methi muthia recipe

methi muthia: steamed & fried   

Prep time : 2o mins

Cook time: 30 mins  

Total time :  50 mins 

                                                                                                                                    

Recipe type: snacks

Cuisine: indian, gujarati

Serves: 4-5 

 

Ingredients

for making the muthia dough:

• 2 cups besan/chickpea flour
• 1 tbsp water or yogurt – add more if required
• ¼ tsp baking soda
• 2.5 cups chopped methi leaves
• 2 tsp sugar or as required
• 1 tsp salt or as required
• 2 tbsp oil
• 2 tbsp semolina
• 2 tsp white sesame seeds
• 1 tsp turmeric/haldi
• 1 tsp coriander/dhania powder
• 1 tsp cumin/jeera powder
• ½ tsp red chili powder/cayenne pepper
• 2 tbsp lemon juice
• 2 tbsp ginger green chili paste
• water for steaming the muthia
• oil for frying the muthia

for tempering the steamed muthia:

• 2 tbsp oil
• 1 tsp white sesame seeds
• 1 tsp mustard seeds
• a pinch of asafoetida
• 1 sprig of curry leaves

for garnishing the steamed muthia:

• few chopped coriander leaves
• some freshly grated coconut
  
  Instructions

  preparing the dough:

  1. mix all the ingredients except water/yogurt.
  2. keep aside for 15-20 minutes.
  3. add water and make a smooth dough.

  making the steamed muthia:

  1. from half of the dough, make sausage shaped long rolls and place them in a greased container.
  2. steam these rolls for 17-20 minutes or till done.
  3. once warm and cooled, slice the steamed rolls.
  4. temper the ingredients mentioned in the tempering list above.
  5. add the sliced muthia and fry for 2-3 minutes.
  6. serve hot or warm garnished with some chopped coriander leaves and grated coconut

  making the fried muthia:

  1. make small elongated cylindrical rolls from the remaining half of the dough:
  2. heat oil.
  3. shallow or deep fry the methi muthia till golden brown and crisp.
  4. drain methi muthia on kitchen paper towels to remove excess oil.
  5. serve methi muthia hot with some chutney or tomato sauce.
  Notes
  few tips for methi muthia recipe:
  1. if the dough become sticky add some chickpea flour.
  2. don’t over steam the muthia. they become dry.
  3. in india we don’t get very bitter fenugreek/methi leaves. if the methi or fenugreek are bitter, than just rub some salt on the leaves and keep aside for 15-20 minutes. later squeeze the methi leaves with your hands. this removes the bitterness. add these to the flour. in this case you may have to use some extra water or yogurt.

Hyderabadi Vegetable Dum Biryani

Preparation Time:-  15 mins (apart from soaking time)                                                                      Cooking Time:- 45                                                                                                                        Serves:- 3 people
INGREDIENTS:

