GARLIC GRILL SANDWITCH WITH CHEESE

GARLIC GRILL SANDWITCH WITH CHEESE

IT IS A VERY QUICK & EASY RECIPE.IT IS VERY POPULAR IN USA.YUMMY AS WELL NUTRITIOUS.MUST TRY!!!
IN THIS RECIPE I PUT MY CHOICE OF ITALIAN SEASONING BUT THERE IS MANY MORE . IN THE BOTTOM SIDE I PROVIDE THE LIST OF POPULAR ITALIAN SEASONING INGRIDIENTS .
WE CAN USE ANY OF IT ACCORDING TO TASTE. .

INGRIDIENTS:

PARMESAN CHEESE

• SOFTENED BUTTER  - 50 GM
• GARLIC POWDER - 1 TSP
• BASIL POWDER -1/2 TSP
• BLACK PEPPER- 1/4 TSP
• BLACK SALT- 1/4 TSP
• PARMESAN CHEESE - 1/2 BOWL
• OAT BREAD -4 PIECE
  

METHOD:

• MIX THE GARLIC POWDER,BASIL POWDER,SALT,BLACK PEPPER IN THE SOFTENED BUTTER.
• NOW SPREAD THE BUTTER ON ONE PART OF EACH SLICES OF BREAD  & ROAST 2 BREADS ON BUTTER SIDE  ONLY ON MEDIUM TEMPRATURE OVER NONSTICK GRIDDLE .
• NOW TOP THE BREAD SLICE WITH  GRATED PARMESEAN CHEESE.
• ALLOW IT TO MELT ON THE BREAD.
• THEN TOP IT WITH REMAINING SLICE OF ROASTED BREAD .
• ALWAYS BUTTER SIDE  SHOULD KEEP OUTSIDE OF SANDWITCH & STUFF THE CHEESE IN BETWEEN.

TWIST:

• WE CAN USE THE PARMESAN CHEESE(ORANGE COLOR) SLICE ALSO.
• WE CAN STUFF THE VEGETABLES  LIKE CUCUMBER,SHREDDED CARROT,SHREDDED BEETROOT,SHREDDED CABBAGE,SLICED ONION & TOMATO IN IT.

NOTE:

WE CAN INCLUDE ANY OF ITALIAN SEASONING IN THE ACCORDING TO TASTE.
GENERALLY ITALIAN SEASONING HAS FOLLOWING INGRIDIENTS:

• DRIED OREGANO
• DRIED BASILS
• DRIED THYME
• DRIED ROSEMARY
•  RED CHILLY FLAKES 
• DRIED PARSLEY
• DRIED ONION POWDER
• DRIED GARLIC POWDER
•  BLACK PEPPER

IF YOU WANT TO USE ALL INGRIDIENTS THEN IN MARKET ITALIAN SEASONING POWDER IS ALSO AVAILABLE IN ONE PACK.NO NEED TO BUY EACH SEPERATELY.

VEG SANDWICH WITH TWIST

• IT IS A HEALTHY ,TASTY & QUICK SANDWITCH.
• IT IS GOOD FOR TRIP ALSO .
• MANY PEOPLE LIKE TO ADD THE CHEESE SPREAD ON IT BUT I PREFER FRESH CREAM .
• WE CAN MADE IT LIKE RUSSIAN SANDWICH BY ADDING THE HUNG CURD IN THE PLACE OF FRESH CREAM.

VEG SANDWITCH

INGRIDIENTS:

• BREAD-10 PIECE
• ONION- 1 MEDIUM SIZE
• TOMATO - 1 LARGE SIZE (DESEEDED)
• CAPSICUM - 1 SMALL SIZE(RED & GREEN)
• SHREDDED CABBAGE - 2 HANDFUL
• PANEER - 1 HANDFUL
• SHREDDED CARROT - 1 HANDFUL( OF OOTY )
• CREAM -100 GM

METHOD:

• CUT THE EDGES OF THE BREAD .SPREAD THE CREAM ON THE BREAD .NOW ADD THE ALL FINELY CHOPPED VEGETABLES ON IT.
• SPRINKLE THE SALT & BLACK PEPPER ON IT.
• NOW PUT THE ANOTHER PIECE OF THE BREAD WITH  CREAM ON IT.
• RELISH IT WITH MINT CHUTNEY.

OATS DOSA

• OATS IS VERY NUTRITIOUS AS IT IS FULL OF FIBERS.IT HELPS IN WEIGHT REDUCING.
• IT IS GOOD TO CONTROL DIABETES,LDL CHOLESTROL.
• IN INDIAN KITCHEN ,NOW A DAYS  OATS PORIDGE IS USING IN BREAKFAST.I WANT TO MAKE FROM IT SOME YUMMY DISH SO I DECIDED TO MAKE OAT DOSA IN RAVA DOSA STYLE.
• ACTUALLY I LIKE RAVA DOSA BUT DUE TO REFINED FLOUR/MAIDA I WANT TO AVOID IT.IN THIS RECIPIE I REPLACE THE MAIDA FROM OATS.
• IT IS FILLING BUT GUILT FREE DISH.

