Tandoori Dhokla

Ingredients:

Kashmiri Chilly powder - 1 tsp
Chat Masala - 1 tsp
Garama Masala - 1/4 tsp
Oil - 2 tbsp

For Dhokla:
Besan Flour - 130 g
Water - 1/2 cup
Lime juice - 3 tsp
Sugar - 3 tsp
Salt - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Baking soda - 1/2 tsp

Tandoori Masala:
Curd - 1/4 cup + 2 tbsp
Tandoori Masala - 3 tsp
Kashmiri Chilly powder - 1/2 tsp
Chat masala - 1/2 tsp
Black salt - 1/2 tsp
Salt - As reqd
Coriander leaves - 1 tbsp (fine chop)
Kasoori methi - 1 tbsp (crush & add)
Ginger garlic paste -  1/2 tsp
Mustard seeds - 1 tsp
Oil - 1 tbsp


Method:

• In a bowl add water, lime juice, sugar and salt.
• Add in turmeric powder and mix well.
• Add in besan flour and whisk well.
• Set this aside for 5-6 mins.
• Add in baking soda and a tbsp of water and mix well.
• It should be a lump free batter of pourable consistency.
• Now grease a square pan and pour the batter.
• Steam this in medium flame for 15 mins.
• After 15 mins,now keep the flame low and cook for 5 more mins.
• Once done set this aside to cool.
• Meanwhile in a bowl add curd, tandoori masala, chilly powder.
• Add in chat masala, black salt, salt, coriander leaves and methi.
• Mix well.
• Now heat a tbsp of oil in a pan.
• Let this get hot.
• Turn off range and add mustard seeds and ginger garlic paste.
• Let it be cooked in the hot oil for about 2 mins.
• Add this tandoori marination.
• Now cut the dhokla into cubes.
• Just dap it in maination and set aside.
• Heat oil in pan and add in chilly powder and garam masala.
• Cook in low flame.
• Add in marinated pieces.
• Flip all sides and cook in low flame.
• Sprinkle chat masala and serve hot.

Oats Paruppu Paniyaaram

Ingredients:

Oats - 3/4 cup
Thoor dal - 1/4 cup
Channa dal - 1/4 cup
Urad dal  -  1 tbsp
Moong dal - 1 tbsp
Ginger - small piece
Fennel seeds - 1 tsp
Dry Red Chilly - 5
Onion - 1 (fine chop)
Curry Leaves - 1 sprig (fine chop)
Coriander Leaves - Little
Hing - a pinch
Salt, Water, Oil - As reqd

Method:

• In a bowl add thoor dal, channa dal, moong dal and urad dal.
• Add chilly, fennel seeds and water and soak it for 4 hours.
• After 4 hours strain the water and set aside.
• To the blender add oats, ginger, salt, chilly and fennel seeds.
• Blend it first.
• Then add soaked dal and blend it.
• Blend them coarsely.
• Add water to get paniyaaram consistency.
• Add in fine chopped onions, curry leaves and coriander leaves.
• Mix well.
• Heat paniyaram kadai and dirzzle oil in each case.
• Pour a laddle of batter in each case.
• Cover and cook in low flame.
• Cook both sides.
• Serve hot with chutney or thokku of your choice.
• Yields 21-22 paniyaram.

Vazhaithandu / Bananastem Chips

After Refrigerating

Before Refrigerating

Ingredients:

Banana Stem / Vazhaithandu - 140 g
Besan flour - 2 tbsp
Rice flour - 2 tbsp
Corn flour - 2 tbsp
Curry Leaves - 2 sprig
Kashmiri Chilly powder - 1 1/2 tsp
Chilly powder - 3/4 tsp
Garam Masala - 1/2 tsp
Ginger garlic paste - 1 tsp
Salt, Water, Oil - As reqd

Method:

• We generally cut and add the banana stem to butter milk water.
• So wash it with normal water and cut it to thin strips length wise.
• In a bowl add corn flour, rice flour and besan flour.
• Mix this and set aside.
• In a bowl add banana stem, chilly powders, garam masala.
• Add in ginger garlic paste, curry leaves and salt and mix well.
• Now add half of flour mix and mix it.
• Set this aside for 10 mins.
• It will leave water.
• Add in remaining flour and mix well.
• Refrigerate this for an hour.
• After desired time, if you find it watery you can add extra flour again.
• For me it was dry.
• Heat oil in pan and fry these.
• Yummy crispy chips ready.

