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Masala Dosa (for 2-3 people)

Ingredients:

  • 2 onions
  • 2 tomatoes
  • 2 Green Chile
  • 2 or 3 potatoes
  • Curry leaves
  • Mustard seeds
  • Dal, a handful
  • Turmeric, a pinch
  • Salt

 

 

Preparation:

1 Boil potatoes

 

  1. Cut the vegetables into cubes
  2. Heat oil in a frying pan then add in the order:

a. Mustard
b .Small curry leaves
c .Dal
d. Onion and chilli
e. Tomatoes
f. Turmeric

4.  Cook dosas in a pancake pan
5.  Crush the potatoes by hand and add them to the preparation
6.  Warm all by adding a little water to make a sort of “paste” a bit sticky!

Put preparation on dosa and serve

DOSA(S) :

Dough made from rice and dal powder

Pongal rice (salty)

Ingredients :

  • Peppercorns (+/-1 tablespoons)
  • Cumin (idem)
  • 2 glasses of rice
  • 5 glasses of water
  • Cashew nuts (not many)
  • Special Vanaspati oil (mixture of several oils and condiments)

Preparation :

  1. Heat a little oil in pressure saucepan and add peppercorns and cumin
  2. Add 5 glasses of water
  3. Add 2 glasses of well-washed rice
  4. Cook until 5 whistles in other words until the rice is well cooked
  5. Fry the slightly crushed cashew nuts in a little special oil.
  6. When the rice is cooked, add cashews nuts

Is eaten with the coconut chutney

Vegetable sambal (for 2-3 persons)

First part : 

Ingredients :

  • 50 gr of dal
  • 1 onion
  • 1 tomato
  • 1 Chilli
  • 4 to 5 cloves of garlic
  • 1 large glass of water

Put everything into the pressure saucepan, boil, and stop after 3 whistles

Second part :

Ingredients :

  • 1 drumstick
  • 1 Eggplant
  • 1 packet of peas
  • 1 carrot
  • 4/5 beans
  • ½ onion cut into small pieces
  • 2 cloves of garlic
  • Mustard seeds
  • Sunflower oil
  • Curry leaves
  • puli
  • Sambal powder
  • Turmeric
  • Water
  1. Wash and cut vegetables (into pieces slightly larger than for curries).
  2. Heat sunflower oil in a frying pan and add in order:
  • Mustard seeds
  • Curry leaves
  • ½ cut onion
  • 2 cloves of garlic
  • Washed vegetables
  1. Cook for 5 minutes

Third part : 

  1. Remove all that has been cooked in the pressure saucepan, and KEEP the water
  2. Add a piece of puli to the cooking water
  3. Mix the contents of the pressure saucepan (from which the water has been removed) and add the contents of the frying pan.
  4. Add a little of the cooking water preserved ((not the puli)
  5. Add the turmeric
  6. Add sambal mix (sambal powder 1/2 packet)
  7. Add ½ glass of water to the remaining cooking water and knead the puli inside, then throw the puli away.
  8. Add this water to the rest.
  9. Salt to taste

Quinoa & eggplant roast

Ingredients :

  • 4 tablespoons sesame or olive oil
  • 1 teaspoon grated fresh ginger
  • 350 gr aubergine, cut in 8 thick slices
  • 200 gr quinoa
  • 2 tablespoons tamari
  • 1 large red pepper sliced
  • 50 ml lemon juice
  • 2 courgettes cut in cubes
  • Parsley springs to garnish

Directions :

Preheat the oven to 180 C. Heat half of the oil in a frying pan and cook the aubergine slices until browned. Place them in a baking dish. Combine the tamari, lemon juice, water and ginger and pour over the aubergine slices. Bake in the oven for 10 minutes. Turn the slices over and bake for another 10 minutes until most of the liquid has been absorbed.

Place the quinoa in a pan with double its volume of water, bring to the boil and simmer for 15 minutes until tender. Put the remaining oil in a frying pan and sauté the red pepper and courgettes until soft. Add the quinoa, mix well and spoon over the aubergines. Bake in the oven for 10 minutes. Garnish with the parsley springs and serve hot.

