Poha Papad

INGREDIENTS:

1/2 kg Poha
salt to taste
Oil for Rolling papads

PREPARATION:

• Lightly roast the Poha and dry grind using a grinder to a fine powder.
• Now heat the 2 cups of water and add the Poha flour till all the water absorbs.
• Switch off the flame and let it cool little.
• Once cooled enough knead the dough properly. make sure the dough is not too dry or sticky.
• Knead for around 10-15 mins by adding little Oil once or twice.
• Now divide the dough into lemon sized balls. roll using a rolling pan.
• Sun dry the properly till all the papads are crispy dry.
• Store in an Air tight containers.

How to Use:

• Heat the Oil in a deep and heavy bottomed kadhai.
• Once the oil is hot enough put the papad.
• Deep fry and serve as snacks or with meals.

Chakkuli 2

INGREDIENTS:
3 cups rice flour
3/4 ladle Udad dal dry roasted
2/3 ladle Jeera dry roasted
2/3 ladle Channa dal dry roasted
1 cup Moong daal boiled in 3 cups of water
1/2 cup butter
20-30 Bird eye chillis( crushed) or chilli flakes as required
Salt to taste
Til
Ajwain
Oil for deep frying.
Chakli press

PREPARATION:

• Dry grind the roasted Udad dal, Channa dal and Jeera.
• Drain excess water from boiled Dal and keep aside.
• Take Rice flour in a mixing bowl, add the ground dal powder,and all the ingredients except the Moong dal.
• Now add little by little Moong dal and start mixing the flour. Once the dough is formed knead it nicely. it should not break in between. if required add Moong dal water for making the dough.
• Heat the oil in kadai. Now fill the chakli press with the dough and start pressing a long chakli noodle on a cleaned flat surface.
• Then roll them to make the circle shape and place it on a plate.
• When oil is hot enough put all the chaklis one by one slowly to avoid any spillage or accidents.
• Turn them occasionally. Cook them till golden brown. or when the bubble starts remove the chaklis to a tray covered with paper napkins.
• Serve as tea time snack.

Twist:

1. Directly we can press the chaklis on to hot oil, should be very careful to try this. we get a long noodle shaped chaklis.

2.Dip couple of Chaklis in Sambhar for 2-4 mins then have it for a different taste.

Patrode

INGREDIENTS:
3-4 Arbi leaves
1 cup Channa dal
4-5 tbsp Udad dal/black gram
1 1/2 tbsp rice flour / 3 tbsp rice
3-4 tsp Jeera
3-4 tsp Coriander
6-8 red Chillis
1" Ginger
2-3 tsp Tamarind pulp
Salt to taste
1/2 cup Oil

PREPARATION:

• Soak Channa dal for 3-4 hours.
• Dry roast Jeera,Coriander,Chillis and Rice(if u r opting for rice).Dry grind them to fine powder.
• Now mix channa dal, ground masala powder, ginger, tamarind (rice atta ,if u r using atta).
• Then wet grind the mixture (it should not be a fine paste.)
• Now take one Arbi leaf (bigger among all) clean it remove the stem carefully and place it on a flat surface upside down.
• Coat a layer of ground masala on the back of the leaf .
• Now place the cleaned 2nd big leaf on the first one.Reapeat coating masala for all the other leaves by placing one top of the other.
• Once all the leaves and masala coating is done, carefully fold both the sides inside.
• Now roll the leaves very carefully and you can tie a thread if needed.
• Now steam cook this roll for about 20 minutes.
• Once the roll is cooked cool it down ,Cut them into slices.
• All this procedure needs to be performed very carefully as its very delicate and tore off any time.
• Now heat a tawa and place those slices on it apply little oil .cook on both side till golden brown.
• Serve crispy with any chutney or sauce.

Oats Cashew nuts cookies

Oh!!!!!!
Its long back i updated my blog.....Really bad I am...... :(
              After I started baking.. i was on R n D I came out with a good cake following Chitra's  recipe but could not upload it... enjoying full time motherhood u know.... :D
Today i baked some cookies and u know what..they came out very delicious...
So i thought.... now or never... so here is the recipe... Actually i tried to follow one recipe could not happened so im modifying one common basic recipe to my comfort...

