I am a big fan of Dosa and hence try to love variations in dosa. one such recipe lying in my drafts was Schezwan Dosa .Its mumbai style schezuan dosa
For dosa fans like me check out dosa varieties on my blog here
Mumbai is a place where you get variety of fusion food .Mumbai never disappoints me when it comes to fusion food.
Never thought south indian food could do with chinese cuisine? various chinese versions of dosas served on the streets of mumbai include hakka noodles dosa, schezwan dosa, veg manchurian dosa,mumbai mysore masala dosa and pav bhaji dosa.
a hot favourite amongst teenagers, this combo of schezuan sauce, noodles and veggies adds a new, young feel to the robust dosa!
Home made Schezwan sauce (click here for recipe) is an important ingredient which adds a spicy, sweet and tangy taste to this dosa ,also a good way of adding veggies in your kids tiffin
Ingredients:
2-3 cups Dosa batter
1 cup Schezwan sauce (click here for recipe)
Butter and Oil, to roast
1.5 cups of mixed julienned vegetables(carrot,capsicum,red capsicum,yellow capsicum,spring onions,cabbage,french beans)
tbsp tomato ketchup
4 tsp chilli sauce (optional)
1 cup boiled hakka noodles (optional)
1/2 tsp Soya sauce(optional)
Salt to taste
Oil as needed
METHOD:
1.Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
2.Pour a laddle of the batter on the tava (griddle) and spread in a circular motion to make a thin dosa.drizzle little oil from sides of dosa.After it is roasted for a minute add 1 tsp butter and 2 tbsp. schezwan sauce and spread schezwan sauce over it evenly.
3.Place 1 tbsp of butter in the centre, add 1 tsp each of carrot,capsicum,red capsicum,yellow capsicum,spring onions,cabbage,french beans ,1½ tbsp of schezuan sauce, 2 tbsp of tomato sauce,Soya sauce, 1 tsp of chilli sauce, ¼ cup of noodles ,salt mix well- See tip 1 .cover and cook 2 to 3 minutes.
4.Add 1½ tbsp of schezuan sauce, 2 tbsp of tomato sauce, 1 tsp of chilli sauce, ¼ cup of noodles and 2 tbsp of spring onion greens, mix well and cover and cook for another 2 minutes.
5.Cook till the dosa turns brown in colour and crisp, fold over while pressing it lightly using spatula to make a roll and cut into 4 to 5 equal pieces using sharp edge of the spatula on the tava
6.Place the pieces on a plate and serve immediately with coconut chutney, green coriander chutney and sambhar.
TIP
1.You can prepare schezwan veg filling in advance by sauteing add 1 tsp each of carrot,capsicum,red capsicum,yellow capsicum,spring onions,cabbage,french beans ,1½ tbsp of schezuan sauce, 2 tbsp of tomato sauce,Soya sauce, 1 tsp of chilli sauce, ¼ cup of noodles ,salt .
Then simply add this veggie filling in step number three instead of mixing everything on top of dosa
2.Use veggies as per availability you can add corn,beet or even sprouts in above dosa while making for kids
Cabbage sambharo is a gujarati healthy stir fry sweet and sour salad .
kobi means cabbage and sambharo is a stir fry made from grated veggies sauteed with chillies in oil,mustard seeds and turmeric.
Sambharo can be made with an array of veggies, sometimes using plain carrots , otherwise shredded green Papaya ,pomegarnte and Chilies, Carrots and bellpepper or Carrots and Cabbage or even Carrots ,cabbage and bellpepper
Sambharo is Mostly an accompaniment to the main meal
In todays recipe i have used plain shredded cabbage - kobi
INGREDIENTS
Cabbage (kobi) shredded- 2 cup
Carrot,grated- 2 (optional)
Turmeric powder- 1/2 tsp
Salt- to taste
Lemon juice- 1 tsp
Sugar- 1 tsp
Salt-To taste
Tempering
oil- 2 tbsp
Mustard seeds (rai)-1.5 tsp
Asafoetida- 1/3 tsp
Curry leaves- 10
Green chilies-(slit lengthwise)-3-4
Method:
1.Heat oil in a pan and add mustard seeds.
2.When seeds start crackling add asafoetida,curry leaves and green chilies.
3.Now add turmeric powder and grated cabbage and saute for few seconds.
