The Indian Weekender, 15 April 2022

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FEATURES
Friday, April 15, 2022 The Indian Weekender
Healthy cooking every day
MYSORE MASALA DOSA
Mysore masala dosa is a delicious dosa recipe with potato masala and spicy chutney. If
you have dosa batter handy this dosa is easy to make in a few mins.
Ingredients
• 2 cups dosa batter
• 1 no potato (medium sizes)
• 1/2 cup onion (sliced thinly)
• 2 no green chillies
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• 1/2 tsp ginger grated
• 1 tbsp coriander leaves raw
• 1 tsp salt (to taste)
• 1 cup onion chopped
• 2 tbsp coconut shredded
• 2 tbsp channa dal
• 15 gms garlic
• 1/2 tsp Tamarind
• 1 tbsp oil
• 6 red chillies raw
Instructions
• For spicy chutney: In a pan heat a tbsp of oil, add
channa dal, red chilies and roast until the channa dal
color changes to golden brown.
• Add garlic, chopped onion and cook until the onion
becomes soft. Add grated coconut, tamarind and saute
until the nice coconut aroma comes out. Allow to cool
and grind to a smooth paste by adding water little by
little.
• For potato masala: Peel the potatoes and cut them
Pepper Chicken
Ingredients
• 1 1/2 lb Chicken
• 1 tsp pepper black
• 1/2 cup oil
• 10 no curry leaves
• 2 cup onion chopped
• 1/2 tbsp salt Table
• 1/2 tbsp red chilly powder
• 1/2 tbsp coriander powder
• 1 1/2 tbsp garam masala
• 1 tbsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 tsp fennel seed
• 1/4 cup coriander leaves raw
• 4 green chillies
Instructions
• Chop the chicken into small
pieces and slice the onions thinly.
In a pan heat oil, add in the fennel
seeds, curry leaves, green chilies,
sliced onion and cook until onion
becomes soft.
• Add the turmeric powder, ginger
garlic paste mix well and cook
until the ginger garlic paste loses
its raw smell.
• Add the chopped chicken
pieces, coriander powder, red
chili powder, salt, black pepper
powder, garam masala and mix
well.
• Cover and cook, until chicken,
get cooked thoroughly over a
medium heat. Make sure to stir
in between to avoid burning the
onions and spices.
• Take off the lid and mix in the
crushed whole black pepper.
Garnish it with chopped
coriander leaves.
roughly. In a saucepan add water, chopped potatoes
and boil until the potatoes become tender. Mash the
potatoes using a fork or potato masher.
• In a pan heat oil, add mustard seeds and allow to
splutter. Add urad dal and saute until the color changes
to golden brown.
• Add asafoetida and mix well in the oil. Add grated
ginger, chopped onion, chopped green chilies and cook
until the onion becomes soft.
• Add turmeric powder and cook until the turmeric
powder loses its raw smell.
• Add water and cook until the onion becomes soft.
Add mashed potato, salt and mix well. Garnish with
chopped coriander leaves.
• For Mysore masala dosa: In a non-stick skillet, pour
a laddle full of batter and spread into a thin circle.
Drizzle oil on the corners of a dosa and cook until the
dosa get cooked completely.
Fenugreek rasam (vendhaya rasam) with rice is an easy meal ideas in 25 mins. It is a
healthy South Indian rasam recipe using fenugreek seeds and Indian spices.
Ingredients
• 2 no tomatoes
• 1 tbsp fenugreek seed
• 1/2 tbsp channa dal raw
• 1/2 tbsp pepper black
• 1 tsp cumin seed
• 8 gms garlic raw
• 1 tsp tamarind
• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1/4 tsp hing or asafoetida
• 3 no red chillies
• 4 cup water
• 10 no curry leaves
• 1 tsp salt (to taste)
Chicken satay salad
Marinate chicken breasts, then drizzle with a punchy peanut satay sauce
for a no-fuss, midweek meal that's high in protein and big on flavour.
