BREAD UTTAPPA

Ingredients:

§  3  slices of white bread

§  3 tbsp sooji coarse (semolina)

§  3 tbsp all-purpose flour, (maida, plain flour)

§  1/2 cup butter milk

§  Salt as per taste

§  1/4 tsp cumin seeds (jeera)

§  1/4 cup bell pepper finely chopped

§  1/4 cup tomatoes finely chopped, remove the seeds

§  I green chili finely chopped

§  2 tsp ginger finely shredded

§  2 tbsp green coriander finely chopped

§  1-1/2 tbsp oil    

    Method:

1.      Remove the crest from bread and cut them in small pieces.

2.      In a mixer add bread, sooji, all-purpose flour, salt, yogurt and water, blend to a thick and       smooth paste.

3.     Take out the batter in a bowl and add the remaining ingredients, cumin seeds, bell pepper,    tomatoes, ginger, green chili, and cilantro, mix it well. Batter should be thick in consistency    add more water if needed, batter should not be too thick but should not be runny.

4.      Heat the skillet over medium heat and lightly grease the skillet.

5.      Pour about 2 tablespoons of batter and spread consistency should be of thick pancake.

6.     Pour little oil around uttapam. Let it cook for about 2 minutes and turn them over, bread        uttapam should be golden brown from both sides and this should take about four minutes. 

7.  Serve bread uttapam with your choice of chutney, I like to serve with coconut        chutney or green  chutney.        

CHEESE TAWA MASALA SANDWICH

   Ingredients:-

 Sliced Bread 3

    Some Graded Cheese

    Sliced Onions 4-5

    Butter 2-3 tbsp

    Sliced Tomatoes 4-5

    Tomato Catchup for Serving

     Mayonnies sauce 2 tbsp

     Some Capsicum

     Some Chat Masala

Method  :-
   

•    Take a Slice of Bread, apply some Butter then some Mayonnaise. Put it a side.
•   Take another Slice of Bread, it will be our Bottom layer, apply some Butter, Chat Masala, Cheese, put Tomato slices and again some Chat Masala.
•     Now put the previous layer of Bread on top of this, turn the side and apply some butter mayonnaise on it and on top of this put slice of Onion and Sprinkle some Chat Masala Capsicum.
•    Take 3rd slice of Bread apply some Butter, Mayonnaise and Cheese and put on to the top second layer and gentally press it. 
•    Make the Tawa ready for Roasting, put the Sandwich on Tawa, apply some Butter Roast untill it get's Golden Brown and Crispy. Turn the side and Roast it same as on other side.
•      When it get's Golden Brown and Crispy take it out and turn the heat off.
•       Divide it into two parts, and our Cheese Tawa Masala Sandwich is ready to serve.

GRILLED VEG SANDWICH WITH CAPSICUM CHUTNEY

Ingredients

For Sandwich

Brown/ White slices - 4
Potatoes  big -  3 (Boiled and mashed)
Onion large -2 ( Cut in round)
Tomatoes -   2 ( Cut in rounds)
Cabbage shredded - 1/2 cup
Ginger and green chilly paste 1 tsp
Butter  
Garlic cheese spread 
Sandwich masala
Turmeric powder 
Salt
Hing a pinch
Mustard seeds 1tsp
Curry leaves
Oil

For Chutney

Capsicum 2 large ( unseed)
Coriander leaves
Garlic 5-6 
Ginger 1"
Green chilly
Lemon 1
Sugar 1 tsp
Salt as per requirement
Peanut  1 fist 

Method -:
    

1.  Heat a pan  pour oil add mustard seeds let it splutter. 
2. Add ginger green chilly paste and curry leaves fry for few minutes.
3. Add turmeric powder, hing and salt  then add mashed potatoes in it and mixed well. And keep aside.
4. Ingredients given in chutney mix them in a mixture and grind to a fine paste.
5. Now take a bread slice apply butter in both sides. And spread some cooked potato in it.  keep cut vegetables on it. Sprinkle some sandwich masala.
6. Take another slice of bread and spread butter and garlic cheese spread on it. And place it on the other slice of bread and grill it. 
7. Serve with Capsicum chutney and sauce.

