Maida Dosa

Maida /All purpose flour dosa is a breakfast dish. When you are in a hurry or hungry you can think of preparing this dosa.

Normally we will have maida at home. So it is very easy to prepare. It does not have to ferment either. Just mix maida and milk. This combination of milk and maida turns out to be aromatic yummy dosa. We all know Maida/ All purpose flour is not that good for our body. But we are using milk in it. So it helps to digest the food easily. As I said dosa turns very soft. You must have heard of pan cake. Pan cake is nothing but mixture of milk, maida and eggs. Instead of eggs I have added rice flour which helps to bond the milk and maida and gives crispy to dosa.
I have used maida, milk and little amount of rice flour which gives crisp to dosa. It is very easy, quick and simple.
Now lets see the recipe.:

Ingredients :

Maida / All purpose flour : 2 Cups
Boiled  and cooled Milk : 1 Cup
Rice flour : 2 Tablespoons
Salt : To taste.
Oil : 2 Tablespoons
Ghee : 2 Tablespoons
Required water : 11/2 to 2 cups

Method :

1. Take a big bowl. Add milk and Maida to the bowl. Add salt.
2. Add 2 tablespoons of rice flour and mix it well. Let maida mixes well.
3. Let the dough be like dosa dough. ( You can add little more water).

4. Give a churn in the liquidizer. Remove from the mixi jar and let it set for 10 minutes.
5. Keep a pan on the fire and heat. Sprinkle little oil on the tava.
6. Take a ladle full of dough and spread it in a circle shape.

7. Add a spoon of oil on the top and cover the lid and cook for 1 to 2 minutes on medium flame.
8. Turn the dosa  other side and cook for 1 minute.

9. Maida dosa is ready to serve. Serve with the side dish you have prepared.
10. You can also spread honey on the top and roll the dosa and serve.

Note : 

The batter should be mixed well to get the good dosa. You can add jaggery and coconut mixture on the top and roll the dosa to give a Indian pan cake touch. Adding honey on the top of dosa is also optional. You can grate carrots, ginger and top up the dosa. (Spicy dosa ). Add sufficient water. The consistency should be little more watery than the normal dosa. Adding little cooking soda is optional. (I have not added. adding an egg is also optional. ( I have not added)
Time : 20 Minutes
Serves : 3 to 4 

Avare Kai Usli / Palya

Avarekai/Field beans Palya/Usuli/Sundal is an excellent side dish and every one will surely enjoy eating this Usli.

Usuli or Usli is prepared using any legumes/pulses/beans, like whole moong, whole channa (black/Kabooli), or cow pea and even peas.(Dry/fresh). These legumes are cooked and seasoned with coconut. It is also used as prasadam in pooja occasions.
This recipe is inspired by "Renuka Manjunath", who had put up her traditionally cooked Sogadu avare Benne Usli In "Pakashale", Avarekai is cooked traditionally and just beautiful. Pakashale is one of my favourite group page. I do learn a lot by reading posts in it.
Coming back to Avare Kai/field beans, I have modified and cooked the curry in simple and quick method, because every one has their own busy  (bit lazy ? I hope at least some agree) schedule. I have cooked avarekai in quick method using pressure cooker. And one more thing to mention is, the bean I have used might not be so fresh. Sogadu means the aroma contained beans which is so fresh. I have seen that fresh beans and enjoyed eating them in those days. These aromatic field beans one can get them in and around the villages. These Avarekai is seasonal beans, the early crops do have rich aroma (sogadu) in them.
Fresh Avare Kai, onions are used and prepared this Usli, It goes well with almost all the main dishes. Dosa, rotti, roti, chapati, poori and even plain rice are very good combinations.
Lets see the recipe now:

Things Needed : 

Avarekai/Field Beans : 2 Cups
Onions : 2 to 3 or more (Medium sized).
Green Chilly : 2 to 3
Ginger : An inch
Curry leaves : 6 to 8
Jeera : 1 spoon + 1/2 Spoon
Salt : Required
Ghee : 2 Tablespoons
Coconut : 1/2 Cup
Turmeric Powder : a little
Coriander leaves : 2 to 3 Tablespoons

Method :

1. Remove the pods from Avare kai and wash it once. Keep it aside.
2. Remove the outer layer of onions wash it and cut into small.
3. Wash and remove the outer layer of ginger and grate it.
4. Wash green chilly, curry leaves and coriander leaves, cut into small.

5. Grate coconut and keep it aside.
6. Dry roast 1 Teaspoon of jeera and powder it .
7. Now keep a pan/pressure cooker on the fire. Add 1 table spoon of ghee and heat.
8. Add 1/2 teaspoon of geera and fry for 30 seconds. Add curry leaves, green chilly.
9. Add cut onions and fry for 1 to 2 minutes. (No need to be brown, Let it be transparent).

10. Add Avare kai/field beans and mix it well. Add turmeric powder, salt and mix it again.
11. Add  1/2 cup of water and close the lid. Cook for 5 to 6 minutes. (2 to 3 whistles).

12. Open the lid when the pressure cooker cools down.
13. Keep this again on the fire. Let it be low flame. Mix it well.
14. Add roasted jeera powder and cook on low flame.

15.Let all the water dry out. Now add grated coconut and remaining ghee, mix it again.

16. Shift ready to serve Avare Kai Usli to a serving dish and serve with the main dish.

Note : 

You can use butter instead of ghee. Adding more spice is optional. You can also add pepper pods if you wish. Using pressure cooker helps to cook avare kai faster. (Optional). You can cook Avarekai in an big bowl or pan. Using any brand of ready to use jeera powder is optional. I have used fresh jeera. Check green chilly if it is hot use only 2. ( According to your taste).
Serves : 4 to 5 
Time : 30 minutes.