Pinwheel sandwich

Ingredients:


Bread slices
Jam




Method:




Cut the corners of the bread slices. Apply a little water to one side of a bread slice and press another slice over it. Repeat for one more slice to get a long slice of bread.

Spread jam over it leaving a little space in the corners. Now roll it tightly and ensure that the ends dont open up. Tie it tightly in a cloth and keep for 15 minutes. Now cut it into rounds without breaking it.

A quick idea for kids breakfast.

Stuffed Paneer puri

Ingredients:


1 cup wheat flour
Salt to taste
Oil to fry

Stuffing-

1 cup crumbled paneer
Salt to taste
1/2 tsp garam masala powder
1/2 tsp red chilli powder
Finely cut coriander leaves.

Method:

Make a soft dough of wheat flour, salt and water and keep aside for 5 mins. Mix all the ingredients of the stuffing and keep ready.

Make medium sized balls of the dough and roll out into thick poori. Place some stuffing in the center and close from all sides with the dough. Press lightly, dust with flour and roll out into thick poori. Repeat for the rest of the dough and deep fry the poori in hot oil till brown spots appear on both sides.

Serve hot.

Toasted Tofu sandwich

Ingredients:


2 TBS olive oil
1 cup onion, chopped
14 oz. package Tofu (EXTRA FIRM)
1/4 cup coriander, finely chopped
1 cup diced tomato
1TSP chili flakes
2 TBS dried oregano flakes
1/4 tsp. black pepper
1 tsp. salt
6 Sliced whole wheat bread
1 TBS butter.



Method:

In a large pot, sauté chopped onions in olive oil over medium heat.

Open the tofu package and drain away the water. With a sharp knife, cut the tofu into small segments. Once the onions turn translucent, add the tofu blocks into the pot. With a potato masher or large fork, pound the tofu blocks in the pot until they turn into a crumble. The pieces should be smaller than 1/4" cubes.

Stir the crumbly mixture with a wooden spoon. When there is little water left at the bottom of the pot, add the diced tomatoes. Do not allow the tofu to get dry or brown.

When the juice from the tomatoes is reduced to a minimum, add the chopped coriander and spices to taste and for one more minute.

Toast the bread slices. Apply butter or margarine to the toasted bread, spread a layer of tofu crumbles between the slices, and enjoy while it’s hot. Any kind of hot chutney, sauce or fries can be served along with it.

Coconut sevai

Ingredients:


Mtr sevai mix
Bit of oil
Little mustard seeds, blackgram dal and bengalgram dal
Green chillies slit
Some grated coconut
Finely chopped coriander leaves
Curry leaves
Salt to taste
Few roasted cashews.


Method:

Cook the mtr sevai as directed in the pack. Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies, curry leaves. Now add the sevai to it and salt. Mix well and finally add grated coconut.

Garnish with cashews and serve hot.

Idli upma

Ingredients:




Leftover idlis (Batter recipe)
1 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 green chillies
1/2 tsp turmeric powder
1/2 tsp lemon juice
Finely chopped coriander leaves.


Method:

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies and turmeric powder to it. Finally add crumbled idlis and very little salt (since idlis already have salt). Mix well and add lemon juice and coriander leaves.

Serve with sambar/chutney

7 Grain flour instant dosa

Ingredients for 7 grain flour:

Rice flour
Wheat flour
Ragi flour
Bajra flour
Jowar flour
Bengalgram flour(besan)
Rajgira flour

Mix all the above flours in equal measurement and store in an air tight container. (More recipes with this flour coming up soon)

For dosa

Ingredients:

1 cup 7 grain flour
Salt to taste
Water as required
Oil as required

Make a thick yet flowing batter of the flour, salt and water. Heat tava and prepare dosas as usual cooking with few drops of oil till done on both sides.

Serve with any spicy sidedish or chutney/sambar.

A quick, nutritious, instant and no fermentation dosa ready.

Rava upma

Ingredients:




1 cup roasted sooji/rava
1 3/4 cups water
Salt to taste
1/2 tsp ginger paste
Few curry leaves
Bit of asafoetida
Finely chopped coriander leaves
2 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 green chillies.



Method:

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and green chillies. Add water, ginger paste and salt to it. When it boils, add the roasted sooji to it and cook on low flame covered for five minutes till it is cooked.