Aloo (Potato) Masala Bonda

Ingredients:

Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - a sprig (fine chop)
Oil - As reqd

Filling:
Potato - 2
Onion - 1 (fine chop)
Green Chilly paste - 1 tbsp
Ginger garlic paste - 1 tsp
Lime juice - 2 tsp
Turmeric powder  - 1/4 tsp
Salt, water - As reqd

Batter:
Besan flour - 1/2 cup
Rice flour - 2 tbsp
Ghee - 1 tsp
Hing - a pinch
Baking soda - a pinch
Red Chilly powder - 1/2 tsp
Salt - As reqd

Method:

• Boil potato and mash it.
• Now heat oil in pan and add mustard seeds, urad gal and curry leaves.
• Add in onion and saute for a while.
• Add in ginger garlic paste, green chilly paste and boiled and mashed potato.
• Drizzle a tsp of oil and squeeze in lime juice.
• Add in fine chopped coriander leaves and mix well.
• Transfer to plate and let it cool.
• Make small balls (bonda shape) and set aside.
• In a bowl add "batter" ingredients.
• Add in water to batter little by little.
• The consistency should be of thick batter consistency.
• Heat oil in pan.
• Dip each ball in batter and fry them.
• Cook in low flame.
• Serve hot with coconut chutney.
• Yields 8-9 bondas.

Kadanja Keerai (Arakeerai)

Ingredients:

Ara Keerai - 2 cups (Cleaned)
Garlic - 6-8
Dry Red Chilly - 5
Tamrind - small piece
Mustard seeds -
Urad dal - 1 tsp
Salt, Oil, Water - As reqd

Method:

• Clean the greens and just take the leaves.
• Wash this and set aside.
• Heat oil in pan and 4 dry red chilly and saute.
• Cook in low flame.
• Add 1 cup of water and cleaned keerai.
• Add in tamrind piece and cook till the color of keerai changes.
• Strain the water and set aside.
• Let it cool and blend it to a fine paste.
• Add the strained water while blending.
• Heat 3 tbsp of oil and add mustard seeds.
• Add in urad dal and cook in low flame.
• Add in garlic and saute for a while.
• Now add the blended paste and mix well.
• Cook in low flame till oil oozes out.
• This goes good with rice.

Vegetable Kurma #2

Ingredients:

Carrot - 1
Beans - 4-5
Potato - 2
Green peas - 2 tbsp
Onion - 1 1/2 
Green Chilly - 2
Tomato - 1/2
Coconut - 1 cup(grated)
Garlic pods - 4
Ginger - small piece
Roasted gram -  1/2 tbsp
Cashew - 4-5(optional)
Poppy seeds - 1 tsp
Cloves - 2
Cinamon stick -small piece
Fennel seeds - 1 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander seeds  - 1 tbsp
Pepper corns - 10
Dry Red Chilly - 2
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Salt, water - As reqd

Method:

• Fine chop one onion and roughly chop the other half onion.
• Boil the veggies and set aside.
• Heat oil in pan and add the garam spices.
• Then add fennel seeds, cumin seeds, pepper corns.
• Add in green chilly and dry red chilly.
• Add in coriander seeds and roasted gram and saute.
• Cook in low flame.
• Add in roughly chopped onion and tomato and mix well.
• Add in turmeric powder, chilly powder and coriander powder.
• Saute this for a while and then add coconuts.
• Add required salt and mix well.
• Let it cool and then grind it to paste.
• Heat oil to pan and add fine chopped onion.
• Saute this for a while.
• Add the blended paste and boiled veggies and requied water.
• Cook in low flame for 3-4 mins.
• Garnish with coriander leaves and serve hot.
• Goes good with chapati, poori, dosa and rice.

Semiya Rava Idly

Ingredients:

Rava - 1 cup
Semiya - 1 cup
Curd -  1 cup
Dry Red Chilly - 2
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry Leaves - A sprig (fine chop)
Coriander leaves - 4 tbsp (fine chop)
Hing - 1/4 tsp
Baking soda - 1/2 tsp
Salt, Oil - As reqd

Method:

• In a bowl add rava, semiya and curd.
• Mix well.
• Add in salt and mix well.
• If needed add little water(don't add too much) and mix up.
• Heat oil in pan and add mustard seeds.
• Add in cumin seeds, curry leaves.
• Cut the chilly into small pieces and add.
• Add hing and turn the range.
• Now add this to batter.
• Add in coriander leaves and baking soda and mix well.
• Now grease your idly plates and pour a laddle in each case.
• Cook for 10 mins.
• Yields 12 idlis.
• Serve with chutney of your choice.

