aloo roti

INGREDIENTS

Maida – 1 cup+ 3 tbsp

Boiled potatoes – 3 peeled and grated [ it should make 1 cup]

Finely chopped coriander leaves – 1/2 cup

Medium sized onion -1 finely chopped

Oil – 1 1/2 tsp

Coriander powder – 1tsp

Red chilli flakes – 1tsp

Salt to taste

Oil and ghee for frying rotis

METHOD

  1. Heat 1 1/2 tsp oil in a pan.
  2. Now add onions and salt. Let it fry for 2 to 3 minutes.
  3. Then add finely chopped coriander leaves and let it fry for 2 minutes. Switch off the flame and keep it aside.
  4. Take a bowl and add the following :- grated potato, coriander powder, chilli flakes, previously made onion fry and maida.
  5. Knead the dough properly and don’t add water at all.
  6. Make medium size balls of the dough, dust the balls with some flour and start rolling the roti.
  7. Heat a tawa and place the roti on it. Wait for few seconds and flip the roti as soon as you notice few tiny bubbles on the surface of the roti.
  8. Heat the other side of the roti for a few seconds then apply oil and flip it again.
  9. Cook it by pressing it very gently using spatula. Cook until it turns golden brown by applying some ghee and oil on both sides.
  10. Serve hot with any curries.

GODUMA DOSA

INGREDIENTS

Whole wheat [godumalu] – 1 cup

Urad dal – 1/2 cup

Raw rice – 1 tbsp

Fenugreek seeds – 1 tsp

Salt to taste

Ghee and oil for frying

Finely chopped onions – 1 medium size

Finely chopped ginger – 1 to 2 tbsp

Finely chopped green chillies- 1 to 2 tbsp

Finely chopped fresh coriander leaves

METHOD

  1. Wash godumalu, urad dal, rice and fenugreek seeds well. Soak in water for 6 to 8 hours.
  2. Drain and grind to make a smooth batter using 1 to 1 1/2 cups of water. Add salt and mix well.
  3. Set aside to ferment for 5 hours. Just before making dosas, add little water if necessary.
  4. Heat dosa tawa. Pour a ladle of batter into the centre of tawa. Spread quickly using the ladle.
  5. Sprinkle onions, green chillies, ginger and coriander leaves. Drizzle oil and ghee.
  6. Cook on high flame for 30 to 40 seconds, then cook on medium flame to low flame.
  7. Once the base becomes golden colour or crisp. Take the dosa out onto a plate.
  8. No need to cook another side. Serve with chutney.

BRINJAL ONION PACHADI

INGREDIENTS

Brinjal medium size – 4 ( cut into cubes )

Green chilles – 6 cut into pieces

Oil – 2 tsp for frying

Turmeric – 1/4 tsp

Onions medium size – 2 finely chopped

Coriander – 3 tbsp finely chopped

Garlic peeled and cut into pieces – 7 cloves

Tamarind paste – 2 tsp

Salt to taste

TALIMPU

Chana dal – 1 tsp

Urad dal – 1tsp

Cumin seeds -1 tsp

Mustard seeds – 1/2 tsp

Broken red chilli pieces – 3

Curry leaves – few

Asafoetida powder – 1/2 tsp

Oil – 1 1/2 tsp

METHOD

Take a kadai and fry brinjal pieces , green chilli pieces and turmeric in 2 tsp of oil till light brown. Keep it aside and cool it .

Grind rest of the ingrdients with brinjal ,and green chilli pieces to a coarse paste.

Take another pan and put oil , add rest of the ingredients one by one and fry for 1 or 2 minutes. Then add it to the coarse paste and mix well.

Adjust seasoning . Serve with hot rice and a dollop of ghee . Image