Jhatpat Bread Dahi Vada

Preparation :10 mins
Cook :5 mins
Total Time :15 mins
Servings :Makes 3 pieces

Ingredients :

2 slices of bread
2 cups plain curds (dahi)
1 slit green chilli
1 tbsp chopped coriander (dhania)
2 tbsp sugar
salt to taste
1 tsp chaat masala
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
2 tbsp pomegranate (anar)

Method :

Cut and remove the 4 sides of the bread slicesAdd sugar,salt,green chilli and coriander leaves in curds and beat well.Spread 1 tablespoon of mixture on the each slice and place on each otherSpread 1 tbsp curds on the serving plate as well.Put a bread slices o top of it.Put the remaining curds on the top of the breadHeat the oil in a small pan, add mustard seeds and pour this on top of bread.Sprinkle chaat masala,pomegranate and coriander.Serve immediately

Peyru na Thepla

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 to 6 theplas

Ingredients :

1 cup whole wheat flour (gehun ka atta)
3/4 cup grated guava
2 tsp coriander (dhania) seeds powder
1 tsp red chilli powder
1 tsp turmeric powder (haldi)
salt to taste
1 tbsp oil
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
2 tsp powdered sugar
1 tsp grated ginger (adrak)
1 tsp finely chopped green chillies
2 tbsp chopped fenugreek (methi) leaves
oil for cooking

Method :

Combine all the ingredients in a deep bowl, mix well and knead into a semi soft dough.Cover and keep aside for 10 minutes.Divide the dough into 6 equal portions and roll them into a circle of 5\" diameter.Heat a tava and cook each thepla using little oil till golden brown spots appear on both the sides.Serve hot.

Paneer and Spring Onion Paratha

Preparation :5 mins
Cook :15 mins
Total Time :20 mins
Servings :Makes 8 parathas

Ingredients :

1/2 cup grated paneer (cottage cheese)
1/2 cup finely chopped spring onions (whites and greens)
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp green chilli paste
salt and to taste
whole wheat flour (gehun ka atta) for rolling
2 tsp oil for cooking

Method :

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 8 equal portions and roll each portion into a 125 mm. (5\") diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook each paratha, using ¼ tsp of oil, till golden brown spots appear on both the sides.Allow the parathas to cool completely, wrap in an aluminium foil and pack in a tiffin box.

Brown Rice Neer Dosa

Preparation :5 mins
Cook :12 mins
Total Time :1372 hours 17 minutes
Servings :Makes 10 dosas

Ingredients :

1 cup unpolished brown rice , soaked for 2 hours and drained
salt to taste
oil for greasing

For Serving
sambhar
coconut chutney

Method :

Combine the drained raw rice and ¾ cup of water in a mixer and blend till smooth.
Transfer the mixture into a deep bowl, add 1 cup of water and salt and mix well.
Heat a non-stick tava (griddle) till red hot, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Grease the tava (griddle), with a little oil and pour approx. 1/3 cup (approx. 5 tbsp) of the batter on it and tilt the tava (griddle), in a circular motion to make a round dosa.
Cover with a lid and cook on a medium flame for 1 minute. Fold the dosa into a triangle.
Repeat with the remaining batter to make 9 more dosas.Serve immediately with sambhar and coconut chutney.

Horlicks Oats and Vegetable Pancakes

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 9 pancakes (9 pancake )

Ingredients :

To Be Mixed Into A Batter
1/2 cup quick cooking rolled oats
1/4 cup jowar (white millet) flour
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup grated carrot
1/4 cup grated cabbage
2 tbsp finely chopped coriander (dhania)
1 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
salt to taste
3/4 cup water

Other Ingredients
oil for greasing and cooking

For Serving
green chutney

Method :

Heat a non-stick tava (griddle) and grease it lightly using a little oil.Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter round pancake.Cook on a medium flame using oil, till it turns golden brown in colour from both the sides.Repeat steps 1 to 3 to make 8 more pancakes.Serve immediately with green chutney.

