Ingredients:
- Whole Wheat - 1 Cup
- Grated Coconut - 1/3 Cup
- Green Chilly - 3-4
- Jaggery Grated - 1 Tbsp (Optional)
- Salt - slightly less than 1/2 Tsp (Adjust to your taste)
- Water - 1 1/2 Cup (including for grinding)
- Ghee - for dosas
Method:
- Soak Wheat for an hour or two.
- Grind Wheat, then add all ingredients. (Use water as required)
- Heat the tawa and take dosa. Makes 6 Dosas.
Note:
- Do not soak Wheat for long time, u will end up making sticky/ glue dosa batter.
- You can also use the wheat flour to make the dosa.
Ingredients:
- Karela (Bitter Gourd) - 3/4 Cup (finely chopped)
- Bhindi (Ladies finger) - 1 Cup (finely chopped)
- Besan - 3/4 Cup
- Garlic - 3-4 cloves (finely chpped with the outer cover)
- Jeera - 1/4 Tsp
- Red Chilly Powder - 1 1/2 Tsp
- Turmeric powder - pinch
- Ajwain - pinch
- Hing - pinch
- Salt - 1 Tsp
- Water - 1 Tbsp (if required)
- Oil - for deep frying
Method:
- In a mixing bowl put in finely chopped karelas and salt, keep for half an hour.
- Now add all ingredients except water, mix well. If required add water using a spoon.
- Heat oil and deep fry pakodas.
- Serve with Green Chutney / Sauce.
Note:
- Its okay to get a shapeless pakodas, i used to call this as Ameoba pakodas.
Ingredients:
- Maida - 1 1/2 Cup
- Besan - 1/4 Cup
- Yogurt - 1/3 Cup (or slightly more)
- Banana (chopped) - 1 Cup
- Sugar - 1/2 Cup
- Baking Soda - 1/8 Tsp
- Salt - 1/8 Tsp
- Ghee/Oil - 1 Tbsp (optional)
- Oil - for deep frying
Method:
- In a bowl put in Maida and besan, mix well.
- To this mixture add all other ingredients and kneed to a soft dough.
- Now heat ghee and put in the dough and kneed well. The dough is soft but not sticky. Keep this covered for 5-6 hours or overnight.
- Make balls slightly bigger than puri but smaller than chapati, make 3-4 inch diameter rotis.
- Deep fry, to get a pluffy buns. Serve.
Note:
- If necessary adjust maida to get the non sticky dough.
- You can use less sugar and serve with kurma.
- You can make all buns and store in a airtight container and can enjoy any time.
- Can also be cooked like normal rotis.
Ingredients:
- Peanuts - 3 Cups
- Gram Flour (Besan) - 1/2 Cup
- Chilly Powder - 1 Tbsp
- Jeera - 1 tsp
- Ajwain - 1/8 tsp
- Hing - 1/4 tsp
- Salt - 1tsp
- Turmeric powder - pinch
- Oil - for deep frying
Method:
- Wash peanuts under runnig water.
- In a bowl put in Peanuts and all other ingredients and mix well. (if required add liitle water) The mixture should be dry and can pick each peanut from the mixture.
- Heat Oil and deep fry till slight change in color.
Note:
- Do not fry till the peanuts coated with masala turns dark brown.
Ingredients:
- Bread Slices - 10
- Onion (finely chopped) - 1/4 Cup
- Garlic - 2 Cloves (1/2 tsp powder)
- Tomato (finely chopped) - 1/4 Cup
- Coriander Leaves (finely chopped) - 2-3 tsp (for garnishing)
- Red Chilly Powder - 1 tsp
- Turmeric - pinch
- Oil - 2 tsp
- Salt - 1/8 tsp
Heat: Medium
Method:
- In a non stick pan Pour oil, add onion. Fry till onion changes colour.
- Now add garlic and saute for a few seconds, add tomato. saute till oil seperates.
- Put chilly powder, turmeric and salt to it. fry for a while.
- Add bread pieces and mix well so that all the pieces of bread get coated with masala.
- Garnish with coriander leaves, tun off the heat, cover the lid for 5 minutes. serve hot.
Serves 3.
Ingredients:
- Thin Poha - 3 Cup
- Sambar Powder - 2 tsp
- Grated Coconut - 1/2 Cup
- Sugar - 2 tsp
- Salt - 1/2 tsp (as per your taste)
- Oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - 2-3
Method:
- In a large bowl mix in Grated Coconut, Sambar Powder, Sugar and Salt.
- In a non stick pan on medium heat, pour oil, add mustard seeds.
- When seeds started popping out add curry leaves and poha to it. Saute for leaa than minute.
- Put this poha into the mixing bowl and mix thoroughly. Serve for breakfast / evening snack.
Note :
