Tomato baath (Biriyani-styled yummy tomato rice)

This fabulous rice is quite irresistable... try once and u will be asked to prepare regularly  !!!!

Ingredients required

To temper

• 5-6 tsp oil
• Half cup finely chopped garlic
• 2-3 whole red chillies, broken
• 1 tsp whole jeera

Other

• 1/2 cup finely sliced onion
• 1/2 cup finely sliced tomatos
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1/2 tsp hing/perungayam
• 1 tsp dhanya powder
• 1 tsp jeera powder
• 1 tsp salt
• 1 1/2 cup basmati rice
• 1 cup tomato pureee
• 11/4 plain water
• 4 tsp finely chopped coriander leaves

Method

Heat oil in vessel and add ingredients for temper

Add in onions, saute till golden brown 

Add in tomatos and spices

Add in tomato puree and water.  Check salt and spice content in water form. 

Add in basmati rice which was soaked for fifteen minutes and cook on open vessel.  It is best to cook basmati rice in open vessel than pressure cooking because pressure cooking makes basmati rice soggy, but cooking in open vessel renders grainy texture of rice.  Cook till rice rises to top and cook for ten more minutes simmer flame with vessel closed. 

Serve hot with coriander leaves garnished

Hmm.... so yummyyyy

Bharwan Baingan Recipe | Easy Stuffed Brinjal Masala

Bharwan Baingan is a delicious way to turn simple brinjals into a flavorful Indian side dish. The combination of roasted peanuts, coconut, aromatic spices and tangy tomato puree gives the stuffed brinjals a wonderful balance of spicy, nutty and savory flavors. Serve it hot with roti, chapati, dal-rice or steamed rice for a comforting homemade meal. If you love traditional Indian vegetable recipes, this stuffed brinjal masala is definitely worth trying!

Ingredients

For the Bharwan Baingan

• 7–8 small purple brinjals (baingan/eggplant)

For the Stuffing

• 1 tsp roasted and crushed peanuts

• 2 tsp grated fresh coconut

• ¼ cup finely chopped onions

• ¼ tsp white sesame seeds (optional)

• 1 tsp garam masala

• 1 tsp roasted cumin seeds (jeera)

• ½ tsp coriander seeds (dhaniya)

• ½ tsp crushed black pepper

• ½ tsp red chilli powder

• ½ tsp salt, or to taste

For Tempering

• 3 tsp oil

• ½ tsp mustard seeds (rai)

• ½ tsp cumin seeds (jeera)

• 3–4 curry leaves, finely chopped

For the Gravy

• 4 tsp tomato puree

• ½ tsp salt, or to taste

• ½ tsp garam masala

• 3 tsp finely chopped fresh coriander leaves, for garnish

Method

Prepare the Stuffing

1. Add the roasted peanuts, grated coconut, chopped onions, sesame seeds, garam masala, roasted cumin seeds, coriander seeds, crushed pepper, red chilli powder and salt to a blender.

2. Blend or pulse until you get a coarse, flavorful stuffing mixture. Do not make it into a smooth paste. Keep the stuffing aside.

Prepare the Brinjals

3. Wash the brinjals thoroughly and pat them dry.

4. Keeping the stem intact, make two deep slits across each brinjal—one horizontal and one vertical. Be careful not to cut all the way through, so the brinjal remains whole.

5. Gently open the slits and stuff each brinjal generously with the prepared masala.

6. Arrange all the stuffed brinjals on a plate and keep them ready for cooking.

Cook the Bharwan Baingan

7. Heat oil in a kadai over medium heat.

8. Add mustard seeds and allow them to splutter. Add cumin seeds and curry leaves and sauté for a few seconds until aromatic.

9. Carefully place the stuffed brinjals into the kadai.

10. Cover and cook over medium-low heat, turning the brinjals gently from time to time so they cook evenly without breaking.

11. Once the brinjals are about halfway cooked, add the tomato puree.

12. Add salt and garam masala, then gently mix the gravy around the brinjals.

13. Cover and continue cooking until the brinjals become completely tender and the masala is well cooked and coats the brinjals beautifully.

14. Garnish with freshly chopped coriander leaves.

Serving Suggestion

Serve this delicious Bharwan Baingan (Stuffed Brinjal) hot with roti, chapati, dal-rice or steamed rice. The nutty, spicy stuffing and rich tomato masala make it a wonderfully comforting Indian vegetarian side dish.

