Chutney for Mysore Masala Dosa

Ingredients:
1/2 cup Fried grams
8-10 Dry Badagi chilli
5-6 Garlic Cloves
1 inch Ginger
1/2 sp Asafetida
1 tsp oil
8-10 Curry leaves
Salt to taste

Method:

Heat oil in a Kadai, add chilli and curry leaves and fry until become crisp.

Add  garlic,ginger and rest of ingredients and saute for a min.

Allow the mixture to cool down and blend into fine paste by adding little by little water.

How to use:

Pour a laddle full of dosa batter on hot griddle and fry on both sides.

Apply a spoon full of chutney on back side of dosa and stuff with potato curry.
Serve hot.

Menthe pachadi

Ingredients:

1 large bunch fresh Methi soppu
1/2 cup yellow moong daal (soaked)
1/4 cup roasted Peanut (crushed)
1 small onion (optional)
1-2 tsp Lemon juice
2tsp fresh grated Cocnut
Salt to taste

For tempering:
1tsp oil
1/2 tsp Mustered seeds
1/4 tsp Turmeric powder
1/4 tsp Asafetida
4-5 chopped Green chillies

Method:

Wash methi leaves and drain the water thoroughly.

Spread on towel to drain water and  chop them.

Finely, chop the onion and green chillies.

Take a large mixing bowl, add methi leaves, moong daal, chopped onion, crushed peanut, coconut, lemon juice and salt.

Heat oil in a small pan add mustered seeds, when splutter, add green chillies, turmeric, asafetida mix with pachadi.

Serve fresh with Jower rotti or Chapati.
Menthe pachadi is served with Rotti Oota in north karnataka.

Note: Yellow moong daal can be replaced with sprouted whole moong.

Pundi Palya

Ingredients:
1/2 cup Toor daal
1/2 bunch Pundi soppu (Gongura)
1 large Onion (chopped)
1 tsp Garlic paste
1tsp Ginger paste
5-6 Chopped green chilli or according to taste
Salt to taste

For tempering:
1tbsp oil
1tsp Mustered Seeds
1/2 tsp Turmeric
1/4 tsp Asafetida
4-5 Dry chillies

Method:
Cook  daal in pressure cooker or until mashy.

Wash the pundi soppu and chop them.

Heat oil in a pan add red chillies, mustered seed, when splutter add turmeric, asafetida.

Add ginger - garlic paste, green chilli and onion saute for a min then add soppu and cooked daal.

Add salt to daal then boil for 5-6 min.

Serve with Jower roti or chapati.

Oats Idli

Ingredients:
1 Cup Semolina (rava)

1 cup Quick cook Oats

2 tbsp Oil

1/4 tsp soda

2 tbsp Oil

1/4 tsp soda

1tsp Mustard Seeds

1/4 Asafetida

1 tsp Channa daal

1 tsp Urad daal

1 tsp Chopped green chill

1 tsp Chopped curry leaves

2 tsp Chopped Coriander

1Grated carrot 

Salt to taste

Method:

Slightly dry roast oats and blend into powder when cool down.

Heat oil in a pan or kadai and put mustered seeds, when splutter add asafetida, channa daal, urad daal.

When daal turns into golden brown add green chilli and cashews.

Then add sooji and oats powder, fry for 2-3 min.

Allow it cool down completely.

Add yogurt, soda, coriander leaves and salt, keep aside for 2min.

Boil water in Idli cooker.

Apply oil to idli plate, pour batter into idli bowl, garnish with coriander leaves, carrot, cashew and steam for 10min.

Note: Serve idlis when hot for better taste.

Besan Burfi

Ingredients:
1 cup Besan or Chik pea flour (fine variety)
3 tbsp Ghee or Clarified butter
1/4 sp cardamom powder
1/4 cup Milk powder
3/4 cup Sugar
Cashew to garnish

Method:

Fry besan in ghee till it gets nice smell with golden brown color. 

 Keep it aside.

Add milk powder to the above mix.

Now make sugar syrup till it becomes one string consistency.

Then add the besan mix to the sugar syrup.
Stir it until mix well. 

Pour into greased tray and cut into desired shape garnish with cashews

Banana Puri

Ingredients:

1 ripe Banana
1 tbsp Ghee or clarified butter (melted)
1 1/2 cup Maida or All purpose flour
3/4 cup Sugar (fine course)
Pinch of Salt
1/2 tsp Cardamom powder

1. Peel and mash the banana, add the sugar, salt and cardamom mix it well.
2. Add  all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 1hour.
3.  Knead the dough for a minute or two and divide in equal parts.
4. Roll them into medium thin like chapati and cut them with round cookie cutter or any sharp edge lid.
5. Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
6. Fry the puries until fluff.
7.  Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
8. Take them out over paper towel so it can absorb the extra oil.
9. Puries are ready to serve.

