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I have recently made trips to a Dosa spot that has been praised quite a lot around this site and elsewhere.

I was terribly dissapointed.

Dosas are one of my favorite foods. It is a pity that Indian restaurants in NYC have really not shared the magic that can come with each bite of a Dosa. Some friends of mine that have traveled to India and had loved Dosas even before making that trip, came back never wanting to eat American Indian Dosas again. There is such a marked difference.

Why is that so? What makes them so different?

Where do you find your favorite Dosa?

What are you looking for in a good Dosa?

What do you think the perfect Dosa should be like?

What should the Sambhaar have in it? What consistency should it be?

What should the chutney be like? What chutneys would you like to eat it with? What do you think are the authentic companions to a Dosa?

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And what a bad Dosa can do.....

Bad Dosas at Tamarind

I was told yesterday in confidence that the thread above was responsible for getting the South Indian Platter with Dosas and Idli removed from Tamarinds lunch menu. I will call the restaurant after 1 PM and check about this fact.

I was also told that the Idlis and the sambhaar were prepared at least a week in advance. And how I was correct in assuming that the Idlis were frozen and then microwaved. They most often only refrigerate them, but when they are getting too old to be left in the refrigerator, they were frozen. Hopefully now it is a non issue.

But this is one of the many reasons that I have found few if any good Dosas or Idlis in the US. There are certainly some good places serving good Dosas... but I have yet to find any that come even close to the quality and consistency one finds at Sagar and Woodlands and Dasaprakash in Delhi.

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A good neighborhood place... not a destination.

When in the hood and craving a Dosa and too lazy to get to Hampton Chutney or Pongal... this should do...

Guru

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My favorite Dosa in NYC... I wish the Chutneys were good.

When the Sambhaar is available, it too is the best I have eaten in the US...

But the Dosas are SUPERB!

Hampton Chutney

Well, even in the Hamptons, I find myself craving these Dosas... one would imagine I would be up for trying something new... but knowing that I can go to Hampton Chutney, I find myself quickly at their store front... and eating Dosa in the grass outside. So, for those that commute between NYC and the Hamptons, nothing is lost.... The best Dosas are available in both places. Hampton Chutney makes the best Dosas... the classic recipe is great. The others are wonderful.

The filling in the classic recipe is quite authentic. In fact more so than most South Indian restaurants today. The chefs simply do not care to make the filling authentic. The few I have spoken with blame it on their Bangladeshi crew and how they do not care to follow the exact recipe. I have always told the chefs its their name being maligned. I wish someday some of these great chefs will understand how the dishes carry their stamp.. and in the end, no matter who really cooked the dish, the chef carries the burden... good or bad.

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We used to love the dosas at Tiffin, but have not had them since the place became Spice Grill (Murray Street between Broadway and Church).

Any thoughts on Dosaria, on 6th or 7th? We're considering eating there before a Sunday matinee in the area -- my aunt keeps kosher, we're tired of Teresa's, and I refuse to go back to Miracle Grill.

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......-- my aunt keeps kosher, we're tired of Teresa's, and I refuse to go back to Miracle Grill.

I gather Pongal,Dimple and one other restaurant in Lexington Ave. area

are kosher places that serve dosas. Take your pick.

anil


anil

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I can certainly try those other places myself, but the whole idea is that I need someplace a few minutes' walk from St. Marks Place. That's why I specifically asked about Dosaria.

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What do you do to prepare a perfect Dosa at home?

Or, is it something you eat at a restaurant?

How long do you let the batter rise?

What secrets can you share?

What proportions do you use for the rice and Urad Dal.

Do you add anything else into the batter?

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I had when I was young, friends who were from nearly all places in South India; every household had a different way of making dosas -- Fast-forward 25 yrs -- Two weeks ago, I had crabs/with - neru (sp?) dosa -- This was the first time experience ......

Never too late to find something different about the land :wink:


anil

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Anil

I think what you had was Kallu Dosa. Kallu is typically used for fermenting and it also contains alcohol.

Depending on the combination of dal and rice, in addition to that you can add a little Methi(Fenugreek), Chana Dal and some Sugar for you to get the color.

P2

Suvir

I usually can have one Dosa in a restaurant and probably 4 to 5 at home, with some coconut- lentil chutney, some sambhar and sometimes believe it or not, the left over chicken curry gravy from last night.

P2

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Sorry, I got thrown out of email, reference "a fatal error''

I like the combo og 2 1/2 dal to 1 Rice.

In winters, I usually leave it in the oven, under the stove I am cooking regular food for couple of hours and let it sit out side at least a day. Then add salt. Always salt after the fermentation.

P2

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Thanks to my days in Denver and the posts on this thread, I was able to get encouragement from my Sister to get a Dosa making lesson from her.

