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.
Corn kernels – 1/2 cup, boiled
Capsicum – 1/3 cup, chopped
Onion – 1/3 cup, diced
Tomato – 1/2 cup, puree
Oil – 1 tbsp
Cumin seeds – 1 tsp
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/3 tsp
Cumin powder – 1 tsp
Garam masala – 1/2 tsp
Salt – 1 tsp or to taste
Water – 1/3 cup
Coriander leaves – handful
Kasuri methi – 1 tsp (optional)
. Chop onions and make dices of capsicum, make the puree of tomatoes.
. Make a paste of ginger and garlic.
. In a pan heat oil and add cumin seeds and let them turn golden in color.
. Add the chopped onions and cook for about 1 min or until they become translucent.
. Once onion are cooked add ginger and garlic paste and cook till the raw flavor goes off.
. Now add tomato puree and cook for about 2 minutes.
. Once the tomatoes oozes out oil add dry spices like coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste.
. Cook till all the masalas blends well with the gravy.
. Add diced capsicum and water, close the lid and cook for about 3 min till the capsicum softens.
. Time to add boiled corn kernels and give a quick stir.
. Then add garam masala, kasuri methi and cook for about 2 min and the curry is ready.
. Garnish it with fresh coriander leaves and serve hot with roti, paratha or rice.
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.
Leftover sabzi/curry (preferably potato and mixed vegetables)
2 tbsp Refined flour
1 cup breadcrumbs
Black pepper powder to taste
Salt to taste
Oil for frying
Breadcrumbs for coating
. In a bowl, mash the leftover sabzi/curry (preferably potato and mixed vegetables).
. Add refined flour, breadcrumbs, salt, and black pepper powder. Mix well.
. Divide the mixture in small portions and stuff each portion with grated cheese.
. Seal the cutlets (to resemble a ball) and flatten slightly, shaping the cutlets.
. Coat the cutlets with breadcrumbs.
. Heat oil in a pan and shallow fry the cutlets till golden brown.
. Serve cutlets with tomato sauce .
1/2 cup mustard oil
3 large tomatoes, charred
2 medium brinjals, charred
3 potatoes, boiled and mashed
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 onion, chopped
3 green chillies
1 bunch of fresh coriander
Salt, to taste
How to make brinjal aloo chutney
. Smoke out the mustard oil in a kadai.
. Puree the charred(which is burnt on a stove) tomatoes, fry this puree in the oil for 5-6 mins till the puree turns a deep red.
. Peel the skin of the brinjal(burnt on the stove) and roughly puree the flesh.
. Add the mashed potatoes and Brinjal puree into the kadai and mix well to combine.
. Into the mixture add the red chilli powder, turmeric and salt as per taste and cook out the vegetables on a low flame, stirring constantly.
. Chop the onion and green chillies. Add them into the chutney, mix well and take off the flame
. Finish off with a squeeze of lime, garnish with fresh coriander and serve hot!
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.
Popping the corn:
A pan with a lid and handle to hold
Oil – 2 tbsp
Corn – 1/2 cup
Jaggery – 1 cup(powdered)
Butter – 1 tbsp
Cardamom powder – 1 tbsp
How to make popcorn laddu
. Take a pan, add oil and corn. Close the pan with a lid. Once popcorn is done, keep it a side.
. Heat a pan, add butter and jaggery. Cook on low heat. Jaggery melts and begins to concentrate.
. When it starts foaming , it reached the consistency we want for this recipe.
. Constantly stirring, add cardamom powder and mix it well.
. Add jaggery syrup and popcorn in a bowl, mix well
. Take popcorn – jaggery mixture and slightly crush it with rolling pin.
. Wait for about 5 minutes for popcorn-jaggery mixture to cool down and then start making laddus.
. Take a spoonful of mixture into hands and press gently into round shape.
. Popcorn laddu is ready to serve.
Eggs – 2
Spinach – 1 bunch,chopped
Onion – 1 big, chopped finely
green chillies – 1
Ginger garlic paste – 1 tsp
Tomato – 2 medium sizes, chopped finely
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tbsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Salt – to taste
Garam Masala – 2 tsp
Coriander leaves – a handful
How to make Palak Egg curry
. Boil eggs, peel the shell and make small slits on all sides. Keep aside to use in the last step.
. In a wide vessel, take water and wash the spinach then chopped finely and keep aside.
. Heat oil in a kadhai, add onions and green chillies. Saute well. Add ginger garlic paste and chopped tomato. Saute well until the onions are cooked well and turned golden brown and cover and cook till the tomato is mushy.
. Once it’s cooked, add the masala’s: turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Mix well for 2 -3 minutes.
. Add the chopped spinach.Mix well and cover and cook for 15-20 minutes in medium flame.
. Remove the cover and add the boiled eggs to the mixture along with garam masala and cook till all the water from the spinach dries out.
. Turn off the heat garnish with coriander leaves and serve it with rice or roti.
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.