Pongal for Prasadam | Sweet Pongal | Khara Pongal

Pongal

First of all "Wish you all a very happy Pongal"

Sankranti / Pongal Fest is approaching and I am sure we are all so excited about the new year. Needless to say, we end up enjoying numerous Pongal varieties during our visits to our friends and relatives.

MIL usually makes this as prasadam for Goddess Lakshmi Devi. And for sure we will have this as prasadam after the morning pooja on the Sankranti day.

This is one of the varieties which is a mix of Salt and sweet versions of Pongal. Very delicious and I bet there is no other recipe simpler and quicker than this. :)

Ingredients:

Rice : 1/2 cup

Moong Dal - 1/2 cup

Jeera - 1 tspn

Black Pepper - 1 tspn (Lightly crushed)

Turmeric - a pinch

Salt to taste

Water : 2 cups

To garnish

Fresh coconut - 1/2 cup

Sugar - 1/4 cup

Ghee - 2 - 3 tspn

Method:

1) In a cooker, wash rice and dal and add all the except the ones in To garnish and let it whistle thrice.

2) Once done, mix all the ingredients well and serve hot topping it up with fresh coconut, sugar and ghee.

3) Pongal is ready to be served for Lakshmi as prasadam.

Cheers!

Madhavi

Godi Upittu | Wheat Rava Upma | Goduma Rava Upma

Godi Upittu | Wheat Rava Upma | Goduma Rava Upma

Ingredients:
Wheat Rava - 1 cup (Pre-roasted)
Green chillies - 2 nos (Finely chopped)
Coconut - 1/4 (Optional)
Hot Water - 2 cups
Mustard seeds - 1 tspn
Channa dal - 1 tspn
Urad dal - 1 tspn
Curry leaves - 4 - 5 nos
Onion - 1 no. (finely chopped)
Tomato - 1 no. (finely chopped)
Salt as per your taste.
Ghee for garnishing (Optional)
Oil for tempering - 2 tspn

Method:
1) In a pan, add oil, and once hot, add mustard seeds.
2) Once they splutter, add channa dal and urad dal and fry them till they turn golden brown.
3) To this add green chillies, curry leaves, Onion and add little salt and saute for a minute.
4) To this add tomato and saute for another minute.
5) To this add Water and add salt to taste if required.
6) Once the water starts to boil add wheat rava slowing mixing it into the boiling water.
7) Once done, close the lid on the pan and let it cook for 1 minute.
7) Now, open the lid and add ghee and close again and let it cook for another minute and turn off the stove.
8) Serve hot with chutney powder / Pickle / even chutney of your choice.

Cheers!
Madhavi

Carrot Dosa

Carrot Dosa

This is the most easy and tasty breakfast which I can think of while I dont have any batter ready at home for idlis or dosas. You don't have to bother for making the dosa mixture by spending time soaking and grinding, and fermenting. This recipe best suits working women and bachelors as well who usually are rushing to office in the morning or reaching home really late and looking for what to eat for dinner. :)

Enjoy making this easy delicious dosas.

Ingredients:
Dosa Batter - 1 cup (I used left over dosa batter) Optional
Rice flour - 1/4 cup
Maida/ All purpose flour - 1/4 cup
Rava - one hand ful (optional)
Wheat flour - one hand ful (optional)
Salt to taste
Green chillies - 2 tspn (Finely chopped) If you don't have green chillies, you can use Chilly powder
Curry leaves - 2 tspn (Finely chopped)
Coriander leaves - 2 tspn (Finely chopped)
Fresh Coconut - 2 tspn (grated) Optional
Jeera - 1 tspn
Sour Yogurt - 1/4 cup (If you are not using Dosa batter)
Onion - 1  no. (Finely chopped)
Carrot - 1 no. (Grated)
Water - enough to mix the batter

Method:
1) Mix all the ingredients into a fine batter. Keep the consistency like dosa batter.
2) Take a flat pan, and once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread it in circular motion forming a thin (As thin as you can) dosa.
3) Spread oil around the dosa and allow it to cook/roast well.
4)Take a spatula and try to lift the dosa starting from the edges
5) Server these dosas with any chutney or even chutney powder or eat it just like that :)

Note:
1) You may not be able to make very thin dosa. It would be slightly thick.
2) If you don't like the onion and carrot mixture to be mixed in the dosa batter, you can even spread it on the dosa while its cooking.
- For this, just saute the onion, coriander, carrot curry leaves on the flat pan with 1/2 tspn of oil and salt as per taste and keep it aside. And spread 1 - 2 tspn on this mixture on the dosa.
3) You can add ragi flour as well to this mixture.