Paneer Lababdar - Punjabi Style

Ingredients:

Paneer - 200 g
Onion - 1 1/2 (roughly chop)
Tomato - 2 1/2 (roughly chop)
Green Chilly  - 1
Ginger - small piece
Ginger - 1 tbsp (fine chop) or paste
Garlic - 4
Cashewnut - 4
Melon seeds - 1/2 tbsp (optional)
Cloves - 2
Cinnamon stick - small piece
Green elaichi - 1
Cumin seeds - 1/2 tsp
Black pepper corns - 3
Bay Leaf - 1
Kashmiri Chilly powder - 2 tsp
Garam masala - 1 tsp
Kasoori Methi - 1 tsp
Sugar - 1 tsp
Fresh cream - 2 tbsp
Water - 180 ml + Little
Butter - 2 tbsp
Oil,Salt - As reqd


Method:

• Heat oil in pan and add cumin seeds.
• Add in bay leaf, cloves, cinnamon stick and elaichi.
• Add in pepper corns and saute.
• Add in onion and saute till it turns light brown in color.
• Add in chilly,garlic and ginger and saute.
• Add in melon seeds, kashmiri chilly powder and salt and mix well.
• Add in tomatoes and cook it turns mushy (app 4 mins)
• Add 180 ml water and cover and cook for 8 mins.
• Then let it cool and blend it.
• Grate 20 g of paneer and cut the rest to cubes and set aside.
• Now heat a tsp of oil and 2tbsp of butter.
• Add in ginger paste or fine chopped ginger.
• Saute this for a while.
• Add the blended paste and add little water.
• Cover and cook in low flame for 7-8 mins.
• Add in grated paneer and mix well.
• Add in paneer cubes and mix well.
• Cook for 2 mins.
• Add in sugar, garam masala and kasoori methi.
• Mix this well.
• Add in a tbsp of fresh cream and mix up.
• Garnish with fine chopped coriander leaves.
• Drizzle little fresh cream while serving.

Malai Mug Cake

With Wheat Flour and Brown Sugar

With All purpose flour and Regular Sugar

Ingredients:

Wheat flour - 3 tbsp
Powdered Brown Sugar - 3 tbsp
Fresh Cream - 3 tbsp
Oil - 1 tbsp
Baking powder - 1/8 tsp
Baking soda - a pinch
Vanilla Esc - a drop
Cherry - 1 (Fine chop)

Method:

• In a microwave safe bowl , add in ingredients one by one.
• Add little cherry and mix it.
• Top batter with reserved cherry.
• Microwave high for a min.
• Yummy malai mug cake ready.

Note:

• We have made two mug cakes.
• One with wheat flour and brown sugar.
• And the other with all purpose flour and powdered regular sugar.

Tomato Pudhina Malli thokku

Ingredients:

Tomato - 1
Onion - 1
Dry Red chilly - 3
Garlic - 2-3
Mint Leaves - Handful
Coriander Leaves - Handful
Urad dal - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Tamrind - small piece
Salt, Oil, Water - As reqd

Method:

• In a pan add oil and add in a tbsp of urad dal.
• Cook in low flame.
• Once it turns mild brown in color transfer to plate.
• To the same pan add in chilly and tamrind.
• Saute this for a while and transfer to the plate.
• To the same pan add in onions and saute for a while.
• Add in tomato and saute.
• Cook till tomato turns mushy.
• Add in mint leaves and corriander leaves and mix well.
• Transfer this to plate.
• Let it cool and add in salt and blend it to a fine paste.
• Add water accodingly.
• Now heat oil in pan and add mustard seeds.
• Add in cumin seeds and blended paste.
• Cook in low flame till the oil oozes out.
• Goes good with idly/dosa and rice too.

