Ingredients
1 Cup Semolina/ Rawa
½ Cup Ghee
½ Cup Sugar
Cardamom Powder
Cashew Nuts for Garnish
Pre-Preparation
Soak the Semolina/ Rawa for half an hour
Method
In a pan, heat ghee and sugar together and mix well. Caramalise the sugar till it turns brown. Add the soaked semolina and stir until cooked. Add a pinch of cardamom powder for a refreshing flavour.
Presentation and Serving
Garnish with Cashew Nuts.
Ingredients
1 Cup of Wheat Flour
½ Cup of Ghee
¾ Cup of Sugar Powder
2 Cups of Water
A Pinch of Salt
Method
Mix wheat flour, add salt and water. The batter should be of thin consistency. Take care that lumps are not formed when preparing the batter.
Grease the pan with ghee and pour the batter slowly on the pan and make a circle with a ladle just like we prepare Dosa.
Put a little ghee around the cheela and turn it lightly when you see the upper surface is dry. When you flip it again, drizzle a little ghee around it. Let it cook. Repeat the above method for all other pancakes.
Presentation and Serving
Cut the cheela into diamond shapes and add powdered sugar according to your taste and mix well. You can also crush the cheela and add sugar. Serve hot.
Ingredients
1 Cup of Oats
½ Cup of Dariya
¼ Cup of Ghee
½ Cup Seedless Dates
Nuts for Garnishing
Method
Roast the Oats on a medium flame for 4 to 5 minutes, add dariya and fry for another 5 to 7 minutes. Remove the mixture from the flame and let it cool. Add seedless dates to it and mix all the ingredients well. Prepare small laddus or you can shape them into different styles.
A healthy snack for the family is ready!!
Ingredients
7 to 8 potatoes boiled, peeled and mashed
2 tsps garlic chopped
1 tsp ginger finely chopped
3 green chillies
1/2 tsp turmeric powder
1/2 tsp black mustard seeds
6-7 curry leaves
Salt to taste,
Dough for roti,
Vegetable/ canola/ sunflower cooking oil for shallow fry
1 cup Tamarind Chutney (recipe below)
1 cup Mint-Coriander Chutney (recipe below)
1/2 cup Lasoon Chutney (garlic chutney) – recipe below
Method
Prepare the roti and keep aside.
For the stuffing
Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and turmeric powder. Fry till the seeds stop spluttering. Add chopped garlic, ginger, green chillies, and mashed potatoes. Add turmeric powder and salt to taste.
Divide the potato mix into small portions. Take one Roti spread tamarind, green chutney and garlic chutney, put the filling in the centre of the Roti and roll like you do for spring roll and shallow fry till golden brown on all sides.
Note
It is an ideal yummy snack for tiffin and you can also make a wrap using the same method.
Ingredients
1 Cup of fresh curry leaves (Washed and patted dry)
2 Tsp Oil
1 Tbsp Urad Dal
Grated Coconut
Tamarind (the size of a pea)
2 Red Chillies
Asafoetida – pinch
Salt to taste
For the seasoning
Oil
¼ tsp Mustard Seeds
Asafoetida
Method
Heat oil, add urad dal, red chillies, asafoetida and fry till the dal turns golden brown. Add curry leaves and sauté for a minute. Remove from flame and allow to cool.
Grind it along with coconut, salt, tamarind adding water as required.
Season with mustard seeds and asafoetida.