Rava Dosa

Ingredients:

• Wheat flour 1 cup
• Rice flour 2 cup
• Rava 3 cup
• Green chilly 3 - 4
• Mustard seeds 1/2 sp
• Cumin seeds 1/2 sp
• Thin butter milk 2 cups
• curry patha
• Salt
• oil to prepare dosa

Method:

• Take 1 cup wheat flour, 2 cups rice flour and 3 cups Rava.
• Put them in a deep vessel.
• Chop green chilies.
• Make seasoning with mustard seeds, cumin seeds and curry patha.
• Put them in the vessel with all flour.
• Mix them by pouring thin butter milk or water and make thin dough.
• Add salt, mix well.
• Keep the dough for 1 hour and then prepare Dosa.
• While preparing Dosa pour the dough from the corner of the tava.
• Pour little more oil and prepare crispy Rava Dosa.
• This Dosa is called as Plain Rava.

Notes:

• Note: You can put green chilies as it is or you can fry them with seasoning and add them to the flour mixture.

Images:

Kal Dosa

Ingredients:

• Rice 4 cups
• Udad dal 1 cup
• Salt
• Oil to prepare

Method:

• .Soak and grind 4 cups boiled rice in the night and add salt.
• · Keep aside.
• · In the morning soak 1 cup Udad dal and grind.
• · Add with the rice dough and make Dosas.
• · For this Dosa dont pour oil. Just spread oil with a tissue paper or cut onion on the tava and make thick Dosas .

Pesarat - Type 2

Ingredients:

• 1 cup Raw Rice
• 1 cup Boiled Rice
• 1 cup Moong dal
• Salt
• Oil
• Ginger

Method:

• Take raw rice, boiled rice and Moong dal equally.
• Soak them separately and grind them.
• Add chopped green chilies and onions in the dough.
• Make Dosas out of the dough.

Pesarat - Moong dal Dosa

Ingredients:

• 2 1/2 cups Moong dal
• 1/2 cup rice
• Salt
• Oil
• Ginger

Method:

• Soak them separately.
• Grind them with green chilies (4 to 6 as per your taste).
• Make Dosas out of the dough immediately.
• Serve with onion chutney.

Notes:

• You can add finely chopped onions in the dough and make Dosas.

Pesarat - Whole Moong dal Dosa

Ingredients:

• 2 cups Whole Moong dal
• 1 cup Rice
• Salt
• Oil
• Green Chilly
• Onion
• Ginger

Method:

• Soak rice and moong dal separately for about 4-6 hours
• Grind them together with green chilies (4 to 6 as per your taste).
• Make dosas out of the dough immediately
• If you prepare the dough with whole Moong dal that will give good green colour
• You can add finely chopped onions in the dough and make Dosas

Images:

Lindal dal or Thur dal Dosa

Ingredients:

• Soak 2 cups boiled rice, 3/4 cups Thur dal, 2 spoon Fenugreek seeds separately.

Method:

• Grind them separately and mix them well.
• Grind them as cores.
• Add salt and make Dosas after 8 hours.
• Make thin Dosas.

Coconut Dosa

Ingredients:

• Soak 1/2 kg rice with 100Gms. of Udad dal in a same bowl.

Method:

• While grinding add 1/2 coconut and grind.
• Add salt to the mixture and make Dosas immediately.
• This is best for Break fast.

Crispy Dosa

Ingredients:

• 2 1/2 cups Rice
• 1/2 cup Sago (Sabudhana)
• 1/4 cup Udad dal
• 1 sp Fenugreek seeds
• Salt
• Oil

Method:

• Soak rice separately and all the other ingredients separately
• After 3 hours grind them separately and add salt and mix well
• Next day or after 12 hours make thin crispy Dosas like hotel dosa

Oats wih Milk

Ingredients:

• Oats 2-3 table spoons
• Water 400 ml
• Sugar
• ½ cup Milk

Method:

• MW for 3 mins. Remove from the oven allow it to cool.
• Add sugar and milk.
• Mix well and have as your break fast.
• If you are so keen about calories avoid sugar or add less sugar, as per your calorie.

Rice and Coconut dosa

Ingredients:

• Par boiled rice 1 cup
• Raw rice 1 cup
• Coconut milk 1 cup thick
• Coconut milk 1/2 cup thin
• Salt
• OR
• Par boiled rice 1 cup
• Raw rice 1 cup
• Coconut 1 grated
• Salt

Method:

• Wash and soak rice for 2 hours.
• Grind with thin coconut milk (or add grated coconut and grind well.)
• Now add thick milk and make like dosa dough.
• Heat a tawa and make dosas immediately.
• No need for fermentation.
• Serve with ginger chutney or pickle.

Palak in Rava Dosa

Ingredients:

• Palak 1/2 bunch
• Bombay rava 1 1/2 cups
• Rice flour 1 cup
• Wheat flour 1/2 cup
• thin butter milk 1 cup
• Salt
• for seasoning:
• cumin and mustard seeds 1 sp
• Oil

Method:

• Cook palak and mix all the other ingredients.
• Make seasoning and mix well.
• Make green rava dosa and serve with tomato chutney.
• This is also a healthy dosa.
• Even children like this for the colour.

Black Udad dal Adai

Ingredients:

• Boiled rice 1 cup
• Black udad dal 1/2 cup
• Red chilly 2 - 4
• Black pepper 2 sp
• Cumin seeds 2 sp
• Curry leaves
• Salt
• oil to make dosa

Method:

• Soak rice, dal and red chilly for 2 hours.
• Grind them coarse.
• Add crushed black pepper, cumin seeds, curry leaves and salt.
• Mix well and make crispy thick adai.
• Serve with coconut chutney.

Notes:

• In adai dough you can add fresh coconut.

Sago (Sabudana) Khichidi

Ingredients:

• 1 cup sago
• 1/2 tsp Sugar
• 2 Green Chillies chopped finely
• 1/2 cup crushed groundnuts
• 1 boiled & peeled potato
• Oil to make khichidi
• 1/2 tsp Mustard Seeds
• 1/2 sp udad dal
• 1/2 sp channa dal
• 1 Pinch asafoetida
• 2 tbsp grated fresh Coconut
• Salt to taste
• Few Coriander leaves
• Few Curry Leaves
• 1 sp lemon juice

Method:

• Wash and soak sago in water for 2 hours.
• Chop the potatoes into small cubes.
• Mix crushed ground nuts, sugar and salt.
• Keep aside.
• In a deep pan pour oil and make seasoning.
• Add green chilly and curry leaves.
• Add diced potatoes and fry well.
• Add sabudana and mix well.
• Add crushed ground nut, sugar and salt mixture.
• Add coriander leaves too.
• Remove it from fire and pour the lemon juice on it.
• Serve hot as it is.

Perumal Koil Dosai

Ingredients:

• boiled rice 3 cup
• black udad 1 cup
• Black pepper 2 sp
• Cumin 2 sp
• Fenugreek 1 sp (optional)
• ghee or oil to make dosa
• curry leaves

Method:

• Soak rice and udad dal for 8 hours.
• Grind like dosa dough.
• Add salt and mix well.
• Keep it for 8 hours.
• Add crushed black pepper and cumin seeds.
• Add curry leaves.
• Then make thick dosas.
• Serve with ghee and onion chutney or coconut chutney.

Instant Wheat and Udad dosa

Ingredients:

• 1 cup Udad flour (dry)
• 2 cup wheat flour
• 2 cup rice flour
• salt
• 1/2 sp cooking soda

Method:

• Mix all the flours in a bowl and put them in a mixer grinder with water.
• Just for 2 to 3 min. so that the fine flour will mix evenly.
• Add cooking soda and salt.
• Again run the mixie for a min.
• Remove and make dosa immediately.
• Or even you can keep the dough for the next day.
• Me and my hushand liked the dosa very much.
• Sugar patients can also give a try to this.
• I noticed that this dosa is consuming less oil.

Notes:

• Here in Saudi we use to get Udad Flour.
• Generally I use it for making thenkuzhual.
• Some times for normal dosa.
• Yesterday I used it in a different way and got good dosa.
• Here is the recipe.
• You also try this.
• In this dough if you want you can add bombay rava.
• You can add chopped onions and green chilly with it.

Davangere Benne Dosa

Ingredients:

• 1/2 cup Raw rice
• 2 1/2 cups Boiled Rice
• 1 cup Black gram dal
• 2 tbsp Red gram dal
• 1/4 tsp Fenugreek Seeds
• Salt to taste
• For filling:
• 1 Boiled Potato
• 2 tbsp chopped onions
• Salt to taste
• 100 gms Unsalted butter to make dosa.

Method:

• Soak both rice and the dals seperately with adequate water for atleast 2 hours.
• Grind the dals first to get a smooth paste and then add the rice (without water).
• Grind with minimum water possible to get a smooth batter.
• Add salt and transfer the batter to a bigger vessel.
• Allow it to ferment for atleast 8 to 10 hours.
• Method For filling:
• Mash the boiled potatoes and add salt, chopped onions and mix well in medium flame for five minutes.
• This is how the typical benne dosa curry is made.
• Make dosa on hot tawa.
• Instead of the normal dosa where we add oil, spread out the unsalted butter on it.
• Cook on both sides and serve with potato curry & butter.
• Enjoy the Traditional Davangera Benna Dosa.

Notes:

• This batter must be refrigerated after fermentation and is best used within 3 to 4 days.

Corn flakes with fruits

Ingredients:

• 1 cup corn flakes
• 1 banana/ 1 apple
• 10 - 15 kis mis
• 1 cup milk
• Sugar as per your taste

Method:

• Just heat milk add sugar stir well.
• In a bowl, put cut banana or apple and pur corn flakes.
• Add milk and mix well.
• Serve or eat.

Oats with applesauce

Ingredients:

• 1 cup water
• 1/2 cup rolled oats
• ¼ sp salt
• 1/4 c. applesauce (cook apple in steam and take the pulp)
• pinch of cinnamon
• 2 tsp. brown sugar

Method:

• Pour the water, oats, and salt into a medium-size pot on the stovetop.
• Or you can keep it in a MW.
• Heat the mixture until it boils, then reduce the heat to low.
• Using a wooden spoon, stir in the apple sauce and cinnamon.
• Cook on low heat and continue to stir the mixture for 5 minutes.
• Pour the oatmeal into a bowl and sprinkle the brown sugar on top.
• Allow the oatmeal to cool for a minute before serve.

Uppma - Nutritious one

Ingredients:

• 1/2 cup broken wheat
• 1/2 cup broken jowar (pearl millet)
• 1 tbsp. toasted white rolled oats
• 1 onion finely chopped
• 1 tomato finely chopped
• 10 -12 curry leaves
• 2 green chilies finely chopped
• 1 tbsp. coriander leaves finely chopped
• 1 lemon juice extracted and strained
• 1/2 tsp. each mustard & cumin seeds
• 2 pinches asafetida powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tab sp. oil

Method:

• Dry roast both wheat germ and jowar, in a heavy pan, for two minutes.
• Allow cooling, Pressure cook roasted wheat and jowar together in 1 1/2 cups water.
• Just 2 whistles are enough to cook the broken granules.
• Remove and allow to cool, keep aside.
• Heat oil in a pan, add seeds, curry leaves, chilies, allow to splutter.
• Add onions, tomatoes, stir fry for two minutes.
• Add rolled oats, add the cooked mixture.
• Add turmeric, salt, lemon juice, coriander.
• Cover and cook on low, till moisture evaporates.
• Serve hot with a cold iced tea or as a hot snack by itself.

Notes:

• You can adjust chilly quantity as per your taste.

Macaroni in Tomatoes (no oil)

Ingredients:

• Macaroni 1 packet
• Tomato 4 nos
• For Masala:
• Fresh coriander leaves 2 tbsp
• 2 – red chilly or 2 -3 green chilies
• Turmeric powder 1 tsp
• Cumin 1 tsp
• Garam masala 1 tsp
• Garlic 5 flakes

Method:

• Boil the macaroni in salt water till they are half done then remove and put them in cold water.
• Grind together all the masala along with tomatoes
• Boil this mixture for 5 minutes add salt to it.
• Add the boiled macaroni and again boil for 5 more minutes.

Notes:

• You can also add boiled peas or potatoes if desired.

Macaroni Masala

Ingredients:

• Macaroni 1 cup (boiled and drained)
• Onion 1 (Chopped in long slices)
• Capsicum 1/2
• Cabbage 1 cup (finely chopped)
• Tomato 1
• Tomato sauce 1 tsp
• Chili sauce 1tsp
• Salt & Pepper as per taste
• Oil 1 tea sp.

