Bonda

Bonda is a easy and authentic recipe , it doesnt need lots of ingredients. Sometimes when i want to make vada in auspicious days, it will not comes out well , during that time Ill jus add some pepper and curry leaves and make is it as bonda.

Ull Need :

1. Urud dhall - 2 cups
2. Greenchilly - 1
3. Pepper - 10 - 12
4. Curry leaves
5. Salt
6. Oil for frying

Method :

1. Soak Urud dhall in Hot water for 20 min.
2. Drain all the water and transfer it to a mixie jar.
3. Add salt and green chilly and grind well to a smooth paste.
4. Add water only if necessary. When u take a small portion it must drop like a ball,
5. Put this mixture in a bowl and mix it with pepper and chopped curry leaves.
6. Heat oil in a kadai.
7. Take a small portion from the mixture and drop it in the kadai.
8. You can take the mixture from the bowl with your hand or a spoon.
9. Turn both sides and fry till golden brown.
10. It will taste very good when served with Coconut chutney.

Bajra / Kambu Dosa

Bajra or Kambu is a millet gown in India which has a high nutritional value. Bajra is rich in iron,vit B, thiamin, riboflavin, niacin. It has same quantity of protein as wheat. Sometimes we used to have less dosa flour for making dosa. During that time I used to add some bhajra flour and little rice flour to the dosa flour and increase the quantity of dosa flour. All healthy items will be wasted by our kids so you can add the bajra flour to this to make it healthy and nutritious. You get ready made bajra flour in all departmental stores.

Ull Need : 

1. Bajra / Kambu Flour - 1cup
2. Rice flour - 1/4 cup
3. Left over Dosa flour
4. Salt
5. Oil
6. Onion

Method :

1. Mix Dosa flour, Bajra Flour and little rice flour for crispness.
2. Add little salt and onion if needed
3. Add water little by little and mix well without any lumps
4. The batter should not be very watery
5. You can add curry leaves also
6. Heat dosa pan and pour one laddle and spread like dosa.
7. Turn and cook the other side
8. Serve hot with Idli powder or Chutney.

Moong Bread

This is one recipe which i do in my home when my refrigerator is out of vegetables .Its very easy receipe  and nutritious too. It will be a filling dish for your kids lunch as it is a mixture of dhall and bread. My son generally likes any bread varieties so I pack this often for his school with a fruit.

Ull Need :

1. Bread slices
2. Split yellow moong dhall - 2 cup
3. Coriander Leaves - hand full
4. Ginger - 1 inch
5. Green chilly - 1
6. Grated carrot - 1 cup
7. Chopped Onion
8. Ghee for toasting
9. Salt

Method : 

1. Soak Moong dhall in water for half and hour.
2. Drain the water and add moong dhall, coriander leaves, green chilly, ginger, salt and grind.
3. Do not grind them into fine paste. One or two dhalls must be seen.
4. Transfer it to a bowl add chopped onion, grated carrots and give a good mix.
5. Take a bread slice spread the moong dhall mixture in one side of the bread.
6. Heat the dosa pan drop few drops of ghee and place the bread.
7. The side in which the mixture is applied should be on top
8. After a min turn the bread so that the applied side faces down and gets cooked and becomes little brown.
9. Apply some ghee if needed .
10. Serve with Tomato sauce.

Methi Parotta

A parotta or barotta, is a delight and common layered flat bread of Southern India and Bengal. This is not to be confused with the North Indian Paratha. It is prepared with Maida, and Oil/Ghee by beating the mixture into thin layers and later forming a round bread with the thin layers. Usually, parottas are relished with vegetable kuruma or Peas Masala. I have tried a new version in this parotta by adding Dry Methi Leaves. These leaves are rich in aroma. Whenever you add this to your dish it smells and tastes good too. This stays soft for longer time as we knead it with ghee, so this is a good lunch box recipe.