Sending this recipe to : http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

 
Cheers!
Madhavi

Ragi Dosa

Instant Ragi Dosa

Ingredients:
Left over dosa / idly batter
Ragi flour - 1 cup
Maida / All purpose Flour - 1/4 cup
Jeera - 1/4 tspn
Green chillies - 2 nos. (Finely chopped) You can substitute it with Chilly powder as well
Curry leaves - 1 tspn finely chopped
Coriander leaves - 2 tspn
Onion - 1 no. (finely chopped)
Carrot - 1 no. (Grated)
Ginger - finely grated 1 tspn
Yogurt - 1/4 cup
Salt to taste
Water as required
Oil for making dosas

Method
1) In a vessel, mix all the ingredients by adding enough water to bring the batter to the right consistency. (Make it little more thinner than the usual dosa batter)
2) Now, heat a flat pan, and once its hot, pour this mixture around the pan to form a circle (You may not be able to use the spoon to turn it around the pan). Keep on medium flame.
3) Pour 1 tspn of oil around the dosa, and once its cooked turn it around to cook on the other side.
4) Now dosa is ready to be served with any favourite chutney of your choice

Notes:
1) Make sure you are cooking the dosas on low - medium flame, as ragi need more time to cook.
2) If you have any left over dosa batter, you can add the same mixture and make use of it.
3) Instead of adding raw onions to the batter directly, you can roast the onions along with some grated carrot and coriander leaves with little oil and add salt to it and add this mixture on top of the dosa and serve.

Sending this to http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

Cheers!
Madhavi

Ragi Malt

Ragi malt:

For Ragi malt powder / mix
Ingredients to dry roast:
Red Ragi - 1 kg
Wheat  - 1/2 kg (Sharabati godi)
Green Gram - 100 grm
Roasted Channa - 100 grm
Barley - 50 grm
Black eyed peas  - 50 grm
Horse gram - 50 grm
Sabudana - 50 grm
Poppy Seeds - 50 grm
Almonds - 50 grm
Cashew nuts - 50 grm

Other ingredients:
Kesari - 1 box (Optional)
Rock sugar / Kalsakre - 1/2 kg (Broken into small pieces)
Cardamon powder- 50 grm

Method:
1) Dry roast all the ingredients listed in "Ingredients to dry roast" and keep aside.
2) Now, either blend them together along with the ingredients listed in other ingredients in home blender or blend them in power mill blender/food processor which can be commercially available.

For Ragi Malt:
Milk - 1 cup
Water - 1/4 cup
Ragi malt powder : 1 tsp
Sugar (Optional)

Method for preparing the malt
1) Mix ragi malt powder with water and bring the mixture to a boil, by continuous stirring to avoid any lumps and sticking of the mixture at the bottom.
2) Now, to this add milk and bring it to a boil again.
3) Next, add sugar for extra sweetness if required and the drink is ready to be served hot or cold.

Note:
1) This is a perfect drink for those who want to lose weight and yet not missing on any required nutrients which is required for a healthy lifestyle.



2) This powder can be kept refrigerated for months and still retain the freshness. Hence, you can make this powder in bulk and blend the mixture in a powder mill which will be a better and easy option.

Sending this recipe to http://vardhiniskitchen.blogspot.com/2012/01/zesty-palette-series-3-new-u-event.html

Cheers!
Madhavi

Onion Rice

ಈರುಳ್ಳಿ ಚಿತ್ರಾನ್ನ

My lunch today.  ನೆನ್ನೆ ಶೇಷ ಇವತ್ಹಿನ ವಿಶೇಷ :)

Enjoyed limited Onion rice. Easy and tasty recipe.

