INGREDIENTS:-
Jeera 1 cup
METHOD:-
Dry fry jeera without oil until good aroma comes up. It changes its color, fry on low heat, stir in between. Cool down for 5 hours and powder it. Store it in an air tight container and use it for rasam, sambar, pani.
INGREDIENTS:-
Eggs 4 nos Baking soda 1/4 tsp Maida 1 tbsp FOR CUTTING:-
Onion 1 Tomato 1 Capsicum 1 FOR FRYING:-
Chicken minced meat 1/2 cup Garam masala 1/2 tsp Chilly powder 1/2 tsp Salt 1/4+1/4 tsp Oil 1 tbsp FOR GARNISHING:-
Cheese 1/4 cup Cheese spread 1 tbsp Tomato sauce 2 tbsps METHOD:-
Grind meat with 1/4 tsp of salt. Grate cheese, cut onion, capsicum, tomato. Beat eggs with maida, chilly powder, garam masala, and baking soda until fluffy. Heat oil in a pan add ground meat and fry on low heat. Cook for 5 minutes, stirring in between and with closed lid. In a a dosa pan brush oil and heat to medium hot. Pour the beaten egg mix, sprinkle, chicken, cut onion, capsicum, and tomato. Add tomato sauce here and there. Put cheese spread in the center. Close a lid and cook until cheese melts. Serve hot with tomato sauce.
INGREDIENTS:-
Pizza dough 2 balls FOR GRINDING:-
Chicken minced meat 1 cup Onion 1 Ginger 1" Garlic 10 Garam masala 1 tsp Chilly powder 1 tsp Salt 1 tsp FOR CUTTING:-
Onion 1 Capsicum 1 FOR GARNISHING:-
Cheese grated 1 cup Oil 1 tbsp METHOD:-
Knead the dough and make smooth balls and close a lid. Grind chicken with onion, ginger, garlic, garam masala, chilly powder, and salt. Cut onion and capsicum to small pieces. Heat oil, and add the ground meat and fry on low heat and cook for 5 minutes. Saute well and cook until the meat dries up and changes its color. Keep it aside. Bin the dough as chapati, and prick by fork on it. Heat pan brush oil and roast the pizza dough lightly on both sides. Arrange the pizza on a plate, spread pizza sauce. Sprinkle little cheese and add chicken, capsicum and onion. Add more cheese on top and roast in a pan with closed lid for 3 minutes. Serve hot and sprinkle with garam masala on top. NOTE :- Refer pizza dough recipe from this blog
INGREDIENTS:-
Chicken minced meat 1 cup Onion 1 Ginger 1" Garlic 10 Chilly powder 2 tsp Pepper corns 10 Salt 2 tsp Bread slices 4 Garam masala 1 tsp Oil or butter 2 tbsp METHOD:-
Grind the above ingredients to a smooth paste, except oil. In a mixer jar add first pepper corns, ginger, garlic, onion, and grind. Then add minced meat, cut bread to pieces, add chilly powder, salt and grind. Whip for 3 or 4 times and then grind to smooth paste. Shape as 4 balls and flatten lightly and keep it aside for 10 minutes. Heat pan and add 1 tbsp of oil to fry 2 cutlets at a time. Turn over and roast evenly on both sides. Roast for 5 minutes on low heat till done. Serve with tomato sauce, with bread sandwich.
Long bread slices 10 Chicken cutlet 4 Eggs 4 Onion 2 Capsicum 2 Tomato 2 Cucumber 2 Butter salted 1 cup Tomato sauce 1 cup
METHOD
Slice onion, capsicum, chicken cutlet, tomato and cucumber. Beat eggs. Heat tawa, arrange bread and pour egg mixture over bread, and toast. Brush butter, on top and turn, add tomato sauce, arrange onion, capsicum, chicken pieces. cucumber, and tomatoes, close another bread slice on it. Apply tomato sauce on both sides. Cut into 1" pieces and serve whole with sauce.
