Yields:7 porotas Ingredients for the dough
All purpose flour / Maida - 1 cup
Oil - 1 & 1/2 tsp
Salt- 1/4 tsp
Water as needed ( less than 1/2 cup) Other Ingredients
Maida for dusting
Oil for spreading & deep frying Method
Layered Porota
Take a mixing bowl add maida,salt & oil,mix it till it resembles like bread crumbs.
Pour water little by little till you form a soft dough.
Cover the dough & rest it for 10 minutes.Divide the dough into 6 or 7 equal size balls.
Layered Porota
Take a ball and roll it out into a thin disc.Apply some oil evenly then sprinkle some flour on top.
Fold the disc into half again apply some oil and dust it with flour.
Start rolling the dough from one corner to the other end.Twist and press it like a coil (see picture).
Prepare all the ball the same way,cover it with a cloth & rest it for 10 minutes.
Layered Porota
Now take each coil & roll it out into a semi thick circle.
Heat oil in a pan when hot slowly slide into the hot oil,deep fry the porota both sides till brown.
Remove it on a kitchen tissue for excess oil to get absorbed.
Serve it with kurma or any gravy you like.
Ingredients for the filling
Semolina/Rava - 1/4 cup
Grated coconut - 1/4 cup
Sugar - 1/4 cup
( I added 1 tbsp extra)
Cardamom - 8
Fried gram dal - 1 tbsp
Chopped cashew nuts -10
Ghee - 1 tsp
Sweet Somasi
Method
Powder sugar,cardamom and fried gram dal to a fine powder.
Heat ghee in a pan roast cashew nut & rava till light brown,switch off the stove add the coconut immediately & mix it well.
Cool the mixture & add the powdered ingredients,mix well till everything is well combined.Keep it aside. Other Ingredients
Oil to deep fry
Sweet Somasi
Ingredients for the outer covering
Maida/All purpose flour - 1 cup
Ghee - 1 tbsp
Salt a pinch
Water little less than 1/2 cup Method
Take a bowl add ghee and maida mix till it resembles bread crumbs.
Now slowly sprinkle water little by little to for a soft dough.
Cover & rest it for 5 minutes.Roll out the dough into a thin sheet.
Use a circle cutter to cut into small disc.Place 2 tsp of filling in the middle.
Clove it into half & seal it well by pressing with a fork or pleat to form a pattern.
Cover these somas with a cloth to prevent from drying.
Heat oil in a pan and deep fry in batches in medium low flame till crisp & light brown on all sides.Remove it on a kitchen paper,cool & store it in a dry air tight container. Notes:
a) Fry the somas in medium low flame otherwise after sometime your somas will become soft.
b) Use any filling of your choice.
c) Sealing is very important otherwise the somas will open up and filling will come out.
Ingrddients
Medium size aloo /potato - 3
Salt to taste
Amchur powder/Dry mango powder - 1/2 tsp
Mint powder - 1/2 tsp
Chaat masala - 3/4 tsp
Red chilly powder - 1/2 tsp
Oil to deep fry
Aloo Lachcha
Method
Wash and peel the skin of the potato.grate the potatoes to thin strips and soak it in water for 1 or 2 minutes.
Wash the potatoes well squeeze of the water and keep it on a strainer,repeat this process one more time to remove starch.Make sure there is no water.
Spread this potatoes on a towel to remove excess water.
Heat oil in a pan and deep fry in batches till crisp & light brown.
Remove it on a kitchen paper,while still warm sprinkle the spices & gently mix.
Cool and store it in air tight container. Note:
a) If you don't have mint powder just microwave 10 mint leaves till crisp then cool,crush & use.
Ingredients
Lemon big size -3
( Deseeded & cut into small cubes)
Juice of 1/2 lemon
Salt-2tsp
Chopped green chillies-6
Chopped ginger -1tbsp heaped
Turmeric powder-1/4tsp
Hing-1/8tsp Dry roasted & powdered coarse
Mustard-2tsp
Methi/Fenugreek-1tsp Method Take a clean jar add all the ingredients and mix them evenly. Cover and leave it for a day,next day gently shake the bottle for even mixing. Repeat it for 3 to 4 days till its slightly mushy,your pickle is ready to serve. Store this pickle in fridge. Thanks for visiting !
Ingredients
Rice flour - 1 cup
Urad dal Powder - 1/4 cup
Salt - 1/4 tsp
Water - 1/4 cup
Coconut milk - 3/4 cup
( I used the semi thick tinned coconut milk)
Oil to deep fry
Seepu Seedai
Method
Heat a pan/kadai add the rice flour & urad dal powder,dry roast till just warm.
