Author: Rituraj Kitchen

Masala Dosa is a popular  Indian dish that consists of a thin, crispy crepe made from fermented rice and lentil batter, filled with a flavorful and spiced potato filling. It is often enjoyed as a breakfast or brunch item but can be enjoyed at any time of the day. Here’s a descriptive recipe for Masala Dosa:

 

Ingredients:

 

For the Dosa Batter:

– 1 cup regular rice

– 1/2 cup parboiled rice

– 1/2 cup urad dal (split black lentils)

– 1/2 teaspoon fenugreek seeds (optional)

– Water for soaking and grinding

– Salt to taste

 

For the Potato Filling:

– 3 medium potatoes, boiled and mashed

– 1 tablespoon oil

– 1 teaspoon mustard seeds

– 1 teaspoon cumin seeds

– 1 small onion, finely chopped

– 2-3 green chilies, finely chopped

– 1 teaspoon ginger paste

– 1/2 teaspoon turmeric powder

– 1/2 teaspoon red chili powder (adjust to taste)

– Salt to taste

– Fresh coriander leaves, chopped (for garnish)

 

For the Dosa:

– Oil or ghee (clarified butter) for cooking

 

Instructions:

 

1. Dosa Batter:

– Wash the regular rice, parboiled rice, urad dal, and fenugreek seeds (if using) together and soak them in water for about 6 hours or overnight.

– Drain the water and transfer the soaked ingredients to a blender. Grind them to a smooth batter, adding water gradually as needed.

– Pour the batter into a large bowl, add salt to taste, and mix well. Allow the batter to ferment for about 8-10 hours or overnight in a warm place. The fermentation process will make the dosas light and crispy.

 

2. Potato Filling:

– Heat oil in a pan over medium heat. Add mustard seeds to the pan and allow them to sizzle and release their aroma. Then add cumin seeds and sauté for a few seconds.

– Add chopped onions, green chilies, and ginger paste to the pan. Sauté until the onions turn golden brown.

– Add turmeric powder, red chili powder, and salt. Mix well.

– Add the mashed potatoes to the pan and mix them with the spices until well combined. Cook for a few minutes to allow the flavors to blend. Remove from heat and set aside.

 

3. Making the Dosa:

– Heat a non-stick or cast-iron skillet (tawa) over medium-high heat.

– Once the skillet is hot, pour a ladleful of the dosa batter onto the center of the skillet.

– Using the back of the ladle, spread the batter in a circular motion to form a thin, even layer. Start from the center and work your way outwards.

– Drizzle a little oil or ghee around the edges of the dosa and on the top surface. This will make the dosa crispy and prevent sticking.

– Cook the dosa for a few minutes until the edges turn golden brown and the bottom surface becomes crispy.

– Spoon a generous amount of the potato filling onto one side of the dosa and fold it over to cover the filling.

– Gently press down on the dosa with a spatula to seal the edges and cook for another minute to warm up the filling.

– Carefully remove the dosa from the skillet and place it on a serving plate.

– Repeat the process with the remaining batter and filling to make more dosas.

 

4. Serving:

– Garnish the dosas with freshly chopped coriander leaves.

– Serve the  hot and crispy Masala Dosas with coconut chutney, sambar (a lentil-based vegetable stew), or any chutney of your choice.

 

Masala Dosa is a delightful combination of a crispy crepe and a flavorful potato filling. The contrast in textures and the aromatic spices make it a beloved dish. Enjoy the savory and satisfying experience of Masala Dosa as a delicious breakfast, brunch, or anytime meal.

Paneer Butter Masala is a popular and indulgent Indian curry dish that features soft cubes of paneer (Indian cottage cheese) cooked in a rich, creamy tomato-based gravy. It’s a delight for vegetarians and paneer lovers. Here’s a descriptive recipe for Paneer Butter Masala:

Ingredients:

For the Paneer:
– 200 grams paneer, cut into cubes
– 2 tablespoons oil or ghee (clarified butter)

For the Gravy:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 teaspoons ginger-garlic paste
– 2 medium tomatoes, pureed
– 1 teaspoon red chili powder (adjust to taste)
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 cup heavy cream
– 1 tablespoon kasuri methi (dried fenugreek leaves)
– Salt to taste
– Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat the oil or ghee in a pan over medium heat. Add the paneer cubes and sauté them until they turn light golden brown. Remove the paneer from the pan and set it aside.

2. In the same pan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly browned. This will add a rich flavor to the gravy.

3. Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell disappears.

4. Pour in the tomato puree and stir well. Cook the mixture for a few minutes until the tomatoes start to reduce and thicken.

5. Add the red chili powder, turmeric powder, garam masala, ground cumin, and ground coriander to the pan. Mix everything together and cook for a minute or two to allow the spices to release their flavors.

6. Reduce the heat to low and gradually add the heavy cream to the pan, stirring continuously. This will create a rich and creamy texture for the gravy.

7. Crush the dried fenugreek leaves (kasuri methi) between your palms and sprinkle them into the pan. The fenugreek leaves add a unique flavor and aroma to the dish.

8. Season with salt to taste and simmer the gravy for a few minutes to allow the flavors to meld together.

9. Gently add the sautéed paneer cubes to the gravy and stir gently to coat them with the sauce. Be careful not to break the paneer cubes.

