Quinoa Upma

Quinoa - I didnot know about this grain until

before I see Suganya of Tasty Palletes ' Quinoa Upma.

Since it is an excellent source of proteins and all

the amino acids I am now substituting this more

for rice..This upma is a quick B'fast for the lazy mornings..

Ingredients

Quinoa - 1 cup

Onions chopped - 1

Carrots shredded - 1/2 cup

Green chillies slit - 2

Oil - 1/2 tsp

Mustard seeds - 1/4 tsp

Curry leaves few

Salt to taste

Method

• Cook the Quinoa in pressure cooker for 2 whistles.
• In a kadai heat oil . Add mustard and curry leaves.
• When it starts splutters add chopped onions.
• Saute well and add shredded carrots.Stir well .
• Now add cooked quinoa and mix everything well with salt..

And this is off to MBP Easy Breezy Breakfast.

Adai - Mixed Lentils Pan Cake and Carrot chutney

Adai is a spicy dosa made with grinded mixed

lentils.. This lentil dosa is not so frequent at our

place since Appa does not like this..I got this

recipe from my old cook book..

Ingredients

Urad dal - 1 cup

Moong dal ( yellow ) - 1 cup

Bengal Gram dal - 1 cup

Rice - 1/2 cup

Hing - 1/4 tsp

Green chillies - 3

Coriander and curry leaves - chopped

Salt to taste

Method

• Soak all the dals and rice together for 3 hrs.
• Grind it to a coarse batter with salt and hing.
• The original recipe calls for adding chopped green chillies , coriander and curry leaves.
• I girnd it together with the dal since the kids don't like munch .
• Heat a tawa . Take ladle ful of batter and pour into the center of the tawa.
• Then spread into a round shape.
• Add oil or ghee.When one side is cooked flip the adai . Allow it to cook.
• Serve with any side dish.

Carrot chutney

Ingredients

Carrots shredded - 1 cup

Onions - chopped 1

Coconut - 3 tblsp

Green chillies - 3

Ginger - 1 ' piece

Garlic - 1 pod

Salt

Turmeric - 1/4 tsp

Oil

Mustard and urad dal - 1 tsp

Curry leaves chopped - 1 tblsp

Method

• Heat 1/2 tsp in a kadai. Add shredded carrots and saute well.
• Then add onions , coconut , chillies , ginger , garlic and turmeric .Saute well till no moisture.
• Allow it to cool down and grind it to a smooth paste.
• Heat 1/2 tsp oil in a small pan.Add mustard and urad dal .
• Once it splutters add curry leaves and add to the chutney.

And this is off to Srivalli's My Legume Affair started by Susan. and to Ramya's Chutney/ Dip Mania. Have a grt weekend!!!

Aloo Paratha

Aloo paratha is a north indian flat bread.I was introduced

to this dish when I was at college by one of my North Indian

friend..It takes more time for me to get a round perfect shape.

Ingredients

Whole wheat flour - 2 cups

Warm water - 1 cup

Salt - 1/2 tsp

Oil - 1 tsp

For filling

Potatoes - boiled and mashed

Onions finely chopped - 3

Ginger minced - 1 tsp

Green chillies finely chopped - 2

Salt to taste

Corainader leaves chopped - 1 tsp

Chat masala - 1/2 tsp

Method

• Make a dough with flour , salt and warm water.Apply oil on top and leave it aside for 30 min.
• Mash the potatoes and mix the other ingredients . Divide into equal balls.
• Make rounds like that of filling.
• Using a rolling pin rollout into a small circle.Keep one filling ball inside.
• Close it from the sides of circles and form a big ball.
• Using flour gently roll out the paratha into a thick disc.
• Heat tawa and cook the paratha on both sides using oil.

Check out what my fellow RM cook today. 1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Karuna 24)Roochi 25)Kamalika

Cone Dosa

Dosa is a south Indian Breakfast or dinner food . Cone dosa

is nothing but an ordinary crispy dosa fold into

a cone shape . Every kid would love to have this cone

dosa at his/her plate.

