Sheetal Kamat

My love for set dosa started the very first day i ate it in bangalore. I just love this fluffy thick dosa served in set of three medium sized ones. Finally I did some research for recipe. Most of them were using soda which i didnt want to use. Also found out that they use poha in it. So adapted those ingredients to the my dosa recipe. Outcome was awesome :) Infact I made it like 2 weeks back and before I could click photos, they were over :) And already been asked for repeat. So this week I prepared it again and first thing I did was click the snap :)

Set Dosa
2 Cup Rice
1 Cup Idly Rawa
3/4 Cup Udid Daal
1 Cup Poha
1 Spoon Methi Seeds
Salt to taste

  • Soak Rice, Idly rawa, udid daal and methi seeds seperately in the morning.
  • In the evening soak poha for an hour
  • Grind the rice to fine paste.
  • Mix udid daal and Methi seeds and grind it to fine paste.
  • Grind the idly rawa to form fine paste
  • Grind Poha as well to the paste.
  • Mix all these pastes really well and keep in warm place overnight
  • Next day morning, add salt and water enough to make free flowing consistency. Mix well.
  • Heat tawa on low-medium flame.
  • Sprinkle few drops of oil and pour a cup of batter.
  • When the one side is one, sprinkle couple of drops on top of the dosa and flip it to cook the other side.
  • When the other side too turns light brown, take it out and serve.

This dosa is normally served with mixed vegetable, but i dont like it at all so instead i served it with peanut-curd chutney without using optional items. It went well.

Sheetal Kamat

I loved this dish a lot since my childhood. Probably then I didn't realise it was the healthiest dish that I loved :D Just like the name says it uses almost everything that's in your fridge :)

1 Cup Beans
1/2 Cup Mutter
2 Drum Sticks
2 Corn Cobs
1 Potato
1 Sweet Potato
1 Raw Banana
1.5 Spoon Tamarind
1/4 Cup Jaggery
1/2 Cup Coconut
1/4 Spoon Corriander Seeds
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A pinch of Asafoetida
2 Spoon Ghee
Salt to taste

  • In a half cup of water add the tamarind and keep aside.
  • In a pan, add beans and 4 cups of water and cook over high flame for 5 minutes
  • Cut each corn cob into 3 pieces and add the corn cob pieces and another 2 cups of water, Cook for another 5 minutes
  • Add drum sticks - cut into pieces, potato cubes, raw banana pieces, pieces of sweet potato and another 2 cups of water. Cook till they are almost done
  • Mean time grate coconut, tamarind (with its water that was it soaked in) and corriander seeds adding half cup of water.
  • Add it and mutters to the almost done vegetables.
  • Add turmeric powder, jaggery, red chilli powder and salt and simmer it.
  • In another small pan, add ghee and let the mustard splutter in it.
  • Add asafoetida and mix the tadaka with the vegetable.

You can optionally add 1 cup of pumpkin pieces too, but I couldn't as it wasn't available in the store here.

Sheetal Kamat

One of my favorite sweet dish, so much so that every Saturday mom use to make this for lunch and i always looked forward to it. Finally I decided to make it on my own, off course with the recipe help from mom. I modified it a little bit though.

1 Cup Harbara Daal
3/4 Cup Jaggery
1/2 Cup Cashews
1/2 Cup Raisins
3 Cup Milk
A pinch of Cardamom Powder
Salt to taste

  • Pressure cook the harbara daal by adding 1.5 cup water over 4-5 whistles.
  • Add jaggery, cashews, raisins, cardamom powder and salt and cook over medium flame for 5 minutes. Let the mixture cool down
  • Add milk to the cooled mixture and serve

Isnt it simplest sweet dish ever :) The taste is amazing esp because of jaggery, daal and dry fruits.
You can use coconut milk instead of normal milk but since mom uses milk I used same.

Sheetal Kamat

Last week I made this but didn't get time to post it. Long time ago Anuja had asked me about preparing the biryaani with something veg. I remember she mentioned that she doesn't want it with paneer but I just couldn't help but make it with paneer. So sorry for fulfilling your wish only half way through but this recipe is just for you. Hope you get to try it and like it :) It turned out a simple affair and yet very delicious. This one is inspired by Spicy Biryaani recipe but I modified it little bit so as to take Paneer taste into account.

