Indori - Maharashtrian Poha

 

Ingredients:

* Thick Poha - 1 cup

* Chopped Onion - 1/4 cup

* Chopped green chilli - 1 tblspn or more             depends on your spiciness

* Turmeric powder - 1/4 tspn 

* Salt - to taste 

For seasoning:

* Oil - 2 tspn or more if you want

* Mustard - 1/4 tspn

* Jeera - 1/2 tspn

* Fennel seeds - 1/4 tspn ( for Indore poha recipe)

* Channa dal - 1/2 tspn

* Urad dal - 1/2 tspn

* Dry red chilli - 1no 

* Asafoetida powder - 2 pinches

* Chopped ginger - 1/2 tspn

* Curry leaves - few nos

For garnishing:

* Fried peanuts - 2 tblspn

* Omapodi or Sev - as required

* Chopped coriander leaves - as required

* Chopped onion - as required

* Grated coconut - as required

* Lemon juice - few drops as required 

Method:

* Wash the poha 2 to 3 times and soak in water for 3 to 5 mins then drain completely and keep aside.

* Heat oil in a kadai, add mustard after it pops out add jeera, fennel seeds followed by channa dal, urad dal and curry leaves

* Saute it for few minutes until the dal turns golden brown. Now add asafoetida powder,chopped green chillies,ginger and onion 

* Saute the mixture until the onion turns pale pink, then add turmeric powder,after a minute add drained poha ,salt and mix well

* Switch off the stove after few minutes and serve the tasty poha after garnishing with fried peanuts, Sev, onion, grated coconut and coriander leaves.

Kuthiraivali ( Barnyard Millet ) Pongal

Ingredients:

• Kuthiraivali rice or barnyard millet - 1 cup
• Moong dal - 1/4 cup
• Ginger chopped or paste - 1/2 tspn
• Jeera - 1 tspn
• Pepper powder - 1 tspn or more
• Curry leaves - few nos
• Broken cashew - as required
• Salt - to taste
• Ghee - 1/2 tblspn
• Oil - 11/2 tblspn

Method:

• Wash rice and dal
• In a pressure cooker take 5 cups of water, rice, dal, 1/2 tblspn oil, salt and cook for 6 to 7 whistle. Heat ramaining oil and ghee in a kadai, add jeera, cashew , after it turns light brown colour add curry leaves, pepper , asafoetida powder and switch off the stove
• Open the cooker lid after pressure subsides and pour the tempering and mix well
• Keep hot water ready incase if require means we can add to the pongal because millets have the property to absorb water.
• Serve hot the tasty and healthy kuthiraivali pongal along with raw onion, tomato chutney or coconut chutney

Vendhaya Dosai / Methi Dosai

Ingredients:

• Idli rice - 4 cups
• Urad dal - 1/4 cup
• Methi seeds - 1 tblspn
• Salt - to taste

Method:

• In a wide bowl add idli rice, urad dal, methi seeds and wash thoroughly
• Then add water 2 ich above its surface and soak for 3 to 4 hrs
• Then grind it in a grinder nicely and transfer it to a big vessel
• Add salt mix well and ferment overnight
• Next day heat tawa , take a laddle of batter and make dosa apply oil on both sides
• Vendhaya dosai texture is soft , fluffy and taste awesome..

Chilli Garlic Chappathi

Ingredients: 

• Wheat flour - 2 cups
• Garlic paste - 1 tspn
• Chilli powder - 1/2 to 1 tspn  ( as required )
• Ghee - 1tspn
• White til - 1/4 tspn
• Oil - for cooking
• Salt - to taste

Method:

• In a bowl take all ingredients except oil and mix well and brind to chappathi dough consistency by adding water
• Keep it aside for 1/2 hr to 1 hr
• Divide the dough in to small balls 
• Take a ball and roll out in to chappathi
• Heat tawa, cook chappathi till it turns golden brown on both sides by springle oil on both sides
• Serve this tasty chilli garlic chappathi with any side dish.

