Mysore Masale/ Mysore Masala Dosa

          

Well, this one needs no introduction! Mysore masale, as most of you would know, is one of the most famous dishes of Karnataka. This dish is so liked by people all over India, that each place has its own variations and versions. "Red Chutney" is the one thing that makes Mysore Masale different from ordinary masala dosas. Red chutney adds a beautiful flavor and spice and makes this dosa indeed delicious. I believe that my mom makes the best Mysore Masale in town ;), and what's more, she is a Mysorean herself!!! :)  Here's the recipe....

Ingredients:

For Dosa Batter

Follow Paper Plain Dosa recipe for batter ingredients and procedure

Masale (palya)

2 medium sized Potatoes - Pressure cooked, peeled and mashed coarsely.

3 medium sized Onions - Chopped into thin strips

1/2 to 3/4 tsp Haldi/Turmeric powder

1 tsp Lime juice (optional)

1/2 tsp Sugar (optional)

1" Ginger, finely chopped (optional)

3-4 strands Cilantro, finely chopped

3-4 Green chilies, medium spiced - coarsely chopped

5-6 Curry leaves

1 tbsp Oil

1 tsp Mustard seeds

2 tsp Chana/Urad dal mixture

Salt as per taste

Red Chutney

2 tsp Chana Dal

2 tsp Urad dal

5-6 Dry Red Chilies, low spiced

1/2 cup Grated coconut, fresh/frozen

Method:

Masale:

1. Heat oil in a heavy bottomed pan; Temper with mustard seeds, curry leaves, dal mixture, haldi, ginger and green chilies.
2. Add sliced onions and fry until done;Note:Adding half a tsp sugar gets the onions roasted faster.
3. Add mashed potatoes, salt and mix well; Remove from stove.
4. Add lime juice, cilantro and mix well; Keep aside.

Red Chutney:

1. Dry roast chana dal, urad dal and red chilies until you smell the fresh aroma of spices.
2. Grind with coconut and some water to a smooth paste; Keep aside.

Mysore masale:

1. Make dosa as explained here - Paper Plain Dosa .
2. When the dosa is almost done, smear a spoonful of red chutney on the inside of the dosa.
3. Spread a ladle full of masale on one side of the dosa; Fold the dosa so that the masala and chutney are on the inside.
4. Remove from stove and serve immediately with some Coconut chutney and/or sambhar

Makes: Enough masale and chutney for 3-5 dosas;

Prep Time: About 30-40 mins;

Nimbekai Uppinakai/Lemon Pickle

         

 

Hey folks, I'm back! I have been off blogging for over a month now, haven't I ??!?! Time flies here in India... really!! :) August has been a busy month for Naveen and me. We landed in Bengalooru on the 24th of July... The first few days went by in deciding on my doctor and hospital, getting the Internet connection up and running, getting a SIM card for each of us and other such immediate necessities. I have decided to go ahead with Columbia Asia, Hebbal for my delivery.... Any suggestions/experiences/opinions regarding Columbia Asia, Hebbal are more than welcome! :)

After the major task of choosing my doctor and hospital, I was at my in-laws place for a couple of weeks at Mangalooru. Rainy season that it is in India right now, it was pouring cats and dogs in the coastal city of Mangalooru (or Mangalore, as it was known till recently).... Not that it helped in cooling down the weather in any way!!! Despite the heavy rains and the high temperatures, I managed to have a wonderful time out there... hogged on all the traditional south canara dishes, stalled the famous "Pabbas" ice cream parlor almost daily, met up with all our good friends! My in-laws had also arranged for a traditional  and elaborate "Seemantha" ceremony for me. Got done with all that and returned to Amma's place in Bangalore last week. And now that even Naveen is back to work in Mangalore, I seem to have a lot of free time in hand. I am also enjoying all the pampering while it lasts :)

Both, my Ajji (Mom's mom)  and amma, make amazing pickles. This traditional recipe for lemon pickle is theirs too. Glad that I was with amma when she was making it last time.... I got a chance to take a few pictures and learn the procedure. Though very easy to make, I must warn you before hand that this one is a very time consuming procedure and it takes a lot of patience . But once you get to taste this pickle, you will never like any of the store bought ones.  So, all you folks who love home made pickles and have the patience to wait, should definitely try this one!!

