Cucumber Dosa

Exotic ain't it ? You thought right. 

Cucumber dosa is super easy to make. It gives out a heavenly aroma while cooking. Not to mention the amazing health benefits :) The recipe is inspired from a Konkani dish "Taushe Bhakri" which is basically Cucumber rotti. Its almost the same batter with a few small changes.

So lets get down to business ? 😀

INGREDIENTS
(makes approx 10 dosas)

For the batter:

Grated cucumber - 1 cup

Grated coconut - 1/2 cup

Wheat flour - 2 cups

Wheat Rava (any kind / size) - 2 cups 

Green chillies - 4 (maybe more if you want it spicy)

Sugar or jaggery (optional) - 1 tsp

Coriander leaves - 2 tbsp (optional)

Salt - as per taste

Method:

1. Take the green chillies and salt into a large vessel (which can hold the batter).
2. Smash the chillies and salt together until its a coarse paste. Add some water and the sugar into it.
3. Add the grated coconut and salt and mix it well. Add a cup of water.
4. Now start adding the wheat flour little by little and mix well. Form a thin batter.
5. In the end, add the rava and mix it well. Since the rava needs to absorb some water, let the batter have a thin consistency. Keep it aside for 10 mins.
6. Batter should be of dosa batter consistency. Add water or flour to even out either ways.
7. Add in coriander leaves if you want and mix well. Cucumber dosa batter is done.

Making the dosas:

1. Heat up a griddle / tava. Use medium heat. (I prefer to use cast iron - the least toxic of all. Also a healthy choice.)
2. Mix the batter well before making each dosa. 
3. Take a ladle of the batter and pour it on the griddle. 
4. Spread the batter in a spiral way, starting from the center and moving outwards.
   
   
   
   
5. Add a few drops of oil around the dosa. Cover and cook for 30 secs.
6. Flip the dosa and cook the other side for 30 secs. 
7. Serve with ghee / butter.

Yummy Tummy Guys !!! 😍😍

Penne in Bechamel Sauce

Who here is a fan of Italian cuisine ?

My favs are Italian and Thai... I know !! - very different from each other, but both of them are soul food or comfort food to me.

I love cooking Italian too... havent tried my hands at Thai yet - sounds so detail-oriented. Italian in comparison is super easy and less time consuming too.

So, let me present to you Pasta Bechamel  - what is commonly known in India as White Sauce Pasta... (Remember, this is my version of the basic bechamel sauce. So please any suggestions are welcome to improve it and make it more authentic)

INGREDIENTS

(serves 4)

For Bechamel Sauce:

All-purpose flour - 4 tbsp

Milk - 1 ltr

Oregano - 1 tsp

Chilli Flakes - 1 tbsp

Garlic (chopped) - 2 tbsp

Butter / Olive oil - 5 tbsp

Cheddar cheese (shredded) - 100 gms

Mozzarella cheese (shredded) - 100 gms

Salt as per taste

Other fresh / dried italian herbs (optional - as per your likes)

For Pasta:

For my pasta, I cooked some penne, but you can use any kind of pasta (fusilli, spaghetti, macaroni, farfalle). Just the cooking times of each of these pastas will be different. Just follow the instructions on the packet. In addition to those instructions, I add 2 tsp of olive oil into the water when boiling the pasta, that helps the pasta to not stick to each other. I also add some salt.

Method:

Cook the pasta al-dente, that is only until they are 80% cooked. When you break the cooked pasta, the innermost part should not yet be cooked. Drain the pasta and keep it aside. Don't waste the water. I generally use it in the sauce, if it gets too thick.

1. Take a large saucepan (which can hold both pasta and sauce). Add 1 tbsp olive oil / butter to it.
2. When the oil / butter is hot, add the chopped garlic. Let it roast for a while. Remove it and keep it aside.
3. To the same pan, add the rest of the oil / butter. And once its hot, add the flour and stir well.
4. Roast it until the raw smell goes away.
5. Add the milk - little by little and keep stirring. Dont add all the milk at once, 'coz that can cause lumps.
6. When all the milk has been added, allow it to boil. 
   
   
   
   
   
7. Add the roasted garlic, chilli flakes, the fresh / dried herbs and allow it to boil well to infuse the flavors into the sauce. Also add salt.
8. If you find the sauce too thick, add the pasta stock that you have kept aside.
9. When the sauce starts boiling, add the shredded cheese and boil for another 30 secs.
10. Add in the cooked and drained pasta, and give it a stir. Cover and switch off the flame.

Pasta Bechamel is ready !!!