INGREDIENTS
2 cups cooked rice
1/4 cup yogurt
1/4 cup gram flour
1 small to medium size onion chopped
2 green chillies chopped
1 tsp ground fresh ginger
2 to 3 sprigs of fresh coriander chopped
Salt to taste
Oil for frying
METHOD
INGREDIENTS
METHOD
INGREDIENTS
1 cup washed poha
1/2 cup semolina
1/2 cup rolled oats
1/2 cup of yoghurt
1 finely cut onion (and garlic if you wish)
Salt and spices to taste, black pepper, ajwain, jeera, chilli flakes and green chillies
Grated or chopped vegetables – choose as many as you like from peppers, peas, spinach, carrots and courgettes
1/4 tsp of bicarbonate soda
Few drops of lemon juice
METHOD
Soak poha, semolina and rolled oats in yoghurt and leave for 30 minutes
Add the vegetables to the mixture
Check the batter – if it is thin, add more oats; if thick, add water
Take a tbsp of batter and shape into a tikki or use a cutter to cut batter to a desired shape
Brush some oil on to the baking tray and put the shaped batter tikkis
Bake at 200°C for 20/30 minutes or heat in a non-stick pan with a teaspoon of oil
Serve with mint sauce or similar
INGREDIENTS
2 tbsp sooji
1 cup of maida flour
1 cup of normal roti flour
1 tsp ajwain seeds
1 tsp salt
1/4 cup of oil
Lukewarm water
Oil for frying
METHOD
Mix all dry ingredients in a bowl
Add the oil and mix by hand
Mix the dough so that it is not too hard or too soft, using small amounts of the warm water
Cover the dough and leave for half an hour
For matthiaa, thinly roll small balls of dough and prick with a fork or knife to fry a few at a time on a medium heat
For mattri, roll 6/7 big balls of dough one at a time and thinly cut into small shapes, prick each one and then fry one batch at a time
Enjoy this popular Indian snack at any time with a nice cup of chai
INGREDIENTS
2 cups of semolina
1 cup of yoghurt
1/2 ” grated ginger
Hing
Salt black pepper
Curry patta
Hing (Asaffoetida)ENO
ENO (fruit salad)
Mustard seed
METHOD
Mix semolina, yoghurt, ginger, green chilli, and half a cup of water into a batter and let soak for 20 minutes
Mix the salt and Eno into the batter and scoop spoonfuls into each idlee compartment
Pour 2 cups of water into a big saucepan and put the idlee container with a tight lid on to steam for 20 minutes
Make torka in hot oil with curry patta, hing, red pepper, mustard seed and pour over the idlees
Enjoy with green chutney
INGREDIENTS
1 cup rice
1/2 tsp ginger paste
Green chilli
1 tsp sugar
1/4 tsp chilli powder
1 tsp eno / fruit salt
1/4 tsp Hing (Asafoetida)
Few curry leaves
1 tsp sesame seeds
1/2 tsp cumin seeds
3/4 tsp mustard seeds
oil
1/2 cup chana dal
1/4 cup toor dal
2 tbsp urad dal
1/4 tsp methi seed
3/4 cup of curd
1 cup grated bottle gourd
1/2 cup grated cabbage
1/4 cup grated carrots
3 tbsp fresh coriander
1 tbsp whole fennel seeds
1/2 tsp ginger paste
1/2 tsp turmeric
METHOD
Soak the rice, chana dal, toor dal, urad dal and methi seeds for 3-4 hours
Blend all of the ingredients with curd to a slightly coarse paste and leave this paste overnight in a warm place
A day later, add the bottle gourd, cabbage, carrots and fresh coriander (if you like, you can add potatoes – half boiled cut into small pieces)
Also add ginger paste, green chilli, sugar, chilli powder, turmeric, oil and salt to your taste
Mix well making certain the batter is slightly thick
To temper add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves and Hing
In a pan, add oil and then remaining ingredients one by one to make the tadka
Mix half of tadka in batter
Add eno / fruit salt and mix gently
Grease the deep tray and pour in the batter
Pour this batter in the tray and put rest of the the tadka on top of the batter and also more sesame seeds
Bake in the oven at 180 c for 25 minutes or when you can see the handova is ready
