Day 3 – 25th
Mar – Sunday:
Onion Rings:
Saturday’s
hangover of a beautiful romantic night got finished by early morning 7am on
Sunday. He had invited his friend, Prathibha, a yoga therapist to the home who
came from Hyderabad and stayed with us on that day and left to her yoga centre
(ashram) in Jigani where she practices yoga.
As
I already said you the oil got over, morning breakfast was from Shanthi Sagar
restaurant nearby to the house (1/2 a km). We had Paper Masala Dosa, which is
thin like a paper and a big one (1 ½ size of our normal dosa) stuffed with aloo
poriyal/playa in the centre served along with chutney and sambar. Except my
hubby, all the 3 ordered the same while he picked up his choice – Masala Dosa
which was again served with chutney and sambar, stuffed with aloo curry in the
centre. I ordered for kesaribhat by imagining ghee flowing with pineapple in
slightly yellow color but L it was hard without any ghee no
pineapple, felt very sad. Then I said my hubby my dosa and my kesari itself is
better than this.
Before
going to the restaurant, I had soaked for dosa.
Dosa Batter Recipe:
Ingredients:
Rice
– 2 cups
Whole
grain urad dhal – 1 cup (90% of the cup)
Toor
Dhal / tuvaram paruppu – a fistful
Fenugreek
Seeds – 1 tbsp
Method:
Wash
for 3 to 4 times
Soak
altogether for atleast 8 hours (9 am to 4:30pm)
Blend
it in the grinder till it becomes soft
Remove
it from the grinder add salt and keep it aside overnight, it will get fermented
In
the morning add some more salt if required along with a pinch of baking soda
Heat
a tawa and pour little oil and put the dosa batter in the centre and spread it
along the sides
Crispy
Dosa with a colorful texture is ready
(Momma,
I did not take the snaps)
Lunch Menu:
Main Curry: Pachamajjiga
(recipe will come soon)
Rasam: Dhal Rasam
Rice,
Papads
Side Dish: I made onion
rings, which I want to contribute to “I am star event” (see
below for recipe)
Dinner Menu by
Srinivas, my beloved hubby:
Phulkas
and Cauliflower Kurma (recipes will arrive soon with beautiful pictures)
Phulkas
were so soft which he rolled and I roasted. Hats off
 |
| Collage - Onion Rings |
Onion Rings:
Ingredients:
Onion
– 1
Curds
– 1 tbsp
Roasted
Papads - 1
Seasoned Flour:
All
purpose flour/maida – 2 tbsp
Chilli
Powder – 2 tsp
Salt
– 2 tsp
Method:
Chop
the onions into thin rings
First
dip it in curds followed by seasoned flour if you feel the flour has not caught
properly, dip it again in curds followed by seasoned flour
Finally
put it in roasted papads
Do
the same with all the rings
Heat
oil in a wok/kadai and put these rings slowly into the hot oil
Fry
them slowly and once you feel they are fried, take it out on colander and drain
the oil
Yummy
side dish is ready.
This
method is called as “Dip and Dunk”, I felt this word as catchy. I found this in
an interesting post written by Aarthi on yummytummy.
Submitting
this post to:
a. "I am star" event at Vegetarian Food & Me authored by Rasya Srinath.
a. "I am star" event at Vegetarian Food & Me authored by Rasya Srinath.
b. "Serve It - Stir Fried" at Krithi's Kitchen authored by Krithika
c.Bon Vivant - Savory @ Sumee's Culinary Bites authored by Sumedha.
d. Speedy Snacks @ simply.food authored by Nayna Kanbar
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