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Vimala's Kitchen

VARITIES OF DOSAS

 

 1.Masala dosa :- 1cup-urad dal, 2cup-rice, salt (soak for 4 hours separatetly & grind them, Allow to ferment for 10 hours, Stir vigorously before making. Spread masala potato curry & onion bits, ginger bits & chillibits. Coriander leaves for topping (garnish). Fold it like triangle, serve hot with coconut chutney & sambhar.

 

 2.Moongdal dosa(pesarattu):- Need whole moong dal-1cup, ginger-2, greenchilli-4, salt, garlic- 3flakes, 1½ cup-water (just add if necessary)

Soak dal overnight. THIS SHOULD BE USED IMMEDIETLY AFTER GRINDING;IT CAN NOT STAY MORE THAN ! DAY (THE REMAINING BATTER SHOULD BE SPARED IN THE FRIDGE).

Grind dal nicely along with above ingredients. The batter should be thicker than normal dosa.

Heat the nonstick pan take 1 ladle batter & spread immedietly to a thin dosa ( as much thin as you can). Do not pour oil first, use oil after spreading dosa it needs more oil than normal dosas.

Serve hot with coconut chutney. Roast only one side.

After spreading dosa on TAWA (PAN) place 2 tbsp of finely chopped onions (red will be very tasty), chopped green chillies, ginger bits & coriander bits.

It is highly nutritious&fiber rich food,even you can use it as a side dish with plain warm rice.

 

 3.Rawa dosa:- It is a combination of 1cup-rawa (mannagryn), 2 cups rice flour, 1cup-vetemjol, salt.

Chop green chillies, ginger, 1onion, 6cashewnuts & coconut bits, coriander leaves, cumminseeds. ! cup-sour curd (yoghurt) , 2cups-water (can be added little more if needed).

Mix all of them to a fine batter & whip briskly.

Allow to stay for atleast 1 hour.

Heat pan & just sweep with little oil using with a piece of cloth or kitchen paper.

Now spread dosa very very thin, pour oil around it. sprinkle with onion if you need more.

Roast till it gets crispy brown on ONLY one side & serve hot.

 

 4.Mysore masala dosa:- Same batter as normal dosa, but adding extra with little channa dal&1tbsp suji (mannagryn).

 5.Onion dosa;- Same ingredients as masala dosa, but only topping is chopped onion & green chilli, ginger.

Serve hot with coconut chutney.

 6. Instant dosa:- 1cup-plain flour (vetemjol), 2½cups-riceflour, 1tsp, basan (optional), salt to taste, chopped green chilli, 1smallonion (chopped). curry leaves- ½ cup, 1cup-sour curd (yoghurt)

Mix everything above to a fine batter. Allow to stay for few minutes.

Brush the hot pan & pour 1 laddle of batter, spread it little thicker than masala dosa, pour oil around

And roast it both sides & serve with any pickle.

 

7.Vegetable dosa.:- It is a mixture of all vegetables topping over dosa (plain-urad dal). Cabbage (chopped), onion, greenchilli, ginger, greted carrot, coriander, boiled & chopped potato & little salt, curry masala.

 

8.Poha dosa(atukula dosa): It is a mixture of riceflakes & little wheat flour (vetemjol).

Soak 1cup. rice flakes for 1 hour, grind along with wheat flour (1tbsp), salt to a fine batter.

Make dosas immedietely little thicker than normal dosa and roast it both sides.

If you need spicy add chilli & onion chopped bits.

No need of any chutney.

 

9.Maize dosa:-Jonnapindi:1 cup, ½cup-wheat flour, 1tbsp - rice flour, salt

Make a batter with above 3 flours. Whip as much as you can. Make them litter thicker than masala dosa.

Add chillies & onion, cummin for taste. Roast them both sides adding with oil around dosa.

 

10.Utappam:- It is a batter of normaldosa (1:3 blackgram (no peel-uraddal) and rice) & should be tasted sour (if you grind the batter today, for utappamday-after tomorrow will be good to make).

Add chopped onion, chopped green chilli, ginger bits & coriander leaves, separately. -NOT DIRECTLY TO THE BATTER.  Pour dosa batter first, then spread all chopped things over it, press with the laddle & pour oil around dosa. After 2 minutes, turn it softly to the other side & roast it for 1 more minute & serve with fresh coconut chutney.

 

11-paper dosa;- It is a mixture of urad dal (blackgram without peel) 1cup, 3cups of rice.

Soak them separately for 5 hours & grind them separately. Soak 1 tsp methi seeds (fenurgeek) in urad dal.

 

Finally mix together & grind 3 to 4 rounds to a smooth batter.

Add salt & keep the lid let it ferment for 10 12 hours.

Make dosa very thin with starting from the centre (as thin as possible).

We get very crispy. Serve with sambhar or coconut chutney.

 

12.Dibbarotte:-  It is a combination of  idli rawa and  urad dal  (blackgram).

Take 1 cup of uraddal (white), 2cups of idli rawa or if you can not get that, mix  ground rice (you can get in indien stores) & salt.

Grind soaked urad dal ( atleast for 3 hours) & add rice rawa and grind two more rounds.

Mix salt and cummin.  Let it stay for 3 to 4 hours under the lid. Pour 1 tbsp oil &

Then pour dibbarotta very thick dosa (looks like idli).

Allow it to cook & roast on the pan on a low flame.

Turn to the other side after done. Let it get golden crispy brown.

Eat immedietly with mango pickle.

 

13.Basan dosa:- It is a combination of basan &  a little rice flour, salt & cummin seeds. Make it immedietly. You can get very thin dosas like omlett. If you want with veg dosa (little fantasy),.

 

14.Adai (dosai with 4 lentils):- It is a combination of 4  lentils and rice.

1 cup-urad dal, 1cup-channadal, ½ cup moongdal (pesarapappu), 1 tbsp - tour dal (kandipappu). 2 tsp rice (corn)

salt, green chilli - 3,  ginger-2, curry leaves,  coriander,  red chilli-2, coconut (fresh) -1cup (grated - it is optional).

Soak all lentils & rice.

Grind them all together to a fine batter (thick).

Add ginger. Red & green chillies &  coconut to the batter and grind them to a fine mixture.

See the batter consistansy (it should be like dibbarotte..thick batter). Smear the nonstick pan and

Spread one big spoon batter, pour oil around the ADAI. Let it cook (roast)  a low flame till it gets

Golden brown.

Roast it both sides & pour oil on the other side also. Serve with thick curds.

 

15.corn dosa (butta):-  It will be tasty with fresh seeds.

Deseed from the corns (2 in no.) & grind it to a fine paste along with 2 green chillies. (no need of adding water,)

Add salt later. Chop 1 onion finely & add to the batter.

Spread dosa from the centre & pour oil around dosa. Let it roast on a low heat. Turn the other side after done & roast it & serve hot.

IF YOU CANOT SPREAD DOSA:::aADD ATBSP OF GRAM FLOUR TO IT!.

