Its been a long time I posted a post here. Not that i stopped cooking 😉 but just that i became a bit too busy to blog. though i wud take pics everytime i cooked. But this morning was a true from-the-scratch case.
I have recently stepped into the world of gardening vegetables. I used to grow flowers with moderate success, but growing vegetables, and consuming what I grew gave me true joy.
The methi i used today came from my kitchen garden. The methi was fresh and heathly that the aroma of the paratha while being made filled my kitchen… As u can see, I’ve become an ambassador of sorts for the kitchen garden! 😉
A Leafy Bouquet!
Cleaned up and ready to use
- Methi (washed and chopped) – 1 cup
- wheat flour – 2 cups
- Salt – 1 tsp
- Chilli powder – 1-1.5 tsp
- pinch of garam masala (optional)
- oil or ghee for roasting
- Mix all ingredients with water to make a thick dough. Keep kneading till it becomes soft to touch but firm structure.
- the leaves will ooze a bit of water after resting. The firmness of the dough will ensure it doesn’t becomes soggy.
- Let the dough rest for 15 mins
- Separate into 7-8 large balls and set aside
- Using a roller pin and plate, shape the balls into thick rotis/parathas
Ready for the next step
- Heat a tava on medium flame.
- Once heated, roast the rotis using 1/2 tsp oil spread evenly to ensure the paratha doesnt stick to the tava, and also gets roasted well.
- Roast both sides of the paratha well.
and all set for a yummy breakfast!
Serve hot with pickle and curds.
This is a very common morning snack in most Andhra households. The premise is to make last night’s leftovers into a fresh dish, without too much effort.
Idli is one of the most favoured breakfast and dinner dishes. Its light, and yet filling, and versatile, allowing for any kind of accompaniment – sambhar, podi or chutney.However, sometimes we are left with last night’s idli, and don’t know what to do with it. The best thing to do would be “upma“!
- In a large wok, heat a little oil and add the tadka.
- At the same time, crush the idlis by hand making it dry and crumbly
- once the tadka starts popping, add the chopped green chillies and let them fry in the oil for about 3-4 seconds
- add the crushed idli and curry leaves and add turmeric. Add a pinch of salt to settle the flavours
- Mix well. You may splash a bit of water to help with the mixing.
- Keep stirring constantly to prevent if from sticking to the wok. After 1 minute take off from the flame and add the lemon juice.
- Mix well, set lid and set aside for 2 minutes before serving
- Setting it aside will allow the lemon flavour to mix well with the upma.
Serve hot, and watch your family enjoy this quick and tasty breakfast!
The first time I wrote about the Atukula Dosa, I hadn’t posted any pictures. And then, I managed to put in pictures of an already prepared dosa. It occurred to me this morning that I could cover the section where I’m actually making the dosa! Hmm. So here goes!
- Heat a mid-sized iron skillet on the smallest possible flame on the gas stove/cook-top. Spread 1/2 tsp oil, to help heating the skillet evenly. Also when it starts to smoke, you know the skillet has heated enough!
- Take 1 tbsp batter, and pour onto the center of the skillet. Dont spread as though you’re making a normal dosa. Rather nudge it to the sides. the batter should look like a small pancake about 1/4 inch thick. Spread 1/2 tsp oil around the edge of the dosa.
- Place a domed lid over the dosa. I prefer to use a steel lid from a serving set I don’t use, as the heat from the skillet wouldn’t spoil it. Of course, taking it off the skillet time and again without burning your fingers takes practice! 😉
- The overall cook time per dosa is about 5 minutes. Lift the lid time-to-time to check if the dosa is done.
- Once done, the dosa will have puffed up, and the surface will have got a dry look.
- However, if you place it on a higher flame, the inside would not have cooked properly. A good idea would be to dip a knife tip into the dosa to check if its done, same as you would any cake. You can do this until you are confident of getting it right. 🙂
- Gently lift off the skillet and serve hot. Do NOT flip this dosa.
Note the puffiness of a well-done dosa. Also this dosa doesn’t require a lot of oil during its preparations, which makes a perfect light snack, breakfast or dinner item. As it is cooked over a small flame, the base doesn’t get burnt while the dosa is cooked. However, don’t be too stingy with the oil! It’s the oil that prevents the base from burning. 🙂
You can serve this dosa with chutney, pickle, kura podi, or even sugar. The soured buttermilk gives it a slightly sour taste, which works well with almost any accompaniment! You can also add green chillies before putting on the lid for the dosa. It adds another dimension to the flavours of this amazing delicacy.
- Atukula Dosa (teluguveggie.wordpress.com)