Palak Paratha

Ingredients:

• Palak leaves - 1/2 bunch
• Wheat flour - as required
• Garlic paste - 1 tspn
• Ginger paste - 1/4 tspn
• Green chilli - 1 no (big)
• Salt - to taste
• Oil - 1 tspn + for cooking paratha

Method:

• Wash thorougly the palak leaves and cook in a boiling water for 5 minutes and drain it
• Grind this along with ginger, garlic paste and green chilli in mixer grinder to fine paste
• To this puree add salt and wheat flour as required to brind it to chappathi dough consistency then apply oil on its surface to avoid from being dry. keep it aside for 15minutes.

• Divide the dough in to small balls and roll out apply 3 drops of oil then close it and again roll out 
• ( you will get a triangle shape )
• Heat tawa, cook paratha till it turns golden brown on both sides drizzle oil on both side during cooking.
• Serve this tasty and healthy palak paratha along with raitha or any other side dish.

Ragi Kara Adai / Finger Millet Spicy Adai

Ingredients:

• Ragi flour - 1 cup
• Onion finely chopped - 3 tblspn
• Ginger paste - 1/2 tspn
• Carrot grated - 1 tblspn
• Cabbage finely chopped - 2 tblspn
• Green chilli finely chopped - 2 tspn
• Curry leaves - few nos
• Salt - to taste
• Oil - to cook adai

Method:

• Heat 3 tspn oil in a kadai, add onion,ginger paste, green chilli and saute till onion turns pale pink
• Then add carrot, cabbage , curry leaves ,little bit salt and mix well
• Keep in low flame for 2 minutes and switch off the stove

• After the mixture cools down add ragi flour, salt and mix well
• Add water little at a time and make dough 

• Then take a banana leaf or plastic sheat apply oil on that surface and in your hand, take small amount of dough round it then keep in leaf or sheat and spread it by pressing with your finger
• Heat tawa, greese oil on the tawa then transfer the adai to your hand and then to the tawa 
• Cook it till it turns dark brown colour on both sides, drizzle oil on the adai inbetween
• Serve the tasty and healthy ragi kara adai hot along with any chutney

Chappathi Noodles

Ingredients:

• Chappathi - 4 nos
• Onion - 1 no
• Capsicum - 1/4 part
• Carrot - 1/2 part
• Cabbage - 3 tblspn
• Garlic paste - 1 tspn
• Red chilli sauce - 1 to 1 1/2 tspn ( depends on spicyness)
• Green chilli sauce - 1/2 tspn
• Turmeric powder - a pinch (optional)
• Garam masala - 1/2 tspn ( as required )
• Salt - to taste
• Oil - 2 tblspn

Method:

• Take chappathi , roll it and cut in to thin strips as show in the figure. The chappathi should not be very thin 

• Chop all the vegetables as thin strips
• Heat oil in a kadai, add onion, garlic paste and saute till onion turns light brown
• Then add carrot, capsicum, cabbage and saute well , now add a pinch of salt, turmeric powder and mix well
• After a minute or two add red chilli, green chilli sauce and then chopped chappathi
• Keep in low flame for few minutes then switch off the stove
• Garnish with coriander leaf and serve hot the tasty chappathi noodles

Note:

• Tomato ketchup also can add along with red chilli sauce
• Instead of garlic paste ginger garlic paste can also be added

Garlic and Mint Chappathi

Ingredients:

• Chappathi dough - as required
• Mint leaves chopped - 1 cup or as required
• Finely chopped garlic - 1/4 cup or as required 
• Oil - to cook chappathi

Method:
Preparation of Chappathi dough:

• In a wide bowl take wheat flour add salt to taste mix well
• To this add water little by little and make soft dough
• Apply oil on top and cover it with a lid and keep aside for 1 to 2 hrs

Preparation of Garlic and Mint chappathi

• Take a lemon size dough and roll out to small chappathi medium thickness ( don't make thin chappathi )
• Springle chopped garlic and mint leaves and press that by lighlt rolling on top ( don't roll hardly )
• Heat tawa, and place a piece of chappathi, flip it upside down when small golden spots appear
• Then apply oil on both side and cook till it becomes golden brown on both sides
• Serve hot the garlic and mint chappathi with any side dish you prefer.
• Note:
• While making chappathi dough you can add chopped mint leaves and very finely or grated garlic 
• For a change i done like this

