Apple Crumble

Simple Apple Crumble. Best with Vanilla Icecream.

Ingredients
2  - pink or green apples
200gms  - Maida or Refined flour
200gms  - Brown Sugar
50gms    - Finely chopped nuts
20gms    - Unsalted Butter
2 drops  - Vanilla essence

Method
1. Slice the apples lenghtwise.
2. Caramelise brown sugar in a pan.
3. Add in the apples and saute till they turn soft.
4. Add few drops of vanilla essence.
5. In a separate bowl mix butter and Maida roughly with had bringing it to a powdered consistency.
6. Add half of the broken nuts.
7. In a greased bowl add in the Apple mixture and over it add the Maida powder.
8. Add remaining nuts if you like some burnt ones.
9. Pre heat Owen at 180c.
10. Place the bowl and bake for 20 to 25min depending upon your Owens instructions.
11. Serve hot with ice cream.

Eggless Chocolate Cheese Cake - No Baking

Bored of baking cake. Try this chilled eggless cheese cake.

Ingredients

300 gms - Digestive or orange or ginger biscuits

400 gms - Cooking chocolate or any bar chocolate

300 ml    -  Pasteurized Cream

250 gms -  Cream Cheese. I used Italian Mascarpone

25 gms   -  Cocoa Powder

10 gms.  -  Coffee powder

30 gm

Sprinklers

Cake tin

Method

1. Powder the biscuits and mix with melted butter and spread on the bottom of the cake tin.
2. Double boil chocolate or melt it in microwave.

3. Beat cream and cream cheese into a smooth stiff batter.

4. Either ways you can layer the chocolate and cream.
5. I layered cream cheese layer over the biscuit layer.
6. On top of it added chocolate. Sprinkle cocoa powder and coffee powder as required.

7. Refrigerate for 3 to 4 hrs.
Yummy chocolate cream cheese cake is ready.
I have not added any extra sugar as chocolate and biscuits have enough sugar content.

Eggless Banana Chocolate Walnut Muffins

These are quick mixture muffins. This time I made it for a Cancer Trust. Just heart filling.

Ingredients:

1 Cup   - Maida/ All purpose flour

2            -  Ripe Bananas 

3/4 Cup - Castor Sugar

1/2 Cup - Unsalted butter

1   Tbsp - Baking Powder

1/4 Cup -  Curd 

1/4 Cup - Warm Milk

2   Tbsp - Olive oil

2.  Tbsp - Choco chips

2.  Tbsp - Crushed Walnuts

1   Tbsp - Vannila Essence

Pinch of salt

For garnish coloured sprinklers

15 Cup cake moulds

Method:

1. In a cup add Choco chips & Walnuts to some Maida and keep aside.

2. Beat well butter,sugar until sugar gets dissolved.

3. To it add in curd and oil and keep beating for 5mins free hand. By blender 2mins.

4. Sieve Maida , baking powder & salt in a bowl.

5. Incorporate wet ingredients to dry one's and keep folding.

6. Mash bananas well into a paste . Add them to mixture and mix well. Also add in the powdered choco chips & Walnuts.

7. Pre- heat Oven by 180˙ 

8. Scoop some batter in a spoon and slowly fill cup cake liners to 1/4 th height. Decorate with sprinklers.

9. Bake well for 15-20 mins at 180˙

10. Baking options may vary from oven to oven

11. Once done keep muffins inside the oven for 5mins.

12. With a toothpick check whether muffins are done.

Serving hot muffins is just yummy. Shelf life 1 week.

Crunchy & Yummy dinner platter

Got bored of the usual dinner platter. At times joining different cuisines for a meal makes a great platter. Try this time a thick soup, crunchy cool salad with Focaccia by side.

Carrot Lentil Soup
Ingredients:
Carrot-1 , Onion-1,Garlic-2 pods,Thoor Dal-1/4 cup,Yellow Moong Dal- 1/4 cup, Water-3cups,Salt & Pepper to taste,Mixed herb seasoning, Butter-1Tbs

In a pressure cooker add in the butter. To it add in the veggies, lentils, half salt. Sure for 2mins. Add water to it. Cook until 5 whistles come up. Cool and drain water & keep aside. Grind the veggies and lentils. Pour in the paste to the drained water and mix well. Add in remaining salt, pepper,mixed herbs. Serve hot with krutons.

