Moong Dal Dosa/Cherupayattin Parippu Dosa

I'm always on the lookout for low carb/high protein recipes.  I love dosa, but usually decide against it while counting calories and the amount of carb it contains.  Also if I have to have dosa, I like it with a generous coating of ghee.  Today I was lucky enough to bloghop and land on Srivalli's space to discover a recipe which is equally good in taste and at the same time low carb!!!  I instantly soaked moong dal and tried it out.  Here is the outcome...

All the credit for this one goes to Srivalli!!!Thanks dear!!! 

You can see the recipe here.  I made few changes, here are they...

Added 2 green chillies and a small piece of ginger while grinding the batter.  Also added ajwain powder along with jeera into the batter. Sprinkled chopped green chillies, red onions and coriander leaves while making.  I used olive oil spray on top.  Serve hot with any chutney.  I had it with Sanjeev Kapoor's mixed vegetable pickle and the combo was just awesome!!!

Ethappazham Appam/Steamed Plantain Cake

A very simple, steamed breakfast/snack(naalu mani palahaaram) which makes me nostalgic.  During my schooldays, Mom would always try to keep my breakfast simple and easy to eat, without any 'accompaniments', which makes it easy for her to shove into my mouth. This was my breakfast often. Gosh  :(  Those days of getting pampered are long gone..sniff...sniff... If a combo like dosa-chutney or appam-stew  which needs eloborate eating time were offered on a school day, I would duely skip making an excuse of not being hungry.  How I repented later when I had to confront the 'delicacies' of the hostel mess, which transformed me from a picky eater to an 'I eat everything homemade' person for good. And now I can hardly wait to shocktreat my li'l picky one with a hostel menu!!! Cruel pleasures of a mom...Now coming to the Appam...

It is simple and mellow, with coconut, rice flour and plantain/banana(ethappazham), which kids would love.

You will need...

Rice flour - 1 cup

Grated/Decicated coconut - 1/2 cup

Cardamom/Elaichi - 3-4

Sugar - to taste

Salt  - to taste(very less)

Banana/Ethappazham - 2

Cut banana lengthwise into four and then chop into pieces breadthwise.  Grind coconut and cardamom with some lukewarm water into a smooth paste. In a mixing bowl, mix rice flour, sugar, salt and coconut mixture to form an idlylike(meduim consistancy) batter.  Add banana pieces into it and mix well.  Spoon into greased shallow trays and steamcook.  Alternatively you can use idly mould. Good when served hot or cold. 

Note:

Let  the appams cool down a little before you unmould it to prevent it from breaking.

Keema Tikki/Minced Meat Patties

I got the idea of tikkis from a friend Sholi, who's all the way from Dilli!!! She had it stuffed with dry fruits which I replaced with keema(minced meat) to suit my ongoing domestic Meat-a-holism.

You will need...

Potatoes - 5-6medium

Coriander leaves - few chopped

Cumin powder - a pinch

Turmeric powder - a pinch

Bread - 1-2 slice powdered

Salt - as needed

Boil potatoes. Peel, mash, add all the ingredients and mix well. Keep aside.

Note:

Potato mixture should be pliable as well as firm.  Add bread powder accordingly.

For the filling...

Minced meat - 250 gm

Mint leaves - few chopped

Onions - 1 big chopped

Green chillies - 3-4 chopped

Ginger - 1 tsp

Curry leaves - few chopped

Garam masala powder - 1 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt - to taste

Directions:

Cook minced meat with coriander pdr, turmeric pdr, chilli pdr, garam masala pdr and salt stirring well until all the water disappears. Keep aside. Heat oil in the pan and saute onions, green chillies, ginger paste and curry leaves until translucent, add cooked mince and stir fry until goden brown. Garnish with mint leaves. Take a lemon sized ball of potatoes with greased hands, mould as shown in figure and stuff with minced meat(approx 1 tbsp). Close the mash around the meat making a smooth ball. Flatten gently between both hands to form a small round disk. On a greased, hot tava/griddle roast both sides of the tikkis until golden brown.  Brush oil on the tikkis if needed.  Serve hot with tomatto ketchup or any chutney of your choice.

Fish Cutlets

My MIL is well known among our relatives for her yummy cutlets. They have even branded it as 'Linda Aunty's Cutlets'!!! It was the first dish I learned from her. I served it as starter for a party and it was a hit!!! After going through the recipe, even if you feel like it's too complicated, trust me, it's worth a try!!!

You will need...

Tinned tuna chunks in brine(185gm tins) - 4

Vinegar - 1 tbsp

Turmeric powder - 1/2 tsp

Ginger paste - 1 tsp

Pepper powder - 1 tsp

Garam masala powder- 1/2 tsp

Oil - 1 tsp

For Sauting...

Big onions - 2 finely chopped

Green chillies - 7-8 finely chopped (I add 10 to make it real spicy)

Curry leaves - few finely chopped

Ginger paste - 1 tbsp

Garam masala powder- 1 tsp

Turmeric powder - 1 tsp

Oil - 2-3 tbsp

Salt - to taste

To make patties...

Boiled and mashed potatoes - 4-5 meduim

Egg - 1 large beaten

Bread crumbs - Enough to cover approx 20 cutlets

Oil - for frying

Upper left: after the first step

Lower left: sauted with onions until golden brown

Upper right: mixed with mashed potatoes

Lower right: moulded into patties

Drain the tuna into a cooking vessel and mix with the first set of ingredients and keep stirring in meduim flame until it is dry. Transfer it into another vessel.

Add oil to the cooking pan and saute onions, green chillies, curry leaves and ginger paste until onions are golden brown. Add garam masala powder and turmeric powder in low heat and stir well. More pepper powder can be added now if u need it hot. Add tuna into this and fry until well mashed and almost golden brown. Check salt and add if needed. Once it cools down mix with mashed potatoes.Mould into patties of desired shape with hand or with the help of cookie cutters. Dip the patties in beaten egg and then roll it in bread crumbs. Deep fry and serve hot with tomatto ketchup and onion salad.

Note:

-Tuna chunks in brine are mostly salted, so be careful while adding salt.

- Fresh fish can be used instead. If so cook fish with little water and the first set of ingredients and remove bones.

- In case if it is brittle while moulding into patties, mashed potatoes can be added more to make it pliable.

- The secret trick is saute in a low heat for some time until fish turns golden brown, and the taste of just pepper and garam masala makes it unique. I have tried adding coriander powder and chilli powder and realised that it tastes better without.

- Can add garlic if you like.

- Can freeze, and will stay for almost a month.