Flavour Diary: November 2016

Nutella Nut Dosa | Dosa Recipes | Fusion Food | Flavour Diary

Nutella Nut Dosa is one of my once a week After School Snack for my kiddo. She loves this and gobbles up in few minutes and asks for more. This dosa recipe is easy to make in few minutes if you already have fermented dosa batter.
Dosa batter is always in stock in fridge in most of south Indian household and we have too many variations in it with stuffing and without.You might love to check other dosa recipes like Pesarattu, Colorful Egg Dosa, Beetroot Dosa.
I been very busy over a month and couldn't find any time to click and post...may be its because of my princesses are going bigger and more and more activites lined up for them. When my foodie monday team has come up with #fusionrecipes and couldn't find any time to come up with any recipe and thought of skipping the bloghop but then most loved kid friendly snack came to rescue .... just when my princess is back from school, i made this and felt this would be fusion recipe as this is desi with vdesi taste.Jaldi se i made this ,clicked it and feed the hungry baccha...finally task accomplish.
Peak a look for the recipe

Level: easy
Total time: 5 mins

serves:1

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Dosa Batter: 2 laddles (1 laddle per Dosa)
Nutella: 2 teaspoons( one for each dosa)
Oil: 2teaspoons( one for each dosa)
Chopped Nuts as desired (use combo of nuts)

Directions

For Crispy Dosa:
Heat the pan, pour laddle full of dosa batter and spread in circular motion and make a thin circle.
Sprinkle Oil on top of it. Once wet batter dries out, spread nutella on top of it and sprinkle chopped nuts.
Remove dosa and serve.

For Soft Dosa:
Heat the pan, pour laddle full of dosa batter and spread in circular motion and make a thin circle.
Sprinkle Oil on top of it. Once wet batter dries out, flip the dosa for 10 secs and remove on to the plate and now spread nutella on top of it and sprinkle chopped nuts.

Remove dosa and serve.

Tips
*Be quick in spreading nutella on crispy dosa, otherwise your nutella will be burnt.

Random Yummies

Hyderabadi Kesar Badam ka Harira

#NutellaNutDosa is going to be part of 68 #foodiemonday #FusionRecipes #bloghop recipes

Green Bell Pepper Capsicum Chutney Recipe

Chutnies are very much famous in India,especially South India, here breakfast to dinner chutnies play a vital role. Chutnies are made of nuts, lentils and veggies and here is different yet interesting Chutney with Green Capsicum and sesame seeds(Til). Sesame seeds are used for thickening the chutney.This is easy to make and is always a good option for trying out new flavours for a change...check out my upcoming Red Bell pepper Chutney for some tangy taste and flavour of red bell pepper is overwhelming.
Check ingredients and procedure for Capsicum Til Chutney.

Level: easy
Total time: 15 mins

serves:2-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Capsicum/Green Bell Pepper: 2 Large
Sesame Seeds/Til/ Nuvvulu : 2 tablespoons
Onion: 1 Medium
Green Chillies: 3 (To taste)
Tamarind: golf size ball (or 1/2 tablespoon of tamarind pulp)
Fresh Coriander: 1/4 cup chopped
Oil: 1 teaspoon

Tadka(Optional...i have skipped)
Cumin Seeds: 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Dry Red Chilly: 1
Chana Dal : 1 teaspoon
Curry Leaves: 1 spring
Oil: 1 tablespoon

Directions

In a pan dry roast sesame seeds/til until they turn light golden brown and keep a side.
In a pan add oil, chopped onion, chopped green chillies, tamarind and chunks of capsicum and fry until onion turns transparent.Now let the mixture cools down.
In a blender add capsicum mixture and sesame seeds and blend it to smooth paste.

Tadka/Temparing:(this is optional and i have skipped)
In a small pan add oil. Once oil is hot add mustard seeds, once it crackles add cumin seeds,dry red chillies, chana dal and curry leaves and once chana dal turns golden brown remove from heat and pour it on capsicum chutney and mix.