Ingredients:

Rice 1 cup (Previous days rice also will do)
Ground nuts 2 - 3 tbl spn

Chana Dal - 1 tbl spn
Urad Dal - 1 tbl spn

Oil - 2 - 3 tbl spn

Curry leaves 3-4

Onions: 2 nos. (chopped)
Green chillies 3 - 4 nos .
Fresh coriander leaves - 1/4 cup finely chopped.

Turmeric - 1/4 tspn
Salt as per taste
Sugar a pinch.  (Optional)

Method:

1)Cook rice with a spoon of oil, such that each grain is separate and keep aside. I used previous day's rice.

2) Heat oil in a kadai; Temper with mustard seeds, peanuts, chana dal, urad dal, curry leaves, then add the chopped green chillies and fry till done.  Now add chopped onions and add salt immediately (Make sure the groundnuts are roasted just nice not under fryed or over fryed..)

3) Add this mixture to the cooked rice and add chopped coriander leaves and mix well.

4) Check for the seasoning and serve hot...

Sending this to http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html

Cheers!

Madhavi

Chitranna Masala Dosa

Chitranna Masala

This is one of a forgotten dishes or rather taste since 1980s. Not many of us have thought of such a combination even.

This a combination of Lemon rice with Hot Dosa. Its best recipe or best made while you have shortage of dosa batter and very little rice at home (Which is not enough for all) This is how you can combine and make it tasty and a fulfilling breakfast.

Ingredients:

Rice 1 cup (Previous days rice also will do)
Ground nuts 2 - 3 tbl spn

Chana Dal - 1 tbl spn
Urad Dal - 1 tbl spn

Oil - 2 - 3 tbl spn

Curry leaves 3-4

Lemon juice - 3-4 tspns

Green chillies 3 - 4 nos .
Fresh coriander leaves - 1/4 cup finely chopped.

Turmeric - 1/4 tspn
Salt as per taste
Sugar a pinch.  (Optional)

Dosa batter - left over one should be ok.

Method
To make Lemon Chitranna:

1)Cook rice with a spoon of oil, such that each grain is separate and keep aside. I used previous day's rice.
2) Heat oil in a kadai; Temper with mustard seeds, peanuts, chana dal, urad dal, curry leaves, then add the chopped green chillies and fry till done and add salt (Make sure the groundnuts are roasted just nice not under fryed or over fryed..)
3) Add this mixture to the cooked rice and add lemon juice and chopped coriander leaves and mix well.

4) Check for the seasoning and serve hot...

To make masala dosas
1) Take a flat pan, and once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread it in circular motion forming a thin dosa.
2) Spread oil around the dosa and allow it to cook/roast well.

3) On this place one or two tble spn full of chitranna masala in the center of the dosa.

4) Take a spatula and try to lift the dosa starting from the edges.

5) Close the dosa on the masala and put it on the serving plate.

6) Top it up with some butter. and serve with coconut chutney and sambar.

Sending this to :  http://www.simplysensationalfood.com/2012/01/event-announcement-lets-cook-with-left.html



Cheers!
Madhavi

Rava Idli / Steamed Semolina Idli

Rava Idli

One of the best in the menus of Darshani's in Bangalore. Its steamed, healthy and very
tasty. The best part is its instant and no preliminary preparations to it. Here you go with the recipe

Ingredients:
Semolina / Rava - 1 cup
Sour / Fresh Curd - 1/2 cup
Water - 1/2 cup
Coriander leaves - 1/2 cup (finely chopped)
Mustard seeds - 1 tspn
Urad dal - 1 tspn
Channa Dal - 1 tspn
Cashews - 1/4 cup (Optional)
Oil for roasting the rava. - 2 tspn
Salt to taste
Grated Carrot - 1/2 cup (Optional)
Peas - 1/2 cup (optional)
Soda - a pinch (optional)

