Kidney Bean Sandwich Indian Style | Masala Rajma on Sandwich Toast

I know Breakfast Mela is coming to a closure soon, as always I still have a long list of dishes I am yet to prepare. Athamma had soaked these Kidney beans / Rajma for a salad but we didn't get to make it. So since I had planned bread for breakfast I decided to make a stuffing with rajma instead of cheese and jam. Well there are takers for a sandwich only if it's made in the Indian Style, so naturally the stuffing had to be spiced up.

When I think of these spiced lentil spread for sandwich, I remember those potato mint spread I used to make years ago. Though I have quite forgotten what actually went into that now, I would try to recreate that again. But for now let me settle down with a toast that is very delicious.

This goes for my Breakfast Mela 

I also remembered on time that I could send this to another favorite event of mine, My Legume Love Affair 35 hosted by Smitha, an event started by Susan

Kidney Bean Sandwich Indian Style | Masala Rajma on Sandwich Toast

Rajma / Kidney Bean - 1/2 cup
Onions - 1/2 cup
Tomato - 1/2 cup
Ginger Garlic paste - 1/2 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 /2 tsp
Salt to taste
Oil - 1 tsp
Turmeric powder a pinch
Garam Masala a pinch
Butter - 1/2 tsp

Bread Slices - 8
Butter for toasting.

Method Prepare:

Wash and soak the rajma overnight. sometimes this doesn't get soaked well, so you might have to soak it a little longer. then pressure cook the beans till it is tender.

Then heat a non stick pan, add 1 tsp oil, saute the finely minced onions, saute till it turns colour. Then add ginger garlic paste. cook for couple of minutes.

Then add tomato puree and continue cooking well. Add all the other spices except butter. Cook on high for the spices to get done.

Add 1/2 cup water and bring to boil. Gently mash the beans and mix well. Cook till all the moisture is gone, the beans get into a thick sauce. Add the butter and simmer for 5 mins.

Meanwhile heat a griddle/tawa, grease the bread slices with butter. Toast on both sides. Scoop the stuffing over one slice, place the other slice on this and press well.

Toast the sandwich for couple of minutes until it becomes crispy.

Hope you are sending in your breakfast mela entries soon!

Ganji Dosa with Ulli Karam, Aloo Masala | Porridge Crepes with Onion Spice paste, Potato Curry ~ 101 Dosa Varieties!

It was typically one of those moments when you felt you had the gold pot in your hand. Well not really a gold pot but rather a recipe that brings back golden memories. This happened when I was talking to Amma on her latest Dosa recipe that she was telling me. In passing she mentioned, "You know you always said you loved those Dosas that your Ammamma made, well to what I remember this was what she used to make". It was all said so casually that I might have missed if I hadn't paid attention to what she was saying.

I plead guilty of being distracted at times when either Amma or Athamma are in their recipe narrations. Not that I am not interested but in the sense I hardly can remember so many recipes that they tell me. Nor is my memory so accurate to recite a recipe with its proportion just like that. Well I was glad that I was paying attention because I had to make this Dosa and to finally write this post.

I can still remember that aroma whiffing out of my grandmom's chimney! During our summer holidays when we visit them, we used sleep on the terrace. They allow us to sleep late, hoping that we will be up when the hot sun shines on us. But much before that, I used to wake up with that delicious aroma of Dosa being made. I am not sure I can aptly put in words the way it smells. But imagine getting up from dreams to land into heaven again!

The Dosas look pristine white, so delicate and soft, yet taste so heavenly. Served with Groundnut Chutney that can only taste as good as it can be, if ground in mortar and pestle. The best combo I have ever eaten, the dosas would be porous and soft, with smoke infused smell as it was cooked on a stove that used wood, it leaves a unforgettable mark in your memory

Those days, as there were no grinders, the batter was made by pounding rice. The powder is then mixed with water and left to ferment. Amma says her mother used to make porridge with the final left out grains that doesn't get pound into fine powder. This porridge was then mixed into the batter.

We can call this Kanji Dosa with Onion paste with Kalagu Curry in Tamil.

Potato is called as Bangaladumpa in some parts of Andhra.

Ganji Dosa with Ulli Karam, Aloo Masala

Ingredients Needed :

Gaji Dosa

Raw rice - 2 cups
Urad dal - 50 gms
Methi / Fenugreek Seeds - 1 tsp
Salt to taste
Oil for making dosas
Rice flour - 1 tsp

Ulli Karam

To make paste enough for 4 dosas

Onions 1 medium
Green Chilis - 2 medium
coconut -  1/3 cup
Jaggary - 1 tsp

To make the Potato Masala

Method to prepare:

To make the Gaji Dosa/ Porridge Dosa

Wash and soak the raw rice for 4 hrs. Once done, grind the rice and ferment overnight.

Next morning make rice porridge with 1 tsp of rice flour. Allow it to cool and mix it to the fermented batter.

To make the Ulli Karam

Take green chili, onions in a bowl and boil till the chillies turn colour. Then cool the ingredients, add coconut, jaggary, salt and grind everything together


Make Potato Curry and keep it ready

To Make the Dosas

Heat a tawa and grease oil over it. Scoop a ladle of batter and spread into thin crepes, Sprinkle oil on sides.

Spread a spoon of the Ulli karam all over the dosa. Scoop the potato masala in the middle and roll the dosa as you do with the regular masala dosa.

Another entry for my Breakfast Mela!

