Uppu Hulli Dosa - Udupi Cuisine

Event : Ssshhhhh cooking secretly

 For the month of May 2020 , the theme chosen by was Udupi cuisine. I am paired with Namradha of Nam's corner. She gave me  Jaggery and  red chilli as my secret ingredients. I gave her pepper and ginger as her secret ingredients. she prepared . Check her blog for a

  

   Udupi cuisine is a famous South Canara region cusine. It is known  all over the world for its versatile dishes especially its dosa varities like masala dosa. This cuisine comprises  dishes made primarily from grains , beans , vegetables and fruits . It is a satvik cuisine without using onions or garlic as well as no meat.

 Uppu Hulli Dosa is a dosa made with spices and can be made immediately without fermentation. In Kannada Uppu means salty and Hulli is Sour as Tamarind is the main ingredient of this dosa. This dosa has all the tastes like sweet ( Jaggery ) , Salty ( salt ) , Spicy ( Red chilli , coriander ) and sour ( Tamarind ) . Soaked rice is ground along with spices , tamarind , red chilli which gives the batter unique colour.


Requirements :

Idli Rice 1 cup
Fenugreek seeds 1 tsp
Grated Coconut 1/2 cup
Coriander seeds 1 tbs
cumin seeds - 1/2 tbsp
Red chillies- 3 nos
Tamarind - small lemon sized
Jaggery - 1 tbsp
Salt - 1 tsp
Sesame oil

Method :

Wash and soak rice along with fenugreek seeds for 2 hour .
 Wash and soak tamarind in water.
Dry roast coriander seeds , cumin seeds and red chilli .
In a mixer grinder , add the roasted spices , coconut , jaggery and tamarind. Grind into a smooth paste along with little water.
Grind the soaked rice , fenugreek along with salt and required water to a smooth batter.
Mix well to get dosa batter consistency.
Heat the dosa tawa / griddle ,  pour a laddle full of batter and spread into a dosa.
Drizzle sesame oil on the dosa and let it cook.
Flip it over and cook on the other side .
Uppu Hulli Dosa is ready to serve.
Serve with coconut chutney and sambar.
I prefer eating it as plain as it has all tastes , so no side dish needed.

Note : 
 This dosa can be made by grinding spices , tamarind and jaggery to smooth paste and adding it to the regular dosa batter.

Gevrek - Bulgarian Bagel #EattheWorld

Event : Eat the world

 For this month's Eat the world challenge we are cooking from Bulgaria.....

   Bulgaria is the country in the South Eastern Europe. Bulgarian Cuisine is a representative of the Mediterranean Cuisine of SouthEast Europe. It shares the recipe with other Balkan cuisine (Includes Albanian , Croatian , Greek , Kosovan , Macedonian , Montenegrin , Ottoman , Romanian , Serbian , Slovenian and Turkish Cuisine). They use variety of vegetables , herbs and fruit because of the diversity of its land. They use yogurt more compared to the rest of Europe.

 Bulgarian cuisine shares a number of dishes with the Middle Eastern cuisine as well as a limited number with the Indian Cuisine. The Culinary exchange with the East started as early as the 7th century , when the traders brought herbs and spices to First Bulgarian Empire from India and Persia .

   Bulgarian Gevrek is known as Simiti in Turkish cuisine. Simiti name is quiet popular than geverk and is known as Turkish bagel worldwide.

  Gevrek are made by shaping the dough into a circle with the hole in the center , then boiled in water with honey and rolled in the sesame seeds before baking it. So it is also called as sesame rings / Sesame Bagel.

  This circular bread is typically encrusted with sesame seeds or less commonly with poppy seeds , flax seeds or sunflower seeds. In Bulgaria , there is a savory version of Gevrek.

Requirements : 

4 cup All purpose flour
2 cup lukewarm water
1 tbs Instant dry yeast
Half tsp salt 
2 tbs sugar 
Vegetable oil

For Boiling
2cup water 
3 tbs honey

White sesame seeds for topping


Method : 

In a bowl , add the flour , sugar , salt ,  yeast and mix well.

Add in the lukewarm water little by little  to the bowl and mix with a spatula till the flour is mixed well.

Now transfer the dough to the countertop and knead well for 15 minutes till the dough becomes smooth and soft.

Place the dough in the oiled bowl and let it double for 2 hour.

 Once the dough is doubled , divide into equal parts.

Roll each part into log , shape into circle and seal the ends.

