Wheat Dosa /Godhi Dose

Wheat Dosa /Godhi Dose is made instantly. Its soft, tasty and healthy dosa.

Ingredients:

• 1 cup Wheat flour
• 1/4 cup Onion (chopped)
• 1/2 tsp Cumin seeds
• 2-3 Green chilies (chopped)
• Few Coriander leaves (chopped)
• Salt to taste
• Oil (only for roasting)

Method:

             Mix the wheat flour, salt add water to make a smooth  batter (make sure there are no lumps , just like dosa  batter). Add all other ingredients and mix it well. Keep it a side for 10-15 minutes. Heat the nonstick tava /griddle pour the dosa  batter and cook it from both the side on medium heat till they turn light brown.Drizzle some oil. (note: don't use high flame as dosa get easily burn).

 Serve these warm dosa with Tomato Pallya / Sabji.

Okra pakora / Bhendi Pakoda

Simple and lightly coated spicy, crispy okra pakora,.

Ingredients:

• 1 cup Okra / Bhendi (  Cut the both edges and slit into half)
• 2-3 tsp Besan
• 1-2 tsp Rice flour
• 1/2 tsp Red chili powder
• 1/2 tsp Cumin seed powder
• 1/4 tsp Dry mango powder (optional)
• Salt to taste
• Oil to deep fry.

Method: 

         In a bowl put these slit bhendi, sprinkle red chili power, cumin seed powder, dry mango powder, besan, rice flour and salt. Mix it well so that its get coated with bhendi. Heat the pan with oil and deep fry these bhendi till they turn light brwon color and crispy.

Serve hot with ketchup and Masala tea.

Note:

• While mixing the besan and other masala powder, you can sprinkle some water so that masala stick to bhendi. 
• Adjust the spicy and flour according to your liking.

Poori and Sagu

Ingredients:

• 2 cups of total Mixed vegetables ( French beans, Carrots, Cauliflower, Potatoes, Green Peas) (cooked)
• 2-3 tsp Oil 
• 1/4 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 Tomato chopped
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder (optional)
• Salt to taste

For Masala:

• 1 Onion (lightly roasted in oil and cooled)
• 1/2 cup fresh Coconut
• 2 tsp Daliya /Putan or cashew-nuts
• 1 tsp Cumin seeds
• 1/2 tsp Poppy seeds
• 1-2 Red chilies
• 1-2 Cloves
• 1 small piece of Cinnamon

Method:

    Grind all the masala ingredients with little water and keep it a side. Heat the pan with oil, add,cumin seeds, mustard seeds and allow them to splutter. Add tomatoes and fry for few minutes.  Add masala paste, red chili powder, turmeric powder and fry for few minutes. Add all the boiled vegetables,salt, little water and cook for 10-15 minutes so that all the vegetable are coated with masala and thicken a bit.

Serve sagu with Poori 

Aloo/ Potato Chat

Warm and chatpata Aloo / Potato chat for this winter...

Ingredients:

• 2 Potatoes (boiled)
• 1 tsp Chat masala
• 1 tsp  Chili powder
• 1/2 tsp Mango powder
• 1 tsp Tamarind Chutney
• 1 tsp Green chutney
• 2-3 tsp Oil
• Salt to taste
• Onion and Coriander leaves for garnish.

Method:

    Heat the tava/ griddle with oil, place the boiled and cubed potatoes and roast till they turn light brown. In a bowl add all the ingredients and mix it well. Garnish with finely chopped onion and coriander.

Serve warm.

Notes:

• Potatoes should not be mushy.Boil it in separate pot till they are tender.
• Boiled and cooled potatoes can be deep fried.
• Adjust all the masala and chutneys as per your taste.

Mini Set Dosa

Ingredients:

• Set Dosa Batter
• Onion ( finely chopped)
• Tomato (finely chopped) (optional)
• Few green chilies (finely chopped)
• Few tsp cumin seeds
• Salt to taste
• Oil for roasting
• Few coriander leaves.

