Capsicum-Cheese Dosai ( குடமிளகாய் சீஸ் தோசை )

Capsicum-Cheese Dosai 

குடமிளகாய் சீஸ் தோசை 

Ingredients: ( makes 4 servings) 

Dosai Batter ( தோசை மாவு ) - 1 cup

Red Capsicum ( சிவப்பு குடமிளகாய் ) - 1 

Shredded Cheese ( துருவிய பாலாடைகட்டி ) - 1/2 cup

Butter ( வெண்ணெய் ) - 2 tbsp

Freshly ground Pepper Powder ( பொடித்த மிளகு ) - 1 tbsp

Steps:

Slice the red capsicum into thin rings, 

Heat the doasi grid, grease with butter. Once hot, spread the batter into a circle of uniform thickness.

Place the thin slices of capsicum on top of the dosai, cover with a lid and let it cook.

Keep the flame in medium heat.

Remove the lid, and toss the dosai to the other side and let it cook for a minute.

Brush it up with some more  butter if required.

The dosai will be thick but crisp on the outside.

Turn again,Spread the desired amount of cheese on top of the capsicum. Allow it to melt slightly and remove the dosai immediately.

Sprinkle freshly ground pepper.

Serve hot.

My Notes

In an effort to make a  routine plain dosai look appealing, I gave a twist with capsicum and the ever enticing a fussy eater, cheese.
It was a success..The child even named the dosai as " red flower dosai " :)
A simple but appealing one on your plate.
Gives the child a chance to explore the vegetable' taste with a liking.
Enjoy as it is,without a side dish. But if you are a person insisting a side dish to go with, then the idli podi is the matching one.

Potato flax seed stir fry ( உருளைகிழங்கு ஆழிவிதை வறுவல் )

Potato flax seed stir fry

 ( உருளைகிழங்கு ஆழிவிதை வறுவல் ) 

Ingredients:

Potato ( உருளைக்கிழங்கு )  - 3 Nos.

Borlotti or Cranberry Beans / ( உருண்டை பயறு/பட்டர் பீன்ஸ்) - 2 tbsp

Flax Seeds ( ஆழி விதை ) - 3 tsp

Ginger ( இஞ்சி ) - a small piece

Garlic ( பூண்டு ) - 5 

Fennel seeds ( சோம்பு ) - 1/4 tsp 

Turmeric Powder ( மஞ்சள் தூள் ) - 1/4 tsp

Chili Powder ( மிளகாய் தூள் ) - 1/2 tsp

Mixed Spice Powder / Garam Masala ( மசாலா தூள் ) - 1/2 tsp

Salt to taste ( தேவைக்கேற்ப உப்பு ) 

Groundnut Oil or Olive Oil ( எண்ணெய் )  -  4 tbsp

Fresh Coriander Leaves ( கொத்தமல்லி தழை ) -  2 twigs.

STEPS:

If you are using the dry beans, soak for 3 hours Pressure cook to boil, keep side. ( fresh ones can be boiled together with potatoes )

Boil and peel the potatoes. Slice into cubes.

Mix the three powder and salt. Make a paste using less water.

Marinate the sliced potatoes and the beans in this paste. Keep aside for at least 15 minutes.

Fine chop ginger and garlic.

Dry roast the flax seeds for a minute and let it cool.

(coarse grinding flax seeds is an optional step )

Heat oil in a heavy bottom pan.

Add fennel seeds. As it cracks, add finely chopped garlic and ginger.

Saute for a minute.

Add the marinated potato.Give a toss now and then.

When it is half done, add in the flax seeds..

Shallow fry further until it is roasted well.

Remove from fire, garnish with fresh coriander leaves.

My Notes:

The yummy dish, packed with carbohydrate and protein, is ready to serve with steamed rice and a sambar or rasam.  

It can be used as a filling for your lunch box chapathi rolls. 😋

Flax seeds are good for health. It is getting its place in many kitchen shelves these days. It can be Incorporated in varied ways in your dishes.

Coriander -Cheese Dosai ( கொத்தமல்லி தோசை )

Coriander -Cheese Dosai 

( கொத்தமல்லி தோசை )

                                    
Ingredients:
Dosai Batter ( தோசை மாவு ) - 1 cup or required quantity
Fresh Coriander Leaves( கொத்த்மல்லி தழை  ) - 1 bunch
Shredded Cheese ( துருவிய பாலாடை கட்டி ) - 1/2 a cup,

Steps:
Remove the roots and wash the fresh coriander leaves in running water.
Dab off the water well with paper towel. Fine chop including the stem.

In a hot grid, spread the dosai batter into a thin circle. Sprinkle the chopped coriander evenly over the dosai.

If needed, cover the dosai with lid and cook for a minute

Remove the lid, let the dosai roast nicely. Add a lavish spread of cheese.

Folding and roasting the dosai is an alternative option.

My Notes:

   Two years back during one of our return journey from Coimbatore to Karur, I had a chance to taste this coriander dosai for the first time at a homely restaurant. The dosai was crisp and the coriander spread gave a nice flavour. 