Feta Cheese Cool Salad
Ingredients:
Feta Cheese-100gms, Cucumber-1 cut in circles, Onion-1, Green Chilly - Finely Chopped, Letuce- 1/2 Cup, Apple Cider Vinegar- 1/2tbs,Pepper-1tbs,Olive Oil- 2tbs,Salt half the usual as Feta Cheese contains salt,Green Coriander,Blanched French Beans-5, Sugar-1/4tbs

In a bowl add in all the veggies cut lengthwise except for cucumber in circles. Make a salad dressing with apple cider,pepper,Olive oil,green coriander,half salt, sugar. Beat well. Pour the dressing into the veggies. Mix well and add in Feta cheese to it and mix well gently. Refrigerate it for 10 mins and then serve cool.

Veg Cheesy Focaccia Bread
Ingredients:
Focaccia bread- 1, Red Yellow Green Capsicum- 1 cup, Onion-1 cup sliced, Tomato sliced-1 cup, Mozerella Cheese grated-1cup, Bolanse Sauce- 1 cup, Pesto Sauce- 1/4 cup, Salt pepper & mixed herbs to sprinkle.

Cut the focaccia into 4 parts and slit them.
Rub butter and make it half crisp by baking it in Oven for 2mins. Once done layer it with Bolanse Sauce, Pesto sauce, Capsicums, Onions, Salt,pepper,mixed herbs, Mozzerela on top. Bake them on a silver foil tray for 12mins @ 220 Degrees.

Platter the above on a plate with Salad and Soup.
Enjoy ths

Whole Wheat Bread

It's a really good feeling when you bake your own bread. When you know what exactly you eat it multiplies your taste buds.
These days so called whole wheat is considered healthier ..Ok I see the word "gluten" with a hazard mark. Let it be a refined or Maida bread, whole wheat bread or any grain bread when you consume any food over and above it creates problem. My line is just one life eat what you like and do what you like life would be easier..

Ingredients
2 cups / 500gms - Wheat flour (I used Medium ground. You can use normal fully ground wheat flour)
1 tbs   - Salt
2 tbs   - Dry Yeast
1/2 cup. - Hot Milk
1/2 cup. - Hot Water
4 tbs   -  Olive oil/ Refined oil
9*4'Inch Baking Tray

Method
1. Add in wheat flour, dry yeast,sugar,salt into a mix bowl.
2. Mix well and start adding milk slowly.
3. Keep mixing add in water when required.
4. You can blend them in a blender at high speed for 5 mins. I used my hand to knead the dough.
5. To it add olive oil and keep kneading.
6. You can add egg if you prefer. I have not used egg.
7. Since I am using hand method to knead. Minimum 150 times you need to knead and food the dough gently. Put some flour on the cooking surface to avoid sticking.
8. Keep aside the dough for 30mins covering it with transparent foil or damp cloth.
9. Once the dough raises to double it size again knead for 2mins.
10. Grease the baking tray and spread the dough evenly.
11. Again keep aside the dough for 10mins.
12. Dough has to raise only up to 1 ' inch above the tray rim.
13. Pre heat Oven at 375°C if baking for 15mins.Since my oven has max 300°C I chose 230°C/ 450°C/Fan 210°C/ Gas mark 8
14. Remove the cloth and bake it for 30 Mins.
15. After 20 mins cover the tray with a aluminium foil to avoid over browning.
16. Golden colour would indicate that bread is ready.
17. Rest for 2mins once done.
18. Cool the bread to room temperature and store it in a air tight container.
19. This bread stays for 2 weeks
Note: Dry yeast you can also initially soak in hot water and sugar leave it for 30 mins and then add on to dry ingredients.

Eggless Blueberry Muffins

Muffins & Cupcakes how do they differ from each other— a controversial debate.

Muffins — less sugary, fast to make, contains hidden fruits bits,crumble outside denser inside, can be savoury too.. a sure tea time snack or early morning breakfast.

Cupcakes— filled with sugar, has a icing on top, takes a bit longer to make, soft both outside in.