Pasta with Veggies and Creamy white Sauce

Ingredients for Creamy White Sauce:

• Butter or oil - 2 tspn
• Maida - 1 1/2 tspn
• Milk - 1 cup
• Oregano - 1/2 tspn
• Pepper powder - 1/2 to 1 tspn
• Chilli flakes - 1/4 tspn (optional )
• Salt - to taste
• Grated cheese - 1 1/2 tblspn

Ingredients for Pasta with Veggies:

• Pasta - 1 1/2 cups
• Garlic chopped - 3/4 tspn
• Carrot - 1 no
• Capsicum - 1/4 part
• Spring onion green part - as required
• Oregano - 1/2 tspn
• Chilli flakes - 1 tspn
• Pepper powder - as required
• Salt - to taste
• Oil - 1 tblspn
• Water - 4 cups or required to cook pasta

Method to make Creamy White Sauce:

• Heat butter or oil in a kadai, add maida and saute well till raw smell goes
• Then add milk and keep in low flame till it thickened to your desired consistency
• Now add pepper powder, oregano, chilli flakes salt and mix well
• Then add grated cheese and switch off the stove
• Creamy white sauce is ready to serve

Method to make Pasta with Veggies:

• Boil water in a vessel add 1/2 tspn of oil and add pasta , keep in low flame till it cooks then filtered and wash under cold water
• Heat oil in a kadai, add garlic saute for 1/2 minute followed by chopped carrot, capsicum, spring onion and saute for a minute 
• Then add oregano, chilli flakes, pepper powder, salt and mix well
• Now add cooked pasta mix well till all the pasta coated with the masala
• Switch off the stove and serve hot 

Serving suggestions:

• Take desired amount of hot pasta with veggies in a plate and pour creamy white sauce on top and keep some sauce in a bowl nearby

Rava Kichadi

Ingredients:

• Roasted Rava or Sooji - 1 1/2 cups
• Onion - 1 no 
• Tomato - 1 no ( small one )
• Carrot - 1 no
• Capsicum chopped - 1 tblspn
• Green peas - 1 to 1 1/2 tblspn
• Green chilli - 3 nos
• Coriander leaves - few nos
• Turmeric powder - 2 pinch
• Ghee - 2 tspn
• Salt - to taste
• Oil - 2 tblspn
• Water - 4 1/2 cups

For Tempering:

• Mustard  - 1/2 tspn
• Urad dal - 1/2 tspn
• Channa dal - 1 tspn
• Asafoetida powder - 2 pinch
• Curry leaves - few nos

Method:

• Heat oil in a kadai add the ingredients given under For tempering 
• When dal turns golden brown add green chilli,ginger, followed by onion
• After onion turns pale pink add tomato, when tomato becomes tender add turmeric powder saute for a minute
• Now add all vegetables saute for a minute or two along with a pinch of salt
• Then add water and allow it to boil, slow down the flame when water starts to boil and add rava slowly with stirring. 
• Add chopped coriander on top and leaves till the rava cooks. Stirr at regular intervals
• Switch of the stove after rava cooks completely add ghee on top 
• Serve the tasty rava kichadi hot along with any chutney as side dish

Desi Style Pasta

Ingredients:

• Shell Pasta - 1 cup
• Onion - 1 no
• Tomato - 1 no
• Peas - 2 tblspn
• Grated carrot - 1 tblspn
• Garlic paste - 3/4 tspn
• Turmeric powder - 2 pinch
• Chilli powder - 3/4 to 1 tspn
• Garam masala powder - a pinch or two
• Tomato ketchup - 1 tblspn
• Coriander chopped - 1 tblspn
• Cinnamon stick - 1 no ( 1 inch )
• Cloves - 1 no
• Fennel seeds - a pinch
• Salt - to taste
• Butter or oil - 1 to 1 1/2tblspn

Method;