• Fried Onions:
  • 2 Medium sized Onions finely sliced length wise
  • Oil to shallow fry
• Vegetable Masala:
  • 4 table spoons ghee or oil
  • 2 inch cinnamon stick (Dalchini)
  • 4 green cardamoms (Elaichi)
  • 1 black cardamom (Badi Elaichi)
  • 2 big strands of mace (Javitri)
  • 1 star anise (Chakra Phool)
  • 6 cloves (Laung)
  • 1 bay leaf (Tej Patta)
  • ½  tsp shahi jeera
  • 1 large boiled potato cubed (peel the skin and boil till ¾ done)
  • 8 medium sized cauliflower florets
  • 1 large carrot chopped
  • fistful of green peas
  • 5-6 French beans chopped roughly
  • 1 tbsp ginger garlic paste
  • 1 tsp of biryani masala powder (readily available at any store)
  • 1/3  tsp red chili powder (Lal Mirch powder)
  • 1/8 tsp turmeric (Haldi Powder)
  •  6 table spoons of Curd (Dahi)
  • 1 ½ tbsps mint leaves chopped finely (Pudina)
  • 1 Green Chilli slit from middle (Hari Mirch)
  • salt to taste
• Rice:
  • 1 and 1/2 cups of Basmasti Rice washed and soaked for at least 1/2 an hr.
  • 1 tea spoon ghee or oil
  • ¼  tsp shahi jeera
  • salt to taste
• For Dum:
  • Few saffron strands
  • 10 table spoons for Curd (Dahi)
  • 30 ml hot milk to soak the saffron strands
  • almonds as per your desire (optional, I have not used)
  • raisins as per your desire
  • cashews as per your desire
  • 2 table spoons of Mint leaves finely chopped (Pudina)
  • 2 table spoons of Coriander leaves finely chopped (Hara Dhaniya)
    PREPARATION:
    Fried Onions:
    • Heat the oil in a pan and add the onions. Fry them till they become brown.
    • Do not overcook. Remove the onions from the oil. Drain the excessive oil. Set aside.
    Vegetable Masala:
    • Heat oil in a pan, add the dry spices except shahi jeera . Sauté till you get an aroma. takes around a min, do not burn.
    • Add shahi jeera and sauté.
    • Add ginger garlic paste and sauté for a min.
    • Add potatoes and fry for 2 to 3 mins.
    •  Add the rest of the vegetables and fry for 2 to 3 mins.
    •  Add turmeric, salt, red chili powder and biryani masala powder. Fry for a min.
    • Pour 6 tbsps curd and mix and cook covered for 2 to 3 mins.
    • Cook uncovered till the moisture in the yogurt evaporates.
    • Add mint and green chilies. Mix well and fry for a min. Set aside.
    For Cooking Rice:
    • In a large pot, bring 5 cups of water to boil, add oil, salt, shahi jeera and rice. Adjust the salt.
    • Cook this rice till it is ¾ done. Drain off the excess water and set aside.
    For Dum Biryani:
    • Transfer half of the vegetable masala to a utensil or pressure pan with a heavy bottom or your dum biryani utensil. Set aside the other half of the veggies masala.
    • Add nuts and raisins.
    • Sprinkle half of the Fried onions.
    • Pour the 10 tablespoons of curd to the biryani pan, (not to the one that is set side). Mix well and check the salt. Begin to heat on a low flame.
    • Layer half of the rice on top of this masala.
    • Now add a layer of the remaining vegetable masala.
    • Add a few Fried onions and layer with remaining rice.
    • Add nuts, chopped mint and coriander leaves and the remaining fried onions.
    • Begin to heat an old heavy bottom tawa (griddle).
    • In the biryani pan add the milk with saffron strands dipped.
    • Cover the pan with 2 thick moist kitchen towels. Place the lid and a heavy object on the lid.
    • Move this pan to the hot tawa, cook on medium flame for 5 mins & set the flame to low. cook this way for 5 mins
    SERVING:
  • Serve hot with Onion Raita, or any gravy dish.
  • Garnish with nuts or mint leaves or fried onions

RAGADA PATTICE RECIPE

Serves : 4-5
Cooking time : 30 minute

Ingredients:

Ingredients for ragda :
1 cup dried white peas
1 small onion (finely chopped)
1 tsp green chili paste
1/2 tsp ginger – garlic paste
1/2 tsp mustard seed
4-5 curry leaves
Pinch of asafetida
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black salt
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala

Ingredients for pattice :
5 medium potatoes (boiled)
2 green chili (cursed fine)
1 tsp ginger (grated)
1 tbsp oil
1 tsp corn flour
2 tbsp dry bread crumbs
1/4 tsp turmeric powder
Salt to taste
Oil(shallow fry patties)

Ingredients to garnish :
1 cup sev
1 tsp chaat masala
2 onions (finely chopped)
1/2 cup green coriander chutney
1/2 cup tamarind chutney

How to make ragada pattice:

• Method for making ragda:
• Wash and soak dried peas in water for 8-10 hours or leave it over night.
• Drain soaked peas and transfer them to pressure cooker, add four cups of water, salt and a pinch of soda. Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later.
• Heat oil in a wok, add mustard seed, curry leaves and asafetida. When mustard seed starts to splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent.
• Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well.
• Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well.
• Let the mixture cook over medium flame for 10 minute until gravy turns thick.
• Method for making pattice :
• Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs, and turmeric. Mix all the ingredients well.
• Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties.
• Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil.
• Fry until potato pattice are crisp and golden brown on both sides.
• Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with tamarind chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it.
• Serve hot.

