Showing posts with label Breakfast Veg. Show all posts
Showing posts with label Breakfast Veg. Show all posts

Monday 29 February 2016

Coloured Zebra Cake (Eggless)

Coloured Zebra Cake (Eggless)


My daughter loves to share her lunch box in school. On a regular note she demands that I should make cakes for her. She prefers simple cakes. So this one is for her. It is a delicious cake and very easy to make. 

Ingredients
2 cups All Purpose Flour
1 cup Caster Sugar
1 cup Olive oil
1 cup Milk
3 tbsp Curd
1 tsp Vanilla essence
1 tsp Baking powder
1 tsp Soda bicarbonate
1/4 tsp Salt
Any 3 Colours

Method
Mix baking powder, soda bicarbonate and salt in to the flour. Add curd and milk together and stir it together. Add oil and sugar in a mixing bowl and beat it. Add vanilla essence and beat it till all the ingredients incorporates well. Sieve half the flour and butter milk in to the mixing bowl and beat it. Sieve rest of the flour and add the butter milk and beat it well. Divide the batter into four equal portions. Add any 3 colours of your choice. Mix it well. Take a 6 " baking tin and grease it. Add a tsp of one coloured batter in the centre of the tin. Add another coloured batter on top of the batter in the tin and repeat the process till the tin is half filled. Bake it at 180 degrees celcius for 40 minutes or until done. To check insert a toothpick. Take the tin out of the oven and cool it for 5 minutes before unmoulding it. Cool the cake completely before cutting and eating.

Friday 19 February 2016

Palak Paneer Idli ( Punjabi Dakshini Delight ) served with Garlic Tomato Chutney


Spinach (Palak) is a rich source of Iron. Here is an unique healthy recipe for you from my kitchen that is a fusion of Punjabi and Dakshini Cuisine. 
For the Palak Paneer Idli
Ingredient 
1 Kg  Idli Batter 
1 bowl Spinach chopped
1 bowl Cottage cheese  crumble 
1 Tomato chopped
1 Onion chopped
1 Green Chilli 
2 Garlic cloves 
Salt to taste 
1/2 tsp Garam Masala
1/2 tsp a Chilli powder
1/2 tsp Cumin powder 
1 tbsp Oil 
1 tbsp Ghee
Handful of Spinach chopped 

Method 
Add 1 bowl spinach, tomato, onion, green chilli, garlic, salt, garam masala, chilli powder and cumin powder in a blender. Blend the ingredients into a purée. Take a pan, add oil, heat it. Add the purée and cook for 5 minutes. Add the cottage cheese, mix it. Take it of the flame. Add the purée into the idli batter, adjust the salt if need, add the chopped spinach. Mix it. Take the idli mould, apply ghee and pour in the batter. Steam the idlis. Once done, serve it with tomato chutney. 
P.S. It can be done with left over Palak paneer, mash the paneer in the left over Palak paneer before using. 

Garlic Tomato Chutney 

Ingredients
1 Garlic pod peeled and clean 
6 Dry Red Chillies
2 Tomatoes chopped 
Salt to taste

Method 
Add the above ingredients in a blender and blend it into a paste. 

For seasoning 
1/2 tsp Panch Phoran 
2 Dry Red Chillies Broken into pieces 
2 Pinches of Asafoetida 
2 tbsp Mustard Oil


Method 
Take the a pan, add the mustard oil, add the chillies and the Panch Phoran. Let it crackle, add the asafoetida. Sauté for few seconds, add the paste and cook it till the oil starts to saperate from the paste. Serve it with the idlis.

Wednesday 17 February 2016

Masala Dosa served with Brahmin style Sambar

Masala Dosa served with Brahmin style Sambar 



For the Dosa Batter
Ingredients
11/2 cups Rice
1/2 cup Urad dal / Split Black Gram
Salt to taste

Method
Separately soak rice and urad dal at least overnight in water. Grind the dal and rice. Leave it to ferment overnight. Add salt and mix it.

Potato Filling
Ingredients
2 large Potatoes boiled and chopped
2 Green chillies chopped
Few Curry Leaves
1 Dry Red Chilli broken into pieces
1/2 tsp Chana Dal /  Yellow Split peas
1/2 tsp Urid Dal / Split Black Gram
1/2 tsp Mustard seed
2 Pinches of Asafoetida
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil
Few Coriander  Leaves chopped


Method
Take a wok, add oil, let it heat. Add the chana dal and urid dal, stir it for few seconds, add the mustard seeds, let it crackle. Add the red chilli and curry leaves, saute it for few seconds, add the asafoetida and stir it. Add the potatoes, salt and turmeric powder. Stir and cook for 2 minutes, garnish with coriander leaves and keep it aside.

For the Masala Dosa
Ingredients
Batter
Potato Filling
Ghee for Drizzling on the Dosa

Method
Take a dosa skillet. Let the skillet warm up. Add a ladle full of batter and swirl and spread the batter on the skillet. Drizzle ghee on top and let it cook till it becomes light brown, add 2 tbsp of the filling and spread it. Fold the dosa into half. Serve it hot with Sambar and Coconut Chutney..

