Instant Potato Dosas

  

 Ingredients

 

1 cup all purpose flour or maida

2 tbsp besan

3 tbsp rice flour

2 tbsp flaxseed powder

1-2 green chilies finely chopped

2 potatoes grated

1 cup spinach, chopped optional

¼ cup coriander leaves optional

1 tsp turmeric pdr

1 tsp red chili pdr optional

salt

oil to cook

 

Preparations

 

In a mixing bowl, add all-purpose flour, rice flour, chickpea flour, flax seed powder, and salt.

Add minced green chilies, chopped spinach, and cilantro. Mix it well. Then add the grated potatoes. You can use boiled or raw potatoes in this recipe.

Add water gradually and then mix it well. It should resemble a thick dosa batter consistency. I later added turmeric and paprika to the batter for more flavor and color.

Heat a skillet and pour a ladle full of batter on it and spread it like a pancake. Drizzle oil around it and cook it evenly on both sides. This dosa takes a little bit longer to cook, so keep that in mind. You can cover the skillet with a lid to speed up the cooking time.

 Always serve these Indian crepes fresh along with any chutney like Coriander Mint Chutney.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

 

Colourful Kofte stuffed with paneer in gravy

 Ingredients

1 small Beetroot  

4 Cup Palak / spinach

2 inch Turmeric  

400 gm Cottage cheese/paneer

1 medium Tomato  

1 small Onion

1 Cup Coriander leaves  

1/2 Cup Cashews

1 tsp Kasturi methi  

1 tbsp Cumin seeds

2 Cup Oats powder  

Green chilies finely chopped to taste

2 tbsp Fresh cream 

Salt to taste

1 Cup Water  

1 tsp Garam masala

2 Cloves Garlic  

4 tbsp Cooking oil

1/2 tsp Coriander powder  

1/2 tsp Cumin powder

1 tsp Dry ginger powder  

1/2 tsp Black pepper powder

1 tsp Ginger garlic paste

 

Colourful Kofte:-

Spinach kofta

For paneer stuffed spinach kofta (green colour), wash spinach leaves properly for 3 times, chop leaves then cook in boiling water with salt for 2 minutes then strain.

In a blender jar add boiled spinach leaves, salt, cumin seeds, green chili & garlic cloves then blend it to a smooth puree.

Heat oil in a pan, add prepared spinach puree, oats powder, salt & cook till a dough like consistency is obtained.

Stuff grated paneer/ cottage cheese balls inside the spinach dough balls then shape into a perfect round ball & keep aside. 

 

Beetroot Kofta

For paneer stuffed beetroot kofta (red colour), peel the skin of beetroot then grate it.

Heat oil in a pan, add grated beetroot, salt, cumin coriander powder, oats powder & little water then cook on medium flame until a dough like consistency is attained.

Make beetroot dough ball with stuffed grated paneer ball inside, keep aside.

Turmeric kofta

For paneer stuffed turmeric kofta (yellow colour), peel the skin of raw turmeric then crush to a fine paste using a mortar and pestle.

Heat oil in a pan, add crushed turmeric, salt, dry ginger powder, black pepper powder & oats powder then add little water and cook until a dough like consistency is obtained.

Stuff the grated paneer ball inside turmeric dough ball & keep aside.

Brush oil on the prepared paneer stuffed spinach, beetroot & turmeric koftas then air fry at 200 degrees for 4 minutes & the colourful koftas are ready, let them cool down, cut into halves & keep aside.

Makhni Gravy:-

Heat oil in a non stick pan, add cumin seeds, ginger garlic paste, chopped onion, chopped tomato, soaked cashews, cumin coriander powder, salt & kasturi methi then cook for 5 minutes on medium flame, let the mixture cool down then blend it to a smooth paste.

Spinach gravy:-

Heat oil in a non stick pan, add cumin seeds, ginger garlic paste, chopped onion, turmeric powder, salt & chopped spinach leaves, then cook for 5 minutes on medium flame, let it cool down then blend it to a smooth paste.

