KHANDAVI

Khandavi is delicacy of gujrat.It is very healthy,oil free recipie.It is quick recipie too.For potluck it is very good option.

khandavi

INGRIDIENTS:

• Gram flour- 1 cup
• Curd -1 cup
• Water - 2 cup
• Salt- 1 tsp
• Termeric powder- 1 pinch  

FRY:

• Refined oil -2 tsp
• Rai/mustard seeds -1 tsp
• Green chilly -1
• Fennel seeds- 1/2 tsp
• aesoftida- 1 pinch
• Coriander leaves - 1/4 cup

Garnish:

• Shredded Coconut - 1/4 cup
• Pomogranate - 1 handful

Method:

• Mix the gram flour in the curd with the help of hand .When no lumps is found then add water in it.Add the salt & termeric powder.
• Take a thick bottom pan & pour the batter on it first then switch on the gas otherwise batter will stick on the bottom.
• Keep the gas on medium high flame(8).
•  Keep Stirring the  spatula(around 10 minutes) till the batter become thick & some shining starts coming out.(some sounds will start come.) 
• Allow it to cool for 30 seconds only.
• Then take a sample of cooked gram flour .Spread it from top to bottom either on the kitchen counter or on the back of the big tray or vessel like thali with the help of silicone flex spatula .
• More u spread thinner,more tastier it is.
• Allow it to cool then cut it with knife.Roll it tightly & arrange it in a plate.

FRY:

• In another pan pour the refined oil.Allow it to hot then add mustard seeds/rai,fennel seeds,curry leaves,chopped green chilly,chopped coriander leaves,aesoftida(hing) .
• Now pour this mixture on the top of the roll .Garnish it with shredded dry coconut.

NOTE:

• Curd should not be extremely sour. .

TIPS:

• Can use the parchment paper.(No need of greasing is required).
• Not to grease either spatula or counter top.I spread it on kitchen counter top plastic cover.

Peanut chikki

•  It is very easy & quick recipie. Crunchy in taste also.Can give the kids in the place of chocolate.

Peanut chikki

Ingridients:

• Sugar- 1 cup
• Roasted peanuts- 1 cup
• Desi ghee - 1 tsp

Method:

Roasted peanut

• Take a wok .Keep it in medium  flame(5-6) .
• Put the sugar in it & keep stir it till it become watery .
• Then add 1 tsp clarified butter(desi ghee) in it.Mix in it properly .Then add the roasted unsalted peanut on it.Switch off the flame .Mix the peanut in the sugar syrup properly.
• Take a big vessel like prant .Apply the oil on the bottom of it & apply the oil on the roller pin(belan) also  .Roll the material as thin as u can with the help of roller pin.
• Take a knife & apply cut  sign immediately on the material.
• Allow it to cool for while. After some time it will get crisp .Store it in airtight container.

Tips:

• For flavor can add fennel seeds /cardamom powder in it.
• Keep stir the sugar without adding water on medium flame otherwise sugar will get burnt.

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.

FRESH CORN SALSA WITH MANGO & CUCUMBER

CORN SALSA WITH MANGO & CUCUMBER

• IT IS A COMBINATION OF SWEET, TANGY,SPICY  RECIPE.
• CORN IS FULL OF VITAMIN E WHICH IS VERY GOOD FOR SKIN & FERTILITY.GENERALLY I USE THE AMERICAN CORN FOR THIS CHAT AS IT IS LITTLE SWEET IN TASTE.
• WE CAN PREPARED IT IN JIFFY WITH VERY EASY WAY.

INGRIDIENTS:

• SWEET CORN -250 GM
• LEMON JUICE - 1/2 TBSP
• SALT-1/2 TSP
• BLACK PEPPER -1/2 TSP
• RED PEPPER - 1/4 TSP
• MARGARINE/BUTTER -1/2 TSP
• SUGAR- 1/2 TSP
• CUMIN POWDER - 1 PINCH
• RAW MANGO - 1 HANDFUL
• CUCUMBER - 1 SMALL PIECE
• CORIANDER LEAVES - FOR DECORATION

SWEET CORN PIC

METHOD:

• BOIL THE SWEET CORN  IN COOKER IN MINIMUM WATER WITH SALT.ALLOW 1 WHISTLE .KEEP IT ASIDE TILL PRESSURE OVER.
• NOW TAKE IT IN DEEP BOWL.
• ADD THE LEMON JUICE ,PEPPERS & BUTTER,SUGAR,CUMIN POWDER,GRATED RAW MANGO PULP,CUCUMBER.
• MIX THEM PROPERLY SO THAT BUTTER GET MELTED ..
• SERVE IT HOT .

NOTE:

• WE CAN ADD THE EXTRA VIRGIN OLIVE OIL IN THE PLACE OF BUTTER.
• FROZEN CORN & INDIAN CORN CAN ALSO USE TO MAKE THIS RECIPE .
• CAN SPRINKLE THE CHAT MASALA.
• ADD LESS LEMON JUICE AS RAW MANGO HAS TANGY FLAVOR NATURALLY.
• IF YOU WANT TO AVOID RAW MANGO ,YOU CAN ADD THE TOMATO IN THE PLACE OF RAW MANGO.

MASALA SWEET CORN

• IT IS VERY EASY & NUTRITIOUS RECIPE.
• CORN IS FULL OF VITAMIN E WHICH IS VERY GOOD FOR SKIN & FERTILITY.GENERALLY I USE THE AMERICAN CORN FOR THIS CHAT AS IT IS LITTLE SWEET IN TASTE.
• WE CAN PREPARED IT IN JIFFY WITH VERY LESS INGRIDIENTS.

MASALA SWEET CORN

INGRIDIENTS:

• SWEET CORN -250 GM
• LEMON JUICE - 1 TBSP
• SALT-1/2 TSP
• BLACK PEPPER -1/2 TSP
• RED PEPPER - 1/4 TSP
• MARGARINE/BUTTER -1/2 TSP
• SUGAR- 1/4 TSP
• CUMIN POWDER - 1 PINCH
• CORIANDER LEAVES - FOR DECORATION

SWEET CORN PIC

METHOD:

• BOIL THE SWEET CORN  IN COOKER IN MINIMUM WATER WITH SALT.ALLOW 1 WHISTLE .KEEP IT ASIDE TILL PRESSURE OVER.
• NOW TAKE IT IN DEEP BOWL.
• ADD THE LEMON JUICE ,PEPPERS & BUTTER,SUGAR,CUMIN POWDER.
• MIX THEM PROPERLY SO THAT BUTTER GET MELTED .
• DECORATE WITH THE CHOPPED CORIANDER LEAVES.
• SERVE IT HOT .