Onion Dosa | Indian Crepe with Onions ~ 101 Dosa Varieties!

As a self professed hard core lover of Dosas of all types, I can't but get excited when I am trying a new Dosa variety. It was my aim to cover 101 types of Dosas, though I have only about 35 of them till date. This Onion dosa had always being on top of my mind, ever since I read about it in a paper cutting that has been with me for years now. But reading the recipe, I realised that the instructions weren't clear, which got me relook at my own instructions wanting to make sure my readers don't get into such soup! In the end I had to tweak the recipe as per our taste.

I had posted this in Beyondcurries When we choose the theme as Indian Breads. I looked up to know what gets covered as part of Indian Breads, I was pleasantly surprised to see that even crepes or Dosas are part of Indian Bread. So I was keen on expanding my knowledge by trying yet another type. This dosa is very similar to the regular Adai that is prepared, though its taste is elevated by adding onions and other ingredients.

I was particularly looking for one that doesn't require fermentation or long hours of soaking. Having a full time job, imagine the hassle you will have, if you have to worry about soaking the dals for hours and then again fermenting it. It surely ends up as a regular lengthy process.

Whenever I make Dosas that are instant, of course not as instant as Goduma Dosa or Rava Dosa which only needs 15 mins of soaking time, these are instant in sense you don't have to worry whether they ferment well or not. Of course the down side of this is that, you don't always have a crispy crepe in process. But then for a Dosa lover, any dosa is fine by standards.

You can still get these dosas crisp by adding Rice flour and making the batter really thin. But that again takes practice in spreading the batter properly. So forgot the hassle and enjoy as such. This dosa is one good variety to try if you are bored of the usual ones.

With the Breakfast Mela, I thought I should work on my list again to make it close to 101 Dosa varieties if not the entire number.

Onion Dosa ~ Onion Crepes

Soaking Time : For the dals 4- 5 hours
Fermenting Time / Resting Time for the batter : 30 - 60 mins
Preparation Time for batter : 10 mins
Yields : 10 medium dosas or more

Ingredients Needed:

Channa Dal - 50 gms
Toor Dal - 50 gms
Raw Rice - 50 gms
Fresh Coconut grated - 50 gms
Onions - 2 medium
Dry Red Chili - 4 nos (as per taste)
Salt to taste
Tamarind - small gooseberry
Fresh Coriander leaves - 1/2 cup
Oil for cooking the dosas

Procedure

Wash and soak the dals and rice for 4- 5 hours. Grind to fine paste and let to rest for 1 hour.
Soak Tamarind separately in a bowl till soft and extract pulp.
Grind Onions, Red chilis, coconut, coriander leaves to fine paste.
Then mix this onion paste, tamarind pulp, salt to the ground batter.
Heat a tawa or pan with oil, pour one ladleful of batter and spread as a dosa. Sprinkle oil on top.
Cook on one side and flip on the other side.

Coconut Chutney

Notes

The batter should be thin and cooked on medium flame so that the dosa comes out crispy.
The batter can be soaked for longer hours too but after grinding you can store it in the fridge.
Red chilies can be increased as per taste.
I have used only about 50 gms of all, yet after soaking and grinding I had more batter than I thought. So adjust accordingly to your requirement keeping in mind the proportions.

Celebrating 4th Blog Birthday with Breakfast Mela!

It's not everyday we end up thinking of how to celebrate a milestone right! I somehow seem to have got on a tradition to celebrate the blog birthday with a Mela and so be it. The Melas seems to have taken a break and I thought it was high time I started it again.

Reasons being I met couple of blogger friends who expressed that I should start back the Melas. I could not really say no and this seems to be a good way to celebrate the blog 4th Anniversary as well! Keeping in traditions and having fun on the way too.

So during one of my discussions with Champa, the different rhyming titles came up and she was cool enough to throw lots of ideas.

It's been a fun filled, completely addicted four years of Blogging. And I can't thank enough my readers, blogger friends and more importantly my family for the support they have given me all along.

It's been quite sometime in the recent days that I have actually cooked anything new or specially for this blog. I have a huge pile of pending recipes, all clicked, some recipes forgotten. I feel sad that I missed to note down the recipe of some of them. But I am sure I will get around making them again to post here. Off late my energy is spent more in getting Spice your Life awareness. Hence I thought a Mela will be motivating enough to get me cook new dishes for the celebrations.

So join me in celebrating the Blog Anniversary by making and sending me Breakfast dishes.

You can read about how the third Anniversary was celebrated, which also has the previous Mela entry stats.

So from now till May 20th 2011, post any dish that you serve for a Breakfast on your blog. This dish can be of any cuisine, both Veg and Non Veg accepted. Of any variety be it rice, cakes or whatever that you serve for your breakfast! For example, I often make Ragi Sangati with Groundnut Chutney for breakfast. So you get the draft!

Link back to this announcement and send me your entries to cooking4allseasons@gmail.com  with subject as Breakfast Mela. I will be happy if you use the logo.

Multiple entries are accepted, infact would be glad to get all different dishes that you have already posted. But please update the post with this post link.

The email can be in this format

Name
Post URL
Recipe Name
Link

Last date to send in your entries will be May 20th 2011.

I hope you will enjoy participating in this event and make it a success.

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Check out the Four part Round ups

Breakfast Mela Part 1 
Breakfast Mela Part 2
Breakfast Mela Part 3

Breakfast Mela Part 4