Chutney Sandwich

Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 10 sandwiches

Ingredients :

20 bread slices
10 tsp butter
2 tsp chaat masala for sprinkling

For The Green Chutney
1/2 cup roughly chopped coriander (dhania)
2 tbsp chopped spinach (palak)
1 bread slice , torn into pieces
3/4 tbsp roughly chopped green chillies
1/2 tsp lemon juice
salt to taste

Method :

For the green chutney
For the green chutneyCombine all the ingredients along with 2½ tbsp water in a mixer and blend into a smooth paste. Keep aside.
How to proceed
How to proceedPlace 2 bread slices on a clean, dry surface, spread ½ tsp of butter on each bread slice and spread it evenly.Spread ½ tsp of green chutney on each bread slice and spread it evenly. Sprinkle a little chaat masala evenly over both the buttered-chutney bread slices, finally cover with a buttered-chutney side facing downwards and press it lightly.Repeat steps 1 and 2 to make 9 more sandwiches.Cut each sandwich diagonally into 2 portions and serve.

Stuffed Corn Cheela

Preparation :20 mins
Cook :20 mins
Total Time :40 mins
Servings :Makes 4 to 6 serving

Ingredients :

For The Cheela
200 gms fresh sweet corn kernels (makai ke dane)
1 tbsp corn (makai ke dane) flour
1 cup plain flour (maida)
1 onion finely chopped
1/4 tsp soda bi-carb
4 tbsp milk
2 tbsp freshly chopped coriander (dhania)
2 tsp finely chopped ginger (adrak)
1/2 tsp red chilli powder
1/2 tsp garam masala
salt to taste
2 green chillies optional
sufficient water to make a paste
4 tsp oil for frying

For The Stuffing
25 gms each carrot capsicum and cabbage sliced fine
1 clove garlic (lehsun) finely chopped
1 tsp oil
1 tsp lemon juice
1/2 tsp freshly ground black pepper powder powder
salt to taste

Method :

For the filling
For the fillingHeat a pan and add oil.Add garlic followed by carrots and stir fry on high flame for 1 minute.Add capsicum and stir fry for another minuteFinally add cabbage stir and remove from flame. Continue stirring so that cabbage is cooked but does not burn.Season with salt and pepper.Add the lemon juice.Mix well and keep aside.
For the cheela
For the cheelaPut the corn kernels into a blender and blend into a paste.Remove and add corn flour, maida, onion, ginger, coriander leaves, salt, chilli, garam masala baking pd and milk. Mix well to form a smooth paste. Add water if required. Keep aside for 20 minutes.In a heavy bottomed skillet heat 1 tsp oil and spread out mixture into a thin round cheela ( like a pancake or Dosa).When brown and crisp, flip over and cook the other side.Remove from fire. Place I tblsp of the stuffing. Fold over into a semi -circle. Serve hot with mint chutney.Make more cheelas with the remaining mixture

Pyaaz Aur Anardane ki Roti

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 10 rotis (10 roti )

Ingredients :

1 cup finely chopped onions
4 tsp dried pomegranate seeds (anardana) , roasted
1 1/2 cups whole wheat flour (gehun ka atta)
2 tsp finely chopped green chillies
2 tsp ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd
raita

Method :

Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.Divide the dough into 10 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook each roti using a little oil till the rotis turn brown in colour from both the sidesServe immediately with fresh curds or raita.

