Recipes
Yellow Maize Flour Dosa Recipe - Makai Atta
Ingredients
- 1 cup Makai Atta / Yellow Corn Flour
- ¼ cup Rice Flour
- Salt to taste
- 1 tsp Cumin Seeds
- 1 medium-sized Onion, finely chopped
- 1 Green Chili, finely chopped
- Handful of finely chopped Coriander Leaves
- Water as needed
- Oil for making dosa
INSTRUCTIONS
- Create a thin batter by mixing all ingredients, except oil.
- Heat a pan, pour a ladleful of batter to form a thin dosa, and drizzle oil around the edges.
- Cook until golden on one side, then flip and cook the other side.
- Serve with your favorite chutney for a lip-smacking experience!
Ragi Roti Recipe - Ragi Atta
INGREDIENTS
- 1 cup Ragi hittu/Ragi flour
- Salt to taste (approximately 1/2 tsp)
- 1/2 tsp Sugar
- 1 tsp Jeera (Cumin Seeds)
- 2 finely chopped Green Chillies
- 1 cup Water
- 1/2 cup packed grated Coconut
- 1/2 cup finely chopped Onions (optional)
- Finely chopped Coriander
- Oil for making rotis
INSTRUCTIONS
- Mix ragi flour, salt, sugar, jeera, chopped green chillies, and boiling water in a bowl.
- Let it sit for 15 minutes, then add grated coconut, onions, and chopped coriander.
- Knead into dough, adding water gradually, and let it rest for 15 minutes with oil applied.
- Press dough into thin rotis on a tawa, cook with oil until roasted.
- Serve hot with chutney and ghee or yoghurt.
Jowar Paratha Recipe - Jowar Atta
INGREDIENTS
- 1½ cups Jowar flour
- ¾ cup Wheat flour
- 4 tbsp Palak / Spinach (chopped)
- 4 tbsp Methi / Fenugreek leaves (chopped)
- 2 tbsp Coriander (chopped)
- 1 grated Carrot
- 1 tsp Chilli powder
- ½ tsp Cumin powder
- ½ tsp Turmeric
- ½ tsp Garam masala
- 2 tbsp Sesame seeds
- 1 boiled Potato
- ¾ tsp Salt
- ½ cup Curd
- Water (for kneading)
- Ghee (for roasting)
INSTRUCTIONS
- In a large bowl, combine 1½ cups Jowar flour and ¾ cup Wheat flour. Optionally, you can add Ragi flour or Besan.
- Add 4 tbsp Palak, 4 tbsp Methi, 2 tbsp Coriander, 1 grated Carrot, 1 tsp Chilli powder, ½ tsp Cumin powder, ½ tsp Turmeric, ½ tsp Garam masala, and 2 tbsp Sesame seeds.
- Mash 1 boiled Potato, add it to the bowl along with ¾ tsp Salt, and mix well.
- Pour ½ cup Curd and combine thoroughly.
- Gradually add water and knead the dough until it becomes smooth and soft.
- Pinch a ball-sized portion, dust with Wheat flour, and roll it into a slightly thick paratha.
- Place the rolled paratha on a hot tawa and cook for 1 minute.
- Flip the paratha, spread ½ tsp Ghee on both sides, and cook until perfectly done.
- Serve the delectable Jowar Paratha with raita and pickle, relishing the goodness of greens in every bite!
Sukha Bhel Recipe - Bhuja Chana
Ingredients
- 1 Cup Chopped Mint Leaves
- ½ Cup Chopped Coriander
- 1 & ½ Tbsp Bhuja Chana
- 1 Tbsp Roughly Chopped Green Chillies
- A Pinch Of Turmeric Powder (Haldi)
- A Pinch Of Asafoetida (Hing)
- 1 Tsp Lemon Juice
- ½ Cup Sev
- Sukha Teekha Chutney
- Salt To Taste
INSTRUCTIONS
- To make sukha bhel, combine all the ingredients along with the sukha teekha chutney in a large bowl and toss gently till all the ingredients are mixed well.
- Divide the bhel into 4 equal portions and garnish each portion with 1 tbsp of sev and 1 tbsp of coriander evenly over it.
- Serve the sukha bhel immediately with papadis.
Namkeen Chana Sattu Sharbat Recipe - Chana Masala Sattu
INGREDIENTS
- 3-4 Tbsp Sattu
- 1/2 Tbsp Onion
- Green Chilli to Taste, Finely Chopped
- Coriander Leaves As Needed, Finely Chopped
- Black Pepper Powder to Taste
- Roasted Cumin Powder to Taste
- Black Salt to Taste
- Chaat Masala to Taste
- 1/2 Tbsp Cucumber Finely Chopped
- Lemon Juice to Taste
- 200 ml Water
- Salt to Taste
INSTRUCTIONS
- Take 1/4 cup sattu in a bowl.