Masala Kaara Dosai

Ingredients:

Dosa batter - As reqd

Onion - 1 (fine chop)

Tomato - 1 (fine chop)

Carrot - 1 (fine chop)

Beans - 4 (fine chop)

Potato - 2 - (fine chop)

Peas - 3 tbsp

Ginger garlic paste - 1/2 tbsp

Kashmiri Chilly powder - 1 tsp

Chilly powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam Masala powder - 1 tsp

Coriander Leaves - Little

Salt, Water, Oil - As reqd

Method:

• Fine chop veggies and boil it.
• Strain water and set aside.
• In a pan add oil and add onions.
• Saute for a while and add ginger garlic paste.
• Add in tomatoes and cook in low flames.
• Cook till it turns mushy.
• Add in boiled veggies and salt.
• Add in spice powders and mix well.
• Garnish with coriander leaves and cook for 2 mins.
• Heat a pan and pour a laddle of dosa batter and spread it.
• Cook in low flame.
• Add 2 tbsp of prepared masala and dap it.
• Drizzle oil and cover and cook.
• Serve hot with podi or chutney.

Veg Puff #2

Ingredients:

Puff Pastry

Egg - 1 or Milk - 1 tbsp or Water - 1 tbsp

Filling:

Onion - 1 (fine chop)

Tomato - 1 (fine chop)

Carrot - 1 (fine chop)

Beans - 4 (fine chop)

Potato - 2 - (fine chop)

Peas - 3 tbsp

Ginger garlic paste - 1/2 tbsp

Kashmiri Chilly powder - 1 tsp

Chilly powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam Masala powder - 1 tsp

Coriander Leaves - Little

Salt, Water, Oil - As reqd

Method:

• Fine chop veggies and boil it.
• Strain water and set aside.
• In a pan add oil and add onions.
• Saute for a while and add ginger garlic paste.
• Add in tomatoes and cook in low flames.
• Cook till it turns mushy.
• Add in boiled veggies and salt.
• Add in spice powders and mix well.
• Garnish with coriander leaves and cook for 2 mins.
• Now take a sheet and place the filling and fold it.
• Do the same for remaining sheets too.
• Arrange them in a greased tray.
• Apply egg wash or milk wash or brush with water.
• Bake this in a preheated oven (OTG) at 200°C for 22-25 mins.

Puff Pastry #2 - Quick pastry

Ingredients:

Wheat flour - 125 g
All Purpose flour - 125 g
Dalda - 125 g (50 -75)
Salt - 1/2 tsp
Water - 1/2 cup + As reqd

Method:

• In a bowl add in flour and salt and mix well.
• To this add 50 g of dalda and rub it with flour.
• It should be like crumbs.
• Now add water little by little and make a soft dough.
• In other bowl add in 75g of dalda and mix well with spoon(soften it).
• No dust the floor and place the dough.
• Sprinkle flour on top and roll out the dough.
• Roll it to a big rectangle.
• Now dalda and fold it half from top to bottom(Refer Pic)
• Now roll from bottom to top like a book.
• Invert it.
• Roll it gently to a rectangle and again apply dalda.
• Repeat this apply and fold process thrice.
• Finally roll it out to a long rectangle and cut it.
• Quick puff pastry is ready.
• Yields 6 sheets.

Semiya Upma / Semiya Veg Upma #2

Ingredients:

Semiya - 1 pack
Onion - 1 (fine chop)
Carrot - 1(fine chop)
Beans - 4 (fine chop)
Peas - 2 tbsp
Green Chilly - 2
Ghee - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Coriander Leaves - Little
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• Boil the veggies and set aside.
• In a pan boil 2 cups of water.
• To this add in turmeric powder,salt and mix well.
• Add in semiya and cook for 2-3 mins.
• Strain water and set aside.
• In a pan add in oil and add mustard, cumin seeds.
• Add in urad dal and curry leaves.
• Add in green chilly.
• Add in boiled veggies and mix well.
• Add in cooked semiya and toss it.
• Cook in low flame.
• Drizzle ghee and mix up.
• Garnish with coriander leaves.
• Serve hot with coconut chutney.

