Ingredients:
- Wheat flour - 2 glasses
- Salt - a pinch
- Ajwan - 1/2 tsp
- Oil + Water - As required
Knead soft like normal paratha & keep aside.
For stuffing:
- Carrot - 250 gms. (peel & grate)
- Methi leaves - 1 cup (clean finely & chop)
- Salt - As required
- Turmeric - 1/2 tsp
- Green chilli - 2
- Besan - 3-4 tbsp (1/4 cup)
- Ginger - small piece
- Garlic flakes - 2-3
- Oil - 2 tsp
- Red chilli powder - 1 tsp
- Oil - 2 tsp
- Besan - 1/4 cup
Grind green chilli, ginger & garlic flakes coarsely & mix together.
(Mix all together & keep aside).
Method:
- Take a big ball from the dough, flatten it & dust with some flour.
- Roll into circle, apply little oil, fill the stuffing (around 1-2 tbsp), bring the edges together & roll the paratha.
- Then place the paratha on the hot tawa, apply little oil or ghee on both the sides, till both the sides have golden brown spots on them.
- Serve with curd.
Ingredients:
- Mix vegetables - 1 cup [ carrot, beans, potato, peas boiled and keep ]
- Salt - as required
- Red chili powder - 1 tsp
- Garam masala powder - 1/2 tsp
- Onion - 2 [ peel and chopped ]
- Oil - 2 tbsp
- Sugar - 1 tsp
- Curd - 1 tbsp
For seasoning:
- Cinnamon - 1 small piese
- Cloves - 2
- Cardamom - 2
For grinding masala:
- Fresh coconut - 1/4 cup
- Soaked cashews - 5 to 6
- Poppy seeds - 1/2 tsp
- Dry red chili - 1 or 2
- Whole gram masala - each 1
Grind all together to a smooth paste.
Method :
- Take a pressure pan & add oil.
- When it becomes hot, add the seasoning & chopped onions.
- Stir till it changes to light pink colour.
- Then add the ground masala along with boiled vegetables, mix well & add dry masalas.
- Cook for 5 minutes more.
- Then add curd to that.
- Keep the flame low. Wait till it turns creamy.
- Then add a tsp of sugar & mix well.
- Finely garnish with coriander leaves.
Ingredients:
- Raagi - 3 glasses (soak for 4 hours)
- Idli rice - 1 glass
- Urad dal - 1 glass
- Poha (Aval) - 1/2 glass
- Salt - as required
Method:
- Soak rice and raagi together
- In the meantime, soak dal separately, wash poha one time just before grinding
- First grind dal, poha, then raagi & rice together
- Grind like normal idli batter
- Mix salt & keep for fermentation upto 8 hours. Prepare this previous day
- Next day morning, make idlis (Don't stir the batter)
- Without stirring, just pour the batter and make idlis
- Serve with coconut chutney & sambar.
Ingredients:
- Mixed Sprouts (Channa, Moong, Greenpeas) - 2 cups
- Fresh grated coconut - 2 tbsp
- Onion - 2 (chopped)
- Tomatoes - 3 (chopped)
- Green chilli - 2
- Ginger garlic paste - 1/2 tsp
- Salt - As required
- Turmeric - 1/2 tsp
- Red chilli powder - 1 tsp
- Misal masala powder - 1 1/2 tsp
- Pav - 2
For seasoning:
- Mustard seeds - 1 tsp
- Curry leaves - little
For garnishing:
- Chopped onion - 2 tbsp
- Lemon juice - little
- Mixture / Farsan (Used for snacks) - little
- Coriander leaves - little
Method:
- First boil the mixed sprouts in a cooker & wait for 3 whistles to come.
- Take a kadai, add oil & fried onions till it changes into light pink colour.
- Then add coconut & fry for 3 mins.
- Add tomatoes, mix well & fry for 5 mins more.
- Allow it to become cool & grind in a mixer adding green chilli, ginger & garlic to a smooth paste.
- Then take a pressure cooker & add oil.
- When it becomes hot, add ground masala to it & stir well.
- Then add all the dry masalas & mix well.
- Then add boiled sprouts along with water.
- Check salt & close the cooker & wait for a whistle to come.
- Keep the flame low & wait for 15-20 mins.
- Then remove from the gas.
- Your misal (usal) is ready.
For serving, add misal in a bowl, garnish with chopped onion, lemon juice & mixture / farsan & enjoy with Pav / Bread.
Ingredients:
- Raw rice or boiled rice - 1 glass
- Tuvar dal - 3/4 glass
(Wash & boil together in a cooker & wait for 4 whistles).
- Vegetables - 1 cup [brinjal, carrot, potato, drumstick, raw banana & leafy vegetables (2 handful)]
- Grated fresh coconut - 2 tsp
- Small onions - 10 (peeled)
- Salt - As required
- Turmeric - 1/2 tsp
- Tamarind paste - 1/2 tsp
- Oil + ghee - 2-3 tbsp.
For grinding masala:
- Big onion - 1
- Garlic flakes - 2
- Dry red chillies - 4
- Cumin seeds - 1/2 tsp
- Grated coconut
- Water - little.
Grind all the above into a smooth paste.
For seasoning:
- Mustard seeds - 1 tsp
- Urad dal - 1/2 tsp
- Curry leaves - little.
Method:
- First cut all the vegetables into small pieces.
- Then take a cooker, add oil & ghee together.
- When it becomes hot, add the seasoning & wait for a second.
- Then add small onion & fry till it changes into light brown colour.
- Then add all the vegetables one by one & mix well.
- Add salt, turmeric, ground masala along with tamarind paste & required water.
- Then add boiled rice, dal & mix well.
- Close the cooker & wait for 3-4 whistles to come.
- After the pressure goes, open the cooker & garnish with curry leaves.
- Serve with wafers, roasted papad & the above side dish (last image).
Ingredients:
- Cooked rice - 1 bowl
- Tendli (little-gourd) - 1/2 kg (Cut it length-wise & boil)
- Onion - 1 (Cut it thinly length-wise)
- Tomato - 2 (chopped)
- Salt - As required
- Turmeric - 1/2 tsp
- Red chilli powder - 1 tsp
- Oil + ghee - 2 tbsp each
- Coriander leaves - little
For grinding masala:
- 1 chopped onion
- 1 chopped tomato
- 1 green chilli
- Goda masala
- Little coriander leaves
- Grated fresh coconut - 2 tbsp
Grind all together in a mixer to a smooth paste & keep aside.
Method:
- First take a deep bottom kadai & add oil.
- When the oil becomes hot, add onion, tomato, boiled tendli & mix well.
- Then add salt, turmeric, red chilli powder, little sugar & mix well.
- Then add 1 tbsp fresh cream & stir nicely.
- Finally add cooked rice & mix well.
- Garnish with coriander leaves on the top.
- Add fresh ghee & serve with raitha & wafers.
