Unlocking the DOSA code...

Out of all the proportion games played in the kitchen, the one relating to the Dosa is unmatched. "Daal kitni, Chawal kitna?"...Ufff...

 Well, the most popular gyan says that one should have lentils and rice in the ratio of 1:3. I firmly believe in the rule that the kitchen is absolutely rule-free. The proportions, cooking times, ingredients, all change with the kitchen and the mood of the cook. So with the Dosa having become a traveller of sorts, and having reached north from its home in the south, stereotypes surrounding its preparation have been broken.

Let's come back to the original question- "Daal kitni, Chawal kitna?" 

Well, I don't mind 1:3, but clearly prefer 1:2. Having more Daal in the batter gives it a character and subdues the fallout of of using north Indian Chawal, whose varaities are as varied as the regions therein. I once used high grade Basmati in the batter with the confidence of a master chef, only to find that the aromatic rice with the enviable taste and the undisputed fame of being the king of rice-varieties was a mega flop. So, the point to take home is the same old gyan of the cookhouse- never go with stereotypes.

sunflower bloom in my garden

Glossary of commonly used Indian spices

Hey Friends, here is a glossary of some common Indian spices. These give the authentic Indian taste to any dish they are put into...

coriander: Dhania

cumin: jeera
cinnamon: Dalchini
Cloves:Laung
Mustard seeds: Rai
Turmeric: Haldi
Saffron:Kesar
Fenufgreek:Methi
Basil:Tulsi

my fresh green chillies

lauki ki sabji with a little twist

Lauki(bottlegaurd,giya and several other names ) is a vegetable which is enjoyed all over North India.
I am going to prepare this for lunch today , as it is simple and easy.
Peel one lauki and cut it into tiny pieces . Heat oil or if you want to add some calories , ghee( clarified butter) in a kadahi. Put half tps  of jeera (cumin seeds) and let it splatter. Now put some chillies, I use green chillies from my kitchen garden as it is good for health. I n case you want to add red chillies you can do it happily. Saute lauki piees into it and add some salt as required .Cover the vessel and let it cook for a while. To confirm it is done , make sure it is transparent .
I added some cream to it , to give it a little twist as it enhances its taste. Try it out...

Hey there...

Hi everyone.

Chances are that I am being read by an ardent cooking enthusiast-one who loves to experiment and learn, and thus spends a considerable time watching( and reading !) cooking ideas. If you belong to India, chances are also high that you do not make much out of all that 'firangi' jargon splattered so mercilessly on each recipe. I have spent many a helpless moments going through recipes on TV, magazines and the internet, only to realize that at the end of the sessions I was none the wiser. Every recipe that infused interest in my 'culinary mind' was dotted with ingredients forcing me to re-contemplate the intentions of the chefs/authors. How can a person expect us Indians to take 'cumin' for our humble 'zeera', 'asafoetida' for 'heeng' and 'spatula' for the wonderful Indian 'palta' ?

So Kitchen Kings and Queens, here is something that is entirely comprehensible and desi- Indian in its spirit. Something that will leave you calling a 'dhaniya' a 'dhaniya' and a 'tawa' a 'tawa'!!!

Chalo kuch pakayen...