Recipes

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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

• In a bowl, combine ragi flour, salt, sugar, jeera, and chopped green chillies.
• Create a well in the center and pour about 1/4 cup boiling water.
• Spread the ragi flour from the sides onto the boiling water using a spoon; let it sit for 15 minutes.
• Add grated coconut, onions, and chopped coriander; mix slowly with a spoon until crumbly.
• Start kneading the dough, adding little water at a time until it comes together.
• Apply oil and set aside the dough for 15 minutes.
• To make rotis, take an orange-sized portion of dough and press it on a tawa until it forms a thin roti.
• Make a hole in the center, drizzle oil on the sides, and cook on medium flame.
• Flip and cook on the other side until roasted and cooked.
• Your flavorful and nutritious Ragi Roti is ready to be served hot with chutney and ghee or yogurt. Enjoy!

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!

Singhada Pakoras - Singhada Atta

INGREDIENTS

• 200 grams singhada Atta
• 4 medium-sized Potatoes
• 1 tsp Rock Salt
• ¼ tsp Black Pepper Powder
• ¼ tsp Red Chili Powder (optional)
• 1 tsp finely chopped Green Chili
• ¾ cup Water
• 2 cups Ghee / Oil (for frying)

INSTRUCTIONS

• In a utensil, beat singhada Atta and water to create a pakora mix.
• Add sendha salt, black pepper, red chili powder, and finely chopped green chili; mix well.
• Peel, wash, and thinly slice the potatoes.
• Heat ghee/oil in a kadai/wok.
• Mix the sliced potatoes in the singhada atta mix and gently drop them into the hot ghee/oil with a spoon or by hand.
• Fry 10-12 pakoras at a time, turning them over until they turn golden brown.
• Transfer the fried potatoes to a plate.
• Repeat the process to prepare all the pakoras.
• Divine singhada Atta Pakora is ready to be served.
• Enjoy it with Coriander Chutney, Meethi Saunth, or Imli Chutney during your Navratri fast or upvas day. Savour the delectable taste!

Sattu Paratha Recipe- Sattu

Ingredients

• 100 gms Sattu
• 2 tsp Oil
• 1 Onion
• 3-4 Garlic Cloves
• Cumin Seeds
• Salt
• Pepper

INSTRUCTIONS

• Prepare a filling by combining 100 grams of sattu, 2 teaspoons of oil, 1 chopped onion, 3-4 minced garlic cloves, cumin seeds, salt, and pepper.
• Create a pliable dough using either multi-grain flour or wheat flour.
• Form petite balls, fill them with 1 ½ teaspoons of the sattu mixture, and craft parathas by skillfully rolling out the dough.
• Sear the parathas on a flat pan using either mustard oil or ghee.
• Enjoy them piping hot, served alongside yogurt and pickles.

Missi Roti Recipe- Besan

INGREDIENTS

• 240 gms of Whole Wheat Flour or 2 Cups
• 100 gms or 1 Cup of Besan
• 1 Teaspoon Ajwain (Carom Seeds)
• 1 To 2 Green Chilies, Finely Chopped
• 50 Grams Onion, Finely Chopped or ⅓ Cup Finely Chopped Onions
• 1 Pinch Asafoetida (Hing)
• 1 Teaspoon Salt
• 3 Teaspoon Oil
• Adjust the Water Quantity to ⅔ to ¾ Cup or Add As Needed
• Oil As Required While Roasting

INSTRUCTIONS

• Begin by combining whole wheat flour, besan (gram flour), and ajwain (carom seeds) in a mixing bowl or a pan.
• Introduce finely chopped onions, chopped green chilies, a dash of asafoetida (hing), and oil, and thoroughly blend the mixture.
• Gradually pour in ½ cup of water, initiating the process of mixing and kneading the dough.
• Adjust the water content as needed and knead the mixture until it transforms into a soft, smooth dough. In total, around ¾ cup of water may be required. The precise amount varies based on the flour's quality, so you might use anywhere between ⅔ to ¾ cup or even more.
• Allow the dough to rest for approximately 10 minutes, then shape medium-sized balls from it.
• Place a dough ball on a rolling board, and coat both sides with a sprinkle of dry wheat flour.
• Roll out the dough into a circular shape, achieving a diameter of about 5 to 6 inches. Apply additional flour during rolling if necessary to prevent sticking, and aim for a medium to medium-thick roti.
• Heat a tawa or skillet, ensuring it's sufficiently hot rather than at a low temperature.
• Once the base is partially cooked, flip the roti over.
• Spread some ghee or oil on the partially cooked side.
• When the second side turns cooked with noticeable brown spots, flip it again, and apply ghee or oil to this side as well. Press the edges using a spatula to ensure even cooking of the sides.
• Flip the roti once or twice more, ensuring even cooking without making them overly dense.
• Serve the missi roti immediately, or keep them in a roti basket or casserole to maintain warmth. Repeat the process to create a stack of rotis.
• Enjoy them hot or warm with a variety of accompaniments such as sabzi, dal, pickle, yogurt, or butter.

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.

Bajra Chila Recipe - Bajra Atta

Ingredients

• 1 cup Bajra Atta
• 1 medium Onion
• 1 chopped Tomato
• 1 chopped Capsicum
• 3 finely chopped Green Chillies
• 1 handful Coriander Leaves
• 1 tsp Salt
• ½ tsp Black Pepper
• 1 cup Water
• Ghee for making the Chila

INSTRUCTIONS

• Take an utensil and add the bajra atta.
• Add all the finely chopped vegetables and mix well with the atta.
• Add 1 tsp salt or as per taste.
• Add water to make a smoothly running consistency. If the mixture is still dense, add little water and keep stirring.
• Finally, add the black pepper to the mixture.
• Take a non-stick pan and heat it. Grease the pan with ghee.
• Take a ladle full of the batter and spread it on the pan in a small circle.
• Sprinkle more ghee and cook both the sides. Ensure it does not get burnt.
• Serve the hot chilas with pudina chutney and curd. Enjoy the deliciousness!