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Bread cutlet |
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Ingredients: bread 1 pack , potato 1/4 kg , onion 1/4kg(cut into small pieces) , green chilies 4 , salt 1/2 tsp , kruvepilai 6-8 leaves , ginger a small bit(cut ino very small pieces) , oil 200 ml , mustard 1/4 tsp , jeera 1/4 tsp , garam masalapowder 1/2 tsp
Method:
Cook potato and remove the skin. Mash well. In a kadai pour 6 tsp oil,. Heatand add mustard. when it pops add jeera. Add onion, green chilies, karuveppilai, ginger. cook well. Add mashed potato. cook well for 5 min. Keep this aside.
Covering: Take the bread and remove outer edges.In the remaining part stuff with potato curry. Close by folding the bread. Do all the bread slices like this. The outer sides of the bread slice should be powdered. Dip the cutlet in the powder. deep fry the cutlets in oil. Use any sauce as side dish. Recipe from P.Priya
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Chappathi |
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Take wheat flour and add 2 tsp of gingelly oil or ghee or butter. Mix with hand gently and evenly so that the flour becomes somewhat powdery in the form of very small bits. Add minimum water and the knead the flour to make it soft. Then make this flour into even sized balls, and roll them out with a chappathi roller. Then spread a bit of oil on the chappathi, fold it into 4. Again roll this out into a round shape.
Heat a dosa tawa. Add the chappathis one by one when the tawa is hot and dry. Add a tsp of oil along the edges. The chappathi will pop up. Turn over once.
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Spicy Spinach Pancake |
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Ingredients : Maida - 1 cup, salt - as required, sugar - 1 tsp , green chillies - 3 , spinach (chopped) - 1 handful , ginger - a piece , curds - 2 tsps
Method: Grind spinach, salt,sugar & a tsp of curds,green chillies, to a paste.
Mix this paste with maida.Add required water so that the batter is slightly thicker than dosa batter.
Make dosas/pancake on tava.Serve hot with tomato sauce.Enjoy your day with this snack..
Recipe by Sangeetha Narayanan
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Kancheepuram idli |
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par-boiled rice - 200g, Raw rice - 200g, Urud dal - 200g
Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 1 cup of thick curd. Roast 6 cashewnuts, whole black peppers - 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of ginger in ghee and add it to the flour. Add about 1 cup of ghee to the flour.
Take a deep plate and pour 4 laddles of flour in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove.
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Rawa Kichadi |
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Vegetables - 6 Beans, 1 small carrot, 1 onion (optional), shelled green peas - 1/4 cup
green chillies - 1
Cut the vegetables into fine pieces. Take 1 cup of rawa and lightly roast without oil to make it crisp. Pour 3 teaspoons of oil in a fry pan and add 1/2 tsp mustard seeds.When it splatters, add 1 tsp urud dal, 1 teaspoon gram dal, 2 sprigs curry leaves and chopped green chilli and roast lightly. If onions are not used you may add a pinch of asafoetida. Add the onions and fry until they turn colorless. Now add the vegetables, salt and fry them until they turn soft Add the red chillie powder. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked).
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Potato upma |
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potato- 1/2 kg, red chillies - 1, green chillies- 4, ginger - small piece, Mustard seeds- 1Tsp., Cumin seeds- 1 Tsp.
Boil potatoes with some salt added to it. Then peel them off and mash the potatoes to a paste. Heat the oil in a pan and add mustard seeds,cumin seeds,red chillies and when they start to pop up,add green chillies and finely chopped ginger pieces. Then add the mashed potatoes to it and cook until it gets brown. When it cools a bit, add 2 tsp. of lemon juice to it. Note: Add saffron to the oil first, so that the potatoes dont stick to the pan.Recipe from Ramani Row
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