Chapathi with Mixed Vegetable Sabzi and Pomegranate
How to make soft Chapathis

Ingredients
1 cup Wheat Flour
Salt
Oil

Method
In a mixing bowl, add wheat flour, salt and little water and make stiff dough.
Divide the dough into small balls, roll into small puri size.
Apply 2 drops of oil and spread evenly.
Fold it into half and apply 1 drop of oil and spread it.
Again fold into half and roll it to chapathi size by dusting flour.
Heat tawa and cook chapathi both sides with 1/2 spoon oil.
Soft and Flaky Chapathis are ready to serve with sabzi or chutney.

Tips
You can even add 1/4 cup milk to the dough.

Carrot Cupcakes

Carrot Cupcake

Ingredients:

1 1/4 cup Maida/ Refined Flour

50 g Butter melted

1/2 cup Sugar powdered

1/2 spoon Vanilla Essence

1/2 spoon Baking powder

1/2 spoon Baking Soda

1/4 cup Carrot grated

1/4 cup Milk

1 spoon Cashew and Almonds chopped

Method:

In a bowl, sieve maida, powdered sugar, baking powder and baking soda.

Add melted butter, vanilla essence, grated carrot and milk.

Mix well  and see that there are no lumps.

Pour the batter into silicon moulds of cupcakes.

Spread chopped nuts  on cupcakes batter.

Preheat oven and bake the cakes at 180 degrees centigrade for 20 minutes in the microwave oven.

After baking is done, let them cool down.

Cupcakes are ready to serve.

Tips
You can even add 1 spoon honey to the cake batter, as honey is a natural sweetener.
Pour cake batter upto half of the silicon mould.

Corn

Corn
Evening Snacks

Corn is a good source of Vitamins and Minerals. 

Ingredients
2 Corn
Salt

Method
In a pressure cooker, cook corn for 4 whistles with salt.
Drain the water once it cools down.
Boiled corn is ready to serve.

Tips
You can add red chilli powder, pepper powder or chaat masala to the boiled corn.

Pudina Paratha

Pudina Paratha

Ingredients:
1 cup Wheat Flour
1/2 cup Pudina/ Mint Leaves chopped
1/4 spoon Turmeric powder
1/2 spoon Jeera
Oil
Salt

Method
In a mixing bowl, add wheat flour, pudina, turmeric powder, jeera, salt and little water.
Make stiff dough, add 1/2 spoon oil while kneading the dough.
To make paratha, divide the dough into small balls.
Roll into roti size.
Heat tawa on a medium flame and cook paratha on both sides by adding 1/4 spoon oil.
Pudina paratha is ready to serve with dal or any sabzi.

Note
You can even add red chilli powder, ajwain, garam masala to the dough.

Dosa with Dill leaves, Potato Sabzi, Peanut Chutney Powder and Lobia Sambar
Lunch/ Dinner Menu

Peanut Chutney Powder

https://palateobypushpa.blogspot.com/2018/06/peanut-chutney-powder-ingredients-250.html 

Lobia Sambar

 https://palateobypushpa.blogspot.com/2018/03/lobia-sambar-black-eyed-beans.html

Eggless Cupcakes
With  Tutti Frutti

Ingredients:
1 1/4 cup Maida/ Refined Flour
50 g Butter melted
1/2 cup Sugar powdered
1/2 spoon Vanilla Essence
1/2 spoon Baking powder
1/2 spoon Baking Soda
1 spoon Cocoa powder
3/4 cup Milk
1 - 2 spoon Tuttifruti

Method:
In a bowl, sieve maida, powdered sugar, cocoa powder, baking powder and baking soda.
Add melted butter, milk and mix well.
Mix well by adding little water and see that there are no lumps.
Pour the batter into silicon moulds of cupcakes.
Spread tuttifruti on cupcakes batter.
Preheat oven and bake the cakes at 180 degrees centigrade for 20 minutes in the microwave oven.
After baking is done, let them cool down.
Cupcakes are ready to serve.

Pudina Chutney/ Mint Chutney
Side Dish

Ingredients:
1 cup Coconut grated
3/4 cup Mint Leaves
1 - 2 Green Chillies
8 Curry Leaves
1/4 cup Roasted Gram
1 pea size Tamarind
2 spoon Coriander leaves
Salt

Method
In a mixer jar, grind all the above mentioned ingredients with 2 spoons water into a fine paste.
You can do tempering by heating 1 spoon oil in tadka pan, add 1/2 spoon mustard seeds and urad dal.
Serve Pudina chutney with dosa, idli, paddu, chapathi or masala roti.

