Rulavachi Bhakri | Mangalore style Rava Dosai

DSC_1162

I cannot believe how fast this month is passing by. When I began this mega marathon, I only had a rough draft of a list of dishes I wanted to make. I figured that dosais are easy and can be made on a day to day basis. I did not realise that so many of them were the soak and ferment kind but I managed. For some alphabets I just wrote down the first dish that came to mind just to complete the list. For R, I had written down Raagi dosai which I make frequently at home though I have never blogged about it. Then I chanced upon this amazing instant dosai from Mangalore and I knew it just had to be done.

This is a very flavorful and easy to make dosai which uses ingredients readily available at home. I did not want to blog about any more dosais from Karnataka but I figured that Mangalore cuisine is a separate category in itself as is Coorgi cuisine. So, it is technically not Karnataka dosai, right?

Click here for more recipes with Semolina / Rava

DSC_1169

Recipe adapted from here

Makes 5-6 Bhakris

WHAT WE NEED

1/2 cup Semolina / Rava

1/4 cup Whole wheat flour / Atta

2 tbsp Curds / Hung curds

2 tbsp Grated coconut

1-2 tbsp Finely chopped onion

1 tsp Finely chopped ginger

2 tsp Finely chopped fresh coriander

Salt

Water

Oil

 

WHAT TO DO

  • Mix the semolina, whole wheat flour and grated coconut in a bowl
  • Add the curds and make a thick paste
  • Add onion, coriander, ginger, salt and water to make a batter similar in consistency to an idli batter
  • Heat a tava and drizzle some oil
  • Pour a ladle full of batter and spread it around in a circular shape
  • The bhakri will be thick and not very spread-able
  • Drizzle some oil along the edges and let it cook on high flame for a minute or two
  • Once the top part looks cooked, use a steel spatula to disengage the bhakri from the tava and turn it over
  • Let it cook on medium flame for a minute
  • Take it off the tava and repeat the procedure for the rest of the batter
  • Serve warm with chutney or butter
  • Enjoy!

 

DSC_1171
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

Advertisements

Gavhache Dhirde

DSC_1162

We are at the end of the first week of this Mega Marathon and today’s alphabet is ‘G’. I had quite a few choices for this alphabet but I wanted to cover as many states of India as possible and so I picked this Maharashtrian dish. There was also Ghavan from Maharashtra but I thought it would be good to give the rice family a break and go with wheat. Also, I recently got a free packet of 5kg of wheat flour from my online vendor and so I need more ways to use it up. Of course, there is going to be more wheat bread but I thought I would try some dosas with it too.

This Gavhache Dhirde is quite similar to the Tamizh ‘Karacha Maav Dosai’ but it uses only wheat flour as against a mix of wheat and rice flour in the latter. Also, there are quite a few vegetables added which makes it a soft, healthier and less crispy version of Karacha Maav Dosai.

DSC_1165

Makes 5-6 Dhirdes

WHAT WE NEED

1/2 cup Whole Wheat flour

2 tbsp Grated carrot

2 tbsp Finely chopped tomatoes

2 tbsp Finely chopped capsicum

1/2 tsp Cumin seeds

1/4 tsp Turmeric powder

a pinch of red chilly powder

1 tbsp Chopped coriander leaves

1 tsp Chopped ginger

Salt

Oil

Water

 

WHAT TO DO

  • Mix the wheat flour with water to make a slightly runny batter
  • Add the carrot, tomatoes, capcisum, coriander, turmeric, ginger, cumin seeds and salt
  • Heat a tava and pour a ladle full of batter
  • Spread the batter in a circular shape
  • Drizzle some oil on the sides
  • Once it starts browning at the edges, use a steel spatula to disengage the dhirde from the tava and turn it over
  • After a minute, take it off the tava
  • Repeat the process for rest of the batter
  • Serve warm with peanut chutney or sesame seed chutney
  • Enjoy!

NOTES

  1. You can add green chillies too. I didn’t because I had to feed this to my 5 year old

DSC_1170

 

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

 

Nankhatai

The dishes I made for the last two days were things my daughter enjoys and is super happy when I bake. Today’s dish is something I have very fond memories of from when I was a child. My Mom is an awesome cook and can master most dishes and cuisines in a snap. Once she was done with the popular dishes of that time like Punjabi and Indo Chinese cuisine, Mom decided to try her hand at baking. She took a class and came back with few recipes and loads of enthusiasm.

