Rava Pancakes

Rava Ghavan in Marathi

Yield: 8 to 10 small pancakes
Time: 20 Minutes

Ingredients:
1 cup Sooji (semolina)
3/4 cup Yogurt
1/2 cup Water
1/2 cup Onion, finely chopped
1/2 cup Tomato, finely chopped
2 Green chilies, finely chopped
1/2 tsp Cumin seeds
1/2 tsp Ginger paste
1/4 cup Cilantro, finely chopped
Salt to taste
Pinch of Baking Soda
1/4 cup Oil

Method:
1) Make buttermilk by whisking yogurt and water together. Add Sooji and mix well. Add more buttermilk to adjust the consistency. Mixture should not be too thin or too thick in consistency. Keep it covered for 1 and 1/2 hour.
2) After 1 hour, add onion, tomato, chilies, Ginger paste, cumin, cilantro, salt and baking soda to the Sooji mixture. Mix nicely.
3) Heat a nonstick tawa. Once tawa is hot, drizzle 1/2 tsp little oil. Pour 1 big spoonful of batter, but do not spread on the tawa. Make 1 to 2 cm thick pancake. Cover the tawa and let it cook for a minute on one side, flip and cook the other side.
Serve hot with Coconut Chutney

Methi Thepla

Methi Thepla in Marathi



Ingredients:
1 cup finely chopped Fenugreek Leaves
1/2 cup Wheat Flour
2 tbsp plain Yogurt
1/2 tsp Cumin seeds
1/4 tsp Carom Seeds
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Red Chili Powder
2 to 3 Green Chilies, finely chopped
1 tsp Oil
salt to taste

Method:
1) In a mixing bowl, add chopped Methi leaves and 1/2 tsp salt. smash with hands for about a minute. Cover the bowl and rest aside for 15 minutes. Crumbling Methi leaves with some salt will make Methi leaves little mushy and watery. Therefore you wont need to add more water while kneading dough.
2) Add Cumin seeds, Carom Seeds, Cumin powder, Turmeric, Red CHili powder and green chilies to mashed Methi leaves. Now mix well. Add yogurt and salt to taste. Add Wheat flour spoonful at a time. Incorporate all wheat flour, knead nicely and make a dough. If the dough is little dry, add 1 tbsp Yogurt and knead. Do not add water to make the dough little moist.
Put this dough in a greased bowl and cover with damp cloth or any plate to avoid drying for about 1/2 an hour.
3) After 1/2 an hour, knead the dough well and make 4 to 5 equal balls. heat a griddle or Tawa. Roll the dough balls into thin and flat round disc. Cook each Thepla over hot Tawa. Apply some oil and roast both sides of Thepla.
Serve hot with Green Chutney or Garlic Spicy Chutney

Labels:
Methi Thepla, Fenugreek Paratha

Sweet Potato Roti

Ratale Poli

Ingredients:
2 cup Sweet Potato cubes (Peeled)
1 cup grated Jaggery
Whole-wheat flour
2 tbsp oil
Ghee


Method:
1) Add 1 ltr water in pressure cooker. Put sweet Potato cubes in Pressure cooker’s container. Cover the container with any Steel plate as we only want to cook sweet potatoes on steam. Pressure cook sweet Potato cubes to 3 whistles. Let pressure cooker cool down for 10-15 minutes
2) Open the lid of pressure cooker. Add grated jaggery to steamed cubes, and mix well with spoon. Mash all cubes properly. The mixture should be thin in consistency and without any lumps.
3) Add whole-wheat flour to the mixture. Add it spoon by spoon, and make medium consistency dough. Put 2 tbsp oil while kneading. Put this dough in a bowl and cover it for 20 minutes.
4) After 20 minutes divide the dough into 2-inch balls. sprinkle little flour on board. Roll the dough ball with roller pin and make Rotis. Heat a Tawa and place rolled roti on it. Drizzle little ghee and cook both sides.
Serve hot. This Rotis will remain fresh for 3-4 days.

