1 cup – Laxmi Moong Flour 1 tbsp – coriander, finely chopped 1 carrot, grated 1/4 tsp –Laxmi Ginger Paste 1 green chili, ground 2 pinches baking soda 1/2 tbsp – hot oil salt to taste oil to shallow fry.
1.Mix all ingredients in a bowl with enough water to make batter. It should thinly coat back of a spoon. 2.Pour the batter in a big spoonful on a warmed dosa tawa or non-stick tawa (griddle). 3.Sprinkle some oil. Allow to become light brown, flip over and cook other side. 4.Cool and pack. If desired, serve with green chutney or sauce.
Preparation Time : 15 Minutes Cooking Time : 45 Minutes Makes: 10 Pieces Spice Level: 0 chilies
1/3 c. of chopped vegetables, cooked or raw 1/4 c. Laxmi Besan Flour 1 large egg 1/4 c. water 1 Tbsp. crumbled feta or goat cheese (optional) 2 Tbsp. diced or crumbled sausage or other meat (optional) salt 2 TbspLaxmi Ghee freshly ground black pepper Optional toppings: Greek yogurt Olives Arugula with a squeeze of fresh lemon Fresh herbs
1. If you’re working with raw vegetables, heat a large nonstick skillet over medium heat. When the pan is hot, add 1 Tbsp. of ghee and vegetables and sauté until just tender, about 5 minutes. Set pan aside.
2. In a medium bowl, whisk together besan flour, egg, water, and a pinch of salt. Stir in the vegetables and cheese and/or meat if using.
3. Place large nonstick skillet over medium-high heat. Add 2 Tbsp. of ghee to the pan.
4. Pour in the frittata batter and tilt the pan to spread it evenly. Fry the frittata until edges are crispy, 3-4 minutes, then flip and fry the other side until golden. Slide frittata onto a cutting board and cut into wedges.
5. Drizzle with ghee, sprinkle with a bit of salt and several grinds of black pepper. Serve immediately with optional toppings.
1. Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together.
2. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
3. Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
4. When you’re ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
5. Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces.
6. Return to the bowl and cover with a damp towel to prevent them from drying out.
7. To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm.
8. Dunk this puck in the bowl of flour, and then roll until it’s a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon.
9. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it’s sticky.
10. Start rolling, turning the triangle a quarter turn after each roll, until it’s about 6-inches wide, with an even thickness. After some practice you’ll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
11. Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it’s ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
12. When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it’s puffed up a little more, flip.
13. Press down on the edges of the chapati with your spatula or (if you’re brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn’t escape.
14. Allowing the air to stay inside the whole chapati makes it flaky and light. But don’t fret if your first few don’t puff up; it takes practice! It will still taste delicious.
15. Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.
1 cup Laxmi Urad Flour 3 tbsps Onion – finely chopped** 6 ~ 8 Curry leaves – finely chopped 1 pinch Baking Soda 1 ~ 2 chilies Green (optional) Salt to taste
1. In a mixing bowl, combine the flour, onion, curry leaves, green chilies (if using) and salt.
2. Add about ½~¾ cup of water to make a very thick paste like batter. Add water very slowly, so that you won’t end up with watery batter. Cover the bowl and set aside for 2~3 hours.
3. Just before making the vadas, add the baking soda and mix well. Heat oil for deep frying. Take lemon size ball of the batter and place it on a damp plastic Ziploc bag or your palm. Flatten it slightly and poke a hole right in the middle (as in a donut or bagel).
4. Gently slide the vada into the hot oil and fry on medium flame until golden. Flip carefully and fry on the second size until golden.
5. Fry 3~4 vadas at a time depending on the size of your pan. Repeat with rest of the batter.
6. Remove using a slotted spoon onto a paper towel lined plate and serve hot with chutney.
1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.
2. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil.
3. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple.
4. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
5. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
6. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
7. Drain immediately and toss with your favorite sauce.
1. Dry roast the besan in a kadai or pan on slow flame for about 1112 mins.
2. Keep on stirring continuously right from the beginning, so that the besan is not burned and so that there is even browning.
