1 Cup of Wheat Flour
2 Tsp of baking powder
2 tbsp of oil
For the Stuffing 1 Onion finely chopped
1 Capsicum finely chopped
1 Carrot finely chopped
½ cup boiled green peas
½ cup sweet corn
½ tsp sugar
½ tsp black pepper
¼ tsp dried oregano
¼ tsp chilli flakes
3 tbsp tomato or pizza sauce
1 cup Mozarella Cheese
Salt to Taste
Method
Sieve Maida and Wheat Flour. Add baking powder. Add cold water and knead the dough as you would do for a Puri.
For Stuffing
Heat oil in a pan, add chopped onions and fry until tender pink.
Add all the vegetables, pepper, oregano, chilli flakes, tomato sauce, salt and sugar and mix well.
Roll the dough into a large rectangle and apply ghee or oil on the sides and fold it. Repeat it once again. Cut it into small rectangles, put the stuffing in the center and seal like wraps.
Baking
Preheat oven at 300 degree Celsius. Brush the wraps gently with oil and bake for 30 to 45 minutes.
Note
We can also shallow fry this wrap.
Using leftover rotis to make this wrap is also one more option.
1/4 cup Tur dal/split pigeon peas
2 small chopped tomatoes
3/4 inch piece of tamarind soaked in warm water for a few minutes to soften.
1 1/2 cups of chopped vegetables – green beans, drumstick, pumpkins, and south cucumber, tomatoes and white pumpkin pieces.
1 tbsp grated powdered jaggery
Pinch of turmeric powder
Salt to taste.
Roast and grind the following masala ingredients
6 Red, Dry chillies
1/2 tbsp Urad dal/Black gram
1/2 tsp Fenugreek seeds
1 tsp Jeera/Cumin seeds
1 tbsp Chana dal
1 tbsp coriander seeds
1/2 cup grated fresh coconut
2 tsp coconut oil, preferably for frying masala ingredients
Pinch of asafoetida powder
1 tbsp roasted, fried gram (56optional).
For tempering
1 tbsp oil (Coconut oil recommended for this recipe),
1/2 tsp mustard seeds
2 dry red chillies
Sprigs of curry leaves
Pinch of asafoetida powder
Chopped fresh coriander leaves.
Method
In a pan, add 1/2 tsp of oil and roast the ingredients except coconut and fried gram till you get a nice aroma. Keep aside to cool.
Cook the tur dal with vegetables, salt, tomatoes in a pressure cooker with 2 cups of water. Add turmeric powder to it.
Grind to a paste the roasted ingredients with coconut and the fried gram to a smooth consistency with little water and keep it aside.
Meanwhile, in another vessel, extract tamarind juice around 2 cups. It should be of thin consistency. Add jaggery. Allow to boil.
Within few minutes, when the raw smell of tamarind goes away and the jaggery completely melts into the liquid, add the cooked dal and vegetables, salt and let the whole mixture come to a boil on medium flame.
Add the ground paste, stir again, and keep boiling for a few minutes. Do not boil more, once the paste has been added.
Heat 1 tbsp coconut oil. Add mustard seeds, red chillies and a pinch of asafoetida powder. Season the Sambar with this.
Garnish with curry leaves and some chopped fresh coriander leaves. Serve hot.
Note
You can also prepare and keep ready the Sambar Powder. It can be stored for a few days. However, it is recommended to use freshly ground Sambar Masala for preparing Kodelu for the freshest taste.
1 Cup of Rice (Preferably Ukda rice used)
½ to ¾ , medium cucumber grated
2 Green chillies (Optional)
Coriander leaves finely chopped
Oil
Salt to taste
Method
Wash and soak rice for 3 to 4 hours.
Cut the cucumber into pieces and grind it along with coconut, coriander, chillies, cumin seeds. Add salt.
To this paste, add soaked rice and grind the whole mixture again adding water as required for the pouring consistency.
Heat a non-stick pan and when hot, add the batter spreading it like a dosa, just like we do a Neer Dosa. Since the dosa is very thin, we need not flip it on the other side.
Serve hot with chutney of your choice.
Tips and Tricks
To make it like neer dosa, hold the handle of the pan with your left hand and once the pan is hot, pour the dosa batter on the pan using your right hand. Quickly rotate the pan in circular motion so that the batter spreads well on the pan.
This dosa does not require the dough to be fermented and is quick to make.
Neer Dosa is common recipe, but adding cucumber to it gave it a nice taste. Do try!
4 to 6 Bread slices
2 to 4 cubes of Butter
2 to 3 boiled Potato
1 cup shredded Cabbage
1 cup grated Cheese
1 tsp Pepper Powder
Salt as per taste
Method
Take a large bowl, mix all the ingredients except bread slice, season with salt and pepper. The stuffing is ready.
Take a slice of bread, spread butter evenly. Spread the mixture on half of the bread, then turn the bread slowly. Apply butter on both sides. Roast directly on the flame.
You can roast on pan or grill or even bake in an oven. However, if you roast it directly on the gas it will give a light burnt bread flavour. Yummy bread roll is ready.
Garnish with finely chopped fresh green coriander. Serve with ketchup or mint chutney.
Note
You can apply green chutney on the bread slice. Take any stuffing as per your taste. Most of us have boiled potatoes in our fridge.
1/4 kg Paneer cut into strips (Like Potato Fingers)
Lemon juice to taste
Ginger chilli paste,
1/2 tsp red chilli powder
1 tbsp gram flour
4 tbsp semolina (sooji)
Salt to taste,
Oil for shallow fry
Method
Cut the paneer into thin fingers just like potato fingers.
Marinate using lemon juice, salt and ginger and chilli paste and keep aside for 10 to 15 minutes.
In another plate, mix gram flour, semolina, red chilli powder and salt.
For Frying
Heat oil in a pan to shallow fry. Roll the paneer strip in the mixture of gram flour, semolina, red chilli powder and salt and fry till they turn golden brown and crisp from all sides.
