Sunday Brunch Recipe Series: Dill Leaves Masala Dosa + Ginger Coconut Chutney Recipe


Signature southindian style brunch on sunday would be masala dosa, specially bangalorean homes are known for their specialty masala dosas for brunch. There are few variations of masala dosas we prepare at home but the sabsige masala dosa is my favorite. 

Dill leaves / Sabsige soppu in local dialect is commonly used in many dishes across  Bangalore, Mandya, Tumkur and Mysore districts. One can find dill leaves in our veg curries, stir fries, idly, dosas, samosas, rotis etc. 


Subscribe for Recipe and Review Videos posted on Youtube English and Tamil Channels regularly πŸ˜„

The speciality of this dosa is it's served with a ginger coconut chutney and the flavor levels from dill, ginger, chilies and potatoes are ultimate every bite. 



People visiting Bangalore a must try is this dosa at Namma SLN located in Basavanagudi. I have already posted a detail breakfast trail in basavanagudi please check the video and blog post. Please comment if you like my culinary adventure series.

Ingredients:
8 Cups Dosa Batter
Please click here for Idli and Dosa Batter Recipe
2 Large Onions Finely Chopped
1 Cup or Bunch of Dill Leaves (Sabsige Soppu/ Sozhi Keerai) Finely Chopped
5 Sprigs Curry Leaves Finely Chopped
8 to 10 Green Chilies Finely Chopped (Adjust heat as per your preference)
1 Inch Ginger Crushed into smooth paste
1/4 Cup Fresh Coriander Leaves Finely Chopped
1 Tbsp Cumin Seeds
1/4 Tsp Asafoetida Powder
Salt as per taste 
1/4 Cup Oil and 10 Tbsp Ghee Mixed
Oil as required.

For Ginger Coconut Chutney:
2 Cups Fresh Coconut
1 Tsp Tamarind
5 Green Chilies
1 inch Ginger
2 Dried Red Chilies
2 Sprigs Curry Leaves
1 Tsp Mustard Seeds
1 Tsp Split Black Gram Dhal
1/4 Tsp Asafoetida
Salt as per taste.
1 Tsp Oil.

For Garlic Chilly Paste:
1 Whole Garlic Peeled 
2 to 3 Tbsp Chilly Powder
Salt 
3 Tbsp Oil
Please click here for Potato Bhaji/Palya Recipe πŸ˜‰

Method:
Heat a wok on medium flame add 1 tsp oil. Fry the ginger and chilies reserve for chutney first. Once the chilies starts to splutter drain and remove from oil and reserve on a plate allow to reach room temperature.

Add 2 tbsp extra oil to the same wok and allow to reach smoking temperature. Add cumin seeds and allow to splutter. Add crushed ginger, curry leaves, chilies and asafoetida fry all the ingredients.

Add dill leaves, onions and  coriander fry all the ingredients on medium flame, onions should turn transparent.

Add 2 tbsp water and 1 tsp salt to the masala cover and cook till the greens wilt.

After 5 minutes the greens should have cooked place on high flame and allow excess moisture to evaporate and oil should separate from the masala.

Once the masala has cooked allow to reach room temperature. Add the cooled masala to the batter mix well cover and allow the flavors to infuse in the batter for fifteen minutes.


Add the fried ginger, chilies , coconut, tamarind and salt to a mixer jar, grind to form a coarse paste.

Add 1/2 cup water and grind to form a smooth paste. Heat a fry pan with oil, add mustard seeds and black gram dhal allow to splutter and fry on low flame.

Add dried red chilies, curry leaves and asafoetida fry for a minute and temper the coconut chutney.


In a mixer jar add garlic, salt and chilly powder grind to form a smooth paste. Add oil and grind. 

Reserve this chutney in airtight container, this chutney can be used to spread on masala dosas or served even with idly.

Heat a tawa/iron griddle on medium flame. prepare the griddle by sprinkling water and rubbing half oil with few drops of oil and ghee. This way the flavor of dosa enhances.