Add finely chopped coriander leaves and serve with chutney/sambar.

Veg Burger

Ingredients:

Burger Buns
4 Boiled potatoes
1/4 tsp Turmeric powder
1/2 tsp Red chilli powder
1/4 tsp Garam masala powder
Salt to taste
2 tsp oil
Cabbage Leaves
Tomato Sauce
Cheese slice
1 small tomato

Method:

This is my simple version of veg burger.

Mash the boiled potatoes. Add turmeric powder, red chilli powder, salt and garam masala powder. Mix well and make big balls and flatten them to make cutlets.

Heat tava, place cutlets on them and add few drops of oil. When it turns golden brown, change sides and cook on other side also.

Cut the burger bun into two pieces. Spread some tomato sauce on both sides. Place the cutlet on the lower half. Spread out the cheese slice. Cut tomatoes into thin slices and place them on the cutlet. Finally place a cabbage leaf on it and cover it with the upper half of the burger bun.

Serve hot with tomato sauce.

Mysore masala dosa

Ingredients:

Dosa batter

Potato filling (as in masala dosa)

Oil

2 garlics peeled

1/2 tsp tamarind paste

Salt to taste

3-4 red chillies

1 small onion chopped

Method:

Grind the garlic pods, tamarind paste, salt, red chillies and onion to a paste with less water.

Heat tava and pour a ladle full of batter to make a dosa. Spread some red chutney over it and some oil in the sides.

When the bottom starts getting brown and crispy, fold the dosa without letting out the potato curry and serve hot with chutney/sambar of your choice.

Stuffed idli roast

Ingredients:

Idli batter
Potato sabzi

Oil.

Method:

Potato sabzi is boiled and cubed potatoes roasted with turmeric, red chilli powder, salt and tempered with mustard seeds and bengalgram dal. Can add some chopped coriander leaves too for taste. Pour idli batter to half the idli plates. Put a little bit of sabzi and pour little more batter to cover it. Steam it like regular idlis. Cool and cut into four pieces. Roast them with little oil.

Serve hot with chutney/sambar.

Rava idli

Ingredients:

2 cups roasted rava

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

Bit of ginger paste

Finely chopped coriander leaves

Few roasted cashew pieces

1/4 tsp eno fruit salt

1/4 cup beaten curd

Salt to taste

Method:

Mix the rava with curds, salt and 1 cup water. Heat oil and add mustard seeds. When it splutters, add bengalgram dal, blackgram dal, curry leaves and ginger and add to the rava batter. Add coriander leaves, cashews and mix well. Let it stay covered for 10 minutes. Add more water if required to get a thick batter. Grease idli plates with a drop of oil. Add eno to the batter and mix. Pour immediately into idli moulds and steam cook for 5-7 minutes. Insert a toothpic to check if it comes out clean, else cook for another 1 or 2 minutes.

Serve hot with chutney/sambar of your choice.

Alu (Potato) buns

Ingredients:



3 cups all purpose flour/maida
2 tsp dry active yeast
3 tbsp butter

3/4 tsp salt

1 1/4 cup milk

1/4 cup lukewarm water

2 tbsp sugar.

For Potato mixture:

2 boiled potatoes
2 tsp oil
1 tsp cumin seeds
1 small onion chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
1 green chilli slit into half
Salt to taste
Finely chopped coriander leaves.

Method:

Heat the milk till lukewarm and add butter. Heat water till lukewarm and add the yeast and sugar. Mix and let it stay till it froths up. Add salt and butter-milk mix to it and stir. Add in the flour little by little and keep mixing to get a dough. Knead well for 10 minutes and place in a greased bowl and cover with slightly wet cloth. Place the bowl in a warm area till the dough doubles in size.

Heat oil and add cumin seeds. When it splutters, add green chilli and onions. After a minute, add turmeric powder, roughly mashed potato, red chilli powder and salt. Mix well and add finely chopped coriander leaves.

Make medium sized balls, flatten a bit and keep some of the potato stuffing. Wrap the filling with the dough completely so that it doesnt come out. Repeat for rest of the dough. Arrange them on a baking tray leaving some gap in between.

Leave it to double again and then bake in a preheated oven at 180 degrees for 20-25 minutes until it is done and slightly brown.

