Ragi Dosai (Fingermillet Crêpes)

This Ragi Dosa recipe has just three ingredients. Ragi, Urad dal and salt. 

Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles.

Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.

Grind the Ragi millet with a cup of water in the blender to a smooth paste.

Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let Ragi Dosa batter ferment in a draft free place for 6-8 hours. It might take more time if you live in a cold place.

The Ragi Dosa batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute. Ragi Dosa batter should form thick ribbons when lifted.

Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

Tomato Lapsi Bath

You will Need

• One small cup of Rawa or Sooji
• One large Tomato
• Two Green chillies
• One small piece of Ginger
• Few Curry Leaves
• One tbs of Oil
• One tsp of Mustard Seeds
• One tsp Of Channa dal
• A generous pinch of Asafoetida.

How to

• Heat a pan and dry roast the rawa for two to three minutes.do not let it brown.

•  Chop the tomato,chilli and the ginger as shown in the picture.

•  Heat oil in a pan and crackle mustard seeds and add channa dal let it brown

•  Add the chopped tomato,chilli,ginger,asafoetida and curry leaves.Add salt and cook it covered till the tomatoes are mushy.

• Add two cups of water and allow it to boil or add hot water to fasten the process.

• Add the roasted rawa slowly and keep stirring with other hand to avoid any lumps.

• Cover and cook for two minutes and it is ready. Mix well and drizzle a tsp of ghee on top.If you wish you can add some broken cashew nuts fried in ghee to add to the taste. As side dish I used Chicken achar.

Lapsi Veg Kichidi

Ingredients:

Broken wheat/Lapsi – 1 cup
Green Peas and Sweet corn - 1/4 cup
Cauliflower - 2-3 florets
Tomato – 2 medium size
Ginger – 1 tbsp finely chopped
Green chilly – 1 tbsp finely chopped
Carrot – 1
salt – as required
Oil – 2 + 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – to temper
Urad dal –  1tbsp
Hot water – 2 cup
Method:

Heat the kadai and pour the oil once heat add the mustard once cracked add the urad dal saute till it turns semi brown , then add the ginger and green chilly and saute for a minute ! Then add the chopped Tomato and all other vegetables !
Saute till tomato oozes it water, add the required amt of salt ! Then add the roasted lapsi and mix well ! saute it in the kadai for 3 to 4 minutes, Then add the hot water and mix well ,and close the lid for 10 to 13 minutes,

then open the lid and you could the see boiled lapsi if not it will take another 3 to 5 minutes, also u can add a tbsp of oil ,  once cooked i.e it wont stick in to the kadai  add the curry leaves and serve hot ! Sugar is the apt combo my father had it always with sugar ! its easy to digest and filling too ! Serve hot , also u can accompany with Some chutneys too !

Carrot Paniyaram

2 Cups normal idli batter

Oil – 2 Tsp

Grated Carrot – ½ Cup (Grated 2 medium)

• If the batter is very thick, add little amount of water to dilute into idli batter consistency and check for the salt.
• Meanwhile heat the paniyaram pan on low-medium flame.
• Add little oil to the each well.
• Pour the batter to ¾^th level of the well and cover it with lid on low flame.
• Finally add grated carrot. 
• After 1-1½ minute check the edges of the paniyaram, it will be in golden color and flip it using skewer.
• Cook it for other one minute then take it out.
• Continue the process, till the batter remains or refrigerate the batter for further use.
• Serve it hot with Coconut chutney or Onion chutney or Mint chutney.

Basic Waffel

Ingredients
3 eggs
1 ¾ cups milk
125g unsalted butter, melted
1 teaspoon vanilla essence
2 cups self-raising flour
¼ cup brown sugar
Method
1. Select ‘Belgium’ setting and dial up 6 on the browning control dial. Preheat until orange light flashes up and the words HEATING disappear.
2. Whisk together the eggs, milk, butter and vanilla in a jug and set aside.
3. Combine flour and sugar in a medium-sized bowl, make a well in the centre and whisk milk mixture to form a smooth batter.
4. Using waffle dosing cup, pour ½ cup of batter into each waffle square.
5. Close lid and cook until timer has finished and ready beep has sounded 3 times. Your waffles should look like this:

Sago vrat kichadi

Ingredients:

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Sabudana (Sago or Tapioca pearls) – ¾ cups
Oil – 1 ½ tablespoons
Cumin seeds – ½ teaspoon
Green chilies – 2, chopped finely
Curry leaves – 7-8
Potato – 1 small or ½ cup, cut into small cubes
Rock salt (Sendha namak) –to taste
Roasted and crushed peanuts – 2 tablespoons
Desiccated coconut – 1 tablespoon
Lemon juice – 1 teaspoon
Sugar – ½ teaspoon. Optional
Cilantro or coriander leaves – few sprigs, chopped finely

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How to make Sabudana Khichdi

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1) Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2-3 hours or overnight. Check out tips section.

