Corn Dosa with coriander

Corn Dosa with coriander

Ingredients

• Corn pearls                                         1 cup
• Rice soaked                                        1 cup
• Ginger                                                1 inch piece
• Green chillies                                    5 nos
• Cumin seeds                                     1 tsp
• Fresh coriander chopped                1/2 cup 
• Oil                                                    1/4 cup
• Salt to taste

Process

Take a mixer grinder jar and add corn, soaked rice, cumin, green chillies, chopped ginger and salt to taste and grind well. Make smooth batter adding required amount of water. Now add chopped coriander to dosa batter. Now place a non stick tava on the flame and heat. Now spread 1 tsp of oil and spread dosa batter over the tava. Again spread 1/2 tsp oil over dosa and cook till golden brown. Take out dosa from tava and serve with any chutney. 

  

Dal masala Oats

Dal masala Oats

Ingredients

• Oats                                                   1 cup
•  Water                                                1 and 1/2 cups
• Cooked dal (any type)                      1 cup
• Chopped onion                                1/4 cup
• Chopped tomato                              1/4 cup
• Chopped carrot                               1/4 cup
• Sliced green chillies                       4 nos
• Chopped coriander                        1 tbsp
• Maggi magic masala powder      1 and 1/2 tsp
• Salt to taste

Process

Place a pan on the flame, add cooked dal and water. Add chopped onion, chopped tomato, chopped carrot and sliced green chillies. Now add salt and Maggi magic masala powder and mix. Cook all the items for 5 mins and add oats. Mix well and cook till oats become soft and absorb water. Garnish dal masala oats with chopped coriander and serve.Now enjoy healthy and tasty oats with family and friends. 

Multi dals Dosa with onion chutney

Multi dals Dosa

with

onion chutney

Ingredients

• Urad dal (black gram)                        1/2 cup
• Chana dal                                           1/2 cup
• Moong dal with skin (green gram)   1/2 cup
• Har har dal                                        1/2 cup
• Masoor dal with skin                        1/2 cup
• Masoor dal without skin                  1/2 cup
• Kali chana                                        1/2 cup
• Kabuli chana                                   1/2 cup
• Cashew nuts                                    1/2 cup
• Chuda (puffed rice)                        1/2 cup
• Chaval (rice)                                  1 cup
• Green chillies                                6 to 7 nos
• Ginger piece                                  1 inch
• Jeera (cumin seeds)                      1 tsp
• Salt to taste
• Oil                                                 1/4 cup
• Chopped onion                            1 cup
• Chopped spring onion                1/2 cup 

Process

Mix all the dals, cashew nuts and rice in a mixing bowl. Rinse and soak with water over night. Mix puffed rice (chuda) to soaked dals in the morning and soak. Take mixer grinder jar and grind soaked dals with chuda, jeera, green chillies and ginger pieces adding required amount of water. Grind all the items in to a medium thick smooth batter. Transfer the batter in a bowl and add salt to it. Mix well. Now heat non stick tava on the flame and spread 1 small cup of batter over the tava. Now spread finely chopped onion and spring onion over the dosa. Now spread 1 tsp of oil over the dosa, cook in a low fire till golden yellow. Now fold and serve dosa with onion chutney.

Onion chutney

Fry 1 cup of onion slices with 1 tsp dhania (coriander seeds) and 2 green chillies with 2 tsp s oil for 3 to 4 mins. After 10 mins take a mixer grinder jar and add the above fried items, salt to taste, 2 tbsp s tamarind pulp and 2 tbsp s jaggery or sugar. Now add 1 cup of water to the jar and grind. Now yummy onion chutney is ready to serve with dosa.

Dhania masala puri with malaiwala sabji

Dhania masala puri

with malaiwala sabji

Ingredients of puri

• Wheat flour                                     2 cups
• Gram flour                                      2 tbsp s
• Flour (maida)                                 2 tbsp s
• Finely chopped fresh coriander    2 tbsp s
• Maggie magic masala powder      2 tsp s
• Sugar                                             1/2 tsp
• Salt                                                1/4 tsp
• Oil for deep fry

Process of puri

Mix all the above ingredients in a mixing bowl and make a tight dough adding required amount of water and make small round balls. Now spread each ball in to round shaped puri and deep fry in oil till golden yellow. 