I remember the red oven we had when I was a kid and in my mother’s usual style, she only managed to sell it 2 years ago after almost 30 years of having it. One of the first recipes she tried was a nankhatai. For some reason it sounded funny to us as kids and we had no clue how it would turn out. So we kept making juvenile jokes about it. But once we bit into these little pieces of bliss we were transformed. I remember my friends being so much nicer to me because they wanted more of it and for one week my life was fun.

I asked my Mom for the recipe but she couldn’t locate it in time. Of course she hasn’t thrown it out. It still exists, 4 sheets of typewritten paper nestled between the pages of her brown recipe book. So I picked this recipe from Gayathri’s blog, who is a fairy godmother for many bakers like me.

Makes 12-15 cookies

WHAT WE NEED

100 gms All purpose flour

25 gms Chickpea flour

25 gms Semolina / Rava

100 gms Powdered sugar

90 gms Clarified butter / ghee

1/2 tsp Baking powder

1/2 tsp Cardamom powder

4-5 Pistachios

WHAT TO DO

  • Preheat the oven to 165C
  • Add the ghee, sugar and cardamom powder to a bowl and whisk well to mix
  • Add the all purpose flour, chickpea flour, semolina and baking powder and mix well to a soft dough
  • Grease a baking tray or line it with parchment paper
  • Take a small piece of the soft dough and roll it into a ball and place it on the baking tray
  • Continue till the entire dough has been rolled and placed on the tray. You should get around 15 cookies
  • Bake for 15-18 minutes till the bottom is golden brown
  • Take off the tray from the oven and let the cookies be on the tray for 10 minutes
  • Transfer them to a cooling rack and let it cool completely
  • Store in an air tight jar
  • Enjoy

This is my post for the Kid’s Delight event started by Valli of Spice your Life and hosted by me this month for the theme, ‘Baked Treats‘.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Garlic & Cheese Pretzels

When we lived in Malaysia, we frequented Auntie Anne’s for their delicious pretzels. The daughter and I would spend some time simply watching them behind the counter shape the pretzels with amazing accuracy and speed. She loves the soft pretzels as do I and we both always picked the savory ones as against the sweet options. So this dish is an attempt to recreate that memory for us. Though my shaping skills need a LOT of work, the pretzels tasted good and the daughter was happy. So it is a kind of mission accomplished.

Adapted from here

Makes 6 Pretzels

WHAT WE NEED

1 cup Milk

2 1/4 tsp Instant yeast

3 tbsp Brown sugar

2 1/4 cup All purpose flour

5 tbsp Unsalted butter

1 tsp Salt

2-3 tsp Garlic powder

6 tbsp Cheese, grated

2 tsp Mixed dried herbs

For the soda bath

1/3 cup Baking soda

3 cups Water

WHAT TO DO

  • Mix the yeast with the milk in a large bowl
  • Add sugar, flour, 2 tbsp of butter and salt
  • Knead till it forms a smooth dough, around 7 minutes
  • Set it aside till it doubles in volume, around 1 hour
  • Preheat the oven to 230C
  • Grease a baking tray or line it with parchment paper
  • Add the 4 tbsp cheese, mixed herbs and garlic powder and mix well
  • Divide the dough into 6 pieces
  • Roll each piece into a thin long rope and shape like a pretzel

  • Dissolve the baking soda in warm water
  • Dip each pretzel into the soda water and place it on the baking tray
  • Bake for 10-12 minutes till it is golden brown in colour
  • Brush the pretzels with the balance butter and top with cheese
  • Serve warm
  • Enjoy!

NOTES

  1. Though the soda bath is not mandatory, it is recommended. If you do not use the soda bath then broil the pretzels for 2 minutes to get a nice golden brown colour
  2. I did not top the pretzel with cheese because the daughter doesn’t like it though I love the extra cheese on top.
  3. I used mozzarella cheese. You can use any other cheese as well like cheddar or parmesan

This is my post for the Kid’s Delight event started by Valli of Spice your Life and hosted by me this month for the theme, ‘Baked Treats‘.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Baked Mini Donuts

Today is the first day of a three day weekend. The daughter and I have an agreement that she eats whatever I make during school days and I make whatever she asks for during holidays. Most of the time it makes mt life easier though I understand I have to renegotiate this just before vacations. So today she asked for donuts and I had to bake something for this week’s theme of Baked Treats. Thankfully this worked dor both of us and we had some delicious baked donuts.

