Methi Paratha

Ingredients:

Thepla

Wheat flour (Atta)          -  2 cups
Methi(Fresh Fenugreek) -  1 cup
Green chilies                   -  3 nos
Garlic                             -  5 - 6 pearls
Ginger                            -  1 inch
Curd                              -  1 cup
Coriander powder          -  1 tea spoon
Jeera powder                 -  1 tea spoon
Red chili powder            -  1 tea spoon
Turmeric powder            -  1/2 tea spoon
Asafoitida (Hing)             -  1/2 tea spoon
Jaggery (Gud)                 -  1 tea spoon
Ghee                               -  1/2 cup
Salt to taste

1.  Clean, wash and chop fresh fenugreek leaves.
2.  Grind together green chilies, garlic and ginger.
3.  In a big bowl, take atta, add coriander powder, jeera powder, red chili powder, asafoitida, salt and jaggery.
4.  Mix thoroughly.  Now add the ground masala and chopped fenugreek leaves.
5.  Add the curd and mix it into a tight dough.  If necessay add water.
6.  Keep the dough in an airtight container for 1 hr.
7.  Take a small portion of the dough, make it into chapati with rolling pin.  A little atta can be used for dusting the dough, so that it does not stick to the board or the rolling pin.  Do the same with all the dough.
8.  Heat the tawa and cook the rolled parathas on both the sides adding 1 tea spoon of ghee on each side.  The flame should be kept in low only.  Once small brown colour spots starts appearing on the paratha, remove from stove.
9.  Serve with curd and pickle.  This type of paratha staying good for two days.  So are very ideal for travelling.

Thepla (Masala Chapathi)

Ingredients:

Wheat flour             -  1 cup

Corn flour               -  1 cup
Bengal gram flour    -  1/2 cup
Fenugreek leaves    -  1 cup
Jaggery (Gud)         -  1/2 tea spoon
Gingely (Til)            -  2 table spoons
Jeera powder          -  1 tea spoon
Coriander powder   -  1 tea spoon
Curd                       -  1 cup
Green chilies           -  4 - 5 nos
Cooking oil
Salt to taste

1.  Take the curd in a bow, add grated jaggery, grated green chilies, jeera powder, coriander powder, til, fenugreek leaves and salt, mix well and keep it aside for 1/2 hr.
2.  Mix all the 3 flours and add the above mentioned curd mixture and mix well.
3.  If necessary add as little as water and mix into a tight dough.  Keep it covered for 1/2 hr.
4.  Take a large lemon size of the dough, using a rolling board and pin spread it into a thick roti.
5.  Heat the tawa, place this rolled roti, add 1 tea spoon of oil and cook in low flame.
6.  Turn the roti and add 1 more tea spoon of oil and allow it to cook till light brown colour appear on the roti.
7.  Do the same procedure with the balance dough.
8.  Serve hot with pickle and curd.

Karuveppalai dosai

Ingredients:

Boiled rice            -  1/2 cup
Raw rice               -  1 1/2 cup
Rice Flakes(Aval) -  1/2 cup
Black gram dal     -  1/2 cup
Thoor dal             -  1 table spoon
Fenugreek            -  1 table spoon
(Vendayam)(Methi)
Onions                  -  2 nos
Green chilies         -  3 - 4 nos
Curry leaves          -  2 handsful
Jeera                     -  1 table spoon
Salt to taste

1.  Wash and soak both the rices, both the dals and fenugreek for 4 hrs.
2.  Wash and soak separately the rice flakes for 1/2 hr.
3.  Grind the rice and dal mixture and when they are 3/4 done add the soaked rice flakes.
4.  Also add finely chopped onions, green chilies, curry leaves and jeera.
5.  Grind the mixture into a soft paste.
6.  Add salt mix thoroughly, cover it and keep it aside for 5 - 6 hrs.
7.  Heat the tawa, pour 1 tea spoon of oil, spread it evenly on the tawa and pour 1 ladle of the dosa mixture and spread gently into dosa.
8.  Turn once and remove from stove once cooked from both the sides.
9.  Repeat the procedure for the remaining dosa mixture.
10.Serve hot with coconut chutney or tomato chutney.

