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Monday, November 23, 2009

Biscuit Rotti

Ingredients:
2.5 cups All Purpose flour / Maida
1/2 cup Bombay Rava / Small Rava
1 tsp Bengal Gram flour / Kadle hudi
1/2 cup finely grated Coconut
15-20 Curry leaves
Small piece of Ginger
Pinch of Turmeric powder
1 tsp Chilly powder
5-6 Green Chillies
1/2 tsp Mustard seeds
1/4 tsp Asafetida powder
Salt to taste
Oil

Recipe:
Dry roast the rava and bengal gram flour in a pan for about 4-5 mins in medium flame until it gives nice aroma.

Chop the ginger, green chillies and curry leaves into small pieces as shown in the picture below.

Put 2 tsp oil, mustard seeds in a pan/thick bottomed vessel and heat it. Once it starts spluttering, add chopped ginger, green chillies, curry leaves and fry them for about 2-3 mins in medium flame. Add asafetida powder, turmeric powder and fry them for about 1 min. Add grated coconut and fry them for about 3-4 mins until it turns light golden in color. Add 1/2 tsp chilly powder and fry them for few seconds.

Add dry roasted rava, salt and fry them together for about 2-3 mins in medium/low flame.

Mix all purpose flour, 2-3 tsp hot oil/ghee, salt, 1/2 tsp chilly powder and knead the dough by adding sufficient amount of warm water. Keep the dough aside for about 15 mins by covering a lid.

Take little amount of dough and make a round ball. Roll the ball little bit and put around 1 tsp prepared rava mixture as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.

Roll the ball again as shown in the picture below by using sufficient amount of dry all purpose flour.

Keep oil in a thick bottomed vessel and heat it. Put rolled biscuit rotti in oil. Fry both the sides of biscuit rotti until it turns golden in color.

Serve hot along with tea or coffee. The above mentioned ingredients will server around 10 Biscuit Rottis.

Mixed Flour Dosa

Ingredients:

1 cup Bombay Rava / Small Rava

1/2 cup Wheat Flour

1/2 cup All Purpose flour

1/2 cup Rice flour

Salt to taste

1 medium sized Onion

3-4 Green Chillies

1-2 grated Coconut

5-6 Curry leaves

5-6 strands of Coriander leaves

Oil/Ghee

Recipe:

Chop onion, coriander leaves, curry leaves and green chillies into very small pieces as shown in the picture below.

Put all the flours together in a vessel. Add required amount of water and mix well. (The consistency of the batter should be like that of milkshake.) Add chopped ingredients, grated coconut, salt to the vessel containing batter and mix well.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter and spread it over the Tava as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1-2 mins in medium flame.

Serve hot along with any chutney or sambar. Ingredients mentioned above will serve 10-12 Mixed Flour Dosas.

Heerekayi Menthe Soppu Palya

Ingredients:
2 medium sized Ridge Gourd / Heerekayi
1/2 bunch of Fenugreek leaves / Menthe soppu
1/2 medium sized Onion
1/2 tsp Ginger Garlic paste
2-3 Green Chillies
5-6 Curry leaves
4-5 Coriander leaves
Pinch of Turmeric powder
1/2 - 3/4 tsp Coriander seed powder
Salt to taste
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1/2 tsp Black Gram seeds
2 tsp Oil

Recipe:
Clean, wash the fenugreek leaves and keep them aside. Peel the ridge gourds and cut them into medium sized pieces as shown in the picture below. Chop fenugreek leaves and onion into small pieces. Cut green chillies into two halves.

Put mustard seeds, black gram seeds, cumin seeds, oil in a pan. Once it starts spluttering, add ginger garlic paste and fry them for about 1 min. Add chopped onion, chopped green chillies, curry leaves, turmeric powder, pinch of salt and fry them for about 3-4 mins in medium flame. Add chopped fenugreek leaves and fry them fro about 3-4 mins. Add chopped ridge gourd, coriander powder, salt and mix them well. Cook this mixture in medium flame for about 15-20 mins by covering a lid.

Garnish with chopped coriander leaves and serve hot. It goes well with Chapathi. I tried this recipe from vahrehvah. Thanks Sanjay for this recipe.