Mint Dosa RECIPE#184

Special thanks to Ms.Annie Varghese for the mint leaves :) 

Step 1:-  Prepare Dosa batter   [http://jesacos5.blogspot.com/2014/01/urad-dal-dosa-with-tomato-onion-chutney.html ].

Step 2:- FINELY chop  4-5 twigs of mint leaves , 8-10 spinach leaves  and 5-5 twigs of cilantro leaves , and 1/4 of an onion   [as in the picture ].

Step 3:- "Combine''  '' well'' STEP 1 , STEP 2 , salt and 1 1/ teaspoon of cumin seeds .  And Keep aside.

Step 4:-  Heat a  pan ( dosa thava), wipe the pan with  oil , pour 1 ½ spoon of batter in the center and spread it properly ''in a circular way''  [ as in the picture ] with the spoon to get  a very thin dosa . 

Step 5:- And after a minute ''wipe /sprinkle '' 1/2 teaspoon of ghee . 

''Cook'' over medium heat untill the  the dosa gets nice golden brown patches on the sides  ( as in the picture ) . 

Step 7 :- Now flip the dosa to other side , ''cook'' the dosa  for another 1-2 minutes .

Step 8:-  Mint  Dosa is ready , It goes well with  Kadala curry [  http://jesacos5.blogspot.com/2014/01/varutharacha-kadala-curry-kottayam-style.html ]    Chutney  [ http://jesacos5.blogspot.com/2014/01/tomato-onion-chutney.html ] / Sambar  [ http://jesacos5.blogspot.com/2014/12/sambar-kottyam-style.html] / Fish Curry  [ http://jesacos5.blogspot.com/2014/12/fish-curry-kottayam-style.html ]  / Mint- cilantro coconut  chutney [ http://jesacos5.blogspot.com/2015/05/mint-cilantro-coconut-chutney.html]  ......Enjoy  JA-Mathew- :)

Bitter Gourd-Toamto - onion Curry RECIPE#183

Recipe idea :- Mrs Annie Varghese 

Step 1:-  Thoroughly  wash and chop Bitter gourd  / pavakka  ( 3 medium sized   ) as in  the picture below and soak in salt water for 2-3 hours ( this step is to reduce its bitterness)  ,  squeeze them from the salt water  and  keep aside .

Step 2:-   Chop tomato ( 1 1/2   medium sized   )  and keep aside .

Step 3:- Grind 6-9 cloves ,1-2 cinnamon sticks, 1/2 teaspoon of fennel seeds , 5-7 cardamom into  a smooth paste and keep aside.

Step 4:-   Slice   an onion ( medium sized ) , ''crush ''   3 '' ginger root and  3-4 garlic piece  and keep aside 

Step 5:-  Heat a pan , add 1 table spoon of oil ( canola) and splutter 1- 2 teaspoon of mustard seeds , 

   

add the  ginger and garlic ( step 4 ) , 

onion ( step 4) ,  Saute  until  the onion becomes transparent . 

Now add the curry leaves ( 2 twigs ) , 

Now bring down the heat and add  1/2 teaspoon of turmeric powder, 1 teaspoon of kasmiri chilli powder , 2 1/2 teaspoon of coriander powder , and the paste ( step 3 ) .

 add a cup of water and  allow to boil .

 Now add the Bitter gourd and tomato ( step 1& 2 ) , saute for 2-3 minutes , 

 add 2 cups of water and cook for until the bitter gourd  becomes soft  ( 20 miuntes on low medium flame ) .

 Now add 1/4 cup of chopped cilantro , ''cook'' for another 2-3 minutes on low flame.

Step 6:-   Bitter Gourd-Toamto - onion Curry   is  ready.......  Enjoy  with steamed rice /chapattis/tortillas /fulkas............:) ...... JA -Mathew- 

Mint-Cilantro Coconut Chutney RECIPE#182

Special thanks to Ms.Annie Varghese for the mint leaves :) 

Step 1:- Make a smooth paste with  1 1/2 cup of  grated coconut ,  mint leaves (  10-18 leaves ) , cilantro leaves  ( 5-6 twigs ) , cumin seeds ( 1 teaspoon ) 

3-4 green chillies, 2-4 pearl onions , 3-4 '' ginger root  and lemon juice ( 2-3 table spoon ) 

NB:-   Grind  ginger , onion , green chili and cumin seeds together  .Then gradually add 

cilantro leaves , mint leaves , 

grated coconut ,1/4 cup of water and lemon juice .

Grind until you get a smooth paste as in the picture below  . And keep aside .

FINAL SEASONING 

Heat 1 table spoon of vegetable  oil in a pan . Splutter 1 teaspoon of mustard seeds, add  2-4 dried red chillies

Now add the   smooth paste ( Step 1) , and salt 

Mix well and 'cook' at low flame for few minutes.

Mint-Cilantro  Coconut Chutney   is ready .....Enjoy with Dosa, Masala dosa, Idly....... JA-Mathew .........