Method:

       Add the salt, cumin seeds to dosa batter and give a nice mix. Heat the tava/griddle and pour the batter into small and thick in size. Sprinkle the onion green chilies, coriander leaves. Cook it from the both side with generous amount of oil.

Serve hot with Coconut chutney.

Madeli & Happy Makar Sankranti

Happy Makar Sankranti to all my blogger friends and readers. This is a sweet dish made from wheat flour and consists no oil, no ghee. Its healthy and filling. It's very old and authentic dish from Karnataka & Maharashtra.

Ingredients for dough:

• 1 cup Wheat flour (chapati hittu/atta)
• 1/2 cup Besan 
• 2 tsp Rice flour
• Little salt

Other ingredients:

• Jaggery as per taste
• Cardamom seed powder
• 2-3 tsp Daliya/ Putane (dry roasted)
• 2-3 tsp Dry coconut (dry roasted)
• 1-2 tsp Sounf / Aniseed (dry roasted)
• Dry fruits -Cashewnuts, Raisins.(optional)

Method:

    Mix the wheat flour, besan, rice flour, salt and knead the dough.(not too soft dough). Immediately start rolling like chapati but no folds,just a big circle and little thicker then normal chapti. Dry roast on tava both the side. Let them sit for a while.

Make small pieces chapti and put into mixer and make coarse powder. In a bowl add above made coarse wheat flour, add jaggery, cardamom powder, daliya/putane, sounf / aniseed and dry fruits. Give an nice mix to it.

Serve with ghee or with warm milk.

Notes:

• This can stay for 4-5 days.
• As per original recipe, Use whole wheat grains, split bengal gram and raw rice which  is floured in the flour miller then its used. Or you can you the flours as I have used.

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Veg Hakka Noodles

Ingredients: 

• 1 Packet Noodles 
• 1 Carrot (sliced)
• 1 Capsicum (sliced)
• 1/2 cup Green beans (chopped)
• 1 Onion (sliced)
• 1 tsp Ginger & garlic paste
• Salt and pepper as per taste
• 2-3 tsp oil

Method:

     Cook the noodles as per the instruction and keep it a side. Heat the shallow pan with oil, add ginger garlic paste, onion and fry till they tun light brwon. Add all veggies and cook till they are tender. Add cooked noodles, salt and pepper and cook for a while.

Serve hot.

Shrikhand & Happy New year !

Wish you all my blogger friends a very Happy New Year.

Ingredients:

• 3 cups Yogurt
• 3 Tbsp Dry fruits (pistachios, almonds)
• 1 tsp Cardamom powder 
• 1-2 tsp milk
• Few Saffron threads
• Sugar as per taste.

Method:

       In a cotton towel or cheese cloth put the yogurt , squeeze water and hang the bundle of yogurt for 12 hrs. In a blow add this strained yogurt which thick and soft yogurt. In a small bowl add milk and saffron and let dissolve  for 10 minutes. Add sugar, cardamon powder, dry fruits to  strained yogurt and mix it well.

Add saffron milk and gently mix everything till you get creamy texture. 

Keep in in the refrigerator  for 2-3 hrs.

Serve amrakhand chilled or room temperature . Garnish dry fruits and serve with Poori or just have like desert!

Peas / Matar Paratha

Ingredients:

For outer cover:

• 1 1/2 cup Whole wheat flour (chapati atta)
• Salt to taste
• 1-2 tsp oil
• Water to knead the dough

For stuffing:

• 1 cup Green peas (frozen ready to use)
• 1 tsp Ginger and garlic paste
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 1/2 tsp Red chili powder
• Salt to taste
• Few coriander leaves.

Method:  
       In bowl add all the dough ingredients and knead and keep it side for 1 hour or so. Mean while unfroze the green peas and mash them.

Heat the pan with oil,  ginger garlic paste, mashed green peas cumin powder ,coriander powder, red chili powder, salt and coriander leaves and roast everything well.Once its done let it cool off.

Divide the dough into small lemon size balls and roll them on floured surface. Place the stuffing and close the edges. Again roll till the desired size.

Heat the tava / griddle and rost the peas partha with oil /ghee

Serve with Sun dried tomato chutney/ Lasun chutney.