INSTANT CABBAGE CAPSICUM DOSA:



Ingredients:

Maida                     2 cups
Rice Flour               3/4 cup
Salt                           1 tsp
Curd (sour)              1 cup
Grated Cabbage       1 small cup
Chopped Capsicum  1 small cup
Green chillies cut      2-3  Nos
Water                         As required
Oil                             As required

Prepartion:

Take a bowl and add all the ingredients given above one by one.
Mix well by adding water to form a dosa batter
Let it soak for 10 to 15 mts.

Late take a tawa, grease oil and pour the dosa batter into dosa
Cook both sides.  Can add more oil to get crispy dosa.    
Goes well with cocunut chutney or tomato chutney

Suitable for night dinner or morning breakfast instantly.  

INSTANT BEETROOT & CABBAGE DOSA:

Ingredients:

Maida                                  1 cup
Besan Flour                          1/2 cup
Rice Flour                             1 cup
Salt                                       To taste
Beetroot                                1/4 piece
Green chillies (finely cut)         2-3
Nicely cut cabbage                1/2 cup
Oil                                         As required
Water                                    As required

Preparation:
Put all the ingredients except cabbage and oil in a bowl and mix well with water to form a
dosa batter.   (To avoid lumps, can put all the ingredients into a mixer and and grind to
get a dosa batter).

Take a Non-stick tawa and  coat with oil.    Pour the batter on the tawa and make
dosa by frying both sides.

Goes well with Tomato Chutney or Karam Podi.

RICE BALL AND MOONG SPROUT SUNDAL:

Ingredients:

Rice Flour                              2 cups
Water                                    As required
Salt                                        As required
Red Chilli powder                  1 ts[
Moong Dal Sprout                   cup
Mustard                                 1 tsp
Urad Dal                                1 tsp
Hing Powder                          1/2 tsp
Oil                                          2 tbsp

Preparation:
Pour the rice flour, salt, chilli powder in a bowl and mix well.  Add little water and make a thich
dough.  
Then make small balls out of it and steam it in a cooker or Idli vessel.  Cool it.

Take a kadai, add oil, once oil is heater, add mustard, urad dal and hing powder.  mix well.
Then add the steamed rice balls, moong dal sprouts and little salt and fry well.for 3-4 minutes.

HEALTHY SUNDAL IS READY

URAD DAL CRISPY VADAI:

Ingredients:

Urad dal                         2 cups
Tooor Dal                       2 tsp
Salt                                 to taste
Green Chillies                  2 nos.
Ginger                             small piece
Oil                                   For frying

Preparation:

First soak the urada dal for 2 hours alongwith toor dal.   Then grind in mixer alongwith green chillies,
ginger piece and salt.  Add only little water so that the dough is thick..

Heat Oil in a kadai.   Take a beetel leaf , smear with water.  Take the dough into round balls
and flatten it on the bettel leaf and put in oil.  Make a hole in the centre so that all portions are
fried equally.  Fry both sides and remove from fire.    Can serve with cocounut chutney or Ginger
chutney.

Tasty and crispy Vadai is ready

MAKKA (CORN) FLAKES UPMA:

Ingredients:

Makka corn flakes               3 cups
Oninon cut into small
pieces                                  1 cup

Tomatoes  cut                      2 cups
Mustard                                1 tsp
Urad dal                               1 tsp
Chilli powder                       1 tsp
Oil                                        4 tbps
Salt                                       1 tps (as required)
Water                                    To soak the flakes


Preparation:

First soak the corn flakes in water for 5- 10 mts and remove and keep side.  let it dry

Take a kadai, add oil.  Once oil hot,  add mustard, urad dal, let is splutter.  Then add onion and fry till golden brown.  Later add tomatoes and fry well by mashing it.   Add salt and chilli powder and saute it.   Once mixed well, add the corn flakes and mix well so that salt and chilli powder mixes well
with all the flakes.

Remove from fire and serve hot.

Good dish for night tiffin or on a rainy day.

THENGHULAL:

Ingredients:

Rice flour              4 cups
Urad Dal Powder  1 cup
Hing Powder         1 tsp
Jeera                      2 tbsp
Butter                    1-2 tsps
Salt                        1 tbps
Water                     As required to make dough
Oil                          2 cups for frying


Preparation:

Take a bowl and add all the above ingredients, add water little by little to make a smooth
dough.

Butter if solid, can be heated and poured to the flours.

Take a deep kadai, pour oil and heat it in medium flame.

Take the MURUKKU Maker,  select the round holed plate.  Fill small quantity of dough into it
and press it into the oil directly.   Beginners can press the same in a plaintain leaf and then
leave the leaf into oil so that it does not break.

Turn both sides in medium flame and once it starts turning golden brown, remove from fire
drain the oil and keep aside.

Tasty Thengulal is ready.

This is one important snack made by tamilians for Krishna Ashtami festival.

NUTIRIOUS AALO PARATHA



Ingredients for dough:

Wheat Flour                 2 cups
Jowar Flour                 2 tbsp
Flax seeds                  2 tbps
Salt                        1/2 tsp
water                       as required to make dough

Ingreidents for stuffing:

Boiled Mashed Potato        3-4
Jeera  Powder               1/2 tbps
Hing Powder                 1 tbps
Finely chopped green chillie 1 tbsp
Salt                         1/4 tsp



Preparation:

Take a bowl and add all the ingredients for dough making, add water and make a thick dough.

In an other bowl add mashed potatoes, and ingredients for stuffing and mix well to such consistency to form
small balls.

Now roll on the dough into small roti , stuff the ball into it, close the roti on all sides and
then re-roll it into small parathas.   Put in a tawa, add oil (optinal ghee also) on both sides
and remove and serve hot with mango pickle and thick curd.