Raagi Sweet Dosa/Uthappam/Adai

Ingredients:

Raagi Flour- 1/2 cup
Wheat flour -  2 tbsp
Jaggery/Bellam - 1/4 cup
Grated Coconut - 1/3 cup (optional)
Cardamom powder - 1tsp
Nuvvula Oil/ Gingelly Oil - for frying or cooking the dosa

Procedure:

• In a mixing bowl, add ragi flour, wheat flour, grated coconut, cardamom powder and mix well.
• In a microwave safe bowl heat 3 to 4tbsp water and to it add the jaggery and dissolve it. 
• Now filter the jaggery mix to remove any sand or dust in it.
• Add the jaggery mix to the flour mix and mix it well by adding water to the mix.
• The mixture has to be not too thick nor watery. It has to be thicker than the dosa batter.

• Heat a dosa pan and add ghee/ oil on the pan.
• Put one laddle full of batter on the heated pan and spread it from middle to sides very slowly.

1. It will take for 2-3 mins to cook.
2. Now put little oil on the dosa and flip it to the other side and cook for another 1 min and serve.
3. Repeat the process with the remaining batter and serve it hot. 
4. This is a very good and healthy breakfast for both kids and adults.

Tips: 

• This will not be very thin as dosa and not as thicker as uthappam but medium in size.
• If you try to turn or spread the batter hard and fast on the pan it may not be perfect but crumbles. So be careful while spreading the dosa.
• Without the grated coconut it may be little harder but tastes good too. 

Raagi Roti with Gobi Tofu Kurma

Raagi Roti : 

Ingredients:

Raagi Flour: 1cup

Goduma Pindi/Wheat Flour: 1/2 cup

Salt to taste

Oil: 1tsp

Procedure:

1. Add all the ingredients together except oil and make it a soft dough that are good enough to make roti's. 
2. Now make small lemon size balls and roll it as roti's.
3. Heat the tawa and add little oil and fry the roti's on both sides and serve with curry.

Gobi Tofu Kurma

Ingredients:

Gobi : 1 (cut into florets,medium size)

Tofu (preferably firm) : 1/2 lb, cut into cubes

Onions: 1/2 slice

Tomato: 1 medium size

Green chillis: 2

Curd : 1cup

Oil : 2tsp

Chilli Powder: 1tsp

Turmeric: pinch

Mustard seeds: 1/2 tsp

Jeera - 1tsp

Dhaniya Jeera powder: 1tsp

Curry leaves: 10

Coriander for garnishing

GGP(ginger garlic paste) : 1tsp

Salt to taste

Procedure:

1. Clean gobi and soak it in salt water for 15 mins. 
2. Now heat a pan, add oil, mustard seeds, jeera saute for 2mins and now add the onions,green chillis,GGP and saute for 3 mins.
3. Now add tomatoes,gobi, turmeric, chilli powder, turmeric and keep the lid on it and let it cook.
4. Meanwhile in a separate pan in little butter or oil fry the tofu cubes to light brown colour and keep aside.
5. Now when the gobi is soft add the fried tofu cubes, dhaniya jeera powder, salt and mix well. 
6. Add little water and let them cook for 2 mins. 
7. Finish it off with curd and garnish it with coriander.

Paneer Masala Roti/ Chapati

Ingredients:-
Wheat Flour - 1cup
Paneer - 1/2 cup (grated)
Onions - 1/4
Chillis - 1
Chilli powder - 2tsp
Urad Dal - 1/2 tsp
Jeera - 1tsp
Oil - 1tsp
Milk - 1/2 cup
Oil/ Ghee - for frying the rotis

Procedure:-

• Firstly grate the paneer and keep aside.
• Heat oil in a pan and to it add the jeera, urad dal and fry for 2 mins.
• Now add the onions, chillis and fry til they become soft.
• Add the grated paneer, salt, chilli powder mix well and fry for 5 mins. Now when the paneer slightly turns brown colour switch off the flame and keep it aside.
• Take a bowl and to it add the flour, little salt and this paneer mix.
• Mix it well till the paneer is evenly distributed over the flour.
• Now add little milk at a time and prepare a dough like chapati dough and divide into equal parts and make balls of lemon size and keep it aside.
• Heat a skillet over medium heat until hot, and grease lightly.
• On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like chapati.
• Now put the chapati on the heated pan and cook till little brown color on both the sides.
• Continue the same with the remaining dough and serve it with some raitha or curry.