INGREDIENTS:


1 cup Oats
1 cup Whole wheat flour
8-10 Cashews / Almonds /Walnuts
1 cup powdered Sugar
1/2 cup Butter / Clarified Butter (Ghee)
1 tsp chocolate powder
1/2 tsp coffee powder
1/2 tsp Baking powder
2-3 tbsp Milk
pinch of Salt


PREPARATION:

• Dry grind Oats and Nuts for 3-5 seconds @ speed 1
• Take the mixture in a mixing bowl. Add the flour,sugar,chocolate powder,coffee powder,baking powder, salt and mix well.now add the butter part ( I used Ghee as i could not arrange butter at the moment)and mix again to get a sticky dough.
• Now add the milk part and make it proper dough. If you thing dough is too sticky can adjust with little more wheat flour.
• Now divide the flour into about 20 parts and give them shape as you require.
• Now preheat the oven @180 C and grease the cookie sheet and place the cookies an inch apart.
• bake these cookies @ 180 C for 20 mins.
• You can check them once @ 16 to 18 mins and continue if required.
• Once the cookies are done leave them for 3-5 mins for cooling before remove them from the sheet.
• Serve the cookies with a cup of tea or milk or just as  it is...

Channa Masala

INGREDIENTS:

1 cup Channa

1 onion finally chopped

Coriander / curry leaves for garnishing

1 tsp channa masala powder

½ tsp amchur / lime juice

¼ tsp garam masala

Salt to taste


PREPARATION:

•  Soak the channa for 3-4 hours or overnight. Cook them in a pressure cooker till soft.
• (while cooking the channa little haldi and ½ tsp oil can be used to make channa more soft.)
• Remove the water and keep the channa in a mixing bowl.
• Add all the ingredients except coriander leaves.
• Now garnish with the coriander leaves and serve.

Poode /Chille

INGREDIENTS:

1 cup besan

2 potatoes medium size

2 onions medium size

3-4 Green chills

Salt to taste

Oil or ghee for cooking


PREPARATION:

•  Grate the Potato and onions in a mixing bowl.
• Put beasn to it and pour water. Mix it with a pourable consistency.
• Chop the chillis and add to it. Add salt.
• Heat the tawa put a tsp oil / ghee and the pour one ladle ful or basen batter.
• Spread it in round shape with the back of the ladle.
• Put oil/ ghee on the edges as well and cook on both sides till little brownish.
• Serve hot wit mixed  or any pickle of your choice.

Rice patties

INGREDIENTS:

2 cups cooked rice

½ cup rawa

1 onion chopped

1 capsicum chopped

8-10 Green chillis Or 4 tsp green chilli paste

½ tsp mustered seeds

Salt to taste

Oil for cooking


PREPARATION:

•  In a frying pan heat 2 tbsp oil add mustered seeds.
• Then add chopped onions. Cook till golden brown.
• In a big mixing bowl take chopped capsicum, rawa chopped green chillis /green chilli paste.
• Mash the rice nicely ad and to the mixing bowl. Fried onions to be added to the bowl
• Add salt and mix it well.(Optionally coriander leaves can be added).
• Now heat the tawa. Wet your palms and take a lemon sized mixture and press in between palms to make it flat.
• Put it on hot tawa . put oil on edges. cook both side till light brown color.
• Serve hot with tomato sauce.

Shankarapole

INGREDIENTS:
1 cup Maida / All purpose flour
3-4 tbsp Butter /Vanaspati Ghee
2-3 tsp Red chilly powder OR 1/3rd cup Sugar powder
2 tsp Jeera /Ajwain
Oil to deep fry.
salt to taste

PREPARATION :

• In a Mixing bowl add butter/ Ghee to the Flour mix well.
• Now add  sugar powder/Red chilly powder ( in this case u need to add salt as well) mix well then add the jeera to the mixture.
• Once every thing is mixed properly add water and make a dough.
• Keep the dough closed for 1/2 -1 hour.
• Now take a lemon sized dough and roll it into 4" roti.
• Take butter knife and cut the roti into small diamond shaped pieces.
• Repeat the procedure for whole dough. 
• Now heat the oil in Kadayi and deep fry these pieces till light brown on both side.
• Serve as tea time snacks.

Onion pakoda (Kanda bajji)

INGREDIENTS:
2 cups Onions cut lengthwise
1 cup Basan or gram flour
1 tbsp rice flour
1-2 tsp cornflour
1-3 tsp red chilly powder
A pinch hing
salt to taste
Oil to deep fry.

