Cabbage with Spring Onions

Ingredients:
Cabbage 1 Small
Green Chiles 3 – 5
Spring Onions 1 Bunch
Ginger 1 Inch Piece
Turmeric Powder a pinch
Salt to taste
Talimpu:
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tbsp
Method of preparation:
Remove outer layers, wash and finely chop the cabbage (around 2 cups).
Remove stems, wash and slice the green chiles.
Peel, wash and mince the ginger.
Remove ends, wash and chop the scallions / spring onions along with the bulb into small pieces (around 1 Cup).
Heat oil in a pan on medium flame, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and ginger.
Fry briefly and add chopped cabbage.
Fry the cabbage till it becomes a little soft still holding its crunch.
Keep stirring occasionally in the meanwhile.
Add the chopped spring onions, turmeric powder and salt.
Stir briefly and remove from heat.
Serve cabbage with spring onions with steamed rice or wrapped in roti.

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Ragi Flour Dosa

Ingredients:
Ragi Flour 1 Cup
Rice Flour 1/3 Cup
Green Chiles 2 – 4
Spring Onions 2
Curry Leaves 3
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required
Method of preparation:
Remove stems, wash and finely chop the green chiles.
Wash and tear curry leaves into small pieces.
Wash, remove ends and finely chop the spring onions.
In a mixing bowl, mix together ragi flour and rice flour into smooth batter with enough water.
Then stir in chopped green chiles, scallions, curry leaves, cumin seeds and salt.
The batter is somewhat thin and pourable or else adjust with water.
Leave the batter to sit for around 10 minutes for the flavors to enhance.
Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of ragi dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 7 – 9 inch diameter dosa.
Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining ragi dosa batter.
Serve ragi dosa with any chutney of your choice or with sambar.

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Spicy Pootharekulu

Ingredients:
Rice Paper Sheets 20
Red Chili Powder 1/2 tsp
Salt 1/8 tsp
Pure Ghee 3 tbsps
Method of preparation:
Melt the ghee and keep it aside.
Grind red chili powder and salt into powder.
Damp a kitchen towel with few splashes of water.
Place two sheets of rice paper on the damp cloth.
Damp cloth helps to make the rice sheet little pliable.
Alternatively, sprinkle few tiny drops of water onto the sheet to make the folding easier.
Layer around a pinch of red chili mixture onto the first rice paper sheet.
Pour quarter tsp of ghee all over the rice sheet.
Layer two more rice paper sheets on the first few sheets.
Spread around another pinch of red chili mixture onto the second layer.
Pour quarter tsp of ghee all over the rice sheet.
Fold one longest side onto the center of the sheets.
Fold other longest side to overlap the first folded side.
Layer a pinch of red chile mixture onto the folded strip.
Pour a tsp of ghee all over the rice strip.
Fold the ends of the sheet together once and fold the remaining part into a rectangular strip.
Repeat the same with remaining rice paper sheets.
Store the spicy pootharekulu in a tight jar and serve when necessary.

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Baingan Bharta

Ingredients:
Eggplant 1 Large
Onion 1 Large
Tomato 3 Medium
Green Peas (Fresh or Frozen) 2 Tbsps
Ginger 1 inch Piece
Garlic 2 Cloves
Green Chiles 3 – 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder 1/4 tsp
Cumin Seeds 1/2 tsp
Cilantro Few Springs
Salt to taste
Oil 1 Tbsp
Method of preparation:
Wash and pat dry eggplant.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and lightly mash the roasted eggplant.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel, wash and grate the ginger.
Peel and grate the garlic.
Wash and finely chop the cilantro.
Heat oil in a pan, add cumin seeds and fry till it splutters.
Add chopped onion and fry till it turns light brown.
Stir in sliced green chiles, grated ginger, garlic and salt.
Fry for few more minutes, stir in chopped tomatoes and cook till the tomatoes becomes mushy.
Once the tomatoes comes together, stir in cumin powder, coriander powder, red chili powder and turmeric powder.
Fry for a minute, stir in mashed up eggplant, peas and cook covered on low flame for few more minutes.
Garnish with chopped cilantro and serve baingan bharta with steamed rice.

