Ragi stuffed paratha

Ingredients

Grated carrots 1/2 cup

Boiled mashed potato 1/2 cup.

Green chilles finely chopped as required

coriander leaves chopped 2tsp

Garam masala as required (optional)

Salt as required.
Oil 1 tbl spoon.

Preparation

Heat tea spoon of oil, fry the green chilles and carrot.

Add the salt, stir fry till all the water content in the carrot evaporates.

Add the mashed potato, coriander leaves and gram masala, stir till everything gets mixed evenly.

Ragi Dough Preparation

Ragi flour 4tsp

Besan flour 2tsp

Lemon juice 1tsp

Salt as required

Fry ragi and besan flour, when the flour is warm add salt, lemon juice;

Make a dough with warm water.

Paratha preparation

Divide the dough to lemon sized ball and the stuffing slightly bigger than ragi dough.

Divide a lemon sized ragi dough into two parts.

Flatten slightly both the parts in a oil greased plastic sheet.

Place the stuffing between two slightly flatten ragi dough.

Roll together all the 3 layers and shallow fry them on tava.

Serve with raitha of your choice.

Chicken Patties

Chicken Patties

Ingredients

Finely chopped boneless chicken 1 cup

Potato 1 small - boiled

Turmeric powder 1/4 tsp.

Garam Masala 1/2 tsp

Pepper powder 1/2 tsp

salt as required

oil 1tbsp

chopped coriander leaves.

Preparation

In a pan add 1tsp oil, add chicken, salt, turmeric powder and pepper.

Fry till the chicken is cooked fully mix the chicken with boiled potato, coriander leaves and garam masala.

Mash till the whole mixture becomes a soft dough.

Divide it to 8 balls, flatten them shallow fry on tava, with little oil.

Serve hot with tomato ketchup

Kandvi

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Ingredients

Besan flour 1 cup

Sour buttermilk 1 cup

Green chillies 3nos
Ginger 1inch cube
Turmeric powder 1/4 tsp
tamarid/lemon juice if required
Salt
white til 1 tsp
grated coconut 2tsp
chopped corianger leaves 2tsp

Preparation
Make a paste of green chillies and ginger. Mix Besan, butter milk, salt, turmeric powder, ginger-chilli paste without any lumps. Heat the mixture in a pan till paste consitency. Spread this in a plate or aluminium foil. Cut them along one direction. Make a roll from each long strips.
Heat oil, splutter mustard and til. Garnish the rolls with the seasonings, coriander leaves and coconut.

Kothu Paratha

Ingredients

Onion 1 finely chopped

Tomato 2 finely chopped

Green chilles 3 chopped

Chilli powder 1/2 tsp

Garam Masala 1/2 tsp

Salt as required

oil 2 tsp.

Chopped coriander leaves

Frozen Parathas 3nos thawed and cut in pieces.

Preparation.

Add oil in kadai, fry green chillies, onions. When onion turns brown add tomatoes, stir till the tomatoes becomes mushy, add chilli powder, garam masala, salt, cut parata pieces. Stir till masala gets coated with the pieces and becomes dry. Garnish with coriander leaves.

Spinach-Veg Stuffed Paratha

Ingredients
Grated carrots 1/2 cup
Grated cauliflower 1/2 cup
Boiled mashed potato 1/2 cup.
Green chilles finely chopped as required
Garam masala as required (optional)
Salt as required.

Oil 1 tbl spoon.

Preparation
Heat tea spoon of oil, fry the green chilles and carrot.
Add the salt, stir fry till all the water content in the carrot evaporates
Add the mashed potato and gram masala, stir till everything gets mixed evenly.

Dough preparation
Spinach 2 cups washed throughly
Wheat flour as required
salt as required

cook the spinach in a pan, draining all the water. Run the cooked spinach through the mixer, use this spinach puree to knead atta instead of water.

Paratha Preparation
Divide the dough and stuffing to lemon sized ball.
Flaten the atta into small chapathis.
Keep the stuffing in middle f chapathi, wrap the chapathi around the stuffing to make a ball.
Roll the balls and shallow fry them on tava.

Variations: other vegetables which I have used grated beetroot, chopped spinach, radish.

Drumstick Chicken Fry

Ingredients
Chicken leg pieces 2
Lemon juice or curds 1 tbsp
Turmeric powder 1 tsp
Chilli powder 1 tsp
Chicken fry mix 1tsp
salt as required.
oil 2 tsp.

Preparation
Poke the chicken legs with a fork, in couple of places, Mix all the ingredients and marinate for an hour.
Shallow fry the chicken in medium flame, till the chicken gets cooked.

Pepper Cauliflower

Ingredients

Cauliflower cut in small pieces 1cup

Mini Pepper/Capsicum, cut 1/2 cup

Turmeric powder 1/4tsp

Pepper crushed as required

salt as required

Mustard 1/4 tsp

Jeera 1/4 tsp

Curry leaves

Oil 2tsp.

Preparation

In a pan heat oil, splutter mustard and jeera with curry leaves. Add the cut cauliflower, turmeric powder, salt and stir in high flame, once the water content evaporates add the mini pepper and crushed pepper powder. Fry till cauliflower and mini pepper gets cooked.

Stuffed chillies

Ingredients

Mini Sweet peppers 6nos.