Dal Aur Lehsun Ki Chutney Recipe | Spicy Garlic Chutney for Idli & Dosa

This spicy and flavorful Dal Aur Lehsun Ki Chutney is a delicious South Indian-style accompaniment made with roasted lentils, garlic, red chillies, onion, tomato, fresh herbs and tamarind. The combination of roasted dal and garlic gives this chutney a wonderful nutty and aromatic flavor.

Ingredients

• 1/2 cup of urad dal
• 2 tsp chana dal
• 4–5 whole dried red chillies
• 4 tsp oil
• 1 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 8–10 garlic cloves
• ½ cup chopped fresh coriander leaves
• ¼ cup chopped fresh mint leaves
• ½ tsp hing (asafoetida/perungayam)
• 1 tsp thick tamarind extract
• ½ tsp salt, or to taste

Method

• Heat oil in a kadai over medium heat.
• Add the whole dried red chillies and sauté for a few seconds until aromatic. Take care not to burn them.
• Add the urad dal and chana dal. Roast until the dals turn golden brown and fragrant.
• Transfer the roasted chilli and dal mixture to a plate and allow it to cool.
• In the same kadai, add the chopped onions, tomatoes, garlic, coriander leaves and mint leaves.
• Sauté until the tomatoes become soft and mushy and the vegetables are well cooked.
• Allow the cooked mixture to cool slightly.
• Transfer the roasted dal and chilli mixture along with the onion-garlic mixture to a blender.
• Add tamarind extract, hing and salt.
• Blend everything together to make a thick, flavorful chutney. Add a little water if required to achieve your preferred consistency.
• Taste and adjust the salt or tamarind according to your preference.

Serving Suggestion

Serve this spicy Dal Aur Lehsun Ki Chutney with hot idli, dosa, uttapam or paniyaram. It also makes a delicious accompaniment to other South Indian breakfast dishes.

Homemade Coconut Cream Recipe | How to Make Thick Coconut Cream from Fresh Coconut

Homemade Coconut Cream

Coconut cream is thicker and richer than regular coconut milk and is commonly used in desserts, baking, curries, gravies and other recipes. Making coconut cream at home is simple and requires just fresh coconut and water.

Ingredients

• Grated coconut from 2–3 whole coconuts

• ½ cup water (or more, as needed)

Method

1. Add the freshly grated coconut and water to a blender.

2. Blend thoroughly until the coconut is finely ground and releases its natural fat and milk.

3. Strain the mixture through a fine sieve or clean muslin cloth, squeezing well to extract as much liquid as possible.

4. The first extract is the thick coconut milk. Transfer it to a clean, covered container.

5. Refrigerate the coconut milk for approximately 6–7 hours or until it is well chilled and has naturally separated.

6. Once chilled, you will notice two distinct layers. The thick, creamy layer will settle on top, while the thinner coconut liquid will remain underneath.

7. Carefully scoop out the thick creamy layer from the surface. This rich layer is your homemade coconut cream.

8. Transfer the coconut cream to an airtight container and refrigerate until ready to use.

9. The remaining thinner coconut liquid can be used in curries, gravies, smoothies, desserts or other recipes where coconut milk is required.

How to Use Coconut Cream

Homemade coconut cream can be used to add richness and creaminess to cakes, puddings, desserts, curries, gravies and other coconut-based recipes. Since it is naturally rich and thick, a small amount can add plenty of flavor and texture.

Besarette Dosa Recipe | Healthy Green Gram & Rice Dosa

Besarette Dosa

Besarette Dosa is a traditional South Indian dosa prepared using green gram (moong dal), rice, ginger and green chillies. The batter is fermented overnight, resulting in a flavorful and satisfying dosa that makes a wonderful breakfast.

Ingredients

• ¾ cup green gram dal (moong dal)

• ½ cup uncooked rice

• 2-inch piece of fresh ginger

• 4–5 green chillies

• ½ tsp hing (asafoetida)

• ½ cup water, approximately

• 1 tsp salt, or to taste

• Oil, as required for cooking

Method

1. Wash the green gram dal and uncooked rice thoroughly.

2. Soak both the dal and rice together in sufficient water for 6–8 hours or overnight.

3. The next morning, drain the soaked dal and rice.

4. Transfer them to a blender and add ginger, green chillies, hing and salt.

5. Add water gradually and grind into a smooth, thick dosa batter. Avoid adding too much water at once.

6. Transfer the batter to a clean bowl and cover it.

7. Allow the batter to ferment in a warm place for at least 6 hours, or until it becomes slightly airy and rises.

8. Once fermented, gently mix the batter. If it is too thick, add a little water to achieve a spreadable dosa consistency.