Method:
1) Roast semolina with 1 tspn of oil  till the rava turns light golden brown and transfter into another plate and keep aside.
2) In the same pan, add another tspn of oil and once hot, add mustard seeds, cashews, urad dal and channa dal and
3) once they turn golden brown pour the roasted semolina into the oil and give it a good mix and keep it aside.
4) To this mixture, add 1/4 cup water, salt, curd, coriander leaves and mix well and keep this mixture aside for about 10 mins.
5) Just before steaming the idlis, check the above mixture, it should be idly batter consistency. If not, add the remaining water and now add soda and give it a good mix.
6) Now, take the idli plates, and place 3-4 peas in each part of the plate and place one layer of grated carrot over the peas.
7) On this pour the batter covering the green peas and carrot. Do not pour the batter too full. Just pour 3/4 of the portion, giving the idlis space to get fluffy.
8) Now place the filled plates in the idli cooker or steamer and steam for about 15 - 20 mins.
9) Check if the idlis are cooked by piercing a knife or a tooth pick right in the center. If it comes out neat and clean, then the idlies are cooked.
10) Now scoop the idlis from the stand and place it on the serving plates upside down.
11) The green peas and carrots would look lovely with a grt colour combination and needless to say, the idlis would taste yum. (While I made these, I was in a hurry so, did not put the green peas and carrot at the bottom of the idlis :( )
12) Serve hot with any chutney or sagu of your choice.

Cheers!
Madhavi

Green Peas Dhokla

Dhokla

This is one of my favourite steamed Gujrati snack and I was wondering how do I make it as fluffy as we get in the sweet stalls back in India.

That's when, I got the message that one of my Friend does amazing dhoklas and checked with her on the recipe. This is what my expert friend advised me, and the Dhokla's came out excellent. Thanks a lot Rikta for your valuable input. :)

Here you go with the recipe.

Ingredients
for the batter:
Besan - 1 cup
Semolina - 2 tspn
Salt to taste
Buttermilk - 1.5 cups (Approx)
Eno/Soda - 2 tspn or as desired
Ginger - 1 tspn (Grated)
Green Chillies - 2 (Finely chopped)
Peas - 1/2 cup (Optional)

For the seasoning:
Oil - 1 tspn
Mustard seeds - 1/2 tspn
Sesame seeds - 1/2 tspn
Dry red chilli - 1 no (Broken)
Coconut - 2 tspn
Lemon juice - 2 tspn

Method:
1) In a bowl, mix the dhokla batter with all the ingredients listed under "For batter), except for eno/soda and keep aside.
2) Take a cooker vessel or a plate in which you wish to steam the dhoklas and grease it with some ghee or oil and keep aside.
3) Just before you want to steam heat the water in a cooker.
4) Now, mix eno / soda to the batter mix gentle and pour this mixture in the cooker vessel and place it in the boiling water.
5) Steam it for about 10-15 mins and turn off the stove.
6) Once done, take a pan, add oil, and once hot, add mustard seeds, red chillies and sesame seeds and hing and pour this mixture over the dhokla and using a spoon spread it all over the vessel.
6) Take a knife cut the dhoklas into the pieces of desired shape, and
7) Pour lime juice mixed with sugar and sprinkle some coconut.
8) Dhoklas are ready to be served hot with tamarind chutney and green chutney

Note:
1) The peas can be added after blending it to a smooth paste into the batter and then steam it for better taste and consistancy.
2) Optionally, you can also puree palak, or any vegetable of your choice.

The above updates are after receiving feedback from Rikta. :)

Cheers!
Madhavi

Gobi Paratha

Gobi / Cauliflower Paratha

Ingredients:
For the dough:
Wheat flour : 1 cup (for the dough)
Wheat flour : 1/2 cup (For making parathas)
Salt to taste
Sugar - 1/2 tspn
Water - just enough to make a dough
Oil for making parathas

For the stuffing:
Cauliflower : 1 cup (Finely chopped)
Onion ; 1/2 finely chopped
Chilli powder : 1/2 tspn
Garam masala : 1/4 tspn
Chat masala : 1/4 tspn
Salt to taste
Oil - 1 tspn

Method:
1) In a mixing bowl, add wheat flour, salt, sugar and using water as required make a soft dough and keep aside.
2) In a pan, add oil, and once hot, add onions and once they are done add cauliflower and cook well.
3) Now, add chilli powder, garam masala, chat masala and salt to taste and mix well and cook for another minute.
4) Keep the mix aside.