Ull Need:

1. All Purpose Flour (Maida) - 4 cup
2. Salt - 1tsp
3. Water - 1 cup
4. Dry Methi Leaves - 1 cup
5. Turmeric Powder - 1 cup
6. Ghee - 2 tsp (for Kneading)
7. Oil/Ghee - For shaping and toasting

Method :

1. Take a bowl and Mix Maida, salt, dry methi leaves, Turmeric powder and ghee
2. Add water and knead well. The dough must be very soft only then the parottas will turn soft.
3. Cover it with damp cloth or close it tightly for 15 min.
4. Take one portion and roll it as much as you can with a rolling pin, apply and spread oil and stretch it very thin . It might tear in some areas but its ok.
5. Sprinkle dry maida all over the stretched dough. This will help to form layers.
6. Now using both your hands fold just like making a paper fan. Start from one side and finsih on the other end.
7. Stretch it lengthwise and roll it tight so that the layers are visible. Repeat the process for rest of the dough and keep it aside.
8. Heat the tawa. Now take one rolled portion and roll with rolling pin in just one side. Do not turn like chapathi.
9. Make small disc and place it in the hot tawa.
10. Turn and Pour oil on both the sides and cook till you see nice brown spots.
11. Flame should be in Medium throughout the frying process.
12. Serve with veg Kurma or Peas Masala.

Linking this dish to EP Series - Fenugreek Leaves & Green Chilly and Palakkadcooking


Also Linking to Spotlight - Rice/Roti/Pulao/Poori

Beetroot Sandwich

Beetroot is a vegetable which my son will not take just because it is pink in colour. As per his perception pink belongs to girls. Whenever I take beetroot he'll say NO. Even if he says no as a mom I have to make him eat as beetroot is very good for blood circulation and its a grerat source of Fibre and you cannot avoid colour in any beetroot recepes. So I thought Ill stuff it in a bread and give it to him, so that he can get the goodness of this Pink Vegetable. Let me share this nutritious recipe to you all and especially to mothers who have sons.

Serves 2

Ull Need :

1. Bread slices - 8  

2. Onions - 1  Chopped

3. Beetroot - 1 Grated

4. Carrot - 1 Grated

5. Dhania powder - 1/2 tsp

6. Jeera Powder - 1/2 tsp

7. Pepper - 1/4 tsp

8. Greenchilly - 1 Chopped (Can avoid if its for kids)

9. Coriander leaves

10. Salt

11. Butter for toasting

12. Cheese slices - 4 (optional)

Method : 

1. Take a bowl Mix Onion, Beetroot, Carrot, Dhania, Jeera, Pepper powder and green chilly and salt

2. Now add Coriander leaves and mix well

3. Take the bread slices apply butter on both the sides

4. Spread the beetroot filling.

5. Place the cheese slice

6. Close it with another bread and apply butter on the top side

7. Stuff the filling for the other breads also and keep it ready.

8. Preheat the toaster and place the bread slices and toast it

9. If you do not have a toaster Heat a tawa place the bread pour little ghee or oil and press the top side of the bread with the ladle turn the bread and press again.

10. Cut the slices into half and serve with sauce  

Linking this to Lets Cook # 17 - Breads

Mysore Bonda

One day when we went to a Hotel , in the menu card I saw Mysore Bonda and I ordered. It was very good, looked like our normal Bonda but tasted differently. I wanted to know the recipe of this and on of my neighbour told me how to do and came out very well.

Ull Need :

1. All purpose Flour (Maida) flour - 1 Cup
2. Rice Flour - 1/4 cup
3. Buttermilk - 1 cup(without adding salt)
4. Coconut pieces - 2 ts
5. Jeera - 1 tsp
6. Ginger - 1 tsp (Cut into small pieces)
7. Greenchilly - 2 (Cut into small pieces)
8. Cooking soda - 1/4 tsp
9. Oil
10. Salt

1.            

Method :

1. In a bowl mix Maida, Rice Flour, Buttermilk and salt
2. Make to a vada batter consistency
3. Now add Coconut pieces, jeera, ginger, green chilly and cooking soda.
4. Add water if necessary and keep it aside for 45 min
5. Heat oil in a kadai.
6. Now take a small amount of this batter roll it in your finger like bonda and drop it sowly in the kadai.
7. Do not over heat the oil , then the bondas will not be cooked properly
8. Turn the bondas till it becomes golden brown in all sides
9. Serve Hot with Coconut Chutney. 