4.Then add grated carrot if using salt and mix well.
5.Cover and cook on medium flame for 2 minutes or till slightly cooked but remain crisp and crunchy.
6.Add sugar and lemon juice, mix well and remove from the gas stove.
7.Serve hot and fresh.
TIPS
1.You can add Capsicum,juliennes to above recipe
Masala kurmura or Spicy Puffed Rice which is usually taken with tea and also most favorite street food is my all time favourite .i like to munch it whenever i am hungry
puffed rice is called Pori in tamil or Murmura in hindi,mamra in gujrati & kurmura in marathi.
Puffed Rice is airy and light .Being a part of bhel-puri which is a popular street food,murmura is also offered as prasad in temples.
We make a lot of dishes with this puffed rice such as kurmura chivda,dry bhel,kurmura ladu, Bhelpuri, Jhal Muri, etc.
Today I have a simple snack low in calories which is my mausis recipe made from puffed rice which will satisfy your hunger pangs .she used to give me to munch in office.
This can be made using long varirty kurmura or round bhadang variety .
You can say this is an easy version of murmura chivda/kurmura chiwada
Make this simple snack for a movie night ,an attractive option for kids & adults.make it during janmashtami or stock it in huge containers for your kids lunch box.
It can be made during diwali festival too
Ingredients:
Puffed rice or pori or murmura – 3 cups
Peanuts – 1 cup ( i had not added it)
Roasted chickpea (dahalya) – 2 tbsp ( i had not added it)
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Dried red chilies – 2
Garlic pods – 4
Curry leaves – 6 to 7
Turmeric powder – 1/4 tsp
Red chili powder – 1/4 tsp
yellow shev /garlic shev -1 cup
farsan mixture - 1 cup (optional)
sugar - 1 stp
Salt to taste
Method:
1.Heat oil in a deep pan and add mustard seeds.
2.When it splutters add garlic, roasted chickpea and peanuts. When garlic and chickpea becomes golden brown add turmeric powder.
3.Toss it and add puffed rice. Mix everything well.
4.Add red chili powder ,sugar and salt. now add sev /farsan .Keep tossing over medium heat until puffed rice becomes crispy.
5.Remove from heat. After it comes down to the room temperature, store it in an air tight container.
TIPS
1 you can skip roasted chickpeas,peanuts in above recipe
2.add chat masala /black salt instead of normal salt
3. whenever you want to eat dry bhel just add chopped onions,tomato,coriander,raw kairi (green mango ),boiled potato & squeeze lime juice ,
add tamarind chutney ,garlic red chilli chutney & pudina chutney if you desire to make wet bhel
Fasting or vrat or upwas are quite popular in india .people keep fasts on many occasions like navratri,ramzan,mahashivratri,angariki ,karva chauth, janmashtami.
Every state has its fasting food culture .In maharashtra Sabudana /tapaico (Sago in English), is normally associated with fasting ( Navratri ,angarika and sankashti )and so naturally, Sabudana wada is popular on such days.
In mumbai we use upwas bhajani flour/sabudana flour /rajgira flour/singhada ata /bhagar (samo rice) flour on fasting days
todays recipe upwas bhajji or phalahari pakoda or vrat ka pakora .It is very easy to prepare and requires very little preparation.
But any other day is just as good to enjoy this comforting food. In fact, the sago bhajiya are very crispy and crunchy and melt in your mouth.you can have it as snack with sauce also
pls click here for more fasting recipes
Ingredient
1 cup Sabudana (tapioca,sago)
1/2 cup Peanuts (roasted & crushed coarsely)
1-2 medium Potato (boiled, peeled & mashed)
2 green chillies corasely crushed
1-2 tspn roasted cumin seeds
2 tsp cumin powder (jeera powder)
pinch of sugar
1 tsp lemon juice
2 tbsp coriander leaves (optional - sjip if you dont use for fasting)
1/2 cup upwas bhajani flour/sabudana flour /rajgira flour/singhada ata /kuttu ka ata
Salt to taste
Oil
Method
1.Wash sago thoroughly and drain excess water. Soak it for 2-3 hours with water level just equivalent to the level of sago ( sEE TIP 3)
2. Add all ingredients to it except oil. Mix well into a dough.
3.Keep the oil in a deep frying pan to heat.