Method:

• In a pan, take oil, and then put onion.
• Fry it for 2 min.
• Now add capsicum.
• Fry it again for 2 min.
• Now add cabbage and let it cook on medium heat till it become tender.
• Add tomatoes and saute it till oil is separated.
• Now put tomato sauce, chili sauce, salt and pepper.
• Let extra water evaporate and serve hot.

Uppma with Oats

Ingredients:

• Oats - 1 cup
• Salt - as per requirement
• Oil - 2 tsp
• Mustard
• Urad Dal
• Chana Dal
• Green chillies
• Curry leaves
• Ginger
• Onion
• asafoetida

Method:

• Roast oats without oil for a couple of minutes.
• In a Kadhai, add 2 teaspoonful of oil and temper Mustard, asafoetida, urad dal, chana dal, curry leaves, green chilli, ginger and chopped onion.
• Now add water, salt and once water boils, slowly add the oats and keep stirring till completely cooked.

Notes:

• .You can roast some cashews in ghee and add it as as final garnish.
• Once the tempering is done, you can add chopped onions, saute them and then add the water and oats and blend.
• You can also add vegetables of your choice to make it tastier.

Uppma with Puffed Rice

Ingredients:

• puffed rice 1/4 kg
• green chillies
• roasted bengal gram 1/4 cup
• salt
• curry leaves
• oil 1tbsp
• onion 1

Method:

• Soak puffed rice in water just for few minutes.
• After they become tender remove them from water .
• grind roasted bengal gram and chillies with salt
• Add that powder to puffed rice .
• cut onion into small pieces length wise .
• heat oil and add mustard seeds and urad dhal
• Add curry leaves after they cook add some turmeric .
• add onions after they turned into reddish color add puffed rice
• Mix it and cover the pan.
• open after 2 minutes.
• your upma is ready.

Tomato Dosa

Ingredients:

• Tomatoes - riped - 4 -6
• Rice 1 1/2 cup
• Red chilly or green chilly 4 - 5
• Asafetida 1/2 sp
• Black pepper and cumin seeds 1/2 sp
• Oil to make dosa
• Salt

Method:

• Soak the rice for 2 to 3 hrs and then grind it with Tomato and chilly.
• Add salt, asafetida and black pepper.
• You can prepare dosas immediately after grinding.
• Serve with Coconut chutney.

Rava Kitchadi

Ingredients:

• Fried rava 1 cup
• Mustard seeds 1spoon
• Udath dal 1 spoon
• Channa dal 1 spoon
• Turmeric powder 1 spoon
• Curry patha a few leaves
• Onion 2 medium size
• Green chilies 4 - 5
• Garlic 4 - 5 flakes
• Ginger 2 inch piece
• Tomato 1 (optional)
• Vegetable shortening or oil 1 – 2 table spoons
• Salt to taste.
• Carrot 2 -3
• French beans 10 - 12
• Potato 1 big
• Brinjal (egg plant) 1small
• Peas a hand full
• Green Pepper 1 big
• Tamarind a small lemon size

Method:

• First make seasoning with mustard seeds, Udad dal , Channa dal ,add green chilies, garlic, ginger, turmeric powder and cashew nuts.
• Add onions add rava, salt and fry them.
• Cook all other vegetables in Tamarind water in another pan with little salt.
• Add cooked veg. in raw onion fried mixture and mix well
• Cook rava well and remove it from the fire.
• For this the best side is coriender chutney.
• You can taste the RAVA KITCADI now.
• Serve with coconut chutney or curd and pickle.

Notes:

• Instead of tamarind water you can add tamarind paste.

Rava Uppma - Veg. Rava Uppma

Ingredients:

• Fried rava 1 cup
• Mustard seeds 1spoon
• Udath dal 1 spoon
• Channa dal 1 spoon
• Turmeric powder 1 spoon
• Curry patha a few leaves
• Onion 2 medium size
• Green chilies 4 - 5
• Tomato 1 (optional)
• Vegetable shortening or oil 1 – 2 spoons
• Salt to taste.
• Carrot 2 -3
• French beans 10 - 12
• Potato 1 big
• Brinjal (egg plant) 1small
• Peas a hand full
• Green Pepper 1 big
• (Ginger and Garlic also optional)

Method:

• First make seasoning; add green chilies, onions and curry patha.
• Fry well and add rava and fry.
• In another pan cook the veg. with little water and add with rava onion mixture.
• Add water if you need and allow rava to cook well.
• That is all.
• Now rava vegetable Uppma is ready.
• You can serve this with coriender chutney or sambar.

Images:

Uppma with Bombay Rava

Ingredients:

• Fried rava 1 cup
• Mustard seeds 1spoon
• Udath dal 1 spoon
• Channa dal 1 spoon
• Turmeric powder 1 spoon
• Asafetida powder
• Curry patha a few leaves
• Onion 2 medium size
• Green chilies 4 - 5
• Tomato 1 (optional)
• Vegetable shortening or oil 1-2 spoon
• Salt to taste

Method:

• First make seasoning; add green chilies, onions, and curry patha..
• Fry well. Add fried rava and fry well again.
• Add turmeric powder and asafetida powder. Add salt.
• Then add water and cook rava well and prepare uppma.
• Add cut tomatoes.
• That is all. Now rava uppma is ready.
• You can serve this with coriendert chutney or sambar.

Uppma with Poha (Aval)

Ingredients:

• Poha 1 cup (Thick )
• Onion 1
• Mustard seeds
• Channa dal
• Udad dal
• Green chilies 4 - 5
• Curry leaves
• Asafetida powder
• Salt
• Oil to seasoning
• Lemon Juice 1/2 to 1 sp.

Method:

• Put a deep pan and make seasoning. Wash and squeeze poha and keep aside.
• Cut onion and green chilies with seasoning and fry well.
• Now add squeezed poha in that and mix well.
• Add salt and sim the fire.
• Just stir and remove from the fire
• Add lemon juice and mix well.
• Serve with tomato ketchup or any chutney except coconut chutney.

Uppma Vermicelli (Semiya)

Ingredients:

• Rava 1 cup
• Vermicelli 2 cup
• Mustard seeds
• Channa dal
• Udad dal
• Green chilies 4 – 5
• Onion 1 (Optional)
• Curry leaves
• Asafetida powder
• Salt
• Oil to seasoning

Method:

• Put a deep pan and make seasoning.
• Fry rava with that and after frying it, add vermicelli in that and fry till they become golden brown. (At this time you can add chopped onions)
• Add 2 - 3 cups of water and bring it to a boil. Now add curry leaves and salt.
• Sim the flame and close the pan with lid.
• Keep as it is for more than 5 minutes and again stir well.
• Check whether rava cooked or not.
• At this time if you feel the uppma needs more water add and stir well.
• Mix well. Low the flame.
• Just close the lid and keep as it is for another 2 -3 minutes.
• Remove from the fire and serve with coriender chutney or sambar.

Images:

Uppma with Wheat Rava

Ingredients:

• Wheat rava 2 cups
• · Mustard seeds
• · Channa dal
• · Udad dal
• · Red chilies 4 - 5
• · Curry leaves
• · Asafetida powder
• · Salt
• · Oil to seasoning 1sp only

Method:

• Put a deep pan and make seasoning.
• Add 2 - 3 cups of water and bring it to a boil. Now add curry leaves and salt.
• Add grind rava in that and stir continuously to avoid lumps.
• Sim the flame and close the pan with lid.
• Keep as it is for more than 5 minutes and again stir well.
• Check whether rava cooked or not.
• At this time if you feel the uppma needs more water add and stir well.
• Just close the lid and keep as it is for another 2 -3 minutes.
• Remove from the fire and serve with mint chutney or sambar or coconut chutney.

Notes:

• To make easy Uppma, after seasoning, pour water in a cooker compartment and put rava, seasoning in that mix well.
• Pressure cook it till 2 whistles.
• Remove and serve.

Uppma kozhukattai with Rice Rava

Ingredients:

• Rice rava 2 cups
• Thur dal 2 table spoons.
• Mustard seeds
• Channa dal
• Udad dal
• Red chilies 4 - 5
• Green chilies 2 -3
• Curry leaves
• Asafetida powder
• Salt
• Oil to seasoning

Method:

• Wash rice and dal, dry them. Then put rice and thur dal in a mixer grinder and make rava
• Put a deep pan and make seasoning with 1/2 sp oil.
• Add 5 cups of water and bring it to a boil. Now add curry leaves and salt.
• Add grind rava in that and stir continuously to avoid lumps.
• Sim the flame and close the pan with lid.
• Keep as it is for more than 5 minutes and again stir well. (If it is half cooked also ok.)
• Remove from the fire and spread it in a plate and bring it to the room temperature.
• Make oval shape balls out of the prepared uppma.
• Keep all the balls, i.e. kozhukattais on idly plates and steam like idly.
• Remove from the fire and serve with coriender chutney or sambar or cocunut chutney or dosa milagai powder.

Notes:

• You can serve this uppma kozhukattai also after it comes to room temperature.

Images:

Uppma with Rice Rava

Ingredients:

• Rice rava 2 cups
• Thur dal 2 table spoons.
• Mustard seeds
• Channa dal
• Udad dal
• Red chilies 4 - 5
• Green chilies 2 -3 (optional)
• Curry leaves
• Asafetida powder
• Salt
• Oil to seasoning

Method:

• Put rice and thur dal in a mixer grinder and make rava.
• Put a deep pan and make seasoning.
• Add 5 cups of water and bring it to a boil. Now add curry leaves and salt.
• Add grind rava in that and stir continuously to avoid lumps.
• Sim the flame and close the pan with lid.
• Keep as it is for more than 5 minutes and again stir well.
• Check whether rava cooked or not.
• At this time if you feel the uppma needs more water add and stir well.
• Other wise just close the lid and keep as it is for another 2 -3 minutes.
• Remove from the fire and serve with coriendert chutney.
• Generally this particular uppma will be tastier after it comes to room temperature.
• Serve with any parrapu sambar.

Notes:

• Wash the rice, drain it and spread it in a cloth. Then make rava and use as per the recipe. This will give you white uppma.
• To make easy Uppma, after seasoning, pour water in a cooker compartment and put rava, seasoning in that and mix well.
• Pressure cook it till 2 whistles.
• Remove and serve.
• Optionally add crushed black pepper and cumin seeds along with grated coconut for more taste, before removing the uppma from fire

Images:

Idly with Masala and veg.

Ingredients:

• 4 idlis, cubed
• 1/2 tsp. coriander powder
• 1 cup mixed vegetables of your choice
• 1/4 tsp. turmeric powder
• 2 onions chopped
• 2 cinnamon sticks
• 1 small piece ginger - finely chopped
• 2 cloves
• 2 green chilies chopped
• 2 cardamoms
• 1/2 tsp. red chili powder
• 1 tbsp of fresh coriander
• mint leaves
• Oil 1- 2 sp
• curry leaves or coriander leaves

Method:

• Heat oil in a pan and add the cinnamon, cloves and cardamom.
• Then add the chopped onions and stir for few minutes till they turn golden brown.
• Now add the vegetables and saute for few minutes.
• Then add the ginger, salt, chili powder, turmeric and coriander powder.
• To this add the idlis and stir till contents are thoroughly heated.
• Transfer into serving dish and garnish with mint and coriander leaves.

Notes:

• Garlic can also be added.
• Add few tomatoes if desired.
• The idlis can be made to very small pieces using your hands instead of cutting into cubes for this dish.
• You can add extra green chilies instead of red chilly powder.

Idly Uppma 2

Ingredients:

• Idly 4
• Dosa milagai powder/Dosa chilly powder 2 table spoon
• Salt
• Oil 1 - 2 spoon
• Mustard seeds ½ sp.
• Udad dal 1 sp
• curry leaves or coriander leaves

Method:

• Cut/mash idlies. Keep aside.
• Pour oil in a pan, make seasoning.
• Add mashed idlies, dosa milagai powder and salt.
• Mix well and remove from the fire.
• A nice tiffen is ready.
• Garnish with fresh coriander leaves.
• Serve with sambar or chutney.

Notes:

• You can add cut tomatoes in this.