Coriander is a wonderful source of dietry fibre and loads of vitamins. Grab that easily available cilantro to make the dosai and surprise your family. 

This dosai tastes well with idli podi. Or you can go with coconut chutney, tomato chutney or any chutney of your choice.

The cheese adds color and taste but as I always mention it is all about personal choice.

Enjoy the simple, nutritious yet delicious dosai. 

Capsicum - Carrot Multi Grain Dosai ( பல தானிய காய்கறி தோசை )

Capsicum - Carrot Multi Grain Dosai 

( பல தானிய காய்கறி தோசை )

Ingredients: ( makes 4 to 5 Nos. )

Multi Grain Dosai Flour ( பல தானிய தோசை மாவு ) - 1 cup

Green Capsicum ( பச்சை குடைமிளகாய் ) - 1 medium size

Carrot ( காரட் ) - 1 

Onion ( வெங்காயம் ) - 1

Shredded Cheese ( துருவிய பாலாடை கட்டி ) - a few tbsp 

To temper - Mustard seeds and asafoetida. ( தாளிக்க - கடுகு , பெருங்காயம் )

 Sesame Oil / Gingely Oil ( நல்லெண்ணெய் ) - a few tsp

STEPS:

Mix a cup of readily available multi grain flour with 2 cups of water and little salt. If you are not able to purchase the flour from supermarket, you can mix your own choice of flours like rye, ragi, wheat or any 3 combinations of flour. The batter should be in a running consistency.

Slice the capsicum length wise. Peel and thin slice the onions in rings. Slice the carrots the same way.

In a pan, heat oil and temper with mustard seeds and asafoetida, pour over the flour batter. Mix well.

In a hot tava / flat grid pour a ladle of the batter and spread evenly. Place few pieces of capsicum, carrot and onion uniformly.

Pour oil along the edges and on the vegetables. 

(You can cover the dosai with a lid for a while and then flip over to the other side. Flipping is easier as the batter and vegetables are cooked evenly.)

Turn over when one side is done. Keep the flame on low heat and cook the vegetables side of the dosai.

Place the vegetable slices evenly on the dosai surface.

Once removed from the tava, spread the shredded cheese when the dosai is hot. The melted cheese adds taste to the dish.

The hot dosai can be eaten without cheese as well.

My Notes:
A twist given to the routine dosai is a welcome change. Imagination is ours to create many varieties with the vegetables pulled out from your refrigerator. Choose the preferred vegetables and relish the dosai with coconut chutney and sambar.
Cheese is added as an attraction for people who do not favour multigrain flour. But one can enjoy the original flavor of the grain without cheese.

idli upma ( இட்லி உப்புமா)

Idli Upma ( இட்லி உப்புமா )

Ingredients: ( 2 servings)

Idli  ( இட்லி  )  - 8 or 9 

Small Onion ( சின்ன வெஙாயம் )  -  a handful / 8 to 10

Green Chili ( பச்சை மிளகாய் ) - 2

Curry leaves( கறிவேப்பிலை )  - a twig

Mustard seeds( கடுகு )  - 1 tsp

Split Urad dal ( உடைத்த உளுந்தம்பருப்பு ) - 1 tsp

Channa Dal ( கடலை பருப்பு) - 1 tsp

Asafoetida ( பெருங்காயம் ) - a pinch

Sesame Oil ( நல்லெண்ணெய் )  - 3 tsp

Steps:

Let the boiled idli cool down in a bowl

Using your fingertips make a fine crumble.

In a wok or a pan, heat oil. 

Add mustard seeds, as it cracks add channa dal and urad dal. Fry for a few seconds. 

Add split green chili and asafoetida , followed by finely chopped onions and curry leaves.

When the onions are soft and transparent, toss in the idli crumble and mix well. 

Switch off the flame and serve hot. 

                                              
Another favourite version of idli upma is mixing idli podi to the crumble and tempering is done.
It is a simple preparation but tasty with the unique flavour of the idli podi.  Onions are not used in this type.

                                                         

My Notes:
My whole family including me love  idli upma for breakfast or dinner. It is not only a make up meal with the left over idlis but mostly made on request to boil extra idlis to make idli upma that night or the next day for breakfast. 😉
By refrigerating idlis, the task to crumble is in a jiffy. Otherwise it may stick to your fingers for which you may have to grease your fingers with sesame oil.

Other common ingredients, used for other upmas, like finely chopped ginger, carrots, beans etc..can also be used. Grated coconut can also be tossed in. Turmeric powder is preferred by some.

My friend adds a beaten egg to the idli crumble before tossing in, for the extra protein component for her child. Grated cheese is another option to lure a kid to eat idli. Not to forget the recently popular fried idlis/ Manchurian idlis. This dish is the basic yet tasty version of all the idli modifications.

Options are many. Just play around with the steamed idlis with your family' preference.