Brahmin Style Sambar 


Brahmin Style Sambar Powder

Ingredients
1 tbsp Toor Dal
1/2 tbsp Chana Dal
10 Red Dry Chillies
4 tbsp Coriander seeds
1/4 tbsp Fenugreek seeds
1/4 tbsp Pepper Corns
1/4 tbsp Turmeric powder

Method
Roast all the above ingredients except for the turmeric powder. Cool it. Add it in a grinder with the turmeric powder. Grind it in to a fine powder.

To make the Sambar
Ingredients
1/2 cup Toor dal washed and soaked
1 Potato peeled and cut into cubes
1 Tomato cut into cubes
1 Carrot cut into pieces
1/4 cup small Onions peeled
1/2 cup Pumpkin cut into cubes
2 Green chillies cut into pieces
1/2 tsp Turmeric powder
2 tbsp Sambar powder
Salt to taste
2 tbsp Fresh Coconut grated  or Desiccated Coconut powder
1 tsp Tamarind paste
1 tbsp Jaggery
For seasoning
1/4 tsp Mustard seeds
1 Red Dry Chilli broken into pieces
Few Curry leaves
2 Pinches of Asafoetida
2 tbsp Coconut Oil
Few Coriander leaves chopped

Method
Take a pot, add the dal, turmeric powder, salt and 4 cups of water. Let it boil on low flame for 15 minutes. Add the vegetables. Let it continue to boil till the vegetables and the dal is almost cooked. Add water if required. Add the coconut grated or powder, sambar powder, salt, tamarind paste and jaggary. Simmer for 10 minutes more. Meanwhile take a pan, add the oil. Heat it. Add the mustard seeds, red chilli, curry leaves and asafoetida. Sauté for few seconds. Add it into the Sambar. Simmer for 2 minutes more.  Add the coriander leaves and serve hot.

Tuesday 16 February 2016

Pizza Uttappam

Pizza Uttappam 
Indo Western Fusion cooking... Italy meets South India.. Uttappam is a South Indian Dish and it is served with an Italian Pizza topping.. 


For the Pizza Sauce 
Ingredients
3 Ripe Tomatoes cut into cubes 
4 big size Garlic pod chopped
1 Onion chopped 
Salt to taste
1 tbsp Sugar
1/2 tsp Dry Mix Herbs
1/2 tsp Pepoer powder 
1 cup Tomato purée
1 tbsp Olive oil



Method
In a wok, add olive oil. Add garlic and sauté for a minute, add the onions. Sauté till translucent. Add the tomatoes, stir and cook it for 5 minutes. Add the tomato purée, salt, pepper powder, sugar and mix herbs, stir and let it simmer for 5 minutes more. Keep it aside. 


For the Dosa / Uttappam Batter
Ingredients 
3 cups Rice
1 cup Urid Dal / Split Black Gram 
1 tbsp Fenugreek seeds 
Salt to taste 

Method 
Wash and soak all the 3 above ingredients seprately overnight. Grind the ingredients in a grinder and keep it for fermenting for 8 hours. Add salt and if required then add water for the right consistency. 
P.S. I normally grind a kg of rice and 300 grams of dal and divide the batter as per my requirements into separate vessels and refrigerate it. 
We can also take 2:1 proportion of rice and dal. 3:1 proportion of rice and dal gives crispy dosas.

For the Pizza Uttapam
Ingredients
Pizza sauce
1 bowl of Dosa / Uttappam batter 
1 cup Mozzarella and Cheddar cheese mix grated 
2 tbsp Black Olives sliced 
2 tbsp Red picked chillies sliced 
1 Onion sliced
1 Green Capsicum sliced
1/2 Red Capsicum sliced
1/2 Yellow Capsicum sliced 
8 Mushrooms sliced 
Sprinkle of Pizza mix dried herbs 
Olive oil to drizzle 

Method
Take a pan, add one ladle full of batter in the pan, keep it on a low flame, sprinkle some cheese, add the pizza sauce on the batter, arrange the vegetables on by one on the pizza. Add some more cheese on top, drizzle some oil on top and sprinkle pizza mix. Cover and cook, for 2 to 3 minutes till the base has become brown and crispy. Serve hot. 

Wednesday 3 February 2016

Instant Vermicelli Dosa served with Tomato Chutney

Instant Vermicelli Dosa served with Tomato Chutney 


Vermicelli Dosa
Ingredients
4 cups Vermicelli (Boiled in water and strained)
1 cup Idli Rawa
1 cup Rice Flour
1/4 cup Desiccated Coconut
1 cup Curd
1 Onion chopped
3 Green Chillies chopped
2 tbsp Coriander Leaves chopped
Salt to taste
1 tsp Eno
Ghee to Drizzle

Method
In a mixing bowl, mix all the above ingredients, except ghee. Add water little at a time to make a thin batter. Let the batter stand for 30 minutes. Heat a skillet. Pour 2 ladle of the batter on the skillet, spread the batter on the skillet, let it cook for a minute on low heat,  drizzle ghee on the dosa and let it cook till brown on one side.Flip over and cook on the other side. Serve hot  vermicelli dosa with tomato chutney.