Tomato Omlette

Ingredients:

• 1cup maida
• 1cup basanflour
• 1 1/2 cup rice flour
• 1/2kg.finely chopped,riped tomatoes
• 1/4kgfinely chopped onions
• 8-10finely chopped green chillies
• 3"ginger chopped - optional
• 11/2cup chopped fresh corianderleaves
• one pinch soda/baking powder,
• salt as per taste,
• ghee/oil for making omlettes

Method:

• Mix all the ingrediants with enough water like dosa mix.
• Set aside for 2 to 3hrs.
• In a hot thawa make dosa with ghee.
• This dosa will come soft and it will have good colour.
• Children like this very much.
• This is my sisters recipe. She will prepare this very nicely :) and tasty.
• Once try this.

Idly Uppma

Ingredients:

• Idly 5 - 6
• Onion 2
• Green chilly 4 – 5
• Salt
• Oil 1 - 2 spoons
• Mustard seeds ½ sp.
• Udad dal 1 sp
• Channa dal 1 sp
• curry leaves or coriander leaves

Method:

• Cut/mash idlies.
• Keep aside.
• Pour oil in a pan, make seasoning.
• Add chopped green chilies and cut onions.
• Fry well. Add mashed idlies and salt.
• Mix well and remove from the fire.
• A nice tiffen is ready.
• Garnish with fresh coriander leaves.
• Serve with sambar or chutney.

Dhokla

Ingredients:

• Gram flour Dhokla
• 250 gms gram flour
• 3 tsp lemon salt
• 2 tsp cooking soda
• 3 tsp sugar
• a pinch of turmeric
• salt to taste
• 15 gms refined oil
• 10 gms mustard seeds
• a pinch of asafetida
• 4 green chilies
• 3 red chilies
• Coriander leaves for garnishing

Method:

• Sieve the flour, add sufficient water and make a fine batter.
• To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well until the batter rises and foam forms.
• Add water to the pressure cooker and boil for some time.
• In another small bowl, add the batter and arrange in the cooker.
• Cook the batter on steam for 15 minutes.
• Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate.
• Heat oil in a pan and season with mustard seeds, red chilies, asafetida, green chilies and pour over the dhoklas.

Idly with Semiya

Ingredients:

• Rava 1 cup
• Semiya 2 cup
• mustard seeds
• Channa dal
• udad dal
• chopped green chilies
• chopped ginger
• chopped coriander
• asafetida powder
• turmeric powder
• curry leaves
• Buttermilk
• Salt
• oil to make seasoning

Method:

• Fry 1 cup of rava well till it becomes slightly reddish.
• In another pan, pour Oil and make seasoning with mustard seeds,Channa dal, udad dal, chopped green chilies, chopped ginger,
• chopped coriander, asafetida powder, turmeric powder and curry leaves.
• Add rava and fry.
• Add semiya and fry in low flame.
• Put the fried rava and semiya mixture in salted butter milk.
• Keep it as it is for ½ an hour.
• The dough must be like idly dough. (some what thick batter)
• Make Idly as usual and serve hot.

Notes:

• You can make and pack for lunch.
• Even chill idly will taste great.

Images:

Idly with Aval (Poha)

Ingredients:

• Aval
• Buttermilk
• mustard seeds
• Channa dal
• udad dal
• chopped green chillies
• chopped ginger
• chopped coriander
• asafetida powder
• turmeric powder
• curry leaves
• oil to make seasoning

Method:

• Wash and soak 2 cups of thick aval in butter milk for 1/2 an hour.
• Make seasoning with mustard seeds, Channa dal, udad dal, chopped green chilies, chopped ginger, chopped coriander, asafetida powder, turmeric powder and curry leaves.
• Add the seasoning in the aval mixture and mix well.
• The dough must be like idly dough. (some what thick batter)
• Make Idly as usual and serve hot with coriender chutney.

Notes:

• https://www.filepicker.io/api/file/4fuuqrhhQmiylvAujdYt+IMG-20150623-WA0022.jpg

Kanchepuram Idly

Ingredients:

• 1 cup rice
• 3/4 cup udad dal
• crushed black pepper
• asafetida powder
• crushed cumin seeds
• curry leaves and dried
• powdered ginger
• ghee
• oil

Method:

• To prepare this idly soak 1 cup rice and 3/4 cup udad dal. Equal also you can put.
• Soak them in a bowl and grind them together.
• Grind cores. Add salt and mix well
• Keep aside for 12 hours and in the morning add crushed black pepper, asafetida powder, crushed cumin seeds, curry leaves and dried and powdered ginger. (suku)
• Add one spoon liquid ghee and 1 spoon oil and mix well.
• Then start preparing idly.
• No need for side dishes and if you want use curd as side dish.

Notes:

• This is also a nutritional break fast.
• In this we are adding more dal than the usual once.
• And adding spices.

Images:

Rava Idly (Manipal Idly)

Ingredients:

• Rava
• Mustard seeds
• Channa dal
• udad dal
• chopped green chilies
• chopped ginger
• chopped coriander
• asafetida powder
• turmeric powder
• curry leaves.

Method:

• Fry rava well till it becomes slightly reddish.
• In another pan, make seasoning by pouring 1 -2 spoons of oil.
• Mustard seeds, Channa dal, udad dal, chopped green chilies, chopped ginger, chopped coriander, asafetida powder, turmeric powder and curry leaves.
• Add the seasoning in the rava mixture and mix well.
• Use only 1 sp oil.
• The dough must be like idly dough. (some what thick batter)
• Keep the mixture for 1/2 an hour.
• Make Idly as usual and serve hot.

Images:

Idly Mix - Instant

Ingredients:

• Wash and drain 2 cups of boiled rice
• 2 cups of raw rice and
• 2 cups Udad dal.

Method:

• Make the dried rice and dal into cores powder and keep it in the fridge.
• When ever you want to prepare, remove the processed powder from the fridge and put 1 spoon of baking powder and salt.
• Add hot water and mix well
• Keep aside for 12 hours and make Idly .

Idly Sandwich

Ingredients:

• Carrots
• green chilly
• Idly dough

Method:

• Grate carrots and chop green chilies. Add salt.
• Pour 1/2 spoon of dough in the plate and put one spoon of the carrot mixture.
• Again pour another 1/2 spoon of dough and do this for other Idly also.
• You can use any vegetable as per your wish and make sand witch idly
• Children will like this.
• This is rich in nutritious value.
• Serve with Dosa chilly powder or any Chutney.

Idly

Ingredients:

• Soak 2 1/2 cups of raw rice
• 1 cup Udad dal
• or 2 cups of boiled rice and 1cup Udad dal.
• Or you can use 3 cups of boiled rice, 1 cup raw rice and 1 cup Udad dal.
• Soak dal and rice separately.

Method:

• Grind them separately and after that mix well.
• Add salt and keep aside for more than 12 hours.
• Generally we prepare the dough in the evening and make Idly in the morning.
• Make Idly by using the Idly plates .
• If you are not having Idly plates, no problem.
• You can use small cups or you can us cookers inner vessel to make idlies.
• Grease them before pouring the idly batter.
• Serve with sambar or any Chutney.

Notes:

• Idly is another south Indian delicacy, which is low calorie because it is steamed.

Images:

Half cooked Veg. for Break fast

Ingredients:

• French Beans
• Cauli Flower
• any other veg. as per your wish

Method:

• Cook a plate full of cut French Beans in a MW for 2 -3 min.
• Sprinkle salt and powdered black pepper on that and eat as it is.
• You can have Cauliflower also like this.
• Cauliflower is more delicious than beans.
• But again beans helps us to reduce fat.

Chemba kuzha Puttu

Ingredients:

• chembha Rice puttu podi-3 cups (Now a days you are getting this in shops
• salt a pinch
• Grated coconut-1/2 cup
• water
• and puttu maker

Method:

• First pour water in the puttu maker (1/2 ) and heat the water.
• Meanwhile have the puttu powder in a basin and add a pinch of salt.
• Now keep sprinkling water and mixing.
• It should come out very soft.
• Dont add too much of water.
• In the pipe of the puttu maker; put the plate and put one layer of grated coconut.
• And two to three inches of prepared puttu podi.
• Again put a spoon of grated coconut and again puttu podi.
• Do this and fill up the pipe and end with grated coconut.
• Seam it for 5 - 10 min.
• Like Idly you cook this. You will get good smell from that.
• Remove from the fire and with the help of a spoon you push the plate, which you placed first; in a plate.
• You will get pipes of puttu with edges coconut.
• Serve hot hot delicious puttu with kadalai curry or just with sugar or with kuruma.

Moong dal Pakodi

Ingredients:

• 100 gms Mung Dal
• 1 1/2 tsp Salt
• 2 Red chilly
• 1 tsp Dhaniya
• 3 - 4 Curry Leaves
• 1 pinch Haldi
• 1 pinch Soda
• 2 cup Oil for frying pakories

Method:

• Soak the dal for 5-6 hours.
• Strain it and grind in a grinder.
• Now take the dal and add salt, red chilly powder, dhaniya and soda.
• Mix well.
• Heat oil in a kadahi and fry pakories of small size to a golden brown color.
• Serve with Ketchup.

Maida Mathris - Maida Chips

Ingredients:

• 2 cup Maida
• 1/4th cup fine Rava
• 2 tsp Salt
• 1/2 tsp whole Black Pepper (coarsely cracked)
• 1/8th tsp Baking Powder
• 2 tblsp Curd / Plain Yogurt
• 7 tblsp warm Water
• 4 tblsp melted Ghee / Oil
• Ghee / Oil for deep frying

Method:

• Mix the flour, salt ,cracked pepper and baking powder in a bowl.
• Add the ghee and rub between your palms until it takes the form of breadcrumbs.
• combine the curd with water and and form a pliable but firm dough using this liquid.
• Cover with the damp cloth and set aside for 30 minutes.
• Divide the dough into small balls and roll out all the balls.
• Heat the ghee / oil in a kadhai or deep-frying pan.
• Fry the rolled mathris in a batch over moderate heat.
• Do not allow the rounds to become brown, they should remain pale gold in color
• Remove and drain on paper towels.
• Repeat the process for frying all mathris.
• Well sealed, they will keep for 2-3 weeks.

Notes:

• You can add Methi leaves in this to get Methi Mathris.

Paneer Bakoda

Ingredients:

• 250 gms Paneer
• 1 cup Besan Flour
• 2 sp Rice flour
• 2 tsp Oil
• 1 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 1-2 Chopped Green Chillies
• 1/2 cup Water

Method:

• Mix first set of ingredients well.
• Beat in a blender for 4-5 minutes.
• Let batter rest 1/2 hour in a warm place
• Cut the paneer into thick cubes.
• Sprinkle little salt, chili powder on the cubes
• Deep fry in oil
• Drain on paper towels and serve immediately.
• Serve the paneer pakora with coriander or mint chutney

Bhel Puri

Ingredients:

• 2 cups of boiled chopped potatoes
• 1 1/2 cup chopped onions
• 1/2 cup chopped coriander leaves
• 1 1/2 cup grated carrots
• 2-3 tsp red chilli powder/ fienely chopped green chilies
• 2 cups sev
• 6 cups of rice crispies (Pori)
• 10-15 rice vadas
• 3/4 cup sweet chutney
• 3/4 cup hot chutney
• 1/4 cup mint chutney
• 2-3 tsp chat masala
• Salt to taste
• 2 tablespoon of oil(optional)
• Juice of one big lime
• For Mint Chutney:
• 1/2 cup mint leaves
• Juice of one big lime
• Salt to taste
• 1 tsp chopped ginger
• 1 1/2 tsp chopped garlic
• 2 tbsp chopped onions

Method:

• Blend all the above to a smooth paste using some water.
• For each serving of the bhel puri, mix together in a individual serving bowl.
• One portion each of the potato, carrots, onions, rice vadas, rice crispies, pori and sev.
• Mix well. The rice vadas should be crushed before mixing
• them in.

Notes:

• you can use cooked peas also.

Images:

Pani Puri 2

Ingredients:

• Pani Puris, also commonly called Gol gappas by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.
• 250g Pani Puri or gol gappa
• 125g black chickpeas
• 100 gms steamed bean sprouts (lentils should just begin to sprout) - optional
• 125g potatoes, boiled and coarsely mashed
• 1 bunch of mint leaves
• 1/2 bunch of coriander leaves
• salt to taste
• 1/4 tsp chilly powder
• 6 tbsp pani poori masala
• mint chutney
• tamarind chutney

Method:

• Grind the mint and coriander leaves into a paste.
• Mix pani puri masala in 2 liters of cold water.
• Add mint and coriander paste and the ice cubes.
• Wash chick peas and soak overnight.
• Next day, boil in a pan or pressure cook with water and salt, until soft.
• Drain and keep aside.
• Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
• Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
• Top with a little mint and tamarind chutney.
• To eat, dip each gol gappa into the prepared water and eat.