Methi Thepla

I used to see some Hindi serials , in those serials they’ll say I made Thepla . This was very much tempting for me I thought these Thepla’s are something very difficult to be done. I started searching recipe for this Thepla. And then I found out that it was a easy and tasty too. Generally my son will not have methi leaves as tastes bitter but he liked it very much. It did not have the bitter taste. You can jus eat with a pickle or raitha or butter as it will have some spices in it. This is a very good take away recipe as it will be soft for long time.

Ull Need:

1.     Wheat Flour – 1cup

2.    Besan Flour – ¼ Cup

3.    Methi Leaves – 1cup

4.    Turmeric Powder – ½ tsp

5.    Coriander Powder – ½ tsp

6.    Jeera Powder – ½ tsp

7.    Chilly Powder – ½ tsp

8.    Ajwain – ¼ tsp

9.    Curd – 1tblsp

10.  Salt

11.  Oil

Method :

1.     Wash the methi leaves drain the water.

2.    In a basin add Wheat flour, Besan flour, salt, ajwain and 1tsp oil and mix well

3.    Now add turmeric, coriander and jeera ,chilly powder and curd.

4.    Add the methi leaves and mix again

5.    Now start adding water little by little and make a dough

6.    The dough should neither be hard nor soft.

7.    Keep it aside for 10 to 15 min.

8.    Make small balls out of it and roll it into chapathi’s.

9.    Heat a pan and place this thepla.

10.  When small bubbles comes turn apply oil on both sides

11.  Cook till both sides are done.

12.  Your theplas are done

Easy Veg Cheese Toast

It was a sunday morning and we did not have a drop of water in our apartment as there was some problem with the motor and we were waiting for the tanker to come. When I was thinking about our breakfast I saw that I had a bread loaf in my refrigerator , so my hubby told me to give Bread with Amul sheet cheese for my son and  he would get something for us from a hotel. When I went and saw the refrigirator ,there was no sheet cheese. when I asked my son he told he ate the cheese one by one , and I never knew that it was over. So I decided to use spread cheese , I thought I 'll add some basic vegies so that it would be filling for him. I had not tried this before U'll not believe , it came out very well that we cancelled our Hotel plan and we also took the same cheese toast for our Breakfast.

Serves - 2

Ull Need: 

1. Brown Bread slices - 8
2. Spread cheese
3. Onion
4. Tomato
5. Capsicum
6. Oregano (or) Italian seasoning (Optional)
7. Ghee for Toasting

Method :

1. Cut Onion ,Capsicum and Tomato into small pieces.
2. Apply the cheese on one side of bread.
3. Add vegetables all over the bread
4. Top with little Itallian seasoning . If there is no seasoning you can add salt and pepper.
5. Take another bread and apply cheese on one side and close the two breads tightly.
6. You can eat this as Sandwich without toasting also.
7. If you want a crispy one , heat a dosa pan, add little ghee and place one side of the bread
8. Apply ghee on another side and turn the bread.
9. Pat it and press it with the laddle so that the breads are stuffed nicely.
10. Cut it into two triangles and serve hot with tomato sauce.

Yummy Cheese toast is ready without spending water.

Linking this to Lets Cook - 17 - Bread

Rava Idly

Rava idli is a recipe which I make for my kid when we all have upma. Because my son will not have upma , he will say its spicy because of ginger bits and green chilly and we cannot have upma without that. So I used to take the same rava which is roasted and same veg for our upma and boil it in idli plate for my kid. So it will become easy for me. U know feel Rava idli is better than upma , so ill also have one or two in the name of my son.