Baked stuffed tomatoes and peppers

Ingredients

  • 4 large tomatoes, 4 large green peppers, 4 large red peppers
  • For the filling
  • 1 onion finely chopped
  • 50 grams of pine kernels
  • 2 carrots grated
  • 4 table spoons raisins
  • 2 courgettes grated
  • ¼ cup fresh basil finely chopped
  • 2 red peppers cut in small cubes
  • ¼ cup fresh parsley finely chopped
  • 150 grams mixed parboiled & wild rice
  • ¼ cup fresh mint finely chopped
  • 150 grams basmati rice
  • 2 teaspoons brown sugar
  • Olive oil, salt, pepper and freshly ground coriander

Directions

Preheat the oven to 180 C

Cut a thin slice off the top of each tomato to make a lid and reserve. Scoop out the pulp of the tomato using a spoon chop the tomato pulp in small pieces and set aside. Leave a 1/2-inch shell of the empty tomatoes. Place the tomato shells in a baking dish and sprinkle the insides of the tomatoes with some brown sugar and salt.

Cut a thin slice of the top of each green and red pepper to make a lid. Reserve the lids, discard the seeds and place the empty peppers in the baking dish.

Heat 4 tablespoons of olive oil in a large deep frying pan or casserole add the chopped onion and sauté for a few minutes. Add the pine kernels and sauté until lightly browned. Add the grated carrots, courgettes and chopped red peppers and raisings and sauté for a few minutes. Add the tomato pulp rice and 2 cups of water. Add 2 teaspoons of brown sugar, salt, pepper and ground coriander to taste and cook for 10 to 15 minutes. Remove the casserole from the heat and add all the fresh herbs (parsley, basil and mint) and stir well.

Using a spoon fill in the tomato shells and peppers with the rice and vegetable mixture and put the lids on top. Place any extra filling in the baking dish. Add some water in the baking dish and sprinkle the stuffed tomatoes and peppers with some olive oil, salt and pepper. Cover the baking dish with an aluminum foil and bake in the oven for about 1 hour then remove the aluminum foil and bake uncovered for about half an hour until the tomatoes turn golden brown.

Serve hot.

Bijni curry (Eggplants)

Ingredients :

  • 6 small eggplants
  • 3 onions
  • 3 tomatoes (small)
  • Curry leaves
  • Mustard seeds
  • Chilli powder
  • Turmeric
  • Oil (Sunflower says Raji)

Preparation :

  1. Cut the eggplants into elongated pieces and wash them
  2. Slice onions
  3. Heat oil in frying pad and add in order:
  • Mustard seeds
  • Curry leaves
  • Onions
  • Tomatoes
  • Eggplants
  • Chilli powder
  • Turmeric

Palak Panir

Ingredients : 

  • Spinach
  • Cinnamon, 3 sticks
  • Paneer
  • Butter
  • Oil
  • 1 onion
  • Garlic
  • 1 chili
  • Mustard seeds

Preparation :

  1. Boil spinach in hot water with cinnamon sticks
  2. Heat a little oil and butter in a frying pan, and add in order :
    • Mustard seeds
    • Mustard seeds
    • 1 onion, fry it
    • Garlic
    • Chilli
    • Paneer
  1. When the spinach is cooked, drain and remove the cinnamon.
  2. Blend spinach
  3. Put them in the frying pan
  4. Salt

IDLI (For 12 idlis)

  1. Buy ready-made dough: idly/dosa batter

Put it in a pot and dilute with a little water

In a idly saucepan

  1. Put a shallow layer of water (1 to 2 cm) and heat
  2. Oil the idly shapes, and then pour the dough in and stack them in the saucepan.
  3. Close and boil +/-15 minutes (if the pan whistles ‘no problem’ leave it like that for 15 minutes)
  1. Accompanying « Chutney ».

Ingredients : 

  • ½ coconut that you empty (white) with a knife; cut into small cubes
  • 1 green chili
  • Dal, 2 tablespoons
  • Garlic (2 cloves)

 Preparation :

 

Grind this mixture in a blender with a little water until it is completely liquid.

Heat in a saucepan with a little oil, and then add in the order

  • The mustard seeds (1 to 2 teaspoons; heat strongly until seeds pop!)
  • Curry leaves
  • Blended mixture

Remove from the flame after +/-30 seconds

  • Add salt

Masala Dosa (for 2-3 people)

DOSA (S) :

Dough made from rice and dal powder

Ingredients :

  • 2 onions
  • 2 tomatoes
  • 2 Green Chile
  • 2 or 3 potatoes
  • Curry leaves
  • Mustard seeds
  • Dal, a handful
  • Turmeric, a pinch
  • Salt

Preparation :

1.  Boil potatoes

  1. Cut the vegetables into cubes
  1. Heat oil in a frying pan then add in the order :
  • Mustard
  • Small curry leaves
  • Dal
  • Onion and chilli
  • Tomatoes
  • Turmeric
  1. Cook dosas in a pancake pan
  1. Crush the potatoes by hand and add them to the preparation
  1. Warm all by adding a little water to make a sort of “paste” a bit sticky !

Put preparation on dosa and serve