A few months back, I had to leave for India. As usual for the 3 men in the family, prepared some side dishes and idli batter. My son suggested that I refrigerate a few idlis for them to make idli upma later. ;)) So the idea to post this simple dish came to my mind for the bachelors and also for those looking for options to feed idli to their fussy children. 

Shiitake Mushroom & Cheese Brown Rice ( பழுப்பு அரிசி காளான் சோறு )

Shiitake Mushroom & Cheese Brown Rice

 ( பழுப்பு அரிசி காளான் சோறு )

Ingredients: ( serves 4 )

Cooked Brown Rice ( சமைத்த பழுப்பு அரிசி) - 3 cups

Frozen or Fresh Green Peas ( பச்சை பட்டாணி) - 1/4 cup

Shiitake Mushroom ( sliced) ( க்ஷிட்டாக் வகை காளான்)  - 1 cup

Oyster Mushroom (sliced)  ( சிப்பி  காளான் )  - a handful

Olive oil( ஆலிவ் எண்ணெய் )  - 3 tbsp

Shredded Paramesan Cheese (  துருவிய பாலாடை கட்டி) - 1 cup

Finely chopped Ginger ( பொடியாக நறுக்கிய இஞ்சி)  - 1tbsp

Finely chopped Garlic ( பொடியாக நறுக்கிய பூண்டு)  - 1 tbsp

Green Chilies ( பச்சை மிளகாய்) - 4 

For garnishing: finely chopped spring onions.

அலங்கரிக்க : பொடியாக நறுக்கிய வெங்காய தாள்.

Steps:

Pre cook the brown rice and let it cool. To cook, wash, rinse and add 3 cups of warm water to one and a half cups of brown rice. Let it stand for 30 min before cooking. 

Soak the shiitake mushroom in hot water for 15 minutes.

Slice the mushrooms, fine chop the ginger and garlic and slit the chilies into two.

In a heavy bottom pan, add 3 tablespoons of olive oil.  

Saute the garlic and ginger until fragrant. Throw in the green chilies, followed by the mushrooms.

Since the mushroom have water content, do not add water or close the pan while cooking. 

Let it cook for 2 minutes or until mushrooms are cooked. Make sure they are not overcooked.. Add frozen green peas , salt and stir in the cooked rice . Mix well. Switch off the flame.

Add in the shredded cheese and give a final toss.

Serve hot after garnishing with spring onions.

My Notes:

A simple preparation with less spices  but rich in taste and health benefits.

The shiitake mushroom takes the dish to the next level of eating.

And for cheese lovers, this is yummy.

Both the above ingredients can for sure lure the fussy ones over brown rice. 

I love the fragrant brown rice on its own and this cheese loaded preparation is a treat .

Dry Ginger-Jaggery Drink / Panakkam ( பானக்கம் )

Dry Ginger - Jaggery Drink / Panakkam

( பானக்கம்)

Ingredients:

Jaggery (cane sugar ) (வெல்லம்) - 1 cup

Dry Ginger Powder ( சுக்கு பொடி)  - 1 tbsp

Cardamom Powder ( ஏலக்காய் தூள் )  -  1 tsp

Lemon ( எலும்மிச்சை பழம்)  - 1

A Pinch of Salt ( ஒரு சிட்டிகை உப்பு)

Steps:

Pound the jaggery into fine powder. Soak in 4 cups of water. Mix well and  leave it aside for 10 minutes for it to dissolve completely.

Run through a sieve / filter to remove any impurities that may be present.

Add in the powdered dry ginger and cardamom and a pinch of salt.

Stir well. Finally squeeze in the juice of a lemon. 

A refreshing drink is ready to drink.

The ingredients itself have a  cooling effect and the drink does not need to be chilled.

Traditionally tamarind pulp is added instead of lemon for that tangy taste. Also in another variation, a small quantity of pepper powder is added. Add chilled water if preferred.

My Notes:

Panakkam is our own, swadeshi drink. An excellent thirst quencher reviving your energy level and taste buds as well. Instantly prepared
Mainly prepared and distributed during big temple festivals in villages and towns. A coolant to beat the heat during the sweltering summer days. I remember drinking this during "Chithirai Thiruvizha" at Madurai, my hometown. During Chariot procession and other festive days when people throng the streets, Well wishers used to prepare this in large scale and keep the big vessel at their front yard and distribute freely to all the passers by to have a refreshing drink. We, kids,have had happy feeling of serving the public.
This simple drink is a must item to offer to Lord Rama on Rama Navami celebration. The drink is paired with kosambari, a type of salad which I shall post soon.
Recently at our satsangh, we had Sundara Kandam parayanam which is always ended with Ramar Patabhisegam recitation. I had prepared panakkam and it resonated the festive days in me. And here is the post.😊
Panakkam is a traditional form of our modern Oral Rehydration Solution. So with no festive or offering, go ahead to prepare this on a hot day and enjoy for a rejuvenating feel.
 Also can be served as a welcome drink or after a heavy meal as it aides digestion  😋