P.S. Before making the next dosa, wipe the skillet with wet cloth, or else if the temperature is high, the dosa will not spread properly.


Tomato Chutney
Ingredients
4 Tomatoes chopped
1 Onion chopped
10 Garlic cloves crushed
1/4 cup Coriander Leaves
5 Green chillies
Salt to taste
Few Curry leaves
1/4 tsp Mustard seeds
1 Red Dry Chilli broken into pieces
2 Pinches of Asafoetida
1 tbsp Sesame Oil

Method
In a grinder, add tomatoes, onion, green chillies, garlic, coriander leaves and salt. Grind it into paste. Add little water. Take a pan. Add oil, let it heat. Add mustard leaves, curry leaves, dry red chillies and asafoetida. Let the mustard seeds crackle. Add the chutney. Let it simmer on low flame for 5 minutes. Serve hot for Vermicelli Dosa....


Tuesday 2 February 2016

Vermicelli Upma

Vermicelli Upma


Ingredients
Half Packet of Rice Vermicelli
1 Onion chopped
1/4 cup Carrot chopped
1/4 cup Green Peas
2 to 3 Green chillies chopped
Few Curry Leaves
Juice of half Lime
3 tbsp Peanuts
Salt to taste
1 tbsp Sugar
1/2 tsp Turmeric powder
1/2 tsp Mustard seeds
1/4 tsp Bengal Gram / Chana dal
1/4 tsp Split Black Gram / Urid Dal
2 tbsp Oil
Few Coriander leaves for garnish
2 tbsp Grated Coconut or desiccated coconut. 



Method
Take a big pot,add water and salt, bring water to a boil. Add the vermicelli to the boiling water and cook on medium high for a few minutes, until it is cooked. When done, immediately remove from the heat and drain the water out.Rinse in cold water and drizzle some oil, so they do not stick together. Take a wok, add oil, let it heat. Add Bengal gram and spilt black gram, saute it for few seconds, add the mustard seeds, let it crackle, add the peanuts. Saute it till brown in colour. Add chopped chillies and curry leaves, saute it for a few seconds. Add the onion, fry till translucent.add the green peas, saute for a minute, add the carrots and continue to saute for another minute. Add 1/4 cup water, simmer it on low heat. Add the salt, sugar and turmeric Powder, stir it and let it simmer for 3 minutes. Add the vermicelli and stir it well and cook for 2 minutes till all the spices are mixed well. Add lime juice and stir again. Remove it from the heat, garnish with coriander leaves and coconut.

Wednesday 20 January 2016

Dadpe Pohe

‘Dadpe Pohe’ is a Maharashtrian snack or breakfast, made with thin variety of beaten rice and fresh coconut. The beaten rice is not cooked in this recipe. Seasoning, coconut and spices are added to the uncooked beaten rice and mixed well.
Got this recipe from  Mousi / Aunt who works for me. Awesome recipe.
Ingredients
3 cups Thin Flat Beaten Rice
1 Onion chopped finely
1 Tomato chopped finely
2 Green Chillies chopped finely
1/2 cup Coconut grated
Few Curry Leaves
1/4 cup Peanuts
1/2 tsp Turmeric
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 pinch Asafoetida
Salt to taste
1/2 tbsp Sugar
1 tbsp Lemon Juice
4 tbsp Coconut Water or Water
2 tbsp Oil
Few Coriander leaves chopped

Method
Take a mixing bowl,add the thin poha,onion,tomato and salt. Mix well and keep it aside for 15 minutes. In a wok, heat the oil. Add the mustard seeds and cumin seeds,let it crackle. Add the peanuts and fry till it brown in colour.Add the curry leaves, green chillies, turmeric, asafoetida, and sugar. Stir for about few seconds. Add 4 tbsp of coconut water or water.Take the wok off the flame. Add the beaten rice in the wok,add lime juice and coconut stir well. Sprinkle coriander leaves and a tbsp of coconut for garnishing.
P.S. I have used raw onion,it can be also sautéed and then mixed with beaten rice.

Monday 18 January 2016

Crispy Paper Dosa with Tomato and Onion Chutney...

Dosa
Ingredients
500 grams  Idli Rice
250 grams Urid dal
Salt to taste
Ghee to drizzle

Method
Soak the dal and rice in water over night. Grind the soaked dal and rice into a thick batter. Ferment it for 8 hours. Add salt and mix it. Take a non stick dosa tawa. Add 2  ladle full of batter and sriwl the batter on the tawa. Drizzel some ghee. Cook on medium low flame cook the dosa till crisp.