2) After it get soaked, sabudana will swells up almost all the water and they will becomes almost triple in size. Drain any excess water from it using strainer. Let it drain at least 10 minutes. This is very important step to avoid stickiness of sabudana.

3) Let’s check sabudana is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort.

4) Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them sizzle.

5) Then add chopped green chilies and curry leaves. Saute for 30 seconds.

6) Then add cubed potatoes and sendha namak. Mix well.

7) Cover the pan and cook till potatoes and cooked. Mine are crispy and browned because I used wide pan and potatoes are in single layer. If using wok or potatoes are overcrowded then they will be soft. Either way tastes good, it’s all about preference.

8) Once potatoes are cooked, add crushed peanuts and coconut.

9) Mix well and cook for 1-2 minute.

10) Then add soaked-drained sabudana. if sabudana is drained properly, they will stay separated. Otherwise they will stick to each other.

11) Mix gently; sprinkle some water (about a tablespoon).

12) And cook for 4-5 minutes till sabudana pearls are soft and transparent. Make sure to stir, so it doesn’t stick to the bottom of the pan. If you overcook the sabudana then it will become chewy and will stick to each other and make a big clump.

13) Finally add some lemon juice and sugar. Mix well and garnish it with chopped cilantro.

Broken Wheat Dosa

Health Benefits of Broken Wheat: Made from crushing whole wheat berries, the nutrition and fiber is intact and hence very healthy... Good source of Iron , Magnesium and Phosphorus and higher glycemic index and nutritional value than rice..


Ingredients:
3 Cups Broken Wheat/ Dalia/ Gonva Khan
1 Cup Urad Dal/ Skinned split black gram
1 Cup Rice
1 tsp Fenugreek seeds/ Methi
Salt to taste

Oil for cooking the dosa

Recipe:
1. Wash well and soak the urad dal along with fenugreek seeds in little water for 4 hours..

2. Wash well and soak the broken wheat along with rice for around 4 hours..

3. Grind the urad dal mixture with little of the soaking water to a smooth paste.. Pour into a bowl..

4. Grind the broken wheat-rice mixture with little water to a smooth paste..
5. Pour it into the bowl..

6. Add salt and mix both the batters well with hands..

7. Keep it in a warm place for 8 hours or overnight for fermentation...

8. While making dosas, heat a pan and reduce the flame to medium..
9. Pour a ladle of batter in the center of the pan... Just tilt the pan to give the round shape..
Note: My batter was slightly thinner than regular dosa batter consistency.. That is why i did not spread the dosas with the back of the ladle.. If yours comes out dosa batter consistency, spread them like regular dosas..
10. Cover and cook for few seconds till the top surface looks cooked..

11. Pour a few drops of oil on the sides of the dosa.. Slowly remove the dosa from the sides and moving towards the center.. Flip and cook the dosa for few seconds..
12. Remove from pan..
Serve hot with a chutney of your choice or Sambar! I served it with Tomato Curry.
Note: Refrigerate the remaining batter.. Keep the batter at room temperature for at least 30 mins before making dosas..

Khandhvi

A super high protein recipe and a great snack as a mid-meal option.

 

 Ingredients

30 gm besan

100g slim curds

2 tsp oil

Salt

Black pepper

Turmeric powder

2 tbsp sprouts

1/4 tsp mustard seed

1 green chilli

Coriander leaves for garnish

1/2 cup water

 

Method

In a pan, mix together dahi, besan, salt, and turmeric powder. Add water to make a batter of pouring consistency. Beat well to remove any lumps.

Cook on high flame, stirring continuously, till the mixture begins to leave the sides of the pan.

Pour immediately on the back of a thali and spread evenly, using a palette knife / spatula to get a very thin sheet. Let it dry for 2 minutes.