Do not fry till colour change,switch off the stove and add salt.
While still warm slowly add the coconut milk & water little by little till you form a soft dough.
Fill this dough into the seepu seedai press/mould.
Press the dough into long strips on a tray or wooden cutting board.Now cut it to a 2" piece strips.
Take each small pieces and join the edges ( see picture).They will resemble like broad finger rings.
Press it well so that they don't go apart while frying.
Heat oil in a pan and fry them in batches till light brown & crisp on all sides.
Remove it on a kitchen paper,cool & store it in an airtight container. Note:
a) Make sure the dough is soft and crack free.
b) Usually we use freshly ground coconut milk,but i have used tinned coconut milk.
c) If you don't have the disc make lines using a new clean comb to make the lines.
d) Always keep the dough covered with a cloth.
Ingredients
Fresh basil leaves - 3 cups packed
( wash and wipe the leaves)
Raw unsalted cashew nuts - 1/2 cup
Parmesan cheese - 1/2 cup
Garlic - 3
Salt and pepper powder to taste
Olive oil - 1/2 cup
Lemon juice - 1 tsp Method
Take a food processor add the cashew nuts,garlic,salt,pepper powder,Parmesan cheese and basil leaves pulse them.
While blender is process slowly add the olive oil into the mixture.
Once everything is well combined add the lemon juice and switch off.
Store them in a clean glass bottle and keep it in refrigerator. Note:
a) Pulse according to the texture you want smooth or crunchy.
b)Mix it with pasta,spaghetti or spread on bread for your sandwich.
c) Make sure your drizzle some oil on top of pesto to keep it green.
Ingredients
Channa Dal-1/2 cup
Salt a pinch
Jaggery-1 cup
Thick coconut milk-1 & 1/2 cups
Jeera & dry ginger (chukku) powder-together 1/4tsp
Cardamom powder-1/2tsp
Coconut bits-2tbsp
Cashew nut -1tbsp
Raisins-1tbsp
Ghee-1tbsp Method
Pressure cook the Channa Dal with 3 cups of water till done.Remove some whole Channa Dal separately & mash the remaining dal.
Dilute jaggery in 1 cup of water,filter it to remove any impurities.Pour this melted jaggery into the dal & in low flame cook for 5 minutes.
Heat ghee in a pan fry the coconut bits till brown & keep it aside.In the same pan fry the cashew nut & raisins till light brown.
Add coconut milk to the cooked dal mixture, before it boil switch off the flame.Now add the saved Channa Dal,fried coconut bits,cashew nut & raisins,mix & serve it hot or warm.
Thanks for visiting ! Note:
a) Do not reheat the payasam as we have added coconut it may curdle.
Easy way to grow Methi Leaves on your kitchen counter.I tried it from my friend Jessie's website.Click HERE for step by step instruction.Made Methi Dal today with my home grown fresh Methi.For recipe click HERE
Ingredients
Gongura/ Sorrel leaves - 6 cups
Red chillies - 8
Salt to taste
Tamarind - 1 tsp
( as my leaves where not that sour so i added tamarind )
Oil - 2 tsp Tempering
Sesame oil - 1/4 cup
Red chillies - 3
Mustard,Urad dal,Channa dal - each 1 tsp
Jeera/cumin - 1/2 tsp
Curry leaves few
Chopped garlic -8
Hing - 1/8 tsp Method
Remove the leaves from the stem,wash and spread them on a clean cloth till its dry.
Make sure there is no water.Do not dry them in sun.
Heat oil in a pan add the red chillies,tamarind if using & the leaves,in medium low flame fry till the leaves are soft.
Cool this mixture & grind it to a semi coarse paste.Do not add water while grinding.
Remove it in a bowl and keep it aside.
Now heat oil in a pan add the tempering ingredients,lastly add the garlic.
Fry till its light brown,switch off the stove & pour the hot tempering into the ground gongura.
Mix it well & serve it with hot rice. Note:
a) Dry the leaves inside the house.Do not use the stems just the leaves.
b) Just before serving add chopped onions for extra taste.
c) As i have used very little oil i am going to store it in fridge.
d) My gongura was not sour so i added tamarind,if leaves our sour then don't add.