9. Heat a dosa tawa over medium heat and lightly grease it with oil.

10. Pour a ladleful of batter onto the hot tawa and spread it gently into a thin or medium-thick circle, depending on your preference.

11. Drizzle a few drops of oil around the edges and cook until the underside turns golden.

12. Flip the dosa and cook the other side until completely done.

13. Repeat with the remaining batter.

Serving Suggestion

Serve hot Besarette Dosa with fresh coconut chutney, tomato chutney or sambar for a delicious South Indian breakfast.

Soya Aur Tarkari Ki Masala | Soya Chunks & Mixed Vegetable Gravy

Soya Aur Tarkari Ki Masala is a delicious and wholesome Indian vegetarian curry made with soft soya balls and a colourful combination of mixed vegetables. The soya and vegetables are simmered in a rich onion-tomato gravy flavoured with ginger, garlic, mint, garam masala and Kitchen King masala. The addition of khoya and milk gives the gravy a wonderfully creamy and mildly rich texture. It is an easy yet satisfying dish that makes a lovely addition to an everyday Indian meal or a special vegetarian spread.

                                   

Ingredients required

For gravy base

• 1 cup chopped onions
• 1 cup chopped tomatos
• 1 tsp ginger-garlic paste
• 1 tsp finely chopped green chillies
• Handful of mint leaves
• 2 tsp khoya
• 1 tsp garam masala
• Pinch of haldi/turmeric
• 1 tsp Everest Kitchen King masala
• 1/2 tsp salt

Other

• 1/4 cup soya balls cooked with one cup of water and half tsp salt
• 1/4 cup milk
• 1 cup mixed boiled vegetables like cauliflower, potato, carrot and beans

Method

• Prepare the gravy base: Heat a little oil in a kadai. Add chopped onions, tomatoes, ginger-garlic paste, green chillies and mint leaves. Add khoya, garam masala, turmeric, Kitchen King masala and salt.
• Sauté everything over medium heat for about 15–20 minutes, stirring occasionally, until the onions and tomatoes become soft and the mixture is well cooked.
• Allow the mixture to cool slightly, then blend into a smooth paste.
• Meanwhile, cook the soya balls in 1 cup water with ½ tsp salt. Drain well and gently squeeze out excess water.
• Heat oil in another kadai and shallow-fry the cooked soya balls until lightly golden. Add the boiled mixed vegetables—cauliflower, potato, carrot and beans—and sauté for a few minutes.
• Add the prepared onion-tomato gravy and ¼ cup milk. Mix well and simmer on low heat for about 5 minutes, allowing the flavours to blend.   

Serving suggestions

You can serve Soya masala with 

• Roti or chapati
• Butter naan or garlic naan
• Paratha
• Jeera rice
• Steamed basmati rice
• Vegetable pulao.  For a complete meal, serve it with roti, cucumber-onion salad, papad and a bowl of plain yogurt or raita.

Hyderabadi Vegetable Sandwich Recipe | Spicy Indian Vegetable Cheese Sandwich

Hyderabadi Vegetable Sandwich is a delicious Indian-style sandwich prepared with a spicy and flavorful mixed vegetable filling, aromatic spices, tomato puree and cheese. The vegetable mixture is cooked until completely dry and then layered between toasted bread slices for a crispy, satisfying snack. This easy vegetarian sandwich is perfect for breakfast, evening tea, school lunch boxes or a quick snack.

Ingredients

For Tempering

• 3 teaspoons oil
• ½ teaspoon cumin seeds (jeera)
• 1 teaspoon finely chopped green chillies

For the Vegetable Filling

• 4 teaspoons finely chopped onions
• 2 teaspoons curd
• A pinch of turmeric powder (haldi)
• 1 teaspoon ginger-garlic paste
• ½ teaspoon salt, or according to taste
• ½ teaspoon garam masala
• ½ teaspoon cumin powder (jeera powder)
• ½ teaspoon coriander powder (dhaniya powder)
• ½ cup tomato puree
• 1 cup boiled mixed vegetables, such as cauliflower, potato, carrot and beans
• 3 teaspoons grated cheese
• 4 slices milk bread

Method

Prepare the Vegetable Filling

1. Heat oil in a kadai or pan over medium heat. Add cumin seeds and let them splutter.
2. Add the finely chopped green chillies and sauté for a few seconds.
3. Add the chopped onions and cook until they become soft and slightly translucent.
4. Add the ginger-garlic paste and sauté until the raw aroma disappears.
5. Add turmeric powder, salt, garam masala, cumin powder and coriander powder. Mix well.
6. Add the curd and stir continuously so that it blends well with the spices.
7. Pour in the tomato puree and mix everything together.
8. Add the boiled mixed vegetables and gently combine with the masala.
9. Cook the mixture until the vegetables are well coated with the spices and the excess moisture has completely evaporated.

