Mysore Bonda

MysoreBonda

Ingredients:

Maida -1 cup
Rice flour - 3tbsp
Baking soda - A pinchButtermilk ( to make the batter)
Green chilies - 2 (finely chopped)
Curry leaves(opt) - 3no
Onion -1 very small ...finely chopped(opt)
Cumin seeds - 1tbsp
Ginger - 1/inch minced
Salt to taste
Oil - for deep fry

Mysore Bonda

Procedure :

1. Mix all the above ingredients using buttermilk to a bajji dough consistency. keep aside for 3hrs . 
2. Heat some oil in a frying pan.
3. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown in a medium heat. Serve hot with coconut chutney or Ginger chutney. 

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Parotta

INGREDIENTS :

All purpose flour – 3 cups

Sugar - 1tsp
Salt - to taste
Water - 11/4cup
Oil - As required
Ghee - as required

PROCEDURE :

 
1.Make a well(dough nut) with flour in middle add sugar, salt and water mix very gently by adding flour little by little knead well to make a dough .

2.You will get a soft and flexible dough. on the dough apply oil  and Cover it with a bowl & Keep it aside for 1/2 hr.
3.Divide the dough into balls in size of your closed palm. Keep the remaining balls under the wet cloth so that it wont get dry.apply oil to each and every balls.

4.Apply oil into the table and roll the ball with ur palm  as thin as possible by applying oil on the surface.(spread the dough as much as possible with ur palm and fingures like a tracing papper)Hold the one ends of the dough straight and make layers by going back and forth. and make round on ur hand

Note: there should be enough oil on the surface of the spread dough so that it wont stick together when you folds.

5.Place the folded dough on the table use your hand to spread it to make a thick round parotta.

6.Heat a nonstick  add the parotta , and fry the parotta in it turning both sides.add little ghee on one side of parotta. fry till the parottas turn to light brown color.

NOTE : while frying the parottas apply pressure on it.
7.Last step is to tap the freshly done hot parotta from both sides . This is to keep the layers intact.

Serve with a fast vegetable kuruma or any nonveg curries .

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Puri

INGREDIENTS :

Chappati flour  : 2 1/2 cups

Water : at room temperature
Oil : for deep frying
Salt : to taste

PROCEDURE :

1. Put flour in a large bowl. Make a well in the middle and pour  water in the center. mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested.


2. Rest for 1/2 hour in room temperature . Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.

3.Knead dough a little again. Dough should be stiff enough to roll without extra flour.

4.Make small balls of the dough and Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat the same process to roll out all pooris.

5.Heat plenty of oil in a kadhai until very hot. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.

6.Serve the puri hot with bombay chutney ,choley or other vegetables.

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Semiya Pulihara

INGREDIENTS :

Semiya : 1 1/2 cup
Lemon : 1
Salt : to taste
Turmeric : 1/2 tspn
Ground nuts : 2 tbspn
Bengal gram : 2 tbspn
Urad dal : 1tbspn
Cumin seeds : 1tspn
Mustard seeds : 1/2 tspn
Red chilly : 2
Greenchillies : 2
Curry leaves : 5 strings
Oil :1tbspn

PROCEDURE : 
 
1.Take  a pan and add plenty of water and boil it. when it starts boiling add Salt ,Turmeric and oil.after a min add semiya. when semiya gets boiled switch off and strain it.

 
2..Heat Oil in a  pan  add urad dal, bengal gram, groundnuts ,after 1min add cumin seeds,mustard seeds, Turmric powder ,salt ,dry red chilly,  green chillies. add curryleaves and turn off heat.

 
3.Take a bowl and add strained semiya. now add squeezed lemon juice and seasoning(popu) and mix
 

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Phulka

                                                                                           

INGREDIENTS :

Indian wheat flour - 1 cup
Salt - to taste
Water - 1/2 cup
oil - 1tsp

PROCEDURE :

                                                                           

1.Put the flour, oil and salt in a large bowl with half the water. Adding just enough water knead well to make a soft, pliable dough. Knead dough until it is smooth and elastic. Set aside for 30 minutes.