                                                   

INSTANT OAT DOSA

INGRIDIENTS:

• INSTANT OATS- 1 CUP
• RAVA- 1/4 CUP(AROUND 2 TBSP)
• RICE FLOUR- 1/4 CUP(AROUND 2 TBSP)
• BUTTER MILK -1/4 CUP
• CUMIN SEEDS- 1 TSP
• ONION- 1/4 CUP
• GREEN CHILLY - 1 TSP
• CHOPPED CASHEWS-1 HANDFUL
• SALT- 1 TSP
• BLACK PEPPER - 1 TSP
• CORIANDER LEAVES- 1 TBSP
• REFINED OIL - FOR COOKING

METHOD:

• TAKE A THICK BOTTOM PAN.ADD 2-3 DROP OF OIL & WIPE IT THEN DRY ROAST THE OATS (I USED QUAKER OATS FROM TRADERS JOE)TILL NICE NUTTY AROMA WILL COME & IT CHANGES IT COLOR ALSO( FOR 4 MINUTES).ALLOW IT TO COOL DOWN .THEN MAKE ITS FINE POWDER IN MIXY.
• ALLOW THEM TO COOL DOWN IN NORMAL TEMPRATURE.
• ADD THE NORMAL TEMPRATURE BUTTERMILK  &  REQUIRED WATER IN THE SUJI & OATS POWDER,SALT ,BLACK PEPPER.KEEP IT ASIDE FOR 30 MINUTES .
• BATTER SHOULD BE WATERY LIKE THICK BUTTER MILK.

    

BATTER OF INSTANT OAT DOSA

• TAKE ONE ONION & PEEL IT .CUT IT FLAT AT THE BASE SO THAT IT CAN STAND UPRIGHT.TAKE A FORK & PRICK IT.SOAK THE ONION IN THE OIL.THIS WILL BE USED AS YOUR BRUSH TO SMEAR THE PAN WITH OIL.
• TAKE A GRIDDLE.KEEP IT IN HIGH FLAME FIRST FOR A WHILE.NOW WIPE/SMEAR IT WITH OIL WITH THE ONION BRUSH SO THAT IT IS COATED WITH THE THIN FILM OF OIL.

• SPRINKLE THE ONION ,GREEN CHILLY,CASHEWS ON  GRIDDLE.
• ADD THE CHOPPED CORIANDER LEAVES IN THE BATTER.
• NOW POUR THE BATTER  ON THIS GRIDDLE WITH LADDLE FROM SOME HEIGHT.
• A LOT OF HOLES WILL COME IN THE DOSA.
• ALLOW IT TO COOK TILL IT BECOME GOLDEN BROWN FROM BOTTOM SIDE.
• DRIZZLE THE REFINED OIL OVER THE DOSA.
• RELISH IT WITH SAMBAR OR COCONUT DALIA SPLIT CHUTNEY.

TIPS:

• U CAN ADD SHREDDED CARROT,COCONUT,CORIANDER LEAVES IN THE BATTER.
• STIR THE LADDLE IN BATTER BEFORE MAKING EVERY DOSA.AS FLOUR HAS TENDENCY TO SIT IN THE BOTTOM.
• BE GENEROUS ABOUT REFINED OIL OTHERWISE IT WILL NOT COME OUT CRISPY.
• BEFORE POUR THE BATTER ON GRIDDLE,IT SHOULD BE ON HIGH FLAME FOR A WHILE .THEN REDUCE THE FLAME ON MEDIUM & POUR.THE BATTER.IN THIS WAY,IT WILL COME OUT CRISPY.

VARIATIONS:

• YOU CAN ADD THE WHOLE WHEAT FLOUR IN THE PLACE OF RICE FLOUR.

OATS UTTAPAM-INSTANT VERSION

• IT IS HEALTHY NUTRITIOUS BREAK FAST .OATS IS GOOD FOR WEIGHT LOSE AS IT IS ENRICHED OF HIGH FIBER .IT HELPS REDUCING UNHEALTHY LDL CHOLESTROL.
• IT IS HELPFUL IN REDUCING BLOOD PRESSURE & SUGAR ALSO SO IT IS GOOD IN HIGH BLOOD PRESSURE & DIABETES ALSO.
• I GET BORED EAT OATS PORRIDGE IN BREAKFAST AS IT IS TASTELESS .
• I THOUGHT TO MAKE  HEALTHY AS WELL AS YUMMY OPTION WITH OATS.SO I DECIDED TO MAKE INSTANT OATS UTTAPAM WHICH NEED NOT ANY PREVIOUS PREPARATION.

OATS UTTAPAM

INGRIDIENTS:

• INSTANT OAT -1/2 CUP(QUAKERS )
• UPMA RAVA -1/2 CUP
• CURD -1 CUP
• SALT-1 TSP
• REFINED OIL -FOR COOKING

TOPPING:

• ONION-1 PIECE
• TOMATO-1 PIECE
• CARROT -1 PIECE
• CORIANDER LEAVES- 1 HANDFUL 

QUAKERS INSTANT

PREPARATIONS:

• TAKE A THICK BOTTOM PAN .ADD 2-3 DROPS OF OIL IN IT & WIPE IT WITH TISSUE PAPER.KEEP IT MEDIUM FLAME.
• DRY ROAST IT TILL  NUTTY AROMA STARTS COMING & IT CHANGES COLOR.ALLOW IT TO COOL DOWN.
• CHOPPED THE ONION,CORIANDER,TOMATO.PEELED & SHRED THE ORANGE CARROT.

METHOD:

• IN A DEEP BOWL MIX TOGETHER OAT POWDER,SUJI,BLENDED CURD,SALT.
• KEEP IT ASIDE FOR 1/2 AN HOUR.

