's today? Peas Masala stuffed Dosai with Celery Chutney and Spring Onion Sambar

Daily chapatis or phulkas is totally boring. So , Today as I had the last 1/4 of Idly Atta, I planned to make some stuffed dosai.So , I did Peas-Masala Stuffed dosai ( delicious) with Spring onion Sambar and Celery Chutney/Thokku.

I was inspired by Shymala's Food in the Main blog for Celery Thokku/Chutney and made it to my alterations.It was easy and healthy too.Those who really hated Celery, can make in to chutney and eat it with Rice or Chapati or Dosai. As you know, my husband is so much in to calories, he loves Celery chutney.

Celery Chutney:

Celery - 1 stalk ( Chopped coarsely)
Green chillies - 2-3 according to taste
Ginger - a small piece
Mustard - 1 spn
Urad Dal- 1 spn
Tamarind -a small piece
Coriander leaves - 1/2 bunch

Method:

1) In a kadai with oil, add mustard and wait till it splutters.Add Urad dal, Green chillies and ginger and fry for about 3 mts.
2) Add chopped celery stalk and tamarind and fry for about 5-8 mts.
3) Blend all those with Coriander leaves and serve fresh.

Spring Onion Sambar:

Ingredients:

Spring onion -1 chopped finely
Tomatoes - 1 small chopped finely
green chillies - 2-3 Slit cut
Tamarind - size of lemon
Sambar powder- 1 spn
Salt & oil
Toord Dal- 1 cup

MEthod:

1)In a kadai with oil, splutter mustard seeds and put spring onions and green chillies and fry for 5 mts.
2) After that, pour the tamarind juice out of tamarind and sambar powder and boil for about 10 mts on medium-high flame.
3)then, put the cooked toor dal and garnish it with coriander leaves.

Noe the main part, Peas-Masala stuffed dosai. Seems very big name but its just nothing but ;

In a kadai with oil, fry onions,tomatoes,chilli powder and turmeric powder and fry for 5-7 mts, till the onions and tomatoes are cooked.And then put the peas and fry for about 7 mts till the peas is soft and tender. Just put one spoon of Kasturi methi and garam masala for the aroma.Thats it. Make the dosai and stuff the peas-masala in to it. It is sure a feast but a simple and elegant one.You can make from the kids to the guests who come to your house,unexpectedly.

Good luck to you guys...Njoi and please tell me how you like it.

All about losing pounds- Bhindi Masala and Lemon Dal

Oh My God. This post has been erased without saving it last night.I hate to say that , I have to re-type everything now ...:( Okay here we go...

Back to the topic- Its all about losing pounds for couple of months. Yeah, My husband realized after 30 yrs in life, being overweight and wanted to reduce it more than anything. So , four months back he joined gym and took a personal trainer and lost about 11 kgs now and waist size from 46 to 38 in 4 months, which was unbelievable.Its nice to see him put effort and do this and worth doing also.

So its a daily question of what he is eating?He eats no Rice, Potatoes, Junk foods and even outside too. Ofcourse, he avoids rice, which I love it so much.Coming to the point, Every night I should think of making Parattas or Chapatis or Phulkas with subji.Today I planned to make some green and yellow colored subjis which is nothing but Bhindi Masala and Lime Yellow Dal along with Phulkas.

Bhindi Masala:




Bhindi/Okra- 1 packet ( Cut in to half and sliced in to two)
Onions - 1 chopped big
Coriander powder- 1tsp
Chilli powder - 1 tsp
Turmeric powder -1/2 tsp
Jeera- 1 tsp
Salt & Oil

Method:

1) Wash the bhindi and keep it aside.
2) In a kadai with oil, put jeera and onions and fry for about 10 mts,Once it is brown add all those masalas.
3) Fry for about 1 mt and add Bhindi , Salt and fry till it becomes soft and tender which will take atleast 10-15 mts.

This process is over. Along side, cook yellow moong dal in cooker with turmeric and whistle for about 3 sounds.

Yellow Dal:



Ingredients:

Yellow dal - 1 cup ( Cooked)
Tomatoes - 1 chopped finely
Green chillies - 2 -3
Turmeric- 1/4 tsp ( Optional)
Lime - 1 or 2 (According to taste)
Mustard and Jeera - 1 tsp
Salt & Oil

Method:

1) In a kadai with oil, put the Mustard and wait till it splutters. Put jeera and Tomatoes and fry for about 5 mts till the tomatoes are mushy and soft.You can add turmeric if you want to.
2)Put the cooked dal and let it boil for 5-7 mts.
3)Switch off the flame, and squeeze the lime and taste it. If you think, 1 is enough, you can stop it. I would love to add 2 so, I added 2 limes and it tasted so nice.
4) Garnish with coriander.

The beauty of these two subjis is , Onions are included in Bhindi and Tomatoes are included in Dal which is two different taste and two beautiful subjis.

Hope you enjoyed it.Will post the pic soon

Gobi Paratta

Its been 2 weeks since I got Cauliflower from Devon Avenue. Moreover, I recently shifted from Golden Temple Atta to Ashirvad which is little bit costly. Heard, Ashirvad is pure wheat than Golden Temple. So, to experiment it, I thought to make Gobi Paratta. Wow, the decision is correct and it came out perfectly and yummy.

