BEETROOT PURI

PUREE THE BEETROOT AND THEN ADD THE PUREE TO THE FLOUR. ADD SALT AND LITTLE AJWAIN/OMAM.
THE COLOR WILL BE MORE INTENSE AND LOOKS GOOD.
rest same as v make normal puri..
serve hot with aloo matar subzi.........

BROWN RICE PADDU / KULI APPAM

NEEDED
FOR BATTER 
brown rice -1 cup
boiled rice - 1/2 cup
beaten rice / poha / aval - 1/2 cup
urad dal -1/2 cup
methi seeds/ fenugreek - 1/2 tsp
salt to taste

green chilly -2 finely chopped
onion - 2 chopped
little corriander ,curryleaves
oil for greasing the moulds

METHOD

• Wash and soak the brown rice, boiled rice, urad dal, methi and poha (together) for 2 hrs.
• grind to a smooth paste adding salt and keep aside .
• allow it to ferment.
• before making , add chilly , onion  and curry leaves .
• heat and grease the appam mould.
• pour the batter in the mould .
• cook on both the sides , (flipping it once with a spoon) till it turns golden brown .
• cook on medium flame as the brown rice takes few more minutes than the usual appam.
• serve with any chutney. 

POHA PONGAL / AVAL VEN PONGAL

NEEDED;
1 cup - poha / aval
1/4  cup - yellow moong dal ( pressure cook and keep aside)
1 tsp jeera , 1 tsp black pepper( crushed ) or turn slightly in mixy
salt
ginger - finely chopped -1/4 ts
1 tsp oil
hing
curry leaves
1 green chilly slit
1 or 2 tsp ghee
broken cashewnut 1 tsp

METHOD;

• rinse poha 2 times , drain the the water and keep aside for 15 minutes.
• (if u press and see it should be soft, if not sprinkle some water  and keep for 5 more min.)
• in a wok heat oil+ ghee , add hin , green chilly , ginger, curry leaves , saute for a second  .
• add jeera , pepper.
• add the cooked dal and salt as required.
• then add the poha  and mix well .
• cook for 2 min , add roasted cashewnut and remove .
• serve with coconut chutney .

NOTE
Dont over cook the dal , it will get mashed.

TIL SEVAI

NEEDED
FOR TIL POWDER/ ELLU PODI
White til /sesame / ellu  - 1 cup
red chilly - 5
hing - 1/2 tsp
salt

METHOD 

• Dry roast the  til and red chilly on a medium flame till they turn light brown.
• remove from flame , add salt and hing .
• set aside to cool .
• then grind it to a coarse powder.
• (til will leave oil if u grind to a smooth powder, so slightly turn in a mixcy.)
• u can add this to rice add make til rice  or can make til sevai. 

METHOD 

• Prepare plain sevai / rice noodles .
• allow it to cool and then fluffy it gently with ur hands  and keep aside .
• in a wok temper mustard , urad dal ,curry leaves, groundnut (opt) in 1 tbsp oil .
• add this to the sevai.
• add the prepared til powder as required .
• add salt as required.
• mix well and serve.

TOMATO GARLIC KULIAPPAM

NEEDED
Idly batter- 2 cup
tomato - 2 big
garlic flakes - 7  to 10 (if too small )
green chilly
salt
corriander - chopped  - little
onion - 1 big - chopped
turmeric
1 tsp oil , mustard , jeera

METHOD

• grind tomato , garlic and green chilly .
• mix this tomato paste to the idly batter .
• add salt .
• in a wok temper mustard , jeera in 1 tsp oil .
• add the onion and fry for 2 min .
• then add this also to the idly batter .
• add the chopped corriander , mix well .
• heat the  non stick appam mould .
• add little oil in each hole . fill it with this batter .
• cook on both sides and remove .

