Crispy Kale Rava Dosa with Asian Sweet Potato Masala

Quick and easy traditional rava dosa with healthy kale and served with sweet and spicy Asian sweet potato masala.

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Not your everyday dosa folks!

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For all those who are not familiar with dosas, they are very thin crepes made with a fermented batter by grinding rice and lentils together.The batter is ground for a long time in a wet grinder and then allowed to ferment overnight. It is a long process indeed!

Dosas are generally eaten for breakfast with chutney and sambar. A popular variant is served with spicy mashed potatoes rolled inside them and are called MASALA DOSA, where masala refers to the spicy potato masala.

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For those of us who simply don’t have the time or a wet grinder to make the dosa batter, rava dosa comes to the rescue. They are an almost instant dosa made with rava, rice flour, all purpose flour and some seasonings, then cooked generally with minced onion. They are wonderfully crisp and should be enjoyed hot. The main difference in making a rava dosa is the method of cooking. Traditional dosa batter is poured on a hot pan and spread around with a ladle to make a thin crepe. But, a rava dosa is evenly poured around on a hot pan to make a thin and even crepe. It CANNOT be spread like the traditional dosa.

Rava or sooji is the Indian version of semolina and is used to make dosa, idly, halwa and upma. Rava is a  must have in every Indian pantry. It can be found in all Indian grocery stores and online.

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Now, switching over to the sweet potato masala,

Asian or Japanese sweet potatoes have a white flesh and pink skin. They are just as sweet (may be a touch more) as the American sweet potato but a little firmer. They can found in abundance this time of the year in all farmers markets, Asian grocery stores and well stocked super markets.

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Now, let us get to the process….

to make sweet potato masala—-

—-splutter mustard and cumin seeds in oil

—-saute onion, jalapeno, curry leaves and ginger

—-add sweet potatoes, turmeric and water, cook until tender

—mash lightly and stir in cilantro

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to make kale rava dosa—-

—-stir together all batter ingredients and set aside for 30 minutes (batter will be very watery)

—-sprinkle chopped kale in a hot greased pan, (whisk batter before making each dosa) slowly pour 1/2 cup batter all over pan to make a 10-inch circle. Pour 1/2 tablespoon oil all over the dosa, cook until golden and crisp and turn over cook again.

Serve hot with sweet potato masala!

Notes-

-before making each dosa, pour 1/2 teaspoon oil in the hot pan and spread around with a paper towel

-whisk or stir batter before making each dosa

-The pan needs to be moderately hot throughout. If the pan is very hot then the dosas will brown faster before getting crisp. If the pan is not  hot enough then the dosas might not get the lacey texture.

-dosas are wonderfully crisp and delicious when hot.

-regular sweet potatoes can be substituted for Asian sweet potatoes

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Crispy Kale Rava Dosa with Asian Sweet Potato Masala

Ingredients:

Asian sweet potato masala

3 tablepoons vegetable oil

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1 medium red onion, finely chopped

1 jalapeno pepper, thinly sliced

10 curry leaves (optional)

2 teaspoons chopped ginger

2 Asian sweet potatoes, 1 1/2 pounds, peel and chop into 1/2-inch thick cubes

1/2 teaspoon turmeric powder

1 teaspoon salt

1 cup water

1/2 cup chopped cilantro

Kale rava dosa

1/2 cup coarse rava or sooji or semolina

1/2 cup rice flour

1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon cumin seeds

3 cups water

2 cups chopped kale (approximately)

5 tablepoons vegetable oil (approximately)

Preparation:

To make Asian sweet potato masala,

Heat vegetable oil in medium non-stick pan. Add mustard and cumin seeds, let splutter. Add onion, jalapeno, curry leaves and ginger, saute until onions gets translucent. Add sweet potatoes, turmeric powder, salt and water, cover pan, and cook over medium heat until potatoes are fork tender.

Uncover and let any remaining water dry. Take pan off heat, mash coarsely with a potato masher and stir in cilantro.

To make kale rava dosa,

Whisk together rava, rice flour, all purpose flour, salt, sugar, cumin seeds and water together in a medium bowl. Let stand at rom temperature for 30 minutes before making dosas.

