Multigrain Dosa

Servings: 25 Dosa’s Approx

Ingredients:

Content	Quantity	Comment
Ragi	1 cup
Wheat	1 cup
Soya bean	1 cup
Urad dal whole (black)	1 cup
Moong dal whole (green)	1 cup
Oats	1 cup
Water	As required
Salt	As per taste
Oil	To grease

Method:

Mix ragi, wheat, soya bean, urad dal, moong dal and wash well. Drain. Add water to soak and sit it overnight. If any water is left in the morning, drain and keep covered till all grains sprout. Once they sprout, mix oats, salt and grind with water to a smooth batter. Set aside for an hour to ferment.

       

       

       

Heat a tawa and grease the tawa with oil lightly. Pour a ladle of batter and spread to form a dosa. Cook on both sides. Serve hot with coconut chutney.

       

Tip:

You can also make idli’s out this batter but it takes more time to cook. Also it makes very soft idlis good for babies and kids.

Read More

Aloo Bonda

Servings: 16 pieces approx

Ingredients:

Content	Quantity	Comment
Potatoes	2 small
Green peas	2-3 tbsp / 10-15	If you are using dry ones, soak overnight or for 8 hours and pressure cook with a pinch of salt.
Coriander leaves	2-3 tbsp
Green chilly	1 big (optional)	Chopped finely
Onion	1 small	Chopped finely
Gram flour (Kadale hittu)	1 cup
Rice flour	2-3 tbsp
Red chilly powder	As per taste
Salt	As per taste
Oil	For frying
Water	For batter

Method:

Pressure cook the potatoes with a pinch of salt. Peel and mash. If using fresh peas, cook with a pinch of salt for 5 minutes. Mix the onion, mashed potatoes, green peas, green chilly and coriander leaves well in a bowl. Make equal sized balls and set aside.

Mix gram flour, rice flour, salt, red chilly powder, and water to a batter of dosa consistency. Dip the prepared potato balls in the batter and deep fry till golden brown.

            

Serve hot with curd rice or as it is….

Read More

Chakli / Murukku

Servings: 60 murukkus approx

Ingredients:

Content	Quantity	Comment
For powder
Rice	2 cups
Moong dal	1 cup
Urad dal	1 cup
Fried bengal gram (hurikadale)	1 cup
For Chakli / Murukku
Oil	For frying
Water	1 cup
Butter / Ghee	1 tsp
Salt	As per taste
Jeera	1 tsp

Method:

Wash the ingredients under powder section and dry them separately inside the house on a cotton / muslin cloth for a day or two. Mix together and grind it to a fine powder. Spread on a plate and allow it to cool completely.

       

Heat water in a tumbler with salt. Add ghee/butter, jeera and a pinch of murukku powder and allow it to boil. Once it starts boiling, add the prepared powder slowly while mixing it to avoid any lumps. Add as much powder as the water incorporates. (2 cups will be sufficient depending on the powder). The batter should be very lightly thin as shown. Take it off the stove and allow it to cool and bit.

       

Knead the dough well and make balls which can fit into the murukku maker. Press the maker and form chakli’s to desired size on a plate first. Deep fry in batches on medium flame till golden brown. Strain.

       

       

       

Serve hot/cold with any dish or as it is.

Read More

Tomato Mint Roti

 

Servings: 5-6 parathas

Ingredients:

Content	Quantity	Comment
Tomatoes	2 medium
Coriander leaves	2-3 tbsp
Mint leaves	10 tbsp/Handful
Ginger	½ inch
Chaat masala	1-2 tbsp	Masala needs to be a bit strong but should cover the taste of tomatoes
Green chillies	2 small
Oil / Ghee	1 tsp + To cook
Rice flour	1 cup	More if required.
Salt	To taste
Turmeric powder	¼ tsp
Sugar	¼ tsp
Wheat Flour	For dusting

Method:

Roast the green chillies in a tsp of oil and set aside to cool.

Pulse the tomatoes twice. Add coriander leaves, mint leaves, ginger, chaat masala, green chillies, turmeric and grind it to a smooth paste.

In a heavy bottom pan, add the ground masala, salt and sugar and bring it to a boil. Once it starts boiling, add rice flour slowly and mix well to avoid any lumps. (The dough should not be very dry. So add flour in portions slowly). Take it off the heat and mix well. When it is just warm, make equal sized roundels and roll into roti’s.

       

       

                            

Cook on tawa on both sides using oil/ghee.

       

Serve hot/cold with curd and pickle.

Read More

Masala Pumpkin Paratha

Servings: 10-12 parathas

Ingredients:

Content	Quantity	Comment
Pumpkin	1 small	Peeled and grated
Onion	1 medium	Peeled and quartered
Coriander leaves	1/4th cup	Chopped
Poppy seeds	1 tbsp
Water	To knead
Wheat flour	2 cups + For dusting
Salt	To taste
Turmeric	1/4th tsp
Chilli powder	½ tsp	More if you want more spice
Jeera powder	1-2 tbsp
Coriander powder	1-2 tbsp
Amchoor powder	1 tsp
Oil / Ghee	For cooking

Method:

Grind onion, coriander leaves, and poppy seeds to a smooth paste. Mix the ground masala with pumpkin, jeerapowder, amchoor powder, coriander powder, chilli powder, salt and wheat flour. Add water and knead it to a smooth dough. Set aside for 2 minutes.

       

       

Make equal sized roundels and roll into roti’s. Cook on tawa on both sides with ghee / oil.

     

Serve hot with curd and pickle.

Read More

Palak ajwain paratha

Servings: 10-12 parathas

Ingredients:

Content	Quantity	Comment
Wheat flour	2 cups
Water	To knead
Ajwain / Om Kalu	1 tsp
Palak leaves	1 cup	Washed and chopped
Salt	To taste
Oil / Ghee	To cook

Method:

Mix wheat flour, salt, palak leaves, ajwain well. Add water and knead it to a soft dough. Set aside for 5 minutes.

       

Make equal sized roundels and roll into roti’s. Cook on both sides on a tawa with oil or ghee.

       

       

Serve hot with curd and pickle.

Read More