Note:
1) If you want more sweetness to roti, add 1¼ cup Jaggery instead of 1 cup.
Labels:
Ratale poli, sweet potato recipe, ratale

Mini Uthappa

Mini Uttappa in Marathi

Ingredients:
½ cup Urad Dal
1¼ to 1½ cup Rice
Salt to taste
1 Onion, sliced thinly and lengthwise
1 Tomato, finely chopped
1 tsp Green chili paste
Cilantro finely chopped
¼-cup oil



Method:
1) Soak rice and Urad Dal together in water for 7-8 hours. After 7-8 hours, drain water. Put Urad dal and rice into grinder. Add little water and grind to smooth paste. Add 1 tsp salt while grinding. This mixture should be of medium consistency.
2) Place ground mixture to warm place at least for 10-12 hours for fermentation. Cover the mixture container with lid. If climate is cold, it could slow down fermentation process. In that case, preheat oven for 2-3 minutes and switch off the oven. Put mixture container with lid in the oven. This will keep mixture warm and it will help to ferment mixture. After 10-12 hours, when mixture is fermented, add little salt if needed.
3) Once mixture is ready, take sliced onion into bowl and rub little salt to it.
4) Heat nonstick tawa, grease with ½ tsp oil, pour around 1/3 cup batter and spread in round shape to little thick layer. Sprinkle onion, tomato and chopped cilantro. Spread little green chili paste if you like the chili taste with Uthappa.
5) On medium heat Cover tawa with lid and let the Uthappa cook on steam. Once one side is done, turn the side and let it cook for couple more minutes. Serve hot Mini Uthappa with Sambar and Chutney.

Note:
1) To make Masala Uthappa, spread Potato stuffing (which we generally make for Masala Dosa) along with Onion and Tomato. Spread it to one side of Uthappa, keep this side down, and cook Uthappa for 1 minute. Serve hot with Chutney.

Labels:
Mini Uttappa, Onion Uttappa, Tomato Uthappa, South Indian Recipe, Onion Tomato Uthappa

Tomato Omelette

Tomato Omelette

Omelette without eggs.
Ingredients:
3 Cups chopped Tomatoes
1 to 1 and half cup finely chopped Onion
2 cups Rice Flour
1/2 cup Chickpea Flour (Besan)
2-3 green chilies finely chopped or red chili powder to taste
3 Garlic Flakes (Optional)
1/2 cup chopped cilantro
1 tbsp Turmeric powder
1 tbsp Cumin Powder
1 tsp Asafoetida Powder
1/4 cup Vegetable Oil or butter
Salt to taste

Method:
1) Sift Rice Flour and chickpea flour together. Add water and make medium thick paste. Remove all the lumps.
2) Then add Turmeric Powder, asafoetida powder, cumin powder, chopped tomatoes, chopped onion, chopped chilies and garlic paste, chopped cilantro and salt to taste. Mix all very well.
3) Heat the pan and put the heat on medium. Grease the pan surface with oil.
4) Pour a spoonful batter in the pan. Spread with the spoon or with clean wet hand and make round medium thick omelette. Pour 1 tbsp oil around the edges. Cover the pan with lead and let it cook. 5) Once the one side is done. Flip the omelette to other side and let the other side cook.
Serve hot with green chutney or tomato ketchup with slice bread.

This is anytime food, served in restaurants for breakfast as well as snacks. I have seen great variations in the recipe from thin crispy version (south India) to thicker, all Besan version of Mumbai. This recipe is very near to what you get in typical Mumbai Udipi restaurants.

Labels:

Mumbai Food, Bombay tomato omlette, Vegan omlette, Veggie Omlette

Ghavan - Crispy Indian Pancake

Ghavan

Ingredients:
½ cup Rice Flour
2 Tbsp Besan
1 & ½ cup Sour Buttermilk
¼ cup finely chopped onion
2-3 green chilies
2 Garlic cloves
½ tsp Turmeric Powder
½ tsp Cumin seeds
¼ cup finely chopped Cilantro
Salt to taste
½ Cup oil



Method:
1) sift Rice Flour and Besan together. Add Buttermilk and make very thin consistency batter.
2) Add Cumin seeds, chopped green Chilies, Turmeric Powder, Crushed garlic, Cilantro, salt to taste and mix well.
3) Heat a nonstick Tawa. Grease with little oil. Spread the batter thinly and let the both sides to cook. Serve hot with Green chutney or Spicy Garlic chutney.