Notes:

• If you want you can prepare mint and coriander paste and keep in the feezer.
• Or you can make cubes out of that paste and store them easily to use when ever you need.

Fruits for Break fast

Ingredients:

• Orange fruit or any other fruit and juice.

Method:

• You can have Orange fruit or Orange juice as your break fast.
• As per my Doctor Oranges are having the capacity to remove fat/fight with our body fat.
• So he recomended me to have 1 orange fruit or 1 cup of orange juice as my break fast or to have with my break fast.
• You can also try this.

Macaroni

Ingredients:

• Macaroni
• Tomato ketchup
• Salt

Method:

• This is also a good breakfast.
• Take a cup macaroni.
• In a pan pour 1 lt water.
• Bring it to a boil.
• Put macaroni in that.
• Cook macaroni with salt till it becomes soft.
• Remove from the fire.
• Drain and put it in a bowl.
• Add tomato sauce/ketchup.
• Your break fast is ready.

Macaroni with veg.

Ingredients:

• Macaroni
• Green chilly
• Onion
• Coriander leaves
• Salt
• oil

Method:

• Cook macaroni with salt.
• Drain and put it in a bowl.
• In a pan pour ½ sp oil.
• Add cut onions and green chilly.
• Fry for a while. Add salt.
• Add cut veg. of your favorite and mix this mixture with cooked macaroni.
• Put some coriander leaves on the dish.
• That is all.
• Your nutritious break fast is ready.

Macaroni with Onion and Tomato.

Ingredients:

• Macaroni
• Tomato
• Onion
• Salt

Method:

• Cook macaroni with salt.
• Drain and put it in a bowl.
• In a pan pour ½ sp oil.
• Add cut onions and green chilly.
• Fry for a while. Add salt.
• Add cut tomato and mix this mixture with cooked macaroni.
• Put some coriander leaves on the dish.
• That is all.
• Your delicious break fast is ready.

Oats with Fruits (Fruit Juices)

Ingredients:

• Oats 2 – 3 table spoon
• Water 400 ml
• Fruits – 2 – 4 table spoons
• Fruit juice (substitute for sugar)
• Milk (optional)

Method:

• MW for 3 mins. Remove from the oven allow it to cool.
• Allow it to cool.
• Add cut fruits/fruit juice you require and milk.
• Mix well and have as your break fast.

Notes:

• You can use strew berries, grapes, dates,less bananas etc.,
• You can use a teaspoon of fruit jam instead of sugar.

Oats with fruits.

Ingredients:

• Oats 2 – 3 table spoon
• Water 400 ml

Method:

• MW for 3 mins. Remove from the oven allow it to cool.
• Add cut fruits you require and milk.
• Mix well and have as your break fast.

Notes:

• you can use strew berries, grapes, dates, less bananas etc.,

Oats with Garlic

Ingredients:

• Oats 2 – 3 table spoon
• Water 400 ml
• Grated garlic 1 spoon
• Salt

Method:

• Put the grated garlic with water and cook in MW for 2 min.
• Now add oats and salt.
• Again keep it for 2 more min. in MW.
• Remove and serve.
• It is very good for cloistral to have raw garlic in the morning.

Oats with Vegetables

Ingredients:

• Oats 2 – 3 table spoon
• Water 400 ml
• Grated Carrot/cabbage 3-4 table spoons
• Salt

Method:

• Put the grated carrot/cabbage with water and cook in MW for 2 min.
• Now add oats and salt.
• Again keep it for 2 more min. in MW.
• Remove and serve.
• It is very good for health to have oats with veg in the morning.

Notes:

• Put ½ green chilly to make spicy.

Oats with Butter Milk

Ingredients:

• Oats 2 - 3 table spoon
• Water 400 ml
• Salt
• Butter milk

Method:

• MW for 3 mins. Remove from the oven allow it to cool.
• Add salt and thick butter milk.
• Mix well and have as your break fast.

Notes:

• You can add crushed black pepper in this mixture and make it spicy.
• You can add a spoon of any thuvial /pickle/thokku also in this.
• But be careful/calculate about the calories, before adding them in oats.

Bread Bajji

Ingredients:

• 10 slices of bread (cut in to triangle pieces)
• 1/2 kg Besan (Channa dal flour)
• 2 to 3 teaspoons Red chili powder
• one pinch asafetida powder
• one pinch backing powder
• 1 teaspoon Ajwan
• Salt
• Oil to fry

Method:

• Make a batter with Besan by adding salt, red chili powder, asafetida powder, ajwan and backing powder.
• After 1/2 an hour, pour oil in a pan and heat it.
• Dip the bread pieces into the batter and deep fry it till golden brown.
• Serve hot with tomato ketchup or coconut chutney.

Tosted bread and jam

Ingredients:

• 10 slices Bread
• 2-4 sp Butter
• 2-4 sp Jam

Method:

• Toast the bread slices with butter
• Spread Jam one side of the bread
• Fold it and keep aside. Like this make all the slices you want.
• Or you can put slices like sand witches.

Notes:

• You would have wondered why I am writing this.
• Generally we will eat raw bread with butter and jam.
• For a change you prepare this.
• This will be more delicious than that.
• Your children will love this.

Bread fry (2)

Ingredients:

• 1 Loaf Sweet Bread
• 4 - 5 Teaspoons of Ghee
• 4 - 5 Teaspoons of Sugar

Method:

• Cut the bread slices in to one inch squares
• Fry them in a pan by pouring ghee
• Fry them till they become crispy
• Add sugar and mix well
• Give as evening time snack to your children.

Bread Veg. Amlet

Ingredients:

• Salt Bread 10 slice
• Sliced - Onion, tomato, beans, Bell Pepper 1 cup
• Besan - 1 cup (Channa dal flour)
• Salt
• Ghee to shallow fry

Method:

• In a bowl put (Channa dal flour) besan and pour some water and make a thick dough.
• Add the sliced veg. and salt in it.
• Cut bread slice like a round bit.
• Now put the bread slice on the thava and pour one spoon of the mixed dough.
• pour ghee around it.
• When it is done, turn the bread and again pour some ghee.
• Now allow it to cook and then remove it from the fire.
• Serve with chutney.

Bread Kofta

Ingredients:

• Bread slice 10
• Milk 1/4 cup
• Onion 2 big ( cut fine)
• Boiled Potatoes 2
• Green chilly 2 - 4
• Turmeric powder 1/2 spoon
• Garam masalaa 1/2 spoon
• Tomato 2 Make it as puree
• Coriander leaves 1 table spoon
• Salt
• Garam masala 1/2 spoon
• Cumin seeds 1 spoon
• Oil to fry
• Fresh Coriander leaves to garnish

Method:

• Soak bread in milk and mix well with potatoes and a little salt.
• Make small balls (Koftas) out of it and fry them in oil.
• Keep aside.
• Now in a pan pour some oil and put onion, green chilly and cumin seeds.
• Now add tomato puree, red chilly powder, garam masala and also add salt in it.
• Let it boil for a while.
• Add fresh coriander leaves and remove the dish from the fire.
• Before serving add the Kofthas and serve.
• It is a good side dish for chapati or puri.

Bread Uththappam

Ingredients:

• Salt bread 10 slices
• Onion 2 (cut fine)
• Tomato 1 (cut fine)
• Fresh coriander leaves
• Butter milk 1 cup
• Black pepper powder 1 spoon (optional )
• Green chilly 2 -3 ( cut fine)
• oil to fry
• Salt

Method:

• Soak bread in buttermilk and grind it in a mixer grinder.
• Add salt and black pepper in it.
• To make utthappam, pour the dough in a shallow pan and make a thick dosa.
• Pour oil around it.
• Mix onion, tomato, green chilly and coriander leaves in a bowl.
• Now put one spoon full of the mixer on the utthappam and turn the uththappam.
• Again pour some oil around it.
• Let it cook for a min.
• Then remove the Bread Uththappam from the stove and serve it with tomato sauce.

Bread Fry

Ingredients:

• Old or New bread one loaf
• 1 teaspoon Black Pepper Powder
• 1/2 teaspoon salt
• 2 to 4 table spoons ghee.

Method:

• Make bread in to small squares
• Keep them as it is for 3 to 4 hours
• If you are having Microwave put the bread crumbles on the glass and make them crispy
• Otherwise put a pan and fry the bread crumbles till they become crispy
• Now add ghee in that and fry well
• Remove from the fire.
• After some time mix black pepper powder and salt. Mix them well.
• Keep in a air tight container. While traveling make small pouches by putting this bread fry.
• This will be very useful in the boring afternoons in train travel.
• This will be a very good tiffen with coffee.

Notes:

• You can prepare this with old dried bread also.

Bread Cutlet

Ingredients:

• Bread slice 10
• Garlic 10 pads
• Onion 2 big ( cut fine)
• Boiled Potatoes 2
• Red chilly powder 1 spoon
• Turmeric powder 1/2 spoon
• Garam masalaa 1/2 spoon
• Salt
• Oil
• Fresh Coriander leaves to garnish

Method:

• Remove corners from bread slices.
• Just dip them in water and squeeze them and put them in a basin.
• Put all the other ingredients in that and mix well.
• And make it as a thick dough.
• Now take a lemon size ball of dough and shape it as per your wish.
• Keep a shallow pan on the stove and keep the cutlet on it.
• Now pour oil and cook it well.
• Turn it and again pour some oil and shallow fry it.
• yummy bread cutlet is ready to serve.
• Serve it with tomato ketchup.

Bread Bajji (3)

Ingredients:

• 10 slices of bread (cut in to triangle pieces)
• 2 cup Besan (Channa dal flour)
• 1/4 cup corn flour
• 2 to 3 teaspoons Red chili powder
• one pinch asafetida powder
• one pinch backing powder
• 1 teaspoon Ajwan
• Salt
• Oil to fry

Method:

• Make a batter with Besan and corn flour by adding salt, red chili powder, asafetida powder, ajwan and backing powder.
• After 1/2 an hour, pour oil in a pan and heat it.
• Dip the bread pieces into the batter and deep fry it till golden brown.
• Serve hot with tomato ketchup or coconut chutney.

Bread Halwa

Ingredients:

• Milk Bread 10 slices
• Milk 1 cup
• Sugar 1 cup
• Cashew nuts 10 -12
• Kis mis 10 -12
• ghee 2 to 3 spoons

Method:

• Remove the corners of the bread.
• Soak bread in milk.
• Or you can put them in a mixer grinder to blend well.
• In a kadai pour ghee and fry cashew nuts and kis mis.
• Pour the grind paste in it.
• Stir well.
• After 2 min. add sugar and mix well.
• When it becomes thick and if you can see the ghee is coming out to the Halwa, you are done.
• Remove and serve hot or cold.

Notes:

• If you use fruit bread, no need to add cashew or kis mis. In that case dont blend the bread in the mixer grinder. just soak the bread for 10 min. in milk.

Bread Rolls with Tomato Gravy

Ingredients:

• To prepare gravy:
• 1/2 kg Tomato
• 1/4 kg Onions
• 5 to 6 Green chilies
• Ginger as per your taste (optional)
• Garlic as per your taste (optional)
• Garam Masala powder
• Salt
• Red colour optional.

Method:

• First prepare bread rolls as per the last recipe.
• Cut and remove seeds from the tomatoes.
• Cut onions and chilies.
• Put every thing in a mixer grinder and mix them well without pouring water.
• Pour the mixer in a pan and bring it to a boil.
• Add salt, Garam Masala powder and red colour.
• If you are going to add ginger and garlic make them as paste and add now.
• Even you can add the ginger garlic paste first itself and fry them by pouring ghee in the pan and then add the tomato mixer.
• Allow the mixer i. e. gravy to boil for about 10 to 15 minutes. Remove from the fire.
• Before serving put the prepared bread rolls in the gravy and serve hot.

Notes:

• You can decorate the dish with coriander leaves or as per your wish.
• Don’t put the bread rolls well before. The rolls will absorb all the gravy and will not taste good.
• You can use tomato paste instead of tomatoes.

Bread Rolls

Ingredients:

• One load of Bread. (Salt bread is best)
• 1/2 kg Potato
• 1/4 kg Onion
• 10 green chilies
• 1 teaspoon mustard seeds
• 1 teaspoon Udad dal
• 1 teaspoon cumin seeds optional
• 1 teaspoon red chili powder optional
• Salt
• Oil to fry

Method:

• Cook and smash potatoes. Chop onions and cut chilies.
• Make curry with the above items..
• Remove the corner of the bread slices.
• Keep oil in a frying pan.
• Make small balls out of the curry.
• Now dip a bread slice in water and squeeze the water without spoiling the bread
• Keep the bread between your two palms and squeeze it.
• Put a potato ball in that and cover the ball with the wet bread.
• Again bring it to a ball shape.
• Make all the other slices also like this and deep fry them till golden brown.
• Serve hot with tomato sauce.

