Vote for me

Showing posts with label 150th Post. Show all posts
Showing posts with label 150th Post. Show all posts

Thursday, March 29, 2012

Day Planner-25thMar2012-Sunday

Day 3 – 25th Mar – Sunday:

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.
  

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