Dosai Pizza

After many dosa pizza recipe attempts I finally nailed it mom was totally getting tired with my experiments on a daily basis I did a research on this recipe there are many people who add chutney instead of pizza sauce if sauce is added it goes soggy anyways I'm happy with the overall taste and texture perfect for a sundays brunch...:)

Dosa Pizza Recipe Demo Video do watch and subscribe...:)

Ingredients:

1 Shredded Carrot

1/2 Bell Pepper (finely chopped)

1 Onion(finely chopped)

1 Green Chilly(finely chopped)

Few Sprigs of Curry leaves and Coriander (finely chopped)

1/2 Tsp Dry Basil 

Cheese Singles 

Pizza Sauce please click here for pizza sauce recipe

Dosa Batter please click here for recipe

Oil for frying

Salt as per taste

Method:

1. In a mixing bowl add all the chopped veggies add salt as per taste and sprinkle basil mix well and reserve.
2. Heat a tawa on medium flame add 2 ladles of batter in hot pan swirl and prepare a dosa the dosa should be bit thick add 1/2 tsp oil cover and fry the dosa.
3. Flip the dosa to the other side and add 2 tbsp full of pizza sauce spread it.
4. Sprinkle on the veggies and spread over the sauce place the cheese singles and cover allow the cheese to melt a bit once done serve it right away...enjoy...:) 

Usha 3212 12 Liter Halogen Oven (Product Review)

This is not a sponsored review the product is purchased by me and review is done on request.

Thanks for watching...:)

Tangadi Kabab

Recipe is very simple I've simplified the process for this recipe normally there is 3 different marination process which involves in preparing this kabab at home this recipe can be done in no time with absolutely very less oil. 

Recipe Demo Video do watch and Subscribe to me on Youtube...:)

1/2 Kilo Chicken Thighs(skinned)

2 Tbsp Cream Cheese

3 Tbsp Yogurt

1/2 Lime 

1 Tbsp Chilly Powder

1 1/2 Tbsp Garam Masala

1/2 Tsp Chat Masala

1/2 Tsp Coriander Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Cumin Powder

1 Tsp Dried Fenugreek (Kasoorimethi)

Few drops Red Food Color

Salt as per taste

2 + 2 Tbsp Oil

I prepared this recipe in a halogen oven. at home you can prepare this recipe on a pan or even in regular oven.

Marination:

• Wash the chicken twice place it in a colander and allow the excess water to drip out pat dry.
• Using a sharp knife gash the chicken this will help the masala to penetrated and will help the chicken cook fast.
• In a mixing bowl place the chicken add lime juice, cream cheese, yogurt, dried masala powders salt and 2 tbsp oil mix well and distribute the masala on the chicken and into the slit gashes place a cover and allow to marinate for atleast 6 to 8 hours before preparation.

Method:

• I preheated my oven at 180 degree for 10 minutes.
• Place the chicken on the oven rack and allow to cook in 200 degrees for 20 minutes.
• In the 20 minutes keep turning the chicken in every 5 minute break keep basting the chicken with oil at the same time.
• the chicken should turn into reddish brown color remove the chicken from oven serve hot with mint chutney and salad. Enjoy...:)

This is truly an amazing recipe really juicy and perfectly spiced .

Keema Egg Dosa (Kothukari Muttai Dosai)

                 
My all time favorite recipe who doesn't like keema and dosa when both mingle this is what happens...:P traditionally we serve this lovely dish for newly weds or for some special occasion at home like anniversary birthday or just like that sunday anyways you can have this wonderful recipe any time of the day its filling and will make every soul happy...:)

Recipe demo video do watch and subscribe to me on YouTube...:) 

Ingredients:
6 Eggs
Dosa Batter
500 Grams Keema
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1 Tbsp Garam Masala
1 Tbsp Ginger Garlic Paste
1 Large Onion (finely chopped)
3 Chilies (finely chopped)
5 Pods Garlic (finely chopped)
Fist Full Mint and Coriander (Finely chopped)
Salt as per taste
Cheese Cubes (grated)
Oil

