Wheat Flour Seasoned Dosa

Wheat Flour Seasoned Dosa 

• Wheat Flour - 1 cup 
• Rawa/Fine semolina ..1/4 th cup 
• Sugar-1 tsp 
• Grated coconut- 1/4 th cup  
• Green chillies- 2 
• water as needed to prepare dosa batter consistency 
• Salt to taste 

Seasoning 

• Oil-1 tsp
• Mustard seeds- 1 tsp
• Dry red chilly -2 
• Curry leaves- 2 sprig 

Method 
In a bowl , add wheat flour , rawa, salt , chopped green chilly, salt , grated coconut, sugar , water n prepare a dosa batter consistency . mix well as no lumps should be formed n then give the seasoning . set aside the batter for just 10 mts ...add water if its thick ...

Heat a dosa tawa , smear oil n pour ladle full batter , cover n cook on both sides till crisp .

 Note : No need to ferment the batter as its instant dosa . 

Serve hot with pickle 

Ambuli Chutney /Raw Mango Chutney ...Version 1

Ambuli Chutney /Raw Mango Chutney ..Version 1

•  Raw Mango ...1 Medium
• Oil ...1 tsp
•  Urid dhal ...1 tsp
•  Grated coconut..3/4 th  cup
• Roasted dry red chilly ..4 to 5
• Salt to taste

Seasoning

• Oil..1 tsp
•  Mustard seeds..3/4 th tsp
•  Methi seeds ..1/4 th tsp

Method
Wash n peel the mango...chop them roughly.

 In a pan add oil n roast urid dhal ..

Grind grated coconut n roasted dry red chilly to a paste n just before removing the ground paste add the chopped raw mango ,roasted urid dhal n grind semi coarsely for a second . Remove add salt n give the seasoning . 

Note : The chutney should not be too fine it has to be semi coarse . 

Chilled Cocoa Milkshake

Chilled Cocoa Milkshake .

• Boiled chilled milk ... 2 cup's 
• Sugar ... 1/4 th cup  or according to the sweetness 
•  Coco powder ..  2 tsp heaped  
• Grated Chocolate ...2 tsp ( optional ) 

Method 
 Blend chilled milk , sugar n coco powder well in a blender .... Pour in the glasses n garnish with grated chocolate .

Serve chilled. 

Ambuli Kothla Puddi Nonche /Shredded Raw Mango Powdered Masala Pickle

Ambuli Kothla  Puddi Nonche /Shredded Raw Mango Powdered Masala  Pickle

•  Ambuli/ Raw Mangoes.. 3 hard n fully matured as the inside pith should be hard n fully grown 

To Dry Roast n Powder 

•  Dry Red chilly ...1 huge fist  
•  Mustard seeds - 3/4 th  cup 
• Rock salt...1 Cup heaped   
• Fenugreek seeds/Methi seeds ..1/4 th tsp 
• Asafoetida /Hing ... 2 chickpea size ( i use solid hing )

 Method 

Just wipe the raw mangoes with clean dry cotton cloth . 

Shred the raw mangoes along with skin ( i do it in adoli ) can do even with knife n we call it kochoche in amchi ... 

Dry roast Rock salt on sim flame for few seconds ...cool n powder it ,no need for fine powder .

Dry roast dry red chillies, remove it ..

Dry roast mustard seeds along with solid hing ,remove it ...

 Dry roast Fenugreek seeds ...remove it ...

 Cool all the above dry roasted ingredients ... 

Now first powder the dry roasted chilly to a very fine powder ... remove it ... then powder the roasted mustard seeds, roasted hing n roasted methi seeds to a fine powder ... 

cool the powdered ingredients well . 

In a dry clean porcelain jar or glass jar add the shredded raw mango , roasted powdered salt n the above powder n mix well . The Pickle taste perfect tangy n spicy after 2 or 3 days ... 

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Note : Dont touch water while preparing this pickle ... Sun dry spoon , mixie jar n also the porcelain or glass  container in which the pickle will be stored .. This Pickle has a long shelf life that it can be stored for an year ,if taken care while preparing in a proper method . 

Ukdo Thandla Bhakri with a blob of Butter , Loshne Gatti Chutney / Boiled Rice ground Thalipeet with Dry Garlic Chutney.

