Stuff Gobi Paratha

1. 2 Cups wheat floor.2. Salt to taste.
3. 1 tsp garam masala4. 2 tbsp Oil.5. 1/2 kg cabbage (greated).6. 1tsp of each Chilli paste & ginger paste.7. Cumin seeds.
8. 2 tbsp corriender9.Water to knead.
Recipes:
Method for Dough:
Mix the dry flour properly with salt.
Then add little oil.
Knead with water.
Make soft dough, keep aside for 30 minutes.
Make balls.
For filling:
Take greatd & drained cabbage in one big bowl.
Add chilly & garlic paste
Add salt accorging to taste, corriander, garam masala and cumin seeds.
After adding all of the above Mixwell
For making parathas
Take a ball of dough and roll two roti
Place filling on one roti & cover with another .
press ends so they do not leave an opening. Press gently
Frying the parathas:
Heat a heavy pan, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. put some oil and flip.
Put oil on other side.
Serve hot with Tomato Ketchup, Chutneys or salted curd.
NOTE: This is best with curry & gravy also.

Tomato Omelete

11/2 cup gram flour(besan)2 tbsp sooji3/4 cup finely chopped tomato1/2 cup finely chopped onion1/2 tsp cumin seeds1/2 tsp chopped ginger1 tsp finely chopped green chilies3 tsp chopped coriander leavesA pinch turmeric & hingOil/ghee/butterSalt
Recipe:1. Mix all the ingredients (except oil/ghee/buter) with water to get to dosa batter.
1. Heat nonstick gridlle, spread the batter into thin omelets. Brush some oil/ghee/butter on top.
2. Turn the omelet upside down and fry on other side.
3. Serve hot with tomato ketchup & green chutney).
Note: For jain omlet don’t use ONIONS

Idli

1cup black gram / urad dal
3cup rice
Salt according to taste
½ tsp soda bi carb
1 tbsp ghee/oil

Recipe:
1- Wash & sock dal & rice over night or for 7 to 8 hour.
2- Graind it on next day, mix properly.
3- Add salt, set aside a fermete for 6 to 8 hours.
4- Put hot oil/Ghee, Soda bi carb and stir well.
5- Make small portions of mixture, steam in Idli steamer.
6-Serve hot with sambhar & chutney.

Tomato Omlete

Tomato Omlete

11/2 cup gram flour(besan)
2 tbsp sooji
3/4 cup finely chopped tomato
1/2 cup finely chopped onion
1/2 tsp cumin seeds
1/2 tsp chopped ginger
1 tsp finely chopped green chilies
3 tsp chopped coriander leaves
A pinch turmeric & hing
Oil/ghee/butter
Salt

Recipe:
1. Mix all the ingredients (except oil/ghee/buter) with water to get to dosa batter.

1. Heat nonstick gridlle, spread the batter into thin omelets. Brush some oil/ghee/butter on top.

2. Turn the omelet upside down and fry on other side.

3. Serve hot with tomato ketchup & green chutney).

Note: For jain omlet don’t use ONIONS

Neer Dosa

Dosa rice 1 cup
Coconut ¾ cup
Salt

Recipe:

1. Soak rice overnight-or-8 hour.

2. Grind with salt and coconut.

3. Make the batter very thin by adding water. Keep aside for ½ hour

4. Prepare dosas on Non-stick tawa. These dosas have to be cooked from only one side.

5. Serve hot with Chutney & Sambhar.

Khatta Dhokla

1 cup rice1/4 cup urad dal 1/4 cup curd
1 1/2 cup water 1 tbsp of ginger & green chilly paste1/2 tsp baking soda2 tbsp oil2 tablespoon coriander leavessalt to taste
Recipe:
1. Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a coarse powder.
2. Put the powder in a Vessels. Add curd & warm water. Mix thoroughly so that no lumps are formed. Add salt and let it ferment for 6 to 8 hours.
3.Once fermented, mix ginger and green chilli paste with the batter. Grease the a thali.
4. Boil water in the steamer. Now add baking soda & oil in to the batter and mix well.
5. Pour the batter into the greased pan, put into the steamer and steam for 10 to 12 minutes.
6. Sprinkle some finely chopped coriander leaves and serve hot with green chutney/Groundnut oil.
Note: You can do “Vadhar” on it with mustard seeds, til & cumin seeds

