This is a very tasty dish which can be prepared with pineapple pieces too. It’s known as Gojju in Kannada, which is sweet and tangy dish made with tamarind and jaggery.
The sweetness and tanginess gives a very unique flavor which makes the dish very flavorsome and appetizing! I learnt this recipe from my sister its easy and also worth a try! Also this a very popular dish when it comes to special occasions, in most of the special occasions they make this dish with pineapple pieces. Again this dish is considerably sweet when compared to the regular dishes so adding good amount of spice, jaggery and tamarind will make it more authentic!
Here’s the recipe
1 medium sized green bell pepper (chopped into small pieces)
2 to 3 tsp cooking oil
½ tsp mustard seeds
½ tsp tamarind concentrate
Salt to taste
4 to 5 tsp jaggery/brown sugar (add more if you want it sweet)
3 to 4 curry leaves
Fry & Paste:
½ cup coconut (dry or fresh)
3 to 4 red chillies (fried)
¼ tsp white sesame seeds
2 tsp urad dal
¼ tsp turmeric powder (haldi)
A pinch of asafoetida
1. Firstly heat a kadai/heavy bottomed pan, add the coconut and fry it until its toasted well and brown in color. Remove and set aside. In the same pan add the sesame seeds and fry for a minute or two or till golden. Set this aside.
2. Now in the same pan add about a tsp of oil and add the urad dal, turmeric powder and asafoetida and fry till the urad dal is brownish.
3. In a blender add the fried coconut, sesame seeds, urad dal and red chillies and grind to a fine paste.
3. In the same pan add the remaining oil and add the mustard seeds, when they start to sputter add the curry leaves and fry for a second or two.
4. Add in the chopped bell peppers and stir-fry on a medium flame for about 2 to 3 minutes. Add about ¼ cups of water and let it cook for about 4 to 5 minutes.
5. Now add the salt, tamarind & jaggery.
6. Add the masala paste and mix well, add little water if it’s too thick. At this point adjust everything. (Remember this dish is sweet & spicy so you might want to adjust the sweetness by adding more or less or to suit your taste buds).
7. Cook further for about 4 to 5 minutes. Serve as a side dish, yumm..!
Masala Dosa is a thin crisp dosa/crepes layered with a spicy coconut chutney & then stuffed with onion-potato filling, usually served along side Sāmbhar. Without the filling, it’s devoid. I tell you its one of the best comforting foods that you can have be it breakfast or lunch or dinner! This is one of my favorites and also everyone in my household just loves it, Ya, Now who cannot love Masala Dosas, Who am I talking to here!?!;) Whoever invented the idea, hats off to him/her!!
The base for the batter is rice-lentil combo. Also there are many variations to prepare this batter, each person might have different ratio and also some ingredients too.This is my sister’s recipe and it’s the best!I prepare masala dosa using this ratio and it’s crispy and delicious.
You can read more about them here
1½ cups Rice (I use long grain rice)
4 tsp heapful urad dal or black gram
2 tsp heapful chana dal or bengal gram
½ tsp methi or fenugreek seeds
½ cup of rice crispies or murmura
Salt to taste
A pinch of sugar
1. Firstly, in a wide bowl soak the rice, dals and the methi seeds together for at least 4 hours. Wash the ingredients in 3 to 4 changes of water or till water is clear.
2. In a blender add the batter ingredients along with rice crispies and blend it with little water until it’s fine and smooth, the consistency of batter should be like pancake batter. (Not too thick and not too thin).Add salt and sugar & let it ferment well till you see lot of bubbles. (The batter should ferment well to get good dosas)
3 medium sized potatoes boiled and chopped
1 medium sized onion chopped
1 tsp chopped ginger. (Optional)
½ tsp minced garlic. (Optional)
½ tsp mustard seeds
½ tsp jeera or Cumin seeds
½ tsp urad dal or black lentils
¼ tsp chana dal or Bengal gram
5 to 6 curry leaves
3 to 4 green chillies chopped
¼ tsp turmeric powder
2 tbsp cooking oil
2 tbsp chopped coriander leaves.
