I have adapted this from one of the food blogs and this is really easy breezy to make.
Besan flour : 1 cup
Ghee : 3/4 th cup
Milk – 1 spoon
Sugar powdered – cup
Fry besan in one spoon ghee in a pan for about 5-7 mins in medium flame.
Then mix besan and sugar in a microwave bowl . Now add ghee and one spoon of milk into it and stir well.
Now microwave this mixture for about 3-4 mins by stiring well at each minute.
Transfer it into table greased with ghee…cut into peices once it is cool
Maida – 1 cup
ghee – 2 spoons
ajwain – 1/2 tb spoon
salt – 1/2 tb spoon
Sooji ravva – 1 spoon
Mix all the ingredients in a plate first . Then make a soft dough (like poori dough) by adding water. knead well. Keep it aside for ten minutes.
Now make the dough into two balls. Roll it as a roti and cut into small peices using knife.
Deep fry the same.
For the first time, i have attemped to prepare pickles and it was not bad;)
I tried making amla pickle and below is the process :
Amla – 1 cup
Salt -1/2 cup (as per taste)
Chilli powder – 1 cup
Tamarind — 1/2 cup
Methi – 2 spoons
garlic cloves – 10-12
First wash amla with water and dry for sometime. Then put 3-4 deep cuts on each amla with a knife. Now fry amla in a kadai with 3 spoons of oil until they turn light golden colour.
Now soak tamarind in warm water for 30mins and make pulp out of it.
Dry roast methi in pan for 1-2 minutes
Now grind salt,chilli powder, tamarind pulp, methi, garlic cloves together into fine paste.
Take the paste in a bowl and add fried amla to it. Mix well .
Now add tadka to it after one day and pickle is ready
Rice – 3 cups
Thick/Thin Poha – 1 cup
Minapappu – 1/2 cup
Saggubiyyam – 2 spoons
Soak Rice, minapappu, sago for 6-8 hrs.
Soak poha for around one hour in water.
Now grind all these ingredients together into batter.
You can ferment the same and make dosas next day.
Grated radish – 3/4 cup
Atta – 1 cup
Chilli powder – 1tbsp (optional)
Garam masal pwder – 1/2 tbsp
Turmeric – pinch
Jeera -1 tbsp
Grate radish. Add salt and keep it aside for 5 mins
Now squeeze out all water from the grated radish.
Mix grated radish with atta, chilli powder, garam masala, turmeric , jeera and make the dough.
Roll out to think parathas and fry them in the pan with little oil.
Paratha is ready and can be served with side dish or curd.
Please note that Paratha need to be made immediately after dough is prepared or else it wil become moist.
Grated Bottle Gourd – 4 cups
Milk – 1 cup
Kova/Milk maid — 200gms
Ghee – 3/4 cup
Take a pan and add ghee. Fry grated bottle gourd for 5 -1o min in ghee on medium flame.
Add milk. Keep it on medium flame and fry it for sumtime by stiring occasionally. Add Kova and mix well. Fry for 1-2 minutes till it becums semi-dry and siwtch off the flame.
Garnish with fried cashews
Pesalu/ whole Green gram – 2 cups
Rice — hand full
Ginger — small pice
Green chillies — 2-3
Jeera -1 tbsp
Salt – to taste
Soak Pesalu along with handful of rice in water for 6-8 hrs.
Grind it after draining water along with chopped ginger, chopped green chillies, jeera.
Add required salt to the grinded paste and make it a semi-think batter.
Please note that batter should not be made thin for pesarattu.
Take a non-stick pan , pour the batter into dosa . Add required oil and fry it on both sides until it becomes golden color.
Hot pesarattu will be ready and serve with ginger chutney(allam pachadi) which is an excellent combo.