OATS  RAVA BATTER WITH CURD

• AFTER  1/2 AN HOUR ADD THE VEGETABLES & MIX TOGETHER.ADD  AROUND 1/2 CUP WATER IN BATTER .
• ITS CONSISTENCY SHOULD BE THICK LIKE NORMAL UTTAPAM BATTER OR BESAN CHILLA BATTER.
• NOW TAKE A NON STICK GRIDDLE ALLOW IT HOT FOR A WHILE .NOW POUR 1 DROP OF OIL IN IT & WIPE IT WITH TISSUE PAPER.
• NOW KEEP IT IN MEDIUM TAKE THE BATTER IN THE LADDLE & POUR IT IN THE GRIDDLE.
• SPREAD IT A LITTLE.ITS THICKNESS SHOULD BE LIKE REGULAR UTTAPAM.
• DRIZZLE THE REFINED OIL OVER THE UTTAPAM,COVER IT WITH LID TO COOK PROPERLY.
• SPREAD THE TOPPING ON THE UTTAPAM EVENLY.
• ONCE IT WILL START LIFTING THE CORNERS ,FLIP IT ON OTHER SIDE & DRIZZLE THE 1/4 TSP OIL .
• ONCE IT IS COOKED ,REMOVED IT FROM TAWA & SERVE IT HOT.
• REPEAT THE SAME PROCESS FOR REST OF THE BATTER.
• RELISH IT WITH DALIA SPLIT CHUTNEY WITH COCONUT.

TIPS:

• IF U FIND IT FLIMSY(VERY SOFT)  OR DIFFICULT TO HANDLE,YOU CAN ADD THE POWDERED WHOLE WHEAT BREAD/RICE FLOUR IN THE BATTER.
• THERE IS A DIFFERENCE BETWEEN IDLI RAVA & UPMA RAVA .IDLI RAVA IS USED ONLY IN PREPARING IDLI BUT THE UPMA RAVA IS USED TO PREPARE UPMA & OATS UTTAPAM.(I USE SWAD COMPANY) 

NEER DOSA-MANGALORE SPECIAL

                                                           

NEER DOSA

• NEER DOSA IS A DELICACY OF MANGALORE(KERNATKA)UDUPI DISTRICT . 
• NEER IN KANNADA MEANS WATER SO IT IS THIN WATERY CREPE.IT IS SOFT,SPONGY DOSA.
• NO NEED ANY FERMENTATION SO IT IS INSTANT ONE.

• IT IS VERY  EASY & QUICK RECIPIE AMONG ALL DOSAS.
•  U CAN HAVE IT IN THE PLACE OF CHAPATI ALSO WITH  ANY VEGETABLE.
• IT IS NOT NECESSARY TO ADD SHREDDED COCONUT BUT IT ENHANCES THE TASTE BY MAKING IT MILDLY SWEET.
• ONLY FEW DROPS OF REFINED OILIS USED FOR WIPING THE PAN WITH TISSUE PAPER OTHERWISE NO NEED TO USE REFINED OIL WHILE COOKING.

INGRIDIENTS:

• IDLI RICE/SONA MASOORI(MEDIUM GRAIN RICE)/RAW RICE-1 CUP
• SHREDDED COCONUT -1 TBSP
• WATER - 3 CUP
• FENUGREEK SEEDS-1/2TSP
• SALT- AS PER TASTE
• REFINED OIL- FOR COOKING

METHOD:

• SOAK IT FOR 6 HOURS.ADD  PEELED SHREDDED COCONUT,RICE,FENUGREEK SEEDS,SALT IN A  MIXY.GRIND IT IN VERY FINE PASTE LIKE TOOTH PASTE.
• USE THE FOOD PROCESSOR FOR IT.
• OVER ALL WE WILL USE 3 CUP WATER IN WHOLE WAY OF MAKING BATTER (FROM SOAKING TO GRINDING & MAKING BATTER).SO WASH THE RICE PROPERLY FROM RUNNING WATER.&  THEN SOAK IT IN 3 CUP FRESH WATER.
• WE WILL GRIND IT WITH THE SAME WATER,WE WILL NOT DISCARDED THAT WATER.
• WHILE GRINDING ADD LITTLE WATER AT A TIME SO THAT NO GRANULE WILL REMAIN & ADD THE REMAINING WATER WHILE MAKING THE BATTER.
• ITS BATTER IS SO WATERY THAT WHEN U POUR UR BATTER WITH THE HELP OF SPATULA,ITS BACK SHOULD NOT HAVE ANY LEFTOVER.
• TAKE THE THICK BOTTOM PAN OR GRIDDLE,ALLOW HEAT IT UP ON HIGH FLAME FOR A WHILE , NOW ADD ONE DROP OF THE OIL ,WIPE IT WITH TISSUE PAPER.
• NOW KEEP IT IN MEDIUM FLAME .ITS TIME TO POUR THE BATTER ON IT USING LADDLE AT 2 INCH HEIGHT.
• ALWAYS STIR THE BATTER BEFORE POURING .
• AS WE POUR ,SWIFTLY SWIRL IT IN PAN IN ALL DIRECTIONS.PLENTY OF SMALL HOLES WILL APPEAR IN DOSA.
• COVER IT WITH A LID .SOON IT WILL  START TO LOOSING ITS EDGES & WILL  CHANGE TEXTURE ,COLOR ALSO.
• REMOVE IT FROM THE PAN.
• NO NEED TO COOKED IT ON FLIP SIDE.
• BEST TO EAT  PIPING HOT BUT U CAN HAVE IT PRECOOKED ALSO .IT WILL REMAIN SOFT ONLY IN THE PLACE OF CHAPATI.

TIPS:

• CAST IRON FLAT GRIDDLE IS BETTER THAN NONSTICK.

