CRISPY KAKRA

INGREDIENTS:

1.Wheat flour 1 cup

2.Cumin seeds / Ajwain (caromseeds) 2 teaspoons

3. Salt a little

4. Turmeric powder a pinch

5. Chilly powder 1/2 teaspoon

6. Ghee 1 teaspoon

7.Water as required to make a dough

PROCESS:

1. The dough made for kakra should be in the consistency of the dough that we make for

poori. that is it must be dry and rough.

2. Add the wheat flour, salt, cumin seeds,turmeric,chilly powder and water and make a

rough dough.

3. Knead the dough for atleast 10 minutes.

4. Let it soak for a minimum of 30 min.

5. Now spread the dough as thin as possible.The thinner the crispier. Hence it must be

Super thin. Get the help of a little ghee to make it.

6. Heat the non stick pan and put this thin spread on it.

7. Make sure it does not raise as chapathi. Keep pressing the dough that is on the tava with

the help of a cloth or presser.

8. Turn it and do the same. After 3 to 4 min slowly it ll give a slight brown colour.

9. Now take the kakra from the pan and keep it on a dry plate. After it becomes cool it ll be crispier kakra. Keep it in airtight container.

VARIATIONS:

1. Instead of Cumin seeds , Ajwain /Carom seeds can be used.

2. Garam masala can also be used instead of any seeds.

BAKED SOMASI

INGREDIENTS:

1. Wheat flour 1/2 cup

2. Maida flour 1/2 cup

3. Ghee 1 table spoon

4. Water as required to make dough

5. Milk 3 table spoons

6. Salt a little

FOR FILLING:

1. Rava/Sooji 1/2 cup

2. Coconut 1/4 cup (desiccated)

3. Sugar 3 table spoon

4. Cardamon a pinch

Powder

5. Ghee 1 tablespoon

6. Nuts 1 table spoon

badam/cashew/pista/walnut

PROCESS:

1. Add the 2 types of flour with a little salt. Add water and make a dough. Similar to that of

chapathi dough.

2. Heat the kadai and add ghee. Roast the nuts and keep it seperately.

3. Now in the same ghee,roast the sooji till it becomes a little brown. Add the

coconut and saute it for 2 to 3 min.

4. Add the sugar, cardamon powder and the roasted nuts and saute it for 2 min.

5. Leave it till it becomes cool. it ll be a dry mixture.

6. Take a little of dough and spread it like chapathi. Slice it diagonally and make it into two.

7. Now add the filling in each of the dough piece and fold it in the triangle shape. Seal the edges tight with spoon and apply milk on the edges (all the 3 sides).

8. Preheat the oven to 180 degrees.

9. Now spread the baking sheet in the baking plate and keep all the samosi and bake it for 13 to 15 min.

TOMATO DOSA

I was bored in doing same dosa... I had few tomatoes that have to be used... so tried tomato dosa...

INGREDIENTS:

SERVES 2 PEOPLE WITH 3.5 DOSAS EACH :)

1. Raw rice 1 cup

soak in water for 3 hours

2. Chilies green 2

3.Ginger a little

4.Cumin seeds 1 teaspoon

5.Fenugreek 1 teaspoon

7.Onion 1 small piece (optional)

8.Walnuts or Cashews a little

9.Coriander leaves a little

10 Urad Dhal 2 spoons

together with raw rice soak all the above ingredients

11. Ripe tomatoes 2 big

12. Salt a little

PROCESS......

1. Drain water from the soaked rice and other ingredients and keep it

2.Cut the tomatoes and grind it. This tomato paste will be watery

3.Now add the remaining ingredients and grind. add water as needed.

4. The batter must be of that of normal dosa batter.

5. Add the salt to taste and make dosas and enjoy :)

TOMATO CAPSICUM CURRY

INGREDIENTS:

Oil 2 spoons

onion 1 medium sized

tomato 2 medium sized

capsicum 2 medium sized

coriander

powder 1 teaspoon

turmeric

powder 1/2 teaspoon

chilly

powder 3/4 teaspoon

salt as required

dried

methi leaves 1 teaspoon

To be dry roasted & Powdered:

Sesame seeds (white) 2 teaspoons

Ground nut 35 grams

Process....

• Heat the oil in the pan (i used olive oil) and add the cut onions.saute it till it becomes transparent
• mean time take the tomato full in a bowl and keep in oven for 3 minutes, or put the whole tomatoes in hot water so that the outer layer can be peeled off. now peel off the skin and keep it away. (do not smash or cut)
• once the onions are done add the cut capsicums. (i used red ones, diff colors can be more good)
• saute them for 5 min and then add the whole tomatoes.
• now add one cup of water and salt. close it with a lid and allow it to boil for 12 minutes.
• when u open the lid after 12 minutes the tomatoes would have got mixed with the curry.
• now add the turmeric,coriander and the chilly powders. after 2 min add the sesame and groundnut powder also.
• now without closing the lid allow it to boil for 5 min and off the heat. now add methi leaves and serve.

the natural oil from sesame gives the dish a shine and hence 2 spoons of oil will be perfectly enough. enjoy the sabji with chapathi or rice... :)

BAINGAN ELLU CURRY

INGREDIENTS:

1.Brinjals 6 small

2. Sesame seeds 5 tablee spoons

3. Roasted Ground nuts 100 grams

4. Grated Coconut 100 grams

5.oil 2 spoons

6.salt

7.Red chillies 2

8.Whole garam masala

9.Coriander powder 1 teaspoon

10. Cumin Powder 1 spooon

11,. Mustard

12. Hing

13.Salt

Method:

1.roast sesame seeds, coconut and ground nut in oil and grind to a coarse powder and keep it aside.

2.Add oil in a pan and add whole garam masala.and then add mustard seeds.

3. Add cumin, coriander powder and red chillies.

4. Saute for a minute and add the coarse powder. it will become very thick in seconds and so add water to make in to sambar consistency.

5. Take the brinjals and fry till they r soft in a little oil.

6. Add this brinjal into the paste and leave it to boil for 5 min and then keep the pan away from the heat.

DUM ALOO

Though one of my north Indian acquaintance told me how to do aloo dum i made it in a way varied from it. here it is

INGREDIENTS:

1.Baby Potatoes 6

2.tomato 2 big

3.whole Garam masala

4.Yogurt 2 big scoops

5. ghee 2 spoons

6. Yogurt 2 big spoon full

7. Salt

8.Kasoori Methi dried or fresh as u wish

9.Chilly powder 1 spoon

10. Coriander Powder 1 spoon

11. Jeera powder 1 spoon

METHOD:

* Peel the skin off the potatoes and boil it. it wud be better if u pearce potatoes with forks before u boil it. boil in water adding a little salt.

1. heat water and drop the tomatoes in it. after 5 min you ll b able to peel off the skin of the tomatoes.

2.Smash it in a blender and keep aside.

3. Heat ghee in a pan and add whole garam masala

4. Add the mashed tomato

5. Separately boil the kasuri methi in oven

6. once the ghee oozes out of the tomato paste add chilly powder,jeera powder and coriander powder.

7. Immediately add the potatoes. Make sure the gravy is watery at this stage for it has to ooze into the potatoes.

8. After ten minutes add the kasuri methi. and after two minutes keep the kadai away from heat.

CAPSICUM RICE

Hi,

Today i made capsicum rice. To be specific in a way i have not done before.

INGREDIENTS:

1. Oil or Butter

2. Capsicum 2 in number (preferably two different colors)

3. Boiled Rice

4. Salt

FOR POWDERING:

1. Red Chilly 2

2. Tovar dal 1 table spoon

3. Gram dal 1 table spoon

4. Peanuts as much u like

5. Jeera @ Cumin seeds 1 teaspoon

6. Methi @ Fenugreek Seeds 1/2 teaspoon

7. Curry Leaves a little

8. Urad Dal 1 teaspoon

9. Mustard Seeds 1/2 + 1/2 teaspoon

10. Coriander Seeds 1 teaspoon

11. Gingelly Oil 2 table spoons

Process:

*In the pan add butter or Oil and add 1/2 teaspoon of mustard and wait till it splutters.

* Fry the capsicum which r cut into small pieces.

*Roast the ingredients that are listed under powdering , in Gingely oil and powder.

*Once the capsicum is a little soft add the powder and off course salt.

*Add the boiled rice and Switch off the gas immediately.