Hi Everyone,
Have you ever been to Madurai ( India , Tamil Nadu)?? I heard Madurai cuisine is entirely different and they have very yummiest foods in their menu!!
Last week in a TV show they were showing about Madurai cuisines and Iam completely flattered by their foods and the way of preparation.
Inspired by some of their traditional and signature dish like kari dosa I tried in my own way that's too
vegetarian version of it :) !
In Madurai Konar kadai Kari dosa the chef refused to tell the recipe of the mutton curry and also a gravy they added in dosa ,he just explained how they prepare dosa using their curry.So I tried it using cauliflower and it came out to be great dinner.
The dish is very full and looks like lot of ingredients but the cooking is very easy and only takes 30 mins to cook.
But still im curious about Madurai foods...:))
Lets plunge into our recipe,
INGREDIENTS :
Dosa batter - one cup.
Cauliflower - 2 cups.
Onion - 1 no ( big).
Tomato - 2 small size.
Ginger garlic paste - 1 1/2 tsp.
Capsicum - 1 small.
Bay leaf - 1 nos.
Cardamon / yelakai - 1 nos
Cloves / Krambu - 2 nos.
Cumin - 1/2 tsp.
Coriander powder - 3/4 tsp
Chilli powder - 1 tsp.
Turmeric powder - 1/2 tsp
Garam masala / chicken masala - 1 tsp.
Salt - as required.
Coriander leaves - a bunch.
Lemon - 1/2 tsp juice.
Oil - for frying and dosa.
Water - as required
Egg - 1 optional.
PREPARATION :
MASALA PREPARATION:
1) Chop the onions , capsicum , tomato to small bite size bits . Clean and cut the cauliflower into medium sized florets.
2)Boil water in a vessel and when it reaches boiling temperature add the cauliflower and let it boil for two min and switch off. Drain the water and once the heat subsides down cut the cauliflower into small bite size pieces using knife or even with hand.
3) Pan add 1 tsp of oil and when oil gets heated add bay leaf , cloves , cardamon ,let the whole spices
fry in low heat ( Always saute the whole spices in low heat till it gets well fried as the flavor to get into the oil).
4) Once your spices are sauted well add capsicum and saute till it becomes soft followed by onions and fry till done and then ginger garlic paste and saute till the raw smell leaves.
5)Then add tomatoes ( Always add tomatoes at last because tomatoes has a tend to slow down the frying process ).
6) Now comes our masala powders.. add Turmeric powder , chilli powder , garam masala powder , coriander powder and fry for a minute and then add 1/2 glass of water to blend the spices well with our masala.
7) Once the masalas are blended with each other add the cauliflower pieces , salt and 1/2 glass of water and mix it once for every two minutes.
8) Let the masala boil well till the thick gravy consistency ,finally add 1/2 tsp of lemon juice ,coriander leaves and give a quick mix and remove from flame.
DOSA :
1) Place your iron skillet / non stick skillet in flame when it is hot rub the pan with 2 drops of oil.
2) Pour a ladle of dosa batter on the pan to form a thick circle ( like uthappam) .
3) Crack the egg and pour above the dosa batter in centre.
4) Then take a spoon full of masala and place it over the batter and spread it evenly .
5) Let the dosa boil on low or medium flame of 3 mins .
6) Now flip over the dosa carefully as it will be too heavy.
7) Flip the dosa and press it with spatula for the keema to press well with dosa and leave it to boil for 3 mis in low flame.
8) Done!!! Remove the dosa to your plate and enjoy with kara chutney and can eat as it is !! no sidedish required :)).
NOTES :
1) You can even skip the egg and place the masala directly over the batter but I recommend with egg as it tastes awesome.
2) The batter must be little thick like idli batter.
3) Normally in khemma they will shred the raw cauliflower but Iam little scary about worms in cauliflower so not to take risk I always boil it in hotwater for a minute and then I will prepare whatever the dish is.
