JEERA POWDER

 INGREDIENTS:-

1. 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.

OMELETTE PIZZA

 INGREDIENTS:-

1. Eggs                            4 nos
2. Baking soda                1/4 tsp
3. Maida                          1 tbsp

FOR CUTTING:-

1. Onion                           1
2. Tomato                         1
3. Capsicum                     1

FOR FRYING:-

1. Chicken minced meat  1/2 cup
2. Garam masala              1/2 tsp
3. Chilly powder              1/2 tsp
4. Salt                            1/4+1/4 tsp
5. Oil                               1 tbsp

FOR GARNISHING:-

1. Cheese                       1/4 cup
2. Cheese spread            1 tbsp
3. 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.

CHICKEN PIZZA

 INGREDIENTS:-

1. Pizza dough                   2 balls

FOR GRINDING:-

1. Chicken minced meat    1 cup
2. Onion                             1
3. Ginger                            1"
4. Garlic                             10
5. Garam masala                1 tsp
6. Chilly powder                1 tsp
7. Salt                                 1 tsp

FOR CUTTING:-

1. Onion                             1
2. Capsicum                       1

FOR GARNISHING:-

1. Cheese grated                 1 cup
2. 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

CHICKEN CUTLET

 INGREDIENTS:-

1. Chicken minced meat               1 cup
2. Onion                                        1 
3. Ginger                                       1"
4. Garlic                                        10
5. Chilly powder                           2 tsp
6. Pepper corns                             10
7. Salt                                            2 tsp
8. Bread slices                               4
9. Garam masala                           1 tsp
10. 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 CHICKEN SANDWICH

 

INGREDIENTS

1. Long bread slices               10
2. Chicken cutlet                    4
3. Eggs                                   4
4. Onion                                  2
5. Capsicum                            2
6. Tomato                                2
7. Cucumber                           2
8. Butter salted                       1 cup
9. 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.

URAD FLOUR BONDA

 INGREDIENTS;-

1. Urad flour              1 cup heaped
2. Rice flour               1 tbsp
3. Onion                     1 big
4. Green chilies          5
5. Curry leaves           few
6. Coriander leaves    handful
7. Salt                        1 tsp
8. Soda                      1/2 tsp
9. Water                     1 cup
10. 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.

ONION EGG BONDAS

 INGREDIENTS:-

1. Boiled eggs                 4 nos
2. Onion                          1 big
3. Green chilies               10
4. Curry leaves                few
5. Coriander leaves         handful
6. Salt                             2 tsp
7. Bengal gram flour      3 cups
8. Rice flour                   1 tbsp
9. Soda                           1 tsp
10. Water                          1 cup
11. 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.

CHICKEN NUGGETS

 INGREDIENTS:-

1. Chicken breast               1 OR
2. Chicken minced meat    1 cup
3. Bread slices                    6
4. Onion                             1
5. Salt                                 2 tsp
6. Chilly powder                2 tsp
7. Pepper powder               1 tsp
8. Ginger-garlic paste        1 tbsp
9. Garam masala powder   1 tsp
10. Oil                                  for frying

FOR BINDING:-

1. Eggs                              4 nos
2. 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.

GUJARATI THALI

 RECIPES

1. RAVA SWEET
2. SHRIKAND
3. BROADBEANS KOFTA 
4. GREEN GRAM GRAVY
5. SWEET AND SOUR GRAVY
6. TASTY DHOKLA
7. RADISH SIDE DISH
8. POTATO SIDE DISH
9. SPICY PEAS SAMOSA

SPICY PEAS SAMOSA

INGREDIENTS:-

1. Wheat flour             3 cups
   
2. Rava                        1/2 cup
3. Salt                          2 tsp
4. Water                       1 cup
5. Oil                           3 tbsps

FOR FILLING:-

1. Raw peas                 1 cup
2. Green chilies           10
3. Ginger                     1"
4. Sugar                       1 tsp
5. Salt                          1 tsp
6. Hing                        1/4 tsp
7. Garam masala         1 tsp
8. Coriander leaves     handful
9. Lemon                    1
10. 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.

