Jini Dosa

The World Cup cricket fever is everywhere and it makes me home sick and nostalgic. I miss my country, miss my hometown, and miss my friends and family a lot. Just like football is to America, Cricket is to India. Getting together to watch cricket matches and celebrating the victory with loud shouts of cheer and bursting crackers.Oh yes, I definitely missed all that in the last India vs Pakistan match.

When I miss home, I watch YouTube videos of Bollywood songs, festival in India, or people on streets of Mumbai. The crowd, the street food, the honking of cars and auto rickshaws, bring back the best memories of home. 

Few Months ago I stumbled upon the video of my favorite street food joint :) Anand stall at Vile Parle just opposite Mithibai College. This place is super famous for Wada Pav, Veggie Grilled Sandwich, and Dosas. And to wash this all down there is a tiny Arrey Milk Booth where we enjoy chilled Energy or Lassi. Yum Yum!! As soon as I watched this video, I had to make Jini Dosa at home. I can't say I replicated the street food taste (because it is never the same), but I did enjoy it a lot!

Here is the video:

Here are few of my DOSA recipes:

Click here for the recipe of Spring Dosa

Click here for the recipe of Chinese Dosa

Click here for the recipe of Mysore Masala/Pav Bhaji Dosa

Click here for the recipe of Plain Dosa

Click here for the recipe of Masala Dosa

Jini Dosa is a wonderful addition to my dosa party. With the same veggies and chutneys used as the filling, this dosa is magical...just like Jini from the Aladdin's lamp. I don't exactly know why this Dosa is named Jini. Probably you can try it and let me know your interpretation of the name given to this dosa: Jini Dosa :)

Ingredients: 

Dosa batter

Amul butter or oil

6 tomatoes

2 medium onions

2 beetroot

2 carrots

1 bunch cilantro

1 bell pepper

1/4 small cabbage

5-6 dry red chillies

8-10 cloves garlic

2-3 green chillies

2 tbsp roasted chana dal/dalia dal

Amul Cheese

Tomato Ketchup

2-3 tbsp. chilli powder

2-3 tbsp. garam masala powder

Salt

To make Jini Dosa start by preparing chutneys:

Tomato-Garlic chutney:

Heat 1 tsp. oil in a pan. Add 5-6 dry red chillies and 4 chopped tomatoes. Cook till tomatoes are tender. Let it cool. Grind with 4-5 cloves of garlic to form a smooth paste. Add salt to taste.

To make Cilantro-Garlic chutney
Grind 1 cup cilantro with 3-4 cloves of garlic, 2-3 green chillies, and 2 tbsp. roasted chana dal/dalia dal with some water. Add salt to taste.

Other ingredients for stuffing: 
Cheese, tomato ketchup, chopped veggies.
1 cup chopped cabbage, 1 cup chopped bell pepper, 1 cup grated beetroot, 1 cup grated carrot, 1 cup chopped cilantro, 1 cup chopped tomatoes, and 1 cup chopped onions.

To make Jini Dosa

• Spread dosa batter on the medium hot griddle.
• Add 1 tbsp each of all chopped veggies.
• Add 1 tsp of tomato ketchup, 1 tsp, cilantro chutney, 1 tsp. tomato-garlic chutney.
• Add 1/2 tsp. chilli powder and 1/2 tsp garam masala powder. Mix well. let the veggies cook for a minute. Spread the mixture evenly on the dosa. (Since I used a non-stick griddle, to avoid getting scratched, I gently removed the dosa on a chopping board). Cut into 4 pieces using a knife or a pizza cutter. Add grated cheese and roll each piece. Serve with variety of chutneys.
• Preparing individual dosa filling on the dosa can be difficult and tricky.
• You could make a big batch of filling using all chopped veggies, chutneys, and spices in a pan. Spread the filling over the dosa on the griddle. Cut into pieces and sprinkle grated cheese. Roll each pieces and serve with chutneys.

Enjoy Magical Jini Dosa!

Here is step-by-step pictorial recipe:

To make Jini Dosa start by preparing chutneys:

Tomato-Garlic chutney:

Heat 1 tsp. oil in a pan. Add 5-6 dry red chillies and 4 chopped tomatoes. Cook till tomatoes are tender. Let it cool. Grind with 4-5 cloves of garlic to form a smooth paste. Add salt to taste.

To make Cilantro-Garlic chutney

Grind 1 cup cilantro with 3-4 cloves of garlic, 2-3 green chillies, and 2 tbsp. roasted chana dal/dalia dal with some water. Add salt to taste.

Other ingredients for stuffing: 

Cheese, tomato ketchup, chopped veggies.

1 cup chopped cabbage, 1 cup chopped bell pepper, 1 cup grated beetroot, 1 cup grated carrot, 1 cup chopped cilantro, 1 cup chopped tomatoes, and 1 cup chopped onions.

2 tbsp. Chilli powder and 2 tbsp. Garam masala powder

Utterly Butterly Delicous...AMUL!! 

Yes, Mumbai Dosa cannot taste good without Amul Butter :)

Spread dosa batter on the medium hot griddle.

Add 1 tbsp each of all chopped veggies.

Add 1 tsp of tomato ketchup, 1 tsp, cilantro chutney, 1 tsp. tomato-garlic chutney.

Add 1/2 tsp. chilli powder and 1/2 tsp garam masala powder. Mix well. let the veggies cook for a minute. Spread the mixture evenly on the dosa. (Since I used a non-stick griddle, to avoid getting scratched, I gently removed the dosa on a chopping board). Cut into 4 pieces. Add grated cheese and roll each piece. Serve with variety of chutneys.

