Savory Beaten Rice

Serves: 4 
Cooking time (approx.): 8 minutes
Style: Maharashtrian

Ingredients :
4  cups beaten rice flakes - thick variety (jaada poha)
2  tablespoons oil
1  teaspoon(s) mustard seeds
1  teaspoon(s) cumin seeds
2  green chilli(es) slit or chopped fine
1  sprig curry leaves
2  big onions sliced fine
½  teaspoon(s) turmeric powder
4  tablespoons chopped fresh coriander
salt to taste
chopped fresh coriander to garnish

METHOD

1. Wash the beaten rice in water thoroughly. Drain and Keep aside.
2. Heat the oil in a pan. Toss in the mustard and cumin seeds. Fry till they crackle. Add the green chillies and curry leaves. Add the onions and turmeric powder. Stir-fry on medium / low level for about 4  minutes or till the onions are pinkish. Add the chopped fresh coriander and stir-fry briefly till they wilt.
3. Mix in the beaten rice and salt to taste. Mix in a few tablespoons of water into the beaten rice. Cover and cook on low level for about 4  minutes or till the water has been absorbed by the beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it tends to harden. keep covered for a few minutes before serving.

TIP:

• Beaten rice is available in two varieties; thick and thin.

Serve hot garnished with: chopped fresh coriander

RAVA IDLI

Serves: 4 
Cooking time (approx.): 16 minutes
Style: South Indian

Ingredients :
2  tablespoon(s) coconut oil
1  teaspoon(s) mustard seeds
1  teaspoon(s) split husked Bengal gram (chana dal)
1  teaspoon(s) split husked black gram (udad dal)
4  green chillies chopped
1  tablespoon(s) cashewnut bits
1  sprig curry leaves
1  cup(s) semolina (or quick cream of wheat)
4  cups sour yoghurt
1  cup(s) coriander leaves chopped
2  cup(s) grated coconut if available
1  teaspoon(s) soda bicarbonate
salt to taste


METHOD

1. Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3  minutes or till the grams are red in color.
2. Add the semolina and stir-fry on medium / low level for about 3  minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
3. Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10  minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.

TIP:

• If coconut oil is not available, any other vegetable oil can be used.
• If you do not have an idli mould, try muffin cups.
• The stir-fried semolina mixture can be prepared a day or two in advance and stored.

Savory Bread (Bread Upma)

Serves: 4 
Cooking time (approx.): 13 minutes
Style: North Indian

Ingredients :
6  big bread slices cut fine
1  cup(s) yoghurt beaten well
1  big tomato(es) finely chopped
1  teaspoon(s) each of mustard and cumin seeds
½  teaspoon(s) each of turmeric powder and chilli powder
4  green chillies finely chopped
6  curry leaves
2  tablespoon(s) oil
salt to taste
finely chopped coriander leaves to garnish


METHOD

1. Soak the bread pieces in yoghurt for about 10  minutes. Keep aside.
2. Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3  minutes or till the tomatoes are cooked and soft.
3. Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
   Garnish with finely chopped coriander leaves.

Tomato Rava Upma

Serves: 4
Cooking time (approx.): 11 minutes
ITEAMS
4  tablespoons ghee (clarified butter) / butter
1  cup(s) semolina (or quick cream of wheat)
1  teaspoon(s) each of mustard and cumin seeds
1  sprig(s) curry leaves
1  teaspoon(s) ginger chopped
2  green chilli(es) slit / chopped
2  onion(s) sliced finely
1  large tomato(es) chopped
4  tablespoons coriander leaves
2  tablespoon(s) grated coconut if available
2  cup(s) hot water
salt to taste
fried cashewnuts to garnish 

STEPS:

1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2  minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3  minutes or till the onions are transparent and soft.
3. Add the chopped tomatoes and fry on medium level for about 3  minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
4. Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3  minutes or till the mixture is almost dry.
   Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves

 TIPS

• Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
• Green chillies can be increased if desired.
• It is better to heat more water than specified above in case it is required.

 

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.

Chatpati Chapathis

Ingredients
4 chapathis
2 boiled potatoes, peeled & grated
1/2 cup grated paneer
1 carrot, peeled & grated
1 cheese cube, grated
2 tsp. chat masala
1 tbsp. lemon juice
1 tomato, cut into strips
1 capsicum, cut into strips
salt to taste

Method
In a mixing bowl, add potatoes, paneer, carrot, cheese, 1 tsp. Chat masala, lemon juice,
salt and mix well.
Divide the mixture into four equal parts and roll each part into a long roll of the size of
chappaties. Keep aside.
Warm the chappaties and place on a serving plate. Put one roll of potato & paneer mixture
in the center of a chapati.
Also add some capsicum and tomato strips, sprinkle chat masala on the top and roll up the
chapati.
Repeat the same procedure with the other chappaties and serve hot.

Cabbage Paratha

Ingredients
1/4 cabbage
salt
3-4 cups wheat flour
any garam masala 1 tsp.
ghee
green chillies
coriander

Method
Shred the cabbage (with sharp knife,) finely.
Put it in a large bowl, sprinkle some salt over it and keep aside.
Chop chillies and coriander very fine and add to cabbage.
Put garam masala, wheat flour, add little water and knead well. (Try to use less water, as
cabbage will leave some juice.) you can add more flour if necessary.
Heat tava, roll out paratha of kneaded flour, use ghee for roasting. Roast well.
Eat with pickle, dahi or lasanachi (garlic) chutney.