Recreating Domino's Garlic Bread

Hello Friends,


Who doesn't like Pizza and Garlic bread right. Many of us make them at home, but there is always that extra taste that these vendors have which we miss somehow.


I saw this replica or recreation of Domino's Garlic Bread @ Bombay Foodie Blog and I knew I had to give it a try. And, let me tell you friends, I wasn't disappointed. Very easy to make and yummy to taste. Give it a try and you will like it.

  Print this recipe

Recreating Domino's Garlic Bread

Ingredients
All Purpose Flour - 1.5 cups
Warm Water - 1/2 cup
Active Dry Yeast - 1/2 tsp
Olive Oil - 1/4 cup
Garlic Powder - 1 tsp
Italian Spice Mix - 2 tbsp, you can use anything here that you would like as topping.
Salt - To Taste
Preparation

• Add yeast in warm water (it shouldn't be too hot or room temp, but just slightly warmer). Let it rest for 5 min. to make sure yeast is indeed active.
• Now, add 1 cup flour and 1 tbsp olive oil to it. Mix well, cover and let it double (about an hour or so).
• Now, to this doubled flour mixture add rest of the flour, salt, garlic powder and 1 tbsp and mix well.  Cover and let it double again.
• Heat your oven to 400 degree F.
• Brush your baking pan or sheet with olive oil and transfer this doubled dough and flatten it with your fingers itself.
• Sprinkle the Italian seasoning and drizzle the remaining oil.
• Bake this for about 15 min. or you see that hint of golden color.
• I wished I had baked may be 2 min. longer to get that golden color, but the taste was no less.
• We enjoyed warm itself, right out of the oven :)

Serving
I served it as an evening snack with out coffees and just loved them.

That's all for now. Take care till next post.

Veggie Bonda for Blog Hop

Hello Friends,


With new year, our Blog Hop has changed a little. Now we will be doing it just once a month and the same pair will cook from each other's blog than a difficult schedule to remember. Thanks Radhika for all the effort in making these changes and maintaining it. Kudos Girl !!! Please do check what everyone is cooking.


This month, I am paired with Neetz of Kitchen Express. She has a wonderful blog with too many delicacies to choose from. But, when I was choosing, I picked these Veggie Bonda, just because they looks delicious and I had some leftover dosa batter handy :) Thanks Neetz for this delicious recipe.


What I changed was instead of deep frying them, I made them like paniyaramas using my pan, in order to try to eat little healthier.


Veggie Bonda Paniyaram Style (Crepe Batter Fritters)

Ingredients
Dosa Batter -  4 cups
Rice Flour  -  2 tbsp
Carrot - 1 cup, grated
Onion - 1 cup, medium sliced
Curry leaves - 3 twig leaves
Cumin Seeds - 2 tsp
Salt - as per taste
Preparation

• Very simple, mix all the ingredients together.
• Heat Oil in a pan (enough to deep fry) or heat up a paniyaram pan and spray with a little bit of oil.
• If using deep frying method, take a spoonful and drop them in hot oil slowly and fry till golden brown and drain them on paper.
• If using paniyaram pan, pour a spoonful (depending on the pan size) in each hole and let it cook on both sides till golden brown.

Serving
Serve hot with your favorite chutney. We enjoyed them a lot.


That's all for now. Take care till next post.

Thekua for Indian Cooking Challenge - December 2011

Hello Friends,


Another late entry by me to another wonderful event Indian Cooking Challenge.


This month when Valli announced the dish, I was ecstatic as I grew up eating this on occasions such as Diwali and Chhatth (a festival celebrated in winter months in Bihar). This was a must and we will eat varieties made by our chachis (neighborhood aunties) all over the place. Each house a slight variation and there own taste.


I like them so much that during my 1st pregnancy, one of my aunts, especially made a load of these and sent it through my parents all the way to US. How sweet, right?


Anyways, even if I wanted, I couldn't just let go and had to make it as I have not tried making it by myself ever. Always had it made by mom or chachis. Yes, pampered me, never cooked anything to save my life before marriage :)


So, without further ado, enjoy these cookies from a state called Bihar all the way in India. And, it cannot get any simpler than this recipe. Perfect for newbies as well.


