Masala Idli
Ingredients:
- Left over idlis-6.(Make 12 pieces in 1 idli.)
- Chopped onion-2.
- Split urad dal-1tsp.
- Turmeric powder-pinch.
- Curry leaves powder-1tsp.
- Red chilli powder-1tsp.
- Garam masala-1/2tsp.
- Dhania powder-1tsp.
- Salt-to taste.
- Putnala podi / Roasted channa dal powder-1tsp.
- Coriander leaves-For garnishing(optional).
- Oil-1tbsp.
- Mustard seeds-1tsp.
Method:
- Heat oil in a pan.Add mustard seeds.Let it splutter.Add split urad dal n saute it for 2 minutes.
- Add the curry leaves powder,turmeric powder and saute it for a minute.
- Add chopped onions.Saute it for 4-5 minutes.
- Add idlis.Mix it well.Saute it for 3minutes.
- Add salt,red chilli powder,garam masala powder,dhania powder,putnala podi.Mix well.
- Garnish with coriander leaves.
- Serve hot.
Sabudana Paratha Recipe
Ingredients:
- Sabudana / Sago-250gms.
- Cumin seeds-2tsp.
- Green chilli paste-1tsp.
- Coriander leaves-1/2cup.
- Peanuts-1/2 cup(Roasted and crushed coarsely.) (Optional).
- Grated raw potatoes-2.
- Salt-to taste.
- Oil-For frying parathas.
Method:
- Wash Sago thoroughly and drain excess water.Soak it for 4-6 hours.
- Add all ingredients to it except oil.Mix well into a paste.
- Take a plastic paper,apply oil on that.
- With moist hands make a flat dosa shape parathas.
- Heat a tawa / non-stick pan on stove.
- Put 1-2tbsp oil on pan.
- Roast the parathas on heated pan/tawa and keep on medium flame.
- Fry the parathas till they are light brown in colour.
- Put them on tissue paper to absorb extra oil.
- Now the parathas are ready.
- Serve hot with peanut chutney.
CHATPAT TOAST
Ingredients:
- Bread slices-4 (can use rusks also).
- Boiled potatoes-4.
- Chopped Tomatoes-2.
- Onions-2.
- Keera(Cucumbe)-2.
- Coriander leaves-Cup.
- Fried ground nuts-1/2 cup.
- Sweet chutney-1tsp.
- Green chutney-1tsp.
- Chat masala-1tsp.
- Red chilli powder-1/2tsp.
- Pepper powder-1/2tsp.
- Salt-As per ur taste.
- Tomato sauce-Little amount.
- Karam Pusa-1/2 cup.
- First mash boiled aloo.Take it in a bowl n keep it aside.
- Then toast bread slices.
- Apply green chutney over it.Spread the boiled potato paste,vegetables on bread toast.
- Sprinkle salt,chat masala powder,pepper powder and red chilli powder.
- Spread the sweet chutney,karam pusa and ground nuts over it.
- Finally garnish with coriander leaves.
- Serve with sauce.
ALOO NOODLE CUTLET
Ingredients:
- Maida-100gms.
- Potatoes-6.
- Green mirchi-4 or 5.
- Coriander leaves-Few.
- Maggi packet-1small size.
- Oil - for deep fry.
- Salt-to taste.
- Curry leaves-Few.
Method:
- Boil Potatoes,Peel the skin and mash it.
- Add coriander leaves,Curry leaves,Chopped green mirchi and salt.
- Mix well and make them into cutlet shapes.
- Keep it aside.
- Cook the noodles according to the instructions and keep it aside.
- Make batter with maida.
- Take maida in a bowl.
- Add water to make running consistency.
- Roll the cutlets in batter and again in cooked noodles.
- Deep fry in oil.
- Serve hot with tomato sauce.
Aloo Tikki:
Ingredients:
- 3 Large boiled aloo.
- 1 Chopped Onion.
- 1tsp Salt.
- 1/4tsp Black pepper.
For Stuffing:
- 2/3 Cup Green peas cooked.
- 1/2tbsp Chopped Ginger.
- 1/4tsp Garam Masala.
- Salt to taste.
- 1tbsp Red chilli powder.
- 1tsp Cumin seeds.
- Oil.
Method:
- Take a bowl.
- Add cooked Peas and mash them using a spoon.
- Add all the stuffing ingredients except oil and mash it.
- Make them into balls.Keep it aside.
- Mash the potatoes and add salt,black pepper,chopped onions.Mix it properly.
- Make them into balls.
- Rub your hands with oil.
- Take each portion of potato mixture,flatten it and stuff it with the above prepared stuffing mixture.
- Then fold the edges together.
- Then flatten it.
- Make them shallow fry on a pan.