Serve along with Dosa/Idli/ Ponganalu/ Rice.

Tips
You can add peanuts instead of sesame seeds.

Random Yummies

Hyderabadi Kesar Badam ka Harira

Its been a while i have written a rice recipe and i have quite few rice recipe in my recipe list...its simply because i am not that big fan of rice but Biryani is an exceptional and that to Hyderabadi Style.So today's recipe is Hyderabadi Prawn Dum Biryani which is quite easy to make and needs quite few ingredients going in...and to make it more interesting i have wrapped up Puff Pastry and baked. I wrap puff pastry to vegetable and non veg biryani's for some special treats to taste buds...So do try out for some special extra effects to awesome biryani's.
This week foodieMonday team have come up with #MughlaiCuisine and i was too excited to do this theme as #HyderabadiCuisine is fully influenced with it and Biryani was most famous among kebabs,koftas and other deliciousness.
Mughal's have ruled Indian Sub continent for more than 300 years and have given new dimension to the mixed culture and influenced in many areas from centralized imperialistic goverenment which brought smaller kingdom under one roof, new trades between Arab world, Mughal Architecture made its own into Indian Architecture and build buitiful architectures in the world with beautifuful Landscaping and gardening and many more and also the introduction of Mughlai cuisine which was loaded with kebabs, koftas, shahi cooking, biryani's yummy desserts too and many more.

Level: Easy
Total Time: 1hr

serves:3-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients
Marination

Prawns: 300 grams
Ginger Garlic Paste: 1 1/2 tablespoon
Red Chilli Powder: 1 teaspoon
Turmeric Powder:1/4th teaspoon
Garam Masala: 1 1/2 teaspoon
Yogurt/Curd: 150gms

Preparing Rice:
Basmati Rice: 500gm
Shah Jeera: 1 teaspoon
Clove/Laung: 4
Caradamom/Elachi: 3
Cinanom Stick/ DalChini: 2 inches long
Star Anise: 2
Mint: hand ful
Salt: 3 tablespoons

Layering
Brown Fried Onion: 1 cup
Coriander and Mint: 1 cup
Green Chillies: 4
Milk: 2 tablespoons
Orange Colour powder: 1/4 teaspoon
Ghee: 1 tablespoon
Oil: 4 tablespoon
Fried Cashews : 1/4 cup(optional)

Baking:(Optional)
Puff Pastry

Directions

Marination:
Clean the prawns and marinate with the ingredients under Marination list and marinate for 20-30 mins.

Preparing Rice:
Wash and soak rice for 20-30 mins
In a pan add water and all the spices under 'Preparing Rice' and bring it to boil.
Once water start boiling add soaked drained rice and keep stirring once in a while and cook until rice is 85-90% done. Drain the water and keep it side.

Layering:
In a heavy bottom cooker/pan add oil and staring layering
Marinated Prawns >> Fried Onions>>Chopped Green Chillies>>Chopped Coriander and Mint>>Rice >>Fried Onion,Chopped Coriander , Ghee,Cashews>> Mix Milk and Colour and pour it on one or two places.
Close the lid and cook on high flame for 5 mins and then cook on low flame for 15 mins.Then mix with light hand.
If you want to go ahead and make biryani more interesting then in a micro safe bowl take portion of biryani and wrap it up with puff pastry and bake until the top of the pastry turns crispy and brown.

Serve hot along with raita.

