Masala dosa is a one of the popular breakfast dish in southern part of India, however loved across the India. There are varieties of dosa recipes like plain dosa, paper dosa, rava dosa, ragi dosa, mysore masala dosa and so on. This recipe is traditional and made with main ingredients as urad daal and rice. Masala dosa is all time favorite of my family. Generally masala of masala dosa is made of potato and onion, however in this recipe I have given a small twist by adding bell pepper to the same which gives a little different taste and flavor. Masala dosa goes very well with sambhar and coconut, peanut or tomato chutney. The recipe requires preparation a day before you want to make Masala Dosa.
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Green Moong Daal Dhokla
Dhokla is a yummy savory famous Gujarati snacks. Traditionaly, it is made with gram flour (besan) and you can play with the ingredients by adding oats, quinoa or semolina to give a little twist to the taste and flavor. This recipe is about making Dhokla using green moong daal with spinach and quinoa. Quinoa & spinach gives a unique taste to the Dhokla along with providing a natural green color to it. To make it spongy you would need fruit salt (ENO) or baking soda. You would also need Dhokla stand and steamer to prepare this recipe.
Mushroom Kabab
Mushroom kabab is an awesome appetizer for parties and gatherings. There are a variety of mushroom kabab recipes, however this recipe brings a little Indian flare to it. The mushroom is stuffed with bell peppers, paneer flavored with pickle masala and marinated in yogurt and spices. When served with grilled zucchini and yogurt mint chutney it has an unique taste.
Tandoori Salmon Fish Frankie
Frankie or kati roll is a popular delicious street food in India. The Frankie could be prepared either vegetarian or non- vegetarian by just adding grilled meat either chicken or fish. This recipe is prepared using grilled/tandoori salmon fish with roasted bell peppers, onions, green lettuce and flavored with yogurt mint chutney. The outer layer used is carrot round paratha/chapati. This is really a great travel food which you can prepare and carry with you on your travel. Kids love this dish on the go and it’s very easy to serve when rolled in aluminium foil. You can always experiment with your own veggies.
Kalakhattha Mango Stuffed Khandvi
Khandvi is a Gujarati snacks which is made with gram flour(besan). I have shared another version of Khandvi earlier and you can find it here. Making khandvi is easy however it’s very important to get the right consistency of batter. Kalakhattha khandvi uses ingredients like Indian blackberry (Jamun), beetroot and some spices and stuffed with khatta meetha raw mango chutney or chundo. Jamun and beetroot gives a nice color and different taste then normal khandvi. The khatta meetha and tikha taste of this recipe gives a nice twist to khandvi. All colors are natural color in the recipe.
Fafda
Fafda is a very popular traditional Gujarati snacks. The recipe is made of gram flour and spices. The crunchy Fafda, Jalebi and roasted chili is a awesome snacks combination and generally it is served to guest in the same manner. Although not very hard but recipe requires some practice so don’t get disheartened when you are trying first time. It would need some practice to get it going. Generally Fafda is deep fried however I also tried baking the same and that too came out pretty tasty.
Stuffed Khandvi
Khandvi is a famous Gujarati snacks. Khandvi is prepared using besan (gram flour) and curd and tempered with curry leaves, mustard and sesame seeds. Making it first few times until you get hang of it, requires lot of patience. The very important step is getting the mixture consistency right and time taken to spread. It took me three iterations to get the right consistency of mixture and to make it perfect. Khandvi is garnished with fresh grated coconut and coriander leaves. I also have tried a little variation by stuffing the khandvi with shredded coconut, coriander leaves and beetroot. You can either skip the stuffing or make it as per your choice.
Poi Leaves (Malabar Spinach) Pakora
Poi leaves are also called as Malabar Spinach or Basella Spinach and generally available in Indian grocery stores or Asian market. Poi leaves are glossy, broad, deep green and thick. The pakora/bhajji made from Poi leaves tastes awesome and goes very well as snack item with tea. It can be prepared in both way either shallow fry or deep fry. In fact you can bake as well if you are worried about oil. However the best taste is in deep fried as always.