Have you ever been to Madurai ( India , Tamil Nadu)?? I heard Madurai cuisine is entirely different and they have very yummiest foods in their menu!!
Last week in a TV show they were showing about Madurai cuisines and Iam completely flattered by their foods and the way of preparation.
Inspired by some of their traditional and signature dish like kari dosa I tried in my own way that's too
vegetarian version of it :) !
In Madurai Konar kadai Kari dosa the chef refused to tell the recipe of the mutton curry and also a gravy they added in dosa ,he just explained how they prepare dosa using their curry.So I tried it using cauliflower and it came out to be great dinner.
The dish is very full and looks like lot of ingredients but the cooking is very easy and only takes 30 mins to cook.
 |
| CAULIFLOWER KHEEMA DOSA |
Lets plunge into our recipe,
INGREDIENTS :
Dosa batter - one cup.
Cauliflower - 2 cups.
Onion - 1 no ( big).
Tomato - 2 small size.
Ginger garlic paste - 1 1/2 tsp.
Capsicum - 1 small.
Bay leaf - 1 nos.
Cardamon / yelakai - 1 nos
Cloves / Krambu - 2 nos.
Cumin - 1/2 tsp.
Coriander powder - 3/4 tsp
Chilli powder - 1 tsp.
Turmeric powder - 1/2 tsp
Garam masala / chicken masala - 1 tsp.
Salt - as required.
Coriander leaves - a bunch.
Lemon - 1/2 tsp juice.
Oil - for frying and dosa.
Water - as required
Egg - 1 optional.
PREPARATION :
MASALA PREPARATION:
1) Chop the onions , capsicum , tomato to small bite size bits . Clean and cut the cauliflower into medium sized florets.
 |
| OUR FRYING INGREDIENTS |
2)Boil water in a vessel and when it reaches boiling temperature add the cauliflower and let it boil for two min and switch off. Drain the water and once the heat subsides down cut the cauliflower into small bite size pieces using knife or even with hand.
 |
| BOILED CAULIFLOWER |
 |
| SHREDDED TO PIECES |
3) Pan add 1 tsp of oil and when oil gets heated add bay leaf , cloves , cardamon ,let the whole spices
fry in low heat ( Always saute the whole spices in low heat till it gets well fried as the flavor to get into the oil).
4) Once your spices are sauted well add capsicum and saute till it becomes soft followed by onions and fry till done and then ginger garlic paste and saute till the raw smell leaves.
 |
| ADDING GINGER GARLIC PASTE |
5)Then add tomatoes ( Always add tomatoes at last because tomatoes has a tend to slow down the frying process ).
6) Now comes our masala powders.. add Turmeric powder , chilli powder , garam masala powder , coriander powder and fry for a minute and then add 1/2 glass of water to blend the spices well with our masala.
8) Let the masala boil well till the thick gravy consistency ,finally add 1/2 tsp of lemon juice ,coriander leaves and give a quick mix and remove from flame.
1) Place your iron skillet / non stick skillet in flame when it is hot rub the pan with 2 drops of oil.
2) Pour a ladle of dosa batter on the pan to form a thick circle ( like uthappam) .
4) Then take a spoon full of masala and place it over the batter and spread it evenly .
6) Now flip over the dosa carefully as it will be too heavy.
NOTES :
1) You can even skip the egg and place the masala directly over the batter but I recommend with egg as it tastes awesome.
2) The batter must be little thick like idli batter.
3) Normally in khemma they will shred the raw cauliflower but Iam little scary about worms in cauliflower so not to take risk I always boil it in hotwater for a minute and then I will prepare whatever the dish is.
 |
| YOU CAN PLACE MASALA DIRECTLY OVER THE DOSA ALSO WITHOUT EGGS |
 |
| FLIP IT OVER |
 |
| KHEEMA WITHOUT EGGS |
Looks awesome...
ReplyDeleteThank you Gopala Krishnan
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