Ladle the dosa batter spread the batter to form dosa, spread 2 tsp of ghee and oil on dosa cover and cook till the dosa is crispy on the bottom.

Spread the garlic chutney in a even layer on the dosa and place the potato filling in the middle, fold the dosa and serve hot with ginger chutney...Enjoy πŸ˜‰



I have also posted a detail recipe how to prepare dill leaves idli please click here for recipe blog link πŸ™


Street Food Series: Mysore Bhel Puri Recipe (Mysuru Churumuri)


Cuisine in Mysore evolves around many cultures. One must definitely try the street food if your in the city. Every chaat is different and has a classic south indian touch either rasam powder or vangi baath masala is widely used by street food vendors here. Large amounts of cucumber, banana stem, coriander, carrots and beetroot is also used. Chaats here have a very unique flavor and taste its unforgettable experience.
  
 Subscribe to me on Youtube English and Tamil Channel for regular updates πŸ™


 Ingredients:
3 Cups Puffed Rice (Puri) 
1 Potato (Boiled/Peeled/ Crumbled)
2 Carrots (Peeled/Grated)
1/4 Cup Cucumber (Peeled/Deseeded/Finely Chopped)
1/4 Cup Tomato (Peeled/Deseeded/Finely Chopped)
1 Onion (Peeled/Finely Chopped)
5 Sprigs Coriander Leaves (Finely Chopped)
5 Sprigs Spring Onions (Finely Chopped)
2 Green Chilies Optional (Finely Chopped)
1 Tsp Rasam Powder
1 Tsp Chaat Masala or Pani Puri Masala
1 Tsp Tamarind Chutney Recipe Blog Link
1/4 Cup Salted Roasted Peanuts
1/4 Cup Oma Pudi
4 to 5 Pieces Nippattu
1/2 Lime
Salt as per taste...

Please wash all the veggies and greens twice before use.



Method:
Combine potato, carrots, cucumber, tomato, onion, coriander, spring onions, tamarind chutney, rasam powder, chaat masala in a mixing bowl.

Add the salted peanuts. Crumble and add the nippattu. Mix all the ingredients check for salt and add as required.

Add lime juice and mix the masala. This masala can be prepared in bulk and used as required.

Add the puri and mix well. Garnish with finely chopped cucumber, onion, coriander, grated carrots, sev, peanuts and spring onions. Enjoy this bhel with masala chai or serve as a starter.


I have also posted Banana Stem Chaat Recipe which is unique and prepared in mysore. Only few street vendors prepare this dish in Bangalore it is a must try dish along with mysore bhel 😊

Basics of Indian Cooking: Aloo Bhaji (Aloo Palya) Recipe


A simple aloo bhaji has lot of history and stories. This dish is stuffed in masala dosa, served as side dish for poori and chapati and also used to prepare fritters. 

As per history southindian maharaja's cooks created this aloo palya for the british. The british instantly loved the dish so much they requested their cooks to add it to their regular menu, british left india but the humble aloo palya is still served across tiffin homes in india and we religiously consume and prepare this dish at home on a regular basis πŸ˜ŠπŸ™ 


Ingredients:
8 Medium Potatoes 
2 Large Onions
8 to 10 Green Chilies 
1 1/2 Inch Ginger
5 Sprigs Curry Leaves
1/2 Bunch Coriander Leaves
1 Tbsp Turmeric Powder
1/2 Tbsp Split Black Gram Dhal
1/2 Tbsp Split Chickpeas
1/4 Tsp Mustard Seeds
1/4 Tsp Asafoetida 
Oil as required
Salt as per taste...
Recipe video is posted on Sunday Brunch Recipe Series 😊

Method:
Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles.

Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use.

Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander.

Peel, Wash and crush the ginger using a mortar and pestle.

Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering.

Add black gram dal and split chickpeas fry till light brown in color.

Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces.

Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster.

Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed.

Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for upto 2 weeks.