 

Ingredients:

10-12 Fresh lemons, medium sized

15-20 Dry Red Chilies, low to medium spiced

2 tsp Methi seeds

1 tsp Hing

Salt as per taste and requirement

Method:

1. Wash and chop each lemon into 8 pieces and keep aside.
2. In the jar that you will be using to store the pickle, drop 8-10 pieces of chopped lemon; Sprinkle a generous amount of salt all over; Continue the process for the remaining pieces as well; Close the lid of the jar tightly and keep aside for 4-5 days. Note: Make sure you pick a jar/bottle with a lid that closes tightly.
3. Open the lid of the jar and mix thoroughly with a steel spoon; You will see that the lemons would have given out enough water because of the salt.
4. Close the lid of the jar tightly and keep aside for another 20 days; Remember to mix thoroughly, once in every two days.
5. Dry roast red chilies, methi seeds and hing until you smell the fresh aroma of the masalas. Powder the roasted masalas in a blender without adding any water.
6. Add the powdered masalas to the salted lemons and mix thoroughly; Keep aside for 2 days.
7. Relish with dosas, rotis, parathas, idli, curd rice or just some hot steamed plain rice!

Prep Time: About 30-40 mins, excluding storage time;

Makes: Enough to fill a 500ml bottle;

Maavinakai Kette Uppinakai (Instant Raw Mango pickle)

         

Pickles are something that everyone loves!!!!  As a child, I would have pickles with almost everything - idlis, dosas, plain rice & ghee, rotis or even bread!! :D And we always had a jar of home made pickles at home. In fact, I hadn't tasted store bought pickles until I shifted to the hostel during my Engineering days!! Amma makes different varieties of pickles and the one I have for you today is the simplest of all. Its fast, easy to make, takes very few ingredients and you need not have to wait for too long before you can start relishing it.... And it is also one of my favorites!!! :) Here's how Amma makes it....

Ingredients:

3 Raw Mangoes, medium sized

3tsp Mustard seeds

30 Dry Red Chilies, low to medium spiced

1tsp Powdered Hing

1 tsp Haldi/Turmeric

Salt as per taste

 

Method:

1. Wash and cut mangoes into 1 inch cubes; In a glass jar, spread some of the cubes and sprinkle some salt over it; Add few more cubes and make another layer; Sprinkle some more salt ; Repeat the process for the remaining mango cubes and keep aside.
2. Powder the mustard seeds and red chilies to a fine mixture; Add hing, turmeric and mix well. Note:DO NOT add any water while powdering the spices in the blender/mixie.
3. Add the powdered spices to the mango-salt mixture and mix well with the help of a long spoon; Close the lid of the jar tightly. Relish with idlis, dosas,akki rottis, curd rice.

Tips:

1. Choose mangoes carefully; The mangoes should be sour and hard.
2. The pickle may seem a little dry on the first day, but DO NOT add any water; the mangoes will give out enough water in a day or two;
3. Though this pickle can be eaten with any south indian dish, curd rice & pickle is the most famous combination.
4. Though this pickle is sort of instant and can be used right away, it tastes great after a couple of days when the mangoes would have absorbed the masalas.
5. This pickle cannot be stored for too long; Its average shelf life is about 1-1.5 months. As days go by, the mangoes would start becoming soft and start dissolving in the gravy.

Prep Time: About 30-40 mins;

Makes: Roughly enough pickle to fill a 450-500 ml bottle;

Badanekayi HinDi (Baingan Bharta, the South Indian style)

       

Hey people...I'm back!!! I had disappeared again for a coupla weeks, hadn't I??!?! Well, I didn't want to, but I got so busy with mom n dad that I could barely make time for anything else!!! Amma-appa landed early last week... They had a safe journey. They didn't have too much of jetlag either, thankfully :). Been busy showing them around Chicago, these days. Have also been relishing amma made food.... All the home made sweets and savories, varieties of pickles, daily morning breakfast.... yummm!!!! I'm loving it all. Amma's adige is the best in the world!!! :) I am trying my best to take pictures of most of the dishes that amma is making. Will post them one by one!

