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.