Alu Paratha

Preparation :null
Cook :0 mins
Total Time :0 mins
Servings :

Ingredients :

1 cup whole wheat flour (gehun ka atta)
salt to taste
5 to 6 tsp oil (one tsp for each paratha)
2 tsp ghee
water as required

for stuffing:
3 potatoes, boiled and peeled
1/2 tbsp salt
1 tbsp black pepper (kalimirch) powder
1/2 tbsp cumin seeds (jeera) powder

Method :


For paratha:
For paratha:Mix the flour,salt and ghee, sprinkle water and make the dough.Keep aside for half n hour.
For stuffing:
For stuffing:Mash the boiled potatoes and other ingredients and make a mixture.Now take the dough and make round balls.Make a whole at the centre and fill the stuffing and cover it.Now roll this into parathas.Cook the parathas with required oil...serve hot.

Toast with Spinach and Tomato Spread

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 8 toasts

Ingredients :

4 multigrain bread slices
1 tsp melted butter

For The Spinach Spread
1/2 cup blanched and chopped spinach (palak)
1 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1/4 cup bean sprouts
1 tsp dry red chilli flakes (paprika)
salt and to taste

For The Tomato Spread
1 cup blanched and finely chopped tomatoes
1 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1 tsp dried oregano
2 tbsp finely chopped basil
a pinch of sugar
salt to taste

Method :

For the spinach spread
For the spinach spreadHeat the oil in a broad non-stick pan , add the garlic and sauté on a medium flame for a few seconds.Add the bean sprouts and sauté on a medium flame for 1 minute.Add the spinach, chilli flakes, salt and pepper and sauté on a medium flame for another 1 to 2 minutes. Keep aside.
For the tomato spread
For the tomato spreadHeat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.Add the oregano and tomatoes and sauté on a medium flame for 2 to 3 minutes.Add the basil, sugar and salt and sauté on a medium flame for 1 minute. Keep aside.
How to proceed
How to proceedJust before serving, apply ? tsp butter on both sides of each bread slice and toast them lightly on a hot tava griddle), till both sides are golden brown in colour.Cut each toast into two diagonally and serve immediately with spinach and tomato spread.

Batata Poha

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 2 servings

Ingredients :

2 cups thick beaten rice (poha) flakes
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
1/2 cup finely chopped onions
1/2 cup peeled potato cubes
salt to taste
3/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
1 tbsp sugar
2 tsp lemon juice
1 tbsp milk
1 tbsp finely chopped coriander (dhania)

For The Garnish
1 tbsp finely chopped coriander (dhania)
lemon wedge

Method :

Heat the oil in a deep non-stick pan and add the mustard seeds.When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 1 to 2 minutes.Add the potatoes, 2 tbsp of water, salt and ½ tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water.Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the coriander and mix well.Serve hot garnished with coriander and lemon wedge.

Corn Panki

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 8 pankis (8 panki )

Ingredients :

1 cup grated sweet corn kernels (makai ke dane)
2 tsp oil
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
2 tbsp semolina (rava)
1/4 cup besan (bengal gram flour)
16 banana leaves (kele ka patta) for cooking
oil for greasing

For Serving
green chutney

Method :

Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well.
Apply a little oil on one side of each banana leaf and keep aside.
Put 2 tbsp of the batter on one half of the greased side on a banana leaf and spread it evenly.
Place another greased banana leaf with the greased side facing downwards over it and press it lightly.
Cook on a non-stick pan or a tava (griddle) till light brown spots appear on the leaves and the panki in between peels off the leaf easily.Repeat with the remaining batter to make 7 more pankis.Serve immediately with green chutney.
Handy tip:
Handy tip:You can cook 3 to 4 pankis at one time on a tava.

Poha and Peanuts

Preparation :5 minutes
Cook :10 minutes
Total Time :15 mins
Servings :

Ingredients :

beaten rice (poha)
peanuts
1 tbsp oil
salt to taste
black pepper (kalimirch) powder to taste
turmeric powder (haldi)

Method :

Put the oil in one karahi add peanuts in it Remove it after 5 minutes Put pooha in it Add salt,pepper and turmeric in it After five minutes add peanuts in it also Now its ready to serrve

Spinach and Cheese Stuffed Crêpes

Preparation :10 mins
Cook :7 mins
Total Time :17 mins
Servings :Makes 5 stuffed crêpes