4.Moist hands take a mixture from dough & make small bhajias like we make moong dal bhajia and keep them in a plate ,bhajias need not be perfect in shape .
or else you can add a spoonful of mixture directly to heated oil
5 Slide the pakoras in the heated oil on medium flame. Fry till they are crisp and light brown in color. (SEE TIP 1)
6.Drain them well on a tissue paper. Makes about 10-15 small bhajias.
7. Serve with fasting peanut shengdana chutney or upwas dahi chutney.
Tips
1 Fry sago bhaji when the oil is piping hot to get crispy vadas.if you fry in warm oil they will soak lot of oil
2 can use red chilli powder instead of green chilli
3.The correct amount of water for soaking sago is important as if you add more water sago becomes sticky & if you add less water it becomes dry
4. If you feel pakoras are breaking while frying add one more tsp of upwas bhajani flour /rajgira flour/singhada ata /kuttu ka ata /sabudana flour
5. can add dahi instead of lemon juice
6 skip coriander leaves if you dont eat them during fasting/upwas
Last wednesday it rained in bangalore .I had planned a chinese menu sweet corn soup, schezwan egg hakka noodles & chili paneer for dinner.schezwan noodles is my husbands favourite.
schezwan egg hakka noodles is fully packed with vegetables and add-on option Egg's Protein in it. Certainly this is my choice of one pot meal.
Homemade schezwan sauce adds a spicy and tangy taste making it more flavourful
I like my noodles along with manchurian's or hot & sour soup.
Spring Onions are must in noodles for me, the flavour and the taste of spring onions really uplifts the noodles. Leftover refrigerated noodles is best to prepare fried noodles.
Few side dishes for schezuan egg hakka noodles
chicken Manchurian
chilli paneer
schezwan chicken
veg balls in hot garlic sauce
schezwan baby corns
babycorn manchurian
Babycorn 65
Chicken chilli
idli manchurian
Ingredients:
Boiled noodles - 250 gms ( i used 1 packet chings veg wheat noodles)
Egg's - 2
Carrot - 1 (finely chopped)
Capsicum(red +yellow+green ) -1 chopped finely
Spring Onions - 3 (finely chopped) -- Green Leaves and White Onions chopped Finely
Garlic - 8-12 (finely chopped)
Beans -1/2 cup
Green chilli - 4-5 finely chopped
Moong sprouts- 1/2 cup
Ginger (1 inch)- finely chopped
Pepper powder - 1 tsp
Vinegar / lime juice - 2 tsp
Soy Sauce - 1 tsp
Homemade schezwan sauce - 2-3 tbsp ( adjust as per your spice level)
Ajino motto - 1/2 tsp (optional - i did not use )
Salt - as required
Oil - 1 tbsp
Method:
Noodles
1 Bring a large pot of water to a boil.
2Drop in the noodles and boil until tender but firm to the bite, 1 to 2 minutes.
3Drain and rinse under cold water.mix 1 tsp oil and Let the noodle dry under fan for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
Eggs
1.In a Yok or Pan, add a tbsp of oil and heat it.Break the eggs and mix well ,add salt . Pour the egg mixture in pan & Allow the eggs to cook like a normal omlette.When the eggs are done scramble them into longitudinal pieces.(pieces should not be too small)
Schezwan egg hakka noodle
1.In a Wok or Pan, add a tbsp of oil and heat it, add the finely chopped garlic ,chilli & ginger and saute it on high flame for 15-20 seconds.
2..Add the Spring onion's - white onion and saute along. Now add all the vegetables, beans, moong sprouts,Carrot, Capsicum and saute them for 15-30sec on high flame.
3.Add Salt, Pepper,Homemade schezwan sauce and fry along the vegetables.
4.Add egg pieces prepared in step 1.
5.Add Soy Sauce, Vinegar ,,and stir along. Now remove from the flame and add pre-cooked noodles to the vegetables in the pan and mix the noodles well along with vegetables. Take care not to break the noodles while mixing. Add a pinch of ajino moto and mix well.
6.Again place the pan on gas & cook for 1-2 minutes.Switch off the gas.
7.Now Garnish with Spring Onion's Green Part and serve Hot.
