PS 1: My dearest and most adorable non-Chennai friends – Please oh puhleez don’t call this DO-SA. It is a DosaI 🙂 🙂 🙂
One of my best friends back in college used to say ‘DosA and Sambhurr’. Had she not been so dear to me, I could have killed her Every time she massacred the word DosaI by calling it a DosA. Its like me saying ‘Barota’ instead of ‘Parantha’ 😛
Officially completed 33 years yesterday, and was completely overwhelmed by the wishes that all of you poured into my FB page 🙂 Danke Danke one and all!!! And since Count Bratula asked for a Cake, here it is… my all-time-fav Black Forest cake….
I had a great time, folks … made my little kiddo bunk a swimming lesson 😉 and introduced him to some yummy chaat (without spice) 🙂 On the whole had a very nice time. And before you girls ask, my Knight-in-shining-armour gave me a lovely perfume and Kiddo claimed that he drew a heart for me at school. Now I’ll have to find out the truth behind that this Friday, when the teachers give us the kid’s ‘work’.
If you are wondering about how silly the title is, wait until you see the pictures. They are self-explanatory 🙂
I received an email from dear Swaram, about recipe exchange. The crux was that it should be a simple and easy-to-make recipe. And this is what I ingeniously came up with:
1- Take any left-over steamed or cooked veggies from the previous day, or the day-before 😉 as long as there is no mould/fungus on it, that should be fine 😈 To this, add, a pinch of Salt, Turmeric, Jeera Powder, Aamchur, Pepper powder (I use this instead of Chilli powder, so that even Kids can eat it. Psst: By kids I mean moi 😉 I hate spice ;-)), Ginger-garlic paste.
2- Now mash it up really well, or even better, just quick grind it in the mixie without any water. You should end up with an AWFUL looking gooey paste.
Btw, I used a little bowl of freshly steamed Beans, Carrot and Peas and another little cup of left-over aloo-gobi sabzi. No, I didn’t mix the two, now even I cannot stand such a disgusting concoction 😉 I made two different types of parathas 🙂
3- Take a small lemon-sized ball of dough, and divide it into two. Roll it out into little circles. Drop a lump of the awful mixture into one circle, place the other circle on top, and press the edges together to seal them. Now roll them out into a big paratha, but don’t let the goo get out through the edges.
4- Cook this on a hot Tava, and remember, wherever the goo has indeed squeezed itself out, just add a few drops of ghee and let it roast.
Trust me on this folks, the left-over-mixed-veggies-parathas taste AWESOME. Needless to say, they are extremely nutritious too.
Try it out for yourself…
(P.S: Warned you in the beginning : These look awful, but taste awesome. Do try!!)
I was wondering if my Friday Feast posts were turning boring, when Deeps said she was actually looking forward to it!!! So I plunged into writing this post, on a Tuesday, and scheduling it to be published on Friday (Whoa @ my commitment to blogging, no?).
This Friday, I have not one, but Two Feasts for you!
1- ONE-POT STIR-FRY MEAL
As always, a quick n easy one-pot meal idea : Stir-fry noodles/rice
Utterly simple – Roughly chop up loads of veggies – Spring onions, onions, baby corn, carrot, capsicum (all colours), cabbage, mange tout, beans – toss them into a pan with a tablespoon of oil. Stir-fry them on high heat, for about 2-3 minutes, until they get slightly brown, but not fully cooked. Do remember to keep the veggies crunchy.
Now add in some salt to taste. I don’t usually add Ajinomoto as I cannot serve that to my little brat. If you like, you could add in a tablespoon of soy sauce and vinegar. Or a ready-made packet of Knorr hakka noodles masala (which tastes quite good!).
Finally, throw in the cooked rice or noodles (as you like), toss briskly, without mashing either the rice or the veggies. Basically, you are doing a stir-fry and not cooking food.
For the more enthusiastic folks around, a side-dish (cauliflower manchurian or paneer manchurian and the likes!) could be made as well. I usually just stock up on the Knorr Manchurian or Knorr Schezwan packets, and use them sparingly on my feeling-lazy-days!