 

16.Atta dosa (godhuma pindi)  : It is a combination of atta (chapathi flour) 1cup and 1 cup of rice flour

salt, chillipowder and cummin seeds, curry leaves. Mix batter well & roast dosa and eat immedietly.

 

VARIETIES OF ROTIS

           

 17. Chapathi:

 1cup - chappathi flour (atta, medium)

salt,

1½ cup water

1 tbsp oil

Method:- In making chappathis or rotis the skill is the way you  are mixing the dough & kneading well.

Add salt & oil to the flour rub together & then the flour should ressemble bread crumbs.

Now add slowly with sufficient water to the dough, not so hard or stiff (just like puris consistace)

Allow it to atsy for atleast 30 to 40 minutes. Keep a tight lid & musline cloth.

After ½ hour knead thoroughly to a pliable dough & divide equal desired size balls.

Now roll them using rollin pin to round discs. Roast them on non stick pan (TAWA)

Both sides & apply butter after. Eat them warm with khurma or veg. curry.

NOTE:- can be roast with oil when you turn the other side brush with 1 tsp oil.

Turn again & apply 1 more tsp oil. 

 

18.NAAN: Can be tasty when you cook them in oven.

Cup whole wheat flour (chapathi or atta), ½cup maida (vetemjol), 1½ salt, ½ tsp sugar, 1/4 yeast (crumbled)

½ cup yoghurt, ½ cup milk, ½tsp oil, 1tsp sesame seeds (optional), 1 beaten egg , butter.

Method:- Dissolve yeast in 1 tsp milk.

Mix both flours together, add sugar & salt.

Add milk & yoghurt and whip thoroughly.

Now slowly add milk mixture to the flour mixture  to get a fine dough (if it is soooo thin can be added alittle chapathi flour, if not add little milk). Cover with a musline cloth & keep in a warm place (e.g an oven)

Leave it for atleast for 40 minutes to get fermentation (or until it's double the size).

Now knead well without any lumps & make equal sized balls.

Roll them oval shape 1mm thin and place them on baking tray (using) baking paper on it

and brush with beaten egg & spread seasame seeds over it.

Bake them for 3 to 5 minutes or untill it gets golden brown colour in PRE_HEATED (200¤centigrade) oven.

Apply butter immedietly after removing from the oven&eat warmly.

 

TIPS:for storage to be softer is keep them immedietly after applying butter in aluminium foil & tightly fold it to controle the warm & softness.

If you want to store for one week..DO NOT APPLY BUTTER. just pack them in a thick polythine cover & seal it and put in the DEEPFRIDGE. Eat with palakpaneer or palak bhaji or daal.  

 

19.paratha (plain) : GOES WELL WITH KHURMA OR CHANNA MASALA.

1 cup maida (all purpose flour or vetemjol (white one), 1tbsp ghee, salt, ¼ yoghurt or milk.

Mix well all ingredients but ½ tbsp ghee (spare the other half for rolling),

Allow to stay for 1 hour with lid.

Knead for 4 minutes with the hands & make equal size balls.

Roll it to a small disc & brush with little ghee & dust with some flour over it. Fold it like ½ moon.

Again apply ghee & dust with flor, fold another time (just like samosa shape).

Now roll it to a medium thin size paratha & roast on a pan to golden brown colour with adding both sides little ghee or OIL.

Serve hot with khurma or mutter paneer or channa chole.

Before you start sqeeze the salt water from the white raddish completely.

Add green chilli (no need of so spicy..for one raddish add 1 chilli) chopping & little garam masala

And 1 tsp coriander leaves to that.

Mix together to a fine mixture & make equal size balls.

After one hour knead the flour dough and make equal size balls.

Make each ball as small puri & stuff the raddish mixture (should not watery),

And cover all the sides, gently attach all sides & rotate like a ball without splitting.

Roll it as paratha very carefully. You can make them thicker than normal parathas.

Roast them on a non-stick pan both sides, applying oil to the both sides.

Eat with green chutney or tomato sauce.

Serve only hot.

YOU CAN DO IT THE SAME WAY AS WITH BOILED & MASHED POTATOES.

 

 

 

21. Methi paratha (easy to make)

Mix methi leaves (ONLY FRESH) & greenchilly bits, ginger bits, pudeena leaves, cummin

Salt, onion bits (optional), garam masala. Mix all of them and make thick roti ( like square shaped)

And roast them like normal parothas. Serve warm.   

 

22. palak paratha (spinach) :- these are also the same method as methi leaves. But use fresh and leafy vegetables!

 

22. Besan ka roti: It is a roti with the combination of gram flour & little wheat (chappathi) flour.

Add spicy things like ajwain (vaamu in telugu), sesame seeds, salt, garam masala. little chilli powder, greenchilli bits, onion chopping add directly to the flour.

You can avoid milk in this roti! Make them sqaure-shaped. Eat them hot.

 

23.Potato roti:-Boil  a potato well to make paste.

Add this to the wheat flour (maida - white one) and salt, pudeena or coriander leaves grated ginger

Grated garlic (2 flakes - optional) green chilli  bits & garam masala.

Make a fine dough adding with 2 tbsp of oil and let it stay for 40 minutes under the lid.

Knead well and make equal size balls and roll rotis. Roast them to a golden brown colour

And serve with any raita or any leaf vegetable curry.

 

24. Alu (potato) paratha: same as above.

 

25. onion paratha: stuffed chopped onions. (Little hard to prepare, but try it!)

 

Chop onion very thinly & fry them to rose colour (do not burn it)

Add little besan (gram flour) and salt, chillipowder, garam masala, grated ginger & garlic.

Mix all to a fine mixture. Allow to cool.

Make the dough to an equal sized balls, make desired size roti (as disc) spread 1 tsp of onion mixture over it.

Cover another roti (same size) over it and seal the edges with water.

Press gently with the rolling pin to get stiff roti (the inside mix. should not split when you are roasting)

Gently place it on the non stick pan and roast both sides using little oil to a golden brown colour.

Serve hot with onion chutney or ground nut chutney.

27.Radish paratha(mooli): The parathas  are stuffed with scraped radish & spices.

4cups -wheatflour(atta)

1tbsp - butter or ghee

3-3½ cups- mooli(peeled &grated)

2 tsp - chillipowder

2 in no.s  - greenchilli

1 tsp  - grated ginger

1 tsp  - garam masala

1 tsp -ajwain

½ cup -fresh curry leaves

salt to taste

Butter or ghee to shallow fry

METHOD:-

Wash & peel the radish.Remove it`s head & tail..

Mix the flour with water,ajwain,little salt and butter to a pliable dough.Keep aside. 

Grate them finely,add little salt, rub it,keep aside.

Chop the greenchillies,add to the grated ginger,masala powder,salt& chillipowder. 

Make walnut size balls with whole dough.

Sqeeze the grated  radish hardly and add the greenchilli masala.

Add chopped coriander and make smaller balls than the dough balls.