INGREDIENTS;-
Urad flour 1 cup heaped Rice flour 1 tbsp Onion 1 big Green chilies 5 Curry leaves few Coriander leaves handful Salt 1 tsp Soda 1/2 tsp Water 1 cup Oil for frying METHOD:-
Mix urad, rice flour, salt, soda and water to a smooth paste without lumps. Close a lid and keep it aside for 1 hour. Cut onion, chilies, curry leaves, coriander leaves to small pieces. Add to the batter and mix well. Heat oil to a piping hot and reduce the flame. Wet hands and drop lemon sized balls and deep fry till crisp. Serve hot with chutney, sambar.
INGREDIENTS:-
Boiled eggs 4 nos Onion 1 big Green chilies 10 Curry leaves few Coriander leaves handful Salt 2 tsp Bengal gram flour 3 cups Rice flour 1 tbsp Soda 1 tsp Water 1 cup Oil for frying METHOD:-
Cut eggs into long 4 pieces in each, cut onion, chilies, curry and coriander leaves. Mix soda, water, salt, flours without lumps and add cut onion, chilies, curry and coriander leaves. Mix well and heat oil to piping hot and reduce the flame. Dip one egg piece into the batter and well coated with onion and drop into the oil. Deep fry on both sides until done and fried crisp. Serve with any sauce, mayonnaise.
INGREDIENTS:-
Chicken breast 1 OR Chicken minced meat 1 cup Bread slices 6 Onion 1 Salt 2 tsp Chilly powder 2 tsp Pepper powder 1 tsp Ginger-garlic paste 1 tbsp Garam masala powder 1 tsp Oil for frying FOR BINDING:-
Eggs 4 nos Bread crumbs 1 big pack METHOD:-
Cut breast chicken to 1"pieces. Cut onion, bread slices to 1" pieces. Grind chicken with bread pieces and salt to smooth paste. Grind onion with chilly powder, ginger-garlic paste, pepper powder and garam masala. Mix ground chicken with masala paste and keep it in the fridge for 1 hour. Make big ball and flatten to chapati size, cut by knife to square pieces. Take two bowls, beat eggs in one bowl, put bread crumbs in another bowl. Take one piece and coat first in bread crumbs, next in egg mix, again coat in bread crumbs. Do it in all the chicken pieces and keep it in fridge and take out before frying. Heat oil on low flame as for gulab jamun we do, drop one by one and deep fry. Fry until crisp and golden brown in color. Omit chilly powder if the nuggets are served to children. Serve with tomato sauce.
RECIPES
RAVA SWEET SHRIKAND BROADBEANS KOFTA GREEN GRAM GRAVY SWEET AND SOUR GRAVY TASTY DHOKLA RADISH SIDE DISH POTATO SIDE DISH SPICY PEAS SAMOSA
Wheat flour 3 cups Rava 1/2 cup Salt 2 tsp Water 1 cup Oil 3 tbsps FOR FILLING:-
Raw peas 1 cup Green chilies 10 Ginger 1" Sugar 1 tsp Salt 1 tsp Hing 1/4 tsp Garam masala 1 tsp Coriander leaves handful Lemon 1 Oil for frying METHOD:-
Mix wheat flour, rava, salt, oil, and water to a smooth dough. Close a lid and keep it aside for 1 hour. Grind peas and ginger to a smooth paste. Cut chilies, and coriander leaves. Heat 2 tbsps of oil and add hing, peas paste. Fry on low heat adding chilies, salt, sugar, and garam masala. Cook until the peas paste dries up, cool and add coriander leaves, lemon juice. Make lemon size balls from the dough and press small puris. Fill 3 tsp of the peas masala in the middle, close the sides and paste the ends. Heat oil and deep fry the samosas till crisp on both sides. Serve with mint chutney, tomato sauce.
