Friday 30 January 2015

Missi Roti

Missi roti is an authentic recipe of  Rajisthan. Rajisthan’s most recipes have a strong base in Gram flour (besan) .The Missi roti tends to get dry, so it good to serve it hot along with butter, favorite dal or Raita.


Cauliflower- ½ cup grated
Onion (chopped)- ½ cup
Wheat flour- 1cup
Gram Flour- 1/2cup
Red chili powder- ½ tsp
Cumin powder- ¼ tsp Ghee- 2 tbsp
Green chillies- 1 finely chopped
Coriander - 2 tbsp finely chopped
Salt-to taste

Missi Roti
Missi Roti


1.In a big bowl add wheat flour and gram flour.

2.Now add salt, ghee and Red chilli powder and cumin powder.

3.Add chopped fresh coriander ,onion, and  grated cauliflower  mix well.

4.Now add water and make a medium dough.

5.Cover and rest for 5 minutes.

6.Make equal sized balls from the dough.

7.Dust the ball with wheat flour and roll to make a medium thick roti.

8.Place the roti on a medium hot griddle/tawa and cook from both the side till it changes its colour and get few golden spots.

9.Cook from both the sides till get few golden spots all over.

10.Remove from the heat and apply some butter over it. Serve hot

Missi Roti


Thursday 29 January 2015

Tomato Bath (Udipi Style)

Tomato bath is a popular breakfast made in most of the Indian houses known for its delicious taste and quick cooking process..Tomato Bath is a bit more tangy and spicy than regular upma. And It is very easy to make and quite filling too.

Semolina- 1 cup
Onion-1 medium thinly sliced
Tomato -2 medium chopped
Green chilies -1tsp finely chopped
Ginger -1 tsp finely chopped
Cashew nuts -3 tsp
Lemon Juice - 1/2tsp (optional)
Salt – to taste
Coriander leaves - to garnish

Oil-1 tbsp
Mustard seeds-½ tsp
Cumin seeds-½ tsp
Urad dal - 1/2tsp
Channa Dal - 1tsp
Red chillies- 2 no
Curry leaves- 4-5
Hing - A pinch
Turmeric - A pinch
Tomato Bath (Udipi Style)
Tomato Bath
1. Dry-roast ravva until it just begins to turn brown, then keep aside.

2. In a large pan, heat the cooking oil.

3. Add mustard seeds and wait for them to sputter. Then add cumin seeds, urad dal, channa dal,ginger, green chillies, red Chillies and chopped onions and fry until onions are slighty done.

4. Now add pinch of turmeric. Add  the copped tomatoes ,and cook till the tomatoes are mushy now add salt and 3 cups of water, and bring to boil.

5. Add the roasted rava, reduce the heat, and mix quickly to avoid lumps forming.

6. Tomato Bath is done when all the water is absorbed by the ravva.

7.Garnish with chopped cilantro leaves and lemon juice.

8.Serve hot with coconut chutney.

Note: While adding the semolina (ravva) to the boiling water, lower the flame and keep adding the semolina little by little to the boiling water to avoid forming lumps. Stir continuously while adding the semolina to the boiling water.

Tuesday 27 January 2015

Aloo Pudina Raita ( Potato and Mint Yogurt Dip)

Aloo Pudina raita has a high  cooling effect when served in summers. Aloo Pudina raita goes well with paranthas and pulaos.  This raita simple and nutritious and a traditional Indian side dish that is cool and delightful especially with spicy curries,the most popular and common raita in indian cuisine, very easy to make and taste best when served chilled.

Potato-1 Medium size
Mint leaves- 3tbsp finely chopped
yogurt- 1 1/2 cups
Salt- to taste
Jeera powder - A pinch
Red chilli Powder-A pinch

Aloo Pudina Raita ( Potato and Mint Yougurt Dip)
Aloo Pudina Raita


1.Boil the potato and cut into small pieces.

2.In a bowl add youghurt,boilded potato pieces,finely chopped mint ,salt and mix well to the desired consistency.