Thekua (Deep Fried Cookies)

Ingredients
All purpose flour - 1 cup
Sooji (Semolia) - 1/4 cup
Sugar - 1/4 cup (you can add a little and then taste the mixture before adding any more)
Ghee (Clarified Butter) - 1-2 tbsp (depending on how khasta or pasry like texture you want, but don't add too much or else you won't be able to fry your thekua)
Dry Coconut - 2 tsp, either coarsely ground or you can even chose to add finely chopped dry coconut. So, basically your like.
Cardamom Powder - 1 pinch
Salt - 1 pinch
Warm water - as needed
Preparation

• Sift all purpose flour and add all dry ingredients in it and mix well.
• Add ghee to it and mix in well.
• Now, add warm water little by little (drop by drop) and mix till you have a nice hard dough. When you take the dough in your fist and close it and open it back, it should take the shape of your first and not break apart.
• Now, if you have cookie cutter or like traditionally used moulds, go for it. 
• I had none, so, I just made small balls and flattened them.
• Deep fry them in hot oil (not too hot) till golden brown.
• Drain on the paper and enjoy.
• These can be kept in air-tight contained for a couple of days.
• I made about 8-9 thekuas with these measurements.

Serving
Serve them anytime, but best with tea or as a snack. In my house, they were gone before I could even let them cool down or put them on a plate (right from the paper towel). Don't you see that my precious picture is right on paper towel.. lol :)


That's all for now. Take care till next post.

Buttery Jam and Nutella Tarts for Sweet Punch

Hello Friends,


Another month and another wonderful Sweet Punch time. This time, we had to re-create Ria's Buttery Jam Tart.


It was so much fun making them. Took me hardly 5 minutes to put them together, another 20 min. for baking them and then the last difficult 30 min. of waiting for it to cool down for us to eat them. Results, we loved them. They were very buttery and the tart themselves were crumbly.


Buttery Jam and Nutella Tarts

Ingredients
All Purpose Flour - 1 cup (this will make about 5 muffin sized tarts)
Butter - 1/2 cup (chilled)
Baking Powder - 1/2 tsp
Jam - 5 tbsps
Nutella - 2 tbsp
Preparation

• Pre-heat your oven to 360 degree Fahrenheit
• Sift the flour and mix butter to it slowly. You will have a smooth dough in less than a min.
• Divide them in equal sized 5 balls.
• Prepare your mini tart pan or muffin pan with liner (as I did not have a tart pan).
• Flatten each ball you made earlier a little and put then in muffin/tart pan to take the shape of the pan.
• Fill some tarts with jam till they are about 3/4 full.
• The tarts that you want to fill Nutella with, bake them without any filling.
• Put your tarts/muffins in the oven and bake for about 20 min.
• Let them cool completely before you take them out.
• Now, fill the tarts that are empty with Nutella. You can let it set and then fill it again with some chocolate ganache per your liking.

Serving
I am guessing you will grab them right out of oven, I mean after they cool down. We would have loved them with ice-cream or whipping cream, but we finished them even before we could get to that stage... lol


Looking forward to baking the next Sweet Punch !!!


That's all for now. Take care till next post.

Oven Baked Potato Chips

Hello Friends,


I am going to quickly share a simple and yummy snack that I made from Taste Junction that you can enjoy almost guilt free. I say almost, as it is potato after all, but still bakes, so that gives some pleasure. These little drops that count, or at least I would like to think so, in eating a healthy diet. Don't they look tempting and pretty quick to make too, just about 25 min. from start to finish, so you can fulfill those last minute demands of your kids or your own... lol

Anyways, coming to this recipe, it cannot get simpler than this. Take potato (removing skin is your preference, but you don't have to), cut them in about 1/4" slices, mix oil and any spice mix you want and bake them @ 425 degrees F for 15 min. one side and then 5 more min. on other side or till the texture you like is reached.


For more details, please following the recipe.



This goes to Bookmarked Recipes - Every Tuesday (Volume 61)event hosted by Aipi and me.





That's all for now. Take care till next post.

Aloo Palak Tikki/Vada - आलू पालक टिक्की/वडा (Potato and Spinach Patties/Fritters)

Hello Friends,

My 1st grader asks me to make something interesting and yummy which he doesn't eat every day. And this is a demand, I get everyday after picking him from day care, which is while coming back from work, which is a 49 mile drive and after picking up my little one (almost 2) from his day care. Now, how can I make something interesting (which shouldn't be a roti based or rice based or soup) every single day. When I ask him to give me options he has in mind, guess what he has none and to top it off, he is very very picky and will decline almost all my dish names that I tell him. The only thing that almost always wins him is potato. 

