ALOO PARATHA

ALOO PARATHA

Ingredients

1.      Wheat flour-2 ½ cups

2.      Water-(approximately) 1 and half cup

3.      Salt

For filling

4.      Potatoes-4 nos,medium sized

5.      Onion-1 ½ medium sized,chopped

6.      Green chilly-2 nos,chopped

7.      Ginger-1tbsp,chopped

8.      Turmeric powder-3/4 tsp

9.      Lime juice-1tbsp

10.  Coriander leaves-one handful, chopped

11.  Oil-2tbsp

12.  Cumin seeds-1/4 tsp

13.  Salt

Method of preparation

1.      Wash and boil the potatoes in a pressure cooker. Remove the skin and mash well.

2.      Heat oil in a pan. Add cumin seeds,stir for a minute.

3.      Add ginger, green chilly and onion, sauté till onion turns translucent.

4.      Add turmeric powder stir for a minute. Add mashed potatoes and salt.mix well.

5.      Lastly add chopped coriander leaves and lime juice.mix with the potato masala.Switch off the flame. Keep it aside

6.      Mix ingredients 1-3.knead into smooth dough. Let it rest for 15 min.

7.      Make big lemon sized balls out of it. Roll into a thick disc.

8.      Keep the prepared masala in the center. Bring all the edges of the flattened roti to the centre and fold in order to cover the filling(check the pictorial) .roll this lightly into a thick chappathi by dusting some flour. Repeat the process with the remaining balls.

9.      Cook both sides on a tawa.Smear some oil or butter over the top. Serve with raitha or pickle.

PICTORIAL

AVAL UPMA

AVAL UPMA

Ingredients

1.      Aval /beaten rice-1 ½ cup

2.      Onion- 1no chopped

3.      Green chilly- 2 or 3cut into thin round slices

4.      Ground nuts-a handful

5.      Oil-2tbsp

6.      Mustard seeds-1/4 tsp

7.      Dry red chilly-2 nos

8.      Turmeric powder-1/2tsp

9.      Asafoetida-a pinch  

10.  Coriander leaves- a handful chopped

11.  Tomato-1 no ,deseeded and chopped

12.  Grated coconut-4tbsp

13.  Lime juice /tamarind juice-1tbsp

14.  Salt

Method of preparation

1.      Wash aval ,drain the water. Let it rest for 5 min.

2.      Heat oil in a pan.splutter mustard seeds, add dry red chilly and ground nuts. Stir until the peanuts get roasted.

3.      Add chopped onions , green chilly and salt sauté until onion turns soft.

4.      Add turmeric powder and asafoetida stir for 2 min.

5.      Add soaked aval.mix well.

6.      Sprinkle lime juice or tamarind juice. Add chopped coriander leaves, grated coconut and tomato. Give a nice stir. Switch off the flame, serve hot.

Notes: I used thick flakes. If you are using thin flakes of aval then do not  wash just sprinkle some water in order to make it drench.

.for tamarind juice, soak a small ball of tamarind  in ¼ cup of water. Squeeze to take the juice.

MASALA DOSA

 Masala dosa is all time favorite to all south Indians. This south Indian delicacy is in the news.yup our own masala dosa is in the list of food to be had before one dies!!! This simple ‘celebrity’ is originated from Udupi,a proud fact for all Kannadigas :-).  here goes the recipe….

(The filling I used here is different from the traditional one,this is the one my amma used to cook this tastes little spicy but a good one with different taste)

Ingredients

1.      Dosa batter
                                                                                                  FILLING

For filling

1.      Potato-2 nos cubed

2.      Carrot- 1no cubed

3.      Green peas-1/2 cup

4.      Onion- 1no sliced                             

5.      Ginger-1tbsp julienned

6.      Green chilly-1 or 2 slitted

7.      Turmeric powder-1/2 tsp

8.      Chilly powder-1tsp

9.      Coriander powder-3tsp

10.  Garam masala-1/2 tsp

11.  Meat masala-1tsp(optional)

12.  Salt

13.  Water

14.  Oil

Method of preparation

1.      Cook ingredients 1-7 with 1 cup of water and salt.(if you are using dried peas ,soak it overnight)

2.      Heat 1tbsp of oil in a pan. Reduce the flame. Add in all the powders stir for a minute. Add cooked vegetables mix well .slightly mash it with wooden spoon. Turn off the heat. Filling is ready.

3.      Heat a tawa pour a ladle full of batter. Spread it with the backside of ladle. Sprinkle some oil over the top.let it cook.

4.      When it is cooked, keep a big spoon full of masala on one half of dosa cover it with other half. keep it on tawa for another 30 sec. Serve with sambar or chutney .

This filling is enough to make around ten masala dosas