POTATO SIDE DISH

 8. POTATO SIDE DISH

INGREDIENTS:-

1. Potatoes              500 gms
   
2. Turmeric             1/2 tsp
3. Salt                     1 tsp
4. Dhania powder   2 tsp
5. Hing                   1/4 tsp
6. Chilly powder    1 tsp
7. Cashewnuts        10
8. Raisins                12

FOR SEASONING:-

1. Oil                     1 tbsp
2. Sesame              1 tbsp
3. Jeera                  1 tsp
4. 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

RADISH SIDE DISH

INGREDIENTS:-

1. Radish                      5 nos
   
2. Bengal gram flour    1 cup
3. Green chilies            4 nos
4. Coriander leaves      little
5. Salt                           1 tsp
6. Garam masala          1 tsp
7. Lemon                      1

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. 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.

RICE DHOKLA

 INGREDIENTS:-

1. 
   Urad dhal               1 cup
   
2. Idly rice                 2 cup
3. Salt                         1 tsp
4. Pepper powder       1 tsp
5. Green chilies          5
6. Ginger                    1"
7. Baking soda           1/4 tsp
8. Coconut                  2 tbsps
9. Coriander leaves     handful

FOR SEASONING:-

1.  Oil                      1 tbsp
2.   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.      

SWEET AND SOUR GRAVY [ GUJARATI ]

INGREDIENTS:-

1. Tur dhal                1 cup
2. Chow-chow          2 nos
3. Dates                     4
4. Tamarind               1 tbsp
5. Jaggery                 1 tbsp
6. Turmeric                1 tsp
7. Chilly powder       2 tsp
8. Salt                        2 tsp
9. Dhania powder     2 tsp
10. Water                    3 cups
11. Coriander leaves   handful

FOR SEASONING:-

1. Oil                        1/4 cup
2. Mustard seeds      1 tsp
3. Cumin seeds        1 tsp
4. Hing                     1/4 tsp
5. Lavanga               3
6. Cinnamon           1"
7. Curry leaves        few  
8. 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.

GREEN GRAM GRAVY [GUJARATI ]

INGREDIENTS:-

1. Green gram           1 cup
2. Turmeric               1/4 tsp
3. Dhania powder     1 tsp
4. Salt                        2 tsp  
5. Chilly powder       2 tsp
6. Hing                      1/4 tsp
7. Sugar                     2 tsp
8. Green chilies         4
9. Coriander leaves   handful
10. Water                    2 cups

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Cumin seeds            1 tsp
3. 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.

BROAD BEANS KOFTA CURRY

 INGREDIENTS:-

1. Broad beans             250 gms
   
2. Fenugreek leaves     1 bunch
3. Wheat flour              1/2 cup
4. Rava                         1/4 cup
5. Turmeric                   1/2 tsp
6. Ajwain                      1 tsp
7. Baking soda              2 pinch
8. Green chilies            8 nos
9. Ginger                      1"
10. Salt                           1 tsp
11. Chilly powder          2 tsp
12. Coriander leaves      handful
13. Oil                            for frying
14. Water                        2 1/2 cups

FOR SEASONING:-

1. Mustard seeds         1 tsp
2. Cumin seeds            1 tsp
3. Hing                         1/4 tsp
4. 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.

SHRIKAND [GUJARAT ]

INGREDIENTS:-

1. Milk                1 liter
   
2. Curd                2 tsp
3. Sugar               1 cup
4. Cardamom       1 tsp
5. Nutmeg            5 drops
6. 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 SWEET[ GUJARAT ]

INGREDIENTS:-

1. Rava                   2 cups
   
2. Water                 6 cups
3. Lavang               3
4. Cinnamon           1"
5. Ghee                   1/2 cup
6. Cardamom          1 tsp
7. 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.
  

