fatmanyash

here is my recipe for dosa batter after years of extensive experiments on the streets of hyderabad,chennai,pune ,bombay,and fancy restaurants in london,and most of all the maestros in saravana bhavan/dasa dosa, and kamats on lamington road.

1. rice-1kgs
2. white urad dal-250 gms
3. chana dal-10 gms
4. methi seeds -2 gms
5. salt- to taste
6. sugar- a little bittle if the batter gets to sour, or isnt colouring enough

soak all together, for abt an hr.then grind with minimal water till a fine batter is obtained.keep in a covered container for atleast12 hrs.tropical climates lesser.cold places keep near the radiator/or in an heated oven- set it at 100F, and keep door ajar.

next day tra la la la.

now all u need is a seasoned tawa/flat grill/whatever.and for for further instructions,pls make a payment of $ 34.99 at the site

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baki enjoyed best with thengai thovial,kotthumaali chhamanthi, or takkali thoviyal(for all the north indians this is simbly coconut,coriander or tomato chutneys).since i dont like masala dosai, i will resist giving recipe for potato bhajee, for the same, and for the longest time possible.

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this is the site created by a great soul Rakesh kaul, which looks at all the catcolites..and life from dadar catering angle..

sahi na boss

1. green cardamon-100 gms
2. cloves-30 gms
3. cinnamon sticks- 35 gms
4. fennel , saunf-25 gms
5. nutmeg-2 nos abt 8-10 gms
6. jeera-100gms
7. corinader-40 gms
8. bay leaves-4-5 nos
9. dry rose petals- from abt 10 roses.
10. back cardamon- 20 gms

method-toast all the spices excluding the rose petals in ,microwave- yes fastets and easiset way ..for abt 2.5 mins full power.add the jeera, cloves,corainder, saunf after abt 1.5 mins.zap the rose petals for abt 10 seconds

grind to fine powder.store in airtight jar/ziploc, in the refrigerator.

use for whatever.just a slight pinch though.

1. go away to freezing london wearing shorts
2. come back to sunny caribbean.
3. go away again to freezing usa.
4. come back again to T&T.
5. go see the doctor.
6. drink beer.
7. create web-blog ,as corny as this one.
8. have phun.

1. peeled and deveined prawns-500 gms
2. yoghurt-50gms
3. turmeric-2gms
4. red chilli flakes-2gms
5. special garam masala powder(recipe to follow on another post)-pinch
6. toasted fresh coconut flakes- 50 gms
7. onions sliced-200 gms
8. sliced garlic-50 gms
9. ginger julienne-20 gms
10. salt- to taste
11. oil-30 gms
12. curry leaves- 1sprig
13. asafooetida-pinch
14. crushed pepper -20 gms

• marinade the prawns with yoghurt, turmeric,salt garam masala powder, coconut flakes, asafoetida and crushed pepper.
• heat oil add garlic,ginger, onions , saute till light brown, add curry leaves,then on high heat add the prawns and the marinade , stir fry for abt 2 mins.turn off the heat.cover with a lid ,and hold for abt 5 mins.
• bon appetit with rice, tortillas, sour dough bread, baguette, or even cold as topping for caesar salad.
• optional ingredients to add are some star anise -1 ,and long pepper-1 (in south india called kalpasi, and marathi mugga),rest of india called badyan, badam phool and pipli.

Nasi goreng paste-

shallots-200gms,

red chillies-fresh prefrably-50 gms,deseeded

garlic25 gms,

grind to a paste.

Heat oil25 gms , add spring onion whites cut in 1/2 inch pieces abt 5 whole stems, add the paste and stir fry.

Then add the raw shredded chicken -200 gms and prawns- cut in halves-250 gms cook slightly, then add the sweet soy sauce-30 ml, and the cooked rice-400 gms, dash of oyster sauce, dark soya and light soy sauce finally spring onion greens.

optional garnishes- shrimp crackers, chicken satay, and fried egg served with peanut sauce

1. 3 eggs separated-
2. 250gms mascarpone
3. 250ml cream
4. 100 gms sugar
5. 100 ml coffee decoction
6. 50ml kahlua / tia maria.25 ml baileys/or similar liqueur
7. 1 packet vicenzi ouvo finger biscuits(no substitute acceptable)

method

Whisk egg yolks w/ mascarpone and 1/3^rd sugar. whisk cream +1/3^rd sugar and egg whites+1/3^rd sugar separately.

Fold in cream and cheese mix. Add flavouring.

Fold in egg whites.

Lightly soak the finger biscuit’s/ coffee +Tia Maria mix. Then layer the 2 alternately. Chill until set.

Top w/ dark cocoa pdr.

can be frozen very well. defrost slightly, cut in slices and serve with berry compote

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phee -pho-fu-fum are some of these words.

keep them handy, u never know when you will chance upon a transmogrified demo-gorgon.

the words above shld keep you safe , in case they dont, then ask next of kin to apply for accident insurance, atleast theyll get abt 20 times of what u were ever worth.(conditions apply-please see small text on www.yoom.com. for further details.S&H charges may apply.This site is rated TV-MA)

may the geoforcebewithyou…hobbittsses