Ingredients :

For The Crêpes
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
1/4 cup milk
1 1/2 tbsp melted butter
salt to taste
butter for greasing and cooking

For The Spinach and Cheese Filling
1 cup finely chopped spinach (palak)
1/4 cup grated processed cheese
2 tsp butter
1/4 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped tomatoes
salt to taste

Method :

For the crêpes
For the crêpesCombine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix well to make a smooth batter.Grease a 100 mm. (4\") diameter non-stick pan using a little butter, pour ¼ cup of the batter and tilt the pan around quickly so that the batter coats the pan evenly.Cook the crêpe on each side using a little butter for 30 seconds approximately.Repeat with the remaining batter to make 4 more crêpes. Keep aside.
For the spinach and cheese filling
For the spinach and cheese fillingHeat the butter in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.Add the spinach, tomatoes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the cheese and mix well.Divide the mixture into 5 equal portions and keep aside.
How to proceed
How to proceedPlace a crêpe on a flat, dry surface.Place a portion of the spinach and cheese filling in a row in the centre of the crêpe and roll it up tightly.Serve immediately.

Focaccia Bread

Preparation :5 mins
Cook :0 mins
Total Time :25 mins
Servings :Makes 1 bread loaf (8 piece )

Ingredients :

2 cups plain flour (maida)
14 tsp olive oil
2 tsp instant dry yeast
1 tsp sugar
1/2 tsp dried rosemary
2 tbsp sliced black olives
1 tsp sea salt (khada namak)

Method :

Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, mix well and cover it with a lid and keep aside for 15 minutes.
Combine the plain flour, 6 tsp of olive oil, yeast-sugar mixture and salt, mix well and knead it into soft dough using enough warm water.
Transfer the dough on a clean dry surface, and knead it well till smooth and form a ball.
Grease a deep bowl with 2 tsp of olive oil and place the dough in it and cover it with a cling wrap.
Place the dough in a warm place for 45 minutes.Remove the cling wrap and knead it again in the bowl till smooth.
Grease an aluminium tin of 200 mm. X 150 mm. (10” x 6”) with 2 tsp of olive oil and place the dough over it and spread it using your fingers and creating depressions with finger tips.
Pour 2 tsp of olive oil over it, sprinkle rosemary , olives and sea salt evenly over it and press it lightly.
Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
Brush with 2 tsp of olive oil evenly over it.
Cool slightly, demould it and cut into square pieces or as required and serve.

Mini Mango Pancakes

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 14 pancakes

Ingredients :

3/4 cup mango cubes
1/4 cup powdered sugar
1/2 cup plain flour (maida)
1/2 cup cornflour
1/2 cup milk
2 tsp melted butter
1/4 tsp cardamom (elaichi) powder
a pinch of salt
4 tsp butter for greasing and cooking

Method :

Combine the mango cubes and powdered sugar in a mixer and blend till smooth.
Transfer the mixture into a deep bowl; add all the remaining ingredients and mix well using a whisk.
Grease a non-stick mini uttapa pan with 1 tsp of butter.Pour 1 tbsp of the batter in each uttapa cavity, spread it lightly and cook on a medium flame using 1 tsp of butter till they turn golden brown in colour from both the sides.
Repeat steps 3 and 4 to make 1 more batch of mini pancakes.Serve immediately.

Coconut Aval

Preparation :15
Cook :15
Total Time :30 mins
Servings :

Ingredients :

2 cups beaten rice (poha)
1/2 cup grated coconut
2 tsp coconut oil
1 tsp ghee
1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp chana dal (split Bengal gram)
1/2 tsp urad dal (split black lentils)
2 whole dry kashmiri red chillies
2 green chillies
a few curry leaves (kadi patta)
cashewnuts (kaju)
a small pinch of asafoetida (hing)
1 tsp salt

Method :

Soak aval, salt in 1/4 cup of water for 10 minutes.Fry mustard, urad dhall, channa dhall, hing, curry leaves, redChillies, chopped green chillies, and coconut in coconut oil Until coconut turns slightly brown. add soaked aval to the Above, and simmer the stove and stir it well for 5 minutes.Roast cashews in litte ghee, and add it to the above.