For making the parathas
5) Make a large orange size ball out of the chapati dough and roll into a circle.
6) Take one spoon full of cauliflower and place it in the middle of the small chapati and close all the sides.
7) Pat the stuffed dough with some wheat flour and roll again to form a larger circle.
8) Heat a pan and put the rolled paratha and cook it on both sides and
9) You can use oil / butter to spread over the parathas while they are cooking.
10) Repeat the same for rest of the dough and serve with curds and pickle. You can also eat with your favourite subjis too.

This recipe is going to http://vardhiniskitchen.blogspot.com/2011/12/lgss-stuffed-paratha-event-announcement.html by Vardini



Cheers!
Madhavi

Omelet Chitranna Masala / Omelet Fried Rice

Omelette Chitranna Masala / Omelette Fried Rice

Today was the day when my husband was back home a little earlier than usual for his lunch. And I had to rush to work, so just cooked the basic preparation of rice and dal (this is just nice for my 14 months old uff not old, infant son). Planned to complete cooking when I am back home at noon.

So, my hubby grabbed this opportunity to make one of his delicacies and that's with egg. We are eggetarians and so use egg at times in our cooking. We have seen this kind of dish on the streets of Kuala Lumpur and hence want to call this a Malaysian Cuisine :)

Here is one of the quick and easy and a nutritional lunch which anyone can think of.

Ingredients for this recipe:
Fried Rice (I used Onion Rice) - 1 cup
Egg: 1
Chilli powder - 1 pinch
Salt to taste
Oil - 1 tspn

Method:
1) In a bowl, break the egg and beat it well.
2) Now, add salt and chilli powder and mix it well.
3) Take a pan/ tava and pour this mixture to make omelet.
4) Once its cooked, add the Fried rice in the middle and fold it on all 4 sides to form filled omelet square.
5) Its ready to be served with sauce of your choice.

Cheers!
Madhavi

Onion Chilli Uthappam

Onion Chilli Uthappam

A delicate most tasty recipe in dosa corner. I can call it a Indian spicy pizza and its so tasty....

Ingredients

For the batter:

Urad dal - 1 cup

Dosa Rice - 3 cups

Channa Dal - 2 tbl spn

Toor Dal - 2 tbl spn

Fenugreek seeds - 1 tbl spn

Beaten rice / poha - 1 handful
Sugar - 1 tbl spn
Salt to taste.

For Toppings
Onion - 1 Large finely chopped
Green chillies - 2 nos finely chopped
Carrot - 1 small grated
Coriander leaves - 2 strands chopped
Curry leaves - Around 15 leaves finely chopped
Tomato - 1/2 coarsely chopped (Optional )
Ground nuts (broken) - 1/2 cup fried
Mustard seeds - 1/2 tsp

Method:

1) Soak all the above ingredients together for about 8 hours with sufficient water

2) Then, grind the mixture into a fine paste and add salt to this and set aside to ferment for about 8 hours.

(I usually soak the mixture in the morning, grind in the night before going to bed, and let it to ferment through the night)

3) Once the batter is fermented (You will notice a increase in quantity so place the bowl on a big plate or give enough space in the bowl for the mixture to increase) give it another good mix with some sugar and its ready to make dosas.


Making of Uthappam:
1) Take a flat pan, and once it is hot, put 1 tsp oil, mustard, add onion, chillies, green leaves and saute for 30 seconds in medium flame. Transfer the lightly fried mix to another plate.
2) On the same flat pan, once it is hot, take one cup full of dosa batter and pour it in the center of the pan, and spread lightly  in circular motion forming a thick dosa.
3)Evenly spread the onion mix on the batter quickly, sprinkle ground nuts, carrot  and press using spatula so that the mixture settles well with batter.
4) Spread oil around the dosa and allow it to cook/roast well.
5)Take a spatula and try to lift the dosa starting from the edges.
6)Top it up with some butter. and serve with chutney or sambar.