Muffins that to eggless its pretty simple. They adapt to any form of flour you use. I used the usual Maida or all.purpose flour. You can use wheat flour, any other grain flour,off course not rice or gram flour ;)

Ingredients:

1 1/2 Cups- All purpose flour

1/2 cup      - Unsalted butter

1/4 cup.     - Olive oil ( any oil which doesn't have pungent smell is fine)

3/4 cup.     - Buttermilk

1/2 tbsp.    - Baking Powder

1/4 tbsp.    - Baking Soda

50 gms.     - Blueberries

1/4 tbsp.    - Salt

1/2 cup.     - Sugar or powdered sugar

Method:

Note: Pre- heat Oven @ 180 deg Celsius.

1. Seive flour, salt, baking powder, baking soda into a bowl.

2. In a small cut coat the blueberries with 1tbsp Maida and keep aside. This avoids them sinking inside muffins.

3. In another bowl add in butter kept in room temperature and beat it with sugar.

4. Beat with a laddle blender not necessary. 

4. Once mixture turns creamy add in oil and mix for few mins.

5. Add in the dry ingredients and do the cut fold method. Do.not beat them.

6. To make the batter bit semi solid add in buttermilk little by little.

7. Take care batter should not be hard not watery. Has to be in a icing consistency.

8. Add in the berries and mix.

9. Place the muffin cups - they can be pepper or aluminum or silicon. Grease them.

9. Pour in batter into each cup up to 2/3rd linner of the cup.

10. Place them into Oven and bake for 10 mins or until muffins turn light brown.

11. Once they are done check with toothpick if it comes out clean then muffins are ready.

12. Give a standing time of 5mins minimum before serving.

Its yummilicious !!!!

Quick Shahi Tukda

So planning to throw away the rasagulla /gulab jamun's sugar syrup. Think again.
Make a simple, rich, sweet out of it.

Generally Shahi Tukda involves a lot of Ghee, Rabri. Lets try a simpler and cost effective way 

Ingredients:
4 - Bread Slices (Firm)
2tbps - Roasted powdered mixed nuts 
4 tbps - Condensed Milk
100ml - Sugar Syrup
2 tbps - Ghee
Oil to fry
Cherries & coloured Vermicelli to decorate.

Method / Vidhie:

1. Mix 1 tbps of ghee with oil to fry the bread.
2. Heat oil. Cut each bread slice into 2 in a triangle shape
3. Deep fry then and drain excess oil.
4. Everytime you fry the bread put them directly into the sugar syrup and take it out immediately.
5. Set the bread slices on a plate.
6. Drizzle the condensed milk covering all over the bread slices.
6. If, you have ready made Rabri then its added flavour.
7. Decrote with Cherries, coloured vermicelli, powdred nuts & drizzle rest 1tbps ghee.
8. Keep it in the refrigerator in the normal compartment wrapping the plate with strech wrapper or a silver foil.
9. If, you wish to have hot that gives a different taste too.
10. I added a drizzle of rose syrup too :) which gave a awesome taste.

 

Tutty Fruity Nutty Eggless Olive Cake

Well well well it was a new year eve and this year planned to make a cake which was bit healthier. Oh don't have that look towards me asking cake and healthier???!!! yes made few changes in the ingredients..may be that was the reason the cake was cracked from top but was smooth from the base. But, this cracked was no botheration to people who eat it.. it was perfectly YUmmmmmmm :)))

So lets move on to technicality ;p

Ingredients:
2 cups   - All purpose flour (Maida)
1/4 cup - Melted butter
2/4 cup - Light Olive Oil
1     cup - Light Buttermilk
1 tbs      - Vinegar
2 tbs      - Powdered Flax Seeds
3/4  cup- Powdered sugar
1.5 tbs   - Baking powder
1/2 tbs   - Baking soda
1/2 cup  - Tutty fruity
1/4 cup   - Chopped (almonds,raisins, cashewnuts,walnuts)
1/2 tbs    - Orange & lemon rind
Butter for greasing & Maida for dusting the cake tin.

