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.