DOSA (NO GRIND)

                              This No-Grind Dosa is a perfect time saver and less mess compared to the regular process of soaking the dal and rice for couple of hours and then grinding them to a smooth batter and then cleaning up the grinder or spills . You would definitely understand the pain of cleaning if you own a wet-grinder. I totally agree that it make smooth batter for perfect doses or idlis but who does like cleaning the heavy thing. Definitely not me. A perfect dosa recipe for lazy or busy people like me!!!

INGREDIENTS:

Urad Flour-----------1 Cup
Rice Flour-----------3 Cups
Salt--------------------to taste

DIRECTIONS:

1. Combine both the flours properly until well combined in a bowl.

2.With a whisk make a smooth batter by pouring warm water continuously until a thick batter consistency is reached. Make sure its lump free.

3.Close the bowl with an airtight lid and place in a oven or a dry place for fermentation for upto 8hrs.

4.After 8hrs the batter should rise up perfectly. Now add required salt and enough water to make the batter a little loose perfect enough for making dosas.

5.Spread out the batter on a heated nonstick tawa in circular motion and fry each dosa for 2-3mins on med-high flame with some oil drizzled on the top.

6.Serve hot with homemade chutney

PALAK KHEEMA FRY

INGREDIENTS:

Ground Mutton /Kheema--------1 lb
Spinach-----------------------------1 whole bunch chopped coarsely
Onion-------------------------------1 small one
Red Chilli Powder--------------- 3 tsp(adjust)
Turmeric---------------------------1 tsp
Ginger-Garlic Paste--------------2 tsp
Garam Masala Powder----------1/2 tsp
Coriander powder----------------1 tsp
Shahjeera--------------------------1/2 tsp
Curry leaves----------------------few
Lemon Juice----------------------1 tsp
Oil----------------------------------2-3tbsp

DIRECTIONS:

1.Heat oil in a pan. Add add Shajeera, Chopped Onion, Curry leaves and Turmeric.

2. When Onions turn brown and soft add ginger-garlic paste and fry for 3-5mins more. 

3.Add Kheema and mix well . They usually try to form lumps leaving water while cooking. So make sure you break them.

4. Cook the kheema till the water from the meat evaporates. Now add Salt and Chopped Spinach.

5.Fry the spinach, Kheema mixture on med-high heat for 8-10mins or until the spinach is completely cooked . 

6.Add Red Chilli Powder, Garam Masala Powder, Coriander Powder, Lemon Juice and cook covered on med-low flame for 10 more mins.

7.Turn off the heat and serve hot with Rice or Roti

EGGLESS DATES CAKE

                                             
                                    I had some Dates sitting in my pantry for the last couple of weeks and was quite exited to try this Dates cake as it needs very few ingredients and less time. This cake was totally moist with nice flavor that does not taste anything like an eggless cake.The color resembled that of a chocolate cake(one with very little cocoa pwd) ,but not in taste. It does not taste like a regular sugar cake due to the presence of Dates sweetness. Try this and you will like it for sure!

INGREDIENTS:

Soft Dates--------------18-20 (not the hard dry type)
All Purpose Flour-----1 cup
Butter-------------------1/2 Cup + 1tsp for buttering pan 
Sugar--------------------2/3 Cup
Baking Soda-----------1 tsp
Milk---------------------3/4 Cup
Chopped Nuts---------1/3 Cup(optional)

DIRECTIONS:

1. If using a seeded Dates, remove the seeds and microwave with milk for 5mins till soft.

2.When cold grind the cooled Dates with enough milk(leftover after MW dates) to a smooth paste.

3.Add Sugar, melted Butter and whip until nicely combined. Use the entire milk portion and mix thoroughly after transffering to a seperate bowl.

4.In a separate bowl, mix All purpose flour, Baking Soda until well combined and slowly add portions of it to the wet mixture bowl. Add chopped nuts too and combine well till a thick smooth batter is formed.The batter could be sometimes grainy due to the dates not properly ground to paste. This should be fine as long as the batter is free of lumps.

5.Preheat oven to 350 for 10mins and grease the pan with butter and transfer the entire batter to the pan and place in the middle rack and bake for 35-45mins until fork/knife inserted comes out clean.

Note: After 35mins the outer 1-1/2" part of the cake was nicely baked and the fork came out clean while the middle portion of the cake was still moist. So I baked 10mins more.  

BEETROOT CURRY

                                                  Though not a big fan of this vegetable I still have to put it my list just to avoid repeated menus or making using of the very options available in vegetable section. Its quite depressing sometimes just to think that I have no other choice but to cook Dal or Potato even though I cooked it just a week or two before. Doesn't this always happen to you too??? So just to avoid being bored of eating same vegetables I occasionally include this in our diet. Glad that my husband doesn't complain and loves it too.
                   
INGREDIENTS:

Beetroot---------------2 medium ones
Onion------------------1 small one
Jalapenos--------------4
Grated Coconut------1 tbsp
Curry leaves----------10-15 chopped
Urad Dal--------------1 tsp
Cumin Seeds---------1/2 tsp
Turmeric--------------1/4 tsp
Oil----------------------2 tbsp

DIRECTIONS:

1.Peel the skin thoroughly and chop the beetroot into small cubes and boil in hot water for 3mins and drain off the water.