Pyaz Aur Pudine ki Roti

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 8 rotis

Ingredients :

2 cups whole wheat flour (gehun ka atta)
1/2 cup finely chopped onions
3 tbsp mint (phudina) paste , refer handy tip
salt to taste
1 tbsp oil

Other Ingredients
ghee for greasing and cooking

For Serving
fresh curd

Method :

Combine the prepared mint paste, whole wheat flour, onions, salt and oil, mix well and knead to a stiff dough using enough warm water.
Divide the dough into 8 equal portions and roll each portion into 125 mm. (5”) diameter rotis.
Heat a non-stick tava (griddle) and grease it using ½ tsp of oil.
Cook each roti on the tava and cook using 1 tsp of oil till brown spots appear on both the sides.
Serve immediately with fresh curds.
Handy tip:
Handy tip:Combine ¼ cup of fresh chopped mint leaves, 3 green chillies and a few drops of lemon juice and blend in a mixer, using little water, to a smooth paste. Use as required.

Green Moong Dal and Vegetable Idli

Preparation :10 mins
Cook :30 mins
Total Time :40 mins
Servings :Makes 22 idlis

Ingredients :

1 cup green moong dal (split green gram)
1/4 cup grated carrot
1/4 cup grated cabbage
1/4 cup urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
salt to taste
1/2 tbsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)

For Serving
sambhar

Method :

Combine the green moong dal, urad dal and fenugreek seeds in a deep bowl and keep aside to soak in enough water for 2 hours. Drain well.
Blend the green moong dal, urad dal and fenugreek seeds in a mixer along with approx. 1 cup of water till smooth.
Transfer the mixture into a deep bowl, add the salt and mix well. Cover with a lid and keep aside to ferment for 4 hours.
Once fermented, add the ginger-green chilli paste and coriander and mix well.
Pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 12 minutes.
Cool slightly and demould.Repeat with the remaining batter to make more idlis.Serve immediately with sambhar.

Mysore Barley Dosa

Preparation :10 mins
Cook :52 mins
Total Time :114219 hours 2 minutes
Servings :Makes 12 dosas

Ingredients :

For The Mysore Barley Dosa
1 cup barley (jau)
1/2 cup urad dal (split black lentils)
1/2 tbsp fenugreek (methi) seeds
salt to taste

For The Mysore Chutney (makes Approx. 3/4 Cup)
1 tbsp oil
2 tbsp chana dal (split bengal gram)
1/2 tbsp urad dal (split black lentils)
3 to 4 whole dry kashmiri red chillies , broken into pieces
1 tsp chilli powder
2 tsp tamarind (imli) pulp
1/2 tsp black peppercorns (kalimirch)
1 tsp chopped jaggery (gur)
1/3 cup freshly grated coconut
salt to taste

Other Ingredients
6 tsp ghee for cooking

Method :

For the mysore chutney
For the mysore chutneyHeat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame for a few seconds or till they turn golden brown in colour.Add the red chillies and sauté on a medium flame for 2 minutes.Add the chilli powder, tamarind pulp, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute. Keep aside.When cool, add the salt and blend in a mixer to a smooth paste, adding water as required.
How to proceed to make the mysore barley dosa
How to proceed to make the mysore barley dosaWash and soak the barley, urad dal and fenugreek seeds in enough water in a deep bowl for at least 6 hours.Drain and blend in a mixer till smooth using approx. 1¼ cup of water.Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 10 to 12 hours.Add the salt and mix well.Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter circle.Smear ½ tsp of ghee and 1 tbsp of the mysore chutney evenly over the dosa using a spatula over it and cook on a medium flame till the dosa turns golden brown in colour and crisp.Fold over to make a semi-circle or roll.Repeat with the remaining batter to make 11 more dosas.Serve immediately.