Method / Vidhiee:

1. Always sieve maida, baking powder, baking soda and keep it aside.
2. Pre-heat the Owen @ 230 degrees (i used my mother's age old dome type Owen which has 360 degree heat transfer into the cake. Each Owen has its own temperature heating. So, test small portions and analyse your Owen)
3. Mix butter, olive oil. Beat them well. Add vinegar and buttermilk. Beat again them well.
4. Sieve the powdered sugar and add it to the liquid mixture. Add in the flax seeds powder.
5. Beat the mixture well for 5-7 minutes.
6. Add in the maida slowly to the mixture and keep folding the mixture.
7. Add in extra butter milk or olive oil if the batter seems to be tight.
8. Remember the batter has to the pouring consistency but, not in flowing consistency.
9. Add in the orange & lemon rind. Also the nuts, raisins, tutty fruity.
10. Mix well.  Grease the cake tin with butter completely and dust with maida a bit.
11. Pour in the cake batter into the tin. Garnish some tutty fruity chunks on  top.
12. Heat it for 45 minutes @ 230 degrees. In-between you can check by immersing the wooden stick into the cake. If, the batter is done it wouldn't stick on to the wooden stick.
13. Once it's done do not immediately open the Owen. Keep it inside for 15 minutes.
14. Once cake cools down transfer the cake to another plate.

Serve along with tea/ coffee/juice/ or any beverage. Perfect for evenings. You can also pour on fruit sauce over it to have a immersed fruity sponge cake.

Yummy Coffee Coco Brownie (Eggless)

Brownies are always the favorite bakery item apart from the cupcakes and the regular ones. This time during the Golu season i happen to make a dark coffee brownie for those who were bored from the regular sundal. 


Ingredients:

•  1 Cup    - Maida / Refined flour
•  1/2 Cup - Buttermilk / (Boiled milk with 1 tbs Vinegar)
•  1/4 Cup - Coco powder
•  1/2 tbs   - Instant coffee powder
•  3/4 Cup  - Powdered sugar
•  1/4 Cup  - Melted butter
•  20 gms   - Walnuts / Almonds
•  1 tbs       - Baking powder
•  A pinch of salt

Method / Vidhiee:
1. Pre- heat the owen at 180 degree centigrade.
2. In a bowl sieve the maida, baking powder, coco powder, coffee powder, salt, powdered sugar.
3. Mix them well.
4. Meanwhile, melt the butter and keep it in room temperature.
5. Add the buttermilk to the butter and beat them well. If, you are using milk then add in the vinegar and beat the milk well before hand.
6. Slowly pour in the buttermilk mixture over the dry ingredients and mix gently in one direction.
7. Break the walnuts into pieces or semi grind them and add half of them into the batter.
8. In a baking tray add in some butter and grease it well.
9. Pour the batter into it and on top add the remaining Walnuts.
10. Bake the mixture for approximately 25-30 minutes.
11. Check with a thin needle or a toothpick whether they are done. Immerse the toothpick into the brownie if it comes out clean without any batter over it then it means its done.
12. Keep the brownie till it gets cool down.
13. Decorate with the powdered sugar.

Cut into big pieces and serve with tea, ice cream or fruit salads.

Aachari Masala Chappathi with Hari Dahi Panneer

Bored of the regular chappathi's and oily red gravy's. Tried a different simple yet yummy tasting versions.

Aachari Masala Chappathi
Ingredients:

• 250 gms - Atta
• 1 tbs       - Dry coriander powder
• 1 tbs       - Dry red chilly powder
• 1 tbs       - Dry turmeric powder
• 1 tbs       - Dry jeera powder
• 1/2 tbs    - Aamchur / dry mango powder
• 2 tbs       - Any pickled gravy
• 2 tbs       - Chopped green coriander
• 1/2 tbs    - Salt
• 50 ml      - Water
• 
  

Method/Vidhiee:
1. In a bowl mix in atta, dry ingredients, salt and mix well.
2. Add in the aachar/pickle into it and knead well.
3. Sprinkle water as and when required and knead it tight.
4. Keep aside them for 1 hour.
5. After an hour make small balls of the dough and flatten them into chappati.
6. Cook them on tawa with til oil.

Serve hot with any subtle gravy dish.