They are extremely simply and taste divine. Just follow the instructions on the pack and its really easy to make the side-dish. Otherwise, ofcourse, you can do it from scratch, and there are loads of recipies on the internet, that I don’t want to bore you with now!!
Personally, I am very happy with this one-pot meal. Its simple, easy to make, tasty and well, let’s face it -what could be healthier than vegetables?
2- THOMAS DOSAI!!!!
The second Feast for today, is specially meant for your Kiddies and Kiddos: A yummy dosai in the shape of a Thomas train (with wheels!), decorated with cooked potato and spinach 🙂
My mum used to make dosais in the shape of Ducks and Houses when we were young!
The important thing to remember while making dosai in different shapes, is the temperature of your tava. Heat your dosai tava slightly, not too hot (otherwise the batter will become clumpy), and not too cool either (as then, the batter will not cook!!).
When the tava is warm, ladle the batter onto it. First draw a circle, and then a little rectangle adjoining it. Lastly, spoon a tiny bit on the top to make a funnel! Don’t forget the wheels!!! Cook little circles of batter, and just arrange them under the train before you serve.
You can top this with any veggies to make a face. The possibilities are quite endless, really! I am quite sure your child will wolf this down in no time 🙂
This one is for mommies and daddies of children who happen to be fussy eaters 🙂 A lunch-box idea that is really and truly easy peasy for the parent, and even easier for your child!
(Apologies for the poor picture quality).
1- Roughly chop veggies like baby corn, carrot, beans, capsicum (green, red, orange and yellow – really just any colour available), cabbage and a little onion if you please. Stir-fry these for about 5 mins in a teaspoon of oil, add a pinch of salt. Add some cooked white rice (basmati makes a great combination).
2- Complement the rice with a few cherry tomatoes and fruits like apple, grapes or peeled orange.
Voila! Your child has a lovely balanced meal!! And the chances are pretty good, that he/she will gobble this up without making a fuss. Mine did 🙂
Happy weekend, girls and boys 🙂 and uncles and aunties 🙂
(a) Chapati dough (b) Beat together: 1 egg, a pinch of salt (add pepper, if you like), some chopped coriander
Step 1– Roll dough into circle, spread few drops of oil, fold into half, spread another drop of oil, fold again to make it a triangle. Roll out into a bigger triangle, taking care to not smash the layers into each other 😉
Step 2– Pop this onto the Tava (griddle/pan), cook for a few seconds on one side, turn over the chapati and cook for a few more seconds on the other side. Don’t let it turn brown, just cook it very very little, so that the layers are ready to peel away from each other.
Step 3– Take the semi-cooked chapati off the Tava, and gently peel the layers, without tearing them apart! Use a spoon (not a knife, please)
Step 4– Now place the chapati back onto the tava, and spoon half the egg mixture into the triangle. The cheeky mixture will try to leak (outside the chapati), but ‘you’ can be smarter and do a little acrobatics with the Tava. Tilt it a little, to help the mixture run back inside the chapati. Yeah yeah, you can also cheat a little, and scrape any mixture off the tava and spoon it right back into the chapati!
Step 5– Give this a couple of minutes to cook well on both sides, and ensure the egg is also fully cooked inside! The chapati turns into a yummy filling paratha.
Step 6- Actually, there’s no step 6. All you have to do, is E.A.T 🙂 You could dip this in ketchup or a salsa dip to make it tastier. The only real drawback is, you have got to eat this hot, not cold.
EDITED TO ADD:-
I guess the shape and technique seem a little daunting. It really is quite easy, once you practise making the parathas a couple of times. For those who don’t wish to try, there is a really easy way.
Roll the dough into a regular chapati, make it really thin though.
Cook the chapati slightly on one side, then turn to the other. Turn back the slightly cooked side now, and spoon in the egg mixture. Now fold the chapati from both sides, and also slightly seal the top and bottom so that the egg remains inside.
Leave this to cook on medium heat for a couple of minutes until the egg is fully cooked. You could turn this over and let it cook for a minute longer.