NOTE:

• WE CAN ADD THE EXTRA VIRGIN OLIVE OIL IN THE PLACE OF BUTTER.
• FROZEN CORN & INDIAN CORN CAN ALSO USE TO MAKE THIS RECIPE .
• CAN SPRINKLE THE CHAT MASALA

VADA PAV

BATATA VADA

• IT IS DELICACY OF MAHARASHTRA . IT IS POPULAR IN GUJRAT ALSO.THE DIFFERENCE IS IN MAHARASHTRA IT IS SPICY BUT IN GUJRAT IT IS LITTLE BIT SWEET .
• IT IS CALLED AALOO BOONDA IN AANDHRA .
• VADA PAV IS MADE FROM SPICY POTATO DUMPLING DEEP FRY IN GRAM FLOUR BATTER.
• IT IS BOMBAY VERSION OF BURGER.IT IS COMING IN TWO VARIETY.ANOTHER IS GOLI VADA PAV.
• ITS  BEST TASTE WITH TEEKHA CHUTNEY.
• I TRIED IT ON NEW YEAR OCCASION .YUMMY!!!

INGRIDIENTS OF BATATA VADA:

• BOILED POTATO - 200 GM
• ONION - 1 MEDIUM SIZE
• CASHEW NUTS - 1 HANDFUL
• RAISINS - 1 HANDFUL
• FENNEL SEEDS (SUANF) - 1 TSP
• CORIANDER POWDER - 1 TBSP
• GINGER GARLIC CHILLY PASTE - 2 TSP 
• LEMON JUICE - 1 TBSP
• SUGAR - 1 TSP
• SHREDDED COCONUT - 1 HANDFUL
• TERMERIC POWDER- 1 PINCH
• CURRY LEAVES - 5-6 PIECE
• REFINED OIL- 1/2 TBSP

METHOD OF BATATA VADA:

• BOIL THE POTATO IN PRESSURE COOKER IN 4 WHITSLES .
• MASH THE BOILED POTATO FINELY.NOW IN DEEP BOTTOM PAN TAKE 1 TSP REFINED OIL & KEEP IT ON HIGH FLAME FOR A WHILE.
• NOW ADD THE FENNEL SEEDS ON IT .ALLOW THEM TO ROAST LIKE JEERA . 
• NOW ADD THE GINGER,GARLIC,GREEN CHILLY PASTE,TERMERIC POWDER, CURRY LEAVES IN IT .ROAST THEM TILL THERE RAW FLAVOR GOES AWAY.
• NOW ADD THE RED CHILLY POWDER ,SALT,CORIANDER POWDER,CHOPPED CASHEWNUTS,RAISINS,SHREDDED COCONUT,ONION.MIX THEM WELL & SWITCH OFF THE FLAME.
• ITS TIME TO ADD THE SUAGR,LEMON JUICE .

INGRIDIENTS(FOR BATTER):

• GRAM FLOUR - 150 GM
• LEMON JUICE -3-4 DROPS
• SALT - 1 TSP
• TERMERIC POWDER - 1 PINCH
• SHREDDED CARROT - 1 HANDFUL
• GINGER GARLIC PASTE - 1 TSP
• GREEN CHILLY PASTE - 1/2 TSP
• ONION- 1 HANDFUL
• REFINED OIL -FOR FRY

HOW TO PREPARE BATTER FOR VADA:

VADA PAV 

• TAKE A DEEP PAN .ADD THE GRAM FLOUR IN IT .NOW ADD THE GINGER GARLIC GREEN CHILLY PASTE ,RED CHILLY POWDER,CARROM SEEDS,SALT ,TERMERIC POWDER,SHREDDED CARROT IN IT ,
• NOW ADD LITTLE WATER & MIX IT IN BATTER TO MAKE SURE THERE IS NO LUMP & THEN ADD THE MORE WATER TO MAKE THICK BATTER .
• ITS GOOD IF YOU ALLOW TO REST THAT BATTER FOR 30 MINUTES .WE WILL ADD THE LEMON JUICE IN THE TIME OF MAKING VADA.

BATATA VADA PREPARATIONS:

• TAKE A DEEP PAN WITH REFINED OIL .KEEP IT IN HIGH LAME . 
• IN THE MEAN WHILE MAKE THE ROUND SHAPE DUMPLING OF THE POTATO MIXTURE .NOW DIP THE POTATO BALL IN GRAM FLOUR BATTER & DEEP FRY IT TILL GOLDEN BROWN.
• NOW KEEP THE FLAME FOR MEDIUM HIGH.
• HOW TO ARRANGE VATATA VADA IN PAV:
• TAKE A PAV .HORIZONTAL SLIT IT IN MIDDLE .ROAST IT IN MEDIUM HIGH FLAME IN BUTTER .
• NOW APPLY GREEN CHUTNEY ON ONE SIDE & TERMARIND CHUTNEY ON ANOTHER SIDE .PUT THE VADA IN MIDDLE .SPRINLKE THE TEEKHA POWDER ON IT.
• RELISH IT WITH TOMATO SAUCE.

• SEE ANOTHER PAGE FOR TEEKHA CHUTNEY FOR VADA PAV

TIPS:

• GENERALLY MUSTARD SEEDS,TERMERIC POWDER IS USED FOR BATATA VADA FILLING  BUT DEPENDS ON TASTE.
• IF YOU WANT THE BURGER LIKE TASTE THEN SET THE RAW ONION & TOMATO PIECE  ALSO IN VADA PAV LIKE BERGER.
• IF YOU WANT TO EAT BATATA VADA WITHOUT PAV THEN NORMAL SPICE WILL WORK OTHERWISE MAKE IT MORE SPICY.
• SHALLOW FRY GREEN CHILLY WITH SALT IS ALSO GOES WELL WITH VADA PAV.

DABELI

• IT IS DELICACY OF GUJRAT & MAHARASHTRA.
• IT IS A SAVOURY WITH VARIETY OF TOPPINGS.
• FINGER LICKING SNACK!!!
• SPECIALLY KUTCHI DABELI IS VERY FAMOUS .
• THERE ARE ANOTHER TYPE OF DABELI CALLED RAJWADI DABELI WITH LOT OF DRY FRUITS.
• DABELI MASALA HAS MAIN ROLE IN THIS RECEPIE.
• DABELI MASALA IS NOTHING BUT MIXTURE OF : -  FENNELSEEDS,CLOVES,CINNAMON STICK,CUMIN POWDER,CORIANDER POWDER,BIG CARDAMOM POWDER,SMALL CARDAMOM POWDER,BLACK SALT,SESAME SEEDS.JUST DRY ROAST & BLEND IT .