COCONUT RICE BHAT

 INGREDIENTS:-

1. Rice                     1 cup
2. Coconut               1 cup
3. Salt                       2 1/2 tsp
4. Water                    2 1/2 cups
5. Coriander leaves  handful
   

FOR SEASONING:-

1. Oil                    2 tbsps
2. Cinnamon         2"
3. Lavang             5
4. Bay leaf            1
5. Cardamom        2
6. Cashew nuts     optional
7. Green chilies     5 nos
8. Curry leaves     few
9. Hing                  1/4
10. Mustard seeds   1 tsp
11. Urad dhal          1 tsp
12. 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.

DIP SAMBAR- 2

 INGREDIENTS:-

1. Onion              2
2. Tomatoes        3
3. Salt                  3 tsp
4. Tamarind         1 tbsp
5. Jaggery            1 tbsp
6. Water               5 cups
7. Oil                   1 tbsp
8. Turmeric          1 tsp

FOR GRINDING:-

1. Coconut                1/2 cup
2. Red chilies            10
3. Byadagi chilies     10
4. Bengal gram         2 tbsps
5. Urad dhal              1 tsp
6. Rice                       1 tsp
7. Coriander seeds     1 tbsp
8. Cumin seeds          1 tsp
9. Methi seeds           1/4 tsp
10. Pepper                   10
11. Curry leaves          handful
12. Oil                         1 tbsp

FOR SEASONING:-

1. Mustard seeds        1 tsp
2. Urad dhal               1 tsp
3. Bengal gram          2 tsp
4. Curry leaves           few
5. Red chilies              5
6. Hing                        1 tsp
7. Coconut oil             3 tbsp
8. 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.

TAMARIND SAUCE

 INGREDIENTS:-

1. Tamarind             1 cup
2. Dates                   1 cup
3. Jaggery                1 cup
4. Chilly powder     1 tbsp
5. Salt                      1 tsp
6. Water                   1 cup

FOR SEASONING:-

1. Fennel seeds       1 tsp
2. 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.

DRUMSTICK LEAVES DOSA

 INGREDIENTS:-

1. Drumstick leaves            1 cup
2. Small onion                    1 cup
3. Dosa batter                      5 cups
4. Green chilies                   2
5. Oil                                   2 tbsp
6. 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.

BROAD BEANS SIDE DISH

 INGREDIENTS:-

1. Broad beans                 30
2. Onion                           1
3. Ginger-garlic paste      1 tsp
4. Salt                               1 tsp+1/2 tsp
5. Chilly powder              1 tsp
6. Coconut                       2 tbsps
7. Water                           3 cups
8. Coriander leaves         little

FOR SEASONING:-

1. Badaga                        little[opt]
2. Mustard seeds             1 tsp
3. Urad dhal                    1 tsp
4. Bengal gram                1 tsp
5. Curry leaves                little
6. Hing                            1/4 tsp
7. 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.

GARLIC CHAPATI

 INGREDIENTS:-

1. Wheat flour             2 cups
2. Salt                          1 tsp
3. Water                       1/2 cup
4. Oil                           1 tsp+3 tbsps

FOR STUFFING:-

1. Garlic                     20
2. Coriander leaves    handful
3. Salt                        1/2 tsp
4. Green chilies         4
5. Garam masala       1 tsp
6. 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.

PASTA UPMA

 INGREDIENTS:-

1. Pasta                   1 cup
2. Water                  5 cups
3. Salt                     1 tsp+2 tsp
4. Chilly powder     1 tsp
5. Turmeric             1/2 tsp
6. Garam masala     1 tsp
7. Coriander leaves  little   

FOR GRINDING:-

1. Onion             1
2. Garlic             10
3. Ginger            1"
4. Tomatoes        3
5. Green chilies   4

FOR SEASONING:-

1. Oil                   3 tbsp
2. Mustard seeds  1 tsp
3. Urad dhal         1 tsp
4. Bengal gram    2 tsp
5. 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.

MAIZE FLOUR PANIYARAM

 INGREDIENTS:-

1. Maize flour             1 cup
2. Idly batter               3 cups
3. Baking soda            1/2 tsp
4. Salt                          2 tsp
5. 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.

FENUGREEK POWDER

 INGREDIENTS:-

1. 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.
  