Pav Bhaji Curry

When i think of street food and when i remeber my college days the first thing i get in my mind is pani puri, chaat, and pav bhaji. I still remember the days when we come out of college in the evening and stand near the stall at the corner of the street. This place is very famous for Pav Bhaji and almost each and every student would have ate here one day. And how big line and waiting it can be but still we all frnz use to wait for our turn to come and use to chit chat there till then. Thats really very amazing moments in my life. I really miss those college days and all that fun. When i saw these Pav Bhaji dinner roles in the store forst thing that strike my mind is my frnz. So just bought them and gave a trail of it and it came out very well and enjoyed the meal that day.



Ingredients :-

Dinner rolls - 8
Cauliflower - 1cup
Potatoes - 3
Cabbage - 1/2 cup
Tomatoes - 1cup, chopped
Green peas - 1/2 cup
Carrots - 1
Garlic - 2tsp (finely chopped)
Green chillis - 3
Onions - 1/2
Ginger - small piece finely chopped
Lemon juice - 2tsp
Butter - 1tsp
Oil - 4-5tsp
Cilantro or Coriander - 1/2 bunch finely chopped.
Pav Bhaji Masala - 1tsp
Salt to taste

Procedure:-

• Potatoes are boiled, peeled and mashed. Keep aside.
• Take cauliflower, cabbage, peas, carrots in a bowl, add water and microwave it for 10 mins. (not too much because it may turn mashy. Just to make them soft.)
• Heat the oil in a pan over medium heat. Saute garlic, green chile, onions and ginger. Cook until onions are brown.
• Add tomatoes and let it cook till they are mashy.
• Stir in cauliflower, cabbage, peas, carrots for sometime.
• Add the mashed potatoes and mix well. Now add 1glass of water. Cover and cook it for around 10-15 mins.
• Stir occasionally to avoid potato paste to stick to the base. Add some chilli powder, salt and mix well. Season with coriander, pav bhaji masala (optional) and switch off the flame and serve with lemon and chopped onions.

-Toast the dinner rolls, and spread lightly with butter.

Now take this dinner role a piece and dip it in the Pav Bhaji curry and have a bite. It will melt and very good for dinner meal.

Masala Roti with Carrot Raitha

Now it has become very common in every house to eat chapati's daily. So i alwz like to experemnt on different types of roti's, paratha's and so on. But for preparing different variety of roti may take some special time for us to spare on it. But when we want to eat something spicy and yummy without much stress and there is lack of time then in no time you can just go with this combi of Masala Roti and Carrot Raitha within mins... :) Its very healthy, tasty and easy way too. I alwaz prefer to do very simple and quick dishes which make us comfortable in our day to day life specially..... Enjoy..!!!!

Ingredients :-

Wheat flour-1cup
Chilli powder- 1 tsp
Pepper powder- 1tsp
Jeera powder - 1tsp
Coriander powder - 1/2 tsp
Ajwain/Vamu - 1tsp
Milk - half small cup
Oil - little for frying
Salt to taste

Procedure:-

• Mix all the ingredients except oil by adding little milk (mix milk along with some water and use it for mixing) at a time and make a smooth dough and keep it aside.



• Now make it into small balls and prepare chapati's and fry it on the tawa by adding little oil by frying on both sides evenly.
• Repeat the process with the remaining dough and serve it hot with the carrot raitha.

Carrot Raitha:

Mix 1cup of yogurt, 1/2 cup grated carrot, 2 chopped green chillis, pinch of chaat masala, Salt to taste and mix well. Serve it with rotis.