8. POTATO SIDE DISH
Potatoes 500 gms Turmeric 1/2 tsp Salt 1 tsp Dhania powder 2 tsp Hing 1/4 tsp Chilly powder 1 tsp Cashewnuts 10 Raisins 12 FOR SEASONING:-
Oil 1 tbsp Sesame 1 tbsp Jeera 1 tsp Curry leaves few METHOD:-
Wash potatoes and cut lenghtwise like finger chips. Fry in hot oil until crisp and spread on a tissue paper. Heat 1 tbsp of oil and fry cashewnuts, raisins. Keep it aside and in the same oil fry sesame seeds and jeera and splutter. Add hing and curry leaves, add fried potatoes, turmeric, salt, chilly powder, cashewnuts and raisins. Mix well and serve with chapati, puri
INGREDIENTS:-
Radish 5 nos Bengal gram flour 1 cup Green chilies 4 nos Coriander leaves little Salt 1 tsp Garam masala 1 tsp Lemon 1 FOR SEASONING:-
Mustard seeds 1 tsp Oil 2 tbsp METHOD:-
Scrape radish, cut chilies, coriander leaves. Heat oil, crackle mustard seeds, fry green chilies. Add radish and fry for a minute, add flour and fry. Add water and stir, cook on low heat until it dries up. Mix and add salt, garam masala, lemon juice. Garnish with coriander leaves and serve with chapati, puri.
INGREDIENTS:-
Urad dhal 1 cup Idly rice 2 cup Salt 1 tsp Pepper powder 1 tsp Green chilies 5 Ginger 1" Baking soda 1/4 tsp Coconut 2 tbsps Coriander leaves handful FOR SEASONING:- Oil 1 tbsp Mustard seeds 1 tsp METHOD:- Wash and soak rice and urad dhal for 5 hours separately. Grind urad dhal to a smooth paste, and rice to a coarse paste. Mix both and add soda, salt, ferment for 8 hours or whole night. Cut green chilies, coriander leaves, scrape coconut, ginger and mix to the batter. Add pepper powder and mix well. Steam in the idly cooker by pouring the batter in a plate or in a flat bowl. Steam for 10 minutes and cool it and cut into 1" pieces. Heat oil in a seasoning pan and crackle and pour on dhoklas. Serve hot with mint chutney.
INGREDIENTS:-
Tur dhal 1 cup Chow-chow 2 nos Dates 4 Tamarind 1 tbsp Jaggery 1 tbsp Turmeric 1 tsp Chilly powder 2 tsp Salt 2 tsp Dhania powder 2 tsp Water 3 cups Coriander leaves handful FOR SEASONING:- Oil 1/4 cup Mustard seeds 1 tsp Cumin seeds 1 tsp Hing 1/4 tsp Lavanga 3 Cinnamon 1" Curry leaves few Groundnut 1/4 cup METHOD:-
Wash chow-chow and cut into 1" pieces. Pressure cook dhal and chow-chow in 3 cups of water for 2 whistles. Heat oil in a pan add mustard and cumin seeds and splutter. Add hing, lavanga, cinnamon, groundnut, turmeric, curry leaves and fry for a minute. Add tamarind paste, jaggery, salt, chilly powder, dhania powder. Mix and add cooked dhal, dates, cook for 5 minutes on low heat. Garnish with coriander leaves, serve with chapati, puri.
INGREDIENTS:-
Green gram 1 cup Turmeric 1/4 tsp Dhania powder 1 tsp Salt 2 tsp Chilly powder 2 tsp Hing 1/4 tsp Sugar 2 tsp Green chilies 4 Coriander leaves handful Water 2 cups FOR SEASONING:-
Mustard seeds 1 tsp Cumin seeds 1 tsp Oil 1/2 cup METHOD:-
Wash green gram and soak for 2 hours. Chop green chilies, and coriander leaves. Pressure cook for 2 whistles adding 2 cups of water. Heat oil in a kadai, add mustard, cumin and splutter. Add chilies, hing, chilly powder, sugar and salt. Mix and add cooked gram with water, boil for 2 minutes. Garnish with coriander leaves, serve with chapati, roti, puri.
INGREDIENTS:-
Broad beans 250 gms Fenugreek leaves 1 bunch Wheat flour 1/2 cup Rava 1/4 cup Turmeric 1/2 tsp Ajwain 1 tsp Baking soda 2 pinch Green chilies 8 nos Ginger 1" Salt 1 tsp Chilly powder 2 tsp Coriander leaves handful Oil for frying Water 2 1/2 cups FOR SEASONING:-
Mustard seeds 1 tsp Cumin seeds 1 tsp Hing 1/4 tsp Oil 1 tbsp METHOD:-
Wash fenugreek leaves and cut into small pieces. Wash broad beans and discard the string on both sides and slit. Grind chilies and ginger to a smooth paste. In a bowl mix wheat flour, 1/2 tsp ajwain, salt 1/2 tsp, fenugreek leaves, soda, turmeric, 1/2 cup water, 1 tsp of oil, knead to a dough and keep it aside. Make small balls and deep fry in the oil and keep it aside. Pressure cook beans for 1 whistle and cool it. Heat oil add seasoning, splutter mustard and cumin seeds, add hing. Add ginger, chilies paste and fry for a minute. Add 1/2 tsp of ajwain, chilly powder, salt and cooked beans. Mix well and add a cup of water, bring to boil. Add the fried koftas, cook on a low flame for 5 minutes. Cook until the water dries up, garnish with coriander leaves. Serve with chapati, puri.