INGRIDIENTS:

• BOILED POTATO -250 GM
• CHOPPED ONION -1 MEDIUM SIZE
• NYLON SEV -2 HANDFUL
• ROASTED MASALA PEANUTS -1/2 BOWL
• DABELI MASALA -2TSP
• TAMARIND CHUTNEY-1TBSP
• CORIANDER CHUTNEY- 1TBSP
• SALT - 1TSP
• SUGAR- 1/2TSP
• RED CHILLY POWDER-1/2TSP
• BURGER/PAV BUNS-4 PIECE
• REFINED OIL-1TBSP
• LEMON JUICE-1TSP
• TOMATO -1 MEDIUM SIZE
• SHREDDED COCONUT-1 HANDFUL
• POMEGRANATE-1 HANDFUL

METHOD:

• TAKE 2 TSP REFINED OIL IN ONE PAN.KEEP IT ON MEDIUM FLAME.NOW ADD THE DABELI MASALA ,RED CHILLY POWDER,SALT,LEMON JUICE,SUGAR IN IT.
• MIX THEM WELL SWITCH OFF THE FLAME .
• NOW ROAST THE BUNS ON BOTH SIDES WITH REFINED OIL & SPREAD THE TAMARIND CHUTNEY ON IT .
• NOW SPREAD THE LAYER OF ROASTED PEANUTS,NYLON SEV,CHOPPED ONION ON IT .
• NOW SPREAD THE POTATO MIX ON IT.ON THE TOP OF THE LAYER AGAIN SPREAD THE SHREDDED COCONUT ,TOMATO,POMEGRANATE TOPPING.
• CLOSE THE BUN.SERVE IT WITH GREEN CHUTNEY.

TIPS:

• WE CAN ADD THE ROASTED CHANA DAL,CORRIENDER LEAVES IN IT.
• IN RAJWADI DABELI ,WE ADD THE CASHEW NUTS & RAISINS ALSO . 
• FOR EASY TO MANAGE:TAKE A WOK .ADD REFINED OIL IN IT .THEN ADD THE JUST ADD DABELI MASALA IN IT .THEN ADD BOILED POTATO,RAW CUT ONION,PEANUT,TEMERIND CHUTNEY .MIX THEM WELL.DUE TO  TEMARIND CHUTNEY NO NEED TO ADD SUGAR & LEMON JUICE.ROAST THE BREAD HALFLY BEFORE ADDING CHUTNEY & POTATO FILLING & AFTER ADDING IT ROAST IT AGAIN WITH BUTTER.SERVING TIME SPRINKLE THE SEV ON IT.
• ALWAYS USE ROUND BUN ,NOT PAV AS PAV IS SMALL ENOUGH FOR STUFFING.
• IN GREEN CHUTNEY USE GARLIC,PEANUT,GREEN CHILY,LEMON JUICE,CORIANDER EAVES.PEANUT ABSORB THE MOISTURE. 

PAPDI CHANA CHAT

• IT IS A HEALTHY APPETIZER.IT IS A QUICK CHAT .
• I HAVE IT FIRST TIME IN A RESTURANT OF USA.I FOUND IT VERY TASTY .
• IT IS GOOD FOR POTLUCK ALSO.

INGRIDIENTS:

• BOILED CHICK PEAS - 1 BOWL
• PAPDI/MATAR IN SMALL SIZE - 1/4 BOWL
• ONION - 1 MEDIUM SIZE
• DE SEEDED TOMATO - 1 MEDIUM SIZE
• DE SEEDED CUCUMBER - 1 HANDFUL
• LEMON JUICE - 1 TBSP
• SALT-1 TSP
• GREEN CHUTNEY-1 TBSP
• THICK TAMARIND JUICE -2 TBSP
• RED CHILLY POWDER - 1 TSP
• BOILED POTATO- 1 PIECE
• SUGAR - 1 TSP

METHOD:

• BOIL THE CHANA IN PRESSURE COOKER WITHOUT TERMERIC .
• NOW ADD ALL THE INGRIDIENTS EXCEPT PAPDI.
• NOW KEEP IT IN FREEZE FOR 2 HOURS .
• IN THE END ADD THE PAPDI .
• RELISH IT .
• WE CAN DECORATE IT WITH ZERO SIZE SEV,CORRIENDER LEAVES.

TIPS:

• ALLOW THE CHANA CHAT REST FOR AT LEAST 2  HOURS SO THAT ALL THE INGRIDIENTS GET ABSORBED BY IT .
• ADD THE PAPDI OR MATTAR AT THE TIME OF SERVING SO THAT IT WILL NOT GET SOGGY.

NOTE:

• DO NOT ADD THE TERMERIC POWDER WHILE BOILING THE CHANA.
• 6 WHISTLES IS ENOUGH OTHERWISE IT WILL GET MASHY WHICH IS NOT DESIRABLE IN CHAT.
• IT IS SERVED COOL OR ROOM TEMPERATURE BUT NOT HOT OR WARM.

BREAD ROLLS WITH STUFFED NOODLES-INDO CHINESE

• IT IS DEEP FRY DISH MADE WITH BREAD COATING & BOILED POTATO STUFFING.
• BREAD ROLL IS ONE OF QUICK & MOUTH WATERING SNACK OF NORTH INDIA.
• .I GENERALLY USE BROWN BREAD RATHER THAN WHITE ONE FOR IT.