Heat a large non-stick skillet over medium-high heat. Add about 1/2 teaspoon oil and spread all around with a folded paper towel. Evenly sprinkle about 1/4 cup chopped kale all over the pan. (Whisk batter before making each dosa) Slowly pour 1/2 cup batter evenly over the kale to make about 10-inch thin dosa (it is very traditional for rava dosa to have small holes all over). Fill in any large holes with batter. Pour about 1/2 tablespoon oil evenly over the dosa. Let dosa cook over medium-high heat for about 3-4 minutes, until light brown and crisp on the bottom. Turn dosa over and continue to cook for additional 1-2 minutes.

Serve hot with sweet potato masala and/or sambar.

Repeat process to make remaining dosas (refer notes). You might need to stir in a touch more water if the batter gets thicker for the last couple of dosas.

Makes 6 x 10-inch dosas

 

 

Sweet Potato Balls

Deep fried sweet potato balls that is slightly sweet with a hint of spice! A delicious side dish or snack anytime.

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With a crispy crust and soft inside these balls are slightly sweet with some smokiness from cumin and a hint of spice. A quick and yummy sweet potato dish if you have cooked sweet potatoes handy.

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Baking is probably the best and easiest method  to cook a sweet potato. Wash 1 or as many sweet potatoes as you like, place them on a foil lined baking sheet, prick each potato couple of times with a fork and bake in a preheated 400 degree oven for 45 minutes – one hour (depending on the size). Place sheet on a wire rack to cool completely. Peel off skin and mash with a potato masher. Mashed sweet potatoes can be made ahead and stored in the refrigerator (or even frozen).

To make the balls simply stir together mashed sweet potato, breadcrumbs, egg, salt, cumin and cayenne pepper in a large bowl, Scoop 2 tablespoons measure balls (roll balls gently between the palm of your hands). Deep fry until deep golden brown and enjoy hot.

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Check out other sweet potato recipes

Sweet Potato Pie Baked Oatmeal

Cocoa glazed Nutella-Sweet Potato Rolls

Roasted Sweet Potato and Brussel Sprouts with Maple Tahini Dressing

Sweet potato-Almond Gluten Free Chocolate Chip Cookies

Sweet Potato and Broccoli Nuggets

Sweet Potato Balls

Ingredients:

2 cups cooked and mashed sweet potato

1 cup bread crumbs

1 large egg

2 tablespoons brown sugar

1/2 teaspoon salt

1/4 teaspoon cumin powder

1/8 teaspoon cayenne pepper powder

vegetable oil, for deep frying

Preparation:

Combine all ingredients (except vegetable oil) in a large bowl. Mix well until thoroghly combined.Scoop 2 tablespoons measure dough and roll balls gently between the palm of your hands to make smooth balls (an ice cream scoop comes in very handy).

Add oil in a deep skillet or dutch oven until it comes to about 2 inches high up the sides of the pan. Heat over medium heat until it reaches 325 degrees.

Deep fry about 8 balls at a time until deep golden in color, about 4 minutes (turning them once every minute). Drain on a paper towel.

Makes 25 balls

 

Butter Chicken Inspired Roasted Tomato Soup

Creamy, spicy and easy roasted tomato soup with all the flavors of all time favorite butter chicken!

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Butter chicken needs no introduction! It is one of the most popular Indian dishes around the world. Cooked tandoori chicken is cubed and added to a creamy tomato based sauce and is eaten with naans piled high to mop up all that yumminess.

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A warm bowl of soup is the most comforting during these chilly days. But, I prefer my soup S-P-I-C-Y!!! Surprised… may be not. A spicy bowl of hot soup just warms you inside and out! You don’t have to slave over a stove top like cooking a traditional butter chicken. I have taken all those flavors and roasted them in the oven and just blended together. Couldn’t get any more simpler.

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Let us get started—-

—-toss tomatoes, onion, ginger, garlic, melted butter and spices together and bake

—-cool and blend everything (scrape every bit out of the pan) along with some stock, honey, salt and heavy cream

—-Serve at room temperature or heat and serve hot

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Butter Chicken Inspired Roasted Tomato Soup

Ingredients:

5 medium roma tomatoes, halved

2 tablespoons unsalted butter, melted

1/4 teaspoon turmeric powder

1/2 teaspoon cayenne pepper powder

2 teaspoons coriander powder

1/4 teaspoon cumin seeds

2 garlic cloves, peeled

1 teaspoon chopped ginger

1/2 small red onion, cut into big chunks

1 x 14.5 ounce can chicken stock

3 tablepoons heavy cream

1 tablespoon honey

1 teaspoon salt

additional heavy cream, for topping soup (optional)

thinly sliced jalapeno or Thai chili peppers, for garnish (optional)

Preperation:

Preheat oven to 425 degrees F. Have a 9-inch cast iron pan or any other oven safe skillet ready.

