Tag Archives: recipes

Snacks

Shankarpali with a twist

Shankarpali With a Twist
Ingredients
1 cup Sooji
1/2 cup Rice Flour
1/4 cup Melted Ghee
Salt to taste
1 tsp Cummin seeds
1 tbsp Green chilli paste,
1 tbsp Peanuts fried or roasted
1tbsp Roasted Dalia
1 cup Cornflakes
1/2 cup Badam sliced or roasted
1/2 cup Cashew nuts (7 to 8 cashew nuts) roasted
 
For Seasoning
1tsp Fennel Seeds powder,
1tbsp Sugar Powder (optional)
Rock Salt as per taste,
 
Method
Make a dough by mixing Sooji, Rice Flour, Cummin Seeds, Chilli Paste, Melted Ghee and knead well. Set aside for half an hour.
Roll the dough like a thin thepla (thick roti) and cut into desired shape with a pizza cutter. Golden Fry.
Now in a large bowl, add the fried Shankarpali, Roasted Dalia, Fried or Roasted Peanuts, Cornflakes, Roasted Badam, Cashew nuts. Add Fennel seeds powder, Rock Salt and sugar powder (optional) and mix well.
*You can spice up the recipe by adding fried curry leaves, whole Moong dal, walnuts or chilli powder.
Salads

Stir Moong Dal Salad

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Stir Moong Dal Salad

Ingredients
½ cup spilt moong dal
½ cup grated coconut
Salt to taste

Seasoning
½ tsp mustard seeds
Pinch of hing
Chopped green chilli
1 tsp of oil

Method
Soak the split moong dal for an hour. After an hour, cook the dal for 5 to 10 minutes. Add a little salt while cooking. Take care that the dal should be soft and not sticky.

Heat a tsp of oil, add mustard seeds. When it splutters, add green chilli, and curry leaves. Then add the moong dal and mix it well.  Add grated coconut. Serve warm.

Salads

Sprout Veggie Salad

Sprout Veggie Salad

Ingredients
1 cup cooked mixed sprouts (Red Gram, Moong, White Chana or any sprouts of your choice)
1 cup chopped cucumber
2 tbsp chopped tomatoes
¼ tsp ground pepper
1 tsp red chilli powder
1 tsp lemon juice
2 tbsp chopped coriander
Salt to taste

Method
Combine all the ingredients together in a serving bowl and toss well. Keep aside for 15 minutes, so that the salad gets a nice flavour. Garnish with coriander.

Breakfast, Main Course, Snacks

Radish Paratha

Radish Paratha

Ingredients

Wheat Flour Dough
½ cup Red Radish grated
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 pinch Asafoetida
½ tsp Cumin Seeds
Salt to taste
Coriander leaves for garnish

Method
For stuffing
Mix all the ingredients. Radish has natural water content, so you will require less water while kneading the dough. Add some wheat flour, make a proper stuffing so you can roll out a paratha.  Take a medium sized ball of dough on the rolling board dusted with wheat flour, roll the dough to make medium size paratha and put the stuffing on the paratha. Place another paratha and roll it again. Take care that they stick together. The parathas have to be rolled gently. Roast till both the sides of the paratha are golden brown. Apply ghee or oil on the paratha and serve hot.

Note

We need not boil or cook the radish. Using it directly retains its taste.

 

 

Main Course

Lasooni Cheese Paratha

Ingredients

Whole wheat flour
1 tsp oil for kneading the dough
Ghee for cooking
Salt as per taste

For the stuffing
1 cup grated cheese
1 tbsp red chilli and garlic paste
1 /2 cup chopped coriander leaves

Method
Take 1 cup of flour, add salt, oil water and knead into soft dough. Prepare the dough as for roti. Keep it aside. For stuffing in a bowl add grated cheese, red chilli – garlic chutney, chopped coriander leaves. Mix gently, the stuffing for paratha is ready. Now make equal sized balls out of the dough. Roll it out into small roti, place a tbsp of stuffing on top. Lightly close the roti from all sides. Dust wheat flour and roll out paratha very gently. Heat a flat pan (tawa) and put the rolled paratha on it. Roast it till on both sides till golden brown. Apply oil or butter or ghee on both the sides. Serve hot with green chutney or curd.

Note
Soak dry red chillies for half an hour. When grinding it add some garlic pods and make a smooth paste. This can be refrigerated and used for a variety of recipes.