Hari Dahi Panneer

Ingredients:

• 250 gms - Panneer / Cottage cheese
• 1 bunch  - Pudina / Mint
• 2 tbs       - Green coriander puree
• 1/2 cup   - Curd
• 1 tbs       - Turmeric powder
• 1/2 tbs    - Jeera powder
• 2             - Green chilly
• 50 gms   - Blanched almond
• 1 tbs       - Garam Masala
• 1             - Onion
• 1 tbs       - Kasoori Methi / Dry fenugreek leaves
• 2 tbs       - Oil
• 1 tbs       - Whole jeera
• 1/2 tbs    - Saunf
• Salt to taste
• 100 ml Water

Method/ Vidhiee:
1. Cut the panneer into medium pieces.
2. Finely chop the onions and slit the green chillies.
3. In a pan add in the oil. when hot add in the jeera, saunf and green chilly.
4. To it add in the finely chopped onions.
5. Once they turn golden brown add in the dry masalas.
6. Meanwhile grind the almond into paste and add it to the onion.
7. Lower the flame. Add in salt and stir well.
8. Whisk the curd with coriander paste.
9. Boil the almond paste for 3 minutes. Keep stirring occasionally.
10. Add in the curd coriander mixture to it and stir well again.
11. Add in the panneer to the gravy. Close the pan and let it boil in low flame for 7-8 minutes.
12. Add water how much ever diluted you require.
13. At end garnish with green coriander and serve hot with chappathi or rice.

Dry Fruit Nan

Raining evening and hot Indian bread with full of hidden treat.

Ingredients:

• 15          - Almonds/Badam
• 15          - Pistachios 
• 200 gms - Maida/Refined Flour
• 1/2 tbs   - Baking Soda
• 50 ml     - Yogurt
• 20 gms   - Butter
• 10 ml     - Water
• 1/2 tbs   - Salt
• 1 tbs      - Oil
• 1 tbs      - Sugar 

Method/Vidhiee:

1. Sieve the maida. In a large bowl add in the maida, salt,baking soda, sugar and mix well.

2. To it add yogurt and mix to make a tight dough.

 3. If required add in the water. Make a tight dough and gloss it with oil.

4. Wrap a wet cloth around it and put it to rest for at least 30-45 mins.

5. Meanwhile, grind the almonds and pistachios in a blender. It is up to your taste to powder them or finely  crumble them.

6. I converted them into powder.

7. Mix them into the dough and knead them well. You can also use this powder as a filling by flattening the dough and filling the powder and again making them into balls to flatten again to naans.

8. In a tawa put the naan and bake them in slow flame.

9. Once you find light brown spots add in the butter on both sides.

Serve hot with any basic gravy like Aaloo gobi or any Kashmiri gravy.

Baked Penne Cauliflower in Mozzarella Herbed White Sauce

It's been more than a month i dashed on to my dear blog page... It is really true that making food is directly proportional to your moods.. Well am not here for any philosophical write up. Let's move on to the new add on.

Serves 4

• 200 gms    - Penne Pasta
• 100 gms    - Cauliflower Florets or Broccoli Florets
• 50   gms    - Mozzarella cheese
• 10   gms    - Butter
• 20   gms    - Maida
• 500 ml       - Boiled milk
• 50   gms    - Tomato hot chilly sauce
• 3     tbs      - Mixed dried herbs
• 500 ml       - Water
• 1 1/2 tbs    - Salt
• 2 tbs          - Olive oil

Method/Vidhiee:
1. In a heavy bottom pan add in the water, salt and bring it to boil.
2. Add in the penne pasta. olive oil and cauliflower or even broccoli once the water boils.
3. Boil till the pasta turns soft. Drain and keep aside.

To make White Sauce..
1. Add the butter in a pan. If, you are using salted butter reduce the salt to pasta while boiling.
2. Add in the maida and stir well. Keep the flame at low.
3. Slowly add the boiled milk with the help of scooped spoon.
4. Stir vigorously and try avoiding lumps.
5. Stir with a whisker. Add in the dried herbs and whisk well.
6. Make it a semi liquid form.

To make the baked dish...
1. Take in a baked dish which is deep.
2. Grease the dish with butter.
3. Add in the Penne pasta one layer. Upon it add the white sauce layer. Then hot chilly sauce.
4. Repeat this process until the pasta is filled up to the top of the dish.
5. Remember to end the layer with tomato hot chilly sauce.
6. Grate the mozzarella cheese as the final layer.

