Dosa is on the menu today with this crispy restaurant style dosa recipe. Dosa, a delectable crepe made from rice and urad daal, can be had plain or as “Masala Dosa” with the addition of Potato Masala. Be sure to also check out our recipes for Potato Masala, Sambhar, Coconut Chutney and Dry Chutney Powder to make a complete meal. (more…)
A few weeks back, the folks from Cultural Kitchen visited with us. We showed them how Sooji Halwa (Sheera) is made and shared some of our own personal stories with them. We wanted to share this video with you all. (more…)
Masala Dosa has been ranked as one of the “must-try” dishes amongst so many other well-known ones. And rightly so, it is this wonderful crepe-like long cylindrical dish that makes you ooh and aah and one bite of the dosa along with this scrumptious soft potato stuffing is such a perfect balance of flavors and textures. Enjoy this Masala with your Dosa and you’ll understand why it got the ranking that it did!
Prep Time: 30 min (including boiling potatoes)
Cook Time: 15 min
Makes stuffing for about 12 Dosas
Ingredients:
Potatoes – 1.5lbs (approx 3/4 kg), boiled and peeled
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Channa Dal – 1 tsp
Urad Dal – 1 tsp
Hing / Asofoetida – 1/8th tsp
Turmeric Powder / Haldi – 1/4 tsp
Curry Leaves – sprig
Minced Ginger – 1 tbsp
Green Chillies – to taste, chopped
Chopped Onion – 1/2, med.
Water – 1 cup
Salt – to taste
Cilantro – 5 sprigs, chopped
Method:
1. Boil, peel and cube the Potatoes. Keep aside.
2. In a pan, heat Oil on a medium flame.
3. Once hot, add in Mustard Seeds and allow them to pop.
4. Add in Channa Dal and stir for 30 seconds.
5. Add in Urad Dal, Asofoetida, Turmeric, Curry Leaves, Ginger and Green Chillies. Cook for 30 seconds.
6. Add in the Onions and cook till the Onions start getting translucent.
7. Pour the Water and add Salt. Taste the liquid to check salt. It should be a little intense.
8. Cover and allow the liquid to come to a boil.
9. Once the Water reaches a rolling boil, roughly crush the Potatoes either with your hands or with a masher and mix into the Liquid.
10. Add in the chopped Cilantro.
11. Mix and allow the Masala to reach the desired consistency.
12. Note, it will thicken a little over time. Take the pan off the flame.
13. It is ready for Dosa or just with Chapatis.
Whether you are enjoying Idli, Dosa or any other South Indian specialty, a little bit of Dry Chutney Powder (also known as Molaga or Milagai Podi) can give you an incredible flavor boost. Sometimes called “Gun Powder” by spice loving enthusiasts, the slow roasting of different daals gives this molaga podi recipe the unique taste and texture that is sure to tantalize your taste buds. (more…)
Join ShowMeTheCurry as we take a look into the Grand Palladium Resorts (Riviera Maya), near Cancun and Tulum, Mexico. Watch Executive chef Martin from the Portofino Italian restaurant whip up some of Palladium’s specialties! Also see some tourist spots such as the beautiful Tulum beach and the amazing Mayan ruins. (more…)
Chicken Vindaloo is a dish that needs no introduction. A famous, often fiery, red curry from Goa, vindaloo has made a name for itself in the world of books. Like the beautiful land of Goa, it is calm and inviting on the surface but oozing with depths of flavor and spices. You can’t rush Vindaloo… it takes time, patience and a little effort but it is worth it’s weight in gold 🙂
Soaking Time: 30 min
Prep Time: 10 min
Marinating Time: 2 hours
Cooking Time: 1.5 hours
Serves: 6
For the Marinade:
Dry Red Chillies – 12 or to taste
White Vinegar – 1/4 cup (4 tbsp)
Cloves – 7
Peppercorns – 15 or to taste
Cinnamon Sticks – 2″ piece
Ginger – approx. 2 tbsp, minced
Garlic – 12 large cloves
Cumin Seeds – 1 tbsp
Turmeric Powder – 2 tsp
Deghi Mirch / Kashmiri Mirch – 2 tsp
Water – 2-4 tbsp for grinding
Salt – 2 tsp
Method:
1. Soak Dry Red Chillies in 1/4 cup White Vinegar for 30 minutes.
2. Pour into blender, along with Cloves, Peppercorns, Cinnamon Sticks, Ginger, Garlic, Deghi Mirch, Cumin Seeds and Turmeric Powder.
3. Grind into smooth paste, use 2-4 tbsp Water if needed to help grind.
4. Prep Chicken by cutting to bite-size pieces, wash and pat dry with paper-towel.
5. Mix the marinade into the Chicken, add Salt, cover. Allow to marinade in refrigerator for minimum 2 hours (overnight if possible).
6. In same grinder, blend onions into fine paste and mix into marinated Chicken.
7. In large pan, heat Clarified Butter (Ghee) on medium heat.
8. Once hot, add additional Peppercorns and Cloves.
9. Once they start sizzling, add in Chicken. Mix and allow Chicken to change color (approx 10 min).
10. Add in Potatoes, Deghi Mirch, Water and White Vinegar.
11. Mix, lower heat to a medium-low flame, cover and cook for approx. an hour. Stir intermittently.
12. After an hour, check on the Potatoes, they should be cooked. Check on your Salt and spices and adjust if needed.
13. Remove from flame stove and serve over white Rice or with some hot Naans.
Tip:
1. Vindaloo tastes even better the next day, it gives the spices to marinate the Chicken further.
2. To make authentic Vindaloo, change out the chicken for some pork, but remember to cook it a bit longer.
The process of making the tea leaves is always so fascinating for folks who enjoy their “cup of tea” in the mornings. The two areas that majority of tea is grown are Assam and Tamil Nadu (Cunnur / Coonoor). The simple looking factory situated in the beautiful rolling hills of tea plantations churns out amazing amounts of tea everyday. Here is a glimpse into the fascinating world of Tea making – a little noisy, a little dusty, but enjoy the process and understand from where your ‘cup of tea’ originated.
ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
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