ShareI has tried this recipe earlier but never used to get the porous texture required.Over the time I developed my own way to do it and now they look fabulous.

Ingredients for the batter:

• Semolina(soji)-1cup
• Rice flour-1cup
• All purpose flour(maida)-1cup
• Cumin seeds(jeera)-1tsp
• Chopped green chillies-1tbsp(can be reduced if served to kids)
• Chopped corriander-2tbsp
• Salt-to taste
• Chopped onions-to sprinkle over the dosa.

Mix all the ingredients together except the onions .Keep adding water slowly to form an extremely watery batter.The consistancy is much thinner than the regular dosa batter.
Let it rest for 15mins.
Check the consistancy again.The batter may have become a little thick due to the sooji soaking up some of the water.
Add some more water to bring it to a watery consistancy.
The batter is ready.
Heat a nonstick pan/tava and let it be remain on  flame.
Sprinkle some of the chopped onions on the tava.


Drizzle a tsp or two of oil and let it cook on high flame till it reaches a golden colour.
As the dosa is paper thin,there is no need to turn the dosa upside down and cook it on the otherside.

Fold the dosa in any way you like and serve immediately with coconut chutney.

ShareAs kids,the one dish we would hate for breakfast was-Upma.We would make fun of it-giving names such as concrete :-).I have developed a liking for it over the years though.I really dont know why so many people hate this delight?This recipe is my own invention.Different and great in taste and healthy with all the veggies that go into it.I'm sure the upma haters will definitely go for a second helping!


Ingredients:

• Roasted semolina(rava/sooji)-2 cups
• Chopped onions-3tbsp
• Chopped mixed vegetables(carrots/peas/beans)-1cup
• Chopped tomatoes-3tbsp
• Turmeric powder-1/2tsp
• Oil-4tbsp
• Water-5cups
• Salt-to taste

Grind to a paste:

• Mint leaves-1/2cup
• Corriander leaves-1/2cup
• Thick curds-1/2cup
• Green chillies-4
• Cinnamon stick-1 inch
• Cloves(laung)-2
• Cardamom(elaichi)-1
• Ginger-1inch
• Garlic-4cloves of medium size
• Grated coconut-1tbsp

Method:
Heat oil in a a pan.Add chopped onions and saute till golden brown.
Add the ground paste and saute till the oil separates.

Add the chopped veggies ,turmeric,curds and tomatoes,salt and saute for a couple of minutes.


Add water and bring to a boil.Close the lid and simmer for about 5mins till the veggies get tender.
Check for salt.

Switch off stove and very slowly add the roasted sooji to the water stirring all the while.Make sure there are no lumps.
Close the lid and switch on the stove on low flame.Let it cook for a couple of minutes.

Serve hot.It is tasty as it is.You may also serve it with pickles or curd raita.

ShareBored with same old taste of Idlis? Its time to try out this recipe.This recipe is low on carbs and high in protein.So makes it a guilt free eating experience.
The ghee and cashews added here may be omitted for the health concious.


Ingredients for the Idlis:

• Chana dal(gram dal)-1cup
• Urad dal-1cup
• Rice-1/4th cup
• Grated carrots for garnish

Method:
Soak the above ingredients in water for about 4 hours and grind to a fine paste.

Add a tsp of salt and let it ferment for 6 hours or overnight with a lid closed.

Ingredients for the tempering(tadka):

• Oil-1tbsp
• Ghee-2tbsp
• Chana dal-1tsp
• Mustard seeds-1/2tsp
• Cumin seeds(jeera)-1/2tsp
• Cashew nuts-few
• Chopped curry leaves-one string
• Hing(asofetida)-a pinch

Heat the oil and ghee together and add the spices one by one and fry till a nice aroma arises.Switch off stove.Cool
Mix the tempering with the fermented batter.Mix well.Add finely chopped corriander leaves,1/2 inch chopped ginger and 2 chopped green chillies.Mix well.Check for salt.Add more if required.

Pour the fermented batter into the Idli moulds .Add grated carrots for garnisg.Steam them for about 15mins or till the Idlis are cooked.

To check,pierce the tip of a wet knife into the idlis.It cooked well,the knife comes out clean.
Remove Idlis from moulds and serve hot with chutney/sambar.

ShareToday was one of the days when my husband was really hungry after office.I had nothing but brown bread in my refrigerator.The same old boring French toast was a no no for sure.I wanted to make something I had never made before.
There I was, mixing ingredients as they crossed my mind.and Lo...my Invention-The Desi Toast was ready in minutes.
It was an instant hit ! So much that my husband asked me to pack them for lunch the next day too!


Here is the list of Ingredients that I recollected later

• Brown/White bread slices-6 large
• Eggs-3
• Milk-1/2 cup
• Red chilli powder-1/4 tsp
• Pepper powder-1/4tsp
• Ginger garlic paste-1/4tsp
• Gram flour(besan)-2tbsp
• Baking soda-a pinch
• Bread crumbs-3tbsp
• Salt-to taste
• Oil-to shallow fry

Cut the bread slices into two(rectangular or triangular).This way the pieces get crispier.
Beat eggs well till frothy.
Add the remaining ingredients except the bread crumbs and mix well.

The gram flour binds everything together and the crumbs add crunchiness to the toast.
Add enough water so that it reaches the right consistancy( a little thicker than beaten eggs consistancy) 
Heat oil in a pan to shallow fry.
Dip each piece into the batter.Both sides of the bread needs to be coated well.
Immediately fry them.keeping the bread longer in the batter will tend to make the bread soggy and in turn break it.
Fry well on both sides on medium heat till golden brown.


Note:
While dipping into the batter to fry the next round of toasts,add a little water as the crumbs would have absorbed most of the water and the batter becomes a lot more thicker
Those counting on calories can replace egg yolks with more egg whites and go easy on the oil used.

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Ingredients for the Bhaturas:

•  2 cups all-purpose flour(maida)
• 1/2 tsp baking powder
• 1 cup yoghurt
• 3/4 tsp salt
• Oil for deep frying

Method:

Mix the ingredients together and knead with water till a uniform dough is formed.
Cover and let it rise for 4-5 hours.
Knead again till the dough is smooth.
Divide the dough into equal lemon sized balls.
Heat oil  in a large, deep pan, on medium high.
Flour a clean, dry rolling surface and place one ball on it. Roll out into a 6" elongated shaped bhatura(you could even roll it out in a circular shape)
Add a rolled-out Bhatura to it gently.

In few seconds, turn gently with a slotted spoon. Wait few more seconds and press gently in the center of the Bhatura with the slotted spoon. This will make it  puff up. Keep frying and turning gently till both sides are golden.

Drain on paper towels.
Serve hot.