Ingredients :

Yam (Suran) : 200 Gms.

Potatoes : 3 medium sized

Green Peas : 200 Gms

Green Chillies : 4 or as required, Finely Chopped

Ginger : 1″ grated

lemon Juice : 1/2 Tsp.

Cumin Powder : 1/2 Tsp.

Garam Masala Powder : 1/2 Tsp.

Salt : As required (About 1 1/2 Tsp.)

Sugar : 1/2 Tsp.

Oven Dried Breadcrumbs : 3-4 Tbsp.

Oil : As Required to pan fry the cutlet

Method :

Steam or pressure cook the yam, potatoes and green peas till completely cooked.Remove and cool.  Peel and mash the potatoes with the yam and peas. To these vegetables add the rest of the ingredients.

Keep adding the breadcrumbs till the mashed mixture no longer feels wet or squishy. Adjust seasoning if needed.

Now round the mixture into small balls, flatten and shallow fry on a hot griddle.

Yield : 16 small or 10 medium sized cutlets.

 

 

Some times when we break open a coconut, we find that it has gone bad and we don’t know what to do with it. My aunt gave me this wonderful recipe to make delicious dosas from the bad nut. All you need is raw rice, toor dal, tamarind and dried red chillies. This dosa can be eaten as breakfast item or as a substitute for the usual dal-chawal dinner.

Ingredients :

Rice : 1 cup

Toor dal (Split Yellow Lentils) : 1/2 cup

Coconut(bad) : 1/2 no.

Tamarind pulp : 2 tsp

Red chilies : 6 -8 nos.

Salt : As required

Method :

Soak the rice and dal separately for 2-3 hours. Grate the coconut. Then drain the dal and rice, add the rest of the ingredients and grind to a coarse paste. Add water if needed to make dosa batter. Season to taste.

Heat an iron griddle on medium flame and add a teaspoon of oil to it. Let it heat and sprinkle a few drops of water on the hot griddle. Let the oil sputter, which will result in the oil coating the griddle evenly.

Now add a ladle of batter to the griddle and spread this with the back of the ladle into an oval shape. Spoon a few drops of oil around the dosa and let it cook. Now turn the dosa over, add a few drops of oil around the side and let it cook.

Serve the dosa hot with a chutney of your choice or with tomato ketchup.

I have already given the recipe for Sambar Masala Powder in an earlier post. Now it’s time to prepare the sambar.

South Indians need sambar as an accompaniment with a wide variety of dishes. Most are breakfast dishes like Idli, Dosa, Medu Wadai etc. It is also an important part of a meal. The taste of hot steaming rice with the fragrant sambar poured on top is an experience that cannot be put into words.

For some reason Sambar like Ma Ki Dal tastes better when a day old.

Ingredients :

Red Gram Dal (Tur Dal) : 1 cup

Fresh Green Chillies (slit) : 2 nos.

Tamarind : 1 Tbsp.

Turmeric Powder (Haldi) : 1/2 Tsp.

Red Chilli Powder : 2 Tsp.

Sambar Masala Powder : 2 Tbsp.

Vegetables :

Potatoes : 2 medium sized

Onions : 4 small, peeled and kept whole

Brinjals : 2 medium sized

Drumsticks : 2 nos. cut into 2″ pieces

Red or White Pumpkin : 150 gms.

Cauliflower : 100 gms.

Fresh Coriander : 2 Tbsp.

For Tadka :

Oil : As Required

Mustard Seeds : 2 tsp.

Asafoetida (Hing) : a pinch

Curry Leaves : 8 – 10 nos.

Method :

Wash the dal and then add the slit green chillies to it and cook till done.

Cut the brinjals, potatoes, cauliflower and pumpkin into 1″ pieces. Then parboil the vegetables and drumsticks in salted water. Take care, so the vegetables are not completely cooked as we have to simmer them in the sambar.

Soak the tamarind in warm water for 15 minutes and then strain it to remove any fibers and pits.

Now in a pot, take the dal and add the tamarind pulp to it. Make a paste of the turmeric, red chilli and sambar powders and add to the dal. Keep the pot on simmer and add the vegetables. Now simmer the mixture for about 10 minutes. Adjust the seasoning.

Tadka : In a tadka pan, add oil and heat it. When the oil is hot, add the asafoetida and mustart seeds and let them crackle. Then add the curry leaves and pour this tadka over the dal. Mix well and remove from heat.

P.S. : Adding a few drops of oil to the dal helps to cook it quickly.