Tomato Dosa

Why is it that most of us(or is it just me?) run out of breakfast ideas.

Although I like to try out different cuisines I often find the South Indian breakfast cuisine easiest to put together. Agreed the grinding past may be a bit cumbersome , but once you have that out of the way, the next couple of days are tension free….

Take for instance this variety of dosa that I found on Shailaja’s super duper blog.

Its real simple to make, in fact it doesn’t even need fermentation…

Its got great colour( always a good thing when your target group includes children) and is healthy too…
Plus its different from the regular fare…

I served this with podi, but I’m sure any chutneys will do just great.

Tomato Dosa Recipe

Prep & Cooking: 20-30 mts, Soaking: 2-3 hrs

Serves 5-6 persons

Cuisine: South Indian

.
Ingredients:

1 1/4 cup raw rice and 2 tbsps of tur dal, soaked in water for 2-3 hrs

2 tomatoes chopped

2 tbsp grated fresh coconut (optional)

2-3 dried red chillis, de-seed and tear

1-2 tbsp grated jaggery

salt to taste

oil as required

1 Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.

2 Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.

3 Serve hot with any podi or chutney of your choice .

This one goes to Tried & Tasted event started by Zlamushka of SpicyKitchen.

This months blog is Sailus food

DB April 2010- Not so Traditonal , Traditional English Pudding

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet

yeah..that was the problem, right there.The last word.

Suet. In case you’re wondering, suet is the hard but flaky fat found on the inside of a cow or sheep around the kidneys and that area of the body.

Ewwww I KNOW…not my kinda thing either..

But thankfully Esther allowed for substitution and so I did what I love to do best….no not whining..but using butter.Arent the best things in life made of butter????

Steamed desserts are not new to us in India. Especially for us South Indians. We make a variety of steamed goodies – kozhukutta(rice ball dumplings), vatayappam being just two of many many.

But a steamed pudding was something I’d never tried.


Don’t let the ugly pictures fool you..I mean I know
I know it’s not easy on the eyes–heck, it would be a great contestant in a ugly photo contest but it was real good…and so we couldn’t have cared less.

Sticky toffee and date pudding with candied ginger
Shamelessly copied from here

For the toffee sauce

2 cups (500ml) heavy cream
1/2 cup (120g) demerara sugar (or another dark brown sugar)
2 1/2 tablespoons honey
pinch of salt

For the pudding

6 ounces (180g) pitted dates, snipped or chopped
1 cup (250ml) water
1 teaspoon baking soda
1/3 cup (40g) candied ginger, chopped
1 1/4 cups (175g) flour
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons (55g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

1.Butter an 8 1/2-inch (about 24cm) porcelain soufflé mold, or similar-sized baking dish.

2. To make the toffee sauce by bringing the cream, demerara sugar, honey and salt to a boil in a medium saucepan, stirring often to melt the sugar.

3. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé mold and place the mold in the freezer, and reserve the other half for serving.

4. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.

5. In a small bowl, sift together the flour, baking powder, and salt.

6. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla.

7. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture . The mixture will be a bit liquidy. Add some hot water if required.

8.Pour mixture on to the sauce, cover and steam for 1.5 hours.
The sauce and sponge mixture mix together during cooking.

9. Let cool slightly before serving.

Yummmmmm…..Ooooey Gooooey Chocolate!

I have a maniacal love for chocolate. I baked these DELICIOUS baked fudge a while back but I MUST share them with you because they are ABSOLUTELY DIVINE( isn’t that my diet flying outta the window!)…and unbelievable easy to make..even ur kid can make ’em for you!These will definitely be made again in my home!!!!

They are from Ree’s beautiful website and you can find the original recipe here.

Warning: Before you make these you might need to wake up earlier than usual and run an extra hour to offset the catastrophic caloric intake you are about to experience….

Baked Chocolate Fudge
Prep Time: 10 Minutes Cook Time: 50 Minutes Difficulty: Easy Servings: 4

Ingredients

* 2 whole Eggs
* 1 cup Sugar
* 2 Tablespoons (heaping) Cocoa
* 2 Tablespoons Flour
* ½ cups Butter, Melted
* 1 teaspoon Vanilla Extract

Preparation Instructions

Preheat oven to 300 to 325 degrees.

Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.

Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.

Serve with sweetened whipped cream or vanilla ice cream

This one goes off to the Foodie Fans of the Pioneer Woman

Orbis Terrarum 2010 Challenge- Going Places

I know I keep complaining about my lack of time but this is one challenge I couldn’t stay away from. As most of you know I do love to read and travel….and this project lets me do both ( well, almost) .
Confused?
Don’t be..Its like this-
take eight months to read eight books penned by 8 authors from 8 different countries . Aint it interesting???
….read up more on Bethanys blog here.
While Ive not really come up with a final list of books these are what I have in mind..