OAT UTTAPPA

Ingredients-

Oats -  2 cups

Rawa - 2  cup

Rice flour - 1 cup

Onion -1 

Tomato - 1

Butter milk- 1/2 liter 

Coriander leaves

Green chilly - 2

Salt- as per taste

Oil 

Method  -

         

•  Mix together oats, rawa and rice flour in a mixture and grind dry.
•  Add butter milk in this dry mixture. And keep aside for 30 minutes.

   

• Add chopped onion, tomato, green chilly, salt and coriander leaves in it
• Heat a dosa pan make small uttappa in it.

     

• Serve with coconut chutney or sambhar.

   

MEDU WADA

 Ingredients:

• 1 cup split washed urad dal
• 1/8 teaspoon asafetida (hing)
• Ginger 1/4-inch piece ( Finely chopped)
• 1 tablespoon green chili chopped
• 2 tablespoons cilantro chopped (hara dhania)
• 1 teaspoon salt
• Coconut pieces small 1/2 tablespoon
• Curry leaves
• Oil to fry

Method: 

              

1. Wash and soak dal in about 3 cups of water for about 4-6 hours.
2. Drain the water and grind dal to smooth paste using very little water just enough to grind. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
3. Add all the ingredients to the dal batter, cilantro, green chili, ginger, curry leaves, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float.
4. Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
5. Heat the oil in a frying pan over medium high heat.
6. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
7. Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.
8. Fry the Vadas from both sides to golden brown. Take them out over paper towel to drain access oil.
9. Traditionally Medu Vada served with Coconut Chutney , and  Sambar.

BROWN BREAD SANDWICH

Ingredients:  

• Brown bread
• Butter
• Tomato
• Cucumber
• Chilly Coriander chutney
• onion
• Potato
• Cheese
• Sauce
• Sandwich Masala

Method:

• ·         Apply butter and chutney to the bread.
• ·         Arrange tomato, onions, cucumber, and potato on the one slice of bread.
• ·         Sprinkle little sandwich masala on the same.
• ·         Cover it with another slice of bread.
• ·         Cut the same into 4 pieces
• ·         Grate cheese on it and serve it with tomato sauce and chutney.

TRI--COLOUR VEG DAHI WADA

Ingredients:

·                 Curd

·                 Whole wheat made biscuit vada

·                 Pomegranate

·                 Raisin

·                 Cucumber

·                 Carrot

·                 Chillies

·                 Tamarind chutney

·                 Coriander

Method :

1.    Soak urad dal for 3-4 hours, after washing in water. Grind it with ginger, green chilli using only very little water. Grind until smooth and fluffy. Mix with salt only at the time you are going to deep fry. Wet your hands and make small lemon sized balls.

2.    Deep fry in hot oil in medium flame until golden color in all sides. Flip in between for even cooking. Drain in paper towels.

3.    Add the curd to the soaked vadas and mix well. Add required salt and let it set for 1/2 hour.

PAPAD BHEL

Ingredients: 

  

• Papad crumbs
• Tomato 1 medium  finely chopped
• Cucumber 1 finely chopped
• Boiled corn  1/2 cup
• Boiled peanuts 1/2 cup
• Coriander leaves chopped
• Green chili 2-3 chopped
• Salt and pepper as per taste

Method :

1.    Crush the  papad to make crumbs.

2.    Add tomato, cucumber, boiled corn & peanuts and mix them well.

3.    Add salt, pepper as per your requirement.

4.    Use coriander and green chillies for decoration. 

5.    Add nylon sev to it.

RICE DOSA ( With leftover Rice)

Ingredients;

Leftover Rice - 2 cups

Rawa - 1 cup

Curd - 1 1/2 cup

Coriander leaves chopped - 1/2 cup

Green chillies - chopped 2-3

Ginger garlic paste - 2 tsp

Cumin seeds - 1 tsp

Salt as per taste

Water

Method : 

       

• Make a fine paste of leftover rice in mixer. 
• Make butter milk with curd and water now add chopped chilly, ginger garlic paste, Chopped coriander leaves, cumin seeds and salt in butter milk.
• Add this butter milk and rawa into rice paste and mix well. Keep aside for half an hour.
• Now heat a non stick pan/tawa and pour one ladle batter into pan and make dosa.