Make small round discs,place 1 spoon mooli masala mix in the centre

and cover the ball.

Attach the edges and make it again like a ball.

Roll out with rolling pin to(0 .5 cm in thickness,17cm in diameter )circle in size. 

Ensure that the inside(filling) should not come out.

Roast them on "tawa(non-stick pan)" after 50 seconds the paratha will slowly

start to bubble up.

Drizzle 2 tsp of butter or ghee on the top of the paratha,turn to the other side.

Now it begins to rise up.

Now drizzle the other side with ghee or butter.

Turn again to get rise once more.

When it gets golden brown on two sides(both),remove from the pan and 

serve immediately with pickle & yoghurt.

Note:With any type of  paratha lime pickle & yoghurt goes well.

Tips:Serve with Vegetable sallad.

 

EGG PARATHA

 

2 cups   Chapathiflour (atta)

4       Greenchillies

4 tbsp  Cheese grated

½ part  Red onion

1 tsp   Ginger grated

1tsp   Garam masala

½ cup   coriander leaves (fresh  chopped)

Salt to taste

Oil or butter to roast

2 in Nos   Eggs(big) 

Or small (4)

METHOD:

Make a pliable dough with atta addingsufficient water.

Donot add salt.

Keep aside.

Chop greenchillies finely.

Grate the ginger&cheese.

Break eggs&pour them in a bowl.

Add salt,garam masala,ginger and chillie bits.

Add red onion (crushed)

Now make balls with the kneaded dough,

And roll a round OR square parathas,

Keep on the pre-heated pan,pour a little amount of the egg mixture over paratha.

Spread grated cheese over,and (the side which is not roasted yet),fold it immediately like a cone(traingle-samosa type).

Then roast it both sides adding with oil or ghee to golden brown colour.

Serve hot immediately with tamarind or green chutney.

 

 CHEESE PARATHA

 

 4    Cups grated cheese(28% fat)

 2     Red onions

4      GRreenchillies

3 tbsp   Oregano Or coriander leaves

1tsp  cummin seed

Ghee OR oil  for roast

NO NEED TO ADD SALT!!

 For dough:

250 gms   wheat flour(atta)

 2tsp   oil 

2 tsp  pepper powder

1 pinch salt

METHOD:

Sieve the flour,add water and pepper,oil

And make a fine,pliable dough.keep aside.

Mix grated cheese along with other ingredients(crush onion,chilli in the food processor)given above.

Knead the dough and make equal sized balls.

Roll a thick disc,place cheese mixture over.

Cover the edges,now roll carefully without splitting the stuff.(it should be thicker than normal roti)

Roast it adding with oil OR ghee to golden.

Turn carefully to the other side and do the same process.

Serve hot with 1cup of yoghurt &ginger or tamarind chutney.

NOTE:There is no need of adding salt,the cheese has salt already.

 

RADDISH PARATHA (MOOLIPARATHA)-2

 

3 cups    chapathi flour(atta)

2 in No. s    Raddish(white) or mooli            

5greenchillies   chopped

1 tsp              Grated ginger

2 tsp      Garamasala

salt to taste

1 tsp       chilli powder

1 tsp        cummin powder

Oil or  ghee for roasting parathas.

 

METHOD:-

Mix chapathi flour,salt and 1 tsp oil with sufficient water to a fine,pliable dough.

Keep aside covering with a damp cloth.

Clean,peel the raddish and grate it.

Add salt and drain it for few minutes,sqeeze well.

Now add chopped chillies,ginger,masala,chillipowder,cummin powder till they evenly mixed properly.

Make equal size balls with the whole dough.

Roll one to a small disc,place one spoon mooli mixture in the centre,join all sides,and make again thick paratha(roti).

Ensure that the inside stuff should not come out.

Heat non-stick pan Or tawa,and roast paratha using with oil or ghee to golden brown.

Serve immediately with tamarind chutney or tomato sauce. 

 

 SHAHI PARATHA

 

This is a North - Indian style paratha. Different variation and little extra work  but  very  tasty.

 

Chapathi flour        80 gms(atta)

Allpurpose flour      150 gms

Sugar                       Very little

Salt to taste

Ghee                        Fresh 6 tbsp

Ajwain                      1 tsp

Sesame seeds          1 tsp

Before day preparation:

 Allpurpose flour          2 tbsp

Curd  or yoghurt           2tbsp

Sodium bi carbonate    1 pinch

Soak above overnight (if the weather is cold weather).

Or soak it for 4 hours in the summer.

Sieve two flours along with salt.

Add the above mixture to the two flours

 and add water if requires.

The dough should be neither too hard or too soft.

It should be moderately soft.

Leave the dough for 20 minutes under the damp cloth.

Make equal size (small size lemons) with whole dough.

Place one roti and spread ghee and ajwain.

Keep another layer and sread ghee and seasame seeds.

Now you get 2 layers roti filled with different ingredients.

Press the edges with hands.

Heat a non stick pan(Tawa) and  cook the parathas both sides  until they get golden brown colour.

Serve hot with pickle or green chutney and vegetable salad.

 

   

BANANA PARATHAS

 

Allpurpose flour           ¼ kg 

Fully riped bananas      2 

Bengalgram flour           100 gms

Salt to taste

Cummin powder            ½ tsp

Green chillies                 5

Chillipowder                   ½tsp

Turmeric                         1 Pinch

Ghee                              2 tbsp

Sugar                              ½ tsp

 

Method:-

Sieve  2 flours finely.

Mash banana as paste with hand.

Mix mashed banana and flour together along with 1tbsp ghee to a soft dough.

Mix all the other ingredients to the above dough and knead well.

Make small lemon sized balls and roll out them as thick rotis.

Cook them both sides  on a non-stick pan to brown colour.

Apply butter and serve with tomato sauce.

 

 

BENGALGRAM FLOUR  ( INDIAN BREAD)

 

(Lightly)hot water    3tbsp

Bengalgram flour     1½tbsp

Fresh coriander        ½ cup chopped

Onion (red)              Medium size

Greenchillies          3 in no.s

Pomagranate seeds    few

Ajwain seeds              ½ tsp

Ghee

 

METHOD

 

Sieve gramflour,add the other ingredients and them to a pliable dough.

Knead well.

Make square rotis(roll out) and roast to golden brown colour  using with ghee.

Serve with any vegetable curry Or  green chutney.

 

CAULIFLOWER PARATHA(2)

 

Medium size cauliflower             1

Allpurposeflour                            400gms

Salt to taste

Ghee                                           135 gms

Pomagranateseeds                     1½ tsp

Coriander(dhania)powder            1½ tsp

Red chillipowder                           2 tsp

Blackpepper powder                     1tsp

 

METHOD:-

 

Wash& clean the cauliflower,remove the hard part(stalks).

Divide into big pieces,chop it finely.

Heat ghee and fry a while dhania powder,pomagranateseeds,salt,pepper

And cook them for 3 minutes.

