Spring Onion Dosa

Spring onion dosa recipe is given below with step by step photos. Spring onion dosa is a very tasty and easy to prepare instant dosa and can be served with coconut chutney or without any side dish..

The following ingredients are needed to prepare Spring Onion Dosa.

Ingredients:-

Spring onion.     -6 with small onion flowers.
Raw rice.            -2 cup
Grated coconut.  -1 cup
Dry red chillies.  -6
Tamarind.            -a marble size
Turmeric powder.-1/4 tsp
Salt.                     -to taste
Ghee or Coconut oil - as needed for roasting dosa

Instructions:-

Wash and soak raw rice and dry red chillies in water for 4 hours. Drain and grind the soaked raw rice and dry red chillies along with grated coconut, turmeric powder, tamarind and required salt to a fine paste adding little water. Transfer the ground batter to a vessel. The batter should be little thick. Wash and finely chop spring onions along with small onion flowers and add it into the ground batter. Mix the batter well using a ladle. Keep aside the batter for 15 minutes to rest. Now spring onion dosa batter is ready to make dosa.

Method:-

1). Heat an iron dosa tawa and apply little ghee or coconut oil on tawa using a brush.

2). Mix the dosa batter well and take a ladle full of spring onion dosa batter.

 3). Pour the dosa batter on hot dosa tawa and spread it evenly with back of the ladle and make a small round dosa.

4). Cover the spring onion dosa with a lid and cook it for 3 minutes on low flame .

5). Remove the lid and apply little ghee or coconut oil on spring onion dosa using an oil brush.

6). Flip the spring onion dosa using a flat spatula to cook the other side and cook till it becomes crisp or for 3 minutes on low flame.

7). Flip the spring onion dosa again, Remove the well roasted spring onion dosa from tawa and transfer to a serving plate.

8). Repeat the process and make spring onion dosa with the dosa batter and transfer to the serving plate.

You can keep the remaining spring onion dosa batter in the fridge and can make dosa the next day for breakfast or dinner. Very tasty Spring Onion Dosa is ready to serve with coconut chutney or without any side dish.

Tomato Ozhichu Curry / Tomato Masala Gravy

 Tomato ozhichu curry recipe is with step by step photos.Tomato ozhichu curry is a very tasty and easy to prepare coconut and curd based tomato masala gravy goes well with rice.

The following ingredients are needed to prepare Tomato Ozhichu Curry / Tomato Masala Gravy.

Ingredients:-

Tomato.                 -3
Green chilly.          -3 or 4
Red chilly powder.-1/2 tsp
Cumin seeds.       -1tsp
Fenugreek seeds. -1/4 tsp
Grated coconut.   -1/2 cup
Curd.                    -1/2 cup
Water.                   -as required
Salt.                      -to taste
Coconut oil.          -2 tsp

For Seasonong:-

Urad dal.           -1/2 tsp
Mustard seeds.  -1/2 tsp
Dry red chillies.-2
Curry leaves.    -few
Asafoetida.       -1/2 tsp
Coconut oil.      -1tsp

Instructions:-

1). Wash and roughly chop tomatoes into pieces. Slit green chillies lengthwise. Keep them on a plate along with cumin seeds, dry red chilly powder and fenugreek seeds.

2). Whisk 1/2 cup curd adding 1/4 cup of water and keep aside.

 Method:-

1). Heat 2 tsp coconut oil in a wide bottom kadai and splutter cumin seeds and fenugreek seeds. Add slit green chillies and roughly chopped tomatoes and saute well.

2). Add red chilly powder and 1/4 cup of water into the kadai and mix well.

3). Cover and cook tomatoes on low flame. Stir well in between and switch off the flame.

4). Transfer the cooked tomato green chilly mixture to a plate to cool.

5). Once cooled grind the tomato green chilly mixture in a mixie jar along with 1/4 cup grated coconut to a fine paste.

6). In a wide bottom kadai add the ground tomato green chilly paste. Wash the mixie jar with 1/2 cup of water and pour it into the kadai.

7). Add whisked curd, required salt and 1/2 cup of water into the kadai and mix well.

8). Boil the tomato curd mixture for a few seconds on low flame and switch off the flame.

 

9). Heat 1tsp coconut oil in a small pan for seasoning. Add urad dal and saute well. Splutter mustard seeds. Add broken dry red chilly pieces and few curry leaves into the pan and saute in oil.Add 1/2 tsp asafoetida and saute in oil and switch off the flame.Pour the seasoning into the tomato ozhichu curry and mix well.

 

10). Very tasty Tomato Ozhichu Curry / Tomato Masala Gravy is ready to serve with rice.

Mushroom Biryani In Pressure Cooker

 

Mushroom biryani in pressure cooker recipe is with step by step photos. Mushroom biryani is a very tasty and easy to prepare one pot rice dish made using button mushroom and can be served with curd. 

The following ingredients are needed to prepare Mushroom Biryani In Pressure Cooker.

Ingredients:-

Basmati rice.         -1 cup
Button Mushroom.-200 gm
Onion.                    -2 large
Tomato.                  -2 large
Pepper corn            -1/4 tsp
Ginger garlic paste.-1tbsp
Green chilly.           -1
Red chilli powder.  -1tsp
Turmeric powder.   -1/4 tsp
Coriander powder.  -2 tsp
Garam masala.       -1/2 tsp
Cinnamon stick.     -1 inch
Cloves.                   -4
Cardamom.            -2
Star anise.              -1
Bay leaves.            -2
Fennel seeds.         -1/2 tsp
Ghee.                     -1 tbsp
Oil.                        -2 tbsp
Salt.                       -to taste
Water.                    -2 cup

Instructions:-

1). Take 1 cup basmati rice. Wash and soak basmati rice in water for 20 minutes. Then drain water completely and keep aside the soaked basmati rice.

2). Wash and chop each mushroom into four lengthy slices and keep aside.

3). Wash and finely chop tomatoes and keep aside.

4). Chop onions into lengthy slices. Chop green chillies into thin round pieces.Keep aside.

Method:-

1). Heat 2 tbsp oil in a pressure cooker. Add bay leaves, cinnamon, cloves, cardamom, star anise, black pepper corn and fry in oil. Add thinly chopped green chillies and saute in oil. Add chopped onion slices and saute well till onion turns translucent. Add ginger garlic paste and saute well for 2 minutes. Add turmeric powder, red chilli powder, coriander powder and garam masala powder and mix well.

2). Add finely chopped tomatoes into the cooker vessel, Saute well and cook tomatoes till soft.

3). Add soaked and drained basmati rice, 1tbsp ghee, required salt and 2 cup of water into the cooker vessel and mix well using a ladle.

4). Add chopped mushroom slices into the cooker and mix well.

 

5). Cover the cooker vessel with lid and cook for 2 whistles on medium flame. Then switch off the flame.

 

6). Once the pressure releases open the cooker lid.

 

7). Gently flip the mushroom biryani in the cooker using a fork.

Very tasty Mushroom Biryani in Pressure Cooker is ready to serve with curd.