3.Garnish with jeerapowder and red chilli powder.

4.Serve chilled with choice of rotis and pulaos.

Aloo Pudina Raita
Aloo Pudina Raita


Vegetable Grilled Sandwich

Quick and easy to make, grilled sandwiches are big on nutrition and flavor. Whole grain breads filled with  fresh vegetablesand melted cheese make a typical any time snack . This delicious sandwich cooks up hot and toasty on the grill in no time. Vegetable grilled Cheese Sandwich is easy to make and  very filling .Also a great way to include some vegetables in your daily diet!
Vegtable grilled sandwich is a must try Enjoy with tomato ketchup.

Whole WheatBread  -6 slices
Onion -1no
Tomato- 1no
Green chutney -1/2 Cup
Mozerella Cheese-1/4Cup Grated
Butter- 4tbsp
Pepper-As required

Vegetable Grilled Sandwich
Vegetable grilled Sandwich
1.Cut the onion, tomato and cucumber into round slices. Set aside.

2.Take the bread slices and apply butter  on 1 of the slices and coriander chutney on the other slice.

3.Place an onion on top of the bread slice,then place the tomato and cucumber slices .

4.Sprinkle grated mozeralla cheese and pepper on top.

5.Place the buttered slice on top [with the butter side facing up] to close the sandwich.

6.Heat a grill medium heat. Once hot, place the sandwich on the pan with the buttered side facing down.

7.Apply some butter on the slice that's facing upwards now.

8.Close the grill lid and grill the sandwich untill the nice golden grill marks appears.

9.Serve hot with Tomato sauce or with green chutney.

Monday 26 January 2015

Kandi Pachadi ( Toordal Chutney)

Toor Dal Chutney is a famous dish in South India and  it is an Andhra delight.. Kandi  Pachadi is very easy to make and is typically eaten with hot rice and ghee.This is a great tasting Andhra delicacy made with the protein-rich Kandi pappu (Toor Dal, Pigeon Peas). This is so easy to make with a few ingredients.


Toordal       -  1 cup
Dry Red Chillis 3 or 4 (adjust according to your spice level)
Cumin Seeds - 1tsp
Tamarand Paste -  1 tbsp
Salt to taste


Oil -1tbsp
Channadal - 1/4tsp
Mustard Seeds-1/4tsp
Urad Dal - 1/4tsp
Curryleaves - few
Hing- a pinch

Kandi Pachadi (Toordal Chutney)
Kandi Pachadi ( Toordal Chutney)


1.Take a frying pan and add 1 cup of toor dal and dry roast the dal on low flame till it turns light brown .

2.Switch of the flame and keep it aside and let it cool.

3.Heat 1 tsp oil add redchillies and cumin seeds roast the ingredients till turns crisp.

4.Take a mixie jar add toordal ,cuminseeds ,red chillies, salt  and tamarind paste grind it to  a coarse paste adding little water.

5.Grind the mixture to a desired consistency. Take out into serving bowl.

6.Heat a Pan  and add 1tbsp of oil  then add all the ingredients under tempering and pour on the chutney.

7.Serve with steamed rice and dollop of ghee.

Note: Add the tempering just before serving to keep the moisture in the chutney.
(Since toor dal absorbs lot of water soon the chutney
will become dry.)

Tuesday 20 January 2015

Ragi Ravva IDli

A healthy and yummy breakfast is what you deserve to fill your stomach and that you get in Ragi Rava Idli. Ragi Rava Idli is a delightfully healthy way to start your day.Ragi is the richest source of Calcium among cereals and Calcium is vital for bone health.

The Ragi Rava Idli recipe is a healthy preparation of the traditonal Rava Idli that is made with just Semolina. In this Ragi Rava Idli recipe I have combined the ragi flour, also known as the finger millet flour along with semolina (rava) and spiced it up with green chillies, mustard and curry leaves.