Tomato and Onion Chutney
Ingredients
6 Tomatoes roughly chopped
2 Onions sliced
2 Green chillies
6 Garlic cloves
2 tbsp Coriander leaves
Few Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Coriander seeds
1 Dry Red Chilli broken
1/2 tsp Tamarind paste
1 tbsp Jaggery grated
Salt to taste
Pinch of Asafoetida
1 tbsp Coconut oil

Method
Take a grinder, add tomatoes, garlic, green chillies and  coriander leaves.  Grind the ingredients coarsely. Take a pan. Add oil. Let it heat. Add mustard seeds, coriander seeds and dry red chilli. Let it crackle. Add Curry leaves and asafoetida. Add the onions. Saute it for 2 minutes. Add the coriander paste, tamarind paste, salt and jaggary . Stir and cook for 3 minutes. Add 1/4 cup of water. Cook for 10 minutes. Serve hot with dosa.
Tomato and Onion Chutney
Ingredients
6 Tomatoes roughly chopped
2 Onions sliced
2 Green chillies
6 Garlic cloves
2 tbsp Coriander leaves
Few Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Coriander seeds
1 Dry Red Chilli broken
1/2 tsp Tamarind paste
1 tbsp Jaggery grated
Salt to taste
Pinch of Asafoetida
1 tbsp Coconut oil

Method
Take a grinder, add tomatoes, garlic, green chillies and  coriander leaves.  Grind the ingredients coarsely. Take a pan. Add oil. Let it heat. Add mustard seeds, coriander seeds and dry red chilli. Let it crackle. Add Curry leaves and asafoetida. Add the onions. Saute it for 2 minutes. Add the coriander paste, tamarind paste, salt and jaggary . Stir and cook for 3 minutes. Add 1/4 cup of water. Cook for 10 minutes. Serve hot with dosa.

Friday 4 December 2015

Bedmi Puri Aur Aloo ki Sabji

Bedmi Puri Aur Aloo ki Sabji
Bedmi puri is a popular breakfast from the North. Bedmi poori is made from grounded urad dal or moong dal combined with spices and mixed with wheat flour. There are two ways to make this puri, one method is to mix the spices with dal and flour together and knead it. The other method it to make a dry mixture of dal and spices and stuff it in the dough just like making a kachori.
For Bedmi Puri
Ingredients
3 cups Wheat Flour
1/2 cup Samolina
1 cup Moong dal or Urid dal
1 tsp Ginger paste
1/2 tsp Chilli paste
Salt to taste
1/2 tsp Red Chilli powder
1/2 tsp Fennel powder
1/2 tsp Coriander powder
1/4 tsp Asafoetida
1/2 tsp Dry Mango Powder
2 tbsp Oil
Oil to fry
Method
Soak the moong or urad dal in the water for 2 hours. Drain the water out and put the dal into the mixer to make a coarse paste. Add salt, coriander powder, red chilli powder, ginger, chilli paste, dry mango powder, asafoetida, fennel powder into the paste. In a bowl take flour, semolina and 2 tbsp oil. Mix the flour, add the dal paste. Knead it, add lukewarm water little at a time. Knead it and make a semi soft dough. Cover the dough and leave it for half an hour. Knead the dough again. Heat oil in a wok. Make small balls of the dough and roll it into flat disc. Put the puris into the oil and fry until it turns brown. Serve it with Aloo ki Sabzi recipe.
For Aloo ki Sabzi
Ingredients
5 Potatoes Boiled
2 medium sized Tomatoes puree
1 tbsp Ginger grated
1 tsp Cumin seeds
1 tsp Coriander powder
1 tsp Cumin powder
2 tsp Chilli powder
2 Dry Red Chillies
1 tsp Turmeric powder
Salt to taste
2 tbsp mustard oil
Method
Roughly mash the potatoes into big pieces. In a pan, heat mustard oil,  add  dried red chillies, asafoetida and cumin seeds. Add tomato puree and ginger paste and cook for 2 to 3 minutes. Add cumin powder, coriander powder, turmeric powder, red chilli powder and salt. Cook for another 5 minutes or until oil leaves the sides of the pan. Add potatoes and mix well with the spices. Add 3 to 4 cups of water, stir it. Boil the sabzi till it is thick in consistency. Serve hot with the bedmi puris.

Tuesday 17 November 2015

Piragi (Latvian Buns)

Piragi (Latvian Buns)
A pīrāgs -  plural - pīrāgi is an oblong or crescent-shaped baked Latvian bread roll or pastry, often containing a filling of finely chopped bacon cubes and onion. Pīrāgi range from 5 centimetres in length to 13 centimetres, depending on if they are intended as a snack or a more substantial meal. Smaller pīrāgi are often prized for their daintiness and are considered the work of a skilled cook. As with many national dishes, Latvian families often have their own unique recipe for the dish, resulting in many variations of pīrāgi. Due to the amount of work involved to make pīrāgi, they are usually made only for special occasions.
Other common pīrāgs fillings include fatty bacon, fatback (speķis), mixtures of ground or finely chopped meats (ground beef, ham and chicken with or without bacon), fish, cabbage and pressed cottage cheese. Pīrāgi come in two main varieties: plain bread pīrāgi and brothor soup pīrāgi (zupas or buljona pīrāgi). Bread pīrāgi come with a larger variety of fillings and are made using a yeast dough. Broth pīrāgi are made from a flaky pastry butter dough, often a sour cream dough, and are usually filled with boiled beef or sometimes cooked fish. These are intended to be eaten with a cup or bowl of good broth.
Information source Net