PREPARATION:

• Mix all the ingredients except onions and Oil in a bowl 
• Take onions in a big mixing bowl put 1/3 mixture on it and mix well. 
• Sprinkle some water and take another 1/3 mixture on the onions and mix well repeat for the 3rd portion of mixture as well. The final onions should look dry and well coated with the Besan mixture. 
• Now heat the oil and put the onions in small lumps. 
• Deep fry both the side till golden brown and crisp enough. 
• Serve hot with tomato sauce or Pudina/Mint chutney.

Gobi Manchurian

INGREDIENTS:

1 Cauliflower

1 green capsicum

1 Onion cut lengthwise

1-2 Tomatoes finally chopped

2 tbsp Tomato sauce

1 tbsp red chilly sauce

2 tbsp Soya sauce

1-2 tsp ginger garlic paste

1 tsp red chilly powder

1 cup Maida

2 tbsp Corn flour

2 tbsp Rice flour

1/2 tsp Turmeric powder

salt to taste

Oil to deep fry

PREPARATION:

• Cut the cauliflower into around 1-2" size.In a big bowl take water add 1/2 tsp of salt and turmeric powder. 
• Now dip all the Cauliflower pieces into it for next 20 mins. 
• Mean wile heat the 2 tbsp oil in a kadayi .once its hot add onions and capsicum cut lengthwise Fry for 2-4 mins and add Tomatoes and ginger garlic paste to it.cook till tomatoes are soft now add the tomato sauce. cook for a minute. 
• Now add red chilly sauce, soya sauce and red chilly powder salt. mix well cook for 2-3 mins turn off the heat.  
• In a mixing bowl take maida, and other flours. add a tsp of chilli powder and salt to taste.add water and the batter should be of dosa batter consistency. 
• Heat oil in a frying pan, once its hot enough, dip the cauliflower pieces into the batter coat it well and put into oil.Deep fry both the side to crispy and remove once done on a kitchen tissues. 
• Once all the cauliflower pieces are deep fried, put them into the masala prepared in advance. 
• Mix well. if needed reheat the masala for one more minute (do not keep for longer time as the fried cauliflower absorbs the moisture and crispiness will be gone.)and serve hot and crispy Gobi manchurien dry with Tomato sauce 

Patishapta (Bengali sweet)

INGREDIENTS:
1 cup maida
1/2 cup sooji rawa
1/2 cup rice floor
2-3 tsp sugar
milk
Any dry powdered sweet or
1/2 cup grated coconut
100 gms jaggery
1/4 tsp cardemom powder
oil

PREPARATION:

• Heat the khadai put the greated jaggery and coconut. fry till jaggery disolves in coconut. then add the cardemom poweder mix once and turn off the heat. 
• Now in a mixing bowl add maida, rawa, rice floor, sugar and milk.make the paste to smooth daosa batter thickness. 
• Now heat the tawa. For non stck tawa no need to put oil, if itsd not then put 2 drops of oil and spread it evenly. 
• Once the tawa is hot. take a ladle ful of batter and pour on tawa spread it as shown in photo. put the cocnut mixture or dry sweet whoich ever you have kept on one edge of the dosa. 
• Cover the lid and cook for 2 mins. 
• Now remove the lid. and roll it from the sweet side. it should look like the one in picture. 
• If you want still more sweetness then remove the patishapta from tawa and dip in sweetened milk before sreving. or Serve directly. 

Variation: If you like to have it spicy. then add some sev/ mixture or bhujiya inplace of sweet filling. in place of sugar you can add salt to the batter.

Dokla

INGREDIENTS:
2 cups Besan
2 tsp Lime juice
1-2 tsp sugar
1 tsp Baking soda
1-2 green chillis chopped
1 tsp mustered
1-2 tbsp Oil
Salt to taste

PREPARATION:

• In a small bowl mix sugar and lime juice keep aside. and in another mix baking soda with water and keep aside. 
• in a mixing bowl add besan,green chillis and salt. Add water,mix well adjust the paste to idli batter thickness. 
• Now add the lime juice mixture and soda. Mix well s othat small bubbles comes out of the mixture. 
• Now transfer the paste into greased container.Keep it in the cooker cook it for about 12-15 mins with out putting the whistle. 
• Once the heat is off remove the container and get it cooled. Cut it in small square or dimond shaped. 
• Heat the kadai add oil. once oil is hot add the mustered. then the cubed doklas. 
• Mix well to get coated with mustered. 
• Serve garnished with dhaniya leaves if needed. 