Ingredients

Dosa Batter - 4 cups

Oil - 1 tsp

Ghee - 1/2 tsp

Method

• Heat the dosa pan . When the pan is hot pour 2 ladles of batter in the center of the pan and spread into a nice circle using the back of the ladle.
• Sprinkle oil and ghee over this.
• When the dosa gets crispy make a slit through one side of the circle.

• Fold the dosa carefully and roll into a cone.

• Transfer it to a serving plate.
• Serve hot with Chutney and sambar.

This goes to Srivalli's Rice Mela

Check out what my fellow RM cook today. 1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Karuna 24)Roochi 25)Kamalika

Idiyappam

Idiyappam is a weekend Breakfast dish at our

home.Amma makes idiyappam with the long

elaborate process...Soaking the rice , grinding

to a nice paste , stir fry to form a dough, steamed and

pressed..But the result is worth the labor..After lot

of tried and tested methods I come to this method

which is somehow similar to Amma's..

Ingredients

Rice flour - 1 cup

Salt - 1/4 tsp

Boiling water

Oil - 1 tsp

Method

• Dry roast the rice flour . ( the correct consistency is you can draw lines or kolam with this flour).
• Add salt and boiling water to this and mix with a spoon till getting soft dough.
• Apply oil on top of this.
• Grease the idli plates . Take some dough in the idiyappam press . And using circular motion fill each mould.
• Steam the idiyappam for 10 min.
• Serve with stew or any curries.I like to eat with coconut and sugar.

Check out what my fellow RM cook today. 1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Karuna 24)Roochi 25)Kamalika

Soft Chapati

Chapati is a staple flat bread of North India.Amma

started making chapatis for dinner during my

college days..Usually Amma doesnot allow us

in the kitchen..Both Amma and Appa expect

perfection in kitchen that results in doing only cleaning

the kitchen for me and my sister.

But it was a hard time for me when I started making

chapatis after my marriage..Hubby threw away lots

of chapatis because of the uncooked edges.It takes

long time for me to make a perfect chapati..

Ingredients

Wheat flour - 2 cups

Warm Water - 1 cup

Salt - 1/2 tsp

Oil - 1 tsp

Method

• Combine wheat flour and salt . Add water little by little.
• Form a soft dough . Knead the dough for 10 min.The more you knead the better the result.
• Apply oil on the dough and close it with a wet cloth for 30 min.
• Divide the dough into lemon sized balls.
• Using the rolling pin roll into uniform discs.
• Heat the tawa.When the tawa is hot place the disc in the tawa.
• Cook for 1 min.Turn the chapati other side and add 1/2 tsp of oil.
• Press the edges with clean kitchen towel .
• When it puffs up turn it again and cook for 1/2 min.
• Remove from the tawa and store it in a casserole.
• Cook the remaining chapatis like above.
• Turn the chapati upside down in the casserole each time.This prevents chapati remain from soggy.

Check out what my fellow RM cook today. 1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Karuna 24)Roochi 25)Kamalika

Idli

Idli is a common and popular Breakfast in all

south Indian homes..During childhood days

I dislike Idlis since Amma used to make Idlis

every alternative days..Appa is a die hard fan of

Idlis..The proportion for the rice and urad dal may

vary .

Ingredients

Urad dal - 1 cup

Idli rice - 4 cups

Salt to taste

Method

• Soak dal with enough water for 2 hrs.
• Soak rice for 3- 4 hrs.
• Wash the dal with water and grind it in the wet grinder.
• Add water little by little . The batter should be like soft butter.
• Remove the batter from the grinder.
• Wash the rice and grind it to a coarse batter using enough water.
• Mix both the batters well with the hands adding salt.
• Leave the batter to ferment for 8 - 10 hrs in a warm place.
• The next day morning the batter should be doubled.
• Don't mix the batter now.Grease the idli plates.
• Take a ladle of batter and pour into the moulds.
• Steam in the pressure cooker for 10 min.
• Remove the plates and wait for some time .Using a broader spoon remove the idlis from moulds.
• Serve with chutney and sambhar.