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Arbi with Dry Coconut

Ingredients:
Arbi 4 – 6 Small
Red Chile Powder 1/2 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Dried Coconut / Kopra (Grated) 1 Tbsp
Dalia / Roasted Gram 1 1/2 Tbsps
Turmeric Powder a big pinch
Curry Leaves a Few
Salt to taste
Oil 2 tsps
Method of preparation:
Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till done which takes longer time.
Strain the arbi and once they are warm enough to handle, remove the skin and thickly slice them.
Grind dalia into fine powder using a spice blender.
If using dry coconut slices, coarsely grind them before using.
Heat oil in a nonstick pan on medium heat, add sliced arbi and fry them till they are golden brown on both sides.
In the middle of the pan, add mustard seeds, cumin seeds and curry leaves.
Once cumin seeds change color, add grated kopra and fry for few more seconds.
Then stir in ground dalia powder, red chili powder, turmeric powder and salt.
Cook on low flame for a minute or two and remove from heat.
Serve arbi with dry coconut over plain steamed rice and dollop of ghee.

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Whole Masoor Dal

Ingredients:
Whole Masoor 1 Cup
Tomatoes 2 Medium
Garlic 5 Cloves
Green Chiles 4
Red Chile Powder 1/4 tsp
Turmeric Powder a big Pinch
Salt to taste

Talimpu:
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:
Wash whole masoor dal under fresh water to remove any traces of dirt.
Wash and finely chop the tomatoes.
Remove stems, wash and slice the green chiles.
Peel and thickly slice the garlic cloves.
Place washed whole masoor dal in a vessel and pour 2 cups of water.
Pressure cook the dal for 3 whistles or until dal turns soft but not mushy.
Alternatively, boil in around 3 cups of water till the masoor is soft but whole (around 50 minutes).
Heat oil in a deep pot, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add green chiles and tomatoes.
Fry till tomatoes turn soft and kind of mushy.
Then stir in cooked whole masoor dal, red chili powder, turmeric powder and salt.
Cook on low flame for around 5 – 10 minutes for all flavors to combine.
Serve whole masoor dal with steamed rice and a crispy papad.

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Indian Guacamole

Ingredients:

Avocado 1
Onion or Shallot 1 Small
Green Chiles 1
Lemon 1
Garlic 1 Small Clove
Roasted Cumin Powder 1/2 tsp
Garam Masala a small Pinch
Cilantro few Sprigs
Salt to taste

Method of preparation:

In a mixing bowl, grate the garlic, add lemon juice and salt.
Peel and finely chop the onion.
Remove stem, wash and finely chop the green chiles.
Wash and finely chop the cilantro.

Cut the avocado into half and remove the pit.
Scoop the flesh out of the avocado with help of a spoon and mash it lightly leaving few bits untouched.
Use a pestle or just a spoon to mash up the avocado.
Add the chopped onion, cilantro, mashed avocado, cumin powder into the mixing bowl having the lemon juice and garlic.
Mix all the ingredients well and remove onto a bowl.
Serve Indian style guacamole with toasted roti or with tortilla chips.

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Boondi Poppy Seeds Curry

Ingredients:

Boondi 1 Cup
Onion 1 Small
Green Chiles 3
Milk 1 Cup
Poppy Seeds 1 tbsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Roast the poppy seeds till they change color and grind into fine paste.

Heat oil in pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
When onion turns translucent, add boondi, milk, poppy seeds paste, turmeric and salt.
Let boondi soak all the milk and cook for few minutes.
Remove from heat and serve boondi poppy seeds curry with steamed rice.

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Hot Mustard Chili Pickle

Ingredients:

Fat Green Chiles 2
Mustard Seeds 2 tbsps
Salt to taste
Sesame Oil 1/3 Cup

Method of preparation:

Wash and pat dry green chiles.
Remove stems and chop the green chiles into small pieces.
Use a spice blender to grind mustard seeds and salt into fine powder.

In a mixing bowl, add green chiles, mustard powder and sesame oil.
Mix thoroughly and pour into a clean and dry jar.
Leave it for couple of hours before using.
Serve hot mustard chili with steamed rice or with dal rice.

