Sunday, September 30, 2012

Gongura paratha

Ingredients: (Serves 2)
2 Tbsp gongura pickle
1 cup wheat flour
2 Tbsp oil

1) Mix gongura pickle with wheat flour, 1/4 tsp salt, oil and water to make dough. Cover it in a cling wrap for 10-15 mins; let it sweat.
2) Take a fistful of dough and make balls out of it.
4) Flatten each ball with your palms. Dust some wheat flour on it and roll it into 3 inch circles. Apply some ghee and fold it into a semicircle and then into a quadrant. Roll again into a 6 inch circle.
5) Preheat a pan. Place the paratha on the pan.Flip to the other side in about half a minute. When the underside is done flip again. When this side is done as well - place it in a container and cover it.

This is super awesome for picnic :) Serve with any kind of yogurt dip

Sunday, September 16, 2012


Ingredients (Serves 4):
4 cups puffed rice
1 carrot grated
1/2 medium sized onion - finely chopped
4-5 sprigs of coriander - finely chopped
1 green chilli - finely chopped
1 cup mixture
1/2 cup crushed potato chips
3 Tbsp roasted peanuts
1 tsp tomato paste
Pinch of turmeric
Pinch of asafoetida
1 tsp lemon juice
1/2 tsp red chilli powder
1/4 tsp pepper powder
1/4 tsp chat masala powder (optional)

1) Mix all of the above. Check for salt.

DONE!!! :)

Saturday, September 8, 2012

Masala Vada

1 cup chana dal
2 tbsp rice flour
1 medium sized onion - finely chopped
1 garlic pod
1 cm Ginger
1 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp ajwain seeds
7-8 coriander sprigs
2-3 curry sprigs - finely chopped
2-3 green chilli
1/4 tsp turmeric powder
Oil for frying

1) Soak chana dal for 4-5 hours. Keep aside 1-2 tbsp of soaked chanadal aside. Drain and grind the rest with garlic, ginger, cumin seeds, fennel seeds, ajwain seeds, coriander sprigs and green chilli. Do not add water while grinding. Grind to a coarse paste.
2) Mix with whole chana dal, onion, curry leaves and turmeric powder. Check for salt.
3) Heat oil in a frying pan (medium). Take some dough and make a ball - 1 inch in diameter. Pat it into a circular disc 1 cm thick and gently place it in the pan. Fry for 3-4 minutes until the vada starts to turn golden brown.If the pan is big, you can fry multiple vadas at a time.

Saturday, September 1, 2012

Cabbage ragi rotti

Ingredients: (Serves 4-5)
1 cup finely chopped cabbage
2 cups ragi flour
1 cup rice flour
1 onion - finely chopped
1 carrot - grated
2 Tbsp grated coconut
2 green chilli - finely chopped
1 sprig of curry leaves - finely chopped
5-6 sprigs of coriander - finely chopped
2 tsp cumin seeds
1/4 tsp pepper powder
Pinch of asafoetida

1) Mix all the ingredients mentioned above with 3 Tbsp oil, water to get the desired consistency. Check for salt
2) Take a fistful of dough, pat it into a circle on a baking paper. Add a few drops of oil on the top (optional)
3) Place this on a heated pan (between medium and high). After 2-3 minutes, remove the baking paper and flip to the other side
4) Heat this side for 2-3 minutes. Its ok if it turns black in a few spots.
5) Flip to the other side. Remove when done.


Serve with chutney-pudi or chutney.. yum.. :) :)