Variation: Vegitables like chopped beans,grated carrot, greenpeas can be added for children

Veg Rolls

INGREDIENTS:
2 cups mixed Vegetables( Cauli flower,beans, carrot,potato, green peas etc)
1 1/2 cups Maida
1 1/2 tsp chaat masala
2 tsp garam masala
1/2 tsp jeera powder
1/2 tsp chilli powder
salt to taste
Oil to deep fry.

PREPARATION:

• Cook the vegetables very soft.Heat the kadai. pur 2 tbsp oil.when the oil is hot. add the vegitables, all dry maslas and salt tot taste. mix and roughly mash them. fry for another 3-5 mins and turn off the heat. 
• In a big bowl make the dough. should not be too thick or too soft. devinde it into 10-12 portions make them in round shape. 
• Roll the balls into lengthwise with aourn 3-4 inch width. 
• Now take 2 spoons of vegitable mixture spread it in one edge of the rolled roti. now roll the roti to cover the msala and to make into tube shaped.close the both ends by edges of roti. 
• Deep fry these rolls till light brown or crispy.If it is too long then cut them in between or if it is aound 4 inch lenth leave it like that Serve hot with tomato sauce or pudina chutney.

Paddu

INGREDIENTS:
2 cups Dosa rice
2/3 cup Urad daal
2 Finally chopped onions
2 Finally chopped green chillis
Curry leave (chopped)
1 carrot grated (Optional)
Salt to taste
Oil

PREPARATION:

• Soak dal and rice for around 6 hours. Wet grind together to a nice paste. 
• Keep the batter in bit warm place for 10-12 hours. 
• You should have Paddu tawa to prepare paddus.(shown in photo) 
• Now add the chopped onions, green chillis, curry leaves, carrot to the batter and salt. mix well. 
• Now heat the paddu tawa. Add one drop of oil each in hole. 
• Pour 2 tbsp of batter in each hole cover the lid for 2-3 mins. 
• Now remove the lid, turn the paddus upside down. wait for 1-2 mins. 
• Now remove all the paddus from tawa and serve hot with green chilli chutney.

Goli Baje

INGREDIENTS:
1 cup Maida
1/2 cup Curds/Yogurt
1-2 green chillis cut into small
4-8 curry leaves
1/2" ginger grated
salt to taste
Oil to deep fry
Tomato Sause or spicy coconut chutney

PREPARATION:

• mix all the ingredients except oil and sauce/chutney. 
• keep it aside for 1 hour. 
• heat the oil in vessel. take a spoonful of batter pour it in the oil or u can use hands 
• fry it both side till light brown color. 
• Serve hot with Sause or chutney

Potato Podi

INGREDIENTS:

2 potatoes/sweet potatoes /arabi
1 cup rice flour/ Rawa(Sooji)
1 tsp red chiili powder
1 tsp amchur
1/2 tsp garam masala(optional)
salt to taste
Oil

PREPARATION:

• Mix all spices and salt . add water to make a thin paste.adjuct the chilli powder as per taste. 
• Keep the tawa on flame to heat. 
• Now slice the vegetables. dip in the paste. remove and dip in the rice flour or sooji/rawa. 
• Make a proper coat to the veggis. place it on tawa. 
• Sprinkle some water. add a drop of oil for each piece and clos the lid. 
• keep cooking for 2-5 mins. now turn the veggies once again sprinkle some water and put a drop of oil and cook for some time. 
• Then remove from tawa and repeat for all the other pieces. 
• Serve with sauce or coconut chutney.

Kuttavalakki ( Poha)

INGREDIENTS:
1 cup avalakki ( beaten rice, poha)
1-2 greenchillis
2 tsp coriender seeds
1 tsp jeera
1/2 fine chopped onion
1 handful grated coconut
2-4 tsp coconut oil
Salt to taste
Cilantro (optional)

PREPARATION:

• Grind chillis,coriender seeds and jeera in a mixer. 
• Add avalakki/ poha to it and grind it roughly( not powder it should be more broken) 
• In a bowl take this mixture,coconut and onion. Add coconut oil on it. 
• Mix prperly and serve it garnished with chopped cilantro as evening snacks.