Kalingana Saali Polo /Watermelon Rind Dosa#Improv

Watermelon Dosa / Kalingana Saali Polo is a dosa made using watermelon rind (the white part, which is in between the red part and the outer green skin). It is a traditional dosa recipe from the Konkani cuisine of Karnataka. In Konkani language, Kalingan means Watermelon, Saali means peel and Polo means Dosa. 

I have  posted  so many Watermelon recipes earlier check below. Watermelon is everyone’s favorite summer fruit. Since it's made up of 90 percent water, it provides  refreshment during  summer. 

I always use  the white part/rind in cooking recipes. So after my Watermelon Paratha, its this quick and easy Watermelon Rind Dosa. This dosa is so soft and has a very spongy texture. You won’t even come to know that it has watermelon rind added to it and you will love it. The coconut added to the batter gives  a slight sweetness to the dosa's. Serve it along with any Chutney or Sambar .

Ingredients
11/3 Cup Idli Rava
1 Cup Heaped Chopped Watermelon rind
1/4 Cup Fresh Grated Coconut
1/2 Cup Poha /Flattened Rice
Salt to taste
Olive Oil as required
Method

Wash and soak the idli rice in water just enough to the level of the rava for 2 hours.

Wash and drain the poha in water using a strainer and keep aside.

Now in a mixer grinder, grind the watermelon rind along with grated coconut to a smooth paste. Take it out in a mixing bowl. Add the soaked poha and idli rice, season with salt and make a smooth dosa batter by adding very little water.
The consistency of the batter should be a little thick.

Leave the batter to ferment for 4 -5 hours, before  making the dosas.

Now, heat a dosa pan or a cast iron tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides. 

Cover it with a lid and let the dosa cook in its own steam till done. 

Then flip it and cook for a minute on that side too.

Remove it on a plate and proceed to make rest of the Kalingana Saali Polo similarly with the remaining batter.

Serve the Karwar Style Kalingana Polo Recipe- Watermelon Rind Dosa along with Peanut Coconut Chutney  or Sambar for the weekend breakfast or a dinner.
You would like other Watermelon recipes
Watermelon Paratha
Watermelon Agua Fresca 

Watermelon Granita
Apple & Watermelon Crush
Sparkling Apple & Watermelon Lemonade Spritzers
Vegan & Gluten Free Watermelon Jelly

Lables : South Indian, Karnataka, Watermelon, Rind, Dosa, Healthy, Coconut, Breakfast, Dinner,  Vegan, Gluten free,Improv Cooking Challenge 

Improv Cooking Challenge; July 2020

Watermelon and Olive Oil

• Watermelon Salad with Feta and Cucumber by Making Miracles
• Andalusian Watermelon Gazpacho by Pandemonium Noshery
• Summery Grilled Haloumi Salad by Culinary Adventures with Camilla
• Kalingana Saali Polo / Watermelon Rind Dosa by Sneha's Recipe
• Sweet Heat Watermelon Gazpacho by Cookaholic Wife
• Watermelon, Blueberry, and Mint Salad by A Day in the Life on the Farm
• Watermelon Chaat Salad By Palatable Pastime

Tandoori Chicken 2 Ways with Homemade Tandoori Masala

Ask any Indian what's your favorite grilled chicken dish they will promptly say "Tandoori Chicken" that's how much this is loved by all, now it's not only in India but abroad too, it's become a loved one of all. This leaves amazing taste in your mouth, from the very first bite to the last, "Dil Mange More".

Marinate the chicken, you can bake/broil or even pan fry and they are fantastic. That’s how simple it gets. The ready-made masala is expensive and even for that you have to add  ginger-garlic paste,  yogurt etc., So then why spend money on the package? Just make your own, with all ingredients that use in your daily cooking, it's preservative and gluten free! It’s tasty, simple and you choose the amount of spices as to what goes into the marinade!