Ingredients
Fresh gongura leaves- 1 big bunch
( remove stems and use only the leaves wash and wipe it with a towel to remove water)
Salt to taste
Turmeric powder - 3/4 tsp
Hing - 1/2 tsp
Tamarind soaked in warm water - a small gooseberry size
Jaggery - 1/4 tsp Ingredients for the masala powder
Red chillies - 20 to 25
( use according to the hotness of the chillies)
Coriander seeds/Dhania - 1 & 1/2 tbsp
Jeera / Cumin seeds - 1 tbsp
Methi - 1/2 tsp
Oil - a drop
( Heat oil in a pan and roast above ingredients till light brown,cool and grind to a coarse powder) Tempering
Sesame oil - 1/2 cup
Mustard - 1 tsp
Urad dal and channa dal - each 1 tsp
Red chillies - 5
Curry leaves few
Crushed garlic - 8
Method
Add gongura leaves to a pan and fry till the leaves shrink and colour changes,keep it aside.
Heat oil in a pan and roast above ingredients till light brown,cool and grind to a coarse powder.
To this add the gongura leaves,tamarind and salt, grind to a coarse paste,do not add water while grinding
Heat oil in the same pan add the tempering ingredients and fry till light brown,lower the flame and add the ground gongura mixture.
Add hing and jaggery mix well till everything is combined.
Switch off the stove cool and store it in a glass jar in fridge.
Mix it with plain rice and enjoy!
Ingredients fried in a drop of oil till light brown,cool and ground to a smooth dry powder
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Methi seeds - 5
Red chillies -1
Grated coconut - 1 tbsp
Hind a pinch Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves few Other ingredients
White pearl sago - 1/2 cup
Water - 1/2 cup to soak sago
Yellow moongh dal - 2 tbsp
Salt to taste
Coriander leaves for garnish Method
Wash sago for 3 or 4 times to get rid of the smell.Then soak it in 1/2 cup of water overnight,next day strain out the extra water if any.
Cook the moongh dal till its just cooked.Do not cook till is mushy.Strain out extra water .
Heat oil in a pan and temper it with mustard and curry leaves then add the sago and moongh dal.reduce flame and mix it up gently.Non stick pan is best for any sago recipe.
Add the ground powder and toss it well.
Switch off the stove garnish with coriander leaves and serve. Note:
a) Wash sago well to get rid of the smell.
b) Do not overcook the dal
c) Use non stick pan for any sago recipe.
Thanks for visiting !
Ingredients fried in 1tsp of oil till transparent & ground to a smooth paste
Chopped onion-1 small
Chopped tomato-2
Ginger & Garlic paste-1/2tsp
Crushed cardamom powder-less than 1/8tsp
Green chillies-2
Red chilly powder-1/2tsp
Turmeric powder-1/8tsp
Salt to taste
MDH Kitchen king masala-1/2tsp
Roasted & powdered jeera powder-1/2tsp
Soaked badam/almonds-20
(skin removed no need to fry this in oil just add it while grinding) Other ingredients Frozen peas-1 & 1/2 cups
Cubed paneer/ indian cottage cheese-1 cup
Hot milk-1/4cup
(I used fat free milk) Tempering
Butter-1tbsp
Oil-1tbsp
Jeera/Cumin-1/2 tsp
Crushed kastoori methi leaves-1tsp Method
Heat oil & butter in a pan temper it with above ingredients.
Pour the ground masala & saute till raw smell has disappeared.
Add the peas,paneer,milk & add water according to the thickness.
In low flame cook the gravy covered for 10 minutes or till done.
Switch off the stove & serve it hot with roti or jeera rice.
Ingredients
Cooked Rice - 2 cups Vangi Bath Powder - 3 tsp or more
Salt to taste
Curry leaves - few Tempering
Sesame oil - 2 tbsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 3
Peanuts - a handful
Turmeric powder - 1/8 tsp
Chopped brinjals - 2 cups Method
Heat oil in a pan,temper it with above ingredients.
Add the brinjal,salt & turmeric powder fry till the brinjals are soft.
Add the vangi bath masala powder & cooked rice.
Toss them well till everything is well combined.
Garnish with curry leaves & serve them hot with raita.
Ingredients
Semi thick Poha/Aval/Flattened rice - 1 cup heaped
Water - 1/2 cup
( if needed more just sprinkle as needed)
Salt to taste
Jeera/Cumin - 1/2 tsp
Chopped green chillies - 1
Finely chopped onion - 2 tsp
Chopped coriander and curry leaves - 1 tsp
Grated ginger - 1/4 tsp
Oil to deep fry Method
Soak poha in water for 5 to 10 minutes till all water has absorbed.Mash it well.
Add the remaining ingredients and mix well.If water needed just sprinkle.Your mixture should be a slightly a tight dough.
Take small balls and flatten them.
Heat oil in a pan and deep fry these vada in medium high flame.
Fry till crisp and slight brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy these easy snack with tea.