Add the honey to the boiling water and place the shaped gevrek in the water , boil for a minute .

Take  the boiled gevrek out and roll in the sesame seeds and place in the baking tray.

Bake in the preheated oven @ 200*C for 20 minutes or till the Gevrek becomes golden brown.

Gevrek is ready to be served .

Check out all the wonderful Bulgarian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Bulgarian Sausage Stew

Sneha’s Recipe: https://snehasrecipe.blogspot.com/2020/05/mekitsa-bulgarian-fried-doughnuts.html

" target="_blank">Mekitsa - Bulgarian Fried Doughnuts

Sara’s Tasty Buds: Gevrek

Culinary Adventures with Camilla: https://culinary-adventures-with-cam.blogspot.com/2020/05/patatnik-eattheworld.html" target="_blank">Patatnik + 2016 Edoardo Miroglio Bio Mavrud & Rubin

Amy’s Cooking Adventures: Koledna Pitka (Bulgarian Christmas Bread)

Making Miracles: Gyuveche

Kitchen Frau: https://www.kitchenfrau.com/patatnik-bulgarian-potato-pie/" target="_blank">Patatnik (Bulgarian Potato Pie)

Dinner By Dennis: Kebapche (Bulgarian Grilled Kebabs)

A Day in the Life on the Farm: https://adayinthelifeonthefarm.blogspot.com/2020/05/shopska-salata-eattheworld.html" target="_blank">Shopska Salata

Indian Raw Papaya Pickle #Foodie Extravaganza {Party}

          Another Foodie Extravaganza Party is here . This time for this May 2020 it is International Pickles week party. International Pickles week is on the third week of May. We has to make our favorite recipe of pickle or recipe using pickles etc.   Lacto - fermented  or quick pickled . Our host is Camila of Culinary Adventures with Camila .

   Pickles has been a favourite in every cuisine . Pickles are a means of preserving the vegetables for the colder seasons when the fresh vegetables can't be sourced . Mostly pickles are made during summer season in India. There are many varities of pickles made in India.  I choose to make this quick raw papaya pickle.

  We have a papaya tree in our garden . We used to enjoy ripe papaya and I wanted to make a pickle with raw papaya.

  As this raw papaya pickle  is quick pickle , it can be relished once it is made.

Requirements :

1 cup chopped Raw Papaya
 Half tsp Red chilli powder 
Salt to taste 
Quater tsp Mustard seeds
2tbs Sesame oil
Half Lemon
To roast :
Half tsp Fenugreek 
Half tsp Mustard seeds

Method :

Dry  roast fenugreek and mustard seeds till the aroma comes , take care not to burn.
Grind the roasted fenugreek and mustard  seeds to a fine powder.
Heat a tablespoon of sesame oil in a pan , add the mustard seeds and let it splutter.
 Add the chopped papaya pieces and saute for ten minutes. 
 Add the chilli powder , salt and grounded fenugreek - mustard powder , mix well.
Take off flame and let it cool.
Add the lemon juice and remaining sesame oil , mix well. 
Indian Raw papaya pickle is ready to eat.
Serve with curd rice , lemon rice , roti or paratha.

Notes :

  Peel the skin of the papaya and wash it before chopping it into small pieces.

Increase or decrease the chilli powder according to the spice level . 

Tamarind paste can be used instead of lemon juice.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and
bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month.
If you are a blogger and would like to join our group and blog along with us, come join our
Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking
for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month Camilla of Culinary Adventures with Camilla is hosting this month's #FoodieExtravaganza.
She wrote: "International Pickles Week is the third week in May. Let's share your favorite recipes for
making pickles, using pickles, etc. Lacto-fermented. Quick-pickled. It's all fair game!
" Here's the list of our pickled creations...

Dill Pickle Grilled Cheese Sandwich by Making Miracles

Fried Chicken Sandwich with a Spicy Dill Pickle Coleslaw by Karen's Kitchen Stories

Hot Pepper Vinegar by Palatable Pastime

Indian Raw Papaya Pickle by Sara's Tasty Buds

Japanese Pickled Ginger by Caroline's Cooking

Lime & Beer Pickled Red Onions by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Middle Eastern Pickled Turnips by Pandemonium Noshery

Pickled Pork Tongue by A Day in the Life on the

Farm

Pickled Rainbow Chard Stems by Culinary Adventures with

Camilla

Pickled Star Goosebery by Sneha's Recipe

Spicy Pickled Grape Tomatoes by Food Lust People Love