Ingredients
• 1tbsp tamari
• 1tsp medium curry powder
• ¼tsp ground cumin
• 1 garlic clove, finely grated
• 1tsp clear honey
• 2 skinless chicken breast fillets (or use
turkey breast)
• 1tbsp crunchy peanut butter (choose a
sugar-free version with no palm oil, if
possible)
• 1tbsp sweet chilli sauce
• 1tbsp lime juice
• sunflower oil, for wiping the pan
• 2 Little Gem lettuce hearts, cut into wedges
• ¼ cucumber, halved and sliced
• 1 banana shallot, halved and thinly sliced
• coriander, chopped
• seeds from ½ pomegranate
Method
• Pour the tamari into a large dish and stir in
the curry powder, cumin, garlic and honey.
Mix well. Slice the chicken breasts in half
horizontally to make 4 fillets in total, then
add to the marinade and mix well to coat.
Set aside in the fridge for at least 1 hr, or
overnight, to allow the flavours to penetrate
Instructions
• Dry roast fenugreek seeds, black
pepper, cumin seeds, and channa
together until the fenugreek seeds
Lighter Takes
& Easy Tips
Quinoa salad with eggs & dill
Quinoa is a complete protein that contains all eight essential
amino acids. Enjoy it here as part of a salad
Ingredients
• 120g quinoa, rinsed
• 6 eggs
• 320g asparagus, woody ends
trimmed and halved if too long
• 4 tbsp extra virgin olive oil
• 2 tsp apple cider vinegar
• 6 spring onions, finely chopped
• 2 tbsp chopped dill
• 2 tbsp chopped basil, plus a few
leaves to serve
• 15g capers, rinsed
• 320g cherry tomatoes, halved
cider vinegar with the chopped
Method
spring onions, herbs and capers.
• Boil the quinoa in plenty of water
• Tip the quinoa into a bowl and
for 20 mins.
toss through three-quarters of the
• Leave for 5 mins, then rinse and
dressing and the tomatoes. Spoon
drain well. Meanwhile, boil the
half onto plates and the rest into
eggs for 7 mins in another pan
two containers.
with the asparagus above in a
• Arrange the asparagus on top of
steamer.
the salads with three egg halves
• If the eggs are ready and the
on each one, then spoon over the
asparagus isn't quite tender,
remaining dressing and scatter
remove the eggs from the pan and
with the basil leaves.
put in cold water while continuing
• Seal and chill the packed
to cook the asparagus for a few
salads. Will keep in an airtight
more minutes. Peel the eggs.
container in the fridge for
• To make the dressing, mix the
up to a day.
extra virgin olive oil and apple
Fenugreek rasam with rice
color changes into golden brown.
Allow to cool and grind it to a
coarse powder.
the chicken.
• Meanwhile, mix the peanut butter with the
chilli sauce, lime juice, and 1 tbsp water to
make a spoonable sauce.
• When ready to cook the chicken, wipe a
large non-stick frying pan with a little oil.
• Add the chicken and cook, covered with a
lid, for 5-6 mins on a medium heat, turning
the fillets over for the last min, until cooked
but still moist.
• Set aside, covered, to rest for a few mins.
• While the chicken rests, toss the lettuce
wedges with the cucumber, shallot,
coriander and pomegranate, and pile onto
plates.
• Spoon over a little sauce.
• Slice the chicken, pile on top of the salad
and spoon over the remaining sauce.
• Eat while the chicken is still warm.
• Crush garlic and red chilies
together coarsely. I used mortar
and pestle to crush.
• In a pan heat oil add mustard
seeds and allow it to splutter. Add
urad dal, curry leaves, asafoetida
and mix well in the oil.
• Add chopped tomatoes, turmeric
powder, salt and mix well.
• Cover and cook until the tomatoes
become soft (keep stirring in
between to avoid burning).
• Add water, tamarind concentrate,
salt, and mix well.
• Boil until the form started forming
on top.
• Add grounded fenugreek seeds
and spices powder, crushed garlic
and red chilies to the rasam and
turn off the heat. Garnish with
chopped coriander stems.