San Francisco Trip
SAN FRANCISCO , CALIFORNIA.One of the most visited cities in the united states, this was on our list for some time , since we live in the greater northwest it wasn't that hard to plan , so this summer we decided to embark into this awesome journey.Here are a few glimpses of our trip , a snap shot of our sunny days in CA. If a picture is worth a thousand words then this should say it all.
Every one has one of those recipes that takes to to your happy place, this is one of mine and so is this for my little one and older one . Both of them love masala dosa & plain dosa , relishing every bite of it . Recently on our visit to San franscico we visited a typical south indian restuarant and decided to have brunch there, this place was did great job of maintaining the same culture and more important the taste of traditional south indian dishes, just like you would find in south India . Long crispy dosas in variety of options with colorful chutneys and sambar to go along and many more savory delicacies Thumbs up for dosa Usually saturday mornings I make something that I grew up eating , so my kids could stick to the roots at least on the weekends :)Masala dosa is one of the most demanded on week ends this savory dish is a crepe with a filing of boiled potatoes with added spices in crispy layer of dosa .What you need for dosa batter :Idli rice : 1 cupUrad dal : 1/2 cupSalt : to tasteMeethi seeds : 1 pinch Yeast: 1 pinchSoak the rice, meethi seeds and urad dal for 6-8 hours, then grind it in a mixer (I use the Indian one I got from back home). Over the last few years, I went through several trial and errors to make soft dosas and idlis in this cold country. Quite a few attempts were disasters with idlis as hard as rock, but at other times it turned out to be great.I tried a little trick , after the batter is mixed into a paste , take a pinch of active yeast in warm waterAdd to the batter just like u would do for making appams but only the quantity is less as compared Cover this batter and leave it over night, next morning the batter will swell up which is a good sign of fermentation , add salt if the batter is to make dosas make it thin and for idlis keep the consistency thick.For the filling (masala) :Boiled potatoes : 2 smashed Onions : 1 choppedChillies : 1 long slitCurry leaves : 5-7 Salt and turmeric as neededOlive oil : 1 tspUrad dal : 1 tspHeat a pan . add oil until hot add urad dal sauté for few mins, add the chopped curry leaves, chillies, onions let it cook till the onions are soft and a little brown.Add salt and turmeric then add the smashed potatoes leave some chunky pieces in gives the masala dosa an authentic taste, if needed you can also add chopped cilantro which is optional.Add slat and mix well next to make masala dosas use the batter as mentioned earlier. heat a flat pan oil rub then at the right temp which u can check by sprinkling water on the pan it shud bubble , pour the batter in a circle form to make fresh piping hot dosas , add the potatoes add some oil on the sides to make it crispy fold from the sides. cook for few secs more then take it off the pan and keep aside try not to cover this as it may get soggy best is to eat while hot and crispy.Serve with sambar or coconut chutney. Njoy !
As the weather starts to cool down , the cooler breeze is a reminder of darker evenings and cloudier days. But on the flip side also a time to look forward to the winter days with Halloween right around the corner, and Thanksgiving peeing thru right behind, and of course fall colors has started to surround the neighborhood so it's time to start cooking some fall vegetables.Pickles have always been a absolute favorite of mine, the spicy , tangy taste that gets your taste buds going is a perfect compliment to any simple food.Usually I make a lemon, mango , and fish pickle the other day I crossed by some good fresh red cranberry bag in the grocery store , a thought crossed my mind that sweet and tangy cranberry in a pickle form YUM !!Next on my list was to stop my mouth from watering :) and on my way picked a bag and headed to the counter.Now to the recipeWhat you need :Cranberry : half fresh and half dried (50% less sugar) is what I usedGinger chopped : 2 tbspGreen chillies chopped : 2 tsbpSalt : to tasteChilly pwd : 1 tsbpVinegar : 3 tsbpTurmeric pwd : 1/2 tspAsafetida pwd : 1 tspMeethi pwd : 1 tspOlive oil : 2 tspMustard seeds ; 1 tspCurry leaves - 5-10 leavesWash and clean the cranberries and let them dry. Cut the fresh cranberries into halves add some rock salt or regular salt with some turmeric , marinate for at least 1 hour.Heat a pan add the olive oil , add the mustard seeds let them pop then add the chopped chilles, ginger, curry leaves and saute for 2 mins.Add the dry spices , later add the cranberries both dried and fresh , saute for few mins.Add the vinegar , this makes the pickle a little loose let it cook for few mins then put the heat off.Let the pickle cool before storing in a glass container , check the salt if needed .Serve with hot rice and Dal Njoy !