But, trying to be a good mom, I try not to give a lot of that to him, firstly because I don't want to and secondly because then hubby and I also end up eating it, which is definitely good for someone who is badly in need of losing weight :(

Anyways, so one of these days, when he demanded, I thought of using aloo and then making it healthy too, so, add spinach to it and then just kept adding things. When I asked him if tikkis are fine, he was ecstatic and called me "best mother in the world". These days it is an honor as I don't get to hear that a lot from my 1st grader, who most of the time, calls me mean or a non-helper (for not helping him by declining to recite all answers to his homework without him trying it on his own, go figure!!!).

My little one (2 yr old) enjoyed the vadas more than tikki and my older one enjoyed tikkis more. I tell you, these 2 boys are always in 2 different directions. One is south and one is north in all their choices.

So, that is the story behind it. If you are bored enough now, enjoy the recipe and pics :)

Aloo Palak Tikki/Vada - आलू पालक टिक्की/वडा (Potato and Spinach Patties/Fritters)

Ingredients

Aloo (Potato) - 2 cups boiled & mashed (2 cups is what mashed potato should be)

Palak (Spinach) - 1-2 cups, finely chopped (increase or decrease based on your liking)

Ginger - Garlic - 1 tbsp, chopped, minced or paste

Green Chilies - 2, finely chopped (I used 2 tsp red chili powder)

Coriander Powder - 1 tsp

Cumin Powder - 1 tsp

Chat Masala - 2 tsp

Bread Crumbs - 1 cup (you can also used wet and squeezed bread pieces as well here)

Salt - per your liking

Oil for deep frying of vada and shallow frying of tikki

Preparation

• Mix everything into a dough form except for oil.
• Now, per your liking, shape them as tikki or vada.
• If you are making vada, heat enough oil to submerge them in a wok and then deep fry them few at a time till golden brown. Drain them on paper and serve (note that I am not dipping them in any batter here).
• If you are making tikki, heat the griddle and add a tsp of oil and shallow fry tikkis to the golden brown color.
• from the measurements I gave, I made 4 tikkis (of the size and shape in pic) and about 8 or so vadas.

Serving

Serve them with your favorite sauce or chutney or make it into a chat with some chhole and other condiments.

This is going to Dish It Out - Potato and Leafy Greens event that is guest hosted by me and started by Vardhini.

That's all for now. Take care till next post.

Quick Cooking Microwave Dhokla

Hello Friends,

Another Tuesday and another version of bookmarked recipes. These days, it feels like all I am doing are cooking from others' recipes as I am so sick of my own food... lol

Here is a wonderful and spicy Quick Cooking Microwave Dhokla from Rajani's Blog. I have to say, it exceeded my expectations and now I will be making it frequently. I have to tell you guys here that I love dhokla and this was my first experience of making it at home and I love the microwave way :)

Thanks Rajani for this wonderful recipe.

Please follow link to her blog to get the recipe as this is new rule to our bookmarked event that we won't be copying recipe at all and always either link to the recipe blog or site or scan the recipe page, if it is from a magazine or diary.


This is my submission to Bookmarked Recipes - Every Tuesday (Volume 54) event of Aipi and Mine.

That's all for now. Take care till next post.

Kurkura Palak Pakoda - कुरकुरा पालक पकोड़ा (Crunchy Spinach Fritters)

Hello Friends,

Our dear fellow blogger friend Radhika came up with this wonderful idea of encouraging blog hopping with a reason. So, this event encourages you to blog hop a specific paired blogger (which changes every week) and then create something delicious from their blog. A lot of effort has been put into this by Radhika, so check out what all this is about and let's see what I got for you.

I was paired with Nirmala, a wonderful fellow blogger. She has an amazing blog with delicious recipes, but this is what caught my eye. Kurkura Palak Pakoda - कुरकुरा पालक पकोड़ा (Crunchy Spinach Fritters). When I saw it, I had to try it, for the fact that I usually make these pakodas using only besan, but she had used rice flour as well and I was intrigued to try it out. I was very happy with the crunchiness and texture of these fritters. I recommend you to try it out and enjoy it like we did last evening :)

Please visit her blog for the ingredients' list and recipe and while you are there, do explore as she has a great blog :)

Please do check more details on what the other blog hopped are doing.