MALAIWALE KOFTE RECIPE

Navaratri Special

                          Ingredients:

1/4 cup mixed nuts, coarsely ground
5 green chillies, cut finely
oil as needed
1/2 cup grated coconut
5 potatoes, boiled, peeled, mashed
salt and sugar
1/2 cup coriander leaves, cut
1 cup fine breadcrumbs
For the gravy: 1 tsp garam masala powder
1 cup cream
3 tomatoes pureed
Salt to taste
1 tbsp chilli powder
1 tsp cumin seeds
1 tbsp sugar
3 cup curd
1 tsp turmeric powder

How to make malaiwale kofte :

• Make lemon-sized balls out of the mashed potatoes.
• If the potato mash is soft, mix in bread slices dipped in water (squeeze out all water) to the mash and knead well.
• Prepare stuffing by mixing coconut, dry nuts, chillies, coriander leaves, salt and sugar to taste.
• Flatten each potato ball, put in a small quantity of this stuffing and fold around.
• Roll each ball in breadcrumbs.
• When all koftas are ready, deep fry them carefully in hot oil.
• Remove and reserve.
• Heat up 4 tbsps.
• Oil in a fresh pan, mix in cumin seeds, powdered spices, then tomato puree and curd.
• Fry till blended.
• Mix in sugar, salt, cream and simmer.
• Drop in the koftas and serve decorated with a little cream and coriander leaves.

Traditional Gujarati Khichdi and Kadhhi

Prep time 5 min

Cook time 15 min

Total time 20 min

Serves: 4

Ingredients

for the kadhi:

• 1 cup curd
• 2 to 2.5 cups water
• 2 to 2.5 tbsp gram flour/besan
• ½ tbsp ginger chili paste or crushed ginger chili
• 1 tbsp sugar or jaggery… add more for more sweetness
• salt as required
• coriander leaves for garnishing

for the tempering:

• 1 inch cinnamon stick
• 2 cloves
• 1 sprig curry leaves
• a pinch or two of asafoetida/hing
• 2 broken red chilies, deseeded
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• ¼ tsp fenugreek seeds
• 1 tbsp oil or ghee
  
  Instructions
• mix the chickpea flour, ginger-garlic paste, yogurt, sugar and salt with water.
• beat to a smooth mixture.
• fry all the ingredients meant for tempering.
• add the yogurt-water mixture.
• give a boil first and then simmer for 5 minutes more.
• continue to stir in between to avoid lumps from getting formed.
• garnish with chopped coriander and serve hot kadhi with rice or phulka Khichdi 
  
  
  
  Ingredients For Khichdi
  3 cups moong dal
  2 cup basmati or plain rice
  3 tbsp ghee (clarified butter)
  7-8 whole black pepper-corns
  1 cup onions - finely chopped
  1 cup potatoes - finely diced
  1 cup fresh/frozen green tuvar (lilva)(optional, but you can get it in Indian stores)
  3 tsp turmeric powder
  2 green chillies - chopped
  2 tbsp cumin seeds (jeera)
  salt - to taste (about 1 1/2-2 tbsp)
  lemon juice - to taste (about 2 tbsp)
  
  Method - Khichdi
  Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup rice to 1-1/2 cup water), cover with the lid and cok it for 4-5 whistles.
  
  Alternately, you can cook the khichdi separate in a rice cooker, and saute the remaining ingredients (use boiled potatoes in this case) in a frying pan, and add the cooked khichdi to the vegetables late

Palak Lachha Paratha

Palak Lachha Paratha Recipe

Prep & Cooking Time: 30 mts

Serves 3-4 persons

Cuisine: North Indian

.

Ingredients: 2 cups atta/whole wheat flour/godhuma pindi
pinch of salt (optional)
1 cup spinach puree (wash, blanch and puree 2 bunches of spinach)
1/2 – 3/4 tsp red chili powder
1/2 tsp coriander powder
3/4 tsp carrom seeds/ajwain/waamu
salt to taste     

Method

Method

  

Method

                                                                                      

1. 1 Prepare a soft pliable dough of the atta/whole wheat flour, palak puree, carrom seeds, red chili powder, coriander powder and salt. Add little water if necessary while preparing the dough. Allow to sit for 3-4 hrs (minimum an hour).
   2 Pinch off large lemon sized balls from the dough. Dust some flour on the working surface and roll each ball to about 5-6″ in diameter. Drizzle a few drops of ghee or oil and spread it around the paratha. Dust a little flour all over.
   3 Use a knife and cut 3 inches from the center of the paratha to one end of the rolled out paratha. Take the cut end of the paratha and roll it towards the other end of the paratha (towards the cut side). See picture above.
   4 Flatten it lightly with your palm. Dust the working surface and roll out a thick paratha. Prepare with the rest of the dough.
   5 Heat a tawa and place on high flame. Place paratha on the hot tawa. Cook on both sides till brown spots appear and the paratha is cooked. Drizzle ghee on both sides and serve hot with dal tadka, yogurt, salad and pickle of your choice. Makes for a complete meal.

