NOTE: Lobia or Dry Karamani is one good source of protein. Available in red or white colour both are good,the red having a slightly more sweeter taste. This recipe is quick to make and can be had as an evening snack or as a side dish with rotis. Or better still make an Indian Enchiladas using this recipe as filling. I have used Haleem spice mix here.If you don't have it you can skip it and use Kitchen King.
U NEED:
Red lobia: 2 cups
Onion : 2
Ginger: 2" piece
Green chillies: 2 slit
Haleem spice mix : 2 tsp
Or Kitchen King powder: 1 tsp
Red chilli powder: 1 tsp
Garam masala powder: 1/2 tsp
Jaggery: 1 medium piece
Dhaniya jeera powder: 1 tsp
Kala jeera: 1/2 tsp
Salt to taste
Ghee: 2 tablsp
Coriander leaves minced: 3 tsp
METHOD:
1. Soak the red lobia in water for 3 hours. Pressure cook till done.
2. Finely chop onion and ginger.
3. Heat ghee in a kadai. When hot add the kala jeera. Sauté.Now add the minced onion and ginger and stir for 5 mins.
4. Add the Haleem spice powder or Kitchen King.Sprinkle some water and continue stirring.
5. Add red chilli powder,Garam masala and the jaggery and dhaniya-jeera powder.Add 1/2 cup water and stir well.Add salt.
6. Once the masala is cooked add the red lobia. Mix well and continue stirring till the curry is semi dry.
7. Add finely minced coriander leaves and serve hot as a snack or with hot rotis.
Bonn!!Appetite!!!!
NOTE: Dosa the eternal favourite all over the world is one dish which is versatile.We can have a variety of these fluffy/crispy pancakes with multiple combinations. One such is Uruli Dosa which my grandmother used to make whenever we used to visit her on holidays.So here I am sharing this super delicious dish with you.Point to note the dosa batter has to be fresh. Also the dosa is made in a kadai not the dosa pan.
U need:
Fresh Dosa batter: 3 cups
Grated ginger: 3 tsp
Finely minced green chillies: 2 tsp
Minced curry leaves: 2 tsp
Urad dal: 2 tsp
Channa dal: 2 tsp
Oil to make the dosas (preferableSesame Oil)
Deep bottomed kadai to make the dosas
Method:
1. Soak the two dals together for 10 mins.Drain the water and add to the dosa batter. Add all the other ingredients except the oil and lightly beat the batter.
2.Heat a deep bottomed kadai. When hot rub with a little sesame oil. Now take a ladle of the dosa batter and pour into the kadai swirling to a small circle(as seen in the picture above).
3.Pour 2 tsp of oil around the dosa and cook.Once the underside is cooked flip to the other side gently using a table spoon.Add another 2 to 3 tsp of oil and cook on medium heat till crisp and golden in colour on both sides.
4. Serve these uruli dosas with spicy coconut chutney.
For the coconut chutney:
Grind together to a smooth paste 1/2 cup grated coconut,2 tablsp roasted gram,5 to 6 green chillies,1 pod garlic(optional) .Heat a little oil in a small kadai.Add 1/2tsp mustard and 1/2 tsp
urad dal and pour over the chutney.
If you find the chutney too hot reduce the chillies.But if you like to this spicy chutney add more chillies along with a tsp of sesame oil over the chutney .It tastes YUM!!!!