That's all for now. Take care till next post.

Rajasthani Dal Pakora - राजस्थानी दाल पकोड़ा (Rajasthani Lentil Fritters)

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Day 6 and here is my Rajasthani Special for the same.

Here is another delicious and addictive street side food or appetizer/snack that we get in Rajasthan. In Jaipur and other cities of Rajasthan, we don't even call it "Pakoda", but it is rather just called as "Dal Ke". It is a mix of 5 different lentils/pulses/beans and spicy and super yummy !!! They are crispy on the outside and soft in the inside. They are very filling too and I don't even have to tell you how protein packed they are :)


I thought of adding this later. For some of you, who do not know what chawli dal is, here is a pic that I took.

Sorry guys, took the picture in hurry, so not one of the best pics.

Rajasthani Dal Pakora - राजस्थानी दाल पकोड़ा (Rajasthani 
Lentil Fritters)

Ingredients

Peeli Moong Dal (Yellow Split Moong Bean) - 1/4 cup

Sabut Moong (Green Whole Moong Bean) - 1/4 cup

Dhuli Urad Dal (Split Black Gram) - 1/4 cup

Chawli/Chori Dal (Adzuki Beans) - 1/4 cup

Chana Dal (Split Bengal Gram) - 1/4 cup

Green Chilies - 3-4, finely chopped or ground, as you prefer

Ginger - 1 tbsp, minced or ground, as you prefer

Garlic - 1 tbsp, minced or ground, as you prefer

Saunf (Fennel Seeds) - 2 tbsp, crushed slightly

Dhaniya (Coriander) Seeds - 2 tbsp, dry roasted and crushed slightly

Cilantro - 1/4 cup, finely chopped

Heeng (Asafoetida) - 2 pinches

Salt - as per taste

Oil - for deep frying

Preparation

• Rinse and soak all dals together for 4-6 hours.
• Grind the soaked dal coarsely. If you are grounding green chili, garlic and ginger, you can grind them with dal.
• Mix the rest of the ingredients (except oil) to the ground dal mix.
• Meanwhile, heat oil in a heavy bottomed pan or wok.
• Take a handful or ground batter and slowly slide it in the hot oil to make the fritters. Depending on your comfort level, you can use your hand or a large spoon for this work.
• Deep fry them well till they are golden brown.
• Drain them on paper before serving.

Serving

Serve it with your favorite chutney or sauce. Traditionally, it is served with spicy cilantro chutney.

That's all for now. Do check out what other BM bloggers are doing.


Also, sending this to COOK IT HEALTHY - Proteinicious event of Shobha.

Rajasthani Gujhiya - राजस्थानी गुझिया (Rajasthani Sweet Pastry Snack)

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Day 2 and here is my Rajasthani Special for the same.

Usually, Gujhiyas are made on any festival, but specially on Holi. Enjoy !!!

Rajasthani Gujhiya - राजस्थानी गुझिया (Rajasthani Sweet Pastry Snack)

Ingredients
For the outer Layer dough
Maida (all Purpose Flour) - 2 cups
Ghee or Oil - 2 tbsps
Baking Powder - 1 tsp (Optional, I just saw someone adding and added and liked, but traditionally you don't)
Salt - per taste
Warm Water - about 3/4 to 1 cup water
Oil - for deep frying gujhiyas
For Filling
Mawa/Khoa (Reduced Milks) - 1 cup
Mixed Toasted Nuts - 1 cup (I used a combo of Broken Cashew, Pistachio and Almonds)
Ghee - 1 tbsp
Sugar - 1 cup
Kesar (Saffron Strands) - few for garnishing and mixing in the filling.
Preparation

