Vegetable Chapathi ( Vegetable Roti)

Ingredients :
1. Wheat flour 1 cup
2. Potato 250 gm
3. Cabbage 100 gm
4. Green Chilly 4
5. Small onion 5
6. Rice flour 1 tbsp
7. Dalda 1 tbsp
8. Salt as per taste
9. Pepper powder 1 tsp

Steps To Cook :

1. Wheat flour add with required salt and mash in light hot water. Make 10 small balls.

2. Boil the potato and remove the skin and mash it.

3. Slice the cabage, green chilly and small onion and mix with mashed potato

4. Pour the pepper powder on it.

5. Make this also as 10 balls.

6. Keep this balls inside the mashed wheat flour balls.

7. Pour the rice flour on these ball and flatten each ball.

Grease the 'flat griddle' and make the vegetable chapati.

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Appam ( DOSA )

Ingredients :
1. Long grain Rice - 3 cups
2. Cooked rice - 1 cup
3. Coconut milk-1 cup
4. Water- as needed
5. Salt-1tsp
6. Sugar - 2 tsp
7. Yeast- 1 tsp
8. luke warm water- as needed to dissolve yeast
9. Milk - 1/4 cup

Steps To Cook :

1. Grind 1 and 2 very well with 3 and enough 4 to make a batter of dripping consistency.

2. Make sure not to make the batter too watery.

3. Put this in a vessel. Now dissolve 7 in a little 8 and mix 6 to this.

4. Add this to the batter and stir it well.

5. Place this in a warm place overnight.

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Aloo Puri

Ingredients :

1. Wheat flour/atta - 2
2. Salt - 1 cups
3. tspn Warm water
4. approx. 1 cup Oil - to deep fry Potatoes - 3, boiled
5. cubed and peeled Onion - 1 small, or half of a big one
6. chopped Green chillies - 3,
7. slit Grated ginger - 1/2 tspn
8. Jeera - 1 tspn (I powder it before use)
9. Turmeric - a pinch Mustard seeds - 1/2
10. tspn Urad dal/Channa dal - 1/2 tspn (optional)
11. Curry leaves - 10
12. Salt - to taste Oil - 2 tsp

Steps To Cook :

1. Mix salt into the atta and make a thick dough (than used for chappathis) adding the warm water little at a time.

2. You can leave the dough to rest for an hour, covered, but mostly when I make this for dinner, I don't get time to do this and it comes out well anyway.

3. Divide the dough into 12-15 small balls and roll out with a pin, making sure the thickness is even. Only then the pooris will puff out when frying.

4. Deep fry in the oil till turning over until both sides are golden brown.

5. Heat oil in a pan and add mustard seeds and urad/channa dal. Wait for them to splutter and then add the green chillies and onions. Saute till translucent.

6. Now add the jeera, ginger and turmeric and fry for 10-15 seconds.

7. Finally add the potatoes. Mass a few of the pieces to form a gravy, mix well with added salt and remove from fire.

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Aloo Paratha

Ingredients :
1. Wheat flour/atta - 4 cups
2. Milk - 4 tbsp
3. Butter - as needed to cook
4. Potatoes - 2 to 3, cooked and mashed until soft
5. Green chillies - 2, finely chopped
6. Jeera powder/jeerakam - 1/2 tspn
7. All purpose curry masala/garam masala - 1/2 tspn (optional)
8. Ginger - 1/2 tspn, finely minced
9. Fresh coriander leaves - a generous bunch, finely chopped
10. Turmeric powder - a pinch
11. Salt - to taste

Steps To Cook :

1. Mix the salt and wheat flour well. Add the milk to it and mix again. Add water little at a time until you get a soft pliable dough.

2. It should make a soft dent when you press your thumb down. Knead well till you get this consistency. Cover and keep aside.

3. Add all the ingredients together in a bowl and mix well. The potatoes should be mashed and any hard lumps removed.

4. Make lemon-sized balls of the dough and roll into thick discs. Make balls of half the size with the filling and place inside the dough discs.

5. Cover completely with the dough and make into a ball again. Press lightly with the palm of your hand and dust with flour before rolling out into thick flat parathas.

6. Heat an iron griddle and cook the parathas with generous dabs of butter on both sides.

you can even add some chaat masala to the butter before cooking for a different flavour.

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Yellow Dal / Dal Tadka Recipe

Ingredients :
1. Toor Daal- 1 cup (you can also use masoor dal / red lentils)
2. Tomato - 1, cubed
3. Turmeric powder - a pinch
4. Asafoetida / hing - a pinch
5. Amchoor / dry mango powder - 1/2 tspn (if you want it tangy)
6. Sugar - a pinch (optional)
7. Salt - to taste
8. Onion - 1/4 cup, chopped fine
9. Garlic - 3 pods crushed (optional)
10. Jeera / cumin seeds - 1 tspn
11. Dry red chillies - 3 to 4, halved
12. Mustard seeds - 1/4 tsp
13. Oil - 2 tspn
14. Chopped fresh coriander leaves (optional)

Steps To Cook :

1. Pressure cook the dal, tomatoes and turmeric powder with 3 cups water. cook it for 3 whistles . If you don't have a pressure cooker, cook in a closed, thick-bottomed pan for about 20-30 mins until the dal is cooked soft.

2. Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds start to pop and the onions turn transparent, add the cooked dal.

3. Next, add salt, hing, sugar and amchoor and mix well. If the dal is too thick, add some water. If too watery, let it remain on fire for longer until the desired consistency is reached.

4. Garnish wtih coriander leaves and serve with steamed white rice, papad and pickles.

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Upma

Ingredients :
1. 1 cup Cream of wheat
2. 1 Onion cut lengthwise
3. 1 tspn Salt
4. 1/4 tspn Mustard seeds
5. 1/8 tspn Urad dal
6. 1 Cashew-nut
7. 1/4 Lemon
8. 1/2 cup Peas
9. 1 clove Garlic
10. 1/10" piece Ginger
11. 1 Green chili cut into small pieces.z

Steps To Cook :

1. Fry cream of wheat on a dry pan for 5 minutes and set aside.

2. Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad
dal, cashewnut, and garlic clove.

3. Wait till mustard seeds stop splitting.

4. Add the onion, chili, and ginger and fry till the onion
turns brown.

5. Add cream of wheat and fry for 3-5 minutes.

6. Add salt and peas. Add two cups of boiling water and stir for 2 minutes. (Switch off the stove as soon as the water is poured.)

Cover the vessel for 4 minutes. Add lime if needed. Upma is ready to serve

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Sambhar

Ingredients :
1. 1 cup Toor Dal
2. 1 tspn Tamarind
3. 3 tspn Salt
4. a pinch Turmeric
5. 2 tspn Channa Dal
6. 3 tspn Dhania seeds
7. 1 pinch Hing
8. 3 Red chilies
9. 1/4 cup Grated coconut
10. 1 tspn Mustard
11. 10 Coriander leaves
12. 1 Green peppers cut into pieces
13. 1 Onion chopped
14. 1 Tomato cut into pieces


Steps To Cook :

1. Boil the toor dal with 3 cups of water.

2. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes,
and then fry them with the grated coconut. Grind the above mixture with
water.

3. Fry the green pepper in oil for a few minutes. Boil the tamarind paste,
water, salt, turmeric, tomato and vegetables.

4. Add ??? 3 ??? and cook for about 5 minutes. Add boiled dal and bring
it to a boil

5. In the meantime fry the mustard seeds and onion.

Add coriander leaves to the Sambhar.

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Dahi Vada (Savory Balls in Yogurt)

Ingredients :
1. 1/2 cup Urad dal
2. 1/2 Moong dal
3. 1 cup Yogurt
4. Spice to taste (cumin and paprika)
5. Oil for frying
6. 1/4 cup Milk

Steps To Cook :

1. Clean dal, wash and soak in water for 4 hours.

2. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely.

3. Add salt and start heating oil.

4. Drop spoonfuls of batter in the hot oil using a large tablespoon.

5. Fry until golden brown. Drop in water. Let it soak till ready to serve.

6. Beat yogurt with milk. Add spice according to taste.

7. Squeeze out water from the vada and add yogurt. 

Serve Dahi Vada (Savory Balls in Yogurt)

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Iddyappam

Ingrediants :

Basmati Rice (4 cups)
Salt (1 tsp)
Grated Coconut (1 cup)

Method :

1. Wash and soak rice for few hours. Drain well.

2. Powder it after completely dry.

3. Add salt to it and mix well. Pour hot water little by little and stir well until it is ready to make smooth dough.

4. Put small quantity of dough to the Idiappam Maker and press it. Collect it on a greased plate.

5. Keep inside a pressure cooker and steam it

and serve it.

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goan Idly

Ingredients :
1 1/2 cup par-boiled rice
1/4 cup urad dal
1 tsp dry yeast
1/2 cup coconut milk
1/2 tsp sugar
Salt as per taste

Steps To Cook :

1. Wash and soak rice and dal separately overnight

2. Wash well with plenty of water and drain it Grind dal to a very fine paste, with help of coconut milk Grind rice till fine grains are left (like very fine semolina)

3. with help of coconut milk Mix both rice and dal together after grinding.

4. Mix yeast with sugar and 1 1/2 tsp warm water Allow to stand for 10 minutes, till it rises Mix dal and rice

5. add to it salt and yeast and beat well Add a little coconut milk if necessary, the batter should be fairly thick Cover and keep aside for 7-8 hours

6. undisturbed Spoon batter onto an idli stand Heat water in idli cooker, and place stand in Heat till the sannas are fluffy, approx 20-25 minutes Serve hot .

Steaming: 20-25 minutes per round and serve hot goan Idly with sambar

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