MUSTARD POWDER

 INGREDIENTS:-

1. 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.

FENNEL SEEDS POWDER

 INGREDIENTS:-

1. 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.

TOMATO NOODLES AND CHAPATI FRY

 INGREDIENTS:-

1. Fox tail noodles         1 pack
   
2. Chapati                      6
3. Onion                         2 big
4. Salt                             2 tsp
5. Turmeric                    1 tsp
6. Chilly powder            2 tsp
7. Garam masala            1 tsp
8. Water                          5 cups
9. Coriander leaves         handful

FOR GRINDING:-

1. Tomatoes                         4 nos
2. Onion                               1
3. Garlic                               6
4. Ginger                              1"

FOR SEASONING:-

1. Red chilies                      2 broken
2. Curry leaves                    few
3. Oil                                   4 tbsps
4. Mustard seeds                 1 tsp
5. Urad dhal                        1 tsp
6. Bengal gram                   2 tsp
7.  

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.

BUTTER BEANS GRAVY

 INGREDIENTS:-

1. Butter beans                1 cup
   
2. Small onion                 1 cup
3. Tomatoes                     3 nos
4. Brinjal                         10
5. Salt                              3 tsp
6. Chilly powder             2 tsp
7. Turmeric                      1 tsp
8. Water                           5 cups
9. Coriander leaves         handful

FOR POWDER:-

1. Fennel seeds               1 tsp
2. Cinnamon                   2"
3. Cloves                         6
4. Dhania seeds              1 tbsp
5. Roasted gram             2 tbsps

FOR GRINDING:-

1. Ginger                        1"
2. Garlic                         10
3. Small onion                5

FOR SEASONING:-

1. Mustard seeds           1 tsp
2. Urad dhal                  1 tsp
3. Bengal gram              2 tsp
4. Hing                          1/2 tsp
5. Curry leaves              little
6. 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.

PAN FRIED IDLIS

 INGREDIENTS:-

1. Idly             3 nos
2. Sambar       1 cup
3. 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.

WHEAT, RAGI RAWA DOSA

 INGREDIENTS:-

1. Wheat flour             1 cup
2. Ragi                         1 cup
3. Rice flour                1 cup
4. Urad dhal powder    1/4 cup
5. Salt                           1 tsp
6. Water                       6 cups
7. 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.

POTATO AND PEAS KURMA

 INGREDIENTS:-

1. 
   Potatoes                    6 
2. Green peas               1/2 cup
   
3. Green chilies            4
4. Garam masala          2 tsp
5. Turmeric                  1 tsp
6. Chilly powder          1 tbsp
7. Dhania powder        1 tbsp
8. Salt                           2 tsp
9. Jaggery                     1 tbsp
10. Water                        1 cup+1/2 cup
11. Bengal gram flour    2 tbsp
12. Oil                             1/4 cup
13. Coriander leaves       handful

FOR GRINDING:-

1. Onion                      2 nos
2. Tomatoes                6 nos
3. Ginger                    1"
4. 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.

SESAME LAYERED PARATHA

-

1. Wheat flour         2 cups
2. Maida                  1/2 cup
3. Salt                      1 tsp
4. Oil                       2 + 4 tbsps
5. Water                   1/2 cup+1 tbsp
6. Black sesame      1 tbsp
7. White sesame      1 tbsp
8. 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. 

BUTTER BEANS UPMA

 INGREDIENTS:-

1. Rava                         1 cup
   
2. Oil                            1 tbsp
3. Butter beans             1 cup
4. Onions                      2 nos
5. Green chillies.          10
6. Tomato.                    1 big
7. Ginger-garlic paste   1 tsp
8. Turmeric                   1 tsp
9. Lemon                       1/2
10. Salt                            2 tsp
11. Water                         4 cups
12. Coriander leaves       handful

FOR SEASONING:-

1. Oil                           5 tbsp
2. Mustard seeds         1 tsp
3. Urad dhal                1 tsp
4. Bengal gram            1 tsp
5. Hing                        1/4 tsp
6. 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.