South Indian Crispy Dosa

Ingredients:

Urad Dal - 1 cup
Dosa rice - 2 cup
Fenugreek seeds - 1 tsp
Salt as required
Water as needed

Soak Urad dal, rice and fenugreek seeds overnight. Next morning grind it to a fine paste. Add salt and water as required ( pancake consistency)
Let it sit for 8 hrs according to the weather. If its in 20 degree C, 8 hrs is all enough for the batter.

Use a flat skillet to make dosa. I don't use oil for dosa, I make it paper thin and crispy. It goes well with coconut chutney and Sambhar.

Bubble Tea

Ingredients:

Dried boba tapioca pearls -1/4 cup

Tea Bags- 1- 2 

Water- as required
Sugar - 1/2 cup
Milk - any flavor 

Combine boba with 2 cups of water and bring it to boil. Add sugar to it. Cook the boba to 15-20 minutes. let it cool down. 

In the meantime,boil another cup of water and use your tea bag according to your taste( 1 bag -regular tea, 2 bag- strong tea) let it sit for 15 minutes.

In a tall glass, add the boba ,tea and then add your choice of milk( any flavor) I add the regular milk as I was making the classic boba tea. sweeten to taste with a simple syrup.

Mango Breeze

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2 shots svedka (Mango-Pineapple)

1 mango -cut in small pieces

1 orange- peeled 

lemonade - 1 cup

Mint leaves a few

• Muddle mint, orange and mangoes in a highball glass.

• Fill with ice, then add svedka.

• Top with lemonade and stir gently, then garnish with  fresh mint

The Heat Breaker

Mint Leaves - 5-10
Fine Sugar - 1tbsp
Freshly squeezed lime juice - 1tbsp
Svedka(Mango-Pineapple) -  2 shots
Seedless watermelon pureed - 1 cup
Lemon wedges from 1 

In the bottom of a large shaker, muddle the mint, sugar and lime juice. Fill the shaker with ice. Add the svedka, watermelon puree and the lime wedges; shake well. Pour it to glasses over ice.

BLT (Bacon, Lettuce and Tomato) with a Twist ;)

Ingredients:

Sandwich Bread– 4 slices (any regular Bread) 
Shredded Mozzarella – ¼ cup

Basil Pesto – 4 tsp (or Mayo)
Bacon – 6

Roasted Turkey Breast -2 slices
Tomato – 1 sliced
Baby Spinach -1/2 cup
A Few Fresh Basil leaves
Little drizzle of Olive oil

Preparation:

Preheat a grill pan over medium high heat, cook the bacon for about a minute on each side and remove to a plate.
 Spread 1 tsp of pesto on each slice of bread. Trust me it’s taste better than mayo. Top one slice of the bread with about 2 Tbsp of the mozzarella, then stack on to a couple of tomato slices then cooked bacon, I cut the bacon in half and spread it over. For one sandwich 3 bacon ;). Then one slices of Turkey, a handful of spinach, a few basil leaves and 2 more Tbsp of cheese. Top it all with another bread slice, drizzle a tiny bit of oil on your preheated grill pan and cook each sandwich for about 3 minutes or so on each side or until the cheese has melted. 

Churros

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Ingredients:

All purpose Flour or Maida – 1 cup

Water -1 cup

Butter- ½ cup

Salt – ¼ tsp

Sugar- ¼ cup

Ground cinnamon – ¼ tsp

Eggs- 3

Oil for frying

Preparation:

Combine 1 cup of water with the butter and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and stirring constantly, gradually beat the eggs into the dough.

Heat oil for frying in deep-frying pan or skillet. Spoon the churros dough into a pastry bag fitted with a large tip(pic attached)

Squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a spoon, transfer churros to a paper towel-lined baking sheet to drain. Combine 1/2 cup sugar and cinnamon. Roll them in the cinnamon-sugar.

Great Appetizer to go with tea ;)

Parippu Dosa and Garlic Chutney

Ingredients:

Idli Rice - 1 cup
Urad Dal – 4 tbsp

Toor Dhal – 4tbsp

Chana Dal – 4tbsp
Moong Dhal - 4 tbsp
Turmeric powder – 1 tsp
Asafetida– a pinch
chili powder-1 tsp

Salt to taste

Dosa:

Soak the rice and for 8 hrs. Grind it together to a coarse paste. Keep it overnight.

The very next day add salt, turmeric powder, Asafetida and chili powder to the batter.

Heat the dosa tawa , take one ladle full and spread the batter as we do for dosa. Drizzle little oil, lower to medium heat. You can see the dosa’s loop turns slightly brown. It’s done.

Crispy dosa’s are ready, so serve hot with chutney. 

Garlic Coconut Chutney

Ingredients:

Grated Coconut- ½ cup

Chana dal – 1tbsp

Dry red chilies -4 no:s (or to spice level)

Coriander Paste-1tbsp or coriander leaves chopped 1 tbsp

Garlic Cloves-4 pods

Water as required

Salt to taste

Preparation:

Heat a teaspoon of oil in a tawa. Add chana dal, garlic, red chilies, sauté well. To this add the grated coconut. Sauté it till its aromatic. Turn of the heat. Grind the mixture to a fine paste.

You can garnish the chutney with oil, curry leaves and mustard

Serve the garlic coconut chutney with Idli, Dosa or Vada