About My Husband

Prologue by my husband Sandeep 'mashoor'

"Basically I love food, not just to eat but love to do everything about food

To think, to read, to view, to listen, to smell, to cook, to serve, to imagine, to explore, to ‘dream’, to understand its historical aspects and different foods of different ethnic groups, to know science of cooking, to search hotels, restaurants offering good food; in short all about food

I was very thin long back. Although I belonged to well to do family in Thane, Mumbai (खाते पिते घर का) but I had not developed my ‘taste’. Later on my passion to learn Urdu took me to Qasim Shaikh who became my close friend. Qasim introduced me not only to Urdu literature but to many Muslim delicacies such as Biryani, Dabba Gosht, Reshami Kabab, Afalatoon and so on. He taught me to enjoy food in perfect combination of food items of complimentry taste. His company made me realize immensejoy even in small things such as eating curd and sugar at Brijwasi, Thane. He truely developed a ‘kahavaiyya’ in me.

Gradullay I travelled from just exploring in kitchen to have complete possession of kitchen. Women get this knowledge passed on by their mother and could easily know many referal tasks in the process. I did not learn from my mother but ofcourse observed her cooking. Observation, trial and error were the methods through which I became a cook. I relied on ‘Annapurna’ by Mangala Barve and eventually cookery shows, columns, blogs on internet, clips on Youtube, short cookery courses done after settling in Pune all contributed in this creative journey.

I enjoy cooking by all senses. My joy doubles if people like my preparation. This joy made me understand that I can ‘express’ through this. One of the forces behind this blog is ‘Preeti’ (wife is formal relationship but a closest friend of mine). Sometimes I used to publish snaps of my recipes on my facebook profile and used to get good response. But once Preeti published it under the title ‘My Husband’s Recipes’ and she got action packed response. Therefore she insisted on starting a blog by same name.

Thursday, October 27, 2011

Ulundu Dosai (उळूंदु दोसा)

Dosai is a staple dish from Southern India. It is commonly available across the country and in south Asia also. Now as we can esily get ready to cook flour, it is made at home more frequently. Many hotels offer variety of dosai such as Masala Dosai, cheese dosai, Rawa Dosai, Mysore dosai and so on. Dakshin Dawangiri Loni sponge dosai available on roadside, is also gaining popularity. But one of the tasty varieties of dosai; Ulundu dosai is not very easily available in hotels. Usualy to make dosai, we take rice and urad dal in 2:1 proportion. For ulundu dosai we need it other way round that is urad 2 and rice 1.

  • Urad dal and Rice in 2:1 proportion
  • Fenugreek seeds (मेथ्या) ½ tea spoon
  • Salt

Soak rice, dal and fenugreek seed separately for 8 to 10 hours. Grind all the ingredients and keep again for 8 hours. As It gets more fermented than regular dosai batter, this has to be made thicker than regular dosai.

Add salt as required. Now it is ready to make dosai. Pour a laddle full of batter and spread carefully. Fry it well from both the sides. The tasty dosai is ready. It can be served with any chutney. If like, put butter on tawa while frying it.   

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