Thakkali Dosa | Tomato Dosa | Easy Breakfast Recipes

Thakkali dosa

Healthy South Indian Tomato pancake.

Prep Time: 20 minutes
Cooking Time: 25 minutes
Makes: 6 to 8 dosas
Recipe source: Dosai by Chandra Padmanabhan.
Ingredients:

1. Dosa batter - 2 cups
2. Asafoetida ( hing) - 1/4 tsp
3. Cumin seeds- 1/2 tsp
4. Curry leaves,roughly chopped - 1 sprig
5. Salt - to taste
6. Oil /ghee - as required

Grind to a paste:

1. Tomato,roughly chopped - 2 medium
2. Fresh grated coconut- 3 tbsp
3. Green chilies - 1 or 2 ( according to taste)
4. Coriander leaves,chopped - 1 tbsp

Instructions:

In a blender combine together all the ingredients listed under 'Grind to a paste' to form a smooth paste.

Transfer the prepared tomato-coconut paste into a mixing bowl.Next add dosa batter,asafoetida,cumin,curry leaves and salt to taste.

Mix well until combined.Heat a tawa /dosa pan.Lightly brush it with oil..Spread a ladle full of batter on the tawa to form a thin and large circle.Drizzle oil or ghee over the dosa.

When it is cooked and the edges starts to brown ,turn the dosa over to the other side using a spatula.Cook for few more seconds and transfer onto a serving plate.Serve with chutney /sambar.

NOTES

• Adjust the quantity of green chilies according to your taste.
  

Chettinad Chicken Curry

Chettinad Chicken Curry

Recipe Source :Sanjeevkapoor.com
Spicy Chettinad style chicken curry.
Prep Time: 15 to 20 minutes
Cook time: 20 to 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,cut into medium size pieces- 1 kg
2. Ginger,chopped-2" piece
3. Garlic - 10 to 12 small cloves
4. Onion,chopped- 1 large
5. Curry leaves- 2 sprigs
6. Tomato ,chopped- 2 to 3 medium
7. Red chili powder- 1 tsp
8. Turmeric powder- 1/2 tsp
9. Lemon juice- 1.5 to 2 tsp
10. Coriander leaves,chopped- 2 tbsp
11. Black pepper powder- to taste( optional,see notes)
12. Salt- to taste
13. Oil- as required
14. Water- as required

To roast and grind:

1. Grated coconut- 1.5 cups
2. Dry red chilies-6 to 8 nos
3. Poppy seeds / Khus khus- 2 tsp
4. Coriander seeds- 1 tsp
5. Cumin seeds- 1/2 tsp
6. Cardamom - 3 nos
7. Cloves-2 nos
8. Cinnamon- 1" piece
9. Star anise- 1/2 of a small
10. Fennel seeds- 1 tsp

Instructions:

Heat oil in a pan and add all the ingredients listed under ' To roast and grind'.Roast until it turns golden brown,stirring continuously on a medium low flame.Allow this to cool slightly,add ginger and garlic to this and grind to form a smooth paste.

Heat oil in a pan,add onion and saute until it turns golden brown.

Add curry leaves and the  coconut masala paste. Saute for few minutes.

Now add tomato,chili powder,turmeric powder and salt to taste.Mix well and cook for 2 to 3 minutes.

Add chicken and mix well.Cook for 5 minutes.Now add 2 cups water and lemon juice.Mix well,cover and cook until chicken is done and gravy turns thick.Add black pepper powder to taste ( if using) ,mix well and switch off the stove.

Garnish with coriander leaves and serve with rice /roti.

NOTES

• As we wanted it to be spicy,I used about 8 Kashmiri red chilies, 2 tsp kashmiri chili powder and 1/2 tsp black pepper powder.Adjust the quantity according to your spice level.