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Cashew Brittle

Ingredients:

Raw Cashews 1 Cup
Jaggery 1 1/4 Cups
Cardamom Powder a Pinch
Ghee 1 tsp

Method of preparation:

Grease the bottom of a tray with little ghee and keep aside.

Heat a pan on medium heat, add jaggery, remaining ghee, cardamom powder and quarter cup of water.
Bring to boil and let all the jaggery melt.
When the syrup thickens and turns more like honey, remove from heat.
Test drop the syrup in a bowl of water. If the syrup forms a somewhat hard ball when it touches the water, its done.

Add the cashews into the hot jaggery syrup and mix well to coat the jaggery with syrup.
Immediately, pour the cashews onto the greased tray and lightly pat on it to form around a inch thick formation.
Let the brittle cool off completely and then cut it into squares.
Store the cashew brittle in a tight jar and it stays fresh for couple of weeks.
Serve cashew brittle as a snack.

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Spicy Cabbage with Cumin

Ingredients:

Cabbage 1/2 Small Head
Green Chillies 2
Turmeric Powder a pinch
Cumin Seeds 1 tsps
Whole Red Chillies 3 – 4
Salt to taste
Ghee 1/4 tsp

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chillies 2
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Remove the hard stem, few outer leaves if required and chop the cabbage.
Remove stem, wash and slice green chillies.
Remove stems and break whole red chillies.

Heat a heavy pan on low heat, add ghee and cumin seeds.
Fry the cumin seeds till aromatic or till they change color.
Add the broken red chiles and briefly fry and remove from heat.
Grind the broken red chillies with cumin seeds and salt into fine powder in a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chillies, chopped cabbage, turmeric powder and salt.
Cook covered on medium flame for couple of minutes for cabbage to soften a bit.
Remove the lid and cook the cabbage till its soft with a crunch to it.
Add the cumin seeds and chilli powder and mix thoroughly.
Remove from heat and serve spicy cabbage with cumin over steamed rice and dollop of ghee.

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Garlicky Puffed Rice

Ingredients:

Puffed Rice 1 1/2 Cups
Dalia / Roasted Gram 1/2 Cup
Garlic 1 Small Clove
Red Chili Powder 1/4 tsp
Curry Leaves 2
Salt to taste
Ghee 1/2 tsp

Method of preparation:

Warm up the ghee and keep aside.
Toast the curry leaves in a shallow pan until they crisp up and break them into pieces.
Peel and grate the garlic into a mixing bowl.
Add salt, curry leaves and ghee and mix well.
Stir in roasted gram / putnala pappu and puffed rice.
Toss everything well and serve garlicky puffed rice immediately.

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Vegetable Vermicelli Upma

Ingredients:

Vermicelli 1 1/2 Cups
Potato 1 Small
Onion 1 Small
Bell Pepper 1 Small
Carrot 1 Small
Green Chillies 4
Fresh or Frozen Green Peas 1/2 Cup
Roasted Peanuts 2 tbsps
Yogurt 1 1/2 tbsps
Cilantro Few Sprigs
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Peel, wash and finely chop the potato, onion and carrot.
Wash, remove stem, discard seeds and finely chop the bell pepper.
Remove stems, wash and slice the green chillies.
Wash and finely chop the cilantro.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When chana dal turns light brown, add green chillies, potato and onion.
Once onion turns translucent, add carrot, bell pepper, green peas and salt.
When carrot turns soft, add strained vermicelli and yogurt.
Mix carefully and cook for a minute or two to let vermicelli absorb all the flavors.
Garnish with chopped cilantro and serve vermicelli upma.

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Garlic Vegetable Soup

Serves this low calorie soup, all laden with nourishing vegetables, with warm whole wheat pita bread to square up your`11111 meal.

Preparation time : 10 minutes. Cooking time : 15 minutes. Serves 2.

1 cup mixed vegetables (carrots, French beans, cauliflower, peas, baby corn), finely chopped
2 tsp finely chopped garlic(lehsun)
¼ cup finely chopped onions
2 tbsp quick cooking rolled oats
1 tsp oil
salt and pepper to taste

For the garnish
2 tbsp chopped coriander (dhania)

1.Heat the oil in a pan, add the onions and garlic and sauté till the onions are translucent.
2.Add the vegetables and sauté for a few minutes.
3.Add 2 cups of water and salt and pepper. Allow it to come to a boil and simmer till the vegetables are tender.
4.Add thef oats and simmer for another 5 minutes.
Serve hot garnished with the coriander.