Heat oil. Splutter the mustard seeds and add the crushed sprouts and black pepper. Sprinkle this over the thin layer of cooked besan.

Cut into 1 and a 1/2 to 2 strips and roll into khandvi.

Garnish with chopped coriander leaves and green chillies.

ma 350th post - Chickpea Flour Pancakes

Ingredients(Makes 4 medium-sized pancakes):

• 1/2 cup chickpea flour
• 1 egg
• 1/3 cup water
• 1 (heaping) Tablespoon sugar
• Pinch of salt
• Butter or oil for greasing

Method:

1. Whisk together the flour, water, egg, sugar, baking soda, and salt until all the clumps are gone from the batter.
2. Heat a pan or skillet over a burner set to medium with some butter or oil.
3. Scoop about 3 Tablespoons-1/4 cup of batter into the pan.
4. Cook until the edges firm up and bubbles come through the batter. Flip and cook for another 15-20 seconds until the other side has set. Repeat until all the batter is used up.
5. Serve while still hot with syrup, sauce, and/or butter. I drizzled some  honey and some cashew nuts and shredded  almonds :)

Bread Upma

Ingredients

2 tablespoons Oil or Ghee

½ teaspoon Whole Black Mustard Seeds

½ teaspoon Whole Cumin Seed

1 teaspoon Garam Masala

¼ teaspoon Turmeric Powder

Red Chili Powder—to taste

1 or 2 Green Chilies—slit (seeds/membrane removed, if desired)

1 Medium Red Onion—chopped finely
1 or 2 Roma Tomatoes—roughly chopped

1 teaspoon Lemon juice

Fresh Cilantro Leaves—small handful, chopped

Salt—to taste

Black Pepper—to taste

 
 

Preparation

Prepare all your ingredients, and have them readily available.

Add 2 tbsp. oil or ghee to a medium-sized pan or wok. Add the black mustard seeds and cumin seeds. Turn heat to medium-high and cook until the seeds begin to pop or splutter.

Once the seeds begin to pop and the oil is hot, add the chopped onion and green chilies. Cook, stirring occasionally, for a few minutes or until the onions become translucent.

Add garam masala, turmeric powder and chili powder. Stir well and cook for about a minute

Add 1 tsp. lemon juice and the chopped roma tomato. Stir everything to combine. Cook this masala mixture for a couple minutes, until you notice the tomato begins to turn soft.

 

Add the diced bread and quickly stir everything around, ensuring each piece of bread is coated with the masala mixture.

Stirring constantly, cook the upma until the bread becomes crispy and lightly toasted. This may take anywhere from 2 to 5 minutes. 

 

Add the chopped cilantro leaves and stir to combine. Season with salt and pepper, to taste.

Paneer Toast

I grew up eating Indian chili-cheese toast (Sunday easy breakfast), which is the mother recipe for the one presented here. My mom used to toast bread, place a spiced cheese filling on top, broil it, and serve it with tomato ketchup. Comfort never tasted so good! I love making this with paneer, but my kids prefer the ooey gooey nature of cheese that melts. You can pick what you like!!
Variations:  If you dont have time to steam the bell peppers, leave them out. You can use thin slices of grilled paneer instead of scrambling it. You can add chopped sun-dried tomatoes.

Serves 4

2 small bell peppers, any color
4 tablespoons butter, softened
8 slices (3/4-inch-thick) good sandwich bread
2 tablespoons oil
1 green serrano chile, seeded and minced
2 tablespoons minced shallots
2 garlic cloves, peeled and minced
1 1/2 cups grated paneer or mild cheddar (see note)
Salt and pepper

1. Roast the bell peppers directly over the gas flame of a stove, on a grill, or under the broiler, turning occasionally until charred all over, about 10 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes. Rub off the skin and seed the peppers. Cut them into strips.
2. Butter one side of each slice of bread. Flip the slices over onto a piece of parchment or waxed paper, so the unbuttered side is on top.
3. In a large pan, heat the oil on medium heat. Add the chile, shallot, and garlic and cook for about a minute, until they begin to soften and gain a little color.
4. Transfer to a bowl and thoroughly stir in the cheese. Season with salt and pepper to taste.
5. Heat a griddle or large, flat skillet over medium heat. (Don’t let it get too hot or the bread will brown before cheese is soft or melted.)
6. Mound the cheese equally on four slices of bread.  Add a few slices of the roasted pepper to each mound.  Place the remaining bread on top, buttered side up.
7. Place the sandwiches on the griddle. Do not crowd; if you can only fit one or two sandwiches at a time, cook them in batches and serve as soon as they’re done.
8. When the bread is golden brown underneath, turn sandwiches over with a spatula and press flat. Reduce the heat to medium-low and continue cooking until the bread is golden brown on both sides. Slice in half and serve hot.