Dry Fruit Modak Recipe | Kharjur Modak | Ganesh Chaturthi Recipes

Easy Dry fruit Modak Recipe:

Yields 15 modaks roughly

Prep time: 40 mins | Cooking time: 15 mins | Total time: 45 mins

Cuisine: Indian | Category: Sweets/Festival Sweets

Ingredients:

1.5 cups of Seedless Dates

1/4 cup Almonds

1/4 cup Cashew nuts

1/4 cup Walnuts

1/4 cup Raisins

1/4 cup Dry coconut pieces

2 tbsp Poppy Seeds (Khus Khus)

1tspGhee                                                                                                                                        Method:

• Chop all the nuts - cashew nuts, almonds and walnuts finely. Also chop the seedless dates and dry coconut pieces to fine pieces.
• Dry roast the chopped nuts one by one separately for 1-2 mins taking care that they would not get burnt, remove them and keep aside in a plate.
• Dry roast coconut pieces until they turn slight brown in color and remove them aside too. In the same pan add poppy seeds and roast them slightly until they start popping, remove and keep aside.
• Heat ghee in the same pan and add chopped dates and raisins and fry continuously until it comes together and becomes like a thick mass.This takes 4-5 mins roughly. Do not leave it unattended as the raisins might get burnt. Switch off and let it cool slightly.
• Grind the roasted nuts with dry coconut pieces and poppy seeds to a coarse powder in pulse mode. I like the bite of dry fruits, so I do not powder them completely and hence keep them very course. It is your wish to grind them how you want.Remove the mixture aside into a plate.
• Now add the date-raisin mixture and pulse it in the mixer to get a coarse mixture. Again it is you wish here to grind it smoothly or keep it coarse like I did.
• Take out the mixture into the same pan and add coarsely ground nuts and mix nicely and bring it back on the flame and stir continuously for 2-3 mins until the mixture becomes slightly sticky and hold the dry fruit mixture nicely.
• Remove the mixture into a plate and let it cool slightly until you can handle with bare hands.
• Press the mixture slightly hard to form a sticky mass.
• Make gooseberry sized balls out of it and place them in a modak press(as shown in pic) and press it tightly by levelling the down and pressing it firmly to get modak shaped ladoos. If you do not have modak press you can make into ladoos.
• Prepare all the modaks(ladoos) and store them in an air tight container.                                                                           

Notes:                    

• You can add nuts like pistachios or any other nuts of your choice.
• Anjeer(figs) can also be added along with dates, in that case reduce the dates to 1 cup and add 1/2 cup of figs and follow the same process.
• If you like cardamom flavor add 1/4 tsp of Cardamom powder to the mixture when you are mixing it.
• There are no hard rules for this recipe, you can make it a per your wish. You can grind the mixture smooth to get smooth modak(ladoo) or keep it coarse to enjoy the dry fruit bites.
• You can even alter the nuts and dry fruit quantities according to your wish, the mixture should hold its shape when we try to make ladoos.

Dal Paratha Recipe

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings

Ingredients:

• 2 cups Wheat flour
• A pinch of asafoetida
• 1 cup yellow moong dal
• 1/2 tsp roasted cumin seeds
• 2 green chillies finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• Salt to taste
• Oil for making parathas

How to make Dal Paratha:

1. Combine the wheat flour, asafoetida and some salt.
2. Sieve thoroughly and then gradually add water for making soft paratha dough.
3. Soak moong dal at least for 30 minutes.
4. Drain and boil it in 2 cups of water by adding little bit of salt.
5. Heat 2 tbsp of oil in the skillet and add cumin seeds.
6. When the seeds start crackling, add asafoetida and fry continue for few seconds.
7. Now add boiled dal, salt and all spices.
8. Mix very well to firm the dal with all flavorful spice mixture.
9. Cook on medium low flame till dal thickens for making parathas.
10. Cool down dal mixture.
11. Now take a small portion of prepared dough, roll out into thin roti, stuff dal mixture in the center.
12. Close the paratha from all sides and dust some flour.
13. Roll again into a round, thick paratha.
14. Heat a griddle/tawa and spread some oil.
15. When tawa is properly heated, place the paratha on it and cook on low flame for grabbing the flavors.
16. Spread some oil and cook it from both sides very well.
17. Serve hot with any Indian curry recipe or enjoy this paratha with curd, pickle and papad.