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Aloo palya or Aloo Bhaji RecipeπŸ™ This dish is normally served for breakfast. We stuff this creamy Potatoes in masala dosas, serve as side for poori or chapati. It's 100% gluten free and vegan. Ingredients: 8 Medium Potatoes  2 Large Onions 8 to 10 Green Chilies  1 1/2 Inch Ginger 5 Sprigs Curry Leaves 1/2 Bunch Coriander Leaves 1 Tbsp Turmeric Powder 1/2 Tbsp Split Black Gram Dhal 1/2 Tbsp Split Chickpeas 1/4 Tsp Mustard Seeds 1/4 Tsp Asafoetida  Oil as required Salt as per taste... Method: Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles. Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use. Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander. Peel, Wash and crush the ginger using a mortar and pestle. Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering. Add black gram dal and split chickpeas fry till light brown in color. Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces. Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster. Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed. Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for up to 2 weeks. #vidyascooking #aloopalya #Vegan #glutenfreerecipes #bengalurutimes #bengaluruthings #bangalore #bangalorefoodie #aloobhaji
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Basics of Indian Cooking: Restaurant Style Ginger Coconut Chutney Recipe


Restaurant style ginger coconut chutney is normally served with masala dosa, rava idlis, upma and palav.  This dish is 100% Gluten free and Vegan.


Ingredients:
1 Cup Fresh Coconut
1/4 Cup Roasted Bengal Gram Dal
1/2 Tsp Tamarind
1/2 Inch Ginger
3 to 4 Green Chilies
1 Dried Red Chilly
1/4 Tsp Split Black Gram Dal
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Sprigs Curry Leaves
Salt as per taste
Oil as required 
Video Recipe is also posted on my Sunday Brunch Recipe SeriesπŸ™
Method:
We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe.

Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format.

Add water little at a time and grind to form a smooth paste and reserve.

Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and sputter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve.

We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve.


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Coconut Chutney Recipe πŸ™ Ingredients: 1 Cup Fresh Coconut 1/4 Cup Roasted Bengal Gram Dal 1/2 Tsp Tamarind 1/2 Inch Ginger 3 to 4 Green Chilies 1 Dried Red Chilly 1/4 Tsp Split Black Gram Dal 1 Tsp Mustard Seeds 1/4 Tsp Asafoetida 2 Sprigs Curry Leaves Salt as per taste Oil as required Method: We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe. Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format. Add water little at a time and grind to form a smooth paste and reserve. Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and splutter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve. We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve. #vidyascooking #coconutchutney #southindianchutney #Vegan #glutenfreerecipes #glutenfree #coconut #nammabengaluru #bengaluruthings #bengalurutimes #bangalorefoodie #bangalore
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Basics of Indian Cooking: Resturant Style Garlic Coconut Chutney Recipe

Resturant style coconut chutney is perfect when served with idly, dosas or kara pongal. Its 100% vegan and gluten free.

Ingredients for Coconut Chutney:
1/2 Cup Fresh Coconut
1/4 Cup Roasted Bengal Gram
2 Pods Garlic
3 Green Chilies
2 Sprigs Curry Leaves
1/4 Tsp Tamarind Pulp
1 Tbsp Mustard
1/4 Tsp Asafoetida
Salt as per taste
1 Tbsp Oil

Recipe Video is also posted on my Sunday Brunch Recipe Series πŸ™

Method to Prepare Coconut Chutney:
Wash and Chop fresh Coconut into tiny pieces. Peel the Garlic.

In mixer jar add the chopped coconut, tamarind, roasted bengal gram, garlic, chillies and salt pulse and grind to form a coarse paste.

Add a splash of water and grind the coconut to smooth consistency. 

Heat a fry pan with 1 tbsp oil once the oil is hot add mustard seeds allow to splutter.Add black gram dal and fry for a minute. 

Add curry leaves, red chillies and asafoetida fry for few seconds, temper the chutney and serve. 

We can prepare this chutney ahead of time and store in a sir tight container refrigerated up to 3 days.