2.Heat oil in a frying pan and add Urad dal, Cumin Seeds and fry till nicely browned.

3.Add chopped Curry leaves, chopped Onion, Turmeric , Chopped Jalapeños and fry till nicely soft.

4.Add the boiled Beetroot to the pan with some salt and fry on medium heat for 10-12mins. By this time the beetroot is nicely cooked.

5.Finally add grated coconut and cook for 3 more mins and turn off. Serve hot. 

KAKARAKAYA BELLAM KURA / BITTERGOURD-JAGGERY CURRY

                                    Kakarakaya (Bittergourd) Bellam (Jaggery) Kura (Curry) is one my Moms specialty dish with one of the most bitter tasting Vegetable:Bitter Gourd. I came to know of that fact when I failed cooking it my kitchen .As a kid and teenager it was really hard for me and my brother to either taste it or watch others relishing it(Yes it is!! Thats how much fuss I was all about) .But later during my college days I accidentally tasted Bittergourd Pachadi(Achar) at my friends place mistaking it be smoothing else. I just got a little hint of its bitterness with mild sweetness from Jaggery. I immediately repented for not tasting such a not-so-bitter vegetable and informed my mother of my new found palatial-interest. The next time when I tasted my mom prepared Karela Curry ,I was  still reminded of the first taste ,as my moms dish has a very slight sweetness. I was all praise for my Friends mom and which of my words have definitely created an impact on her, that the very next time she made it again to impress me. This time I had to accept that hers was better tasting. So that is all the story behind and still I guess she makes it far better tasting than I do even though hubby dear never compared our cooking on this one.    

INGREDIENTS:

Bittergourd-----------------4 medium ones
Onion-----------------------1 chopped finely
Jaggery---------------------1/3 Cup grated
Red Chilli Powder--------1-1/2 tsp
Coriander Powder---------1-1/2 tsp
Curry leaves---------------few
Turmeric-------------------1/4tsp
Cumin,Mustard seeds----1/4 tsp each
Oil---------------------------3 tbsp

DIRECTIONS:

1.Chop off the ends and slice all the Bittergourds into a very thin circular discs. Using the seeds is optional. But I like the crunchy taste and used them without discarding.

2. Wash properly and Microwave in a safe bowl with 3 tbsp water in it for 18-20 mins stirring in between. In the end(around 13-15mins) they start turning color to a very pale yellow and at this point do not add any water even if it appears dry.

3.While the Bittergourd is in microwave heat oil in a pan and add Cumin,Mustard seeds, Turmeric, Curry leaves when hot.

5.Fry for 30 secs and add chopped Onions. Fry with little salt for 10-12 mins on med heat. Now add Red chill powder and fry for a minute.

6.When the onions are really soft add the microwaved Bittergourd discs ,some salt to taste and fry on med heat for 7-9 mins without the lid. Keep stirring in between.

7. Now when you feel that the bitter gourd is nicely fried add Jaggery, Coriander powder. Th jaggery starts melting and the entire mixture starts turning sticky.

8.Let it cook for 3-5mins more and turn off. Serve hot with Rice.

MATTAR PANEER

INGREDIENTS:

Paneer-----------------200gm or 8Oz
Matar/Peas-----------1/4 Cup ( I used dry white peas).For fresh/frozen peas use 1/2 Cup.
Onion-----------------1 finely chopped
Tomato---------------1 finely chopped
Ginger Garlic pst---1/2 tsp
Cumin Powder------1/2 tsp
Red Chilli Powder--1 tsp
Kasuri Methi---------1/2 tsp crushed
Curry leaves---------few
Coriander leaves----1 tbsp chopped
Turmeric--------------1/4 tsp
Oil---------------------3 tbsp

DIRECTIONS:

1. Soak the peas in water for 6 hrs and pressure cook with some water till 4-5 whistles. You can use the fresh or frozen peas instead of dry peas.

2.Take the whole block of Paneer and microwave for 2-3 mins turning in between before cutting into bite size pieces. Microwaving will make the Paneer soft. Cool down and cut into bite size pieces.

3.In a Kadai, fry Paneer in 1/2 tsp oil for 3-4 mins till all the sides are nicely browned and take them aside .

4.In the same Kadai add 3tbsp Oil and add chopped Onion, Curry leaves, Turmeric , little salt and fry for 8-10 mins or till soft . Add Ginger garlic paste and fry for 2-3mins more.

5.Now add tomatoes and fry for 8 mins or more. Now add Red Chilli Powder, Cumin powder and fry for 2-3mins.

6.Now add the pressure cooked peas, add some salt and some water (if needed)cook covered for 8-10mins or till the peas has absorbed some flavors in. 

7.Now add the fried Paneer, Crushed Kasuri Methi, Chopped coriander  and cook for another  5-7mins.

8.Turn off and serve hot with 2tbsp of heavy cream on the top for rich creamy flavor..