Ukdo Thandla Bhakri with a blob of Butter , Loshne Gatti Chutney / Boiled Rice ground Thalipeet with Dry Garlic Chutney. 

Ukdo Thandala Bhakri / Boiled Rice Thalipeet . 

• Ukdo Thandulu / Boiled Rice .. 2 cups 
• Raw Rice - 1/2 cup 
• Grated coconut.. 3 cups  
• Salt to taste 

Method 
Wash n soak both the rice for about 6 to 8 hours or overnight  n then grind it to a fine paste along with grated coconut adding little water . The batter has to be really thick . Add salt . 

Heat a dosa tawa , take a handful of the above ground batter n spread it patting with fingers , dipping hands in water .Roast on both sides adding oil at the edges. 

 Loshne Gatti Chutney /Garlic Chutney 

• Garlic Pod - 1 
• Oil-2 tsp
• Grated Coconut-1 cup 
• Roasted Dry Red chillies- 6 or according to the taste 
• Tamarind- Tamarind seed size 
• Salt to taste .

Method
Peel n crush a little the garlic flakes n fry in oil till reddish brown .. keep aside.

Grind grated coconut, roasted dry red chillies , tamarind n salt to semi coarse paste n just before removing the ground paste add the roasted garlic flakes n grind for a minute . 

Paanpolo /Neer Dosa with Tomato Onion Dip n Butter .

Paanpolo /Neer Dosa with Tomato Onion Dip n Butter 

• Dosa Rice ...1 cup
•  Grated Coconut ...  3 tsp 
• Salt to taste .

 Method 
Wash n soak dosa rice overnight or just for 4 to 5  hours ... 

Grind it to a very smooth batter adding grated coconut . Add salt n dilute it adding water .

 Heat a dosa tawa ,smear oil n just splash a ladle full batter on it ... let it cook only on one side . ,fold twice to get the triangle shape . 


Note : Add only small quantity of grated coconut ,just for sweetness ,more grated coconut makes it brown .. Grind to a very smooth batter as when you touch no feel of the grains should be there The batter shouldn't be too thin or thick ..the consistency should be a little  thicker than milk ...  

Tomato Onion Dip 

• Tomatoes Fully ripened Large -5 
• Onion - 2 Medium 
• Red chilly powder- 2 tsp 
• Cumin powder- 1/2 tsp
• Coriander Powder-1tsp
• Sugar- 1/2 tsp 
• Oil- 3tsp
• Salt to taste 

Method 
Wash n boil tomatoes in water till soft . cool, remove the skin n puree it .

In a kadai ,add oil n then add chopped onions n fry till reddish pink . Add the tomato puree n fry nicely till the raw smell goes .Add salt n all the powders along with sugar n fry for 3 minutes 

Ukde Seeth, Mothyale Ghassi Silver fish cooked in coconut based gravy ) n Pedvo/Sardines Fries

Ukde Seeth, Mothyale Ghassi Silver fish cooked in coconut based gravy ) n Pedvo/Sardines  Fries . 

Mothyale  Ghasi ( Silver fish cooked in coconut based gravy ) 

• Silver fish - 15 
• salt to taste 

For grinding to a fine paste 
Grated coconut- 1 cup 
Roasted dry rd chillies- 6 
Tamarind -Tamarind seed size

Seasoning 

• Oil-2 tsp 
• Onion -1 chopped 

Method 
wash n clean the silver fish .

Grind all the ingredients meant to grind to a fine paste . 

Boil the ground masala well adding salt . once the gravy is boiled well , add the cleaned  fish n give a quick boil . Then give the seasoning

 Pedvo / Sardines  fries !  

•  Pedvo / Sardines . - 15 
• Red chilly powder- 2 tsp 
• Turmeric powder- 1/4 th tsp
• Asafoetida/Hing - 2 pinch 
• Rice flour-1 tblsp
• Oil to deep fry 
• Salt to taste 

Method 
Clean the fish .

In a bowl add chilly powder , turmeric powder, hing,  salt , add fish n mix well .

Keep aside for 1/2 an hour . 

Roll the marinated fish over rice flour n deep fry in oil .