INDO CHINESE BREAD ROLL

INGRIDIENTS:

• BREAD                                  -8 PIECES
• BOILED POTATO                - 3 PIECE
• CHOPPED ONION                -1 CUP
• CORIANDER LEAVES        -1/2 CUP
• RAISINS/CRANBERRY      - 1 HANDFUL
• PEAS                                      - 1/4 CUP 
• HALF BOILED NOODLES   - 1 CUP
• CHOPPED CABBAGE          - 2 HANDFUL
• SHREDDED BEET ROOT    - 1 HANDFUL
• VERMECILLI/SEVIYAN       -FOR COATING

SPICES:

• RED CHILLY POWDER -1/2 TSP
• BLACK PEPPER -1/2 TSP
• FENNEL SEEDS -1/2 TSP
• GINGER-1 INCH LONG
• GARLIC -2 PEARLS
• GREEN CHILLY -1 PIECE
• SALT -1 TSP

FOR BREAD DIPPING:

• MILK -1/4 CUP
• SUGAR -1/2 TSP
• WATER -1 CUP

METHOD:

• CUT THE BREAD PIECES FROM THE  EDGES.NOW MASH THE BOILED POTATO.MIX THE ONION,CHOPPED CORRIENDER LEAVES.MIX SPICES,SALT IN IT.
•  NOW MAKE THE FILLING OF THE FROZEN PEAS,CHOPPED CABBAGE,HALF BOILED NOODLES,SHREDDED BEET ROOT,RAISINS/SWEETENED CRANBERRY IN SEPERATE BOIL .ADD THE SALT & SPICE IN IT.
• TAKE A SMALL BALL LIKE SIZE MASH POTATO MIX & FILL THE 1 HANDFUL FILLING IN IT & MAKE THE ROUND  OR ANY SHAPE.MAKE  ALL THE  POTATO DUMPLINGS WITH FILLING IN THIS MANNER .
• ADD MILK & SUGAR IN THE WATER .NOW TAKE A PIECE OF BREAD .DIP IT IN THE MILKY WATER & SQUEEZE THE EXTRA MOISTURE FROM IT .
• ADD THE POTATO DUMPLING IN IT .FOLD IT WITH THE HELP OF BOTH HANDS IN ROUND OR ANY SHAPE.
• NOW COAT IT WITH RAW VERMICILLI/SEVIYAN.
• DEEP FRY IT IN MEDIUM HIGH FLAME.
• RELISH IT WITH GREEN CHUTNEY.

TIPS:

• AVOID ADDING IT IN LOW HOT OIL AS BREAD HAS TENDENCY TO ABSORB THE OIL IN LOW TEMPRATURE.
• NEVER REFRY IT .IT WILL ABSORB A LOT OF OIL.
• YOU CAN SQUEEZE THE LEMON JUICE IN THE POTATO PASTE.
• AVOID TO USE FULL COOKED NOODLES .WHILE DEEP FRYING THE HALF COOKED NOODLES AUTOMATICALLY GET FULLY COOKED.

VARIATIONS:

• YOU CAN COAT THE ROLL WITH NYLON SEV(ZERO SIZE BHUJIA) BEFORE FRY.IT 

MITTHI SEVIYAN

• MEETHI SEVIYAN IS A DESSERT ROSATED SEVIYAN WITH GHEE & SUGAR.
• SEVIYAN IS ALSO COMING OUT IN MANY VARIETIES IN MARKET LIKE

1.  CHINESE PREFER RICE & MAIDA VERMECILLI
2. ,SOUTH INDIANS PREFER RAGI VERMICILI,
3. NORTH INDIANS PREFER WHEAT FLOUR +SUJI VERMICILI.

• IT IS GOOD DURING COLD,BONE BREAKAGE.
• IT IS WIDELY MADE DURING EID BY MUSLIMS. 

MEETHI SEVIYAN

INGRIDIENTS:

• SEVIYAN/VERMICILLI -1 CUP
• SUGAR POWDER -1/4 CUP(LITTLE LESS)
• GHEE -1/4 CUP
• WATER/MILK - 3 CUP
• CARDAMOM POWDER -1 TSP
• FENNEL SEEDS -1 TSP
• ASSORTED DRY FRUITS - 1/4  CUP
• SHREDDED COCONUT -1 TBSP

METHOD:

• ROAST THE SEVIYAN IN THICK BOTTOM PAN WITH GHEE IN MEDIUM HIGH FLAME TILL IT BECOME GOLDEN IN COLOR.
• MEANWHILE TAKE WATER & ADD THE SUGAR ,CARDAMOM POWDER,FENNEL SEEDS IN IT .KEEP IT IN HIGH FLAME TILL ONE BOIL.
• POUR THIS SUGAR SYRUP ON ROASTED SEVIYAN.
• NOW MIX THE ASSORTED DRY FRUIT,SHREDDED COCONUT ON IT .
• COVER THEM WITH LID FOR 5 MINUTES IN MEDIUM FLAME FOR GET COOKED .
• IT IS READY TO RELISH.

TIPS:

ADDING KHOYA WILL BE ENHANCE THE TASTE.

NOTE:

• IN SEVIYAN ,SUGAR RATIO IS NOT HALF OF THE SEVIYAN LIKE HALWA.IT IS LESS THAN 1/4..

HAKKA NOODLES

• IT IS A INDO-CHINESE DISH .NOODLES ARE GENERALLY MADE OF REFINED FLOUR/MAIDA BUT NOW A DAYS RICE NOODLES & DHURAM WHEAT FLOUR NOODLES ARE ALSO AVAILABLE.
• IN CHILDHOOD I WAS BIT CONFUSE ABOUT NORMAL,HAKKA & SCHEZWAN - NOODLES. 
• NOW I GOT TO KNOW THAT NORMAL NOODLES ARE BLEND IN TASTE,HAKKA NOODLES ARE LITTLE  SPICY .& SCHEZWAN NOODLES ARE HOT &  SPICY .
• THE MAIN FEATURE  OF CHINESE COOKING IS THAT IT IS MADE IN HIGH HEAT ONLY.  

HAKKA NOODLES

INGRIDIENTS:

• HAKKA VEG NOODLES(CHINGS) - 150GM(1 SMALL PACKET)
• CHING HAKKA NOODLE MASALA- 1 TSP
• SOYA SAUCE - 1 TSP
• VINEGAR - 1 TBSP
• REFINED OIL - 1 TBSP
• SALT - 1 TSP
• BLACK PEPPER - 1/2 TSP
• TOMATO SAUCE-1 TSP 

ASSORTED VEGETABLES:

• ONION -1 PIECE
•  SHREDDED CARROT - 1/2 CUP
• SHREDDED CABBAGE -1/2 CUP
• ASSORTED CAPSICUM -1/4 CUP
• SCALLIONS OF SPRING-ONIONS- FOR GARNISHING

METHOD:

• ADD  AS MUCH WATER(WITH SALT) IN THE WIDE PAN(KADAI) THAT NOODLES CAN EASILY DIP IN IT PROPERLY.ADD THE FEW DROPS OF REFINED OIL IN WATER(IN ORDER TO AVOID THE NOODLES STICKING WITH EACH OTHER) .