The batter she makes is excellent. Really, I have hardly eaten any Dosas that are so tasty.

She was preparing the Dosas using a ladle. Hers brought back memories of lunches and dinners I had enjoyed in the homes of Southern Indian friends. The Dosas were not the same as the ones served at restaurants, but delicious and addictive.

My mother offered to show us how to make thin, big and crispy ones. My brother wanted the restaurant style ones. I was game to get the lesson. Hers came out amazingly better than any one could find in a restaurant. They were not greasy at all, and yet crisp and thin. She used a glass pudding bowl to pour the batter and spread it on the griddle. I am now becoming an expert in this style, and my Dosas are gaining huge popularity in the family and also with friends that have had them. I have realized how easy Dosas really are to make, my initial fear of them is gone.

All you need is a puddling bowl and a good non stick griddle. If it is large, you will be able to prepare large Dosas. We bought ours at a Target in Denver. It cost around $25. My mom will take one back with her to India, and I shall take one back with me to NYC.

Dosas are delicious and now I know they are also easy to make at home, and you can have them be either the more homey kind, or have them be just as crisp and thin and large as restaurant style ones, it is all your call.

Thanks all for the posts on these threads, I am now not afraid of making Dosas. IN fact, I now want to make them for every meal.

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I can't make them. I just can't. However much i try

But, what is the favourite thing to stuff them with?

I don't eat potato so have made a stuffing of shrimp and cabbage or eggplant. Both work very well

S

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Simon, I still find dosas a challenge, too. Although from repeated attempts I have found that the "stickiness" of the batter is a key element. The times I am most successful, and these have now been numerous enough to be statistically significant :unsure: , I have used rice flour instead of rice. Rava dosas, I think, are even easier to make.

The golden ratio, per my revered ma-in-law, is four is to one. Four cups of rice flour, made into a smooth paste, with say, 6-7 cups of water. Soak a cup of urad dal for a couple of hours (minimum) and grind to a paste using 1-2 cups of water. Add to rice paste along with 3 teaspoons of salt. Ferment overnight. Voila!

I make a chutney of peanuts, onions, coconut, green chillies and tamarind as company for a dosa. Really dry dal (parupu) also does the trick for me. As does a traditional coconut green chutney. I'm not as much into the potatoes as an accompaniment, although I do enjoy a bite now and then. I prefer sambars, chutneys and gunpowder.

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I have been using 3 cups of rice and 1 of Urad Dal.

Have had amazing results.

I soak the lentils and rice together for at least 8 hours. Even 12 or more.

Then I grind them into a sily smooth consistency, using as little water as possible.

Soak overnight, at least 16 hours actually and then make the dosas.

I use similar accompaniments as Indiagirl. Sambhaar and chutneys are my favorite.

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Suvir - You know how much I enjoy a good dosa. But how the hell do you roll it out on a griddle at home? Where do you get a griddle that large? I can see making a Utttapan (sp?) in a large frying pan. But the diameter of a dosa must be at least 18"-24". How do you do it?

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Suvir - You know how much I enjoy a good dosa. But how the hell do you roll it out on a griddle at home? Where do you get a griddle that large? I can see making a Utttapan (sp?) in a large frying pan. But the diameter of a dosa must be at least 18"-24". How do you do it?

Steven you go to Target or any such store.

You buy a large skillet or griddle (16-20 inches) or smaller if you cannot find them.

You start preparing the batter days before you want to eat Dosas.

If you do not have a large skillet, you make small dosas as are the tradition in the homes anyways.

Not that difficult really.

And amazingly tasty..

Once you have mastered the art, you will have Dosas at home that can be as thin and crisp if not more, and most often without as much grease.

In fact, the only difference is that the Dosas made without ghee or butter or oil, as would be the case in restaurants, can be thin and crisp, but would be of a paler color.

You can add copious sums of fat and you can have that rich color if you so choose.

I tend not to want the fat if it only changes the color.

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Hmmm, good idea. I'd love to make dosas. Any non-wheat bread that is easy to make is great for me. Sometimes we try to make socca but it never comes out right. You really need a pizza oven in order to burn the bottom. What would happen if you poured dosa batter into a shallow pan and the batter was say, a half inch to an inch deep. Would it cook like flapjacks? What consistancy would it be in the middle?

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Hmmm, good idea. I'd love to make dosas. Any non-wheat bread that is easy to make is great for me. Sometimes we try to make socca but it never comes out right. You really need a pizza oven in order to burn the bottom. What would happen if you poured dosa batter into a shallow pan and the batter was say, a half inch to an inch deep. Would it cook like flapjacks? What consistancy would it be in the middle?

It may not be fine enough for your taste Steven if you were to do that.

I think you had, forgive me if I remember wrongly, made fun of Ethiopian food.

