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.
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.
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.
1 1/2 cups wheat rava
1 finely sliced large onion
1 large tomato, finely chopped (optional)
3-4 slit green chillis
1″ ginger finely chopped
1 tbsp ghee or oil
1 tbsp chopped coriander leaves
3 3/4 to 4 cups water
salt to taste
1 tsp mustard seeds
1 tbsp bengal gram
1 tbsp black gram dal
12-15 curry leaves
. Heat oil or ghee in a cooking vessel, add the mustard seeds and let them splutter.
. Add bengal gram, black gram, curry leaves and saute them till the dals turn red and a nice aroma emanates the kitchen.
. Add the sliced onions, green chillis and ginger and saute for 2 mts.
. Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt and water and bring to a boil before adding the wheat ravva.
. Now, reduce heat and slowly add the wheat rava to the water and mix it continuously so that lumps don’t form and it combines well with the water.
. Cover with lid and let it simmer for 12 mts. Turn off heat. Combine well. Garnish with chopped coriander leaves.
. Serve hot. You can also serve with chutney, sugar or pickle of your choice.
2-3 slices of Bread
1/2 onion (finely chopped)
1/2 tomato (finely chopped)
1-2 green chilies (finely chopped)
2 tbsp chopped coriander leaves
Salt To Taste
1 tbsp milk
1/2 tsp red chili powder or to taste
Oil to fry
. Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
. Beat the mixture until foamed.
. Heat oil in a frying-pan .
. Dip bread slice in the mixture and coat it evenly and fry over low flame.
. Fry on both sides until done. Repeat the same for other slices.
. Serve egg toast hot with ketchup.
Dosa Batter – 2 cups
Rice flour – 1 – 2 tbsps
Semolina – 2 tbsps
Onions – 1/2, finely chopped
Green chili paste – 1 tsp or 2 finely chopped green chilies
Cumin seeds – 1/2 tsp
Curry leaves – 1 sprig, finely chopped
Coriander leaves – 2 tbsps, finely chopped
Salt to taste
Oil for deep frying
How to make Punugulu with Dosa batter
. Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.
. Heat oil for deep frying. Once the oil gets hot, reduce flame to medium.
. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil)
. Place 7-8 punugulu in the first batch. Do not crowd the vessel.
. Turn the punugulu as they change color and cook till golden brown.
. Remove onto absorbent paper.
. Serve with chutney of your choice.