Cool and serve

Eggless French toast

Ingredients:

2 tbsp Vanilla flavoured custard powder
1/2 cup Milk
2 tbsp Sugar
Bread slices
Oil/butter as required

Method:

Mix the custard powder in little milk and make a smooth paste. Add it to hot milk and stir for a minute. Add sugar and let it dissolve. Allow it to cool.

Cut the bread slice vertically or diagonally as required. Dip the bread slices in the custard powder milk for a second and immediately transfer it to a hot tava greased with little oil. Cook till brown spots appear and slowly turn over and cook on other side as well.

Serve as a quick and easy breakfast.

Kancheepuram Idli

Ingredients:


1 cup Boiled rice
1 cup raw rice
1 cup blackgram dal
1 tsp cumin seeds
Few curry leaves
Little grated ginger
2 tbsp ghee
1 tsp pepper
A bit of asafoetida
Salt to taste


Method:

Soak both the rice and dal together for atleast 2 hours. Grind it to get a coarse batter.

Add salt, asafoetida and allow it to ferment for atleast 8 to 10 hours.

Before making idlis, add the cumin seeds, pepper, finely chopped curry leaves, ginger and ghee.

Steam them in an idli cooker, preferably in a plate. When the idli is done, cut them into pieces and serve with chutneys and sambhar.

Idiappam

Ingredients:


1 cup fine rice flour
1 cup water
Salt to taste
Oil for greasing
Coconut milk- 1/2 cup
Sugar to taste



Method:

Boil water and add salt to it. Switch off the gas and slowly add it to the fine rice flour. Mix well and let it cool for some water. Knead it well to get a soft dough.

Add some of the dough into the idiappam press (i used the ones with which i make omampodi or sev)and press it into greased idli plates or idiappam plates whichever you have to make small idiappams.

Steam it in the pressure cooker until cooked and serve hot with sweet coconut milk.

Ven Pongal

Ingredients:


3/4 cup Raw Rice
1/4 cup Greengram dal
1/2 tsp Pepper
1 tsp Cumin seeds
Cashews-10
Salt to taste
Curry leaves- few
2 tbsp Ghee



Method:


Pressure cook the rice and greengram dal together with required quantity of water (water should be 3 to 4 times the quantity of rice).


In a small kadai, heat the ghee, add the cashews. When it turns golden brown, remove the cashews and add the cumin seeds, pepper and curry leaves to the ghee.

Transfer all of these to the cooked rice. Mix well.
Serve hot with chutney and sambhar.

Vegetable adai

Ingredients:




1 cup mixed dals (green gram dal, bengalgram dal and red gram dal)
1 cup raw rice
Asafoetida
Salt to taste
Few curry leaves

2 cups mixed vegetables (cabbage, onions, carrot, beans, coriander leaves)

Oil






Method:




Soak the rice and dals seperately for 4 hours and grind to a coarse batter. Add salt, asafoetida and few curry leaves.

Heat tava and spread a ladle full of batter. Spread some mixed vegetables over it and little oil in the sides. Cook on medium flame till golden brown on the lower side and slowly turn and cook on other side as well.

Serve hot with avial, chutney, sambar.

7 Grain flour thalipeeth

Ingredients

1 cup 7 grain flour
Salt to taste
1 medium potato boiled and mashed
1 small onion chopped finely
Finely cut coriander leaves
1/4 tsp ginger paste
Finely cut green chillies or green chilli paste as reqd
1 tsp garam masala powder
Oil as required.

Method

Make a soft dough of the ingredients except oil with little water. Grease a plastic sheet with oil and pat medium sized balls of the dough on the sheet. Transfer it to a hot tava and cook with few drops of oil till golden brown spots appear on both sides.

Serve hot with sweet curds or any mildly spiced side dish.

PAROTTA

Ingredients:

Fresh maida - 4 cups
( heaped ) (1/2 kg ).
Baking powder - 1/4 tsp
Sugar - 1 tsp
Cooking soda -3 pinches
Powder salt - 11/2 tsp
Oil - 1/2


Method:

Sieve maida twice with baking powder, salt and soda.

Add 2 to 3 tsps of oil and sugar to the flour and blend well.

Knead to a smooth elastic dough using enough water.

Pat and Knead well for several minutes till the dough
becomes pliable without breaking in the middle.