Cheers!
Madhavi

Mallige Idly / Rice Idly

ಮಲ್ಲಿಗೆ ಇಡ್ಲಿ

My Mother in law makes the best idlis and we all love to eat them dozens when she makes. We usually will have idlies all day if we have the batter ready at home. We dont get bored to eat them at all. (its healthy and tasty) ;)

Ingredients:

Idly rice - 1 cup

Urad dal (Whole) 1/2 cup

Poha / Beaten Rice - one handful.

Salt - a pinch

Soda - a pinch (Optional)

Ghee - 2  tbl spn

Method:

1) Soak all the three ingredients separately for about 8 hours with sufficient water

2) Then, grind each separately into a fine paste and mix them together with salt and set aside to ferment for about 8 hours.

(I usually soak the mixture in the morning, grind in the night before going to bed, and let it to ferment through the night)

3) Once the batter is fermented (You will notice a increase in quantity so place the bowl on a big plate or give enough space in the bowl for the mixture to increase) give it another good mix, and add soda and beat it well.

4) Now take the Idly plates, slightly grease them with ghee and pour the mixture into the idly plate and steam it for 5 mins. (as shown in the pic)

(You can use the pressure cooker as well, but do not put the weight on it)

5) Once the idlis are steamed scoop them out carefully using a sharp edged spoon.

6) Serve hot with Coconut chutney / Sambar.

Cheers!

Madhavi

Coconut Semolina / Kobbari Uppittu / Upma

Coconut Upma / Coconut Semolina

How many times are you bored to spent hours making dosa in the morning, or making chutney for idly and making it a detailed breakfast.

Today is one of those days, where I ran out of bread and NO Batter in the fridge to make dosas. I was looking to make something quick as I woke up late after a late Sunday night. (I know it is a bad planning) Sometimes its good to get lazy. :)

Yeah, this is a quicky and fortunately one of my husband's favourite breakfast too. So, here you go with this less than 10 min recipe. :)

Ingredients:
Semolina - 1 cup (Pre-roasted)
Ginger - 1 inch Piece finely chopped
Green chillies - 2 nos (Finely chopped)
Coconut - 1/4 to 1/2 cup
Milk - 1 cup
Hot Water - 1 cup
Mustard seeds - 1 tspn
Channa dal - 1 tspn
Urad dal - 1 tspn
Salt as per your taste.
Ghee for garnishing (Optional)
Oil for tempering - 2 tspn

Method:
1) In a pan, add oil, and once hot, add mustard seeds.
2) Once they splutter, add channa dal and urad dal and fry them till they turn golden brown.
3) To this add Water and Milk together and add salt to taste
4) To this add ginger, coconut and bring it to a boil.
5) Add semolina slowing mixing it into the boiling water making sure there are no lumps formed.
6) Once done, close the lid on the pan and let it cook for 1 minute.
7) Now, open the lid and add ghee and close again and let it cook for another minute and turn off the stove.
8) Serve hot with chutney powder / Pickle / even chutney of your choice.

Cheers!
Madhavi

Cheese and Onion Toast

Cheese and Onion Bread Toast

Bread has become our most common breakfast during working days. And I wonder how anyone can eat slices of bread with Orange marmalade  or Mixed fruit jam (The spread that I have at home) always. :) So, after a leisure reading of my blogger recipes I came up with my own recipe.

This recipe is mostly cooked using a Oven, but I tired without oven and it was excellent. A perfect morning with Bread toast and a glass of Orange Juice.

Enjoy the recipe!