• RELISH IT WITH HONEY,COCONUT CHUTNEY,MANGO PICKLE.
• U CAN HAVE IT WITH CHANA DAL POLI ALSO.
• MIX OF GRATED COCONUT,CRUSHED JAGGERY,CARDAMOM POWDER CAN BE USED AS A SIDE DISH.
• U CAN STORE THAT BATTER FOR NEXT DAY IN FREEZE. JUST TAKE IT OUT FROM FREEZE 2 HOURS BEFORE USE SO THAT IT WILL COME OUT IN NORMAL TEMPRATURE & STIR IT WITH SPATULA SO THAT RICE WILL NOT STICK ON BOTTOM ONLY. 
• AFTER EVERY DOSA WIPE THE GRIDDLE WITH OIL DRENCHED TISSUE PAPER.OTHERWISE U FIND PROBLEM WHILE REMOVING FROM SKILLET.
• IF YOU  FIND IT IS BECOME CRISPY THEN BE GENEROUS ABOUT THE RATIO OF FRESH COCONUT.1:2(SHREDDED COCONUT:RICE BATTER) CAN BE USE IF U WANT IT SUPER SOFT. 

VARIATIONS:

• U CAN SPRINKLE THE ONION,CHOPPED CORRIENDER LEAVES/DILL LEAVES,GREEN CHILLY ON IT WHILE COOKING.
• U CAN MAKE IT IN DIFFERNT COLOR LIKE ORANGE BY ADDING CARROT IN BATTER & GREEN BY ADDING SPINACH & CORRIENDER LEAVES IN IT.

RELISH THE NEER DOSA WITH COCONUT MILK+JAGGERY+CUT BANANA. OR CAN RELISH IT WITH CHUTNEY.

MASALA POORI-MAHARASHTRA SPECIAL

                                                         

Masala poori

• IT IS MORE TASTY THAN NORMAL POORI .WE CAN HAVE IT WITH  MANGO PICKLE,BOONDI RAITA/VEG RAITA ALSO.
• IT IS A CRISPY,SPICY BREAD.IT IS GOOD FOR TRIP ,PICNIC,OVERNIGHT JOURNEY PURPOSE.
• IT IS VERY POPULAR IN MAHARASHTRA-  TIKHAT MITHACHI  POORI.
• BASICALLY TIKHAT MEANS -SPICY & MITH MEANS SALTY SO IT MEANS HOT & SAVORY POORI.

INGRIDIENTS:

• WHEAT FLOUR -1 CUP
• GRAM FLOUR  -1/3 CUP
• CORRIENDER LEAVES- 1 HANDFUL
• GRINDED GARLIC CHILLY PASTE -1 TSP
• SALT-1/2 TSP
• AZWAIN-1/4 TSP
• RED CHILLY POWDER-1/4 TSP
• DRY FENUGREEK LEAVES-1 TSP
• SEASAME SEEDS - 1TSP
• WARM REFINED OIL -3TSP
• REFINED OIL -FOR FRY

METHOD:

• TAKE A DEEP BOWL .ADD WHEAT FLOUR,GRAM FLOUR IN IT. NOW ADD ASSORTED SPICES LIKE CARROM SEEDS,RED CHILLY POWDER GARLIC CHILLY PASTE,SALT,CORRIENDER LEAVES ,FENUGREEK LEAVES ,REFINED OIL IN IT.
• KNEAD THE DOUGH WITH THE HELP OF WATER.
• DOUGH SHOULD BE FIRM SOFT .IT SHOULD BE MORE FIRM THAN CHAPATI  DOUGH BUT LESS FIRM WITH MATHRI .
• NOW APPLY OIL OUTSIDE OF THE DOUGH.
• LEAVE IT ASIDE FOR MIN 1/2 AN HOUR.
• DIVIDE THE DOUGH INTO  SMALL BALLS.
• ROLL IT  OUT IN MEDIUM THICK DISK WITH THE HELP OF ROLLER PIN.
• NOW  DEEP FRY IT IN REFINED OIL IN MEDIUM HIGH FLAME ON BOTH SIDES.
• RELISH IT WITH MASALA AALOO.

TIPS:

• U CAN ADD THE GRINDED GINGER PASTE IN IT.
• IF U WANT TO MAKE IT MORE CRYSP ,KNEAD THE DOUGH WITH PANEER WATER.
• U CAN DECREASE THE AMOUNT OF GRAMFLOUR ACCORDING TO THE TASTE. 

GUR KI MITHI MATHRI-WHEAT FLOUR VALI

• SERVING:10 MATHRI OF NORMAL SIZE                              RECEPIE TYPE:VEGAN
• COOKING TIME-30 MIN 

• DURING HOLY IT IS OFFER TO GODDESS SHEETLA MATA IN PUNJAB OF NORTH INDIA.IT IS A LONGLASTING SWEET ,GOOD WHILE TRAVELING ALSO.
• GENERALLY I AVOID REFINED FLOUR IN MY RECEPIES,SO ON THAT NOTE ,IN THIS I CAN REPLACE IT WITH WHEAT FLOUR.SO RELATIVELY WE CAN OPT BETTER OPTION .

INGRIDIENTS:

• WHEAT FLOUR-1.5 CUP
• MASH BANANA-1/2 PIECE
• GHEE-1/4(LITTLE MORE THAN 1/4 CUP OF NORMAL TEMPRATURE)
• CARDAMOM POWDER-1/2TSP
• FENNEL SEEDS-2 TSP
• JAGGERY-1/2CUP
• SHREDDED COCONUT -1TBSP

METHOD:

• SOAK THE CRUSHED JAGGERY WITH MIN AMOUNT OF WARM WATER FOR 4-5 HOURS.
• NOW SIEVE IT SO WE CAN GET RID OF  LUMPS.
• NOW TAKE WHEAT FLOUR,ADD MELTED GHEE IN IT .MIX IT PROPERLY FIRST.THAT IS MOST IMPORTANT.
• THEN ADD MASH BANANA,SOAKED JAGGERY,CARDAMOM POWDER,FENNEL SEEDS,COCONUT IN IT & KNEAD IT LIKE POORI DOUGH.
• KEEP IT IN CONTAINER SO THAT CRUST WILL NOT COME OUT OF THE OUTER  SURFACE.
• NOW ADD THE REFINED OIL 1/4TH LEVEL IN DEEP FRYING PAN.
• LET IT HOT FOR A WHILE,THEN KEEP IT IN MEDIUM FLAME(5-7 IF IT IS ELECTRIC ).
• NO REST TIME OF DOUGH IS REQUIRED,.JAGGERY DOUGH HAS TENDENCY TO HARD AS TIME GOBY,SO MAKE THE MATHRI AS WE KNEAD THE DOUGH.
• MEANWHILE TAKE A DUMBLE LIKE PARANTHA FOR PARANTHA,ROLL IT OVER  WITH ROLLER PIN WITH HELP OF LITTLE REFINED OIL OF MATHRI SIZE. 
• IT SHOULD BE THICK ALSO LIKE MATHRI.
• MAKE SMALL SMALL HOLE WITH KNIFE IN BOTH SIDE,FRY IT ON MEDIUM FLAME ON BOTH SIDES TILL IT BECAME DARK BROWN.
• DARK BROWN IS MOST IMPORTANT THING HERE,THEN IT WILL BE CRYSPY & FULL COOKED.FRYING ON HIGH FLAME CAN BE CAUSE UNCOOKED IN MIDDLE & NOT CRYSPY ENOUGH.
• KEEP IT ASIDE IN AIR TILL IT IS HOT.STORE IT IN CONTAINER.

TIPS:

• GENERALLY PEOPLE GET CONFUSE WITH MITTHI MATHRI & MITTHI POORI,SO FRIENDS MATHRI SHOULD BE CRYSP SO WE NEED TO DO HOLE IN IT,BUT PURI SHOULD BE SOFT & PUFF UP.
• WE CAN MAKE GUR PARANTHA ALSO ON TAWA IN LOW TO MEDIUM FLAME,BUT ITS TIME CONSUMING AS IT TAKES TIME   DUE TO SWEETNESS OF JAGGERY.
• IF U FEEL IT IS LESS SWEET SO U CAN ADD THE POWDERED SUGAR IN IT.
• DEEP FRY IT TILL IT BECOME DARK BROWN.MORE DARKER IS MORE CRISPIER.
• PINCH OF SALT WILL ENHANCE THE TASTE.
• RELISH IT WITH MANGO PICKLE OR CURD.

TURNIP PARANTHA

TURNIP PARANTHA

• TURNIP IS VERY NUTRITIOUS.IT IS FULL OF  VIT C,DIETARY FIBER & ZERO CHOLESTROLE.
• IT IS USED GENERALLY IN CURRY,SALAD,PICKLE.
• FOR A CHANGE-SAKE I TRIED THIS AMAZING & UNIQUE RECEPIE.

TURNIP

INGRIDIENTS:

•  TURNIP-1/2 CUP
• WHEAT FLOUR-1 CUP
• LEMON JUICE-10 DROPS
• SALT-1 TSP
• BLACK PEPPER-1 TSP
• RED CHILLY POWDER-1/4 TSP
• GREEN CHILLY-1 SMALL
• CARROM SEEDS-1/2 TSP
• REFINED OIL-FOR SHALLOW FRYING

METHOD:

• ADD 1/2 CUP WATER TO WHEAT FLOUR FOR KNEADING MEDIUM SOFT DOUGH.
• COVER IT & ALLOW IT TO REST FOR ATLEAST 20 MINUTES. 
• IN OTHER BOWL PEEL & GRATE THE TURNIP.
• SQUEEZE OUT THE EXTRA WATER ,ADD THE REMAINING INGRIDIENTS.
• DIVIDE THE DOUGH ,STUFFING IN FOUR EQUAL PARTS.
• ROLLOUT A PORTION OF DOUGH IN 4" DIAMETER.
• NOW ADD STUFFING AT THE CENTER & BRING THE EDGES TOGETHER AT THE CENTER TO SEAL TIGHTLY.
• NOW ROLL OUT AGAIN WITH THE HELP OF ROLLER-PIN IN 6" DIAMETER ,USING LITTLE WHEAT FLOUR .
• NOW TAKE A GRIDDLE .KEEP IT IN MEDIUM HIGH FLAME FOR A WHILE .COOKED THE PARANTHA,USING LITTLE OIL ON BOTH SIDES TILL GOLDEN BROWN SPOTS APPEAR.
• SERVE IT HOT WITH CURD/PICKLE/CHUTNEY/BUTTER OR GHEE.

NOTE:

• U CAN CHOPPED THE TURNIP IN SMALL SIZES LIKE ONION.

RAW PAPAYA PARANTHA

raw papaya

PAPAYA PARANTHA

• RAW PAPAYA IS VERY NUTRITIOUS.IT IS FULL OF PROVITAMIN A, VIT C,DIETARY FIBER.
• IT IS USED GENERALLY IN CURRY,SALAD,STEWS.
• FOR A CHANGE-SAKE I TRIED THIS AMAZING & UNIQUE RECEPIE.