Make this dough well ahead of time, atleast 30 mts before so that paratta comes out very soft and easy to roll also.

Here is the recipe:

Stuffed Gobi:

Cauliflower : 1/2 Chopped nicely.
Coriander-cumin powder - 1 tsp
Chilli powder - 1/2 tsp
( some may use green chillies, that is also okay.)
Turmeric Powder- 1/2 tsp
Garam Masala - A pinch
And salt , Oil


Ofcourse, Atta ready.

Method:

1) In a kadai , fry cauliflower with those masalas, till it cooked and cool it off.
2) Make a ball sized dough (Lemon sized) and roll it out with the chapati roller.
3) Stuff the cooled cauliflower and close it. Then roll slowly to make paratta with the touch of extra atta.
4) Keep in a non-stick based tawa , and pour oil on both sides till it become nice and brown.

Thats it. Its ready and have it with Mango-ginger pickle and Raita. Best combination you must have tasted.

Will add the Photos soon...

Legume Legend - Pesarattu

Pesarattu is one of the famous made Dosai in South India. Its also healthy and yummy too. Made with Green Moong Dal which adds so much proteins to our body.Its easy to make and am sending this recipe to "Legume Affair" hosted by Sri and also sending this to Susan.



I am sending this recipe to "My Legume Affair" Hosted by Sia. Hats off to her.



Ingredients:

Whole Moong dal - 2 cups
Raw Rice - 3 tsp
Ginger - a small piece
Green chillies - 5-6 (According to taste)
Salt

Onions- 1 chopped finely

Method:

1) Soak Moong Dal overnight and the early morning, remove all water and wait till it sprouts. ( Normally, if it sprouts is good for health,otherwise if it doesnt sprout so much, no problem. Everything is good in it)
2) Grind this moong dal with Ginger and garlic and salt. Make sure this mixture consistency is like dosa batter and smooth.

Thats it... After you grind it. Its ready to make dosai.Either you can put chopped onions over it or just eat simple with Chutney or Sambar.

P.S : You can do stuffed pesarattu also. I added chopped onions, which was so delicious. :)

What and How to pack food for picnic and tours?

Our Indians wherever they go, they jsut pack stuffs to eat since they don't eat outside or rather they don't get there own food items. So its normal for everyone to pack food and go for picnics. I am talking about a trip we had in Texas. We went for a Two day trip to San Antonio , which was wonderful. Since this trip involved more of a car journey, me and my sister-in-law decided to pack food for two days , that is, Breakfast,Lunch and Dinner for Day 1 and Breakfast,Lunch and Dinner for Day 2.

We thought it could be tedious to pack and go, but turned out to be very easy and yummy too.

Since the journey had to start the early morning of Day 1 ,we packed all stuff the day before.

Day 1:

Breakfast:
Idly with milagai podi
Lunch :
Chapatis with Mixed Vegetable Curry
Dinner:
Pasta and Garlic Bread

Day 2:

Breakfast:
Bread with jam and butter
Lunch:
Chapati with Rajma
Dinner:
Puliodarai Rice and Chips

Ofcourse, snacks included Haldirams stuffs ;)

Since we stayed over night , we took all essentials such as Microwave for Reheating, Paper Plates,Spoons,Tissues and Clothes.

Happy New Year and Best of 2008

Hi ..Wish you all Happy New year 2009. May God bless you with prosperity and love. Peace to all.

Here comes the Best of 2008.

2008 was a wonderful year to me.I couldn't forget each and every day of my life, since I was blessed with a wonderful daughter, Sai Amrita on April 20th,2008. She turned my boring life to fabulous life and made me "Mother" which is the proudest post of everyone's life.It looks like a fraction of a second but I wonder I was waiting for this moment of my life.Actually she shares her birthday with her Grandmother.

Since then, she has been a wonderful flower to me and my life.Though, naughty now and then, she is such a sweetheart to everybody.I could say more and more about her now...but let me stop here and see what she is doing now.;)

Now comes the Best of 2008 (Food):

See, everything is the best in 2008 ...I wish the same in 2009....

I started 2008 with mini-meals which included Baigan Bartha, Dal, Chapati .



The next one , everybody loves and I love it very much. Filter Coffee...



Ofcourse, the first half of the year was filled with snow..So why not go with Pav Bhaji.




Then comes the Romantic part of it...Cabbage Kofta which my husband liked it very much.




Then it was the last trimester, I was about nearing my Due date where i enjoyed preparing Ennai Kathirikai Kozhambu ( Eggplant Curry)



Its the D day...My sweet daughter was born on April 20th, 2008.Aww....I love you, Sai Amrita :)



After a long time, very long time, I was back with Rajma :)Before , it was pure Pathiya Samayal.



By the end of the year, two favourable sweets came out well.. One is Semiya Payasam and other one is Badam Alwa in Just 15 mts.







Yeah...Thats it!... I wish I could send this entry before Dec 31st to Srivalli who hosted this Best of 2008, But couldnt do it. So , Here I am...:)

Thanks for taking some time for this. and am so glad I made lots of friends thro' Blogging and you guys!!!