Note: You can buy Nanak brand paneer at just about any Indian grocer. If you can’t find it, but want to use a cheese that won’t melt, look for queso de freir with the Latin dairy products in your supermarket. If you prefer the melting, ooey, gooey sandwiches, use any mild cheddar. My mom used to make these with grated Amul-brand Indian cheese (again, easily available at any Indian grocer.)

Pesarattu Dosa or Moong Dal Dosa

Pesarattu Dosa or Moong Dal Dosa is a popular breakfast recipe of Andhra Pradesh. This is a healthy & nutritious Dosa variety. Vegan as well as Gluten free.

The dosa can be made with whole moong beans or spilt moong lentils which are also known as green gram in English. I usually make the Pesarattu dosa with both the versions of moong dal.

The dosa made with yellow moong lentils are more like moong chillas. Whereas the ones made with whole moong beans taste a bit different. But both are delicious. Pesarattu Dosa is served with Upma. The dosa can be served with coconut chutney. They also taste good with a simple coriander chutney also.

Pesarattu Dosa or Moong Dal Dosa

 Lets Start Step by Step Pesarattu Dosa or Moong Dal Dosa Recipe:

1: Firstly, soak the moong dal overnight in a water. The soaked and drained moong beans on the next day.

2: Grind it into a smooth paste in the morning with the green chilly, ginger, coriander leaves, salt with some water. Add the rice flour and stir well.

3: On a griddle, smear a little oil/ghee. With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves.

4: Drizzle oil at the sides and in the center.

5: Flip the dosa a couple of times till both sides are well cooked and browned.

7: Make all moong dal dosas this way. Serve Moong Dal Dosa hot or warm with upma accompanied with coconut chutney. Or just plain with some coconut chutney or coriander chutney.

Pesarattu Dosa or Moong Dal Dosa

Rava Dosa with Tomato Chutney

Instant, golden, crispy, Rava Dosa, my most favorite breakfast/tiffin item (other than Masala Dosa, of course):). My whole family are fans of dosas, all varieties. We used to have Punjabi neighbours at andhra who LOVED rava dosas like they could eat it for breakast, lunch and dinner. They would send home hot Aloo Parathas or Chole Bhature for breakfast, whenever they craved for Amma’s rava dosas. Their dinner, including ours, was Rava Dosa, courtesy Amma.:)

Rava Dosa with Tomato Chutney

Here’s what goes into the making of rawa dosa:

2 cups semolina/rava

1/2 cup rice flour

1/2 cup maida (all-purpose flour)

1 1/2 tsps cumin seeds

1 tsp grated ginger

coriander leaves – 2 tbsps (optional)

curry leaves – few (optional)

finely chopped green chillies – 1 or 2

salt to taste

water – 6 cups (approx)

oil as required

Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk). Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion (as shown in the picture below). Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.

Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so. If you want a slightly softer dosa, remove the dosa at this point.

Rava Dosa with Tomato Chutney

But for a crisper dosa, let the dosa roast further on high for another one mt or till it reaches a nice golden brown stage like shown in the image below. Serve hot with chutney or sambar.

It takes practice to prepare rava dosas. You need to keep in mind a few things while making dosas.

~ Prepare the batter at least an hour or half an hour before you actually want to eat the dosas.

~ There is no need of fermentation for ravva dosa batter unlike masala dosa batter. Its instant.

~ The batter should not be thick but of pouring consistency like a thick buttermilk consistency.

~ Letting the batter sit in the refrigerator for a few hours also helps in attaining crisp dosas not that you cannot prepare crisp dosas with batter sitting for just an hour. Infact the dosas you see in this post were prepared from dosa batter that was mixed just an hour before preparation.

