Saturday, December 6, 2008

Masala dosa

The pic on the top is what I desire to achieve........on the bottom is what I actually did. Of course, my pic doesn't look as good...........its missing the banana leaf,chutney sambhar,bhaji...the works.

1 cup urad dal
3 cups rice ( I use Ponni raw rice
1 tsp methi seeds
1 cup poha
1/2 cup maida
2 tbsp sugar, yes, u read it right!

Soak rice and urad dal separately. Soak methi with poha. Grind about 6 hrs later. Grind Urad dal, methi and poha for about 30 mins making sure all the daal have now become into a fluffy smooth batter.
Remove the batter and then grind the rice to a paste. Rice should be ground fine. To make sure if your rice batter is the right consistency, the feel of the batter is something close to the finest rava you find in the grocery store.Add salt and let the batter ferment.
Just before u make the dosa, mix sugar and maida with a little water and add it to the batter.This helps make crispier dosa.

Thursday, December 4, 2008


1 can evaporated milk
1 can condensed milk
10 egg yolks
1 teaspoon vanilla extract for the caramel
1 cup sugar
3/4 cup water

Mix the sugar & water in a saucepan boil until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds.
Spread the caramel on the bottom of the mould.

Mix the evaporated milk, condensed milk, egg yolks and vanilla by hand . Pour the mixture on top of the caramel on the aluminum moulds,halfway up.
To bake the Leche Flan, place the mould on a larger baking pan half filled with very hot water.
Pre-heat oven to 370 degrees before baking. Bake for 45 mins.
Let it cool then refrigerate.

To loosen the Leche Flan, run a thin knife around the edges of the mould. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.