Ingredients of sabji

• Small pieces of potatoes                        1 cup
• Soaked meal maker                               1 cup
• Fresh green peas                                   1/2 cup
• Chopped onions                                    1 big cup
• Chopped tomatoes                                1 cup
• Ginger & garlic paste                          1 tbsp
• Bay leaves                                            2 nos
• Biryani masala powder                       1/2 tsp
• Coriander powder                               2 tsp s
• Cumin powder                                    1/2 tsp
• Haldi powder                                      1/4 tsp
• Chili powder                                       1 tsp
• Sugar                                                  1/2 tsp
• Fresh malai (cream)                          3 tbsp s
• Salt to taste

Process of sabji

Place a pan on the stove and add 2 tbsp s oil. Now add g & g paste and bay leaves and saute. Now add chopped onion and then add chopped tomatoes and saute well till oil separates from masala. Then add potato pieces, soaked soya balls (meal maker) and fresh peas. Mix well and add all the masala powders, sugar and salt. Saute well and add 1 big cup of water and cook closing lid. Cook for 20 to 25 mins and finally add malai and again cook for 5 mins in a low flame. Now yummy and delicious malai sabji is ready to eat and serve with puri.

Nalla karam Pesarattu

Nalla karam Pesarattu

Ingredients

• Nalla karam (black gun powder)               2 tbsp s
• Moong dal with skin                                  1/2 cup
• Moong dal without skin                            1/2 cup
• Ginger                                                       1 inch piece
• Green chilies                                            8 to 10
• Chopped onions                                       1 cup
• Cumin seeds                                            2 tsp s
• Oil                                                           1/2 cup
• Salt to taste

Process

Rinse and soak both dals with water for 1 to 2 hours. Remove water from dals (do not remove skin) and add to mixer grinder jar. Now add 1/2 inch ginger piece, 5 to 6 green chilies and 1 tsp cumin seeds to soaked dal in mixer jar. Make medium smooth batter (medium thick batter) adding required amount of water. Add salt to taste to batter. Now mix chopped onion, 1 tbsp chopped ginger, 1 tbsp chopped green chilies and 1 tsp jeera (cumin) in a mixing bowl. Now heat non stick tava in a lower flame, spread 1 /2 cup of batter on it. Now higher the flame and spread 2 to 3 tbsp s of onion mix over pesarattu. Spread 1 tbsp s oil around the pesarattu. Now lower the flame and spread 1 tsp nalla karam (black gunpowder) (which is easily available in market) over pesarattu. Cook till golden yellow and serve with coconut chutney and besan chutney.

Note- We can spread 1 tsp greated panner or grated cheese over each pesarattu.

Cheese Sandwich with green chutney

Cheese Sandwich with green chutney

Ingredients

• Oven fresh bread slices                               4 nos
• Fresh cucumber round slices                     1 cup
• Fresh tomato round slices                          1 cup
• Boiled egg round slices                              1/2 cup
• Processed cheese grated                            1/2 cup
• Fresh cream                                                2 tbsp s
• Mayonnaise sauce                                      2 tbsp s
• Tomato sauce                                             2 tbsp s
• Green chutney  (pudina chutney)             4 tbsp s
• Bhujia sev                                                 1/2 cup

Process of green chutney

Take a mixer grinder jar, add fresh 1/2 cup mint leaves (pudina), 1 cup fresh coriander, 1 green chili, 1 tsp sugar, 2 tbsp s raw mango pieces or 2 tbsp s lemon juice and salt to taste. Make smooth chutney adding 1/2 cup of water. Green chutney is ready.

Process of sandwich

Remove sides from fresh bread slices. Mix fresh cream with mayonnaise sauce in a bowl. Spread 2 tsp of cream & mayonnaise mix in one side of one bread slice.  Keep two tomato round slices and cucumber slices on the cream applied bread slice. Now keep boiled egg slices and spread 2 tbsp s bhujia sev over the slice. Spread 1 tsp grated cheese over bread slice. Now add 1 tsp tomato sauce over the slice. Spread 1 tsp green chutney over it. Now spread 1 tsp of green chutney in one side of another bread slice. Now cover the garnished bread slice with green chutney applied bread slice and just press smoothly. Cut the bread sandwich as you wish or as shown in the picture. Now yummy and healthy cheese sandwich with green chutney is ready to eat and serve. 

