|
|
Ingredients
:
Oil 2 tbsp.
Water 3 cups
Onion 1
Rava 2 cups
Mixed vegs. 1 cup
Mustard seeds 1 tsp.
Urad Daal 1 tsp.
Chana Daal 1 tsp.
Ginger 1 tsp.
Green chilis 2
Red Chili 1
Method
:
Roast rava until light brown. Separately, fry mustard seeds,
urad and chana daals, chopped onion, (crushed) red and (chopped) green chilis
in oil. (Optional: can add cumin and coriander powders, peas, mixed vegetables,
etc. and fry these too.) Add water to the fried mixture, bring it to a boil,
lower the flame, and add the rava slowly, stirring while doing so.
Optional:
add cashews. | | |
Ingredients
:
Moong Daal 1/2 cup
Urad Daal 1/2 cup
Onion
1
Coriander 2 tsp.
Green Chili 1
Chili powder 1/2
tsp.
Salt 1 tsp.
Ginger 1 tsp.
Baking Soda 1/4 tsp.
Method :
Soak urad daal and moong
daal for 2-3 hours. Grind daals into a coarse paste.
Add finely chopped
onion, salt, coriander powder, chili powder OR green chili, ginger and soda. Mix
well and set aside for 4-5 minutes. Fry small spoonfuls of the mixture in hot
oil. | |
| Ingredients
:
Gram dhal - 2 cups (channa dhal)
Coriander leaves - 1/4
cups
Salt - 3/4 cups Curry leaves
ittle Red chillies - 4
Green chillies
- 3
Ginger - 1 cm
Onion -2
Method
:
Soak gram dhal in water for 2 hours. Wash with water and drain
off water. Chop onion, gren chillies, curry leaves and coriander leaves. Grind
the dhal coarsely with red chillies. Add all the other ingredients - make into
wadas, deep fry in oil till golden in colour. Can be served hot or cold - very
tasty with dahi-bath. | |
| | Ingredients
:
one cup semolina/rava
one cup maida
1/2
cup rice flour
4-5 green chillies finely chopped
3/4 inch
ginger chopped fine
1 1/2 tspn jeera slightly crushed (enough to bring
out its flavor)
salt to taste
good pinch asafoetida
2-3 chopped onions
a bunch cashews
oil to make dosas
Method :
Mix rava, maida, rice
flour together into a thick batter adding little water at a time so no lumps are
formed. Mixing by hand is a good idea if you don't have a whisk or electric mixer.
Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours
at least. When ready to eat, spray a non-stick pan lightly with oil and warm. Thin
out the batter to the consistency where it can be drizzled onto the pan with a
spoon. Drop chopped green chillies and
ginger into batter. Sprinkle some of the cut onions and cashews onto the pan and
now continuing on low-medium heat, drizzle the batter such that there is a latice
work effect. A lot of holes is just the thing. Dribble a bit bit of oil around
it and when the edges start turning brown coax it off the pan with a flat, wide
spatula and flip it over. Remove in a few minutes and make more. For the plain
rava dosa leave out the onions. | |
|
Ingredients
:
Rice 1 1/2 cups
Urad Daal 1/2 cup
Salt 2
tsp.
Method :
Soak the rice
and daal separately in slightly warm water for 2 - 8 hours.
Grind separately
to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender
if possible).
Ferment for 12 hours. | |
|
Ingredients
:
Flour (all purpose) - 1 cup
Wheat flour (atta) - 1
cup
Salt - 1/2 tsp.
Butter - 2 tbsp. (melted)
water
- 1 cup (approx.)
Oil for deep frying
Method :
1. Sieve the flour with salt .
2. In a large mixing bowl add the
melted butter to the flour. Mix it well into the flour.
3. Now add the
water gradually kneading the mixture all the time until the dough is soft and
firm.
4. Knead well for 5-10 mins. Cover with a damp cloth and let stand
for 1/2 hour or more.
5. Divide the dough into small pieces and roll
each into a small circle 3-4 inches in diameter.
6. You may use a little
flour to prevent the dough from sticking.
7. Heat the oil in a round
bottomed pan and when hot, add one puri at a time.
8. The puris will
rise to the surface. Press down gently with the back of a spoon. This will help
the puris to puff up.
9. When light golden and crisp remove from oil
and drain on kitchen paper. Serve hot. | |
| | Ingredients
:
Flour - 1 lb.
Gram Dhal (chana) - 1 lb.
Sugar - 1 lb.
Cloves - 3 nos.