Kaju Butter Masala

Prep time: 15 mins

Cook time: 25 mins

Serves: 2

Ingredients

• Cashew nuts – ⅔ cup
• Oil – 2 teaspoons
• Onion – 1 medium, chopped roughly
• Ginger – 1 inch piece, chopped roughly
• Green chilies – 2, chopped roughly
• Tomatoes – 2, chopped roughly
• Butter – 1 ½ tablespoons
• Bay leaf – 1
• Cloves – 4
• Cinnamon stick – 1 inch piece
• Turmeric powder – ¼ teaspoon
• Coriander powder – 2 teaspoons
• Red chili powder – ½ teaspoon
• Dried fenugreek leaves (Kasoori methi) – 1 teaspoon
• Heavy whipping cream (Malai) – ¼ cup
• Water – ½ cup (More or less depending on your liking gravy consistency)
• Cilantro – few sprigs, chopped finely (Do not skip)

Instructions

1. Heat remaining teaspoon of oil in a pan on medium heat. Once hot, add chopped onions, ginger and green chilies. Sauté it for few minutes till onion becomes translucent.
2. Let the onion mixture cool a bit and grind it into a blender into smooth paste. Remove in a bowl and keep aside. In same blender add chopped tomatoes and make smooth puree.
3. In the same pan, heat butter. Once hot add bay leaf, cloves and cinnamon stick. Sauté till you get nice fragrance.
4. Then add onion paste. Mix well and sauté it till it becomes golden brown or it leaves the sides of the pan. It will take about 7-8 minutes.
5. Add turm
6. Heat a teaspoon of oil in a pan on medium heat. Add cashew nuts and fry till it becomes light brown. Take out in a bowl and keep aside.
7. eric powder, red chili powder, coriander powder and Kasoori methi. Mix well. Sauté it for one minute. Then add pureed tomatoes. Mix well.
8. Cook this mixture till it leaves oil or reduces. Then add salt, cream and water. Mix well.
9. Let the gravy come to a boil.
10. Then add fried cashew nuts and cook for a minute. Add chopped cilantro just before serving. (Please Do not skip chopped cilantro it gives inviting look to the dish.)
11. Mix well. Serve hot

Potato Kachori Recipe – Aloo ki Kachori

Serves 4
Cooking Time - 50 minutes

Ingredients
for Kachori Flour

• Flour or wheat flour (Maida or atta) – 300 grams (3 teacups)
• Semolina (Suji) – 100 grams (1 teacup)
• Salt – to taste (1/2 teaspoon)
• Baking powder – ¼ teaspoon
• Oil – 2 tablespoon

For potato stuffing

• Potato – 300 grams (5-6)
• Oil – 1 tablespoon
• Cumin seeds(Jeera) - ½ teaspoon
• Coriander powder (Dhaniya) – 1 ½ tea spoon
• Green chili – 2 (chopped finely)
• Ginger (Adrak) – 1 ½ ” piece
• Dry mango powder (Amchoor) – ½ teaspoon
• Garam Masala – ¼ tea spoon
• Salt – ½ teaspoon
• Oil – for fryingHow to make Kachori Recipe
  
  1. Boil potatoes in a pressure cooker. We will make dough for kachoris by the time potatoes are boiling.
  2. Sift flour and semolina, add salt, baking powder and oil and mix well with hands.
  3. Knead soft dough with lukewarm water (like the one for making chapattis). Cover and keep aside for half an hour.
  4. Peel boiled potatoes and break in small pieces. Heat oil in a small karai (wok). Add cumin seeds in oil. When cumin seeds crackle, add coriander powder, green chili, ginger, salt and potato. Stir fry for 2-3 minutes.
  5. Make lemon sized balls from dough. Place one ball on your palm, flatten with fingers. Gently press the centre of the kachori with your thumb, add 1 to 1 ½ teaspoon of potato filling and seal the ends in shape of a Kachori. Press between palms. Roll gently with a rolling pin. Make all kachoris in this fashion.
  6. Heat oil in a kadai for deep frying. Deep fry kachoris on medium flame. Turn while frying till they turn brown on both sides.                                                                                                                               Place kachoris on napkin on a plate. Fry all kachoris. Serve hot kachoris with green and sweet chutney.