Tomato Omlete

11/2 cup gram flour(besan)2 tbsp sooji3/4 cup finely chopped tomato1/2 cup finely chopped onion1/2 tsp cumin seeds1/2 tsp chopped ginger1 tsp finely chopped green chilies3 tsp chopped coriander leavesA pinch turmeric & hingOil/ghee/butterSalt
Recipe:

1. Mix all the ingredients (except oil/ghee/buter) with water to get to dosa batter.
Heat nonstick gridlle, spread the batter into thin omelets. Brush some oil/ghee/butter on top.
2. Turn the omelet upside down and fry on other side.
3. Serve hot with tomato ketchup & green chutney).
Note: For jain omlet don’t use ONIONS

Veg. Malai toast

2 tbsp Malai1 tbsp chopped Onions

1 tbsp deseeded chopped tomatoes

1 tbsp chopped green chillies

Salt1 tbsp suji

Cheese (optional)

Cooking oil 6 bread slices
Recipe:

1. Mix first 6 ingredients together

2. Cut the bread slices into halves and brush them with oil on one side

3. Put the prepared mixture on the other side of slices

4. Roast the slices (from the oil coated side) in a non-stick pan

Garnish with cheese Serve hot with tomato ketchup

Cheese-pudina (Mint) Paratha

For Dough:
2 cups Wheat FlourSalt to tasteWater to knead (grease hands with oil and smoothen the dough. Cover and keep aside)
For Filling
250 gms Cheese (grated long)2 tbsp Pudina leaves (finely chopped)1 green chilli (finely chopped)1 tbsp Black Pepper powder2 tbsp chopped Coriander Leaves(Mix all filling together in a bowl with salt and keep aside)
Recipe:
1. Prepare dough like you would for roti.
2. Roll out 2 medium sized thin roti
3. Take 2-3 tablespoons of the filling and spread on one of the rotis.
4. Take the second roti and stick it on top of the first roti that has the filling
5. Heat your girdle. brush ghee on it and place your roti. cook on medium heat. cook same with the other side.
6. Serve hot with Raita/Curd/Curry

Kanchipuram Idli

1 cup urad dal1 cup rice - uncooked¾ cup sour curds10 cashewnuts- cuted in to two parts3 green chillies, chopped ½ grated coconut1 tsp paste of ginger½ tbsp Whole black pepper 8 to 10 curry leaves2 tbsp ghee
Pinch of turmeric
1salt to tasteoil for greasing on idli mould

Recipe :
1. Wash and soak the urad dal and rice together for 7 hours.2. Grind the urad dal and rice to a smooth paste by adding enough water.3. Keep it to ferment in a warm place for 5 to 7 hours.4. Put the curds, cashew nuts, green chillies, coconut, ginger, black pepper, curry leaves, ghee, salt and turmeric and stir well.5. Spoon the batter into greased idli moulds and steam for at least 15 to 18 minutes.6.Repeat the same procedure for the remaining batter.
7. Serve hot Idli with sambhar & Chuteny
8. Your breakfast is ready now.

Palak Paratha

Wheat Flour - 2 cups
Palak - finely chopped 1 cup
Salt as required
Green chilly paste - 1tsp
Jeera Powder - 1/2 tsp
Ajwain - 1tbsp
Oil 2tsp frying the parathas
Water as required to make stiff dough
Recipe:
1-Mix all the dry items first.
2-Now add the 2 tsp of oil and mix well knead the dough.
3-Add the required water and make stiff dough and keep aside for 1 hr.
4-Roll them out into parathas and fry with oil on tawa.
5-Serve parathas with curd or mango Aachar