Notes:

• You can use the corners of the bread slices to make bread fry.

Bread Uppma 2

Ingredients:

• 4 cups bread diced
• 1 cup peas-cooked
• 1/2 cup peanuts-roasted and crushed
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 sp udad dal
• 1 sp channa dal
• 10-15 curry leaves
• 1/2 tsp turmeric
• Salt
• 1 tsp green chillies-finely chopped
• 1 cup finely chopped onions
• 2 - 4 garlic
• 1 tbsp lemon juice (optional)
• 1 tbsp chopped coriander leaves

Method:

• Heat the oil and add the mustard seeds, udad dal, channa dal, curry leaves and green chillies.
• Then add garlic and onion.
• Fry well, add peas, peanuts and turmeric and cook for a while.
• Add bread and mix well.
• Add salt and mix well.
• Sprinkle some water and carefully mix.
• If you are going to use lemon juice, add now.
• Transfer to a serving dish, garnish with coriander leaves and serve.

Bread Pakoda

Ingredients:

• Bread slices - 6 cut into rectangles
• Besan - 1 cup
• Corn flour - 2 tbsp (optional)
• Baking powder - 1/2 tsp
• Ajwan seeds 1/2 sp
• Red chilly powder 1 tsp
• Oil for frying
• Salt

Method:

• Mix flours, salt, chilly powder, baking powder and ajwan seeds in a deep bowl.
• Make a smooth thick batter with water.
• Heat oil in a deep pan.
• Dip in batter and fry till crisp.
• Cook on medium heat.
• Serve hot with tomato ketchup.

Notes:

• To make spicy bakodas, you can apply any chutney on the bread slice before dipping in the dough.

Missi Roti

Ingredients:

• 1 cup besan (gram flour)
• 1 cup atta (whole wheat flour)
• 2 tbsp oil or ghee
• 1 tbsp kasoori methi (dry fenugreek leaves)
• 1/2 tsp salt
• 1/2 tsp red chilly powder.
• 1/2 tsp jeera (cumin seeds)
• a pinch of asafetida
• a pinch of turmeric powder

Method:

• Mix all the ingredients. Add enough water to make dough of rolling consistency.
• Cover it and keep aside for half an hour
• Make small balls and roll them slightly thicker than the usual chapati.
• Cook on hot tawa with or without oil or in a hot tandoor.

Ragi Roti

Ingredients:

• ragi flour - to make the dough.
• fresh grated coconut - 1/2 cup.(optional)
• coriander - 1 bunch (cleaned and finely chopped).
• onions - 4 (finely chopped).
• curry leaves - finely chopped.
• 4 -6 green chilies - finely chopped
• salt to taste.
• sugar - little.
• water.

Method:

• In a big bowl put ragi flour, coconut, onions, curry leaves, green chilies, coriander leaves, and salt
• Add some water and mix properly .This dough should be like chapathi dough.
• Set aside for some time.
• Put some oil on tava.
• Take a plastic sheet or green plantain leaf, take a ball of dough and make roti.
• Replace roti on the tawa.
• Apply oil around the roti and bake at low flame till it is done.
• Eat the ragi roti with delicious pudina chutney.
• Good for sugar patients.

Sandwiches (Cooked Filling)

Ingredients:

• Until now, we discussed about raw bread filling. Now let us fill the bread with cooked food and toast them.
• For toasting, you can use electrical toasters or after filling toast them in tava.

Method:

• 1. Potato Filling
• 2. Tomato Thokku
• 3. All Thuvaiyal Varieties )
• 4. Concentrate of Tomato bath
• 5. Pulikachal
• 6. Green Chilies + Cheese
• 7. Green Chilly Thokku
• 8. You can keep any left over Curry inside as a filling.

Notes:

• While making sandwiches in electric toaster, coat the outside layer of the bread with ghee or vegetableshortening.

Sago (Saboodana) Roti

Ingredients:

• potato 1 (big sized)
• sago 1 cup
• green chillies 4 (finely chopped)
• coriander (finely chopped) a small bunch
• roasted and coarsely powdered peanuts
• salt to taste

Method:

• Wash the sago with water and drain it. Keep it moist for 3 hours.
• When ready to make the roti.
• Peel potato and grate it.
• Then add chilies, coriander, salt, peanuts and mix well.
• Then add sago to the mixture. Add water if necessary.
• The consistency of the mixture should be such that it can be patted on a tawa
• Then take a ball of mixture and pat it on a plastic sheet and transfer it to the hot tawa.
• Then pour some oil around and cover it and heat until the bottom of roti turns golden brown.
• Turn the roti and repeat the same.
• Serve this hot with Coconut chutney.

Bread Jamoons

Ingredients:

• We can prepare a very delicious sweet by using bread with in 15minutes.
• Take the following items to prepare bread jamoons. Surely you can make happy your family by preparing this with excess bread.
• 10 slices of bread (sweet bread)
• 1 cup of sugar
• Oil to fry
• Rose essence some drops.

Method:

• Cut all the slices like ’finger’
• keep oil in a pan and deep fry all the pieces
• In another pan put the sugar and 1 cup water and make a syrup.
• Add the essence
• Put the fried pieces in the syrup. When you fried another ’eadu’ of bread pieces you remove the pieces which you already dipped in the syrup and put the new ones.
• Like this dip all the fried pieces.
• Serve it hot or cold as per your wish
• You can decorate the bread jamoons with cashew nut pieces or pithcho pieces.

Images:

Bread with spicy curry

Ingredients:

• 15 slices of salt bread
• 10 Beans
• 2-3 Carrots
• 1-2 Onions
• 1-2 Green Capsicum
• 1-2 potatoes
• 1 Cup Peas
• 10 - 12 Green Chilies
• 1 Spoon Garam Masala Powder
• 1 Spoon Ginger Powder
• 1 Spoon Garlic Powder
• Salt
• 5 - 6 Spoons Ghee or Veg. Shortening.

Method:

• Cut all the bread slices in to square pieces.
• Cut all the vegetables
• Pour ghee in a pan and fry the bread pieces
• Keep aside
• Pour some more ghee in the same pan and put all the other cut vegetables and fry them
• Add garam masala, ginger powder, garlic powder and salt
• Mix them well, now add the bread pieces and mix well.

Notes:

• You can do the same with left over chapatti or Parota.

Bread Puttu

Ingredients:

• 10 Slices of Bread
• 5 spoons of Channa dal
• 5 spoons of Thur dal
• 5 Green chilies or Red chilies
• A pinch of Asafetida
• 1/2 spoon mustard seeds
• 1/2 spoon Udad dal
• Some Curry leaves
• Salt
• Lemon (optional)

Method:

• First put all the slices in the mixer grinder and make a soft powder and keep aside.
• Soak both the dal in water for 45 minutes
• Add chilies, salt, asafetida with soaked dal and grind them all with out adding much water
• Bake the mixture in steam for about 10 minutes
• Pour oil in a pan and put the steamed dal mixture after seasoning
• Mix well. After 2 -3 minutes put the bread powder in the pan and mix well
• If you want add lemon juice
• Remove from the fire and serve with chutney.

Bread Uppma

Ingredients:

• 10 slices of bread (Fresh salt bread)
• 1 big onion
• 5 to 6 green chilies
• 1/2 spoon mustard seeds
• 1/2 spoon Udad dal
• Salt
• 2 to 3 spoons oil

Method:

• Put bread slices in a mixer grinder and make it as soft powder.
• In a pan pour oil and make seasoning with the ingredients.
• Now add chopped onions and fry.
• Add the powdered bread and mix them well
• Add salt, switch off the fire.
• Serve with sauce.

Notes:

• You can add cooked and cut potatoes/ grated carrot/ cooked peas in this uppma, as per your taste.

Images:

Pav Bhaji in Salt bread

Ingredients:

• Onions 100 Gms.
• Potatoes 200 Gms.
• Green peas 200 Gms.
• Tomato 100 Gms.
• Butter100 Gms.
• Coriander leaves
• Salt
• Badshah Pavbhaji Masala 2 tsp.
• Bread one loaf
• Butter to toast the bread slices.

Method:

• Cut onions into small pieces. Put some butter on tava and add onions to it and fry them till they get reddish.
• Now add boiled potatoes, peas and tomatoes to it.
• Add pav bhaji masala and stir it.
• Crush the entire mixture on tava and cook till it gets fine and mixed up properly.
• Toast all the bread with butter and serve with pav bhaji.
• Decorate bhaji with corainder leaves.

Images:

Bread Kabab

Ingredients:

• 6-8 Slices of Bread
• 2 Garlic
• 1 Spoon Red Chilly Powder
• 1/2 Spoon Garam Masala
• 4 Spoon Curd
• 4 Spoon Lemon Juice
• Coriander Leaves
• Salt
• Oil to Fry

Method:

• Put the bread slices in water for 1/2minute and squeeze them
• Put them in a bowl. Add garlic, coriander leaves, curd, lemon juice, Garam Masala, red chili powder, salt and mix them well
• Make thick Vadas and keep them in a kadai very carefully. Pour oil on them and turn them carefully
• When it turns Golden Brown, take them from kadai.
• Serve with Tomato Ketchup.

Notes:

• You can mix mashed potatoes with bread.

Bread Bajji (2)

Ingredients:

• 10 slices of bread. (cut into square or triangle pieces)
• 1 cup of dosa dough
• 1 Teaspoon tomato paste
• 1 Teaspoon red chili powder (or ) 2 green chilies
• Salt
• Oil to fry.

Method:

• Pour dosa dough in a bowl and add all other ingredients. Mix them well.
• Pour oil in a pan and heat it.
• Dip the bread pieces into the batter and deep fry it till golden brown.
• Serve hot with tomato ketchup or coconut chutney.

Sandwiches (Raw Filling)

Ingredients:

• Generally, we will prepare sandwiches with raw veg. and cooked veg. You can make sandwiches using bread as it is or you can toast it with different fillings.
• You can make sandwiches by using the following raw fruits, raw vegetables, etc... (as fillings):

Method:

• 1. Tomatoes + Black Pepper (whole)
• 2. Tomatoes + Lettuce + Black Pepper (whole)
• 3. Tomato + Cucumber + Black Pepper (whole)
• 4. Bananas + Honey
• 5. Bananas (half ripe) + Pepper Powder + Salt
• 6. Tomato Sauce + Mayonnaise + Lettuce + Black Pepper (whole)
• 7. Salted Butter
• 8. Jam
• 9. Butter + Jam
• 10. Cheese (Grated / Spread)
• 11. Cheese (Grated / Spread) + Lettuce + Black pepper (whole)
• 12. Chopped Green Chilies + Cheese (Grated / Spread)
• 13. Peanut Butter
• 14. Milk Maid (condensed Milk)
• 15. Sweetened Yogurt
• 16. Ripe Mango Pieces / Ripe Strawberry Pieces

Ginger & Green Chilly Paste

Ingredients:

• 100 gms. ginger, peeled
• 100 gms. Green chilies 1 tsp. salt
• 1 tbsp. oil

Method:

• Clean and cut chilies.
• Clean, peel and cut ginger.
• Heat oil, add Ginger and chilies, just fry for 2 min. cover and shut off flame.
• Allow temperature to come down to warm.
• Use a small wet grinder, but do not use water.
• Store in clean airtight glass bottle.
• Use as required.

Ginger & Garlic Paste

Ingredients:

• 100 gms. garlic, peeled
• 100 gms. ginger, peeled
• 1 tsp. salt
• 1 tbsp. oil

Method:

• Heat oil, add Garlic and Ginger, just fry for 2 min. cover and shut off flame.
• Allow temperature to come down to warm.
• If you want to fry them; you can do like that. Actually frying is best.
• Use a small wet grinder, but do not use water.
• Store in clean airtight glass bottle.

Chilly & Garlic Paste

Ingredients:

• 100 gms. Garlic, peeled
• 100 gms. Chilies (fresh red or green as per your wish)
• 1 tsp. salt
• 1 tbsp. oil

Method:

• Heat oil, add garlic and chilies, fry for just 2 min. and then cover and shut off flame.
• Allow temperature to come down to warm.
• Use a small wet grinder, but do not use water.
• Store in clean airtight glass bottle.
• Use it when ever require.

