Pav Bhaji Dosa

Mumbai Street food

Menthyada Hittu

Healthy and nutritious "spiced fenugreek powder"

Sabudane ki kheer

Tapioca or Sago Pudding

Hotel Sambar

Restaurant Style Sambar that goes well with idli

Monday, April 24, 2017

Noodles and Vegetables with Honey Ginger Sauce

Am I the only one who crave for noodles when sick with cold and sore throat? I love this noodles with honey-ginger sauce and it is perfect to soothe my sore throat too. Honey and ginger are extensively used in Ayurvedic medicine to relieve cold, cough and sore throat. I got this sauce idea from one of the recipe books.

The twist here is..I'm using angel hair pasta as noodles.

Preparation Time: 20 mins
Cooking Time: 20-25 mins
Serves: 4 to 6 people

Angel hair pasta or any other Chinese noodles: 1 lb or 500 grams
Salt: As needed
Oil: 2 tbsp + 1 tsp, divided use
Water: As needed to boil the pasta
Finely chopped green beans: 1/2 cup
Julienned carrots: 1/4 cup
Bell peppers: 3/4 cup, I used red and green here.
Finely chopped cabbage: 3 tbsp
Toasted sesame seeds: 2 tsp, for garnishing

For the sauce:
Honey: 3 tbsp
Grated ginger: 1 tbsp
Light soya sauce: 3 tbsp
Vinegar: 2 tbsp, refer notes
Oil: 1 tsp
Red chili paste/Sriracha: 1 tbsp, adjust according to your needs, refer the notes
Pepper powder: 1/4 tsp

Combine together all the items mentioned for the sauce. Mix well and let it sit for 30-45 mins.

Add water to a broad sauce pan. When water starts boiling, add the salt, 1 tsp oil and the raw noodles.

Cook the noodles as per the package instructions. Stir the noodles occasionally. 
When the noodles are cooked, drain the water from the noodles and rinse the noodles in cold water immediately. 

Keep the noodles in the cold water until further use.
Heat oil in a broad wok/pan on a high heat. When oil is hot, add the finely chopped cabbage.  Saute it for couple of minutes. 

Next add the chopped beans and carrots. Saute it until they are cooked and yet firm. 

Follow it by bell peppers. Saute for a minute. 

Meantime, drain the noodles thoroughly and keep it ready.

Add the prepared sauce to the wok/pan and allow the sauce to boil. 

Mix in the noodles to the hot sauce. Adjust the seasoning and toss the noodles. Make sure that the sauce coats the noodles pretty well. 

Add the toasted sesame seeds and toss again. 

Serve the noodles hot. You won't need any side to go with this noodles. It tastes good as is.

  • Rinsing the noodles in cold water halts the further cooking of the noodles. We do not want the noodles to be sticky and mushy. They should be cooked, soft and separate.  
  • Keep the heat medium-high when sauteing the vegetables.
  • You could replace vinegar with lemon juice. 
  • I didn't have red chili sauce, hence used Sriracha. Red chili sauce would be nicer to use. 
  • I like my noodles sweet n spicy, hence I add 1 tbsp of chili sauce. You please adjust according to your needs.

Monday, April 17, 2017

Raw Jack fruit dosa | Gujje Dose | Halasinakayi dose | Sunshine Dosa | Kathal Dosa : Gluten free jack fruit crepes

Raw jack fruit dosa needs no fermentation and can be made in a jiffy. It's gluten free and vegan. You need jack fruits that is raw and firm. Please do not use tender jack fruit (baby jack fruit) to make this. Please refer to CookwithSmile blog. She has put tender jack fruit pictures.  We are using fully grown jack fruit that is yet to ripen. Look at the picture below.

The aroma of this dosa makes you want to eat more. The subtle flavor of jack fruit makes you salivate. Don't believe.., just make it once. You'll hunt for raw jack fruit to make them again and again.

We call it Sunshine Dosa at home because of the vibrant yellow color.

Here goes the recipe:

Preparation Time: 10 mins
Cooking Time: About a minute for each dosa
Serves: 4 adults (Makes about 18 to 20 dosas)

2 cups raw rice (normal sona masoori/ponni would do)
4 cups raw jackfruit (remove the seeds & cut into small pieces)
1 tbsp fresh/frozen grated coconut, optional
salt according to taste.

Additional ingredients:
Few drops of coconut oil/cooking oil for each dosa.

  • Soak the rice for at least 5 hours.

  • De seed the jack fruit and chop them into small pieces.

  • Grind the rice along with the jackfruit, coconut & make smooth paste out of it. The batter should be just like any other normal dosa batter.

  • Add salt according to taste & start preparing the dosas immediately. (No fermentation required) Refer to the video below.  

  • Serve the dosa with honey, chutney or any dip of your choice. Tender jack fruit sambar/koddel goes very well with this dosa.

PS: This is one of my revisited posts.