Ingredients 
For the Homemade Tandoori Masala 
4 Teaspoons Kashmiri Red Chilly powder
2 Teaspoons Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Cumin powder
½  Teaspoon Citric Crystals
1 Teaspoon Salt
½  Teaspoon Cinnamon powder
1 Teaspoon Garam masala powder
1 Tablespoon Kasuri Methi
1 Teaspoon Salt  
½ Teaspoon Tandoori color 
For the Pan Fried  Chicken Tandoori Bites
550 grams Boneless Chicken
3 Tablespoons level Tandoori Masala
3 Tablespoons hung curd
2 Tablespoons Heaped Ginger Garlic paste
1 Tablespoon each Vinegar and Lemon juice
1 Teaspoon Salt
A pinch of Tandoori color 
2 Tablespoons Butter or Olive Oil 
For the Baked Tandoori  Chicken Legs 
400 Grams Chicken Legs - I go two
1 Tablespoon HP Sauce - optional
2 Tablespoons Level Tandoori Masala
2 Tablespoons Hung Curd
1½  Tablespoons Heaped Ginger Garlic paste 
1 Tablespoon each Vinegar & Lemon juice
½  Teaspoon Salt
2 Tablespoons Butter or Olive Oil 
Method

For the Homemade Tandoori Masala

 Mix all the ingredients well and your homemade tandoori masala is ready. 

Quick and simple isn't it! All ingredients that you have at home. 
For the Pan Fried  Chicken Tandoori Bites

Mix all the ingredients and rub it into the chicken cubes, marinate it overnight in the refrigerator.

Heat a grill pan with oil and fry the chicken cubes are done on one side

then flip and fry till done on the other side.  

Serve with toothpicks on lettuce leaves.

  Enjoy!! 

For the Baked Tandoori  Chicken Legs

Give cuts to the chicken leg, wash and pat dry.

Mix all the ingredients and rub it into the chicken legs, marinate it overnight in the refrigerator.

Preheat the oven to 200°C for 10 minutes.   

Place the chicken legs along with the marinade in a lined tray, bake it for 35 - 40 minutes.  

After 20 minutes change the side, just brush it with oil and bake again till done.  If you want this tandoori effect on it then broil it for 5 minutes or more accordingly.  

Enjoy!!  

My Notes

Add HP Sauce to the marinade give a smoky flavor to the tandoori chicken, do add it if you have.

This will last for year or so without loosing it's taste or color if refrigerated, in a zip lock bag.
Labels: Homemade, Masala, Chicken, Baked, Pan Fried, Gluten free, Healthy, Starters, Kebabs

Spanish Crema Catalana#Foodieextravaganza

Spanish Crema Catalana is a very easy recipe and uses rice flour  instead of corn flour, which, in my opinion, gives the creama catalana a substantially lighter feeling in the mouth. It's a perfect dessert, you will love it.  

Since I do not have a blow torch, broiled the top in oven for just 4 -5 minutes.

Ingredients
500 Ml Whole milk
5 Tablespoons Sugar
5 Egg yolks
1 Whole Orange peel
1/2 Teaspoon Vanilla essence
2 Tablespoons Rice Flour
2 Tablespoons Brown Sugar
Method 
Use a little of milk to dissolve the rice flour and make sure there’s no lumps left.

Put the rest of the milk, the sugar and the egg yolks in the cooking pot you are going to use and  whisk  the ingredients together. Add the rice flour milk and whisk  again to form a smooth liquid. Add the orange peel and the vanilla essence and put the pot on the stove to simmer. Stir continuously (to avoid lumps never stop stirring) with a  spoon until  it comes to a boiling point.  Keep stirring till it thickens a little.  Switch off the flame and continue stirring for a minute more. Remove the orange peel

pour into individual  pots. Let it cool and once tempered cover the pots with cling film  and keep in the fridge for, at least 6-8 hours.

Burn the sugar before serving the “crema” , I spread a tablespoon of brown sugar on top of each and broil it in a preheated oven at 200°C for 4 -5 minutes and it's done.

Serve and enjoy this beautiful dessert!! You will love it's gluten free too. 

Labels : Foodie Extravaganza Party, Spanish, Spain, Milk, Rice flour, Eggs, Sweets & Desserts,  Gluten free

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day 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 pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


Posting day 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! Looking for our previous parties? Check them out HERE.

Check out the other #FoodieExtravaganza recipes this month!

