Kashmiri Roti

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Ingredients
3 cups wheat flour
1 tsp. black pepper freshly ground
1/2 tsp. fennel seeds coarsely crushed
1/2 tsp. cumin seeds
1/4 tsp. ajwain seeds (omum)
4 -5 pinches asafoetida
1 tbsp. butter
salt to taste
ghee for shallow frying
warm milk to knead dough

METHOD


Sieve together flour and salt.
Add all other ingredients except ghee and milk.
Mix well. Knead into a soft pliable dough.
Divide dough into 10 parts.
Roll into a thick paratha.
Prick with a knife or fork all over.
Heat griddle, roast on both sides.
Drizzle a little ghee on both sides.
Shallow fry both sides till crisp and golden spots appear.
Serve hot, with dals or vegetables, as desired.
Making time: 30 minutes
Makes: 10 rotis
Shelflife: Best fresh

Spicy Garlic Ginger Roti

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Ingredients
2 cups wheat flour
1/2 cup plain flour
2 tbsp. ghee

Mix together:
4 tbsp. dry wheat flour
1 tbsp. rice flour
2 tsp. ginger grated
2 tsp. garlic grated
4 tbsp. coriander leaves chopped very fine
1 tsp. fresh ground black pepper

Other ingredients:
salt to taste
1/2 cup ghee approx.

METHOD


Mix wheat, plain flour and salt.
Rub in the 2 tbsp. ghee.
Add warm water to form soft pliable dough.
Cover with moist cloth and keep aside for 30 minutes.
The spicy mixture should be dry.
To proceed:


Divide dough into 9 portions.
Make ball and roll into a chappati of 7" diam.
Use dry flour for dusting while rolling.
Brush chappati with ghee.
Sprinkle some of the mixture over it.
Roll one more, place over the first.
Apply ghee, sprinkle mixture.
Follow with one more roti, ending with spicy mixture.
Gently press down, roll into a tight swiss roll.
Cut the roll into 3 parts.
Dust with dry flour, keep aside.
Repeat for other six rotis, making 2 more rolls.
Take one piece, twist and flatten gently.
Dust with flour and roll to a thick chappati.
Shallow fry on hot griddle, drizzling ghee on both sides.
Press lightly and fry to a golden brown.
Repeat with other pieces.
Serve hot with fresh curds, sauce, jam or chutney.
Making time: 45 minutes
Makes: 9 rotis
Shelf life: 2 days

Note: Leftover cold roti makes an excellent snack with your afternoon tea or coffee.

Variations: Make a sweet filling of dry flours, flaked dessicated coconut and powdered sugar, if desired.

Masala Dosa

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Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding

Method:

Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.


For masala:

Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.



Chutney spread:

1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste

Grind all ingredients together to form a firm chutney. Use very little water.


Makes:10-12 dosas of 7 " diameter
Shelflife: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.

Sada (Plain) Dosa

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Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

Method

Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in the batter. Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar.

Coconutmilk Dosas

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Ingredients
1 cup rice
1/3 cup udad dal
2 cups coconut milk
1/2 tsp. methi (fenugreek) seeds
1/3 cup curds
1/2 tsp. soda bicarb


Method

Wash and soak the rice and dal together.
Add methi seeds and soak for 6-7 hours or overnight.
To prepare coconut milk put grated coconut in blender.
Repeat with the same residue. Restrain.
Add water and blend till smooth. Strain.
Use this milk to grind the dosa batter.
salt to taste Add curds, soda, salt and mix well.
oil to shallowfry Keep aside for 3-4 hours.
Heat griddle, pour 1 spoon batter.
Proceed as for plain dosa.
Even thick dosas may be made from the same batter if desired.
Serve hot with coconut or onion chutney.

Rava Idli with Sagoo

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Ingredients
For rava idli:
2 1/2 cups medium semolina
2-3 stalks curry leaves finely chopped
1 tsp. mustard seeds
1 tsp. urad dal
1/2 tsp. channa dal
8-10 cashews broken into pieces
4 tbsp. oil
1 tsp. soda bicarb
2 tsp. salt
2-3 tbsp. coriander leaves finely chopped
1 tbsp. finely grated fresh coconut
2 cups fresh curds

For sagoo:
2 large onions chopped medium
2 potatoes peeled, chopped and boiled
2-3 green chillies
2 tbsp. coriander leaves
1 tbsp. curry leaves finely chopped
1 tsp. sugar
1/2 tsp. turmeric powder
1 tsp. lemon juice
1 tbsp. fresh grated coconut
1/2 tsp. each ginger & garlic grated
1/2 tsp. each mustard & cumin seeds
1 tbsp. cashew bits

Method for idlis:
Heat 2 tsps. oil in a small pan, add seeds, cashews and fry till light brown.
Remove from fire, keep aside.
Take semolina in a large plate or pan.
Make a well in the centre.
Pour remaining oil here, add all other ingredients, except coconut, curds and coriander.
Pour also seasoning of seeds and cashews.
Mix gently with hands till mixture is well blended.
The mixture should have enough oil to show on your fingers after mixing.
If too dry add some more. Keep aside till required.