Add chopped cauliflower bits and cook it until the water  is absorbed.

Grind it coarsely  in the mixer.

Now make the pliable dough with flour and salt.Knead well

Prepare equal size balls with the whole dough.

In each ball make a small puri and  stuff with 1spoon veg curry and close the edges.

Roll again as a ball.

Roll out a thick roti and fry with ghee and serve hot with any pickle or yoghurt.

 

PLAIN PARATHA WITH YEAST

 

This is called as kulcha  at North side of  India.

 

Allpurpose flour        600 gms

Milk                           120 ml

Salt to taste

Sugar                         ½ tsp

Semolina(bombairawa) 120 gms

Yeast(dry)                      1½ tsp

Oil                                  2½ tbsp

Warm water  for roasting.

Salt to taste

 

Method :

 

Sieve the flour add warm milk.

Soak semolina in water for 40 minutes.

Add above mix to the flour.

Add oil,salt and sugar.

Mix evenly yeast to  above mixture and knead well to a soft dough adding with warm water.

Make ie like eastic and spongy dough.

Let it take rest  for 1½ hours under the  moisture cloth.

Make equal size balls, and roll out to thick rotis and roast on a tawa

Or grill them in tandoor.

Brush with butter and serve hot with pickle or tomato sauce or green chutney.

 

Variation:-We can make with stuffed paneer also!!

Take 150gms paneer (mash it)

Pepper powder,salt,very little garammasala,freshchopped  coriander.

Mix them well together.

 

Stuff in each ball the above mixture(1 spoon) and roll it to a thich roti and grill as above .

Brush with butter and serve hot immedietely.

 

PALAK PARATHA(2)

 

Chapathi flour              3 tbsp(atta)

Allpurpose flour            3 tbsp

Ghee                             1½ tbsp

Salt to taste

Oil for frying

Lemon juice                  1 tsp

Fresh spinach               Cleaned& boiled

For stuffing;

Grated cauliflour            2 tbsp

Paneer                           75 gms

Greenchilli                      3

Ginger paste                   1 tsp

Salt to taste

Fresh coriander               chopped

Add them to a fine mixture,keep it aside.

 

Sieve both flours along with salt.

Boil the palak and grind to puree (paste).

Add  spinach, ghee.salt and lemon juice.

Make it  into a fine pliable dough. (add water if requires)

Make equal balls with whole dough and place 1 spoon curry  mixture in each ball, cover all the sides.

Rollout as parathas and cook them both  sides  to golden brown colour.

Serve hot with pickle.

 

 

VARITIES OF UPMA(WITH SEMOLINA)

 

SEMOLINA(BOMBAI RAWA)

 

Semolina                                1cup

Hotwater                                 2cups(boiled)

Salt totaste

Greenchillies                           3-4

Ginger                                     2cm

Fresh curry leaves                  1 twig

Fresh lemon juice                    ½ part(squeezed&drained )

For tempering:

Mustard seeds                             ½tsp

Cummin seeds                            ½tsp

Red chillies                                  1(broken-optional)

Cashewnuts                                 9

Oil/ghee                                      1 tbsp

 

METHOD:-

Boil water.

Roast rawa for 2 minutes along with cashewnuts,keep aside.

Heat oil in a non-stick bowl.

Add mustards ,after splutter add cummin,red chillies and fry for a second.

Add chopped green chillies,ginger,fry for ½ minute.

Add curryleaves.

Now pour hot (measured) water and simmer(low heat),add salt.

Add slowly semolina to the water,keep on stirring.

After done keep the lid and allow to cook until the rawa is cooked properly.

Remove from the heat and add lemon juice and mix well.

Serve   hot  with coconut chutney or chickpeas chutney or ground nut chutney.

 

 WHEAT SEMOLINA UPMA

 

This also in the same  process as semolina upma.But it takes little  more time to cook than  semolina upma.

Wheat semolina                          1 cup

Boiled water                                 2½ cups

Greenchillies                                4 chopped

Ginger                                          2½ cm chopped

Curryleaves                                  2 twigs(fresh)

Carrot                                           ½ grated)

Tempering:

Mustard seeds                                ½tsp

Cashewnuts                                    10

Redchilli                                          18dried broken)

Blackgram                                       ½tsp (husked)

Bengal gram                                    ½tsp(channa dal)

Oil/ghee                                           1tbsp

Salt to taste

Lemon juice                                     1 tbsp(as desired)

 

METHOD:-

Boil water.

Tempering first with given ingredients.

Add chopped green chillies,chopped ginger and cashewnuts.Fry for a second.

Add hot water and turn the stove very low heat.Add salt.

Add wheat semolina  slowly to the water ,mix well without any lumps.

Keep the lid and allow to cook for 2 more minutes.

Stir ocassionally.

Turnoff the stove and add the fresh lemon juice and mix well.

Serve hot with coconut chutney.

 

 

SEMIYA UPMA

 

Small  fine semiya                       1 packet

Water                                           Equal quntity of the packet.

Greenchillies                                3-4

Cashewnuts                                  6

Almonds                                        4(sliced)

Ginger                                           2cm(chopped)

Fresh curryleaves                          1 twig

Carrot (small)                                 Grated

Garammasala                                 1tsp

French beans                                  2(chopped)

Greenpeas                                       1tbsp

Tempering:-

Mustards,blackgram(husked),Cumminseeds

Oil/ghee                                             1 tbsp

 

METHOD:-

Boil water.

Saute`semiya in a nonstick pan for 1 minute adding with 1tsp oil.

Put tempering first with given ingredients.

Add cashewnuts,sliced almonds and saute`for 1 minute.

Add vegetables and cook for 3 minutes OR till they become tender.

Add hot water and slow the heat.

Add slowly semiya to the water and mix well without any lumps.

Cover with a lid.Stir optionally.

Cook until it gives fine flavour.

Remove from the heat and serve hot!!

 

MASALA UPMA(CASHEWNUTS)

 

Semolina                                1cup(Suji)

Cashewnuts                            18(full)

Curryleaves                             Handfull

Garammasala                          3tsp

Turmeric                                   ½tsp

Greenchillies                             2(finely chopped)

Ginger                                       2-3 cm(chopped)

Coriander  powder                    ½tsp

Tempering:-

Mustards

Blackgram

Bengal gram

Oil/ghee                                   1½tbsp

 

METHOD:-

Boil water.

Roast semolina in anonstick pan,without oil.

Start with tempering and add the greenchilli bits,ginger bits,curryleaves.

Fry for a second.

Add  hotwaetr and slowly mix suji in the hot water.Add salt.

Turn stove into low heat.

keep the lid,allow to cook till it gives fine flavour.

Add garammasala,coriander powder and mix well.

Stir optionally.

After done remove and serve hot.