Note :  Make sure while dosa tawa  should be sufficient hot.

RICE AND VEGETABLE DOSA

CHIVDA MIXTURE

Ingredients:

1. Poha (translucently thin) - 2 cups (500 grams)

2. Peanuts - 1/2 cup

3. Cashewnuts - 1/4 cup

4. chutney dal ( Dalia)- 1/2 cup

5. Raisins - 1/4th cup

6. Dry coconut/copra - 1/4 cup

7. Red dried chillies - 3 no.

8. Sesame seeds - 1 tbsp.

9. Mustard seeds - 1 tsp.

10. Curry leaves - 2 spring

11. Turmeric powder - 1/4 tsp.

12. Asafoetida - a pinch

13. Sugar - 3 tbsp.

14. Oil - 1/4th cup

Method:

1. Take 2 tbsp. of oil in a pan and roast the poha on a low flame till it becomes crispy. It can also be dry roasted too if you don't prefer oil but would suggest an easy method to pop it in the microwave and leave it for a minute and the poha becomes crispy. Once done take it on to a plate or a bowl. 

2. In the same pan, again add 2 tbsp. of oil and roast all the ingredients one by one, under low flame and add it to the bowl of poha. First roast the peanuts until it splits and done with slight change of colour. Next roast the cashew nuts too same way.

3. In a fraction of a second, roast other ingredients too, as the other ingredients will not take much time. Roast the roasted gram until it just stated to change its colour, followed by raisins until it plumps up, dry red chillies (make it into small pieces), copra (slice the copra very finely), and finally curry leaves.

4. Add 1 tsp. of oil if found the necessity in the pan and add mustard seeds. Once this starts to splutter, switch off the flame. Now add sesame seeds and turmeric powder, and all the ingredients along with the flattened rice poha and toss it adding sugar and salt finally.

5. Once chilled store it in a air-tight container for a week or so. The chivda mixture is ready to relish as a perfect evening snack or enjoyed when packed for your long tours too.

RICE PATTICE

Ingredients :

Cooked rice 1 bowl

Crushed sweet corn 1/2 bowl

Chopped capsicum 1 bowl

Chopped cabbage 1 bowl

Chopped coriander

Fried oats 1/2 cup

Rice flour 1/4 bowl

Chat masala a pinch

Chilli flakes a pinch

Oregano a pinch

Chopped green chillies 2

Bread crumbs or rava

Method:

 

•  Take a bowl mix all the above ingredients. Mix it well. Make the dough little thick.
•  Make small balls of this dough.
•  Heat oil in a pan on medium flame.
• Either shallow fry or deep fry it.
• Serve hot with sauce and green chutney.

MOONG DAL DOSA

Ingredients :

Whole Moong dal - 250 gm
Idli rice - 1/2 cup
Ginger - 1 1/2"
Green chilli - 2-3

Method :-
     

1. Soak Moong dal and rice over night or 4-5 hours.
2. Grind together soak items, ginger and green chillies to make fine paste.
3. Heat the tawa and make dosa.
4. Serve with coconut chutney http://baawarchikhana.blogspot.in/2013/06/coconut-chutney-kerala-style.html

JHATPAT DOSA

Ingredients :

1 cup of rava
1/2 cup of grated coconut
2 green chillies
salt as per taste
water (to mix)
oil (to fry)

Method :
        

• Mix rava , grated coconut , green chillies and salt. 
• Add water to make it a paste form.
• Heat the tava,pour one ladle paste and then after few seconds add oil.
• Its very easy and tastes good with any kind of Chutney. 
• Try this; this is really dosa with the difference!

