Spicy rice roti

Preparation time-15mins
Serves - 2
Ingredients:
2 cups rice flour
2 medium sized onions
4 green chillies
2 teaspoons whole jeera
2 pinches salt
2 pinch chilly powder
4-5 curry leaves
1/2 cup chopped coriander
sunflower oil
Method:

1. Chop onions and chillies real fine.
2. In a bowl add onions,chillies,jeera,salt,chilly powder,coriander,chopped curry leaves and rice flour with 2 tablespoons of oil.
3. Add 1/2 cup of water and make it into a dough.If u feel like adding some water,add little by little till it gets a smooth dough texture.
4. Keep it aside for 5mins.
5. Then take a thick bottomed pan and pat the dough on pan using your fingers.
6. Wet your fingers dipping in water and pat the dough.It helps in avoiding dough sticking to your fingers.
7. After spreading into desired size,put the pan on maximum heat ,sprinkle few drops of oil all around the pan and close it with a lid.
8. Check after a minute and slowly turn the roti to fry other side for 1more minute.
9. Take it off carefully and serve hot.No dip required,if you prefer,it goes well with coconut chutney.
10. Tastes spicy and great.

Gobi springonion paratha

Preparation time - 15mins
Serves - 2
Ingredients:
2 cups wheat / chapathi flour
1 cup fine grated gobi / cauliflower pieces
1 tea spoon jeera
1/2 tea spoon ajwain seeds
1/4 tea spoon salt
1 spring onion finely chopped
4 green chilles finely chopped
1 table spoon sunflower oil
Method:

• Knead the flour with oil and water into a smooth dough.Divide into six equal parts,keep it aside closed for 10-15mins.
• Meanwhile in a bowl mix salt,grated gobi,jeera,ajwain seeds,spring onion,chillies and allow it to settle for 5mins.
• When ready,squeeze water from the gobi mix with your palms as much as you can and seperate the mixture from moisture into a different cup.
• Roll the dough into a small 3 inch roti and place a spoon of gobi mix in the centre.Close from all sides like a packet as shown in the picture.
• Press it with your palms tightly so that the mixture stays packed inside.
• Sprinkle with dry flour and press into paratha gently with mild pressure.
• Fry it on the pan both sides till brown.
• Apply a teaspoon of butter/ghee on the paratha onced placed on a plate.
• Serve hot with pickle and raita.
• Satisfying meal for a busy day.You can even pack for the lunch box.

Corn kichdi / Corn burji

Preparation time-20mins
Serves-2
Ingredients:
250 gms corn
2 medium onions
3-4 dry red chillies
4 green chillies

1/2 sp salt
1 sp mustard seeds
1 sp urad dal
1 sp jeera
5-7 curry leaves
1 spoon ginger garlic paste
A pinch of turmeric
1/4th spoon red chilly powder
1/4th cup chopped coriander
2 spoons lemon juice(optional)
3 sps sunflower oil
Method:

1. Seperate corn from the cob and grind it to a fine pasteadding little water.Keep it aside.
2. Cut onion into big pieces and grind it to a paste along with salt and green chillies.
3. Meanwhile heat oil in a sauce pan.
4. Put urad dal,mustard seeds,jeera.After they pop add turmeric,chilly powder,split red chillies,curry leaves and ginger-garlic paste.Fry for a minute.
   
5. Mix ground onion and corn in a wide bowl.
6. Spread the onion corn mix in sauce pan with seasoning and let it on a low heat for a minute undisturbed.
7. Now mix it slowly in low heat and keep on mixing till it gets completely fried for atleast 7-9mins.It should not stick to the pan.
8. Garnish with fine chopped coriander.Switch off the heat and add lemon juice.
   
9. Tastes great when served hot.Best alternative for routene rava kichdi.
10. You can even have this with roti as a side dish.Try!

Chapathi / Indian flat bread

Ingredients:
wheat flour - 3 cups
Filtered water - 1/4 cup
Sunflower oil - 2 table spoons
Pinch of salt

Procedure:

1. Mix the ingredients (except water) in a wide bowl. 
2. Add water a little at a time and slowly mix until you get a pliable dough which is not runny. 
3. If you overdo the water just add more flour you are looking for something like the consistency of play dough. 
4. Now flour your hands and knead well for 5 minutes. 
5. Regularly reflour your hands as needed to prevent the dough sticking. 
6. Store the dough mix for 15-20 mins aside in an air tight container.
7. Break the dough into 6-8 pieces and roll each flat and thin using a well floured rolling pin on a floured surface. 
8. Heat a heavy pan to a high heat and cook the chapathis without any oil for about 1 minute on each side.
9. Serve immediately or cover in foil and keep them in a closed box until required. 
10. Ideal for everyday meal with curry and dal.Try even for a meal on move and travelling.

