Savory addition to Yummies from Blogosphere series...

I am constantly amazed by the creativity of recipes that I come across on blogsphere...often I find these recipes to be more original and flavorful than those featured on many professional food websites...which is why I am so extremely happy to add this very savory dish to my Yummies from Blogosphere series !

This time I chose a breakfast/snack item from the extremely creative blog penned by Swapna Sridhar. It is a very versatile...easy, breezy dosa dish(Indian savory pancake) which can be served as a breakfast, snack, brunch or even light dinner dish  - Oats Dosa.

Also, I loved this dosa/pancake because it is truly a quick-prep item...no labor-intensive soaking of rice and lentils and grinding and so on and so forth...which appeals to my multi-tasking, get-meal-ready-in-under 30 minutes-self (that is the Rachel Ray side of my personality, I think :))

Notes/Variation: In this recipe, I added a 1/4 cup of ragi flour(finger-millet flour) to the batter...hence the light pink hue on the dosa. The original recipe called for a topping of sliced onion and cilantro...I served a side of broccoli masala with the dosa instead.

My recipe  for Broccoli Masala follows...though this dish should taste great with any kind of chutney / sambhar(South Indian style soup).

Link: Original recipe  for Oats Dosa posted on Swapna's blog.

Thank you, Swapna for this awesome, creative yet healthy dish...I know I will be making it many more times for my family judging from their enthusiastic response.

Recipe for Oats Dosa(as posted on Swapna's blog):

Serves: 2 to 3

Prep/cook time: 15 - 20 mins

Ingredients :

Oats(Quick cooked) - 1 cup

Rice flour or Wheat flour - 1/4 cup

Sooji / Semolina - 1/4 cup

Red chilly powder / green chilly paste-1 tbsp

Chopped Onion -1 medium sized

Minced Coriander

Salt to taste

Water-2 1/2 to 3 cups

Method :

1.In a microwave safe bowl add oats and add enough water, put it in microwave about 1 min, cool  it for 3 mins.or soak it in warm water for 10 to 15 mins.

2.In a blender add oats and blend into smooth paste.

3.In a mixing bowl add oats paste,wheat flour,sooji,chilly powder,salt mix well.and add water...prepare the batter like dosa batter.

4.Heat the dosa pan on medium flame. Grease it,pour ladle full batter and with the help of ladle starting from the center,move the laddle in a circular motion and spread it in to circular shape.

5.On the top of dosa add onion and coriander leaves.press with spatula, spray oil, let it cook for 2 to 3 mins.Then slowly flip the dosa and let it cook for few more mins.Then remove it from the pan.

My Recipe for Side of Broccoli Masala:

Serves: 2 to 3

Prep/cook time: 10 minutes

Ingredients:

Broccoli - 1 full head of broccoli cut into smaller pieces

Onion - 1 sliced thinly

For seasoning:

Cooking oil. salt, black pepper, cumin powder(jeera powder), cilantro chopped, lemon juice.

Method:

In a pan, add some cooking oil and when it starts to heat up, add the sliced onion.

When the onion starts to brown, add the seasonings and also the broccoli florets and let cook for a few minutes till the mixture is crisp and well-cooked(takes about 6 to 7 minutes)

Serve warm or at room temp. alongside dosa.

A Walk Down Memory Lane...Yummies from Blogosphere

Here is another addition to my Yummies from Blogosphere Series...as I said last week, my family enjoys this series  immensely and why wouldnt they...considering they get to sample foods from some of the best recipes on Blogosphere???!!! I must say that this recipe was very special because it also made me walk down memory lane...it brought back memories of my high school/college days in Kolkata, India...

So this recipe is from Jyoti who blogs at The Veggie Hut. In the original post, she talks about her life in Kolkata or Calcutta, as it used to be called in the past...I enjoyed reading about her favorite street food stalls in Kolkata...that made me relate to my own college years when my friends and I would take advantage of the convenient location of our college near a busy shopping area in Calcutta and rush off, after classes to gorge on the chaats/street foods which were aplenty in Russell Street or in the stalls outside AC Market. And the temptations were many...there was phuchka(pani puri), jhaal muri, ghughni, rolls and then of course, the heavenly chilled kulfi...sigh!!

I wonder if all those stalls still exist because it has almost been 15 years or maybe more, since I last went to Kolkata...but that is how I remember the city...with it unhurried and relaxed pace, wonderful foods and friendly people.

Anyways...coming back to the recipe...it is one for Moong dal chilla(a savory crepe loaded with lovely veggies)...I have eaten it many, many times at friends' homes and my mom has made it in the past...but I had never tried it myself , even though I do make a variety of dosas at home...so when I saw Jyoti's recipe...I immediately bookmarked it and now...with the beginning of my series...I had a chance to make it at home.

It is extremely easy to make...the dough/batter being wonderfully easy to work with(once you have the right consistency)...plus it is super healthy because it does not need any rice! Just protein-rich moong dal(lentils) and of course, the vegs.

I served it with a tomato chutney that we all love in my family, last weekend... though it would taste great with any kind of chutney/dip/sauce...the kids demanded more of it the next day and luckily I had refrigerated some batter and we enjoyed it a second time, too!!

Notes/Variations to original recipe: I followed the original recipe as much as possible...however I did add some shredded cabbage also to the veggie mixture and additionally, a tsp each of coriander powder and cummin powder to the spice mix...being that I am a spice maniac!