 

VEGETABLEMASALA UPMA

 

Semolina                             Fine1cup

Carrot                                  1 (peel&chop)

Frenchbeans                       2(chopped and boiled)

Greenpeas                          ½cup(soaked&boiled in water)

Tomato                               1chopped

Potato                                 1 peeld & chopped

Greenchillies                       4-6

Ginger                                 2-3 cm(chopped)

Curry fresh leaves               2twigs

Lemon juice                         Fresh(½ bit)

Tempering:-

Mustard seeds

Black gram

Bengalgram

Cumminseeds

Almonds    

Oil/ghee                                  1½tbsp

 

METHOD:-

Boil water.

Saute`semolina for a minute without oil/ghee.

Tempering first with given ingredients , add almond slices and fry  for½ second.

Add chopped vegetables and fry for 2 minutes OR untill they get tender..

Add boiled (measured) water mix salt and garam masala.

Gradually mix semolina to the water without any lumps.

Turn the flame to slow and keep the lid.

Allow to cook for 2 minutes,stir meanwhile time.

Remove from the heat and add lemon juice.

Stir well and serve hot with chickpeas chutney. 

   

VARITIES OF KOFTA

 

ALU KOFTA(POTATO BALLS IN GRAVY)

 

Potatoes                       ½kg

Fresh coriander             ½cup

Salt  to taste

Garam masal                  1 tsp

Greenpeas                      1cup  boiled

Lemon juice                    ½bit

Onion rings                      3 (finely chopped)

Oil for roasting

Garlic&ginger paste          2tsp

 

METHOD:-

Boil potatoes and peas.Mash potatoes and crush peas.

Mix all other ingredients,make 30 balls with the dough.

Roll them in gramflour or allpurpose flour.

Roast them in ghee/ oil till they become golden brown.

Serve hot with salad.

OR..

CURRY SAUCE FOR (ALL) KOFTA

FOR GRAVY:

Onion                       1 in no.

Ginger                       1.5cm

Garlic                         2pods

Coriander powder       1½tsp

Turmeric                       1pinch

Tomatoes                       4

Water                            1½ cup

Ghee/oil                         2½ tbsp

Garam masala                2tsp

 

METHOD:-

Heat ghee/oil  and saute`onion bits,garlic&ginger paste for 1 minute.

Add other ingredients and fry them for 2 minutes.

Add tomato bits and water , let  it  cook until it turn to a thick sauce.

Place hot potato balls(kofta) in a serving plate, and pour the sauce (gravy) over them

Before serving.Garnish with chopped fresh coriander leaves.

NOTE:- This is the gravy which can be used for all koftas.           

 

 

MATAR KOFTA(GREEN PEAS)

 

Greenpeas                          ½kg(soaked&boiled)

Potatoes                              ¼ kg

Poppyseeds                         1tsp

Redchilli powder                  1tsp

Lemon juice                         1tbsp

Gramflour or bread crumbs

Ginger&garlic paste                 2 tsp

Oil for frying

METHOD:-

Boil    greenpeas   and mash with a hard spoon.

Add the other spices and make a fine dough.

Make walnut size balls and roll them in the bread crumbs.

Fry them to golden brown and serve hot in gravy(see the  recipe above)

 

 SPENACH  KOFTA (PALAK)

 

Spinach(fresh)                                        500gms(finely chopped)

Garlic pods                                              6 (crushed)

Ginger                                                     2cm(crushed)

Garammasala                                          1 tsp

Greenchillies                                           6(chopped)

Gramflour                                                1 tbsp

Oil for cooking

 

METHOD:-

Wash and clean spinch finely.

Steam cook for 2 minutes

Mash it in the machine.

Add chillies,ginger,garlic,salt and garam masala.

Add gramflour to get fine dough.

Make the similar size balls and roast them to golden brown.Serve hot with curry sauce (gravy)

(recipe was given above).

 

 

KELA KOFTA (PLANTAIN)

 

Plantains(raw)                                6(small size green bananas)

Onion                                              1(finely chopped)

Garlic                                               6

Ginger                                              2cm(crushed)

Oil                                                    1tbsp

Salt to atste

Red chilli powder                             1tsp

Coriander                                         ½ cup

Garam masala                                 1tsp

 

METHOD:-

Boil bananas with peel in the salt water.

Takeoff the peel and mash them.

Heat oil and fry onion,garlic,ginger,garammasala and coriander.

Add mashed bananas.

Fry them for 2 minutes,stir when it is frying.

Add 1tsp milk.

Make balls adding with flour.

Roast them in oil  to golden brown.

Serve hot with curry sauce (gravy) given above.

 

MALAI KOFTA

 

Paneer                      350gms

Allpurposeflour          ½tbsp

Bakingpowder            tsp

Chillies                       5

Coriander                   1/4cup

Tomato cream:-

Tomatoes                   6

Onion                          3

Ginger&garlic paste    2 tsp

Oil                               2½ tbsp

Cashewnuts                2tbsp

Salt to taste

Pepper                               ½tsp

Cummin                              ½tsp

Coriander powder                 ½tsp

Turmeric                                pinch

Redchilli powder                    ½tsp

 

METHOD:-

 Mix paneer, allpurpose flour,baking powder,coriander powder,Chillies..all

Mix together.

Make marble sized balls and deep fry them,keep aside.

Drain them on a kitchen paper.

Take a wide pan,heat oiladd tomatoes,onions,ginger,garlic paste and saute`for 1 minute.

Add salt,other dry ingredients along with 3 glasses of water and boil for 15-18 minutes.

While serving on a serving plate,place koftas and pour the tomato cream(gravy) over.

Top of that, decorate with fresh cream and chopped fresh coriandert leaves.

Paste the cashewnuts and add to the tomato gravy to get extra rich taste.

 

INSTANT WAY TO SAMOSAS   

 

For samosa cover;-

Use  readymade  soft totillas              8in no.s(packet)

FOR STUFFING:-

Potatoes                                     1 boiled & mashed

Green frozen peas                       ½ cup(thaw)

Cabbage                                      ½cup Finely chopped

Onion                                            ¼ cup

Currypowder                                 1tbsp

Garlic                                           2 minced

Soyasauce                                   1tbsp

Shredded cheese                         1cup

 

OVEN HEAT:-250¤c                 BAKING TIME:- 15-18 minutes

 

METHOD:-

Preheat the oven at 250¤c

Saute`all vegetable bits for 2 minutes  until to crisp to tender.

Add other vegetables and soya.

Place 4 tortillas and stuff with the vegetable mixture  on a baking tray.

For topping use shredded cheese.

Now cover with another tortilla on each.

Bake for 15 minutes.

Cut into 4  wedges,serve hot!!

SUGGESTION:-

Use the same procedure to make with spinach and onions  instead of using potato and other vegetables.

It will be delicious!!.

 

 

VARITIES OF UPMA(WITH SEMOLINA)

 

SEMOLINA(BOMBAI RAWA)

 

Semolina                                1cup

Hotwater                                 2cups(boiled)

Salt totaste

Greenchillies                           3-4

Ginger                                     2cm

Fresh curry leaves                  1 twig

Fresh lemon juice                    ½ part(squeezed&drained )

For tempering:

Mustard seeds                             ½tsp

Cummin seeds                            ½tsp

Red chillies                                  1(broken-optional)

Cashewnuts                                 9

Oil/ghee                                      1 tbsp

 

METHOD:-

Boil water.