Cardamoms - 1/2 tsp. (ground)
Til (Sesame) oil or Olive
oil - 2 tsps.
Method :
1. Sieve
the flour, add oil and enough water gradually. Knead to a thick dough.
2. Shape small balls from the dough and keep aside.
3. Meanwhile, boil the
lentil in 1 pint water , till tender. Drain. Add sugar, cardamoms and cloves.
4. Stir till a thread-like syrup is formed. Mash the mixture to a paste.
5.
Roll into same nmber of balls as the dough, but double the size. Flatten the flour
balls.
6. Place the sweet balls in the centre of the rounds and cover completeley
with the flour dough.
7. Roll into a smooth large ball. Place on a rolling-board
and bale out with a rolling-pin into a large round.
8. Heat a frying pan and
fry the parathas till both sides are crisp and golden brown.
9. Spread with
dollops of ghee and serve hot. | |
| Ingredients
:
For the Dough : Flour - 1/2 kg., Oil or Ghee, salt and water.
Potato (Alu) Stuffing : Potatoes - 1/4 kg.
Corriander leaves - 1 tbsp.
(chopped)
Onion (medium) - 1 (chopped)
Ginger - 1 inch piece
Green Chillies - 2-3 nos. (chopped)
Mango powder (Amchur) - 1 tsp.
Chilli pwd. - 1/2 tsp.
Oil - 1 tbsp. and Salt to taste
Cauliflower
(Gobhi) Stuffing : Cauliflower (raw, grated) - 1 1/2 cups
Corriander
leaves - 1 tbsp. (chopped)
Onion (medium) - 1 (chopped)
Corriander
pwd. - 1 tsp.
Cumin pwd. - 1 tsp.
Chilli pwd. - 1 tsp.
Oil - 2 tbsp. and Salt to taste
Method :
Potato Stuffing :
1. Boil, peel and mash the potatoes.
2. Heat oil and fry onions till transparent.
3. Add ginger and green
chillis and fry for a minute.
4. Remove from stove and mix in corriander
leaves, mango pwd., chilli pwd and salt.
5. Add mashed potatoes and
mix well. Use for stuffing parathas as given below.
Cauliflower
Stuffing :
1. Heat oil and fry the onions till transparent.
2. Add chilli pwd, corriander, cumin pwd. and salt. Mix well.
3. Fry
for 2-3 mins., stirring all the while. Use for stuffing parathas as given below.
Parathas :
1. Sift the flour with salt. Mix in enough water to make
a smooth dough.
2. Knead for 5 mins. Divide into 20 balls of dough.
3. Roll out fairly thick , applying a little flour.
4. Divide stuffing
equally for 10 parathas. Flatten the balls of dough.
5. Place the stuffing
in the centre of the flattened ball. Cover with another round and seal edges.
6. Dust with a little more flour and carefully roll out as thin as possible.
7. Heat a tava (flat frying pan). Place the paratha and cook till brown. Turn
it over.
8. Cook for a minute , then pour a little oil. Fry till golden
brown.
9. Turn over adding a little more oil if neccessary and fry till
browned. | | |
Ingredients
:
coriander seeds - 2 spoons (fry first)
toor dal - 2 spoons
whole black peppers - 2 spoons
whole red peppers - 3-4
asafoetida and
curry leaves-little
Method :
Fry
the above ingredients in a little amount of oil and grind it. Mix this paste with
tamarind juice (siaze of 2 lemons), add water and heat until the raw smell is
gone. In the add 2 4 tsp of gingelly oil. Side dish - This can be mixed with rice
and served along with paruppu thogaiyal, or as a side dish to curd rice. |
| | | Ingredients
:
Chilled curds - 4 cups Idlis - 24 Carrots - 1 cup Oil - 1 1/2
tabs Coriander leaves- 1 tabs Mustard - 1/4 tsp Salt - 1/2 tsp Hing Powder - pinch
Dried curds chilli- 4 (mor milagai)
Method
:
Make idlis and let it get cold. Beat curds adding a cup of water,
add salt to it. If preferred 1/2 tsp of sugar can be added. Grate carrots and
chop coriander leaves. Heat 1/2 tabs oil, add mustard. When mustard splutters
add hing, pour on to the curds. Keep half the curds mixture aside. Soak the idlis
in the other half of the curd mixture and keep both in the fridge to chill well.
