Nuchina Unde

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Moong dal	1 cup
Chana dal	1 cup
Toor dal	1 cup
Coconut	½ cup	Dessicated
Green chillies	2 medium
Coriander leaves	2 tbsp
Hing / Asafoetida	½ tsp
Salt	To taste
Sugar	¼ tsp
Oil	½ tsp
Water	As required

Method:

Wash and soak the dals overnight or for 8 hours separately. Roast the green chilies in oil and set aside. Grind all dals, coconut, hing, salt, roasted green chilies, coriander leaves, and sugar with very little water. The mixture should be slightly thick so that you can shape them ovally.

       

       

       

Make equal sized ovals and place them in idli cooker or steamer and steam till the knife comes out clean.

       

             (Raw Batter)                                           (Cooked Dal)

Serve it with coconut chutney.

Tip:

1. If the batter becomes too thin, you can add some gram flour and mix to get the consistency right.
2. Even if it not too thick, you can spoon out the batter into the idli moulds if it is thick enough and does not change in shape when placed in the moulds.

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Bhatura Recipe

Method 1:

Servings: 8-9 Bhatura’s

Ingredients:

Content	Quantity	Comment
Maida / Refined flour	2 cups
Active Dry Yeast	2 tsp
Water	As required	¼th cup warm water to activate yeast
Salt	½ tsp
Oil	For frying
Sugar	¼ tsp

Procedure:

In warm water, add yeast, sugar and mix till yeast dissolves. Keep it covered for 10-15 minutes. Yeast would have become frothy. Now this is ready to go to the dough.

In a bowl, add the flour, salt, activated yeast and mix well. Add water as required and knead it to a smooth dough. Keep covered and set aside for 45-60 minutes. The dough would have doubled after an hour.

Make equal sized balls out of the dough and roll into desired sized puri’s (preferably big size puri’s). Deep fry in oil till light brown.

Serve with chole masala, paneer masala...

Method 2:

Servings: 8-9 Bhatura’s

Ingredients:

Content	Quantity	Comment
Maida / Refined flour	2 cups
Salt	½ tsp
Oil	For frying
Curd	1 cup
Water	As required

Procedure:

Mix maida, curd, and salt in a bowl. Add water as required and knead into a soft dough. Keep it covered and set aside overnight or for 8-10 hours in a warm place. The dough would have doubled size. Knead a bit and make equal sized balls. Roll into big sized puri’s and deep fry till light brown in color.

Serve with chole masala, paneer masala...

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Instant Rava Dosa

Servings: 10-12 dosa’s

Ingredients:

Content	Quantity	Comment
Chiroti Sooji	1.5 cups
Salt	To taste
Green chillies	1-2 small	Minced (optional)
Coriander leaves	2-3 tbsp
Onion	1 medium	Finely chopped
Curd	2 cups
Water	½ cup - 1 cup
Oil	To cook

Method:

Mix chiroti sooji, onion, coriander leaves, green chillies, salt, curd and set aside for 5 minutes. Add ½ cup of water or more if required and get it to a dosa batter consistency. (you can make it a bit more thinner but it will take longer to cook). 

Grease and heat a tawa (i use non-stick tawa as it is easier) on medium flame. Pour a ladle of batter in circular motions. Sprinkle some oil. Cook covered for 2-3 minutes. (This dosa will take more time than normal dosa to cook, so just check once after 2 minutes and if doesn’t leave the tawa easily, just cook for a minute more). Flip the dosa and cook on the other side for a minute.

Serve hot with coconut chutney and baaji.

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Health Mix

Servings: 1 kilograms

Ingredients:

Content	Quantity	Comment
Ragi	2 cups
Whole Wheat	2 cups
Whole Moong / Green gram	2 cups
Soya bean	2 cups
Oats	2 cups
Jeera	½ cup
Almonds	8-10

Method:

Wash and soak ragi, whole wheat, green gram and soya bean separately overnight. Drain the excess water in the morning and let it sprout. Once all the grains have sprouted well, dry it in sun over thin cloth for 2-3 days. It should dry very well as shown in the picture below.

Dry roast the oats on low flame for 2-3minutes. Try not to burn as oats burn very easily. Allow it to cool.

Dry roast jeera and almonds till they change color. Allow them to cool. Mix all the ingredients and get them milled as ragi does not get ground in mixer. Spread and cool on newspaper. Store it in an airtight container for a maximum of 2 months. (Note: You can dry roast all ingredients before powdering it).

You can prepare porridge, malt, dosa or roti’s out of this flour.

Porridge:

Method 1:

Take 3 tablespoons of the powder (dry roasted), sugar/jaggery, a pinch of salt and 1 cup of water. Whisk it to remove any lumps. Heat it on stove while continuously stirring to avoid lumps. The mixture starts thickening and comes to a boil. Add 1-2 drops of ghee and cook for a minute more. Remove it from stove and serve hot/cold as preferred. (You can add hot milk while serving). You can top it with fresh fruits if your kid is above 1year.

Method 2:

Dry roast 1.5 tbsp of the powder prepared above. Set it aside. Dry roast 1.5 tbsp of rice powder. Set it aside. Take a cup of water, add jaggery, a pinch of salt, 1-2 drops of ghee and bring it to a boil. Add the roasted powders slowly while continuously mixing to avoid lumps. Cook on low flame till it forms a porridge with nice aroma. Serve hot / cold / warm with milk and fresh fruits.

Malt:

Take 1/2 tablespoon of powder, 2 cups of water, sugar/jaggery, pinch of salt. Mix well. Cook on stove like porridge and serve hot/cold with milk.

Dosa:

Mix the prepared powder with rice flour / dosa batter in 2:1(if rice flour) / 1:1 (if dosa batter) ratio. Add salt to taste. Add curd (if rice flour) / water (if dosa batter) and mix well to avoid lumps and bring to dosa batter consistency. Set aside for 5 minutes. Make dosa’s and serve with chutney.

Tip: You can add chopped onions and coriander leaves for enhanced taste.

Roti:

Mix the prepared powder with rice flour in 2:1 ratio. Add green chillies, chopped onion, coriander leaves and salt to taste. Add water slowly and make a dough of akki roti consistency. Make roti’s like akki roti and serve with chutney.

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