Aata Halwa / Wheat Flour Halwa

Time 15 min

Ingredients

Wheat flour /aata 1/2 cup

Cardamom powder 1/4 tsp

Sugar 1/4 cup

Hot water 1.5 cups

Ghee 3 tbsp  

Salt one pinch

Almond, pistachio slices 1 tbsp

Method

Heat non stick pan. Add aata and pinch of salt, dry roast for 7-8 min on low flame till it changes colour i.e. brown. Then add ghee and cardamom powder again roast continuously for 5-6 min till it becomes dark brown colour. Then add sugar and 1.5 cup hot water, now stir continuously till water is observed by aata. Now press aata with spoon so that no knots are remained. Cook till oill comes out around 3-4 min. Turn off the flame and garnish with dry fruit slices, serve hot.

Dudhi Dhokla / Dudhi Muthia

Time 10 min

Ingredients

Dudhi 1 cup peeled and grated

Wheat flour 1/2 cup

Chickpeas flour 1/2 cup

Semolina 2 tsbp

Grated ginger 1/2 tsp

Chopped green chilies 2

Baking soda 1/4 tsp

Lemon juice 1/2 tsp

Sugar 1/4 tsp

Seasoning

Curry leaves 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Sesame seeds 1/4 tsp

Pinch of Asafoetida

Oil 1 tsp

Green chilies 2 cut into pieces

Little Salt 

Method

Mix all ingredients. You need not to add water because grated dudhi contains moisture. For precaution u can squeeze gently dudhi to remove little water. Keep water separately if you need to make dough then use this only.

Then in greased plate make layer of this mixture. Steam for 15 min. Allow it to cool.

Heat oil in pan, add mustard, cumin, asafoetida, curry leaves, green chilies, sesame. Mustard seeds will pop out. To this add cut pieces of dhokla. Mix well. Cook for another 2 min. Garnish with coriander and serve.

Homemade Tortilla Chips

Time 25 Min

Ingredients

Maize flour 1.5 cups
Wheat flour  0.5 cups
Cornflour 1 tbsp
Cumin coraindar powder 1/2 tsp
Chili powder 1/2 tsp
Mixed herbs 1/4 tsp
Salt to taste
two pinch of Black salt
Oil for frying
Warm water 1/2 cup or more

Wheat flour 1/4 cup for dusting

Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough hard by adding warm water.  
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin tortilla of 7-8 inch in size. First roast each tortilla till it is becomes very light brown in colour. Keep it aside. Repeat the process. Then take entire bunch of tortilla cut it into triangular shapes. Deep fry in oil. Or you can bake at 200 degree for 7-8 min.

Methi Khakhra

Time 25 Min

Ingredients

Wheat flour  2 cups
Methi (Washed and Chopped) 1/2 cup
Carom seeds 1/2 tsp
Cumin coriander powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste
Sugar to taste
two pinch of Black salt
pinch of asafoetida
Oil 4-5 tsp

Wheat flour 1/4 cup for dusting

Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough soft by adding sufficient water. Keep it aside for 15-20 min. 
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin chapati of size 10-12 inch in size. First roast each khakhra till it is becomes little brown in colour. Keep it aside. Then make bunch of 5 khakhra and roast on tava by placing small size pressure cooker (preferably 1-5 to 2 lit) on the top of the bunch. Just roast by moving cooker in circular manner. After every 1 min remove khakhra facing tava, now it should be placed on top facing pressure cooker, each khakhra should be roasted in this way on medium flame, with very fast movement. Otherwise khakhra will get stick to each other. Remember to roast khakhra on both sides, that is why it becomes very thin and crispy. Apply ghee on khakhra and sprinkle jiralu powder and serve.

Other Method
Put on thick gloves one over the other on your hand. Then make two bunch of chapatis and then move and press your hand wearing gloves in circular fashion on both sides of chapatis so that it becomes crispy. In this way you can roast 10 khakhra in 5 min only.

