I started going to office from Wednesday. Initially before joining, I never thought my life would become so busy and I will never have time for anything because the timings were 8.30 to 5. I thought, I will get a lot of time in the evening and I can regularly post here. But, things are not going on so smooth. First of all I get tired after reaching home and the cold weather has many adverse effects on health. I hope the days will change soon and I will have more time for myself.
Avocados are called BeNNehaNNu in Kannada. I found an article about avocados in a Kannada weekly few days back. I was surprised to see these are available in India and they have a name in Kannada. For some reason, I never saw them before coming to US. The article is very informative and points out many good nutritional values of avocados. After reading the article, I wanted to try avocados. So I bought one avocado and made these dosas with it. These tasted great.
Ingredients: 3 cups rice 1 cup urad daal 1 big avacado Oil Salt
Method: Soak rice and daal for around 4-5hrs. Grind them to a smooth paste, add salt and leave them overnight.
Discard the skin and seed of avocado. Grind the pulp to a smooth paste and add it to the batter. Mix well. Make thin dosas. While serving, sprinkle some lemon juice on them and eat with honey. They can also be eaten with chutney .
Serves : 5-6 Preparation time : 10mins
PS: Increase the number of avacados to 2 or 3 to get a prominent avocado taste.
I like to make daals atleast 2-3 times in a week, they are easy to make and taste very good. I usually like to make different kinds of daal so that each one tastes very different.? I am going to post few of the daals this week.
So when I got this recipe from Aruna , I was extremely happy.Most of the Gujrathi dishes have sweet taste. This is a sweetish spicy daal . Kokum is used as souring agent, it also gives a very good aroma to the daal . In all, it had a divine taste :).
Ingredients: 1 cup toor daal 4 kokum pieces 1 tomato cut into small peices 3-4 strands coriander leaves 1/2 tea spn garam masala 1/2 tea spn chili powder 1/2 tea spn fenugreek ( methi ) powder 3-4 curry leaves 1/2 tea spn mustard seeds 1 tbl spn jaggery A pinch of asafoetida 1 tbl spn lemon juice Oil Salt
Method: Pressure cook the daal with kokum and water. Mash the daal well. Add the tomato, masalas , salt, jaggery and chopped coriander. Cook for 5-6mins. Heat oil, add mustard, asafoetida and then curry leaves. Now add the daal to this seasoning. Squeeze in some lemon juice. Goes well with phulkas and simple sides.(I served with rice).
Serves : 2-3 Preparation time : 20mins
