Masala Dosa with Garlic Aloo

I experimented a different kind of aloo paratha last weekend. To the potato filling, I added a generous amount of garlic to make it garlic flavoured. Unfortunately, that was made for dinner and were gobbled up too quickly for me to take pics and blog about it. But, with the leftover filling, I made masala dosa the next day and it tasted better than the parathas.

I made the masala dosa Mysore style, with some sprinkled idli podi and it was really out of this world!

How to make yummy Aloo Masala Dosa

To make the dosa batter take rice : urad dhal in 3 : 1 ratio, soak overnight (or atleast 5-6 hours) in water separately, grind separately and then mix together, adding salt. This batter should be kept covered for another 5 hours or so before you can start making the dosa.

For the Aloo Garlic Filling:

Potatoes - 2 big, boiled and mashed fine.
Jeera powder - 1/2 tsp
Green chillies - 1, chopped
Crushed garlic - 5-6 pods
Red chilli powder - 1 pinch
Coriander/Cilantro leaves - a bunch, chopped
Salt - to taste

How I Made It:

1. Mash the potatoes till your fingers cry out in pain (the more sophisticated people can use a potato masher!)

2. Add all the other ingredients to the potato and mix well.

3. Pour one spoon dosa batter on a griddle and spread out into thin dosas. Spread the potato filling and sprinkle some idli podi along with it. Lightly sprinkle gingelly oil over this, cook well, fold, turn around and cook for a while more.

Serve hot with sambhar and chutney.

This hot dosa goes over to Mathy's JFI - Garlic and Srivalli's Dosa Mela.

Cooking with Leftovers - Tandoori Chicken with Steamed Potatoes

Though I am immensely interested in cooking something nice and healthy for myself over weeknights, its almost always never possible. Simply because I am lazy or blame it on tiredness. In such situations, there is a place that we order take out from called Surabhi Restaurant. Once, I ordered tandoori chicken kabab as an appetizer for dinner. There was quite a lot leftover and I just stashed it in the fridge, thinking I will deal with it the next day.

Around 5-6 pieces of frozen tandoori kabab stood staring at me next day morning and I briefly looked at the vegetable tray only to find some good old (literally!) potatoes in there. Idea struck and here is what I came up with.

Tandoori Chicken with Steamed Potatoes

What I Used:

Tandoori Chicken - 5-6 pieces
Potatoes - 2 medium
Onion - 1
Chilly powder - 1 tsp
Chicken masala - 2 tsp
Salt - to taste
Fresh coriander leaves - for garnishing

How I Made It:

1. Steam the potatoes, peel and cube them.

2. Saute the onions in very little oil and the masala and chilly. Mix the potatoes in and stir well for another minute.

3. Shred the chicken pieces and mix in well.

Serve hot with bread.

It was done in less than 20 minutes and I enjoyed a nice Saturday brunch :)

Potatoes always come to the rescue when you need to convert leftovers to a proper meal. That's why this dish too goes over to Sia's Ode to Potatoes and DK's Potato Fest!