Friday, April 1, 2016

Cucumber Dosa

Serves: 2

1. Rice (Idli rice/Sona masoori) - 1 cup
2. Cucumber - 1 medium sized
3. Salt to taste
4. Oil/Ghee for greasing dosa

1. Wash and soak rice in water for around 4-5 hours.

2. Drain the water and grind rice with cucumber pieces. There is enough water in cucumber to help with grinding, if not add little water.
Grind rice until smooth and add enough water to get dosa batter consistency. You should be able to pour the batter and spread it with a ladle.

3. Prepare dosa in a nonstick or cast iron pan. Drizzle oil or ghee as per your preference.

Serve hot with chutney/sambar.

Recipe Courtesy: Nivedita

Sweet Potato Carrot Soup

Serves: 2

1. Sweet Potato - 1 medium sized
2. Carrots - 2 medium sized
3. Ginger  - 1/2 inch
4. Onion - 1 small
5. Oil - 2 teaspoon
6. Salt and pepper powder for seasoning
7. Cilantro - 1 sprig for decoration

1. Heat 2 teaspoon of oil in a large saucepan and add ginger slices and onion. Fry until onions turn translucent.

2. Add cubed sweet potatoes and carrots and saute for a minute.

3. Add around 3 cups of water and cook covered until sweet potatoes and carrots turn soft.

4. Allow them to cool completely and then put them in a blender. Blend until smooth.

5. Put the soup back into the saucepan and bring it to boil. Add salt and pepper for seasoning and turn off the stove.

6. Decorate with a sprig of cilantro and serve hot.

Oats Energy Bites

1. Quick cooking oats - 1 cup
2. Pitted dates - 1 cup
3. Honey - 1 tablespoon
4. Vanilla essence -  1/2 teaspoon
5. Cocoa powder -1 teaspoon
6. Salt- a pinch

1. Dry roast oats on stove top until they turn crisp. It takes around 15 minutes on medium flame. Stir continuously to avoid burning.

2. Blend roasted oats with rest of the ingredients in a food processor or blender.

3. Roll into balls. They can be refrigerated in an airtight container for up to 1 week.

Linking this recipe to "Shhh Cooking Secretly Challenge", a monthly event started by Priya. For the month of March, I paired up with Amrita who gave me oats and honey as my ingredients.
Amrita blogs at "The Food Samaritan".