Schezwan Cut Dosa

The world is going through one of the worst crisis of our times. The COVID-19 has taken toll in everyones lives in one way or the another. Everyone is at home trying to stay safe and keeping their loved ones safe. However, one positive way to look at it is- We all now have ample family time to do that craft with the family that we wanted to do, to play games with the kids, to create that art project, to pursue that hobby that we look forward to, to develop a new skill that otherwise got pushed to the back in our busy lifestyles.

For me, amongst the most satisfying and gratifying thing is that, I am able to help the community through the COVID-19 efforts through my work place and through some personal efforts along with my husband to show a small gesture of gratitude to the healthcare workers, who are the real heroes and fighting on the frontlines. Another bright side is that I am able to pick up on my cooking and blogging hobby again which had become a rare opportunity amidst the busy lifestyle! So expect new stream of posts over the next few days:)

In the current situation....Trying to eat healthy, conserve groceries and still keep the food interesting and delicious is surely a challenge on its own 😟
Repurposing yesterday’s ‘Kobi chi bhaji’ can’t get better than this!😁Mommy happy... little ones happy 😛Try it... you will love it!!! 😋

Yellow moong-Brown rice Dosa layered with schezwan sauce and then stuffed with filling of Sautéed cabbage-carrots and peas😋😋

• Recipe-
2 cups yellow moong dal
1/2 cup brown rice
2 tsp ginger
2 tsp green chili
1 tsp cumin
Salt to taste
Leftover cabbage bhaji ( I added carrots and peas too) Or You can make Chinese style stirred veggies
Schezwan sauce 

1) Soak dal and rice together for 6-8 hrs. Grind into fine paste along with rest of the ingredients.
2) Heat non-stick pan. Apply some oil. Make dosa. Add few drops of oil on the sides. Spread schezwan sauce and add leftover sautéed Cabbage chi bhaji. 

3) Roll the Dosa when golden brown.
4) Serve hot and cut before serving. 

Enjoy!!! 😋😋😋

'Everyday Cooking'- Moong Dal+Rava Uttapa

Moong Dal+ Rava Uttapa

Amongst my favorite cuisines, I would rank 'South Indian' food in the top places.Growing up in multicultural Pune (Maharashtra,India),south indian food was on the menu of most of the restaurants. Though the variety was limited to idlies, dosas, uttapas and vadas. Even at home, idlies and dosas were made quite frequently.After coming to USA, amongst the many things I miss about India, are, the udipi restaurants and their paper thin,crisp dosas served with steaming hot sambar and spicy coconut chutney.'M' and I sometimes visit New Jersey for 1 reason....eat authentic south indian food! Yeah..it sounds crazy..that we drive 3-4 hrs from here down to NJ...but it is worth it! Even the temple in Bridgewater,NJ has a very good cafeteria with good south indian food.
My mom used to make these fluffy moong dal uttapas at home in Pune.I make them a bit differently.She made them with moong dal alone.I prefer to add rava.I don't even know, whether there is 'really' this particular kind of uttapa in south indian cooking (My South Indian friends..can help me here),but let me tell you, it is delicious and nutritious. Even 'E' loved it! Actually today, when he got back from his pre-school,first thing he said was' mummm mumm' i.e food.He was starving,he probably did not eat any snacks they gave him at school.So, as soon as I gave him the uttapa with chutney and sambar,he finished it right away!
Ingredients:
1 cup yellow split moong dal
1&1/2 cups rava
1/2 cup sour yogurt
1 green chili
2 cloves garlic
1 onion finely chopped
1 green chili finely chopped
1 tomato cut into thin rounds
2tsp cilantro finely chopped
1/2tsp cumin seeds
salt to taste
Method:
1)Soak the yellow moong dal overnight
2) Grind with 1 green chili,and garlic into a smooth paste.
3) Add the rava,yogurt,and water to make thick batter.
4) Put in a warm place for 4-5 hrs.
5) Add cumin seeds, salt, mix the batter.Thin out with water if needed.
6) Heat a nonstick pan on medium heat.Rub the surface with oil, and spread 1 tbsp batter into a thick circle.
7) Top with tomato,onion,cilantro and green chillies.Dab little oil on the edges.
8) Cover with lid and cook for about 2 mins.Flip the uttapa and cook again for 2-3 mins until golden brown and crisp.
9) Serve with spicy Coconut-cilantro-mint chutney and steaming hot sambar.

Coconut Cilantro Mint Chutney
Ingredients:
1/2 cup grated coconut (fresh or dried)
1 tbsp dalia (i.e yellow 'pandharpuri' dal added to chivdas)
1/4 cup chopped cilantro
2tsp chopped mint
1 green chili
1 clove garlic
salt,sugar to taste
1tsp oil, 1/4tsp cumin,mustard seeds for 'tadaka'
Method:
1) Grind together coconut,cilantro,mint,green chillies,dalia,garlic with salt and sugar.Grind into smooth paste.
2) Heat 1tsp oil and mustard seeds,cumin. Once they crackle, add to the chutney.
Enjoy!