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.