Rava Dosa (रवा डोसा)

The leftover buttermilk from the churned butter is slightly bitter to taste compared to fresh buttermilk. I use it in recipes instead of drinking it. Here is one such recipe that uses leftover buttermilk. You can also use fresh buttermilk for the recipe.

Ingredients:
1 1/2 cups of Buttermilk
1 1/2 cup of Semolina or Rava
1/2 cup of rice flour
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 tbsp coriander leaves, finely chopped
2 green chillies, finely chopped
salt to taste

Servings:
5-6 medium dosas

Add semolina to the buttermilk and mix well. Depending on how thick the batter is, add little water to make it of dosa batter consistency. Cover it and leave aside for 2-3 hours to ferment.

Add rice flour to the batter and mix well. Next add chopped onion, tomato, coriander leaves, chillies, salt. Adjust with water to have a dosa batter consistency.

Heat a non-stick pan. Pour a ladle of batter onto the pan. Spread it uniformly to make a medium thick dosa. Cover it with lid. Keep the gas stove on simmer. After about 3-4 minutes, flip the dosa and let it cook for 2-3 minutes.

Serve with coconut chutney or any other chutney/sauce of your choice. My daughter loves it with a dollop of cheese spread.

Banana Sheera (केळ्याचा शिरा)

Banana Sheera is a quick and delicious sweet dish recipe. I had some overripe bananas at home. Today I made this recipe for breakfast.

Ingredients:
3/4 cup semolina
2 ripe medium sized bananas, finely chopped
1/2 cup sugar
3/4 cup of boiled water
7-8 strands of saffron
Ghee for  roasting
Pistachios and raisins for garnish
Cardamom powder for garnish


Serves:
2 people

Heat 2 tsp of ghee in a kadhai. Keep the gas stove on simmer. Roast semolina until it turns slight brown and gives a nice aroma. It takes about 5 minutes to roast semolina. Now take out the semolina from the kadhai and add 1 tsp of ghee and finely chopped bananas and stir for 2-3 minutes. Add saffron strands while roasting banana. Now add roasted semolina to the kadhai. Mix well, stir for a minute and slowly add boiling water to it. Stir well, making sure that no lumps of semolina are formed. The semolina gets cooked quickly. Once the semolina is cooked, add sugar. Once the sugar is dissolved, turn the heat off. Stir well and cover it with lid. Garnish sheera with chopped pistachios, raisins and cardamom powder.

Spinach Corn Bhajji (पालक कॉर्न भजी)

Sunday Menu:

Weekend is the only time when all of us are at home, relaxed and enjoy meals together. For lunch, we had nachni (ragi) bhakri with cauliflower rassa (gravy), pumpkin vegetable, spinach corn bhajji (fritters), sheera (semolina sweet) and mattha (spiced buttermilk).

Here is a snapshot of my plate.

Spinach corn combination is always tasty. I had tried making regular bhaji (vegetable) and spinach corn sandwich with loads of cheese. This time I decided to make pakodas or bhajji (fritters) with this combination. I found the recipe on this blog post. I modified it a bit - used corn flour instead of rice flour and instead of chillies used red chilli powder.

Ingredients:
1 corn kernel (I used sweet corn)
1 1/2 cup of finely chopped spinach leaves
1 medium onion
corn flour for binding
a small piece of ginger
salt for seasoning
red chilli powder or green chillies
coriander leaves

Grind together corn, ginger and chilli powder to form a coarse paste. Now to this mixture, add the remaining ingredients other than corn flour and mix well. Depending on the composure of the mix, add corn flour to bind it together. My mix had become a bit runny as I had used fresh sweet corn. Heat oil and fry the bhajjis until light brown. The onions give it a nice crisp flavor.