INGREDIENTS:-
Milk 1 liter Curd 2 tsp Sugar 1 cup Cardamom 1 tsp Nutmeg 5 drops Saffron little METHOD:-
Warm milk and add curd and mix and keep it aside whole night. In the morning put the curd in a thin cloth, tie a string and hang down. Hang for atleast 4 to 5 hours or until the whey water drops out. Take out the hung curd and mix with sugar, cardamom, saffron, nutmeg drops. Mix well and serve as desert. This is the tasty shrikand.
Rava 2 cups Water 6 cups Lavang 3 Cinnamon 1" Ghee 1/2 cup Cardamom 1 tsp Nutmeg 2 drops METHOD:-
Fry rava until good aroma comes up. Heat 1 tbsp of ghee in the same pan, add cinnamon and lavang. Fry and add water, bring to boil and add sugar. Boil until sugar dissolves and rava little by little and stir. Cook on a slow flame for 2 minutes, sprinkle cardamom and remaing ghee. Brush ghee on a plate and spread rava sweet and cool it. Cut into traingular shape and serve.
INGREDIENTS:-
Rice 1 cup Coconut 1 cup Salt 2 1/2 tsp Water 2 1/2 cups Coriander leaves handful FOR SEASONING:-
Oil 2 tbsps Cinnamon 2" Lavang 5 Bay leaf 1 Cardamom 2 Cashew nuts optional Green chilies 5 nos Curry leaves few Hing 1/4 Mustard seeds 1 tsp Urad dhal 1 tsp Bengal gram 1 tsp METHOD:-
Scrape coconut, slit green chilies, cut coriander leaves. Wash rice and soak for 2 hours. Heat oil add mustard seeds and splutter, fry dhal, hing, curry leaves. Add bay leaf, cinnamon, lavang, cardamom, and fry. Add rice and fry for 2 minutes, until oil mixed up with rice. Add salt, coconut and water, stir and cook for 3 whistles. Let the pressure settle down by itself. Garnish with coriander leaves and serve with pickles.
INGREDIENTS:-
Onion 2 Tomatoes 3 Salt 3 tsp Tamarind 1 tbsp Jaggery 1 tbsp Water 5 cups Oil 1 tbsp Turmeric 1 tsp FOR GRINDING:-
Coconut 1/2 cup Red chilies 10 Byadagi chilies 10 Bengal gram 2 tbsps Urad dhal 1 tsp Rice 1 tsp Coriander seeds 1 tbsp Cumin seeds 1 tsp Methi seeds 1/4 tsp Pepper 10 Curry leaves handful Oil 1 tbsp FOR SEASONING:-
Mustard seeds 1 tsp Urad dhal 1 tsp Bengal gram 2 tsp Curry leaves few Red chilies 5 Hing 1 tsp Coconut oil 3 tbsp Coriander leaves handful METHOD:-
Heat 1 tbsp of oil and fry the masala ingredients until rice puffs up. Fry until the curry leaves are crisp, spread on a plate and cool it. Slice onion, cut tomatoes, and coriander leaves, grind masala to a smooth paste. Heat 1 tbsp of oil saute onion for 1 minute and add tomatoes, turmeric, salt and fry. Mash tomatoes, add masala paste, tamarind paste ans jaggery, water and stir. Cook for 3 whistles, check salt and heat 3 tbsps of oil add seasoning. Splutter mustard seeds, fry dhal, hing, curry leaves and red chilies. Pour over sambar, garnish with coriander leaves. Serve with tatte idly, normal idlies, dosa.
