Wheat flour / atta – 2 cup
Semolina / bombay rava – 3 tbsp
Maida – handful
Oil – 1 teaspoon
pinch sugar (optional)
salt to taste
water – as needed to knead
oil, for deep frying
How to make soft and Crispy Poori
. In a wide mixing bowl, take wheat flour,maida, salt, pinch of sugar, oil and rava. combine well.
. Add water little by little and make a tight, smooth and stiff dough. knead minimum for 15 minutes.
. Initially, dough will be little hard. knead well in between your palms for few minutes to make it smooth and soft.
. Add a teaspoon of oil and knead well. roll and get to a long shape. cut the dough into small or medium pieces with the help of knife.
. Make small lemon sized balls between your palms.
. Apply oil to dough ball.
. Roll the dough evenly into circles using rolling pin. roll neither too thin nor thick poori.
. Heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, drop one puri and press with the spoon to puff up.
. Once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the puri and fry the poori till golden brown all over.
. Remove the poori into tissue paper to remove excess oil. fry all pooris same way.
. Serve puri hot with aloo baaji.
2 cups gram flour
1 tbsp coriander powder
1 tsp cumin seeds
1 tsp chaat masala
1 tsp chilli powder
2 tbsp Yogurt
1 tsp oil
1 tbsp ghee
Rice flour for dusting
Salt to taste
Water as required
. Add oil and knead to prepare the dough for the roti. Keep the dough aside for 15 min.
. Pinch small balls from the dough.
. Press and flatten each ball using a rolling pin to make roti.
. Heat a pan and cook the roti on both sides. Apply little ghee on both sides, while roasting.
. Serve hot besan masala roti with pickle.
4 slices brown bread
50 gm butter
1 onion, peeled and sliced
1 capsicum, de-seeded and sliced
1 tomato, sliced
1 potato, boiled and sliced
30 ml mint chutney
Salt – to taste
Chaat Masala – to taste
Nicely butter the bread slices.
Put a layer of mint chutney on the bread.
Put potatoes, onion, capsicum and tomato slices.
Season with salt and chaat masala.
Heat the frying pan and 1 tsp of butter.
Toast the sandwiches on both sides till crispy brown.
1 pinch Red chilli powder
2 teaspoon Refined oil
1 cup dosa flour
1 pinch salt
. First, mix the dosa battar with salt and keep it aside.
. Then beat the eggs along with salt and red chilli powder.
. Pour the dosa batter and spread it to circle shape on a heated dosa tawa.
. Then pour the egg mixture over the dosa.
. Add oil around the dosa. Then turn the dosa to upside down.
. Serve hot egg dosa with coconut or peanut chutney.
1 ½ cup poha
1 cup curd
1 tsp oil
7-8 curry leaves
1 green chilli chopped
1 tsp urad dal
½ tsp mustard seeds
½ tsp cumin seeds
1 inch ginger, finely chopped or grated
Pinch of asafoetida or hing
2 tbsp coriander leaves, finely chopped
Salt to taste
How to make dahi poha recipe
. Wash the poha and drain it completely in a sieve. Ensure it doesn’t get mushy when you wash it.
. Add the curd and little salt to the poha, mix lightly and set it aside in a bowl.
. Heat oil in a pan and add the mustard and cumin seeds. Once they splutter, add the urad dal and asafoetida and stir.
. Add the curry leaves, green chilli and ginger and saute for a minute.
. Finally, mix and turn of flame.
. Pour the tempering or tadka on the curd poha mix. Mix gently. If the poha appears a little dry you can add more curd.
. Garnish with coriander leaves and serve.
Ragi (finger millets) – 1 cup
Rice – half cup
Urad dal – 2 tablespoon
Onions – half cup (chopped)
Green chillies – half tablespoon (chopped)
Coriander leaves – 1 tablespoon (chopped)
Oil – as required
Salt – to taste
Water – as required
. Take a bowl, add ragi, rice, urad dal, water and wash nicely strain water and Soak again in water for 4 hours.