I picked the recipe from King Arthur Flour whose recipes work for me. This is a recipe with eggs though I will try and post about the eggless version soon.

Makes 12-14 mini donuts

WHAT WE NEED

185 gms All purpose flour

75 gms Sugar

35 gms Brown Sugar

30 gms Unsalted butter

30 gms Oil

1 egg

3/4 tsp Baking powder

Pinch of Baking soda

1/2 tsp Nutmeg

Pinch of salt

1/2 cup / 100 ml Milk

WHAT TO DO

  • Preheat the oven to 230C
  • Whisk the butter, oil, sugar and brown sugar till it is a smooth mixture
  • Add the egg and whisk again till it is fully blended in
  • Add the baking powder, baking soda, salt and ground nutmeg and mix well
  • Add the flour and milk alternating between the two starting and ending with flour. It will be a thick batter
  • Grease the donut pan and pour the batter upto half of the cavity
  • Bake for 10 minutes
  • Take out the pan and let them rest for 7-8 minutes
  • Demould the donuts and cool on the wire rack
  • Add your favourite toppings
  • Enjoy!

NOTES

  1. A simple topping can be icing sugar sprinkled on top of the donuts while it is warm
  2. Chocolate and nuts also are a good topping option.

This is my post for the Kid’s Delight event started by Valli of Spice your Life and hosted by me this month for the theme, ‘Baked Treats‘.

  • BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    Announcing Kid’s Delight – Baked Treats

    I am hosting Srivalli’s Kid’s Delight event for a whole month – from August 16 – September 15. The theme for this event is Baked Treats. I realised I over emphasise the health aspect of food when it comes to feeding my daughter. I see that is the case for most parents and guardians. So I want to take this opportunity to indulge and treat my kid at home and the kid in all of us. And since I love to bake, it will be Baked Treats.

    So bake and post about any baked dish that a kid enjoyed or you enjoyed as a kid, a dish that is not necessarily baked in order to hide some disliked vegetable, something that focuses on taste more or as much as the health aspect. Here are few things to remember –

    • Any kid approved baked dish can be posted between August 16 – September 15, 2018
    • Post any vegetarian or egg based dish only
    • Link your post to this announcement and Srivalli’s Kid’s Delight post
    • Old / archived posts are welcome if they are reposted as a current post
    • Posts for other blog events are also welcome
    • If you don’t have a blog and want to contribute, please send a mail to sowmyaramanujam@gmail.com
    • Multiple entries are welcome
    • Once you post, please send an email with your post link and picture of the dish and I will include it in the roundup.
    • Would love if you use the event logo below, though it is optional
  • Looking forward to read some exciting Baked Treats!!
  • Happy Baking!
  • Honey glazed carrots

    DSC_1133

    For my third and final dish in the ‘One vegetable three ways’ theme, I chose to do the ever simple and ever popular dish -honey glazed carrots. Usually baby carrots are used for this recipe but since those aren’t available in my part of the world, I picked the bigger carrots and sliced them to make this dish. I make it for the daughter for her snack box or an evening snack and she likes it most of the time. Kids!

    Serves 2

    WHAT WE NEED

    300 gms Carrots (3-4)

    1-2 tbsp Butter (Salted / unsalted)

    1-2 tbsp Honey

    A pinch of red chilly powder

    A pinch of salt, if using unsalted butter

    1 1/2 cups Water to cook the carrots

    WHAT TO DO

    • Heat the water in a vessel
    • Wash, peel and cut the carrots into finger long pieces
    • Add the carrots to the water once it starts getting hot
    • The carrots should be tender in 5-7 minutes
    • Drain the water and set the carrots aside
    • In a pan, heat the butter
    • Once the butter melts, add the carrots and salt (if using) and mix well
    • After 2-3 minutes, add honey and mix well
    • If this is not for kids, then use red chilly powder to balance the sweetness of carrots and honey
    • Simmer for 3-4 minutes
    • Once the carrots are glazed well, take off from the heat
    • Enjoy!

