Potato Masala for Masala Dosa

Masala dosas are ridiculously amazing. Dosa is the indian equivalent of crepes (made out of rice). This very delicious and spicy potato and onion mixture is the filling. It is served hot with chutney and sambar. Each place has its take on the masala and this is my mom's. This is the only version *I* love, so that should be good enough for you all.

You can also serve this with Rotis/naans, or basmati rice or even make indian style paninis with it.

Ingredients:

1-2 Boiled potatoes (I used baby small yellow potatoes, red potatoes are too sweet for this dish); chop into cubes
1 small red onion or 1/2 large onion thinly sliced
1.5 tspn black mustard seeds
10 curry leaves (can omit)
1/2 tspn red chilli powder
1/4 tspn turmeric powder
2 pinches of asafoetida (can omit)
1 tspn of Channa dhal (can totally omit) [basically dried and split chickpeas without the seedcoat. TOTALLY not required)
1 tbspn of vegetable oil
1 serrano chilli sliced lengthwise or a couple of jalapenos would work too (can omit entirely)
Salt to taste


Directions

1. In a pan, add the oil and let it heat up. Add mustard seeds, Channa dal, and asafoetida. After about 30 seconds toss in the curry leaves. You should hear a lot of popping and hissing now.

2.Once the popping subsides (don't wait for everything to burn) add in the sliced onions and green chillies. Saute until translucent and cooked. After about 2 minutes of sauteing add the turmeric, red chilli powder, and salt.

3. Once the onion has cooked, add in the rough chopped boiled potatoes and mix and let it cook/heat up. after about 2 minutes your dish should be ready!

optional: garnish with fresh chopped cilantro.

Maida-Peetaché Bakri / All-purpose Flour Pancake

My go-to breakfast. Actually a lot of the Konkani breakfast recipes that I will be posting shortly are going to be my go-to recipes soon. I love breakfast. I don't usually eat breakfast except when my mom makes it and that's only if I visit India or if she visits here. Time has come to rectify that, so here is my konkani breakfast recipe #1 : maida (all purpose)peet (flour) bakris (dosa/bread/pancake/whatever; everyone should pick up konkani words anyway).

Makes about 4 bakris
Ingredients
1 cup all-purpose flour
1 cup water (give or take, the batter should be fluid but not liquidy)
10 torn up Curry leaves
1 Serrano or about 3 thai chillies (fresh green chillies) roughly chopped
1/2 cup of fresh shredded coconut (can find this frozen in Indian stores)
1/2 tspn salt
1 tspn sugar (give or take)
Vegetable oil to cook the batter in a pan.


Method

1. Mix the flour and water until there are absolutely no lumps. To this add the salt, sugar, curry leaves, shredded coconut, and green chillies.

2. The batter should be relatively thick but not too thick that it doesn't fall off a spoon.

3. In a non-stick pan, add some oil and let it heat up at medium-low heat. then using your hand or a ladle, ladle out some of the batter and slowly spread it around until its about the same thickness all over.. a little thinner than a pancake. I just used my hands to spread out the batter.

4. Cover it and let it cook for about 5-8 minutes. then uncover, the top should be as in the picture. Turn the heat up just a little and let it brown up on the other side. Flip and let the cooked side brown up.

5. Serve with some butter! that's how I like it, but you could use any leftover curry or eat as it!