Ribban Murukku

Ingredients:

2 cups Chik pea flour

1cup Rice flour

2 tsp Sesame seeds

1 tsp Black pepper powder

1/2 tsp Asafetida

1 sp course Chilli powder

1 1/2 sp Carom seed powder (ajawine)

Salt to taste

3 tbsp hot oil

Oil to fry

Murukku mould

 Method:

In a large bowl sieve  chik pea flour and rice flour.

Add ground pepper, carom seed, chilli powder, salt and sesame seeds mix thoroughly.

Add 3 tbsp hot oil to the mixture and sprinkle water to form hard dough.

divide the dough into small portions and fill in the murukku mould.

Heat the oil in a Kadai on medium flame, slowly drop the murukku batch by batch into hot oil.

Fry them turning acasionally until golden brown and crisp.

Serve as a snacks. 

Shankarapule (Sweet)

Ingredients:
1Cup Milk
1 1/2 Cup Sugar
1/2 cup melted Ghee (clarified butter)
Maida as required to make dough
Pinch of Salt
Oil to fry

Method:
Add sugar, milk and ghee in a pan,
heat it until sugar dissolve.

Let the mixture cool down completely.

Take a large bowl pour the sugar solution and keep adding maida slowly  until forms a dough.

Use your hand to thoroughly.

Divide the dough into small portions.

Heat oil in a Kadai or pan.

Roll each portion into around 2mm sheet and cut the sheet in diamond or desired shape.

Fry the shankarapule in medium hot oil until become light golden brown.

Drain excess oil on paper towel and allow them cool down.

Store in airtight container.

Note: Shankarapule are soft when you take out from oil , later they become crisp when cool down.

Khara Boondi

Ingredients:

2 Cups Besan or Chik pea flour

2 tsp Oil

Oil to fry 

Boodi Laddle

For seasoning:

Curry leaves 

Peanuts as required

fried gram as required

Chilli powder and salt to sprinkle

Method;

Take a pan ,add sugar and water till sugar soak and bring it boil.

Boil the syrup until one string consistencyand add cardamom powder.

In another bowl put besan and add water slowly little by little, make it pouring consistency.

Add 2 spoon of hot oil to the batter.

To test the perfect batter, dip the back side of the spoon into batter and drop it in hot oil.

If  boondi comes little long in shape, add water to get right consistency to achieve  boondi in round shape.

Pour drop of this mixture into slotted spoon.

Fry boondi medium high flame till golden brown.

Drain to remove excess oil after removing  boondi from oil.

Fry curry leaves, peanut and fried grams in oil.

Add all seasoning ingredients to boodi, sprinkle chilli powder and salt.

Store in airtight container once cool down.

Boondi Laddu

 

Ingredients:

2 Cups fine Besan (Chikpea flour)

2 tsp Oil

Oil to fry 

8-10 Chopped Chashew nuts

2-3 sp Raisins

1/2 Sp Cardamom powder

5-6 Clove

Boodi Laddle

For Sugar syrup

1 3/4  Cup Sugar 

1/2 sp Cardmom powder

Method:

Take a pan ,add sugar and water till sugar soak and bring it boil.

Boil the syrup until one string consistencyand add cardamom powder.

In another bowl put besan and add water slowly little by little, make it pouring consistency.

Add 2 spoon of hot oil to the batter.

To test the perfect batter, dip the back side of the spoon into batter and drop it in hot oil.

If  boondi comes little long in shape, add water to get right consistency to achieve  boondi in round shape.

Pour drop of this mixture into slotted spoon.

Fry boondi medium high flame.

Drain to remove excess oil after removing  boondi from oil.

Fry clove, cashew and raisins also.

Crush half of boodi with hand and put boondi along with fried cashew, clove and raisins in the hot syrup.

Wait until mixture cool down, then make laddus in desired size.

Chocolate Cake (Low fat vegan)

Ingredients;
1 Cup All purpose flour ( Maida)
1/4 Cup Packed Brown Sugar
1/3 Cup Apple Puree
1 1/2 tbsp Canola oil
1/3 tsp Baking Soda
2tbsp Cocoa powder
1/4 Cup Crushed Walnut
Pinch of Salt
Water as needed

Method:
Preheat the oven at 350'F/180'C.

