Kaju Katli

Posted on by

Cashew 1.5 cup
Sugar 1 cup
Ghee 2 spn
Cardamom powder 1/4 spn
Saffron for garnishing optional

Powder the cashews and keep aside..
Heat a heavy bottom pan or non stick pan..
Add sugar and 1/2 cup water..
Let the sugar melt completely..
Add Cardamom powder..
When it start bubbles add the cashew powder..
Keep the flame low ..
Mix gently without lumps..
Add a spoon of ghee when it turns thick..
It will turn into a thick doughy consistency turn off the flame..
It will take 5 to 6 minutes in total approximately..
Transfer into a greased cookie sheet or butter paper or into a flat surface..
Knead gently..
Roll it as per the desired thickness ..
Cut into diamonds..
Sprinkle saffron all over.. press it gently..
Do these processes when dough is hot enough..
Store it once it cool down..
Do not make the dough too thick while cooking..it will become tight once it cools down..
Yummy kaju katli ready…

Paneer Masala Roti

Posted on by

Paneer finely grated 1 cup
Wheat flour 3 cup
Ginger finely chopped 1 spn
Corriander leaves few
Cumin seeds 1 spn
Green chillies 2 to 3 finely chopped
Salt as required
Oil as required

In a mixing bowl add all ingredients except oil..
Add water little by little and knead it into a tight dough like chapathi dough..
Apply oil on the dough..
Keep it covered..
Let it sit for 10 minutes..
Make small balls ..
Roll it into thin roti’s..

Heat a tawa..
Cook the roti’s on the both sides ..
Sprinkle oil on both sides..
Remove from the tawa once its done..
Serve hot with desired gravy …

Sweet Potato Cutlet

Posted on by

Sweet potato 2
Onion 1 finely chopped
Ginger finely chopped 1 spn
Green chillies 2
Chilli powder 1/2 spn
Corriander leaves few finely chopped
Rice flour 2 spn
Salt as required
Hing 1/4 spn
Oil for shallow frying

Boil Sweet potatoes in pressure cooker for 2 whistle..
Peel off skin..
Mash well..
In a mixing bowl add mashed sweet potatoes ..
Add all other ingredients except oil..
Mix well into a tight dough..
Make small balls and flatten by pressing gently..
Shallow fry in medium flame until both sides turn golden brown..
I did it in air fryer using 2 to 3 spn of oil..
Serve hot with ketchup..

Rava Dosa (Chef Venkatesh Bhat Style)

Posted on by

Rava 1 cup
Maida/all purpose flour 3/4 cup
Rice flour 3/4 cup
Ginger finely chopped 1 spn
Cumin seeds 1 spn
Whole black pepper 1 spn
Green chillies 2 finely chopped
Cashew 4 to 5 break into pieces
Curry leaves few finely chopped
Salt as required
Sugar 1 spn
Oil for sprinkle…
Onion finely chopped as required

Take a handful of rava and keep aside..
Mix all ingredients except onion in a bowl..
Add 4 cups of water..
Mix gently without any lumps..
Let it sit for 30 minutes minimum..
Add the fresh handfull rava just before start preparing dosa..
Add one more cup of water..
Batter should be watery…
Heat a dosa pan..
Sprinkle onions and Sprinkle somd oil..
Now pour the dosa batter from the edges..
Try to make as thin as possible..
Sprinkle some oil..
Keep medium flame..
Cook until it turns golden brown…
Do not flip..
Fold gently..
Serve hot with desired chutney…
Yummy crispy onion rava dosa ready…
We can skip onion if we want plain..
Sprinkle some dry chutney/idli podi for flavor…

Mint Corriander Chutney

Posted on by

Onion 1
Tomato 1
Channa dhal 2 spn
Urad dhal 2 spn
Cumin seeds 1 spn
Garlic 5 pods
Red chillies 4
Mint leaves 1/2 bunch
Corriander leaves hand full
Grated Coconut 1 cup
Tamarind small piece
Salt as required
Oil 2 spn
Curry leaves and mustard seeds for seasoning

Heat oil in a pan..
Add Cumin seeds..
Add Channa dhal and urad dhal fry until it turns golden brown..
Add onion , garlic and red chillies..
Fry until onion is translucent..
Add tomatoes fry until mushy..
Add mint and Corriander leaves..
Fry for 2 minutes..
Add tamarind and coconut switch off the flame..
Let it cool down..
Grind coarsely..
Heat oil …
Add mustard seeds and curry leaves..
Add it into the chutney..
Yummy mint Corriander chutney ready…
Perfect combo for rava dosa or idli dosa too..