Combine first 9 ingredients (tomatoes – onion) in the cast iron pan, toss well and bake for 30 minutes. Place pan on a wire rack to cool.

Add everything ( scrape every bit of spice from the pan) into a blender along with chicken stock, heavy cream, honey and salt. Blend until very smooth.

You can serve soup as is at room temperature or transfer the blended soup into a saucepan and bring to a gentle boil (over low-medium heat) and serve hot with a swirl of heavy cream and sliced peppers.

Makes 2-3 servings

 

 

 

 

 

 

 

Spinach and garbanzo bean Shakshuka

Quick, easy and healthy week night meal that comes together in about 30 minutes. Spinach, garbanzo beans and coconut milk adds a nutritious punch  to a traditional Shakshuka!

Shakshuka is a traditional breakfast dish of eggs poached in tomato sauce. It is middle eastern in origin and very popular in Israel. It is such an easy and simple dish for a weeknight although you can very well enjoy for a breakfast or brunch.

As all moms would agree, I always look for sneaky ways to get some leafy greens into the family’s diet. So, I added some healthy spinach (you can totally use kale as well), garbanzo beans and coconut milk is a totally unusual ingredient, but adds a touch of creaminess to the dish!

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To make the Shakshuka—

—heat a large skillet with some olive oil

—saute red pepper flakes, onion and garlic

—cook crushed tomatoes, water, salt and sugar

—stir in coconut milk, spinach and garbanzo beans

—poach eggs

—enjoy

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Spinach and garbanzo bean Shakshuka

Ingredients:

1 x 28 ounce can whole peeled tomatoes

3 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes

3/4 cup chopped onion

3 garlic cloves, thinly sliced

1 teaspoon salt

1/2 teaspoon sugar

1/2 cup water

1/4 cup canned coconut milk (optional)

1 x 14 ounce can garbanzo beans, drained and rinsed

2 medium handfuls baby spinach, chopped

5 eggs

crusty bread or naan for serving

Preperation:

Transfer tomatoes along with juices into a large bowl, crush well with hands and set aside.

Heat olive oil in large skillet. Add red pepper flakes when the oil is moderately hot and let sizzle. Add onions and garlic, suate for 3 minutes, until golden. Add crushed tomatoes, salt, sugar and water. Cover skillet, and let cook for 5-7 minutes over medium heat.

Uncover, stir in coconut milk, garbanzo beans and spinach. Break eggs into the sauce, spacing evenly.

Cover and let cook for 5-10 minutes, until eggs are cooked.

Serve hot with crusty bread / naan to mop up all the sauce

Serves 2-3

 

 

San Francisco Style Garlic Tater Tots

Addictive tater tots made with Yukon gold potatoes and crushed potato chips and then tossed in a garlicky goodness! San Francisco AT&T Park’s Gilroy garlic fries style.

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This is pure indulgence peeps!!!!

Crispy, soft, hot, spicy, garlicky, salty…. YUMMY

This recipe is a far cry from the package of tater tots in your freezer! We begin with the best of the best potato, The yokon gold! It is less starchier and more creamier than the usual Russet. Cooked and grated potato is mixed with…..hold on folks… take a deep breath….POTATO CHIPS….!!!! Then, the deep fried nuggets are coated with garlic, red pepper flakes and parsley.

The Gilroy garlic fries concession stand in AT&T Park, San Fransisco is a Fan favorite! The crispy French fries are dredged with a heavy dose of fresh minced garlic, olive oil, and parsley! This is my humble attempt to recreate that but with Tater tots instead!