INGREDIENTS:-
Tamarind 1 cup Dates 1 cup Jaggery 1 cup Chilly powder 1 tbsp Salt 1 tsp Water 1 cup FOR SEASONING:-
Fennel seeds 1 tsp Oil 1 tbsp METHOD:-
Soak tamarind in a 1/2 cup of water. Cook dates in a 1/2 cup of water for 1 whistle. Cool it. Cook tamarind for 2 whistles separately. Grind dates to a smooth paste, squeeze and extract tamarind juice. Strain and filter the juice and mix with dates. Pound jaggery add 2 tbsp of water and boil it and filter. Mix with dates and tamarind juice, add chilly powder and salt. Mix well and bring it boil, simmer on low flame for 5 minutes. Heat oil add fennel seeds, splutter and pour over sauce. Serve with chats, samosa.
INGREDIENTS:-
Drumstick leaves 1 cup Small onion 1 cup Dosa batter 5 cups Green chilies 2 Oil 2 tbsp Salt 1 tsp METHOD:-
Cut onion to small pieces, wash the leaves, drain the water and cut. Heat tawa and brush oil, pour a ladleful of dosa batter. Sprinkle onion and drumstick leaves and press lightly by ladle. Smear oil, roast on one side and turn over, fry until the onion and leaves are cooked. Fry on low flame and serve hot with chutney.
INGREDIENTS:-
Broad beans 30 Onion 1 Ginger-garlic paste 1 tsp Salt 1 tsp+1/2 tsp Chilly powder 1 tsp Coconut 2 tbsps Water 3 cups Coriander leaves little FOR SEASONING:-
Badaga little[opt] Mustard seeds 1 tsp Urad dhal 1 tsp Bengal gram 1 tsp Curry leaves little Hing 1/4 tsp Oil 2 tbsps METHOD:-
Wash beans and peel the string on both sides and cut into 1" pieces. Cut onion, scrape coconut, and cut coriander leaves. Pressure cook the beans adding 1 tsp of salt for 2 whistles and drain the water. Heat oil add seasoning, fry badaga, crackle mustard, fry dhal, curry leaves, and hing. Add onion and fry till light brown in color, add ginger-garlic paste and fry for a minute. Add chilly powder and 1/2 tsp salt, cooked beans and fry. Fry until the water evaporates, add coconut and fry for a minute. Garnish with coriander leaves and serve with rice, chapati.
INGREDIENTS:-
Wheat flour 2 cups Salt 1 tsp Water 1/2 cup Oil 1 tsp+3 tbsps FOR STUFFING:-
Garlic 20 Coriander leaves handful Salt 1/2 tsp Green chilies 4 Garam masala 1 tsp Chilly powder 1 tsp METHOD:-
Mix wheat flour, salt, oil and water to a smooth dough and keep it aside. Chop garlic, coriander leaves, green chilies to small pieces. Mix the above ingredients with salt, chilly powder, and garam masala. Knead the dough and make four equal balls, roll to a big chapathi. Brush 1 tbsp of oil, little flour and sprinkle garlic mix and press lightly. Heat tawa smear oil and place chapati and roast. Turn on the other side and roast until garlic fried and good aroma comes out. Serve hot with any chutneys.
INGREDIENTS:-
Pasta 1 cup Water 5 cups Salt 1 tsp+2 tsp Chilly powder 1 tsp Turmeric 1/2 tsp Garam masala 1 tsp Coriander leaves little FOR GRINDING:-
Onion 1 Garlic 10 Ginger 1" Tomatoes 3 Green chilies 4 FOR SEASONING:-
Oil 3 tbsp Mustard seeds 1 tsp Urad dhal 1 tsp Bengal gram 2 tsp Curry leaves few METHOD:-
Boil water and add pasta, 1 tsp salt and cook for 3 minutes. Drain the water, add cold water and drain again, keep it in the colander to cool. Grind the onion, ginger, garlic and chilies together. Grind tomatoes separately. Heat oil in a pressure pan. Add seasoning and crackle mustard, fry dhal and curry leaves. Add onion masala and fry for a minute, add tomato puree and stir. Add 2 tsp of salt, turmeric, chilly powder and garam masala. Mix and cook for 2 whistles. Open the lid and add pasta and mix. Mix well and close the for a minute, garnish with coriander leaves.