Mini Jowar Apple and Walnut Pancake

Preparation :20 mins
Cook :25 mins
Total Time :45 mins
Servings :Makes 20 mini pancakes

Ingredients :

1/2 cup jowar (white millet) flour
1/2 cup grated apples (unpeeled)
2 tbsp finely chopped walnuts (akhrot)
2 tbsp finely chopped almonds (badam)
3/4 cup milk
3 tbsp grated jaggery (gur)
3 1/4 tsp ghee for greasing and cooking

Method :

Combine all the ingredients in a deep bowl and mix well.
Heat a non-stick mini uttapa pan and grease it with ¼ tsp of ghee.When hot, pour a spoonful of batter in each of the 7 uttapa moulds and spread it evenly to make a 75 mm. (3”) diameter round.
Cook all the pancakes, using 1 tsp of ghee, till they turn golden brown in colour from both the sides.
Repeat steps 2 to 4 to make 14 more pancakes in 2 more batches.Serve immediately.

Khaman Dhokla

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 2 servings

Ingredients :

2 cups besan (bengal gram flour)
2 green chillies , chopped
2 tbsp sugar
salt to taste
5 to 6 curry leaves (kadi patta)
1 tsp citric acid (nimbu ka phool)
1 tsp baking soda
1/4 cup freshly grated coconut
1/4 cup chopped coriander (dhania)

Method :

Combine the besan, salt and sugar in a bowl, add little water and mix well using hands.Add the citric acid and mix well.Add the baking soda, while stirring continuously for 1 minute.Pour this solution in a greased plate and steam for 8-10 mins or till the dokla is cooked.Heat the oil in a small pan and add the mustard seeds, curry leaves and green chillies.Pour this tempering to the dhoklas and keep aside.Heat 1/2 cup water and 1 tbsp sugar in a pan and pour the solution on it.Garnish with coriander and grated coconut.

Double Decker Idlis

Preparation :20 mins
Cook :35 mins
Total Time :55 mins
Servings :Makes 25 idlis

Ingredients :

2 3/4 cups idli batter
1 tsp oil for greasing

For The Potato Bhaji
1 cup boiled , peeled and mashed potatoes
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
5 curry leaves (kadi patta)
2 green chillies , slit
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 cup finely chopped onions
1/2 tsp chilli powder
2 tbsp coriander (dhania)
salt to taste

To Be Blended Into Thick Coconut Chutney (using 1/4 Cup Of Water)
4 tbsp freshly grated coconut (nariyal)
2 tbsp roasted chana dal (daria)
1 tsp roughly chopped green chillies
2 tbsp chopped coriander (dhania)
3 curry leaves (kadi patta)
salt to taste

For Serving
sambhar
coconut chutney

Method :

For the potato bhaji
For the potato bhajiHeat the oil in a broad non-stick pan and add the mustard seeds and urad dal and sauté on a medium flame for 1 minute.
Add the curry leaves, green chillies, asafoetida, turmeric powder and onions and sauté on a medium flame for 1 to 2 minutes.
Add the potatoes, chilli powder, coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Discard the green chillies and keep aside.

How to proceed
How to proceedGrease the idli stand with a little oil and put 1 tbsp of the idli batter in each mould and spread it lightly.Put ½ tsp of the prepared coconut chutney and 1 tsp of the potato bhaji.
Cover it with ½ tbsp of idli batter over the bhaji in each mould. Steam in a steamer for 12 minutes or till the idlis are cooked.
Repeat steps 1 to 3 to make more idlis.Allow the idlis to cool slightly and demould them.
Serve warm with sambhar and coconut chutney.