Pour oil on top of the dough, cover and keep aside
for atleast 5 to 6 hours.

Apply oil to the working surface and knead the dough once again.

Divide the dough equally into small orange size balls.

Place a ball on oiled surface, flatten it with hands and stretch
all around  so that it forms a thin circular diaphragam.

Apply little oil on top, sprinkle little maida and fold like pleats
by gathering together to the centre.

Roll in the both corners to the centre so that two balls are formed
at the centre.

Place one on top of the other and gently flatten it.

Make all the balls in the same manner and keep immersed in the
same oil.

Before frying, pat the ball gently on top and flatten with hands like thick
parathas.

Fry on a hot tawa using little oil for both sides till golden brown in medium
flame.

After removing from fire, press the sides with the help of a towel to loosen the layers.

Serve it hot.


Yeild: 20 parottas.

Caloric value: 1 parotta - 133 calories.

RAWA ROTI

Ingredients:

Fine rawa - 2 cups
Water - 2 cups
Salt - 11/2 tsp
Asafoetida - a pinch
Green chillies - 8
Peeled small onions - 1/2 cup
Sour curd - 2 Tbl. sps
Finely cut coriander& curry leaves - 1 1/2 Tbl.sps
Oil - for frying


For seasoning:

Mustard seeds - 1/4 tsp
bengal gram dhal 1 tsp


Method:

Grind green chillies along with salt and asafoetida.

Heat oil in a heavy frying pan (deep curved ) add seasoning and then pour water.

When water comes to boiling point, reduce flame and mix rawa by stirring constantly.

Remove from fire and allow to cool down.

Mix green chilli paste. finely cut small onions, sour curd and coriander leaves.

Knead to a thick dough.

Make balls, and pat on a  wet cloth or polythene sheet, to thick rotis.

Heat a tawa and fry rotis, with enough oil on both sides.



Yield: 12 rotis


Caloric value: 1 roti - 113 calories.

POTATO ROTI

Ingredients:

Maida - 2 cups
Potatoes - 2 ( medium sized )
Melted butter or ghee 1 Tbl.sps
Luke warm milk - 1/2 cup
Salt - 3/4 tsp
Sugar - 1/2 tsp
Cooking soda - a pinch


Method :

Pressure cook potatoes, peel and mash thoroughly when it is still warm.

Mix salt,sugar and butter to the flour.

Add mashed potatoes and blend thoroughly.

Sprinkle milk and knead to smooth dough,
( if necessary add more milk to knead )

Make medium sized balls and roll like chappathis.

Fry on a hot tawa without using oil.

Apply little oil if necessary after removing from fire.

Line chappathi box with thin muslin cloth and keep these rotis in that to keep soft.


Yeild: 10 to 12 rotis.


Caloric value:

1 roti = 98 calories.

ONION KULCHA

                                          Prepare dough as mentioned in plain kulcha

Ingredients for filling:


Grated onion - 4 cups
Oil - 5 Tbl.sps
Powdered salt -1 tsp
Tomato sauce -3 tsp
Chilli sauce -1 tsp
Red chilli powder - 1/2 tsp



Method :

Heat oil in a deep curved pan and fry grated onion till golden brown.( oil separates )
Mix all the other ingredients and remove from fire.
Stuff 1 or 2 tablespoon of filling for each kulcha.( refer stuffed parathas ).
Fry on a hot tawa using little oil for frying both sides.
Press well and drain on absorbant paper. Serve hot.


Yield: 10 stuffed kulchas.


Caloric value:

1 stuffed kulcha = 283 calories.

KULCHA ( Plain )

Ingredients:

Maida - 4 cups

Dry yeast - 2 tsp

Oil - 2 tsp

Salt - 1 tsp

tepid water - enough to mix the dough

( Tepid - luke warm )

Method:

Dissolve yeast ina half a cup of tepid water and keep in a warm place for 10 to 15 minutes.

Mix salt and oil with flour.

Pour dissolved yeast mixture and gather dough with finger tips, using more water for mixing the dough.

Close with a wet muslin cloth and allow the dough to doublein its volume ( nearly 3 to 4 hours )

Make even sized balls and roll into thick round chappathi using maida for dredging.

Puff up and serve hot.

Yeild: 11 to 16 kulchas

Caloric value:

1 kulcha - 133 = calories.