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Caramelized Plantain Chips

Ingredients:

Plantain 1
Jaggery 3/4 Cup
Ghee 1/4 tsp
Oil for Deep Frying

Method of preparation:

Peel and chop the plantain into circles.
Soak the chopped plantain circles in water till necessary.
Heat oil in a deep frying pan on medium low heat.
Strain the plantain circles and carefully drop them into hot oil.
Deep fry the plantain chips until they turn crisp and light golden in color.

Heat a pan on medium heat, add jaggery, ghee and 2 Tbsps of water.
Bring to boil and let all the jaggery melt.
When the syrup thickens and turns more like honey, remove from heat.
Test drop the syrup in a bowl of water. If the syrup forms a somewhat hard ball when it touches the water, its done.

Stir in the deep fried plantain chips and cool to room temperature.
Break any big chunks into individual pieces and store tight in a jar and serve caramelized plantain chips as a snack.

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Ragi Flour Roti

Ingredients:
Ragi Flour 1 Cup
Onion 1 Small
Green Chiles 2
Cumin Seeds 1/2 tsp
Sesame Seeds 1 tsp
Curry Leaves 3
Cilantro few Sprigs
Salt to taste
Oil 2 tsps

Method of preparation:
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
Wash and tear curry leaves into small pieces.
In a mixing bowl, add ragi flour, onion, green chiles, cumin seeds, half of sesame seeds, curry leaves, cilantro and salt.
Add a little less than a cup of water gradually and mix the ingredients into soft non sticky dough.
Divide the dough into two parts and keep aside.
Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of ragi flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Sprinkle half of the remaining sesame seeds and press them lightly with a spatula.
Cook covered on low flame for around 5 minutes and remove the lid.
Uncover, apply few drops of oil and turn on other side and fry the roti on medium heat for a minute or two.
Remove the ragi flour roti onto a plate and repeat the same with remaining portion of the mixture.
Serve ragi roti with mango pickle or with any raita of your choice.

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Aloomethi Paratha

Ingredients

2 cups whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1 tbsp dried fenugreek leaves (kasuri methi)
4 medium boiled potatoes (free of water)
1 tsp dried mango powder (amchur)
2 green chillies, finely chopped
a few curry leaves (kadi patta), finely chopped
Ginger paste 1" (without thread) (optional)
ghee or oil for roasting parathas
2 tbsp oil for kneading
salt to taste

Method


   1. Mix & sieve the flours. add salt.
   2. Heat the oil. cool. and add to the flour. mix well. knead the dough with warm water. (should not be sticky).
   3. Keep aside for 15 minutes.
   4. Roast kasoori methi and pound.
   5. Peel & mash the boil potatoes.
   6. Add kasoori methi, salt and all other ingredients except ghee.
   7. Mix well and form into small balls.
   8. Take the dough form balls little bigger than the stuffing balls.
   9. Roll out thin chappati. on half semi circle place the stuffing ball and spread evenly on lower half. cover the top half over the pototo stuffing. tightly press the sides.
  10. Again fold the semi circle chappti into a triangle.
  11. Now roll out again into a triangle shaped paratha. make all the stuffed parathas.
  12. Then put the gridle (tava - preferably non-stick)and roast the paratha. after turing over once apply ghee/oil.
  13. Same way roll out all the parathas and roast.
  14. Serve with mango pickle or dahi/ or raita.

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Beetroot with Chana Dal

Ingredients:

Beetroot 1 Large
Chana Dal 2 – 3 tbsps
Green Chiles 2
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the beetroot.
Chop up the beetroot into small cubes.
Remove stems, wash and finely chop the green chiles.

Bring to boil around a cup of water, add chana dal.
Boil till chana dal is transparent and just cooked while still holding its shape.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, beetroot pieces and salt.
Cook covered on low flame for around 10 minutes or until beetroot turns soft but not mushy.
Add a splash of water if the beetroot tends to stick to bottom of the pan.
Uncover, add boiled chana dal and cook covered for another minute.
Finally stir in grated coconut and remove from heat.
Garnish with few boiled chana dal and grated coconut.
Serve beetroot curry with chana dal over plain steamed rice or wrapped in a roti.