During mango season we also prepare coconut and mango chutney which is a family favorite served for pongal or Dosa 😊

THE BEST BROWNIES IN TOWN @BROWNIE HEAVEN, WESTMINSTER COMPLEX - BANGALORE

I got visit and taste excellent brownie and filter coffee at Bangalore’s first dedicated brownie cafe located on Cunningham road. Bangalore is known for its bakeries and cafes, we are blessed with freshest bakes and conventional sweets, but a dedicated space for brownies is where one gets to relax and enjoy decadent brownies with toppings and combos. 


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Brownie Heaven serves fifteen varieties of brownies everyday and add a special variety brownie for a limited period every month or for a special season. 

  
The cheerful Brownie Heaven is tucked away in westminster complex on Cunningham Road. The Cafe is decorated with vibrant, bold and inviting colors very calming ambience.


After a good lunch, dinner or movie one can surely head to brownie heaven for a good dose of warm and fudgy dessert. Brownie Heaven also serves gluten free and eggless brownies. Brownie shake and filter coffee is a must try here.



 Here is what I got to taste... Brownie Shake 

This delectable Chocolate Brownie Milkshake is a must try. Blended with crumbled brownies, milk and chocolate syrup was so satisfying and filling. 



 Next up was The Popper...

Caramel Brownie, topped with toffee sauce, sea salt and popcorn served with a scoop of vanilla icecream. The warm caramel brownie with icecream and salt was a unique combination with different levels of flavours and taste. This is a must try!

 Filter Coffee...
Overall I enjoyed the tasting and recommend everyone to try brownies here. The quality and experience was superb.


Chicken Pav Bhaji Recipe

Delicious chicken pav bhaji will please your entire fam, it's easy to prepare and very economical for a weekend lunch or dinner. 


Subscribe for Recipe/Review videos posted regularly on Youtube English and Tamil Channels πŸ˜‰

Ingredients: (Chicken Bhaji)
300 Grams Chicken Mince/Keema
1 Large Onion Sliced
1 Small/Medium Tomato Diced 
1 Whole Garlic Peeled or (15 cloves garlic)
1 Inch Ginger Peeled
1/4 Cup Green Peas
1 Tsp Pav Bhaji Masala
1 Tsp Kitchen King Masala
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Chaat Masala
1/2 Tbsp Turmeric Powder
1 Tbsp Red Chilly Sauce 
Salt as per taste
Oil as required 

Ingredients: (Pav & Garnish)
2 Packs Pav Buns
100 Grams Butter
1 Tbsp Chilly Powder
Finely Chopped Bell Peppers, chilies, onions and coriander
Butter for serving 
Lime wedges 
Salt as required 
Oil as required
Mutton Keema Pav Recipe Video and Blog Link πŸ˜Š


Method:
Heat a wok on medium flame with 2 tbsp oil.

Once the oil reaches temperature fry the sliced onions till light pink in color.

Add the ginger, garlic and tomatoes fry till the tomatoes soften.

Remove the onion mixture from flame and transfer to a mixer jar allow to reach room temperature.

Place the same wok back on low flame. Add 2 tbsp oil allow to reach smoking point.

Add the dry powder masalas and fry in oil for 30 seconds or until the oil separates from the masala.

Add the chicken mince and fry in the masala.



Grind the fried onion and tomato once it has reached room temperature we can add a splash of water while grinding to form a smooth paste.

Add the ground puree to the chicken and fry the chicken well till all ingredients are well combined.

Do not waste the brown onion paste left over in the mixer jar add 1/2 cup water and transfer the water to the chicken mince.

Add the green peas and a tsp salt to the chicken stir well and cover the chicken. Cook the chicken on medium to low flame.

Once the chicken has cooked check for salt add if needed remove from flame a reserve.

Slice the pav buns in halves heat a skillet on medium flame add a tsp oil and a tsp butter.

Sprinkle chilly powder and salt toast the buns on both sides and serve hot.

