Chilli Parota - as is done in Madurai ! You can use store-bought parotas for this. Parotas - 3-4 Mince the following: Ginger - 1 tbsp Garlic - 5 pcs Green chillies - 3 Capsicum - 1 Mix to a bajji-like batter: Cornflour - 5 tbsp Maida - 3 tbsp Salt, chilli powder to taste. Add all minced ingredients. Keep oil for deep frying. Cut parotas into 4 or 5 pieces, dip with hand in the mixture & deep fry. Remove when completely done & serve garnished with finely chopped spring onion.
Dal Baati Churma - the Rajasthani Delicacy! Ghee is the key ingredient to this dish, atleast partly, if not wholly. Part of the dough is left unsalted, shaped into rounds and deep fried. Later these deep-fried baatis are crushed & sugar or jaggery mixed, to make a sweet dessert Churma. The three make a filling meal. For the panchmel dhal: Cook with 4 cups of water till soft: Chana dhal, tur dhal, moong dhal(can be green or white) - each 1/3 cup Urad dhal (can be black or white), whole moong - 1 tbsp each Mix with 3 tbsp of water & keep ready Chilli powder - 3 tsp Dhaniya powder - 1 tsp Garam masala - 1/2 tsp Haldi Heat 3 tbsp ghee & temper; Bay leaves - 2 Cloves - 3 Jeera - 1 tsp Slit green chillies - 2 Hing Finally add masala paste & saute for 1-2 mts. Add cooked dhal and Amchur - 2 tsp Tamarind pulp - 2 tsp Salt Simmer for 5-7 mts & adjust to the desired consistency. Before serving, add boiled water if it becomes very thick. Baatis: - 10 no;s Mix into a firm dough & knead well for 5-7 mts: Whole wheat flour - 1 cup Rava - 1/2 cup Besan - 2 tbsp milk - 8 tbsp Melted ghee - 4 tbsp salt Divide the dough into 10 even shaped ronds -slightly flatten using the thumb to make an indentation in the centre. In a broad vessel, boil water, drop the baatis & cook for 15-20 mys on a high flame. Once cooked, drain & keep aside. If you have a gas tandoor, put them on the grill & cook on medium flame for 20-25 mts. OR Bake the boiled baatis in a pre-heated oven at 200 deg C or 10-15mts, turning them over occasionally. OR Deep fry in hot ghee. Serve panchmel dhal with baatis along with churma.
Kaddu palak ki roti - a wholesome dish! Knead to a dough; Wheat flour - 1 cup Chopped spinach - 1 cup (sauted in 1 tsp oil for 3-4 mts)<!--INFOLINKS_STOP--> Peeled & grated kaddu (red pumpkin) - 1 cup Red chilli powder - 1 tsp Minced green chillies - 2 tsp Oil - 1 tbsp Salt, hing, haldi Oil - to shallow fry Knead the dough & divide into 6 balls. Roll each ball to a 5'diameter roti & shallow fry as usual. Goes with ant sabji or raitha.
Nachos – Corn Chips - Salsa - the Mexican delights! Knead together first Maize flour - 1 cup Maida - 3 tbsp Salt Oil - 3 tbsp And the add water & knead to a dough consistency. Rest for 30 mts, roll into balls & roll each ball, as thin as possible & prick all over with a fork. Make small balls because it is not easy to roll. Cut into 8 segments & deep fry. Drop in hot oil & then fry on a low flame till bubbles stop completely. This is important to get them crisp. Salsa: Good ripe tomatoes - 3 (show in flame, deskin & chop) Medium capsicum - 1 (show in flame, deskin & chop) Onion - 1 (show in flame, deskin & chop) Onion is optional. Green chillies,minced - to taste Coriander leaves, finely chopped Salt, sugar, vinegar & pepper powder to taste Ajwain - ½ tsp Mix everything together. & mince for just 2-3 secs – should not grind it & make it a paste. This is necessary only if you want to use it immediately, fresh. Serve this with corn chips. Crush lightly in a plate, top with grated cheddar cheese & Mw for 1-2 mts & serve. Nachos is a more elaborate dish utilizing corn chips served with salsa & melted cheese. First spread nachos in a bowl, top with salsa. Spread grated cheese & MW Hi for 3-4 mtes till cheese melts.