• KEEP IT IN HIGH FLAME.WHEN BUBBLE HAS COME ,THEN DROP HAKKA NOODLES IN IT .
• BOIL IT WITHOUT LID TILL IT GET 90 PERCENT COOKED(PARBOILED)-GENERALLY IT TAKES  2-3 MINUTES.

• REMOVE THEM FROM  HOT WATER.DROP THEM DIRECTLY IN COLD WATER BOWL SO THAT EXTRA STARCH CAN BE REMOVE.
• NOW TAKE A BIG WOK.ADD 1 TBSP REFINED OIL IN IT.

• ADD THE ALL VEGETABLES IN IT ORDERLY.COOK IT IN HIGH FLAME WITHOUT WATER & LID.ITS CRUNCHINESS SHOULD NOT BE GONE.
• NOW ADD THE  HAKKA NOODLES MASALA(I USED CHINGS HAKKA NOODLE MASALA),SOYA SAUCE,VINEGAR,BLACK PEPPER,TOMATO SAUCE IN IT.

• ITS TIME TO ADD THE BOILED HAKKA NOODLES IN IT.
• TOSS IT WELL FOR A WHILE .

• GARNISH IT WITH SCALLIONS OF SPRING ONIONS.
• SERVE IT HOT.RELISH IT WITH TOMATO- GARLIC CHILLY SAUCE.  

NOTE:

• AVOID ADDING AZINOMOTO AS IT IS NOT GOOD FOR HEALTH.
• YOU CAN ADD CHINESE FIVE SPICE POWDER TO ENHANCE THE TASTE ,U CAN MAKE IT IN HOME.

•  IT IS COMBINATION OF BLACK- PEPPER,FENNEL SEEDS,CINNAMON STICKS,ANISE(CHAKARI),CLOVE.

• DURING COOKING ADD THE CARROT FIRST, THEN CAPSICUM,THEN ONION & IN THE LAST CABBAGE ( DUE TO THE DIFFERENT COOKING TIME OF EACH VEGETABLE.)

STUFFED POTAO BREAD ROLL

• IT IS DEEP FRY DISH MADE WITH BREAD COATING & BOILED POTATO STUFFING.
• BREAD ROLL IS ONE OF QUICK & MOUTH WATERING SNACK OF NORTH INDIA.
• .I GENERALLY USE BROWN BREAD RATHER THAN WHITE ONE FOR IT.

BREAD ROLL

RECIPE TYPE -VEG                                                                 SERVE FOR -2  PERSONS                                   

INGRIDIENTS:

• BREAD-8 PIECES
• BOILED POTATO - 3 PIECE
• ONION-1 CUP
• CORIANDER LEAVES-1/2 CUP
• CASHEW NUTS -1 HANDFUL
• RAISINS/CRANBERRY- 1 HANDFUL
• PEAS - 1/4 CUP

SPICES:

• RED CHILLY POWDER -1/2 TSP
• BLACK PEPPER -1/2 TSP
• FENNEL SEEDS -1/2 TSP
• GINGER-1 INCH LONG
• GARLIC -2 PEARLS
• GREEN CHILLY -1 PIECE
• SALT -1TSP

FOR BREAD DIPPING:

• MILK -1/4 CUP
• SUGAR -1/2 TSP
• WATER -1 CUP

METHOD:

• CUT THE BREAD PIECES FROM THE  EDGES.NOW MASH THE BOIL POTATO.ADD IN IT REST OF THE INGRIDIENTS.
• ADD MILK & SUGAR IN THE WATER .NOW TAKE A PIECE OF BREAD .DIP IT IN THE MILKY WATER & SQUEEZE THE EXTRA MOISTURE FROM IT .
• ADD THE POTATO PASTE IN IT .FOLD IT WITH THE HELP OF BOTH HANDS IN ANY SHAPE.
• DEP FRY IT IN MEDIUM HIGH FLAME.
• RELISH IT WITH GREEN CHUTNEY.

TIPS:

• AVOID ADDING IT IN LOW HOT OIL AS BREAD HAS TENDENCY TO ABSORB THE OIL IN LOW TEMPRATURE.
• NEVER REFRY IT .IT WILL ABSORB A LOT OF OIL.
• YOU CAN SQUEEZE THE LEMON JUICE IN THE POTATO PASTE.

VARIATIONS:

• YOU CAN COAT THE ROLL WITH NYLON SEV(ZERO SIZE BHUJIA) BEFORE FRY.IT WILL MAKE IT CRUNCHY.

 

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) 

OATS IDLI-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 OAT IDLI WHICH NEED NOT ANY PREVIOUS PREPARATION.

oats idli pic

INGRIDIENTS:

• INSTANT OATS -1/2 CUP
• SUJI/RAVA - 1/2 CUP
• CURD - 1/2 CUP
• ENO -1/2 TSP
• SALT - 1 TSP
• WATER -3-4 CUP OR AS REQUIRED

TEMPERING:

• MUSTARD SEEDS - 1TSP
• GRATED CARROT - 1 TSP
•  CASHEWNUTS      - 1 HANDFUL
• CURRY LEAVES      -5-6 PIECES
• CORIANDER LEAVES -1 HANDFUL
• COCONUT CHOPPED -1 HANDFUL
• WHITE URAD DAL  -1TSP
• CHANA DAL-1 TSP

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.
• NOW DRY ROAST THE SEMOLINA/SUJI ALSO.
• ALLOW THEM TO COOL DOWN IN NORMAL TEMPRATURE.
• ADD THE NORMAL TEMPRATURE BLENDED CURD & WATER IN THE SUJI & OATS.KEEP IT ASIDE FOR 30 MINUTES 
• MEANWHILE WE  MAKE A TEMPERING.ADD 1TSP REINED OIL. ADD MUSTARD SEEDS IN IT.SOON IT WILL START SPLUTTERING THEN ADD CURRY LEAVES,URAD DAL,CHANA DAL,CHOPPED CASHEWNUTS.
•  NOW ADD THE SHREDDED CARROT,  PEELED & CHOPPED COCONUT PIECES IN IT.
• MIX THE TEMPERING IN IDLI BATTER.
• NOW ADD THE SALT & ENO SALT TOGETHER ,MIX IT IN BATTER & SOON BUBBLES WILL COMES OUT.

• THEN STOP STIRRING & POUR THE BATTER IN GREASED IDLI PLATES.
• ADD THE WATER IN COOKER TILL 1/8 HEIGHT WITH 1 TSP SALT,THEN KEEP IDLI PLATES ON STACK.NOW COVER IT WITH LID .ALLOW IT TO COOK FOR 15 MINUTES .
• WHEN PRESSURE SUBSIDES ,OPEN THE LID ,REMOVE THE IDLI WITH THE HELP OF GREASED KNIFE.
• RELISH IT WITH COCONUT-CORIANDER CHUTNEY.

