Sheetal Kamat

In the search of eating some different vegetables than the usual routine we get every week we got bottle gourd.. Which turned out to be too huge for both of us to finish, so we had variety of items out of it.. This one is one of the fastest bfast out of it..

Dudhi (Bottle Gourd) Dosa
1 cup grated dudhi(Bottle gourd)
1 cup rice powder
1/2 cup bason
1 spoon jeera
2 spoon saunf
1/2 spoon methi
2-3 green chillies
1 cup milk
1/2 cup water
Salt to taste

  • Crush jeera, saunfm methi to get powder
  • Mix it with rice powder, bason, and grated dudhi(Bottle gourd)
  • Add finely chopped chillies, salt, milk and water
  • Heat tawa (preferably non stick tawa) and pour this prepared batter on it and spread it quickly

These dosas are little thicker than normal dosas and taste best when served with pickle

Sheetal Kamat

I had taken a short break (couple of weeks) as i wasn't feeling that enthusiasm to cook inside myself. After a Pune trip i did feel like cooking again :) And this was the break fast item i tried.. I had tried egg pattice earlier also but it had been really oily and had caused throat problem for both of us.. so i was little bit worried when i attempted it again but it really turned out well and so far no throat problems :D

Egg Pattice
1/2 cup Maida
1/2 cup wheat flour
2 eggs
1 onion finely chopped
1/2 spoon red chilli powder
Salt to taste

  • Make dough out of maida, wheat flour and salt to taste and keep aside for 10 to 15 minutes
  • Beat eggs and mix finely chopped onion, red chilli powder and salt
  • Make small balls out of dough and roll small fulka type rotis
  • Preapre sticking mixture by mixing little maida and water
  • On each roti, add around a spoon for 2 full of mixture of egg and quickly close all four sides of the roti by folding and sticking the sides of the roti
  • Fry on low heat on a pan

Ajoy suggested of having cut green chillies instead of red chilli powder for that extra punch, but since yesterday i had already cooked khichadi with too much of chilli i wanted to avoid it. But i guess it would taste better (i remember i had made it with green chillies earlier.
Earlier i had prepared the pattice by deep frying them in the pan but it had turned out too oily, especially because the egg mixture comes out from pattice and soaks too much of oil. So this time i tried it on tawa and it turned out less oily but then less crispier as well. I would like to try cooking it for some time on tawa till internal mixture is well set and then deep frying it in pan for crispier pattice.
I would also want to try to use grated boiled eggs mixted with chillies, salt, corriander leaves instead of egg mixture, but that would be completely different taste i suppose so might turn out to be some different recipe

Sheetal Kamat

Mom dad arrived yesterday and I wanted to cook something different.. And i also wanted to finish off all the green vegies i had so came up with this vada.. It tasted pretty well..

2 cup palak(spinach) leaves
1 cup methi leaves
1/2 cup corriander leaves
3 cup bason
3 spoon rice powder
1 green chilli
1 spoon red chilli powder
1/2 spoon jeera powder
1/2 spoon corriander powder
Salt to taste

  • Chop all the green vegies - palak, methi and corriander finely
  • Mix them well and add finely chopped green chillies
  • Add bason, rice powder, red chilli powder, jeera powder, corriander powder, salt and mix well
  • Add little water and form thick vada dough
  • heat oil in a pan
  • Add 2 spoon of heated oil to the vada batter and mix well
  • Make small flat vadas out of this dough and fry them in oil on medium heat

Add salt to the chopped vegies and keep aside for some time that way there will be some water because of salt that can be accomodated while making dough itself otherwise batter might become sticky and loose after some time.
Make vadas flat so that they are crispy and fried inside out

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