Foxtail millet dosa

 Wash and soak foxtail millet(1 cup) in water for 6 hours

Wash and soak urad dal(1/4 cup) and methi seeds(1/4 TSP) for 6 hours

Soak poha(1/3 cup) half an hour before grinding

Grind millets along with the soaked water to a smooth consistency 

Grind the dal and poha separately. Mix all of these together and add salt 

Allow the batter to ferment for 6 hours

Chekkalu

 

Papdi

 Ingredients

Maida - 1 cup

Salt 

Oil - 1 tbsp

Ajwain - 2 tsp

Oil for deep frying

Method

Mix maida, salt and oil well. Add ajwain

Add water little by little and knead into a stiff dough

Keep aside for 1/2 hour

Knead again and roll into a slightly thick chapathi.

Cut small circle from the roll and deep fry in hot oil on a medium flame till it becomes light brown

Pav bun

Ingredients

Maida -2 & 1/2 cup

Salt as per taste

Water 4-5 tbsp 

Butter 2 & 1/2 tbsp

Yeast activation

Warm milk - 3/4 cup

Sugar - 2 tsp

Dry yeast - 2&1/2 tsp

Method

To warm milk, add sugar and stir well

Add the yeast, stir well and keep covered for 10-15 min

Take a bowl, add maida and salt. Mix well

Make a well in the centre and add the activated yeast mixture

Mix with fingers to incorporate all the ingredients well.

Add water little y little and make a sticky dough

Knead well for 15 minutes adding butter after a few minutes of kneading

Grease a bowl with oil and keep the dough inside

Cover with a wet towel

After 1-2 hours, knock out the air and knead again for 1 min

Divide into equal portions and make small balls

Grease the baking dish with butter and keep the balls side by side

Cover with wet towel and keep aside for 45 min

Brush the top with some milk and bake at 200 degrees in a preheated oven for 20-22 minutes

Once done, take out from the oven, immediately brush some oil on the top

When the tray becomes warm, take out the buns and cool on a wire rack

Poha idli

 Poha - 1/2 cup

Curd -1/2 cup

Idli rava/ bombay sooji - 3/4 cup

Water 

Soda - 1/8 tsp

Salt

Method

Grind poha to a coarse powder. Add salt, curd and mix well.

Add idli rava, 3/4 cup water and mix well again. Cover and keep aside for 1/2 hour

Add 1/2 cup water and mix well. Adjust consistency by adding more water if required.

Add soda just before steaming and mix well

(For the above mentioned quantity, we get 12 idlis)

Chocochip cookies

Ingredients ½ cup (115 g) unsalted butter, at room temperature ½ cup (100 g) packed light brown sugar ½ cup (100 g) granulated sugar 1 large egg, at room temperature 1 tsp vanilla extract 1 ¼ cup (185 g) all-purpose flour 1 Tbsp (7.5 g) cornstarch ½ tsp (2.5 g) baking soda ½ tsp (2.5 g) salt 1 ½ cup (262 g) chocolate chips 1 cup (100 g) lightly toasted, coarsely chopped pecans (optional) Directions 1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla. 2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using). 3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later. 4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above. Let cool slightly and enjoy.

Sagu( for set dosa)

 Method

Boil potatoes, peas, carrots and beans in sufficient water till soft. Add salt and turmeric also.

Grind fresh coconut, fried gram, few onion pieces, coriander leaves, green chillies and poppy seeds.

Add the above paste to the boiled vegetables and boil for some more time. Add a tsp of garam masala.

Heat oil, add hing, mustard and curry leaves. Add this to the sagu.

Mug cake

• ¼ cup all-purpose flour
• ¼ cup white sugar
• 2 tablespoons unsweetened cocoa powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• 3 tablespoons milk
• 2 tablespoons canola oil
• 1 tablespoon water
• ¼ teaspoon vanilla extract
• Mix everything together and bake in oven
• 
  

Ghee cookies

Take 1/2 cup melted ghee in a bowl
Add 1/4 cup sugar, 1/4 tsp salt, cardamom powder or vanilla essence(1 tsp)  mix well
Add 1 cup flour and mix well into a dough
Make small balls and bake at 180 degrees for 15-20 min

Kadhi(plain)

Add besan, turmeric,  salt,  chilli powder to buttermilk

Keep on a low flame and boil

Heat oil and add mustard, jeera, methi, Curry leaves, Dania powder and jeera powder. Add to kadhi

paneer gravy( restaurant style)

Heat oil and fry sliced onions, green chilli and ginger garlic paste with little salt

Keep aside to cool and add 1 cardamom

Grind to a smooth paste by adding little water

Heat oil and ghee and fry some sugar till light brown

Add onion paste, bay leaf, cloves, red chilli powder, turmeric, amchur powder, garam masala, kasuri methi and fry for some time

Add milk little by little and fry in low flame for 10 minutes

Ribbon pakoda

Sieve 1 cup rice flour(heaped), 1/4 cup besan and 1/4 cup fried gram powder.
Mix salt(1/2 tsp), chilli powder, hing and jeera.
Add hot oil( about 1 tbsp) mix well and then add water and make into a soft smooth dough.

thenkuzhal

Take rice flour(1 cup),  urad flour(1/8 cup), melted butter(3/4 tbsp), oil(3/4 tbsp), salt, jeera, asafoetida(1/8 tsp) in a bowl and mix well.

