Saturday, 28 February 2015

BEETROOT DOSA/CRÊPE WITH PUMPKIN PEEL CHUTNEY - WELCOME SPRING


Each season that paints our life resembles the different shades which bind our every day. And as we were always taught that nothing is permanent and change is the only truth, what better way to live this saying other than experience the magic of the seasons. Spring in India heralds the celebration of happiness after a cold , grey winter. As the sky paints itself in Gold the earth too is carpeted with bright happy flowers. People also loose themselves in the fervour spring brings by rejoicing with music and songs. As the drums beat, the birds also join in chirping merrily. The fragrance of the Jasmine flowers and the new leaves on the mango trees sends a flood of joy through everyone. 



As children we knew spring had arrived when the Indian cuckoo or Koel Bird cooed in our gardens, kites dotted the skies and the whole world around would wear a cloak of radiance. Swings were put up in the gardens and we were allowed to play outside longer. The woolens were tucked away nicely for the next winter and the first ice - cubes appeared in our glasses. Then the festival of colours Holi would come and sprinkle our hearts with its many hues. The impact of spring was so intense that even when it did give way to summer the smiles would not fade away from most lips. 


But then there are places in the world where Spring do not visit. Then how do you introduce your little ones growing up there to the magic of Spring. I do by adding spring to food and attire. So the Spring series is my attempt to spread the blush of this beautiful season and tint my family with it.

Discussed many times, Breakfast is the most important meal of the day. So I inject spring into my dishes through this very simple widely popular breakfast dish Dosa and serve it with a very flavoursome PUMPKIN PEEL CHUTNEY. So let's start with the Beetroot Dosa followed by the Pumpkin Peel Chutney. 

BEETROOT DOSA/ CREPE RECIPE:


YIELDS - 8-10 MEDIUM SIZED DOSAS OR CRÊPES
CUISINE - INDIAN/SOUTH INDIAN
TYPE - BREAKFAST
TIME - 10 MINUTES PREPARATION + 30 MINUTES COOKING

INGREDIENTS:

1) 500ml Dosa Batter ( Available in Indian Stores or many Supermarkets ) or you can click this link for Homemade batter SANJEEVKAPOOR.COM
2) 1 Large Beetroot, Chopped, Peeled and Juiced.
3) 1 Large Onion finely chopped
4) Oil to make the Dosas

COOK WITH ME IN SIMPLE STEPS:

STEP 1:
Wash the beetroot thoroughly under running water. Peel the skin off the Beetroot either with a knife or Vegetable Peeler. Chop the beetroot roughly into square cubes. In a food processor grind the Beetroot into a paste. Empty the contents from the food processor jar into a Strainer. With a little pressure from your fingers take out the juice from the beetroot into a bowl, discarding the coarse dry leftovers thereafter. 


STEP 2: 
Add the Beetroot juice to the Dosa batter. Be careful not to add too much so as not to make the batter really thin and runny. Just add enough to get the right pouring consistency required for Dosas or Crêpes. Mix in well to inject the batter with a lovely pink tinge. 

  

STEP 3:
On a skillet/Tawa, pour the Dosa batter and spread in a circular motion with a ladle. Sprinkle the finely chopped onions evenly all over the Dosa disc. Drizzle little oil, especially towards the edges, cover with a lid and cook for 1/2 a minute to a little more. Once the bottom of the Dosa is cooked  thoroughly and gets a golden coloured tinge, remove lid and flip the Dosa to cook the inner side for 15-20 seconds. Now your beetroot Dosa is done, plate and serve the crisp healthy Dosa in its lovely red colour with the Pumpkin Peel Chutney.

  

    
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INGREDIENTS:

1) 500 ML Dosa Batter ( Available in Indian Stores or many Supermarkets ) or you can click this link for Homemade batter SANJEEVKAPOOR.COM
2) 1 Large Beetroot, Chopped, Peeled and Juiced.
3) 1 Large Onion finely chopped
4) Oil to make the Dosas

COOK WITH ME IN SIMPLE STEPS:

STEP 1:
Wash the beetroot thoroughly under running water. Peel the skin off the Beetroot either with a knife or Vegetable Peeler. Chop the beetroot roughly into square cubes. In a food processor grind the Beetroot into a paste. Empty the contents from the food processor jar into a Strainer. With a little pressure from your fingers take out the juice from the beetroot into a bowl, discarding the coarse dry leftovers thereafter. 

STEP 2: 
Add the Beetroot juice to the Dosa batter. Be careful not to add too much so as not to make the batter really thin and runny. Just add enough to get the right pouring consistency required for Dosas or Crêpes. Mix in well to inject the batter with a lovely pink tinge. 

STEP 3:
On a skillet/Tawa, pour the Dosa batter and spread in a circular motion with a ladle. Sprinkle the finely chopped onions evenly all over the Dosa disc. Drizzle little oil, especially towards the edges, cover with a lid and cook for 1/2 a minute to a little more. Once the bottom of the Dosa is cooked  thoroughly and gets a golden coloured tinge, remove lid and flip the Dosa to cook the inner side for 15-20 seconds. Now your beetroot Dosa is done, plate and serve the crisp healthy Dosa in its lovely red colour with the Pumpkin Peel Chutney

CHECK LIST : 
1) Beetroot, 2) Dosa Batter, 3) Onion

Reference : 

PUMPKIN PEEL/SKIN CHUTNEY RECIPE :


CUISINE : INDIAN /SOUTH INDIAN 
TYPE : CHUTNEY/DIP 

INGREDIENTS:

FOR PUMPKIN PEEL /SKIN CHUTNEY
1 CUP = 85 GMS / 3 OZ (APPROXIMATELY)

1) 1 Cup Pumpkin Peel/Skin tightly packed
2) 6 Dry Red Chillies ( you can adjust the numbers according to your family's heat preference)
3) 8-10 Shallots / Small Onions
4) 1 Tbsp Split Chickpeas/Chana Dal
5) 1 Tbsp Coriander seeds
6) 4-5 Cloves Crushed Garlic
7) A few curry leaves
8) A small lemon size Tamarind
9) Salt to taste
10) 1 tbsp oil

COOK WITH ME IN SIMPLE STEPS:

STEP 1:
Heat oil in a pan. Add the Bengal Gram/Chana Dal, Dry Red Chillies, Coriander Seeds and slightly roast till the Chana dal becomes a golden brown colour. Add crushed Garlic, Shallots and Curry leaves and toss around for a few seconds. Add the Pumpkin Peel/Skin and mix well. Now add the tamarind, mix well and toss all the ingredients in the pan together, till aromatic and partially cooked. Season with salt and add a little water after that.

STEP 2:
Cool all the ingredients in your own and blend them into a smooth paste in your food processor. To add variation to the flavour of your Chutney you can add dry red chillies now, without roasting instead of adding them with the Chana dal in the pan in the very beginning and then blend them all together.

STEP 3:
Finally temper the Chutney with Mustard Seeds, Red Chillies and Curry Leaves. Serve in a bowl as an accompaniment/chutney with your Beetroot Dosa.

CHECK LIST:
1) Pumpkin peel/skin, 2) Dry Red Chillies, 3) Shallots/Small Onions, 4) Split Chickpeas/Chana Dal, 5) Coriander Seeds, 6) Garlic, 7) Curry Leaves, 8) Tamarind, 9) Salt, 10) Oil



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