Keema Masala :

• Heat a wok with a tbsp oil on medium flame add the chopped garlic and ginger garlic paste fry till garlic turn light golden in color then add onion chilies and coriander fry a bit add the dry masala powders chilly powder turmeric powder and garam masala fry a bit add keema and fry till the masala and keema is well combined.
• Sprinkle some water on top of the keema and also add salt as per taste stir and cover the keema.
• Cook the keema till done there should not be any moisture as well once done reserve.

 Method to prepare Keema Dosa:

• Heat a Tawa on medium flame season the tawa please click the link to see how to prepare tawa to make lovely hassle free dosa
• Ladle on the dosa batter dosa batter recipe please click here.
• Gently Swirl and prepare a dosa add few drops of oil cover and allow the bottom layer to crisp up.
• Crack open a egg and spread all over the dosa then add the meat masala and spread flip it to the keema side add few drops of oil and and cook for few seconds allow the egg to cook a bit flip it again and serve hot with ketchup...enjoy...:)

This is my take on the recipe I've added cheese to the keema dosa folded and served with ketchup it was super yummy...:)

Egg Dosa and Chutney Cheese Egg Dosa

Mom always prepares egg dosas for me its one of my most favorite recipes and keep the traditions alive i created my version of chutney cheese egg dosa results were awesome...

Recipe demo video do watch and subscribe...:)

Ingredients:

6 Eggs

Pepper Powder

Grated Cheddar Cheese

Bell Pepper Chutney Please click for recipe here

Dosa Batter please click for recipe here

Oil for frying 

 Traditional style egg dosa

1. Ladle the  batter on a greased hot tawa and spread and make it into dosa sprinkle some oil cover and cook till the upper surface is cooked.
2. Crack open a egg on the prepared tawa and to spread it evenly.
3. Sprinkle some pepper powder and flip it and cook to the other side. once done serve with ketchup or hot chutney...enjoy...:) 

Chutney Cheese Egg Dosa

1. Ladle on some batter and prepare a dosa.
2. Spread on some capsicum chutney on the dosa crack open a egg and spread evenly.
3. Flip to the other side and cook a bit.
4. Flip it back again to the egg side and spread some grated cheese fold and serve hot...enjoy...:)

Red Bell Pepper Chutney

I've used red bell pepper instead of tomato in this chutney its a nice twist and cool combo when served along with egg dosa.

recipe demo video...do watch and subscribe for more recipes...:)

1 Large Red Bell Pepper(Roughly Chopped)

1 Large Onion(Roughly Chopped)

3 Cloves Garlic

5 to 6 Dried Red Chilly

1 Tbsp Split Black Gram Dal

Pinch Asafoetida

Small Piece Tamarind

Salt as per Taste

2 Tbsp Oil

• Heat a wok on medium flame with oil temper add asafoetida to the oil and fry a bit add black gram dal and chillies and fry a bit add the chopped onion garlic and bell peppers and fry till onion and peppers wilt down a bit then add to a mixer jar add salt and a splash of water and grind to a smooth chutney serve along with egg dosa enjoy...:)

Masala Dosa Recipe and Paneer/Cottage Cheese Butter Masala Dosa

This is my version of masala dosa I like the filling spicy buttery and all things delicious. I hate eating masala dosa in a restaurant just because the aloo is so bland followed with a tasteless chutney come on not trying to be a critic tasteless chutney works for a fiery hot dosa okay done with my rant...moving on to the recipe...

Recipe demo video...watch enjoy...subscribe to me on YouTube...:)

Masala Paste:

1 Inch Ginger

5 to 6 Fresh Green Chilies 

1 Sprig Curry Leaves

1/4 Tsp Cumin Seeds

• In a mixer jar add all the above ingredients and grind to a semi coarse paste reserve.