Plate the chicken bhaji in a bowl garnish with finely chopped onions, chilies, bell peppers and coriander serve with pav buns, butter, chillies and lime wedges...Enjoy 😊

Masala Pav Recipe

Masala pav is a famous street food snack. We enjoy this buttery and fluffy masala buns with chai. It can be stuffed with cheese or served with a side of butter and mint chutney.
Subscribe to me on Youtube English and Tamil Channels  for regular updates πŸ˜‰


Ingredients: 
1 Pack Pav Buns 
1/4 Cup Finely Chopped Capsicum
1 Large Onion Finely Chopped
1 Medium Tomato Finely Chopped
5 Sprigs Fresh Coriander Finely Chopped
2 Finely Chopped Green Chilies 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
1/2 Tsp Chilly Powder
1/4 Tsp Garam Masala (Kitchen King Masala)
1/4 Tsp Pav Bhaji Masala
1/4 Tsp Chaat Masala
1/4 Tsp Chilly Sauce 
1 Tbsp Tomato Ketchup
1 Tbsp Butter
1 Tbsp Oil
Salt as per taste
Finely Chopped Onion, Coriander, Capsicum, Butter and Lime wedges for Garnish...
Mint Chutney Recipe Video


Method:
Heat a pan on medium flame with butter and oil.

Add finely chopped onion, tomato, chillies, coriander, bell peppers, ginger and garlic paste fry all the ingredients for a minute.

Once the onion starts to turn transparent add chilly sauce, ketchup, chilly powder, turmeric powder, coriander powder, pav bhaji masala, kitchen king masala and chaat masala fry all the ingredients till raw flavor reduces.

Add very less salt to the masala since both the sauce and store bought masalas contain salt we can always adjust the salt later.

Add 2 to 3 tbsp water and cook the masala on medium flame the moisture should evaporate and oil should separate from the masala.

Spread the masala in a even layer and also place the heat level to low.

Slice the bun in half and place it on the masala. The bun will absorb all the fat and masala. toast on both sides. try to spread the masala evenly on the bun and serve.

Garnish with finely chopped coriander, onion and bell pepper enjoy this spicy and fluffy buns with chai.  πŸ˜‰

Chai Recipes From My Blog and Video Collection 😊

Chai Latte Recipe 


Moroccan Mint and Thyme Tea Recipe


Lemon Grass Tea Recipe

Biryani @Nagarjuna Andhra Style Restaurant, Residency Road Bangalore

Since my childhood days we have regularly visited nagarjuna restaurant on several occasions. They are known for best chilly chicken, fish fry, biryani, meals and kababs. This place serves typical Bangalorean reddy community style food. 

The reddy community are known for spicy and non veg cuisine, some classic dishes and must try are pappu annam, rasam, palak pappu, chicken vepudu and egg curry. 

Native bangalore based tamils, kannadigas, reddy's, naidus, christians, muslims, maharashtrians and thigalas have similar style food prepared regularly at home and we enjoy this fusion cuisine. Our food has fresh coriander, spices freshly ground, green chilies, peanut or sesame oil and fresh coconut, we also use ginger and garlic for many dishes. One can find authentic bangalorean style food only in few places such as nagarjuna. 

Subscribe to me on Youtube English and Tamil Channels for regular updates πŸ˜‰

The food here is served on plantain leaf. We can also find condiments on the table like traditional pickles and podis. One can also choose a combination of biryani, pappu annam and rasam, that's exactly what we order every time. If your in a group then order full meals with various starters and biryani which can be shared.


 My Parents 😍

Podis and Pickles 

 Chilly Chicken 245/- X 1 Plate

 Chicken Sholay Kabab 260/- X 1 Plate

 Anjal Fish Fry 350/- X 1 Plate

 Mutton Biryani 280/- X 3 portions

Food Served on my Plantain Leaf

Overall thoughts I enjoyed the food, spice level was bit low, quality and quantity of food was good. Wait time to procure a seat is minimum 20 to 30 minutes which was bit irritating. Service was excellent. My order bill amount was 1790/- for 3 adults. Parking was bit of a hassle.

I am posting links to nagarjuna style chilly chicken, biryani and fish fry recipe dishes. 



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Sunday Brunch Recipe Series: Dill Leaves Masala Dosa + Ginger Coconut Chutney Recipe

Signature southindian style brunch on sunday would be masala dosa, specially bangalorean homes are known for their specialty masala dosa...