Sadha / Plain Khakhra

Time 25 Min

Ingredients

Wheat flour  2 cups
Carom seeds 1/2 tsp
Cumin seeds 1/2 tsp
Salt to taste
Pinch of Black salt
Oil 4-5 tsp

Wheat flour 1/4 cup for dusting

Iron Tava

Method
Mix all ingredients in a mixing bowl, Knead the dough soft by adding sufficient water. Keep it aside for 15-20 min. 
Then make 9 -10 portions of dough of 1.5 inch in size. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make thin chapati of size 10-12 inch in size. First roast each khakhra till it is becomes little brown in colour. Keep it aside. Then make bunch of 5 khakhra and roast on tava by placing small size pressure cooker (preferably 1-5 to 2 lit) on the top of the bunch. Just roast by moving cooker in circular manner. After every 1 min remove khakhra facing tava, now it should be placed on top facing pressure cooker, each khakhra should be roasted in this way on medium flame, with very fast movement. Otherwise khakhra will get stick to each other. Remember to roast khakhra on both sides, that is why it becomes very thin and crispy. Apply ghee on khakhra and sprinkle jiralu powder and serve.

Muli Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Finely grated Muli/Radish 2 cups
Finelt chopped coriander (it should be dry) 1/2 cup
Finely chopped onion 1 medium size

Finely chopped green chilies 3-4
Oil 2 tsp

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Heat oil in kadai, add onion. After it turns golden in colour then add radish, green chilies and salt. Stir continuously. Do not add water as well as do not cover with lid.  Allow to cook for 5-6 min on low flame till all water from muli get vaporized. This mixture should be dry so that you will able to roll the paratha and stuffing should not come out from dough. Switch off the flame add coriander mix well. Keep it aside.
In a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 5-6 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with curd, tomato or chili garlic sauce.

Methi Puri

Time 20 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1 tsp

Fresh fenugreek / methi laves 1/2 up or  kasuri methi 1 tbsp

Chopped coriander leaves 1 tbsp

Dhana jeera powder 1/4 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Water 1/4 cup 

Sugar 1/4 tsp

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 1 hr. Divide dough in 2-3 batches. Take one ball roll over with rolling pin. It should be thin like chapati. With the help of roung topan / dhakkan of dabba make shapes of puri. Deep fry in kadai

Tip

If you want u can add more red chili powder. 

Groundnut Jaggery Paratha / Gul Poli

Time 10 Min

Ingredients

For dough
Wheat flour  1 cup
Salt to taste
Oil 2-3 tsp

For stuffing
Grated jaggery 1/2 cup

Roasted groundnut powder 1/2 cup

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Mix grated jaggery and groundnut powder. Keep it aside. 
Then in another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. 
Then make 2 -3 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Banana Pan Cakes

Time 15 min

Ingredients

Wheat flour 1 cup

Ripe banana 1

Powdered sugar 1 tbsp

Cardamom powder 1/4 tsp

Water 1/2 cup or more 1-2 tsp

2 pinch of Salt

Ghee 2-3 tbsp

Method

Smash banana to make smooth paste. Mix all ingredients except ghee.  The mixture looks like idli batter. Now heat tava, spread 1 tsp ghee on tava then add one spoonful of batter at the center, spread evenly, add little ghee on top, let it cook for 2-3 min then flip, spread ghee and cook for 2 min. Serve hot.

Puran Poli

Time 30 Min

Ingredients

For dough
Wheat flour /Maida  2 cup
Turmeric powder 1/2 tsp
Oil 4-5 tsp
Salt to taste

For Puran stuffing

Chana daal 1 cup

Cardamom powder 1/4 tsp

Jaggery 1 cup

Turmeric powder 1/4 tsp

Water 1 cup 

Wheat flour / Maida 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Puran preparation

Wash chana daal, add turmeric powder and cook in cooker till 3-4 whistles. mom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Remove chana daal from cooker even though it is hot, add it to the vessel. Turn on the flame, add jaggery and cook for 5-6 min. Jaggery will get melt, stir continuously. Cook till jaggery gets melt and water is completely evaporated. The mixture should look dry. Add cardmom powder. Mix well. Turn off the flame. Allow it to cool (not completely cool). Now grind this puran using puran yantra or mixter to make a very fine and smooth paste. The paste should not be watery.

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 2-3 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.