Ingredients:
Bread - 2 slices
Cheese - 1/2 cup (Grated or you can also use Pasta Cheese)
Onion - 1/2 (finely chopped)
Green Chillies - 2 nos or as per your taste
Tomato - 1/2 (finely chopped)
Milk - 2 tsp
Chilli powder - 1/2 tsp
Italian herbs - 1 dash
Salt as per taste

Method:
1) Lightly toast the bread and keep aside.
2) Take a pan on medium heat and add cheese, onion, green chillies and tomato and mix well with little salt.
3) Make sure the raw smell of the onion leaves and now, add chilli powder and Italian herbs and give it a mix.
4) To this add milk, (Make sure the mixture is not too dry coz you need to spread it on the bread) and mix it well and cook for another 30 secs and turn off the flame.
5) Now, take this mixture and spread on one side of the bread and toast it on the tava/griddle or even better if you have a oven just grill it in the oven.
6) Now cut the bread diagonally (Or in your own way) and serve with tomato sauce and mayonnaise.

Cheers!
Madhavi

Rice flour flat bread | Akki Rotti

Rice flour flat bread

Ingredients:
Rice Flour - 3 cups
Jeera - 1/4 tspn
Curry Leaves - 6-8 (Finely chopped)
Onion - 2 (Finely Chopped)
Carrot - 1 grated
Coyote squash or seeme badinekayi - 1/2 grated
Coriander leaves - 1/4 cup finely chopped
Green chillies - 3 nos (Finely Chopped)Mixed
Salt to taste
Butter - 2 tspn
Oil to toast each roti
Water as required

Method:

1) Take a broad vessel and spread the butter all over the vessel and eventually the butter starts to melt and becomes thin.
2) Now, add onions, grated vegetables, salt, jeera, green chillies, curry leaves, coriander leaves and mix well.
3) To this add the rice flour and mix well. (The water in the vegetables will be 90% sufficient to mix to form a dough) If required add little water to the above mixture and mix it well to form a smooth dough and keep aside.
4) Now divide the dough into big orange size balls and keep aside.
5) Take a flat pan, and grease it with 1 tspn of oil, and take one portion of the dough and spread it flat on the pan, to form a thin bread.
6) Now using your index finger make 4 small holes on the bread. (This will help the oil and heat spread evenly and roast the roti well). Pour 1 tspn of oil around the spread bread and
7) Keep this pan on medium heat and close it with a lid.
8) Once the bread is toasted on one side, turn it around and toast it on the other side too.
9) Now, roti is ready to be served.
10) Garnish akki roti with butter and serve with ground nut chutney.

Cheers,
Madhavi

Methi Paratha / Fenugreek Leaves bread

Methi Paratha

Ingredients:

Wheat Flour - 2 cups
Kasoori methi - 2 handful
Onion - 1 Finely Chopped
Coriander Leaves (Optional)
Chilli Powder - 1/4 tspn
Garam Masala Powder - 1/4 tspn
Coriander Powder - 1/4 tspn
Jeera Powder - a pinch
Turmeric powder - a pinch
Salt to taste
Oil - 2 tspn
Warm Water - 1 cup
Butter to garnish.

Method:

Mixing the dough
1) In a vessel add wheat flour and add Kasoori methi, and all the dry powder and mix well.
2) Mix the flour adding warm water little by little and make a nice dough and set it aside for at least 15 min.

Making Parathas
3) Make orange sized balls out of the dough and roll them into thin rounds.
4) Heat a flat pan, once hot put this flattened paratha on the pan and roast them on both the side. Adding oil on each side is optional.
5) Once done, add some butter to garnish
6) Serve hot with Pickle, Yogurt, or any subzi.

Cheers!
Madhavi

Bottle guard Paratha / Bread

Bottle Guard Paratha / Indian Flat Bread



Ingredients:
Wheat Flour - 2 cups
Sorekai - grated 1 cup
Kasoori methi - half handful
Onion - 1 Finely Chopped
Coriander Leaves (Optional)
Chilli Powder - 1/4 tspn
Garam Masala Powder - 1/4 tspn
Coriander Powder - 1/4 tspn
Jeera Powder - a pinch
Turmeric powder - a pinch
Salt to taste
Oil - 2 tspn

Method:
Cooking of the bottleguard
1) Squeeze out the water from grated bottleguard and keep it aside. (Do not throw the water/juice)
2) In a pan add little oil then add chopped onions and salt and saute for a minute.
3) Then add the grated bottle guard and saute for another 2 minutes.
4) Then add all the dry powder one by one, and also add kasoori methi by just crushing in between the palms. Saute till the raw smell disappears and cook till the bottle guard becomes soft and keep aside.