Salt to taste
Now on to the filling:
1.Heat oil in a kadai or deep skillet, when hot add mustard seeds, when they start to sputter add jeera/cumin seeds and fry for a second or two. Now add urad dal and chana dal and fry till they are light brown. Follow by adding green chillies, curry leaves, ginger, garlic & turmeric powder and fry till for 2 minutes.
2. Now add the chopped onions and sauté till they start to sweat. (If you want you can add about less than ¼ cups of water and cook the onions too, I do this).
3. When the onions are soft and cooked through add the chopped boiled potatoes, salt and mix well. Turn the flame to medium and mix everything together till they are blended well.(Note: The filling should be very dry)
4. Finally garnish with coriander leaves, cover and let it be on the stove on medium heat for about 3 to 4 minutes.
½ cups of fresh desiccated coconut
2 to 3 fried red chillies (you can use fresh green chillies too)
4 to 5 slices of fresh ginger
1 clove of garlic
Peanut size tamarind
Salt to taste
(I sometimes add few sprigs of coriander leaves; it gives a nice flavor.)
1. In a blender add all the chutney ingredients and little water and blend it till fine and smooth. (The chutney should be spread able on the dosas, if its too watery then you can serve it separately alongside dosas.)
2. Pour this in a bowl.
Now on to making Dosas:
1. Heat up a tava/griddle to smoking hot and with a wet paper towel/tissue wipe off the tava.(If there is grease/oil there are chances of batter to be lumpy and won’t come out thin dosas)Pour a ladleful of batter on the tava and start spreading the batter in circular motion to form a round and thin dosa. Drizzle a tsp of oil/ghee/butter and cook it for about 1 to 2 minutes on a medium hot flame.
2. When the dosa is cooked up and golden, add a spoonful of coconut chutney and spread evenly all through out the dosa followed by the potato filling in the center.
Fold the dosa and serve immediately with some more chutney and Sāmbhar.
Try this recipe and let me know!
I didn’t have Sāmbhar so I just served it with coconut chutney; Sāmbhar makes it much tastier and a complete south Indian meal!
Potato fry is one such recipe that comes to my salvage whenever I have no time to cook a detailed meal or when I am extremely tired to cook up a dal-sabzi meal and nevertheless when my fridge is left with no leftovers for me ;P. Its only when I am all by myself mind you, that’s because I can live on curd rice and a side of potato fry.Aah...delish!
Potato fry and curd rice/yogurt rice with a dash of pickle makes a simple and satisfying meal.
I thinly slice the potatoes to 2 inches and coat it with salt, red chilli powder, asafoetida and some coriander powder and fried till tender makes an appetizing side dish. The crispy outside and the soft starchy inside make it appetizing and delicious.Here's how it looks after coating with the spices.
1 large potato (any variety would be fine)
1 tsp red chilli powder
¼ tsp asafoetida
½ tsp dhania jeera powder
¼ tsp turmeric powder (optional)
Salt to taste
1 to 2 tbsp of corn meal or semolina (suji rava) for breading
1. First up wash the potatoes nicely, I sometime leave the skin on. You can peel off the skin too with a peeler. Slice the potatoes about 2 to 3 mm thick and rinse once more in water. Drain and pat dry on a cloth or paper towel.
2. In a wide mixing bowl add the potatoes; add salt, red chilli powder, dhania jeera powder, and asafoetida and turmeric powder. Mix well and make sure that the spices are coated well.
3 Let it sit for about 5 to 10 minutes maximum. (if you let it sit for long time then potato releases lot of water)
4. Heat a griddle, when hot add few tsps of cooking oil (about 2 to 3 tsp). Bread the potato with corn meal/semolina and place on the hot griddle. Lower the heat to medium low, add another 2 to 3 tsp of oil all over the potato fry, and let it cook for about 2 to 3 minutes. Slowly flip on the other side and cook further for about 2 to 3 minutes, or just use a fork and pierce on the potato and if it’s soft then it’s cooked.
5. Serve alongside rice and dal or just as a snack.