Add water and knead to a smooth dough.

Deep fry in hot oil (using thenkuzhal mould)

gol guppe recipe

Take 1/2 cup rava, 1 tbsp maida, salt, a pinch of baking soda and 1/2 tsp oil.

Mix well and then add water to form a soft, smooth dough.

Keep aside for 10 minutes

Roll into a thin chapathi and cut small discs from this and deep fry in hot oil 

Banana muffins

Ingredients
Bananas - 3
Egg - 1
Sugar - 3/4 cup
Maida - 1.5 cups
Butter(melted) - 1/3 cup
Walnuts - optional
Vanilla essence - few drops
Baking powder - 1 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp

Method
Whisk sugar, egg, melted butter, mashed bananas, vanilla essence( no need to beat)
Sieve maida, baking powder, baking soda, salt.
Mix with the wet ingredients and fold
Bake at 180degrees till done 

Gobi 65

Ingredients

• Cauliflower - 1 medium
• Curry leaves - 1 sprig
• All purpose flour/ Maida - 2 Tbsp
• Rice flour - 2 Tbsp
• Corn flour - 1 Tbsp
• Chilli powder - 1 ½ - 1 1/2 tsp (adjust per taste)
• Garam masala powder - 1 tsp
• Salt - 1 tsp (adjust per taste)
• Turmeric - 1/4 tsp
• Ginger garlic paste - 1 1/2 tsp
• Oil - for frying
• 
  
• maida: rice flour: corn flour – 2: 2: 1

Method

Mix all ingredients except gobi and curry leaves.

Now par boil the cauliflower florets with turmeric powder and ¼ tsp of salt. Drain the cauliflower and add to the prepared paste and mix thoroughly. Do not add any additional water since the water content in cauliflower will be more than enough for the masala to bind to it.

Deep fry till crisp

Honey cake

ingredients

Maida - 2 cups
Powdered sugar - 1 cup
Oil - 1/2 cup
Eggs - 3
Baking powder - 1.5 tbsp
Vanilla essence - 1.5 tsp
Milk - 1/2 cup

Honey - 1/3 cup
Sugar - 1/3 cup
Mixed fruit jam - 5 tbsp
Dry coconut

Method

Beat 3 eggs till fluffy
Add sugar powder and beat again
Add oil, vanilla essence and beat the mixture again
Sieve maida with baking powder and add to the mixture
Mix with a spatula using cut and fold method
Add milk and mix again.
Bake at 180 degrees for 30-40 minutes

Boil sugar with water till it forms a sticky syrup
Add honey once it is warm. Let it cool down completely

Heat jam in a pan till it melts. Dont let it burn

Once the cake has cooled down, cut the sides and the top so that it is even.
 spread the melted jam on the whole cake
Cut into pieces and dip the pieces in the syrup
Sprinkle coconut piwder on top of jam

Aloo gobi masala curry

Method

Shallow fry aloo pieces till golden brown. Keep aside
Fry gobi in the same oil till golden. Keep aside
In the remaining oil, fry jeera, kasuri methi.
Add onion and fry till translucent.
Add chilli powder, turmeric, salt, jeera powder and coriander powder and fry till oil separates.
Add tomatoes and fry till they turn soft.
Add the fried pieces and mix.
Add some water for gravy consistency and keep covered for some time.
Add amchur, garam masala and coriander leaves.

Gulab jamun cookies

Ingredients
Ready-made gulab jamun mix - 3/4 cup
Powdered sugar - 1/4 cup
Butter - 1/2 of 1/3 cup
Cardamom powder - 1/2 tsp
Milk - 2-3 tbsp

Method
Mix the ready-made powder,  sugar and butter till it resembles bread crumbs.
Add milk little by little to make a smooth dough. Don't knead. Mix genly with finger tips.
Make small balls and bake at 180 degrees for 10- 15 minutes.

Masala khichdi

Ingredients
Moong dal - 3/4 cup
Rice - 1 cup
Water - 6 cups
Onion -1
Tomato - 1
Vegetables - carrot, peas, capsicum
Ghee - 2 tbsp
Cinnamon - small piece
Green chilli - 1
Cloves - 3
Jeera - 1.5 tsp
Asafoetida - pinch
Bay leaf - 1
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Salt

Method

Soak rice and moong dal for 1/2 hour.
Heat ghee in a pressure cooker and add Bay leaf, jeera, Hing, cinnamon and cloves.
Add finely chopped onions and fry till translucent
Add green chilli and tomato pieces.
When tomato turns soft, add the chopped vegetables and fry for some time.
Add chilli powder, turmeric, garam masala, salt and fry for 2 minutes.
Add the rice and moong dal and fry till there is a nice aroma.
Add water and pressure cook for 5 whistles.