Aloo Corn Tikkies

The other day when me and my friend who is a neighbor discussing about some snacks. Then she told about these patties and she said that she will prepare it for me. But as she is busy with her kids she told me the procedure and both together prepared this snack item for evening that day. So i thank my friend for such a nice recipe.

Ingredients:-

Aloo/Potatoes - 4
Corn - 1/2cup
Peas - 1/2 cup
Coriander - 1/2 small bunch
Maida/ All purpose flour - 3 to 4tsp
Bread Crumps - 1cup (or) Bread slices- 4
Chillis - 4
Oil as needed for frying the patties
Salt to taste

Procedure:-

• Potatoes boiled, peeled, mashed and kept aside. Boil peas and corn separately and keep aside.
• Now take the mashed potatoes, peas, corn, coriander, chopped chillis, salt and mix well.



• In a small bowl add the maida and make it a thin paste by adding water to it and keep aside.
• Now make small balls (lemon size) of the potato mix and lightly press it in the middle and make it like patties.
• Dip this in maida mix and roll it in the bread powder and keep aside.
• Repeat the process with the remaining aloo mix and keep them aside.



• Now heat the tawa and on it spread oil and fry these tikkies on both sides till golden brown colour and serve it with tomato ketch up.

Note :
If you don't have bread crumbs then can use normal white bread. You just need to remove the edges of the bread and make it a powder and use it as crumbs of bread.
If people not that cautious about oil can deep fry these patties and serve it for more taste.

Aloo Methi Paratha With Boondi raitha

Paratha is pretty much famous in northern part of India but now its been very popular in South too. But Aloo Parata is very common to one and all and we make it very frequently and love it too. So i tried the aloo paratha with slightly different way by using Methi leaves too. I felt it to be healthy and a very good combination.


For a simple, rich indulgence, top a freshly made hot paratha with a dollop of whipped fresh white salted butter, break off bite-sized pieces from the edge, and dip them in the melting butter (raitha). I also want to add the raitha prepared in North Indian style. But its not purely of it but a mix of both South and North so that everyone enjoys it. Here the whole process goes....

Ingredients :-

Wheat flour - 2cups
Boiles Potatoes - 2 (small)
Methi leaves(Menthi kura) - 1 bunch
Onion - 1/4
Chillis -2
Chilli powder - 1tsp
Tymol seeds(Vamu/Ajwain)- 1tsp
Oil - 1tsp
Pinch of Chaat Masala
Salt to taste

Procedure :-

• In a mixing bowl take the wheat flour and to it add salt to taste and by adding little water at a time knead well to make a medium soft dough like you make it for chapati and keep it aside.
• Heat oil in a pan add the tymol seeds, onions, chillis and saute it for sometime and when soft add the methi leaves and saute it till they turn their color and switch of the flame.
• Now in a mixing bowl take the boiled potatoes, chilli powder, salt, chaat masala, and smash it well and to it add the methi mix and keep it aside after mixing it evenly.

• Divide the dough into equal parts and make it into small balls around 2" in diameter. Similarly with the Potato mix too. (make it into small balls)
• Now roll out each wheat ball approximately 4" in diameter, smear oil on it and place the potato ball on it and close it with the wheat dough throughout.

• Now roll it again till thin so that the curry wont come out.

• Heat the tava or griddle and place the paratha on it, after 30secs-1min turn over. Smear oil over the top of the side that has been cooked first. Fry on both the sides till golden brown and crisp on a slow medium flame.
• Serve it with Raitha or some gravy curry. When served hot off the pan it is very yummy.

Boondi Raitha :-

Ingredients:

Yogurt/ Curd - 1 1/2cups
Kara Boondi - 1/2cup (i took it ready made boondi that we get it in our Indian stores)
Onions - 1/2 ,finely chopped
Chillis - 3,finely chopped
Salt to taste

Method :-

1. Mix all the ingredients except boondi till they are mixed fully.
2. Now just before you wanna serve it add the boondi on top of it and serve with any paratha.

Tips For cooking:

- If it is nor served hot to keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.

-If you need some time to serve then let them cool down completely before placing in a container. If they are placed when still hot the condensation will ruin the paratha and make them soggy.