The result would be similar to the Ethiopian injira, maybe thicker.

If you have had Uthappam, it should be like that. Not quite as moist as an injera, but similar.

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I think you had, forgive me if I remember wrongly, made fun of Ethiopian food

Sorry you have the wrong user here. I've never even had Ethiopian food. But are you saying that Injara is the same batter as dosa batter? And let's free-style a little. What do you think would happen if I used dosa batter in my George Forman wafflemaker?

Hey, maybe I just created a new food line. Savoury waffles for breakfast made out of dosa batter. Dust them with a sweet curry powder and serve with cumin-fenageek breakfast sausage.

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  • Similar Content

    • By gsquared
      Post your questions here -->> Q&A
      A Sampling of North Indian Breads
      Authors: Monica Bhide and Chef Sudhir Seth
      Introduction
      These breads are the taste of home for me -- wholesome breads prepared with simple ingredients and simple cooking methods. There are many different types of breads in North India. They can be prepared in the tandoor (clay oven, as is done in many restaurants), dry roasted, cooked on a griddle, or deep-fried. They can be prepared plain, or stuffed with savory or sweet filling, or just topped with mouthwatering garnishes.
      In the recipes below we are merely attempting to scratch the surface, presenting you with a glimpse of these magnificent breads.
      North Indian breads are prepared with various kinds of flours. The ones listed here use a whole-wheat flour known as atta and all-purpose flour. The dough is prepared in most cases without the use of yeast. (We have shown a special sweet bread here, called Sheermal, that is prepared using yeast.) Also, the tandoori breads are generally rolled out by hand not with a rolling pin. But in the recipes below, for ease of use for the home cook, we have used a rolling pin. As you will also see then, no special equipment is needed. We have prepared the breads in a traditional oven and in a non-stick skillet. (We have included some pictures towards the end of the lesson of a roti being prepared in a commercial tandoor.)
      A few tips:
      • Knead the dough well, adding only enough water or other specified liquid to make the dough the right consistency.
      • A must for preparing these breads is to let the dough rest as indicated. This will ensure that the dough softens and moistens, making it more pliable and easier to stretch
      • To prepare simple ghee (clarified butter) see below but for a in-depth discussion check out this wonderful thread in the India forum. (See the last few suggestions on preparing it by melting butter.)
      • You can also purchase ghee or clarified butter at your local Indian grocer or from www. Namaste.com.
      Clarified Butter (Ghee)
      Yields: About ½ cup
      ½ lb unsalted butter
      Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a simmer. The butter will start to foam.
      Reduce the heat and simmer for about 15 minutes. Watch carefully as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove it from from the heat. Cool to room temperature.
      Strain the amber liquid into a jar and discard the milk solids.
      Cover and store, refrigerated, for up to 6 months.
      Plain Naan Dough
      Naans are traditional Indian breads prepared in clay ovens or tandoors. They are commonplace on most Indian menus. We have tried here to present a simple dough for Naans and then two of the more unusual preparations for it: the Peshawari Naan and the Onion Kulcha. .
      • ½ cup milk
      • 1 teaspoon sugar
      • 1 cup warm water
      • 1 tablespoon yogurt
      • 1 egg
      • 4 cups of all-purpose flour (labelled "maida" in Indian grocery store)
      • 1 teaspoon salt
      • 1 teaspoon baking powder
      • 1 tablespoon vegetable oil (for baking tray)
      • 2 tablespoons clarified butter or ghee
      In a bowl whisk together the milk, sugar, water, yogurt and egg.
      Place the flour, salt and baking powder in a large shallow bowl. Mix well.
      Pour the liquid onto the flour and begin to knead. Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water. Knead for at least 10 minutes, or until you have a soft dough that is not sticky.
      Oil the dough.
      Cover the dough with a damp cloth and place in a warm place for 1½ - 2 hours, or until the dough has doubled in volume.
      Directions for plain naan:
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 8 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into an oval shape (about 8 inches). Using your hands, pull at both ends of the oval to stretch it a little. Continue until you have made 8 naans.
      Brush each oval with clarified butter.

      Place the naans on the baking sheet bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Peshawari Naan
      In this delightfully sinful recipe, the naan dough is stuffed with dried nuts and raisins and baked. Serve this warm right out of the oven for the best taste.
      1 recipe prepared plain naan dough
      For the stuffing:
      • 1 tablespoon cashews (crushed)
      • 1 tablespoon almonds (crushed)
      • 1+1 tablespoons pistachios (crushed)
      • 1 tablespoon raisins
      • 1 teaspoon cilantro leaves, minced
      • 1 teaspoon sugar
      • 1 tablespoon Milk Mawa Powder (Dried whole milk powder)

      • 1 teaspoon fennel seeds, ground
      • 3 tablespoons melted butter or clarified butter
      Prepare the Naan dough.