Foxtail Millet Appe

Preparation :20 mins
Cook :30 mins
Total Time :50 mins
Servings :Makes 5 serving

Ingredients :

1 cup foxtail millet
3/4 cup black lentil
1 tsp fenugreek (methi) seeds
oil for cooking
salt to taste
2 green chillies
1 tbsp coriander (dhania) leaves
2 tsp mint leaves (phudina)

Method :

Soak the foxtail millet, black lentils and fenugreek seeds for 4 to 5 hrs. Grind them to a fine paste and keep covered till fermented.Coarsely grind the green chillies, coriander and mint leaves and mix it with the batter.Add salt and mix well.Grease an appe mould with ¼ tsp of oil and put 1 tbsp of the batter into each of the 7 appe moulds.Cook using ½ tsp of oil till the lower surface becomes golden brown in colour, then turn each appam upside down using a fork and cook them till they turn golden brown in colour from the other side.Repeat steps 2 and 3 to make more. Serve immediately.

Oats and Vegetable Porridge

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 2 servings

Ingredients :

1 cup quick cooking rolled oats
1/4 cup parboiled green peas
1/4 cup chopped carrots
1/4 cup boiled sweet corn kernels (makai ke dane)
2 tbsp chopped basil
2 tsp cumin seeds (jeera)
salt to taste
1 tsp lemon juice
2 tsp sugar
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds powder
1 tsp chilli powder
2 tbsp chopped coriander (dhania)
2 tsp grated ginger (adrak)

For The Garnish
1 tbsp chopped coriander (dhania)
1 tbsp chopped cashewnuts (kaju)

Method :

Combine the cumin seeds and oats in a deep microwave safe bowl and microwave on high for 1 minute.Add little water and vegetables, mix well and microwave on high for 2 minutes.Add the remaining spices, seasonings and little more water, mix well and microwave on high for 1 minute and mix well.Adjust the consistency and add water as per requirement and again microwave on high for 2 minutesLet it stand for 2 minutes.Serve hot garnished with cashews and coriander.

Poha Upma

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings

Ingredients :

beaten rice (poha)
1/4 cup chopped onions
2 slit green chillies
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp oil
6 to 7 curry leaves (kadi patta)
salt to taste

Method :

Soak poha in water for 10 min.Drain the water and squeeze out the water completely and keep it aside.Heat oil in a pan and add the mustard seeds and when it splatters add curry leaves.Add onion and cook on a low flame until it turns slightly brown.Add turmeric powder, green chillies, garam masala and salt.Add poha and mix well.Cover it with a lid and let it cook in a low flame for 3 to 4 min.Sprinkle water if necessary to make sure it doesn't get burnt.Turn off the heat and it is ready to serve.

Uttapas Stuffed with Green Peas

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 18 mini uttapas

Ingredients :

3/4 cup boiled and coarsely crushed green peas
1 cup dosa batter
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
salt to taste
oil for greasing and cooking

Method :

Combine the green peas, green chillies, coriander and salt in a deep bowl, mix well and keep the green peas mixture aside.
Heat a mini uttapa pan and grease it lightly using little oil.Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3\") diameter round.Top each mini uttapa with 1 tsp of the green pea mixture and cook them, using a little oil, till they turn golden brown in colour from both the sides.
Repeat steps 2 to 4 to make 11 more uttapas in 2 more batches.Serve hot.

Stuffed Buckwheat Pancakes

Preparation :25 mins
Cook :30 mins
Total Time :55 mins
Servings :Makes 6 pancakes

Ingredients :

For The Stuffing
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 cup sliced onions
1/4 tsp asafoetida (hing)
1/2 cup potatoes , boiled and cut into 25 mm. (1”) cubes
1/4 cup boiled green peas
1 tsp dried mango powder (amchur)
1/4 cup tofu (soya paneer) cut into 25 mm. (1”) cubes
salt to taste