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Bread in Tempered Yogurt

Ingredients:

Wheat Bread 4 Slices
Yogurt 1 – 1 1/4 Cups
Green Chiles 1
Ginger 1/2 Inch Piece
Red Chili Powder as required
Cilantro few Sprigs
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Cut the bread into desired shapes with help of a cookie cutter.
Alternatively, just remove the edges of the bread and keep aside.
Heat a flat pan on medium heat, apply few drops of oil.
Arrange the bread slices on hot pan and drizzle few drops of oil.
Season the bread with salt and red chili powder.
Toast them on both sides till the bread turns golden brown in color.

Peel and roughly chop ginger.
Remove stems, wash and roughly chop green chile.
Coarsely grind ginger and green chiles with pinch of salt.
Wash and finely chop cilantro.

In a wide vessel, whisk together yogurt, ginger green chilli paste, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, remove from heat and pour into above yogurt bowl once it cools down a little.
Dip each toasted bread slice into the yogurt mixture and remove onto a serving plate.
Repeat the same with remaining bread slices.
Drizzle any leftover yogurt mixture over the bread slices.
Serve bread in tempered yogurt immediately.

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A Dreamy Delight Of Apples

Ingredients
4 tsp butter
5 medium sized apple , chopped
1/2 cup water
1/2 cup sugar
1 cup bread crumbs
1 tsp cardamom (elaichi) powder

For The Garnish
6 sliced apples

Method

   1. Heat 1 tsp of butter in a deep pan, add the apples and saute for 2 minutes on a medium flame.
   2. Add water and cook the apples till they are soft.
   3. Cover and simmer for 5 minutes.
   4. When cooked, coarsely mash with a masher or flat spoon.
   5. Let some pieces be visible partially.
   6. Add the cardomom powder and mix well.
   7. In another pan melt the rest of the butter and saute the bread crumbs on slow flame till it turns to light brown in colour.
   8. Add the sugar and stir till it is melted and has mixed well with crumbs.
   9. Arrange the cooked apples on a flat dish, arrange a layer of the crumbs and put the layer of apples on it.
  10. Cover with a thin layer of crumbs again.
  11. Serve it cold or hot as per your choice and garnish with apple slices.

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Bhendi with Copra

Ingredients:

Bhendi 2 Cups Sliced
Onion 1
Copra / Dry Coconut 2 – 3 Tbsps
Garlic 2 Cloves
Red Chili Powder to taste
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash, pat dry and remove the ends of the bhendi.
Slice the bendi vertically and keep aside.
Peel and thickly slice the onion.
Peel and roughly chop garlic.

Grind dry coconut, garlic and red chili powder into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced bhendi.
Fry for couple of minutes, stir in sliced onion.
Cook covered for 3 – 5 minutes or until bhendi turns soft but not mushy.
Uncover and fry till edges of onion turns brown and sides of bhendi turns brown.
Stir in ground dry coconut powder.
Fry for around 2 mintues and remove from heat.
Serve bhendi with copra with steamed rice or with roti.

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Tikkar, Rajasthani Paratha

TIKKAR
This unleavened maize and wheat flour bread is typical of Rajasthan. As the name suggests, tikkar is a dry, chewy bread. This texture is achieved by making a stiff dough. I have used oil to cook these rotis to make them crisper, but traditionally they are cooked without using any oil. Oil or ghee is smeared over the roti just before serving.This rustic bread complements all kinds of spicy pickles.Cooking Time : 20 mins. Preparation Time : 30 mins. Makes 8 rotis.
Ingredients
1 cup maize flour (makai ka atta)
1 cup whole wheat flour (gehun ka atta)
½ teaspoon ginger paste
1/2 onion, grated
1 teaspoon garlic, grated
2 tablespoons chopped coriander
1/2 teaspoon chopped green chillies
1 teaspoon chilli powder
2 tablespoons melted ghee
salt to taste
Other ingredients
ghee or oil for cooking
Method

