Masala Papad Dosai

Masala Papad DOSAI (Dosa)

Preparation time: 15 Minutes.
Servings: 2

Ingredients

Dosa Batter: 250 Gms

Finely Chopped Onions: 2 Tbspn

Finley Chopped Cucumber: 2 Tbspn

Finely Chopped Tomatoes: 2 Tbspn

Finely Chopped Capsicum: 2 Tbspn

Coriander leaves for garnishing.

Salt to taste

Sugar: 1 tspn

Chaat Masala: 2 tspn

Lemon Juice: 2 tspn

Coconut Chutney to serve with.

Oil to prepare dosa.

Method

In a Dosa batter, add sugar, salt and let it rest for a while. 

On a flat pan, add a big spoon of batter and spread it evenly. Make a thin even layer.

Apply few drops of Oil to it and let it cook till it become crispy. Cook it both the sides till it is brown and crispy.

In a bowl, take finely chopped veggies. Separately mix Lemon juice, salt, and a few drops of oil. Add this mixture to the copped veggies.

Mix it well.

On a crispy Dosa, spread this salad mixture evenly.

Sprinkle some Chaat masala to it.

Cut it in triangular shape.

Serve it with traditional south indian Coconut chutney.

ENJOY !!!

Vol - Au - Vent (French Appetizer)

Vol - Au - Vent (French Appetizer)

Preparation Time: 30 Minutes

Servings: 4 Nos.

Cases:

Vol - Au - Vent Cases

Ingredients

Ready to bake Puff Pastries : 2 nos.

Milk to brush: 2 Tbspn.

Method

Defrost a Ready to Bake puff pastry sheet.

Take fluted pastry cutter and cut the puff pastry in round shape. Put them on a silicon baking tray.

Take the same size fluted pastry cutter and cut an identical size then take a slightly smaller round cutter and cut a hole in the middle of the pastry cuts.

Put the rings of pastry cut on the flat pastry cut. Arrange 3 pastry rings on a single round pastry shits.

Brush them all with milk.

Bake them in a preheated oven  at 200 degree for 10-12 minutes.

Vol - Au - Vent cases are ready. Let them cool down to the room temperature. (you can store them also for 2-3 days in a normal room temperature).

Vol - Au - Vent:

Vol - Au - Vent

Ingredients

Boiled Corn: 1 Tbspn

Finely chopped Bell peppers: 1 Tbspn

Finely chopped Paneer cubes: 1 Tbspn

Finely chopped tomatoes: 1 Tbspn

Finely chopped Onion: 1 Tbspn

Finely chopped green Olives: 1 Tbspn

Mint Mayonnaise: 2 Tbspn

Mustered Sauce: 1/2 Tbspn

Tomato KetchUp: 1 Tbspn

Olive Oil: 1 Tbspn

Liquid cheese: 1 Tbspn

Grated Mozzarella cheese: 2 Tbspn

Salt to taste

Red chilly sauce: 1/2 Tbspn

Dried Oregano: 1 tspn

Chilly Flakes: 1 tspn

Mixed Herbs: 1 tspn

Mint leaves to garnish.

Method

In a bowl, take finely chopped onion, bell peppers, corn, paneer cubes and olives. Add salt to taste and 1/2 Tbspn olive oil and mix well. Let it rest for a while.

By the time, in a mixing bowl, prepare dressing for the filling.

Take Mayonnaise, add liquid cheese, mustered sauce and tomato ketchup and mix it well. 

Add rest of the olive oil to it. And again mix it well.

Add the prepared mixture of chopped vegetables to it and mix it well.

Season it with dried oregano, Chilly flakes, and mixed herbs to it. Mix it properly.

Your filling is ready.

Fill this mixture to the prepared Vol - Au - Vent cases.

Top all the cases with grated Mozzarella cheese.

Bake these filled cases in a preheated oven for 3-5 minutes @ 180 degree.

Take them out. Garnish each Vol - Au -Vent with a mint leave and an olive ring.

Have it HOT !!!

ENJOY !!!