Check my fellow runners.

This is off to Srivalli's Rice Mela

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Karuna 24)Roochi 25)Kamalika

Aappam

Aappam is a bowl shaped thin pan cakes made from

fermented rice flour..They derive their shapes from

the small skillet known as Appachatti . Sou WIki.

Paati used to make both Vellai appam and Karupatti(Palm jaggery)

appam .

Ingredients

Raw rice - 1 cup

Parboiled rice - 1 cup

Methi seeds - 1/4 tsp

Urad dal - 1 tblsp

Cooked rice - 3 tblsp

Salt - 1/2 tsp

Coconut milk - 1/2 cup

Baking soda - 1/2 tsp

Method

• Soak both rice with urad dal and methi seeds for 3 hrs.
• Grind it to a nice batter . Add cooked rice and salt in the middle of grinding.
• Leave the batter in the warm place for 8 - 10 hrs.
• Add coconut milk and baking soda to the batter and mix well.
• Heat Appachatti in the stove.When it is hot take a ladle full of batter and pour into the center .

• Swirl the pan around so that the appam spreads evenly around the pan.

• Close it with lid for 1 min.
• Appam should not be crispy . So remove from the pan immediately.
• Serve with stew or kurma.I like to eat with coconut milk and sugar.

And this goes to Srivalli's Rice Mela

Check my fellow runners

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Karuna 24)Roochi 25)Kamalika

Rava Dosa

This is the third week of RM.This week I like

to post some Breakfast recipes..The first of

in this series is Rava Dosa.Amma makes more

crispier and tasty Dosas..Cast iron skillet

makes the dosas more crispier than the

non stick pans..

Ingredients

Rava - 1 cup

Maida - 3/4 cup

Rice flour - 1/4 cup

Salt - to taste

Water - 5 cups

For seasoning

Oil - 1 tsp

Onion chopped - 1 tblsp

Grated ginger - 1 tsp

Chopped green chillies - 2

Curry leaves chopped - few

Method

• Mix rava , maida , rice flour and salt in a vessel with 5 cups of water.
• Let them soak in water for 1/2 hr.
• Heat oil in a pan . Add all the things under seasoning.
• Add this to the rava batter.
• Heat the cast iron tava . The tava should be hot.
• Take a laddle of batter and start pouring from the sides of the tawa and finishing in the center.
• Apply 1 tsp of oil.Rava dosa takes time to cook.
• Remove from the tawa when it turns crispy.

My Co runners in RM

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Karuna 24)Roochi 25)Kamalika

Oats Vegetable Upma

Oats contain more soluble fibre than any other grain.

The consumption of oats is believed to lower the

LDL level and help to reduce the risk of heart

disease ( Sou.WIKI ).

Ingredients

Quick cooking or Old fashioned oats - 1 cup

Onion - 2 tblsp

Ginger - grated - 1/2 tsp

Green chillies - 2

Mixed vegetables ( carrot , peas , beans ) - 1 cup

Salt to taste

Oil - 1 tsp

Lemon juice - 1 tsp

Water - 2 cups

Coriander leaves chopped - 1 tblsp

Method

• Dry roast the oats in medium flame for 2 min or Microwave it.
• Heat oil in a kadai.Add chopped onions . Saute well.
• Add slit chillies and ginger . Stir well.
• Now add the chopped veggies and salt . Mix well.
• Add 2 cups of water . When the water comes to boil add roasted oats.
• Allow it cook or till all the water absorbs.
• In the end add lemon juice and coriander leaves.

And this is off to Divya's Diet foods.

Uma of Essence of Andhra has passed me the Butterfly Award.

Thank you so much Uma.

Dhokla

I never made Dhokla at home . I tried the instant dhokla from Mrs Mallika Badrinath's cook book while searching for the non- rice breakfast. Ingredients Channa dal - 1 cup Ginger - 1/2 inch Green chillies - 3 Turmeric powder - 1/2 tsp Baking soda - 1/2 tsp Yoghurt - 1/4 cup Oil - 2 tblsp chilli powder - 1/2 tsp

Method

• Soak the channa dal in 2 cups of water for 2 hrs.
• Grind it coarsely .
• With this add salt , yoghurt , chopped green chillies and ginger and turmeric powder.
• Add baking soda and oil in the end.
• Pour the batter in the greased flat dish.
• Steam cook for 1o min or till the skewer comes out clean.
• Cut into squares and decorate with coriander leaves and chilli powder.