Garlic Paste

Ingredients:

• 250 gms. Garlic
• 1 tsp. salt
• 1 tbsp. oil

Method:

• Clean, peel and grind Garlic and salt to a fine paste.
• Use minimum or no water.
• Heat oil, add Garlic paste; stir for a while.
• Let the oil separate from the mixture.
• Take off fire.
• Cool and bottle in airtight jar.
• Use as required.

Ghee

Ingredients:

• Butter

Method:

• 2 cups butter (either homemade or salt less commercial)
• Take butter in a large deep vessel.
• Stir and heat on high till it comes to a boil.
• Keep stirring till it stops rising to the top.
• Then simmer and stir occasionally.
• Cook till a solid residue separates from the formed ghee.
• The ghee should look a light yellow and give out an aroma.
• Store in clean dry jar.
• No need to refrigerate.

Ginger Paste

Ingredients:

• 250 gms. Ginger
• 1 tsp. salt
• 1 tbsp. oil

Method:

• Clean, peel and grind Ginger and salt to a fine paste.
• Use minimum or no water.
• Heat oil, add Ginger paste; stir for a while.
• Let the oil separate from the mixture.
• Take off fire.
• Cool and bottle in airtight jar.
• Use as required.

Green Chilly Paste

Ingredients:

• 250 gms. fresh green hot chilies
• 1 tbsp. oil
• 1 pinch asafetida
• 1 tsp. salt

Method:

• Wash and cut chilies.
• Heat oil in a frying pan.
• Add chilies, asafetida, salt.
• Stir and cover, remove from fire.
• Keep covered for 3-4 minutes.
• Grind in small electric grinder, to form a paste.
• Do not add water.
• Store in clean jar, refrigerate.
• Use as required.

Notes:

• If you want Red Chilly paste replace Green Chilies, and do the same.

Chunky Peanut Butter

Ingredients:

• 1 1/2 cup unsalted roasted peanuts
• 1 tbsp. peanut oil

Method:

• Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside.
• Mix the rest of the peanuts with the oil, and pour the mixture into the food processor.
• Process the mixture until its very smooth, then stir in the peanuts that you had set aside.
• Process a few seconds more to create the chunks in your chunky peanut butter.
• Store your chunky peanut butter in a sealed container in the fridge.
• It will be good for 2 weeks.
• Generally children like this Chunky Peanut Butter

Notes:

• You can use corn or sunflower oil instead of peanut oil.

Smooth Peanut Butter

Ingredients:

• 1 1/2 cup unsalted roasted peanuts
• 1 tbsp. peanut oil

Method:

• Mix the peanuts with the peanut oil, and pour the mixture into the food processor.
• Process the mixture until its very smooth.
• Store your smooth peanut butter in a sealed container in the fridge.
• It will be good for 2 weeks.
• Enjoy Bread with Peanut Butter.

Tamarind Paste for Easy Cooking

Ingredients:

• Tamarind
• Fenugreek Seeds
• Asafetida
• Mustard Seeds
• Turmeric Powder
• Salt
• Oil

Method:

• We South Indians, prepare sambar or rasam almost daily. For that we have to soak tamarind in hot water and extract water from that to make sambar or rasam. One day that water becomes more and another less in puli taste. To avoid that and to save time, do the following.
• Take 1/4kg tamarind and soak it in hotwater for ½ to one hour.
• Then put a big pan and heat it.
• Add 150 to 200 gms. of Sesame oil. Make tempering with mustard seeds, turmeric powder and asafetida powder.
• Let the mustard seeds burst.
• Now add the extracted tamarind water in the pan. Add a little salt.
• Stir rarely and allow it to become like a paste. (Oil must come out of the paste. That is the correct indication that you prepared the paste correctly.)
• Dry fry 2 table spoon Fenugreek, in another pan and powder it.
• Add the fenugreek powder in the Tamarind Paste.
• Mix well and remove it from the fire.
• Keep aside for more than 2 hours.
• Now put it in a glass bottle and close it and keep it in the fridge. When ever you need to prepare sambar, rasam, puliyodarai, puli kootu or any puli based items, you can use this paste instantly.

Notes:

• If you have Preeti mixer grinder, take the JUICE EXTRACTER and take juice out of the soaked tamarind. Let it be as thick as possible.
• Other wise as usual do it by hand.
• For vathal kuzhmbu or sambar for 4 persons, prepare as usual and after tempering, add 2 cups of plain water and add this tamarind paste. 2 spoons will be ok for your sambar.
• If you want more puli, at any time you can add the paste as per your taste.
• That is the Best advantage of this Tamarind paste.

Images:

Pulikaichal

Ingredients:

• 1 big lemon size Tamarind / 2 to 3 tea spoons of Tamarind paste.
• 1 tab sp channa dal
• 1 tab sp udad dal
• 1 tab sp thur dal
• 1 tea sp mustard seeds
• 12 - 15 red chilly
• 1/2 sp asefetida powder
• Salt to taste
• 2 -4 tab. sp gingelly oil
• 2 tab sp ground nuts
• 2 tab sp cashew nuts crushed (optional)
• curry leaves

Method:

• Take thick water out of Tamarind by soaking it.
• Or use Tamarind paste.
• In a deep pan pour oil and make seasoning, with mustard and all other ingredients.
• Now add the thick tamarind water and salt to it.
• Keep the flame low and allow it to boil for more than 10 min.
• Stir it now and then.
• Allow it to become thick.
• Remove from the fire and allow it to cool.
• After it comes to room temp. you can store it in a bottle.
• You can keep this as it is for more than 10 days and if you keep it in the fridge, you can keep it for a month.
• When ever you need puliyodhara mix this with hot rice and serve.
• Enjoy this dish with fried vathal or applam or with avial.

Makkhan (Butter)

Ingredients:

• cream (malai)

Method:

• Put the above cream in a mixie, add the juice of a whole lemon, whip.
• When a smooth lump is formed, add some chilled water.
• Whip sparingly.
• The butter will form a solid lump and water will separate.
• Drain water, take lump in a wide bowl.
• Turn with moist hands, washing with chilled water 2-3 times.
• Drain out all the excess water.
• The butter is ready to use.
• Either as is, or salted with a few pinches salt.
• Or use to flavour the recipes.

Tomato Puree

Ingredients:

• 5 ripe healthy tomatoes

Method:

• Put tomatoes in the boiling water.
• Cover, keep aside for 15 minutes.
• Remove the skin.
• Make thick paste by using a mixer grinder.
• Strain to remove seeds and skins.
• OR
• Chop and pressure cook tomatoes till soft.
• Do not add water the container holding the tomatoes.
• Cool, blend and strain.
• Refrigerate and use as required.

Shahi Paste

Ingredients:

• 2 large onions, sliced
• 10 red chilies
• 8-10 garlic flakes
• 1" piece ginger grated
• 1 tbsp. oil
• Soak the following items together for 30 minutes in 1/2 cup water
• 1 tbsp. khus khus
• 1 tbsp. cashews
• 1 tbsp. sesame seeds
• 1 tbsp. magaz (peeled watermelon seeds)

Method:

• For Soft Shahi paste just grind soaked ingredients in their water, till fine.
• For a spicy shahi paste:
• Fry onions in hot oil till tender.
• Add ginger, garlic, chilies, stir for 2 minutes.
• Take off fire, add to bland ingredients.
• Grind into smooth paste.
• Store in refrigerator or freeze in plastic freezer ware.

Basic Gravy

Ingredients:

• 1 tomato
• 1 onion
• 3-4 cloves garlic
• 1" piece ginger
• 6 - 8 dry red chilies
• One hand full - cashews
• 1 tbsp. oil
• 1/2 tsp. red chilly powder
• 1/2 tsp. dhania powder
• 1/4 tsp. turmeric powder
• 3-4 pinches asafetida
• 1/4 tsp. garam masala
• 3-4 pinches cinnamon-clove powder
• salt to taste

Method:

• Grind all ingredients together except oil
• Heat oil, add paste, stir fry till oil separates.
• Remove and allow it to cool.
• Store in the freezer.
• When ever you want to make gravy dishes, remove this from the freezer.
• Frost free by using MW.
• Add 1 cup water, bring to boil, simmer till thick.
• Add already cooked veg. like peas, potato or paneer pieces, to make the dish as per your requirement.
• You can make dishes as quick as possible and serve.

Onion Masala Paste ( without Coconut)

Ingredients:

• 2 large onions/ 15 - 20 small onions
• 3 green or red chilies
• 5 flakes garlic
• 1" piece ginger, chopped coarsely
• 1 tbsp. oil
• 1/2 tsp. salt

Method:

• Fry onions in hot oil till tender.
• Add all other ingredients, stir for 2 minutes
• Cool and grind to a thick paste.
• Store in refrigerator or freeze in plastic freezer ware.

Coconut Onion Masala Paste

Ingredients:

• 1 large onion sliced
• 1 small coconut shredded coarsely
• 2 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 large garlic clove, peeled
• 15 red chilies (if you want you can use Green too)
• 2 cloves
• 1" cinnamon stick
• 5 – 7 pepper
• 1/2 tbsp. sesame seeds
• 1/2 tbsp. khus khus
• 5-6 cashews
• 1 tbsp. oil

Method:

• Roast dry masala in a dry pan.
• When crisp, grind till coarsely crushed.
• Heat oil, fry onions till light pink and tender.
• Add all other ingredients, including crushed dry masalas.
• Stir fry for 2 minutes.
• Cool and grind with as little water as possible, to make a thick paste.
• Without using water also you can prepare this. And that will be better.
• Refrigerate, and use as required.

Hot Sweet Sour Paste

Ingredients:

• 5 – 6 sp. tamarind paste
• 15 - 20 red chilies
• 1/2 cup jaggery
• 1 tsp. salt
• 1 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 tbsp. hot oil

Method:

• Put jaggery, tamarind paste and chilies in a small wet grinder.
• Run till contents are crushed coarsely.
• Add salt, cumin seeds, run again till smooth.
• Do not use water at all.
• Heat oil, add mustard seeds, Pour over paste, mix gently till well mixed.
• Store in sterile bottle in refrigerator till required.

Pani Puri 1

Ingredients:

• To make puri:
• 1 cup Semolina (Rava / Suji)
• 3 tblsp Fine Wheat Flour (Maida)
• 1/4 tsp Baking Soda
• Oil to deep fry
• To make pani:
• 1/2 cup Tamarind (Imli) Pulp
• 2 cups Water
• 2 tblsp roasted Cumin Seed (Jeera) Powder
• 2 tblsp un-roasted Cumin Seed (Jeera)
• Coriander Leaves
• 3 Green Chilly
• 2 tblsp Mint Chutney
• 1 tblsp Black Salt
• 2 tblsp Jaggary
• To make pani:
• Measure all ingredients.
• Adjust spices as per your taste.
• Strain through a wire strainer to remove any rough bits.

Method:

• To make puri:
• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
• Stand covered with wet cloth for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida or sooji, roll into thin rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain in a paper towel for a while to dry out the oil.
• Store in an airtight container when cool.
• While serving, put a hole in the puri and fill the pani in that and serve.

Notes:

• For extra spicy you can add - mix in 1/4 tsp each red chilli powder, chat masala.
• Mix in salt to taste and some lemon juice.
• Mix in 2-3 tsp each of the chutneys.
• Garnish with chopped coriander leaves.
• You can adjust the the amount of chutneys, red chilly
• to suit your taste.
• Instead of preparing puri you can get them from super markets and stock it.
• So that you can prepare pani puri as quick as possible and instant snack.

Masala Murmure

Ingredients:

• 4 cups puffed rice (murmure)
• 1/2tsp. oil
• 1/5 tsp. turmeric powder
• 2-3 pinches asafetida powder
• 2 green chilies chopped
• 1 stalk curry leaves
• salt to taste
• 1 pinch citric acid powdered

Method:

• Heat oil in a pan, large enough to contain murmure.
• Add chilies, curry leaves, turmeric, asafetida, stir.
• Add murmure, sprinkle, citric acid, stir very well from below.
• Take off fire.
• Toss very well till flavours blend and murmure cool.
• Cool completely before storing in airtight container.
• Serve as an anytime snack.

Chat Pori

Ingredients:

• 3 cups puffed rice
• 1 onion finely chopped
• 1 tomato finely chopped
• 1/2 cucumber, peeled and finely chopped
• 1/4 cup pomegranate seeds
• 1 tbsp. coriander finely chopped
• 1 tbsp. tamarind chutney
• 1 tsp. green chutney
• 1/2 tsp. crushed cumin
• 1/4 cup crushed cornflakes
• salt to taste

Method:

• Put all other ingredients in a large deep bowl.
• Toss with hand till well blended.
• Put in individual serving bowls or a large dish.
• Serve immediately, or otherwise it will become soggy.