INGRIDIENTS:

•  RAW PAPAYA-1/2 CUP
• WHEAT FLOUR-1 CUP
• LEMON JUICE-10 DROPS
• SALT-1 TSP
• BLACK PEPPER-1 TSP
• RED CHILLY POWDER-1/4 TSP
• GREEN CHILLY-1 SMALL
• CARROM SEEDS-1/2 TSP
• REFINED OIL-FOR SHALLOW FRYING

METHOD:

• ADD 1/2 CUP WATER TO WHEAT FLOUR FOR KNEADING MEDIUM SOFT DOUGH.
• COVER IT & ALLOW IT TO REST FOR ATLEAST 20 MINUTES. 
• IN OTHER BOWL PEEL & GRATE THE PAPAYA.
• SQUEEZE OUT THE EXTRA WATER ,ADD THE REMAINING INGRIDIENTS.
• DIVIDE THE DOUGH ,STUFFING IN FOUR EQUAL PARTS.
• ROLLOUT A PORTION OF DOUGH IN 4" DIAMETER.
• NOW ADD STUFFING AT THE CENTER & BRING THE EDGES TOGETHER AT THE CENTER TO SEAL TIGHTLY.
• NOW ROLL OUT AGAIN WITH THE HELP OF ROLLER-PIN IN 6" DIAMETER ,USING LITTLE WHEAT FLOUR .
• NOW TAKE A GRIDDLE .KEEP IT IN MEDIUM HIGH FLAME FOR A WHILE .COOKED THE PARANTHA ON BOTH SIDES,USING LITTLE OIL TILL GOLDEN BROWN SPOTS APPEAR.
• SERVE IT HOT WITH CURD/PICKLE/CHUTNEY/BUTTER OR GHEE.

WHEAT BHATURA-AALOO WALA

BHATURA  PIC

• IT IS QUICK RECEPIE ,NO NEED OF FERMENATION TIME RELATIVELY.
• IT IS UTTERLY MADE OUT OF WHEAT FLOUR SO IT IS HEALTHY ENOUGH.
•  NO USE OF BAKING POWDER MAKE IT RELATIVELY BETTER.
• BOILED POTATO MAKE IT CRYSPY FROM OUTSIDE ,SOFT INNER SIDE.  

INGRIDIENTS:

• WHEAT FLOUR-1 CUP
• CURD-1/4 CUP
• MILK-1/8 CUP
• BOILED POTATO-1 SMALL SIZE
• SALT-1/4 TSP
• SUGAR-1/8 TSP
• CORRIENDER LEAVES-1 HANDFUL
• GRINDED CARROM SEEDS-1/8 TSP
• RED CHILLY POWDER-1/4 TSP
• REFINED OIL-1/2 TSP (FOR DOUGH)
• REFINED OIL-FOR FRYING

METHOD:

• MIX THE SALT & SUGAR IN THE CURD.
• NOW TAKE A DEEP BOWL.ADD WHEAT FLOUR IN IT.
• ADD BOILED,GRATED POTATO,CURD,CARROM SEEDS,CHOPPED CORRIENDER LEAVES,RED CHILLY POWDER IN IT.
• MIX THEM PROPERLY.KNEAD THE DOUGH WITH THE HELP OF WARM MILK.
• DOUGH SHOULD BE MEDIUM HARD.
• LEAVE IT FOR 20 MINUTES FOR REST.
• NOW TAKE A DUMBEL OF DOUGH.ROLL IT 2 TO 2.5CM DIAMETER WITH THE HELP OF ROLL PIN.
• DEEP FRY IT IN MEDIUM HIGH FLAME.
• RELISH IT WITH CHOLE OR POTATO GRAVY . 

TIPS:

• IF U DONT WANT TO USE THE DOUGH WITH IN HOUR ,KEEP THE DOUGH IN FREEZE .OTHERWISE DUE TO POTATO IT WILL LEAVE THE  WATER.
• AVOID ADDING HOT POTATO IN IT.

MASALA RICE ROTI/AKKI ROTI

         

 recepietype-vegan,                  preparation time-10minutes

cooking time-10-15min            serving-2persons 

This roti is famous in manglore(basically in south india).It is very cryspy & tasty one.

AKKI ROTI 

INGRIDIENTS:

• RICE FLOUR-1CUP
• CHOPPED ONION-1/4CUP
• GRATED COCONUT-1/4CUP
• GRATED ORANGE CARROT-1/4CUP
• GINGER-1INCH LONG
• DILL/SOYA LEAVES-1TBSP
• GREEN CHILLY-1MEDIUM SIZE
• CORRIENDER LEAVES-1/2TBSP
• SALT-3/4TSP
• CURD-1/2CUP OR 1 TBSP(OPTIONAL)
• GHEE/REFINED OIL-FOR BASKING

• NOTE:U CAN TAKE DIRECT RICE FLOUR JUST-IN-CASE.

HOW TO MAKE RICE FLOUR:

• WASH THE RICE FROM THE WATER .REMOVE IT IMMEDIATELY FROM WATER.
• WIPE IT FROM TOWEL & SOAKED IT ON TOWEL
• WITH IN 1 HOUR IT WILL GET DRY.(AVOID DRY IT IN SUN LIGHT)THEN GRIND IT IN MIXY .
• MAKE THE FINE POWDER OF IT.

PROCEDURE:

• TAKE A DEEP BOWL .ADD RICE FLOUR,SALT,DILL LEAVES,CURD,CHOPPED ONION,CORRIENDER LEAVES,GREEN CHILLY,GINGER,CARROT,COCONUT IN IT.
• MAKE THE THICK BATTER WITH WATER.
• THEN TAKE A COTTON CLOTH/HANKY ,WET IT WITH THE HELP OF WATER.PAT THE BATTER  WITH THE HELP OF WET PALMS TO INCREASE THE SIZE.
• TAKE A IRON GRIDDLE.KEEP IT IN HIGH FLAME ON BURNER.
• NOW TWIST THE COTTON CLOTH ON THE GRIDDLE ,WHEN BATTER IS SPREAD PROPERLY ON THE TAWA THEN REMOVE THE CLOTH FROM THE TAWA.
• BASK IT FROM BOTH SIDES ON MEDIUM FLAME.ADD GHEE ON BOTH SIDE.
• RELISH IT WITH CURD OR CHUTNEY OR MANGO PICKLE OR GHEE+GUN POWDER.

