Sesame seed chutney

 There are so many varieties of chutney that are served along side dosa or idli in India. Every restaurant has its own specialty and even when they serve the same chutney every single one of them tastes different.

The chutney I made today is from Bharat's recipe. He is one of the chefs who has lots of easy recipe shorts and videos on youtube.

Sesame seed chutney (Accompaniment for Dosa or idli)

Peanut sesame seeds chutney

Ingredients: 

1. 1/4 cup each of peanuts, sesame seeds
2. 3 red chillies
3. 1 large or 2 medium garlic pods
4. 3/4 teaspoon salt
5. 1-1.5 cups water

For tempering:

1. 2 teaspoons oil
2. 1 teaspoon urad dal
3. 1/2 teaspoon each of cumin, mustard seeds
4. 2 red chillies broken
5. few curry leaves

Dry roast the peanuts and red chillies and set aside. Add the garlic to the last 1 minute of roasting. Dry roast the sesame seeds for 5 minutes of medium low frame. Keep stirring so that they do not burn. Let them cool. Grind all the ingredients into a smooth paste.

Heat the oil in a small pan and add the mustard seeds and cover and fry for 1-2 minutes until they start to splutter. Add the curry leaves and fry and turn the heat off. Add the rest of the ingredients and fry for 30 seconds and add this tempering to the chutney in a bowl. Mix well and serve.

Enjoy with idli or dosa

Grind the peanuts

Rava Dosa from scratch

Urad Dal Dosa

Rava dosa with maida (all purpose flour)

Wheat Dosa

Paneer Dosa

Besan Dosa

Raagi (Finger millet) Dosa 

Ancient grains dosa

Masala Oats Dosa

Rajgiri Dosa (Amaranth crepes with vegetables)

There are so many variety of Dosa you can make. But the Rava dosa I made today is from scratch and is made with rice flour and rava. It is very crispy and delicious

Rava Dosa from scratch (Rice and cream of wheat crepes)

Rice and Rava dosa

Ingredients:

1. 11/2 cup rice flour
2. 1/4 cup rava
3. 1 teaspoon cumin
4. 1 teaspoon finely chopped green chillies or red pepper flakes (adjust to taste)
5. 3/4 teaspoon salt
6. 2-2.5 cups water
7. handful of curry leaves chopped
8. oil to make dosa

In a bowl add the rice flour and 1 cup water and mix so there are no lumps. Add salt and 1 more cup of water and stir vigorously for 2 minutes. Add the rest of the ingredients except rava and set it aside for 10 minutes. Add rava and mix well.

Heat a griddle on medium high heat until a drop of water sizzles. Stir the batter well and with a ladle add the batter from the outer edges of an 8 inch circle. Take more batter and fill the center. Keep it as thin as possible. Add oil to the edges of the dosa and cook until the edges raise up. Add a teaspoon of oil on the dosa and flip and cook for 2 more minutes.

Enjoy with your favorite chutney

Vegetable Tuna egg rolls

 The other day I made 10 of SouthWestern Egg Rolls and I had 10 more of the eggroll wrappers.

I wanted egg rolls but I did not want the South Western because I just made them.
So I made egg rolls filled with vegetables and canned tuna with some Chinese flavors. Those turned out to be fantastic. They grew wings and few away pretty fast

Vegetable Tuna egg rolls 

Vegetable tuna egg rolls

Ingredients:

1. 10 egg roll wrappers
2. 3 cups thinly sliced cabbage
3. 1 medium small carrot shredded
4. 1/2 can drained black beans (optional)
5. 1 can tuna in water drained
6. 1/2 tablespoon each of sesame oil, soya sauce, rice wine vinegar, worstshire sauce, sesame seeds (if possible, toasted)
7. 1/4 teaspoon salt or adjust to taste
8. 1/2 teaspoon each of black pepper, red chilli flakes
9. 2 green onions chopped
10. oil for shallow frying or bake for 20-25 minutes at 375 degrees in the oven

in a wide pan heat the sesame oil and fry the cabbage and carrots for 7 minutes on medium flame. Add the rest of the ingredients except the green onions. Mix everything well and continue to cook for 2 more minutes. Add the sesame seeds and green onions mix and let it cool.

Divide the mixture into 10 parts and make the egg rolls.

Fry or oven bake them and enjoy with your favorite dipping sauce