Veg Frankie

Time 40 min

Ingredients

For rotis

Plain flour or maida 1/2 cup
Whole wheat flour 1/2 cup  
Oil 1 tsp
Salt to taste
Oil for kneading 1/4 tsp 
Butter for making rotis 1 tbsp

For The Stuffing

Oil or butter 2 tbsp
Chopped onion lengthwise 1 cup

Chopped capsicum lengthwise 1/2 cup

Boiled corn 1/4 cup 

Finely chopped tomato 1/4 cup

Ginger-garlic paste 1 tsp
Boiled, peeled and mashed potatoes 1cup
Chili powder 1 tsp
Garam masala 1 tsp
Frankie masala or Chaat masala 1/2 tsp
Finely chopped coriander 1 tbsp
Salt to taste

Butter 1 tbsp

Method
For the rotisTake all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet cloth and keep aside for 15 -20 minutes. Then again knead again using 1/2 tsp of oil till it is smooth and elastic.

Divide the dough into 4-5 equal portions and roll out like chapati.

Heat a tava and cook each roti lightly on a medium flame and keep aside.

For the stuffing
Heat the oil/butter in a pan, add the ginger-garlic paste and sauté on a medium flame for a few seconds. Add the onion, tomato, smashed potatoes, capsicum, corn. Fry for 3-4 min. Then add chili powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for 2-3 min. Keep it aside.

Actual method
Put roti on the tava and cook on a medium flame using half tsp butter till both sides turn light brown in colour. Then spread little tomato sauce all over the roti then place the stuffing at the center of the roti, then fold the edges to make frankie. You can wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce. Repeat with the remaining ingredients to make 3-4 more veg frankies.

Potato / Batata Puri

Time 30 Min

Ingradients

Wheat flour 1 cup

Rava / Semolina 2 tsp
Boiled and smashed potato 1/2 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Coriander 1 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp

5 in 1 masala 1/2 tsp or ginger garlic green chili paste 1/2 tsp

Cumin coriander powder 1/2 tsp

Salt to taste

Wheat flour 1/4 cup for dusting

Iron Tava

Oil for deep frying

Method
Heat 1 tsp oil in saute pan add to wheat flour and rava. Then add remaining ingredients to this mixture. Mix well and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1/2 hr. Make 4 -5 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape like chapati. Use katori or vati and make puris. Heat the kadai and deep fry puris.

Potato / Batata Paratha

Time 15 Min

Ingradients

Wheat flour 1 cup

Boiled and smashed potato 1/2 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Coriander 1 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp

5 in 1 masala 1/2 tsp or ginger garlic green chili paste 1/2 tsp

Coriander 1 tbsp
Cumin coriander powder 1/2 tsp

Salt to taste

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

In a mixing bowl add all ingredients. Mix well and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1/2 hr. Make 4 -5 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with curd, tomato or chili garlic sauce, or any kind of pickle.

Cabbage Paratha

Time 20 Min

Ingradients

For making dough

Wheat flour  1 cup

Water 1/2 cup

Salt to taste

Carom seeds / Ajwain 1/2 tsp

Sesame seeds 1/2 tsp

Oil 1tbsp

For stuffing

Finely shredded cabbage 1cup

Finely chopped onion 1/4 cup optional

Coriander 1 tsp

Turmeric powder 1/4 tsp optional

Red chili powder 1/2 tsp

Cumin Coriander powder 1/4 tsp

Chaat masala 1/4 tsp

Oil 1 -2 tsp

Salt to taste

Iron Tava

Butter 3-4 tsp

Method

Dough preparation

In a mixing bowl add wheat flour,Carom seeds, sesame seeds, salt, oil. Mix well. Add little more salt than you usually add to make chapati dough. Then add water spoon by spoon to make dough. Then knead the dough properly not too soft not too hard. Keep it aside.

Stuffing preparation

Heat oil in pan, add red chili powder then immediately add chopped cabbage & onion (optional), fry well. Then add turmeric powder, salt, cumin coriander powder, chaat masala, fry well. Cabbage leaves water. So fry till all water is evaporated. Need to stir continuously to avoid burning. The stuffing should be dry so that it doesn't leak our of dough. Switch off the flame and allow it to cool.

Actual method

Make 4 -5 portions of dough. Take one portion of dough on the polpat or flat surface. Then roll gently to make big and round in shape of size around 5-6 inch. Then take stuffing at the center. Close with sides and make a ball. Make sure that it is completely sealed. Now apply little flour and roll gently avoid putting pressure, otherwise stuffing will burst out. 