Important tip: The vegetable filling should be thick and completely dry. If the filling is watery, continue cooking until all excess moisture evaporates. A wet filling can make the bread soggy and affect the texture and appearance of the sandwich.

Assemble the Sandwich

10. Heat a tawa or flat pan and lightly toast the bread slices on both sides.
11. Spread an even layer of the prepared vegetable filling over one toasted bread slice.
12. Sprinkle grated cheese generously over the vegetable filling.
13. Cover with another bread slice and gently press the sandwich together.
14. Toast the sandwich on the tawa until both sides are golden brown and crisp and the cheese has melted.
15. Remove from the pan, cut into halves or slices and serve hot.

Serving Suggestions

Serve this Hyderabadi Vegetable Sandwich hot with tomato ketchup, green chutney or your favorite sandwich dip. You can also serve it alongside a cup of hot tea or coffee for a delicious evening snack.

Recipe Tips

• Make sure the boiled vegetables are well drained before adding them to the filling.
• Cook the vegetable mixture until it becomes dry to prevent soggy sandwiches.
• You can adjust the green chillies according to your preferred spice level.
• For a richer sandwich, add extra grated cheese before toasting.
• Brown or whole-wheat bread can be used instead of milk bread.
• The filling can be prepared ahead of time and refrigerated for quick sandwich preparation.

Dal Bukhara Recipe | Restaurant-Style Creamy Black Urad Dal

Dal Bukhara is a rich and flavorful lentil dish made primarily with whole black urad dal. Originally inspired by the cuisine of the historic city of Bukhara in Central Asia, this dish has become a popular delicacy in Indian restaurants.

Although Dal Bukhara is often compared to Dal Makhani, there is a distinct difference between the two. Dal Makhani is known for its buttery flavor and creamy texture, while Dal Bukhara has a more pronounced tomato flavor, giving it a beautiful reddish-brown color and a slightly tangy taste.

Slow-cooked black urad dal combined with aromatic spices and fresh tomato puree creates a comforting dish that pairs wonderfully with roti, naan, paratha, or jeera rice.

Preparation Time

15 minutes

Cooking Time

30 minutes

Serves

4

Ingredients

To Be Pressure Cooked

• ½ cup whole black urad dal, soaked overnight
• 1 tsp finely chopped green chillies
• 1 tsp finely chopped ginger
• 3 tsp finely chopped mint leaves
• A pinch of asafoetida (hing)
• 1 cup water

Other Ingredients

• 3 tsp oil
• ¼ tsp crushed cinnamon
• ¼ tsp cardamom powder
• 2 cloves
• 4 tsp finely chopped onions
• 1 tsp ginger-garlic paste
• 4 tsp finely chopped tomatoes
• A pinch of turmeric powder
• 1 cup tomato puree
• ½ tsp garam masala
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp salt or as required

Method

Step 1: Cook the Dal

Pressure cook the soaked black urad dal along with green chillies, ginger, mint leaves, asafoetida, and water until soft and well-cooked. Keep aside.

Step 2: Prepare the Masala

Heat oil in a pan. Add crushed cinnamon, cloves, and cardamom powder.

Add finely chopped onions and sauté until they turn light golden.

Stir in the ginger-garlic paste and sauté for a minute until aromatic.

Add chopped tomatoes and cook until soft and mushy.

Step 3: Combine and Simmer

Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt.

Mix in the cooked dal and combine well.

Pour in the tomato puree and simmer for 8–10 minutes, allowing the flavors to blend beautifully.

Step 4: Serve

Serve hot with roti, naan, paratha, kulcha, or jeera rice.

Serving Suggestions

• Butter Naan
• Tandoori Roti
• Laccha Paratha
• Jeera Rice
• Steamed Basmati Rice

This hearty and protein-rich Dal Bukhara is perfect for a comforting family meal and tastes even better the next day.