Roast rawa for 2 minutes along with cashewnuts,keep aside.

Heat oil in a non-stick bowl.

Add mustards ,after splutter add cummin,red chillies and fry for a second.

Add chopped green chillies,ginger,fry for ½ minute.

Add curryleaves.

Now pour hot (measured) water and simmer(low heat),add salt.

Add slowly semolina to the water,keep on stirring.

After done keep the lid and allow to cook until the rawa is cooked properly.

Remove from the heat and add lemon juice and mix well.

Serve   hot  with coconut chutney or chickpeas chutney or ground nut chutney.

 

 WHEAT SEMOLINA UPMA

 

This also in the same  process as semolina upma.But it takes little  more time to cook than  semolina upma.

Wheat semolina                          1 cup

Boiled water                                 2½ cups

Greenchillies                                4 chopped

Ginger                                          2½ cm chopped

Curryleaves                                  2 twigs(fresh)

Carrot                                           ½ grated)

Tempering:

Mustard seeds                                ½tsp

Cashewnuts                                    10

Redchilli                                          18dried broken)

Blackgram                                       ½tsp (husked)

Bengal gram                                    ½tsp(channa dal)

Oil/ghee                                           1tbsp

Salt to taste

Lemon juice                                     1 tbsp(as desired)

 

METHOD:-

Boil water.

Tempering first with given ingredients.

Add chopped green chillies,chopped ginger and cashewnuts.Fry for a second.

Add hot water and turn the stove very low heat.Add salt.

Add wheat semolina  slowly to the water ,mix well without any lumps.

Keep the lid and allow to cook for 2 more minutes.

Stir ocassionally.

Turnoff the stove and add the fresh lemon juice and mix well.

Serve hot with coconut chutney.

 

 

SEMIYA UPMA

 

Small  fine semiya                       1 packet

Water                                           Equal quntity of the packet.

Greenchillies                                3-4

Cashewnuts                                  6

Almonds                                        4(sliced)

Ginger                                           2cm(chopped)

Fresh curryleaves                          1 twig

Carrot (small)                                 Grated

Garammasala                                 1tsp

French beans                                  2(chopped)

Greenpeas                                       1tbsp

Tempering:-

Mustards,blackgram(husked),Cumminseeds

Oil/ghee                                             1 tbsp

 

METHOD:-

Boil water.

Saute`semiya in a nonstick pan for 1 minute adding with 1tsp oil.

Put tempering first with given ingredients.

Add cashewnuts,sliced almonds and saute`for 1 minute.

Add vegetables and cook for 3 minutes OR till they become tender.

Add hot water and slow the heat.

Add slowly semiya to the water and mix well without any lumps.

Cover with a lid.Stir optionally.

Cook until it gives fine flavour.

Remove from the heat and serve hot!!

 

MASALA UPMA(CASHEWNUTS)

 

Semolina                                1cup(Suji)

Cashewnuts                            18(full)

Curryleaves                             Handfull

Garammasala                          3tsp

Turmeric                                   ½tsp

Greenchillies                             2(finely chopped)

Ginger                                       2-3 cm(chopped)

Coriander  powder                    ½tsp

Tempering:-

Mustards

Blackgram

Bengal gram

Oil/ghee                                   1½tbsp

 

METHOD:-

Boil water.

Roast semolina in anonstick pan,without oil.

Start with tempering and add the greenchilli bits,ginger bits,curryleaves.

Fry for a second.

Add  hotwaetr and slowly mix suji in the hot water.Add salt.

Turn stove into low heat.

keep the lid,allow to cook till it gives fine flavour.

Add garammasala,coriander powder and mix well.

Stir optionally.

After done remove and serve hot.

 

VEGETABLEMASALA UPMA

 

Semolina                             Fine1cup

Carrot                                  1 (peel&chop)

Frenchbeans                       2(chopped and boiled)

Greenpeas                          ½cup(soaked&boiled in water)

Tomato                               1chopped

Potato                                 1 peeld & chopped

Greenchillies                       4-6

Ginger                                 2-3 cm(chopped)

Curry fresh leaves               2twigs

Lemon juice                         Fresh(½ bit)

Tempering:-

Mustard seeds

Black gram

Bengalgram

Cumminseeds

Almonds   

Oil/ghee                                  1½tbsp

 

METHOD:-

Boil water.

Saute`semolina for a minute without oil/ghee.

Tempering first with given ingredients , add almond slices and fry  for½ second.

Add chopped vegetables and fry for 2 minutes OR untill they get tender..

Add boiled (measured) water mix salt and garam masala.

Gradually mix semolina to the water without any lumps.

Turn the flame to slow and keep the lid.

Allow to cook for 2 minutes,stir meanwhile time.

Remove from the heat and add lemon juice.

Stir well and serve hot with chickpeas chutney. 

 

 

 

 

TOMATO BHAAT

 

Tomatoes                      ¼ kg

Semolia(white)               1 cup

Water                             1½cup

Greenchillies                  4-5

Ginger                            2cm

Turmeric                        1pinch

Onion                              1

Curryleaves                    Fresh(twig)

Currymasala                   2 tsp(madras)

Salt to taste

Oil                                   1½ tbsp

Cashewnuts                    12

Boiled green peas            ½tbsp

For tempering:-

Mustard seeds,cummin seeds,Black gram(husked), channadal(bengal)

 

METHOD:Boil water on the second stove.

Put tempering and add chopeed green chillies,onion bits,curryleaves and chopped tomato bits.

Fry them for 2 minutes,add turmeric and madras masala curry powder.

Add hot boiled water.

Add salt and turn stove to low.

Now  add the roasted suji to the water,slowly without any lumps.

Keep the lid and stir ocassionally.

After getting fine flavour,remove the upma from the heat.

Serve hot with coconut chutney.

 

 

RICE SEMOLINA UPMA

 

Grind the rice coarsely,Or  now we can buy from the stores also.

We can get fine suji from the stores.

Rice suji                                     1 cup

Water                                         2 cups

Onion                                         1

Greenchillies                              5-6

Curryleaves                                1twig

Mungdaal                                   2tsp(washed)

Fresh grared coconut                 1-2 tbsp

Salt to taste

Tempering:-

Oil                                            1 ½tbsp

Mustardseeds                          ½tsp

Blackgram                                 ½tsp

Bengal gram                             ½ tsp

Dry red chillies                          1 broken

 

METHOD:-

Heat oil and add mustard seeds ,lett hem crackles.

Add the other tempering ingredients  and fry for a second.

Add chopped onion,greenchillies and curry leaves.

Fry for a second,add mungdal and fry for a while.

Add hot water and salt.

Now slowly mix the rice semolina while stirring without any lumps.

