Uthappam

It was casual meeting with some of my husband’s school friends. As always, I was dressed in a very old comfortable cotton dress. And I had to run some errands before going out, so my dress was totally crumpled. My husband dress was equally casual – an old t-shirt and a worn out knee length trousers.

The only thing was that my husband forgot that the  ‘casual meeting’ was happening at one of the biggest marriage halls in the city. They were meeting at a common friend’s wedding!

So, there we were – in one of the most posh weddings I have seen so far. Dazzling display of jewels and costly sarees all around. And we were dressed in rags!

I didn’t know anyone there, so my sole concentration was on food. The spread was amazing, taste was excellent and everything was made with pure ghee and butter. I made friends with an equally ‘lost looking’ girl, as I went along the buffet table. With a full stomach, I came back home.

After such a big feast, I couldn’t face a bowl of corn flakes the next morning. So had a mini feast of uthappams  with different toppings.

Ingredients:

  • Dosa batter
  • Oil
  • Toppings
  • Onion   , chopped
  • Tomato, chopped
  • Carrot , grated
  • Raisins, 5-10
  • Chilies, 1-2
  • Peas   , 4-5

Method:

  1. Keep the choice of toppings ready.
  2. Heat a pan/tawa. Add a spoon of oil and spread around the tawa.
  3. Take a ladle of dosa batter and spread it into a small round circle.
  4. Add the choice of toppings. Drizzle a tsp of oil around the uthappam.
  5. When bubbles appear and the bottom is slightly brown and the top portion is not ‘wet’ any more, flip over and cook the top side.
  6. When both the sides are cooked, serve hot with coconut/tomato chutney and sambar.
  7. I have made carrot and raisins uthappam, onion and green chilies uthappam, onion -tomato uthappam and onion tomato carrot peas uthappams here.

Linked to:

Advertisements

Kuzhi Paniyaram

Kiddo spent the first one and a half years of his life teaching me baby language. I learnt ‘Goo goo’, ‘Gaa gaa’ and ‘Hee hee hee’ from him. Then I graduated to learn more difficult words like ‘Awwa Mee mee’, ‘Bhuga buga buga’, ‘tatanga’ and ‘Mammam mammam’.

By the time he was two, we were conversing easily in his language. He didn’t share the same enthusiasm in learning my language though. So googoo-s and gaga-s it was, for a long time.

I used to wonder whether the hours of reading to him was any useful or whether he was just a slow learner wrto languages. My doubt was clarified when we were shopping in the supermarket and he came across strawberries. They weren’t fresh, so I took him to another aisle.

Kiddo, who was two years old then, kept pointing frantically in the direction of strawberries and I kept ignoring the request. He finally blurred out ‘Stabedy Stabedy’. My surprise, my wonder and my happiness knew no bounds. So kiddo could talk, when he wanted to!

I had bugged my MIL to make these kuzhi paniyarams as a tea time snack this weekend. So when I took the camera out,  kiddo started scribbling frantically in his note pad and wanted that to be a part of the picture. The way he was scribbling, as if it is the most urgent thing in the world, reminded me of the way he was pointing at those strawberries when he was two.

Enjoy these paniyarams while I am enjoying the little happy moments of life :)

Train, rain, people and ponds!

Ingredients:

Special Utensils : Paniyaram Chatti

  • Dosa Batter           :        1 cup
  • Coconut grated   :        1/4 cup
  • Onion                      :         1 small, chopped fine (optional)
  • Ginger                     :         1/2″ piece, grated (optional)
  • Green Chilies       :         1 – 2, sliced
  • Oil, for deep frying
Tempering
  • Mustard seeds            :   1 tsp
  • Urad dal                        :   1/2 tsp
  • Curry leaves                :   4-5
  • Oil                                     :  1 tsp

Method:

  1. Chop the onions, chilies. Grate ginger. Add this and the grated coconut to the dosa batter.
  2. Heat one tsp of oil, add the mustard seeds, curry leaves and urad dal. Once it splutters, add it to the dosa batter and mix well until everything is combined.
  3. Heat oil in a paniyaram pan and add about two tablespoons of batter into each pit.
  4. Turn over with a skewer or fork and cook until golden.
  5. Take off the pan and drain on a kitchen towel. Continue making paniyarams with the rest of the batter.
  6. Serve hot with coconut chutney.

Linked to:

Banana Pancakes

I can multitask.

I can cook and click.

I can cook, click and feed.

I can cook, click, feed and talk over the phone.

But I cannot cook, click, feed, talk over the phone AND fight at the same time.

So our breakfast this morning, whole wheat banana pancakes, is going back to the dining table where a hungry hubby and a grumpy kiddo are waiting anxiously.

Enjoy the virtual treat.

Adapted from : All recipes

Ingredients:

  • Whole wheat flour     :         1/2 cup
  • Baking Powder            :         1 tsp
  • Sugar                               :         1 tbsp
  • Egg                                   :         1
  • Milk                                 :         1/2 cup
  • Banana                           :         1, mashed
  • Oil                                     :         1 tbsp

Method:

  1. Combine the flour, sugar and baking powder. Whisk.
  2. Combine mashed bananas, milk, egg and oil. Mix thoroughly.
  3. Stir the dry ingredients to the wet and mix. The batter was slightly watery, so I added about 1 tbsp of flour to it.
  4. Heat a frying pan/tawa  and add 1/4 cup of the batter.
  5. When bubbles start appearing and the batter starts getting dry, flip over and cook.
  6. Top with caramelized bananas and serve hot.
  7. Makes 5 pancakes.

Linked to:

Leftover Magic

I buy ready made dosa batter. Always.

Initially, I used to bury it under a lot of other stuff when I am picking them up from the supermarket. I always used to feel that the world is accusing me when I pick the packet from the rack.

The magic cure to my guilty feeling was hubby’s happy observation that the stores are always stocked up with the batter. So that makes me not the only one to buy these.

Its a great convenience, er….except when you are careless and end up picking 3 day old batter that is really sour. Now, that is actually something to feel guilty about!

So here is another leftover make over dosa. I had been to Srivalli’s Dosa Mela and picked this recipe one from the huge list of choices.

Ingredients:

  • Leftover dosa batter
  • Onion                                    :      1 big, chopped
  • Chilies                                   :      2,  chopped
  • Cashews                               :      4-5, broken into bits
  • Bengal gram                       :      1 tbsp
  • Turmeric Powder            :      1/4 tsp
  • Curry leaves                       :      4-5
  • Salt
  • Oil

Method:

  1. Heat a teaspoon of oil in a kadai and add the cashews and bengal gram. Once they turn golden, add the curry leaves, chopped onion, chilies, salt and turmeric powder.
  2. Add this to the left over batter and mix thoroughly.
  3. Heat a frying pan or a tawa and add a ladle full of the batter and spread in a circular motion to get a dosa. Drizzle oil around the edges. Cover and cook for a minute. Flip over and cook for 20 – 30 seconds.
  4. Serve with coconut chutney.

Linked to: