Beeyam Rottelu

Ingredients:

Rice Flour - 2 cups
Finely chopped Onions - 1
Finely chopped green chillies - 4
Salt to taste
Grated Carrot- 1
Curry leaves - few
Finely chopped Coriander leaves- 1/4 cup
Roasted peanuts - 1/2 cup
Water as required
Oil - 1 tsp

Method:

1)In a bowl add rice flour,chopped onions, green chillies, coriander leaves, curry leaves,salt,roasted peanuts,grated carrot, oil , required amount of water and mix well to form dough.
2) Set it aside for about 10 minutes.
3) On a flat plastic paper apply few drops of oil.
4) Make small balls from the dough and patt them with hand by on the plastic paper to make a thin circular disk.
5) Apply oil to the hand  periodically whicle patting the dough if the dough is sticking to the hand.
6) Heat a flat tava or griddle and place the patted dough from the plastic paper to the pan and fry it on both sides till golden brown.
7) Serve hot as breakfast or as a snack.

Chole curry, Channa masala

Ingredients:


Channa- 1 cup
Elaichi - 2
Bay leaves -2
Cinnamon - 1/2 stick
Cloves - 2
Green chillies - 2 
Finely chopped Onions -1 
Finely chopped Tomatoes - 3 
Salt to taste 
Curry leaves - few

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp
Ginger garlic paste - 1 tsp
Turmeric powder - a pinch
Oil - 1 tsp
Red chilli powder - 1 tsp
Channa masala - 2 tsp
Coriander leaves for garnish
Lime juice - 1 tsp


Method:


1) Soak the channa for 6 hours and pressure cook them till they are well cooked.
2) Take some part of cooked channa and make fine paste of it and set aside.
3) Heat oil in  a pan and add Bay leaves, elaichi, cloves , cinnamon,curry leaves, mustard seeds and cumin seeds.
4) Once the mustard seeds pop add chopped Onions and fry till golden brown.
5) Add salt and mix well. 
6) Add ginger garlic paste to the pan and fry well till the raw smell goes away.
7) Add finely chopped tomatoes and cook them till they are well cooked by closing the lid.
8) Add some water if necessary.
9) Add turmeric powder and mix well.
10) Add red chilli powder and channa masala powder to the pan and mix well.
11) Now add grinded channa paste to the pan , mix well and cook it for another 7 minutes b closing the lid on low flame.
12) Add cooked channa to the pan and mix well and cook it for another 10 minutes.
13) Garnish with Coriander leaves,lime juice and serve hot with Roti, Poori, Chapathi or Naan.


Tip: 


If you do not have Channa masala add Roasted cumin powder, coriander powder and garam masala in that place.

Vegetable Lasanga

Ingredients:

Lasanga Noodles - 4 stripes

Tomato puree -2 cups

Finely chopped Garlic - 4

Finely chopped Onions- 1

Brocolli florets - few

Zucchini - 1 cup

Squash - 1 cup

Salt to taste

Olive oil -1 tbs

Bell pepper -1

Egg Plant - few circular slices

Mozzarella cheese- 1/2 cup

Ricotta cheese- 1/2 cup (optional)

Cheddar cheese- 1/2 cup

Parmesian cheese- 1/2 cup

Parsley leaves chopped - 1/2 cup

Coriander leaves  chopped - 1/2 cup

Spinach chopped - 1/2 cup

Method:

1) Boil the lasanga noodles, drain the water and keep aside.

2) In a pan add olive oil and fry finely chopped garlic and onions for 2 minutes.

3) Add chopped bell pepper to the pan and fry well.

4) Add salt to the pan and mix well.

5) Now add egg plant slices and cook for 5 minutes.

6) Add zucchini, sqaush and brocolli and cook for another 5 minutes.

7) Add coriander leaves,spinach leaves to the pan and mix well.

8) Add the tomato puree to the pan mix well and cook it for 5 to 10 minute siwth the closed lid and switch off the stove.

9) Preheat oven to 350 degrees.

10)Spread 1/2 cup of tomato mixture in the bottom of a 8-inch rectangular baking dish.

11) Arrange the cooked lasanga noodles on top of teh micture.

12) Top the noodles with ricotta cheese or mozarella cheese and cover the top with tomato mixture.

13) repeat the layers ending with lasanga noodles on top.

14) Spread the remaining tomato mixture over  the noodles and sprinkle parmesian , cheddar ,mozarella cheese  and parsley.

15) Cover and bake for 30 minutes and uncover and bake for 20 minutes in the oven.

16) Let it stand for 10 minutes after taking out from oven before serving.

Bombay Chutney

Ingredients:

Besan Flour - 1 cup
Finely chopped green chillies - 4
Finely chopped Onions -1

Salt to taste

Water- as required

Finely chopped potato - 1/2

Coriander leaves - for garnish

Curry leaves - few

Mustard seeds - 1/4 tsp

Oil - 2 tsp

Method:

1) In a bowl add besan and water and mix well so that there are no lumps and set aside.

2) In a round bottomed pan heat oil and add curry leaves,mustard seeds , chopped green chillies and onions and fry well till golden brown.

3) Add salt and mix well.

4) Add chopped potato to the pan and fry well.

5) Add the besan mixture to the pan and stir constantly so that it will not from lumps.

6) Add more water if required.

7) After stirring the mixture starts thickening.

8) Sprinkle the coriander leaves as garnish.

9) Serve hot with poori.

Raagi biscuits

Ingredients:

Raagi Flour -2 cups

Salt - a pinch
Powdered Sugar -1 cup
Melted butter - 1 cup

Baking powder - 1 tsp

Cardomom powder - 1 tsp

Method:

1) Dry Roast raagi flour in a pan for 5 to 10 minutes with out burning it.

2) In a bowl add roasted raagi flour,salt, powdered sugar,butter,baking powder and cardomom powder and mix well to form a dough. 

3) Preheat over to 300F for 10 minutes.

4) Make small balls out of the dough and place them on a baking plate on a sliver foil.

5) Make sure there is space between buiscuits as they become double the size of dough.

6) Bake in a oven for 25 minutes and take them out and set aside to cool.