Neer dosa

Neer dosa literally meaning water dosa in Tulu Language is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu region and part of Udupi - Mangalorean cuisine. Unlike other dosas neer dosa is known for its simple preparation method and lack of fermentation. Usually neer dosa is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.  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. I have had this neer dosa in bangalore. Its quite famous as its a mangloreon dish. They serve this with chutney as well as coconut and jaggery. Tastes yum with this poornam side dish.

Ingredients :

• Raw rice/ basmathi rice - 1 1/2 cup
• Coconut - 1 cup or tender coconut water - 1 glass
• Water
• Oil or ghee
• Coconut - 1 cup 
• Jaggery half cup
• Salt

Method :

• Wash and soak the rice for 2-4 hrs.
• In a mixer, add the rice and grind it into smooth paste. Add the tender coconut water to grind.
• The batter should not be thick like dosa batter. It should be watery as it is neer dosa.
• Add salt and keep it aside. No need for fermentation.
• For the aide dis), grate the coconut and mix it with powdered jaggery.
• Heat a tava, pour the watery batter and spread over the tava. 
• Close and cook with a lid to steam it. This dosa should not be flipped over to other side.
• Open the lid. Once the upper portion is cooked, remove from tava.

Serve hot with coconut and jaggery.

Birds nest balls

Good morning. Welcome the month of february. Yesterday was total fun watching the lunar eclipse andrelishing this yummy snack. Its something different from cutlet but mostly looks like cutlet though. Its called birds nest because it looks like nest once it is opened. Kids will surely love it. Apt for evening snacks or even party snacks.i have just used potato masala that we make for masal dosa which means we can use the left over masala of masal dosa. We can also use bhaji made for poori. I once upon a time saw this recipe or idea made by menu Rani chellam, when i was in school. Since that time, i wanted to make this dish. Now my daughter enjoyed it after coming from school. What a happiness cooking for loved ones. You can make variations by adding vegetables also. Please write your feedback once u tried this recipe.  

   Ingredients:

• Potato - 250 gms
• Onion - 2 finely chopped
• Green chilly - 2 finely chopped
• Ginger - 1" finely grated
• Mustard seeds
• Curry leaves
• Coriander leaves
• Turmeric powder - 1/2 tsp
• Oil
• Water
• Peas - little( to keep inside the balls)
• Salt
• Vermicelli -1 cup

Method:

• Boil potato and smash them well.
• Heat oil in pan, add mustard seeds .
• Add curry leaves, chopped green chilly and grated ginger.
• Add chopped onions. Saute well.
• Add turmeric powder, salt.
• Add the smashed potatoes and little water.
• Keep it closed and cook well.
• Turn off when its mushy.
• Garnish with coriander leaves.
• Once its cool down , make small balls of it.

• Take each and every ball and make a small gap in between, place the green peas in between and close the ball.
• Repeat for all the other balls.
• Heat oil in a pan for frying. Take vermicelli in a plate.
• Take each and every ball, coat nicely onto the balls and fry them in oil. 
• Flip them gently and fry them until golden colour.

Beautiful nest balls are ready. While serving open the balls into 2 and show the shape of the eggs in form of peas.

Methi poori

Methi poori is a wonderful tiffin or a snack item. Its a very easy dish to make like our regular poori. It is so flavorful and aromatic. It does not need any side dish. Methi poori will be loved by all. I made this poori for my kid for evening snack. She loved it. Try this delicious poori for dinner and do let me know..

  Ingredients :  

• Wheat flour - 1 cup
• Salt
• Methi leaves or kasuri methi - one handful
• Oil
• Water

  Method:

• In a wide vessel, add the wheat flour, salt, methi leaves finely chopped. If you are using kasuri methi , nicely crush in your hands and put it.
• Add oil and water and knead into a soft dough. Let it rest for 15 mins.
• Heat oil in a pan, take the rolling pan and take small balls from the kneaded dough and make like small discs.
• Fry them in the hot oil , flip over on both the sides and fry till golden colour.

  Yummilicious methi poori ready to be served.  

Masala toast

Today's dish or the recipe is a toast. It is perfect for breakfast, midnoon snack, evening snack, a sudden snack or tiffin for guests. I simply loved and my kiddo enjoyed it as well. This recipe was made by Venkatesh bhat sir, but i have changed one ingredient in it. We can make this toast with so many other variations by adding spinach puree or chopped spinach. We can also add chopped mushroom and capsicum to it. Kids those do not take egg can have this. Its a nutritous toast on the whole. The ingredients are simple those that are available at our home. Do try this and write to me.  

