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Monday, 21 April 2014

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Source(google.com.pk)

Dosa, also known as “cheela” or “puda, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa is a convenient substitute, faster and easier to prepare than the traditional dosa. Traditional dosas are made with fermented urad dal and rice.

Makes 6 dosa.Moong Dal Dosa

Ingredients

1 cup washed moong dal (available in Indian grocery stores)

1 green chili chopped

1/4 inch piece ginger chopped

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon salt

6 tablespoons of oil

Method

Wash the dal, changing the water several times until it appears clear. Soak dal in four cups of water for at least four hours.

Drain the water. Blend the dal with green chile and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.

Mix the salt and cumin seeds into the batter. Add

water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.

Place a non-stick- skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.

Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.

When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the puda using a flat spatula.

Press the dosa lightly with the spatula all around to

assure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.

Paneer Paratha is whole-wheat flat bread filled with mildly spiced paneer Indian Cheese). This is a goodbreakfast option. Paneer paratha can be served by it self or enjoy with any gravy based dish.

Recipe will make 6 Paratha

Ingredients:

Dough

1 cup whole wheat flour (atta)

½ cup all purpose flour (plain flour, maida)

1 tablespoon oil

1/2 teaspoon salt

Approx. ¾ cup water

Filling

1-1/2 cup shredded paneer approx. 6oz.

2 tablespoons yogurt firm (curd, dahi)

1/2 teaspoon salt adjust to taste

1/2 teaspoon cumin seeds (jeera)

1 tablespoon shredded ginger

1/4 teaspoon red chili flakes adjust to taste

2 tablespoons minced cilantro (hara Dhania)

Also Need

¼ cup whole-wheat flour for rolling

Approx. 3 tablespoons oil

Method

Dough

In a bowl, mix whole-wheat, all purpose flour, salt and oil. Add water to make soft dough (adjust the water as needed).

Knead the dough on a lightly greased surface. The dough should be very smooth and soft.

Set the dough aside and cover. Let the dough rest for at least ten minutes.

Filling

Mix all the ingredients for filling together, mix it well (don’t knead the filling).

Making Paratha

Divide the dough and the paneer mix into 6 equal parts.

Roll the dough into 3-inch diameter circles. Place the paneer balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.

Let them settle for 3 to 4 minutes before rolling them.

Heat the skillet on medium high. An iron skillet works best. To check if the skillet is hot enough. Sprinkle few drops of water on the skillet, water should sizzle. Skillet should not be smoking.

Before rolling the paratha roll the filled ball in dry whole-wheat flour.

Lightly press the ball and keep sealed side up. Roll the ball light handed in to 6-7 inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Place the paratha over the skillet. About half a minute you will see the paratha changing in color lightly and puff different places.

Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.

Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

For best taste serve parathas hot as they get soft as they cool.

Parathas can be kept outside for a day. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.