My version of Pīrāgi
Suffing
1 cup Cottage chesse finely minced
1 cup Red Cabbage finely minced
2 Onions, finely minced
1 tsp Garlic finely minced
Pepper to taste
Salt to taste
1 tsp Oil

Method
In a heavy non stick pan, add the oil. Sauté the onions, garlic, red cabbage and cottage cheese until the onions are translucent. Add salt and pepper to taste.  Keep the stuffing aside to cool completely.

Pīrāgi
Ingredients
3 and 1/2 cups of Whole Wheat Flour
1 1/2 tbsp dry Yeast
1/4 cup Warm Water
2 tbsp Sugar
3/4 cup Milk
1/4 cup Butter
Salt to taste
Stuffing
2 tbsp Milk + 2 tbsp butter

Method
Place yeast, sugar and water in a small bowl, put aside for the yeast to activate atleast 10 minutes. In a small saucepan add butter, milk, salt. Warm over a low heat until butter has melted. When milk mixture has cooled to lukewarm stir in the yeast. Place two cups of the flour in a large bowl, pour liquid over and stir to combine. Once combined add the remaining flour. Mix until all ingredients have come together, then leave to rest in the bowl for 10 minutes. Once rested turn dough out on to a lightly floured surface and knead until dough is smooth and soft, about 5 – 10 minutes. Place dough back in to a lightly oiled bowl and cover. Leave dough to raise, around 1 1/2 hours or until doubled in size. Once dough is ready, divide the dough into  lime size portions. Take a portion and roll the dough in to a ball and stretch it to a circle. Place a tablespoon of stuffing, and bring the edges of the dough together. Seal the bun in a oval shape and pull the 2 points outwards. Place formed buns on a baking tray that has been greased. The seal edge has to be facing down.  Mix the milk and melted butter to make wash. Brush it on the buns.  Place buns in a preheated oven of 180 degrees celcius  and bake for approximately 25 minutes,brushing the milk and butter in between 2 times, bake until golden brown.

Tuesday 3 November 2015

Huli Avalakki / Spicy and Sour Flat Beaten Rice

Huli Avalakki / Spicy and Sour Flat Beaten Rice
The other day I was at my friend's place... I had this lovely dish. Could not satisfy my taste buds... so made it today.  This is a Mangalorean recipe.

For Grinding
1/4 cup Grated Coconut or Desiccated Coconut
1 tbsp Jaggery
1/2 Mustard seeds
1/4 tsp Cumin seeds
2 Dry Red Chillies
1/4 tsp Turmeric powder
Salt to taste

Method
Make a paste of the above ingredients.

To make Huli Avalakki
Ingredients
3 cups Beaten Rice / Poha washed
Few Curry leaves
1/2 tsp Mustard seeds
1/4 tsp split Black lentil / Urid Dal
Few split Bengal Gram / Chana dal
Few Penuts
1 Dry chill
Pinch of Asafoetida
Wet paste
1 tbsp Oil
1 tbsp  Tamarind juice
Few Coriander leaves chopped

Method
Heat the pan and add oil in it. Add red chilli, mustard seeds, urad dal, chana dal, peanut and  curry leaves in to it. When it starts spluttering, add the asafoetida. Add Tamarind paste and 1/4 cup water. Simmer for a minute, add the paste. Simmer for another few minutes. Add the poha. Mix it well. Sprinkle coriander leaves. Serve it hot.

Saturday 31 October 2015

Kumro Aloor Chechki ar Trikona Porotha Pumpkin and Potatao Stir fry with Triangle Paratha

Kumro Aloor Chechki ar Trikona Porotha
Pumpkin and Potatao Stir fry with Triangle Paratha 



Chechki in Bengali is stir frying of vegetables which is had with Luchi
(Puri), Paratha or Rice. There are many types of vegetables used to make  chechkis... Like Kumro Aloo, Patol (Pointed Gourd) Aloo, Pholkopi Aloo or Aloo which are had mostly with Luchis and Paratha for breakfast or dinner. Muloor (Radish) Chechki, Badakopir (Cabbage) Chechki or Kacha Peper (Raw Papaya) Chechki is made differently and usually is served for lunch with rice.