Preparing individual dosa filling on the dosa can be difficult and tricky.

You could make a big batch of filling using all chopped veggies, chutneys, and spices in a pan. Spread the filling over the dosa on the griddle. Cut into pieces and sprinkle grated cheese. Roll each pieces and serve with chutneys.

Make it soon & enjoy this Magical Jini Dosa!

Pineapple & Cinnamon Glazed Potato Patty Stuffed with Kale & Spring Onions

This was so much fun!! Last week Shalini, admin of Euphoric Delights, a FB community, sowed the seeds for creativity & excitement. She posted this vegetarian basket and asked for creative twist that members would come up with out of these mystery ingredients. If you have watched Chopped on Food Network before, you know how chefs open the basket to find mystery ingredients and prepare a creative coarse for the judges in just 30 minutes.

It was great to read all ingenious and innovative ideas from other members of the group. While I suggested my take on the mystery basket, I immediately went to sprouts market to buy the ingredients to put the dish in front of my judge, my husband (who is also a Food Network's Chopped Fan)! :)

Here are my mystery ingredients:

I started by prepping pineapple for a glaze for potato patty and to make pineapple-cilantro chutney.

I really like my pineapple corer!

Grind 2 cups chopped pineapple to form juice. Strain the juice to get rid of the pulp. Boil the juice with chopped green chillies and 1/4 tsp. cinnamon powder. If pineapple is sour, add some sugar. Add few chopped pineapple pieces and allow them to soften. Simmer to reduce the glaze to half. Turn off the heat and keep it aside.

To make Pineapple-Cilantro chutney:

Grind 1 cup chopped pineapple, 1/2 cup cilantro, 1/2 tsp. cumin seeds, 1 green chilli and 1/4 inch ginger and 1/4 tsp. salt to form a smooth paste.

Grill Pineapple Slices.

For the filling:

Heat 2 tsp. of oil. Add 3/4 cup finely chopped spring onions with the greens. Saute for 2-3 minutes. Add 3 cups of finely chopped kale leaves. Add salt to taste, 1 tsp. red chili powder and 1/4 cup water for kale to cook. The mixture will reduce as it cooks. Turn of the heat and let it cool.

For the Patty:

Boil 2 large potatoes. Peel and mash them well. Add salt to taste, juice of 1 lime, chopped green chillies to taste and 1/4 cup of finely chopped onion greens. Add 2-3 tbsp. cornstarch or arrowroot and mix well. Cornstarch or arrowroot acts as a binder to prevent the patty from breaking when you fry it.

Divide the potato dough and the filling into 6 equal parts.

Take one part and make a flatten patty. Stuff with the kale stuffing. bring the edges together gently to close the potato patty. Tightly, but gently press the potato patty and flatten it.

Heat 2 tsp. of oil in a pan. Place a patty and shallow fry it. When it turns golden brow on one side, flip it and fry on the other side. Apply or pour few drops of glaze over the patty. Be careful as some might splatter. Gently flip and apply the glaze on the other side. Pineapple glaze will be absorbed by the patty to make it sweet and tangy and caramelize at the same time.

Place each patty on the grilled pineapple. Pour some glaze over the patty and serve with pineapple cilantro chutney.

Enjoy!!!

Shopping list and recipe to make 6 Pineapple & Cinnamon Glazed Potato Patties Stuffed with Kale & Spring Onions

1 pineapple

1 bunch kale

1 bunch spring onions

1/4. tsp. cinnamon powder

salt the taste

1/2 tsp. chilli powder

2 green chillies

1/2 cup cilantro

4-5 tsp. oil

1/4 tsp. cumin seeds

1/4 inch ginger

To make the glaze:

Grind 2 cups chopped pineapple to form juice. Strain the juice to get rid of the pulp. Boil the juice with chopped green chillies and 1/4 tsp. cinnamon powder. If pineapple is sour, add some sugar. Add few chopped pineapple pieces and allow them to soften. Simmer to reduce the glaze to half. Turn off the heat and keep it aside.

For the filling:

Heat 2 tsp. of oil. Add 3/4 cup finely chopped spring onions with the greens. Saute for 2-3 minutes. Add 2 cups of finely chopped kale leaves. Add salt to taste, 1 tsp. red chili powder and 1/4 cup water for kale to cook. The mixture will reduce as it cooks. Turn of the heat and let it cool.

For the Patty:
Boil 2 large potatoes. Peel and mash them well. Add salt to taste, juice of 1 lime, chopped green chillies to taste and 1/4 cup of finely chopped onion greens. Add 2-3 tbsp. cornstarch or arrowroot and mix well. Cornstarch or arrowroot acts as a binder to prevent the patty from breaking when you fry it.

Divide the potato dough and the filling into 6 equal parts.
Take one part and make a flatten patty. Stuff with the kale stuffing. bring the edges together gently to close the potato patty. Tightly,but gently press the potato patty and flatten it.

Heat 2 tsp. of oil in a pan. Place a patty and shallow fry it. When it turns golden brow on one side, flip it and fry on the other side. Apply or pour few drops of glaze over the patty. Be careful as some might splatter. Gently flip and apply the glaze on the other side. Pineapple glaze will be absorbed by the patty to make it sweet and tangy and caramelize at the same time. 

Grill few pineapple slices.

To make Pineapple-Cilantro chutney:

Grind 1 cup chopped pineapple, 1/2 cup cilantro, 1/2 tsp. cumin seeds, 1 green chilli and 1/2 inch ginger and 1/4 tsp. salt to form a smooth paste.

To assemble:

Place each patty on the grilled pineapple. Pour some glaze over the patty and serve with pineapple cilantro chutney.