Potato Tikka

Ingredients:

• 1 Cup soaked ‘Kabuli’ Channa (White)
• 2 Potatoes
• 2 Onions
• 1 inch Ginger piece
• 2 - 3 Garlic flakes
• 1 spoon mustard seeds
• 1 spoon turmeric powder
• 1 spoon red chili powder
• 1 spoon coriander powders
• 1 small lemon size tamarind
• 1 spoon Garam Masala
• 1 small piece Jaggery
• 1/4 coconut (optional)
• 2 - 3 Cloves
• Ghee or Vegetable shortening to fry Tikka
• Salt
• Oil for seasoning
• 1/4 spoon baking powder
• For Garnishing:
• 1 Onion
• 1 Tomato
• Some Coriander leaves

Method:

• Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.
• Take a hand full of cooked Channa, onion and ginger, coconut, garlic, clove and put them in a mixer grinder and grind them well.
• In a pan pour oil and make seasoning with mustard seeds. Add the Masala and fry well.
• Add turmeric powder, red chili powder, coriander powder and tamarind water.
• Bring them to a boil and add cooked Channa.
• Add salt and allow the Channa to boil for 10 minutes
• Put Garam Masala powder and Jaggery mix well.
• Let it cook for a while.
• Allow it to become some what thick.
• Remove from the fire and keep aside.
• Now smash the cooked potatoes and add salt and turmeric powder in that.
• Mix well and make 1/2 inch Tikka like vada.
• Keep a tava and place the Tikka in the corner of the tava.
• You turn all the Tikka one by one like a circle.
• Remove one and keep it in the center and pour ghee or vegetable shortening on that and turn it fry well.
• Like this make all the Tikka and keep aside.
• Now put 2 to 3 Tikka in a plate and pour some Chole masala on that garnish with chopped onions, chopped coriander and sliced tomato.
• Serve as evening tiffen.

Notes:

• You can pour lemon juice on that before serving

Cabbage Balls with Gravy

Ingredients:

• 3 Cup grated cabbage
• 2 Table spoons Maida / corn flour
• 1 Onion
• 2 Tomato
• 1 spoon ginger garlic paste
• 2 - 4 red chilies (soak in vinegar)
• 2 spoons Soya sauce
• 2 spoons Tomato ketchup
• A pinch of Agi no motto
• Salt

Method:

• Mix maida/corn flour and cabbage in water.
• The batter must be thick than Bajji batter.
• Add salt. Pour oil in a pan and make cabbage Bondas.
• Fry till they become golden brown.
• Make gravy by grinding tomato, onion with salt
• Add ginger garlic paste, Soya sauce, tomato ketchup and agi no motto.
• Add some water and bring it to a boil
• Before serving add fried cabbage balls in that and serve.
• Garnish with chopped fresh coriander leaves.

Vegetable Bonda

Ingredients:

• To make batter for bonda:
• 1 1/2 Cup Channa dal flour (besan)
• 1 Cup Rice flour
• 2 Spoon red chilly powder
• Salt
• For Filling:
• 250 gms Potato, French beans, Peas, Bell pepper etc., (you can select as per your wish)
• 2 Onion
• 1 Spoon Turmeric powder
• 4 - 5 Green chilies
• 1/2 Lemon (optional)
• Coriander leaves
• Salt
• Oil to fry Bondas

Method:

• Cook, peel and mash the potatoes.
• Add salt and mix well.
• Chop onions, green chilies, all other veg. and coriander leaves.
• Heat one spoon of oil and fry onions & green chilies with other veg.
• Add turmeric powder and fry well.
• Add mashed potatoes and mix thoroughly and add chopped coriander leaves.
• Add lemon juice if you like.
• Mix well and spread the curry or filling in a tray. Let it cool for a while.
• Prepare a thick batter with rice flour and besan. Add red chilly powder and salt in that.
• Make balls out of the filling. Dip the balls in the batter and deep fry them in the oil.
• Serve with coconut chutney or tomato sauce.

Notes:

• You can select vegetables as per your wish.

Aloo Peas Patties

Ingredients:

• Boiled and mashed potatoes 1 cup
• Corn flour 4 Table spoon
• Oil for frying
• Asafetida Powder a pinch
• Ginger garlic paste 1 Tab.
• Red chilly powder 1 tsp.
• Coriander powder 1 tsp.
• Amchoor 1 tsp. (dry mango powder)
• Garam masala 1tsp.
• Cooked Peas 1 cup
• Cashew nuts 1/2 cup
• Raisins 1/4 cup (dry grapes)
• Coriander leaves 1/2
• Chopped green chilies 2 - 3 tab
• Salt

Method:

• Add 2 spoons of corn flour and salt with mashed potatoes for binding.
• Heat oil in a kadai and add ginger garlic paste, salt, red chilly powder, coriander powder, amchoor, garam masala, cooked peas, chopped or broken cashew nuts, raisins and green chilies.
• Fry well and add the balance corn flour in this and mix well.
• Make like ‘curry’ and keep aside.
• Take mashed potatoes and make like Tikka - ‘patties’ and fill the peas masala which we made, and close.
• Close well and deep fry patties.
• Allow them till they become golden brown.
• Remove from the oil and serve with tomato ketchup.

Udad Bonda

Ingredients:

• 1 Cup Udad dal
• 1 sp Black pepper
• 1/4 cup coconut pieces (cut it like our teeth)
• Salt
• 2-4 green chilly
• Oil to fry

Method:

• Soak Udad dal for 1/2 an hour and grind it like a thick batter. (like vada batter)
• Add whole pepper, coconut pieces, cut green chilies and salt.
• Keep oil in a frying pan and make balls out of the dough and put them in the oil.
• Fry them till they become golden brown.
• Serve with coconut chutney.

Kachodis - Soft

Ingredients:

• ½ kg potatoes
• ¼ kg arrow root powder
• Ingredients for the stuffing :
• 1/2 grated coconut
• 100 gms roasted peanuts, crushed
• 2-3 green chilies (finely chopped) /red chilies crushed
• 1 small bunch of coriander leaves
• 2 tbsp sugar
• salt to taste
• oil for deep frying

Method:

• Cook the potatoes. After peeling mix well with arrowroot powder to make dough.
• Dry fry the coconut and add crshed peanuts, sugar very coarsely.
• Add finely chopped coriander, green chilies and salt to taste to this mixture.
• Roll out small puris and put 1 tbsp of this mixture and make balls.
• Deep fry in oil to light brown colour.

Vada - Sambar Vadai & Rasa vadai

Ingredients:

• 1 Cup Udad Dhal
• 4-5 Green Chilies
• 1 Pinch Asafetida
• 2 Cup Thick Arachuvitta Sambar / Arachuvitta Rasam
• ¼ cup chopped fresh coriander leaves
• 50 – 100 gms. ‘kara boondi’ to decorate
• Fried cashew nuts to decorate
• Salt
• Oil to fry

Method:

• Soak Udad dhal for 1/2 hour and grind by adding less water.
• Add salt, chopped green chilies and asafetida powder.
• Heat oil in a deep pan and make big vadas buy putting big holes in the center.
• Turn them occasionally.
• Meanwhile heat the sambar, and pour it in a deep vessel.
• Remove the vada from fire when they become golden brown.
• Put them in the Sambar / Rasam till the another set of vadas are ready to put.
• Remove these ‘Sambar / Rasa Vadas’ from the vessel and place them another plate.
• Decorate them with ‘karaboondi’, fried cashew nuts and coriander leaves.

Pappad Rolls

Ingredients:

• big size Papad
• 5 spoons oil
• 100 Gms Tomato
• 150 Gms Cabbage
• 75 Gms Green pepper
• 50 Gms Onion
• 2 Teaspoon Chat masala
• 1 inch ginger
• 2 - 3 green chilies
• Salt

Method:

• Cut all vegetables in length, thin pieces.
• Pour oil in a pan and add all vegetables and salt
• Fry well and keep the curry aside
• Put a papad in the tava and place some curry on that and roll the papad
• You have to do it quickly.
• And in the meanwhile the papad must rost by the heat tawa.
• Serve with tomato sauce.

Crispy Rava & Maida Vadai

Ingredients:

• Rava
• Maida
• chopped Onion
• Green chilies
• cumin seeds
• salt
• oil
• ghee or veg. shortening

Method:

• Take rava and maida equally.
• Add chopped onions, green chilies, cumin seeds and salt.
• Add ghee or vegetable shortening and make a thick batter (like chapatti dough)
• Take a plastic sheet and take a small quantity of dough.
• Place the dough on the sheet and spread it like thin vadai .
• You can put a hole in the middle.
• Heat oil and fry till they become crispy.
• Serve hot.

Vada - Thyer Vadai (South Indian Type)

Ingredients:

• 1 Cup Udad Dhal
• 4-5 Green Chilies
• 1 Pinch Asafetida
• 2 Cup Thick fresh butter milk
• 1 sp ginger – green chilly paste
• ¼ cup chopped fresh coriander leaves
• 50 – 100 gms. ‘kara boondi’ to decorate
• Fried cashew nuts to decorate
• Salt
• Oil to fry

Method:

• Soak Udad dhal for 1/2 hour and grind by adding less water.
• Add salt, chopped green chilies and asafetida powder.
• Heat oil in a deep pan and make big vadas buy putting big holes in the center.
• Turn them occasionally.
• Mean while put salt and ginger green chilly paste in butter milk.
• And mix it well.
• And pour it in a deep vessel.
• Remove the vada from fire when they become golden brown.
• Put them in the curd mixture till the another set of vadas are ready to put.
• Remove these ‘Thyer Vadas’ from the vessel and place them another plate.
• Decorate them with ‘karaboondi’, fried cashew nuts and coriander leaves.

Vada - Dahi Bada (North Indian Type)

Ingredients:

• urad dal - 1 cup
• moong dal - 2 tablespoon
• curd/yogurt - 3 cups
• jeera - 2 tablespoon
• dry red chillies- 2 - 3
• coriander leaves- a small bunch
• sugar - 1/4 teaspoon
• salt to taste
• oil for frying.

Method:

• Soak both the dals 6-8 hours, grind it to smooth paste.
• Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of
• sugar.
• Fry jeera and the red chilies without oil and grind it to powder, add this to the beaten curd with very little water.
• Now fry the vadas in oil, and as soon as you take it out put the vadas in warm water for
• 5-10 second, after that take the vadas out and squeeze any excess water with hand and put
• it in the curd.
• Finally, you can garnish your dahi vada with coriander leaves.
• If you like you can add mustard, jeera, curry leaves and asafetida seasoning to this.

Notes:

• To make this dahi vada more appealing you can garnish little tomato ketchup and date + tamarind chutney.

Vada - Dahi Bada (North Indian Type)

Ingredients:

• urad dal - 1 cup
• moong dal - 2 tablespoon
• curd/yogurt - 3 cups
• jeera - 2 tablespoon
• dry red chillies- 2 - 3
• coriander leaves- a small bunch
• sugar - 1/4 teaspoon
• salt to taste
• oil for frying.

Method:

• Soak both the dals 6-8 hours, grind it to smooth paste.
• Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of
• sugar.
• Fry jeera and the red chilies without oil and grind it to powder, add this to the beaten curd with very little water.
• Now fry the vadas in oil, and as soon as you take it out put the vadas in warm water for
• 5-10 second, after that take the vadas out and squeeze any excess water with hand and put
• it in the curd.
• Finally, you can garnish your dahi vada with coriander leaves.
• If you like you can add mustard, jeera, curry leaves and asafetida seasoning to this.

Notes:

• To make this dahi vada more appealing you can garnish little tomato ketchup and date + tamarind chutney.

Crispy Vada

Ingredients:

• 4 cups urad dal
• 1 cup ordinary rice
• 1 tsp. ginger grated
• 1 tbsp. coconut grated coarsely
• 8-10 whole pepper corns
• 1 tsp. cumin seeds
• salt to taste
• oil to deep fry

Method:

• Wash and soak dal and rice together in plenty of water for 1 hour.
• Drain, grind to a soft batter, a fine grain should be felt in it.
• Do not make the batter thin. It should be thick enough to shape vadas.
• Add all ingredients and beat well with hand.
• Heat oil, wet palm and take an orange size dough and put it one the palm.
• Make a hole in the middle .
• Slip gently into hot oil, repeat for more.
• Or use a medhu vada press.
• Fry 5-6 at a time on medium flame.
• Drain, serve hot with chutney and sambar, or accompany with idli/pongal.

