Menthiya Dosai

Menthiya Dosai / Methi seeds dosa



There are umpteen varieties of dosas. Add or remove an ingredient, you get a new type of dosa. Always wondered, how new variants are created. Its true, necessity is the mother of invention. May be in the past, when urad dal was scarce or was not affordable to common man, this dosa must have got birth out of a creative mind. This is a quickie but not the instant kind. The dosa takes only raw rice and methi seeds as ingredient. So you can prepare the batter in a mixer too. That is you can do with out a wet grinder.


Ingredients


Raw rice - 2 cups

Boiled rice - 2 tblspoon ( Optional -this gives softness to the dosa)

Methi seeds - 2 tspn


Wash and soak all the ingredients together for 4 hours. Grind to a fine batter. Ferment it overnight.

Take a laddle full and spread to make dosa. This will not be paper thin.

Cook both sides.



I love menthiya dosa with ulli-mulaku chutney. That combo is just out of the world. This time I served with coconut chutney.

For Coconut Chutney
grated coconut - 1/2 cup
pottukadalai/chutney dal - 2 tblspn
green chilly - 3 nos (adjust to your taste)
salt

Grind all the ingredients together adding little water. Adjust the consistency by adding water after grinding. Season with mustard, hing and curry leaves.

Carrot-almond Payasam

This rich, smooth and nutty payasam is sure to satisfy your taste buds. This is my own recipe.
Measurements are eyeballed and approximate.

Ingredients:
Carrots - about 4-5
Nuts - almonds(about 15), cashew(about 15), pista(optional)
Dates(optional) - 5-6
Elaichi - 1/2 tsp
Saffron - 1/4 tsp
Condensed milk - 1/2 tin(depends on how sweet you want the kheer to be)
Evaporated milk(optional) - 1/2 tin
Regular 2% milk - 4 glasses

Method:
Pressure cook carrots.
Soak almonds and cashews in hot water. When cool, remove the skin of almonds.
Grind carrots, cashews, almonds, pista, dates, saffron with very little milk(2 tablespoons) to a smooth paste.
Boil milk and set aside.
Add the ground paste to milk.
Add condensed milk and evaporated milk.
Add elaichi.
Have it hot or chilled.

Chef's Recipe for Tomato Soup

I got this recipe from a website. A chef had posted this recipe. I have made it several times and has always been a hit.

Ingredients:

Ripe tomatoes - 8
Carrot - 1
Garlic - 4-5 cloves
Salt - to taste
Sugar - 1 tsp
Fresh Cilantro leaves - for garnishing
Rasam powder - 1/5 teaspoon.
Water

Method:

1. Pressure cook tomatoes, carrots and garlic with 2 cups of water.

2. When done allow to cool. Peel the tomatoes. (Do not throw away the water in which tomatoes/carrot/garlic were cooked). Remember to remove all the skin from the tomatoes.

3. Blend the tomatoes, cooked carrots and garlic in a mixie. Add about 1 and a 1/2 cups of water that was saved from the pressure cooked tomatoes and grind. When done, pour the blanched liquid mixture through a sieve, into a vessel.

4. Bring this liquid to boil in medium flame. Add 1 tsp sugar, salt, rasam powder and finely chopped cilantro leaves when the mixture begins to boil. Stir it a couple of times. May need to add 1/2 cup or more water depending on the consistency you want.

5. Allow to boil. (Do not over boil as it will spoil the taste and flavour). Boil for about 30 seconds. Remove from fire. Garnish with fried bread pieces just before serving(and/or one small butter cube). Sprinkle salt/pepper if you want.

No need to add corn flour.

The above quantity will serve 5.