Thursday, July 28, 2016

Neer Dosa / Lacy Rice Crepes ~ Day 164

 Neer = Water
Dosa = Crepe
This South Indian delicacy is so easy to make with minimal ingredients.  These soft, lacy, melt in your mouth dosas make an excellent breakfast dish or evening snack.

Preparation time: 10 minutes + 6 hours soaking time
Cooking time: 15 minutes
Yields: About 12 to 15 dosas

  • Raw rice (sona masoori or long grain) - 2 cups
  • Freshly grated coconut - 1/4 cup
  • Salt - to taste
  • vegetable oil - for frying

  1. Soak the rice in enough water for 4 to 6 hours or overnight.  Drain the rice and place it in a blender along with coconut.  Add enough water and grind into a smooth paste.
  2. Transfer the ground rice into a mixing bowl.  Add salt and mix well.
  3. Add 2 to 3 cups of water to the batter and mix well.  The batter should be very thin like the consistency of milk.  Let the mixture rest for 15 minutes.
  4. Heat a non-stick or a cast iron griddle (season well). Once the griddle is hot enough, take a ladle full of batter and pour it in the center.  The batter should spread to the sides, if not lift the pan and swirl so that the batter coats the pan. Fill the gaps with more batter.  Spoon some oil around the edges of the dosa. Cover and cook for 30 seconds.  Remove the lid and cook for another 30 seconds.  
  5. Fold the dosa into a triangle and remove from the heat.  Repeat the process with rest of the batter.
  6. Serve hot with your choice of chutney or pickle.

Wednesday, July 27, 2016

Malai Matar Paneer ~ Day 163

Green peas and paneer (Indian cottage cheese) cooked in rich and creamy cashew and cream sauce.  Green chilies, white pepper, and ginger give heat to this dish, while dried fenugreek leaves add flavor and slight bitterness.  

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4

  • Frozen Green peas - 1 cup
  • Paneer - 2 cups, cubed
  • Cumin seeds - 1 tsp
  • Cinnamon stick - 1
  • Cloves - 3
  • Kasoori methi / dried fenugreek - 2 tsp
  • White pepper powder - 1 tsp
  • Salt - to taste
  • Heavy cream - 2 tbsp
  • Oil - 2 tbsp
  • Ghee / clarified butter - 1 tbsp
  • or
  • 2% milk (for low-fat version) - 1/2 cup
  • Fresh coriander leaves / cilantro - for garnishing

For the masala paste:
  • Onion - 1, large, roughly chopped
  • Garlic - 2 cloves
  • Cashews - 7 to 8
  • Green chillies - 5 or to taste
  • Ginger - 1-inch piece, chopped
  • Garam masala powder - 2 tsp

  1. Heat 2 tsp oil in a skillet.  Add the onion, garlic, cashews, green chilies, and ginger.  Fry until the onions turn soft and translucent.  Let it cool and grind to a smooth paste along with garam masala powder.
  2. Soften the paneer by placing them in hot water for 15 minutes.  
  3. Heat 2 tbsp oil in a deep skillet or kadai.  Add cumin seeds, cinnamon sticks, and cloves.  Fry for 10 seconds.
  4. Add the ground paste and white pepper powder.  Saute the paste for 7 to 8 minutes, over medium -low heat.
  5. Add the frozen green peas and kasoori methi.  Saute for 2 minutes.  Add 2 cups of water and Salt. Cook for 5 minutes and add the paneer cubes.  Mix gently and cook for 2 minutes.  Reduce the heat and stir in the heavy cream or milk and 1tbsp ghee.  Bring the mixture to a gentle boil and remove from the heat.  Garnish with fresh coriander leaves.
  6. Serve hot with chapati or naan.

Monday, July 25, 2016

Eggless Mango Gelato with Aquafaba Whipped Cream - Day 162

Preparation time: 10 minutes
Cooking time + Churn time:  20 minutes
Serves: 4

  • Fresh Mango pulp - 2 cups
  • Sugar - 1/4 cup or more, depending on how sweet the mangoes are
  • Water - 1/8 cup or more 
  • Lemon juice - 2 tbsp
  • Prepared Aquafaba whipped cream - 2 cups

  1. Place sugar and water in a saucepan.  Heat until the sugar melts and thickens slightly.  Cool completely and stir in the lemon juice.
  2. Combine mango pulp and sugar syrup.  Refrigerate for 15 minutes.
  3. Gently fold the aquafaba whipped cream into the mango mixture.  
  4. Pour the mango mixture into an ice cream machine and follow the instruction according to the manual.
  5. My machine churned for  approximately 20 minutes to get to the soft consistency.
  6. Transfer gelato into a freezer safe container and freeze until firm and ready to be served.

To make without the ice cream machine:
  1. After folding the aquafaba whipped cream with the mango pulp, transfer the mixture into a freezer safe container and freeze.  
  2. Remove after 20 minutes and beat with hand mixture and put it back in the freezer.  Repeat the process one more time after 20 minutes.  Freeze until firm.