Plating & presentation:-

Pour both the makhni & spinach gravy separately on a white plate, keep the half cut colourful koftas on the gravy, sprinkle some fresh cream & garnish with coriander leaves & it’s ready serve.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Sooji Besan Dhokla

 Ingredients:
For the Dhokla Batter:

1 cup semolina (sooji)
1/2 cup gram flour (besan)
1/2 cup yogurt (curd)
1/2 cup grated carrot
1/4 cup water (adjust consistency)
1 tsp ginger-green chili paste
1/2 tsp turmeric powder
1/2 tsp red chili powder (optional)
1 tsp sugar
Salt to taste
1 tsp fruit salt (Eno) or 1/2 tsp baking soda

For Tempering:

2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
8-10 curry leaves
2 green chilies, slit
 

For Garnishing:

Fresh coriander leaves, chopped
Grated coconut (optional)

Instructions:

In a mixing bowl, combine sooji, besan, yogurt, ginger-green chili paste, turmeric, red chili powder, sugar, and salt.
Add water gradually to form a smooth, thick batter.
Mix in the grated carrot and let the batter rest for 15-20 minutes.

Grease a dhokla plate or any flat container with oil.
Just before steaming, add fruit salt or baking soda to the batter. Sprinkle a few drops of water on it, and mix gently.
Pour the batter into the prepared plate.
Steam in a preheated steamer for 15-20 minutes or until a toothpick inserted comes out clean.

Heat oil in a small pan.
Add mustard seeds and let them splutter.
Add sesame seeds, curry leaves, and slit green chilies. Sauté for a few seconds.

Pour the tempering evenly over the steamed dhokla.
Garnish with chopped coriander and grated coconut.

Cut the dhokla into squares or diamonds and serve warm with green chutney or ketchup.

Enjoy your fluffy and healthy Sooji Besan Dhokla with Carrot /chutney

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Cranberry Jalapeno Dip

  

Ingredients

350 gm Cranberries  

3  Jalapenos (seeded and chopped)

4  Green onions (sliced)  

2 tbsp Cilantro / coriander leaves (chopped)

1 tbsp Lemon juice  

1/2 Cup Sugar

250 gm Cream cheese (softened

 

 

Instructions

Keep the cream cheese at room temperature so it softens naturally.

 

Take a mixer or a grinder and pulse the cranberries to a coarse texture. Do not over grind as it turns soggy.

 

Chop the jalapenos, green onion, and cilantro finely.

Toss them all with the cranberries into a large mixing bowl.

Drizzle the lemon juice and sugar on the mixture and sprinkle. Stir well and let it sit for about half an hour.

Whip the cream cheese with a hand blender for about 2 minutes till it turns smooth and creamy. Shift it to a bowl or a large plate.

You can sprinkle the cranberry mixture over the cream cheese while serving or squeeze out a bit of excess juice using a sieve before adding it on top.

Serve the dip with crackers, toasted bread, pita or chips of your choice.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Upma cheese fritters

Ingredients

for upma

oil  2 tbsp

ghee 1 tbsp

mustard seeds  1/2 tsp

urad dal  1 tbsp

chana dal  1 tbsp

green chilies finely chopped to taste

ginger finely chopped 1 tsp

curry leaves finely chopped 1 tbsp

hing little

semolina/ suji  1 cup

boiling water  2-3 cups

salt to taste

 

for fritters

maida  1 tbsp

corn flour  1 tbsp

water as needed to make batter

grated cheese  1/2 cup

salt little

pepper pdr  little

oil for frying 

suji/ breadcrumbs to coat fritters in a plate, you may use crushed oats, semia broken well or even poha/ flattened rice give it a slight crush in the mixer to coat well, in case you want to use it.

Method

for upma

in a kadai/ pan, heat oil, add mustard seeds, once it crackles add

both dals, green chilies, ginger, curry leaves, hing

once dals are golden, add suji keep frying

suji should turn light brown, keep stirring and nice aroma comes

keep water to boil in another pan

add boiling water little at a time, whisking or mixing well.

Depending on the type of suji, if it is thicker it will take more than double its water, finer one will need just the same amount as suji, also depends on how well you've fried the suji

once water is absorbed, add salt and add more water if needed, mix well

cover and keep for 2 minutes, mix adding some ghee and coriander leaves

Now let the upma cool down to make fritters

once cool, added the grated cheese, mix well, make about 3" long fritters or whatever shape you like, dip in batter, coat with breadcrumbs or oats/ poha/ semia well

for the batter to fry

add both the flours, salt, pepper pdr, mix well, batter neither too thick nor too thin.

make fritters, coat in batter, roll in crumbs, fry in medium hot oil till golden and crisp

drain well, serve hot with some mint/ coriander chutney 

NOTE- you may also add some finely chopped onion to upma along with cheese if desired.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.