Dosa

The basic batter for dosa


Ingredients
1 cup udad DaL
3 cups rice
1 tsp fenugreek seeds

Method

•  Wash & soak rice and udad DaL + fenugreek seeds  in  enough water for 5-6 hours. in separate containers.
• Grind udad daL finely and add soaked rice in parts to make a smooth batter.
• Transfer the contents into a vessel/container. Mix the batter well.
• Cover the container. keep aside for half an hour.
• Add salt as per taste.
• Dosa batter is ready.
• Heat the griddle/beedacha tawa. Pour a ladle of batter on it and spread it evenly. Cover it and let it cook on medium flame.
• Once done light brown,fold it and serve it with coconut chutney and sambaar.
  
  
  Note
  If you want your dosa to be more crispy,soak 1/4 cup toor DaL in 1/2 cup water and grind along with udad DaL

Aaloo paratha

Ingredients
2 medium size Boiled potatoes (Peeled and grated)
1-2 green chillies
1/2 inch piece of ginger-1/2 inch piece
3-4 cloves of garlic
5-6 sticks of coriander leaves
salt to taste
wheat flour-2 cups(Add salt and 1 tsp oil and knead the  dough)

Method

•  Grind green chilies, ginger, garlic and coriander  to make a fine paste. Add salt to   taste .
• Grate the boiled potatoes and mix  in the above paste.
• This is our stuffing for the Paratha. Now make 6-7 small balls out of it.
• Make same number of portions (balls)of the kneaded dough. Convert each ball into a deep  bowl like structure so that you can fill the stuffing in it.
• Make sure the potato stuffing fits well in dough bowl and close it.
• Now gently roll the roti of this ball(filled with stuffing). Sprinkle rice flour if needed.
• Preheat the gridle/tava, put little oil and roast both the sides of paratha till it becomes golden brown.
• Serve hot with Curd,Pickle or Butter. It tastes Yummy!!!

Thepla

Methiche  theple
  (Indian bread stuffed with fenugreek leaves)
Thepla is basically a Gujarati dish and it tastes best when Gujjus make it......just like when it comes to Garaba, no one can match up with them. They are born with these skills. Though I got the Gujju recipe from our neighbor Maya, I get hesitant on adding the amount of oil she pours in ;) and I know that makes the BIG difference.  I believe that any dish tastes 'yummy' if you have an extra hand on oil or ghee. But I also believe 'MODERATION IS THE KEY'.

Ingredients
1 cup methi/fenugreek leaves
2 tsp ginger-garlic-green chili paste( 2 green chilies,1 inch ginger, 5-6 garlic cloves)

1 tsp Fresh lemon juice
2 tsp coriander seeds powder
1 tsp cumin seeds powder
1/2 turmeric powder
1 tsp red chili powder
salt and sugar to taste
 3-4  tsp oil
1 cup wheat flour

Method

• Clean methi leaves in water. Drain water and pat dry the leaves. Chop the leaves.
• In a mixing bowl add all ingredients one by one. Mix in  the methi leaves and knead the dough by adding wheat flour in parts. Use water if required.(If oil is more than sufficient,less water is required and vice a versa.)
• Make 6-7 equal parts of the dough.
• Roll each part into a roti using a laTNe(rolling pin.)
• Roast it from both sides on the griddle. Use of oil while roasting is optional.
• Serve with yoghurt/curd/dahi or home made butter or pickle/loNache
  
  
  Note
  
  • I grind some methi leaves/fenugreek leaves while making chili garlic paste,it gives green color to the theplas.
  • If methi leaves are not tender then I take only leaves( without stems) and make bhaji out of it with the same ingredients and then knead a dough.
  • Palak(spinach )or coriander theplas are also made in the same way.(use blanched spinach instead of raw)
   

Dudhiche parathe

Dudhi or Bottle gourd is known to have benefits if included in the diet. Many of us don't like itas it has no taste of its own. We can still enjoy the nutrients in it if we eat it in other forms. ('Something is better than nothing', so I make it this way...)

 

Dudhi (bottle gourd)Paratha

    

Ingredients
1/2 cup grated dudhi/bottle gourd
1/2 cup finely cut or grated onion(optional)
1/4 tsp turmeric powder
a pinch of owa/ajwain
1/4 tsp  crushed cumin seeds/ powder
1/2 tsp crushed coriander seeds/ powder
2 tsp oil
1 tsp fresh lemon juice
 salt and sugar to taste

1 cup wheat flour

To be ground in paste

2 green chilies
1/2 inch ginger

Method

Mix all the ingredients in a bowl  including paste except wheat flour.

Let it become moist. Then add wheat flour in parts and knead to make dough. Add water if required to make a medium soft dough.
Make  3-4 portions out of it. Roll it using rice flour so that it doesn't stick on rolling board(polpaat)Or you can also use plastic sheets for rolling.
Heat the griddle and roast the paratha on both sides. Apply ghee/butter when done.
serve hot with unsalted butter or fresh curd.

Note
For a change in taste replace dudhi with carrot or cabbage other procedure remains the same.

Kayrolya

(wheat flour banana pancakes)

We call it kayrolya.I have given the sweet version here as I love it. To make the kayrolya/pancakes little spicy, Mom used to add chopped green chilies and salt in the batter without the jaggery of course.They are so soft, just dissolve in your mouth.To make them crisp,just put for some more time on the griddle on low flame.

Ingredients

1 cup milk
4-5 tsp wheat flour
1 tsp rice flour
1/2 ripe banana(mashed)(optional)
jaggery/sugar as per taste
a pinch of salt

Method

• Mix in the wheat flour in milk. Mix well so no lumps remain in it. Add rice flour and stir well.
• Make a smooth paste and adjust the consistency by adding water if required.
• Add the grated jaggery and mix well to dissolve it completely in it. Add salt.
• Heat the non-stick pan and pour 2-3 tsp of mixture to make a  pancake. (spread if required)
• Cover with lid.Cook on medium flame with both sides golden brown.

Note

• For a change in taste add 1/2 mashed ripe banana in the batter. Adjust the amount of jaggery according to the taste as addition of mashed banana would make the batter slightly sweet.
• Better if you use whole milk otherwise add a tsp of ghee in the batter to make the pancake soft.
• I purposely avoided adding baking powder or soda bi carb to retain the nutrients in the dish.

Saat Dhanyachi Bhakaree