Started the Saturday before Thxgiving with an awesome breakfast.
Masala dosa with ginger pickle & coconut chutney. The best ginger pickle in my opinion is Priya's ginger pickle. Serve this dish with a cup of hot chai or coffee.
Thought of the day – The masala dosa & the chutney are best savored when served immediately after preparing. Even though the coconut chutney is storable in the fridge – the taste is best when made fresh.
As always - Love is the most important ingredient.
For the Dosa –
Ingredients –
2 large Potatoes half Boiled cut into little pieces
1/2 tsp each of Fenugreek Seeds & Mustard seeds & turmeric powder
1 Red whole dried chili
1 Onion finely sliced
1 tbsp olive oil
1 tsp salt
1 packet Gitts dosa mix - use instructions on the box to prepare the batter.
Recipe –
- Heat the oil in a pan – add the fenugreek seeds, mustard seeds & red chili in the oil.
- Add the onions & sauté.
- Add the boiled potatoes, salt and turmeric powder & stir constantly on low flame till potatoes are done. Put aside
- Spread the batter in a circular motion on a hot griddle.
- When one side is golden brown, add the potatoes to the center of the dosa and spread on one half of the dosa.
- Fold the other side over the potatoes. Flip once & serve.
For the coconut Chutney –
½ cup each of fresh mint leaves, fresh coriander leaves, mint leaves, coriander leaves,
¼ cup onion chopped & 2% hot milk
1 cup grated coconut
1 tsp each of salt, olive oil, mustard seeds, cumin seeds,
1 large lemon's juice
2 fresh green chilies
Recipe –
- Blend together the chilies, mint, coriander leaves, and onion, salt & lemon juice in a blender. Add milk and coconut & blend further to form a homogeneous paste like mix. Set it aside in the serving bowl.
- Heat the olive oil in a pan and fry the mustard seeds and cumin seeds until the mustard seeds begin to pop.
- Mix the above into the blended coconut mix and serve.
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