TIPS:

• IT WILL MAKE LIKE MAKKI ROTI .
• THE QUANTITY OF DILL LEAVES SHOULD BE VERY LESS AS IT HAS SOME SIGNIFICANCE TASTE.
• WE CAN USE THE 1-2HANDFUL BOILED RICE IN THE BATTER.
• MAKE SURE ,ADD LOT OF BATTER IN RICE FLOUR SO THAT IT BECOME THICK BATTER ,NOT DOUGH.
• ALWAYS USE WET CLOTHS SO THAT CLOTH WILL ESCAPE FROM BURNING WHEN WE TWIST IT ON TAWA.AVOID USING PLASTIC.

BHATURA

            IT IS VERY FAMOUS NORTH INDIAN BREAD.VERY YUMMY.PREFERABBLE IN SPECIAL OCCASIONS,FESTIVALS. BEST COMBINATION WITH CHANNA,RAW ONION.                             

BHATURA

INGRIDIENTS:

• REFINED FLOUR-1CUP
• SUJI-1/4CUP
• SALT-1/2 TSP
• SOUR CURD-AS REQUIRED FOR KNEADING
• REFINED OIL -1TSP
• ACTIVE YEAST-1/2TSP
• WARM WATER-1TBSP
• SUGAR POWDER-1/2TSP

METHOD:

• TAKE WATER IN MICROWAVE PAN,WARM IT .NOW ADD SUGAR & YEAST AT THE SAME TIME.
• PUT LID ON IT TILL FOAM WILL COMEOUT FROM IT.(IT TAKES 20-35 MINUTES).
• AFTER YEAST GET FERMENTED,TAKE REFINED FLOUR IN A DEEP BOWL. NOW TAKE A SIEVE.ADD REFINED FLOUR,SALT IN IT & SIEVE IT NICELY.
• BY THIS,SALT WILL ADD IN REFINED FLOUR,AS WELL AS IT GET SIEVED.
• NOW ADD REFINED OIL,MIX IT WITH ALL FLOUR NICELY.
• NOW TAKE SOUR,BLENDED NORMAL TEMPERATURE HOMEMADE CURD,ADD IT IN MIXTURE AS REQUIRED FOR KNEADING.
• ADD FERMENTED(FOAMY) YEAST MIXTURE ALSO.
• KNEAD THE DOUGH TIGHTLY,MORE LIKE POORI DOUGH.
• NOW APPLY OIL ON IT.
• COVER IT WITH WET TISSUE PAPER & PUT IT IN CLOSE LID BOX.
• PUT THIS BOX IN MICROWAVE/OVEN FOR 3-4 HOURS IN SUMMER TIME.
• NOW IT IS READY FOR MAKING.
• MAKE SMALL ROUND DUMBLE.
• ROLL IT FROM BOTH SIDES WITH THE ROLLER PIN.
• DUST IT WITH THE REFINED FLOUR.
• TAKE A FRYING PAN,ADD REFINED OIL IN IT.
• LET IT HOT FOR 3-4 MINUTES ON MEDIUM HIGH FLAME.
• NOW PUT THE BHATURA IN IT.
• FRY IT ON BOTH SIDES .
• U WILL GET THE NICE BHATURA.
• IT IS READY TO EAT.

• TIPS:

• DONT ADD HOT WATER IN YEAST.IT WILL MAKE HARM OF YEAST.
• IF YEAST DONT GET BUBBLED,FOAMY THEN DONT USE IT.THROW IT & MAKE ANOTHER  ONE.
• ALWAYS ADD SUGAR IN YEAST ,AS SUGAR IS THE FOOD OF YEAST.
• ALWAYS KNEAD STIFF DOUGH AS AFTER FERMENTED IT BECOMES SOFT.
• AVOID USING MARKET CURD,AS IT HAS PRESERVATIVES ,IT PREVENT TO HAVE FERMENTATION & IT IS LESS SOUR ALSO.
• AVOID KEEP OPENING THE CONTAINER  DURING FERMENTATION PERIOD.IT WILL SLOWER THE PROCESS & IT WILL NOT DONE PROPERLY.
• ONCE DOUGH GET FERMENTED,DONT KNEAD IT AGAIN.OTHERWISE ALL THE PUFFINESS WILL  BE LOST.
• DONT KNEAD THE DOUGH ON THE BACK SIDE OF THE PALM,IT WILL DECREASE  THE FERMENTATION.
• RELISH IT WITH CHOLE WITH TAMARIND & CHOPPED RAW ONION IN IT.
• SEE THE CHOLE RECEPIE IN THE HEADING OF PUNJABI CHOLE IN CURRY VEG /GUEST SPECIAL SECTION.

GUJRATI METHI THEPLA

GUJRATI METHI THEPLA

Thepla is gujrati famous Flavorful bread .It is morelike northindian parantha with sweet-sour taste.It is good for taking along in journey.Best recepie in longlasting category.Easy to make,tasty to eat.Enjoy it with curd/pickle/methi chutney.

