This is one of the favourite breakfasts at my home. My colleague and friend Poornima brought this often for lunch(yes..she likes dosas, idlis in lunch box than rice). She always brought 2-3 extra so that we all could eat it. She knew so many good recipes that every time I used to wonder how many more she might know. Her dishes are always perfect(unlike mine, most of the time they come out bad).
Let me tell something about Poornima. She has a wonderful kid. We always talk about her kid Vai, who does not like to eat anything. Vai is in pre-nursery now and from morning to evening she sits hungry in the school. One day Poo said her daughter has improved a bit (that day Vai had two grapes for lunch…hahaha). I could not control my laugh!!!. Poo is worried a lot because she thinks Vai might become like me when she grows up if she continues her food habits. (I love cooking but don’t like eating much!!!).
I always wonder how Poo manages to cook for more than 10 people(she stays in joint family) early morning and still manages to catch office van by 8AM. She is amaging. I dont know what I would have done if I was in her place.
Okay…now I think it is better to give recipe rather than boring everybody with my stories….
For Bhaji Ingredients: Onion 2 Potatoes 3 Green chillies 3 Mustard 1/2 tea spn Chana dal 1/2 tea spn Turmeric a pinch Curry leaves 1 strand Coriander leaves 5-6 strands Oil 1 tea spn Salt
Method: Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand. Heat oil and add mustard seeds. When they start spluttering, add chana dal, curry leaves and green chillies. Fry for a while. Then add chopped onion and fry till they are transparent. Now add potatoes and salt. Add a half cup of water. Cook for 2 minutes(till the water gets absorbed) and remove from flame. Garnish with coriander leaves.
For Red chutney: Ingredients: Red chillies 7 Garlic 5 small cloves Salt 1/4 tea spn
Method: Soak chillies in 1/2 cup hot water and close the lid of the vessel). Keep for around 1/2 to one hour so that chillies become soft. Then grind them with garlic and salt to a smooth paste(do not add extra water).
Method for making masala dosa: Spread dosa with the batter explained here . Take one spoon of chutney and apply on dosa(Chutney has to be applied on whole dosa, I have applied in only half side because I cannot eat too spicy). Take one table spoon of bhaji and keep in in one half of dosa and fold dosa. Serve hot with coriander chutney .
Serves : 4 Preparation time : 30min
Isn’t that very tempting??
This is a Marathi dish I guess, because aayi learnt it from pachi(aayi’s sister). The burst of flavor in the mouth when you taste this is amazing.
Some of my bachelor friends keep asking me about easy to do dishes. So I think they will definitely like this one.
Preferably Bangada(Mackerel) is used for this. I haven’t tried this with any other fish, but prawns can also be used in the place of bangada. It tastes great.
We call it Bangade kholu(Mackerel pickle) or sungata kholu(Prawn pickle) in Konkani.
Ingredients: 4-5 big mackerel (or prawns 1/4 kg) 6 big cloves of garlic 1 tea spn Coriander powder A pinch Turmeric powder 1 tea spn Chilli powder 6-7 Kokum pieces Oil Salt
Method: Mix crushed garlic, coriander powder, chilli powder, turmeric and salt. Heat oil and fry the mixture for 1 min. Add fish or prawn. Add half cup water (If prawn is used, fry it for sometime before adding water). Now add kokum pieces. Cook till the fish is completely cooked (The color of the fish changes from transparent to white). Serve hot.
Serves : 4-5 Preparation time : 15min