Turn the stove to low heat,and keep a lid.

Allow to cook the upma ,on low flame for 2-3 minutes.

Stir ocassionally,without sticking bottom.

Serve with ginger chutney or mango pickle(aavakaaya).

It will be tasty even when it is cold.

 

 

PULIKHADI(YOGHURT UPMA)

 

This is a variety upma with rice suji(very small) or use with rice flour..

 

Rice (coarsely ground)                   1cup

Greenchillies                                   6

Yoghurt or  sour thick curd              1½ cup

Oil                                                    2tbsp

Mungdaal                                         1tbsp

Onion                                               1 big

Curryleaves                                      1twig

Salt to taste   

Turmeric                                          1pinch

Mustard seeds

Blackgram

Cummin seeds

Dry red chillies                                 2(broken)

Nonstick  thick bottomed deep pan

 

METHOD:-

Add yoghurt,rice fflour,salt,curry leaves to bujji batter.

Heat oil and add the mustardseeds ,when they crackle add black gram and mung daal.

Fry for a minute.

Add onion bits,green chilli bits and fry them till they become pinkish brown.

Turn the heat to low temperature.

Now slowly add the mixture of the yoghurt and rice flour.

Stir well till all together mixed.

Keep a lid tighltly  and sprinkle some water over it.

Allow to cook till the whole rice cooked  evenly.

Stir ocassionally to avoid burning and to cook evenly.

(It takes more time than other upmas.Because the rice should cook along with yoghurt.)

Serve when it is hot.

 

 

 

UPMA WITH RICE FLOUR

 

This is a new upma and should be cooked very slowly.

 

RRice flour                                       1 cup

Water                                             1½cup

Salt to taste

Onion                                              1 chopped

Greenchillies                                    3

Dry red chillies                                1(broken)

Oil for tempering

Mustard seeds

Cummin seeds

Blackgram

Bengal gram

 

METHOD:

Take a thick bottomed non-stick skillet.

Heat oil and dad mustardseeds,when they crackles,add blackgram,red chillies,bengal gram.

Fry for a second.

Add onion bits,green chillies and curry leaves.Fry for  ½ minute.

Add water and  salt ,boil for 2-3 minutes.

Add rice flour slowly without any lumps.

Cover with a tight lid and  slow the heat.(place a wide bowl as a lid and pour 1 cup water)

Let it cook till the rice flour is soft and tender.

Stir  ocassionally,otherwise flour is not cooked!!

It needs more oil also.

Serve with tomato chutney or gongura chutney.

          

    MASALA CHEESE PURIS

 

Wheat flour                            1cup

Salt to taste

Allpurpose flour                     1cup

Potatoes                                2 Boiled&mashed

Cheese                                 1cube

Onion s                                  2

Red chilli powder                  ½tsp

Garam masala                       pinch

Ginger                                   ¼ inch

Ghee 1tbsp

Lemon juice                            1tsp

Greenchillies                           2

Oil for deep frying

Ghee                                    tbsp

METHOD:-

 

Grate the cheese.

Boil potatoes.

Heat ghee and fry the onion and minced chillies,ginger till golden brown.

Mix all dry ingredients in a bowl.

Add mashed potatoes,grated cheese,fried onion bits and mix well.

Sprinkle little water and knead smooth dough.

Deep fry them as small puris immediately.

Serve hot with thick curd and  any pickle.

                   

BAKED CHAPATHI

TEMPERATURE:-200¤C                 TIME:-15 min.

 

Wheat flour(atta)                      180gms

Allpurposeflour                          2½ tsp

Milk                                            2t cup

Ghee/butter                               1½ tbsp

Salt                                            ½tsp

Melted butter                              2½tsp

 

For stuffing:

-Mixed vegetables                     100gms

Potatoes                                     100gms

Ghee                                          2½tbsp

Onion                                          1

Tomato                                       1

Greenchilli                                  1

Chillipowder                                1tsp

Turmeric                                      pinch

Cashewnut                                 10

Cilantra leaves                             ½cup

 

METHOD:-

Mix the dough with flour to a smooth dough,cover with damp cloth and keep aside.

Peel and boil potatoes and mash them.

Take a big skillet with large quntity of water and put  chopped vegetables and bring it to boil.

Simmer  until tender and set aside,after draining them.

Roll out thin chapathis abt 15-18 cm in diameter.

Cook them to golden brown  brushing with ghee on both sides.

Heat oil in another skillet,add chopped chjllies fry for 1 min.

Add vegetables and remaining ingredients,season with salt.

Mix allpurpose flour and milk.Keep aside.

Preheat the oven at 200¤c

Take a baking dish and place chapathi and spread the stuffing and cover wth another chapathi

It was dipped in maida, milk mixture. 

(Place the capathi on the top of the stuffing chapathi)

Again stuff with veg mixture and dip the 2nd chapathi in the milk mixture..like that.

Pour  over  little butter and bake for 15 minutes.

Cut into wedges and serve hot!!

Suggestion:-We can have some variation stuffing if we want to prepare.

                  With cauliflower masala,peas masala,raw banana masala,daal masala also!

 

GARLIC ROTI

 

Wheatflour                                1cup

Allpurpose flour                         1tbsp

Salt to taste

Garlic paste                              ½ cup(fresh)

Pepperpowder                          1tsp

Garammasala                           1tsp

Ajwain                                       1tsp(crushed)

Ghee/oil for roasting                   4tbsp

 

METHOD:-

Mix salt and little ghee with two flours and mix with fingure tips  resemble  like bread crumbs.

Add the other ingredients one by one and mix evenly.

Add  sufficient water to the flours to make a smooth,spongy dough.Knead well

And let it take rest under a damp cloth for 15 minutes.

Make thick rotis and roast them both sides to golden brown colour using ghee/oil.

Serve hot!!

 

 

DOSA WITH SOYA GRANULES

 

Soya granules OR soya beans                                  1cup

Boiled rice                                                                  1cup

Fenugreek seeds                                                       tsp

Mung dal(greengram)                                                ½cup

Salt to taste

Ginger bit                                                                   1 cm

 

METHOD:-

Soak soya,rice and green gram separately.

Grind them to smooth batter as dosa consisitancy.

Add salt and ginger,fenugreek seeds and grind smoothly.

No need of fermenting to these dosas,can be prepared immediately.

Make like paper dosas and serve hot with coconut chutney.

We can make excellent tastey dosas with in no time!!.

These are good for health&easy to prepare.

 

      

    RAWA IDLI-2

 

SSemolina/rawa/suji                                  2cups

SSour curd/yoghurt                                    2 cups/as required

SSalt to taste

GGinger                                                      Tsp  Grated OR chopped into bits

GGreen chillies(chopped)                           3-4

CCummin                                                    1 tsp

CCoriandeer leaves(fresh)                          1 tbsp

F For tempering:Mustards,bengalgram

BBakingsoda                                               1 pinch

OOil                                                             1tbsp

B Blackgram(husked-white)                         ¼ cup(soaked&ground)

 

   METHOD:- Prepare tempering  with given ingredients,add ginger,greenchillies.