The magic is in the masala friends...:D

Potato Filling:

3 Medium Size Potato(boiled peeled and crumbled)

2 Medium Size Onion(Finely Chopped)

1/2 Cup Peas(Frozen or Fresh)

1/4 Tsp Mustard Seeds

1/4 Tsp Split Black Gram

1/4 Tsp Split Chick Pea Dal

A Pinch Of Asafoetida 

Prepared masala paste

1 Cube Paneer for cheese dosa

Butter 

1/2 Tsp Turmeric Powder

1 Tbsp Ghee

1 Tbsp Oil

Salt as per taste

• Heat oil and ghee in a wok on medium flame add mustard seeds allow to splutter add asafoetida and fry a bit add split black gram and chick pea dal fry a bit add masala paste and fry.
• Add onion and fry till transparent add salt and water add fresh peas and cover allow the peas to cook till well done.
• Add crumbled potato and stir and mix all the ingredients till well combined.
• Make sure the water has evaporated completely from the potato remove from flame and reserve. 

Please click here for dosa batter recipe

Please click here for Chutney Powder Recipe

Lets Prepare Masala Dosa:

• Heat a nonstick tawa or Iron tawa spread few drops of oil and place on medium flame.
• Ladle out batter on tawa spread into dosa drizzle oil over the dosa and cover for few seconds till the upper portion has cooked.
• Spread some onion chutney or chutney powder over the dosa place the filling in the center and fold the dosa and serve hot with chutney...Enjoy...:)

Lets Prepare Paneer Masala Dosa:

• Follow the same step as before and prepare a dosa spread onion chutney and butter then grate paneer and place aloo masala in the middle fold and serve hot topped with butter and chutney...Enjoy...:)

How to Season Iron Tawa/Skillet Quick Tip

This is a trick/tip we've been following at home for years to make perfect dosa...

All we need is half onion or raw potato few drops oil a glass of water and of course a tawa.

Place the tawa on medium flame sprinkle on some water allow the water to evaporate then add few drops oils rub the onion on the tawa then ladle the dosa batter and prepare a perfect dosa the dosa should not stick to the pan...enjoy perfect dosa also please look into the demo video subscribe to me on YouTube support me...

IDLY and DOSA Batter

This was the most requested recipe from all my viewers on youtube and facebook...this recipe is simple as it can get no fuss recipe i will be uploading variations on dosa and idly soon...

As requested the recipe uploaded recipe demo video...:)

Salem Rice(Salem Kusubalakki)-3cups
Split Black Gram (Urad dal) -1 Cup
Flatten Rice Flakes (Paper Avalakki or Poha) 2 Fist Fulls
Fenugreek Seeds-2 Sp
Cooking Soda-1/4 Sp
Salt Fist Full
Oil- 4Tbsp

Method:

1. Wash rice thrice and soak in water for 6 hours
2. Wash urad dal and soak in water for 6 hours
3. Wash Fenugreek and soak in water for 4 hours after soaking for 4 hours drain the water. place one cup of water to boil in a pot add the fenugreek in boiling water and cook till it doubles in size drain water and reserve.
4. Wash the rice flakes twice drain a reserve. this step should be done just before grinding the batter. 
5. Mom has been using ultra grinder for almost 10 years now to grind the batter mixer grinder can also be used.
6. Drain water from the soaking urad dal and rice reserve.
7. First grind the cooked fenugreek and rice flakes to mushy consistency add water if needed.
8. After grinding the rice flakes and fenugreek add urad dal and grind to soft batter water can be sprinkled to grind to a smooth consistency to double check if the urad dal has ground to a smooth paste add a drop of batter to a bowl of water the batter should retain consistency and float on the water. 
9. Remove the ground dal batter into a large bowl. add the soaked rice and grind to a smooth paste water can be added to grind into a smooth paste.
10. Once the rice is ground to a smooth batter mix both the batter till well combined.

we prepare this batter in bulk and store in the fridge when needed we reserve some batter in a large bowl and allow to ferment over night and use the next day. this measure of batter will serve 3 sets of idly and 2 sets of dosa over a period of 1 week...