- Add salt and lemon juice.
- Incorporate a tumbler of water and blend thoroughly using either a whisk or a fork.
- Pour in a glass of water and thoroughly blend using either a whisk or a fork.
- Give it a nice stir and serve immediately.
Ragi Namkeen Recipe - Ragi Atta
INGREDIENTS
- 1 cup ragi flour
- 1/4 cup rice flour
- 1/2 tsp salt
- 1/2 tsp red chilli powder
- 1/2 tsp cumin seeds
- 2 tbsp sesame seeds
- 2 tbsp melted butter or ghee
- Water (as needed)
- Oil (for frying)
INSTRUCTIONS
- Mix ragi flour, rice flour, salt, red chilli powder, cumin seeds, and sesame seeds in a bowl.
- Add melted butter or ghee and mix well.
- Gradually add water to form a firm dough.
- Roll out small portions of dough into thin discs.
- Cut into desired shapes.
- Heat oil in a pan and deep-fry until crispy and golden.
- Drain on paper towels and let them cool.
- Serve or store in an airtight container.
Litti
INGREDIENTS
For Dough:
- 2 cups whole wheat flour
- 2 tbsp ghee
- 1/2 tsp salt
- Water (as needed)
For Serving
- Ghee
For Filling:
- 1 cup sattu (roasted gram flour)
- 2 tbsp mustard oil
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp kalonji (nigella seeds)
- 1/2 tsp salt
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tbsp lemon juice
- 2 tbsp chopped coriander leaves
- Water (as needed)
INSTRUCTIONS
Prepare Dough:
- Mix whole wheat flour, ghee, and salt.
- Add water gradually to form a soft dough.
Prepare Filling:
- Combine sattu, mustard oil, ajwain, kalonji, salt, red chilli powder, cumin powder, coriander powder, lemon juice, and chopped coriander leaves.
- Add water as needed to make a moist filling.
Assemble and Cook:
- Divide dough into small balls.
- Flatten each ball and place a portion of the filling in the centre.
- Seal and shape into round balls.
- Preheat the oven to 375°F (190°C).
- Bake the balls for 20-25 minutes until golden brown, turning occasionally.
Serve:
- Drizzle with ghee and serve hot. Enjoy your litti with chokha or ghee!
Besan Pakora
Ingredients
- 1 cup besan (gram flour)
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp ajwain (carom seeds)
- 1/2 cup water (or as needed)
- 1 onion (thinly sliced)
- 1-2 green chillies (chopped)
- Handful of chopped coriander leaves
- Oil (for frying)
INSTRUCTIONS
- Mix besan, salt, turmeric, red chilli powder, and ajwain in a bowl.
- Gradually add water to form a thick batter.
- Add sliced onions, green chillies, and chopped coriander leaves to the batter; mix well.
- Heat oil in a pan.
- Drop spoonfuls of batter into the hot oil.
- Fry until pakodas are golden and crispy.
- Drain on paper towels.
- Serve hot with chutney or ketchup.
Bajra Atta Roti - Bajra Atta
INGREDIENTS
- 2 cups bajra (pearl millet) flour
- 1/2 tsp salt
- Warm water (as needed)
- Ghee or oil (for cooking)
INSTRUCTIONS
- Mix bajra flour and salt in a bowl.
- Gradually add warm water to form a soft dough.
- Divide the dough into small balls.
- Flatten each ball between your palms or using a rolling pin to form a roti.
- Heat a tawa or skillet on medium flame.
- Cook each roti on the tawa, pressing gently, until both sides are golden brown and cooked through.
- Apply ghee or oil on both sides while cooking.
- Serve hot with curry or chutney.
Singhada Atta Halwa
Ingredients
- 1 cup singhada (water chestnut) flour
- 1/2 cup ghee
- 3/4 cup sugar
- 2 cups water
- 1/4 tsp cardamom powder
- Chopped nuts (optional)
INSTRUCTIONS
- Heat ghee in a pan and add singhada flour.
- Roast on low flame until fragrant and golden brown.
- In a separate pot, dissolve sugar in water and bring to a boil.
- Gradually add the boiling sugar water to the roasted flour, stirring continuously.
- Cook until the mixture thickens and leaves the sides of the pan.
- Add cardamom powder and mix well.
- Garnish with chopped nuts if desired.
- Serve warm.