Ingredients ground to a smooth paste
Fresh coconut - 1/4 cup
Kashmiri red chillies - 2
Jeera/Cumin seeds - 1 tsp
Garlic cloves - 4
Tamarind a very small piece
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp Method
Take all above mentioned ingredients in a blender.
Pour very little water and make a smooth thick paste.Keep it aside. Other ingredients
Chopped onion - 1/4 cup
Curry & coriander leaves
Small purple brinjals - 5
Oil - 2 tbsp Method Wash and wipe the brinjals,make a plus (+) shape slit on top.Do not cut till the end. Now fill the brinjals with the ground masala. Heat oil in a kadai place the stuffed brinjals,remaining masala,chopped onion and few curry leaves. Sprinkle very little water and cover it with a lid.In intervals gently mix the brinjals so they don;t break.Fry till oil separates the pan and the brinjals are well cooked. Switch off the stove garnish with curry and coriander leaves. Best served with plain rice. Thanks for visiting !
Ingredients Urad dhal-1/2 cup
Rice - 1 tbsp
( I used sona masoori rice,adding rice is optional)
Salt a pinch
Oil-to fry
Whole milk-1 cup
Coconut milk-1 cup
( I used the tin)
Sugar - 1/4 cup + 2 tbsp
Cardamom powder-1tsp
Saffron-a pinch (optional) Method Wash and soak dal & rice together for 2 hours. Drain the water and grind it with a pinch of salt to a smooth thick batter. Heat oil in a pan drop small balls with a spoon & fry them till light brown on all sides.Do not fry till they are crisp.Then they may not soak well in the milk. Remove on a kitchen towel keep it aside. Boil the whole milk and let it cool.Take a bowl add the milk,coconut milk,sugar and cardamom powder.Mix till sugar has completely dissolved. Now add the warm fried paniyarams & leave it to soak for 20 minutes. Garnish with saffron strands and serve them cold or warm. Note a) Grind the dal in wet grinder for a smooth thick batter. b) Add sugar according to your taste.
c) Fresh coconut milk always gives a better taste.
d) You can make this ahead and soak the paniyaram just before guest arrives to save time.
e) If you have fried it crisp don't worry add the paniyarams to hot water for couple minutes.Then squeeze out the water and add to the milk (As we do it for dahi vada).
f) My mom never used rice in this recipe just the urad dal batter.
Yields : 11 Modak Ingredients for outer covering
Wheat flour - 1/2 cup
Maida/All purpose flour - 1/2 cup
Salt a pinch
Melted butter - 1 & 1/2 tbsp
Water little more than 1/3 cup Method
Take a bowl add all above ingredients together.
Mix it well till it looks like bread crumbs.
Now slowly add water little by little & form a tight dough.
Cover & rest it for 10 minutes.
Fried Modak
Ingredients for the filling
Grated fresh coconut - 3/4 cup
Grated jaggery - 1/4 cup heaped
Grated unsweetened khoya - 1/4 cup
Raisins - 1 tbsp
Chopped almonds - 15
Cardamom -8 powdered
Ghee - 1 tsp Method
Heat ghee in a pan add the almonds and fry till its light brown.
Now add the coconut & fry till water has slightly evaporated.
Add the khoya,jaggery,cardamom powder & raisins,fry in low flame till everything is well combined.Cool the mixture & divide into 11 equal size balls. Other ingredients
Oil to deep fry
Fried Modak
Method Take a ball of outer covering roll it out into a thin disc.Place a ball of filling in the middle. Pleat the dough and close the modak,twist on top to seal them well (see picture). Heat oil in a kadai and in medium high flame deep fry till crisp & brown on all sides. Cool & serve them to Lord Ganesha. Note: a)Sugar can be added instead of jaggery. b)If using sweetened khoya then add jaggery accordingly. c)Any nuts of your choice can be added in the filling. d)Seal properly otherwise your filling will come out. Thanks for visiting !
Ingredients
Maida/all purpose flour - 1 cup
Boiling water as needed
Salt to taste
Grated fresh coconut - 5tsp
Oil - 1tsp
Oil for cooking as needed
Pol Roti
Method
Add all above ingredients in a bowl.
Pour boiling water little by little and make a soft dough.Add 1tsp of oil and mix it well.
Cover the dough and rest for 10 minutes,Divide the dough into medium size balls.
Grease a plastic sheet with oil and flatten the ball with your palm to a semi thick disc.
Heat a tawa place the roti and cook in medium low flame till its light brown on all sides.Make use its well cooked.Apply oil to both sides while cooking.
Remove it on a plate and serve them hot with Pol Sambol.