Kumro Aloor Chechki
Ingredients
2 cups of Pumpkin with skin cut lengthwise into thin strips
3 medium size Potatoes peeled and cut lengthwise into thin strips as Pumpkin
3 Green Chillies Slit
1/2 tsp Nigella Seeds
1/4 tsp  Turmeric powder
Salt to taste
1 tbsp Mustard oil

Method
Heat mustard oil in a wok. Add the chillies and the Nigella seeds, let it crackle. Add the potatoes, stir fry it for 2 minutes on a medium high flame. Add the pumpkins, salt and turmeric powder. Stir fry it for 3 minutes. Sprinkle little water once or twice in between the cooking, cover and cook stirring it occasionally till vegetables are tender. Serve with hot Paratha or Luchi


Trikona Paratha
Parathas are made from All Purpose flour and fried in ghee or oil.
Ingredients
2 cups All Purpose Flour
1 cup Whole Wheat Flour
Salt to taste
4 tbsp of Melted Ghee

Method
In a mixing bowl, add All purpose flour, wheat flour and salt. Mix it. Add 1/2 tbsp ghee. Mix it, add water as per required to knead a semi soft dough. Knead the dough for 5 minutes. Cover and keep for 30 minutes. Divide the dough in to lemon size equal portions. Take a portion roll the dough. Brush little ghee. Fold it into half. Again brush little ghee, fold it into a triangle. Sprinkle little flour and roll the dough out into a big triangle. Take  skillet, let it heat. Add the rolled triangle. Cook it from both the sides for a minute each. Brush ghee on both the sides, and cook till brown.


Wednesday 14 October 2015

Healthy Instant Multi Grain Flour Dosa served with Lasuni Sattu Ki Chutney

Healthy Instant Multi Grain  Flour  Dosa served with Lasuni Sattu Ki Chutney.... No oil used at all....

For the Instant Multi Grain Flour Dosa
Ingredients
1/2 cups of each
Sago flour (Sabudana)
Amarnath flour (Rajgiri Flour)
Soya Flour
Ragi Flour (Nachni Flour)
Water Chestnut Flour (Singara Flour)
Bajri Flour
Jowari Flour
Oats
Rock Salt to taste
1/2 cup Curd
1/2 tbsp Eno

Method
Mix all the dry ingredients together in mixing bowl. Take the curd and add 1 cup of water. Mix it. Add to the dry ingredients. Add more water to make a thick dropping consistency. Whisk it so that no lumps remain. Let it stand for 15 minutes. Take a non stick skillet, add 3 ladles of the batter. Spread the batter on the skillet as thin as possible in to a round shape. Cook it on a low flame. Once the lower side becomes brown in colour, turn the side. Cook for another 1 minute. Serve it hot with the chutney.

Lasuni Sattu Ki Chutney
Ingredients
1/4 cup Chana Sattu
2 to 4 Green Chillies
3 tbsp Coriander leaves
1 small Onion chopped
1 small Tomato chopped
6 Garlic Cloves
Rock Salt to taste
2 tbsp Curd

Method
Blend all the above ingredients in a blender into a thick coarse paste. Add little water at a time if required while blending.

Friday 9 October 2015

Usal Pav Healthy Treat for the Tastebuds and Soul....

Usal Pav Healthy Treat for the Tastebuds and Soul....

Usal is a traditional Maharashtrian dish made with sprouted mixed beans and is served with Pav. I have made this dish using very less oil.

For the Usal
Ingredients
1 cup sprouted Beans
1 medium size Onion finely chopped
1 big size Tomato chopped
1/2 tsp Turmeric powder
1 tsp Goda Masala powder
Rock Salt to taste
1/4 cup Masala paste
Few Curry Leaves
1/4 tsp Cumin seeds
1/4 tsp Oil
Few Coriander leaves for garnishing
1 Lime cut into pieces

Method
Take a pressure cooker, add all the above ingredients, add 1 1/2 cups of water, pressure cook and give 4 whistles. Let the pressure release, then open the cooker. Take a small pan. Add oil, let it heat. Add the cumin seeds and curry leaves. Let the cumin seeds splatter. Add the seasoning to the usal. Let it simmer on a low heat till the water reduces. Garnish it with coriander leaves. Serve the Usal with Pav, chopped onions and lime.

For the Masala paste
Ingredients
1 small size Onion sliced
2 tbsp fresh Coconut grated
3 Garlic cloves
1 small piece Ginger
1 Dry Red Chilli
1/2 tsp Fennel seeds
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds
Rock Salt to taste
1/4 tsp Oil

Method
Take a pan, add oil. Let it heat. Add onion,sauté the onion on a low flame. As the oil is very less, it may tend to burn, add 1 tbsp oil, add ginger, garlic, red chilli, fennel seeds, coriander seeds, cumin seeds and stir fry for 2 minute. Remove it from the pan and keep it aside. In the same pan add the coconut and stir fry the coconut for 2 minutes till brown. Oil is not required stall as the coconut releases it's oil. Add all the roasted masala and salt in the grinder to make a paste. Add little water when required while grinding.