Carrot Kheer

Prep Time: 5-10 mins Cooking Time: 25-30 mins when using pressure cooker and 30-40 mins on stove top

Serves: 6-8 people

• Ingredients:

• 3 packed cups Carrots, peeled and grated
• 4 cups Milk
• ½ - 1 cup Condensed Milk (Optional, but recommended)
• ¾ - 1 cup Sugar (as per taste)
• 1½ - 2 tbsp Ghee
• ¼ cup Dry Nuts (Any or combination of slivered almonds, pistachios, cashew nuts and sultanas)
• 6-8 Green Cardamoms, peeled and seeds crushed to fine powder
• A generous pinch of Saffron, dissolved in 2 tbsp of warm water or milk                                   
• Method:

1. Heat ghee in a pan/pressure cooker and add dry nuts to it. Roast them on low flame till they start to change colour and turn golden. Remove them from the pan with slotted spoon and keep them aside in a bowl.
2. In the same pan, add grated carrots and sauté them on low to medium flame for 5-6 mins or until the carrots change colour to deep orange and their raw smell disappears.
3. Next add milk to the pan/pressure cooker and mix them well. If using a pressure cooker close the lid and let it pressure cook for 2-3 whistles on medium flame. If using a pan, let it cook for 20-30 minutes on medium to low flame until the carrots are cooked through and also the milk reduces to ¾th of the quantity (that is from 4 cups to 3 cups). Make sure that you stir the mixture once in a while.
4. Once the carrots are cooked through and the milk has reduced in quantity and thickened, switch off the flame and let the mix cool down a bit. Take half of carrot using slotted spoon and grind it to smooth paste in a mixer grinder or food processor.
5. Add this to the kheer along with sugar and bring the mix to gentle boil, about 3-5 mins, on medium flame.
6. Mix in condensed milk, crushed cardamom powder, saffron and roasted dry nuts and cook for another 3-5 minutes.
7. Serve this delicious Carrot Kheer/Payasam hot, warm or chilled as a dessert and enjoy! I personally prefer to store it in refrigerator for at least 3 hours and serve chilled :)

Vegetable Frankie

Ingredients:
For Roti

• 3/4 cup of all purpose flour
•  1/4 cup whole wheat flour
•  1/4 teaspoon salt
•  1 tablespoon oil
•  Approx. 1/3 cup of water

Also Need

•  1/4 cup all purpose flour for rolling
•  1 tablespoon oil for brushing Frankies

For Filling

•  2 cups cabbage thinly sliced
•  1 cup carrot shredded
•  1/2 cup green peas
•  3/4 cup potatoes mashed
•  1/2 red bell pepper thinly sliced
•  1 cup tomato chopped
•  1 teaspoon finely shredded ginger
•  1 green chili finely chopped
•  About 2 tablespoons cilantro chopped
•  2 tablespoons oil
•  1 teaspoon cumin seed
•  1 teaspoon salt
•  1/2 teaspoon garam masala

Method
For Filling

1. Heat the oil in sauce pan over medium high heat. Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready.
2. Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds.
3. Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes.
4. Reduce the heat to medium and add cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 5-6 minutes.
5. Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala.
6. Filling is ready. Set it aside.

For Roti

1. In a bowl mix whole wheat flour, all purpose flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed.
2. Knead the dough on a lightly oiled surface. Dough should not be sticking to the fingers.
3. Cover the dough and let it rest for about 10-15 minutes.
4. Knead the dough again and divide into 6 equal parts.
5. Take one part of the dough and press it both sides in dry flour this will help rolling. Roll it thin into about 9” diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour.
6. Heat the skillet over medium high. Checks the skillet if it is hot enough. Sprinkle few drops of water over the skillet, water should sizzle. Skillet should not be smoking.
7. Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places.
8. Flip the roti over, and lightly press, flip it again roti should have light golden color on both sides.
9. Remove the roti from the skillet. Roti is ready. Make all the rotis, cover and set it aside.

