SPICY TOMATO SAAR

This spicy tomato saar is eaten with rice, or even idly, dosa, or roti, tastes well and can be cooked easily in winter when tomatoes are available in abundance..

Ingredients:
1. Tomatoes 250 gm
2. Toor dal (kandipappu) 1 tablespoon.
3. Onions 1 small
4. Green chillies 4 (depends on how spicy u want)
5. Bay leaf 1
6 Cloves 2
7. Cinnamon 1/4 inch break into small pieces
8. Coriander leaves
9. Salt to taste
10 Oil for cooking
11. Ginger garlic paste 1 tsp
12.curry leaves

For the masala.
1. Coconut 1/2 cup
2. Garam masala 1.5 to 2 tsp (individual prefernce)
Grind the above into a smooth paste using little water..it should be like the below picture



Method
1. First take the tomatoes, green chillies, and toor dal in a cooker and with some water and turmeric powder, cook for 3-4 whistles.
2. Now add salt to the cooked tomato dal mixture and mash the cooked tomatoes, green chilli, and dal well and by adding water make a soup consistency tomato puree by straining out the pulp manually or if you are in a hurry you can blend in a mixer and strain out the juice.
3. Now to a pan add oil and add bay leaf, cloves, and cinammon, and finely cut onion pieces, curry leaves and fry well.
4. Now add ginger garlic paste and ground masala and fry well for 5 minutes..add the tomato puree (of soup consistency) and let it boil for 10 to 15 minutes...add coriander leaves ..now spicy tomato saar is ready to be eaten with rice, idly, dosa, or even roti.
5. You can add also add vegetables like drumstick, carrot, potatoes, or bhindi just like in sambar for added nutrients...even boiled egg can be added in this when boiling as kids love the egg cooked in this tangy tomato flavored saar or just the plain tangy and spicy tomato saar is fine...i did the plain one.
 

 this saar goes to the event Cooking with Whole foods(Whole Fruits/Whole Vegetables)-TOMATO by Sanyukta of creativesanyukta on behalf of Kiran of SAMUDHURA

CAMOUFLAGE CABBAGE IN EGG CURRY

My son does not like cabbage..keeps cribbing if he has to eat cabbage curry..so i started camouflaging cabbage in egg curry so he does not notice..so here is how it is done...

Ingredients:

1.Cabbage 250 gm
2. Eggs 4
3. Onions 3 in number (medium size)
4. Chilli powder 2 to 3 tsp( individual preference)
5. turmeric powder 1 tsp
6. Salt to taste
7. Oil 1.5 to 2 tablespoons

Method
1. Cut cabbage and onions finely into small pieces.
2. Steam cabbage in a colander(vessel with holes) in the cooker with just some water in bottom of cooker for up to 3 whistles. Steaming cabbage saves the vitamins in cabbage.
3. In pan add oil and put the cut onions and fry  when onions become translucent ...now add the cooked cabbage and mix well.
4. Now add turmeric powder, salt, and chilli powder and mix well and fry for 5 minutes( as cabbage already cooked does not take much time).
5. Now break the eggs and add them one by one..stir well and cook for sometime..you can either make it like a big omelette and turn it both sides and then cut into pieces cook or else mix it well and break into pieces in the beginning..individual preference.
6. This goes well with sambar and rasam as a side dish or just like that...no one can guess there is cabbage in there until told.

note:  If you want you can also add green chillies cut into small pieces and reduce the quantity of red chilli powder.

 This goes to the following event: Akila's  Dish Name Starts with C

Eat Well Live Well event by umm mymoonah

MASALA DOSA

Masala dosa happens to be favorite at home, but when i decided to post it in the blog my hubby was teasing me about what is new in it...but when i posted the picture of masala dosa in a cooking site..got a tremendous response asking for the recipe so here it is:

Ingredients
For Dosa Batter
1. Rice 3cups
2. Parboiled rice 1 cup
3.Urad Dal 1 cup
4. Fenugreek Seeds- 1/4 tsp
5.Soda 1/4 tsp
6.Salt to taste

For Masala Curry
1.Potatoes 250 mg
2. Onions 2
3. Green chillies 3
4. Ginger 1/4 inch cut into small pieces
5. Oil 3-4 tsps
6. Mustard seeds, urad dal, jeera-few seeds for tempering
7.Turmeric powder-1tsp
8. Salt to taste

Method
1.For the dosa batter soak rice, parboiled rice, urad dal and fenugreek seeds in water for 5 to 6 hours.  Later grind together for dosa consistency and let it ferment overnight.
2. To make perfect dosa..the dosa tava should be rubbed with oil with a cut onion, the first one or two dosas may not turn out good (use oil liberally for first dosas in order to avoid sticking) but later on the dosas will come out very crispy and we can use less oil.
3.Mix water to dosa batter and add salt, soda and make dosa batter consistency.  Take a ladle full of batter and make dosa..sprinkling oil all around the dosa...so it can come out easily.  As methi seeds are added in batter it gives a good brown color..if well cooked..no need to turn other side.
4. Spread the potato curry in the center of dosa and take it out.
5. For potato curry..Boil potatoes and mash them ..not too soft...few pieces here and there.
6. In a pan take oil and add mustard seeds, jeera, urad dal, curry leaves and fry.  Add cut onions, green chillies, and ginger pieces, curry leaves, and fry well.
7. Now add 1 cup of water and let boil for 2 minutes...add the mashed potatoes, turmeric powder,  salt and mix well.
8. Cook for 8 to 10 minutes until u get ur masala to stuff in dosa.