For The Batter
1 cup buckwheat (kutto or kutti no daro) flour
1 cup curds (dahi)
1 tbsp grated ginger (adrak)
1 tbsp finely chopped green chillies
1/4 cup chopped coriander (dhania)
salt to taste

Other Ingredients
3 1/4 tsp oil for greasing

Method :

For the stuffing
For the stuffingHeat the oil in a kadhai and add the cumin seeds.When the seeds crackle, add the onions and asafoetida, mix well and sauté on a medium flame will they turn translucent.Add the potatoes, dry mango powder, tofu, salt, mix well and sauté on a medium flame for another minute, while stirring continuously.Divide the stuffing into 6 equal portions and keep aside.
For the batter
For the batterCombine the buckwheat flour and curds together in a large bowl and mix well. Keep aside for 1 hour. Keep aside for 1 hour.Add the ginger, green chillies, coriander and salt and mix well. Keep aside for 1 hour.Divide the batter into 6 equal portions and keep aside.
How to proceed
How to proceedGrease a 150 mm. (6\") in diameter non- stick pan, using ¼ tsp of oil and ,pour a portion of the batter in an even layer.Cover and cook, using ½ tsp of oil till it turns golden brown from both the sides.Place one portion of the stuffing mixture on the pancake and fold it to make a semi-circle.Repeat with the remaining batter and stuffing to make 5 more stuffed pancakes. Serve hot.

Cheesy Paneer and Parsley Toast

Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 8 toasts

Ingredients :

8 toasted bread slices

To Be Mixed Into A Spread
1 cup grated paneer (cottage cheese)
1/4 cup cheese spread
1/4 cup finely chopped parsley
1 tsp finely chopped green chillies
salt to taste

For The Garnish
8 tsp chopped black olives

Method :

Divide the spread into 8 equal portions. Keep aside.Place a toasted bread slice on a clean, dry surface. Spread a portion of the spread evenly over it. Garnish with 1 tsp of black olives.
Repeat step 2 to make 7 more toasts.Serve immediately.

Batata Poha

Preparation :10 mins
Cook :8 mins
Total Time :18 mins
Servings :Makes 3 servings

Ingredients :

1/2 cup peeled and finely chopped potatoes
2 cups thick beaten rice (poha)
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
3 slit green chillies
5 curry leaves (kadi patta)
1/2 cup chopped onions
1/4 tsp turmeric powder (haldi)
1 tsp lemon juice
1 tsp sugar
salt to taste

For The Garnish
1 tbsp grated fresh coconut
1 tbsp chopped coriander (dhania)

Method :

Place the poha in a sieve and hold it under running water and wash it. Drain out all excess water and keep aside.
Combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves in a microwave safe bowl, mix well and microwave on high for 2 minutes.
Add the onions and turmeric powder, mix well and microwave on high for 1 minute.
Add the potatoes, sprinkle 2 tbsp of water, mix well and microwave on high for 3 minutes, while stirring once in between.
Add the poha, salt and sugar, mix well and microwave on high for 2 minutes.
Add the lemon juice and mix well.Serve immediately garnished with coconut and coriander.

Green Peas Pancake

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 27 mini pancakes

Ingredients :

3/4 cup boiled green peas
1/2 cup rice flour (chawal ka atta)
1/2 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tbsp finely chopped green chillies
1/4 cup grated low-fat paneer (cottage cheese)
1/2 cup grated carrot
1/4 cup finely chopped tomatoes
salt to taste
2 tsp oil for greasing

For Serving
healthy green chutney

Method :

Blend the green peas in a mixer to a coarse paste without using any water.Transfer the paste into a deep bowl, add all the remaining ingredients along with 1¼ cups of water and mix well.Grease a non-stick mini uttapa pan with ½ tsp of oil, pour 1 tbsp of the batter in each mould and spread it lightly and cook till brown spots appear on both the sides.Repeat with the remaining batter to make more mini pancakes.Serve immediately with healthy green chutney.