Paneer Biryaani
3 Cup Rice
400g Paneer
4 Tomatoes
3 Onions
2 Potatoes
1 Cup Cashews
1/2 Cup Almonds
8 Cinnamon
15 Cloves
15 Cardamons
1/2 Spoon Poppy Seeds
1/2 Spoon Black Pepper
1 Spoon Jeera
1/2 Spoon Saunf
1/2 Spoon Turmeric Powder
1 Spoon Red Chilli Powder
1 Spoon Corriander Powder
1/2 Spoon Ginger Paste
1/2 Spoon Garlic Paste
1/4 Cup Curd
1/2 Cup Milk
2 Pinch Saffron
8 Spoon ghee
4 Spoon Butter
Salt to taste

  • Cut the paneer into cubic pieces
  • In a bowl, mix turmeric powder, red chilli powder, ginger paste, garlic paste, curd and salt to taste.
  • Add cubed paneer pieces in it and mix well so that the marrination is completely covering the pieces. Keep it in dry, cool place for around couple of hours.
  • Soak rice in warm water and keep aside
  • In a pan add butter and shallow fry the paneer pieces to light brown tinge over medium heat. Keep them aside
  • In same pan, in same butter, add 4 cinamon, 5 cloves, black pepper, poppy seeds, jeera, sauf, corriander powder, almonds and 1/2 cup cashews and roast it over low-medium flame till light aroma feels the air. The masalas would be light brown by now.
  • Add one diced onion and cook till onion turns light brown. Let the mixture cool down.
  • In a mixie grind 3 tomatoes and keep aside.
  • Grind the above cooked masala with remaining tomato to form fine paste.
  • In a pan, add 2 spoon of ghee and this masala and roast for a while.
  • Add tomato puree and salt to taste in it and cook till the gravy thickens
  • Add paneer pieces and cook till the gravy dries completely. Keep aside.
  • Pressure cook potatoes, cut them into slices after removing their cover and keep aside.
  • Warm Milk, add saffron and keep aside.
  • In a pan, boil water and add the soaked rice. Cook till almost done.
  • Drain remaining water and run it through cold water.
  • In a small pan, heat 4 spoon of ghee and add 4 cinamons, 10 cloves, 15 cardmom and salt to taste. Roast for couple of minutes and add it to the rice. Mix well and keep aside.
  • Cut the remaining 2 onions into thin slices.
  • In a Pan, add little oil and fry the onions onto medium-high flame till they are light brown in color. Keep aside.
  • In same oil, fry the remaining 1/2 cup cashews and keep aside.
  • Grease the cooker with 2 spoon of ghee and layer biryaani. Spread the potato slices to cover the cooker bottom first. Spread 1/3 of rice, then spread a layer of half of paneer masala, sprinkle some cashews, and browned onions.
  • Do the same layering again (Rice, masala, cashews and onions) and then cover it with remaining 1/3 portion of rice.
  • Sprinkle Some more cashews and onions, keeping aside a few for decoration.
  • Make few through and through holes through the layered biryaani with the back of spatula.
  • Spread the saffron milk in them.
  • Cover with the lid and pressure cook over low heat for 25- 30 minutes.
  • Garnish with left cashews and onions and serve.

I used 1 layer of rice 1/2 paneer and then again another layer of rice with rice from just 2 cups of raw rice. Also used half quantity of cashews, onions and garnishing spices. Stored the remaining half portion of paneer masala for later use this week. I just had to do the rice and onion portion again and could quickly make the dinner. Helped on the hectic day a lot. :) And it tasted even much better as well because of storing masala for few days :)
I always use the potato layering to cover up cooker so that the biryaani doesnt get burnt while pressure cooking it. I am speechless for that idea, helps a lot.
Also stored the marrinated paneer in fridge since it was quite hot here. But i think even in other time thats a better way so that it dries even further and the marrination sticks to paneer.

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