To serve break the dried curds chilli into little pieces. Fry them in the
remaining oil till brown. Place the soaked idlis in an attractive platter, cover
them with the remaining curd mixture - scatter the fried chillies over them, and
decorate with grated carrots and coriander leaves. This is refreshing in hot weather.
| | |
| Ingredients:
Beans : 1½
tbsp
Carrot : 1½ tbsp
Green Peas : 1 tbsp
Green Chillies
: 1 tbsp (chopped finely)
Mustard Seeds : 1 tbsp
Roasted Suji : 1 cup
Yoghurt : 1cup
Salt : to taste
Oil : 1 tbsp
Coriander : 1
tbsp (chopped)
Preparation:
Mix all the ingredients.
Wait for 30 min.
And steam in idli cooker. |
| Ingredients:
Wheat Flour : 2 cups
Bengal Gram Flour : 1 cup
Onion : 1 big
(chopped)
Green Chilli : 1 (chopped finely)
Ghee : 1½ tbsp (chopped)
Red Chilli Powder : ½ tsp
Garam Masala Powder : ½ tsp
Coriander Leaves(Optional) : 1 tsp (chopped)
Salt : to taste
Oil
: for roasting
Water : to make dough
Preparation:
Mix together wheat flour, gram flour, onion, green chilli, salt, garam masala,
ghee, coriander, chili powder. Add enough water and kead the mixture to make a
soft and stiff dough. Cover the dough with a damp cloth and let it stand for half
an hour.
Knead the dough again. Make big lemon sized balls from the
dough. Roll each ball into a circle. Roast the parathas on a hot giddle applying
oil on both side till it forms brown specks on bot the sufaces.
Make
egg sixed balls from the vegetable mixture and flatten each ball to form cutlet
shape. Roll all the cutlets in bread crumbs. Heat oil in a tava, and shallow fry
the cutlets. Serve with tomato sauce.
Serve parathas hot with yoghurt!
|
| Ingredients:
Potatoes : ½ kg
Green Chilli Paste : 2 tsp
Cumin Powder
: 1½ tsp
Whole Wheat Flour : 3½ cups
Garam Masala Powder
: 1 tsp
Salt : to taste
Butter : as required
Preparation:
Boil potatoes with their jackets. When they become cool, keep them in
the fridge for an hour and then grate it. Add garam masala, green chili paste,
cumin powder and salt to the grated potatoes and mix well. Make lemon sized balls
from the potato mixture.
Add salt to the flour and knead it into soft
and stiff dough by adding enough water. Divide it into balls.
To make
parathas, take a wheat ball and press lightly on the palm and place the ball of
potato mixture on top of it. Cover it with the dough and roll out on a floured
surface to make a paratha.
Heat a griddle, dab a little butter over
it and roast the paratha over it. Roast on both the sides trill the paratha gets
brown specs on the surfaces. Serve hot with curds or kurma. |
| Ingredients:
Raw Rice : 3 cups
Black Gram : 1¼ cup
Onions : 2 (finely
chopped)
Tomatoes : 2 (finely chopped)
Coriander Leaves : 2 tsp (finely
chopped)
Salt : to taste
Preparation:
Wash and soak
rice and gram seperately. Grind gram to a smooth batter and grind rice to a coarse
batter.
Mix both the batters to gether and let it ferment for about
8-10 hours.
Just before making dosas, add salt and chopped onions and
tomatoes.
Pour the batter on dosa tava and spread it to make thick dosas.
Sprinkle oil and fry on both the sides. Serve with coconut or coriander chutney.
|
|
Ingredients:
Whole Green Gram : 1
cup
Rice : 1 tsp
Onions : 3 (finely chopped)
Ginger : 1” piece
(finely chopped)
Green Chillies : 6 (finely chopped)
Cumin Seeds : 1
tsp
Cashew Nuts : 1 ½ tbsp (chopped)
Oil : As required
Water
: As required
Salt : 1 ½ tsp
Turmeric : ½ tsp
Preparation:
Wash and soak green gram and rice in water for about
4-5 hours. Grind it into a semi coarse batter. Add salt and turmeric to the batter.
Fry onions, green chillies and ginger in 1 tsp f oil and keep aside.
Heat a tava and grease it with a little oil. Mix the dosa batter again, take a
big ladleful of batter and pour it over the heated tava in circular motion to
form a round dosa. Sprinkle oil over the edges of the dosa. When the edges turns
crispy, lift the dosa and roast it on the other side. Turn the dosa again and
sprinkle the fried mixture on top of it. Close the dosa at the center.
Serve hot with ginger chutney or coconut chutney. | |
