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 :
