Daliya / broken wheat upma

Ingredients : seasoning : oil , rai, curry leaves. (Optional : clove and cinamom)

Daliya : 1 cup

Mixed vegetables chopped (beans , carrot, capsicum, peas) : 1cup

Salt : to taste 

Vangibath pwd : 2tsps

Lemon juice : 1 tsp 

Coriander leaves chopped fine : 2 tsp 

Water : 2 and a half cups

Method : dry roast the broken wheat till itchanges  colour.  Remove and wash.

In a pressure pan prepare theseasoning.  If you want you can add cashews now and roast for a minute till light golden brown.

Then add the vegetables ( you can add any vegetables of your choice ).

Saute for a minute .  Add the masala powder .  If you want you can add red chilli powder for added spice. 

Add salt and then the daliya.  Then add around   two and a half cups of water

.  Pressure cook for two to three whiatles.  ( i did three and then kept on sim for five minutes) .

Open when the pressure drops and mix well . Add lime and coriander !

Enjoy hot!!

Thin crispy dosa

This is Suphala's recipe! And yes another dosa!

I use the mixie and hence the poha ! If using the grinder can omit the poha !

Ingredients :

Urad dal :  1cup

Raw rice : 3 cups

Poha. : 1/4 cup (a little less, i used thick poha)

Methi seeds : 1 tsp

Soak urad dal and rice (with methi) separately.

Just before grinding soak the poha.

Grind and mix .  Ferment overnight and add salt per taste.

Make thin crisp dosas.

Note : my friend used two tawas to make dosa : 

On one make dosa without oil or ghee on one non stick tawa and then transfer to theother iron tawa  smeared with ghee to roast itno the required crispiness! 

 I used one tawa !!

rice methi appo

this is  my facebook friend Vidya Pai's recipe.  Just tried it and it was delicious and the appos were soft and fluffy.  A recipe for keeps.

ingredients :
 dosa rice : 1 cup
methi seeds : 1 fistful (approx 1/8 cup)
soda : 1/4 tsp
salt to taste
oil to cook the appos

Note : i used thick poha around one fistful ( one tbsp)

Procedure :
soak rice and methi for four hours and grind to a smooth paste.
ferment overnight .
next day add soda and salt and make appos

note : i soaked the poha and ground that along with the rice and did not add the soda.

theeka meetha chapati (taj mahal theek puri/chapati)

This recipe is from my friend Suphala and Saigeetha.  It is an adaptation of the famous puris from the restaurant Taj Mahal in Mangalore.  I usually make folded trianglechapatis with the dough.
Ingredients :
wheat flour
ripe bananas  : 2 -3 ( i used yellakki)
green chillies : 4 -5 minced well ( as per taste)
coriander leaves chopped finely : 1 tbsp
jeera : 1 1/2 tsp
salt to taste
(sugar 1 - 2 tsp as per taste, i do not add)

Procedure :
finely chop the green chillies ( i use the chilly cutter)
In a wide vessel, mash the bananas, add the chillies and salt and sugar (if you so  desire).
when the salt and sugar is dissloved (check the seasoning)
add finely chopped coriander leaves and jeera.

add enough dough and make a stiff dough.  cover and leave for a few minutes.
make chappatis with ghee and enjoy .

Masoor dal dosa

This is another dosa recipe, which i tried from Cooking with Shobana blog.  I am always on the lookout of different types of dosas for breakfast.  the dosas were crisp and great.

Masoor dal  2 cups
raw rice ( i used dosa rice) 1 cup
methti 1 tsp
red chillies 2 -4 ( used green chillies)
salt
oil to make dosa

Soak dal and rice with methi separately .
grind dal first and then the rice with the chillies.
mix well and ferment.
add salt and make dosas !!

Besan paratha

This is an easy and healthy paratha.  quick when you have no time or vegetables around and they taste great with curds.    Taken from Tarla dalal.

Ingredients :
For dough combine all the ingredients and make a soft dough
Atta 1 cup
curd 1 1/2 tsp
salt
water (if required)

Filling mix well
roasted besan 1/2 cup
ginger green chillie paste 1 tsp
coriander leaves finely cut  1/4 cup
salt to taste
oil

or roasted besan 1/2 cup
red chillie pwd 1 tsp
jeera pwd 1/2 tsp
dried pudina leaves 1tsp
salt
procedure
Roll one portion of the dough into a circle.  spread oil on one side.
Spread one portion of the stuffing in an even layer on the circle and roll into a cigar-shape.
Press and roll again into a spiral like a chakli.
Roll out again into a circle using whole wheat flour.
Cook on a hot non-stick tava (griddle), until both sides are golden brown.
Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
Repeat with the remaining dough and the stuffing
Serve hot.

Cheese paratha

Chapati dough

Filling : gratEd cheese, salt, chilli flakes, grated carrots, finely chopped dill leaves. 

Or : grated cheese, salt, chilli flakes, chopped cashews, cut raisins, dates etc. 

Moong Dosa

Moong :  2 cups soak for at least five to six hours .... Has to be soft

Rice.     :  1 cup. Soak for 3-4 hours

Poha.    :   1/4 cup soaked I used thick poha

Green chillies as per taste

Salt as per taste 

Grind the above to a smooth paste.  I used a mixie.  Leave for an hour or so ... Not required .  And make dosa.

For filling :  mix grated cheese, salt chilli flakes, grated carrots and finely chopped dill leaves . 

Crispy dosa

This recipe is from the author of the blog Kudpi's Garam Tava.  I made the batter in the moxie and not in the grinder... The doses were crisp and had a lovely colour.....

Raw rice : 4 cups 

Urad dal :  1 1/2 cups

Chana dal : 1/4 cup

Tuar dal : 1/4 cup

Methi   : 2 tsp

Phova ( thick ). : 1 fistful

Sugar :  2 tsp

Salt. : to taste

Soak ingredients 1 -5 for at least 4 hrs.

Wash pho a and grind along with the other ongredients to a thick dosa batter, slightly thinner than idli batter

Allow it to ferment at room temperature for 8-12 hrs.

Add sugar and salt to taste. Mix well and allow it to stand for 15 min and then make yummy dosas !

Neer Dosa with varai

Wash and soak varayi at least for an hour . I soaked overnight.
 And grind fine with coconut 1/4 cup coconut for one cup varayi and add salt and make neer dosa !