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.