Making Miracles: Classic Creme Brulee
Sneha's Recipe: Spanish Crema Catalana

Mushroom & Green Peas Curry - East Indian Style

This is  a quick and yummy curry, vegan and gluten free.
Ingredients 

200 Grams Button Mushrooms - sliced
½ Cup Fresh Green Peas
1 Large Onion
2 Green Chillies - finely chopped
1 Big Clove Garlic - minced
¼ Cup Tomato Puree
1½ Teaspoon Bottle Masala
1 Veg Stock Cube
½ Teaspoon Sugar
1½ Teaspoon Lemon Juice
2 -3 Tablespoon Oil

Grind  To A Fine Paste

1 Tablespoon Grated Dry Coconut - dry roasted 

2 Cloves Garlic

½” Piece Ginger 

1 Bay leaf

6 Mint Leaves

Method

For the Paste

Dry roast the coconut on a non stick frying pan till light golden ( can use desiccated coconut). Cool and grind this to a fine paste with rest of the ingredients adding just a tablespoon or two of water.

In a kadai heat oil, add minced garlic and fry till it just starts to change color, add chopped onions, green chillies and fry till  onions turn light golden.  Add in the ground paste, bottle masala, tomato puree and 2 tablespoon water,stock cube   saute' till oil separates. Now add the   mushrooms, peas mix well, add a cup of water and cook on low flame till mushrooms and peas are cooked, stirring after every 2 minutes.   Taste for salt, add the sugar and adjust the gravy consistency by adding water accordingly . Bring this to a boil. Switch off the flame, add lemon juice and garnish with coriander leaves. 

 Enjoy with chapattis or rice.

Labels : Mushroom, Green Peas, Bottle Masala, Main course, East Indian, Vegan, Gluten free, Vegetarian  

Vegetable Stew in Coconut Milk#SoupSwappers

A colorful vegetable stew,  mild and aromatic.   This is vegan,  gluten free stew  with flavorful spices  and cooked in creamy coconut milk. It goes great with appam as well as rice. 

We enjoyed this with rice.   
Ingredients  
200 Ml Coconut Milk
1 Onion - boiled and grind to paste
2 Tomatoes - blanched , skinned & blended
1 Potatoes - cut in small cubes
1 Cup Cauliflower - cut into florets
8 - 10 French Bean - chopped
2 Small Carrots - cut on thick roundels  
½ Cup Green Peas
2 Sprig Curry leaves 
½ Cup Oil   - I used coconut oil
1 Medium Onion - chopped
1 Teaspoon Heaped Ginger Garlic paste
1½ Teaspoon Red Chili powder
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin powder
3 Green chilies  - slit
1 Teaspoon Salt  or to taste
2 Tablespoons Chopped Coriander Leaves

Method 

Grind the boiled onion to a paste. In the same jar blend the  blanched tomato. 

Heat the coconut oil in a large kadai, 

fry chopped onion till light golden, add ginger garlic paste, fry for 3 to 4 mins adding little little water 

add in the ground onion paste, blended tomatoes

Cook till oil surfaces. Add in dry spices with ¼ cup, fry for another 5 minutes.

Now add potato,  beans,  the remaining veggies, 

Cover, cook for 7  to 10 minutes, or till the veggies are done.

Lastly add coconut milk, curry leaves, green chilies, simmer on low flame for 3 -4 minutes

Its done, lastly add salt and coriander leaves.

Enjoy with rice or appams.

Would like to see the Appams recipe

Appam (Instant)
Palappam - With Idly Rice - Vegan & Gluten Free
Labels :  Vegetable, Stew, Soup, Soup Swappers, Vegan, Gluten free, Coconut Milk, Kerala, Main course, Mixed Vegetable 
Asian or Asian Inspired Soups for June 2020, Event for Soup Saturday Swappers, Our Host is Juli Meyers.
Karen's Kitchen Stories: Japanese Beef Curry
A Day in the Life on the Farm: Asian Vegetable Noodle Soup
Sid's Sea Palm Cooking: Wonton Soup
Palatable Pastime: Ham and Sweet Corn Soup
Veggies First Then Dessert: Egg Drop Soup
Making Miracles: Japanese Clear Soup
Sneha's Recipes: Vegetable Stew in Coconut Milk
Pandemonium Noshery: Wonton Soup