Ragi flour ( finger millet flour) - 1cup
Fine Semolina ( Bombay Ravva )-1cup
Yougurt - 1cup
Green chillies -2 finely chopped
Ginger-1 inch piece finely chopped
Eno Salt or Baking powder - 1/2tsp
Water - 1cup
Oil - 2tbsp
Curry Leaves -Few finely chopped
Mustard Seeds- 1tsp
Salt to taste
Ragi Ravva Idli
Ragi Ravva Idli

1.Combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl.  Add a little water at a time to make a thick batter (like idli batter)

2. Allow the mixture to rest for 10 to 15 minutes.

3.Heat  1tbsp oil in a pan,add  mustard seeds and curry leaves and allow it to crackle. Turn off heat and keep aside.

4.Stir in any additonal water if the batter is become too thick.

5.Add the seasoning, green chillies, ginger, enos fruit salt or baking powder and the tablespoon of oi to the prepared idli batter.Mixwell.

6.Pour the Ragi Rava Idli batter into the idli plates. Place the idli plates into the Idli steamer er and steam the rava idli's for 10 -15 minutes.

7.Insert a tooth pick in the center of the idli and it should come out clean.. then your ragi ravva idlis are ready.(if not steam the idlis for another 5 minutes)

8.Once steamed, remove the Ragi Rava Idli from the steamer and keep aside for 5 minutes.

9. Use a spoon to run through the sides of the idli plates to remove idli's.

10.Serve the Ragi Rava Idli's with Spicy Red Coconut Chutney for breakfast .

Spicy Red Coconut Chutney (For Idli And Dosa)

This spicy red coconut chutney is quick and simple.This chutney goes well with idlis, dosas.It is commonly prepared for breakfast in South India and is one of the easiest chutney recipe.

Preparation time:  5 minutes 
Cooking time: 5 minutes 

Grated coconut  1cup
Red Chilllies -3-4 (Adjust to your spice level)
Pearl onions -2nos
Garliic - 1clove
Ginger - 1small piece
Salt - to taste
Water - 1/2 cup

For tempering:
Oil - 1tsp
Black Mustard seeds- 1/4 tsp
Urad dal / Minapappu -1/4tsp
Red Chillis -1
Curry Leaves - Afew

Red Coconut Chutney
Spicy Red Coconut Chutney

1. Grind coconut ,pearl onions, garlic,ginger,Red chillis,salt and little water to make a smooth chutney. Start with a few tbsp of water and adjust as you go.

2.Heat oil for tempering, add the mustard seeds and when they pop, add the urad dal. When the urad dal turns golden brown, add the red chilli and curry leaves.

3.Remove from flame and pour into the ground chutney. Mix well.

4.Serve spicy red coconut chutney with Idli /Dosa .

Monday 19 January 2015

Dosa Avakai (Melon Cucumber Pickle)

Indian cuisine consists of thousands of regional cuisines which One of the most important parts of the Andhra cuisine are the various
pickles, such as avakaya, a pickle made from green mango. Dosa Avakai is  an old Andhra culinary tradition which can be prepared easily.

Preparation time: 15 min
Resting Time: 6-8 Hrs
 Cucumber (Dosakaya) - 500 gms approx.
Red chilli powder -50gms
Salt -50gms(or as required)
Mustard powder-50gms
Methi powder-1tsp
Dosa Avakai
Dosa Avakai (Melon Cucumber Pickle)

1.Wash cucumber and wipe with a clean kitchen towel and dry for some time. 

2.There should not be any moisture on the cucumber. 

3. Chop the cucumber to small pieces. (Taste and make sure that the cucumber is not bitter)

4.Now take the cucumber pieces in a mixing bowl add red chilli powder, salt, mustard powder and methi powder ,mix well with a ladle.

5.Add 100gms of oil to the cucumber mixture and mix well.
6.Rest the Aavakai at room temperature in a dry place for 6-8 hours to absorb the spices.

7.Store it in a air tight container or jar.

8.The cucumber absorbs the spices and is ready to eat with rice and ghee.

Note:Tastes good for 2 to 3 weeks if refrigerated.