MASALA PURI

NEEDED
wheat flour- 2 cups
ajwain- 1/2 tsp
Kalonji- 1/2 tsp
Salt
chilly powder
dhanajeera powder
Garam masala powder
little kasuri methi - crushed( 1 tsp)
2 tsp oil
water as required
oil for frying

METHOD:

• Mix all the ingredients in a bowl .
• Knead to a stiff dough.
• make small small puris.
• deep fry in oil .

BEETROOT SEVAI

NEEDED:

Plain sevai ( rice noodles)
2 beetroot  - grated
1 carrot - grated
Ginger, green chilly- grind and add
Garam masala
Salt
Turmeric powder
Hing
Tempering- kalonji,  mustard , jeera.

METHOD

• Prepare plain sevai and allow it to cool.
• Take a wok, temper mustard,  jeera,  kalonji. 
• Then add the grated beetroot,  carrot.
• Add salt, turmeric powder,  hing,  ginger green chilly paste.
• Add garam masala. 
• Stir and cook for 2 minutes. 
• Then remove and add this to the plain sevai and mix well .

WHEAT APPAM

NEEDED :

1 cup - wheat flour
1/2 cup approx- jaggery
1 banana - mashed (opt)
Elachi powder
Water as required

METHOD

• Mix all the above said to a batter consistency. 
• Take non stick kulliappa mould . 
• Add 1/4 tsp ghee in each hole.
• fill each hole with wheat batter and cook on a medium flame.
• Then turn  the other side carefully and cook for 2 minutes and remove.

DAL PITHA

 DAL PITHA IS A DISH FROM BIHARI CUISINE., PITHA MEANS DUMPLINGS  MADE OUT OF WHEAT FLOUR.
NEEDED:

FOR OUTER LAYER:
wheat flour
salt
water as req
knead well & make a soft dough.

TO GRIND:    this is for puran:
channa dal / kadala parupu- 1 cup  ( soak for 2 hrs)
red chilly or green chilly
salt
hing
curry leaves- 10
water as req
 grind this to a paste & keep aside.

METHOD:
make small small round (small puri size) with the wheat dough.
take 1 round, keep 1-2 tsp channa paste on any side & carefully fold the puri to the other end .
seal the edges gently using ur hands. this is ur dal pitha
repeat at the same  for the rest also.
in a  pan boil the water & add 1 tsp garam masala powder.
then drop this pitha inside the boiling water.
 cook for 15 min  approx .the pitha inside the water will raise up(float).
remove & drain the water.( u can use this water in any other subzi). allow it to cool.
then cut each pitha to 2 halves.
now temper mustard, 1 red chilly in 3 tsp oil ,can add haldi if u want.
when it cracks & the boiled pitha . cook for 2 min & remove.
u can eat this as a evening tiffin or can be had with any rice.

NOTE: make the channa paste spicy & tasty .
keep enough puran inside each puris.

AKKI ROTI

NEEDED:

Rice - 1 1/2 cup ( soak for 2 hrs ,  drain the water & spread in a cloth ,  then powder it. )
jeera- 1 tsp
salt to taste
coconut - grated - 1 tbsp
hing
green chilly - chopped
1 onion - finely chopped ( opt)
water as req

METHOD:

• mix  rice flour ,salt,  jeera,  hing, green chilly , & coconut .
• add water  little by little to bring the batter to the correct consistency.( the batter shd be of thenkuzhal batter consistency  & not like dosa batter.)
• in a non stick tawa or pan , add little oil( less than 1/4th tsp) and spread well.
• take the batter in hand & put at the centre of the pan . 
• apply little oil to ur fingers,( i case if it sticks) & Flatten the batter  with the fingers.
• Spread some oil(less than 1/4th tsp) on top of the batter  & close it with a lid. 
• cook for few min & remove.
• no need to cook the other side. 
• Tasty and filling akki roti is ready .
• repeat the same with the remaining batter .
• tastes best when eaten hot with coconut chutney.