Spring Rolls

Ingredients:

• maida 3/4th cup
• salt to taste
• oil 1 teaspoon
• 1 tsp chopped celery
• 1/2 cup onion cut lengthwise
• 1/2 cup capsicum cut lengthwise
• 1/2 cup cabbage cut lengthwise
• 1/4th teaspoon aji no moto
• 1/4th cup bean sprouts
• 2 teaspoon soya sauce
• 1 teaspoon vinegar
• 1 teaspoon chilly sauce
• oil for frying.
• 1 sp maida to make paste.

Method:

• Mix maida with 1/4 teaspoon salt, 1/2 teaspoon oil.
• Add enough water and make a soft dough.
• Divide into 5 parts. Roll into puris.
• Separate 4 puris, spread 1 teaspoon oil and 1/2 teaspoon maida on 4 puris.
• Make a stack and cover the stack with the fifth puri.
• Roll and make a ten inch chapati.
• Bake quickly on hot tava lightly on both sides.
• Remove from heat separate each chappati,
• keep aside covered.
• Filling:
• Heat 1 teaspoon oil.
• Add 1/2 cup onion cut length, stir fry lightly.
• Add 1/2 cup capsicum cut lengthwise, 1/2 cup cabbage, 1 teaspoon chopped celery, ajinomoto, 1/4th bean sprouts, 2 teaspoon soya sauce, 1 teaspoon vinegar, 1 teaspoon chilli sauce.
• Stir for 4-5 min. Cool.
• Take chapatti and place the filling lengthwise on that at one corner leaving little gap behind gently roll from that corner to other end.
• Seal with maida paste at that end & sides of the roll & deep fry till crisp & golden brown.
• Serve hot with Tomato Ketchup.

Potato Rolls

Ingredients:

• For Masala :
• potatoes- 1/2 kg
• finely cut onions - 3
• chopped coriander leaves
• ginger garlic paste 1 tbsp
• green chilies -3
• turmeric powder -1/2 tsp
• red chilly powder-1 tbsp
• salt to taste
• oil for frying
• For dough:
• maida -1 cup
• tbsp oil - 4 tsp
• fine rawa - 1/2 cup
• salt-1/2 tsp

Method:

• Mix maida, rawa, oil and salt in a basin and make a smooth dough.
• Cook the potatoes and grate.
• Add the other ingredients and mix well.
• Take one spoon maida and mix with little water and make like paste.
• Take the dough and make medium sized balls and roll them like chapattis and place the filling lengthwise on that at one corner leaving little gap behind gently roll from that corner to other end.
• Seal with maida paste at that end & sides of the roll & deep fry till crisp & golden brown.
• Serve hot with Tomato Ketchup.

Chappati Rolls

Ingredients:

• 6 leftover chappatis
• 1/2 cup cabbage shredded
• 5 french beans
• 1/4 cup boiled peas
• 1 large floret of cauliflower
• 1 carrot
• 1 capsicum
• 3 green chilies
• 1/4 cup cheese
• 1/4 tsp. garlic paste
• 1/4 tsp. ginger paste
• 1/2 tsp. lemon juice
• 1/2 tsp. tomato ketchup
• 4 tab. Tomato sauce
• ½ sp soya sauce
• salt to taste
• 1 tbsp. oil

Method:

• Clean and chop carrot, capsicum, cauliflower, french beans.
• Chop green chilies also into small pieces. Heat oil in a nonstick pan.
• Add green chilies, garlic, ginger, stir.
• Add all other vegetables, stir fry on high till veggies are tender.
• Add soya, tomato sauces, lemon juice, salt, sugar, stir.
• Divide filling into 6 portions.
• Take on chappati, just put it on the hot tava and put filling in half portion.
• Spread over half area evenly. Sprinkle some cheese.
• Fold empty half portion over.
• Serve hot chappati roll with tomato ketchup.
• OR
• Take a chppati, put filling on that and spread it over half area evenly.
• Sprinkle some cheese. Fold empty half portion over.
• Apply a little water to the inner edges, press together to seal.
• Arrange them in a shallow ovenproof dish.
• Pour a half tin of baked beans in tomato over them, from tin.
• Sprinkle cheese, sauce Bake in preheated oven (200oC) for 10 minutes.
• Serve as a casserole dish.

Mixed Vegetable Burgers

Ingredients:

• 6 Burger Buns
• 2 – 4 sp butter
• 4 potatoes, boiled and peeled
• 1/4 cup peas
• 10 french beans, finely chopped
• 2 carrots, finely chopped
• 1/2 cup small cauliflower florets
• 1 tsp lemon juice (optional)
• 1-1/2 bread crumbs
• 1 tbsp corn flour
• 4 green chilies chopped finely
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 tsp ginger paste
• 1/2 cup chopped coriander leaves
• salt as per taste
• oil for shallow frying
• For setting the burger:
• Tomato slices
• Cucumber slices
• Salad leaves
• (onion slices optional)
• Tomato sauce
• Mayonnaise/grated cheese/cheese lets as per your wish

Method:

• Boil peas, french beans, carrots and cauliflower .
• Smash it coarsely .
• Smash potatoes .
• Mix all the ingredients except for the oil .
• Make patties of the mixture .
• Heat oil in a shallow pan .
• Fry patties on both the sides till golden .
• Slice buns horizontally in halves; apply a little butter all over.
• Cook a little on both sides on hot tava.
• While serving, keep one half of the bun and place tomato slice, cucumber slice one by one on that and pour some tomato sauce on that and spread grated cheese.
• Place the fried patties on that.
• Again do as before and close with another half bun.
• Serve with ketchup.

Images:

Raw Banana Burgers

Ingredients:

• 6 fresh burger buns
• 2 tsp. butter
• 2 tomatoes
• 1 cucumber
• 1 capsicum
• 1 bunch salad leaves
• 1/2 cup grated cheese optional
• 1 tbsp. tomato sauce
• 1/2 tsp. chilly sauce
• For patties:
• 3 raw cooking bananas
• 1/2 cup peas, boiled drained
• 1 tsp. tomato sauce
• 2 red chilies crushed
• 1/2 tsp. vinegar
• 1/2 tsp. sugar powdered
• 2 tbsp. oil
• salt to taste

Method:

• For patties:
• Pressure cook whole bananas for 3 whistles or till soft.
• Cool, skin, grate add peas and smash coarsely.
• Add all other ingredients, except oil.
• Shape into 6 round patties, the size of the buns.
• Coat them with the oil, shallow fry on both sides on tava, till light golden.
• Keep aside, reheat when required.
• To proceed:
• Cut tomatoes, cucumber and capsicum in very thin round slices.
• Shred salad leaves coarsely, keep aside.
• Slice buns horizontally in halves; apply a little butter all over.
• Cook a little on both sides on hot tava.
• Keep aside.
• While serving, keep one half of the bun and place tomato slice, cucumber slice and capcicum slice one by one on that and pour some tomato sauce on that and spread grated cheese.
• Place the fried patties on that.
• Again do as before and close with another half bun.
• Serve with ketchup.

Notes:

• Instead of grated cheese you can use cheese lets.
• You can use mayonnaise also.

Potato & Rice Cutlet

Ingredients:

• potato (boiled and mashed) : 1
• onion : 1 finely chopped
• rice : 2tbps (soaked for an hour)
• grated coconut : 1/2cup (optional)
• garlic pods : 2
• red chillies : 2
• jeera : 1tsp
• green chillies : 2
• salt to taste
• oil for shallow frying
• turmeric powder 1/2 sp

Method:

• Grind together soaked and washed rice, garlic pods, jeera, red chilies with a little water into a smooth semi solid paste.
• Mix mashed potato, chopped onion, chopped green chilies, salt, turmeric powder, grated coconut and the ground masala together.
• Heat a tava and add oil to it.
• Take lemon sized balls of the mixture and flatten it and then shallow fry it on both sides till golden brown.

Notes:

• You can replace soaked rice with aval (poha)

Sprout Cutlets

Ingredients:

• Any sprouts : 250gms
• bread 1/2 loaf
• salt to taste
• red chilly powder : 1/2 tsp
• green chillies : 2
• onion : 1 small
• oil for frying

Method:

• Gently separate the sprouts with finger tips in a container.
• Now cut green chilies, onion & mix these well with sprouts.
• Add red chilly powder and salt.Cut the sides of bread & keep aside.
• Heat oil for frying in a karahi .
• Dip bread in bowl of water for a second take out and squeeze and fill little mixture of sprout & roll and make like ‘cutlet’.
• Now fry these but not in very hot oil, take out when Light brown.
• Serve with tomato ketchup.

Notes:

• Do not make & keep Balls for frying as theyll become soggy.

Vegetable Cutlets

Ingredients:

• 3 potatoes, cooked
• 2 carrots, grated
• 200 gms french beans , cooked
• 400 gms cabbage,grated
• 1 tsp. ghee
• 2 to 3 onions
• 3 tsp. plain flour
• oil to fry

Method:

• Chop all the vegetables finely.
• Heat the Ghee in a frying pan and fry the onions for a minute.
• Add turmeric, chilly powder and salt along with grated vegetables and continue to cook till vegetables are cooked.
• Add smashed potato and beans. Mix well.
• Sprinkle the plain flour on the vegetables, mix and cook again for a few minutes.
• Mash the vegetable.
• Add the coriander and green chilies and mix well.
• Shape into Cutlets.
• Roll in breadcrumbs and shallow fry on dosa griddle with oil till done.

Fresh Corn Cutlets

Ingredients:

• 1 cup fresh soft maize (grated)
• 1 tablespoon gram flour (besan)
• 1 tablespoon rava
• ½ cup boiled peas
• 1 teaspoon ginger paste or grated ginger
• 2 green chilies finely chopped
• 2 teaspoon finely chopped coriander
• 1 sp. lime juice
• chat masala or garam masala
• For frying:
• oil
• 4 table spoon rava
• 2 teaspoon roasted sesame seeds

Method:

• Take grated maize (this will be like a paste with some juice try to take thick portion of this )
• Put the thick portion of grated maze in a hollow big bowl, add gram flour, rava, ginger paste, boiled peas without water, chopped chillies and coriander, salt, lime juice and chat masala or garam masala if you like.
• Mix this mixture well keep this mixture in refrigerator for 1/2 hour to set.
• Take out the mixture out of fridge and see if the mixture is very loose and you find difficult to make shapes then add some more rava till you are comfortable but let this mixture not be very tight.
• If you have followed the instruction well this problem will not arise.
• Heat the oil in frying pan.
• Take a plate and spread thick layer of rava and sesame seeds over it.
• Make flat oval shapes of the batter and put it on this plate.
• Try to wrap the rava and sesame seeds all over the shape and put in the heated oil carefully for deep frying.
• Let the cutlets be brown on slow flame in heated oil.
• Take out the cutlets over blotting paper.

Notes:

• You can use fresh Maize instead of fresh corn.

Palak and Potato Cutlets

Ingredients:

• big potatoes - 6
• channa dhal - 1 small cup
• 5 bunches palak leaves
• 3 carrots
• 3 medium sized onions
• garam masala
• rusk powder
• fine semolina (little)
• chilli powder
• 1 lemon
• green chillies (optional)
• salt
• For the Chutney:
• 2 tbsp dry grapes
• 1 tsp tamarind powder or paste
• garam masala
• jeera powder
• jaggery
• green chilli - optional.
• salt
• Oil for shallow fry

Method:

• Soak channa dhal for six hours before preparing cutlet.
• Pressure cook potatoes with little water, at the same time pressure cook washed palak leaves without water.
• Cook till softly done, drain water from both potatoes and palak (palak will collect lot of water while steam cooking)
• DO NOT THROW THE WATER AWAY.
• Drain palak and potatoes very well, peel and mash potatoes in to a bowl.
• Grind palak with channa dhal to a smooth paste without adding water.
• Grate carrots, cut onions finely and fry in little oil, add all these to mashed potatoes, add garam masala, salt, chilly powder to taste.
• Add juice of 1 limes, (green chilli) mix very well.
• If mixture turns a little watery add fine semolina to turn the mixture to a thick paste.
• Shape to cutlets, roll in rusk powder and shallow fry on dosa griddle with oil till done.

Notes:

• The cutlets retain good shape and taste even without oil.
• So the oil used while Cooking may be varied depending on the age of the person who eats.
• Oil need not be used at all for old people.