Sometimes I'm confused..

Sometimes I'm confused by what I think is really obvious. But what I think is really obvious obviously isn't obvious...

So yesterday I thought that it was one of the challenge reveal dates, but thought it was the Daring Bakers which I havn't tried in the busy and frantic days that Ive had the past weeks..

I didnt check if it was Daring kitchen which had Indian Dosa this time which in fact I'd tried immediately after the challenge was revealed...and had a nice picture all taken and uploaded too...

One of my feeds actually brought me out of the fog today and late, but not never..here it is..Lovely Dosa...this is how it was packaged and eaten around my place and I cannot forget the numbers of lovely dosas we used to devour during those early evening , after college..with friends..on our 2 wheels...aah...

Neways...Debyi from The Healthy Vegan Kitchen hosted the event this time around and I would like to try an alternative recipe some time, I made this lovely dosa with the recipe handed over by my ma-in-law - the traditional south indian dosa recipe :

1 cup rice

1/3 cup urad dal

1 tsp fenugreek seeds

Soak 5-6 hours and grind with little water. Let ferment overnight. Add some more water and salt to make batter consistency when ready to make dosa.

Filling :

5-6 potatoes

1 medium onion

1 tsp chat masala

1 tsp oil

Boil the potatoes, peel and mash them. Heat the oil, saute onions and mix potatoes and chat masala in it.

Heat the pan/tawa and spray some oil and some drops of water and wipe it off the hot pan. Spread the batter into a pancake. Take the filling and spread it layered over the dosa. Once the cooked side is crispy fold the dosa like a wrap and cut into pieces Serve with chutney and/or sambar.

Thank you Debyi for bringing this amazing and ubiqiutous Indian Dosa to the DaringKitchen !!

Vegetable stew

From time to time I get frozen idi-appam from the Indian store and make a stew or theeyal to go with it.. This is a traditional south-indian, typically keralite combination , and I have come to like it by virtue of embracing the cuisine that is my husband's mother-cuisine..something like mother-tongue :)

This is very simple but delicious dish and goes well with rice/roti/dosa too..

4 medium sized potatoes, square cuts

1 cup chopped cauliflower

1/2 cup chopped carrot

1/2 cup chopped green beans

4-5 nos black peppercorn

2-3 green chillies, slit in the middle

1/2 can coconut milk

salt to taste

black pepper to taste

1/2 tsp mustard seeds

8-10 curry leaves

In a wide pan, add potatoes , whole pepper corns, green chillies and saute for a minute...add some water and let cook for 5 mins..add beans , carrots, cauliflower one by one and let cook in water at medium heat. Add salt.

Once the vegetables are cooked al-dente, turn off the flame and add 1/2 can of coconut milk and stir. Add black pepper powder to taste.

Bring some oil to heat , add mustard seeds to splutter and curry leaves. Pour on the vegetable stew .