Dill leaves Dosa ( Sabasige Polo/ Sabasige Soppina Dose)

Dill leaves dosa is one of my childhood favorite. This is one of the recipe which i learnt from Mom.There are two versions of  this Dosa - sweet and bland. For the sweet version you add jaggery to the dosa batter and all other ingredients are same for both.

I personally think the sweet version of this dosa tastes better. Sweet dill dosa accompanied with ghee or butter is a great combo.

Ingredients:

Dosa rice - 1 cup
Grated coconut - 1/2 cup
Jaggery - 1/4 cup
Dill leaves - half bunch
Salt to taste

Procedure:

 Soak the dosa rice in water for 4 - 5 hrs. Grind the rice with grated coconut, jaggery and dill leaves to a smooth batter by adding little water. The consistency of the batter should be medium thick. Hence don't add lot of water while grinding.

Let the batter ferment overnight. Add required amount of salt to the batter and mix well before making dosa.

 Heat oil in a frying pan and pour a ladle full of batter. Spread the batter evenly on the pan.

 When the batter is cooked on one side, flip it and cook on another side. Serve it hot with ghee or butter.

 If you are looking for more Dill leaves recipes then do check Dill-Potato stir fry and Dill leaves Stir fry with Moong Dal

Dill - Potato Stir Fry (Sabasige - Batate Upkari)

Dill leaves are one of my favorite veggies. I love eating them in any form. The wonderful aroma of the cooking dill leaves itself is tempting. Dill helps strengthen immune system and is considered healthy due to various health benefits.

This is a very easy stir fry prepared with dill and potatoes. After trying this i realized that potatoes and dill leaves go well together.

Ingredients:

Potato - 2 small
Dill leaves - 1 small bunch
Oil - 1 tbsp
Mustard seeds - 1 tsp
Green chillies - 2
Garlic cloves - 4 ( Crushed)
Coriander powder  - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Procedure:

First cut the Potatoes into small cubes and keep aside. Finely chop the dill leaves and keep it aside.

Now heat Oil in a cooking pan. Add mustard seeds. When mustard splutters add slit green chillies and crushed garlic. Saute them well for few minutes.

Add turmeric powder and coriander powder and saute well. Then add potatoes and saute for few minutes.

Now add dill leaves and saute well. The dill leaves slowly start to shrink in size. Add required amount of salt and mix well. Add 4 tbsp water and cook by covering the lid of the vessel. Cook on medium flame till both dill leaves and potatoes cook completely. Keep stirring in intervals to make sure it doesn't burn.

Dill-Potato stir fry is now ready to serve. It goes well as a side-dish with rice and roti.

Thick 'n' Creamy Mushroom Soup

This thick 'n' creamy Mushroom soup is lip-smacking. It is an easy-peasy recipe and most of the ingredient which goes in are commonly available in every kitchen.

The weather here was bad this evening - it's cold and rainy. I felt like eating something hot which is soothing to the stomach. I was lazy to spend much time in kitchen and thought of dishing up a comforting bowl of Mushroom soup for the two of us.

Ingredients:

Butter - 1 tbsp
Bay leaf - 1 small piece
Garlic cloves - 2 (chopped finely)
Onion - 1 small
Button Mushrooms - 1 cup ( chopped finely)
Milk - 2.5 cups
Cornflour - 1 tbsp
Salt and pepper powder to taste
Grated cheese - 1 tbsp
Mixed herbs powder - 1 tsp

Procedure:

 In a small bowl add cornflour to 1/2 cup cold milk and mix well. Make sure there are no lumps. Keep this mixture aside.

Heat Butter in a cooking pan. Add the bay leaf and finely chopped garlic cloves. Saute it for a minute.

Now add finely chopped onions and saute. When onion turns translucent, add the mushrooms and saute well for few minutes.

Then add salt and pepper powder and saute for a minute. Now add 2 cups of milk and boil the soup for around 5 minutes.

Now add the mixed herbs powder to the soup.

Simmer and add the cornflour mixed with cold milk. Keep stirring to avoid the formation for any lumps.

The soup now slowly starts thickening. If the soup becomes very thick, add little milk and mix well to adjust the consistency.

Add grated cheese to hot soup and mix well before serving. [ The soup tastes great even without cheese]

Creamy mushroom soup is now ready to Slurp !!!!

Onion Capsicum Chutney

This is a simple chutney which goes well with Dosa. It is one of the outcome of my kitchen experiments. I had prepared this today with mixed flour Dosa. I was satisfied with the end result and hence decided to share the recipe. It has a nice spicy and tangy taste with the flavor of cumin and coriander powder..

Ingredients:

Onion - 1cup
Tomato - 1/4 cup
Capsicum - 1/2 cup
Mustard seeds - 1 tsp
Curry leaves- Few
Asafoetida - A pinch
Green chilli - 2(Chopped finely)
Salt to taste
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Amchur powder - 1/2 tsp (Optional)
Cooking oil - 1 tsp

Procedure:

Heat oil in a pan and add mustard seeds. When mustard splutters add asafoetida, curry leaves and green chilly. Fry them well in the oil. Add the onions and saute till they turn golden brown. Add tomatoes and saute till they become mushy. Add the capsicum and saute for few minutes. Now add coriander powder, cumin powder, salt and amchur powder ( Adding amchur powder is optional. I have added little amchur powder because the tomatoes which i used weren't tangy). Grind the mixture coarsely for just few seconds.
Onion-Capsicum chutney is now ready to serve with Dosa. :)

Note :

1. Adding amchur powder is optional. I have added little amchur powder because the tomatoes which i used weren't tangy.
2. Instead of tomatoes and amchur powder, you can also use soaked tamarind.