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
