Today our long weekend started over here. Before this covid-19 situation, me with my family sometimes liked to explore the south Indian breakfast from outside in Saturday morning. Even I feel it good to taste other’s food too. Then I get motivated to make some different dishes. Then I felt we should not miss those old Saturdays and let’s make our Saturday happening one. But I had to plan everything from one day before. My today’s menu was smooth and peaceful for me and my family. As I always say food is the mood booster for me. So, today’s food gave a calmness and peacefulness. I hope you would like my today’s menu.
So, here it goes the Day 8: breakfast menu
Mixed dal dosa, coconut chutney & tea
Mixed dal dosa recipe
Ingredients required for mixed dal dosa recipe: (for 4 people)
1) 1/3rd cup of red lentil / masoor dal
2) 1/3rd cup of yellow moong dal
3) 1/3rd cup of toor dal
4) 1/3rd cup of yellow split peas chana dal
5) 1/3rd cup of white urad split dal
6) 2/3rd cup of idli rice
7) 1/4th tsp fenugreek seeds
8) Ghee to make dosa
9) Salt to taste
Process of making mixed dal dosa:
1) Wash thoroughly and soak 1/3rd cup of (red lentil, yellow moong dal, toor dal, yellow split peas chana dal, white urad split dal, rice and fenugreek seeds) for 8 to 10 hours.
2) Then grind everything, give a smooth texture, add salt as per your taste and mix well.
3) Again, keep it for fermentation for another 6 hours. Then the dosa batter is ready
4) Put some ghee in a small bowl and keep it ready.
5) To prepare dosa, we also need a small bowl of clod iced water, a large & flat nonstick pan (even a cast iron tawa also works very well), a paper towel, a ladle, a spatula, basting brush.
6) Heat the pan in medium to high flame.
7) Fold a paper towel in a rectangular shape, dip lightly into the ghee and squeeze out any excess ghee from it. Then rub the paper towel all over the surface of the pan to lightly grease.
8) Add a ladleful of dosa batter to the center of the pan, begin to spread the batter in sweeping circular motions to form a round shape of roughly 8-inch diameter. Don’t be worried if the dosa develops tiny holes as you spread the batter. This is normal.
9) Once you spread the batter out on the pan, dip the basting brush in the ghee and drizzle all over the surface of the dosa and around its edges. Hold the pan by its handle, lift it up, and swirl it so that the drizzled ghee spreads all over the dosa.
10) When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa. By this time, the surface that was underneath should be light golden in color. Cook for 1 minute after flipping.
11) The dosa is done and fold it and serve hot with chutney.
12) Before you start making the next dosa, fold another sheet of paper towel and dip it in ice-cold water. Squeeze to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next dosa will spread evenly and not break because the pan is too hot.
13) Repeat until you've made enough dosas. Any leftover batter can be refrigerated, tightly covered, for up to 2 days.
Coconut chutney recipe
Ingredients required for coconut chutney recipe:
1) 1 cup grated coconut
2) 2 cloves of garlic
3) 2 small green chilies
4) Salt to taste
Process of making the coconut chutney:
1) Add 1 cup grated coconut, add 2 cloves of garlic, add two green chilies and salt to a blender jar.
2) Pour ½ cup of water in the jar.
3) Begin to blend to a smooth chutney.
4) Scrape the side and add more water if needed.
5) After blending, test the taste of the chutney, if needed more salt or not.
6) Transfer to a serving bowl.
Day 8: Lunch menu
Plain rice, chole & salad
Plain rice recipe
Ingredients required for plain rice:
1) 1 cup of raw rice
2) 2 cups of water
Process of making plain rice:
1) For 1 cup for rice use 2 cups of water, if you are using pressure cooker to make.
2) Mix together and keep it a pressure cooker.
3) Let it cook in medium flame till it gives two whistles.
4) Then switch off the stove and keep aside the cooker for cooling.
5) Transfer rice to a serving bowl.
Chole recipe
Ingredients required for chole: (for 2 persons)
1) 1 cup of chickpeas
2) 1 tsp pomegranate seeds
3) 1 tsp pomegranate seeds powder
4) 1/2 inch of cinnamon
5) 2 green cardamoms
6) 6 black peppers
7) 4 cloves
8) 1 medium onion roughly chopped
9) 1 tbsp ginger garlic paste
10) 1 bay leaf
11) 1 tsp cumin seeds
12) ½ tsp turmeric powder
13) 1 tsp chili powder
14) 1 tsp kashmiri chili powder
15) 2 tsp coriander powder
16) 1 tsp cumin powder
17) 2 tsp chana masala
18) 2 green chilies
19) 1 & ½ tomatoes
20) ½-inch ginger root
21) 1 & ½ tbsp olive oil/vegetable oil
22) 1 tbsp ghee
23) Salt to taste
Process of making chole:
1) Soak 1 cup chickpeas for 12 hours in warm water.
2) In a pressure cooker, add soaked chickpeas, put “1 tsp pomegranate seed, ½ inch cinnamon, 2 green cardamoms, 6 black peppers, 4 cloves” in a spice’s seasoning filter, add 1 tsp salt, add 1 & ½ cup water. Boil till it give 3 whistles. After that remove the cooker from the stove, cool it completely, remove the spice’s seasoning filter from the cooker.
3) Heat a cooking pot, add 1 & ½ tbsp olive oil, when oil is hot enough add 1 tsp cumin seed, wait till the cumin starts spluttering.
4) Then add 1 bay leaf, add chopped onions, stir the onions till it looks slightly brown color.
5) Add 1 tbsp ginger garlic paste, sauté it till it loose oil.
6) Make a mixture of “½ tsp turmeric powder, 1 tsp chili powder, 1 tsp Kashmiri chili powder, 2 tsp coriander powder, 1 tsp cumin powder, 2 tsp chana masala” with 2 tbsp of water and add this to the sautéed ginger garlic paste.
7) Sauté everything for 5 minutes, then add 1 large tomato chopped in small cubes.
8) When tomatoes are cooked, add 1 tsp pomegranate seeds powder and mix well.
9) Add the boiled chickpeas and its water in the sauteed spices.
10) Add salt and extra water if it needed.
11) Cooked for 20 minutes in low to medium flame.
12) Then remove from the stove and keep aside.
13) Heat a tadka pan, add 1 tbsp ghee, add 2 green chilies slices into long thin strips, add 1/2-inch ginger root slices into long thin strips and ½ tomato slices into long thin strips.
14) Cook for 1 minute and then mix it in the curry.
15) Mix everything well.
16) Again, cook the chole for 5 minutes in low flame, switch off the stove and transfer into a serving bowl.
Salad recipe
Ingredients required for salad: (for 2 persons)
1) 1 cucumber
2) ½ cup cherry tomatoes or 1 medium tomato
3) 1 green chili
4) 2 tsp lemon juice
5) 1/5th tsp pepper powder
6) Salt to taste
Process of making salad:
1) Cut the cucumber, tomato and green chili in small cubes, keep it in a bowl.
2) Mix pepper powder and salt to it.
3) Just before eating add salt and mix well.
***Please try the above dishes in your free time and let me know your review. Thank you so much in advance. ***
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