Homemade Tomato Puree Recipe | Easy Fresh Tomato Puree

Making fresh tomato puree at home is simple, economical, and free from preservatives. This homemade tomato puree can be used in curries, soups, gravies, pasta sauces, and many other dishes. It adds a rich tomato flavor and beautiful color to your recipes.

Preparation Time

10 minutes

Cooking Time

20 minutes

Yield

Approximately ¾ cup tomato puree

Ingredients

• ½ kg ripe tomatoes
• 2 cups water

Method

1. Wash the tomatoes thoroughly.
2. Place the tomatoes in a vessel with 2 cups of water.
3. Boil for about 20 minutes or until the tomato skins begin to loosen.
4. Allow the tomatoes to cool completely.
5. Peel off the skin carefully.
6. Using a knife, remove the seeds and the hard white stem portion.
7. Transfer the tomato flesh to a blender and blend until smooth.
8. Your fresh homemade tomato puree is now ready to use.

Storage Tips

• Refrigerate in an airtight container for up to 4 days.
• Freeze in ice cube trays for convenient portioning.
• Store frozen puree for up to 3 months.

Uses of Tomato Puree

• Indian curries and gravies
• Butter chicken and paneer recipes
• Pasta sauces
• Soups
• Pizza sauce
• Stews and casseroles

Fresh homemade tomato puree enhances the taste of dishes while avoiding the preservatives found in store

Baking Partners: A new Baking Group

A group of home bakers helping each other to achieve perfection.

Baking a home made Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group.

Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

Rules are simple, we will choose one recipe and send it out to the group by 16th of every month and the reveal date will be 15th of the next month. On that day we will blog about it. A linky tool will be open during that time and each member can link their post.

First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will able to learn more.

All enthusiastic bloggers interested in baking are welcome, please email Swathi  of Zesty South Indian Kitchen  at favoriterecipes12@gmail.com.

We will appreciate the use of logo or worded link that will help to spread the word.  A bunch of thanks to Tina for designing this beautiful logo

If you   want to make it a gluten or vegan free diet, you can do those modifications also.

Authentic Sindhi Sai Bhaji Recipe | Healthy Spinach and Lentil Curry

Sai Bhaji is one of the most beloved dishes from Sindhi cuisine. The word "Sai" means green and "Bhaji" means vegetables. This wholesome one-pot meal combines fresh leafy greens, lentils, and a variety of vegetables into a nutritious and delicious dish.

Ever since I started making this Sai Bhaji at home, it has become a family favorite. Even my husband, who is usually a picky eater, asks for it almost every week! Packed with the goodness of spinach, lentils, and vegetables, this recipe is proof that healthy food can be incredibly tasty.

The best part is its versatility. You can customize the vegetables based on what you have in your refrigerator, making it an excellent recipe for using up leftover vegetables. Traditionally, Sai Bhaji is served with steamed rice, but it also tastes wonderful with roti, paratha, dosa, or even plain bread.

Why You'll Love This Recipe

✔ Rich in protein and fiber
✔ Loaded with vitamins and minerals
✔ One-pot healthy meal
✔ Kid-friendly and family-friendly
✔ Perfect for meal prep
✔ Naturally vegetarian and nutritious

Preparation Time

20 minutes

Cooking Time

20 minutes

Serves

4

Ingredients

To Be Pressure Cooked

• 2 cups finely chopped spinach (palak)
• ¾ cup chana dal, soaked for 2 hours
• 4 tsp finely chopped onions
• ½ cup finely chopped tomatoes
• 1 tsp ginger-garlic paste
• ½ cup finely chopped carrot
• ½ cup finely chopped beans
• ¾ cup cauliflower florets
• ½ cup finely chopped radish
• 1 tsp garam masala (optional)
• Salt to taste
• ½ tsp turmeric powder
• 1 cup water

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 6–7 curry leaves
• 2–3 dried red chillies, broken
• 4–5 garlic cloves, crushed

Method

1. Combine all the ingredients listed under "To Be Pressure Cooked" in a pressure cooker.
2. Add water and cook for 2 whistles.
3. Allow the pressure to release naturally.
4. Lightly mash the cooked mixture to achieve a thick consistency.
5. Heat oil in a small pan.
6. Add mustard seeds and cumin seeds.
7. Once they splutter, add curry leaves, red chillies, and crushed garlic.
8. Sauté until fragrant.
9. Pour the tempering over the cooked Sai Bhaji and mix well.
10. Serve hot with steamed rice, roti, paratha, or dosa.

