Mushroom Dosa

There are so many varieties of dosa that we wouldn't know when to stop our counting.Most breakfasts in TamilNadu are made using the same idli/ dosa batter. Large quantities of batter are ground and stored in a refrigerator for about a week and make something new out of it everyday.This is another variety of dosa which i used to make once a week and my all time favorite too.Goes well with all type of chutneys especially coriander and mint chutney.

INGREDIENTS:

Dosa batter

(For filling)
Chopped mushroom - 1cup
Cumin seeds - 1/2tsp
Green chili - 2
Chopped onion - 1/2cup
Chopped tomato - 1/2cup
Chili and coriander powder - 2tsp
Garam masala - 1tsp
Coriander leaves

METHOD:

Heat oil in pan add cumin seeds and allow to sputter.Than add chopped green chillies,onion and fry till onion get cooked.Now add the tomatos and saute it for a while.Add the chopped mushroom and close the lid.Let it cook for 5mins.After 5 mins add all the masalas and if necessary add some water and cook until the raw smell gone.Finally add some coriander leaves and remove from the fire.

Pour a ladle of batter on the Dosa tawa, spread it and add oil on the sides. After a few minutes turn it on to the other side. When done , Turn again and spread mushroom masala on one side. Bring the other side of dosa up and close the stuffing. Cook for another minute and serve with chutney.

I am sending this dosa as my entry to Srivalli's Dosa mela.

Cinnamon Oatmeal Raisin Pancakes

We love pancakes and waffles and I always prepare one or the other for breakfast once a week. I had some buttermilk in the fridge, so I decided to make some special Cinnamon Oatmeal Pancakes(courtesy of Food network.com) for Mansi’s balanced breakfast event. I served the pancake with butter, maple syrup, and macerated strawberries.

INGREDIENTS:

White oats – 1cup
All-purpose flour – 1cup
Raisin – 1/4cup

Brown sugar – 1/4cup

Baking powder – 1tsp

Baking soda – 1/4tsp

Cinnamon – 1/2 tsp

Buttermilk – 1/4cup
Milk – 1/2cup

Egg - 2

Unsalted butter, melted – 3tsp

Pure vanilla extract – 1tsp
Maple syrup – 1/4cup

Method:

In a medium bowl, whisk together brown sugar, vanilla and butter. Then add the raisins, oatmeal and buttermilk and milk. Mix everything together and set aside.

In a separate bowl add the dry ingredients (flour, baking soda, baking powder,Cinnamon and the salt) and mix together. Pour the liquid ingredients over the dry ingredients and mix with the whisk until just combined. Don't worry if the batter is a bit lumpy.

If necessary, lightly butter, oil, or spray your griddle. Preheat over medium heat.Be sure the pan is hot enough before starting to cook the pancakes. Spoon 1/3 cup of batter onto griddle for each pancake, allowing space for spreading, and use a back of your spoon to lightly press the batter into rounds.

When the underside of the pancake is golden and the tops are speckled with bubbles that pop and stay open, flip over and cook on the other side until light brown. This may take up to 5 mins depending on the size.

Serve immediately or place in oven while you make the rest of the batch.

Macerated Strawberries:

INGREDIENTS:

Strawberries, hulled and sliced - 5

Orange blossom honey – 3tsp

Finely chopped lemon zest – 1tsp

Ground black pepper – 1tsp

Sugar – 1/4cup

In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Serve butter, maple syrup with hot pancakes.

I am sending this delicious and healthy oatmeal pancakes to WBB#20-Balanced breakfast hosted by Mansi and started by Nadita of safforan trial.

See cham's vegetable pancake version.

Bread-Potato Cutlet

This is yet another wonderful snack made from potato. These are quite easy to make and come in very handy for parties; totally vegetarian and you can use any combination of vegetables. These cutlets are soft in the center with a crisp coating of bread and I like to eat as an evening snack along with tea.There are so many tasty delights which can be made using potatos as the main ingredeint I hope you like this.

Ingredients:

Boiled potato – 3
White bread slices– 4
Breadcrumbs – ½ cup
Maida – ½ cup
Chopped onion - 1
Ginger, garlic paste – 1 tsp
Chili powder,Garam masala(each) – 1tsp
Green chili – 2
Curry leaves - 4-5 tsp
Pepper – 1tsp

Method:

Mash the potatos. Heat oil in the pan and add ginger, garlic paste, Curry leaves,onion,green chili one by one and sauté it for 3 mins.

Now add all the masalas and cook well. Soak the bread slices in water, squeeze out the excess water from your hands and add to the potato mixture.

Make a ball of this mixture and give desired shape with hand. Mix Maida with water and a little salt, to form a loose batter.

When the patties are ready dip in a bowl with Maida and dip into a plate of dried breadcrumbs. Deep fry or shallow fry these cutlets till they turn slightly brownish.

Serve hot with ketchup.

I am sending these cutlets to sia's Ode to Potato and DK's A Potato Fe(a)st.