Tips:
1 . cook noodles as per packet instructions
2. Chinese dishes are prepared on a high flame.
3. Vegetables have to be sauted fast taking care not to overcook.
4 You can even add beaten eggs after sauteing the vegetables (after step 3) & Allow the eggs to cook like a normal omlette.When the eggs are done scramble them into longitudinal pieces.
5. for more spice add red or green chilli sauce to noodles.
6. use veggies as per availability
Sundals are healthy and guilt-free snack we can make it even during regular days or festivals or we can even used it as starter along with meal.
black eyed beans are known as Lobia in hindi ,chawli in marathi, Alasandalu in telugu or karmani in tamil ,Alsandhi in Kannada
In south sundals are made with various legumes like black chickpeas, white chickpeas, sweet corn, peanut, val beans, green gram (moong dal), bengal gram (chana dal), rajma, green peas even with soya and many more.
Karamani Sundal is simple, easy salad recipe made often during Ganesh Chaturthi or Navratri
Black Eye Beans are low in calories and rich in fiber which help to control cholesterol in our body. They are low in fat, low in sodium and a good source of folate, potassium, phosphorous and manganese.
When combined with grains, they supply high amount of protein and it can be consumed as an alternative to animal meat. Due to its high potassium content and low sodium, it helps to reduce blood pressure also
Ingredients:
1 cup cooked Lobia/Alasandulu/Black eyed peas/chawli
1 tbsp chana dal (optional)
1 tsp urad dal
1 tsp grated ginger (optional)1/2 tsp mustard seeds
a pinch of hing/asafoetida(optional)
5-6 curry leaves
2-3 tbsp fresh grated coconut
3-4 dry red chillies,broken
1 tsp lemon juice
1 tsp ghee/oil
salt to taste
Method:
1.Soak the Black Eyed Beans for an hour in warm water. Then, pressure cook the beans with enough water to cook it for 2-3 whistles.Drain the excess water from the vessel.
2. In the Kadai, add the oil and start adding Hing, Mustard Seeds,chana dal, grated ginger , Urad Dal, Curry leaves, Dry red chillies, green chilli and grated ginger first.
3. When the tempering is done, then add the black eyed beans into the kadai and add enough salt and mix it thoroughly.
4.After 2-3 minutes, add the fresh coconut flakes and switch off the flame. Mix the sundal and coconut flakes without mashing the sundal.
5.after a minute add lemon juice and stir properly and serve. Now the sundal is ready for prasad
Tomato rice is a very delicious and simple recipe. It is made up of ripe tomatoes. Everyone will like the delicious taste of it.
had tasted this rice in andhra in nandini restaurant.since then its a regular recipe in my kitchen
Ingredients:
1 cup Regular rice/Basmati rice
2 onions sliced
2 green chilli sliced
3 Big ripen tomatoes
1/2 cup fresh/frozen peas
Chilly powder : 1/2 tspn
garam masala - 1/2 tsp
salt
1 tbsp Ginger-Garlic paste
garnish
5 kaju/cashews fried till brown
1 tsp chopped corriander
tempering
10 curry leaves
1 tsp jeera
1 bay leaf
3 cloves
2 green cardamom
2-3 tbsp ghee
TO GRIND INTO PASTE
1 tbsp Coriander seeds/dhaniya
2-3 red chillies (byadige red chillies /Kashmiri red chillies)
1 tbsp badishep/fennel seeds/saunf
2 tsp grated dry coconut(optional)
Method:
1.Wash the rice and soak in water for 10 -15 minutes cook with 2 cups of water till done.add 1 tsp oil & spread in a plate to cool
2. soak red chillies,saunf,dhaniya in water and grind it to a smooth paste.
3. In cooker heat the oil,fry cloves,cardamom,jeera and bay leaf add thinly ,sliced green chillies,curry leaves ,sliced onions , and fry til its pink in colour
4. add ginger-garlic paste,peas add tomatoes,garam masala,chilli powder, ground paste ,salt and cook until it forms a thick pulpy mixture and tomato mixture oozes oil.Add 1 tspn lemon juice
5. mix this tomato mixture gently with cooked rice .take care not to break rice. If using raw uncooked rice then add it to tomato mixture now with 2 cups of water & cook till rice is done.
6 Garnish with fried kaju and coriander.
7.Serve hot with spicy baby potato curry , onions and lemon wedges
