Paper Dosa

Ingredients : For Paper Dosa
½ cup raw rice
¾ cup urad dal
½ cup rice flour
salt to taste
oil for cooking
For the Sambhar :
1 cup toovar dal
1 chopped tomato
1 chopped onion
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tbsp tamarind pulp
salt to taste
For the Sambhar Masala :
6 to 8 red chillies
1 tbsp coriander seeds
1 tsp methi
1 tbsp toovar dal
1 tbsp chana dal
1 tbsp urad dal
1 tsp haldi powder
½ tsp hing
1 tsp oil
For the Tempering :
1 tsp mustard seeds
6 curry leaves
¼ tsp hing
2 tbsp oil
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For the Sambhar Masala : Heat the oil and roast all the ingredients for the sambhar masala in it.Grind to make a fine paste in a mixer using a little water. Keep aside.
For the Paper Dosa: Wash and soak the raw rice and urad dal for 4 hours.Drain, mix the rice flour and grind to make a smooth paste using enough water to get a batter of coating consistency. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladle full of the batter and spread it using circular motion to make a paper thin dosa. Cook on one side, pouring a little oil along the edges while cooking. When it becomes crispy, make a roll.Repeat the same procedure for the remaining batter.
How to Proceed : Wash and pressure-cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.Then put the tamarind pulp, sambhar masala, salt and 4 cups of water and allow it to boil.Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and hing until the mustard seeds crackle. Put this to the sambhar and boil for at least 15 minutes. Ready to serve.

Chola Battura

Ingredients :

500 grams maida

1½ tsp sugar

20 grams fresh yeast or 2 tsp dry yeast

2 tbsp fresh curds

25 grams ghee or margarine or butter

1 tsp salt
Oil for deep frying

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Sieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to make a soft dough.Knead the dough for 6 to 7 minutes.Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.Divide the dough into 20 parts. Apply a little ghee and roll out puris.Deep fry the puris in oil.Ready to serve.

Chapati

Ingredients :

Wheat flour

1 tsp salt

1 tsp ghee
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Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour. Knead well. Let the dough be a little softer than that of puri.Keep aside for an hour.Then shape parts of dough into balls bigger than the ones fit for puris.Dust with wheat flour. Roll into chapatis on a rolling board. Smear chapati tawa with ghee. Keep on flame. Roast both sides of chapati on the tawa moderately.Ready to serve.

Poori

Ingredients :

Wheat flour

2 tsp sugaroil or ghee for frying

asafoetida

water

salt to taste
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Prepare dough for puri by adding together 1 tsp table salt, ½ cup of water, sufficient quantity of wheat flour and 1 tsp ghee. Knead well. Shape parts of the dough into balls of desired size.Dust them with wheat flour. Roll into puris on a wooden board.Deep-fry them in hot oil or ghee, in a frying pan.

Methi Ki Roti

Ingredients :

2 teacups cauliflower, grated

½ tsp jeera

1 onion, chopped

1 tbsp coriander leaves, chopped

2 green chillies, chopped

½ tsp ginger, chopped

2 tsp oil

salt to taste
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Heat the oil and sauté the jeera until they crackle.Put the onion, green chillies and ginger and sauté for further ½ minute.Put the cauliflower and salt. Sprinkle a little water and cook until three quarters cooked.Put the coriander and stir well.

Aloo ki Poori

Ingredients :

2 teacups maida

2 potatoes, boiled

2 pinches pepper powder

½ teacup milk

2 pinches saffron

2 tbsp melted ghee

½ tsp salt

ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.Mix the flour, pepper, ghee and salt properly.Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.Knead and dough properly. Leave aside for 1 hour.Roll into small puris and deep fry in hot ghee till they puff up.Ready to serve.

Vegetable Cutlet

Ingredients:
potatoes

peas

carrots

beetroot (optional)

ginger crushed

green chilies crushed

cinnamon and clove powder

sugar

lemon juice or citric acid

bread crumbs

salt to taste

Method:
First boil and peel and mashed the potatoes.
Boil the carrots and peas and then add to mashed potatoes.
Mashed them together.
Add salt, sugar, lemon juice or citric acid, cinnamon and cloves powder, crushed ginger and green chilies according to your taste.
Make little balls from this and give them your favorite shape.
Now roll into breadcrumbs and shallow fry on the griddle.
You can deep fry too, if you want to dip those in egg white and then roll into bread crumbs and fry.