Thavala Dosai

Ingredients:

Rice                        -  3 cups

Thoor dal                -  3 table spoons
Bengal gram dal      -  3 table spoons
Black gram dal        -  3 table spoons
Jeera                       -  1 table spoon
Pepper                    -  1 tea spoon
Asafoitida                -  1 tea spoon
Curd                        -  1 cup
Green chilies            -  2 - 3 nos
Ginger                     -  1 inch
Cooking oil              -  2 table spoons
Mustard seeds         -  1 table spoon

1.  Wash the dals and rice together, dry in a shaddy place and coarse powder it.
2.  Soak the powder in water along with salt, asafoitida, curd, jeera and pepper for 5 - 6 hrs.
3.  Add finely chopped green chilies and grated ginger to the batter.
4.  Heat oil in a kadai, add the mustard seeds and once it crackles add it to the batter and mix well.
5.  Now heat a tawa and pour 2 ladles of the thavala dosai batter and make thick dosa.
6.  Pour 1 tea spoon on oil around the thavala dosai and cover it with a lid.
7.  After a few mins turn the dosai, pour another tea spoon of oil and cover and allow it to cook.
8.  Do the same procedure with the rest of the batter.
9.  Serve hot with milagaipodi and tomato chutney.

Bhature (Chole Bhature)

Ingredients:

Maida (All time flour)  -  2 1/2 cups (250 gms)
Curd                           -  3/4 cup

Chole Bhature

Sugar                          -  1 tea spoon
Salt                             -  3/4 tea spoon
Cooking oil                 -  1 table spoon
Baking salt                  -  1/4 tea spoon
Soda-bi-carb.             -  1/2 tea spoon

1.  Take maida in a bowl add soda-bi-carb and baking salt to it and mix thoroughly.
2.  In a small cup mix curd, salt and sugar and mix it well till the sugar melts.
3.  Add the curd mixture to the maida mixture and knead it into smooth dough adding water.
4.  Cover the dough with a wet kitchen towel and keep it aside for 1 hr.
5.  After 1 hr divide the dough into desired size and make it to small balls and keep it aside for another 10 mins.
6.  Not roll the small balls into thick roties.  Grease the balls with oil only.  (Don't use maida dusting.)
7.  Heat oil in a kadai and deep fry the rolled roties.
8.  I have made small bhature because of using less oil.  You can make bigger bhature using bigger kadai and more oil.
9.  Bhatures ready.  Serve hot with Chole.

Malabar Paratha

Maida(All time Flour)  -  250 gms (2 1/2 cups)
Cooking oil or Ghee    -  100 gms (1 cup)
Salt to taste





1.  Take maida in a bowl, add salt and 1/2 cup of oil and knead adding water into a tight dough.
2.  Keep the dough in airtight container for about 1 - 1 1/2 hrs.
3.  Now take 1 large lemon size of dough, using oil for greasing roll the dough as this as possible.
4.  Does not matter if it tear in between.
5.  Apply 1/2 table spoon of oil on the flattened roti.
6.  Now fold flattened roti in small folds.
7.  Now hold one end of the folded roti and twist it and then roll it into a pedas.
8.  Keep the pedas aside in air tight container for another 1/2 hr.
9.  Now take the pedas and again greasing with oil gently roll the pedas into thick parathas.
10.Heat tawa and cook the parathas in low flame till brown spots appear on both sides by turning the paratha from time to time.
11.Serve these parathas with onion raita, pickle and kurma.

Rava Dosa

I learnt to make this from my sister Padma Ranganathan.  I have been trying for so many years to make this and all the time my sister knew this dish and she taught me.

Ingredients:

Rava                        -  1 cup

Rice flour                 -  1 cup
Wheat flour(Atta)     -  1 cup
Pepper                    -  1 table spoon
Jeera                       -  1 table spoon
Asafoitida                -  1/2 tea spoon
Ghee or cooking for making dosa.
Salt to taste.

1.  Take the jeera and pepper in a mixer and grind it coarsely.  Peppers should remain large and visible.
2.  Take rava, rice flour, wheat flour, jeera pepper powder, salt and asafoitida in a bowl add water and mix it to form a watery consistency.
3.  Keep the mixture aside covered for about 4 - 5 hrs.
4.  If necessary add water and make it to a very watery consistency.
5.  Heat tawa and grease it with oil or ghee and pour a laddle of the batter.
6.  The batter should be poured from the edge of the tawa in circular way towards the centre and the ladle should not touch the tawa at all.  This is very important.  Only then the dosa will come properly.  Cook the dosa in low flame only.
7.  Pour 1 tea spoon of ghee or oil and turn and cook both the sides and remove from tawa.
8.  Repeat the process starting from greasing the tawa and cook in low flame only till dosa turns crispy.
9.  Serve hot with green chutney.