~ Infact the most important factor in the making of ravva dosa is adjusting the heat control. An iron tawa requires higher heat as compared to non-stick pan. I have used an iron tawa and so adjust heat according to the pan you use to prepare dosas. You need to be around the stove while preparing these dosas.

~ There are many variations in preparing rava dosa. You could add grated carrot and coconut to the batter along with rest of ingredients. Or add some sliced onions while the dosa is cooking. Broken cashewnut pieces can also be added to the dosa batter.

~ At the time of preparing rava dosa, use the ladle to stir the dosa batter well, as the flours tend to sink to the bottom of the vessel like a thick residue. So combine well each time you pour the dosa batter over the tawa.

~ You can flip the dosa and cook the other side as well but I don’t usually flip the dosa. I let it cook on one side only.

~ A cast-iron tawa is best or a non-stick pan (used exclusively for dosas) can be used to prepare rawa dosas.

~ Don’t skimp on the oil to save a few calories, as it helps the rawa dossa get crisp. (don’t ever think of calories when you want to relish rava dosa):)

~ The batter can be stored in the refrigerator for 2-3 days after which it will turn sour (i.e the dosas prepared from batter more than 3-4 days old).

Vegan Fusili Bolognese

Vegan Fusili Bolognese

 Being that it is now freezing and gloomy outside in my part of the world, I have had quite a hankering for pasta Bolognese. I always think of it as the perfect food to warm me up on a not so cozy evening. I never buy this stuff on a normal trip to the market- but for this dish, I am very glad that I did. It makes a great (although very tomato-y) Bolognese sauce in mere minutes.

Mmmm… thank you Bologna.

Bolognese Sauce (not necessarily authentic) ~ Vegan & Gluten Free

Ingredients:

• 1 cup water
• 1 cup pasta (of ur choice,I choose FUSILI)
• 1 bouillon cube (I used no chick’n)
• 1 tsp fennel seed
• 3 cloves garlic, crushed and minced
• 1 cup Textured Vegetable Protein (TVP)
• 1/3 cup red kidney beans
• 12 oz tomato paste
• 1/2 tbsp olive oil
• 1/2 cup almond milk
• 1/2 cup water
• 1 tsp salt
• dash- 1/2 tsp each of dehydrated red bell pepper, dehydrated onion, oregano, basil

In medium sized saucepan, bring 1 cup water, bouillon cube, fennel seed and crushed garlic to a boil. Remove from heat and add TVP.

Return to med-low heat and add in tomato paste, olive oil, 1/2 cup water, almond milk, salt, and spices. Cook about 1 minute and then reduce heat to low, simmering until hot. Be sure to stir occasionally as you cook it to prevent any sticking to the pot.

Serve over your favorite pasta. I like tinkyada, in pretty much any variety. After cooking pasta and rinsing quickly with cold water, I return the pasta to the pot I cooked it in and add about 4 tbsp olive oil and lightly salt.

So easy! So good.

Vegan Fusili Bolognese

Broken wheat upma / Godhumai rava upma

Broken wheat upma / Godhumai rava upma

It was another long weekend for us in India. Preparing Breakfast for the weekend will be a big challenge for me, as i wake up (very) late. i need to prepare breakfast other than easy kanji/porridge, cornflakes. Many times, it used to idli-corriander chutney. my puttu maker got a worst shape after its bad time with my son, bcoz of which i could not prepare our favourite puttu, which we normally used to have on week-ends.

This Cracked Wheat Khichdi is one we both love, also i find it easy to prepare. it also tastes different from upma. and a healthy break-fast.I served it with Cabbage Pachadi,which is my next post.

Ingredients:

1. Cracked Wheat / Godhumai Ravai - 2 cup
2. Oil - 2 tbsp's + 1 tsp
3. Cardamon stick - 1' inch
4. Cloves - 2
5. Red Onion - 2
6. Chopped Vegetables - 1 cup (Carrot, Green Peas)
7. Water - 3 cup's
8. Green Chilli's - 2 (slitted vertically)

Method:

Broken wheat upma / Godhumai rava upma

Heat a Pan, add a tsp of oil and heat it. Roast the Cracked Wheat for about 3-4 minutes / or when you could see a slight colour change in the rava. let it cool.

Boil the 3 cup's of water along with chopped vegetables.