Now heat the tava. Then put the paratha on tava and apply little butter on upper side. Let it be for 3-4 min. Then flip the paratha and roast. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown / crispy.

Tip.

Serve hot with curd, tomato or chili garlic sauce.

Spinach / Palak Paratha

Time 15 Min

Ingredients

Wheat flour  1 cup

Finely chopped spinach 1 cup

Finely chopped onion 1/4 cup

Carom seeds 1/4 tsp

Sesame seeds 1/4 tsp

Coriander 1 tsp

Turmeric powder 1/4 tsp

Chaat masala 1/2 tsp

5 in 1 masala 3/4 tsp or ginger garlic green chili paste 3/4 tsp

Cumin coriander powder 1/2 tsp

Salt to taste

Curd 1/2 Cup or less

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

In a mixing bowl add all ingredients except curd. Mix well. Then in this mixture add curd and make dough. Then knead the dough properly not too soft not too hard. Keep it aside for 1 hr. Make 4 -5 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with curd, tomato or chili garlic sauce, or any kind of pickle.

Modak

Time 45 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Wheat flour 1 cup

Oil 2 tsp

Water 1/2 cup

Salt to taste

For steaming

Idli stand for steaming

Method

For dough

First prepare dough. Add oil, salt and water to the wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside. 

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now add grated coconut in thick bottom pan, add jaggery and velchi powder, salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing

Divide dough into round balls of 1 inch in size. Roll with rolling pin to make small chapati of 4-5 inch in size, add 1 spoon of saran / stuffing at the center. Now fold the sides of chapati at the center to make nice shape. Make remaining modaks accordingly.

Keep modak in idli stand and steam for about 10 min. 

Pumpkin Puri / Bhoplyache Gharge

Time 45 min

Ingredients

Pumpkin 100 gms

Jaggery 100 gms

Wheat flour 1 cup

Pinch of Salt 

Velchi / elaichi powder 1/4 tsp

Method

Take pumpkin, peel off, then grate with grater. In a sauce pan take grated pumpkin & jaggery boil it for 10 min. Pumpkin will leave water. Allow it to cool. Then add wheat flour to it and knead. The dough will become sticky because of the jaggery. Dough should be sticky enough to make small balls of 2 inch size.  if u feel it is more sticky then add little wheat flour. Make small balls of 2 inch size. Take plastic paper apply oil on it, keep one ball over it and then press gently to make bigger and round in shape. Deep fry in oil. 

Chapati

Chapati

Time 20 min
Ingredients
Wheat flour 1 cup
Oil 1tbsp
Salt to taste

Method
Take wheat flour in the mixing bowl. Add oil and salt. Add water little by little. Knead the dough medium consistency. Then cove the bowl and keep it for 15 min. Then make 4-5 portions. Take one portion, apply little flour and roll over the edges and make chapati bigger and small in shape. Heat the tava make a medium flame. Put chapati on tava roast, flip after 2 min and roast on the other side. Roast till it becomes brown or dark spots to appear. Apply ghee or oil if you want. Serve hot

Tips
Dough need to be kept minimum for 15 min before rolling of chapati. Without resting period chapati will turn to be hard.
Chapati needs good roasting otherwise it is not good for digestion.

Puri

Puri

Time 30 min.

Ingredients

Wheat flour 1 cup

Semolina / Rava 1 tablespoon

Salt 1 teaspoon or to taste

Sugar 1teaspoon

Oil 1 tablespoon for making dough

Water as per to make the dough
Oil for deep frying

Method

In a mixing bowl, add wheat flour, semolina, sugar, salt. Mix very well. In a saucepan take 1 tbsp oil, heat well and then pour into the bowl over the floor. Probably make a small dig in the flour and add oil into it. And then pour flour from sides into the oil. Add a water and knead the dough. The dough should be not too hard or too soft. Keep it for 15 min. Knead the dough. Make small portions of dough around i inch in size. Start rolling it, it should not be too thin or thick. Deep fry in oil. Take out on tissue paper to remove excess oil.

Tip
If you make dough little hard After 15 min it becomes little soft. So Keep this in mind while kneading.