    DSC_1144

    This is my post for the Blogging Marathon, under the theme, ‘One vegetable three ways’.

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    Cheese & Oats Paniyaram

    DSC_1136

    So I am back after a month though it seems like ages. In March, I had a very different perception of how April and May would turn out considering it is the daughter’s vacation time, but it wS hectic and chaotic in wholly different ways. Right from having a oil splash accident to help organise the brother & sis-in-law’s baby shower to help playing nurse to the father-in-law, this summer has me running in circles. Now it’s hardly any time left for school time and to begin the routine again.

    In between all this activity the husband managed to travel for work and wearily asked me if I would need some rye flour or gluten again. Seems like he has finally resigned to fate, which is nice! I was kind and asked him to only pick up some cheese since he was in Amsterdam. He did and has been asking me to add cheese to everything I make. So when I picked this theme of ‘One protein three dishes’, I knew it simply had to be cheese. So here is the first of my three ‘cheesy’ dishes which is a quick and comparatively healthy snack for adults and kids alike.

    DSC_1140

    Recipe adapted from here

    Serves 3-4

    WHAT WE NEED

    1 cup Quick cooking oats

    1 small sized carrot, grated

    2 tbsp Rice flour

    1 tbsp Semolina

    2-3 tbsp shredded cheese

    1-2 green chillies, finely chopped

    1″ ginger, grated

    1/2 tsp Baking soda

    Few coriander leaves

    Salt

    Oil

    Water

    WHAT TO DO

    • Heat an appe pan with 2-3 drops of oil in each cavity
    • Mix all the ingredients except baking soda and oil
    • Add enough water for the batter to be thicker in consistency as compared to idli batter
    • Add baking soda and give it a quick mix
    • Pour the batter into the appe pan till it is almost full
    • Cover and cook in simmer for 2-3 minutes
    • Once the top part seems cooked, turn it over with a spoon and cook uncovered for 1-2 minutes
    • Take it off from the pan and repeat for the remaining batter
    • Serve with chutney or ketchup or mayonnaise of your choice
    • Enjoy!

    NOTES

    1. I used matured goat cheese but cheddar should also work just as well
    2. Green chillies and ginger can be reduced or omitted if making for kids

    DSC_1178

    This is my post for the Blogging Marathon under the theme, ‘One protein three dishes’.

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    Banana Flittas

    DSC_1137

    One advice I would like to give people who are yet to be married is that to look for someone with similar taste in food. A surprisingly lot of time and effort in your life is with regard to food – buying, making, eating. If you don’t agree on that, it is not going to be easy. Trust me. You’ll thank me later. It has taken us nearly a decade to find a middle path and now we have the daughter’s taste to consider which is very likely to disrupt the equation we have painstakingly worked on to cause equal grief to both of us. 

    Usually I am of the opinion that fruits should not be cooked but should be had raw and with its skin whenever possible. I do enjoy my orange cake and banana bread (but the bananas are overripe and so shouldn’t count. Right?) but little else. So I was kind of skeptical to make these banana fritters or flitaas as they are called in Jamaica. But once I did, the husband and daughter loved it so much that they are trying to make me promise to repeat this as often as I can. I am so torn between my principles and the demands of the family. Sigh! Well, I did like it too!

    DSC_1141

    Recipe adapted from here

    Makes around 10

    WHAT WE NEED

    Bananas, ripe, medium                    2

    All purpose flour                                1/2 cup

    Sugar                                                     2-3 tbsp

    Baking soda                                          A pinch

    Ground cinnamon                              1/4 tsp

    Salt                                                         A pinch

    Oil                                                           2 tsp

    Milk                                                        1 tbsp

    Oil for deep frying
    WHAT TO DO           

    • Heat oil in a pan for deep frying
    • Mash the bananas well in a bowl and set aside
    • Mix the flour, sugar, cinnamon, baking soda and salt
    • Add 2 tsp oil and the milk to the mashed bananas
    • Add the banana mixture to the flour mixture and combine to form a smooth, wet dough
    • Drop spoonfuls of the dough in the hot oil and fry till golden brown
    • Enjoy!

    NOTES

    1. The amount of sugar depends on the sweetness of the bananas. You need to taste and adjust to your preference
    2. An option is to roll the deep fried flittas in some cinnamon sugar to give it an additional level of flavour and sweetness 

    DSC_1153

    This is my post for the Blogging Marathon under the theme, ‘Dishes from the Carribean’.