10. Cover the pan and let the paneer simmer in the gravy for a couple of minutes, allowing the flavors to penetrate the cheese.

11. Remove the lid and garnish with freshly chopped coriander leaves.

12. Serve the Paneer Butter Masala hot with naan, roti, or rice. It pairs well with any Indian bread or steamed rice.

Paneer Butter Masala is a delightful combination of creamy tomato gravy and soft paneer cubes. Its rich flavors and smooth texture make it a favorite in Indian cuisine. Enjoy the indulgent and aromatic experience of Paneer Butter Masala with your loved ones.

Butter naan is a popular Indian bread that is soft, fluffy, and incredibly delicious. It is often served alongside curries or enjoyed on its own. The naan is traditionally cooked in a tandoor (clay oven), but you can achieve similar results using a regular stovetop. Here’s a descriptive recipe for butter naan:

 

Ingredients:

– 2 cups all-purpose flour

– 1 teaspoon active dry yeast

– 1 teaspoon sugar

– 1/2 teaspoon salt

– 1/4 teaspoon baking powder

– 1/4 cup plain yogurt

– 1/4 cup milk

– 2 tablespoons melted butter (plus extra for brushing)

– Sesame seeds or nigella seeds (optional, for topping)

– Chopped cilantro (optional, for garnish)

 

Instructions:

 

1. In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes until the mixture becomes frothy.

 

2. In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Make a well in the center and add the yeast mixture, yogurt, milk, and melted butter.

 

3. Mix the ingredients together until they form a soft dough. You can use a spoon or your hands to combine the dough. If the dough feels too sticky, add a little more flour. If it’s too dry, add a splash of milk. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

 

4. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow the dough to rise in a warm place for about 1-2 hours or until it doubles in size. This will allow the yeast to ferment and the dough to become airy and fluffy.

 

5. After the dough has finished rising, gently deflate it to release any trapped air bubbles. Divide it into small portions (about the size of a golf ball). Roll each portion into a round or oval shape, about 1/4 inch thick.

 

6. Heat a non-stick skillet or griddle over medium-high heat. Place one naan on the hot skillet and cook for about 1-2 minutes until bubbles start to form on the surface. Flip the naan and cook for an additional 1-2 minutes until it puffs up and develops golden brown spots.

 

7. Remove the cooked naan from the skillet and brush it with melted butter. If desired, sprinkle sesame seeds or nigella seeds on top for added flavor and appearance. Repeat the process with the remaining portions of dough.

 

8. Optional: Garnish the butter naan with chopped cilantro for a fresh, aromatic touch.

 

9. Serve the butter naan warm as a side dish with your favorite curries or enjoy it on its own. It’s best enjoyed fresh, but you can also store it in a clean kitchen towel to keep it soft.

 

Butter naan is a delightful bread that complements a wide range of Indian dishes. Its soft texture, buttery flavor, and slight char make it a favorite among many. Enjoy the homemade goodness of butter naan and savor it with your favorite meals.

Veg fried rice is a classic Asian dish that is both flavorful and easy to make. It’s a perfect dish for using up leftover rice and vegetables. This dish is versatile and can be customized according to your taste. Here is a descriptive recipe for veg fried rice:

Ingredients:
– 2 cups cooked rice (preferably leftover rice)
– 1 cup mixed vegetables (carrots, peas, bell peppers, corn, etc.), diced
– 1 small onion, finely chopped
– 3-4 cloves of garlic, minced
– 2 tablespoons oil (vegetable or sesame oil)
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon sesame oil (optional)
– Salt and pepper to taste
– Spring onions, chopped (for garnish)

Instructions:

1. To start, heat the oil in a large pan or wok over medium heat. Once the oil is hot, add the minced garlic and chopped onions. Sauté until the onions become translucent and the garlic becomes aromatic.

2. Add the diced vegetables to the pan and stir-fry for a few minutes until they are slightly tender. You can use any vegetables you prefer or have on hand. Some popular choices are carrots, peas, bell peppers, corn, and broccoli.

3. Push the vegetables to one side of the pan and add the cooked rice to the other side. It’s best to use leftover rice as it has had a chance to dry out and will fry up better. Break up any clumps of rice with a spatula and mix it with the vegetables.

4. Drizzle the soy sauce and oyster sauce (if using) over the rice and vegetables. The soy sauce gives the dish its signature umami flavor, while the oyster sauce adds a touch of sweetness. Mix everything together until the rice is evenly coated with the sauces.

5. Season with salt and pepper to taste. Be cautious with the salt as soy sauce already contains salt.

6. Optional: For added flavor, drizzle sesame oil over the fried rice and toss to combine. The sesame oil adds a nutty aroma and flavor to the dish.

7. Continue cooking for a few more minutes, stirring occasionally, until the rice is heated through and the flavors are well combined. You can adjust the cooking time depending on your preference for the texture of the rice.

8. Remove the pan from the heat and garnish with chopped spring onions. The spring onions add a fresh, crunchy texture and a pop of color to the dish.

9. Serve the vegetable fried rice hot as a main dish or as a side dish with your favorite Asian-inspired meal.

This veg fried rice recipe is quick and easy to make and can be customized to your liking. It’s a perfect meal for busy weeknights or for using up leftover rice and vegetables. Enjoy!