Broken corn dosa

Ingredients

1 cup blackgram dal (urad dal)

2 cups broken corn kernels (cornmeal)

Salt to taste

Oil as reqd

Soak the dal for 1/2 hour. Soak the broken corn kernels in warm water for an hour. Grind the dal till smooth paste and then add corn kernels. Grind again for a few minutes. Add salt as required. Ferment the batter for 4-5 hours.

Heat the tava and spread a ladle full of batter to make dosa. Put a few drops of oil and cook till crisp. Serve hot with side dish of your choice.

* The batter is same like broken corn idli.

* The dosas are very crisp as compared to normal dosas when made thin and soft if make thick

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Budding blogger : Sonia

Meet Sonia of Dinner recipes from Sonia’s Kitchen in the Budding Blogger series.

She says : 

I am freelance writer with zest for creating some good food. I was born in Chandigarh and since the time I have had basic sense to understand I have only heard praise for my mother’s culinary skills.

She cooks some amazing recipes with simple ingredients available at home. No fancy colors or no fancy masalas. I think it is in the genes and I have definitely inherited some good food sense from her. Her advice has been that to cook good food you need to have patience and passion as she says in “Dil laga ke Khana banao” and it will come out good.

My venture into food blogging was by accident. I was working in Gurgaon while being married to a software professional. When my husband got a job in Boston, I started doing some freelance writing work to help with the finances and also to keep myself busy in the US. It is while doing the freelance work I got several assignments to write recipes for food blogs. It is then I got the idea of starting my own food blog and of course mom helped. She has this list of 200 odd recipes which she has sent to me and told me cook and write on those. I am sure it is like Mom’s challenge and encouragement to me.

Another plus with being a food blogger is that you can then make friends with some amazing food bloggers from India and other parts of the world that it is worth investing time and money into this.

Oriental style paratha

Recipe source: Sanjeev Kapoor

Ingredients

1 cup of chopped cabbage or shredded

2 medium carrots chopped lengthwise or grated

2 onions chopped lengthwise

2 tsp oil

Salt to taste

1 tsp red chilli sauce

1 tsp soya sauce

For the dough -

2 cups of wheat flour

Salt to taste

Milk or water

If you wish to make oil free parathas, use milk to make a soft dough of wheat flour and salt. Else you can use water to make the dough. Keep covered for atleast 1/2 hour.

Heat the oil and add onions. Fry till it starts turning pink and then add cabbage and carrot.

Fry for a few mins till soft and then add the soya sauce and red chilli sauce. Add a little bit of salt only as soya sauce already has salt. Mix well on high flame for 2 mins. The stuffing is ready.

Make balls of the dough and roll into thick rotis. Place a little stuffing in the center.

Gather the dough from the corners and cover the stuffing completely. Dust with little flour and roll again slowly to make a thick paratha. Heat the tava and place the paratha on it. Apply a little oil or ghee in the sides and cook till brown spots appear. Turn and cook on other side also.

Serve hot with curds.

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Budding blogger: Chitra Manoj

Meet Chitra of Share my recipe blog in the Budding blogger series

She says -

My name is Chitra Manoj, mom of 2 lovely boys. My native is Nagercoil (which is in South tamil nadu, but very near to kerala ). Thus our family recipes are greatly influenced from kerala and tamil nadu. My inspiration was my grandma and I loved to assist her in her cooking at a very early stage. So she taught me many family recipes and tricks...and thus the journey began...After marriage since me and my husband love to taste different food, I started to search for new recipes and thus started following few blogs. This inspired me to create my own blog and I enjoy blogging .

The recipes in the blog are mainly from family and friend's recipes and some are inspired from other blogs I follow. I love to cook the traditional food and feel no other food satisfies our tastebuds like the food prepared by grandma and ma. Hence I try to keep the tradition alive.