Garlic Pull Apart Rolls

INGREDIENTS: FOR THE BREAD:1.5 cups all purpose flour / maida1/2 cup luke warm water2 tblsp milk (vegan can substitute with coconut milk)1/2 tblsp active dry yeast1 tsp salt1 tblsp sugar
FOR THE FILLING:4-5 tsp unsalted butter2 tblsp finely grated garlicA handfull of chopped coriander leaves1/2 tblsp milk for brushing
PROCEDURE:Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step. Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add to flour, salt and milk. knead well until smooth.Roll into a tight ball, cover bowl with cling film and let it rise in a warm spotuntil doubled in size.Punch out the air , knead for a minute and devide the dough into two piecesFILLING AND ROLLING THE DOUGH: Mix  softened butter, garlic and chopped coriander leaves. Set aside.Grease an eight inch loaf tin with oil or butter. Set asideRoll each half into a rectangle about 1…

Tomato Thokku (Andhra style)

Thokku is a spicy, tangy tomato based pickle which can be used as a side dish for steamed rice,idli or dosa and even for roti or chapathi.Typically prepared with fully riped and juicy tomatoes, can be easily preserved for days when refrigerated.
INGREDIENTS:6 tomatoes chopped3 tblsp oil2 tsp jaggeryGooseberry size tamarind1 tsp cumin seeds/ jeera1 tsp mustard seeds/ rai1 tsp fenugreek seeds / methi1/2 tsp turmeric powder / haldi1 tblsp Kashmiri red chilli powder1 tblsp saltFOR THE TEMPERING / TADKA:4 tblsp oil3/4 tsp mustard1/4 tsp hing/ asafoetida powderFew curry leaves2 red chillies10 garlic cloves peeled and slicedPROCEDURE:Dry roast mustard, methi and jeera. Make a fine powder.Add salt,red chilli powder and turmeric powder to it and keep aside.Heat 3 tblsp oil in a pan, saute chopped tomatoes, tamarind, jaggery ,and mix well.Cover and cook for 15 minutes or till the tomatoes turn mushy.Mash the tomatoes slightly making sure they are cooked completely. Let it cooldown and grind into…

Punjabi Samosa Baked and Fried

INGREDIENTS FOR THE OUTER COVER:1 cup maida/ all-purpose flour1/2 tsp salt2 tbsp ghee1/2 tsp ajwain/carom seedsWater to knead the dough
PROCEDURE:In a mixing bowl, put flour, ajwain, salt, mix well and add gheeMix everything very well. Rub the flour in between your palms to incorporate the ghee well for 3-4 minutes.After this step, the flour should resemble bread crumbsPress down a handful of this flour in your palm, it should form or hold the shape.It should not crumble, which means ghee is well incorporated. Add chilled water, little by little, and begin to form a dough ball.The dough has to be firm, stiff, and not sticky.Cover and rest for 30 minutes

3 medium sized boiled, mashed potatoes 1/2 cup boiled green peas 1 onion finely chopped 1/2 tsp turmeric powder 1/2 tsp red chili powder 2 green chilies and 1/2 inch ginger grated 1/2 tsp garam masala powder Make a spice mix of - Dry roasted 1 tblsp coriander seeds, 1 tblsp fennel seeds/saunf, and 1/2 tblsp cumin se…

Chutney Pudi

INGREDIENTS:1/4 cup peanuts/ shenga beeja/ kadlekaayi1/4 cup Chana dal / Kadle bele1/4 cup urad dal / uddina bele1/4 cup dry coconut / ona kobbari1/4 cup curry leaves/ karibevu5-6 garlic cloves /bellulli2 tblsp white sesame seeds / bili yellu5-6 dry red chillies / byadgi menasuGooseberry size tamarind1 tblsp jaggery 1/2 tsp turmeric powder / haldi1 tsp red chilli powderSalt to tastePROCEDURE:

Firstly chop dry coconut . Peel garlic cloves and keep aside.Dry roast peanuts, chana dal,urad dal,chopped dry coconut,curry leaves, garlic cloves,sesame seeds and dry red chillies separately one by one.Let it cool . Add all the other ingredients and put in a blendermake fine powder and store in an airtight jar once it comes to room temperature.Serve with hot dosa , idli or chapathi topped with ghee or coconut oil.You can also have this with hot rice topped with fresh ghee.

Sabbakki Vade / Sabudana Vada

INGREDIENTS:1/2 cup sabbakki / sabudana / tapioca pearls1 cup  potatoes boiled3 tblsp peanuts1/4 cup chopped coriander leaves1 tsp cumin seeds/ jeera2 chopped green chilliesSalt to tasteOil for deep frying
PROCEDURE:Put sabudana in a bowl ans rinse well, add half cup water and soak it for 4-6 hrs.depending on the kind.Once they are soaked take few pearls and press down to check if they are soakedThe pearls must be mashed wellDry roast peanuts and cool them completelyPlace them in a blender and make a coarse powderPeel the boiled potatoes and mash them. Please do not over cook the potatoesMix together soaked sabudana,peanuts,mashed potatoes, chopped green chillies, chopped coriander leaves, salt to taste and jeeraMix well and devide into portionsMake balls and slightly flatten them to patties or vadasHeat oil and deep fry vadas on a medium flame till they turn crisp and golden brownServe hot with ketchup or green chutneyEnjoy with hot coffee or tea.

Moong dal Crispies

INGREDIENTS:1 cup moong dal / Split yellow lentils/ hesarubele1 cup water2.5 cups wheat flour / gehun ka atta 1 tsp cumin seeds/ jeera1 tsp red chilli flakes1 tsp kalonji / nigella seeds1 tsp amchur powder1/2 tsp turmeric / haldi powder1/4 tsp asafoetida/ hing powder1 tsp carom seeds / ajwain3 tblsp oilSalt to tasteOil for deep frying
PROCEDURE:Wash moong dal 2-3 times and soak in enough water for 4 hoursDrain all the water and cookin cooker  with 1/2 tsp salt and one cup waterCook on a medium flame for 2-3 whistlesDal is fluffy, cooked and cooled down. Transfer it in a bowlAdd all the other ingredients like jeera, chilli flakes,kalonji,haldi, hing,ajwain, amchur pdr wheat flour and 3 tblsp oilMix well and make a soft dough. add water only if needed to knead the dough.Sprinkle water and make a soft and smooth dough. Grease the dough with oil and cover it for 15  minutes.After 15 minutes devide he dough into portions and make ballsRoll each ball into a little thick rotiWith the help of …

Drumstick and Pumpkin Stir fry

INGREDIENTS:2 cups yellow pumpkin /doodhi cut into chunks2 drumsticks cut into 2 inch pieces3 tsp oil1 tsp mustard1 sprig of curry leaves3 slit green chillies1/2 tsp asafoetida/ hing powderSalt to tasteJaggery to taste3 tblsp fresh coconut gratings
PROCEDURE:Wash pumpkin chunks . Remove the outer skin of the drumsticks and wash it.Heat oil. add mustard, let it crackle.Now add curry curry leaves , green chillies and hing, fry for e second.Add the veggies, salt and jaggery to taste and 1/2 cup water.Cover with a lid and cook on a medium flame.Once the veggies are cooked, garnish with coconut gratings and turn off the flame.Serve with hot rice and rasam or dal.