• Mix everything for the dough except water well.
• Add warm water, little by little and mix it into a hard dough.
• Cover and let it rest for about an hour.
• Meanwhile, take a non-stick pan.
• Add ghee and fry mawa (khoa) till it is nice and aromatic (light golden). Make sure it is not too darkened as it will get cooked a little in oil too.
• Take it off the heat and mix everything else for the filling and let it cool a bit.
• Heat the oil in a wok or deep bottomed pan.
• Pinch a small lemon sized ball from the dough and roll it into a circular shape (about 3-4 inches in diameter), depending on the mould you are using. If you are not using a mould, that is fine, then too, you can roll it into a 3-4 inch diameter circle.
• Now, place a big spoonful (about 1-2 tbsps) of filling in the middle. Eyeball the filling as you will know based on your circle, how much it will take comfortable.
• Apply little water on the edges of the circle and now fold the circle with filling in half (just as you see in my picture).
• Make all the dough into gujhiyas like this. 
• Now, slwly slide your gujhiyas in hot oil till (based on your kadahi - wok size, you can make multiples in one batch). 
• Deep fry them in medium heat, so that it is cooked well and to perfection (golden).
• Drain them on paper towel.
• Put them in serving dish and garnish with saffron strands and some nuts. You can also garnish with silver foil, if you have any.
• You can make up to 20 gujhiyas (varies depending on the size and all) from these ingredients.

Serving
Enjoy them as a snack anytime. It is not too sweet, so can be had literally anytime. Even with your evening tea or coffee :)


That's all for now. Do check out what other BM bloggers are doing.

Iyengar Style Khara Biscuit - Indian Cooking Challenge

Hello Friends,


I am positing for Indian Cokoing Challenge after a long time. I am really sad that I missed the old ones due to some reason or the other. But, I am so glad that I tried this one. Loved the results and so without further ado, here is the recipe and source.


This month, Srivalli, picked a delicious and very Indian snack from Champs'a blog called Iyengar Style Khara Biscuit. Please visit her blog for more details and the beautiful pictures.


Iyengar Style Khara Biscuit

Ingredients
Maida (All Purpose Flour) - 2 cups
Butter - 1/3 cup, melted
Sugar - 4 tsp
Salt - 2 tsp
Green Chilies - 1tbsp, ground, or per your taste
Cilantro - 3 tbsp, finely chopped
Yogurt - 3-4 tbsps
Prepartion

• Preheat oven to 350 degree F.
• Whisk dry ingredients together.
• Now, cream butter and sugar till creamy and slowly add dry ingredients to it along with yogurt. Initially only add 3 tbsp and then if needed you can add more. We want the dough to be crumbly and not soft.
• Once it is all mixed together, take it out of the mixer and mix green chilies and cilantro with hand and make it into a ball shape. Add more yogurt if needed.
• Divide the dough in 2 and roll the one part in 1/4" thickness.
• Cut the rolled dough in desired shape till all the dough is rolled and cut.
• Now, take a baking sheet, spread a parchment paper and place the cut biscuits little far apart.
• Bake them in oven for 25-30 min. or till you see a nice gold color (I removed them way too early and could have baked little more).

Serving
You can serve them warm right out of oven or store in airtight container. Eat them anytime or serve them traditionally with evening tea or coffee.


That's all for now. Take care till next post.

Raj Kachori Chaat (Street Food) - BM # 5

Hello Friends,


Today is day 6 of blogging Marathon # 5 which was started by Srivalli.


This is the most famous street food in Jaipur. I mean you cannot go to Jaipur and not have this. There is a shop called "Chawla's" near my house and every time we go to the market for anything, we HAVE to have this. Now, like any other street food in India (the complicated ones anyways), we never made these at home, when in India. But, here (in US), we don't get it at all, so have to make it. It is not exactly complicated, but making kachori (or rather call it BIG golgappas) is tricky. Another thing to mention here is that, even though we call it "Raj Kachori", there is no kachori in it, not at least the kind you will be expecting.


I used Madhulika's recipe. My pooris came fine, but somehow the base got harder than normal and they id not puff up as much as I expected them to. Anyways, may be my next trial will be better. For now, enjoy this :)


Raj Kachori Chaat (Street Food)

