Manipal Idlis

Ingredients
1 cup rava (sooji)
1 3/4 cups thick fresh yogurt
3 tsps ghee
1 tsp. mustard seeds
1 tsp. split black gram dal
1 tsp. split bengal gram
1 tsp. finely chopped ginger
1/4 cup grated coconut
1 1/2 tsp. salt
1/4 cup finely chopped coriander leaves
1/4 tsp baking powder
manipal idlis

Method
Heat the oil in a pan and add mustard seeds. When they sputter add the grams. Fry until
light brown.
Add chilies, ginger, coconut, salt and rava. Fry for two minutes over medium heat. Cool.
Add yogurt (curd), coriander leaves and baking powder to the rava mixture. Pour into 12
lightly greased moulds of an idli stand. Steam for ten minutes.
Cool slightly before removing from moulds. Serve with saar and mint chutney.

Mal Puris

Ingredients
1 litre full milk cream
4 tbsp maida (white flour)
3 tbsp sooji
1 kg sugar
1/2 litre water
ghee (butter) for frying
mal puris

Method
Boil milk so that it reduces to half of the original quantity.
Keep the reduced milk to cool and then add sooji and maida together and mix so that it
does not form lumps.
Keep the batter for 10-15 mins.
Take a pan and put in ghee for shallow frying.
Put 1 tbsp of batter in ghee and spread it (to give the shape of a pancake) and cook on
slow fire.
Meanwhile, make sugar syrup with water.
Take out the pancakes when they are light brown and dip them in sugar syrup.
Garnish with pista/dryfruits and serve hot.(with kheer or rabri)

Kheema Paratha

Ingredients
500g wheat flour
200g mutton kheema
1 tsp coriander powder
2g garam masala
50g onions, chopped
1/2 tsp chili powder
a pinch of turmeri

Method
Boil the kheema in salted water until it is tender.
Heat oil in a pan, add onions and fry until brown. Also add ginger-garlic paste, turmeric,
chili powder, coriander powder, garam masala, boiled kheema and fry for 5 minutes
Add chopped coriander leaves and remove from heat. Keep aside.
Mix wheat flour with salt, water and knead to smooth dough. Keep aside for 10 minutes.
Then make small balls from the dough, roll into thin triangle shaped chapathis.
In the middle, place kheema curry and spread till end. Place another chapathi over this
and close the edges by pasting using beaten egg.
Fry these parathas over flat pan on both sides until golden brown using oil
75g oil
1 egg
1 bunch of cilantro
1/2 tsp ginger-garlic paste
salt to taste
kheema paratha

Dhokla (Khaman)

Ingredients
1 cup gram flour
1 cup water
1 1/2 tsp sugar
1/2 tsp citric acid
1 tsp soda bicarb
2 green chillies
1/2" piece ginger grated
2-3 drops yellow colouring
salt to taste

Method
Warm the water. Take flour in a large bowl. Place sugar and citric acid in a cup. Place
soda bicarb in another cup. Pour a little of the water over each. Pour remaining water in
gram flour, add chilli and ginger. Mix well with palm till smooth.
Place the pressure cooker on gas with 1 litre water and stand.
Grease a round cooker or cake tin and place in the cooker. Allow to heat. Add sugar
solution and colour to better.
Mix well till light and fluffy. Add soda solution and mix well. Pour into prepared tin before
the foam goes down. Do not touch spoon now. Cover tin with a perforated lid and close
cooker.
Cook without whistle for 13-14 minutes. Remove tin and allow it to cool. Cut in cubes and
remove with spatula. Heat oil in a small pan.
Add mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle coconuts and
coriander. Transfer to serving dish. Serve hot or cold with green chutney.
For Seasoning:
1/2 cup coconut grated
1/4 cup coriander chopped
1/2 tsp mustard seeds
1 tbsp oil

Gobi Paratha

Ingredients
1 cup of grated gobi(cauliflower)
3 cups of wheat flour for paratha
4 green chillies
2 spoons butter
1 spoon salt
coriander leaves

Method
Cut the chillies into very small pieces.
Take wheat flour in a vessel, add grated gobi, cut chillies,butter,coriander leaves and salt.
Mix all this with warm water , in such a way that you must be able to make paratha/roti with
the dough.
Take small pieces of dough and press it with roti maker into round paratha.
Place the non-stick tawa on the stove . After heating, place the paratha on it and add
1spoon of oil on either sides of paratha.
Keep it on the tawa until it becomes brown on both sides by repeatedly changing the
sides.
Serve this hot with some pickle.

Egg Vermicelli

Ingredients
2 boiled eggs
500g vermicelli
3 onions, chopped
1 tsp mustard seeds
40g bengal gram
1 sprig curry leaves
4 tbsp ghee or butter

1 tsp coriander seeds
1/2 tsp cumin seeds
2 red chilies
2 small cinnamon sticks
3-4 cardamoms
salt to taste
Method
Mix coriander seeds, cumin seeds, red chilies, cinnamon, cardamoms and grind to a fine
powder.
Heat ghee in a pan, roast the vermicelli until golden color and keep aside.
In the remaining ghee, add mustard seeds, bengal gram, curry leaves, salt, ground
powder and fry for few minutes.
Add 1 cup of water, vermicelli and cook until the vermicelli is tender.
Cut the eggs into four pieces and add to the vermicelli mixture.
Mix well and serve with tomato chutney

Egg Paratha

Ingredients
1/2 kg maida
salt to taste
1 egg for each paratha
1 tsp pepper powder
1 cup ghee or dalda

Method
Add maida salt ghee with little water kneed well
Roll into a paratha fry both sides with ghee
Add one egg to a paratha on top add little salt
Smash every thing with a spoon add pepper powder
Serve hot with gongura pachadi

Egg & Cheese Toast

Ingredients
2 boiled eggs
2 raw eggs
4 bread slices
50g cheese
2 green chilies, chopped
1 tbsp butter
1/4 lemon
1 tsp chili powder
few curry leaves, chopped
salt and pepper to taste
egg & cheese toast

Method
Cut the eggs into small pieces. To this, add grated cheese, eggs, green chilies, curry
leaves, chili powder, lemon juice, salt and mix well.
Heat the butter on a pan, roast the bread slices on both sides with the above mixture on it.
Serve with tomato ketchup.