Assembling the Frankie

1. Take one roti and put it over a flat surface. Put about ¼ cup of vegetable length wise leaving about 1-1/2 inch from the top and fold it tightly like burrito. Lightly brush the oil both sides of wrap.
2. Heat the skillet over medium heat. Place the Frankie over skillet and lightly brown both sides to nice and crispy.
3. Serve with Cilantro Chutney or Tamarind Chutney .

Suggestions

1. Prepare the roti and filling in advance; prepare the Frankies when ready to serve.
2. You can also use thin tortilla instead of rotie for this recipe, uncooked tortilla works well
   

   Hari Chutney – Cilantro ChutneyIngredients:

   
   
   • 1 big bunch of chopped Cilantro (green coriander)
   • 3 green chopped chilies
   • 3 tablespoons of lemon juice
   • 1/2 inch ginger
   • 1 1/2 teaspoon salt
   • 1 teaspoon cumin seeds
   • 1 teaspoon oil
   • 1 teaspoon sugar
   • Pinch of asafetida (hing)
   Method
   
3. Blend all ingredients, except the cilantro, into a paste.
4. Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
5. Blend well and add more salt, green chilies, or lemon juice to taste.
   

   Tamarind Chutney

   Ingredients:
   
6. 1/2 lb tamarind, seeded
7. 2 1/2 cups sugar
8. 2 cups boiling water
9. 1 1/2 tablespoons roasted ground cumin seeds
10. 1 tablespoon salt
11. 1 teaspoon black salt
12. 1 teaspoon red chili powder
13. 1 teaspoon ground black pepper
14. 1/2 teaspoon ginger powder

Method:

1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
3. Add sugar to the pulp mix well.
4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
5. Chutney can be refrigerated for two to three months.

mysore masala dosa

Prep time : 9 hours

Cook time: 50 mins

Total time: 9 hours 50 mins

 Serving size: 4

Ingredients

Ingredients for the dosa batter:

• 2 cups regular rice
• ½ cup urad dal/skinned & split black gram
• ½ cup cooked rice or poha/flattened rice
• ¼ tsp methi seeds/fenugreek seeds
• rock salt as required
• water as required for grinding the batter

Ingredients for the potato palya/filling:

• 2 large potatoes, boiled
• ¾ cup chopped onions
• 1 inch ginger, chopped
• 1 or 2 garlic (optional)
• 12-15 curry leaves
• 1 green chili, chopped
• ½ or ⅔ tsp black mustard seeds
• ½ or ⅔ tsp turmeric powder
• a pinch of red chili powder
• a pinch of asafoetida
• ½ tsp lemon juice
• ¼ or ½ cup water
• 1 or 2 tbsp chopped coriander leaves
• 1 tbsp oil
• salt as required

Ingredients for the red chutney:

• 2 tbsp roasted chana dal
• 4-5 garlic
• 2-4 dry red chilies, soaked in warm water for 30-40 mins- adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 3 to 4 dry red chilies.
• 1 tsp seedlees tamarind
• ¼ cup onion, roughly chopped
• salt as required
• some water to grind the chutney

Instructions

Preparing the dosa batter:

1. pick and rinse the rice and urad dal in water for 3-4 times.
2. soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.
3. in a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
4. grind till you get a fluffy and smooth consistency of the batter.
5. take the dosa batter in a large bowl and mix salt.
6. cover the bowl loosely and let the batter ferment for 7-9 hours.

Preparing the potato palya/filling:

1. first boil the potatoes in a steamer or pressure cooker, till they are fully cooked.
2. peel and either just crumble them with your hands or chop them.
3. heat oil in a pan or kadai.
4. first fry the mustard seeds till they splutter.
5. now add the chopped onions and saute till they become soft.
6. add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.
7. now add the turmeric powder, red chili powder and asafoetida.
8. stir for 2-3 seconds and add the potatoes.
9. stir and add water plus salt.
10. cover and simmer the potatoes till the water dries up.
11. lastly add the lemon juice and stir well.
12. add coriander leaves and mix well with the potatoes.
13. keep the potato palya aside.