The recipe I have for you today is from the Sirsi-Sagar parts of Karnataka. This authentic recipe is very easy to make and is a perfect accompaniment with some hot steamed rice. Thanx to my friend Sangeeta for having shared this simple yet delicious recipe! :)

 

Ingredients:

1 Large purple eggplant

1 tbsp Grated coconut, fresh/frozen

1 Small Red Onion, finely chopped

1 tsp Amchur powder OR 1 tsp  Lime juice

1 tsp Chopped Cilantro, for garnishing

2 tsp Oil

1/2 tsp Mustard seeds

2 Green chilies, slit vertically

1 tsp Chana+Urad Dal mixture

A generous pinch of hing

Salt as per taste

Method:

1. Pre-heat the conventional over to 350 deg F.
2. Smear the eggplant with a few drops of oil; Make a few cuts on the skin of the eggplant with a knife.
3. Place the eggplant in an over safe container and bake for about 30-45 mins or until done; Tip: The eggplant is done when the skin shrinks and forms wrinkles all over. You could even poke a toothpick at the center and see if it is cooked completely.
4. Remove the eggplant from the oven and let cool for a while; Peel off a thin layer of the skin with your hands and discard.... If the eggplant is cooked well it should come off very easily.
5. Mash the flesh of the eggplant with the back of a spoon and discard the stalk.
6. Add chopped onions, amchur powder, grated coconut, salt and mix well.
7. Temper with mustard seeds, green chilies, dal mixture and hing.
8. Serve hot with rice/rotis and enjoy!

Prep Time: About 60-90 mins;

Serves: About 2-3 people;

Tomato Gojju

       

Hey people!! Hope alls well at your end. Long time indeed...... :) My apologies for having disappeared without even informing. To all my readers who have been mailing and asking me if everything was alright.....Yes, things are great!! Thank you so much for asking :). Past couple of months have been eventful for us, out here. The update from my end is that, Naveen and I  are expecting a new addition to our family in a few months from now!!! :) While we were very happy and excited about entering the next phase of our life, the first few weeks were also a little hard for us to cope with. Terrible nausea and morning sickness had kept me away from the kitchen all this while.... I could not bear the smell of food, leave alone cooking and eating it :D. I only lived on fruits all this while :D Naveen even had to stop using his perfumes 'coz I couldn't bear the smell of it :). Glad that the whole phase is over and am slowly getting back to normal. Will keep updating you guys from time to time, with all the happenings at my end....

Another update is that, my parents will be joining us here in the first week of May!!! :) I am really looking forward to having them over..... You guys could expect some nice "amma- made" dishes and recipes here on Mane Adige, after they arrive!! :)

Will now head straight to today's recipe.... Its a simple side dish that takes very few ingredients and gets done really fast. This gojju tastes great with dosas and chapatis. Make it a little more watery and its perfect with rice as well.... 

Ingredients:

4-5 Ripe tomatoes, medium sized

1 tsp Red Chili Powder + 3/4 tsp Methi powder OR 1-2 tsp Rasam Powder

1 tbsp Jaggery

4-5 Curry leaves

1/2 tsp Mustard seeds

1 - 1.5 tsp Oil

A generous pinch of hing

Salt as per taste

Chopped Cilantro for garnishing

 

Method:

1. Wash and chop tomatoes finely; Keep aside.
2. Heat oil in a heavy bottomed pan; Temper with mustard seeds, curry leaves and hing.
3. Add the chopped tomatoes and covered for a few minutes; You could add a few spoons of water if the mixture is too dry but usually, tomatoes give out moisture as they cook.
4. Add salt, jaggery, rasam powder and mix well; Continue to cook until done;If you are using methi seeds, dry roast them for a minute and then powder them in a blender without adding any water.
5. Add water to attain desired consistency and boil well; Once done, remove from stove and serve hot with rice /rotis/dosas etc.

Prep Time: About 20-25 mins;

Serves: 2-3 people;

And the Winner of the "Chutney/Dip Mania" is........

Sanika for her Kokum Chutney  @ "Spicy & Tangy....Sweet & Yummy!!!!"

