A Perfect South Indian Breakfast- Dosa & Coconut Chutney

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Dosa, Chutney & Sambhar

Dosa, Chutney & Sambhar

It is Saturday again! and whats cooking?

I love Dosa, Chutney and Sambhar! As a kid whenever Mom made it, I would invariably overeat. I loved the way Mom made different stuffings for Dosas and served me and bro hot dosas. I’d start waiting for these delicious treats as soon as she said she soaked the rice for dosa; Love you Mom for everything. I also remember not being good at making crispy Dosas so I’d make Uttampam when Mom was not around. I remember making it for my bro- am sure he would have conveniently forgotten it- that’s a different story altogether.

Am so glad I am in Hyderabad…there are so many South Indian restaurants around that serve hot dosas…as early as seven in the morning (and it is not early for us believe me, we wake up at 6:00 am, even over the weekends!!) And often times, we go for a drive and as soon as it is seven we have a breakfast at one of our favorite restaurants.

Nevertheless I made this at home today with the help of my cook, Jaishri who is a veteran at making Dosas and am putting up the recipe for Dosa and Chutney.



Coconut Chutney - Ingredients

Coconut Chutney - Ingredients

Chana Daal or Bengal gram – ½ Bowl

Coconut – ½ cut into small pieces

Green Chilies- 4

Garlic cloves 2 (optional)

Tamarind as per taste (about a tsp paste is what I use) and this is optional

Rai/Mustard Seeds- 1 tsp

Salt as per taste

Oil 1 Tbsp

Chopped Coriander


In a sauce pan take tsp oil, heat it for a minute and now add the Channa daal, fry it for 3-4 minutes until it is light brown, take it off the heat. In the same sauce pan add tsp oil and now fry the green chilies for a couple of minutes. Grind the green chilies, daal, garlic cloves, coconut pieces, tamarind; now add salt as per taste.

Now in the sauce pan take tsp oil, add mustard seeds, once they splutter add just a half tsp chana daal. Add this to the Chutney and garnish with the chopped coriander.  Chutney is ready!

Coconut Chutney

Coconut Chutney


Ingredients (will make 20 Dosas approx)-

3 cups rice

1 cup skinless split urad daal (skinless black gram)

3/4 tsp fenugreek seeds

Salt to taste

1 tsp sugar (makes it crisp)



Wash the rice and urad daal well. Add fenugreek seeds and fill the vessel with water such that it is more than double the rice and daal. Soak overnight (about 8 hours) and then drain the water. Grind this in a food processor add little water if required – form a grainy paste. Transfer it to a bowl and add water to the batter- the consistency should be such that if you dip a spoon in it the batter coats the spoon. Add salt and keep this covered aside for 6-8 hours to ferment.

After t ferments, stir it and add a spoon sugar (helps make the dosa crisp) The Dosa batter is ready! Now making dosas is an art which I have not been able to master. However, you can check out the videos and probably a photo tutorial for this- would help more if you have not tried your hand at it before this.


Gobi – Matar Pulao just got Spicier!

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Rice with Peas and Cauliflower

Gobi Matar Pulao- Rice with cauliflower and Peas

Gobi Matar Pulao- Rice with Cauliflower and Peas

I wanted to cook something simple for lunch- just one wholesome dish that the whole family would love on a lazy Saturday afternoon.  Opened the fridge and found peas and leftover cauliflower. Decided to cook rice in onion tomato base with a bit of spices and peas and cauliflower.  Coupled it with dahi raita- this made a nice Saturday afternoon lunch.

Ingredients (Serves Four)-

Rice 1 Bowl

One small cauliflower cut into pieces and peas – ½ bowl

3 onions pureed

2 tomatoes pureed

1-2 tsp garlic paste

4-5 cloves, 1-2 bay leaves, 1-2 cinnamon sticks

Oil- 1 Tbsp

Cream 1 Tb sp (optional)

Green Chilies- 1-2 – optional

Chopped coriander

Cumin Seeds 1 tsp, Coriander powder, Red chili powder and Garam Masala.


In a sauce pan, heat oil, now add the cumin seeds, bay leaves, cloves and the cinnamon stick. After a couple of minutes add the onion puree. Stir and add the garlic paste. Let this cook until the puree is golden brown (easily for  15 minutes) now add the tomato puree and stir add a bit of water if this starts getting dry. Stir and let it cook. I added a tbsp cream too at this stage but it is completely up to you- can be skipped.

Once the puree is cooked properly (I give it at least 30 minutes), add the peas and cauliflower and the spices, mix well. Now add the rice, stir softly and add water. Cover this and let it cook for 10-15 minutes.  Once done take if off the heat and garnish with coriander. Server it with plain curd or raita.

Alu Tamatar Sabji & Pooris!


Alu Tamatar Sabji with Poori and Dhania Chutney

Alu Tamatar Sabji with Poori and Dhania Chutney

Quick and easy to make! Coupled with Pooris and Coriander Chutney this one is a perfect delight to feast on after a hectic day at work! My family loves this!

Ingredients- Alu tamatar Sabji

Ingredients- Alu tamatar Sabji

Ingredients (serves 3-4)

Boiled Potatoes- 5 medium size

Country Tomatoes- 3 sliced into long and thin pieces

Red Chili & Salt to Taste

Cumin Seeds

Coriander powder- 1 tsp

A pinch of Asafetida (heeng)

Oil – 1.5 Tbsp


Boil the potatoes, peel and keep aside to cool. Slice the tomatoes (make sure they are country tomatoes- this adds a tangy flavor and lot of zest to the gravy)

In a pan heat over a tbsp of oil, add cumin seeds and the heeng. Once they crackle and release their flavor, add coriander powder and red chilli powder. Stir this and now add the tomatoes pieces. Fry them for 2-3 minutes while stirring and now add the boiled potatoes and fry these. Stir softly. Now add water and bring it to boil. Let this simmer at low heat for five minutes.

Add chopped coriander and this is ready to be served with hot pooris or garma garam Chappatis or Paratha- have your pick!

The best part is that my husband makes it- how nice it is to come back from work and eat something cooked by your husband!

Time for Alu (Potato) Sandwich

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Had a long long break!  Am back with these simple sandwiches that I have grown up on. Found them (read “ate them”) everywhere….home, school canteen, college canteen and now road side chaat stalls restaurants….

This one never fails! simple and pleasing and adding just 2 ingredients black salt and chaat masala, these sandwiches will sure make your taste buds jump in triumph!

Boil 4 medium size potatoes; chop coriander, green chilies (optional) add salt as per taste, black salt and zeera (cumin powder) Mash and mix and your stuffing is ready.

Spread ghee/butter on both sides of the 2 slices of brown bread and now spread the potato stuffing on one of these slices. Place the other slice on top of this and toast this. Once ready sprinkle a bit of chaat masala on the bread and you snack on!

Made for a perfect lazy Saturday morning breakfast!


Life will go on as long as there is someone to sing, to dance, to tell stories and to listen — Oren Lyons