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Let us get to the prep part—-

—-Cook peeled Yukon gold potatoes in a large pot of water until just tender. Do not overcook. A knife inserted in the middle of a potato should have some resistance. Drain and cool potatoes

—Add some Lay’s classic potato chips in a gallon size ziplock bag, seal and crush with a rolling pin, until it is crushed well

—Mix grated potatoes, crushed chips and seasonings together and shape into tots

—Deep fry until golden

—Saute chopped garlic, parsley and red pepper flakes in some oil and coat the tots in this mixture.

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Enjoy!!!

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San Fransisco Style Garlic Tater Tots

Ingredients:

1 pound yokon gold potatoes, peeled

1 cup finely crushed potato chips, I used Lay’s classic

1/2 teaspoon salt

1/2 teaspoon pepper powder

1/2 teaspoon garlic powder

1/4 teaspoon paprika

vegetable oil, for frying

10 cloves garlic, peeled and finely chopped

1/4 cup parsley, finely chopped

1/2 tablespoon red pepper flakes

Preperation:

Cut large potatoes in half or leave them whole if  medium or small. Add potatoes into a large pot of water, bring to a boil and cook until potatoes are just cooked (do not overcook them).  Drain potatoes and let cool completely.

Place some potato chips in a gallon size ziplock bag, seal and crush with a rolling pin, until  crushed well and measure 1 cup for the recipe.

Coarsely grate the potatoes and mix well with crushed potato chips, salt, pepper powder, garlic powder and paprika, until thoroughly incorporated (clean hands are your best friends). Divide them into 1 1/2 tablespoon measure portions and shape each portion into a 1 – 1 1/2 inch cylinder (the shape of a traditional tot).

Add oil in a deep skillet or dutch oven until it comes to about 1 1/2 inches height up the sides of the pan. Heat over high heat until it reaches 375 degrees.

Deep fry tots in 2 batches, until each batch is deep golden on all sides (turning them occasionally, 3-4 minutes per batch). Drain them on a paper towel lined plate.

Add 2 tablespoons of the same oil in a small skillet and stir in the garlic, parsley and red pepper flakes. Place the skillet on low heat and cook just until the raw flavor of garlic is gone. Scrape off every last bit of this garlicky goodness over the cooked tots and toss them around.

Serve hot and watch them disappear.

Makes about 28 tots

 

Oven-Fried Kale Paneer

Crispy and crunchy kale chips and soft pillowy paneer with Indian spices!

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Crispy!

Crunchy!

crumbly!

Soft!

Spicy!

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Kale chips took over the internet by storm about a year ago! When hearty kale leaves coated lightly with oil and baked gets transformed into a crispy and crunchy snack that we can enjoy with no guilt!

Paneer gets incredible soft when baked, so baking paneer along with kale makes for a great contradiction in textures and adding spices to that equation… a party in your mouth!

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The dish is best enjoyed when hot from the oven. While kale maintains it’s crispiness, paneer tends to gets firmer when cool. So, if you want to enjoy the leftovers later that day, then microwave only paneer for few seconds until hot.

It is absolutely important for kale to be dry! So, wash kale and leave it to air dry for sometime or use your trusty salad spinner.

Also, place kale and paneer in a single layer, so it would crisp evenly.

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Oven-Fried Kale Paneer

Ingredients:

1 medium bunch kale

1 x 14-ounce block paneer

Spice mixture

1 tablespoon coriander seeds, crush lightly

1 teaspoon red pepper flakes

1/2 teaspoon turmeric powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1/2 teaspoon salt

1/2 teaspoon sugar

Preperation:

Preheat oven to 350 degrees F. Spray two baking sheets with non stick cooking spray and set aside.

Wash kale and dry very well. It is absolutely important that there is no moisture left behind. Trim off the centre rib from kale and rip off into 3-4 inch pieces.

Cut paneer into 3/4-inch slices and cut each in half.

Place kale and paneer in the prepared baking sheet in a single layer (not overlapping), evenly sprinkle with spice mixture and then a coating of non-stick cooking spray.

Bake one sheet at a time for 15-20 minutes or until kale is crisp.

Serve hot.

To make spice mixture, 

Stir all ingredients evenly in a small bowl.

Makes 4-6 servings

 

Chicken Samosa Pot Pie

Most delicious chicken and vegetable filling baked with a buttery turmeric crust!

Samosas need no introduction. They are the quintessential Indian appetizer. Vegetable or meat wrapped in a thin pastry crust and shaped into triangles and deep fried to golden perfection.