Note:
1) If you don’t like sour taste of buttermilk, use water instead.
2) Onion is optional; plain Ghavan too taste grate.
3) Make the batter with thin consistency. It will make Ghavan crispy.


Labels:
Ghavan, spicy pancake, Amboli recipe, Ghavan Recipe, Ghawan Recipe, Maharashtrian Pancake recipe

Aloo Paratha - Potato Stuffed Paratha

Aloo Paratha in Marathi

Aloo Paratha is mashed potato stuffed Indian bread. Especially popular in northern parts of India, aloo parathas are enjoyed for breakfast, snack and for meals. Aloo Parathas are served with spicy coriander chutney, Yogurt. Paratha stuffing is usually spicy.

Ingredients:
For stuffing
2 medium potato (boiled and peeled) - Use Potatoes which are good for baking
1 Tbsp Garlic paste
1 to 1 & half Tbsp Green chili paste
1/2 cup finely chopped Cilantro
1 Tbsp Cumin Seeds
1 Tbsp Cumin Powder
Salt to taste
For Paratha Cover
1 & 1/2 cup Wheat Flour
1 Tbsp Salt
Water
2 Tbsp Oil
Also Little butter

Method:
1) Put wheat flour in a mixing bowl. Add salt, water and oil. Knead well to make soft dough.
2) Grate boiled potatoes so that there won’t be any lumps. Add Garlic paste, chili paste, cilantro, cumin seeds, cumin powder and salt. Mix all the ingredients and make 1 & 1/2 inch balls out of it.
3) Make 1 & 1/2 inch balls of Wheat flour dough.
4) Roll a wheat flour ball into round shape with Roller (around 4 inch diameter). Place 1 potato stuffing ball on rolled wheat flour dough and close it from all side.
5) Apply some wheat flour on both side, roll gently into round shape.
6) Heat non stick tawa (Flat Griddle). Pour 1-2 tbsp oil or butter on it. Cook one side till it become light brown. Then turn to other side and let it cook. Pour some butter around the paratha.
Once both sides are cooked, paratha is ready to eat

Serve with hot mango pickle, green chutney or sweet yogurt.

Sabudana Thalipith

Sabudana Thalipith

Ingredients:
1 cup Sabudana (sago)
2 medium Potatoes (Boied)
1/2 cup roasted Peanut Powder
5-6 Green chilies
1/4 cup finely chopped Cilantro
1 tbsp Lemon juice
1 tsp Cumin seeds
1 tsp Cumin Powder
Salt to taste
Oil / Ghee
Plastic sheet (atleast 2 ft X 2 ft)



Method:
1) Soak Sabudana into water for 4-5 minutes and drain. Cover with lid keep aside atleast 3-4 hours.
2) Peel boiled potatoes and mash them. Remove all the lumps.
3) Grind chilies to fine paste.
4) Peanuts Powder: roast peanuts and peel off. Grind to coarse powder
5) In a mixing bowl, add soaked Sabudana, mashed potatoes, ground chilies, Cumin seeds, Cumin powder, Peanuts powder, Cilantro, Lemon juice, and salt to taste. Mix all together. Divide dough and make 2 to 3 inch balls.
6) Grease one side of plastic sheet. Fold into half and open. Put one dough ball in middle of one-half of sheet and press a little. Cover it with second half part of sheet. And roll with roller pin to thin round layer.
7) Grease and heat not-stick pan. Put rolled dough carefully in the pan. Keep the heat on medium high. Drizzle little ghee or oil around Thalipith. Cover pan with lid and cook both sides to golden brown.