10 minutes before serving:
Beat curds lightly, add rava mixture, coriander and coconut and mix gently.
Keep aside for 5-7 minutes. If too dry add some more curds.
DO NOT make the mixture too thin, and DO NOT beat too vigorously.
When spooned into the moulds, it should hold with spreading fast.
Steam in an idli cooker for 5-7 minutes.
Check by inserting a skewer or matchstick.
It should come out clean.

For sagoo:
Blend together, 1 onion, chillies, 1/2 coriander, 4-5 pieces potato, 3 tbsp. water. Keep aside
Heat oil in a heavy pan, add cashew, dals, and fry for a minute.
Add seeds, asafoetida and allow to splutter. Add garlic & ginger
Add onions, stir fry till pink and tender.
Add ground paste, potatoes and 2 cups water.
Bring to a boil, simmer for 5-7 minutes till the gravy becomes thick.
Add turmeric, salt, sugar, coriander, curry leaves, lemon juice, coconut, and stir.
Simmer further 2 minutes. Remove from fire.
Serve hot with rava idlis and chutney.
Making time: for idlis: 30 minutes. for sagoo: 30 minutes.

Makes:15-17 ildis, 4-5 servings of sagoo
Shelf life: dry rava mixture may be stored at room temperature for a week in refrigerator for a month. Make sure curry leaves are wiped dry before adding. Sagoo, fresh or refrigerated 1 day. Potatoes may be boiled ahead of time.

Idiappam

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Ingredients
1 cup ordinary rice
1 cup parboiled rice
2 tbsp. oil
salt to taste
water

Method


Wash and soak rice together overnight.
Grind together to a fine paste.
Keep aside for 5-6 hours.
Put into idli moulds and steam till cooked.
Use skewer test.
Grease a sev press. Place warm idli in it and press.
Press out sev in a 4" circle. See that ends overlap.
Allow to cool a bit. Use greased palms and lift.
Place in a double walled colander or steamer to keep warm.
Serve hot with ghee and chutney, garnished with coconut and coriander.
Variations:

Top with powdered sugar and ghee while serving.
Cool, break unevenly. Heat oil in a pan, add finely chopped chillies and onions, fry till tender, add sev, salt, lemon juice, coriander, grated coconut, and mix. Serve warm or cold.
Sun dry the idiappams till dry and crisp. Store and fry or steam when desired.
Will keep for a few weeks in dry form.
Making time: 1 hour excluding soaking and grinding time.
Makes: 18-20 idiappams.
Shelflife: Idlis can be refrigerated and resteamed the next day. Dry form 2-3 weeks.

Kesari Bhath

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Ingredients
1 cup semolina (rava)
1 cup sugar
2 1/2 cups water
5 pistas slivered
5 almonds slivered
10-12 raisins
1/4 tsp. cardamom powder
2 pinches saffron, soaked in 1 tbsp. warm milk
few drops yellow colour (optional)
3 tbsp. ghee

Method


Heat ghee in a large heavy pan, add rava.
Stir and roast on low for 7-8 minutes or till aroma exudes.
Side by side, put water to boil, add sugar, bring to a boil.
Add boiling water to the rava, little at a time stirring continuously.
Take care to protect hands from the spluttering.
When well mixed, check rava grain between fingers and taste for sweetness.
Adjust sweetness, and add more boiling water if grain is hard.
Add the remaining ingredients, cover and simmer till ghee separates.
Save a small amount of almonds and pistas for garnishing.
Add colour if desired and mix well.
Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.
garnish with a few slivers of almonds and pistas, serve hot.
Making time: 25 minutes
Makes: 3 servings
Shelflife: Dry roasting may be done a few hours ahead

Medhu Vada

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Ingredients
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry

Method


Wash and soak dal and rice together in plenty of water overnight.
Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.
Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above

Murukku (Rice Chakli)

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Ingredients
1 cup plain flour
1 cup rice flour
1/2 cup roasted chickpea (dalia or phutana) flour
1 tbsp. sesame seeds
2 tbsp. oil
2 green chillies ground
1/4 tsp. soda bicarb
salt to taste
oil to deep fry

Method


Sieve plain and rice flour together with soda bicarb.
Tie in a bigh mslin cloth.
Place in a steel vessel and cover with tight lid.
Place in a pressure cooker and steam (4 whistles).
Remove and sieve again.
Mix all other ingredients except oil to deep fry.
Make a medium soft dough.
Use a murukku press and press out circles.
Use 4" plantain leaf squares or a small plate to press onto.
Take care to grease the plate or leaf.
Carefully invert murukku into hot oil.
Deep fry on low medium flame till golden.
Drain and cool. Store in a tightlidded container.
Fry a few murukkus at a time.
Variations:
Add crushed ginger and garlic if desired.
To make extra spicy, add 1/2 tsp. crushed red chillies.

Making time: 1 hour.
Makes: 25-30 murukkus
Shelflife: 2-3 weeks.