• In a boiling water add the pasta along with 1/2 tspn oil and cook till it becomes tender
• Heat butter or oil in a kadai add cinnamon, cloves after it pops out add fennel seeds followed by onion, garlic paste, tomato ,peas and saute it
• when tomato becomes tender add grated carrot, turmeric, chilli and garam masala powder
• After 2 minutes take out the cinnmon, cloves and add cooked paste, ketchup and mix well
• Check for the salt
• Switch off the stove after 2 minutes. Garnish with fresh coriander leaves and serve

Note:

• Grated paneer can also be added along with carrot
• Along with corainder grated cheese can also be added to give rich taste

Thinai / Foxtail Millet Dosai

Ingredients:

• Thinai rice - 2 cups
• Urad dal - 1/2 cup
• Methi seeds - 1/2 tspn
• Salt - to taste
• Oil - to cook dosa

Method:

• Soak thinai rice , urad dal, methi seeds in a bowl for 3 hrs
• Then grind it to smooth paste and keep it overnight to ferment
• Next day heat a tawa take a laddle of dosai batter and make dosa
• Apply oil and take it till it turns golden brown on both sides
• Serve this healthy thinai dosai along with coconut or onion chutney

Note:

• Since i used 2 cups i soaked all together in a bowl, if you are using more than 2 cups you can soak and grind them seperately.

Multigrain Crispy Adai

Ingredients:

• Raw rice - 3 cups
• Karamani or Cow peas - 1/2 cup
• Toor dal - 1/2 cup plus 1 tblspn
• Splitted black urad dal - 1/2 cup
• Kollu or Horse gram - 1/4 cup
• Channa dal - 1/2 cup
• Dry red chilli - 12 nos (depends on spicyness )
• Asafoetida powder - 1 tspn
• Curry leaves - few nos
• Salt - to taste

Method:

• Wash thoroughly and soak all the ingredients exceptt salt, asafoetida powder, red chilli,curry leaves and soak in water for 3 hrs.
• Then grind it in a mixer grinder along with red chilli. Don't grind too smooth grind it to little bit coarsely
• Add salt,curry leaves,asafoetida,powder mix well and make adai after 1 to 2 hrs. If want sour taste ferment it overnight.

Note:
You can also add soya bean, kambu ( pearl millet ) etc
While making adai add chopped onion, drumstick leaves 

Maida Dosai

Ingredients:

• Maida - 1 cup
• Rice flour - 1/4 cup
• Green chilli - 1 no  ( finely chopped )
• Chilli flakes - 2 tspn
• Onion - 1/2 no finely chopped
• Coriander chopped - 1 tblspn
• Salt - to taste
• Oil - for cooking dosai

Method:

1. In a bowl take all the ingredients except oil,salt and coriander and mix well
2. Then add water and bring to dosai batter consistency ( consistency should be same as wheat dosai batter consistency )
3. Add salt, coriander and mix well
4. Heat dosa tava and pour a laddle of batter on it, springle some oil over it and cook till it turns golden brown colour on both sides.
5. Serve this spicy tasty maida dosai along with green or coconut chutney as side dish

Coriander / Kothamalli Dosai

Ingredients:

• Dosa batter - as required
• Chopped Coriader - 1 cup ( tightly packed )
• Garlic pods - 3 nos ( big one)
• Green chilli - 1 no 
•        or
• Chilli powder - 1/4 tspn
• Salt - to taste
• Oil - for making dosas

Method:

• Wash thoroughly and chop the coriander leaves
• Grind coriander,garlic pods, green chilli ( if using ) or chilli powder into fine paste
• Transfer into a bowl and add dosa batter as required check for the salt and mix them well
• Heat tawa and pour a laddle of batter and make dosas
• Cook on both sides till it turns golden brown sizzle oil over it
• Serve the tasty coriander dosai with coconut chutney or anyother chutney as side dish

Banana Dosai by Mahesh Bhatt

Ingredients:

• Fully Ripened Green Banana - 2 nos
• Grated jaggery - 21/2 to 3 tblspn
• Maida flour - 2 tspn full
• Rice flour - 2 tspn full
• Chopped cashew - as required
• Dry ginger powder - 1/2 tspn
• Milk - 1/4 cup
• Salt - a pinch
• Ghee or oil - for shallow fry