Chilli Parota

Chilli Parota is one of the famous dish in

all the restaurants across South India . It is

very simple to make if we have some left over

parotas at hand . I got this recipe from one of

the famous mess at our place . If you want to

make home made parotas see here for details.

Ingredients

Parota - 3

Onion - 1

Tomato - 2

Cashew - 10

curry leaves - 10

Bell peppers chopped - 1/2 cup

Garam masala - 1/4 tsp

Ajinomotto - 1 pinch

Tomato sauce - 1 tblsp

salt to taste

Chilli sauce - 1/2 tsp

Red powder - a pinch

Coriander leaves to garnish

Oil - 1 tblsp

Jeera - 1/2 tsp

Green chillies - 6 slitted

Method

• Chop the parotas into small pieces.
• Soak cashew in water for 10 min.
• Cut the onions into 4 pieces . Boil 1 cup of water in a pan and add the onions .
• Allow it to boil for 1 min and remove the onions .
• Blanch the tomatoes , remove the skin.
• Grind onions , tomatoes and cashew into a nice paste.
• Heat oil in a kadai.
• Add jeera , curry leaves and chopped bell peppers and green chillies.
• Saute well and now add the grinded gravy , salt ,ajinomotto , red color and tomato sauce.
• Cook in the high flame .When the gravy starts thickening add parota pieces and chilli sauce.
• Mix well . Switch off the flame and garnish it with coriander leaves.

Serve the chilli parotas with Raita.

Cracked Wheat Rava Pongal

I adopted this recipe from Sailu . I never used

wheat rava before . But the pongal with the

dhal and Methi gives a great taste .For the original

recipe go here. I used methi leaves instead of

spinach and omits the greenchilllies .

Ingredients

Wheat Rava - 1 cup

Split Moong dal - 1/4 cup

Methi leaves - 1 cup

whole pepper - 1/2 tsp

Ginger grated - 1/2 tsp

Cumin seeds - 1 tsp

Red chillies - 2

Hing - a pinch

Curry leaves - few

Oil - 2 tsp

Water - 3 cups

salt to taste

Method

• Soak wheat rava and split moong dal in water for 20 min.
• In a pressure cooker heat oil.
• Add cumin seeds , hing , redchillies , whole pepper , curry leaves and ginger.
• Saute well and add now methi leaves.
• Stir well.
• Drain the water from Rava- Dal mixture and add in the cooker.
• Stir well with the rest of the ingredients for a while.
• Add 3 cups of water and salt.When water comes to boil close the lid of the pressure cooker and put on the whistle.
• Cook for 2 whistle and switch off the stove.

Like for the usual pongal I serve this with Sambhar.

I am sending this to WHB hosted by Srivalli this month

started by Kalyn's Kitchen.

Rava Idli

Rava Idli is an instant and easy to make for

breakfast.Especially on Saturdays I rely on rava idlis

when i wake up late.Nowadays I am making this

from Lathamma's blog which never fails.My kids

don't like to munch the curry leaves and coriander so

I use half the amount of chopped leaves and grind

the remaining chillies , curry leaves and coriander leaves together.

For more a yummy look visit Lathamma's recipe.

Ingredients

Rava - 2cups

Curds - 1 1/2 cups

oil - 2 tblsp

Ghee - 2 tsp

Green chilli - 2

coriander chopped - 2 tblsp

curry leaves chopped - 2 tblsp

Baking soda - 1/2 tsp

salt - 3/4 tsp

For seasoning

Urad dhal - 1 tsp

Channa dhal - 1 tsp

Mustard - 1 tsp

Method

• Dry roast Rava for a minute in a kadai.Keep it aside.
• Heat oil in a kadai.Add seasoning .
• Once it splutters add chopped chilli , coriander , curry leaves.
• Add Rava and mix well and turn off the gas.
• Add ghee ,baking soda , salt and curds to the rava mixture.
• Mix well.Add 2 tblsp of water to the batter.
• Pour the batter in greased idli plate and steam in the Idlicooker for 6 min.
• Cool it down for 2 min. Remove from the plate.

