SimlaMirch(Capsicum) Polo(Dosa)

This recipe is something I tried yesterday and it came out really tasty. I had some batter left after making Patharvodo and was trying to do something with it. Usually I add cabbage(shredded) or any leaves like drumstick leaves or fenugreek leaves to make dosa. But I didnt have any of these and was feeling very lazy to go to the market. I had one capsicum and thought of giving it a try.

The batter is the same as we use for making PAtharvodo

Iddli rice - 1cup
Shredded coconut -1/2 cup
Red chillies - 2 0r 3
Turmeric powder - 1/2 tsp

Asoefetida-a pinch
Tamarind pulp - 1/2 tsp
salt to taste

Grind the above to make a smooth paste.

Chop the capsicum (may be 1/2 of capsicum should be fine) and mix it well in the batter. If the batter is too thick, add some water to get the consistency of dosa.






Heat the Tawa, apply few drops of Gingely oil and spread it evenly.Now make Dosas by spreading a ladle of batter at a time. This type of dosa will be thicker than plain dosa. You can eat it with Chutney or have it just like that without any curry too.
When you eat the Dosa you will taste the crunchy capsicum which makes it very tasty.

Konkani sweet

Rava (semolina) Ladoo

Ingredients

Semolina 1 cup
Castor Sugar 1 cup
Ghee 2 tbsp
Milk - just enough to bind(1/2 cup), boiled and cool
cardamom powder 1/2 tsp

Cashew nuts or Raisins or almonds

Heat the ghee in a pan. Add the semolina and roast for couple of minutes.Let it cool. Once it is cool enough to handle, add the sugar and the cardamom powder to it and mix well. Sprinkle milk a little over a small portion of the mix. Take a small portion and bind it to make a ball of size 1'' diameter. While making the ball add a cashew nut or raisin or almond (optional).

Vegetable cutlet

Vegetable cutlet-Mom's recipe

My mom makes very yummy cutlets. I have tried making them but they are not as tasty as my mom makes. But i would like to share her recipe with you.

Ingredients

Potatoes - 2 medium chopped
Carrot - 1 diced
onion -1 chopped
Tender French beans - 12 chopped
Beetroot - 1 chopped
Green peas - 100 gms
Cashew - 1 handful
Raisins - 1 handful
salt to taste
oil to fry


For masala paste:

Green chillies-2 (if you need hot, add more)
cinnamon stick - 1'' stick
cloves -3
cardamom pods- 2
ginger - 1/2"
garlic - 2 cloves


For Batter:
Plain flour
Breadcrumbs


Grind the ingredients for masala to a paste.
In a kadai, heat 2 tblsp of oil and add the masala to it. Fry for a minute. Then add all the vegetables and salt to taste. Cover and cook till the vegetable are tender and dry (to bind them nicely).Add the cashews and raisins and mix well. Let it cool. Mash the vegetable just to bind them together. Make round balls of size of you taste. I usually press them to make it little flat.
Make a smooth batter with plain flour. keep the breadcrumbs ready in a plate. Dip each cutlet in the flour and the roll them in breadcrumbs so that it is well coated( At this stage, you can freeze them for later use).Heat enough oil to fry these cutlets in a kadai. Fry them till they are light brown. Serve with onion rings and Tomato sauce.