Gobi Manchurian #3

Ingredients:

Cauliflower - 1 (medium size)
Turmeric powder - 1/2 tsp
Onion - 1/2 (fine chop)
Garlic - 2-3 (fine chop)
Green chilly sauce - 1 tbsp
Red chilly sauce - 1 tbsp
Soy sauce - 1 tbsp
Tomato sauce - 1/2 tbsp
Black pepper powder - 1 tsp
Spring onion greens - Little
Corn flour - 1 tsp
Salt, Oil, Water - As reqd

For Batter :
Maida - 5 tbsp
Corn flour - 6 tbsp
Salt - 1 tsp
Water - As reqd


Method:

• Boil water in a bowl and add turmeric powder.
• To this add cauliflower florets and cover with a lid.
• Turn off range and set aside for 5 mins.
• Now strain water and set aside.
• In a bowl add 3 tbsp of maida and 3 tbsp of flour.
• Add salt and mix well.
• Add water and make a semithick batter.
• To this add florets and mix well.
• Add the remaining flour and mix well.
• Heat oil in pan and fry these florets and set aside.
• In a bowl mix tomato sauce, chilly sauce, soya sauce and pepper powder.
• Mix and set aside.
• Now heat oil in pan and add fine chopped garlic and onion and saute well.
• Cook in low flame.
• Add in sauce mix and mix well.
• Add salt and mix well.
• In a bowl mix a tsp of corn flour with little water.
• Add this to pan and mix well.
• Once it starts to thicken add in florets and toss well.
• Garnish with spring onion greens and serve hot.

Onion Thool Baji

Ingredients:

Onion - 2(thin slices)
Kadalai Maav / Besan flour - 1 cup
Rice flour - 1 tbsp
Ginger garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Baking soda - 1/4 tsp
Hing - a pinch
Salt, Water, Oil - As reqd

Method:

• In a bowl add in besan flour, rice flour, salt.
• Add in ginger garlic paste, hing, chilly powder and baking soda.
• Mix well.
• Add water little by little and make a batter (not too thick nor too thin).
• Now add the onions and mix well.
• Add this to batter and mix well.
• Heat oil in pan.
• Fry these.
• Serve hot with coconut chutney.

Vazhakaai/Plantain Bajji

Ingredients:

Plantain - 1
Kadalai Maav / Besan flour - 1 cup
Rice flour - 1 tbsp
Ginger garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Baking soda - 1/4 tsp
Hing - a pinch
Salt, Water, Oil - As reqd

Method:

• Peel the plantain and slit them thin pieces.
• Soak it in water.
• Now in other bowl add in besan flour, rice flour, salt.
• Add in ginger garlic paste, hing, chilly powder and baking soda.
• Mix well.
• Add water little by little and make a batter (not too thick nor too thin).
• Now strain the plantain and dap with towel to remove excess water.
• Heat oil in pan.
• Dip plantain in batter and fry the baji.
• Serve hot with coconut chutney.

Malabar Parotta #2

Ingredients:

All purpose flour - 300 g
Milk - 180 ml
Sugar - 1/2 tbsp + 1 tsp
Salt - As reqd

For Paste:

Oil - 1/4 cup
All purpose flour - 1/4 cup

Method:

• In a bowl add in flour, salt and sugar.
• Add in milk and make a soft dough.
• Cover and set it aside for 4 hours.
• In a bowl add in oil and flour and make a paste.
• After the desired time, make equal size balls out of it.
• Now roll out a (ball) dough and apply the paste all over.
• Now use a knife or pizza cutter and make thin strips (Refer pic).
• Gather all strips and curl it and seal it.
• Place it in a greased plate.
• Repeat the same with rest of the dough.
• Take each curled dough and press gently.
• Make a thick parotta and place it on a hot tawa.
• Drizzle oil and flip and cook.
• Stack the parottas and crush them with hands.
• Yields 8-10 big parottas.
• Serve hot with gravy of your choice.

1 Min Vanilla Mug Cake

Ingredients:

All purpose flour - 4 tbsp
Powdered sugar - 1 1/2 tbsp
Baking powder - 1/4 tsp
Baking soda - a pinch
Condensed milk - 1 tbsp
Milk - 1 tbsp +
Oil - 1 tbsp
Vanilla esc - 1/2 tsp
Chocochips - Little

Method:

• In a bowl add all the ingredients and mix well.
• If batter is thick add little milk and mix well.
• Now pour this in microwave safe bowl.
• Top it with chocochips.
• Pop this in microwave high for a min.
• Yummy vanilla chocochip mug cake is ready.

