_Dosa (crispy savory pancakes/crepe) from South India is a staple food in its region. In the rest of the country too, Dosas are extremely popular and Udipi restaurants serving them and other South Indian foods can be found in almost every suburb. This easy recipe will make approximately 20 Dosas.
Ingredients:
  • 3 cups rice (soaked overnight)
  • 1 cup skinless split urad daal (skinless black gram - soaked overnight)
  • 3/4 tsp fenugreek seeds (soaked for 15-20 minutes)
  • Salt to taste
  • Vegetable/ canola/ sunflower cooking oil
  • Handful of finely chopped onion
  • Handful of finely chopped coriander leaves
  • 3-4 finely chopped chilies (of your choice)
  • Handful of finely grated cheese (of your choice)
__Preparation:
  1. Wash the rice properly by changing the water few times until the water is clear. Soak these washed rice in enough water overnight.
  2. Grind the separately soaked fenugreek seeds, rice and urad daal in grinder and make a fine smooth paste. add salt to this paste, cover with a lid and keep aside overnight at room temp.
  3.  Lightly grease a griddle and put on medium heat. Pour the prepared paste on griddle and spread it in a circular motion immediately with the backside of ladle and by swirling the pan around.
  4. Sprinkle the oil on sides of dosa and then cover it with a lid for a minute.
  5. after a minute, add few of green chilies, a tbsp of grated cheese, chopped coriander and onion and over the dosa and leave it for few seconds.
  6. When the dosa is ready, fold over the Dosa and take it out of the heat. Your south Indian cheese dosa is now ready, serve hot.
  7. For a non-cheese version, first and last picture, just omit step 5 and continue onto step 6.
 
 
 
 
 
 
Sometimes...you just want to get out there and travel.
 
 
 
 
_A Croque Madame is a grilled cheese and smoked ham sandwich topped with a sunny side up egg. i use Black Forest ham, Gruyère cheese, and thick ass white bread because i do what i want.
_Ingredients:
  • 5 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups)
  • 8 slices firm white sandwich bread
  • 4 teaspoons Dijon mustard
  • 1/2 pound thinly sliced cooked ham (preferably Black Forest)
  • 4 large eggs
Direcrions:
Make sauce:
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.

Make sandwiches:
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.


Lightly oil a 15- by 10-inch shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Preheat broiler.

Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

Side Note: The egg yolks in this recipe should not be fully cooked, which may be of concern if salmonella is a problem in your area...or you do not care if your food tastes good. You can use pasteurized eggs (in the shell) or cook eggs until yolks are set.

 
 
man, i am jones-ing some chinese food right now.
 
 
While hanging out last night at the Buckeye Beer Engine in Lakewood, Amy and i met up with our friend, Judie Vegh, who owns Frostitution Baking Co. All i have to say is "Holy Crap...'em's some good ass cupcakes." Moist, creamy, delicious and all around decadent.
Here is a list of some of her cupcakes:

Girl Next Door: Plain white cake with vanilla buttercream. Topped with pretty sprinkles. Delicately plain, surprisingly seductive.

Pearl Necklace: Champagne cake with champagne frosting topped with pearl dragees.

Backdoor Buckeye: An Ohio classic. Traditional chocolate cake with creamy fluffy peanut butter frosting.

Peppermint Schtick: Chocolate cake topped with peppermint frosting and little candy canes. Oy!

Rusty Trombone (formerly Salt Lick 'em): Chocolate or white cake topped with a sweet and salty caramel buttercream.

Pootie-Tang: White cake with delicious Tang frosting. Don't be a pussy. Try it.

Mofo: Chocolate cake soaked with homemade kahluha compliments of Libations by Larry, with coffee buttercream. Topped with a chocolate covered espresso bean.

BuCakie: Disgusting? Hello no! Messy? Of course! White or chocolate cake topped with marshamallow fluff buttercream, drizzled with tons of fudge and caramel.

Jungle Fever: Marble cake topped filled with vanilla buttercream and topped with chocolate ganache frosting.

Red Velvet District: Red Velvet cake with nummy cream cheese frosting.

Kevin Bacon: The best of 3 worlds. Cupcake, bacon, and the sexiest man alive.

The Molly Malone: An Irish whore, an Irish cupcake! Guinness stout cake topped with Bailey's Irish Creme buttercream and pretty little shamrock sprinkles.

Barry Cherry White: dark chocolate cake, topped with cherry buttercream with some slivered almonds. Who's getting some cupcake lovin' tonight? Ooooh yeah....

Nookies n' Cream: Chocolate cake, topped with vanilla buttercream mixed with some oreos. You can finally say, you did it all for the nookie... the nookie... so you can take that cookie and stick it in your yeah....

Das Booty: Jawohl! Was ist das?! Why, German chocolate cake with gooey coconut and pecan topping with a chocolate drizzle.

The Gold Digger Challenge: Eat a 9 inch tall cupcake in an hour and win an "I got serviced at Frostitution Baking Co." t-shirt! Get your picture on the Wall of Taint!
So good...even zombies love 'em!