                 Saute`for ½ minute.

AAdd rawa and chopped coriander leaves.Fry for a second.

    Whip yoghurt/sourcurd for 3 minutes.

A Add salt,baking soda, mix well.

A Add the roasted rawa mixture,and ground blackgram.

A   Allow to stay for 15-25 minutes.

S Steam them in the idli moulds for 10-12 minutes OR till they steamed.

S Serve with ginger chutney or fresh coconut chutney.

S Suggestion:-Batter can be added with chopped carrot,cabbage,greenpeas & onion(      O  p       (optional).

 

 METHI IDLI(idli with fenugreek seeds)

 

P   Parboiled rice                                   2 cups

F   Fenugreek seeds                             1/4cup

S  Salt to taste

    METHOD:-Soak rice and fenugreekseeds separately.

G  G rind the seeds to a smooth paste and frothy.

G Grind the rice coarsely.

    Mix together with adding sufficient salt.

A  A llow it for fermenting for 6-8 hours.

    Whip for 3-4 minutes before pouring in the moulds.(to get air in the batter,for fluffy idlis)

S  Steam as idlis using idli moulds for 8-10 minutes.

S  Serve with desire chutney.

N  Note:-It is a nutitious & healthy tiffin for everybody!!

 

            

CHEESE FLITTERS

 

Cottage cheese(paneer)                                       bits

Chickpea flour/Gram flour                                   200gms

Yoghurt                                                              100gm

sBaking powder                                                                pinch

Mint paste                                                           1/2 tsp

Oil                                                                        frying

salTo taste

 

METHOD:-

Mix chickpea flour, yogurt, baking powder, mint leaves paste and salt together.

Heat oil in a pan on medium and when it is hot, dip each paneer piece in the

above batter such that it coats both sides well and then drop it in oil.

Cook on medium low heat evenly on both sides until light golden brown.

Serve hot with mint chutney

 

Stuffed Lentil Puri

 

 

Wheat flour                                              1 cup

Blackgram (urad)                                     1/2 cup

Red chillies                                             2 nos

Cumin seeds                                           1/2 tsp

Cardamon                                               2 Cloves                                                    2

Cinnamon                                               small bit                 Oil                                                        Forfrying                                                                      

SaltTo taste

 

 METHOD:-

Rub 1 tsp oil into the wheat flour.

Add 1/2 tsp salt .

 Add little water to make a soft dough.

Set aside and covere with a wet cloth.

Soak blackgram dal for 2 hours and grind to a paste without adding water.

Grind together red chillies, cumin seeds, cardamom, cloves and cinnamon and keep aside.

Heat 1½ tbsp of oil in a fry pan.

 Add the dal paste and the ground masalas, stirring constantly till the dal is fried and the water is absorbed.

Knead and divide the dough into 10 balls.

Make a cup with each ball and fill with the prepared dal mixture.

Seal by extending the dough over the filling.

Flatten and roll into a ball,   (approx) 3" in diametre.

Deep fry  slowly  till golden brown.

VARIETY BAJJI

It is different type bajji,goeswell as evening snacks Can be

prepared with leftover idlis.


Idlies 4
Mint chutney/corianderchutney 2tsp

Bengalgram flour 1½cup
Dhania powder 1tsp

Garammasala 1tsp

Chillipowder 1½tsp

salt

For garnishing:-Chopped coriander & thick beaten curd

Oil

Method

Cut the idlis into two halves (two fullmoons).

Applythemint/coriander chutney onone part of idli,place the 2nd part over it.

Make a thick smooth batter with gramflour,salt,chillipowder

and garammasala, coriander powder and required water.

Heat oil, dip the idlis carefully in the batter and deep fry in oil till they are golden brown .

Serve hot with ketchup.

Handy tips before serving :-

Beat 1cup of thick curd,pourover idlisandwich,sprinkle littlechilli powder,chatmasala and finely chopped coriander leaves,serve immediately!

 

RICEFLOUR DISCS(THAPPALA CHEKKA)

 

 This  recipe has a special procedure to make.My mother used to make with thick bottomed skillet(brass),and make dough with flour

and spices,thinly applied around to the skillet.Putting 2-3 holes in between the roti,and sprinkle little water&tbsp oil.

Cove rwith tight lid and roast or cook over slow heat,till it get reddish brown (down side)We need not cook the outer part.

It has special tatse,the outer side will be soft and the bottom will be crispy!. Try it,may be you like.

 

Sieved rice flour                                           1cup

Salt

greenchillies                                                 5-6

Onion                                                            1(can be without also)

sesame seeds                                               1/2tbsp

soaked&drained bengalgram                       1tsp

Coconur grated                                             2tsp

Cumin                                                           1/2tsp

Ghee/butter                                                   1/2tsp

Oil to roast

Water                                                            1/2cup

Method:-

Boil water and add salt,sesame seeds and ghee/butter.

Grind chillies,onion(if used),coconut and cumin coarsely.

Add this paste to the boiled water.Stir well and remove from the heat.

Mix slowly flour to the water without lumps,stir well.

In a thick bottomed skillet pour 1tbsp oil (and make the dough 2 parts.)

press it (into the skillet) thin layer.

Again pour 1/2tbsp oilaround and sprinkle 1tsp water,cover with a tight lid and cook over low flame until it gets reddish crispy brown.

Remove and serve warm with butter or thick curd.

I ensure everybody love this tatse.

 

Cottage cheese dumplings

Cottagecheese

curd For making dough.

Salt

Allpurposeflour 1cup

Greenchilli bits tbsp(or less)

Fresh chopped cilantro tbsp

Pepper powder

Bread slices 6

Cashewnuts 12

Oil for deep frying

Method:-

Combine cheesewith flour,pepper,salt,chopped leaves

and chilli bits.

Soak the bread in water,bothsides,squeeze and mash

into the above mixture.Mix to pakoda dough.

Make walnutsized balls and insert one cashew in each ball

roll again without any breaks.

Make allof them from the dough.

Heat oil and deep fry them to golden.

Serve with tomato ketchup or green chutney.

VANKAYA PAKODA (BAJJI)


Brinjal 2 medium sized (sliced)
Gram Flour 1cup

Turmeric pinch
Red chilli powder 2tbsp
Asafoetida a pinch
Salt 1 tsp

Dhania powder (coriander)

Oil for deep frying

Method

Wash the brinjals and cut into 2 halves lengthwise.

Then cut these two halves into slices and drop them in buttermilk water.(to avoid getting blackness)

Prepare the smooth batter using gram flour, chill powder,turmeric, asafoetida, salt and water.

Make it as pakoda consistency. (Neither thick nor too watery).

Heat oil, and keep the heat in medium,

Dip sliced brinjals in the batter and deep fry on both the sides.

Serve hot with tomato sauce or mint chutney (green chutney)

 


 

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