Ingredients:
- Jowar flour - 1 cup
- Salt - a pinch
- Water - As required
- Ghee - little
Method:
- Take a plate, add the flour, salt & mix well.
- Then add little water & knead nicely.
- If the dough seems sticky or pasty, add more flour to it & knead nicely.
- Now make small to medium size balls of the dough.
- Sprinkle a good amount of jowar flour on the rolling board.
- Flatten a ball & place it on the flour.
- Add some more flour on the top with your palms, press it lightly & rotate the roti.
- Add more flour, if required.
- Now gently lift the roti & place it on the hot tawa with the flour side facing yourself.
- Apply some water all over the roti with your fingers.
- Allow the base to cook & then flip the roti.
- Allow this watered side to cook till you see the light brown spots.
- Lift the roti & place it on the fire.
- The roti will begin to puff up.
- Cook other side of the roti on the flame.
- Apply little ghee on it.
- Your roti is ready to serve.
Ingredients:
- Basmathi rice - 1glass (soaked for 1/2 an hour)
- Coconut milk - 2 cups
- Green chilli - 2
- Onion - 1 big (cut lenghtwise)
- Green peas - 1/2 cup
- Ginger - 2 tsp (finely chopped)
- Salt - As required
- Oil - 2 tbsp
- Curry leaves - little
For seasoning:
- Fennel seeds - 1 tsp
- Cardamom - 2
- Cinamon - 1 small piece
- Cloves - 2
Method:
- Take a pressure pan, add oil & wait for a while.
- When it becomes hot, add the seasoning.
- Then add onion along with little salt till it changes into light pink colour.
- Then add ginger, green chilli, green peas & mix well.
- Now add coconut milk along with soaked rice.
- Add salt.
- Close the cooker & wait for 2 whistles to come.
- Serve hot with raitha.
Ingredients:
- Red tomato - 1 kg (chopped)
- Tamarind purie - 1 1/2 tsp
- Jaggery - lemon size
- Salt - As required
- Turmeric - 1 1/2 tsp
- Red chilli powder - 2 tbsp
- Green chilli - 2-3
- Til oil - small cup
For grinding masala:
- Mustard seeds - 1 tsp
- Methi seeds - 1 tsp
- Cumin seeds - 1 tsp
Roast without oil & grind to a powder & keep aside.
- Til oil - 2 tbsp
- Mustard seeds - 1 tsp
- Dry red chilli - 4-5 (broken)
- Broken black gram - 1 tsp
- Channa dal - 1 tsp
- Cumin seeds - little
Method:
- Take a kadai & add oil to that.
- When it becomes hot, add chopped tomatoes, tamarind paste, jaggery, salt, turmeric, red chilli powder, little oil & mix well.
- Allow to boil in low flame for 10 mins till all the water gets evaporated & the oil leaves aside.
- Now add the ground masala to it & mix well.
- Meantime, take a small kadai, add the remaining oil & the seasoning.
- Then add it to the thokku after 2 mins.
- Remove from the gas.
Ingredients:
- Carrot - 250 gms (Peel, wash & make it dry)
- Mooli - 2-3 (Peel, wash & make it dry)
- Green chilli - 50 gms (Cut in lengths)
- Ginger - 50 gms (Wash, peel & cut it lengthy)
- Salt - As required
- Mustard oil - 1/4 cup
- Mustard powder - 1 tbsp
- Turmeric - 1/2 tsp
- Red chilli powder - 1 tsp
- Asafoetida - 1/2 tsp
- Pepper powder - 1/2 tsp
- Ajwan - 1/2 tsp
- Vinegar - 2 tsp
Method:
- First cut all the vegetables.
- Then mix 1 tsp of salt & put it in a plastic dry jar for 1 day.
- Next day, drain the water & make a dry gajar, mooli mixture (carrot-raddish mixture).
- Then take a pan, put oil & heat it (Please ensure that the smoke comes). Allow it to become cool.
- In the meantime, take a bowl, add dry subji & other dry masalas.
- Pour the oil & mix well.
- Finely add the vinegar & mix well.
- Store it in dry glass bottle.
- Serve it with paratha & dal rice.
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.