Note
You can even add 2 cloves of garlic and 1 inch ginger as per your choice.

Lady's Finger Pakoda

Lady's Finger Pakoda
Evening Snacks

Ingredients :

2 cups Besan Flour

2 spoons Rice flour ( optional )

8 Lady's Finger

Pinch of Cooking Soda

1/2 spoon Asafoetida ( hing)

1 spoon Jeera

Salt

Oil for frying

Method:

Slice lady's finger into 4 - 5 pieces.

In a bowl, mix besan flour, rice flour, lady's finger,

cooking soda, asafoetida, jeera and salt and little water and mix well.

Consistency of batter shouldn't be too thick or too flowy.

In a kadai, heat sufficient oil for deep frying on a medium flame.

Drop sliced lady's finger  into the oil slowly.

Now start frying until it turns golden brown on a medium flame.

Serve hot with tea or coffee.

Dill Leaves Sambar/ Sabbasigesoppu Sambar

Ingredients:

1 cup Toor Dal

1/2 cup Dil Leaves/Sabasigesoppu chopped

1 Tomato

1 Onion chopped

2 Garlic cloves chopped

2 spoons Tamarind extract

1/4 cup Coconut grated

1/2 spoon Turmeric powder

2 spoon Sambar powder/ Masala Powder

2 - 3 spoons Red Chilli powder

1/2 spoon Mustard seeds

!/2 spoon Jeera

Pinch of Asafoetida

1 spoon Jaggery powdered (optional)

Salt

Oil

Method:

Cook toor dal, dill leaves, pinch of turmeric powder, 2 drops of oil, tomato and water in a pressure cooker on a medium flame for  3 whistles.

For seasoning, in a tadka pan, heat 1 spoon oil, add mustard seeds, jeera, garlic, onion and asafoetida and turn off the flame.

Now grind coconut and tomato into a fine paste in a mixer jar.

Pour paste, seasoned mix, tamarind extract, sambar powder, red chilli powder, turmeric powder to the cooked toor dal, jaggery, add salt and cook for 5 minutes on a medium flame untill sambar starts boiling.

Dill Leaves Sambar is ready to serve with rice or ragi ball. 

Pav Baji

Pav Baji

Ingredients
Baji
1/2 cup chopped Carrot
2 Potato boiled and mashed
1/2 cup Beans chopped
1 Onion chopped
2 - 3 Tomatoes chopped
1 spoon Garlic - Ginger paste
1 Green Chilli chopped
1 spoon Red Chilli powder
1/2 spoon Turmeric powder
1 spoon Butter (optional)
1 spoon Coriander leaves chopped
Salt
Oil

Masala Powder
1 spoon Coriander Seeds
1/2 spoon Jeera
1 inch Cinnamon Stick
2 Cloves
3 Pepper
1/2 spoon Kasuri Methi

Method:
Pressure cook carrot, beans for 2 whistles.
Grind all the ingredients of masala powder.
In a pan, add 2 spoons oil and 1 spoon butter, onion, green chilli, ginger - garlic paste, tomato and saute well.
Add carrot, beans, potato and mash and mix well.
Add coriander leaves, red chilli powder, turmeric powder, masala powder, 1/2 cup water and salt.
Cook for 3 minutes and turn off the flame.
Baji is ready to serve with pav, chopped onions and slice of lemon.
Slit pav buns and toast them by adding 1/4 spoon ghee/ butter on tawa both sides.
Pav Baji is Ready to serve.

Tips:
You can even add cooked peas, grated cabbage to baji.
You can add store bought pav baji masala also.

Dosa made from Idli batter

Recipe Link for Idli Batter

https://palateobypushpa.blogspot.com/2018/02/idli-ingredients-2-cups-idli-rice-34.html

Palak Chapathi/ Palak Roti

Ingredients :

2 cups Wheat Flour

1 cup Palak/ Spinach

Salt

Oil

Method:

Cook palak in a vessel with 1 cup water for 10 mins on medium flame.

Grind Palak in a mixer jar and make fine paste.

