Dosai is a staple of the south Indian cuisine. So needless to say, after a while, I was planning to improvise this dish. Recently my mom told me that she made this tomato dosai which came out really well. For the last two days, I was looking for an opportunity to experiment this and when my son asked me to make dosai with chutney, I knew exactly what would make him happy. I soaked the ingredients in the morning and prepared it for dinner.
Ingredients:
1 cup of parboiled rice 1 cup of raw rice 1/2 cup of urad dhal 1 tsp of fenugreek 2 big tomatoes3-4 green chillies 1 large onion oil as required salt as required
Seasoning:
1/2 tsp of mustard 1/2 tsp of cumin seeds
Preparation:
1.Soak both the rice, urad dhal and fenugreek in water for 6 hours. Grind them in to a smooth paste. Towards the end add 2 tomatoes and grind them with 1/2 cup of water. 2.The batter consistency should not be too thin nor too thick. Add salt and mix well. Set aside for 2 hours. 3.Heat oil in the pan and add the seasoning. once the mustard sputters, add to the batter. Mix them. Heat the tawa, add 1 ladle full of batter and pour on the tawa. Use the bottom of the ladle to make a thin layer of dosai. Sprinkle finely 1 tsp of chopped onion and about 1 green chilly on the dosai. As it turns golden brown, using spatula turn to the other side. Wait for 2 minutes. Tomato dosai is ready. Serve with chutney. *I tried the batter with seasoning alone for the kids..they loved it!
As a kid, I always hated avarai kai and beetroot. But when I found fresh avarai kai in the Indian store, I was really tempted to make avarai kai porial due to nostalgia. When I cooked this vegetable with toor dhal, it brings out good flavor and fine taste to avarai.
Serves up to 2-3 people Preparation time: 30 minutes
Ingredients:
300 grams of Avarai kai/ Broad beans 1 small onion 1 tbsp of grated ginger 1 tsp of red chilly powder 1 tbsp of coriander powder 2 tbsp of cooked toor dhal 5 curry leaves 1/2 tbsp of oil salt as required
Seasoning:
1/4 tsp of mustard 1/4 tsp of cumin seeds 1/2 tsp of Bengal gram dhal
Preparation:
1.Pressure cook toor dhal separately with water. As the dhal is cooking, heat oil in the pan and add the seasoning. 2.As the mustard sputters, add chopped onions. Saute for 2 minutes and chop avarai like beans. Add avarai to the pan and saute well for 5 minutes. 3.Then add the spices(turmeric, red chilly powder, coriander powder and salt). Add 1/2 cup of water and close the lid. Allow it to cook well. 4.Add the ginger, cooked dhal and curry leaves and saute for 5 more minutes. Avarai porial is ready, serve with rice.
I started experimenting with Brussels sprouts recently and my friend shared this recipe. This stir-fry is very easy to make and a great low-calorie diet.
Serves up to 4 people Preparation time: 20 minutes
Ingredients:
500 grams of Brussels sprouts 1 chopped onion 6 cloves of garlic 4-5 green chillies pinch of cumin powder 1/2 tsp of Bengal gram dhal 1/4 tsp of mustard 1 tbsp of olive oil salt as required
Preparation:
1.Cut the Brussels sprouts in to 4 pieces. Cut the stem-off from the bottom of the vegetable. 2.Heat oil in the pan and add mustard, Bengal gram dhal. As the mustard sputters add the onions, whole garlic cloves and finely chopped green chillies. Saute for 2-3 minutes. 3.Now add the Brussels sprouts and saute well. Close with the lid and stir occasionally. Do not add any water. 4.As the sprouts are roasted, the dish is ready. Serve with spicy dhal and rice.
2 big tomatoes3-4 green chillies 