Optional tips :

• Use warm water instead of normal water for fluffier chapathis
• You can even use warm milk replacing water for dough mix for a tastier and richer taste
• Add a tea spoon of oil or butter or ghee while frying on the pan for soft,tasty chapathis.

Paddu / Guntaponganaalu

Ingredients:
urad dal-1glass
rice(raw)-2glasses
fenugreek seeds-1tblspn
1 big onion
2 sps jeera
1 cup chopped coriander
7-8 green chillies
Procedure:
1.Soak urad dal,rice,fenugreek seeds and in water for 5-6hrs and grind to a fine batter.
2.Add 2tspn salt and to this mix and allow the mix to ferment over night for fluffy and soft paddus.
3.Chop onion,coriander and chillies very fine and add them along with a jeera to batter and mix well.
4.In this stage you need a non stick paddu pan which is nowadays available in all good kitchenware stores.
5.Place the pan on medium flame for 10-15min and add a drop oil in each paddu slot.
6.Add the prepared batter with a spoon(make sure that you are not over filling or filling the slot completely)and fill the slot to 3/4th.
7.Reduce the flame and allow the paddu to stay for 2min
8.Then turn the paddu to the otherside and do the same untill they turn glodenbrown.
9.very simple to prepare tastes good with onion chutney.
10.Good recipe for a snack or for breakfast.Isnt it?

Poha / Atukulupma

Preparation time-10mins
Serves-2
Ingredients:
2 cups Chudva
1 big onion(chopped)
2 tomato(sliced)
1 sp jeera
1 sp mustard seeds
1 sp urad dal
2 sps ground nuts
2 pods garlic
3 red chillies(chopped)
2 green chillies(slit)
6-7 curry leaves
1 sp of lemon juice
3 spns sunflower oil
Method:

1. Heat oil in a sauce pan and allow mustard seeds to splutter.Add urad dal,jeera,green chillies,red chillies,ground nuts and curry leaves.Fry for a min.
2. Add finely chopped onion and fry them till transparent.
   
3. Put tomato and add salt and garlic pieces.Fry for 2mins.
4. Now take chudva in a bowl and add 5-7 glasses of water to it.Just soak them for a minute.
5. If you have paper chudva,dont soak them even for a min.Jut dip them in water and take out.
6. Drain and add wet chudva to the pan.
7. On low flame wait for 3mins.Switch off the heat and add lemon juice to it.
   
8. Mix evenly and Serve.Tastes good when warm and with curds.
   
9. Quick and tasty dish.Enjoy and tell me any tips you have.

Pongal

Preparation time-25mins
Serves-2
Ingredients:
1 cup yellow moong dal
2 cups rice
2 green chillies
2 pinches turmeric
2 sps jeera
1 sp black pepper
50gms ginger
3 pinches salt
2 sps cashew nuts
4 sps ghee
Method:

1. Wash rice and moong dal with water.
2. Adding turmeric,cook dal and rice in the same bowl under pressure for 3 whistles.
3. Add 1/2 glass more water than normal amount of water you use to cook rice.This makes the cooked mix smoother.
4. Meanwhile chop ginger and chillies finely.
5. Grind pepper into a coarse powder.
6. As dal and rice are cooked,add salt and blend it to smooth using a paddle when steaming.
   
7. Heat a deep pan,warm ghee in it.
8. Reduce heat.Fry cashews into honey color.Add jeera,chillies and ground pepper.Saute for a minute.
9. Switch off the heat.Add the blended dal and rice to this pan and mix evenly.
10. Serve hot.Tastes excellent and easy to prepare.Best when you have with peanut chutney.Worth trying!

Tomato Dosa

Preparation time-15mins
Ingredients:
2 cups rice flour
2 cups finely chopped tomato
7 green chillies
3 garlic pods
1 sp mustard seeds
1 sp jeera
7-8 curry leaves
5 sps grated coconut
1 sp salt
sunflower oil
Method:

1. Mix rice flour,grated coconut and salt with 1 cup of water.Keep it aside for 10mins.
2. Grind tomato pieces,green chillies and garlic into a fine paste.
3. Meanwhile warm 2 sps of sunflower oil in a pan and allow mustard seeds to splutter.
4. Then add jeera and curry leaves.Saute for a minute and add this to the rice flour batter.
5. Now mix tomato paste with rice flour and add some water if needed to make this in to a smooth dosa batter.
6. Heat tawa and spread this batter as you do usually for dosa with a paddle.
7. Sprinkle a spoon of oil all along the dosa and allow it to fry for a min,then turn it around and fry the other side as well.It makes the dosa crispy.
8. Have it with chutney.Tastes excellent.What do you think?
   
