Aloo Methi Bajra Roti

I prepared these rotis for our dinner somedays back  but couldn't post the recipe . They are very similar to Methi theplas but addition of bajra makes them more healthy whereas potatoes make them soft . They make a good pair with any dry or gravy dish or simply with achar and bundi raita. This calcium(methi) &  iron (bajra ) combo is very tasty and healthy treat for growing children.




Ingredients :

1 bowl ..................finely chopped methi leaves
2 .....................potatoes boiled peeled and grated
1 bowl ..................bajra flour
As needed................wheat flour
1 tbsp........................chilly, ginger, garlic paste
2 tsp ...........................dhana jeera pd
2 tsp............................turmeric pd
Salt as needed

Method :

Knead a dough by combining all the above ingredients .
Don't keep it for long of it will start releasing water.
Within 5 to 10 minutes of kneading the dough roll out the rotis.












Cook them on tawa by smearing ghee or butter on both sides.
Serve hot with any chutney , ketchup or any gravy vegetable dish of your choice.







sending this to Nithu's  event guest hosted by Latha

Corn Cutlets

I read about this recipe when I was surfing the net for various recipe sites. I found this recipe in vahrehvah.com a site by wellknown chef Mr Sanjay Thumma. He has many wonderful recipes with very useful tips . I have prepared corn cutlets in many other ways but when I prepared it as mentioned in the above site they were softer and more delicious as compared to other varieties. Since then I usually follow this method only .  Since these cutlets are shallow fried on a non-stick pan very little oil is consumed .Thus a super tasty yet healthy dish is ready for you. So lets start the recipe :



Ingredients :

2 cups ....................fresh american corn
2...........................onion finely chopped
10 - 12.................garlic flakes
1 inch...................ginger chopped
4 to 5 .................cut green chillies
a fistfull....................fresh coriander
1 cup...............roasted channa daal (bhajki daal/ dale)
1 tsp...................turmeric powder
1 tsp.................garam masala ( I didn't use)
1/2 cup ...............maida
salt
sugar
Oil for shallow frying



Method :

Boil the corn adding little salt and sugar in pressure cooker till soft.
Grind this corn coarsely without adding water and keep aside.
Also grind together garlic , ginger, chillies, channa daal and coriander without adding water.
The mixture should look coarse as in picture.
Add the ground corn, above coarse mixture, onion , salt and sugar.
If the mixture is sticky add little maida so that you can form the cutlet shape.
Shallow fry in non stick pan using little oil .
Serve hot with tomato ketchup or any dip of your choice.

Sending this to Nithu's   event guest hosted by  Latha




Linking this to the event  fast-food-not-fat-food



Also linking it to lets-party-festive-special-event

Adai Dosa

I made these adai dosas yesterday for our breakfast. These dosas are made with combination of rice and 3 to 4 different daal . You can use whichever daal is available at home. This adai doesn't need fermentation. The addition of onions and cumin etc make them so tasty that they can be even eaten plain with just amul butter. They taste heavenly.



Ingredients :

1 cup ......................rice
3/4 cup......................urad daal
2 tbsp.......................tuvar daal
2 tbsp......................moong daal
2 tbsp.......................masur daal
2 tbsp....................channa daal
1 tbsp....................cumin seeds
1/2 tsp...................pepper corns
3 to 4 .....................dry red chillies
1.............................onion chopped finely
salt
oil




Method :

Soak rice along with all the daals for 3 to 4 hours or overnight.
Throw out the water and grind the rice and daal to a smooth paste.
In the end add cumin, pepper and chillies and just grind for 2 to 3 seconds.
Add salt and onion and make dosas on a non stick pan.

The entry is off to Nithu's event guest hosted by Latha

Green Coriander Chutney

This is my son's favourite chutney. I have this chutney ready at home almost all the time. As soon as this gets over there is an instant demand to make it again. He loves to apply this chutney to bread, roti,  paratha or  whatever is available at home and team it up with any vegetable or dry sev, then roll it up and eat it as a franky.

Sometimes I even apply this to monaco biscuits or toast and top it with cut onions or cheese. This can be served as starter during the party.






Ingredients :

1/2 coconut................grated of cut into pieces
5 to 6 ......................green chillies
1 bunch..................coriander
lemon size................tamarind
salt
sugar








Method :

Grind everything .
If you like you can add garlic for tanginess.