Carrot-Beetroot juice is one of the highly nutritious drinks. This drink is exceptionally high in vitamin A, minerals, and other nutrients. The rich color comes from the combination of carrot and beetroot. The color of this juice is what catches the eye first. It has a nice frisky taste to it as it has just the right flavor of tang and sweetness.
Ingredients
Carrots-2
Beet Root-1
Ginger- small piece
Mint Leaves- few
Honey-1 tsp(Optional) or Pinch of salt or sugar as per taste.
Method
Peel both beetroot as well as carrots and chop them into slices after washing them.
Dice the fruits and vegetables into a size that is comfortable for the mixer/juicer.
Add the mint leaves, Honey or Pinch of salt or sugar and ginger. Add a little water to make it thinner.
Combine all ingredients in a blender and make puree. Take the juice in a glass and garnish with mint leaves.
Healthy and Delicious Carrot-Beetroot juice is ready to serve.
Spiced Buttermilk:
Spiced Buttermilk is a soothing combination of fresh home made curds,water,fresh curry leaves,crushed ginger,green chillis,salt and a dash of lemon juice. This spice and herb infused drink is a perfect blend of multitude flavors and increases our appetite and digestive power.
Ingredients:
Buttermilk-2 cups
Green chillies-1 or 2(adjust according to your choice)
Ginger- 1 small piece grated or crushed
Few curry leaves- (only fresh leaves)
Lemon juice-1to2 tbsp
Coriander leaves-1-2 strands
Salt to taste
Method:
Churn the curd. Add about 2 to 3 cups of water. Churn briefly.
Wash green chillies and fresh coriander leaves, wash and peel ginger. Chop all the three ingredients finely.
Pound curry leaves with required quantity of salt. Add the prepared ingredients to churned yogurt.
Mysore Masala Dosa is a the traditional dosa is made from the dosa batter which is made from rice and lentils in the form of a thick liquid left to ferment overnight this one was served with seasoned potatoes and onions hidden inside. The texture was so perfect not greasy and the flavor was amazing. The distinguishing feature of the Mysore Masala Dosa is that a red chutney made of chilli is spread over the dosa while it is still on the plate. Then a small amount of a filling (made of potatoes, onions and seasoning) is placed over the dosa. Once the dosa turns golden brown, it is neatly folded and served with coconut chutney and sambar. This dosa is one of my son’s favorite...
Ingredients for Dosa batter.
Raw rice - 1 1/2 cup
Idli rce - 1 1/2 cup
Urad dal - 1 1/4 cup
Methi seeds - 2 tsp
Moong dal & Toor dal – 1/4 cup
Salt to taste
Method:
Soak the raw rice, idli rice, moong dal,toor dal and methi seeds together and the urad dal in a different bowl. Soak it for 7-8 hours. Grind the rice and the urad seperately and mix it together and Add salt to the batter and mix well .Then keep it aside overnight or for 10-12 hours till the batter is fermented well.. Now batter is ready to make dosas.
Potato stuffing :
Potatoes - 4 boiled
Onions - 1 large
Mustard seeds - 2 tsp
Ginger - 1" finely chopped
Green chillies - 2
Garlic - 1 small pod (optional)
Turmeric powder - 2tsp
Bengal gram-1 tsp
Salt to taste
Oil - 3 tsp
Few curry leaves
Cilantro to garnish.
Method :
Peel the potatoes and cook them with water and salt in the cooker for just one whistle.
Cool, and mash in to pieces and set aside.
In a pan take some oil and put in the mustard seedsadd mustard and allow to splutter.
Add bengal gram, curry leaves, green chillies, grated ginger and then the sliced red onions.
Add a pinch of turmeric and now allow to saute for some time.
Now add the mashed potatoes, salt and mix it in well.
After a few minutes, switch off the heat and garnish with chopped cilantro.
Ingredients for Red/garlic chutney
Garlic 3-4 cloves
Onion 1 small (cut into big chunks)
Red chilli Powder 1tsp
Tamarind 1/4 tea spoon
Salt to taste.
Make a fine paste out of this ingredients in a blender without adding water.
Coriander -Coconut Chutney
Ingredients:
Coconut (grated) - ½
Coriander leaves 1/2 cup
Green chilles - 3 small
Fried gram dal- 3 tbsp
Ginger (chopped) - 1/2" piece
Tamarind - 1 marble sized ball
Salt to taste
Tempering:
Oil - 1 tbsp
Mustard seends - 1 tsp
Split black gram dal - 1 tbsp
Curry leaves - 8
Method :
1. Grind the coconut, Coriander leaves, green chillies, fried gram dal, ginger, tamarind and salt in a blender.
2. Heat oil in a small pan and temper with mustard seeds, split black gram dal and curry leaves. Pour over chutney, and lix well before serving. Add water if necessary.
Making dosa:
Take the Dosa Tava , switch on medium heat and allow it to heat up well. Sprinkle a drop of water and when you hear the sizzle, you know for sure that the tava is heated enough.
Add a few drops of Gingely Oil and spread with a paper or tissue to make sure that the tava is well greased.
Take a ladle full of Dosa Batter and spread it with a Dosa Ladle on the tava. Lace the ends of the dosa with a few drops of oil.
When u see that the batter on the top is kind of dry. Put in 2 spoonful of the spicy red chutney and spread it well on the dosa as given in the picture above.leave it for a minute.
When the Dosa is cooked well close one end of the dosa Then Put a spoon ful of potato filling in the centre of the dosa and Fold the dosa into half and Once the dosa turns golden brown, now masala dosa is ready.serve it hot with coconut chutney and sambar.
This is a very old fashioned recipe of Kerala.This is also called " koozu kachina dosai". it takes time to master this art of making neer dosa. Neer Dosa is a special kind of dosa from Karnataka (Dakshina Kannada) prepared from rice. Neer in Kannada means ‘Water’. Neer dosa is prepared by grinding soaked rice into a thin watery batter and then made into pancakes (thin) on hot griddle. Neer dosa is very easy to prepare as you can make it without much planning and is easy to make and tasty too. The best part is this dosa does not require any fermentation. This dosa comes out lacy thin and white.
Ingredients:
Raw rice - 3 cup
Boiled rice-1 cup
Coconut- 1(grated)
Salt- as per taste
Method:
1.Soak both rice together & grind vey fine adding coconut & salt.
2.Take 1 cup of the paste, mix with more than 2 cup of water & cook stirring to prevent lump formation, to get a porridge.This is called “ kali”.Cool it thoroughly & mix with the remaining batter.
3.The batter should be very liquid almost in water consistency.
4.When the tava is hot, take in a ladle & pour from around in a circular fashion, till you reach the centre.Very little oil is enough and cook covered for another 1-2 mins.– (do not spread from the centre as we do normally for dosais.)
5.Once cooked, carefully remove from tawa and serve hot with coconut chutney or tomato chutney or with brinjal gothsu.
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