Acorn Squash Dosa Recipe / Yellow Pumpkin Dosa Recipe / Parangikai Dosa Recipe / Interesting Dosa Recipes

 

Acorn Squash Dosa

Ingredients

Idli rice - 1 cup

Sona masoori rice - 1 cup

Urad dal - 1/4 cup

Methi / Fenugreek seeds - 1/4 tsp

Grated acorn squash - 1 cup

( ass more if needed)

Salt to taste

Method

Wash and soak both the rice , urad dal and methi seeds for 3 hours.

Add this into a blender add the grated squash and grind to a smooth semi thick batter.

Add salt mix and let it ferment for 8 hours. Next day add water if needed to get a dosa batter consistency.

Heat a tawa pour a ladle of batter and spread it thin , drizzle some oil. Flip the dosa and cook the others ide too.

Enjoy these delicious dosa with chutney or sambar.

Note:

You can add yellow pumpkin instead of acorn squash in this recipe.

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Chinese Steamed Eggs Recipe / Steamed Eggs Recipe / Easy Chinese Steamed Eggs Recipe

 

Chinese Steamed Eggs

Ingredients

Egg - 1

Warm water - 1/2 cup

( Water is same volume as egg, some use vegetable or chicken stock for extra flavor))

Salt a pinch

White pepper powder - as needed

Sauce Ingredients

Sesame oil - a drop

Soy sauce - 2 tsp

Sugar - a pinch

( mix everything together in a bowl)

Garnish

Chopped spring onions or Chives - 1 tsp

Steamed Chinese Eggs

Method

Mix sesame oil, soy sauce and sugar together and keep it aside.

Crack the eggs into a bowl add warm water and salt. Whisk well till combined.

Sieve this mixture into a bowl, sprinkle spring onions on top.

Place the bowl into a steamer , spread a towel on top of the steamer and place the lid. This will prevent from water getting into the eggs.

Steam these eggs for 5 minutes or till cooked, switch off the stove.

Pour the prepared sauce mixture on top sprinkle pepper powder and enjoy warm with rice.

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Oats Paruppu Urundai Kulambu Recipe / Paruppu Urundai Kuzhambu Recipe / Paruppu Urundai Kulambu Recipe / Urundai Kulambu Recipe

Oats Paruppu Urundai Kulambu

Ingredients ground to a semi smooth thick batter

Soaked channa & thur dal- each 1/3 cup

Dry roasted & powdered oats - 1/4 cup

Small onions - 4

Curry leaves-1tsp

Ginger & garlic paste-1tsp

Fennel seeds-1tsp

Red chilies & green chilies - 2 each

Grated coconut-2tsp

Salt to taste

(without water grind it to a thick batter, roll out into small balls & keep it aside)

Tempering

Oil-8tsp

Mustard, Urad dal, Fennel seeds - each 1/2tsp

Methi seeds -1/8tsp

Other ingredients

Diluted tamarind juice-3 cups

Thick coconut milk-1/2 cup

Chopped onion- 1/2

Chopped tomato-1

Crushed garlic-4

Slit green chillies-2

Curry leaves-little

Turmeric powder-1/8tsp

Red chilly powder-1tsp

Coriander powder-1 & 1/2tsp

Salt to taste

Method

Heat oil in a broad pan temper it with above ingredients.

Fry onion, garlic, tomato & green chilies till light brown.

Add all the dry powders & fry a bit, pour the tamarind juice & the coconut milk. Give a nice boil for 5 minutes, now reduce the flame & slowly drop the balls.

Do not overlap , cook it for 10 minutes till cooked , in-between slowly give a stir make sure you don't break the balls.

You can steam the balls and drop them if you think they will break when added directly into the gravy.

Switch off the stove & garnish it with coriander & curry leaves. 

Enjoy with rice.

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