3. While roasting the besan, melt the ghee and keep aside. After 1112 minutes of total roasting time, add the melted ghee and continue roasting the besan for some more 56 minutes stirring continuously.
4. The besan would start to give a nice nutty fragrance and will start releasing ghee. Once you get a strong nutty fragrance then switch off the fire. Remove the pan from the stove and keep down.
5. Add powdered sugar or boora, for best taste use the boora.
6. Stir well so that no lumps are formed. Add the powdered cardamom and raisins. you can also add chopped dry fruits at this stage. stir well.
7. Once you have mixed the besan ladoo mixture well then let it cool down to room temperature.
8. Make small or medium sized besan ladoos and store them in air tight container.
1. In a bowl or a large plate with rim/parat take 1 cup jowar flour. add 2 to 3 pinches of salt and mix it with the flour. then add about 1/2 cup hot water.
2. With a spoon, mix the water with the jowar flour. Add remaining ¼ cup water more and again mix. overall i added ¾ cup water. however, the water amount depends on the type of flour, whether it is fine or slightly coarse, hence add accordingly.
3. When the heat is enough to handle, then knead the dough with your hands. knead very well. if the dough feels sticky or pasty, then add some more of the jowar flour. cover and keep the dough aside, till it comes at room temperature.
4. Now make small to medium sized balls of the dough. sprinkle a good amount of jowar flour on the rolling board. Flatten a ball and place it on the flour. add some more flour on top. With your palms, lightly press as well as rotate the roti. add more flour if required. if you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag. you can also flatten the dough ball on a moist napkin.
5. Now with a spatula gently lift up the roti. Then place jowar roti on a hot tava with the floured side facing you. spread some water all over the roti, on this side with your fingers. Let the base cook ¼th and then flip the roti. Allow this watered side to cook till you see light brown spots.
6. With a pair of tongs lift the roti, invert and then place it on the fire. the roti or bhakri will begin to puff up.
7. Invert and cook the other side of the roti on the flame. When you see some black spots and the roti cooked well, remove and place in a roti basket.
8. Serve these rotis hot or warm with a regional indian veggie dish or a legume dish. if you want you can spread some ghee or white butter on the jowar rotis.
1. In a medium bowl, mix all the ingredients together. Gradually add margarine in and mix them all well.
2. As the batter gets crumbly, knead and roll it into a long stick then wrap it with the cling wrap and leave the dough for about 10-15 minutes.
3. Unwrap the dough and cut into your preferred bite size.
4. It would be nice if you cut it using the cookie cutter. I don’t have one, so after cutting it using the normal knife, I had to roll the small piece once again so that it has a better looking cookie shape.
5. Arrange the slices on a baking sheet or aluminum foil about 1-2 inch apart.
6. Bake in the preheated oven until firm but not browned, 180°F C for about 15 minutes.
1. Soak the Idli Rava flour in enough water for 4-5 hours.
2. In another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4-5 hours.
3. Drain the water from the urad dal and keep it aside. We will use some of this water for grinding the idlis.
4. Drain the water from the idli rava and discard. In a wet grinder, add the idli rava, urad dal, methi seeds, poha. Add some of the urad dal strained water and begun to grind. If the batter appears too thick, add some water. Grind to a smooth batter. Pour in a non-reactive deep pan or pot to give room for fermentation & rising of the batter. Add salt and stir well. Cover with a lid and keep the batter in a warm place for 7-8 hours.
5. The next day the batter would have fermented and risen. Grease or brush the idli moulds with oil.
6. Keep a pan or steamer on the stove with some water. Stir the batter gently. Pour the batter in the idli molds. By now the water must have begun boiling in the pan.
7.Place the idli stand in the pan. Cover with a lid and steam the idlis. If using a pressure cooker, don’t put the vent weight/whistle on the cooker’s lid. Steam for 10-12 minutes till a tooth pick inserted in the idli comes out clean.
8.When the idlis are steaming, you can prepare the chutney. Serve hot and steaming idlis with chutney or sambar accompanied with some Indian chai or filter coffee
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