INGREDIENTS:-
Maize flour 1 cup Idly batter 3 cups Baking soda 1/2 tsp Salt 2 tsp Water 2 cups METHOD:-
Mix all the ingredients to a smooth batter and keep it aside for 2 hours. Heat paddu pan and add oil to each hallow and pour ladleful of batter in each. Fry on oneside and turn on the other side. Fry on low heat, it takes time to bake. Serve with chutney and sambar.
INGREDIENTS:-
Fenugreek seeds 1 cup METHOD:-
Dry fry the seeds on low heat till the shrink and turns dark. Spread on a plate to cool down, powder after 5 hours and seive. Store in an air tight container. Use for pickles, tamarind gravies, dhal sambar and for chicken chukka.
INGREDIENTS:-
Mustard seeds 1 cup METHOD:-
Dry fry mustard seeds till it turns to grey in color. Splutter the seeds for a while and spread on a plate and cool it. Cool for atleast 5 hours and powder it. Store in an air tight container. Use the powder for pickles, sambar and for mayonnaise.
INGREDIENTS:-
Fennel seeds 1 cup METHOD:-
Dry fry in a pan until good aroma comes out and turns to light green. Cool on a plate for 5 hours and powder it and sieve. Store in an air tight container, use it for gravies, fries and to rice varieties.
INGREDIENTS:-
Fox tail noodles 1 pack Chapati 6 Onion 2 big Salt 2 tsp Turmeric 1 tsp Chilly powder 2 tsp Garam masala 1 tsp Water 5 cups Coriander leaves handful FOR GRINDING:-
Tomatoes 4 nos Onion 1 Garlic 6 Ginger 1" FOR SEASONING:-
Red chilies 2 broken Curry leaves few Oil 4 tbsps Mustard seeds 1 tsp Urad dhal 1 tsp Bengal gram 2 tsp METHOD:- Boil noodles in 5 cups of water for 3 minutes. Drain water and spread the noodles on a plate. Cut onion, grind the ingredients to a smooth paste. Cut chapati to 1" pieces, chop coriander leaves. Heat oil in an iron kadai, add seasoning, crackle mustard seeds. Fry dhal, red chilies, and curry leaves, add onion saute for 2 minutes. Add ground paste, chilly powder, turmeric, garam masala, and salt. Fry on low flame and cook for 2 minutes. Add chapati and noodles, mix well with masala. Fry for 2 minutes and garnish with coriander leaves.
INGREDIENTS:-
Butter beans 1 cup Small onion 1 cup Tomatoes 3 nos Brinjal 10 Salt 3 tsp Chilly powder 2 tsp Turmeric 1 tsp Water 5 cups Coriander leaves handful FOR POWDER:-
Fennel seeds 1 tsp Cinnamon 2" Cloves 6 Dhania seeds 1 tbsp Roasted gram 2 tbsps FOR GRINDING:-
Ginger 1" Garlic 10 Small onion 5 FOR SEASONING:-
Mustard seeds 1 tsp Urad dhal 1 tsp Bengal gram 2 tsp Hing 1/2 tsp Curry leaves little Oil 5 tbsp METHOD:-
Peel and wash butter beans, cut onion, tomatoes, cut brinjal lenght wise. Grind ginger-garlic, powder the masala ingredients and seive. Cook butter beans for 3 whistles, cool down and transfer it to another container. Heat 4 tbsps of oil in the same cooker, add onion and saute for 1 minute. Add tomatoes and fry, add ginger-garlic paste, and cook for 1 minute on low flame. Mash tomatoes and powdered masala, turmeric, and chilly powder. Add salt, brinjal and cooked beans, stir and cook for 2 whistles. Let the pressure settle down, stir the gravy, heat 1 tbsp of oil in a seasoning pan. Crackle mustard seeds, fry dhal, hing and curry leaves. Pour on the top of the gravy and garnish with coriander leaves. Serve with chapati, and rice.