CHOLE BHATURE

NEEDED:

FOR BHATURA:

1 cup  - maida
salt
water as req
a pinch soda
curd - 3 tsp
little oil  ( 1 tbsp)
mashed  potato -little (opt)
combine all the above said items in a bowl & make a soft & stiff dough .
close it with a wet cloth  and keep aside for an hour.
 then make puris.
 

FOR CHOLE:
kabuli  channa - 1 cup --  soak over night
potato - 2 - peel skin and cut to 4 pieces
chole masala - 1 1/2 tsp
hing
haldi
ajwain - 1/2 tsp
tamarind paste - 1 tsp
1/2 tbsp oil, jeera - for tempering

To grind:
2 tomato
1 tsp jeera
1tsp dhaniya
ginger
onion 1, garlic 3 flakes
red chilly

METHOD:

• add ajwain to channa & pressure cook channa & aloo . leave 4- 5 whistle.
• temper  jeera  & add the ground paste. add , tamarind paste,   salt,  hing, haldi , chole masala.
• cook till the oil seperates. then add the  aloo , channa  with water. add 1 tsp sugar .
• cook for few min & remove .
• garnish with corriander.

VEGETABLE DUMPLING

The below mentioned reciepe was 1st introduced to me by my cousin sister & i was completely mesmerised when i tasted it .its an healthy & filling snack as it is steamed & bereft of oil.to make it more healthier i would recommend to increasethe proportion of wheat flour over maida.   

 Ingredients for the dough to make around 30 medium sized dumplings 
 maida :1 1/2 cups
 wheat flour : 1 1/2 cups
 water as req to make a dough
 salt

 Combine all the ingredients in for the dough and mix well.

Consistency should be that of roti dough. 

Ingredients for the vegetable filling

cabbage: 2 cups(shredded or finely chopped)

carrot :1 cup - 

onion: 1/2 cup

capsicum - 1/2 cup

Pepper Powder: 3/4 tsp

soya sauce - 2tbsp

pepper powder- 3/4 tsp or( i used chilly sauce)

refined oil - 2tbsp

salt

Method;

1. Heat oil in a kadai/pan and add the vegetables & saute in medium flame.

(dont over cook the veg .let it be little crispy.) 

2. Add salt, soy sauce and pepper powder and mix well.
3.Put of the flame and keep aside.

 Ingredients for the red sauce

 Tomato: 1(medium sized)

 Garlic cloves: 3

 Dry red chillies: 2(broken into pieces

 salt 

1. Boil a vessel full of water and put the tomato in it for around 10 minutes.

 Remove, peel and keep aside.

2. Dry roast the red chillies till they are crisp.

3. Combine tomato, garlic, dry red chillies, salt and blend to a smooth sauce.

 Procedure to make the dumplings

1. Divide the dough into 30 equal portions or more depending upon the size of the dumplings.
2. Roll out each portion into a circle, the size of medium sized puri.
3. Place a tbsp of filling at the centre of the rolled dough.
4. Bring together the edges and pinch them with fingertips so that it is sealed properly.
5. Repeat the same with the remaining dough and filling.
6. Steam the dumplings in the pressure cooker.
8. Serve hot with red  sauces.

KULI APPAM

NEEDED:
FOR GRINDING:
1 cup - boiled rice
1 cup - pacharichee/ plain rice
1 tsp - methi seeds
1 1/2 - 2 2bsp - urad dal
salt

soak all the above said tog ,& keep aside for 2 hrs. then grind to a smooth paste .(dosa batter consistency)
(if ur grinding in the morning, u can prepare appam in the evening)

OTHER INGREDIENTS:
chopped onion.
channa dal (soaked)
curry leaves
finely chopped  ginger, green chilly

mix all the above said ,to the batter  bef preparing appam.