Preparing the red chutney:

1. take all the ingredients in a small blender or chutney grinder.
2. add very little water and grind to a smooth paste.
3. keep aside.

Preparing the mysore masala dosa:

1. on a tava or a flat frying pan spread 1 or 2 tsp oil. if using non stick pan, then don’t spread oil. you won’t be able to spread the dosa batter then.
2. take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.
3. sprinkle some drops of oil from the top.
4. cover the dosa with a lid.
5. let the base get browned and the top side get cooked completely.
6. spread 1 or 2 tsp of the red chili chutney on top of the dosa.
7. place 2-3 tbsp of the potato stir fry on top of the dosa and spread lightly.
8. fold and serve the dosa hot with coconut chutney and sambar.

 

Lemon Rice south Indian dish.

serves 4 to 6                                                                                                                                     .Ingredient
  Rice:

• 1 cup rice
• 2 tablespoons oil
• 1 3/4 cup water
• 1/2 teaspoon salt

Seasoning:

• 2 tablespoons oil
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 2 red whole red chili
• 1 green chili sliced in four long way
• 12 to 15 fresh curry leaves
• 2 tablespoons chana dal, pre-soaked in water for at least half an hour
• 1/4 cup unsalted roasted peanuts
• 1 teaspoon salt adjust to taste
• 1/4 cup lemon juice

Method:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
4. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing The Seasoning:

1. Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
2. Take out the peanuts from oil and use the same oil for rest of the seasoning.
3. Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
4. Add the chana dal, stir-fry for about a minute.
5. Add turmeric and mix it well.
6. Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
7. Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!

Bisi bele Bath

serves 4 persons.                                                                                          ingredients 

To roast & Grind

Methi seeds, 1 teaspoon

Cumin seeds, 1 teaspoon

Peppercorn, 7-8 nos

Coriander seeds, 1 tablespoon

Red chillies, 3-4 nos

Cinnamon stick, 1 small piece

Cloves, 3- 4 nos

Cardamom, 3 nos 

Poppy seeds/kasa kasa, 1 teaspoon

Grated coconut, 2 tablespoon

To temper

Oil, 2 teaspoons

Ghee, 2 teaspoons

Mustard seeds, 1/2 teaspoon

Cumin seeds, 1/2 teaspoon

Red chillies, 2 nos.

Curry leaves, 2 sprigs

Asafoetida,a pinch

Other ingredients

Rice, 1 1/2 cup

Toor dhal, 3/4 cup

Mixed Vegetables, 3 cups (3 carrots, 2 potatoes, 12-15 beans) 

Capsicum/Bell pepper, 1/2

Pearl onions, 8-10 nos.

Tomatoes, 1 no.

Tamarind, a lemon ball size

Chilli powder, 1 teaspoon

Coriander powder, 1 teaspoon

Turmeric Powder,1/4 teaspoon

Sambhar powder, 1 teaspoon

Salt to taste

How it is made?

1. Soak rice and toor dhal separately for at least 30 minutes.
2. Then take all the ingredients listed under ' to roast & grind' and roast them and let them cool and grind them to powder.
3. Soak the tamarind and extract the juice. Keep it aside.
4. Pressure cook the dhal till its half done and set them aside.
5. In a pressure cooker, heat oil+ghee, add mustard seeds, cumin seeds and when they crack, add red chillies, curry leaves and asafoetida and fry them for a minute.
6. Then add onions and fry till they turn lightly golden brown. Then add bell pepper,tomatoes and fry for a minute, then add sambar powder, chilli powder, coriander powder, turmeric powder and mix well and saute for a minute. 
7. To this add the vegetables mix well and cook for 2-3 minutes.
8. Then add around 8 cups of water and bring it to boil.
9. To this add the half cooked dhal, rice and mix well,  then add the tamarind extract and mix well. Then add the ground masala, required salt and mix well and close the lid and pressure cook it for 1-2 whistles.
10. Then wait till the pressure releases and then stir well and serve it warm.
    Notes:
11. You can add any vegetables of your choice. I have added carrots, beans and potatoes.
12. Since the vegetables are being pressure cooked, I cut them in big chunks.
13. The amount of water added depends on the quality of your rice and dhal and also the consistency of rice you require. If you like the rice to be less mushy, reduce the water. So adjust it accordingly.