Ingredients
For Raj Kachoris
Sooji (Semolina) - 2 cups
Maida (All Purpose Flour) - 4 tbsps
Salt - per taste
Oil - for deep frying
For Filling Chaat (for 1)
Prepared Raj Kachori - 1
Dahi Vada (smaller version, without masalas and all) - 2
Boiled Potato - 2 tbsps, chopped in small pieces, not mashed
Boiled Whole Green Moong Lentils - 2 tbsps, boil them with little salt and turmeric, till they are cooked but not mushy
Sweet Chutney - 2 tbsp, or adjust per your taste, Tamarind and Date is what I used.
Green Chutney - 2 tbsp, or adjust per your taste, I used a blend of mint, cilantro, green chilies, lemon and salt for this.
Yogurt - 1/4 cup, just nicely beaten with little salt
Papdi - 2, crumbled, these are flattened golgappas or you can even use golgappas here.
Sev (Namkeen) - 3 tbsps, I used Haldiram's Spicy Aloo Bhujiya
Anardana - 1 tbsp, I did not have it, so skipped
Red Chili Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Chaat Masala - 1/2 tsp
Cilantro - for garnishing
Preparation

• For Raj Kachoris, mix all the ingredients except oil with warm water and make it into a hard dough. Cover and let it rest for about an hour. Then, mix the dough again very well with hand and make it smooth/soft.
• Pinch a plum sized ball from the dough, roll it into a thin flat circle (about 3 inches in diameter) and then deep fry in hot oil.
• It should puff up immediately and then it fry both sides till golden brown. 
• Drain on a paper towel and let it cool a bit.
• Now, it is time to assemble the chaat, you can do it in any sequence you like. This is how I did, break the top shell of the raj kachori, fill in dahi vada, aloo, moong, crumbled papdis (by this time, your kachori will be full), then both the chutneys, yogurt, sev and rest of the masalas and anardana.
• Tip: go easy on all the ingredients, they should be overflowing, specially yogurt. It has to look over stuffed and messy :)

Serving
Do, I need to tell you how to enjoy, just indulge :)


That's all for now. Till next post, take care.

Check out the Blogging Marathoners doing BM#5 along with me.
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali

Masala Mathari (Spicy and Crunchy Tea Snack) - Blogging Marathon # 5

Hello friends,


Today is the 2nd day of blogging Marathon # 5 which was started by Srivalli.


When I was posting recipe of Plain Mathri, I had mentioned that I will post masala mathri as well, but it just kept getting delayed. These are favorite tea time snack in our family. 


Masala Mathari (Spicy and Crunchy Tea Snack)

Ingredients
Maida (All Purpose Flour) - 1 cup
Sooji (Semolina) - 1 tbsp
Ajwain (Carom Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp (Coarse Powder)
Saunf (Fennel Seeds) - 1 tsp (Coarse Powder)
Dhaniya (Coriander Seeds) - 1 tsp (Coarse Powder)
Kasoori Methi (Dry Fenugreek Leaves) - 1 tsp (crush between your palms)
Kali Mirch (Black Pepper) Powder - 1/2 tsp
Nimbu Ras (Lemon Juice) - 1 tsp
Namak (Salt) - as per taste
Hot Ghee (Clarified Butter) - 2 tbsp
Preparation

• Knead everything into a nice poori like dough using warm water.
• Roll them into real small sized thick pooris or make them into thick pooris in you palm itself.
• Puncture them with fork or knife in some places (so that they don't puff up like pooris). Some of mine still did :(
• Fry them in hot oil at medium heat till they turn golden brown.
• Drain them in paper towel.
• These measurements will make about 30 mathari (of the size shown in my pic).

Serving
Serve them as a snack with evening coffee or tea. This is one of favorite snacks of my son.


That's all for now. Till next post, take care.

Check out the Blogging Marathoners doing BM#5 along with me.
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali

Masala Dosa Puffs

Hello Friends,


Another recipe from a blogger friend. We absolutely enjoyed these and my husband, who doesn't cook much (even though he is a good cook), liked them so much that he made some for himself the next day for breakfast... lol


I saw them @ Sharmi's blog and many other bloggers were trying different versions of this. But, I liked these more than others and went ahead with them. Actually, my friend R's mom had sent me some dosa batter and we used it to make dosa and what not and still were left with some more and long back on a blogger friend's suggestion, I had invested into those Puff Pans (Paniyaram Pans) and they got inaugurated with these :)


I am going to call them Masala Dosa Puffs. I used the same recipe as hers, so please follow the link to check the detailed recipe. This is surely a keeper and we are going to try it out a lot frequently now.


Now that, I have that pan out of the box, I might be making a few varieties of puffs as well, so keep watching for those recipes :)

That's all for now. Take care till next post.