9. Simple and quick tiffin recipe,for an instant plan.

Semiya upma / Spicy vermicelli

Preparation time-15mins
serves-2
Ingredients:
2 cups semiya
10gms ginger
2 pods garlic
1 big onion
1 sp urad dal
1 sp mustard seeds
4 green chillies
1 sp red chilly flakes
1 sp jeera
6-8 curry leaves
3 sps sunflower oil
1 sp ghee
4-6 cashew nuts
1 small lemon
3-4 pinches salt
Preparation:

1. Take a sauce pan and warm ghee.Fry cashew nuts to honey colour.Keep them aside.
2. Then fry vermicelli in same ghee for 1min,this gives a wonderful texture to it.Collect it in a plate.
   
3. Put oil in same pan and prepare seasoning.Splutter mustard seeds,put urad dal,jeera,garlic,chopped green chillies,red chilly flakes.
4. Add curry leaves to the seasoning and fry all for a min.
5. Then add finely chopped onion and fry for a min.
6. Now add grated ginger to it and pour 2cups of water.
7. Simmer the heat and close the lid to preserve all flavors and allow water to boil for a couple of mins.
8. Then add salt to it,mix it evenly in water and add fried vermicelli.Wait for 4-5mins until it is cooked and leave it on low flame till water gets absorbed.
9. Squeeze lemon juice and add it to the cooked vermicelli after taking out from flame and mix gently.Lastly give the richness with fried cashew nuts.
   
10. No doubt this will taste marvellous and gets into your favourite breakfast items.Try,enjoy and leave a message,I would like to hear from you.
    

Dahi vada

Preparation time-30mins
serves-2
Ingredients:
2 cups of curds
6 gaare(refer to masala gaare)
2 spns sunflower oil
1 sp mustard seeds
3 green chillies
1 redchilly
20gms ginger(finely chopped)
1 sp urad dal
corinader to garnish
Method:

1. First beat the curds in a bowl.Add 2 pinches of salt to it and keep it aside.
2. Soak the prepared gaare in the curds.
   
3. Then prepare seasoning by heating oil.Add mustard seeds.After they splutter,add urad dal,chopped red chilly and green chillies.
4. Add the seasoning and ginger to the curds.
5. You will enjoy it when served little cold.
   

Garlic Butter Naan

Preparation time-20 mins
Serves-2
Ingredients:
2 cups plain flour(maida)
1 cup whole milk
2 pinches baking soda
1/2 tea sp salt
1 cup chopped coriander
1 sp garlic paste
4 sps unsalted butter
Method:

1. Take plain flour in a wide bowl and add baking soda,salt and garlic paste to it.
2. Knead it into a dough slowly adding milk little by little as required.
3. Set it aside for 10mins tightly closing with a lid.
4. Now press small amounts of dough on a board with rolling pin into round or oval shaped naans.
5. Sprinkle coriander on the top of each naan and press it with your palm.
6. Apply melted butter on the top of the naan with a brush.
7. Place them in preheated oven for 7mins each.
8. Keep an eye and remove when baked or top of the naan turns golden brown.
9. You can also fry it directly on pan like chapathi/paratha.It gives a different taste when placed in oven.
10. Try this with a gravy curry and enjoy.You can customize your naan toppings as per your choice.Let me know your tips!

Masala Gaare/Masala Vada

Ingredients:
1 cup Urad dal
2 medium sized onions
5 green chillies
1/2 spoon jeera
100gms coriander
500ml sunflower oil
Preparation:

1. Soak Urad dal in water over night.
2. Next day grind it to a thick paste adding 3-5 pinches of salt.
3. Pour oil in a deep sauce pan and let it on flame until oil gets heated.
4. Then add finely chopped onions,green chillies,jeera and also coriander to the dal paste and mix evenly.
5. When oil gets hot,take small amount of dal mix and make it into rounds and put into oil carefully.Fry until brown.
6. U can place the prepared gaare in tissue to absorb excess oil.
7. Tastes good with Ginger chutney.Can enjoy this as a festive dish.