1.Trainspotting -Irish Welsh (Scotland)
2. Lolita by Vladimir Vladimirovich Nabokov ( Russia)
3.Slaughter house five by Kurt Vonnegut American
4. The Handmaid’s Tale by by Margaret Atwood( Canada)
5.The cave by José Saramago ( Portuguese)
6.The Yacoubian Building by Alaa-Al-Aswany ( Egypt)
7.Alone in berlin by Hans Fallada (Germany)
8. ….probably something by Bapsi Sidwa

Weekend Getaway- Murudeshwar, Gokarna

In most ways I can be grouped into the category of a regular Homo Sapien , especially of the Indian kind. I am therefore what can be described as “fairly religious”

When I was growing up(hmmm I still am growing I guess ,albeit sideways!) I used to wake up at 4 in the morn, go to the temple( the prasad was a big draw!), fast on Mondays…chant religious texts..

Yup I was a religious geek.

But over the years my appreciation and understanding of religion has undergone many changes. I’ve swung from being a non believer to being a Yo-Yo follower..to what I am now- Confused.

My mom though(rather unhappily ) says its plain laziness…I drag myself outta bed at 7( only because my oldest leaves at 7.15!)The prayer lamp is lit only when my mom visits…Ive generously rented the puja area out to a couple of spiders who’ve made some great homes there..and as for visiting temples ..Ahem..its probably been a LONG time before I saw one of those….

But not because I don’t enjoy visiting temples(though not the over-crowded ones) . Visiting a temple or any religious place for that matter gives me a sense of humble yet soothing peace.

A few weeks back we visited Murudeshwar, a quiet touristy/ religious place situated close to the halfway mark of the Karavali Coast between Honavar and Bhatkal. It is about 438 km NW of Bangalore and 150KMs north of Mangalore .

Although I say religious, this is mostly a place developed by some business group that decided to tap India’s temple flocking folk….But that’s not to say that what we saw was in any way not ‘worthy of flocking’!


What strikes you once you get there is the only reason you need to go – A HHHHUUUUUGGGE statue of Lord Shiva. The spectacular 36 meter-high monumental statue stands next to an equally staggering 249 feet tall Raja Gopura, which is considered the tallest gopura in the world.
Two life-size elephants in concrete stand guard at the steps leading to the 500 year old temple.

The temple has several other beautiful carvings and statues that date back to a few centuries.
There is also a huge fort behind the temple said to have been renovated by Tipu sultan, the ruler of Mysore.
The story behind the origin of the temple dates back to Hindu mythology.

The temple, which embodies a linga, is believed to have erupted when Ravana flung the cloth covering the Atmalinga at Gokarna while lifting it.Read the full story here.
The place also boasts of a long virgin beach thrusting out to the sea.

We stayed at the only decent looking hotel around. RNS recidency.

For 2,500 a night the rooms were OK but offered a lovely view of the shimmering beach .
But what the kids enjoyed the most were the two pools that the hotel offered to guests.


Isnt the view fanstatic?

On our way back we visited Gokarna too, though we did not stay there. Gokarna has 5 famed beaches Om,Gokarna, Kudle, Half Moon, and Paradise. Of these we visited the om beach .

Look at its shape…isn’t it shaped like the religious symbol ‘om’ Yeah that’s how it got its name.
We didn’t go to any of the other beaches as it was HOT! And the kids we getting cranky. But we did stop at the Gokarna temple.

It’s a quaint temple and very different from the other temples as it has no idol. You need to bend down and put your hand into a deep hole that houses the linga.

How to get to Murudeshwar
How To Get There
Air : Dabolim, Goa.
Train : Kumta. 32 km
Rail : Hubli
Road : Bhatkal 16 kms
STD Code: 08386

How to get to Gokarna

Air: Mangalore – 165km
Bangalore – 465km

Drive:Bhatkal – 16km
Kollur – 63km
Karwar – 120km

Train: Bhatkal – 16km
Shimoga – 195km
Mangalore – 165km
STD Code: 08385

ICC- April

Its white , wriggly and wonderfully different…
Yes! its that time of the month again when we don our Indian caps and put the kitchenware lying right at the back to good use.

Very good use.

And this month Srivalli mail read Javvarisi/Sago/Sabudhana Murukku as this month’s ICC challenge I was skeptical as this really didn’t look like my cuppa tea..esp with warnings of possible sago explosions:)
but alls well that ends well …and here they are ,my white headed crispy snacks( honestly I’m not even sure if they are supposed to look like this)

Javvarisi/Sago/Sabudhana Murukku

Ingredients

Rice Flour(Arisi Maavu) – 2 cups
Besan flour(Kadalai Maavu) – 1/2 cup
Fried gram flour(Pottukadalai maavu) – 1/2 cup
Sago(Javvarisi) – 1/2 cup
Salt to taste
Curd – 50 gms (1/4 cup)
Chilli powder – 1/2 tsp or as per taste

Special Utensil
Murukku Achu

Directions

In the buttermilk, soak the sago for about two to three hours until it doubles in size and gets translucent. If the sago is not soaked for enough time, it might tend to burst while frying the murukkus.