PALAK PURI

Ingredients:
1 cups wheat flour
oil for frying
salt
spinach (palak)- 1 handful
green chilly
ginger
ajwain -1/2 tsp

mtd:
Blanch the spinach leaves in boiling salted water.
Remove the spinach leaves and add ginger ,green chilly .grind to a fine paste.
Mix the palak paste in the atta, mix in salt, ajwain ,ghee or oil while kneading into semi-hard dough.
Keep the dough covered for about 10 minutes with a muslin cloth.
make small small puris AND deep fry in oil .

MASALA RICE NOODLES

NEEDED:
FOR RICE NOODLES
rice atta
salt
water
little oil -2 tsp

mtd:

• mix rice atta, salt ,water to a pouring consistency.
• take a thick bottomed pan . pour the batter and add 2tsp oil . keep in medium flame.
• stir constant till it thickens.
• now put this in a thengulal mold AND sqeeze in a greased plate. steam for 10 min . remove . allow it to cool .
• then using a knife cut to pieces. keep aside.
• for vegetable noodles:
• temper mustard , jeera in 1 tbsp oil . add onion,when light brown add finely chopped aloo, tomato, grated carrot , finely chopped cabbage. cook till soft. add salt, chilly powder, hing, haldi, garam masala and mix well. atlast add the rice noodles and mix well. remove.
• for green noodles:
• 1 handful corriander
• green chilly
• ginger
• little palak (opt)(put in hot water for few min before grinding)
• grind to a paste.
• temper jeera in 1 tbsp oil and add the paste.add salt &  then the rice noodles. add little grated coconut. mix well and remove.

MOONG DOKLA

needed:             serves -: 3
1 cup yellow moong
2 tbsp urad dal
1 tbsp cooking oil
1tsp sugar
6-7 green chilly - add to ur taste
ginger - 1/2 the lemon size ( remove skin)
salt 2 taste
turmeric powder /haldi - 1/2 tsp
ENO regular- 1 packet
tempering - 1tsp oil, curry leaf, mustard, til, jeera ,( alsi /flax seeds)

mtd:

•  soak moong and urad dal together for 1 hr.
• wash and drain the water.
• grind this to a paste adding salt , green chilly , ginger.
• add little water if required.
• in a bowl add the paste, haldi, , sugar, 1tbsp oil.
• mix well to an idly batter consistency.
• if using a pressure cooker add 1/2 cup water and allow it to boil.
• grease a vessel or a shallow plate.
• add eno to the batter and mix well .
• pour the batter immediately to the vessel and keep inside the cooker.
• The batter should be filled to only 1/2 as it will rise up.
• Close the cooker lid. Do not use the whistle.
• steam for 15-20 min on a medium flame.
• Remove the lid and proof it using toothpick or knife.
• If the knife comes out clean and does not have any batter sticking, then its done.
• Remove the dhokla pan from the cooker, put pieces.
• temper mustard, til,alsi, jeera,curry leaves. when it splutters remove and add little water.( this will b easy to spread , above the doklas)
• garnish with corriander , coconut and serve hot.

ALOO POHA

Ingredients:

2 potatoes - finely chopped
2 green chilly- chopped
2 cups Poha (Beaten Rice)

1 Onion - chopped ( optional)

1 tsp Urad dal

1tsp Mustard Seeds

2 tbsp Oil

1/2 tspTurmeric powder/ haldi

1/2 Lemon ( 1 tsp)

Few Corainder leaves
Curry leaves

coconut - grated -1 tbsp

Salt to taste
sugar - 1 tsp

method:

1.Soak the poha in water.

2. Wash and drain all the water.
3. Heat oil and put urad dal, mustard seeds, , curry leaves, haldi and fry until they crackle.
4. Add onions , saute for few minutes, then add potatoes, chillies.
5. Cook till they are done.

6. Add the poha, salt, sugar and stir.
7. Keep it on slow flame for 5- 7 minutes.
8. remove and then squeeze lemon juice.
9. serve hot garnished with corriander, & coconut.