Dosa, Puri, Idli, Dal vada & Coffee @ Banana Leaf Restaurant, Miri, Sarawak

Delicious Dosa with Coconut chutney, Sambar & Fish gravy @ Banana Leaf Restaurant, Miri, Sarawak (Near Sun city cafe, Standard & Chartered Bank, Ipoh Kopitam and before Gurudwara)

Masala Dosa

Medu Vada / Uzhunnu vada

Puri Masala

Idli


























Hot Nescafe

Dal vada

Vegetable Pulao (made with Jeerakasala / Zeera Samba rice, Pressure cooker method & Step - by - step photos)

Here's the recipe of Vegetable Pulao

Aloo Paratha

Aloo Paratha - It's an all time favorite dish in Indian cuisine and it goes well with pickle and fresh yougurt / curd.

For Atta dough:

Sufficient atta dough for 4 - 5 parathas

or

2 cups ( 400 ml  - Indian standard measuring cup of 200 ml / 8 oz capacity)) whole wheat flour ( gehun ka atta )Aashirwaad / Pillsburry ...

1/2 teaspoon salt

1 teaspoon oil

165 to 180 ml warm water

Method

For  the dough:

In a wide bowl, combine the flour and salt and knead into soft and pliable dough with sufficient warm water ( 165 to 180 ml ).

Add the oil and knead again till the dough is smooth and elastic.

Cover and keep aside in an airtight container for one hour.

For the Stuffing:

Ingredients

1 tablespoon oil

1 onion, very finely chopped

3 potatoes, boiled and mashed

½  teaspoon red chilli powder

¼ teaspoon turmeric powder

3 potatoes, boiled and mashed

½ teaspoon salt (or to taste)

2 tablespoon or ¼ cup finely chopped coriander leaves

¼ teaspoon amchur powder (dried mango powder)

Method

Dilute red chilli powder and turmeric powder in 1 tablespoon water and keep aside.

Heat oil in a kadai or frying pan on medium heat.

Add finely chopped onion and fry till golden color,

Add diluted red chilli powder and turmeric powder. Saute on a low heat for 1 – 2 minute until it well combined and dries up.

Add boiled and mashed potatoes and mix well.

Add salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low heat for 5 – 7 minutes.

Switch off the heat. Finally mix with chopped coriander leaves and amchur powder. Aloo stuffing is ready now.

Other ingredients

1/4 cup whole wheat flour (to dust the dough)

6 - 8 spoons oil or ghee

Final preparation:

Divide the mixture into 4 - 5 portions also make atta dough into 4 - 5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it and then make a cup. Place aloo filling, cover, form a ball and roll out like a paratha. Sprinkle dry atta flour when making parathas.

Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown ( cooking time approximately 5 - 7 minutes for each side ) on both the sides. Apply oil / ghee on both sides. Serve hot with pickle / curd / butter.

Goa Gajah, Ubud, Bali, Indonesia

Source - Wikipedia and photos were taken by my husband during our recent trip to Bali

Goa Gajah, or Elephant Cave, is located on the island of Bali near Ubud, in Indonesia. Built in the 9th century, it served as a sanctuary.

At the façade of the cave is a relief of various menacing creatures and demons carved right into the rock at the cave entrance. The primary figure was once thought to be an elephant, hence the nickname Elephant Cave. The site is mentioned in the Javanese poem Desawarnana written in 1365. An extensive bathing place on the site was not excavated until the 1950s.These appear to have been built to ward off evil spirits.

This site was added to the UNESCO World Heritage Tentative List on October 19, 1995, in the Cultural category.