Serves 2

 Ull Need :

1. Rava (Roasted) - 1 Cup
2. Curd(can be little sour) - 1Cup
3. Carrot - 1 Med size
4. Ginger 
5. Green chilly(optional as per your taste)
6. Cashew
7. Coriander leaves
8. Baking soda (Optional )

 For Seasoning : 

1. Mustard - 1tsp
2. Bengal gram - 1 tsp
3. Urud dhall - 1 tsp
4. Curry Leaves

Method :

1. Roast Rava in a pan ,transfer it to a vessel and allow it to cool.
2. Then add one cup of curd and mix well and add salt
3. U can add baking soda now. I have not added in my recipe as it for my kid and not good for health also. Baking soda can be added if you need the idli's fluffy otherwise its not necessary. the idli will be soft even if you do not add baking soda.
4. Keep it aside for 15 to 20 min.
5. Cut carrots into small bits, chop coriander also.
6. Take a kadai add oil or ghee for kids and mustard.
7. When it splutters add Bengal gram, urud dhall and curry leaves
8. Now add carrot bits ,so that it will not have raw mell when you eat.
9. Jus fry for 2 min and add it to the rava idli batter
10. Now add half of the chopped coriander leaves.
11. Mix the batter and dilute with water.
12. The mixture must neither be thick nor watery, it should be like idli batter
13. Grease the idli plate with oil and pour the batter in the mould and cook for 15 - 20 min.
14. You can poak the idli with knife and check if it is done.
15. Serve hot with chutney or idli milagai podi (I love ravaidli with idli podi)
16. If it is kids they can have with jam or cheese.

You can use Baking soda when you serve for guests so that the idlis will be soft and fluffy.

Aloo Paratha

Hello guys ,Back with my favourite recipe Aloo paratha. My son and me are fond of any kind of roti's and paratha's. Whenever I ask my son , what tiffin he wants he will immediately say chapathi. But he will not take it with sidedish , he will have cheese or butter. So I thought Ill make him stuffed chapathi's so that he can also have the nutrients of vegetables. The easiest Paratha is Aloo paratha. As we will mostly have Potato at home
U jus need to boil the potatoes. I also give this for his lunch because it stays soft for longer time .You know I was not able to make these stuffed paratha's before. One time stuffings will come out another time it will be torn or it will not be in round shape. But I did not leave it. I found out easy ways to make these parata's and now its perfect. Let me share it with you , so that u can also make these paratha's easily.

Aloo Paratha

Ull Need -

1. Potatoes - 3 (med size)
2. Wheat flour - 2 cups
3. Dhania powder - 1 tsp
4. Jeera powder - 1 tsp
5. Turmeric Powder - 1 pinch
6. Hing - 1 pinch
7. Green chilly - 1
8. Coriander - little
9. Pudhina - little
10. salt
11. Ajwain / Omam - a pinch
12. Oil / ghee for smearing
13. Water for Kneeding       

Method :

1. Cut Potatoes into cubes , put to a bowl and add water till the potatoes are immersed and cook it in cooker for 4 whistles till the potatoes are soft.
2. In a bowl add Wheat Flour , salt, ajwain, and 1 tsp oil and mix well
3. Now add water Little by little and make dough and keep it closed.
4. The dough should neither be very soft nor very hard.
5. After the cooker releases peel the potatoes and mash well with your hand.
6. Now add salt, turmeric powder , Dhania and Jeera powder , little hing and mix well
7. Cut green chilly , coriander and pudhina into very small bits and add it to the potato mixture.
8. Make these into small balls.
9. Now kneed the dough again and take a small ball. (This must be little bigger than the potato balls)
10. Heat  the pan for making parathas
11. Roll it into a small disc.
12. Place the potato ball in center and jus press a little to flatten it.
13. Now take the sides of the dough and bring it together so that there is no air gap between the dough and the potato mixture
14. The excess mounted dough must be sealed (like our Pillayar kozhakattai).
15. Now jus press a little, dust in the flour and roll as chapathi if you seal properly the mixture will not come out.(see below pics)
16. Place the Paratha in the pan , when it becomes fluffy turn it.
17. Smear oil / ghee all over the paratha on bothe sides.
18. Do not keep the parathas in the pan for longer time as it will become hard
19. Take it off once its done and apply Amul Salted butter on top and serve
20. Your Yummy Parathas are ready to pack for lunch.

Tip:
If you are packing for lunch , Keep the paratha in Hotpack for 10 - 15 min and then pack in the lunch box so that it will be soft for longer time.

See u with another interesting recipe....