Potato 1 boiled & mashed.

Onions finely chopped 1 table spoon.

Red chillies 2 nos.

Dhaniya seeds 2 tsp.

Channa dhal 2 tbsp.

salt as required.

oil 1 tbsp.

Preparation

Stuffing

Roast Dhaniya seeds, channa dhal and red chilles, grind them into a coarse powder.

In a pan add 1 tsp oil, fry the chopped onions till it turns brown, add the dhal powder, mashed potatoes, salt.

Cut the Chillies into two halves, Fill the chillies with the stuffing. In a pan add 2tsp of oil , shallow fry the stuffed chillies, turn over, fry till the chillies are cooked.

Masala Kozhukatai

Ingredients

Rice flour 1cup

potukadalia powder 1tbsp (optional)

Grated carrot 1tbsp

Lemon juice 1tbsp

Ginger paste 1/2 tsp

Turmeric powder 1/4 tsp

Pepper Crushed 1tsp

Salt as required

water as required

oil 1tsp

Preparation

In a kadai heat oil, fry ginger paste, add grated carrots and salt, turmeric powder, when the carrot is half cooked add the flours, crushed pepper powder, lemon juice. Add hot water, to make dough.(chapati consistency).

Grease the idlli plates with oil, shape the dough into small kozhukattais, steam the kozhukattais in cooker for 8-10 mins.

Sweetpotato Sandwitch

Ingredients

Sweetpotato boiled&mashed
Grated ginger 1 tsp
Chopped mint leaves 1tblspoon
Lemon juice 1tsp
Salt as required


Bread 4 - 6 slices.


Preparation.
Mix all the ingredients and spread the mixture on toasted two bread slices.
Stack the two bread slices such that mixture becomes the sandwitch.
Cut bread slices diagonally into two.

Rice-Potukadalai Roti

Ingredients

Rice flour 1/2 cup

Potukadalai (Fried gram) flour 1/2 cup

Sour butter milk 1 cup

Ginger 1/2 inch cube.

Green chilles 4 nos.

Carrot grated 1/2 cup

Turmeric powder 1/4 tea spoon

Chopped coriander leaves 1 table spoon

Mustard 1/4 teaspoon

Curry leaves as required.

Oil 2 table spoon

Water as required

Salt as required

Preparation

Grind ginger and green chillies to paste in mixer.

Mix rice flour, fried gram flour, buttermilk, water as required to make a batter (slightly thinner than dosa batter)

In kadai add little oil, add mustard , curry leaves, once the mustard splits, add ginger-green chillies paste, once the raw smell of ginger goes add grated carrots, turmeric, salt.

Once the carrot gets cooked add the batter, chopped coriander leaves, stir till all the water evaporates and batter becomes like a ball (chapati dough consistency)

Divide into 10 balls.

Roll out between oil greased plastic sheets.

Cook the roti on tawa, adding little oil.

Serve with tomato chutney.

Tomato Chutney

Ingredients

Tomato 2nos chopped

Onion 1small chopped

Green chilles 3 chopped

Turmeric powder 1 pinch

salt as required.

Fried gram(pottu kadalai) powder 2 tea spoon.

oil 1 teaspoon

mustard for seasoning.

Curry leaves for seasoning.

Preparation.

In a pan add oil, mustard and curry leaves, take out the seasoning, keep it aside.

Fry copped green chillies, onions till it turns brown, add tomatoes, turmeric powder, salt stir till tomatoes becomes mushy.

Run pottukadai powder along with tomato paste in mixer to coarse paste.

Add the mustard, curry leaves seasoning.

Omelet Bajji

Omelet Ingredients
egg 1 / egg white.
crushed pepper powder as required
salt as required
oil 2 teaspoons

Preparation
Beat egg(with or without yolk) in a glass, with salt and pepper . Put this on pan to make omelet. Cut the omelet into 6-8 pieces.

Bajji Batter Ingredients
Besan flour 1 table spoon
Red Chilli Powder 1/4 teaspoon
Salt as required.
water as required.

Preparation
Mix the above ingredients to a smooth batter, dip the omelet pieces in the batter, shallow fry them on the pan.

VARIATION: Shallow fry bajjis can be made with other vegetables like potato, plantain, choyote (chow-chow/Bangalore brinjal), brinjal. Slice the vegetables with the slicer in the grater, soak the sliced vegetables in boiled water for 4-5mins. This will remove the raw taste of the vegetables. Drain the water, dip the vegetable slices in the batter, shallow fry on the pan.

Vegetable Cutlet

Ingredients

Grated carrots 1/4 cup

Grated beetroot 1/4 cup

Grated cauliflower 1/4 cup

Chopped Spinach 1/2 cup

Boiled mashed potato 1/2 cup

Coriander leaves 1 table spoon

Green chillies chopped 1 teaspoon

Chilli powder 1/2 teaspoon

Garam Masala 1/2 teaspoon

Salt as required

Oil 1 table spoon

Preparation

Add little oil to the pan, add green chillies, all the grated vegetables, spinach, salt. Stir fry the vegetables till all the water evaporates. Mix it with the other ingredients except oil. Divide it to 8 balls, flatten them shallow fry on tava, with little oil. Serve hot with tomato ketchup.