Wash and peel the skin of an apple, cut into small pieces and blend it until creamy.

Sieve the baking soda, flour and cocoa powder.

Mix all the ingredients with a blender or by hand properly.

Add water little by little, bring it to pouring consistency.

Add chopped walnuts and mix well.

Grease the baking tin and pour the mixture.

Bake for 25-30 min or until inserted toothpick comes out clean.

Put the baked cake on cooling rack, cut into desired pieces.

Variation:
Sugar can be reduced with honey.

Butter Murukku

Ingredients:

2 cup Rice flour 

1/2 cup Urad flour 
2 tbsp Butter (melted)

1/4 tsp Asafoetida

2 tsp red chilli powder

1 tsp cumin seed

1 1/2 tsp White sesame seeds

1tsp Carom Seeds ( crushed)

1tsp Black Pepper (powdered)
Salt to taste

Method;

1. Dry roast the rice flour and urad flour separately  for 2 minutes each. Make sure both the flours are  just warm and not burnt.
2. Add All ingredients and butter, mix thoroughly.
3. Sprinkle water and make a medium to stiff dough.
4. Greece chakli maker
5. Now take a small amount of dough and put it in the maker and close the maker.
6. Start pressing the mould and slowly rotate the maker into a circle shape till you form a medium sized  spirals.
7. Now heat oil in a pan when its hot enough to deep fry it add the murukku one by one( just lift the murukku gently from the foil by using your hand and slowly drop it in the oil or you can just put it in a wide spatula and drop it in the oil).
8. Fry murukku until become crisp and store them in airtight container once cool down.

Murukku (Chakli)

 Ingredients
2 cup Rice flour 1/2 cup Urad flour 
4-5 tbsp hot oil

1/4 tsp Asafoetida

1 1/2 tsp White sesame seeds

1tsp Carom Seeds ( crushed)

1tsp Black Pepper (powdered)
Salt to taste

Method;

1. Dry roast the rice flour and urad flour separately  for 2 minutes each. Make sure both the flours are  just warm and not burnt.
2. Add All ingredients and hot oil, mix thoroughly.
3. Sprinkle water and make a medium to stiff dough.
4. Greece chakli maker
5. Now take a small amount of dough and put it in the maker and close the maker.
6. Start pressing the mould and slowly rotate the maker into a circle shape till you form a medium sized  spirals.
7. Now heat oil in a pan when its hot enough to deep fry it add the murukku one by one( just lift the murukku gently from the foil by using your hand and slowly drop it in the oil or you can just put it in a wide spatula and drop it in the oil).
8. Fry murukku until become crisp and store them in airtight container once cool down.
   
   

Green Aloo Tikki

Ingredients:
1/2 kg Potato
1 bunch Spinach
3-4 tbsp Corn flour
3/4 cup Fresh or frozen Peas
1/2 cup Corander leaves
Green Chillie paste to taste
1tbsp Ginger- Garlic paste
1 tsp Cumin powder
Salt to taste
Oil to apply
Bread crumbs to apply (optional)

Method:
Boil potatoes until become soft,  drain out water after remove from fire.

Peel the skin and smash the potatoes  when they are still hot.

Blend peas coarsely and keep it aside.

Blanch the spinach, chop the leaves finely

Add ginger-garlic paste, cumin powder, green chillie paste, spinach, peas, corn flour chopped coriander leaves and  salt together, mix well.

Apply oil to hand, take a ball of mixture to make flat tikkies on your palm.

Roll them in bread crumbs (optional). At this point, you can deep freeze the tikkies, use whenever you feel like eating.

Shallow fry tikkies until golden color.

Serve hot with chutney or sauce.

Karachikai (Gilaganchi)

ingredients:

For Filling:
1 cup Semolina (Rava)
1/2 cup Grated Copra (Dry coconut)
1/2 cup powder Sugar
1/2 tsp Ilaichi powder
Few chopped dry fruits of your choice

For Dough:
3 cup Maida or plain flour
4 tbsp Ghee or hot oil
Salt to taste
Oil to fry
Curry puff mould

Method:
Mix maida oil and salt properly until oil incorporate with maida.

sprinkle water to make a stiff douh.

Rest the dough for 30 min.

Roast semolina in one spoon of oil until golden brown.

Dry roast copra lightly and fry dry fruits.

Mix all well and keep aside.

Take a small portion of dough, roll thin round sheet and put it on mould.
( can be done without  mould)

Put spoon or two of filling mixture in the centre and seal the edge.

Fry them in medium heat of oil until become crisp.

Store them in airtight container for many days.