In a bowl, mix wheat flour, palak paste, pinch of salt and water. Knead the dough with 1 spoon oil. Keep it aside for 10 - 15 mins.

Divide the dough into small balls. Roll them into roti size and cook on hot tawa both sides with 1/2 spoon oil.

Palak Chapati is Ready.

Onion Uttappa

Onion Uttappa
Breakfast/Dinner

Ingredients :

2 cups Dosa Rice

1/2 cup Urad Dal

1/2 cup Moong Dal

1/2 spoon Methi seeds

1/2 cup Poha ( thin)

Salt

Oil

Masala

1 Onion finely chopped

1 Green Chilli finely chopped

4 Curry Leaves finely chopped

2 spoon Coriander leaves finely chopped

Method:

Soak dosa rice  in a vessel and keep it aside.

Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.

After 7 hours, grind all the ingredients into a fine paste and add poha and little water while grinding.

Dosa batter is ready and it has to be fermented for 8 hours.

After dosa batter is fermented add salt.

Heat dosa tawa on a medium flame, spread dosa batter and make small and thick dosa.

Spread chopped onion, green chilli, curry leaves and coriander leaves.

Flip other side and cook for 1 minute, add 1 spoon oil.

Serve Onion Uttappa  with coconut chutney.

Methi Thepla

Ingredients

1 cup Wheat Flour

1/2 cup Methi Leaves chopped

2 - 3 spoons Besan Flour/ Gram Flour

1/4 cup Curd

1 spoon Jeera

1 spoon Red Chilli powder

1/2 spoon Turmeric powder

Salt

Oil

Method

In a mixing bowl, mix wheat flour, methi leaves, besan flour, curd, jeera, red chilli powder, turmeric powder and salt.

Add little water and make stiff dough.

Make small balls from the dough and roll into to roti size gently.

Heat tawa and cook roti both sides by adding 1/2 spoon oil on a medium flame.

Serve Methi Thepla with curd or raitha.

Masala Papad

Masala Papad
Starter

Ingredients 
3 Urad Dal Papad
1 Onion finely chopped
1 Tomato finely chopped
1 - 2 Carrot grated
1 spoon Coriander leaves chopped
Pinch of Red Chilli powder
Pinch of Salt
1/2 spoon Lemon juice

Method
Roast urad dal papad both the sides and keep it aside.
In a mixing bowl, add onion, tomato, carrot, coriander leaves, red chilli powder, salt and lemon juice.
Place the papad in a plate and spread the mixture.
Masala papad is ready to serve.

Tips
You can even add grated coconut and roasted peanuts to the mixture.
I have used Lijjat Urad dal papad (store bought).
You can roast homemade urad dal papad also.

Sandige

Side Dish

Ingredients:
1 cup Besan Flour
1 Onion finely chopped
1 - 2 Green Chillies chopped
1 spoon Jeera
2 spoons Coconut grated
5 Curry Leaves chopped
1 - 2 spoon Coriander Leaves chopped
Pinch of Asafoetida
Salt
Oil

Method:
Take a bowl, mix  besan flour, onion, green chillies, jeera, coconut, curry leaves, coriander leaves, pinch of asafoetida and salt.
Add little water and mix well. Dough consistency should be of chapathi dough.
Heat tawa and pat dough mixture on tawa with wet palms.
Cook for 2 minutes both the sides untill it turns golden brown and add 1 spoon oil while cooking.
Serve as a side dish with rice and sambar.

Boondi Laddu

Ingredients:

2 cups Besan Flour

1 3/4 cup Sugar

6 - 7 Cashewnuts chopped

6 Raisins

4 Clove

2  Cardamom powdered

Oil for frying

Method:

In a vessel, add sugar and 3/4 cup water and heat it. Boil until you get one string consistency and turn off the flame.

In a bowl, mix besan flour and water. Consistency of batter should not be too thin or too thick.

Heat oil in a kadai, with the help of boondi ladle pour batter on  the ladle slowly.

Fry on low flame for few seconds, don't make it crisp.

Transfer it a large bowl.

Mix boondi in sugar syrup, add powdered cardamom, cashewnuts, raisins and clove.

Once it cools down, start making ladoos with wet palms by pressing firmly. 

Boondi laddu is ready.

Note

If boondi becomes crisp, you cannot make ladoos.