MINI IDLI FRY ( KIDS SPECIAL)

Ingredients:

4 leftover Idlies

1 tbsp Oil

1tsp Mustard seeds

1 tsp Cumin seeds

pinch of Hing / Asafoetida

6 to 8 Curry Leaves

1/4 tsp Turmeric powder

1/4 tsp Red Chilli Powder

2 Green Chillies

Coriander leaves for garnishing

1 small Onion finely chopped

- See more at: http://www.madhurasrecipe.com/quick-easy/Idly-Fry#sthash.c0znsRj3.dpuf

Mini Idlies

1 tbsp oil

1 big onion chopped

1 tsp mustard seeds

A pinch of Asafoetida/ hing

6-8 curry leaves

1/4 tsp turmeric powder

1/4 tsp red chilly powder

2 green chillies finely chopped

Coriander leaves for garnishing

Method :

 

• Heat oil, add mustard seeds, cumin seeds, curry leaves, hing, green chillies, onion and saute till onions become soft.
• Add turmeric powder, red chilli powder, idli, mix well.
• Sprinkle few splashes of water, cover and cook for 2 minutes.
• Garnish with chopped coriander leaves.

CHEESE GARLIC BREAD

Ingredients :

1 loaf Long bread ( Baguette)

Baguette

Baguette

Baguette

Baguette

5 tbsp Garlic cheese spread

2 cloves of garlic crushed

1 tsp oregano

1 cup shredded mozzarella cheese

1 cup shredded processed cheese

2 tbsp finely chopped coriander leaves

Method :

    

• Take a large bowl, add the garlic cheese, garlic and salt as required and mix well. 
• Cut the loaf into 2-3 cm slices, not completely.
• Spread the garlic mixture over the loaf.
• Sprinkle the grated cheese( mozzarella and processed both), oregano and chopped coriander leaves over it.   
• Now toast these in a preheated oven for 8-10 minutes till the slices have turned golden. 
• If you do not have an oven, you could keep these on a flat tawa/griddle and toast them on low heat till the butter melts. 
• Serve immediately.

SAMOSA

Ingredients :

For Samosa covering

2 cups plain flour (maida)
4 tbsp oil
a pinch of salt

1 tsp carom seeds 

For Filling

4 Boil peeled ans mashed potatoes

1 cup boiled green peas

11/2 tsp ginger green chilly paste

Salt as per taste

pinch of hing( asafoetida)

1/2 tsp garam masala

1/2 tsp dry mango powder

1/2 tsp crushed coriander seeds

1/4 tsp cumin seeds

2 tbsp finely chopped coriander leaves

Oil for deep fry

Method :

     

• Combine the flour, oil, carom seeds and salt in a bowl and knead a firm dough using enough water.

• Cover it with cloth and keep aside for 10-20 minutes.

• For the filling : - Heat the oil add 1 tbsp oil add 1/4 tsp cumin seeds, splutter it add a pinch of asafoetida saute it. Add 1 1/2 tsp ginger green chilly paste saute for 2- 3 minutes add boiled and mashed potatoes  and boiled green peas in it mix very well, smash it using with spoon around 2-3 minutes.

• Now add garam masala, dry mango powder, crushed coriander seeds and salt and again mix them very well. Now mix finely chopped coriander leaves and mix well. Stuffing is ready

•  Make a ball from dough. Roll each portion between your palm and press into a circle.

• Cut into two equal parts using knife . Now apply some water on the straight edge and make a cone shape by joining that edge slightly overlapping. Press little bit on that join and make it sealed.
• Fill in the stuffing and apply some water on the outer edge and seal it properly. Repeat the same process until finished.
• When you are about to finish the preparing samosa then heat the oil in pan for deep frying on medium heat.
• Once hot add few samosa at a time ad deep fry till golden brown. Fry samosa on medium-low flame otherwise pastry shell won’t cook properly.
• Fry all the samosa in batches and drain them out o paper towel to absorb excess oil.
• Serve hot with mint chutney or tomato sauce