Rangoli Idli - Looks very colourful, tastes very good also ! This is ideal for starters & none can guess that they are idlis in disguise!! Frozen (or cold) mini idlis - 25 For batter: Cornflour & maida - ½ cup, each Red chilli powder & salt - to taste Make a batter, adding water to idli batter consistency, dip each idli & deep fry. Red, green & yellow capsicums - 1 each, chopped into 1 “ long strips Onions, chopped lengthwise - ½ cup Red chilli powder - 1 tsp Tomato sauce - 1 tbsp Oil - 2 tbsp Mustard seeds - 1 tsp Curry leaves - few Heat oil & temper mustard seeds & curry leaves. Next add onions & fry till glossy. Add capsicum strips & fry till they become soft. Add salt, chilli powder & little water. Add tomato sauce & simmer for a few mts. Drop fried idlis & serve.
Garlic Khadi - goes best with rice! Though this goes with stuffed rotis also, makes a great combo with hot rice+ghee! Use less sour or very sour curds – it depends on individual taste. Spice level should be suitably adjusted. Curds - 1 cup Water - 1 cup Besan - 1 tbsp Garlic - 3 whole pods( peel the petals, chop each piece lengthwise & finely chop just 1 tbsp for tempering) Green chillies - 2-3 Red chilli powder - 1 tsp Salt, sugar, curry leaves, haldi Oil - 2 tsp Mix together curds+water+besan+haldi+red chilli powder+salt+sugar. Heat oil in a kadai, add garlic pieces, green chillies & curry leaves. Saute on a low flame till colour changes. Add curd mixture & mixing, simmer to boil. Simmer for a few mtes. Add chopped coriander leaves & remove. Temper chopped garlic in 1 tsp oil, till golden & add.
Low Calorie Mayonnaise - to eat without guilt! This can be used as a spead, lavishly, as well! Whole wheat bread slices - n2 Hung low-fat curds - 1/2 cup Low fat curds - 1-2 tsp Powdered sugar - 2 tsp (or to taste) Mustard powder - 1/2 tsp Freshly ground pepper powder - 1/2 tsp Olive oil - 2 tsp Salt Blend in a liquidiser till smooth. Store in the fridge. I use the magic Bullet for small quantities.
Onion, Cheese & Pepper Parathas - surprisingly tasty! These are best served fresh. Wheat flour - 1 ½ cups Onions, finely copped - 3 tbsp Crushed pepper - 1 tsp Grated cheese - ¼ cup Melted ghee - 3 tbsp Salt Heat 1 tsp ghee in a pan & sauté onions till glossy & cool. Combine all ingredients including ghee, with water to make a soft dough. Knead well & make 8 balls. Roll each to 4” diameter & prick all over with a fork. Cook on a tava with lttle oil till golden brown on both sides.
Fada Ni Khichdi - nuitritious one dish meal. The dalia, used to cook like rice is better than upma lapsi. In TN it is called “sappadu godumai rava’. Onions are optional. Yellow moong dhal - 1 cup Broken wheat n - ¾ cup Diced potatoes, peas, cauliflower pieces, diced onions - each, 1 cup Green chilli – ginger paste - 1 tbsp Chilli powder - 1 tsp Pepper - 1 tsp (or less) To temper: Ghee + oil - 3 tbsp Cinnamon - 1” Cloves - 3-4 Jeera - 1 tsp Hing - 1 tsp Soak dhal & wheat for 15 mts & drain. Keep 4 cups boiled water ready. In a pressure pan, heat oil+ghee & temper as given. Add drained dhal & wheat + all vegs +masalas + salt & hot water. When rapid boiling starts, cover the cooker & keep the weight. Do not wait for whistle & cook onlow flame for 10 mts. Switch off, cool & open. Stir vigorously, adding little more hot water to get the desired consizstency. Serve with extra ghee. I tried the same recipe with khichdi dhal.
Broccoli & Corn Dip - eat with toast or Nachos! Broccoli florets - 2 cups Corn kernels - 1 cup Chopped onions - ½ cup Cornflour - 2 tsp Butter - 1 bsp Milk - about 1 cup Salt Steam corn kernels & broccoli. Heat butter & sauté onions & red chilli powder till onions turn glossy. Add cornflour & fry lightly. Add milk & salt, stirring well. Simmer to boil & add steamed vegetables. Cook on a low fire till all ingredients are well blended. If preferred a slice of cheese may be kept on & Microwaved for 2 mts on Hi.