Wheat Dosa with Sweet Coconut Stuffing

Whenever I think of a quick evening snack for the family, wheat dosa filled with sweet coconut grating comes in my mind. Here I have added an extra twist. I have added caramelized sugar for that extra taste and extra glaze.

Ingredients

Wheat flour- 2 cups

Coconut grating - 2 cups

Sugar - as per your taste

Salt - A pinch

Cardamom- a pinch (Optional)

For caramel

Sugar - 4 tbsp

Water - 1/2 cup

Method

Caramalizing

• Take a pan and heat it
• Add sugar and allow it to melt
• As soon as sugar melts and turns into golden brown color, add water and let it boil
• Switch off flame and keep it aside

Making the filling

• In a bowl, add the coconut grating
• Add sugar 
• Add optional cardamon powder
• Mix well and keep it aside

Making the dosa

• Make batter out of the wheat flour with water and add a pinch of salt while mixing water
• Heat a tava
• Pour the batter into a large dosa
• Add little bit ghee or vegetable oil and let the dosa gain crispiness
• Now turn it to cook
• Take a tablespoon full of coconut filling and place at the center of the dosa
• Fold the dosa into a half and pour some batter at the edge to close the filling tight
• Let it cook
• Now pour the caramelized sugar on top of the dosa and turn it to get a golden brown glaze
• Repeat with the other side
• Serve hot with a dash of caramelized sugar on top
• Enjoy!!

Kerala Style Fish Curry

Indulging in the exquisite flavours of Kerala-style fish curry is like taking a delightful journey into a world of spiciness and tangy goodness that simply begs for more. Vadakkan sadyas, with their rich and authentic fare, has always intrigued me, especially their fish curry boasting that irresistible extra kick of tanginess and spices.

To recreate the magic of those memorable meals, I've crafted my own version of Kerala-style fish curry—a recipe inspired by the tantalizing flavours caterers in the region often serve. Pieces of fish bathed in a luscious blend of spices, with just the right balance of heat and tang, creating a symphony of taste that lingers on the palate..this is what Kerala-style fish curry is all about.

This fish curry isn't just a dish; it's a personal ode to the culinary treasures that have left a lasting imprint on my taste buds. It's an invitation to savour the warmth and richness of Kerala's culinary heritage, one flavorful spoonful at a time. Dive in and experience the symphony of flavours that define my rendition of this classic dish. Bon appétit!

Ingredients

SET 1

• Choora fish / Tuna - 10 medium pieces
• Onion - 1 medium
• Ginger- 1 inch finely chopped
• Garlic- 20 Cloves
• Green Chilly- 1
• Oil
• Curry leaves

SET 2

• Kashmiri chilly powder - 4 tsp
• Chilly powder- 1 tsp
• Turmeric powder - 1/4 tsp
• Tomato- 1 large

SET 3

• Kudampuli- 1 large
• Vinegar- 1 tsp
• Salt
• Coconut (ground to paste) - 1/2 cup

Method

• Heat a Kadai or a large pan
• Add oil splutter mustard seeds
• Add curry leaves
• Add chopped onions, garlic, ginger, green chilly and saute well
• Add Kashmiri chilly powder, chilly powder, turmeric powder and roast in low flame
• Add chopped tomato and saute
• Now add water (around 1 glass), salt, kudampuli, vinegar and allow to boil
• As soon as water starts boiling, add fish pieces and let it cook
• Grind coconut to a paste and add this to the curry
• Allow to boil
• Check salt and let it cook in low flame for 10 -15 minutes
• Serve hot with rice, puttu or dosa
• Enjoy a spicy and tangy fish curry any time of the day!!

Karakkuzhambu- Tamil Nadu Speciality

Our family's visits to Chennai are like a gastronomic adventure, and the highlight of these trips has always been the incredible spread of delicious food served by our warm and loving relatives. Among the various culinary delights, one dish that never fails to captivate my taste buds is Karakkuzhambu.

Every time I savour this flavorful dish, I can't help but marvel at its resemblance to Kerala's beloved Vegetable Theeyal. (You can find the Veg Theeyal recipe here: (Link to the Veg Theeyal recipe: http://foodomania-seema.blogspot.in/2014/08/vegetable-theeyal.html -copy paste the link to the browser and view the page.)- just copy and paste the link into your browser to explore the recipe.)

The intriguing part for me was the similarity in appearance, yet the distinct taste that set Karakkuzhambu apart. It left me pondering about the secret behind this delightful dish. Curiosity got the better of me, and I couldn't resist asking my sister-in-law for the recipe. Lucky for me, she generously shared the detailed recipe for Karakkuzhambu, and I'm excited to pass it on to you. Take a look and embark on a culinary journey with this mouthwatering recipe! Enjoy!

Ingredients

• Brinjal- 4-5 nos
• Drumstick- 1 no
• Tomatoes- 2 medium sized
• Onion- 1 large
• Garlic- 9 to 10 cloves
• Tamarind - the size of a gooseberry
• Chilly Powder- 1/2 tsp
• Coriander Powder- 1 1/2 tsp
• Turmeric Powder- 1/4 tsp
• Asafoetida- A pinch would do
• Salt- 
• Water-
• Curry leaves

For tempering

• Oil- 3 tbsp
• Mustard seeds- 1/2 tsp
• Fenugreek seeds- 1/8 tsp
• Toor dal- 1 tsp
• jeera- 1 tsp

For grinding

• Coconut (grated)- 3/4 cup
• Onion- 1 ( You may use 6 shallots instead)

Method

Step 1

• Heat a frying pan
• Add oil 
• Add toor dal, urad dal, fenugreek seeds and jeera seeds
• Keep it aside to cool
• After cooling, grind them to a powder
• Keep the dal powder aside

Step 2

• In the same pan, add mustard seeds allow it to splutter
• Add curry leaves and the cut onions and tomatoes
• Saute well
• When the tomatoes are cooked, add Chilly powder, coriander powder, turmeric powder and saute well.
• Add the tamarind paste to the pan with salt and allow to boil
• Now add the vegetables and mix well
• Add more water for the vegetables to cook and let it boil
• As soon as it starts boiling, add the dal powder to curry
• Allow it to boil for a few minutes
• Serve with rice