Bean Burger (uncooked)

:

Ingredients:
1/2 cup Whole Moong
1/2 cup Black eyed Bean
1/4 cup Kidney Beans
1/4 cup Black chick pea
 2 big finely chopped Onion
Green Chill paste or finely chopped to taste
1/2 tsp Garlic paste (each)
Crushed Dry Red chilli to taste
2-3 Slice Fresh Bread Crumbs
Dry Bread crumbs
Few crushed Walnuts
1 tbsp Flaxseed powder (Soaked in 3 sp warm water)
Salt to taste
Olive oil to shallow fry

Method;

Soak all beans overnight (You can change the quantity of beans according to your preference).

Next day, boil them with little water or pressure cook.

Once cooked, drain excess water and let cool down and smash with potato smasher or using chopper.
(do not make into paste)

Add other ingredients like onion, garlic- green chilli paste, soaked flax seed powder, walnuts, red chillie fresh bread crumbs and salt.

Bread crumbs will absorb excess water in the mixture.

Mix all well, break off small balls and flatten them in round shape.

Dip  patties in dry bread crumbs let crumbs coat them properly.
(At this stage you can store them in freezer for many days).

Shallow fry and serve with fresh vegetables or use as burger patties

Stuffed Oats Paratha

 Ingredients:

For Dough:
Atta or Whole Wheat Flour 2 Cups

Salt 1/4 tsp

Oil 1/2 tsp

Method;

Add all three ingredients together and put water as required, knead a soft dough. ( like a chapati dough)

Rest the dough for 15min.

For Stuffing:
1/2 Cup Quick cook Oats
1/2 Cup Coriander leaves
2 Finely chopped Onion
Few chopped Curry Leaves
1 Tsp Ginger Paste
Green chillie paste to taste
1tsp Coriander powder
1tsp Cumin powder
1/2 tsp Dry mango powder or lemon juice
1 tsp oil
Salt to taste

Method:

Dry roast the oats until slight brown.

Add all other ingredients and 1 tsp oil to it.

Sprinkle water to make dough. Add little more water as oats absorb more water.

Set aside for 5-6 min.

Take one portion of dough and 3/4 potion of stuffing.

Press the dough with hand making edges thinner than the centre, put the stuffing and close from all sides.

Roll the dough with rolling pin evenly, approx make 2mm thickness.

Put it on hot gridle, when it is half cooked apply butter or ghee on both side and cook.

Serve hot with Pickle and Raita.

Note:
Super healthy Stuffed Oats Paratha is suitable for lunch box also.

Homemade Pani Puri

Ingredients: 

For Puri;
1 Cup Semolina or Fine Sooji
2 Tbsp Maida or Plain flour
Maida for dusting
Oil to fry
Salt to taste

Method:
Add salt and plain flour to semolina.

Sprinkle water and kneed medium  hard dough.

Rest the dough for 30min.

Divide the dough into small pieces and roll into thin sheet.

Take a round biscuit cutter or  lid with sharp edge cut into small puris.

Fry them in medium high heat until become crisp. drain the execs oil on paper towel.

Store them in airtight container for many days.

Tip; If puris become slightly soft keep them in preheated oven for 5-6 min or until become crisp.

For Pani:

Add mint chutney, pani puri masala, chat masala, little mango powder, black salt, salt and lemon juice (according to your taste) in a large bowl.

Add cold water to it and make watery consistency.

For Sweet chutney:
Blend pitted dates and jagari or brown sugar into fine paste.

Soak tamarind pulp in hot water, extract the thick juice.

Boil both the paste together on medium heat.

Add a cumin powder, red chili powder and salt to it, boil for few more min.

When it becomes thick paste, remove from the fire and let it cool down completely.

Store in the fridge for future use.


Serving Method:
Serve puris filled with boiled potatoes, beans seasoned with cumin powder, salt and chillie powder, chopped onion and coriander (cilantro). And finally fill with pani and sweet chutney.

Methi Puri

Ingredients;
2 Cup Fresh Methi leaves (Fenugreek leaves)
1/4 Cup Coriander leaves (cilantro)
2 Cup Atta or Whole Wheat flour
1tsp Cumin powder
1tsp Ginger paste
1tbsp Green chillie paste
Black pepper powder to taste
 Salt to taste
Oil to Fry

Method:
Wash methi and coriander leaves and chop them finely.
Add atta and other ingredients and mix well.
Sprinkle water and make a hard dough (poori dough)
Rest the dough for 15 min.
Divide the dough into small pieces and roll into disk shape.
Fry them in hot oil and serve as an evening snack.