Serving Suggestions

• Steamed rice
• Phulka or chapati
• Paratha
• Dosa
• Multigrain roti

Enjoy this comforting bowl of Sindhi goodness with your family!  

Shimla Mirch Ki Kombdi | Roasted Capsicum Chicken Curry Recipe

If you're a capsicum lover, this unique chicken curry is sure to become a favorite. The smoky flavor of roasted capsicum blends beautifully with aromatic spices, creating a rich and flavorful gravy that pairs perfectly with rotis.

Why Capsicum is Good for You

Capsicum is not only delicious but also packed with nutrients:

• Low in fat and carbohydrates, making it a weight-loss-friendly vegetable.
• Rich in antioxidants such as beta-carotene, lutein, and zeaxanthin.
• An excellent source of Vitamin C and Vitamin A, which help strengthen immunity.
• Supports heart health by helping regulate blood pressure and cholesterol levels.
• Contains capsaicin, a compound known for its anti-inflammatory and potential cancer-fighting properties.
• May help support overall health and wellness when included as part of a balanced diet.

This delicious curry is a wonderful way to enjoy the goodness of capsicum in a comforting meal.

Ingredients

For the Curry

• 250 g chicken
• 3 tsp oil

For the Masala Paste

• 1 roasted capsicum, deskinned, deseeded, and finely chopped
• 1 tsp finely chopped fresh fenugreek (methi) leaves
• 1 tsp finely chopped green chillies
• 1 tsp cashew paste (made from 4 cashews)
• A pinch of turmeric powder
• 1 tsp roasted cumin seeds
• ½ tsp salt
• 1 tsp yogurt (dahi)
• 2 tsp poppy seeds (khus khus)
• 1 tsp grated coconut
• 4–5 garlic cloves
• 1-inch piece ginger
• 1 tsp crushed cinnamon
• 2 cloves
• 2 green cardamoms
• 1 tsp peppercorns

Shortcut: You may replace the last six ingredients with 1 tsp garam masala and 1 tsp ginger-garlic paste.

Method

Step 1: Roast the Capsicum

Roast the capsicum directly over an open flame until blackened and charred on all sides.

Step 2: Prepare the Masala Paste

Allow the capsicum to cool. Remove the skin and seeds, then chop it finely.

Blend the roasted capsicum along with all the ingredients listed under "Masala Paste" to form a smooth green paste.

Step 3: Cook the Curry

Heat oil in a kadai.

Add the chicken and prepared green masala paste. Mix well and cook on medium heat until the chicken is tender and fully cooked.

Step 4: Serve

Garnish with a swirl of fresh cream and serve hot.

Serving Suggestion

This flavorful capsicum chicken curry tastes best with:

• Roti
• Chapati
• Phulka
• Naan

Gobi Masala Dosa Recipe | Spicy Cauliflower Masala Dosa for Breakfast

Spicy, flavorful, and packed with the goodness of cauliflower, this Gobi Masala Dosa pairs perfectly with hot sambar and coconut chutney. A great choice for weekend breakfasts or special occasions!

Ingredients

For Tempering

• 3 tsp oil
• A pinch of hing (asafoetida)
• 1 tsp coarsely crushed peppercorns
• 1 tsp finely chopped green chilies

For the Gobi Masala

• 4 tsp chopped onions
• 4 tsp chopped tomatoes
• 1 tsp ginger-garlic paste
• 2 tsp finely chopped mint leaves
• ½ tsp curd
• ½ tsp salt (or to taste)
• ½ cup finely chopped cauliflower
• A pinch of turmeric powder
• ½ tsp garam masala
• ½ tsp red chili powder
• 1 tsp coriander powder
• Fresh coriander leaves for garnish

Other

• Dosa batter, as required

Method

1. Heat oil in a kadai and add hing, crushed peppercorns, and green chilies.
2. Add the chopped onions and sauté until they turn translucent.
3. Stir in the tomatoes, mint leaves, and ginger-garlic paste. Cook until the tomatoes become soft and mushy.
4. Add turmeric, garam masala, red chili powder, coriander powder, curd, salt, and finely chopped cauliflower.
5. Mix well and cook until the cauliflower is tender. Garnish with fresh coriander leaves and keep aside.
6. Heat a dosa tawa and spread a ladleful of dosa batter into a thin circle.
7. Cook until the dosa turns golden and crisp.
8. Place a portion of the gobi masala on one side of the dosa and fold it in half.
9. Serve hot with sambar and chutney