Method:

• Buy nicely ripened green banana and mash it well to this add all other ingredients except ghee and mix well
• If the mixture was too tight or thick add little milk and bring to pouring consistency ( not so thin like dosa batter like cake batter )
• Heat ghee or oil in a pan , take a laddle of batter and pour circle shape and cook till it becomes golden brown on both sides
• Serve this tasty banana dosai hot 

Thinai Pongal / Fox Tail Millet Pongal

Ingredients:

• Thinai - 11/2 cup
• Moong dal - 3/4 cup
• Salt - to taste
• Water - 6 to 7 cups

For tempering:

• Oil - 2 tblspn
• Ghee - 3 tspn
• Chopped ginger - 1 tspn
• Crushed pepper - 1 to 2 tspn
• Jeera - 1/2 tspn
• Asafoetida powder - 1/4 tspn
• Curry leaves - few nos

Method:

• Wash the dal, rice, add water , salt and pressure cook for 6 to 7 whistle
• Heat oil and ghee in a kadai, add all the ingredients given under the heading for tempering. After the jeera splutters switch off the stove
• Open the pressure cook after the pressure completely gone and add this tempering mix well 
• Serve hot this tasty thinai pongal along with coconut chutney or sambar or szchewan chutney.

Garlic Brown bread Toast

Ingredients:

• Brown bread slices - 4 nos
• Butter (unsalted ) - 1 tblspn
•           or
• Olive oil - 2 tblspn
• Garlic paste - 2 tspn
• Oregano - 1 tspn

Method:

• In a bowl take butter, garlic paste and oregano and mix well
• Heat tawa, take a bread slice apply the garlic mixture on both sides and toast it till it turns golden brown on both sides.

Tomato Dosai

Ingredients:
Method 1:

• Tomato - 3 nos
• Rice flour - 11/4 cup
• Rawa - 1/2 cup
• Chilli powder - 1/2 tspn
• Asafoetida powder - 2 pinch
• Salt - to taste
• Oil - to make dosai
• Water - as required

Method:

• Wash and grind the tomato in the to fine paste
• In a bowl take rice flour, rawa, chilli powder, salt , asafoetida powder and tomato paste
• Add water to bring desire consistency ( consistency should be like normal rawa and wheat dosai )
• Heat tawa, take a laddle full of batter and pour in to thin dosas
• Apply oil on top , when it turns crispy and golden brown on both sides take it out and serve hot

Method 2:

• Dosa batter - 1 cup
• Tomato - 1 no
• Chilli powder - 1/4 tspn
• Asafoetida powder - a pinch

Grind the tomato in to fine paste and add along with chilli powder, asafoetida powder to the dosa batter and make crispy dosas as above.

Mudakathan keerai / Balloon Vine Leaves Dosai

Method 1:
Ingredients:

• Dosa batter - 1/2 kg
• Mudakathan keerai - 2 cups
• Green chilli - 2 nos
• Jeera - 1/2 tspn
• Salt - to taste
• Oil - for cooking dosai

Method:

• Wash thoroughly the leaves and grind it along with green chilli and jeera to paste

• Take dosa batter in a bowl and add the grinded paste and check for salt
• Mix it well

•   Heat a tawa, take a laddle of batter and make dosa after it turns golden brown on both sides take it out and serve hot.

Method 2:

Ingredients:

• Mudakathan keerai - 2 1/2 cups
• Idli rice - 11/2 cup
• Raw rice - 11/2 cup
• Urad dal - 1/2 cup
• Methi seeds - 1/2 tspn
• Salt - to taste

Method:

• Wash the rice and dal and soak in water for 4 to 5 hrs along with methi seeds
• Then grind the soaked rice dal to dosa batter consistency and meanwhile grind the mudakathan keerai in mixie in to nice paste and mix with the dosa batter
• Add salt to it and ferment it overnight 
• Next day  heat a tawa take a laddle of batter and make dosa after it turns golden brown on both sides take it out and serve hot.