Karam dosa

Dosa is staple food for all south indians.. we cannot live without eating dosa atleast once a week. As it can be added with multiple variations you never get bored of it. From crunchy to spongy , spicy to minty and different chutneys and curries added to it there will be unlimited list of dosa dishes.

There used to be a place in my hometown called Dosa palace . It boasts about 101 dosa varieties. Thats all they serve there just dosas.. We used to be so eager to go there and try all the varieties. It had from schezwan dosa to noodle dosa to masala dosa everything veg.

When we were kids we used to prepare all dosa varieties whenever there is dosa at home.. karam dosa, ghee karam dosa, rayalaseema dosa, tomato pachadi dosa, masala dosa, ghee roast dosa .. hmm too tiring to write down all names. Ever since we started this blog we always wanted to post all our dosa recipes but whenever we prepare it too eager to eat it that we lack patience to click good pics.. so if any pics we have are too boring and too mundane and raw..

This time however I made sure to click atleast one good pic.. Since I dont use any DSLR or setup.. just clicking from my iphone sure made it easy.

Recipe:

Ingredients:

Dosa batter - 1 cups for 2 dosas

Karam chutney -  1/4 cup for 2 dosas

oil as needed around 1 tbspn

Procedure:

• Take dosa batter and make sure it is thick enough not too runny.
• Heat the tawa drizzle some oil and spread it out.
• I sprinkle some water after heated to remove the oil residue this will make sure its not too oily and the dosa dosent stick to the tawa.
• take a dollop of batter and spread on the tawa to form a circle.
• Take 1 tbspn of karam chutney and spread it on the dosa as soon as dosa is spread.
• drizzle some oil over the dosa and around it.
• Dont flip the dosa the karam chutney will stick to the tawa. Let it roast on one side.
• Take out the dosa and serve with any chutney.

Brinjal Potato Masala Curry

I was searching through my food pantry to see what veggies I have as I was preparing a curry for myself. Except for  few brinjals and potato the pantry was clear. I love these two veggies but very rarely prepare a combination of them. Though it started out as no choice veg combination I starting loving it.

The softness of brinjal and mushy potato makes it a wonderful combination. My moms homemade curry powder made it even more better. Though Ive tried this curry powder recipe before and do with the same proportions somehow my moms taste better always. may be she adds some mommy magic inside.


Recipe:

Ingredients:

Brinjal - 4
Potato -3
onion - 1
green chillies - 2
salt
turmeric - 1/4 tspn

seasoning

mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
channa dal - 1/2 tspn
curry leaves - 3
oil - 1 tbspn

Curry powder:

urud dal - 1/2 cup
channa dal - 1/2 cup
coriander seeds - 1 tbspn
cumin seeds - 1 tbspn
cinnamon - 1 stick



Procedure:

• Cut onions and brinjal into thin long pieces and potato into medium size chunks.
• In a wok add oil and once heated add all the seasoning ingredients.
• Once mustard seeds splutter add green chillies and fry for half a minute.
• add onions and a pinch of salt and let it fry till the onions turn transluscent.
• add potato and brinjal and little salt and cook with close lid in medium flame for 15 mins.
• Once the veggies are almost cooked add the curry powder and saute it well.
• and let it cook for 10 minutes without lid by sauteing it every 5 mins.
• Add chopped coriander leaves at the end for enhanced flavour.
• You can use any brinjals I used purple brinjals.. green long ones might not be good for this dish as they get mushy very quickly
• This curry can be had with either roti or rice.

Curry powder procedure:

Dry roast all the ingredients and make fine powder out of it.