TIPS:

• 1/2 AN HOUR STANDING TIME FOR BATTER IS NECESSARY SO THAT OATS & RAVA GET SOAKED PROPERLY.
• IF U WANT TO USE MICROWAVE FOR MAKING IDLI ,IT WILL TAKE 3-4 MINUTES.

NOTE:

• IF YOU ADD THE DOUBLE PROPORTION OF THE OATS THAN SUJI/RAVA THEN ITS BECOME STICKY SO BETTER TO USE EQUAL PROPORTION.

AATE KI SOOJI WALI PAPDI(NO MAIDA)

papdi pic

• PAPDI IS DEEP FRY SALTY CRISPY CRACKERS.
• THIS TYPE OF PAPDI IS GOOD FOR THOSE WHO TENDS TO AVOID THE USE OF REFINED FLOUR/MAIDA.
• IT CAN BE HAVE AS SNACKS & AS A PAPDI CHAAT ALSO.PAPDI CHAT IS JUST A COMBINATION OF PAPDI,TAMARIND CHUTNEY,GREEN CHUTNEY ,BOILED POTATO,ASSORTED SPICES,NYLON SEV MIXED IN CURD.
• MAKE 30 PAPDI OF NORMAL BIG SIZE WITH THIS RECIPE.

INGRIDIENTS:

• WHEAT FLOUR-1 CUP
• SOOJI-1/4 CUP
• SALT-1/4 TSP
• BLACK PEPPER-1/4 TSP
• CARROM SEEDS-1/4 TSP
• GRINDED CUMIN SEEDS-1/4 TSP
• REFINED OIL -1/4 CUP
• REFINED OIL- FOR FRYING

METHOD:

• TAKE WHEAT FLOUR IN DEEP VESSEL.ADD SOOJI,SALT,BLACK PEPPER,CARROM SEEDS ,CUMIN SEEDS IN IT.MIX THEM WELL .
• NOW ADD REFINED OIL IN THAT MIXTURE ,MIX IT PROPERLY .THEN ADD 1/4 CUP WATER IN IT .KNEAD IT MORE TIGHTLY THAN POORI DOUGH.
• U CAN ADD THE DESI GHEE IN THE PLACE OF REFINED OIL IF INTENDED.
• TAKE VERY LITTLE DUMBLE,ROLL IT TILL IT BECOME SEMI TRANSPARENT FROM BOTH SIDES.
• PIERCE  IT WITH FORK FROM BOTH SIDES SO THAT IT WILL NOT GET PUFFY & SOFT.
• DEEP FRY IT FROM BOTH SIDES IN MEDIUM FLAME(5-7 IF IT IS ELECTRIC) . 
•  AS IT  CHANGES  INTO RED -BROWN COLOR,SIEVE IT FROM THE OIL.
• ALLOW IT TO COOL DOWN IN NORMAL TEMPERATURE,THEN STORE IT IN AIR TIGHT CONTAINER.
• RELISH IT WITH PICKLE .YOU CAN ALSO ENJOY IT AS PAPDI CHAAT.

TIPS:

• KNEAD THE DOUGH WITH MIN WATER UNLESS U CAN'T ABLE TO MAKE MATHRI OUT OF IT IF IT BECOME LITTLE SOFT.IT SHOULD BE HARD MORE THAN POORI DOUGH.IT SHOULD BE HARD TO ROLL,OTHERWISE U CAN MAKE ONLY PAPRI WITH THIS DOUGH.
• FRY IT TILL IT CHANGES THE COLOR INTO LIGHT RED-BROWN ,NOT THE DARK ONE.OTHERWISE BITTER TASTE WILL BE COME.
• FOR MAKING IT MORE CRISPY AFTER ROLLING LET IT DRY ON PAPER FOR 4-5 HOURS FROM BOTH SIDES,BUT COVERED IT FROM UPPER SIDE ALSO WITH TISSUE PAPER OTHERWISE UNWANTED TIGHT OUTER LAYER WILL COME OUT. 

AALOO TIKKI CHAAT WITH CHOLE/CURD

Tikki is very mouth watering dish in North India.It is easy to made & tasty to eat .It is popular street food of North India.Basically it is spiced potato patties stuffed with various fillings. 

INGRIDIENTS:

• Para boiled potato-3 large
• Bread-4 piece
• Onion-1 piece
• Raisins-1 handful
• Boiled peas-2 tbsp
• Lemon -1
• Coriander leaves-1 handful
• Green chilly-1 piece
• Salt-1 tsp
• Red chilly powder-1 tsp
• Refined oil- for shallow fry

METHOD:

• Para boil the potato in salty water.Boil the potato in high flame for 3-4 whistles.After 4 whistles steam out of pressure cooker without any resting time.
• Grate the potato .Grind the bread in mixy.Now mix grate potato,grinded bread,salt,lemon juice,red chilly powder,green chilly,coriander leaves in it.
• Now its time for making stuffing.
• boiled pea(frozen peas),chopped paneer,raisins,onion use these all things for stuffing.
• Now take potato dumble,add the stuffing inside it.
• Its time to cook tikki.
• Take non stick pan,add refined oil in it.Keep it in high flame for a minute  & then keep it in medium flame.
• Shallow fry the tikki in medium flame then it will come out crispy.

• How to make its chaat:

• Pour the sweet+salty curd on the top of tikki ,then add imli chutney ,now add chopped onion,pomegranate,chopped panner,nylon bhujia.
• There is another way to make chaat.Pour the kabuli channa sabji on tikki ,add imli chutney,chopped onion ,corriender leaves on it.Can sprinkle zero size nylon bhujia on it.

IDLI-AANDHRA STYLE

• IDLI IS ONE OF THE BEST BREAKFAST WHICH IS EASY TO MAKE,NUTRITIOUS WITH FEWER CALORIES.
•   MAKING IDLI SOFT ENOUGH CAN BE CHALLENGE FOR  BEGINNERS.
• HERE I AM SHARING TIPS HOW TO MAKE SOFT ONE. 
• IN TAMILNADU ,THEY  USE IDLI RICE + ANOTHER VARIETY OF RICE LIKE PARBOILED RICE,SONAMASOORI RICE FOR PREPARING IDLI
• ,BUT IN AANDHRA THEY  MAKE IT USING IDLI RAVA.