7. Bake the dish in microwave high for 8-9 mins (Mins and degree varies according to your Owen)












Enjoy the hot steamy baked pasta...


Tip to note:
Try making the white sauce side by side while boiling the pasta.
Avoid cooling of the pasta after draining.
You can use Parmesan cheese instead of mozzarella cheese.

Mango Sweet Pancake

It it so happened that one of aunt has 2-3 mango trees at her place of different varieties. One of them variety was Chandrika a mango variety. OMG it smells awesome. Its a variety we can't cut them have we have to squeeze and drink the pulp. Having 10 mangoes made me lustrous to venture out on to a new dish. May be its a premature dish but, innovations are made to build it up on ;)

Serves 6
Ingredients:
Chandrika ripped mango/ Any juicy mango with more pulp - 6-7
Atta/Godumai mav/Wheat flour - 200gms
Rice flour/Chawal ka atta/Arici mav - 100gms
Sugar/Jaggery - If the mango is bit tangy. It dint add any sugar content as my mangoes were high on sweet.
Water - 100ml
Salt - 1/2tbs
Elaichi powder - If you are allergic to mango smell add some to the batter
Ghee - 20gms
Oil - 5tbs
Baking soda - 1tbs

Method/Vidhiee:
1. Remove the skin of the mango and squeeze the pulp on to a bowl.
2. I know its bit messy job but, guess what end result is a treat so go on :)
3. Beat them add salt and baking soda. I have not added any artificial colours to the batter as the mango colour itself is good.
4. Mix them well and add wheat flour, rice flour.
5. Avoid lumps hence, beat them well. Add water as and when required.
6. Make as a dosa batter.

7. Heat a pan add some oil. Once its hot pour one portion of batter using a hallow laddle.
8. Make it thick. Cook it in low flame add 1/2tbs of ghee to each pancake.

9. Shallow fry them. Turn gently to another side when one side turns brown.
10. It would not come in a perfect pancake as the pulp makes it soft.
11. Hence, handle gently.
Serve hot topping with honey on top. Do not serve when the heat is gone.

Methi Chappathi

From the below measurement you can make 10-12 small chapathis.
Methi is extreme source to heal and cool your body.

Ingredients:
Methi ke pathe/Vendhaya Keerai/Fenugreek leaves - 1cup
Atta/Wheat flour/Godumai mav - 2 cups
Turmeric powder - 1/2tsp
Clarified butter - 1/4cup
Salt to taste
Til oil - 1tbs
Jeera powder - 1/2tsp
Amchoor - 1/4tsp
Water  - 2 1/2cups

Method/Vidhiee:
1. First step is to chop of the roots and clean the leaves and chop them well.
2. You need not chop them so finely it can be coarse.

3. In a small pan add til oil. When it heats up add the methi, jeera powder,turmeric powder,amchoor powder and 1/4tsp salt from the whole measure of salt that you have kept.
4. Saute them for 1min and transfer on to a bowl and cool them.
5. Now add the atta above the mixture add the remaining salt and mix them well.
6. Add few drops of ghee and mix well.
7. Now add the water and make them into a soft dough. Remember that methi also contains water. If the dough is turning bit soggy dont pour more water. Keep adding water enought to make dough tight and soft
8. Keep them for 10mins. Add few more drops of ghee and cover them.
9. Make small balls of the size you can roll on flat.
10. Now heat a tawa and minimize heat.
11. Now flatten each dough into a chappathi and put on to the tawa.
12. Wait till one side gets cooked and turns light brown.
13. Turn it and add ghee drops.
14. Once ghee is added do not keep it for long time.

Serve hot with Peas sabzi !!

Vegetable Godumai / Aatta / Wheat flour Dosai

It's one of the instant dosai that is made down south. Its not always you soak the lentils and rice to make dosas. Alternates are there like this Aatta / Godumai dosa, Rawa Dosa, Ragi dosa etc..