Awesome recipe, Jyoti and thank you for it!!!
Links: original post

Recipe for Moong dal Chilla(as posted on The Veggie Hut):

This recipe makes 6 chillas:

Ingredients:
1 cup washed split moong dal(lentils)
1 onion chopped finely.
1 large tomato chopped finely.
½ cup bell pepper chopped finely.
¼ cup coriander leaves chopped finely.
2 green chilies deseeded and chopped finely.
¼ turmeric powder.
½ red chilli powder.
1 ¼ cup water.
1 tsp salt or to taste.
Oil for shallow frying.

Process:
Soak the moong dal for 2-3 hours. It will double in its volume. Drain off the water and add 1 ¼ cup of fresh water and churn in the mixer to form a liquid paste. Add turmeric powder and red chilli powder. Add the salt just before making the 'Chilla'. The batter should have a dropping consistency just like dosa.

Keep the chopped veggies aside.



Heat a non stick pan. Grease it lightly. Take a ladle full of batter and drop it on the pan and quickly spread it on the pan in a circular motion to form a 6 cm radius circle. Sprinkle all the veggies all over it.



When the chilla changes color turn it over with a spatula and cook on the other side.



When done transfer it on a paper towel. Continue with the rest of the batter.



Serve hot with chutney and ketchup.
 

An Ode to Unique Indian Snack Foods

After a restful Valentine's Day weekend(of course, packed with great food) here I am back with a new post that pays homage to unique Indian snacks... specifically a wonderful savory snack...I am refering to Khasta Kachori.

This is a very interesting savory snack item but I had never tried it before at home...though I must have eaten it a million times during school days at the many chaat centers in Calcutta and then, later during college days.

I finally had a chance to make it as part of January's challenge at the Indian Cooking Challenge hosted by the wonderful Srivalli of Spice your life(Thanks, Srivalli! for giving me a chance to relive wonderful old memories of times spent with college friends eating at chaat centers back home).

This recipe is a tried and tested recipe perfected by Medhaa of Cook with Love...Thanks, Medhaa for taking the time to try and perfect this recipe for all of us in ICC.

I tried the moong dal kachori since that is the closest reminder to me of all the kachoris I have eaten at chaat centers.

Now, coming to the recipe...here I have mentioned three different types of filling: onion, split peas and moong dal. I am also glad I followed all the recipe instructions to the letter because then I was able to avoid common pitfalls, like having the kachoris turn out flat like puris and so on.

 Hope all my readers will try this recipe some time since the finished product is so delectable...it is really worth the effort!!!

When I was looking up some info on Google about Khasta Kachori, I found the rolled out pastry shape of kachoris as well as round - shaped ones...so I made both of these...of  course, the ingredients were the same for both varieties...needless to say, everyone at home enjoyed both varieties of these!!!

Khasta Kachoris Recipe:
--------------------------------
Resting Time for the Dough is app 1/2 hr - 1 hr

Frying time for the Kachoris - 20 mins for each batch app.
Soaking Time for the Filling is app. 1 hr
Cooking Time for the Filling is app 15 mins
Yields - 15


For the Dough-
Ingredients Needed:
--------------------
All purpose flour / Maida - 2 cups
Oil/ Ghee - 1/4 cup ,
Salt - 1/2 tsp
Water for kneading

Method:
Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
Slowly add water and make a soft dough. Knead well for about 8 minutes.
Cover and keep aside to rest for atleast half hour.

Special Tips / Notes for the dough:
Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
The dough could spring back for many reasons:
Dough is too cold (If wet cloth is used)
Dough is not soft enough.
Not kneaded for enough time.
Oil is less.
Not rested enough.

Fillings :
--------
Khasta Kachori - Moong Dal Kachori
Ingredients Needed:
Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 2 tsp chopped fine (opt)
Green Chilli - Ginger paste - 1 tsp
Sauf / Fennel seeds powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli powder - 1/2 tsp
Mango powder / Amchur - 1 tsp
Oil - 1 tsp
Salt to taste

Method-
1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the curry leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.


Special Tips / Notes for the filling:
The fillings have to be really dry if not when rolling they will ooze out when rolling.
Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.


Muttar Ki Kachori from Tarla Dalal:
For green pea filling
2 cups green peas
1 teaspoon green chillies, chopped
1 teaspoon ginger, grated
1/2 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1 teaspoon chilli powder
1 teaspoon garam masala
4 tablespoons chopped coriander
2 tablespoons oil
salt

For the green pea filling
Coarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes. Remove the bay leaves and discard. Divide into 12 equal portions.

Pyaz Ki Kachori:
For the onion filling
2 cups onions, finely chopped
1 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1½ teaspoons green chillies, finely chopped
2 tablespoons Bengal gram flour (besan)
2 teaspoons coriander (dhania) powder
2 teaspoons chilli powder
1 teaspoon garam masala
3 tablespoons chopped coriander
2 tablespoons oil
salt to taste

To make the onion filling-
Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
Divide into 12 equal portions and keep aside.

To Make Kachori's:
--------------------
Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin.
Place about 1.5 tsp of the filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.
Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.
After it rises up (about 2 minutes), turn it over.
Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Serve with coriander chutney and tamarind chutney


Special Tips / Notes for making the Kachoris:
You can fry 3 kachori's at a time.
The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
It will not be crisp if the oil is too hot.

Enjoy!!!