Tag Archives: Easy

Instant Cucumber Dosa / Thoushe Bhakri

Since most of my readers love my dosa recipes, here is one more of my favourite. This dosa too is a Konkani speciality but I have changed it according to my family’s taste.

Cucumber dosa uses very few basic ingredients and takes very less time to make but is filling and tastes delicious. Both my kids enjoy it with butter and when kids love anything healthy, it is bound to be a winner.

Here’s sharing the recipe. Hope you all will love it. Happy and healthy cooking!

RECIPE:

Ingredients: (Makes around 6 dosas)

1 1/2 Cups grated Cucumbers (read Notes below for more details)

3 Green chillies

1 inch Ginger (grated)

2 Cups Wheat Semolina/ Rava/ Sooji

1/2 Cup Wheat flour

1/2 Cup freshly grated Coconut

1 Tbsp Jaggery powder

Salt to taste

Buttermilk or curd or water to dilute the batter

Ghee or oil to cook the dosa

Step by step recipe:

1. Grate cucumbers in a large mixing bowl. Add grated ginger and green chillies.

2. Add semolina, wheat flour, coconut, jaggery and salt.

3. Dilute the batter using buttermilk or you could add around 1/4 cup Curd with water or you could use only water to make the batter. Do not add a lot of water. The batter needs to be thick.

4. Heat a dosa pan and add a ladle full of batter into the pan. Spread it using the ladle into a thick dosa.

5. Cover and cook till top portion cooks. Add ghee or oil as desired.

6. Flip and cook for few seconds. Remove and serve hot with butter or ghee.

Notes:

* I have used English cucumbers which do not have big seeds and needs no peeling. But if you are using Indian cucumbers, they do need peeling and removal of seeds. Grate after that.

* Wheat flour and coconut are optional and won’t make much of a difference if not used.

* I dilute the batter with buttermilk or curd just because I like the tangy flavour in my dosa but you could use just water if you don’t like sour flavour.

* You could make the batter at night and refrigerate till use in the morning. I do that most of the time. It lasts well for two days if refrigerated.

* This dosa is traditionally made as a thick bhakri while spreading on a banana leaf and transferring on the dosa pan. I have been making them as dosas since many years now because they are easier and less time consuming. Also, they come out softer in texture which my family loves.

Do let me know if you have any doubts on my facebook page and I would be happy to help.

Vegetable Chilly

I don’t know about other places but in Kerala, you get something called “Gobi chilly” which is a slight dry variety to Gobi Manchurian. My dad used to get one plate of both to go with fried rice and it was a heaven made combination for a weekend dinner.

Fast forward to restaurants here in Qatar and the Gobi chilly changed to “Paneer chilly” with a paneer loving husband. I used to love the gravy they made with large cubes of onion and capsicum with a humble ketchup based sauce.

After I started trying the sauce at home, I added more veggies to it ( because that’s how I sneak veggies into everything) and hence came “Vegetable Chilly”. Now it’s become the favourite in the family and my 5 year old also loves it.

And it is so easy to make that it gets ready within few minutes. Also it is super filling that I sometimes eat it without any rice.

This time, I used the precut vegetable mix from Emborg called Garden mix which contains Broccoli, orange and red carrots with beans. It added a whole lot of flavors to the curry. Do get it if you can.

RECIPE:

Ingredients:

1 tbsp Oil

5 pods of Garlic, chopped

1 inch Ginger piece, finely chopped

3 Green chillies

1 large Onion, cubed

1/2 a large Capsicum, cubed

5 to 7 Babycorn, cut into small strips

1 Cup mixed vegetables ( I used the Emborg bag of precut carrots, broccoli and beans)

2 tbsp Tomato ketchup

1 tbsp Chilli sauce

1 tsp Pepper powder

Salt to taste

Recipe:

1. Heat oil in a pan and add ginger, garlic and green chillies. Saute for few seconds.

2. Add onions and capsicum. Saute on high flame for a minute.

3. Add all the veggies. Mix well adding salt and pepper powder. Saute on high flame continually.

4. Cover and cook till the veggies get cooked. I keep a little crunch and do not fully cook them. Sprinkle little water if needed while cooking.

5. Now add both ketchup and chilli sauce and mix well. Remove from flame.

Note:

* You could also add paneer if needed.

* Sauces can be added as per your choice. Add red chilli powder too if you prefer it spicy.

* I did not take step by step pictures as I had no intention of posting this on the blog. But had to post due to many recipe requests. Will add the pictures when I make it next time.