Tandoori Momos

Ingredients:

Dough:
Maida - 1 cup
Wheat flour - 1/2 cup
Salt, Water - As reqd

Filling:
Cabbage - 1/4 cup (fine chop)
Carrot - 1/4 cup (fine chop)
Onion -1/4 cup (fine chop)
Salt - Little
Black pepper powder - 1/2 tsp
Kashmiri Chilly powder - 1/8 tsp

Tandoori Marination:
Tandoori Masala - 1 tsp
Kashmiri Chilly powder - 1 tsp
Chaat Masala - 1 tsp
Garam Masala - 1/2 tsp
Cumin powder - 1/4 tsp
Kasoori Methi - 1 tsp
Black salt - 1/2 tsp
Besan flour - 4 tbsp
Lemon juice - 1 tsp
Ginger garlic paste - 1 tsp
Curd - 4 tbsp
Hot oil - 3 tbsp
Coriander Leaves - little (fine chop)

Others:
Capsicum - 1 (diced)
Onion - 1 (diced)
Kashmiri Chilly powder - 1/2 tsp
Chaat masala - Little
Oil - To deep fry

Method:

• In a bowl add ingredients under "dough"
• Add water little by little and make a stiff dough.
• Now in a muslin cloth add in fine chopped cabbage, carrot and onion.
• Squeeze it well and remove the excess moisture.
• Add it to a bowl.
• Add in salt, pepper powder and chilly powder.
• Mix and set aside.
• Now make small round balls out of dough and roll out.
• Add in filling and seal the dough like potlis.
• Heat oil in pan and fry these.
• Remove them when they start to change color.
• In a bowl add in items under "Tandoori marination".
• Mix well.
• Now add the fried momos, diced capsicums and onions.
• Mix well with hands.
• Make a well and place a bowl.
• Add the charcoal pieces and add ghee to this.
• Cover immediately and let this sit for 3-4 mins.
• Then remove it.
• Now drizzle oil in pan.
• Add in chilly powder and garam masala.
• Cook in low flame.
• Add in marinated pieces and fry them.
• Or insert each marinated piece in a skewer and show on direct fire(low flame).
• While serving brush them with ghee and sprinkle chaat masala and serve hot.

Note: 

With left over dough made diamond biscuits.

Milagu Rasam #2

Ingredients:

Tomato - 2
Dal Water - 1 cup
Pepper corns - 2 tsp
Cumin seeds - 1 tsp
Garlic - 4
Dry red chilly - 1
Rasam thool - 1/2 tsp
Hing - a pinch
Tamrind - small piece
Mustard seeds - 1 tsp
Curry Leaves - a sprig
Coriander Leaves - Little
Oil,Salt - As reqd

Method:

• In a bowl just squeeze in the tomatoes with hands.
• Add in tamrind piece.
• In mortar and pestel add in pepper corns and cumin seeds.
• Crush them to a fine powder.
• Now add garlic hing to it and crush them
• Add it to the bowl.
• Now heat oil in pan and add mustard seeds.
• Add in dry red chilly and curry leaves.
• Now pour the dal water or you can use plain water too.
• Add in crushed mixture and salt.
• Mix well.
• Let it boil for a min or so.
• Turn off and garnish with coriander leaves.
• Serve hot.

Chettinaad Idly Podi

Ingredients:

Urad dal - 1 cup / 110 g
Thoor dal - 1/2 cup / 31 g
Channa dal - 1 tbsp / 18 g
Dry red Chilly - 10-12
Garlic - 5
Poppy seeds - 1 tbsp / 10 g
Hing - a pinch
Curry Leaves - Little
Oil - 1 tsp
Salt - As reqd

Method:

• To the pan add in dal, dry red chilly,garlic and little oil.
• Saute this in low flame till color changes.
• Then add in salt, hing, poppy seeds and salt and mix well.
• Let it cool and blend to a fine/coarse powder.
• Goes good with idly/dosa.

Aval/Poha Bonda/Pakoda

Ingredients:

Poha/Aval - 1 cup
Potato - 1
Onion - 1 (fine chop)
Red Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Besan flour - 2 tbsp
Rice flour - 2 tbsp
Coriander leaves - Little (fine chop)

Method:

• Boil potato and strain water.
• Mash this and set aside.
• In a bowl add in poha and water.
• Let is soak for 2 mins.
• Then strain water and add it to a bowl.
• To this add mashed potatoes, onion and cumin powder.
• Add in chilly powder, hing, salt and coriander leaves.
• Mix well.
• Make ball shapes and set aside.
• Heat oil in pan and fry these.
• Serve hot with chutney or sambar of your choice.