Heat 2 tbsp's of oil in a pan, add cardamon, cloves and fry them for half a minute.
- add the chopped onion's and fry them till they turn half-translucent.
- add slitted green chilli's and saute it along with onions.
- add salt to taste.
- add the roasted cracked wheat and mix with the onion and chilli.

Lower the flame.

Add carefully the Boiling water with vegetables to the cracked wheat on the pan.
- stir well.
- add a tsp of oil and mix well.
- let the khichdi get thick.
- close the pan with a lid and rest the khichdi in low flame for about 3 minutes.
- add chopped corriander leaves as garnish and switch off the flame.
- close the pan and do not disturb it for another 3 minute's.

Godhuma Dosai / Wheat Dosa / Wheat Flour Dosa

Godhuma Dosai / Wheat Dosa / Wheat Flour Dosa

 f you are looking for an easy, quick, simple, healthy, low calorie and Instant Breakfast or Dinner recipe?, Then this Wheat Dosa / Godhumai Dosai is one perfect recipe & its a diabetic friendly recipe too. One humble recipe with tons of benefits & you can make it in a jiffy. No grinding, no soaking, no resting time, just mix flour with water add some chopped onions, cilantro, ginger and throw in little cumin & pepper that's it your Dosa batter ready. This Wheat Dosa is our breakfast/dinner recipe on my lazy days and we don't have any trouble eating this dosa daily. We love this dosa with some spicy chutneys or with pickles. It tastes great when it is served hot with some spicy chutney or kurma. I served with Red Chilly Chutney. Now off to the recipe..

Preparation Time : 8 -10 minutes

Cooking Time : 25 minutes or less

Makes about 10 Dosa

Ingredients

1. Whole Wheat Flour / Atta     2 cups
2. Cumin seeds   1/2 tsp
3. Pepper, coarsely grind    1/4 tsp (optional)
4. Onion    2-3 tbsp (finely chopped, i used 5 pearl onions chopped)
5. Cilantro     2 tbsp (finely chopped)
6. Ginger    1 tsp (finely chopped)
7. Salt     to taste



Godhuma Dosai / Wheat Dosa / Wheat Flour Dosa

8. Oil    to toast dosa.

Method

• In a bowl take flour and salt mix well and using water make it to a medium thick like dosa batter.

• Then to the batter add cumin seeds, pepper, finely chopped onions, ginger, cilantro and stir well.
• Adjust batter consistency, if its thick add couple of tbsp of water.
• Now the batter ready to make dosa.

• Heat a griddle, when its get heated pour a ladle full of batter to it and spread it in a circular motion to a thin crepes. 
• Drizzle oil around and cook it in medium high heat for 2 minutes then flip other side and cooked for another 1-2 minutes or until crisp on the edges.

• Once done remove from the griddle and serve hot with chutney/sambar. We had it with Red Chilli Chutney
  

Mixed Veg Masala Stuffed Chapati

Chapatis done with mixed Veg masala stuffing inside. Always remember that U shd prepare the Veg masala stuffing as dry as possible and without much oil.U canalso prepare Chapatis with stuffed chicken or stuffed Aloo(potato)-replacing those ingredients with Mixed vegetables in this recipe.Just cook with the boiled and shredded chicken pieces instead of mixed vegs.Try this recipe with Mushroom and capsicum masala stuffing -which also has a terrific taste.If u were not able to spend time spreading the stuffing inside,just add the stuffing to the dough - knead it for a min more and then spread the chapatis or u can roll it with Mixed Veg masala inside after plain chapatis are done.Its upto You.Try this at home and Enjoy!.Bon Appetit!.

Ingredients

for the Stuffing:

• 1/2 tsp cumin seeds
• 1 tsp minced garlic and ginger
• 2 -3 tbsp fresh green peas
• 1 carrot - diced fine
• 5 french beans-chopped fine
• 1/2 capsicum - chopped fine
• 30 gm mushroom-chopped fine
• boiled and mashed potato - 1 no
• 1/2 tsp red chilly powder
• a pinch turmeric powder
• 1/2 tsp garam masala
• 1 tbsp chopped coriander leaves
• 2 tsp oil

For the Chapati:

• 100gm wheat flour
• 20 gm maida- one handful
• 1 tsp Ghee (optional)
• 1/2 tsp Salt
• Hot Water-needed

Directions

To prepare Chapati:
1.Mix the Flour and add 1 tsp of ghee or vegetable oil (optional) and add salt mix it well.Add hot water and prepare dough of mixture.Knead the dough. The dough should be soft.Leave it for half an hour.
2.Make small lemon sized balls from the dough. keep it aside.