Ribbon Pakoda (Ola Pakoda)

Posted on by

Rice flour 1 cup
Besan flour 1/2 cup
Chilli powder 1 spn or more
Hing 1/4 spn
Sesame seeds 1 spn optional
Garlic pods 4 to 5 optional
Butter or hot oil 1 spn
Salt as required
Curry leaves few optional
Oil for deep frying

Grind Garlic pods with salt and little besan flour without any lumps..
Sieve the rice flour and besan flour and keep it ready..
In a mixing bowl add all ingredients without oil..
Mix it without water.. let the butter spread evenly..
Add water little by little ,make a tight dough…
Heat oil for frying..
Use the desired ribbon pakoda shape maker..
Add it into hot oil..
Flip inbetween..
Remove once the bubbles stop from oil..
Use high medium flame..
Once all dough done fry curry leaves in oil..
Break the pakoda roughly..
Add the fried curry leaves if you like the flavor..
Store it in a air tight container..

Thattai(Thattu vadai)

Posted on by

Rice flour 1 cup
Urad dhal flour 2 spn
Pottukadalai powder (roasted gram dhal) 1 spn
Chilli powder 1 spn
Hing 1/4 spn
Channa dhal 1 sp soaked 20 minutes
Roasted peanuts crushed 2 spn
Garlic finely crushed 1 spn optional
Salt as required
Oil for deep frying

Fry rice flour in low flame for few minutes..
Fry urad dhal in low flame until it leaves raw smell..
In a mixing bowl add rice flour, roasted urad dhal, powdered roasted gram dhal, soaked channa dhal, chilli powder, hing, salt, roasted peanuts..
Mix well .. add 2 spn of hot oil mix thoroughly..
Add water little by little and make it as tight dough..
Make small balls…
Flatten using polythene sheets placing the balls in between and press it using a flat cup …
It will give the perfect shape..
Once the shape is done place it in a dry cloth one by one..
Repeat the process until the dough is over..
Use a fork to poke the flattened thattai to avoid bubbles on thattai..
Skip this step if u like bubbles…
Heat the oil in a pan for frying..
Once its hot turn it into medium flame..
Put the thattai one by one..
Cook in medium flame until it changes brown colour..
Drain the oil..
Make it cool.. store it into a airtight container..
We can add finely chopped curry leaves while preparing dough..or fry the curry leaves separately and add it to the thattai..
Home made thattai ready….

Wheat Rava Dhal Kichidi

Posted on by

Wheat rava 1 cup
Moong dhal 1 cup
Onion 1 thinly sliced
Tomato 2 or 1 big chopped
Ginger garlic paste 1 spn
Mixed veggies chopped to 2 cups (carrots, beans,potato,cauliflower, peas,any choice)
Cumin seeds 1 spn
Whole black pepper 1 spn
Green chillies 2
Curry leaves few
Turmeric powder 1/4 spn
Chili powder 1 spn
Sambar powder 1 spn
Corriander powder 1 spn
Salt as required
Corriander leaves for garnishing
Ghee 2 spn

Clean and Soak moong dhal for 10 minutes..
Dry fry wheat rava in medium flame for 2 to 3 minutes…

Heat ghee in a pressure cooker..
Add Cumin seeds and pepper…
Add in onions and curry leaves..
Fry until translucent..
Add ginger garlic paste fry until raw smells leaves..
Add in veggies and tomatoes..
Add salt..
Fry for 2 minutes..
Add fried rava and soaked moong dhal along with 5 cups of water..
Check salt and spice level..
Cover and cook in high medium flame for 2 whistle..
Once pressure is down add chopped Corriander leaves..
Mix well.. if it is little watery cook again until it thickens…
Yummy healthy wheat rava kichidi ready..
It tastes almost like bisibella bath…
Potato fry is perfect combo…

Kara Chutney (Spicy Onion Coconut Chutney)

Posted on by

Onion 1 big
Green chillies 3
Grated Coconut 1/2 to 1 cup
Tamarind a small piece
Chilli powder 1 spn
Salt as required
Jaggery 1/4 spn optional
Oil 2 spn

Heat oil in a pan..
Add onion and green chillies..
Fry until onion turns translucent..
Switch off flame..
Let it cool down..
In a mixi add Coconut, chilli powder, Tamarind, Jaggery and fried onion green chillies along with salt..
Add very less water..
Grind into coarse paste…
Adjust salt and spiciness..
This chutney doesn’t need seasoning..
Quick and tasty kara chutney ready..

Instant Spongy Dosa

Posted on by

Rava 1 cup
Grated Coconut 1/2 cup
Curd 1/2 cup
Salt as required
Baking soda 1/4 spn
Oil for making dosa

Grind rava,Coconut, curd with little water..
Don’t add too much water..
In a mixing bowl pour the batter, add salt..
Mix it well..
Add Baking soda..
It gives little bubbles..
Make little thick dosa..
Sprinkle oil..
Flip it… let both the sides turn brown..
Use medium flame..
It taste bit like aapam..
Serve hot with desired chutney or sambar..
Yummy spongy dosa ready Instantly…