                                                         

IDLI -AANDHRA STYLE

  INGRIDIENTS:

• IDLI RAVA-2 CUP
• WHOLE URAD DAL-1 CUP
• FENU  GREEK SEEDS-1 TSP
• SALT-1TSP

METHOD:

• WASH THE IDLI RAVA ONCE & REMOVE THE WATER & WASH THE WHOLE URAD DAL ATLEAST THRICE .
• NOW SOAK IT OVERNIGHT SEPERATELY.ADD THE FEUNUGREEK SEED IN URAD DAL BOWL.
• IN MORNING GRIND THE URAD DAL WITH MINIMUM WATER ADDING 1 TSP OF SALT.
• SALT IS GOOD WHILE ADDING DURING GRINDING.IT MAKES URAD DAL MORE FLUFFY.
• SQUEEZE THE WATER OF IDLI RAVA.
• NOW MIX  GRINDED URAD  BATTER WITH SOAKED  IDLI RAVA.
• KEEP IT ASIDE TILL IT GOT FERMENTED .
• FERMENTATION TAKES TIME ACCORDING TO THE WEATHER.
• WHEN IT GETS PUFF UP THEN IT IS READY TO MAKING IDLI.(8-12 HOURS)
• NOW TAKE IDLI MOULD ,GREESE IT WITH OIL, FILL THEM 3/4 .
• FILL THE IDLI STAND WITH 1 GLASS WATER,ADD 1/2 TSP SALT IN IT SO THAT GOOD MOISTURE CAN CREATE.
• NOW STACK THE IDLI PLATES IN THE IDLI STAND ONE UPON OTHER & COVER IT WITH LID .
• KEEP IT IN HIGH FLAME FOR 5 MINUTES,SIM FOR 10 MINUTES.
• NOW PUT THE KNIFE INSIDE THE IDLI IF COMES OUT CLEAN WITHOUT STICKING, IT MEANS IT IS COOKED PROPERLY .OTHERWISE STEAMED IT FOR 5 -10 MORE MINUTES.
• RELISH IT WITH CHUTNEY/SAMBHAR

TIPS:

• U CAN ADD THE SHREDDED CARROT,CHOPPED PEEL COCONUT ,ROASTED DALIA SPLIT,MUSTARD SEEDS ,CURRY LEAVES,CHOOPED CASHEWNUTS IN THE IDLI BATTER.
• IDLI RAVA & SUJI IS DIFFERENT SO DON'T GET CONFUSE B/W THEM.

VARIATIONS:

• ADD CHOPPED CORRIENDR LEAVES,SHREDDED CARROT,PEELED & CHOPPED COCONUT,ROASTED MUSTARD SEEDS,CURRY LEAVES,DALIA SPLIT,CHOPPED CASHEW NUTS IN BATTER.
• BEFORE ADDING BATTER IN THE MOULD ,ADD ROASTED WHOLE CASHEWNUTS ON THE MOULD THEN ADD THE BATTER SO THAT WHEN WE SERVE IT ,IT WILL SHOW AS TOPPING.

NOTE:

• SAME BATTER IS USED FOR UTTAPAM/DIBBA ROTI(TOPPING WITH SHREDDED CARROT,CHOPPED ONION & TOMATO) .
• IF WE USE REGULAR SUJI IN THE PLACE OF IDLI RAVA THEN WE NEED TO SOAK IT IN WATER FOR 1/2 AN HOUR BEFORE ONLY THEN MIX IT IN FERMENTED URAD DAL BATTER & MADE IT.

PESSARATU DOSA-WHOLE GREEN GRAM LENTIL DOSA(NUTRITIOUS)

• THIS IS ANDHRA SPECIAL-SOUTH INDIAN  RECEPIE. 
• TRADITIONALLY,THEY WILL NOT ADD RICE & YELLOW MOONG DAL ,BUT I ADD FOR ENHANCING THE CRYSPYNESS & TASTE.
• IT IS VERY NUTRITIOUS RECEPIE.                                                             

PESSARATU  PIC

           RECEPIE TYPE-VEGAN/VEG                          
           SERVING FOR -2 PEOPLE
           COOKING TIME - 5MIN                                                      

INGRIDIENTS:

• WHOLE MOONG DAL-1/2 CUP
• YELLOW MOONG DAL-1/2CUP
• IDLI RICE-1/4CUP
• SONA MASOORI RICE-1/4CUP
• FENUGREEKN SEEDS -1TSP
• GINGER-1 INCH
• AESOFTIDA/HING-1PINCH
• GREEN CHILLY-2MEDIUM SIZE 
• REFINED OIL-FOR DRIZZLING OVER PESSARATU
• SALT-1TSP

TOPPING

• CHOPPED ONION-1/4BOWL
• CHOPPED CORRIENDER-1HANDFUL
• SHREDDED COCONUT-1HANDFUL

METHOD:

• SOAKED THE RICE  & LENTIL,FENUGREEK SEEDS OVERNIGHT SEPERATELY.
• TAKE A MIXY .ADD GINGER,GREENCHILLY,CURRYLEAVES,SOAKED FENUGREEK SEEDS IN THE LENTIL & GRIND IT FINELY.
• TRANSFER THE BATTER  IN BIG BOWL.
• NOW ADD THE SOAKED RICE IN THE MIXY .GRIND IT FINELY BY ADDING WATER LTTTLE BY LITTLE.
• THEN MIX THE BOTH BATTER.
• NOW WHISK THE BATTER FOR 10 TO 15 MINUTES .KEEP IT ASIDE IN WARM PLACE -MICROWAVE .(WHICH IS PREHEATED FOR 2 MIN,NOW TURN OFF)
• NO NEED TO FERMENT  PESARATTU BATTER AS ITS SKIN HAS ALREADY THAT QUALITY.
• BUT IF U WANT GOLDEN TEXTURE & MORE CRYSPINESS THEN U HAVE TO FERMERNT IT FOR 2 HOURS.
• ADD WATER,SALT THE IN BATTER.BATTER SHOULD NOT BE TOO THICK LIKE IDLI,NOT TOO THIN LIKE NORMAL DOSA.
• NOW TAKE A NON-STICK SKILLET.KEEP IT IN MEDIUM HIGH FLAME OR 1 MIN.
• WHEN IT BECOME WARM ,THEN SPREAD THE SALTY WATER ON THE GRIDDLE/SKILLET ,THEN WIPE THE SKILLET WITH OIL DRENCHED TISSUE PAPER.
• NOW TAKE A BIG LADDLE.FILL IT WITH BATTER,SPREAD IT OVER THE SKILLET.
• MOVE THE BATTER WITH THE HELP OF SPATULA BACK SIDE IN CIRCLE.
• WHEN IT IS HALF COOKED FROM ONE SIDE ,POUR THE REFINED OIL ON THE DOSA,NOT IN THE CORNERS. 
• COOKED IT TILL IT BECOME GOLDEN BROWN.
• CAN PUT VERY SMALL CHOPPED ONION,TOMATO,GREEN CHILLY,CORRIENDER LEAVES,SHREDDED COCONUT WHEN ONE SIDE IT IS HALF COOKED.
• IT IS READY TO EAT.RELISH IT WITH COCONUT CHUTNEY,SAMBHAR.