Veg Spring Dosa with Schezwan chutney

Veg Spring Dosa with Schezwan chutney

Ingredients

• Dosa batter                                        1 big cup
• Finely sliced onions                         1/2 cup
• Grated carrot                                    1/2 cup
• Finely sliced cabbage                      1 cup
• Finely sliced capsicum                    1/2 cup
• Grated paneer                                  1/2 cup
• Soy sauce                                         1 tsp
• Schezwan chutney                           6 to 7 tbsp s
• Salt to taste

Note: We can use grated processed cheese instead of paneer.

Note: We can use grated and boiled eggs for non-veg spring dosa.

Process

For preparation of dosa batter soak 1 cup of raw rice with 1/2 cup of urad dal (black gram) in water for 3 to 4 hours and make a smooth batter (medium thick) adding required amount of water and add salt to taste. Keep the batter for 6 to 7 hours and then use. 

 

For preparation of stuffing, take a pan on the flame, add 1 tbsp oil, add sliced onions, carrot, cabbage, capsicum and paneer one after another and toss adding salt to taste for few mins in a lower flame. Cover it with lid for 5 mins. Open the lid and add soy sauce and 1 tbsp schezwan chutney, mix well. Keep the mixture aside.

Take a non stick tava on the stove and heat. Spread 1/4 cup of dosa batter on the tava, spread 1 tsp schezwan chutney over the dosa and spread 1tsp oil around the dosa. Now keep 2 tbsp s of veg masala stuffing in the center of dosa and fry till golden yellow. Now roll the fried dosa and serve hot with ground nut chutney.

For preparation of ground nut chutney fry 1/2 cup of ground nuts with out oil in a pan and remove skin. Grind nuts, 1/4 cup curd, 3 to 4 green chilies, small piece of ginger with salt to taste adding required amount of water. Take a pan add 1 tsp oil, 1 tsp mustard seeds and 2 to 3 pieces of red dried chilies, fry till mustard starts cracking and add to chutney.

Now yummy veg spring dosa with schezwan chutney is ready to eat and serve.

Green Noodles

Green Noodles

Ingredients

• Noodles (boiled)                      1 big cup
• Capsicum (green) pieces        1/2 cup
• Fresh green peas                    1/4 cup
• Spring onions chopped          1/2 cup
• Green chilies slices                6 nos
• Green chili sauce                   1 tsp
• Maggi magic masala              1 tsp
• China salt a pinch
• Sugar a pinch
• Salt to taste

Process

Keep pan on the flame, add 2 tbsp s oil and heat it. Now add spring onion slices and saute for few mins, then add green chili slices and saute. Now add green pepper pieces, fresh green peas and saute for few mins.Now add boiled noodles and mix well. Now add sugar, salt, china salt, green chili sauce and maggi magical masala and mix well. Saute for 5 to 10 mins in a lower flame. When done add fresh chopped coriander if needed. Finally healthy, yummy and tasty green noodles is ready to eat and serve with green chili sauce.

Burger

Burger (simple &tasty)

Ingredients

• Burger buns                      2 nos
• Onion circles                    6 nos
• Tomato circles                  6 nos
• Cheese slices                     4 nos
• Fresh cabbage leaves       2 nos
• Dressing sauce                  2 tbsp s
• Boiled eggs slices             6 nos
• Butter                                1 tbsp

Ingredients for patty (tikkies)

• Boiled potato (grated)         1 cup
• Boiled fresh peas                1/2 cup
• Fresh coriander chopped   1 tbsp
• Garam masala powder       1 tsp
• Salt to taste 

Process

In a mixing bowl mix grated potato, peas, coriander, garam masala powder and salt. Make bun size round tikkies and fry in a tawa both sides adding butter till golden brown and keep aside.

Now cut bun in to two halves and fry slightly for few mins in a tawa adding butter and keep aside.

Plate, keep one piece bun and apply 1 tsp dressing sauce, keep cabbage leaf and keep onion slices with tomato slices. Then keep tikki and keep a cheese slice over it then boiled egg slice, onion circles and tomato slice one by one. Then keep another fresh cabbage leaf over the tomato slice. Then apply dressing sauce on the other half bun and cover the burger. Now, lock the burger with a tooth pick as shown in the picture.