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Chicken samosa pot pie is basically chicken samosa like filling baked with a traditional pot pie pastry crust. The crust to filling ratio is just perfect! If you are not keen in baking a pot pie then simply wrap the filling into a favorite samosa crust and deep fry! This filling is incredible tasty, it will be a major hit with your family and friends.

The crust is a basic buttery pie crust with the addition of turmeric and red pepper flakes. It can be made up to 2 days ahead. It comes together very easily in a food processor.

—combine cold butter with the dry ingredients

—mix in ice cold water to form a dough

—chill and then roll and bake

To make filling,

—Splutter fennel seeds in hot oil

—saute onion, garlic and ginger

—saute ground chicken and spices

—add veggies and tomato, cover and cook

—saute flour

—stir in cilantro and take off heat

To make pot pie,

—Add filling to a pie plate

—place rolled crust on top

—brush with egg wash

—bake until golden

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Notes-

-crust can be made up to 2 days ahead and stored in the refrigerator

-filling can be made up to a day ahead and store in the refrigerator

-chicken filling can be used to make traditional samosas or just wrap in a roti and enjoy!

Love more Indian style mash ups?

Baked Ginger-Garlic Chicken Wings with Cumin-Tomato Raita

Extra-Crispy Cauliflower and Cashewnut Pakodas

Baked Chana Masala Burgers

Chicken Kurma Inspired Ramen

Rasmalai Cake

Cinnamon Glazed Apple Jalebi

Indian Style Fried Chicken Sandwiches

Kulfi Tres Leches Cupcakes

Tandoori Cauliflower Melts

Palak Paneer Knots

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Chicken Samosa Pot Pie

Ingredients:

Turmeric crust:

1 1/2 cups all purpose flour

1/2 teaspoon salt

1/4 teaspoon turmeric powder

1/4 teaspoon red pepper flakes

1 stick unsalted butter, cold, cut into thin discs

1/4 cup + 2-3 tablepoons ice cold water

Chicken samosa filling

3 tablespoons vegetable oil

1/4 teaspoon fennel seeds or saunf

1 medium onion, chopped

2 cloves garlic, chopped

1 teaspoon finely chopped ginger

1 pound ground chicken

1/4 teaspoon turmeric powder

1/2 teaspoon cayenne pepper powder

1/2 teaspoon garam masala powder

2 teaspoons coriander powder

1 medium roma tomato, sliced

1 cup green peas, fresh or frozen

1 medium carrot, peeled and chopped

1 large potato, peeled and chopped

1 1/2 teaspoons salt

3 tablespoons all purpose flour

1 cup chopped cilantro

Additional ingredients

1 egg, for egg wash

Preperation:

To make turmeric crust,

Combine first 4 ingredients in a food processor and process for 10 seconds until thoroughly mixed.

Add cold sliced butter and pulse about 10 times, until butter looks no larger than the size of peas.

Add ice cold water and pulse until the dough holds together when pinched. Transfer dough onto a counter, gather together to form a ball. Flatten into a disc and wrap in plastic wrap. Place in refrigerator for at least 2 hours or up to 2 days.

To make chicken samosa filling,

Heat vegetable oil in a large non-stick saucepan or skillet. Add fennel seeds when the oil is moderately hot. Add onion, garlic and ginger, saute for 4 minutes in medium-high heat. Add chicken, turmeric powder, cayenne pepper powder, garam masala powder and coriander powder and saute for 4-5 minutes. Now add tomato, peas, carrot, potato and salt, cover pan, reduce heat to low-medium and cook for about 10-12 minutes or until vegetables are cooked (the time will depend on the size of your chopped veggies), stirring every 4 minutes.

Uncover, add flour and saute for 2 minutes. Take pan off heat and stir in cilantro.

To make chicken samosa pot pie,

Preheat oven to 400 degrees F.

Transfer filling to a 9 or 10 inch pie plate and set aside.

Roll turmeric crust on a lightly floured counter to a 10-12 inch circle. Transfer dough over the chicken filling, cut off excess and cut few slits for steam to escape.

Beat egg with 1 teaspoon water and brush the crust with egg wash.

Bake pie for about 45 minutes or until the crust is golden in color.

Serve hot or warm or room temperature.

Makes 1 x 9 0r 10 inch pie