Poha/Aval Lollipop

Ingredients:

Poha/Aval - 1 cup
Carrot - 1
Potato - 1
Kashmiri Chilly powder - 1 tsp
Rusk powder - Little (1 rusks)
Corn flakes - Little
Salt, Oil, Water - As reqd

Method:

• Boil potato and carrot.
• Strain water and mash these vegetables and set aside.
• Soak poha in water for 2 mins.
• Then strain water and add it to bowl.
• To this add mashed veggies.
• Add in reqd salt and spice powders.
• Add in rusk powder and crushed corn flakes.
• Mix this well.
• Make cylinder shapes and set aside.
• Refrigerate for 10-15 mins(optional).
• Heat oil in pan and fry these.
• Server hot with sauce.

Aval/Poha Kesari

Ingredients:

Poha/Aval - 1/2 cup
Sugar - 1/2 cup
Water - 1 cup
Warm Milk - 1 tbsp
Saffron strands - Little
Cashews - 5
Raisins - 5
Elaichi powder - a pinch
Ghee - As reqd

Method:

• Dry roast poha and transfer to a plate.
• Color should not change.
• Blend it, not fine, it should look like rava.
• Heat ghee in pan and roast cashews and raisins.
• Transfer this to plate and set aside.
• In a bowl add warm milk and soak saffron strands.
• Now boil water in pan and add blended poha.
• Cook in low flame till poha is cooked.
• Which means it absorb water and will be semithick.
• Now add sugar, saffron milk and mix well.
• Cook well till you get desired consistency.
• Add in ghee and roasted nuts and raisins.
• Mix well.
• Add a pinch of elaichi powder and mix well.
• Drizzle ghee and serve hot.

2 Min Banana(Choco) Mug cake

Ingredients:

Wheat flour - 2 tbsp
All purpose flour - 1 tbsp
Cocoa powder - 1 tbsp
Baking powder - 1/4 tsp
Banana - 2
Milk - 1 tbsp (optional)

Method:

• In a bowl add mashed bananas (4 tbsp) and add sugr.
• Cream them well.
• Add in flour, cocoa and baking powder and mix well.
• If batter is too thick add little milk.
• Pour this in greased microwave safe.
• Microwave on high for 2 mins.

Note:
We divided the batter and made two flavours.

Mutta Surka

Ingredients:

Raw Rice - 350 g ( 1 1/2 cup)
Boiled Rice (Saadham/cooked rice) - 1/2 cup
Salt, Oil, Water - As reqd

Method:

• In a bowl add raw rice and water.
• Let it soak for 4 hours.
• Strain water and add it to blender.
• Add very little water and add required salt.
• Blend this.
• Add 1/2 cup cooked rice.
• Blend this to a fine paste.
• The batter should be between dosa batter and idly batter consistency.
• Heat oil in pan and add a laddle of batter.
• Cook in low flame.
• It will puff up.
• Flip and cook for a minute.
• Refer video for the same.
• Serve hot with spicy gravy of your choice.
• We had with VegPaya.

Self-Rising flour

Ingredients:

All purpose flour - 70 g
Wheat flour - 70 g
Baking powder - 1 1/2 tsp
Salt - 1/4 tsp

Method:

• In a bowl add in all ingredients.
• Mix well.
• Store in an airtight container.
• Use in recipes of your choice.
• You can make this using only all purpose flour too.

Note:
In case if you are using cocoa powder or buttermilk in your recipe then add 1/4 tsp of baking soda too.

Cheesy Garlic Bagels

Bagels

Sliced Bagels

Cheesy Garlic Bagels

B4 baking

Sealing edges

Rolled into long cylinders

Dough

Ingredients:

Self Rising flour - 150 g

Curd - 1 cup

Garlic bread herbs - 1 1/2 tsp

Milk - 1 tsp

Method:

• In a bowl add flour and curd and mix well.
• Add in herbs and form a dough.
• Cut into 4 equal parts.
• For me each dough ball weighed 77 g.
• Then roll each ball to a long cylinder as in picture.
• Now place bowl in center and seal the edges of the log.
• It should have enough space in center.
• Now place this in a greased baking tray.
• Brush the top with milk.
• Sprinkle sesame seeds.
• Bake this in a preheated oven (OTG) at 200°C for 25-28 mins.
• You can use fillings as you wish.
• I sliced the bagels and made a cheesy garlic bagels.