Monday, October 26, 2009

Mixed dal dosa/ Adai (Mixed lentils and rice crêpe)

Mixed dal Dosa/ Adai

What does one call a 'dosa' in English-is it a crêpe or a pancake? Oh but wait a minute-'crêpe ' is actually French in origin,so does that make the English translation of the 'dosa' a 'pancake'? Can't I just call it a 'Dosa', or hasn't Indian cuisine (or to be more precise-South Indian cuisine) gained enough popularity for foodies world over to know what a 'dosa' is? Well,as Shakespeare would have put it: "What is in a name, that which we call a 'dosa', by any other name would taste as great" ;-)!!
I was craving for some crispy dosas as I hadn't made them in a long time. But,with the weather no longer conducive for fermenting the batter, I had to think of something which didn't need fermenting. That's when my mom suggested the mixed dal dosa-or "Adai" as it's called in Tamil Nadu. Mom suggested soaking equal quantities of all the dals/split lentils that I had at home along with equal amounts of rice. There are so many different recipes for this mixed dal dosa/ Adai,but here's how I made it(with whatever ingredients were available at home last night):

Ingredients for Mixed Dal Dosa/Adai: (Serves 4)
  • Raw rice: 1/2 cup
  • Channa dal: 1/2 cup
  • Urad dal(split black matpe beans): 1/2 cup
  • Mung dal: 1/2 cup
  • Masoor dal(pink lentil): 1/2 cup
  • Tur dal (split pigeon peas)
  • Cooked rice OR beaten rice(poha): 1/2 cup
  • Ginger: 1" piece
  • Dry red chillies: 4-5 (or to taste)
  • Salt: to taste
  • Water: 1 cup
  1. Soak all the dals and the raw rice for at least 4-6 hours.
  2. Grind all the ingredients together with a cup of water till you get a fine paste ( pancake batter consistency). If using beaten rice/poha-soak it for 15 minutes before grinding.
  3. Pour a ladle of the batter on a hot 'tawa' or non-stick pan,and spread into a thin dosa.
  4. Cover for a minute,then carefully flip it over to cook the other side.
  5. Serve the mixed dal dosa/ Adai piping hot with chutney and/or sambar.
Mixed Dal Dosa or Adai

Question: What is the difference between a 'pancake' and a '
crêpe ' and what is the more befitting translation for the 'dosa' ?

Wednesday, October 21, 2009

Microwave Condensed milk peda

I was looking for some quick and easy recipes for Indian sweets to make for Diwali and I came across this microwave recipe for "Condensed milk halwa" on Veggie Platter. This was not just quick and easy,but quite surprisingly needed just three ingredients-a tin of condensed milk (400gm),three tablespoons of yogurt and a teaspoon of ghee. All you need to do is mix the ingredients and put it in the microwave on high for a total of 12 minutes. The only thing is that you need to take it out every 2 minutes and mix it well(Suma of Veggie Platter had mentioned to mix it every 3 minutes-I guess it differs in different microwaves).
Once it's done,you can decorate it some dry fruits and nuts of your choice.
Try it out when you have to make a sweet in a hurry!!

Tuesday, October 6, 2009

The Gym

One of my friends had sent this in an email and I thought it was worth sharing with all instead of forwarding it to a selected few:

The Gym
Bulging belly, sagging chest
The misery Nature does manifest
Those cravings you used to give in
Were never short of committing a sin

But as you enter the local gym
Conjure up images of a torso - trim
You venture inside with a positive mind
Only to find…its more than a grind

The instructor guides you in and out
Every part of your body seems to shout
If only you could resist those treats
You wouldn't be sweating to his beats

You ask him "How much time would it take??"
The extra cheese you have to forsake !!
He glances at you with half a smile & sympathy
You guess his reply as though - Its telepathy

Workout's Finished… You praise the Lord
Your sadistic mentor had hung a sword
Raising up your tee…you glance at your belly
Its still the same – hairy, stinky and swelly

Packing tread back home
Don't wanna rest till you flatten your dome
Something inside haunts you in despair
"PREVENTION is always better than REPAIR"

Friday, October 2, 2009

Moong dal Kosumbari(Cucumber and mung dal salad)

Cucumber and mung dal kosumbari
"Kosumbari" is the term for salad in the Kannada language(called 'koshimbir' in Marathi). Kosumbari/koshimbir is one of the easiest salads and it always reminds me of the traditional foods made during festivals and weddings. A kosumbari is different from the rest of the salads as it incorporates soaked split yellow mung beans and a tempering which adds a nice flavor and aroma.
Ingredients for the kosumbari/koshimbir:
  • Cucumber: 1 cup (finely chopped)
  • Mung dal: 1/4th cup (washed and soaked for at least an hour)
  • Green chillies: 1 slit lengthwise (optional)
  • Coconut: 2-3 tsp (freshly grated/frozen)
  • Cilantro/coriander leaves: 2 tsp (finely chopped for garnish)
  • Lime juice: 1-2 tsp
  • Salt: to taste
For the tempering (optional):
  • Mustard seeds: 1/2 tsp
  • Cumin: 1/2 tsp
  • Urad dal (split black matpe beans): 1 tsp
  • Curry leaves: 2-3 nos.
  • Oil: 1tsp
  1. Mix all the ingredients together.
  2. Heat the oil in a non-stick pan, add the mustard seeds,cumin seeds and the urad dal.
  3. When the mustard starts to sputter,add the curry leaves.
  4. Pour the tempering over the cucumber and mung dal kosumbari/ koshimbir(salad) and mix well.
You could also try adding some grated carrots and grated raw mango to the cucumber and mung dal kosumbari/ koshimbir to give it some colour and make it tangy.

Question: What dish reminds you of a festive spread?