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    Chia seed Cookies

    DSC_1494

    Finally the cake is done, cut and eaten and I can pack up my cake fears and store it away until next year. I was worried the entire day about what the husband would think about the cake, if he would like it or not. The problem is that if he likes the cake, he would say, ‘you bake so well. You should do it more often’ and if he doesn’t he would say, ‘you had to bake just one cake in the entire year and you could still not get it right?’ It is like being between the devil and the ….well, devil. I was so frightened of frosting that I finished innumerable long pending activities in a bid to postpone the frosting. Finally I started frosting just an hour before the husband was due to arrive and finished it in time. 

    He was so surprised seeing the cake that he couldn’t say a word. I like that!

    DSC_1498

    I am terrified of eggless cakes. It is either a jinx or I am doing some humongous error each time because they never ever turn out good. When I told my parents about my annual cake baking adventure, they suddenly professed a desire to taste some of it. Since I am off to visit them tomorrow, I figured I had to take some over for them. But they don’t eat eggs and the only thing I am more scared of than baking eggless cakes is offering them to my perfectionist mom. Then when I baked my usual egg version of the cake, it turned out to be a disaster. It tasted really good but surprisingly the structure was off. Then I luckily landed on a eggless cake recipe which to my absolute shock, turned out really good. So yay for me! I got to eat a lot of cake because of this entire chaos and I got a decent enough cake for the husband to cut and celebrate his birthday. 

    Now on to the real dish of this post -these a,axing lemon flavoured chia seed cookies. I made them quite big and eating one was quite a task and the daughter finished half with significant effort. So if you want, you could make smaller ones for it to be more manageable. But otherwise this is an amazing cookie recipe. It was a vegan recipe which I adapted to my requirements. I used yogurt instead of applesauce and buckwheat flour instead of almond flour to keep it protein rich. I absolutely loved the coconut oil flavour and fragrance from the cookies. This is a one bowl recipe and so it is as easy as it is chewy and flavorful.

    I have been telling you too many stories today. Off to the recipe now –
    DSC_1529

    Protein – Chia seeds, Buckwheat flour

    Recipe adapted from here

    Makes 10 large cookies

    WHAT WE NEED

    Lemon zest                      1 tbsp

    Lemon juice                     2 tbsp

    Yogurt                                3 tbsp

    Chia seeds                         2 tbsp

    Semi solid coconut oil    3 tbsp

    Sugar                                  1/3 cup

    Buckwheat flour               1/4 cup

    All purpose flour               1 cup

    Baking powder                   1 tsp

    Salt                                         1/8 tsp

    Sugar & salt for coating
    WHAT TO DO

    • Mix the lemon zest, lemon juice, yogurt, coconut oil, chia seeds and sugar in a bowl till the sugar dissolves
    • Set it aside for 2 minutes
    • Add the buckwheat flour, all purpose flour, baking powder and salt and mix well to form a dough
    • The dough needs to be soft. If it is too sticky, add 1 tbsp of flour. If it is too dry then add few drops of oil or water and mix
    • Chill the dough in the refrigerator for 15 minutes
    • Preheat the oven to 175C
    • Line a baking tray with parchment paper
    • Mix 1 tbsp of sugar and a generous pinch of salt in a plate
    • Take out the dough from the refrigerator
    • Take a small pinch of dough and roll it into a smooth ball
    • Roll the ball in the plate mixed with sugar and salt
    • Place it on the baking tray and press it down so that it is flat
    • These cookies don’t spread much and so you don’t need to leave too much space between 2 cookies on the baking tray
    • Bake for 10-11 minutes and cool for 10 minutes
    • Store at room temperature for 2 days
    • Enjoy them with some milk!

    NOTES

    1. The buckwheat flour can be replaced with almond flour, wholewheat flour or all purpose flour
    2. Buckwheat flour tends to absorb more moisture making the dough a little dry. If you are not using buckwheat then reduce the yogurt to 2 tbsp
    3. You can add a pinch of turmeric to get the yellow colour
    4. Semi solid coconut oil is when the coconut oil starts solidifying during cooler weather and is not easy flowing liquid

    DSC_1536

    This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80