INGREDIENTS:-
Idly 3 nos Sambar 1 cup Oil 1 tbsp METHOD:-
Heat pan, brush oil and arrange idlis. Smear oil and fry on one side. Turn the idlis and smear oil and fry till crisp. Serve with sambar, this idlis tastes yummy, crispy and crunchy with sambar.
INGREDIENTS:-
Wheat flour 1 cup Ragi 1 cup Rice flour 1 cup Urad dhal powder 1/4 cup Salt 1 tsp Water 6 cups Baking soda 1/4 tsp METHOD:-
Grind all the ingredients to a smooth batter. Add your own choice of ingredients to batter. Keep it aside for 1 hour, the batter should be thin as pouring consistency. Heat tawa brush oil, pour laddleful batter, dont spread. Pour the batter like rawa dosa, smear oil and fry till crisp on one side. Roast on the other side and serve with any gravy and chutney.
INGREDIENTS:-
Potatoes 6 Green peas 1/2 cup Green chilies 4 Garam masala 2 tsp Turmeric 1 tsp Chilly powder 1 tbsp Dhania powder 1 tbsp Salt 2 tsp Jaggery 1 tbsp Water 1 cup+1/2 cup Bengal gram flour 2 tbsp Oil 1/4 cup Coriander leaves handful FOR GRINDING:-
Onion 2 nos Tomatoes 6 nos Ginger 1" Garlic 10 METHOD:-
Cut potatoes into 1" pieces, make a paste of bengal gram flour adding 1/2 cup of water. Grind onion, tomatoes to a smooth paste separately. Grind ginger- garlic paste to a smooth paste. Slit chilies. Heat oil in a kadai, fry potatoes till crispy and changes to light brown in color. Fry adding ground onion paste, fry for 1 minute. Add ginger-garlic paste and fry, add tomato paste and fry on low heat. Add turmeric, chilly powder, dhania, salt and mix, close with a lid and cook for 2 minutes. Add water and bring to boil. Add fried potatoes and peas. Stir in the bengal gram flour paste, add water. Add garam masala, jaggery and cook on low heat for 10 minutes. Garnish with coriander leaves. Serve with sesame parathas.
Wheat flour 2 cups Maida 1/2 cup Salt 1 tsp Oil 2 + 4 tbsps Water 1/2 cup+1 tbsp Black sesame 1 tbsp White sesame 1 tbsp Maida flour 4 tbs METHOD:-
Mix wheat flour, salt, and water to a smooth dough. Finally add oil and knead well, keep it in a closed bowl for 2 hours. Knead the dough again and roll to thin chapati as possible Apply 1 tbsp of oil on it and smear 1 tbsp maida flour and rub. Take a knife cut the chapati to thin slices. Join two ends to middle and roll by hands as parota. Sprinkle sesame seeds on paratha and press by hands to flatten it. Make 4 parathas, brush oil on it and keep it aside for 1/2 an hour. Heat tawa, brush oil and place a paratha and roast on both sides. Serve with peas, potato gravy.
INGREDIENTS:-
Rava 1 cup Oil 1 tbsp Butter beans 1 cup Onions 2 nos Green chillies. 10 Tomato. 1 big Ginger-garlic paste 1 tsp Turmeric 1 tsp Lemon 1/2 Salt 2 tsp Water 4 cups Coriander leaves handful FOR SEASONING:-
Oil 5 tbsp Mustard seeds 1 tsp Urad dhal 1 tsp Bengal gram 1 tsp Hing 1/4 tsp Curry leaves little METHOD:-
Peel butter beans skin and soak the beans for 2 hours in warm water. Take a bean and press in between fingers, the bean inside will come out. Fry rava adding 1 tbsp of oil till it changes its color. Slice onion, slit green chilies, cut tomato and coriander leaves. Heat oil in a kadai, add seasoning, crackle mustard seeds, fry urad and bengal gram. Add hing, curry leaves and saute onion till transparent, add chilies and fry. Add tomato, gginger-garlic paste, turmeric and fry for until the tomato half cooked. Now add butter beans and fry for a while, add salt, water and stir. Boil once and reduce the flame and cook for 5 minutes. Press one bean and check if it is cooked about 3/4 of cooking. Add rava and mix gently, and close the lid and cook on low flame for 10 minutes. Garnish with coriander leaves, serve with chutney.
