Egg Masala - South Indian Recipe

Boiled Eggs                            4 nos
Onion                                       2 nos
Tomato                                     2 nos
Garam Masala pwd                2-3 tspn    (Preferably Everest Meat masala)
Turmeric pwd                          1 tspn
Chilli pwd                                 2 tsp
Bay leaf                                    1
Ginger Garlic paste                3 tspn
Oil                                             1 ½ tb sp
Salt                                           To taste
Coriander chopped                for garnishing  




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Masala Dosa - South Indian Recipes

Ingredients:

Dosa shell:

1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil



Masala Filling:

2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Masala Idli

Ingredients

Idli batter
Curry leaves and coriander leaves handful chopped finely.
Grated Carrot, Boiled peas
Grated Ginger 1 tsp
Finely chopped green chilli
Oil or Ghee 1 tsp
Mustard, Urad dal, Channa dal for seasoning.
Hing/turmeric powder little


Method

Mix Idli batter,3/4 of grated Carrot, Peas, Curry leaves, Coriander leaves, Chopped ginger and stir well

Heat oil and season with Mustard, Urad dal, Channa dal and Hing, pour the seasoning over Idli batter and mix gently.

In a greased Idli plate, sprinkle remaining grated Carrot on each pit and on top of it pour Idli batter

Steam till the Idli is cooked.

Poori Masala - South Indian,

 INGREDIENTS (measuring cup used, 1 cup = 250 ml)
400 grams potatoes or 2 large potatoes or 2 cups tightly packed crumbled boiled potatoes

150 grams onions or 1 large onion or 1 cup tightly packed thinly sliced onions

40 to 50 grams tomatoes, 1 small to medium tomato or ¼ cup chopped tomatoes (optional)

1 inch ginger, finely chopped or 2 tsp finely chopped ginger
2 to 3 green chilies, chopped or 2 to 3 tsp chopped green chilies (reduce the amount of green chilies if you want)
1 sprig curry leaf or 10 to 12 curry leaves
1 tsp mustard seeds/rai
1 tsp cumin seeds/jeera
2 tsp chana dal/husked split bengal gram
1 tsp urad dal/husked split black gram (optional)
a pinch of asafoetida/hing
⅓ to ½ tsp turmeric powder/haldi
8 to 10 cashews/kaju, chopped
2 tsp besan/gram flour
1.25 to 1.5 cups water or add as required
2 tbsp chopped coriander leaves
2 tbsp oil
½ tsp sugar or add as required (optional)
salt as required

INSTRUCTIONS

prepping:

boil or steam 2 large potatoes in a pressure cooker or steamer. if pressure cooking, then pressure cook for 5 to 6 whistles.
when the potatoes are still warm, peel and crumble them. you can also chop them and keep aside.
peel, rinse and thinly slice the onions. also chop the tomatoes, ginger, green chilies and coriander leaves. rinse and dry the curry leaves in a kitchen towel. chop the cashews.

preparing the potato masala:

heat 2 tbsp oil in a pan or kadai/wok. lower the flame and add 1 tsp mustard seeds. crackle them.
then add the 2 tsp chana dal, 1 tsp cumin seeds and 1 tsp urad dal (optional).
stir and saute till the dals become golden.
add 2 tsp finely chopped ginger, 2 to 3 tsp chopped green chilies and 10 to 12 curry leaves.
then add 8 to 10 cashews, which have been chopped.
stir and then add 1 cup tightly packed thinly sliced onions.
add a pinch of asafoetida and ⅓ to ½ tsp turmeric powder.
stir very well and saute the onions till they become translucent.
now add 2 tsp besan or gram flour.
mix the besan very well.
add ¼ cup chopped tomatoes. adding tomatoes are optional and you can skip it. stir and saute the tomatoes for 2 minutes.
then add 1.25 to 1.5 cups water.
stir very well.
bring this mixture to a simmer. about 4 to 5 minutes on a low to medium flame.
now add the crumbled or chopped potatoes and stir very well.
cover and simmer the potato masala for 4 to 5 minutes on a low to medium flame. the potato masala should thicken and have a right consistency which is not too thick nor thin.
season with salt as per taste. mix the salt with the rest of the potato masala. you can also add a bit of sugar if you want.
lastly add 2 tbsp chopped coriander leaves. stir very well and switch off the flame.
serve potato masala with pooris or chapatis or dosa.