Ingredients:
Atta/Godumai mav/ Wheat Flour - 2cups
Rice flour/Arici mav/ Chawal ka atta -1 cup
Jeera - 1tbs
Pepper crushed - 1/2tps
Mustard seeds/Kadugu/Sarson - 1/2tbs
Curry leaves
Green coriander leaves
Green chilly -2
Salt - 1 to 1 1/2 tbs (If u are adding the left over salted veggies take care to add less salt)
Refined sunflower oil - for making dosas
Water - 4cups

Generally with above ingredients the batter is made. For a twist i have added the below.
Amchur - 1/4tps
Vegetables - You can take any vegies like shreddred /finely chopped carrots,green peas,french beans, cauliflower,capsicum,tomatoes, shredded cabbage,sweet corn. This time i have used the veggies that were left over as sabji. It can always be added to these batters

Method/Vidhiee:
1. Mix Aatta,Rice flour, Salt, Jeera, Mustard, Curry leaves, Coriander leaves, Pepper crushed, Salt.
2. Now add the veggies that are left over or chop and grate fresh ones and add to it.
3. Add water and mix well the batter. To make the batter pourable on tawa.
4. Dont make it too much liquid. Be careful of lumps. Its better to mix batter with hand.
5. Heat a tawa spread a spoon of oil. Grease it.
6. Pour one scoop of batter and spread well. Remember as this has vegies you cant make a thin dosa.
7. Spread as much you can and pour oil on sides.
8. Once one side is done turn the next side.

Serve hot. This dosa doesnt require any chutneys but if required you can serve soo.

Mixed Fibre Adai

Its a slight varition from the normal adai where in i have added corn and oat meal.
So those kids or elders who dont like would like this adai definitely.

Ingredients:
Channa Dal/Bengal Gram - 2 cups
Raw rice - 1 1/2 cup
Sweet corn kernels - 1cup
Oats - 2 cup
Dry Red chilly - 4-5
Pudina - hand full
Salt to taste
Curry Leaves
Oil to make adai

Method/Vidhiee:
1. Soak Channa dal and raw rice for 6-7 hours
2. Along with them soak the dry red chillies.
3. After 7hrs drain the water and grind them well to a paste. If needed add water.
4. Pour the paste on to a bowl.
5. In a mixer now grind the corn kernels to a powder and and pour them to the same bowl.
6. Also grind the oat meal into powder and pour on to the bowl.
7. Now mix the pastes and add salt as required.
8. Add curry leaves as required.

9. Mix well add water to make it semi solid to make as a batter and pour as a dosa.
10. Now as you pour for dosa pour the batter and add oil.
11. When onside turns brown turn another side and your Adai is done.

For slight variation you can add grated carrot, green chillies, cabbage...
Serve with jaggery, mellagai podi, avial..

Soya Masala Dosa

Soya is one of the very rich source of protein esp for vegetarians.
Ingredients:
Dosa Batter - 1 cup
Soya nuggets - 2cup (even Soya granules can be used)
Onion - 2
Tomatoes - 2
Ginger - 1inch
Curry Leaves
Green Coriander
Mustard - 1tbs
Jeera - 1tbs
Asafatida - 1pinch
Turmeric powder - 1/2tbs
Red chilly powder - 1/2tbs
Garam Masala powder - 1/2tbs
Refined oil to saute - 2tbs
Salt to taste
Water - 2cups
Butter if preferred to make dosa
You can use garlic chopped or ground if required.

Method/Vidhiee:
1. Boil the soya nuggets in water and squeeze them to take out excess water.
2. Now slice them into small pieces.
3. Finely chop onion, green chillies, ginger, green coriander, tomato.
4. In a wok add refined oil heat it and then add mustard seeds splutter them.
5. Add asafatida, jeera and curry leaves.
6. Add onions, green chillies, ginger to it and saute them till they become transparent.
7. Add tomato and saute for 1min.
8. Add all dry powders and saute well. Add salt as required.Remember the dosa batter also has salt so put salt a bit low.
9. Now add the soya which were minced or diced.
10. Saute them well. Do not have any water texture.
11. End by adding green coriander leaves.

Few more tips: You can even add tomato sauce and soya sauce to give it a Chinese touch.

Method for making the Soya Masala Dosa:
1.Now take the dosa batter heat a tawa and pour 1/2tps of oil and spread well.
2.Lower the heat and pour the dosa batter and spread well in circular or oval motion.
3.Now raise the heat and then add butter to corners.
4.Make a crisp dosa turn to another side. leave for 30secs.
5.Now again turn to the white side which is the inner side and the brown side facing downwards.