1. Combine the maize flour, wheat flour and salt.

2. Add in the ghee and rub with your fingertips till the mixture resembles bread crumbs.

3. Knead into a stiff dough using water.

4. Cover the dough with a wet muslin cloth and leave aside for 20 minutes.

5. Add all the remaining ingredients and knead well.

6. Divide the dough in 8 equal portions.

7. Roll out each portion into a circle of 125 mm. (5") diameter or a triangle of 6 mm. (1/4") thickness.

8. Cook each roti on a hot tava (griddle) using a little ghee or oil, till both sides are golden brown.

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MIXED DAL

 

Cooking Time : 40 min. Preparation Time : 10 min. Serves 6.

Ingredients
1 tablespoon moong dal
1 tablespoon masoor dal
1 tablespoon urad dal
1 tablespoon chana dal
2 tablespoons toovar dal
1 teaspoon cumin seeds
1 onion, chopped
2 teaspoons coriander powder
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
2 tablespoons chopped coriander
3 tablespoons ghee
salt to taste
For the tempering
2 tablespoons butter
1 chopped tomato
1 teacup fresh curds
1/2 teaspoon garam masala
Method

1. Wash all the dals. Soak for 1 hour and then drain.

2.Heat the ghee. Add the cumin seeds and cook until they begin to crackle.

3. Add the onion and cook until light pink.

4. Now add all the dals and cook again for 4 to 5 minutes.

5. Add 1 litre of water and cook on a slow flame until soft.

6. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.

7. Mash the dals lightly.

8. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.

9. Add to the cooked dals and stir for 3 to 4 minutes.

Sprinkle coriander on top and serve hot.

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Sweet Potato Chutney

Ingredients:

Sweet Potato 1 Medium
Tamarind Extract 1/2 tsp
Jaggery 1 inch Block
Salt to taste

Talimpu:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 6
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel, remove ends, wash and finely chop the sweet potato.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and let it cool off a bit.
Reserve curry leaves and a quarter tsp of tempering for garnish.
Grind the remaining tempering, sweet potato, tamarind extract, jaggery and salt into paste.
Alternatively, use a mortar and pestle to grind the sweet potato.
Adjust the sweetness and sourness if required at this point.

Remove sweet potato chutney onto a bowl and garnish with remaining tempering.
Serve sweet potato chutney with steamed rice, yogurt rice or with idly, dosa etc.

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Poha Cutlet

Ingredients:

Thick Poha 1 Cup
Besan 2 1/2 Tbsps
Onion 1/2 of Small One
Green Chile 1
Red Chile Powder few Pinches
Lemon Juice 1/2 tsp
Asafoetida a Pinch
Cumin Seeds 1/4 tsp
Cilantro few Sprigs
Mint Leaves 1
Salt to taste
Oil for deep frying

Method of preparation:

Peel and finely chop the onion.
Remove stem, wash and chop the green chile
Wash and finely chop cilantro and mint leaves.
Soak poha in water for a minute or two and strain the poha.

In a mixing bowl, mix together all the ingredients.
Squeeze the mixture to allow the moisture to be absorbed by besan.
Add water only if required and form the mixture into small lime sized balls.
Flatten the mixture balls into discs or patties and keep aside.

Heat oil in a pan, test drop a small piece to make sure oil is hot enough.
Slowly drop the prepared poha patties into the hot oil.
Fry them on both sides till golden brown in color.
Remove the poha cutlet onto absorbent paper.
Repeat the same with any remaining poha patties.
Serve poha cutlet with tomato ketchup or mint chutney.

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Tomato Dosa

Ingredients:

Rice Flour 1/2 Cup
Ripe Tomato 1
Green Chile 1 – 2
Cumin Seeds 1/2 tsp
Asafoetida a big Pinch
Curry Leaves 8
Salt to taste
Oil as Required


Method of preparation:

Wash, remove stem and roughly chop the green chile.
Wash and grind the tomato along with green chile into smooth paste.

In a mixing bowl, mix together rice flour, ground tomato green chile paste, cumin seeds, asafoetida, curry leaves and salt.
Add enough water to make it somewhat thin batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of tomato dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 6 – 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining tomato dosa batter.
Serve tomato dosa immediately with any chutney of your choice.

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