      While the dough is resting, prepare the filling.
      Set aside 1 tablespoon of pistachios and the raisins. In a mixing bowl combine all the other filling ingredients. Add a few tablespoons of water to bind them together to form a lumpy consistency.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.
      Garnish with the reserved pistachios and raisins.

      Continue until you have made 8 naans.
      Brush each naan with clarified butter. Place the naans on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.

      Onion Kulcha
      We present this recipe by popular demand. Here the naan is stuffed with a spiced onion mix and baked to perfection.
      1 recipe prepared plain naan dough
      For the stuffing:
      • 2 small red onions, finely chopped
      • 1 tablespoon minced cilantro
      • 1 tablespoon Chaat Masala (www.namaste.com)
      • 1 teaspoon red chili powder
      • Salt to taste
      • 3 tablespoons melted butter or clarified butter
      • 2 teaspoons cilantro, minced for garnish
      • small boiled potato, grated (optional)
      Prepare the naan dough.

      While the dough is resting, prepare the filling.

      First, using the palms of your hands, squeeze out all the water from the chopped onions. If the onions still appear to be watery, add a small boiled grated potato to your filling. This will prevent the filling from spilling out of the kulcha.
      In a mixing bowl combine all the filling to form a lumpy consistency.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.

      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.

      Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas.

      Place the kulchas on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.


      Ande Ka Paratha
      This is a unique addition to your recipe collection. A mild and flaky bread, it is a small kid’s favorite at our home.
      Makes 8 parathas
      • 2 cups Indian atta flour (whole-wheat flour)
      • 1½ teaspoons table salt
      • 2+2 tablespoons melted butter or clarified butter
      • Water as needed
      • 8 eggs
      In a bowl combine the flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky or else it will not roll out well.


      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Now fold the dough over itself.

      Take the folded dough and roll it around itself into a spiral.

      Tuck the end under.

      Do this for all eight dough balls. (This folding and rolling will make the paratha very flaky.)

      Now flatten the spiral and roll again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and remove from heat. Put the paratha aside on a warm plate.

      Grease the same griddle a bit and break an egg on it. Cook the egg sunny side up. Place the cooked side of the paratha on the egg. Press down gently to break the yolk. Let it cook for a minute. Brush the top of the paratha with butter, flip carefully and cook for another minute or two until the paratha is no longer raw.


      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.
      Serve hot.

      Indian Bread Stuffed With Spicy Potatoes (Aloo Ka Paratha)
      This filled paratha is a very popular North Indian bread, served traditionally with homemade white butter and Indian pickles of your choice.
      • 2 cups Indian atta flour (whole-wheat flour)
      • 4 tablespoons semolina
      • 1½ teaspoons table salt
      • 2 tablespoons melted clarified butter or butter
      • Water as needed
      • 3 medium potatoes, peeled
      • 2 Serrano green chilies, seeded and finely minced
      • 1 tablespoon cilantro, minced
      • 1 1-inch piece fresh ginger root, grated
      • 1 teaspoon Chaat Masala
      • 4 tablespoons melted clarified butter or butter
      • A few tablespoons flour for dusting
      In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, or else it will not roll out well.
      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
      While the dough is resting, prepare the filling.
      Boil the potatoes in enough water to cover for about 15 minutes. Drain.



      Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro, ginger root, and chaat masala and mix well. Set this filling aside to cool.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.



      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.

      Sheermal
      A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm place to ensure that it rises. You can increase the amount of sugar if you like a sweeter taste.

      • 1 packet dry yeast
      • 1 teaspoon sugar
      • ¼ cup water
      • 1½ cups all-purpose flour
      • ¼ teaspoon salt
      • 2 tablespoons sugar
      • 2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together
      • 2 tablespoons melted clarified butter or butter
      • Extra flour for dusting
      • Pitted cherries/raisins for garnish
      Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes.
      Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until the dough doubles in size.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into a disc. Continue until you have made 6 discs.
      Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes.

      Turn on the broiler and broil for an additional 3 minutes, or until golden brown.

      Tandoori Roti
      We wanted to show how the tandoor is used to prepare breads. These pictures are of a special roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven.
      The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread.




      Post your questions here -->> Q&A
    • By rajsuman
      Inspired by a similar thread under 'General Food Topics', I wanted to know how many Indian cookbooks we collectively own on this forum. I have 43 right now, but I'm sure more will turn up from under the bed etc. I'm particularly curious about your collection Vikram, because you seem to own every Indian cookbook under the sun. Here's a picture of my very modest collection (a few on the left haven't come in the shot)

      This is in the kitchen, although there are not that many Indian books here ('Indian Everyday' is from the library) except the small booklets at the end.

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    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
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      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

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