Random Yummies

Garlic Spiced Okra Fry(Bendakaya Vellulli Karam)

Murukku(south indian snack)

Anjeer Kalakhand (Dry Apricot dessert)

Strawberry Spinach Smoothie

Red Kidney Bean Salad

Chocolate Cake with Ganache toppings

#HyderabadiPrawnBiryani is going to be part of 67 #foodiemonday #Mugalicuisine #bloghop recipes

Vegetable Jalfrezi is easy quick and crunchy vegetable curry with lots of favourite veggies going in and few spices to spice it up. I love quick and tasty recipes to cook for dinner and here is one of my mix Veg vegetarian dish which i love to cook as side dish for roti or just sandwich between the bread with leftover curry.
Here are few Vegetarian Curries you might be interested in
Easy Mirchi Ka Salan
Palak Moong Dal Fry
Tawa Paneer Tikka Masala
Cabbage Carrot Kofta Curry
Achari Paneer

Level: easy
Total time: 30-40mins

serves:3-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Cauliflower: 2cups florets
Carrots: 3/4 cup chunks
Peas:1/2 cup(used frozen)
Tomatoes: 3 medium pureed
Tomato Ketchup: 1 tablespoon
Onion: 1 medium finely chopped
Ginger Garlic Paste:1 tablespoon
garam masala: 1 teaspoon
Chilli Powder:1/2 teaspoon(to taste)
Cumin Powder:1/2 teaspoon
turmeric Powder: 1/2 teaspoon
Oil: 1 tablespoon

Directions

In a pan add water and bring to boil, add teaspoon of salt, turmeric powder,cauliflower florets and carrots and let it boil for 4-5 mins and then drain water and run the colander under cold water to prevent from further cooking of veggies.Keep a side the veggies.

While your cauliflower and carrots are cooking, take another pan drizzle oil and once oil is hot add chopped onion.Once onion turns transparent add ginger garlic paste and stir for another 15 secs.

Now add tomato puree,tomato ketchup,turmeric powder,salt,chilli powder and cook until water is all gone.
Add capsicum chunks and stir fry until little soft but should have crunch in it. Add frozen peas, cooked cauliflower,carrots, garam masala,cumin powder,coriander powder, stir fry for another 5 mins(Add 1/4 cup of water if vegetables are sticking to bottom) and add crushed kasuri methi and fresh coriander and fry for another 30 secs.

Garnish with coriander and Serve hot with roti/phulka/naan or another flavoured rice.

Tips
You can add fresh or frozen corn also for this dish.

Random yummies

Paneer Butter Masala

Kaddu Ki Puri

yogurt chocolate chip muffins

Caramel Custard

Basbousa - semolina cake

Clocks have changed and temperatures is going down gradually with cold breezy winds with little hide and seek sunshine and yes we are really into autumn. Days are going to be worse with winter approaching and in winter. With all these up's and downs in weather the beauty of Scotland changes and adorable in every season of the year.
Now its a season of yellows and oranges all around and losing all green around made me think of something which is green and sooth me to beat the chill, so here is my broccoli soup to say bye bye summer.
Broccoli Almond soup is super easy and to make and needs very few ingredients to go in and full of fiber and proteins with no dairy option. So let's check the ingredients and way to do a healthy soup starter.
Here are few Broccoli Recipes which you might like
Besan Wali Broccoli (Indian Broccoli Fry)
Broccoli Tots
Broccoli Aloo Paratha

Level: easy
Cook time: 10 mins
Prep Time: 10 mins

serves:2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Broccoli Florets: 250 gm
Almonds: 12-14(washed and Soaked overnight) *
Coriander: 1/4 cup chopped
Onion: 1 small
Oil: 1 teaspoon
Water/Vegetable broth: 2cups (As desired)
Cumin Powder: 1/4th teaspoon(optional)
Black Pepper to taste
Salt to taste

*you can almond powder instead or you can microwave the almonds with water for 3 to 4 mins and use it.

Directions

In a pan add teaspoon of oil, when oil is hot add Chopped Onion,broccoli florets,salt and cook for 3-4 mins and then add water/vegetable broth and cook until broccoli is cooked.Let the sauce cools down before blending
In the blender add soaked almonds,broccoli sauce, coriander leaves,black pepper and cumin powder and blend to smooth puree... add water or milk if required for desired consistency and serve.