INGRIDIENTS:

GRAM FLOUR-1/2CUP
WHEAT FLOUR-1CUP
CURD-1/2CUP
ONION-1/4BOWL
CARROM SEEDS-2TSP
SUGAR-3TSP
FENGU GREEK /DRY METHI-1TBSP
LEMON JUICE-1TSP
TERMERIC POWDER-1TSP
GINGER-GARLIC PASTE-1TSP
GREEN CHILLY PASTE-1/2 TSP
GARLIC PASTE -1/2 TSP
SALT-1TSP
BLACK PEPPER/RED CHILLY POWDER-1/4 TSP
CORRIANDER POWDER-1 TSP
CUMIN SEEDS POWDER -1 TSP
AESOFTIDA-1PINCH
WARM WATER-1/2 TO 3/4CUP
REFINED OIL -1 TBSP

METHOD:

TAKE A DEEP BOWL.ADD WHEAT FLOUR & GRAM FLOUR IN IT.

ADD ALL INGRIDIENTS IN IT.

NOW KNEAD THE DOUGH BY ADDING LITTLE BY LITTLE WARM WATER IN IT.

U CAN ADD 1TBSP REFINED OIL IN IT.
KEEP THE DOUGH ASIDE.LET IT REST FOR 15-20 MINUTES.DIVIDE THE DOUGH IN 8-10 EQUAL PARTS.
ROLL THEM IN SMOOTH BALL & MAKE THEM FLAT BY PRESSING WITH PALM.
USE ROLLING PIN FOR EACH DUMBLE INTO 5 TO 6" DIAMETER CIRCLE.
IF DUMBLE IS STICKING,DUST IT WITH DRY FLOUR FROM BOTH SIDES.

COOKING THE THEPLA:

HEAT THE IRON GRIDDLE/SKILLET ON HIGH FLAME.WITH IN 1-2 MINUTE IT WILL GET READY.
PLACE THE THEPLA OVER THE SKILLET.
AS THEPLA IS COOKING ,IT WILL DARKER IN COLOR.WE CAN SEE SOME GOLDEN BROWN SPOTS ON COOKED SIDE.
APPLY THE 1/2TSP OIL IN IT WITH THE HELP OF SPATULA.
NOW FLIP THE SIDE.DO THE SAME.
COOKED UNTIL IT CHANGE THE COLOR.
NOW IT IS READY TO EAT.                                                                                                                                               

TIPS:                                                                                                          

• MORE U MAKE IT THIN,MORE IT WILL BECOME CRISPY & TASTY.
• FIRSTLY BASK THEPLA FROM BOTH SIDES,THEN APPLY OIL ON BOTH SIDES .AVOID FLIP IT AGAIN AND AGAIN.ONLY ONCE ON EACH SIDE.
• U CAN ADD MILLET (BAJRA) IN THE PLACE OF GRAM FLOUR.
• IN THE PLACE OF FENUGREEK LEAVES ,U CAN ADD THE GRATED DOODHI(GHIYA).
• U CAN SHALLOW FRY THE CHOPPED FENUGREEK LEAVES SO THAT GET GOOD FRANGRANCE AS WELL AS EASY TO MAKE ALSO.

TWIST:

IF U ADD 1/2 MASHED BANANA IN THE PLACE OF SUGAR,THEN IT'S TASTE BECOME MORE YUMMY & IT BECOME SOFT ALSO.

SOFT INDIAN CHAPPATI ON ELECTRIC GAS (INDIAN BREAD)

INGRIDIENTS

• WHEATFLOUR-2 CUP
• WATER-3/4 CUP
• MILK-1/4 CUP
• OIL-1 SMALL TBSP
• SALT-1/2 TSP

METHOD:
  

• TAKE THE WHOLE WHEAT FLOUR IN BIG SIZE VESSEL (PRANT)
• ADD SALT,OIL IN IT.
• MIX IT VERY WELL
• NOW ADD MIX THE LUKE WARM MILK.
• NOW PUT THE WATER SLOWLY.
• AND KNEAD THE DOUGH.
• PUT IT ASIDE FOR HALF AN HOUR.
• THEN  MAKE THE DUMBLES OF THE DOUGH
• NOW PREHEAT THE OVEN FOR 5 MINUTES(BROILL)
• PUT THE OVEN TRAY IN MEDIUM RANK
• LET IT HOT.
• IM THE MEAN WHILE ROLL OVER THE DUMBLES IN ROUND SHAPE .
• KEEP THE TAWA ON THE GAS.
• LET IT MEDIUM HIGH HOT.
• THEN PUT THE CHAPATI ON THE TAWA AND AFTER 30 SECOND CHANGE THE SIDE OF CHAPATI .
• NOW ITS TURN TO PUT THE CHAPATI IN PREHEAT OVEN.
• AFTER 15 SECOND,TURN THE SIDE OF CHAPATI.
• AFTER ANOTHER 15 SECOND IT IS PREPARED.
• NOW COMEOUT THIS CHAPATI FROM OVEN
• PUT BUTTER OR DESI GHEE ON IT.

 

POORI(INDIAN BREAD)

INGRIDIENTS:

• Whole grain flour->250 gm
• salt->1 tsp
• ajwain->1/2 tsp
• refined oil ->1/2tbsp
• Rava/Suji->1tbsp
• Cilantro->1/4bowl(finely chopped)

METHOD:

• take the gram flour,add spices,cilantro ,suji.refined oil.
• Take lukewarm water .
• Knead the dough .
• It should be tight in compare to chapati dough.
• keep it aside for half an hour .
• after that take small dumbles of the dough and roll it over.
• it should not be thin(medium thickness)

• take the frying pan(kadai)

• add refined oil into it.
• heat it in medium high flame.
• then fry the poori

TIPS:

• THE cover of the poori  become very crisp due to rawa.
• Eat hot poori
• keep the flame medium high otherwise poori absorb the oil.
• Enjoy the poori with Potato veg or Chole+ raita