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Flax Seeds Watermelon Dosa and Moong dal Sambar

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As mentioned in my earlier post,  I successfully tried the watermelon dosa with some left over batter I had.  To make it even more nutritious, I added some milled flax seeds which I always keep in stock in my pantry.  I have added these to the dosa batter in the past and my kids have not realized that they were eating them. I got so overjoyed with my attempt that I soaked a small batch of rice over the weekend to make some more crispy dosas.   But this time, I decided to make these dosas using brown rice.  Below I have given the recipe for this as well and the recipe for the quick sambar that I made to go along with the dosas. 2 cups fermented idli batter 1 cup cubed watermelon rind 1 tablespoon  milled flax seeds Grind the watermelon rind into a puree and mix  this and the flax seeds with the batter and make dosas with this batter.  Very tasty and nutritious!! We enjoyed these Dosas with the Moong dal Sambar given below  ...
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Sunflower Seed Podi

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I usually keep some sunflower seeds in my pantry as it is a very nutritious addition to a salad. I am making salad all the time as that is what my husband takes as his lunch. So just to have some variety I try not to add the same nut every day. One day, I came upon this idea of using these seeds to make a podi out of it that can be mixed with the rice on the same lines as Sesame podi. Sesame podi being a traditional item in the south, I immediately referred my "Cook and See" book and came across a recipe for Sesame podi and a recipe for Sesame rice. The only difference being that the latter uses little urad dal along with sesame, red chillies and hing. And for the rice, you continue further by adding the seasonings along with the prepared powder to toss in the rice. Since I have always liked the flavor of urad dal, I decided to make the powder as it is done for the Sesame rice. My experiment was a big hit and my Father in law enjoyed it very much:) Here I am shari...
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Panch Phoran Potato Curry

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Oflate, I seem to have been hooked by this wonderful spice blend called the Panch Phoran. As you can see this has been used in my Bhindi Subzi recipe as well. I had this for the first time recently at my friends place and immediately took a liking to this since then. Panch Phoran also known as panch phoron, panch puran, panchpuran, punch puram, punchpuram is a classic Bengali spice blend typically consisting of five spices in equal measure. It is more Bengali and maybe also Oriya than any other region of India. The five spices that make up this wonderful blend are Fenugreek seeds(methi) Nigella seeds(kalonji or onion seeds) Cumin Seeds(jeera) Fennel Seeds(saunf) Mustard Seeds(rai) After some googling, I learnt that this is never ground or used as a powder or paste. Dry roasted panch phoran is however ground to make a powder to be sprinkled on chutneys. In this process, I also came across this lovely appetizing image of Panch Phoran Aloo that I was tempted to try it out in my ki...
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