Vegetarian Omelete ( Without Eggs )

INGREDIENTS


Gram flour (besan) -1 1/2 cups

Moong sprouts , blanched -1 cup

Salt to taste

Chaat masala -1 teaspoon

Red chilli powder -1 teaspoon

Carom seeds (ajwain) -1/4 teaspoon

Turmeric powder -1/4 teaspoon

Green chillies, chopped- 5

Fresh coriander leaves, chopped -2 tablespoons

Onion , chopped -1 medium

Yogurt -3 tablespoons

Tomatoes, seeded and chopped -2 medium

Lemon juice- 1 teaspoon

Oil to shallow fry

METHOD

Take gram flour in a bowl.
Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix.
Add sufficient water and mix to make a smooth batter.
Take sprouted moong in a bowl.
Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix.
Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done.
Flip over and cook the other side too. Place the stuffing on one side.
Fold the other side over the filling.
Transfer into a serving plate and serve hot.

Adai and Aviyal

INGREDIENTS:

Tuvar dal - 3/4 cup

Yellow Split - 3/4 cup

Moong Dal

Urad Dal - 3/4 cup

Rice  - 1/4 cup

Green Chillies - 5

Asafoetida (Hing) - a pinch

METHOD:

Soak Dals and rice together for two (2) hours.

Grind coarsely with chilli and hing.

Add salt to taste.

Season it with mustard seeds, coriander leaves and curry leaves.

The Adai batter is ready. Just keep a Dosa pan and make tasty adais.

Serve Hot with Butter on top.

Enjoy! It is as tasty as those served in Chennai hotels.

Goes well  with Aviyal,

Check back later for The Upcoming Recipe : Aviyal

Chili Dosa with a Thai Twist

INGREDIENTS:

• Dosa(s)
• Red Chili Paste (1 Table Spoon)
• Soy Sauce (1 Table Spoon)
• 1 Onion (Diced)
• Tomato Puree (1/4 cup)
• Garlic (1 Pod, cut into small pieces)
• Ginger Garlic Paste (1 Teaspoon)
• Oil
• Salt to taste.
• Green Chillies (4, deseeded and sliced)
• Coconut Milk (3/8 Cup and some)

METHOD:

1. Make small bite sized dosas.
2. In a kadai fry the chopped garlic, onion and the ginger garlic paste, let it cook till the onion turns brown.
3. Add the tomato puree and the chili paste, cook till the raw smell is gone.
4. Add one of the green chillies and mix well.
5. Add the soy sauce and mix for a minute.
6. Add the dosas to the mixture and mix well.
7. Add the coconut milk, sprinkle salt if needed and mix for 2 or 3 minutes.
8. Add the remaining chillies to the mixture and mix once again.
9. Garnish with Coriander leaves and Onion(Optional)
10. Serve piping hot.

Enjoy!

! The Coconut milk is just to add a subtle flavor, don't add too much of it. 

Corn chat (Quick Recipie)

INGREDIENTS:

• Corn
• Diced Onion
• Diced Tomato
• Cut Coriander Leaves (Optional for Garnishing)
• Chat Masala
• Lime Juice
• Salt
• Chili powder
• Nylon Sev

METHOD:

1. Boil the corn, remove the kernels, Drain the water if any, Transfer them into a bowl.
2. Add the Other ingredients except the coriander leaves and nylon sev and mix well.
3. Now add nylon sev to taste and garnish with the cut coriander leaves.

Enjoy.

! You can scale the amount of ingredients depending upon how much people your serving or to make your own variation. 

Coliflor stuffed Roti (Cauliflower Parata)

INGREDIENTS :

• Whole wheat flour (atta) 3 cups + for dusting
• Salt to taste
• Ghee to shallow fry
• Cauliflower 1 (medium)
• Fresh coriander leaves 1/2 bunch
• Green chilli 3 number
• Ginger 1/2  inch pieces
• Dry mango powder (amchur) 1 tablespoons
• Red chilli 1/2 teaspoon
• Gram masala powder

METHOD

1. Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough.
2. Keep covered for fifteen to twenty minutes.
3. Wash and grate cauliflower. Clean, wash and finely chop coriander leaves . Remove stems, wash and crush green chillies. Peel, wash and grate ginger.
4. Mix these ingredients together adding amchur,  Gram masala,salt to taste and red chilli powder. Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting.
5. Keep cauliflower stuffing in the middle and make balls again and roll it into chapathis ,take little care that stuffing shouldn't come out of the dough while rolling.
6. Heat a tawa and cook the parantha on both sides. Shallow fry to golden brown using a little ghee. Serve hot with butter and a bowl of raita.

! Also, as a variation, you can saute the Cauliflower (Gobi) before making it into stuffing.

Back from the Break

Hello Everyone, its been a long time since i posted, I'll be posting some new recipies soon once i find a better Layout for the blog. Thanks for visiting!

Raw papaya halwa

Ingredients
Raw papaya -1(small)
Sugar -to taste
Lemon juice -few drops
Almond sliced
cardamom -1/4 tsp
  
Method
Peel skin of the papaya and grate it with grater.
Now put grated papaya in the vessal and add water till the papya is imersed,now turn on the stove and cook till it become soft.
Add sugar and few drops of lime juice and keep mixing till it gets thick.
In another kadai put some ghee and add almonds and fry for 1min and add to the halwa.
Sprinkle cardamom and serve.