• Reserve some batter in a large bowl sprinkle on salt and allow to ferment over night.
• Once batter has fermented add a pinch of cooking soda 2 to 3 tbsp oil sprinkle some water and mix the batter till well combined.

Now the batter is ready to use for IDLY or DOSA....Enjoy...?

Basil Garlic Chicken Tikka (Lasooni Basil Murgh Tikka)

This was purely 100% my own experiment and some how turned out real good the kabab was moist and very fragrant and my home was filled with aromatic sweet smells of basil ?

500 Grams Cubed Boneless Chicken

3 Tbsp Yogurt

2 Tbsp Cream or Cream Cheese

1 Tbsp Turmeric Powder

1 1/2 Tbsp Garam Masala

8 Chillies

15 Pods Garlic

1 Inch Ginger

1/2 Lime

Fist Full Fresh Basil or 1 Tbsp Dried Basil

Salt as per taste

Oil For Frying

1 Tomato (Deseeded) 1 Bell Pepper (Desseded) 1 Large Onion all the veggies must be cut into equal cubes this step is optional....veggies can be added or left out....

Recipe Demo Video...Subscribe to me on Youtube...

Marination Paste: 

1. In as fry pan add 1sp oil on medium flame fry the garlic till light brown in color add ginger chillies and basil  fry a bit till basil and chillies have roasted a bit remove from flame allow to cool.
2. Add the fried ingredients to mixer jar grind to a coarse paste add yogurt, garam masala, cream cheese, salt and turmeric grind to a smooth paste.

Method: 

• In a mixing bowl add the chicken veg and masala paste mix well cover allow to marinate over night.
• In a large pot of water soak the bamboo one hour before preparing kabab.
• Take a skewer shake of excess moisture start to skew the veg and chicken and stack them tight.
• Heat a iron tava or use a oven at 200 degree for 15 to 20 minutes to cook the chicken till well done make sure all sides of chicken are roasted make sure to butter the chicken time to time and keep the kababs turning till well roasted serve hot with chutney...Enjoy...:)

Basil Paneer Tikka

This recipe is a experiment which turned out real good i also tried a similar twist with chicken both the recipes turned out in flying colors everyone at home enjoyed my recipe...this will be a great party item...?

Ingredients:

250 Grams Paneer/Cottage Cheese

1 Medium Bell Pepper

Fist Full Basil Leaves 

1 Large Onion

1/2 Cup Yogurt

10 Pods Garlic

1 Inch Ginger

7 to 8 Fresh Chillies

1 Tbsp Garam Masala

1 Tbsp Turmeric Powder

Salt as per taste

Oil for frying

We also require Bamboo Skewers or Metal Skewers  

Recipe Demo Video...Subscribe

PrepUp:

1. Cut the bell pepper into half remove the seeds and steam and cube in to equal pieces.
2. Peel and cube the onion into equal cubes as bell pepper.
3. In as fry pan add 1sp oil on medium flame fry the garlic ginger chillies and basil  fry a bit till basil and chillies have roasted a bit remove from flame allow to cool.
4. Add the fried ingredients to mixer jar add yogurt, garam masala and turmeric grind to a smooth paste.
5. Cube the paneer into bite size pieces.
6. Soak the bamboo skewers in water for a  hour before use. 

Method:

• In a mixing bowl add paneer cubed veg add the prepared masala and salt as per taste mix well and marinate atleast for an hour.
• Using the bamboo skewers skew on the onion and bell pepper first then a cube of paneer layer atleast 2 rows and reserve.
• Heat a tava or a iron skillet on medium flame place the skewers one by one add a sp oil and start to pan roast the paneer turning them gently and frying them on all sides add extra oil if needed and roast till it turns golden brown color to all sides...serve hot with lime wedges...Enjoy...:)