Egg & Bread Masala

Ingredients
8 bread slices, made into small pieces
3 eggs
2 green chillies
1 onion, cut into very small pieces
1 tomato, cut into very small pieces
1/2 tsp chili powder
2 tsp oil

Method
Heat oil in pan, fry the onions and green chilies.
Add bread pieces and fry well. Also add to it the beaten egg and scramble it.
Now add the chili powder, salt and tomatoes and fry till all mix well.

Dahi-bread Vada

Ingredients
1 pkt of bread
500 ml curd (yogurt)
salt to taste
8-10 green chilies, chopped
few coriander leaves, chopped
1 tsp cumin seeds
1 tsp chili powder
oil for frying

Method
Soak bread slices in water for few seconds, remove and squeeze all the water. Make balls
from this in the shape of cutlet or vada and fry in hot oil until golden brown.
Dip these fried bread vada in salt water for few seconds again. Remove and lightly
squeeze all the water. Place them in a bowl.
Beat curd well without any lumps in it. To this, add chopped coriander leaves, green
chilies, salt and mix well.
Pour this curd mixture over the vadas. Also sprinkle cumin powder and chili powder.
Optional: You can add seasoning too by frying mustard seeds and red chilies in oil.

Corn Parathas

Ingredients
For the filling:
1 1/4 cups corn, boiled and mashed
2 tbsp fresh coconut, grated
1 tbsp raisins
1 tbsp cashews, cut into small pieces
salt to taste
3-4 green chilies, cut into small pieces
1/3 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
1/2 tsp asafoetida powder

150 gms gram flour
50 gms sooji
1 tsp yogurt
1/3 tsp ajwain seeds
4 tbsp oil for making the dough
oil or ghee for frying

 
Method
Mix gram flour, sooji, salt and sieve. Add ajwain seeds, yogurt, oil to the flour and make a
dough with enough water. Cover the dough with a cloth and keep aside for a few minutes.
For the filling, heat oil in a pan, add cumin seeds, asafoetida, green chilies and fry for a
minute. Then add coriander powder, mashed corn, cashews, raisins, grated coconut, salt,
garam masala and mix well. Fry on low heat stirring continuously until it is done.
Make small balls from the gram flour mixture, keep in the middle of a greased polythene
paper. Keep another polythene paper on the top and roll over into thin puris.
Stuff the corn mixture in the middle of the puri, cover the edges and again roll it into a
paratha. Heat oil in a flat pan and fry the parathas on both sides until they are golden
brown in color.

Chole Hatred

Ingredients
For chole:
200g kabuli chana
1/2 tsp garam masala
10g
1 tsp aam chur
50g ginger
1 tsp coriander seeds
1 bunch cilantro, chopped
2 onions, chopped
oil for frying
salt to taste

For bhature:
500g maida (all-purpose) flour
125g oil
200g yogurt
25g baking powder

Method
Soak the chana overnight and boil until tender.
Make a paste of ginger, garlic, and coriander seeds and keep aside.
Heat oil in a pan, fry onions, garam masala until brown, add ground paste and fry for few
minutes.
Then add soaked chana, salt, chili powder, some water and cook until the gravy thickens.
Later add aam chur powder, chopped cilantro and fry for 2 minutes. Remove and keep
aside.
Sieve the maida flour, add ghee, yogurt, baking powder and knead to a smooth dough.
Cover with a muslin cloth and keep aside for overnight.
Make small balls from the dough, roll into thick puris and fry in oil on both sides until
golden brown.
Serve with the above prepared curry.

Chili Prawn Noodles

Ingredients
2 pkt noodles, prawns flavor
100 gms prawns, cleaned
1 onion, finely chopped
1" piece ginger, chopped
2-3 green chilies, chopped
1 tomato, chopped
2 tbsp oil
salt to taste

Method
Heat oil and fry onion, ginger and prawns for 1-2 minutes.
Add chopped tomato, green chilies, salt, and cook till the prawns are tender.
Add 3 cups of water to the prawns and bring to a boil.
Add noodles and cook for another 2 minutes.
Serve hot with tomato soup.

Chawal Ki Roti

Ingredients
1 1/2 cups rice flour (chawal ka atta)
4 tbsp cooked rice
2 tsps garlic, grated
2 tsps green chilies, chopped
2 tsps ginger, grated
3 tbsp curd (yogurt)
2 tbsp oil
salt to taste
oil for cooking

Method
Combine all the ingredients and knead into a firm dough using enough water. Divide the
dough into 6 equal portions.
Roll out each portion into a circle of 150 mm. (6") diameter and 6 mm. (¼") Thickness.
Heat a tava (griddle) and cook each roti on both sides with a little bit of oil until brown.
Press down with a spoon on the thicker edges to ensure the roti also gets cooked through
on the inside.
Repeat with the remaining dough to make 5 more rotis. Serve hot with any gravy or curry.