Goda Masala
Ingredients
1/4 cup Coriander seeds
2 tbsp Cumin seeds
2 tbsp Caraway seeds
1/2 tbsp a Stone flower
4 Dry Red Chilli
1/4 tsp Asafoetida
2 sticks of Cinnamon
2 Cloves
1 Black Cardomon
2 Green Cardomon
1 tsp Turmeric powder
Salt to taste
1/4 cup Dry Coconut grated
4 tsp Sesame seeds
1/4 tsp Oil

Method
Dry roast the coconut and the sesame seeds till brown on a low flame. Keep it aside. Add oil in the same pan. Add the oil. Let it heat. Add the red Chilles, coriander seeds, cumin seeds, caraway seeds, stone flower, pepper corn, cinnamon sticks, cloves and black and green cardomon. Roast it on a low flame till a aroma of the spices spread in the kitchen. Take off the gas, mix the sesame seeds, coconut, turmeric powder, asafoetida and salt with the spices. Let it cool. Grind in to a fine powder. Store it in a air tight container in a dry cool place.

Saturday 12 September 2015

Crispy Sabudana /Sago Dosa

Crispy Sabudana /Sago Dosa
Ingredients
2 Cups of Sago soaked in 2 cups of water overnight
2 Green chillies chopped
1 Tomato finely chopped
1 big Potato peeled and grated
1 tbsp Coriander chopped
1/2 tsp Cumin seeds
Salt to taste
Ghee

Method
Take a pot add 4 cups of water, add salt. Let it boil. Add the sago. On a low flame stir the sago and cook it for 5 minutes or till it becomes into a thick batter. Take it off the flame. Let it cool a bit. Add the rest of the ingredients except ghee. Mix it. Add water if required as the batter tends to become thicker. Take a flat skillet. Add 2 ladle of the batter. Spread it on the skillet. Add a tsp of ghee. Cook on low flame till it becomes crispy. Serve it with green chutney.

Wednesday 26 August 2015

Flattened Rice and Oats Thatte (Plate) Idlis

Flattened Rice and Oats Thatte (Plate) Idlis
Ingredients
2 cups thick Flattened Rice
1 cup Oats
1 Cup Urid dal
1/2 cup Rice
1/4 cup Grated Coconut
Salt to taste
Water Or Butter milk
Sesame Oil

Method
Wash and soak the dal and rice for 5 hours. Grind the dal and rice into a thick dropping consistency. Leave it overnight to ferment. Wash the flattened rice and add it into the batter, add oats, salt and coconut. Add water or buttermilk to get the right consistency of the batter. Keep it for 10 minutes.... If required add more water or butter milk.... as oats and flattened rice soaks up the liquid. Take small size plates, apply oil and pour the batter. Steam the idlis in a steamer. Serve hot with green tomato and garlic chutney and sesame and onion chutney....

Green Tomatoes and Garlic Chutney
Ingredients
2  big Green Tomatoes
4 Garlic cloves
2 or more Green chillies as per the taste
1/4 cup Coriander leaves
Salt to taste

Method
Grind all the above ingredients into a thick paste.
 

Sesame seeds and Onion Chutney
Ingredients
2 tbsp Sesame seeds
1 big Onion sliced
2 dry red Chillies
Salt to taste
1 tsp Sesame seed oil

Method
Take a pan, add oil, onion, red chillies and sesame seeds. Fry it till the onions become translucent. Add salt and once it cools down, grind it.

Tuesday 25 August 2015

Mini Green Moong Dal Uttappa (Split Green Gram Uttappa)

Mini Green Moong Dal Uttappa (Split Green Gram Uttappa)
Ingredients
3 cups Green split Moong dal
1 tsp Ginger grated
1 Onion finely chopped
1 Tomato finely chopped
2 or More Green chillies chopped
2 tbsp Coriander leaves chopped
Salt to taste
3 tbsp Oil

Method
Take the Green split Moong dal , wash and soak for 6 hours and grind it into a thick batter and kept it over night to ferment. Add ginger, salt, onion, tomato, green chillies and coriander leaves. Take mini Uttappa pan. Add a ladle full of batter in each cavity. Drizzle oil on top. Cover and cook from both the sides till brown in colour. Serve with tomato ketchup and green chutney...

Hinger Kochuri ( Asafoetida Kachuri) and Aloor Tarkari (Potato Gravy)

Hinger Kochuri ( Asafoetida  Kachuri) and Aloor Tarkari (Potato Gravy)
For the stuffing
Ingredients
1/2 cup Urad dal washed and soaked for 1 hour or more..
2  Green chillies
1 tsp Ginger paste
1/2 tsp Asafoetida/Hing
1/4 tsp Nigella seeds
1/4 tsp Fennel seeds crushed
Salt to taste
1 tbsp Oil

Method
Drain the water and grind it to a paste with the green chillies. Avoid adding too much of water while grinding. In a non stick pan heat the oil and add nigella seeds and Fennel seeds, once they start to crackle then add in the hing. After few seconds add the ginger paste. Sauté for few minutes, add the dal paste,  and salt. Cook on low flame and stir continuously till the dal has dried up and it starts to form a dough. Keep it aside.