In a bowl, mix all the flours together. Heat about 50 gms oil, mix it along with the flour salt and chilli powder. Slowly add the buttermilk soaked sago and knead to make a smooth dough.

In a heavy bottomed vessel, heat oil for deep frying. In the murukku achu, add enough quantity of dough. When the oil gets hot, slowly press the murukku using the achu and deep fry on both sides until it turns golden brown in color.

Cook on medium flame to ensure the muruku is cooked well.

Store in an airtight container.

Pasta + Spinach + Almonds = YUM!!

Its been a relatively lazy week….I’ve been reading ( The White Tiger- Finally got a hold of the book), and enjoying my guitar lessons and life has been moving slo-mo!
I even gave the weekly grocery shopping a miss and one night realized I had just a few bunches of spinach in the pantry. Luckily I’d seen this recipe here only weeks earlier and I knew just what to make. Heidi’s recipes are never-fail and this one didn’t disappoint either. Its an incredibly healthy yet delicious one meal dish…..deepened by the intense and complex nuttiness of almonds and flavored by lemon zest….


Baked Spinach Pasta

I halved the measurements…this serves 8.

extra-virgin olive oil
3/4 pound pasta
sea salt
1 large onion, chopped
2 cloves garlic, chopped
4 cups well-chopped fresh spinach
1 1/2 cups lightly toasted and coarsely ground
zest of 2 lemons
8 ounces mozzerella, shredded or torn into small pieces

Preheat the oven to 375 degrees. Butter/oil a large casserole dish or baking pan – something roughly equivalent to 13×9-inch pan.

Boil the pasta in salted water per package instructions. Drain pasta, toss with a glug of olive oil. Set aside.

In the meantime, heat a bit of olive oil in a skillet over medium-high. Saute the onions with a couple pinches of salt for a few minutes (or if you want a bit more depth of flavor until caramelized). Stir in garlic. Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in 1 cup of the almonds and 1/2 of the zest. Add to pasta and stir and stir – mixing extremely well, a minute or so.

Now sprinkle the bottom of baking dish with the rest of the zest. Add a layer of the pasta to the bottom of the baking pan, now sprinkle with some of the cheese, add more pasta, then more cheese. Finish with a layer of cheese. Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled with the remaining almonds.

Now for some Awards I would like to thank

Rupali of RecipeRagBag for the TAG award award…I would like to pass it on to
1.subhashini of Food the spice of life
2.Malini of Rozkakhana
3.Srimati of few minute wonders
4.bittersweetbrigade
5.
Akarma Foods
6.Rajendramanju of life is beautiful
7.NS of my experiments with food

Suma from sumarowjee for the Thank You award..

This one I would like to pass on to..
1. Preety of Preetys Kitchen
2.Champa of Versatile Kitchen
3. Denu Foods
4.Vinolia of saapadu
5. Subhies Kitchen
6.anu of Mrignayani
7.soma of recipe diary
8.pavani of cooks hideout
9.pangravykadaicurry
10.kajals dreams
11.silence sings
12.Veg inspiration

The Yummy Team for this Sunshine award..I would like to pass it on to ALL my blogger friends….

and sashi of Tasty Bites gave me this Yummilicious award ..I would like to pass it on to

TREAT&TRICK
spicytasty
jay of tastyappetite
cham of spiceclub
curryandbeyond
kaugiri
easy2cook
PJ

Thanks all!!

Restaurant Review Soul Souffle


We just drove and drove and drove…a looong way until we finally reached Soul Souffle, a restaurant we had heard so much about.
Although situated in the middle of nowhere- It did seem that way to us, but then we were tired- we’d spent the entire blazing morning at Valsao Beach and were ravenous and tired- not a good condition to go driving around looking for a place to eat.

After asking the few people we found loitering around the area( surprising they were ALL drunk but gave us right directions) we found the place. Its a beautiful place run by a lovely couple who ensure that the service is great.


The interior decor is simple yet tastefully done and overlooks a picturesque landscape and adds a relaxing touch to the comfortable environment.

A great place to enjoy a romantic evening…or afternoon as we did.The food was GOOD! especially if you are into continental fare….

We would attempt to go again so that I don’t gorge myself and i can try other things on the menu.
For starters we just stuck to chicken lollipops @Rs 90 per plate.

For the main course we just went berserk and ordered a whole lot of things…A Fisherman’s pie( M liked it,…but too bland for my taste) @190

Chicken fried rice @90

Chicken Hyderabadi @ 150..it was really ok though we weren’t expecting a green gravy!

Chicken Cordon Bleu @ 185..this was good..not too white saucy as I feared it would be…

and rotis as well. Whew!
Now that’s a LOT of chicken………
As you can see it was all also wallet friendly…..and delicious!

We finished the meal with a chocolate thingy…not sure what it was called…..but it was OK.

Soul Souffle
Uddear Springs
Verna

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