PALAK NEER DOSA II NEER DOSA II SPINACH NEER DOSA

Neer dosa literally meaning water dosa in Kannada - Tulu language is a crêpe prepared from  rice batter.  Neer dosa is a delicacy from Tulu Nadu  region and part of Udupi - Mangalorean cuisine of Karnataka.  

It is a preparation of two basic ingredients viz. Rice and Salt but some people add bit of grated coconut also. There are many variations of preparing this dosa.  Today I tried it with Palak.  You can masala Neer Dosa, Carrot Neer dosa etc. 

There is no requirement for fermentation of the rice in order to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain the rice needs to be ground by adding water in order to get very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste. Finally the batter is used to prepare the dosa. 

The Basic is the Normal Neerdosa preparation only but only palak is added to this for change in flavour.

PALAK NEER DOSA

METHI LEAVES RICE ll FENUGREEK LEAVAES RICE ll VENDAYA ELAI SADAM ll ULUVA ELA RICE

Methi leaves rice is a simple lunch box option with minimum masalas in it.  Now the winter season is on and you get lot of fresh leafy vegetables so you can enjoy varieties of rice preparation with Methi  leaves, Palak etc.

Today, I have prepared Methi Leaves rice which is very simple and easy to prepare.  This can be served with any kind of Raita, Papad, Pickle, Salad etc.

Let us look at the recipe now:

                          METHI LEAVES RICE ll FENUGREEK LEAVAES RICE ll                                                            VENDAYA ELAI SADAM ll ULUVA ELA RICE

                                                                                                                                                            

HEALTHY EGG VEGGIE OMLETTE

While making Breakfast the first question comes to our mind is what to make today.  Today, I came up with an interesting and Healthy recipe for the Children as well as elders.

Who will not like to eat eggs?  Along with it some veggies? Is n't it interesting?

Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

So why are you wasting time.  Let us start cooking.

Let us look at the recipe now:

HEALTHY EGG VEGGIE OMLETTE

BITTERGOURD IN TAMARIND SAUCE ll PAVAKKA PULI ll KAIPAKKA PULI ll SAUCY KARELA

 Bittergourd in tamarind sdauce  tastes good with specially plain steamed rice.  It can be served with chapatti and phulka also.

Bitter gourd has got many health benefits.  My husband likes to have the Raita made out of it. Just chop them very finely and add curd and bit salt. That is it.  He  loves to eat this with Chapati or Rice.

This dish today I made as we used to make Vendakka Puli i.e. Lady’s finger in tamarind sauce.  But Green Chilli is used to make the Vendakka Puli.  Here I have used Red Chilli Powder and Coriander Powder.  I have taken ¼ th of the Bittergourd but in the ingredients, I have given proper quantity.

MUMBAI SANDWICH MASALA l SANDWICH MASALA l HOW TO MAKE SANDWICH MASALA AT HOME

Sandwich is a filling dish any time you can have.  Mumbai road side sandwiches are so yummy with the Green Chutney, Butter spread on it along with some sliced Cucumber, Onion, Tomato and Boiled Potatoes, Beetroot with the Sandwich Masala is mouth watering.  If you are a cheese lover, some Cheese on top of it is heavenly.

HOME MADE CHAAT MASALA l CHAAT MASALA POWDER l CHAAT MASALA

You will get Chaat masala in the market ready made. What about the home made one which gives a better aroma and taste. Try this. Chaat Masala gets its distinctive flavor from the black salt used to make it. Though often used as a spice in cooking, Chaat Masala is mostly used as a garnish on salads, Chaats (a generic name for hot, tangy, sweet nibbles), drinks like Indian lemonade, curries, daals, butter milk and Dahi vada etc. Sometimes, even I use it for sandwiches too.

Video:  

 HOME MADE CHAAT MASALA l CHAAT MASALA 

Thukpa

Thukpa is a Tibetan noodle soup which originated in the Eastern part of Tibet.  Thenthuk is a famous variant among Tibetan and Himalayan  people of Nepal.  The dish is popular in various parts of Nepal and Bhutan and States like Sikkim, Assam, Nagaland, Arunachal Pradeshin North east India.

Numerous varieties of Thukpa in Tibetan tradition include: Thenthuk, Gyathuk, Npali, Pathug, Drethug.  Nepalese Thukpa is influenced with the Indian Masalas like Red chilli powder, Garama Masala etc. which makes it more spicy.  Normally  for non veg  chicken is used.

What I had when we were in Assam is a simple preparation.  The recipe I took from the guy who served us I lost and I faintly remember the ingredients he mentioned and accordingly, I am preparing the same and sharing with you.  It was non spicy (we asked for) and quiet tasty for the cold weather.  Normally, it is prepared with Chicken.  Here I am giving the Vegetable version.  Non Veg eaters can make use of Chicken.

PAV BHAJI MASALA POWDER l HOME MADE PAV BHAJI MASALA l CHUTNEY/PODIS/PICKLES

Pav Bhaji is a street food specially in Mumbai.  The Yummy Bhaji with butter and buttered Pav is lip smacking dish you can enjoy anytime anywhere in Mumbai.

I like to make this for only one reason as almost all the vegetables you can add in this and feed the children those who are not eating certain vegetables.

Since this is a dish prepared very often at home, I thought of making the Masala powder at home and here it is.

MAMBAZHA PULISSERY l RIPE MANGO YOGHURT BASED CURRY

Mambazham means Ripe Mango.  This is a Yoghurt based curry goes well with steamed rice.  During the Mango season, we enjoy this dish atleast twice in a week.  Somewhat similar recipes are the Moru kootan, Rasakalan etc.

Let us look at the recipe now:

KOOZH VADAGAM l KOOZH VADAM l KOOZH KARUVADAM

Koozh vadagam l Koozh Vadam l Koozh Karuvadam is prepared with Rice.  During summer season, the Vadam and appalams are made and stored it in airtight container which remains for years together.  

The Rice is ground to a smooth paste along with Green chilli or Red chilli.  You can opt out the chili if you wish.  Some people add lime juice, we don't.  You need the Chakli press for making this.  You can use the Thenkuzhal, Pakoda or the Star mould for making this.  Also the Omapodi mould.