Snacks

Cheese Papdi Pizza

Ingredients:

10 to 12 Small Puris (Readily available in the market)
1 Shredded Capsicum (green, red, yellow )
Grated cheese – as per taste
Salt (if required, the puris are already salty)
A pinch of Pepper powder
Tomato sauce – as per taste

Method:
Arrange puri on a microwave safe dish. Spread the tomato sauce evenly. Sprinkle shredded capsicum and grated cheese, pepper powder, grill for 7 to 8 minutes or until cheese melts. A delicious Cheese Papdi Pizza is ready!

Note: Vegetables like beetroot, cabbage can also be used to make it a healthier snack option. Paneer can also be added.

 

 

Snacks

Dakshin Triangles

Ingredients:

4 slices of Bread (cut in a triangle shape)
1 cup soaked Semolina / Rava / Sooji (in Milk, or Water)
1 cup chopped Capsicum, (red, yellow, green)
1 or 2 green Chilly finely chopped (optional)
4 to 5 Curry leaves finely chopped
Salt to taste

Method:
In a large bowl, add soaked Sooji, chopped red, yellow and green capsicum, chopped green chillies, chopped curry leaves, coriander leaves and salt to taste. Mix well while you add a little water or milk. Dip the bread in this batter, coat properly on both sides and shallow fry in medium flame. Serve hot with chutney or ketchup.

Note: You can directly use the Paneer without marinating it.

 

 

 

Snacks

Tomato Uttapam

Ingredients:

2 cups of Dosa Batter
½ cup Tomato Puree
1 tbsp Cumin and Coriander powder
1 tsp Turmeric powder
Salt to taste

Method:
Mix all the above ingredients well. Grease a shallow pan with a little oil. Rubbing it with a cut potato prevents the dosa from sticking to the pan. Heat a non-stick Tawa. Take a ladle of batter and spread it on the tawa making a nice round dosa. Pour 1 tsp oil around the dosa so that th edge can be lifted up easily. Turn the dosa very lightly and apply some oil at the edges. Serve hot with chutney or Idli Chutney Powder (Malagapudi/ Idli Pudi).

 

Main Course, Snacks

Stuffed Broccoli Paratha

Ingredients:

For the Dough:
3 cups Wheat Flour + 2-3 tbsp for rolling the paratha
¼ cup Yoghurt,
Salt to taste,
Water for kneading the dough

For the Stuffing:
1 medium Broccoli, grated (3 cups)
1 tbsp gram flour,
1-2 Green Chillies, very finely chopped (Optional, as per taste)
½ tsp Cumin Powder
1 tsp Coriander Powder
¾ tsp Dry Mango Powder (Amchur powder. Or you can also use lemon juice)
1 tsp Oil
Salt to taste
Oil or Ghee for cooking the Paratha
Little Wheat Flour for rolling the Paratha

Method:

For Dough:
Sieve wheat flour, add yoghurt and salt.
Slowly add warm water as and when required and make soft dough.
Cover the dough keep for at least half an hour. (Preferably using a wet cloth).

For the stuffing:
For the Paratha stuffing, you can either slightly stir fry the broccoli as in the next step or simply mix in all the ingredients without cooking and then stuff the Parathas.

(Tip: I prefer to stir fry it a little bit so that the moisture helps hold the stuffing well).
Heat oil in a pan and add finely chopped green chillies for half a minute on medium flame. Add grated broccoli and stir fry a few minutes till little moisture is released. Add cumin powder, coriander powder and dry mango powder. Blend it well. Add salt to taste.

Before you make the paratha, make sure that the stuffing is in normal room temperature.

For the paratha:

Knead the dough again for a minute and divide it into 10-12 equal lemon sized balls.
Dust this dough ball with flour and roll them using a rolling pin.
Place about 1 tbsp of the broccoli filling in the centre. Cover and seal the ends and roll again making them into ½ cm thick parathas.
Meanwhile, heat a griddle on high flame and once heated, you can turn it to a low flame.
Gently dust off the excess flour and place stuffed Broccoli Paratha on griddle and cook on both the sides till its cooked through turning golden brown.

It usually takes around 3 to 4 minutes for the Parathas to cook properly. It will ‘bloom’ beautifully. You can apply ghee or oil to it as per your tastes.

The healthy broccoli paratha is ready to be served with an accompaniment of your choice. (Yoghurt/ Pickle/ Chutney/Sauce).

Snacks

Spicy Poha (Bhajile)

Spicy Poha (Bhajile)
Spicy Poha (Bhajile)

Ingredients:
2 cups beaten rice

1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Urad Dal
2 tsp Coriander Seeds
1/4 tsp Cumin Seeds
3 Red Chillies,
4 Curry Leaves
3 tsp Sugar
Salt to taste.
1/4 cup Fresh Grated Coconut

Method:
Keep a pan on medium flame, add oil. When the oil is hot, add mustard seeds and urad dal, fry for a few seconds. Add curry leaves. Now add coriander seeds, cumin seeds and red chillies and roast for 2 minutes. Put the above spices in a mixer  jar and grind to a fine powder. Add the coconut, sugar and salt into the ground powder  and grind again. Mix the above ground masala into the beaten rice and mash with hand till it blends well.

Serve with Upma (Sajjige) and Hot Tea.