6.Add the soya masala it a bit in the middle and close the dosa in half moon shape.
7.Press it gently so that it closes well. Add few more drops of butter/oil/ghee to it and serve hot.

This dosa doesn't require any condiments. You can even soya masala for rice chapattis and phulkas.

Alloo Paratha

Ingredients:
Aloo/Potato/Urala Kazangu - 3
Green Coriander -10strands
Amchoor Powder/Dry mango powder -1tps
Turmeric powder -1/2tbs
Green Chilli - 2
Garam Masala - 1tps
Jeera Powder - 1tps
Atta/Wheat flour - 2cups
Yellow butter - 4-5 tbs
Salt
Water - 8cups

Method/Vidhiee:
1. Boil and mash the potaotes.
2. To it add the finely chopped coriander leaves, green chillies and mix well.
3. Add mango powder, turmeric,jeera powder, garam masala, salt to it and mix well.
4. If you prefer you cna add GINGER and GARLIC paste too.
5. Do not add water.
6. In another bowl take the wheat flour to it add salt and mix well.
7. Remember you have added salt to the Potato mixture before so do not add too much of salt.
8. Make a dough of the atta by adding water to it.
9. Close it with muslin wet cloth and rest it for atleast one hour so that the dough becomes moist and soft.
10. After an hour take the dough and make medium sized lemon shaped balls.
11. Take on ball press it like cutlet and make a cup. Making the edges bit thin.
12. Now fill in the potato mixture and pull each of the sides of the dough and close the ball.
13. Now dust the working platform with atta and roll the filled in ball like chapatti.
14. As this dough has a mixture inside do not try to flatten thin.
15. It has to be bit thick.
16. Take a chappatti tawa heat it to medium flame and put the flattened paratha.
17. Cook both sides.
18. When you see light brown spots on the top of the paratha add the butter to it.
19. After adding butter do not keep the paratha for more seconds as they might turn black.
Serve hot with sweet curd and butter.

HARI BHARI CHAPATHI

Ingredients:
Atta/wheat flour - 3 cups
Methi/fenugreek leaves - 5 small bunches
Pudina/mint leaves - hand full
Amchoor - 1/2tsp
Milk - 1/2 cup
Jeera powder - 1/2tsp
Jeera - 1tsp
Water - 1 1/2 cup
Salt
Oil
Ghee - 2tbs

Method / Vidhiee:
1. Wash and finelly chop mint and fenugreek leaves.
3. In a pan add ghee and splutter jeera.
4. To it add mint and fenugreek leaves and saute them well.
5. Add jeera powder, amchoor & salt.
6. Saute them well and cool them down.

7. In a bowl add atta & the above mixer.
8. Mix well. Add milk and keep kniding them
9. Add water when ever required.
10. Make a chappati dough.
11. Take small portion of the dough.
12. Make a ball and flatten them into chappatties.
13. Put them on to medium heat tawa and cook them adding oil when it turn light brown.

Serve with gravys. Its healthy and fibre content main course.

MASALA POORI

Ingredients:
Atta / Wheat flour - 2 cups
Kashmiri red chilli powder - 1tsp
Chat Masala - 1/2 tsp
Amchur / Dry mango powder - 1/4tsp
Garam Masala - 1tsp
Sooji / Rawa - 1/4 cup
Green chilli paste - 1/2 tsp
Green coriander levaes - 1/2 cup
Oil to fry
Salt to taste
Water

Method / Vidhie:
1. In a bowl put the atta,sooji,all the dry masalas, coriander leaves, chilli paste, salt and mix well.
2. Add water to the mixture in order to make a dough.
3. Once the dough is made roll small balls of the dough and keep aside.
4. On a flat surface dust some flour and flatten the balls. Do not flatten very thin.
5. Do not use more flour to dust the dough.

6. In a heavy bottom pan add refined oil enough to fry the rolled balls.
7. When the oil is heated up well add one by one the flatten dough and fry them both the sides.

8. While frying a dough do not minimize the heat.

Serve hot with Aloo sabji / tomato sauce / Grated mango pickle.