Mixing the dough
5) In a vessel add wheat flour and add the cooked bottle guard masala and mix well.
(Mix till all the water in the onions and bottle guard is used for mixing the flour. If more water is needed add the bottle guard juice) Make a nice dough and set it aside for at least 15 min.

Making Parathas
6) Make orange sized balls out of the dough and roll them into thin rounds.
7) Heat a flat pan, once hot put this flattened paratha on the pan and roast them on both the side.
8) Once done, add some butter to garnish
9) Serve hot with Pickle, Yogurt, or any subzi.

Cheers!
Madhavi

Adai - Mixed Lentils and Spices Dosa

Adai

Adai is a South Indian breakfast or can also be relished as a quick snack. It a type of Dosa, which is spicy and healthy. It is made using almost all types of lentils put together, along with some of most used spices.

Ingredients:

To soak:
Dosa rice - 2 cups
Channa dal - 1 hand ful
Urad dal - 1 handful
Moong Dal - 1 handful
Toor Dal - 1 handful
Idli rice/Salam Rice - 1 handful
Poha - 1 handful
Fenugreek seeds - 1 tspn
Sabakki/Sabudana  - 1 handful

While grinding
Black Pepper - 1 tspn
Jeera - 1 tspn
Coriander seeds - 2 tspn
Green chillies / Dry chillies as per taste (preferably 6 - 7 nos)
Hing - 1/2 tspn
Fresh coconut - 1 handful
Salt to taste

Just before making Adai
Finely chopped onions - 1 no.
Fresh coriander  - 1 hand ful

To make Adai
Oil - 1/2 cup
Butter for serving (Optional)
Jagger and Ghee (Optional)

Method:
1) Soak all the ingredients under "To Soak" for 6-7 hours.
2) After the soaking time is done, grind the mixture along with all the ingredients mentioned under "While grinding" into a batter which has consistency just like dosa batter.
3) Now, you can leave this mixture to ferment overnight or you can also use it without fermenting.
4) Now, take a pan, add 2 tspn of oil, once hot add finely chopped onions and immediately add a pinch of salt and fry it making sure its still crisp and not too soft.
5) Then add the chopped coriander leaves and add this into the ground mixture.

To make Adai
6) Heat a flat pan, and once its hot, pour this mixture around the pan to form a circle (You may not be able to make thin Adai). Keep on medium flame.
7) Pour 1 tspn of oil around the Adai, and once its cooked turn it around to cook on the other side.
8) Now Adai -topped up with some butter is ready to be served with any favourite chutney of your choice or a mixture of Jaggery and Ghee should be a good combination too.

Notes:
1) Make sure you are cooking the Adai on low - medium flame, as this mixture of lentils need more time to cook.

Cheers!
Madhavi

Rice Flour Puris

Rice Flour Puris

Ingredients:

Rice flour - 2 cups

Maida - 1/2 cup

Chilli Powder - 1 tspn

Jeera - 1 tspn

Salt to taste

Butter - 2 tspns

Hot oil - 2 tblspn (For mixing the dough)

Water for mixing the dough

Oil for deep frying

Method:

1) Take a broad vessel, and spread butter all over the vessel till it melts.

2) Now add the rice flour, maida, salt, chilli powder and jeera and mix well along with the butter which was spread in the vessel.

3) Now add hot oil and mix it well.

4) Add sufficient water to mix the flour to make a soft dough.

5) Take small portions of dough to make a lemon size balls and on a plastic sheet flatten the dough to make a small circle. (using your palms)

6) In the meanwhile, take a kadai, and heat enough oil for deep frying the puris.
7) Drop the flattened puris into the hot oil and deep fry them.
8) Now puris are ready to be served with jaggery and ghee / chutney.

Cheers!
Madhavi