For the dough
Ingredients
2 cup All purpose flour /Maida
2 tbsp oil
Salt to taste
Oil for deep frying

Method
Take all purpose flour in a mixing bowl, add salt and oil. Mix it well. Add little water at a time and start kneading the dough. Knead  the dough for 5 minutes. The dough has to be semi soft. Keep it covered aside for 30 minutes. Take a tennis ball size dough and flatten it on the palm, make a dent in the center  of the dough and add a lemon size stuffing in the centre. Bring the sides of the dough together to cover the stuffing and roll to make a smooth ball. Repeat with the rest of the dough. Heat enough oil in a kadhai/ wok for frying, let the oil heat.  Lightly oil your rolling surface and the rolling pin. Place the stuffed dough ball on the rolling surface and roll the dough into a flat. Slide one kachori in the oil. Fry tilll golden or light brown on each sides. Take it out on a paper towel and serve hot with Aloor tartari (Potato Gravy)

Aloor Tarkari ( Potato Gravy )
Ingredients
4 medium size Potatoes boiled, peeled and cut into 4 pieces
1 Tomotao chopped
2 Green chillies slit
1/2 tsp Ginger paste
1/2 tsp Cumin seeds
2 pinch of Asafoetida
1/2 tsp Sugar
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1/4 tsp Chilli powder
1/2 tsp Coriander powder
1 tbsp Oil

Method
Take a pan, add oil. Let it heat. Add cumin seeds and let it crackle. Add green chillies and asafoetida. Sauté it for few seconds. Add the  ginger paste and sauté it for another few seconds. Add the chopped tomato, salt, sugar, garam masala powder, coriander powder, chilli powder and turmeric powder. Stir it and add 1/4 cup water. Let it simmer till the masalas have cooked well. Add the potatoes and mix it, add 1 cup water and let it simmer for 10 minutes. Serve it hot.

Koraishutir Kochuri / Green Peas Kachuri


Koraishutir Kochuri / Green Peas Kachuri
This dish is quintessentially made in winter and served for breakfast with alur dum (Curried Potato) or cholar dal (Split Chickpea Dal), but it can also be eaten for snacks, lunch or dinner. This is also made for weddings or for occasions. It’s a fried flatbread stuffed with green peas. The green peas are ground into a paste. It’s then sautéed with spices. The pea stuffing is then stuffed a dough, rolled into a disc and fried. 
For health reasons you can take 50 percent all purpose flour and 50 percent wheat flour. 

For the dough
Ingredients
1 cup  All Purpose flour
1 cup Wheat flour
1 tbsp Oil
Salt to taste
Water as required
Method
Take all the dry ingredients and oil and mix it well. Add water and make a firm dough knead it well. Make small balls from the dough and keep it aside.

For the Stuffing
Ingredients
150 grams peas made in to paste with 1 Green Chilli
1/2 tsp Ginger Paste
Salt to taste
1 tsp Sugar 
1/2 tsp Cumin seeds or Nigella seeds
1/2 tsp Asafoetida
1 Bay Leaf
1 Dry Red Chilli
1 tsp Bhaja or roasted masala ( 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 dry chilli roasted and powdered)
1 tbsp Oil

Method
In a wok and add oil, let the heat up. Reduce the flame. Add cumin seed or nigella seeds, let the seeds crackle. Add the bay leaf, red chilli and asafoetida. Sauté for a few seconds. Add ginger paste and continue to cook for another few seconds. Add the pea paste, stir and cook the paste for a minute. Add sugar, stir the paste. Add salt and continue to cook pea paste, till starts to leave the sides and form a dough, add the roasted powder masala and mix it well. Take of the gas. Keep it aside to cool down. 


For making the Kochuri
Ingredients
Dough
Pea Stuffing 
Oil for frying 

Method
Heat the oil for frying in a kadai. Take a lime size dough ball, flatten the dough. Now take a small portion of the peas stuffing and roll the stuffing into a ball.  Place the stuffing in the centre of the fattened dough. Cover up the stuffing with the dough, apply little oil and roll the dough into a disc. Repeat the process. Fry the Kachuris in hot oil and serve it with Alur dum.

Tuesday 11 August 2015

Ghee Mysore Masala Dosa


Ghee Mysore Masala Dosa
Ingredients
1 big bowl of Dosa Batter
1/2 cup Ghee
1 of each vegetables sliced - Onion, tomato and capsicum
1 of each vegetables grated - Carrot and beetroot
Garlic chutney- (5 garlic cloves, 4 dry red chillies and salt to taste) - add little water and grind all the ingredients together
Mullapudi powder
Method
Take a dosa tawa. Add the dosa batter, spread the dosa batter and wait for few minutes. Add 1/2 tbsp of ghee, 1/2 tsp of Mullapudi powder and 1 tbsp of garlic chutney. Spread the chutney all over on the dosa. Add little of all the vegetables. Mash the vegetables with the masher. Let the dosa cook for 3 to 4 minutes till brown in colour. Roll the dosa and server it with Sambar and coconut chutney....