  Ingredients:

• Bread - 6 slices
• Eggs -2
• Milk - half cup
• Coriander leaves- finely chopped
• Pepper powder -1/2 tsp
• Salt
• Green chutney - 1/2 tsp
• Oil

Method:

• In a bowl, beat the eggs, add all the ingredients one by one.
• Cut the bread into half.
• Heat a tava, add oil. Dip each slice in the mixture on both the sides and place it on te tava.
• Add oil for toasting.
• Flip the bread on both the sides and toast nicely.

Soft bread masala toast is ready for kids.

Green chutney for sandwich

Todays special and simple recipe is green chutney for sandwich. We all love sandwich and toast in sandwich shops because of their unique taste of their chutney. One of my favorite sandwich shop is alsmall sandwich shop in egmore near my college. They used to put stall in my college and we used to buy omlette with bread from them. The beauty and the taste lies in their chutney. Bombay sandwiches are loaded with these chutney in their roadside street food shops. With just 5 ingredients we will make this yummy chutney at home and preserve in refrigerator.

  Ingredients :  

• Coriander leaves - one handful
• Mint leaves - one handful
• Green chilly -2 ( very spicy)
• Peanuts - 5-6 
• Lemon juice - 1/2 lemon
• Salt
• Water

Method :

• In a mixer , add the washed coriander leaves, mint leaves, green chillies, peanuts, lemon juice and salt.
• Give it a pulse. Open it and add water.
• Grind them into a smooth paste. Peanuts help to blend nicely into a paste.
• Take the chutney in a box and refrigerate it.
• When making sanwiches, take a spoon of green chutney and apply on the bread and make your own variation of sandwiches and toasts.

Enjoy this chutney by adding it for chats as well. Its a versatile chutney.

Eggless honey cake

Cake is always a special dish being a celebration or simple snack or for tea time. Everyone loves cake , and there a huge variations in cake making. Previously only maida is used for cakes. Now there r so many options such as wholewheat , oats, granola, etc. Sweetening options are also becoming healtheir. People started avoiding white sugar, palm jaggery , rawcane sugar and honey. I made this lovely beauties for my kiddos class party. I baked these at 5.am. I was thouroughly happy with the outcome of this cake. Tried first time with honey and it was super soft and moist cake. Perfect for tea time. I used all purpose flour only. It can be made with wheat flour as well. 

Enjoy making these cuties, and write me your feedback.    

  Ingredients:

• All purpose flour - 1 cup
• Milk powder -1/2 cup
• Honey - 1/2 cup
• Vegetable oil - 4-5 tbsp
• Milk - 1 tbsp
• Vannila essence - 1/4 tsp
• Baking powder - 1 tsp

      Method : 

• In a vessel, beat the honey and vegetable oil together.
• Add vannila essence and milk and whisk nicely for 5 mins using hand mixer.
• Sieve the all purpose flour, milk powder and baking powder into the mixture.
• Mix it into a smooth batter.
• Preheat oven for 180 degrees for 5 mins.
• Pour the batter into the pan and bake it for 25 mins.
• Once cooled down, cut and slice it.

 

Super soft moist eggless honey cake ready to relish with tea.    

Rose cookies / Achu murukku

Hi all, hope you all had a wonderful pongal celebration. Mine is fantastic. Enjoyed making pongal in pot. Coming to today's post, its rose cookies commonly known as achu murukku. It is made using rice flour or maida. It can be made with or without eggs. Its one of favorite snack from childhood. My hubby and kid also like this achu murukku. So  for quite a long time , I wanted to try it out. I didnt have the achu with me. This december when i went to in laws place, my mil gave me her achu for me to make. I took it off along with me and came. So now its mommy and kiddos time to try the achu murukku. As my kid mixed the batter for me. I fried them all. It was quick and really really very crispy and can be stored for days.

Ingredients:  

• Rice flour - 1/2 cup
• Egg -1
• Coconut milk - 1/2 cup
• Sugar - 4-5 tbsp
• Cardamom powder - 1/4 tsp
• Oil

  Method:  

• In a small narrow vessel, beat the eggs and sugar together. Beat until the sugar dissolves.
• Add cardamom powder and coconut milk and whisk it even more.
• Add the rice flour little by little and make it into batter slightly watery than the dosa batter.
• Heat oil in a pan, put the achu in hot oil. 
• Once its ready, take the achu and dip in the batter and place it on the oil. Gently move the achu inside the oil. The achu murukku will fall from it and get fried with the shape.
• Gently flip over and take it from the oil. Strain the excess oil and store it in a container.

P

Crispy rose cookies ready.