Aloo Gobi Masala - North Indian

For Gravy:

Half a cup chopped coriander leaves
1 garlic flake
1 small cube ginger
2 green chiIlies

Vegetables:

1 cup square cut Potatoes
1 cup cut Cauliflower
Half  a cup Peas
2 tomatoes

Other Misc Ingredients:

1 tsp Jeera 
Oil as per requirement
Salt as per taste
1 tsp turmeric powder
1 spoon Garam masala
1 tsp red chilly powder
1 tsp coriander powder
1 tsp cumin powder
a pinch of aamchoor powder

Procedure:

Pour oil in the pan and once hot put the jeera and let it splutter.  Then add the cut cauliflower,aloo and peas into the pan.  Add the tomatoes  and cook for 10 mins. Once the vegetables gets cooked, add salt,sugar,turmeric powder, coriander powder,jeera powder,garam masala,aamchoor powder and chilly powder. 

Add the gravy ( grind coriander leaves, ginger,garlic and green chillies into paste) to the cooked vegetables. Cook for another 10 or 15 mins.

sprinkle with remaining coriander leaves and serve hot with Naan or Pulav.

Paneer Butter Masala - Punjabi Recipe

Ingredients

paneer : 250 gm
onion : 1(blended)
tomato puree : 2 tablespoon
ginger-garlic paste: 1 tablespoon
butter : 3 tablespoon
milk : 1/2 cup
fresh cream : 2 tablespoon
poppy seeds : 1 teaspoon
decicated coconut: 1 tablespoon
cinnamon stick : 1 inch
cloves : 2
cardamom:2
bay leaf : 1
chilly powder :1 teaspoon
turmeric powder: 1/4 teaspoon
corriander powder : 1/2 teaspoon
cumin powder: 1/2 teaspoon
salt: to taste
garam masala powder : 1 teaspoon
finely chopped corriander for garnish

procedure:

1. First cut the paneer into medium flat pieces and keep aside.
2.In a small pan roast coconut and poppy seeds till the colour chnages .
3.Make a fine power of coconut , poppy seeds,cinnamon stick,clove and cardamom in a mixture.
4.Heat 2 tablespoon of butter in a heavy bottom pan.
5.Add bay leaf , then onion paste and fry it for sometime, then add ginger-garlic paste and again fry till the colour changes to golden brown.
6. Add chilli podwer, termeric powder , all masala powders and salt to taste and then add tomato puree , fry 2 minutes.
7. Add milk and fresh cream and keep it on low flame for 2 minutes ,if required add water as per you like greavy.
8. Add paneer and remaining butter and garam masala to the greavy .
9. Garnish with chopped corriander .
10. Serve hot with simple chapati or naan.

Masala Dosa - South Indian Recipes,

Ingredients:

Dosa shell:

1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil



Masala Filling:

2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste 

Method:

Dosa shell

Separately soak rice and urad dal at least 6 hour or overnight in water. 
Grind to paste. 
Mix together, add salt with water to make batter. 
Leave in room temperature overnight. 
Mix onion and chilies to the thin batter. 
Heat pan or griddle with little ghee or oil. 
Spread the mix on pan in circular motion to make thin Dosa. 
Cook on both the sides. 

Masala Filling (Spicy Filling): 

Heat oil. 
Add mustard seed, peas, onions and spice. 
Fry for about 5 minutes on medium heat until onions are turned into golden brown. 
Add potatoes and mix and cook some more. 
Add filling inside Dosa and roll.   





Masala Dosa - South Indian Recipes- by Asith Mohan Mangalore