Preparation of the Veg Masala Stuffing:
1. Take a Pan and add oil,cumin seeds,minced garlic,ginger and the chopped onions.
2. Add turmeric powder and chilli powder.Add all the vegetables except mashed potato,salt,garam masla and
chopped coriander leaves.Mix it well.
3.Check if everything is finely or 3/4 done and add the mashed potato and mix it well .
4.Take the pan out.Allow it to cool.

Stuffing Veg.Masala inside the chapati:
1.Take a small lemon size chapati dough.Just spread it to the desired size(need to be 3/4 th the normal
size) and keep 2 tablespoon of veg stuffing inside and spread the stuffing over it with a teaspoon.
2.Spread another ball and press the endges,placing it on top of the stuffing and seal the edges and remove
the excess dough.Press it (very )little again sprinkling madia flour over it.Do it for all the Chapati balls
3.Heat oil in a non-stick tawa and apply oil,cook on both sides till done.
4.Serve hot with onion-cucumber Raita or Veg Kurma or chicken Gravy.

Egg Dosa

Egg Dosa

Addition of eggs to the dosas will increase the protein content of the recipe. It is preferred if egg whites only are added so as to minimise the cholesterol intake. Eggwhites will make the dosas fluffy and light when beaten properly.

Ingredients : 
1 cup dosa batter( fermented paste of urad dal and rice)
 2 eggs, one for each dosa
1 onion finely chopped
1-2 green chillies finely chopped
coriander finely chopped 
black pepper powder,
salt to taste.
Method
In a bowl mix properly egg, chopped onion, coriander, green chilies, black pepper and salt.
Add salt to the dosa batter.  Heat a non stick tawa or griddle and add the dosa batter and spread like a normal dosa. Once the dosa is spread, pour the egg mixture over it like an omelet and let it cook on a low flame. Once the dosa base is done, turn it and let the egg cook properly.
It can be rolled like a dosa or can be served open with the egg side up.
Suggestions
You can serve with chutney or tomato ketchup. I made Pudhina(Mint) Kothamalli(Cilantro) thogayal(kinda Chutney).I will post the chutney in my next post.

Sweet Paniyaram/Inipu Paniyaram

Sweet Paniyaram/Inipu Paniyaram

 My mom prepares this often when I was a kid.I got the recipe from her.
This has been one of my favourite afterschool snack..

Ingredients
Raw Rice - 1 cup
Boiled rice- 1 cup
Fenugreek seeds (Vendhayam) - 2 tsp
Urad dhal -1 tablespoon
Grated Jaggery - 1 cup
Cardomom powder: 1/2 tsp
Oil: to fry


Procedure
Step1:
Soak the rice, fenugreek seeds and dhal for 2 hours and grind it to a thick paste

Step2:
Add grated jaggery & cardomom and blend it well. The consistency should be as that of dosa batter


Step3:
Heat oil in Kuzhu paniyaram pan and fry them until golden brown

Sweet Paniyaram/Inipu Paniyaram

Pasta Quattro Formaggi (Pasta with Four Cheeses)

 Pasta Quattro Formaggi (Pasta with Four Cheeses)

This dish originates from Venice Italy. At most Italian restaurants you will pay dearly for this simple preparation. It is super simple and easy to make at home for a fraction of the cost. Serves 4.

Ingredients:
Pasta Quattro Formaggi/Pasta with Four Cheeses:

 Pasta Quattro Formaggi (Pasta with Four Cheeses)

• 1  pound of pasta, I choose gnocchi
• 1/2 cup unsalted butter
• 1/2 cup shredded mozzarella cheese
• 12 cup shredded sharp provolone cheese
• 1/2 cup Parmesan cheese
• 1/2 cup ricotta cheese
• kosher and fresh crack black pepper to taste.
• 4 tbs parsley, chopped for garnish

Directions

• In a large saute pan, melt the butter.
• Add the cooked rigatoni and toss with the butter over low heat until well coated.
• Add the mozzarella, provolone, Parmesan, and the ricotta and toss well.
• Season with salt and pepper.
• Place on a large platter and garnish with parsley
• Serve at once.