Mango Smoothie

1 1/2 cup chopped fresh ripe mango with skin removed
1/2 ripe banana
1/2 cup milk
A few ice cubes
A few drops of vanilla flavor
Put all of the above ingredients in a blender jar and grind it to a smooth paste.  Pour it into a glass tumbler and serve with ice.  Serve immediately.

Green Mango drink - mango panna

2 cups of chopped green mango with skin removed
1/2 teaspoon of roasted cumin powder
1/2 teaspoon black salt
1/2 teaspoon of sugar
1/2 teaspoon crushed black pepper
4 cups water

Cook the mangoes in 2 cups of water until it is tender.  When it is cool with a hand blender grind it to a smooth paste.  Pass it though a cheese cloth.  Discard the pulp but keep the liquid.  To the green mango liquid add 2 cups of water, mix add black salt, sugar, roasted cumin powder, crushed black pepper mix and pour it into a glass with with ice and serve.  Serves 2.

Dal Makhani

1/2 cup black whole urad dal  washed and soaked for one hour in hot water before cooking
1 cup milk
4 tablespoon of oil
1 cup chopped onion
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili or according to taste
1 tablespoon of chopped garlic
1/2 teaspoon of turmeric powder or haldi
1/2 teaspoon of chilli powder
1/2 teaspoon of salt
1 teaspoon of garam masala
1 tablespoon of butter
enough water for preparation

Cook the whole black urad dal in about 2 cups of water.  When almost cooked add the cup of milk and cook till the water and milk is almost evaporated.

Separately in a pan on medium heat add oil and fry the onions, when the onions are brown add the chopped ginger, green chilli and garlic and saute for about a minute.

Add turmeric and red chilli powder and saute for a few seconds add garam masala and the cooked urad dal.

Add enough water bring to a boil add salt and butter turn the heat off.  Garnish with cilantro leaves.  Serve with pulao or chapati.  Serves 4

Traditionally you can add a lot of butter and cream to make it rich.  This dish originated from Punjab.  It is served in most restaurants.  Cooking the dal in low heat for a long time really enhances the taste.

Dosa Recipe

1/2 cup urad dal
1/2 cup idli rava (cream of rice it is actually coarsely powdered parboiled rice)
1/2 cup rice flour
1 teaspoon salt
1/4 cup of lemon juice
Enough water for preparation
Oil for dosa preparation (Indian sesame oil preferred)

Wash and soak the urad dal for at least 8 hours or overnight.   Discard the water it was soaked in and grind it with enough fresh water to make a smooth batter.

Add the rice flour and idli rava mix it thoroughly with enough water and remove any lumps.  Keep it in a warm place for the dough to rise.  I usually keep it in the oven with the light on but the oven power off.  It usually takes about 4 to 5 hours for the dough to rise.  In warmer weather it rises faster.

After the batter has risen add salt and lemon juice mix with enough water according to the thickness of the dosa desired.  For thin dosa more water for thick dosa less water.  Add the water slowly.  Adding too much water the dosa might break during preparation.  

Heat a non-stick greased griddle.  Scope some batter with a ladle and pour it on the griddle and spread it immediately using the flat side of the ladle.  Pour some oil around the dosa and some in the middle.  The side is cooked when it comes off easily when you try to loosen it with a non stick spatula, turn the dosa and cook the other side, add some oil around the dosa.  Both sides are done when the dosa is brown and does not stick to the griddle.  Remove from heat.

To make stuffed dosa before removing from the griddle place the stuffing at the center of the dosa fold and remove.  Serve with sambar and chutney

Hint:  If the batter fails to rise use about 1/2 teaspoon of yeast.  If you are in a hurry adding about 1/2 teaspoon of fruit salt (Eno) will make the batter rise right away.  If your dosa is breaking up while cooking slowly add some extra rice flour to the batter.

Soft and crunchy you can never stop eating just one.  Even though the preparation takes a long time, if you plan ahead it works out great.  Originating in south India this is a extremely liked dish.  Served with sambar and chutney what more can a person want!

Filling used in the video Vermicelli Upma