                                                                     

2.Heat an ungreased griddle/skillet.

3.Knead dough again. Making 1/2 inch balls as needed. That is just before rolling. This is to make sure that the dough does not dry out. Roll each ball into a disc and make thin phulka 

                                                          

4.Put phulka on the hot griddle/skillet. Cook for about 1 minute, until the top starts to look dry and small bubbles start to form. Flip and cook the other side for 2/3 minutes until small bubbles form."(if need use cloth to put pressure on phulkas,so phulkas will puff up too)

Tips on making fluffy,light and delicate phulkas

1.knead the dough 2-3 hrs before making the phulka

2.knead the dough well and with enough pressure so as to get a soft and pilable dough with a smooth texture

3.use rice flour instead of the wheat flour in rolling dough

                                                         

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Rava Dosa

Ingredients:

Semolina/rava - 1 cup
Rice flour - 1 cup
Maida (all-purpose flour) - 1/2 cup

For Seasoning
Cumin seeds - 1 1/2 tsps
Grated ginger - 1 tsp
Coriander leaves – 2 tbsps (optional)
Curry leaves – few (optional)
Oninons - 2(Finely chopped )
green chillies – 2(Finely chopped )
salt - to taste
water – 5(approx)
oil as required


Procedure:


1. Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery and flowing(butter milk).
2. Add,gratted ginger,crushed cumin seeds ,curry leaves(chopped),green chillies. mix well
3. Heat the tawa (the tawa should be very hot while u are pouring the batter) and add onions, take one handlful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa(fill all gaps).
4. Drizzle 1 tsp of oil on the sides. When it becomes golden brown turn it over.

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Onion dosa

Ingredients:

Urad daal- 1 cup
rice - 2 cups
menthulu - 1tsp
onions -2(finely chopped)
green chilies -3(finely chopped)
Salt - to taste
Oil

Ingredients:

1. Soak urad daal and rice with menthulu separately overnight and grind to make a smooth paste and let it marinate for 6 hours by not refrigerating the mix.
2. Add salt to taste in the mix.
3.Put dosas on a hot pan and with a tea spoon spread the paste all along the dosa to cover almost the entire dosa. Add onionsand green chillies inside Dosa and roll. Serve hot with Chutney.

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Plain Dosa

Ingredients:


Rice - 2cups
Urad dal - 1cup
fenugreek seeds/menthulu - 1tsp
salt - to taste
Oil


Ingredients:

1.Soak urad daal and rice with menthulu separaterly overnight and grind to make a smooth paste and let it marinate for 6 hours by not refrigerating the mix.
2.Add salt to taste in the mix.
3.Put dosas on a hot pan and with a cup spread the paste all along the dosa to cover almost the entire dosa.put some oil.Cook on both the sides, if desired.

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Pesarattu upma

moong dal - 2 cups

INGREDIENTS :

ginger - 1 inch piece
green chillies - 3
salt - 2 tb sp
cumin seeds - 2 tsps (also called jeera)
oil/ghee - 4 tb sps

Toppings for pesarattu
onions - 4 (finely chopped)
Cumin seeds  - tsp
green chillies - 4(finely chopped)
Ginger - 2inch(finely chopped)

PROCEDURE :

1. Soak moong dal over night, Next day drain the water, add 2 green chillies, ginger piece, cumin seeds,salt and grind into smooth paste adding little water.
2. Remove the batter add jeera (cumin seeds) to the batter.
3. Heat an iron pan till hot (if you sprinkle water it has to sizzle).
4. pour a spoonful of batter in the center of the pan and spread it round in shape.
5. add chopped onions ,cumin,ginger and green chilies pieces for topping.
6 add 1 tsp of oil/ghee on top and edges of pesarattu.
7. lower the flame for 1min and then turn the flame to high.
8. allow the pesarattu to turn on golden brown color at the bottom and then turn it back.
9. allow pesarattu to fry for a minute and then turn it back again. Fold into two halves and serve hot with upma and ginger chutney.

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