Serve hot with combination of Yogurt and Chili paste. Or Sweet Lemon Pickle.

Labels:
Sabudana Thalipith, Thalipith Recipe, Maharashtrian Recipe, Fast Recipe, Upavas recipe, Upas recipe

Masala Dosa

Masala Dosa in Marathi

After reading the recipe, please read the Tips given below the recipe.

Ingredients:
For Dosa
1 cup Urad Dal (Split Black Lentils)
2 to 2.5 cup Rice
1/2 cup Chana Dal
1/2 Tsp Fenugreek Seeds
Salt to taste
for Masala
2 big potatoes, boiled and peeled
1 medium onion
1 tsp Urad Dal
2-3 Green Indian Chilies
5-6 Curry Leaves
1/2 tsp ginger paste or grated ginger
1/2 cup cilantro
For tempering: 2 tsp Oil, 1/8 tsp Mustard Seeds, 1/2 tsp Cumin seeds, Pinch of Asafoetida, 1/4 tsp Turmeric Powder
Salt to taste

Method:
Directions to make Dosa batter and dosa
1) Wash Urad dal and Rice separately. Soak in the water for 6 to 7 hours. Soak Chana dal and Fenugreek seed along with Urad Dal.
2) Drain all the water. Grind the soaked urad dal and rice separately by adding little water. Make a medium consistency batter. Put 1 tsp Salt and 1 tsp Sugar while grinding.
3) Put the batter in a large pot. Cover it with lid. Place this pot in a warm place. The mixture will get fermented within 10 to 12 hours. This batter can be used for making Idlis. Hence, make medium consistency batter. When you want to make Dosa, transfer around 2 to 3 cups of batter to another vessel, add little water so that you can easily spread the batter on tawa.
Now the batter is ready for Dosa.
4) Use Nonstick Tawa to make Dosa.
Directions for Masala
1) Make small cubes of boiled and peeled potatoes. Slice Onion lengthwise.
2) Heat oil in nonstick pan. Add mustard seeds, cumin seeds, asafoetida, turmeric powder, green chilies, curry leaves and ginger paste. Then put 1 tsp Urad dal. Fry until urad dal become golden in color. Fry for few seconds.
3) On medium heat put sliced onion. Fry until it becomes golden brown. Add potato cubes and salt to taste. Then saute for few minutes. Cover for 1 minute. Garnish with Cilantro.
Once the Potato masala is ready, start making dosa.
Heat the Non-stick Tava or any nonstick flat griddle. Pour around 1/3 cup of batter and spread in circular motion with back of spoon to make a thin crepe. Pour 1/2 tsp oil around the dosa. After a minute or once one side of dosa is crispy remove from the pan.
Have this crispy dosa with Potato masala, Coconut chutney, and sambar.

Related Recipes:
Udipi Sambar
South Indian Style Coconut Chutney
Coconut Cilantro Chutney

Tips:
1) Once batter is ready, prepare Potato Masala and then start making dosas.
2) When you spread dosa batter on the hot tawa, There should not be any oil on tawa. Batter will not spread properly due to oil. To make perfect evenly thin dosa, spread around 1/3 cup batter on the tawa. You will see that dosa is getting little brown. At this point drizzle 1/2 tsp oil around the dosa.
3) Apply little schezwan sauce inside area of dosa to give spicy flavor.
4) Fenugreek seeds give nice flavor to the dosa. Chana dal makes dosa little crispy and slightly yellow. You can skip both these ingredients according to availability and preference.
5) Sugar helps in fermenting process. 1 tsp sugar won't change the taste of Dosa.
6) To ferment the batter, place it covered in a warm place. In cold regions or in winter batter takes too much time to ferment or sometimes it doesn't ferment. To create a warm place, oven is the best option. Preheat the oven to 275 F (93 C) for 2 to 3 minutes. Then switch off the oven, do not make it too hot. Then put the covered batter into oven for overnight. Once you put the batter inside, do not open and shut the door.

Labels:
Dosai Sambar Chutney, Masala Dosai