There were about 521 votes on the whole, and Kokum Chutney won with 240 votes (46%)!!!!!

A big THANKS to all Mane Adige readers and also my fellow bloggers for making this event a huge success! :)

Congratulations, Sanika!!! :) Expect to see a mail from me in your inbox pretty soon...

Chutney/Dip Mania Round-up!!

Hey Folks!!!  :) Hope alls well at your end. I'm sorry for having disappeared without informing..... The event round-up and a couple of other things had kept me busy!! The round-up for the "Chutney/Dip Mania" is ready .... In all, there were around 52-54 bloggers who sent across their entries!!!!! Thank you sooo much fellow bloggers & readers, for making this event such a huge success!! :) Here are all the entries....

                                                  

Kara/Spicy Chutney, Green Chutney, Coconut Chutney by Srividhya from "Appetizing recipes"               

                                                    

 

Cabbage Chutney, Bottlegourd Chutney, Tomato-Peanut Chutney by Pooja of "Sai Kitchen"

                                         

Carrot Chutney, Bird's eye Chili Chutney, Tangy mango dip (Maanga vella pachadi), Mint Chutney by Dershana The Footloose Chef

                                          

Cheesey Paneer Dip by Malini of "Khana Khazana with Malini"       

 

                                           

Shallots N Redchillies Chutney, Ridgegourd Peels N Sesame Seeds Chutney, Butternut Squash Chutney, Yogurt-Mayo Dip by Priya of "Priya's Easy N Tasty Recipes"

 

                                            

Gulla bhajji/smoked eggplant dip by Poonam of "Poonam's Kitchen"

 

                                           

Curry Leaves Chutney by Vijaya of "Daily Meals"

 

                                            

Mint Chutney by Anu Sriram of "Chandrabhaga"

 

                                                       

Kadale Bele Chutney, Red Chili Chutney by Vanamala of "Nalapaka"

                                           

Seemebadanekai Chutney by Pavithra of "Pakashale"

                                           

Pumpking chutney/Dip by Swapna of "Cooking with swapna"

                                           

Poodina / Mint Chutney, Brinjal Dip/ Baba Ghannouj/ Moutabal, Dill Chutney, Pachadi by Swapna of "Swapna's Cuisine"

                                           

Raw Mango Chutney, Carrot, Beet and Brinjal Chutney, Garlic Chutney by Lakshmi of "Taste of Mysore"

                                                   

Cilantro Dip (Coriander Dip), Peanut Chutney by Deepa Hari of Simple Home Cooking 

                                         

Roasted Tomato and Chickpea Dip by Supriya of "Queen of My Kitchen"

 

                                         

 Peerkangai chutney, Red pumpkin chutney, Mixed chutney by Poornima of "Madhu's cooking gallery"

 

                                         

Raw Tomato Chutney by Bhagyashri of "Taste Buds"

                                         

Onion Tamarind Chutney, Ridgegourd Chuteny, Chayote Squash Peel Chutney, Tofu Chutney, Lentil Chutney by Vidya of "Delectable Vegetarian Recipes"

                                       

Onion Dip/Onion thogayal by Kamakshi of "Sanctified Spices"

                                      

Homemade Salsa by Gayathri of "Gayathri's Adige Mane"

                                       

Gram dhal and Tomato Chutney by Hema of "Adlak'sKitchen"

                                       

Bartho (Eggplant Chutney) by Alka of "Sindhirasoi"

                                       

Brinjal/Eggplant Chutney by Madhumathi of "Madhu's Food Journal"

 

                                        

Onion Chutney by Uma of "Essence of Andhra"

                                        

Nadiya pachidi, Mango Chutney by Oriya Food  of "Home Cooked Oriya Food "

                                       

Eggpalnt chutney by Madhu of "Ruchii"

                                       

Heerekaayi Chutney / Ridge Gourd Dip by Pooja of "Iyers Kitchen"

                                       

Papaya Marcha, Pineapple Chutney by Meera of "Enjoy Indian Food"

                                        

Sweet & Spice Fruit Chutney by Soma of "eCurry"

                                        

Ginger Chutney by Nirupama Sunder

                                         

Pudina (Mint) Chutney, Tomato Chutney, Coconut Chutney, Kokum Chutney, Teel(Sesame seeds) Chutney, Coriander Chutney by Sanika of "Spicy & Tangy....Sweet & Yummy!!!!"