Now, tasty and simple burger is ready to eat.

      

Aloo Jeera Masala with Ragi Paratha

Aloo Jeera Masala with Ragi Paratha

Ingredients

• Potatoes (boiled)                                  6 medium size
• Onion (chopped)                                 1/2 cup
• Tomato (chopped)                               3/4 cup
• Coriander (chopped)                           3 tbsp s
• Dhania powder (coriander pow)          1 tbsp
• Jeera powder (cumin pow)                 4 tsp s
• Turmeric powder (haldi)                    a pinch
• Chili powder                                      2 tsp s
• Sugar                                                a pinch
• Salt to taste

Process

Cut boiled potatoes in to 1/2 inch cubes and keep aside. Take a kadai, 2 tbsp s oil and toss chopped onions till golden brown. Then add chopped tomatoes and saute, now add potato cubes, 1 tsp fresh coriander, dhania powder, jeera powder, haldi, chili power,sugar and salt. Toss all the ingredients and add !/2 Lt water, stir well and cook in a low flame for 15 to 20 mins. Off the flame when the gravy is medium thick, add chopped coriander and cover with lid. Yummy aloo jeera masala is ready to serve with paratha.

Process of Ragi Paratha

Place a bowl, add 2 cups of whear flour (atta), 1/2 cup ragi flour, 1 tsp oil, 1 tsp sugar and salt to taste. Make a smooth dough by adding required amount of  water and cover with wet cloth for 1/2 an hour. Heat tawa , make small balls of the dough and spread each ball in to triangle shape paratha and roast both sides by adding 1 tsp oil. Healthy ragi paratha is ready to eat with potato sabji.

Khatta mitha poha

Khatta mitha poha

Ingredients

• Poha                                                 1 big cup
• Tamarind pulp (thick pulp)               3 tbsp s
• Lemon juice                                     1 tsp
• Green chilies (slices)                        5 nos
• Red dry chilies (pieces)                   10 nos
• Karepatta                                         few
• Mustard seeds                                 1 tsp
• Cumin seeds                                   1 tsp
• Hing                                              a pinch
• Broken urad dal                            1 tbsp
• Turmeric powder                         a pinch
• Roasted till powder                      2 tbsp s
• Sugar                                         2 tsp s
• Salt                                            to taste

Process

Clean poha with water in a bowl and keep aside. Now take a pan, heat it and add 3 tbsp s oil. Now add hing, mustard seeds, cumin seeds and saute for few mins in a low flame. When the color of mustard seeds changes add  broken urad dal and saute it. Saute till the color of urad dal changes in to golden brown add green chilies, dry chilies and karepatta. Now add tamarand pulp, turmeric powder, sugar and salt to taste. When the pulp starts boiling add poha, mix well and cook in a lower flame for 10 to 15 mins by covering lid. Open the lid toss well and finally sprinkle lemon juice with roasted till powder and mix well. Garnish with chopped coriander. Now hot yummy, healthy and delicious khatta mitha poha is ready to eat.

Instant suji utappam

Instant suji utappam

(Semolina utappam)

Ingredients

• Semolina (suji)                              1 cup
• Fresh curd                                    3/4 cup
• Milk                                              1/2 cup
• Ginger grated                               1 tbsp
• Onion (chopped)                          1/2 cup
• Coriander (chopped)                    1/4 cup
• Carrot grated                               1/2 cup
• Chilly powder                               2 tbsp s
• Salt                                              to taste

                                            
Process

Take a mixing bowl. Add semolina, fresh curd, milk, grated ginger and salt to taste to the bowl. Mix all the items in the bowl well and make a smooth batter by adding required amount of water. The consistency of the batter is medium thick. Keep the batter aside for rest for an hour. Now take another bowl and mix chopped onion, chopped coriander and grated carrot. Heat a tawa on the flame, spread 1/2 tsp oil on the tawa, now spread 1/4 cup of utappam batter on the tawa. Cook in a simmer flame by adding 1/2 tsp oil around the utappam. Now spread 2 tbsp s onion, coriander and carrot mixer on the utappam. Now sprinkle a pinch of chilly powder on the utappam. Fry utappam till golden brown in a lower flame (one side only). Now yummy ,delicious and nutritious suji utappam is ready to eat with coconut chutney.