framing continues

Happy Halloween!

The framing is  coming along great, and we're loving the fact that the room is starting to look like a room.  Working around the HVAC ductwork is a complete pain, but mostly because we're trying to take advantage of literally every inch possible.  Here is what it's looking like:

It's beautiful, isn't it?  I can't wait to cover it with sheetrock.  This is the only project getting attention lately, and with good reason.  We've set some ambitious goals and would love to spend Christmas on the first floor.  

Set Dosa & Parsi Dhansak

Set Dosa

I got the recipe for set dosa from a tele cookery show. At first, the name did not interest me much. But when I saw the soft fluffy dosa, I wanted to give a try. And since then, it has been a regular for breakfast at my table. As always, there must be umpteen number of so-called authentic recipe for set dosa and this is what I have been following for some years now and haven't bothered to look for a better recipe, since this works out perfect for me.

Parboiled rice - 3 cups

Urad dal - 1 cup ( I use de-skinned whole urad)

Aval/poha - 1 cup

Fenugreek/methi seeds - 1 tblspn

I don't measure with the standard cup, since with that measurement we two will have to eat the same breakfast for more than a week. I measure with a small glass which must be less than the standard half cup.

Wash and soak rice and dal together for 6 hrs. Soak methi seeds separately. Wash and soak poha around 15 minutes before you grind. Grind all the ingredients together with salt till smooth. Batter consistency should be like that of idli batter. Ferment overnight.

Heat and grease the griddle (preferably cast-iron) with little oil. Pour a ladle full of the batter. The thickness of the batter should be such as when poured on the heated griddle it should automatically set itself into a fine thick circle. So you need not spread like for usual dosa. It should be thick like uthappam/pancake. Cover and cook for 2 minutes. Flip and again cover to cook the other side. Serve with any chutney or gravy of your choice. I have served with dhansak.

I first read about this dish at Saffron Trail. I followed her recipe to T. We all liked it very much. I make this often as a side to roti/dosas and more often to have with rice. I feel it tastes better with rice.

Tuvar dal,moong dal,masoor dal - 1/3 cup each to make one cup

Cubed pumpkin -1 cup

Onion -2

Tomatoes-2

methi leaves - 1 cup

tamarind extract - 1 tblspn (Optional)

turmeric

salt

For Masala

Red chilly - 5 nos

cumin seeds - 1 tspn

coriander seeds - 1 tblspn

cinnamon - 1" piece

peppercorn - 4 nos
Ginger - a small wedge

garlic - 3 cloves

Roast the masala ingredients in oil till fragrant leaving out ginger and garlic. Grind together with ginger and garlic. Add water while grinding to get a smooth paste

Pressure cook 3 types of dal along with pumpkin. Make sure pumpkin size is big enough that it doesn't disappear in the dal on pressure cooking.

Take a pan and add oil. Saute onions till brown. Add the ground masala. Cook till oil separates. Add chopped methi and tomatoes. Cook till tomatoes turn mushy. I have used spinach/palak instead of methi this time. You can use dried methi also. Methi gives a nice flavor to the dish. Stir in the cooked dal and pumpkin. Add turmeric and salt. Adjust the consistency by adding water. Bring to a boil. Add the tamarind extract. Simmer for few minutes and remove from fire. Adding tamarind is purely optional. Add if you enjoy the slight tangy flavor. As I said before, Dhansak pairs well with dosa/chapathis/rice. Dhansak makes it to AFAM-Pumpkin hosted by Madhuram.

Set dosa goes to Srivalli's Rice Mela

Bread Channa

This one goes to Sunshinemom's FIC Brown event.

Ingredients:
Channa-3/4 cup
Onion chopped-2 cups
Tomato-4 small
Jeera-1 tsp
Oil-2 tbsp
Ginger Garlic paste-1 tsp
Salt
Coriander leaves-a handful
Bread-3-4 slices

Spice powders(you can vary the measurement according to your taste):
Channa masala-2 tsp
Turmeric powder-1/2 tsp
Red chilli powder-as per taste
Badshah kitchen king masala-1/2 tsp(optional)

Method:
Soak channa overnight and pressure cook(5 to 6 whistles) until it is cooked. Drain the water and set aside.
Heat oil in a pan, tamper with jeera. Fry onions and ginger garlic paste till the raw smell goes and onions turn brown. Sprinkling little salt to onions makes them cook faster.
Add chopped tomatoes, spice powders, salt and fry till tomatoes are cooked. If the gravy is too dry, add water and simmer for 30 minutes. Add cooked channa and boil on medium heat for another 5 to 8 minutes. Garnish with coriander leaves.

Cut the edges of bread slices, toast them lightly with butter or ghee. Top it off with channa gravy and enjoy!