TIPS:

• RICE FLOUR CAN BE USE FOR CRYSPYNESS.
• IF BATTER IS LOOKING WATERY,CAN ADD RICE FLOUR TO MAKE IT THICKER.
• LESS QUANTITY OF RICE FLOUR IS ENOUGH TO MAKE THICK BATTER.
• AVOID COOKING THE DOSA FROM THE FLIP SIDE.

VARIATIONS:

• U CAN STUFF THE GRATED CHEESE,GRATED CABBAGE & ORANGE CARROT ALSO.
• U CAN ADD THE ONE HANDFUL SOAKED CHANA DAL IN BATTER FOR ENHANCING THE CRYSPINESS.

SWEET PANNIYARAM

• THIS IS A SOUTH INDIAN RECEPIE.IT HAS SOFT & FLUFFY TEXTURE INSIDE BUT CRISPY OUTSIDE.
• THE BEAUTY OF THIS RECEPIE IS THAT IT  DEMANDS VERY LESS AMOUNT OF GHEE.
• PANNIYARAM CHATTI/PUFF PAN IS USED FOR MAKING IT WHICH IS AVAILABLE IN INDIAN GROCERY STORES & (ONLINE)AMAZON.COM .IT IS ALSO AVAILABLE IN COSTCO IF U R LIVING IN USA.                                                                     

SWEET PANIYARAM

• RECEPIE TYPE-VEGAN/VEG                                               SERVE -3-4 PEOPLE
• PREPARATION TIME-15 MIN                                              COOKING TIME-5 MIN

INGRIDIENTS:

DOSA BATTER-1CUP
SHREDDED COCONUT -1HANDFUL
MASHED BANANA-1SMALL SIZE
CHOPPED APPLE -1SMALL SIZE
SUGAR-1/2CUP
SHREDDED CARROT-1HANDFUL
CARDAMOM POWDER-1/2TSP
CHOPPED CAHEWNUT-1HANDFUL
SOAKED RAISINS-1HANDFUL
GHEE-FOR COOKING
FENNEL SEEDS-1TSP

METHOD:

• TAKE A DEEP BOWL.
•  ADD THE  DOSA BATTER,COCONUT,BANANA,APPLE,CARDAMOM POWDER,SUGAR,CASHEWNUT,RAISINS,FENNEL SEEDS IN IT. 
• TAKE A PANIYARAM CHATTI/PUFF PAN.
• HEAT IT ON HIGH FLAME.ADD FEW DROP OF GHEE IN ALL MOULDS.
• LET IT HOT FOR 30 SECONDS.
• NOW KEEP IT IN MEDIUM FLAME.
• NOW TRANSFER THE BATTER IN PAN MOULDS.
• FILL THE MOULDS UPTO 3/4 LEVEL.AS IT WILL COMEUP WHILE COOKING. 
• WHEN IT WILL START BUBBLING UPSIDE THEN FLIP IT WITH THE HELP OF BAMBOO STICK.
• U CAN COVER THE PAN WITH LID OR PLATE FOR 1 MIN.
• SOON IT WILL TURN IN GOLDEN RED COLOR.
• RELISH IT WITH COCONUT MILK+HONEY+SAFFRON MIXTURE OR MANGO PICKLE.

TIPS:

• U CAN USE THE WATER SOAKED JAGGERY IN PLACE OF SUGAR.ADD RICEFLOUR IF BATTER GET WATERY DUE TO ADDING JAGGERY.
• U CAN ADD THE SOAKED RAVA FOR ENHANCING THE CRYSPINESS.
• NEVER COOK  IT HIGH FLAME OTHERWISE IT WILL REMAIN UNCOOKED FROM INSIDE.
• U CAN ADD PINCH OF SALT IN IT. 

VEG BUN-FOR TRIP

VEGAN/VEGETARIAN RECEPIE
                                                                   
                                                                         

veg bun

                                                                                                                               

BUN 

INGRIDIENTS:

• BUN-4SMALL SIZE
• BUTTER-50GM                                                                                    
• POTATO-250GM
• CORRIENDER-1TBSP
• GARAM MASALA-1PINCH
• ONION-1BOWL CHOPPED
• GREEN CHILLY-1MEDIUM SIZE
• GINGER-2TSP CHOPPED
• PEAS-50GM
• CUMIN SEEDS-2TSP
• FENNEL SEEDS-1.5TSP
• SALT-1TSP
• REFINED OIL-2TBSP
• PANEER-50 GM(OPTIONAL)

METHOD:

• BOIL THE POTATO EITHER IN COOKER OR IN MICROWAVE.
• NOW TAKE  A PAN.KEEP IT  ON A BURNER IN HIGH FLAME.ADD REFINED OIL IN IT .NOW ADD CUMIN SEEDS ,GREEN CHILLY,GINGER,SALT,FENNEL SEEDS IN IT.
• NOW ADD ONION ,MASH POTATO,PEAS,FRIED PANEER CUBES IN IT.
• COOKED IT UNTIL RAW FLAVOR OF POTATO,PEAS WILL GO.
• NOW TAKE A BUN .CUT IT HORIZONTALLY( LEAVE ONE SIDE  INTACT).SPREAD ONE SIDE BUTTER ON IT.SO THAT IT WILL REMAIN SOFT.
• THEN ADD ONE SIDE MASHED POTATO MATERIAL ON IT.
• AVOID ROAST THE BUN .OTHERWISE IT WILL GET HARD.

TIPS:

• DONT COOK ONION FULLY.SOME RAW FLAVOR SHOULD BE COMING OUT.
• FOR FLAVOR U CAN SPRINKLE ZERO SIZE SEV ON POTATO.
• U CAN ADD SHREDDED CARROT,COCONUT, IN IT.