                                              

Horse Gram Chutney by Deesha of "Vegetable Platter"

                                                 

Red chilly chutney, Peanut chutney, beetroot , radish , sesame , coconut and amla chutney by Shama of "Easy 2 Cook Recipes"

                                            

Hummus by Nags of "Edible Garden"

                                                

Karandi&Garlic chutney and Marinara sauce by Mangala of "Recipes 24/7"

                                  

Carrot Chutney by Kamala of "Mom's Recipes"

                                

Dhania chutney by Priyanka of "Asankhana"

                                 

Cilantro Dips by Priya Sriram of "Priya's Sourashtrian Kitchen"

                                 

Hummus by Namarata of "Welcome to Namu's Kitchen"

                                            

White Radish Chutney, Mint Chutney by Rekha of "Plantain Leaf"

                                

Tomato/Peanut Chutney, Tamarind/Onion Chutney, Keerai (Spinach) Chutney by Akal of "Akal's Saappadu"

                                 

Tamarind Hot N sweet chutney by Archy of "Archy's Recipe Book"

                                 

Horsegram chutney by EC  of "Simple Indian Food"

                                   

Spinach and Anaheim Chutney by Anudivya of "...and a little bit more..."

                                             

Lima Bean Hummus by Jai & Bee of "Jugalbandi"

                                        

Garlic Chutney by Bindiya of "In love with food"

                                                 

Onion chutney, Lemon-Chilly chutney by Chitra of "Ratatouille - Any one can cook"

                                    

Onion chutney by Cham of "Spice Club"

                                               

Roasted Coconut chana dal chutney, Spicy mixed dal dip by Asha of "Aroma"

                                      

Onion Tomato Chutney by Usha of "Veg Inspirations"

                                                  

Coriander Chutney, Methi Stem Chutney by Sumathi of "Chutney's"

                                           

Moolangi Chutney by Smitha of "Kannada Cuisine"

                                           

Badnekaayi Chutney by Alamelu of "RasagavaLa" 

                                           

Kadle bele chutney by Mythreyee of "Paajaka Recipes"

 

Like I had said before, one of the entries will be chosen as the WINNER  of the event!!! Of all the received entries ,13 entries have been short listed as the FINALISTS!!!!! My plan, initially, was to pick exactly 10 entries. But the entries were all so good that choosing among them was almost impossible for me. I had to finally take Naveen's help on this - who, by the way, is really hard to please.... So, all you finalists are winners already!!! :)

Anyway, since we HAVE to pick just one entry, I would like to leave the job of picking ONE WINNER to the readers of Mane Adige!!!! I will post a poll on Mane Adige with the short listed entries. Please vote for your favorite entry and help me in identifying the winner!! :) The short listed entries are

1. Mint Chutney by Dershana The Footloose Chef
2. Curry Leaves Chutney by Vijaya of "Daily Meals"
3. Eggpalnt chutney by Madhu of "Ruchii"
4. Sweet & Spice Fruit Chutney by Soma of "eCurry"
5. Kokum Chutney by Sanika of "Spicy & Tangy....Sweet & Yummy!!!!"
6. Horse Gram Chutney by Deesha of "Vegetable Platter"
7. Marinara sauce by Mangala of "Recipes 24/7"
8. Garlic Chutney by Bindiya of "In love with food"
9. Spinach and Anaheim Chutney by Anudivya of "...and a little bit more..."
10. Methi Stem Chutney by Sumathi of "Chutney's"
11. Moolangi Chutney by Smitha of "Kannada Cuisine"
12. Onion Tomato Chutney by Usha of "Veg Inspirations"
13. Yogurt-Mayo Dip by Priya of "Priya's Easy N Tasty Recipes"

Looking forward to all your votes and opinion!! The poll is on the right side column of the blog. So, go ahead and cast your vote...

Oh, and btw... Authors of all the short listed entries are free to link back to this post and appeal for votes from your respective blog readers as well!!! :) Good luck!!!!!