Serve with Chutney and Sambhar.

Note:

The Rava batter should be lightly thinner than Idli Batter.

Never use Butter milk.

I am sending this to Raaga's WBB Express Breakfast

and Siri's Frozen yoghurt too.

Vermecelli Kichidi in Microwave

My hubby likes anything with vermicelli.

So I decided to go for Kichidi in Microwave for

Easycraft's WBB - Microwave Foods

This recipe is adopted from Mrs Mallika

Badrinath's Microwave recipes.

Ingredients

Roasted vermicelli - 2 cups

Onion - 2

tomato - 2

Green Chillies - 4

Turmeric powder - 1/4 tsp

Oil - 1 tblsp

Roasted cashew - 10

Lemon juice - 2 tblsp

Hot water - 2 cups

Salt to taste

For seasoning

Oil - 1 tsp

Mustard - 1/4 tsp

urad dhal - 1/2 tsp

channa dal - 1tsp

Method

• In a Microwave dish add everything under seasoning and keep it in micro-high for 3 min.
• Then add chopped onions , tomatoes and green chillies to this .
• Close the bowl with a lid and keep in micro high for 4 min.
• Now add Roasted vermicelli , hot water , turmeric and salt.
• keep it for 7 min in micro - high.
• Remove from the oven and mix it well.
• To this add 1 tblsp of oil,lemon juice and roasted cashews.
• Keep it again in micro - high for 2 min.

Garnish with coriander leaves.

This is my entry for WBB -Microwave Foods

Venthaya ( Methi ) Kali

This is my husband's fav one.Methi is

very good for our body .It is very good

for reducing heat in human body.This

is my MIL's recipe

Ingredients

Urad dhal - 1 cup

Rice - 1/4 cup

Venthayam - 1 tsp

Jaggery - 1 cup

water - 2 cups

cardomom powder - 1 tsp

ghee - 1 tblsp

Cashew - 10

Method

• Dry roast urad dhal,rice,and venthayam till nice aroma comes out.
• Grind it to a nice powder and sieve it.
• In a thick bottomed vessel add water and urad dhal powder.
• Mix well without forming lumps.
• Now keep the vessel in the stove.
• In a medium flame let it cook.
• Stir it continuously.
• After 5 min when it forms a thick batter add jaggery.
• Stir well.
• When it thickens add cardamom powder .
• Fry the cashew in ghee in another kadai.
• Add this to the Kali.
• Keep in the low flame for another 2 min.

Generally we take kali for the

breakfast.This is my entry to Easy Crafts sun n fun event.

Poori - Keema curry.

Poori - kothu curry combi is very

popular around the southern parts

of Tamilnadu.Usually on sunday

we eat this for our breakfast.

For Poori

Ingredients

Wheat flour - 1 cup

salt - 1 tsp

sugar - 1/2 tsp

oil to fry

Method

• Combine flour , salt , sugar and water.
• Knead well to get stiff dough.
• Make small rounds and roll it out.
• Heat oil in a kadai.
• When the oil is hot slide the poori into the kadai.
• Press the poori gently with the ladle.
• This will make the poori puff up.
• Now flip the poori.
• Take off once we get nice color.
• Before taking out the poori drain off the excess oil.

Kothu Curry

Ingredients

Mutton kheema - 1/4 kg

Onion - 1

Turmeric powder - 1 tsp

coriander powder - 1tblsp

chilli powder - 1 tsp

Ginger - chopped 1/2 tsp

garlic chopped - 1/2 tsp

Green chillies - chopped -1

coconut paste - 2 tblsp

oil - 2 tblsp

curry leaves

Method

• Heat oil in the pressure cooker.
• Add curry leaves ,chopped onions,green chilli and ginger , garlic.
• Saute it well and add kheema.
• Keep on stirring till the water evaporates.
• Now add all the powders one by one.
• Mix well with kheema and add 1/2 cup of water.
• Close the lid.
• Put the whistle and keep it for 15 min in low flame.
• Open the cooker after the pressure releases.