. Strain water and transfer into a blender and blend like dosa batter consistency. Ferment it overnight.
. To the batter add onions, green chillies, coriander leaves and mix.
. Pour the little oil in paniyaram mould and pour batter and cook it until it is done on both sides with a lid on it.
. Serve hot with any pickle.
Bread Slices – 8 to 10
Mushrooms – 15 to 16, chopped
Paneer – 200 gms
Onions – 1, finely chopped
Ginger – 2-inch piece, grated (optional)
Green Chillies – 2, chopped
Turmeric Powder – 1 tsp
Cloves – 4 to 5
Black Peppercorns – 10 to 12
Pav bhaji masala – 1 tsp (optional)
Cumin Seeds – 2 tsp
Oil – 1/4 cup
Salt as per taste
Coriander leaves – 2 tsp chopped
. Crumble the paneer and keep aside.
. Grind the peppercorns, cumin seeds and cloves to a fine powder.
. Heat oil in a pan over medium flame.
. Saute the onions and ginger for 4 to 5 minutes.
. Add the ground powder, turmeric powder and salt.
. Add the green chillies and saute for another 8 to 10 minutes.
. Add the mushrooms, Pav bhaji masala and crumbled paneer.
. Saute for an another 2 to 3 minutes.
. Finally, add coriander leaves and mix well, switch off the flame.
. Toast the bread slices and place them on a flat surface.
. Divide the mushroom-paneer mixture among half of the slices and cover with the remaining slices.
. Halve or cut into quarters if desired.
. Serve at once.
Oats 2 cup
Gram flour 2 tablespoons
Yogurt 1/2 cup
Salt to taste
Oil to cook
Onion finely chopped 1 medium
Tomato finely chopped 1 medium — Optional
Green chilli finely chopped 1
How to make Oatmeal Utthapam
. Grind oats to a coarse powder and put into a bowl. Add gram flour, yogurt, salt and sufficient water to make a batter of uttappam consistency.
. Heat a non-stick pan. Apply 1 tsp oil with the help of a tissue paper. Reserve the tissue paper for later use.
. To make each uttappam, spread a ladleful of the batter in the pan. Sprinkle some onion, tomato and green chilli on the uttappam.
. When the underside becomes golden, flip.
. Drizzle 1 tsp oil all around and cook for 2-3 minutes or till the other side becomes equally golden.
. Transfer onto serving plates and serve hot with chutney of your choice.
1cup Cooked soya granules
1no Onion (chopped)
1/2cup Grated carrots
1/4cup Grated cabbage
3nos Green chillies (slit opened)
1tsp Cumin seeds
1/4tsp Asafoetida powder
1tsp Grated ginger
How to make soya granules upma?
Heat oil in a Kadai, let crackle the cumin seeds,urad dal, add the asafoetida ,ginger and green chillies and onions.
Cook everything until the onions turns translucent.
Add the veggies now and saute them for few minute.
Add the cooked soya granules and toss everything gently.
Add the salt and mix again well.
Serve hot with your favourite chutney.
Wheat Flour / Atta – 1 cup + extra if needed
Ragi Flour – 1 tblspn
Yellow Cornflour – 1 tblspn
Oats Flour – 1 tblpsn (powder oats in a blender)
Gram Flour / Besan / Kadalai Mavu -1 tblspn
Salt – 1 tsp
Water as needed
Ghee for frying
. Start by making dough, take all flour, salt in a bowl.
. Add in water slowly and knead to a soft smooth dough. Cover the dough with a bowl and set aside for 30 mins.
. Divide it into equal balls.
. Take a ball, spread it, apply some ghee or oil, roll it like a circle, now make fleets and roll it.
. Now roll it into thick chapati and Pan fry the paratha in hot tawa by applying some ghee on both sides till golden.
. Remove it and crush lightly with hands to release the layers.
. You can roll it like a chapati and cook till golden on both sides like normal chapati too.
. Serve with any masala curry and curd.