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.

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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.

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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.

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Zucchini Fries

Servings: 1-2

Ingredients:

Content	Quantity	Comment
Zucchini	1 big	Peeled and sliced very thinly
Besan	½ cup
Rice flour	1 tbsp
Salt	To taste
Chilli powder	1 tsp	Or to taste
Water	As required	For batter
Oil	To deep fry

Method:

Heat oil on medium flame. Mix besan, rice flour, chilli powder, salt and water to a pakora batter consistency. Dip the Zucchini slices and drop one by one in the oil. Fry till they turn golden brown and drain. Fry the remaining slices in batches.

Serve hot.

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Halasu hannina dosa

Servings: 15-20 dosa’s

Ingredients:

Content	Quantity	Comment
Thick Dosa Batter	2 cups	Take the dosa batter which is just prepared before adding water
Jackfruit units(ripe)	1 cup
Jaggery / Sugar	½ cup
Cardamom powder	½ tsp
Salt	A pinch	If using rock salt, just one small piece would do
Oil	¼ cup	To grease

Method:

Grind the jackfruit, jaggery, cardamom powder, salt together to a smooth paste. Mix the dosa batter to this paste.

Grease a tawa with oil and heat it on medium flame. When ready, pour a ladle of batter and spread it very thinly on the tawa. Cook covered for a minute or two. Flip and cook the other side for a minute.

Serve hot with spicy chutney or pickle.

Note:

You can also make idli’s with the same batter by steaming it.

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Jackfruit Seeds Sambar / Halasina beeja sambar

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Jackfruit seeds / Halasina beeja	1 cup	Washed and pat dry.
Tomato	2 medium	Pureed
Toor dal	¼ cup or 4-5 tbsp
Turmeric	¼ tsp
Sambar powder	2 tbsp	Adjust to your spice requirements
Jaggery	1-2 tbsp
Salt	To taste
Curry leaves	1 sprig
Onion	1 big	Thinly sliced
Oil	1 tbsp
Mustard seeds	1 tsp
Hing / Asafoetida	¼ tsp
Water	To cook

Method:

Peel the jackfruit seeds and halve them. Pressure cook toor dal and set aside. Pressure cook jackfruit seeds with turmeric and set aside. Combine the cooked dal, jackfruit seeds, onions, tomato puree, curry leaves, sambar powder, jaggery, salt and water (to required consistency) and bring it to a boil. Simmer for 5 minutes till raw smell of masala is gone.

Temper with mustard, curry leaves and hing.

Serve hot with rice.

Tip:

1. To peel the jackfruit seeds easily, you can first cut into half and then remove the outer white skin. It will peel easily.
2. Barbecued jackfruit seeds - Roast the cut jackfruit seeds on open flame and sprinkle some salt and chilli powder and serve. You can also serve roasted seeds as it is.

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