• Add coconut paste and keep it in low flame for 2 min.

Serve hot with poori.

Mutton Dosa

Madurai is famous for The Meenakshi

Amman Temple,Chithirai Thiruvizha

and Azhagar Thiruvizha (festival).It

is also known for " Konar kadai"( konar

mess).The hotel opens only in the evenings

and is located in the very congested area.

This hotel is famous for its non - vegetarian

food.One of the popular food they have is

Mutton dosa.All the VIP s who visits

Temple city would never miss this mess.

Such is the popularity of the mess.

Ingredients

Dosa batter - 1/2 cup

Egg - 1

For the Filling

Mutton - 150 gm

Onion - 1

Tomato - 1

Coriander powder - 1 tsp

Turmeric powder - 1 tsp

Chillie powder - 3 tsp

Cumin powder - 1 tsp

Ginger Garlic paste - 1 tsp

Garam masala - 1 /2 tsp

Salt to taste.

To make mutton filling

• Heat a pressure cooker with oil.Add onions.
• Saute it well.Add Ginger Garlic paste.
• Now add the mutton pieces.Stir well and add all the powders.
• Add the chopped tomatoes and salt.
• To this add 1/4 cup of water .
• Close the lid and put the whistle .
• Cook for 10 min in medium flame.
• Switch off the flame.
• Once the pressure releases open the cooker.
• Keep it in the stove if there is any excess water.

To make dosa

• Break the egg and mix well with Dosa batter.
• Heat the tawa.Pour the batter in the centre.
• Dont spread the batter.
• Keep the flame in medium.
• Cover the tawa with lid for 1 min.
• After 1 min spread the mutton curry evenly .
• Flip the dosa after 1 min and let the dosa cook on other side for 2 min.
• Remove the dosa from the tawa carefully.

Since the dosa is little bit heavy be careful when taking.

Garnish with coriander leaves.

This dosa goes to Srivalli's Dosa Mela

Kambu ( Bajra ) koozh

I know I am the last one to send my

entry to Mansi's event.Though my

entry is very simple they are rich in

B vitamins,especiallyniacin,B6 and folic acid,

calcium,iron,potassium,magnesium and zinc.

source:Wikipedia

I have seen the construction workers ,

whose breakfast is simple kambu or keppai

koozh with small onions.It gives lot of energy

to work physically.And thereafter it occupies

our breakfast plate often with fruits and

vegetables.

Ingredients

Bajra flour - 1/2 cup

water - 2 cups

salt to taste

buttermilk - 1 cup

Method

Mix bajra flour with 1 cup of water.

Now add the remaining water .

Keep it on the stove and stir it continuously

and cook for 5 min.

Switch off and allow it to cool completely.

Add buttermilk and salt.Mix well.

Rising phulka

Amma makes perfect phulkas by using the hand grill.Before marriage

i never tried or made an attempt to make phulkas.Never thought this

would be that difficult to handle since amma makes phulkas with

much ease.After the marriage when i tried to replicate like amma's

I realised my misconception and there starts trials and errors for making

rising phulkas.

This is my version of phulkas.

Ingredients

Wheat flour - 2cups

Salt - 1 tsp

warm water - 1 cup

Method

Take wheat flour and mix salt to this.

Now slowly add warm water to this and knead

well to get a soft dough.

Keep it aside for 30 min.

Make medium sized balls and roll out to a uniform,

thin rounds.

Keep the rolled out phulkas on a hot tawa.

Flip it to another side when you see the white spots.

Cook this side well.

Now take it out from tawa and put the half cooked side

directly on high flame.

And there you get the perfect rising phulkas.

Never get frustrated if your phulkas didnt rise.

Continuous practice would sure make master of this.